Jerusalem Artichoke and Goat’s Cheese Gratin

This is what we had for lunch today – totally delicious and lovely textures. This makes a great feature of Jerusalem Artichokes, which are in season now.  Not entirely plant-based proteins, because of the goat’s cheese….

_MG_3253 Jerusalem Artichoke and Goat's Cheese Gratin _MG_3309 Jerusalem Artichoke and Goat's Cheese Gratin

Jerusalem Artichoke and Goat’s Cheese Gratin

for 2 people (but we couldn’t finish it!). 490 kcals, 12.6g protein per serving

  • 450 grams peeled or scrubbed artichokes (keep under water to stop them going brown)
  • 3 small leeks
  • a grating of fresh nutmeg and black pepper
  • 1/2 tbsp olive oil
  • 40g shelled walnut pieces
  • 2 rounds of fresh young goat’s cheese (called Cabecou here)
  • A couple of sprigs of fresh thyme

Heat oven to 200C.

Slice the artichokes into rounds, about 5mm (1/4″) thick. Cook in boiling lightly salted water for about 3 minutes, until slightly soft. Drain.

Toast the walnuts in a dry frying pan until slightly coloured, then chop finely.

Trim, wash and slice the leeks finely. Heat the oil in a saucepan, add the leeks and spices, stir fry for a minute or two, then add about 100ml of water. Put the lid on and lower the heat to minimum and cook for about 10 minutes until soft and luscious.

Put the leeks in the bottom of an ovenproof dish. If they have dried out, add a couple of tablespoons of water, then layer the artichokes on top. Sprinkle the nuts over and then crumble the goats cheese on top. Sprinkle with fresh thyme leaves.

Bake in the oven for 20 – 25 minutes, until the cheese is starting to brown.

Serve with a rocket and orange salad (half an orange), dressed with the squeezed orange juice and a few drops of aged balsamic vinegar.

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We finished our meal with Vanilla Soya Custard with Banana.

Vanila Soya Custard with Banana

Entered in At Home with Mrs M’s Recipe Link PartyMade with Love Mondays hosted by javelin warrior and Simple and in Season which is hosted this month by Caroline at Cake, Crumbs and Cooking

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Sweet nothings…..

I’m finding that portion sizes of recipes are usually way too large and there seems to be a complete obsession with adding sweetness to things in recipes, even on the BBC Good Food Healthy recipes section.

Case in point: yesterday I cooked braised red cabbage. The recipe called for a tablespoon of brown sugar! It didn’t need it, a drop of aged balsamic brought out the sweetness. I made a parsnip dish, the recipe called for a tablespoon of honey! Parsnips are naturally sweet, they don’t need any extra! I made a pear dessert, the recipe called for a tablespoon of honey per person! Again, pears already have natural sugars, but I did add a teaspoonful between us. No wonder so many people are struggling with their weight!

If I had followed the recipes without thinking, we each would have consumed 1/2 a tablespoon of sugar and a tablespoonful of honey. I don’t think the food would have tasted any better for it.

If you can stop having sweeteners in drinks like tea and coffee, then it becomes possible to appreciate the innate sweetness of fruits and vegetables and then the amount of sugar that you need everywhere else in your diet can be dramatically reduced.

Sweet nothings…. Black coffee, herb tea, mineral water, lemon and ginger tea, rooibosh tea – that’s what I’m looking forward to today. Try and leave out the artificial sweeteners altogether, they don’t do your body any favours. Sugar-free does not mean impact-free, your body can still respond as if it was having sugar. Leave the diet coke on the shelf.

Try and make fast day a day of sweet nothings.