Summer means food al fresco! Try Liz Earle's fresh takes on family picnic faves(1 Post)
We were recently lucky enough to meet Liz Earle and her team, at an event to celebrate the launch of their new magazine Liz Earle Wellbeing.
We had a good natter with Liz. As well as being absolutely lovely, she has honestly the most radiant skin we've ever seen. Couldn't stop staring, quite frankly . So whatever she's doing, we're all up for it!
A long time lifestyle guru, Liz has returned to her writing roots to combine her interests in natural food, health and beauty to create the new magazine. We're delighted to be able to share the first of several excerpts from the mag. Try out these delicious recipes, below, and let us know how you get on!
Enjoy the simple pleasures of eating outdoors this summer, with wellbeing expert Liz Earle’s fresh new take on family picnic favourites.
FRESH SUMMER SLAW - serves 4 as a side dish
Slaw: 1 purple cabbage, 3 apples, 3 carrots, raisins (optional), 3 finely sliced spring onions, handful of chopped fresh parsley, 1cm ginger, grated
Dressing: 100g plain yoghurt, 1 lemon, juice and zest, 3 crushed garlic cloves
Grate or spiralize the cabbage, apple and carrots. Place into a large bowl and add the raisins, spring onions, parsley and ginger. Mix the dressing together, pour over the ingredients and toss well.
RUSTIC SUMMER TART - serves 6
You will need: 15 x 20cm tart tin, buttered
Pastry: 120g all-purpose gluten-free flour, 170g buckwheat flour, 60ml olive oil, 140ml cold water, Sea salt
Filling: 2 large leeks, 3 chopped garlic cloves, Coconut oil, crumbled 100g goat’s cheese, 250g asparagus (woody ends removed), 4 medium eggs, 30ml whole milk, zest of ½ lemon
Preheat the oven to 180°C/350°F/Gas Mark 4. Sieve the flours into a bowl and add in the olive oil and water. Mix with a fork until the water is absorbed. On a lightly floured surface, roll the dough out into a rectangle that’s large enough to drape over your tart tin. Roughly press the dough into the corners of the tin, blind bake for 15 minutes until half-baked, then remove. Turn the oven down to 160°C/325°F/Gas Mark 3. Sauté the leeks and garlic in coconut oil until soft. Layer the leeks and garlic along the bottom of the tart, then scatter the goat’s cheese on top. Blanch the asparagus in boiling water in a pan for a few minutes until it turns bright green, drain it and then run under cold water. Lay the asparagus on top of the goat’s cheese and leeks. Mix the eggs and milk together, seasoning well, then pour into the tart. Grate the lemon zest onto the top. Bake for a further 15 minutes until set.
SWEET POTATO AND CHICKPEA FALAFEL - serves 6
1 large peeled and chopped sweet potato, 1 x 400g can chickpeas (drained, rinsed and dried), large handful of flat leaf parsley, 1 large crushed garlic clove, 1 tsp of ground cumin, 1 tsp of smoked paprika, 2 tbsp buckwheat flour (or plain flour)
To serve: tomato and cucumber salad, hummus and tzatziki
Preheat the oven to 200°C/400°F/Gas Mark 6. Boil the sweet potato until soft and steam dry in a pan. Mash together with half the chickpeas and then add in the remaining chickpeas whole, along with the parsley, cumin, smoked paprika, garlic and flour. Mix together well and shape into patties. Brush with a little olive oil and bake in the oven for 20 minutes until firm and golden.
About Liz Earle
Not just a skincare and wellbeing expert, Liz has gone back to her writing and editing roots and combined her interests in natural food, health and beauty to create a new digital magazine titled Liz Earle Wellbeing. More seasonal recipes and top tips for alfresco dining can be found in the Summer 2015 edition which is available now to download on all devices via the Liz Earle Wellbeing app or www.zinio.com for £2.99. You can also subscribe to 4 issues per year for £10.00.
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