Wednesday 7 December 2016

Festive gingerbread cookies


It's this time of the year again!! What better way to start the culinary festive season than with home made gingerbread cookies? There are delicious, easy to make and kids love decorating them. Gingerbread cookies look pretty on the Christmas tree or would make a perfect gift.

This recipe is very simple and will fill your kitchen with a wonderful smell of Christmas happiness.

Prep time 10-15 mins, baking 8-10 mins

Here's what you need:
350g of plain flour
1tsp of baking soda
1tsp of ground ginger
1tsp of cinnamon 125g of butter
1 egg
175g of soft brown sugar or coconut sugar
4tbsp of golden syrup or if you want a healthier option use date syrup or maple syrup
toppings to decorate - raisins, nuts, chocolate buttons, pumpkin seeds... the choice is yours.


Here's how to do it:
In a large bowl mix flour, baking soda, ginger and cinnamon then add butter. When adding butter cut it in small cubes and mix with the flour to create a breadcrumb texture - the best way would be to mix by hand.
Add sugar. In a separate bowl whisk the egg with the date/golden syrup then add to the flour mix. Combine all, shaping a large sticky ball. Then place the dough in the fridge for around 10-15 mins.
Preheat the over to 160 degrees and prepare a large baking tray with baking paper on top.
Get the dough out of the fridge and on a large flat surface sprinkle a bit of flour and start rolling out the mixture, but using a bit at a time. When rolling out the dough you want it to be around 5 mm thickness. Using cookie cutters, start cutting out shapes, then decorate. If you're planning on hanging the gingerbread cookies on your tree, make a hole before baking, using a straw works great!
Place the baking tray in the oven and bake for around 8-10 mins.


Take the gingerbread cookies out of the oven and cool on the cooling rack then repeat with the rest of the dough. They will keep fresh for around 10 days in an air tight container. Enjoy.



Saturday 26 November 2016

Banana and chia seed pancakes


Lovely, scrumptious banana and chia seed pancakes are a perfect dish for a family breakfast. The banana adds extra sweetness and chia seeds create nice crunch and are a great source of omega 3. This is a nice and easy recipe and will make you around 7 medium sized pancakes.

Here's what to do.

You will need:
1 banana
1 egg
125g of plain flour, you can also use wholemeal
300ml of milk, plant milk works nice too, I really like almond milk
1 table spoon of chia seeds
coconut oil for frying
for toppings use maple or date syrup, natural yogurt, fresh fruit or chocolate spread


In a large mixing bowl first sieve in the flour, then add egg, lightly combine. Pour the milk slowly and start whisking. Mash the banana with a fork and add to the pancake batter. As a last ingredient add chia seeds. Prepare a medium sized pan and melt a bit of coconut oil, just so the pancake doesn't stick. Pour enough mixture to cover around the edges of the frying pan, but do not make it too thick. Lightly brown on one side then flip the pancake to the other side.
Make sure it's cooked throughout, take off heat then repeat this process to make more pancakes.

You can top your pancakes with anything really, but my favourite option is a dollop of natural yogurt, fresh fruit and a nice coat of maple syrup. Yum!!









Tuesday 8 November 2016

BEETROOT CRISPS


Easy, delicious and healthy - those beetroot crisps are a must try!

I got this weirdly shaped beetroot from my local organic veg bag scheme and they inspired me to experiment with veggie crisps.

This is such a simple recipe, but still full of lovely flavour. Beetroot is a great source of iron, folic acid, fibre and potassium.

Here's how to do it.
Prep time 5 mins, baking 15 mins

You will need:
2 or more beetroots, depending on how many crisps you would like to make - I used this cylindra shaped beets, but you can use the standard type
olive oil to sprinkle
sea salt
fresh rosemary



Preheat the oven to 180 degrees.
Peel and cut the beets in round, fairly thin disc shapes. Place all in a bowl, sprinkle with sea salt, drizzle olive oil and add fresh rosemary. You can also add ground black pepper if you want to add a bit of heat to the crisps.


Once all mixed up, lay the beetroot discs on a baking tray, using greaseproof paper so they don't stick. Make sure you scoop out all the oil and rosemary too.
Place in the oven on the middle tray. Bake for around 10 mins then turn the crisps over and bake for another 5 mins till they get crispy.
And here you are, beetroot crisps ready.

Saturday 29 October 2016

Pumpkin and kale soup


It's pumpkin time of the year again! What a glorious vegetable, so versatile and pretty looking. I absolutely love its vibrant orange colour and often use pumpkins in my house as decorations during Autumn months, but you can do SO much more with this amazing vegetable... Roast it, bake a cake or make nutritious, warming soup.
Pumpkins are rich in vitamin A, which is great for our eyesight. Eating pumpkins can boost immune system - they are a solid source of vitamin C. It's one of the best-known sources of beta-carotene, which is a powerful antioxidant.
Pumpkins are amazing - next time you're carving one, don't throw away the flesh, instead use it to make some delicious meals. Or even better use the whole pumpkin :-)
If you buy the right variety you can even eat the skin!
Kale adds interesting flavour and lots of amazing health benefits too.

Prep time 10 minutes, cooking around 30 minutes

Here's what you need:
1 small sized pumpkin
a handful of kale
2 garlic cloves
1 small onion, finely chopped
1 stock cube - to make 500ml of stock (I recommend Kallo for lower salt content)
half a tsp of turmeric
half a tsp of cinnamon
half a tsp of ground ginger
pinch of chilli flakes
salt and black pepper to taste
nigella seeds to decorate and for added crunch
a drizzle of olive oil
a dollop of coconut oil for frying



Here's how to do it:
Pre-heat the oven to around 200 degrees. Wash and chop the pumpkin - the variety I bought didn't even require peeling the skin. Place in an oven dish, drizzle with olive oil and crush two garlic cloves and scatter over the pumpkin. Place in the oven for around 20 minutes (until the pumpkin in nice and soft).



In the meantime chop the onion, heat the coconut oil in a large pan, then fry until soft. Add the turmeric, cinnamon, chilli and ginger. Fry for a couple minutes. Add washed kale, stirring it continuously so it doesn't burn. Fry for few minutes. If the pumpkin is ready, add it to the frying pan, then pour the stock.





Wait until it starts boiling, then cover and simmer for around 10 minutes. Add salt and black pepper to taste. Take off heat. Blend it all to create a smooth consistency adding more water depending on how creamy/watery you want it to be. 
Sprinkle with some nigella seeds for added flavour. Enjoy, what a treat!! Long may continue the pumpkin season.






Wednesday 12 October 2016

Sweet potato and squash soup


Autumn is definitely here, the mornings are cold and sharp and my appetite has definitely increased.
Eating warming meals, prepared using seasonal ingredients is very important in maintaining good health and balance. I recently had an introduction to Ayurveda at my weekend school, and what was really interesting, is that we should stay aligned with nature and seasons when cooking. This soup is a nice and easy example of using seasonal veg and preparing a light, but filling and warm meal - just what our body needs in colder months.

Prep time 10 mins, cooking time 30 mins

Here's what you need:
1 small squash - peeled, deseeded and cut into chunks
1 small sweet potato - peeled and cut into chunks
1 medium onion
2 garlic cloves
half a tsp of turmeric
1 tsp of cumin
black pepper to taste
pinch of chilli
500ml of stock - this would be either 1 stock cube or homemade stock - if you're using cubes I recommend Kallo (they are organic and have less salt than standard cubes)
coconut oil for frying



Here's what to do:
Peel the veg and chop into chunks. Peel the onion and finely chop. Heat the oil in a pan. Fry the onion until soft. Add crushed garlic and the spices and fry for few minutes. Then add the sweet potato and squash and fry for few minutes, stirring it so it doesn't stick to the pan. Next pour the prepared stock, wait until it comes to boil then reduce the heat and simmer for another 25 minutes.
Once the squash and sweet potato are soft take off heat and transfer all (including the liquid) to a blender to create a smooth cream. Once blended move back to the pot and add black pepper to taste.
If you like you can serve it with a dollop of cream and some pumpkin seeds or some lovely bread.

Monday 10 October 2016

energy balls



If you like snacking or have kids that do, you'll find this post interesting :-)
Energy balls are a lovely and healthy substitute for the things we grab when we crave something sweet or need a quick energy fix. They are filling and really satisfying.
Only few ingredients needed, and you're good to go! You can find recipes all over the internet or you can be as creative as you wish in making your own combinations.
I'm going to share few that are my favourites. I found some good recipes on Madeleine Shaw's website and also just by browsing Internet.

Here's how to do them:

DATE and ALMOND BALLS (this recipe makes 7):
100g pitted dates
60g flaked almonds
1/2 tsp of cinnamon
1tsp of coconut oil
pinch of sea salt


In a food processor first grind the almonds, then add the rest of the ingredients and blend until all combined and form a sticky paste.
Scoop and bit of mixture out and form a round shape with your hands. Store in a fridge. They are ready to eat right away.
Dates are natural sweets, provide a wide range of nutrients, being a very good source of potassium.











HORMONE BALANCING MACA BITES (6-7 balls):
100g of pitted dates
50g of cashew nuts
1 tbs of coconut oil
75g of pumpkin seeds
maca powder - just enough to coat the energy balls

Again using a food processor, first crush the cashew nuts, then add the remaining ingredients apart from maca powder and blend until all combined. Shape round balls then roll them in maca powder.
Store in the fridge.
Maca is a root found in Peru and it works great in balancing our hormones, boosts energy and stamina.


The same recipe can be repeated to make coconut or raw cacao bites.
Simply roll the balls in your coating of choice.
Raw cacao has antioxidants, helps to boost our mood and provides minerals like magnesium, iron and potassium.

And who said snacking was bad for you?


Saturday 1 October 2016

It's time for carrot cake


Hello October!
I'm celebrating the new coming season with a delicious cake recipe. Carrot cake filled with mixed nuts, pumpkin seeds, cinnamon and orange zest definitely speaks autumn to me :). This cake is one of my favourites to make - all ingredients go in one pot, then oven, then my tummy...
You simply have to give it a go, the vegetable oil keeps it moist and fresh for quite a while - that is if you can keep it for more than 2 days!!

Prep time around 15 mins, baking 45-50 mins



Here's what you need:
**I'm using cups to measure out ingredients, the key is to use the same cup size to measure all, you can use tea cups or glasses but stick to one size.**

for the cake:
2 cups of finely grated carrots - it comes up to around 4 medium sized carrots
2 cups of brown sugar
2 cups of white plain flour or wholemeal plain flour
1 and 1/4 cup of oil - I like using grapeseed or rapeseed oil
4 free range eggs
2 tsp of cinammon
2 tsp of baking powder
2 tsp of baking soda
pinch of salt
handful of chopped mix nuts, raisins or pumpkin seeds - you can add all or just pick ones you like


for the icing:
2 tubs of soft cream cheese - around 200g each
2 tablespoons of butter
3/4 cup of icing sugar
few drops of vanilla extract
few drops of lemon juice
orange zest - this is optional, but adds lovely flavour!

Here's how to do it:
Preheat the oven to 180 degrees. Prepare a round cake tin (I like using butter and bread crumbs to line the tin - you can find more info and a picture of this method in my 'i LOVE cake' post, or use baking paper to line the bottom of the tin).
Peel and grate the carrots. In a mixing bowl beat the eggs with sugar. Gradually add flour and oil, keep mixing. Next add grated carrots, baking powder, soda, cinnamon and nuts/seeds that you are using. Mix all to combine well. Transfer to the cake tin and bake in the middle of the oven for about 45-50mins.


You can use a skewer to check if the cake is baked in the middle - when you pierce the cake it should come out fairly dry, if after 50 mins of baking it's still looking wobbly and wet in the middle, bake for a bit longer.
While the cake is baking, you can start preparing the icing. In a small pot melt the butter then take off heat and add icing sugar, with a wooden spoon mix so both ingredients combine well. Add all of the soft cream cheese and mix, it's nice to use an electric hand mixer to make a more fluffy mixture, but just using a spoon is ok too. Add a few drops of squeezed lemon juice, vanilla extract  and orange zest if using - I would use no more than a heaped tea spoon. Taste your icing to check if you need to add more sugar or lemon juice - depending on how sweet or sour you like it. Once you're happy with the taste of your icing place it in the fridge until it needs to go on the cake.

Once the cake is ready take it out from the oven, place on a cooling rack and cool down.
When it's not so hot anymore, I like cutting it half way, taking the top off so it cools down quicker.
When it's ready divide the icing into half, spreading one half on the middle of the cake and the remaining mixture on top.


And here it is. It goes really well with a nice cup of tea or coffee and it's perfect in the morning, afternoon or evening, all day everyday :-). Happy autumn.


Wednesday 28 September 2016

Simple beetroot soup


Glorious beets, looking like gem stones and so good for us! Beetroot can help to detoxify our liver, it improves blood flow and contains lots of goodness like antioxidants, potassium, iron, magnesium, folic acid, vitamins A, B6 and C. Helps to slow the ageing process from inside out.
We often use it in salads, but this time I wanted to share a simple recipe for an alternative use - in a soup.

Prep will take less than 10 mins, cooking around 30

This is what you need:
3-4 large beetroots
1 litre of beetroot juice - you can find it in any supermarket, I would recommend Beet It or Cawston Press Beetroot and Apple Juice
2 bay leaves
2-3 garlic cloves
1 stock cube - I really like using Kallo
black pepper to taste
sea salt to taste
herbs - 1 stick of rosemary, dried flat parsley, dried marjoram
few drops of lemon juice
fresh flat leaf parsley
dollop of cream

Here's how to do it:
Peel the beets and cut them in quarters. Place them in a large pot and add cold water to just cover them. Add garlic cloves, bay leaves and stock cube, wait till it starts boiling then simmer for around 10 mins. After that add all of the beetroot juice and all the herbs you want to use, and simmer for another 15 mins. Stir the soup to make sure the stock cube disolved completely, add black pepper and salt to taste. Additionally add few drops of lemon juice. Take off heat and serve with a bit of cream and some chopped fresh parsley. This soup is delicious on its own, with some boiled potatoes or a hard boiled egg. The choice is yours! :-)




Monday 19 September 2016

Macaroni cheese with a twist


So the weather has changed, kids got back to school, conkers are falling down from the trees... the time has come for comfort, warming meals. What better way to celebrate seasonal veg than adding them into a classic meal like macaroni cheese! I found this idea in one of last year's Waitrose recipe cards you can grab in their shops. The autumnal twist comes from adding roasted butternut squash or sweet potato. Both will add extra flavour, creaminess and sweetness, just perfect for colder days.

Here's what you need:
500g of peeled and chopped butternut squash - it's also nice to add sweet potato, to save time you can buy ready peeled and chopped veg
2-3 garlic cloves
1 tbsp of chopped fresh sage
olive oil to drizzle - around 1 tbsp
black pepper to taste
230g of macaroni pasta
40g butter
40g plain flour
600ml of milk
175g of cheese - grated


Depending of what veg you use prep can be around 5-15 mins
Cooking time 40 mins

Here's how to do it:
First preheat the oven to 190 degrees, prep the butternut squash, peeling it and chopping. Place the veg into a baking tray, sprinkle with olive oil, crushed garlic cloves and spread over the squash, sprinkle with chopped sage. Place in the oven (middle tray) and roast for about 30 mins.


While the butternut squash is roasting, cook the macaroni pasta according to packet instructions (usually 8-10 mins). Once cooked drain and leave aside.
In a separate pan melt the butter and stir in the flour. Remove from the heat and whisk in the milk (with a fork or mini hand whisk), you want to achieve a fairly smooth sauce, no lumps from the flour. Return to the heat and when it comes to boil, reduce the heat and simmer stirring from time to time - you want the sauce to thicken a bit. When you achieve the right consistency add 3/4 of the grated cheese and stir until it melts completely. Add a bit of black pepper, to taste. Now you can take your sauce off the heat and pour it over the cooked macaroni. When the butternut squash is nice and soft and ready to come out of the oven, gently add it to the pasta - the idea is not to break up the veg too much and keep in chunks. Now pour the entire mixture into an oven proof dish, sprinkle the rest of the cheese on top and place under the grill for 3-5 mins or until you see the cheese melted and turning golden brown.


Enjoy, this dish will keep a large family (even of 5) satisfied :).

Monday 29 August 2016

i L O V E cake - rosemary olive oil cake



I absolutely love baking and eating cake :-) Whenever I come across a recipe that is slightly unusual, I get excited and try to recreate it.

The cake recipe I'm going to share with you involves olive oil, rosemary and lemons - delicious combination! I found it in the 'foodism' magazine.

It takes 15 mins to prep and approximately 50 mins to bake

Here's what you need:
50g of plain flour
125g of ground almonds
2 and 1/2 tsp of baking powder
200g caster sugar
250ml of light olive oil
5 eggs, lightly beaten
1 and 1/2 tbsp of chopped rosemary
zest of two unwaxed lemons
fresh raspberries to decorate - or any other seasonal fruit
icing sugar for dusting

Method:
Preheat the oven to 160 degrees and grease a cake tin (20cm round shaped would work well). I like adding breadcrumbs to the greased tin, shaking them around just to create a thin layer of breadcrumbs sticking to the bottom and sides - turn it upside down so the excess breadcrumbs fall out, we only need a very thin layer - this helps the cake not to stick to the tin.


Sieve the flour, baking powder and ground almonds into a large mixing bowl, add sugar and stir everything together. In a separate bowl lightly beat the eggs then add them to the flour mix. Mix together, then add olive oil, chopped rosemary and lemon zest - mix well until all combined and smooth. Pour the mixture into prepared tin and place in the middle of the oven. Bake for around 50 minutes. The cake will still have a slight wobble, but when cooling down it will set nicely. Once cooled dust it with a bit of icing sugar. Top up with fresh fruit and enjoy with a nice cup of tea. This cake might even make you want to grow your own rosemary! ;-)







SUPER SMOOTHIES


Smoothies are such an easy and delicious way of consuming more fruit and veg. Whenever I feel like snacking, I open the fridge to see what I can find and blitz some yummy, creamy drinks.

Here is a selection of my favourite recipes. The beauty of making smoothies is that you can be as wild and creative as you wish. The more often you make them, the more confident you'll feel in creating new delicious flavours! For now I hope you'll try some of mine... And adding some supplements to smoothies can boost energy levels, make your skin glow and feeling more balanced - but these are optional in my recipes.


BEETROOT PASSION
BEETROOT PASSION
Ingredients:
1 small beetroot (cooked or raw)
1 celery stick
1 banana
half of passion fruit (you need to scoop out the delicious flesh of the fruit)
1 tablespoon of baobab powder  - optional
1 glass of coconut water or apple juice

Simply put all the ingredients in a high power blender and blitz till smooth consistency.

Beetroots are full of vitamins plus help to detoxify the body, by purifying the blood and delivering fresh supply of iron and antioxidants into our system.
Baobab powder is rich in vitamin C, antioxidants, helps to release energy and healthy glowing skin.


GLORIOUS PINEAPPLE
GLORIOUS PINEAPPLE
Ingredients:
1 banana - I really like freezing chopped banana for added coolness and creaminess in the smoothies, yum!!
handful of chopped pineapple
fresh turmeric root - 1 teaspoon worth will do
1 tablespoon of honey
1 tablespoon of baobab powder - optional
1 glass of coconut water
chia seeds to top up the smoothie

Add all of the ingredients apart from chia seeds and blitz in a high volume blender. Once all creamy and smooth sprinkle the chia seeds for added omega 3 boost. Enjoy.

Fresh turmeric is a great ingredient to add to smoothies, it will act anti-inflammatory and will boost your immune system.
Fresh pineapple is full of vitamin C, supports immune system, bone strength and eye health.


GREEN DETOX
GREEN DETOX
Ingredients:
handful of washed kale
1 tablespoon of spirulina powder
1 banana
1 or two dried dates - for added sweetness
1 cup of coconut water - you can use apple juice if you prefer

Put everything in a blender and mix till smooth.

I love kale. It has a nutty, slightly bitter flavour and can help to ease lung congestion and benefit the stomach.
Spirulina is a nutrient rich, fresh water plant that has the ability to capture the sun's energy. It helps to cleanse and detoxify the body and it's protein content supports energy levels so it can definitely help after few glasses of wine... ;-)


BEE CACAO
BEE CACAO
Ingredients:
1 frozen banana
raw cacao nibs - 1 or two tablespoons will work
1 tablespoon of peanut butter - you can also use almond or hazelnut butter
bee pollen - 1 tablespoon
1 cup of milk - any will work, I really like using either almond or coconut milk
you can also add two ice cubes for making the smoothie more crunchy and chilled

Put all of the ingredients into a blender and blitz - if you like it to be more crunchy don't blend it till it's completely smooth. It's absolutely delicious, filling and will give you a nice energy boost and it's a great alternative to a chocolate bar...
Raw cacao is a great source of magnesium, potassium, antioxidants and can improve your mood!
Bee pollen is another super supplement that is rich in proteins, vitamins including B-complex and folic acid, it's rejuvenating and contains all the essential components of life, clever bees!!


TROPICAL ISLAND
TROPICAL ISLAND
Ingredients:
1 frozen banana or half an avocado
fresh papaya - half will work well
chia seeds - 1 tablespoon (half to go in the blender, the other half to sprinkle on top of the smoothie)
Maca powder (optional) - 1 teaspoon if using
coconut oil - 1 teaspoon
1 glass of coconut water

All of the ingredients go in a high speed blender and blitz till smooth. Enjoy!

Papaya is such a delicious fruit, filled with vitamin C, which is a great infection fighter and it tastes of summer holidays.
Maca is a root that grows in the mountains of Peru and it's famous for its ability to balance hormones, mood swings, depression plus increases stamina and energy.


PICK ME UP
PICK ME UP
Ingredients:
half of avocado or one small banana
handful of goji berries
baobab powder - 1 tablespoon (optional)
handful of washed kale
few leaves of fresh mint
1 glass of coconut water

Add all of the ingredients into a blender, blitz till smooth and creamy.

I love goji berries and often add them to morning porridge or smoothies. These nutritious little berries are found in the Himalayas and have been used in Chinese medicine for thousands of years. Adding fresh mint will make the smoothie very refreshing and together with baobab powder (if using) will help to pick you up!! :-)


I hope you will find these recipes useful, but also be as creative as you like in making your own combinations :-)

And here's a picture of some of my favourite supplements, they can be found in any healthy food store. Have a beautiful day.


Sunday 14 August 2016

Daddy's blackberry pie






Summer is in full swing and what better way to celebrate sunny, warm afternoons than with a piece of a home made pie.
During our Sunday family walk in the local park, we came across some wild growing bramble bushes. Boys were very excited with our discovery and we quickly decided that it would be lovely to make a blackberry pie.

Todays' entry is taken over by my other half Andy, who makes lovely fruit crumbles and pies :-) - I however added a little twist as it would be boring not to experiment with ingredients and flavours!

Prep time 10 mins, baking 45 mins

Here's what you need:
2 cooking apples.
2 handfuls of fresh blackberries, or if you're making this pie not in the berry season, frozen fruit would be just fine. We even picked enough today to freeze a couple of bags for winter :-)
1 sheet/packet of ready rolled shortcrust pastry (it's a big time saver) - any supermarket will stock it.
sugar - now this is the little twist, I decided to replace caster sugar with the lovely caramel flavoured coconut sugar. It's unrefined and made from the nectar of the coconut palm blossoms. You can of course stick to either brown or caster sugar - we will only need few table spoons to coat the fruit once it's in the pie dish.
A little bit of milk for brushing the pastry on top just before it goes in the oven.
Double cream to accompany the pie.


Here's how to do it:
Peel and chop the cooking apples, add washed blackberries and scatter around in a medium sized pie dish. Sprinkle the fruit with sugar - if you prefer the pie to be sweeter add a bit extra, we added just enough to coat the fruit with the thin layer of sugar. Roll out your ready made pastry covering the dish completely - then cut the unused leftover pastry around the edges of the dish, making sure all the fruit is sealed underneath it. Once the pastry is rolled out to cover the dish pinch around the pastry edges, brush a little bit of milk on top to get a nice colour and glaze.
Put in the oven for 45 minutes on the middle tray in 180 degrees.

When baked take the pie out of the oven, let it cool for a while then tuck in!


Add a dollop of double cream, or if you feel like indulging more vanilla ice cream will work very well. Enjoy - it's yummy and even better when someone else makes it for you! Thanks Andy xx



Sunday 31 July 2016

Happy foodie holidays



I'm currently on holidays with my family in France and going to the local food markets is getting me very inspired for new food ideas! Everything is so beautiful, I had to take few pictures and share with you on my blog. Here's only a small selection of what I found on the market today...



I'm loving the fact that my boys are very keen to try new flavours and dishes that they wouldn't have accepted back home. They are eating more fish and grilled prawns which is great to see!






Have a lovely sunny holidays everyone and please keep checking my blog for new recipes inspired by my travels!