Tag Archives: Vegetarian

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.


Smokey Squash Frittata

Vegetarians at the ready!

Squash Frittata

Squash Frittata

I had a friend over for tea this week.  Gosh that sounds very Enid Blyton doesn’t it?   She’s a Vegetarian and I’m on the Whole 30.  We usually meet in a marriage of feta cheese and chickpeas, but with them both off the menu for me for now I was determined to cook a suitable meal for us both – and no sneaky portion of cheese for her or slab of meat on the side for me.  That’s cheating. 

Eggs – it had to be eggs right?  I really wanted to come up with something a little more exciting than eggs, but since the leftover roast squash I had in the fridge was dying to be placed in a frittata – a frittata it was.   I’ve made plenty of frittata’s before – but never had the leftover squash to hand to chuck in (squash is one of my favourite foods so leftovers don’t tend to exist).  The squash gave such a wonderful texture to the frittata, it held together so beautifully out of the pan that this is a combo I know I will be cooking up time and again.  I had the leftovers for breakfast the following day.  Still held together with a great texture and flavour.  Thanks Ellie for forcing me out of my carnivore comfort zone.  Next time I’ll be a little more imaginative.

Squash Frittata with Tabbouleh

Squash Frittata with Tabbouleh

To go with the squash I added a smokey flavour with paprika, some colour with red peppers, and all important green veg with some beetroot tops.  I like my food to look pretty colourful. If you don’t have beetroot tops then kale or spinach will also work.  It was served alongside some of my Tabbouleh for a complete meal.

I couldn’t not mention that Ellie is a blogger too – she makes the most wonderfully elaborate & creative cakes and tells us her story behind them over at Ellabelle’s Kitchen.

Ingredients (serves 3-ish)

  • 1 red pepper, diced (capiscum)
  • 10 large free-range eggs
  • seasoning
  • 1 tsp smoked Paprika
  • Half a large -pre roasted butternut squash, cut up into bite-sized chunks
  • 8 beet tops (or sub for a handful of kale / spinach)


  • Pre-heat your grill to medium
  • First up fry the red pepper in medium frying pan (approx 10inch diameter) in a touch of coconut oil until it softens.  
  • Whilst the pepper is cooking prepare the eggs. Whisk the 10 eggs together with a pinch of Celtic salt, black pepper and the paprika.
  • When the pepper is soft, add the beet tops and stir fry till they begin to wilt (you may need to add a touch of oil or my favourite ghee at this stage).  Then evenly scatter over the squash and pour in the eggs.  Leave to cook on the hob till the sides begin to set, then transfer to the grill to finish off.
  • The frittata is done when the top is browned with no trace of runny egg.  remove from heat and slice up to serve.

Leftovers can be stored for future meals either in the fridge or freezer.