Saturday, 3 June 2017

Beet, Ginger and Apple Juice

Gorgeous and sunny day in London. Time for a healthy homemade juice! 

6 small apples
2 raw peeled beetroot
Big chunk of ginger

Put through a juicer... and voila..

Sunday, 5 February 2017

Kleftiko (Slow Cooked Lamb, Greek Stylee)

I would like to share one of my favourite dishes. It takes a long time to cook, but it is totally worth it! Kleftiko is a classic Greek slow cooked lamb dish in a tomato based sauce. I tested my recipe on my Yiayia (grandmother) a few times in the years before she died, and despite not being a massive lover of meat, she really enjoyed it.

Before buying a slow cooker recently I always used to do this dish in the oven, covered on a low heat. But since my household addition of a slow cooker, I find it much easier and tastier done this way.

Serves 4, generous portions

4 lamb shanks
2 cans of chopped tomatoes
4 large fresh tomatoes (quartered)
1 large onion (chopped)
3 tsp ground cinnamon
2 cinnamon sticks
Juice and zest from 1 lemon
5 heaped tsp dried oregano
a good pinch of salt
a good amount of ground pepper

In a slow cooker, place on high for about 5 hours. I sear the meat first in a hot pan with olive oil an a dash of cinnamon, to lock in the moisture and flavours.

In the oven, on a low heat- 6 hours. Start at (200 degrees for 1 hour and then lower to 150 degrees for 5 hours). Sear the meat first in the same way as above. Ensure the meat is covered with a oven safe lid or aluminium foil.

Perfect Winter Porridge

Porridge is so good for keeping you warm and feeling full, especially in winter! The problem I have found is that it can often taste bland and boring. After some experimenting with various ways of making the actual porridge and different toppings to compliment it, I think I may have cracked it.

With the addition of a little double cream, cinnamon, vanilla and a couple of strawberries to serve, there is no need for sugar in this recipe. It tastes naturally sweet and creamy. Best of all, it's balanced, warming and healthy. The perfect start for a winter's day!

This recipe serves 2.

The Porridge:
360g Porridge oats
240ml milk
10ml double cream
2 cinnamon sticks
1 tsp ground cinnamon
1/2 tsp vanilla essence
(Stir often on a low heat for about 10 minutes,
add the double cream in the last few minutes.)

To Serve:
A selection of chopped nuts/ granola or both
(Remove cinnamon sticks before serving)

Sunday, 24 July 2016

Raspberry Ripple Ice Cream

Another variation on a classic vanilla ice cream base. 

Raspberry purée:

220g raspberries 
5ml water
30g caster sugar

Boil for a few minutes and then sieve to remove the seeds. Then simmer for a further 10 minutes to thicken to a purée and the allow to cool.

Vanilla ice cream:

220ml milk
450ml double cream
100g caster sugar (vanilla infused)
1 tsp vanilla extract

Add the purée to the ice cream in the last minute of it churning to give the ripple effect.

Choc'N'Cinnamon Granola Bars

Bikini body season is upon us... 

Ordinarily, it doesn't stop me from eating what I want. However I thought I'd try to be a a little healthy with my baking and create a healthy but still slightly sinful snack!

1. Toast 200g oats with wheatbran alongside 100g pumpkin seeds and 100g chopped almonds for 5 minutes in a preheated oven (180•).

2. Melt 100g butter, with 90g light muscovado sugar and a good, long squeeze of honey.

3. Add a heaped teaspoon of cinnamon to the oats, seed and nut mix. Add 150g sultanas, 60g chopped walnuts and 20g chopped Maya Gold Green & Blacks chocolate. Add the melted butter mixture.

4. Mix well and then pour the mixture into a baking tray to bake for 20-25 minutes.

5. Allow to cool before slicing into bars! 

Thursday, 21 July 2016

Caramel and Popcorn Ice Cream

LAST WEEK I bought an ice cream maker! I have already made 5 different flavours. The first flavour I made was a caramel and popcorn concoction I put together. 

I am not usually a massive fan of sweetened popcorn, but I used salted popcorn which made it much tastier (in my humble opinion). 

First, I made a vanilla ice cream base:

1. 220ml milk

2. 450ml double cream

3. 100g vanilla (home) infused sugar

4. 1 tsp vanilla extract

I then made caramel using a can of condensed milk, 50g light muscovado sugar and 50g butter; heated and thickened on the stove for a few minutes until resembling caramel.

I added 4 tablespoons of the caramel to the vanilla base and started the ice cream maker to begin the big freeze for 45 minutes. 5 minutes before the end of the cycle, I added the popcorn and rest of the caramel.

It was so good that I made a second batch, and gave away 3 tubs to friends and family! 🍦