Abingdon Living Jan - Feb 2020
We've got 2020 vision as we look ahead to the new year with fitness and health tips, a wedding guide, meat free recipes, an interview with chef Michael Caines and lots of home inspiration.
We've got 2020 vision as we look ahead to the new year with fitness and health tips, a wedding guide, meat free recipes, an interview with chef Michael Caines and lots of home inspiration.
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NAAN FLATBREADS<br />
with spinach and caramelised onion<br />
Prep time:15 minutes<br />
Cook time:20 minutes<br />
Serves: 2<br />
INGREDIENTS<br />
1½ tbsp vegetable oil<br />
1 onion, halved and finely sliced<br />
450g pack spinach<br />
1 tsp cumin seeds<br />
½ tsp black onion seeds<br />
Pinch of dried chilli flakes<br />
2 garlic cloves, finely sliced<br />
2 The Spice Tailor Plain Naans<br />
1 tsp Waitrose Cooks’ Ingredients Tamarind Paste<br />
2 tbsp natural yogurt<br />
Large handful pomegranate seeds<br />
METHOD<br />
Preheat the oven to 180°C, gas mark 4. Put 1 tbsp oil in a large<br />
frying pan over a medium-high heat. Fry the onion with a pinch<br />
of salt, stirring regularly, for 10 minutes, until deep golden. Drain<br />
on kitchen paper.<br />
Meanwhile, put the spinach in a large colander and pour over<br />
just-boiled water from the kettle to wilt (you may need to do<br />
this in 2 batches). Rinse under the cold tap, then squeeze out<br />
as much excess water as possible. Drain thoroughly on kitchen<br />
paper.<br />
Add the remaining ½ tbsp oil to the frying pan and toss in the<br />
spices and garlic. Fry for 1 minute until fragrant, then add the<br />
spinach plus a pinch of salt. Cook, stirring, for 2-3 minutes until<br />
any excess water has evaporated.<br />
Splash the naans with a little cold water and bake in the oven<br />
for 3-4 minutes. Remove and top each with the spinach, onion,<br />
tamarind paste, a drizzle of yogurt, and the pomegranate seeds.<br />
BAKED PEAR, ALMOND<br />
& OAT SQUARES<br />
Prep time:15 minutes, plus cooling<br />
Cook time:45 minutes<br />
Makes: 16<br />
INGREDIENTS<br />
250g porridge oats<br />
100g ground almonds<br />
1½ tsp baking powder<br />
1 tsp ground cinnamon<br />
¼ tsp fine salt<br />
50g soft dried apricots, roughly chopped<br />
350ml Alpro Oat Unsweetened drink<br />
1 British Blacktail Free Range Egg, beaten<br />
2 ripe bananas, mashed<br />
3 tbsp maple syrup<br />
¼ tsp almond extract<br />
2 conference pears<br />
METHOD<br />
Preheat the oven to 200˚C, gas mark 6. Line a 21cm square<br />
cake tin with parchment. Mix the oats, ground almonds, baking<br />
powder, cinnamon, salt and apricots in a large mixing bowl. In a<br />
jug, whisk together the Alpro oat drink, egg, mashed bananas,<br />
maple syrup and almond extract.<br />
Pour the oat drink mixture into the bowl of dry ingredients. Peel,<br />
halve and core both pears. Cut 1 pear into 1cm dice and stir<br />
through the mixture. Tip the mixture into the cake tin, smoothing<br />
the top.<br />
Slice the other pear and scatter over the top. Bake for 45<br />
minutes, then cool completely before cutting into squares.<br />
21
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