Jo's Yummy Blueberry Bread

After doing lots of googling last night, and taking the best bits of about 3 recipes, I came up with this. And it was so good, I made another straight away!

Dry
1/2 C oats
1/2 C wholemeal or spelt flour
1/3 C Linseed, almond flour, and wholemeal flour
2 tsp baking powder
pinch salt

Wet
1/4 C oil (I used coconut oil for one, and butter for the other)
1 egg
1 tsp vanilla
2.5 Tbsp honey or golden syrup
3/4 Cup blueberries (fresh or frozen)
1/3 Cup yogurt
1/4 C coconut milk (other milk of your choice)

Preheat oven to 170deg. Mix the dry ingredients.  Then warm the oil/butter, and mix the wet ingredients.  Combine together (being careful to not over mix). Line a loaf tin and pour in batter. Bake for 45min, or until skewer comes out clean.

Tuna Patties with Seasonal Slaw

Tonight I wanted something easy. I also had some mashed potato sitting in the fridge, from last nights' casserole. So this is what I did.....

Serves 2

For the patties

1 185g can + 1 95g can tuna in brine

About 300g mashed potato from a previous night

Dried bread crumbs

Milk (depending on how dry the mashed spud is)

Fresh parsley, finely chopped

Oil, for frying

For the slaw

Use what's in season.

¼ fennel bulb

1 spring onion

1 carrot

½ celery rib

¼ cucumber (if cheap enough)

Fresh coriander leaves

For the Dressing

½ lemon, squeezed

About ¼ cup olive oil

1 garlic clove

Putting it all together

Mix the tuna, mashed potato, and parsley. If the mix is quite dry, add a bit of milk. Create 4 evenly sized patties, and coat in breadcrumbs. Then saute on medium heat in a bit of oil.

While the tuna patties are cooking, prepare the salad: Chop up the coriander, finely slice the fennel, then julienne the remaining vegetables and put into a bowl. To make the dressing, mince the garlic clove, and combine with the olive oil and lemon. Pour over the salad.

Serve the patties on top of the salad.

Pumpkin and Black Bean Risotto

This was the result of a fridge with hardly any fresh food, and a desire for something healthy....

Ingredients:
- 250-400g pumpkin, cubed
- 500ml vege stock
- 1/2 cup arborio rice
- 1/2 cup medium grain brown rice
- 1/2 can black beans
- 1/2 teaspoon nutmeg
- 1/2 teaspoon dried thyme
- handful of fresh herbs or greens of your choice (I used parsley from the garden, but you could use rocket, mizuna, baby spinach)
- Pumpkin seeds to garnish
- Olive oil and/or butter

Method:
Fry the rice for 2 minutes in a little olive oil/butter, on a medium heat, in a frying pan or saucepan. Then add the vegetable stock, pumpkin, thyme and nutmeg. Check every 5 minutes or so, and add water if necessary to stop the rice sticking. After about 25 minutes, the risotto should be ready. Take off the heat, and add the black beans and chopped greens. Top with pumpkin seeds.