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Health Kitchen

@healthkitchen

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@laurengamp 👩‍🦰
Homemade food. Recommended eats
Art Editor | National Geographic Traveller
One half of @andgingersupperclub 👩🏼‍🍳

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Not ready for canapé szn to end.

Canapé 1: @therealseafoodco blinis, horseradish creme fraiche, smoked salmon, caviar and dill

Canapé 2: croustades with @seafood.and.eat.it 50/50 crab, Dijon, lime, fresh mango, chives, dill and a little creme fraiche

Happy new year! ✨ by @healthkitchen

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10 months ago

LEFTOVER TURKEY & WHITE BEAN GRATIN ✨

Oh hi there! It’s my annual reel! I don’t know about you, but I’m still getting through Christmas leftovers, and this is a great way to use up turkey meat, turkey dripping, stock (if you made it), and sad wilting vegetables from the fridge.

Ingredients:
• 2 tbsp turkey dripping (or oil of choice)
• 100g diced pancetta
• 2 anchovies
• 1 small onion, diced
• 4 garlic cloves, minced (or use one frozen cube)
• 1 leek, sliced
• 2 sticks celery, sliced
• 1/4 savoy cabbage
• 125ml white wine
• 30g flour
• 300ml turkey stock (or chicken stock)
• 1 jar white beans and their stock (I used @boldbeanco)
• as much leftover turkey meat (or chicken) as you like
• big handful spinach
• 1 tbsp creme fraiche
• handful fresh parsley
• 50g panko breadcrumbs

Method:
• to a big pot or deep pan, add a tbsp of your dripping or oil and sauté pancetta until it starts to get some colour. Throw in your anchovies and let melt in for another 2 mins
• add in onions and sauté until sweating and translucent (about 8 mins). Add your garlic and stir in for another two mins
• time to throw in your leek and celery. Season and sauté until soft (8-10 mins)
• finely shred your cabbage and add to the pan to wilt down for 5 mins
• add your wine to deglaze the pan and cook on high until liquid has evaporated
• reduce heat to medium, sprinkle your flour into the mixture and cook it out for a few minutes. We’re essentially making a roux inside your gratin mixture here
• add your stock and stir until mixture becomes thickened. If it’s way too thick, add a splash more stock
• tear up your turkey and add to the pot, along with a big handful of spinach (or whatever green you’ve been ignoring in the fridge)
• lastly, add a tbsp creme fraiche and season to taste before stirring through a handful of chopped fresh parsley
• pour mixture into a baking dish and top with seasoned panko, mixed with olive oil. Bake for 25-30 mins at 180 Celsius, turning the heat up to 200 for the last 5-10 mins to get that crumb nice and golden
• serve with even more leftover brussels and taytos by @healthkitchen

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10 months ago

BRUNCH BUNS 🍔 with pork, Parmesan and truffle smash patties, avocado crema, smoked applewood cheese, scrambled eggs, pickled onions and chilli jam

SERVES 2

Ingredients:

• 2 brioche buns
• 2 sausages (I used @marksandspencerfood pork Parmesan and truffle sausages)
• 2 slices smoked @applewood_cheese (or any cheese slice)
• 4 eggs
• Splash o’ milk
• 1 spring onion
• Guac/avocado crema (I made by blending avo, coriander, jalapeño, lime juice and skyr)
• Pickled onions
• Chilli jam

Method:

1. Remove sausage casing and roll into balls. Separate with greaseproof paper and smash down with something heavy
2. Slice ya bunz. Heat a little oil in a pan and put the cut sides down to get a little colour. Put aside.
3. In the same pan, peel off your smash patties and sear for a few minutes on one side. Flip, put a slice of smoked applewood cheese on top of each patty, splash a tiny drop of water in the pan, and stick a lid on to allow that cheese to soften and cling to the meat.
4. In the meantime, spread a little avocado crema or guac on the bottom buns and beat your eggs with a splash of milk and seasoning.
5. Top your avo covered bottom buns with your cheese covered patties.
6. In the same pan as all that sausage fat, throw in a chopped spring onion and sauté for a few mins. Add your beaten eggs and scramble/fold until set. Turn off the heat.
7. Top your cheese topped patties with your scrambled egg, garnish with some pickled onions, spread a little chilli jam on your top bun and close your sandwich.
8. She’s messy. Enjoy! by @healthkitchen

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3 years ago

Halloween soup 🎃 which is catfishing you because it contains no pumpkin and is really just orange in colour.

*If you have leftover Halloween pumpkin to use up, sub the butternut for pumpkin and add more salt*

Ingredients:
Half a butternut, peeled, deseeded and chopped
3 sweet potatoes, chopped
500g carrots, chopped
2 tsp paprika
2 tsp cumin
1 tsp chilli flakes
1 tsp ground ginger
1 can coconut milk
2 tbsp tahini
500ml veg stock
2 tbsp creme fraîche, extra to serve
2 handfuls fresh coriander, extra to serve
Apple cider vinegar, to taste
Salt and pepper, to taste

Method:
1. Preheat the oven to 190 Celsius. Coat the butternut, sweet potatoes and the carrots in 2 tbsp olive oil, all the spices and season with salt and pepper. Roast for about 40 mins stirring halfway.
2. Transfer roasted veggies to a large saucepan, pour over
coconut milk, veg stock and tahini and warm together for a few mins to allow the flavours to blend.
3. Transfer to a blender, add creme fraîche and fresh coriander and blend up (might have to be done in a few batches).
4. Pour soup back into saucepan, season to taste, including a splash of apple cider vinegar to cut through the richness.
5. To serve, stir in a swirl of creme fraîche and garnish with more fresh coriander. Enjoy! 🧡 by @healthkitchen

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3 years ago

BREAKFAST PARATHA 🫓

Sautée chorizo and spring onion.
Pour in 4 eggs beaten with a splash of milk, salt and peppa for a slow scramble.
Heat a frozen paratha in a dry pan for a few mins on each side.
Spread your paratha with sriracha mayo, top with scrambled egg, sprinkle with feta, layer some sliced avocado and shower with coriander.
DEVOUR. by @healthkitchen

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4 years ago

I saw someone on reels make coffee in an almost finished peanut butter jar so I bought army pants and flip flops ✌️🥜☕️ by @healthkitchen

87

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4 years ago

It’s officially eat outside szn. Stay hydrated kids ✌️ by @healthkitchen

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4 years ago

Sweet potato egg scramble with good tomatoes, spring onion and lots of dill 👌 quick and easy weekend breakfast 🍳 taken in Forest Gate by @healthkitchen

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4 years ago

@grossypelosi vodka sawce is always a good idea 🍝
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#grossypelosi #vodkasawce #vodkapasta by @healthkitchen

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4 years ago

Slow cook Sunday butter beans, finished up with cured egg yolk, lemon zest and lots of dill.

Recipe:
• soak 500g dried butter beans overnight.
• rinse and add to a big pot with two sliced onions, 3L chicken stock, as many garlic cloves as you can stand (too much is never enough for me), a generous amount of salt, and a good glug of olive oil
• simmer on the hob for 2 hours, add 2 big handfuls of cavolo nero and finish in the oven at 200 Celsius for another 20-30 mins
• finally, stir through a tbsp or so of apple cider vinegar to brighten it up, and finish with your garnishes that are going to add massive depth of flavour to all those earthy, buttery beans

(If you don’t have a cured egg yolk, because honestly who does, try grated Parmesan. Same umami, less faff)

#beanspo #butterbeans #curedeggyolk #weeknightdinners #slowsunday taken in Forest Gate by @healthkitchen

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5 years ago

A birthday breakfast for @georgeclode 🧇 giant crumpet, fried French toast style, crispy bacon, and eggs scrambled in the bacon fat 🥓 Happy effin birthday to both of us, because yum 🤤
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#brunchideas #giantcrumpets #breakfastideas #scrambledeggs #birthdaybreakfast #friyay by @healthkitchen

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5 years ago

Hi there 👋 it’s been a year. Does this slice of chorizo, mushroom and kale frittata topped with sour cream, radish and avocado fan make up for it? Perhaps not. This one’s for you @katiefieldman16 🍳 #brunchideas #avocadofan #brunchrecipes #healthylunchideas taken in Forest Gate by @healthkitchen

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5 years ago