As part of our Hemsley & Hemsley special, we bring you threehealthy recipesfrom the sisters that are as indulgent as they are good for you
MORE: The Hemsley sisters’ real-lifegooddiaries
The breakfast:
HUEVOS RANCHEROS WITH GUACAMOLE
https://www.youtube.com/watch?v=gCcrWmTj_U4&feature=youtu.be
SERVES 2
4 large handfuls of
spinach, roughlychopped
4 eggs
1 large handful offresh coriander,
leaves and stalks,roughly chopped
1 small handful ofgrated mature
Cheddar
FOR THETOMATO SAUCE
1 large onion, diced
1 tablespoon gheeor coconut oil
2 garlic cloves, diced
2 red peppers, halvedlengthways,deseeded andsliced into strips
2 bay leaves
1 teaspoon
smoked paprika
A pinch of cayennepepper or finelydiced fresh redchilli, to taste
2 x 400g tins oftomatoes or 800g
Fresh tomatoes
200ml water (100mlif using freshtomatoes)
Sea salt andblack pepper
FOR THEGUACAMOLE
1 large ripe avocado
1 tablespoon extravirgin
olive oil
Juice of ½–1 lime
2 spring onions or
1 small handfulof fresh chives,chopped
1 handful of freshcoriander leaves,chopped
Method
1 First make the tomato sauce. Fry the onion in the ghee orcoconut oil over a medium heat for about 8 minutes, stirringoccasionally, until softened.
2 Add the garlic, peppers, bay leaves and spices to the panand cook for another 2 minutes.
3 Add the tomatoes and water, season generously withsalt and pepper, then stir everything together and leave tosimmer for 10 minutes until reduced to a thick, rich sauce.
4 Meanwhile, make the guacamole. Halve and stone theavocado, then scoop out the flesh and roughly chop. Placein a bowl and stir in all the remaining ingredients and someseasoning. Set aside.
5 Check the seasoning of the tomato sauce, adding extra salt,pepper and cayenne/chilli as needed, then stir through thespinach and cook for a few minutes until just wilted.
6 Use a spatula or spoon to make four wells in the tomato saucemixture and crack an egg into each. The eggs will poach in thesauce and cook in about 4 minutes (lid on) for set whites andrunny yolks.
7 Scatter over the coriander and cheese. Serve immediately(as the eggs will keep cooking) with big heaped spoonfulsof guacamole on top.
The bread alternative:
FLAXSEED BUNS
MAKES 6 BUNS
150g ground or
whole flaxseeds
1 teaspoonbicarbonateof soda
Just under ateaspoonsea salt
A pinch ofblack pepper
3 eggs, beaten
Tablespoon of Maple syrup
2 tablespoonslemon juiceor apple cider
Vinegar
3 tablespoonsbutter or coconutoil, melted
3 tablespoons water
Teaspoon driedherbs (suchas thyme) orbruised fennel/caraway seeds(optional)
1 tablespoon white,sesame seeds,for sprinkling(optional)
Method
1 Preheat the oven to fan 180°C/Gas Mark 6 and line a bakingtray with baking parchment.
2 Mix the dry ingredients together in a bowl using a fork. Beatin the remaining ingredients (except the sesame seeds) andleave the batter to rest for 5 minutes to thicken up. If usingwhole flax seeds, mix with just the water and beaten egg firstthen allow to stand and thicken for 30 minutes before mixingwith the rest of the ingredients.
3 Take 4–5 tablespoons of batter and shape into a bun withyour hands. Place on the prepared baking tray and use wethands to shape/smooth the top and to press down lightly sothat the bun is 5mm–1cm thick. Repeat with the rest of thebatter, sprinkling the tops with the sesame seeds (if using)and gently pressing them in.
4 Bake in the oven for 20–22 minutes until the buns springback to touch.
5 Remove from the oven, transfer to a wire rack to coolcompletely, then slice in half and fill.
The sweet treat:
TAHINI DATE FRIDGE FUDGE
(MAKES ABOUT 18 FUDGE SQUARES)
85g (about.mugful)of pitted dates(chewy drieddates rather thanthe larger softones), or to taste110g(about.mugful)
Light Tahini(make sure itdoesn’t containemulsifiers –see intro above)
2 tablespoons ofcoconut oil,at roomtemperature,or extra-virginolive oil
Sea salt flakes
1 tablespoon whitesesame seedsor desiccatedcoconut, todecorate(optional)
Method
1 Line a small baking tin – about 11cmx 17cm– orsimilar-sized container (we use a glass lunchbox) withbaking parchment.
2 Slice one of the dates finely and set aside to decorate the topof the fudge. Place the rest of the dates in a food processorwith the tahini, coconut oil or EVOO and 1⁄8 teaspoon of salt flakes and blend to a smooth, thick paste. Taste and addmore salt if desired.
3 Transfer the mixture to the prepared tin and use a spatulato press the mixture down evenly.
4 Decorate the top with the date slices and a sprinkle of sesameseeds or desiccated coconut (if using), pour over any leftoveroil from the food processor and press down gently.
5 Freeze or chill in the fridge until firm – about 15 minutes inthe freezer and 30 minutes in the fridge. Slice into squares,then store in the fridge or freezer.
Eat chilled/frozen straightfrom the fridge/freezer.
TIPSYou can upgrade to the morenutritious dark tahini which hasa bitter flavour, if you like.This keeps really well in the fridgeor freezer, so make double! It tastes delicious frozen too…
Get the Jasmine and Melissa Hemsley’s newbook Good + Simple, here for £12,00
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