Tag Archives: snack

Peach and Ginger Compote

Single Ingredient Simplicity 

Peach & Ginger Compote

Peach & Ginger Compote, with Sheep’s Yoghurt and Pecan nuts

An Indian Summer, and general warmer ‘Fall’ (that’s Autumn to you and me) here in California, means fresh stone fruit such as peach is still in abundance at farmers markets this time of year.   Perfectly ripe, soft, sweet, and crying out “eat me, cook me, don’t let me go to another home”.  The simplicity of devising a recipe based on a single item is the inspiration for this post.  Sometimes we worry so much about creating something so fancy and innovate we forget that using one ingredient as the star of the show is perfectly acceptable.

I had been messing around with a peach and egg scramble (trust me it works) for breakfast one day last week, but just not satisfied with the way both the stewed peaches, and the addition of ground cinnamon and ginger made the eggs look kinda brown and dull – quite frankly like something the cat brought back up.  So, to make the most of these beautiful peaches I decided to stew and then blend them, and then they could be added to a dish of choice without the whole thing looking brown and murky.  I ended up with this delicious compote.  The compote is no where near as sweet as a sugar stewed Jam but pleasantly sweet enough to serve as a wonderful topping to yoghurt or pancakes for a decadent breakfast.

The additional sweetener in this compote is entirely optional and depends on how you intend on using it, how naturally sweet your peaches are, and of course your health goals.  I suggest you give it a good taste first before decided to wang in some stevia, maple syrup or raw honey. Natural sugars – including those from fruit are still sugars, so go easy on the daily doses.  I use both fresh and ground ginger I this recipe, since fresh ginger is highly therapeutic, and ground ginger more reminiscent of the warming ginger flavour you would achieve from devouring a cookie.

Peach & Ginger Compote Breakfast Spread

Peach & Ginger Compote Breakfast Spread

I chose to serve mine for breakfast with organic Local sheep’s yoghurt and topped with a few pecan nuts. I also had a boiled egg to my spread, since I do need some extra protein with my breakfast for complete satiation.  To use up the remainder of the compote I whipped up some coconut flour & almond butter pancakes and used the compote to drizzle over them with a blob of yoghurt.  These pancakes were the best I’ve ever made if I do say so myself! If you want to see the photographic evidence you’ll have to check out my Instagram feed.

Ingredients (serves 2-3)

  • 2 medium sized ripe peaches, de-stoned, medium dice
  • 1/4 cup  /  60mls  (more as necessary) of water
  • tsp grated fresh ginger
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • pinch sea salt
  • 1/2 tsp vanilla extract
  • squeeze lemon juice, roughly 1/4 lemon
  • Natural sweetener to taste.  For example a couple of drops of stevia liquid, maple syrup, raw honey or palm sugar


  • Place the peach in a small saucepan with the water and the fresh ginger, bring to the boil, then simmer until the peach softens.  During the simmering process you should regularly try to smash the peaches with a fork.  Add more water during cooking as necessary, you don’t want the peaches to fry or dry out.    After an initial 10 minutes add the ground ginger and cinnamon. The entire simmering and softening will take roughly 20-25 minutes depending on the ripeness of your peach.
  • Using a hand-stick blender (or other blender of choice) whizz up the peaches till smooth.  Add the rest of the ingredients and blend again.  Taste.  Decide whether additional sweetener is required.
  • Place in the refrigerator to chill before serving as desired (Though you could if you wanted eat it warm, I just have a thing against warm fruit!)

For complete Californian authenticity store in a glass mason or kilner jar.  Alternatively an old jam jar (particularly those gorgeous Bonne Mamman jars with gingham lids) will do.  Should keep for a week in the fridge.


Spiced Plantain Chips

Isn’t that a Banana? 

Spiced Plantain Chips

I count myself lucky because the area of London that I live in has plenty of shops where plantains are sold in their dozens.  On the downside the processed factory-made packet versions of these plantain chips are also sold in their dozens and when I’m feeling too lazy to make my own can easily inhale a packet (oops) except they aren’t very good for you.  It’s not the plantain itself that’s the problem but the cheap oil and deep fried container that they are produced in.

Plantain is a starchy veg found in equatorial climates  – used mainly in West African, Andean and West Indian cuisine – often where us Brits would used the humble potato. Plantain looks much like a banana and is usually sold in 2 versions green and yellow. The yellow versions are sweeter and the green starchier – I love  its “I don’t know whether I’m sweet or savoury” attitude.

My Nigerian friend Adura introduced me to plantain, and I absolutely love it – as does Adura and many of our recent conversations have revolved around ideas to cook with it.  I am working on many ways to Anglicize it, whilst Adura is working on healthier versions of the Nigerian way to cook it.  My method for cooking these chips – has been taken from Adura’s excellent You Tube instruction video – thank you Adura:

I love her tip of using a spatula to paste the coconut oil on the baking sheet – not something I ever had the brain wave to do before (I’d struggle using a corner of the paper instead), but because I don’t like to follow recipes I naturally free-styled a little bit and made a nice crust for the chips with some almond meal and cumin.  The almond meal is left over from the almond milk I made a few weeks back, you could also use shop bought ground almonds .

Ingredients (enough for 2 as a snack)

  • 2 yellowy-green plantains
  • 2 tablespoons almond meal / ground almonds
  • ½ tablespoon of ground cumin
  • Organic extra virgin coconut oil
  • Salt (e.g. Himalayan or Celtic)


  • Pre-heat oven to 180 degrees C (fan)
  • Peel and slice the plantains as thin as is possible, place in a bowl, pour over 1 tablespoon of melted coconut oil, and mix well so that the plantains are covered.
  • In a separate bowl combine the almond with the cumin, and a pinch of salt to bring out the flavour, then sprinkle this mix over the oiled plantains to coat them, mix well.
  • Place some baking parchment on a baking tray and spread a little coconut oil with a spatula over the parchment.  Spread the plantain evenly over the tray and bake in the oven for 45 minutes, checking for burning and turning at regular (15 minute) intervals.

Will keep in a airtight container for a few days.