This article has gathered some of the best organic food Recipes and meal ideas for you to try. Next time you are tired of eating junk food and takeouts, and you feel like experimenting in the kitchen to eat healthily, we have just the right sort of recipes for you to try.
Poulet & Juglans Cinerea Tray Bake
- Readying time: twenty minutes
- Cooking time: one hour forty minutes
- Total time: two hours
- Serves: Four
Fixings:
- One red chili, deseeded and chopped
- One tsp Cajun spice blend
- One medium organic butternut squash, about one kg
- 400g Organic Baby Potatoes, cut into chunks if large
- Four tbsp cre fraîche
- 28g pack coriander, chopped
- Two tbsp mild olive oil
- Two x Chicken Thighs, skinned if preferred.
- Two Red Onions, sliced.
- Three cloves garlic, crushed
- Two tbsp plain flour
- Four tsp vegetable bouillon powder
Method:
- Preheat the oven to 180 °C, gas mark 4. Heat the oil in a large roasting tin, and fry the chicken thighs in batches to lightly brown. Lift the thighs out onto a plate. Add the onions to the tin, and fry for 4-5 minutes. Stir in the garlic and then the flour, and cook for one minute, stirring. Add 600ml water, the bouillon powder, chili, and Cajun seasoning. Lower in the chicken pieces and bring to the boil.
- Transfer the tin to the oven and bake for 30 minutes. While this is cooking, halve and de-seed the squash and cut into chunky pieces, discarding the skin. Add to the roasting tin with the baby potatoes. Cover with foil and return to the oven for a further one hour or until the vegetables are very tender, and the chicken is cooked through with no pink meat.
- Stir in the crème fraîche and coriander, and season to taste before serving.
Moist Caramelized Apple Cake With Honey And Cinnamon Alongside Crème Fraîche
Serve this moist cake with a caramelized apple topping, for a special afternoon tea or as a dessert.
- Organic
- Vegetarian
- Readying time: Twenty minutes
- Cooking time: Sixty minutes
- Total time: one hour twenty minutes
- Serves: Eight
Fixings:
- Two organic eating apples
- 200g Organic Butter softened
- Three Eggs, beaten
- 200g organic self-raising flour
- 150g pot Yeo Valley Organic Natural Yogurt
- 225g Tate & Lyle Organic Demerara Sugar
For Crème Fraîche:
- Two tbsp Organic New Zealand Forest Honey
- ½ tsp organic cinnamon
- 500g Yeo Valley Organic Half Fat Crème Fraîche
Method:
- Preheat the oven to 180 °C, gas mark 4. Lightly grease a round 20 cm loose-bottomed cake tin, line the base with baking parchment, then grease the top of the parchment.
- Core the apples and slice thinly (no need to peel). Put them in a large bowl, add 25g of the sugar and toss well to coat. Arrange the slices in the tin, overlapping them slightly to form circles.
- Beat the butter and remaining sugar together until light and fluffy, using an electric hand whisk or wooden spoon. Add the eggs, a little at a time, until they are fully incorporated, and the mixture is smooth. If the mixture begins to curdle, add a spoonful or two of the flour and continue to add the egg.
- Fold in the remaining flour and yogurt, then carefully spoon the mixture over the apples. Place the cake tin on a baking tray and bake for about one hour or until golden and springy to the touch. Remove from the oven and leave to cool for twenty minutes or so. Turn the cake out onto a wire rack and leave to cool completely.
- Spoon the crème fraîche into a serving bowl. Beat the honey and cinnamon together, then stir gently through the crème fraîche. Chill. Serve the cake in slices, with the honeyed crème fraîche.
Beetroot and Feta Parcels
This recipe contains crisp, savory parcels that are easy to make and packed full of flavors. They make a great starter or midweek lunch or try mini versions as a canapé.
- Vegetarian
- Readying time: ten minutes
- Cooking time: ten minutes to fifteen minutes
- Total time: twenty minutes to 25 minutes 25 minutes
- Makes: four parcels
Fixings:
- Eight sheets Cypressa filo pastry (cooled)
- ½ tsp spice mix
- 40g butter, melted
- 180g Organic Cooked Beetroot (in the fruit and veg section)
- 235g pack Moroccan Couscous salad (chilled)
- 50g Kolios Organic Feta, cubed
- One tsp cumin seeds
- Baby Leaf Salad, dressed to serve
Method:
- Preheat the oven to 200ºC, gas mark 6. Lay two of the Cypress Filo sheets out on a flat surface. Stir the spice mix into the melted butter. Brush a little of the flavored butter sparingly over one sheet and place the other sheet on top.
- Cut the beetroot into small chunks and place in a bowl. Add the couscous salad, feta, and seasoning and mix to combine. Spoon a quarter of this mixture along with one of them, short ends of the pastry.
- Tuck the pastry’s long edges in to enclose the ends of the beetroot mixture, then start rolling from the short end of the pastry to make a rectangular parcel (like a plump spring roll). Brush the seam with butter to seal. Place onto a non-stick baking tray. Brush the top of the pastry with a little more butter and scatter some cumin seeds over the top.
- Repeat with the remaining Fixings to make a further three parcels. Place in the oven and bake for ten-fifteen minutes or until golden brown and crisp. Serve with the dressed salad leaves.
Treacly Plums With Cinnamon & Sweet Almonds
- Vegetarian
- Gluten-Free
- Readying time: ten minutes
- Cooking time: ten minutes
- Total time: twenty minutes
- Serves: Four
Fixings:
- ½ tsp ground cinnamon
- 600g Plums quartered
- 40g sultanas or raisins
- Crème fraîche, to serve
- 50g Organic Almonds, roughly chopped
- 75g organic slightly salted butter
- 50g light khandsari sugar
Method:
- Heat a dry frying pan, and crispen the almonds for a couple of minutes. Turn out into a bowl.
- Dot the butter into the pan and add the sugar, cinnamon, and two tablespoons of water. Heat gently, stirring for a few minutes until the mixture starts to look syrupy.
- Add the plums and dried fruit, and cook gently for about five minutes, occasionally stirring, until the plums have softened slightly but still hold their shape.
- Divide the plums among serving bowls, scatter with the almonds, and serve with crème fraîche.
Author bio:
Alexandra Betts
Hi, I am Alexandra Betts. I am a content creator at Research Prospect, blogger, teacher and a poet as well. I started writing blogs when I was 16. To become a great writer, one requires courage, patience, consistency, and of course, a lot of reading. I like going to parties with friends, and yes, I love to cook!
I’m a 20-something stay-at-home mother and wife. I have an amazing husband, a beautiful daughter, two loving dogs, and a lazy cat. I wouldn’t change my life for anything! I love to read, listen to music, cook and blog!
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