Heya! thanks for visiting, we’ve moved so you can now find us at www.themindfulnesskitchen.co.uk

Emma x

Category: Snack

Afternoon Tea Sandwiches

Afternoon Tea Sandwiches

Every afternoon tea starts with a delicious selection of finger sandwiches. For this spread I went for cheese and ham on brown bread and then cucumber and smoked salmon on white bread. These are personal faves  of mine, but feel free to get experimental! So yes I am going to write a recipe for sandwiches, here we go…

Recipe

Makes 6 of each type of sandwich

Time: 10 minutes

Ingredients

  • 6 tsp Unsalted butter
  • 6 slices Brown bread
  • 6 slices White bread
  • 2 tsp cream cheese
  • A few pieces of Smoked salmon
  • ¼ cucumber
  • 3 Slices of Honey smoked ham
  • 3 Slices of Cheddar cheese

Method

  1. Begin by buttering (the proper technical term) the brown bread slices and half the white bread. Then spread the cream cheese over the remaining White bread slices.
  2. To make the smoked salmon sandwiches lay the smoked salmon in  a layer over half the cream cheese covered bread. Then sandwich these sandwich halves with the rest of the cream cheese covered slices.
  3. Now make the cucumber sandwiches. Thinly slice the cucumber and then lay the slices over 1/2 of the white bread slices.  You might need to cut some of the cucumber discs in half so all the bread is covered. Top with the other slices of white bread and leave to one side.
  4. To make the remaining sandwiches lay the ham over 3 buttered brown bread slices and the cheese slices over the another. Then top with the remaining slices of brown bread, butter side down.
  5. Take a sharp knife and cut the crusts off all the sandwiches (keep these in an air tight box as they make great snacks!) and then cut each sandwich in half vertically to make two finger sandwiches. (Depending on the size of bread you’re using you might need to cut the sandwiches into three or something, but just use your judgement). Serve!

Thanks for reading! Next afternoon tea recipe coming out tomorrow!

Emma x

The Lion, The Witch and The Wardrobe: Turkish Delight

The Lion, The Witch and The Wardrobe: Turkish Delight

When I was younger one of my favourite book series was The Chronicles of Narnia, and my favourite of those was The Lion, The Witch and The Wardrobe (or LW+W as I’ll refer to it from now on – great book but hella long title!) As you may have noted by all the other books that have inspired me this month, anything based in a fantasy world or with mystical imagery will tick my box, and so the idea of a land cursed with eternal winter appealed to me from a young age.  Those of you who’ve read LW+W will know the reason why I chose Turkish Delight as my inspired creation for this week (and those of you who haven’t should read the book!) and although I wouldn’t say it’s worth-betraying-my-family-to-the-white-queen good, it’s still pretty tasty!

Turkish delight is one of those things that is really easy to make… if you know how to make it. Those of you following my Instagram may have seen my first attempt at this which ended up as a burnt, black sludge that was binned pretty quickly. After a few recipe tweaks though I’ve ended up with this which I think is pretty successful and pretty easy to get right.  I’ve used a 20cm square tin here to set the sweets in which has made them a little flatter than you’d normally find Turkish delight – but hey, as long as they taste good right? If you prefer yours as proper cubes though just use a smaller tin.

Recipe

Makes 24 squares

Time: 45 minutes

Ingredients

  • 1 tbsp Cornflour
  • 2 tbsp Icing sugar
  • 9 Gelatine leaves
  • 450g Granulated sugar
  • Few drops of rosewater
  • Few drops of Pink food colouring

Method

  1. Lightly oil a 20cm square tin. Then line the tin with cling film. Mix together the cornflour and icing sugar in a bowl and then sift it into the tin. Move the tin around so the sugar mixture dusts the whole inside, then tip the excess out for later and place the tin to one side.
  2. Pour 300ml water into a large pan. Add the gelatine and leave it to soak for about 5 minutes, until soft and pliable.
  3. Place the pan over a medium heat and stir gently until the gelatine dissolves. Then add the sugar and continue to stir until the sugar dissolves (you shouldn’t be able to feel anything gritty on the bottom of the pan).
  4. Bring the mixture up to the boil and then reduce the heat to low and leave the mixture to simmer for 20 minutes.
  5. Take the pan off the heat and stir in the rose water and food colouring until the colour is even through the mix.
  6. Pour the mixture into the lined tin and then leave to set overnight.
  7. The next day sift a little of the icing sugar/cornflour mixture from earlier onto a board or plate. Turn the Turkish delight out onto the dusted surface and, using a sharp knife, cut the Turkish delight into strips and then squares about 3x3cm.
  8. Use the rest of the dusting mixture to coat all surfaces of the Turkish delight to stop it from sticking to everything, and then it’s ready to eat! These should be stored in an airtight container, probably between layers of baking paper or cling film to stop the layers from sticking together, for up to a week.

Thanks for reading!

Emma x

Tabbouleh

Tabbouleh

 In every Greek meal there has to be tabbouleh. It’s refreshing, zingy and a great palette cleanser for the richer, spicier dishes on the table. Personally, I’m not a massive fan of tabbouleh because on its own it’s a bit too herby for my liking, but I will admit that it’s delicious when paired with anything else on the table!

Recipe

Makes 1 Mezze dish

Time: 10 minutes

Ingredients

  • 50g Bulgar wheat
  • 40g Flat leaf parsley
  • 40g Mint
  • 200g Vine tomatoes
  • 2 Beef tomatoes
  • 3 Spring onions
  • 2 tbsp Olive oil
  • 2 tbsp Lemon juice
  • A pinch of Sea salt

Method

  1. Put the bulgur wheat into a sieve and rinse under cold water. Then put this into a bowl and pour over 200ml boiling water. Cover with clingfilm and leave to soak for 30 minutes.
  2. Roll the parsley into a bunch and then roughly chop it. Do the same with the mint so that it’s chopped super fine. Next take your tomatoes and chop them roughly into bits. Put all the herbs and tomatoes into a big bowl.
  3. Slice the spring onions in half and then finely chop them. Add this to the big bowl.
  4. Drain the bulgur wheat and then mix this into the herbs. Add the lemon juice, olive oil and some salt and pepper to season. Mix it all together and then serve!

Thanks for reading!

Emma x

Homemade Hummus

Homemade Hummus

I’ll admit to you now that I am one of those hummus freaks who gets inexplicably excited when hummus is out at a party. Until a few weeks ago I didn’t touch the stuff for reasons I’m not quite sure why, but when it came to this idea of doing a Greek meze thing it had to go on the menu, and now I can’t get enough of it! Hummus is also insanely easy to make as you just whop everything into a food processor and blend until smooth, and whilst it may seem easier to buy a tub from a shop, the best thing with making your own is that you can alter the amounts of stuff you put in for your own personal preference. If you prefer your hummus more sharp, add more lemon, more spicy, and more paprika, more salty, well…you get the gist.

Recipe

Makes 1 meze dish

Time: 10 minutes

Ingredients

  • 200g Canned chickpeas
  • 2 tbsp Lemon juice
  • 2 Garlic cloves, skinned and crushed
  • 1 tbsp Tahini
  • 4 tbsp Water
  • 1/2 tsp Paprika, plus extra to dust
  • Salt and Pepper to season
  • 2 tbsp Olive oil
  • A few Pomegranate seeds
  • A few coriander leaves

Method

  1. Drain the chickpeas into a sieve and then rinse them under cold water.
  2. Put the chickpeas, lemon juice, garlic, cumin, salt, tahini, water, and paprika into a food processor and blend to a smooth paste.
  3. Taste the mixture and then season to taste with the salt, pepper, lemon juice and cumin. Spoon the mix into a bowl and then garnish with olive oil, pomegranate seeds and coriander. Finish with  a sprinkle of paprika and serve with lots of pita bread!

Thanks for reading!

Emma x

Falafels

Falafels

It’s time for these lil’ chickpea balls of happiness to enter the meze-sphere. These are made with chickpeas, cumin and lots of other lovely stuff, which all come together to make some very tasty kinda non-meat meatballs. These can be a little dry on their own, so they’re best served with something juicy like the roasted aubergine dish I posted yesterday, or some delicious homemade hummus!

Recipe

Makes 8

Time: 10 minutes

Ingredients

  • 1 tbsp Vegetable oil
  • 1 Shallot
  • 1 Garlic clove
  • 250g Chickpeas
  • ½ tsp Ground cumin
  • 1 tsp Mixed herbs
  • Zest of 1 Lemon
  • 1 Small chilli
  • Salt and Pepper to season
  • 1 Medium egg
  • 1 tbsp Olive oil

Method

  1. Pre-heat the oven to 200˚C.
  2. Put the vegetable oil into a small pan and put over a medium heat. Finely chop the shallot and then add this to the pan and fry for 2-3 minutes until starting to caramelise. Add the garlic and fry for another couple of minutes before taking off the heat.
  3. Drain the chickpeas into a sieve and then rinse and dry them. Tip the chickpeas into a bowl and add the onion and garlic. Mash the mixture so the chickpeas are all broken down and then add the cumin, herbs, lemon zest, and chilli. Mix together and then season with salt and pepper.
  4. Add the egg to the mix and then stir to make a sort of dough. Divide the mixture into 10 small balls. Place these onto a lined baking tray and then leave in the fridge to chill for half an hour.
  5. When ready take the falafels out of the fridge, drizzle with the olive oil and then put into the oven to bake for 20 minutes, until golden brown and crisp.
  6. Transfer to a serving dish and serve warm with lots of hummus and salad!

Thanks for reading!

Emma x