Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

21 September 2017

#FeedYourHappy & Riverford Organics Recipe for Bubble & squeak with free-range eggs

Today is my second post in collaboration with OTB's #FeedYourHappy. You can read all about the fantastic campaign, kicked off by Sara Cox and Rosie Birkett over here.
I've always had a weird relationship with food, from fearing fat and carbs when I was a teenager to exploring raw veganism, to becoming pescatarian and vegetarian in my mid-20's, to today. I certainly haven't addressed 100% my relationship with what I eat and still have quite rigorous and slightly obsessive tendencies, however since getting engaged in 2015 my viewpoint has changed. 

I was dedicated to not becoming the stereotype bride who wants to lose insane amounts of weight and be super skinny on their big day. In fact, I think it's incredibly sad that women still feel that to be 'beautiful' they need to be skinny on their wedding day. Your partner has proposed to you (or you've proposed to them) because you love them the way they are no matter your size. 

All that said, I do really understand the pressure and began my journey to married life with the same feelings until I started weight training. This method of exercise is growing in popularity with social media trends like Strong Not Skinny very quickly pushing out the thinsopration ideals THANK GOD. I've decided not to share much of my weight training journey and don't discuss my diet in relation to this training on my blog or social media channels. For one, I'm not a trainer so I'm not in a position to advise or encourage people to follow my training style, and two there's plenty of fabulous trainers and social media stars out there that can provide everything you could ever need. 

The above blurb is essential background for the grounding of today's recipes. As a vegetarian, getting enough protein to help encourage muscle growth and repair (trust me, I need it) is quite tricky, so I normally centre my meals around this macro. I aim to have 40% carbs, 30% protein and 30% fat in every meal however if a certain meal falls off this axis I can always balance it out over a full day. For example, my current breakfast is about 60% protein, 30% carbs and 10% fat so I normally balance this with a high carb lunch with loads of legumes and gorgeous healthy fats from avocado and houmous. My first recipe, a banana bread, is high in carbs with a strong nod towards 'natural' sugars (banana, honey) so I would pair it with 0% fat vanilla Greek-style yoghurt to help balance the books. My second recipe, however, it much more balanced with fat and protein from eggs, feta and sweetcorn (seriously), and varied carbs from carrots, onion and potato. Also, don't forget your greens with lovely spinach on top! 
All of the above macro chat said, the true joy behind the recipes is 1) they're gorgeously tasty and quite easy to make, and 2) they're made with organic ingredients from the wonderful team at Riverford! They kindly sent me their Medium Fruit & Veg Box (£16.95) which included:
  • Potatoes
  • Onions
  • Carrots
  • Sweetcorn
  • Spinach
  • Broccoli
  • Apples
  • Mango
  • Bananas
There are millions of ways you could use these amazing ingredients, from easy-peasy snacks to additions to your everyday meals. I am obsessed with telling everyone how high in protein broccoli is per portion (3 grams per cup portion - about 30 calories). 

Bubble & squeak with home-made baked beans and free-range eggs

Ingredients:
  • 6-8 small white potatoes, chopped into small cubes
  • 4 carrots, chopped into small cubes
  • 2-3 small white onions, finely diced
  • 2-4 free range, organic eggs (depending on how many you want each)
  • 1 tin cannelini beans
  • 1 tin chopped tomatoes
  • 1 tsp smoked paprika
  • olive oil and seasoning
Pre-heat the oven to 200 degrees C and have a large mixing bowl on hand.
  1. Boil the potatoes and carrots in a heavy pan of water for 15 minutes, or until soft
  2. Meanwhile, fry the onions in a little oil and salt until browned, sweet and sticky
  3. Drain the potatoes and carrots then tip into a large mixing bowl with the onions. Season liberally then set aside to cool for a few moments. When cool, mash everything together
  4. Rub a tiny amount of oil onto a baking tray or line with baking parchment
  5. The mix should make six, rather large, 'cakes'. Scoop out about a palm-full of potato/carrot/onion mixture then roll in your palms to form a ball, then flatten into a 1 cm-high cake. Pop onto the baking tray
  6. Chuck these in the oven for 20-25 minutes to crisp up
  7. Meanwhile, tip the cannelini beans and tinned tomatoes into a saucepan and bring to the boil. If it needs a little water to help it along add up to 100ml
  8. Season liberally with a 1tsp of smoked paprika, salt and pepper. Allow to simmer into a thickened, sticky baked-beans consistency
  9. Remove the cakes from the oven and plate up, decorating with the baked beans between and around them
  10. Heat a little olive oil in a frying pan and fry the eggs to your desired texture. 
  11. Top the cakes with the fried eggs et voila, it's complete!

Thank you to Riverford Organics for providing the products used in this post. All opinions and recommendations come from my own experience of using the products and I do not recommend things I don't like in exchange for cash payments.

5 September 2017

#FeedYourHappy with Riverford Organics and the Organic Trade Board

Autumn is here people - PSA: AUTUMN IS HERE! Get ready to pull on the jumpers, hunker down with friends and family, and #FeedYourHappy with plenty of lovely organic produce.
By now, we should all know the general benefits of eating organic produce, from lower numbers of pesticides and antibiotics to the complete avoidance of artificial colours, preservatives and genetically modified ingredients. Eating organic is, in many ways, one of the closest comparisons you can get to eating the purest form of fruit and veg - you'll only get better if you grab your own trowel and get planting (I encourage this, by the way). Eating organic brings joy in a way that, often, standard produce can't; think of the buttery-yellow tone of the yolk within a perfectly poached free range organic egg, or the vibrancy of a frond-topped organic carrot. The colours, flavours, scents and nutritional qualities of organic produce can bring a smile to any face whether it's over Sunday lunch or breakfast in bed.

This month, I'm celebrating alongside Sara Cox and Rosie Birkett with the Organic Trade Board and Riverford Organics to #FeedMyHappy moments with healthful, organic foods. Te common belief is that organic produce is generally more expensive than standard produce, however, I have found several places across the big five supermarkets where this isn't the case - YAY  - my favourite being Sainsbury's SO Organic Medjool dates which are actually CHEAPER than Taste the Difference Medjool dates. That said, if you find that the produce you normally buy is significantly more expensive when organic, then try to at least commit to avoiding 'the dirty dozen' - according to the EWG in the USA, these are the most likely products to be contaminated during the standard farming process.

However, I have found the best way (economically) of choosing organic produce is to buy direct from farms where you can easily select the amount you need. Otherwise, services like Riverford Organics, who delivery boxes of organic fruit and veg direct to your door, are a great alternative. It's like having your own allotment, just without the digging and 100-year waiting list (seriously). 
Riverford's award-winning organic vegetable boxes start from just £10.95 for a week's worth of vegetables and include free delivery (always a positive). Their boxes are 100% organic, seasonal and easily customised so you'll never receive veggies you don't like. Each box also includes a newsletter from the farm and weekly recipe inspiration so you get even more bang for your buck! The 'bumper box' at £21.45 includes 12 gorgeous vegetable varieties and, at the time of writing, this included: leeks, courgettes, carrots, runner beans, true spinach, mini cucumbers, sweetcorn, potatoes, bunched beetroot, savoy cabbage, red batavia lettuce and pablano peppers (the only non-UK addition). 
I'll be sharing my own #FeedYourHappy organic recipe later this week but, for now, I want to know what your best organic moments are. Why do you buy organic? Why don't you? Do you buy organic produce for special occasions or to treat yourself every now and then? Go on, I'm nosy so share you stories on Twitter using the hashtag #FeedYourHappy and make sure to tag me in your responses!



The content of this blog represents the views of the author only and is his/her sole responsibility. The European Commission and CHAFEA do not accept any responsibility for any use that may be made of the information it contains.

9 May 2017

Truffled Pizzas with The Tabl

Today's post is in collaboration with Tabl. You can read my other Tabl collabs herehere and here. Not heard of Tabl? Check out this post for all the deets. 

This speedy recipe is absolutely ideal for those days when you've got no time but want something utterly indulgent.

I've not always been a massive truffle fan and have found that 'truffled' dishes either taste of nothing or garlic. Weird right? As part of my Tabl collaborations and kitchen spring clean I was kindly gifted two wonderful truffle ingredients from a company called Pasta & Truffles - a rich Black Truffle Oil and a Truffle & Mushroom Sauce. I did think perhaps I could make a pasta dish but that seemed quite obvious so instead looked to that other Italian classic - pizza!
These beautiful flatbread pizzas honestly take about 10 minutes to make and can be layered with any ingredients of your choice. I went for:

Our second pizza was also topped with a fresh egg which was truly amazing.

Simply whip out a flatbread from the freezer and add your toppings in a pretty pattern - we all want Insta-fame after all! Bake in the oven at 200 degrees for 10 minutes or until the bread is golden and the ingredients cooked. Please make sure you FULLY COOK any raw meat or fish, perhaps before adding to your pizza.
Remove from the oven and, while hot, drizzle with a teaspoon of that Black Truffle Oil then slice into sixths et voila! Midweek pizzas quicker than any delivery service could bring them to your door!
For our second serving we also cracked an egg on top. Bake this version for a little longer to ensure that the whites are fully cooked then, when it come piping hot out the oven, add your truffle oil. Truffle oil and egg yolk is a combination made in HEAVEN! So you must try this one! 

Thank you to The Tabl for providing the truffle products used in this post. All other ingredients were paid for by myself. All images and opinions are my own. I have not used affiliate links in this post. 

20 April 2016

Indigo Nutrition Super Powders and Raw Chocolates

Indigo Herbs is on a mission to help people on their journey to a healthy lifestyle with affordable products packed full of the healthiest ingredients. From organic raw chocolate kits to maca powder, herbal tea blends, barley grass powder and more. Established in 2004 in Glastonbury, Indigo Herbs are a one-stop shop to a healthy lifestyle.
This weekend I treated myself to some raw chocolates. The kit comprises of 100% pure raw chocolate ingredients, including raw cacao powder, raw cacao butter, raw agave nectar and pure raw vanilla powder to produce nutritious and delicious raw chocolate. Raw cacao is a great source of magnesium, which helps to strengthen bones and improve circulation, and iron, which helps to oxygenate the blood and reduce fatigue. These chocolates would make the perfect 3pm snack and pick you up for the rest of the day. 

I chose to make both raw chocolate bars and an even healthier treat: orange segments dipped in raw chocolate. You could use this raw chocolate set to make chocolate drizzles, chocolate bars, raw chocolate desserts and more! What chocolate treat would you make with this raw chocolate set?

Method

  • Melt the cacao butter in a bain-marie over a simmering saucepan of water. Once fully melted, add in the vanilla powder and stir until fully combined. 
  • Tip in the raw cacao powder and stir until fully incorporated. The mixture will become a rich brown liquid which looks absolutely divine! At this stage you could skip any sweetener and enjoy a 100% pure dark chocolate, otherwise tip in the whole bottle of agave syrup. This takes about 100 stirs to fully incorporate into the mixture. 



  • Next, decide what treats you want to make! I tipped 3/4 of the mixture into a low set mould to create a giant chocolate bar.
  • I used the rest of the chocolate mixture to create dipped orange segments - almost like a healthy Terry's Chocolate Orange! Cut the orange into segments, making sure to remove the entire peel. 
  • Dip these segments into the chocolate mixture then place on a cold plate. Pop into the freezer to set overnight.

The next morning transfer your orange segments into the fridge and enjoy! I had these as a late morning snack with a coffee. I had so much energy for the rest of the day and the flavour is absolutely delicious. 


Let me know if you make these gorgeous chocolates or if you have tried Indigo Herbs yourself.  

18 April 2016

Thai Taste Vegan Curry with Fluffy Brown Rice

Thai Taste, who produce a delicious range of sauces, pastes and meal kits made in Thailand by Thai chefs, invited me to take part in their April recipe challenge! As well as using the best quality, natural and authentic ingredients, Thai Taste sauce sets are really convenient and allow you to cook restaurant-quality food within 30 minutes at home. Can't complain at that! 
It's Thai New Year this weekend so to celebrate I have created a classic green thai curry but with a twist. This vegan delight is packed with nutritious vegetables and drench in a gorgeous green curry sauce. I wanted to create a dish that was authentic to Thai flavours while being health orientated, packed full of veggies and ultimately delicious. Here are some of the health benefits of my Vegan Green Curry:
  • Coconut milk: this dairy free milk alternative is rammed with healthy fats and gives a creamy consistency to the dish
  • Fresh coriander: Packed with vitamin C, vitamin K and protein - wooh! Coriander also contains a small amounts of calcium, phosphorus, potassium, thiamin, niacin and carotene.
  • Fresh lime: Limes help to improve digestion in the same way as fresh lemon.
  • Carrots: Help you to see in the dark... sort of! The vitamin A and C are helpful for this function while the fibre helps to improve digestion. 
  • Sweet potatoes: Every vegan foodie's favourite vegetable! Sweet potatoes are classified as fibre, not a carbohydrate like white potatoes, and have plenty of vitamin A, vitamin C and vitamin B6. 

Ingredients
  • Thai Taste Green Curry Kit
  • 1 red onion
  • 1 sweet potato
  • 1 carrot
  • 1 lime
  • a handful of chopped coriander
  • 1 cup of brown rice, cooked according to packet instructions 

Method
Finely chop the red onion. Add a tablespoon of coconut oil to a large saucepan or Dutch oven and fry the onion gently for 5 minutes.
Chop the carrots and sweet potatoes into 2cm cubes then add these to the pan. Fry for 3-4 minutes.
Add in the Green Thai Curry paste and a tablespoon of coconut milk. Fry off for 5 minutes to release the gorgeous fragrance.
Add in the rest of the coconut milk and a splash of water.
Allow this to simmer for 10-15 minutes, ensuring the sweet potato is cooked all the way through. 
Add 1/2 the juice of a lime and the sachet of herbs from your Thai Taste kit then simmer for another few minutes.

  • Serve a ladle of curry per person with plenty of brown rice.
  • Finish the bowl with more fresh lime and chopped fresh coriander

I also added two handfuls of peas to the curry just before the end of cooking for added greens. You could switch in the root vegetables for your favourite veggies, ensuring they are always cooked through. 
Let me know if you make this recipe at home and check out the Thai Taste range here

29 February 2016

Awaker-Shaker Smoothie with Breville Blend Active

A few weeks ago I was invited by the lovely team at Breville to create a smoothie to make their customers feel more awake. I have owned a Breville Blend Active for almost two years and have recently upgraded to the Pro model - it's amazing. Over those years I have used my blender for smoothies, juices (sieving the pulp), banana ice cream and even hummus. So when Breville approached me to make today's film I was really excited to share my recipe.

We named the smoothie the Awaker-Shaker and the key ingredients really pepped up my morning!

Ingredients
Pineapple - 1/3 cut into cubes
Avocado (ripe) - 1/2 a large or one small cut into chunks
Ginger (peeled or unpeeled) - 3cm piece cut into rounds 
Filtered water - 200ml
Pineapple contains a protein digesting enzyme which helps with digestion. Good digestion avoid you feeling bloated or having trouble, well, digesting your food, meaning the energy you get from food can be accessed by the body quicker. It also means your existing energy can be spent on things other than digesting your food. Pineapple is also a great source of Vitamin C which is known for boosting energy levels and aiding your immune system.  

Avocados are packed with healthy fats and proteins which provide energy for the body. Avocados also have a higher level of vitamin B than most fruits. Vitamin B is essential for energy and metabolic support.

Ginger has been used in ancient medicine for hundreds of years to help with energy. Ginger helps to regulate blood glucose (sugar) levels, avoiding spikes and dips in your energy. It also helps with circulation which improves energy levels. 
Enjoy the film!

Find it hard to stay awake in work? You need our new smoothie the Awaker-Shaker from our friend the Young Domestic Goddess. Who is going to give it a try with their Blend Active? #BAgoals
Posted by Breville UK on Thursday, 4 February 2016

25 January 2016

Kale and White Bean Cassoulet with Vegan Sausages

As Veganuary continues I have been really enjoying make some of my favourite non-vegan dishes vegan. Sounds a bit of a mouthful, but, when it comes to hearty, delicious food we can all crave the classics such as an amazing curry, a classic pie or a great soup. Today's dish is an absolute French classic which I have made healthier and vegan - all with the help of my favourite vegan sausages from Linda McCartney. Not all of Linda's products are vegan but her rosemary and red onion sausages are not just vegan but ABSOLUTELY AMAZINGLY TASTY. Ok, I'm a little obsessed. Anyway, enjoy today's recipe and let me know if you make it.

Ingredients

1/2 a white onion, diced
1 carrot, chopped
1 leek, chopped
2 cloves of garlic, crushed
1/2 a cup of frozen peas
1 400g tin of cannellini beans
a large handful of kale, chopped
a large handful of rainbow chard, chopped (optional)
4 Linda McCartney rosemary and red onion sausages (or vegan sausages of your choice)
1l of vegetable stock (I used Kallo Organic)

Method

  • First, put the sausages in a 200 degree oven for 20-25 minutes,
  • Fry the leeks, onion, garlic and carrot in an oil of your choice (I use coconut) on a medium heat for 3-5 minutes to soften the vegetables. Adding a touch of salt brings out the water in the onions meaning you need to use less oil.
  • Once softened, add in the white beans and kale for 30 seconds.
  • Cover with stock and cook for about 10 minutes on a medium heat.
  • By this stage your sausages should be cooked. Remove them from the baking tray and cut into 2cm chunks. Chuck these into the cassoulet to add their yummy flavour to the broth.
  • Add the frozen peas and chard to your cassoulet for 5 minutes, then serve ladles of the stock and veggies into deep bowls. Season thoroughly with salt and pepper, then serve with crusty French bread and enjoy.
This makes about 3 portions so you can have leftovers for lunch!

15 January 2016

Vegetable Kebabs with Vegan Creamy Avocado Sauce

Another Veganuary recipe! Wooh!

We all get those lazy days when the last thing you want to do when you get home is slave over the stove waiting for supper to cook. Well, today's recipe takes a little work but once you chuck it in the oven you can remove your make-up, change into your comfiest pyjamas and start an episode of How I Met Your Mother. Mix up the vegetables to suit your taste, add halloumi or chicken if you're a meat eater and most of all just enjoy how easy this recipe is.

Note: I actually got Alex to prep the veggies whilst I was at the gym so when I got home all I had to do was cook them - a great tip if your significant other is home before you!

Ingredients - Serves 2 with extra sauce
Vegetable Kebabs

  • 4 baby courgettes
  • 1 sweet red pepper
  • 1 sweet yellow pepper
  • 1 red onion
  • 1 sweet potato
Creamy Avocado Sauce (Vegan!)
  • 1 ripe avocado
  • 1 garlic clove
  • 2 tablespoons of coconut milk
  • a handful of fresh coriander
  • a handful of fresh chives
  • a handful of fresh mint
To serve
  • Salad leaves of your choice
  • Freshly chopped cucumber
  • Sundried tomatoes
Method
Start by chopping all the vegetables for the kebabs into 2cm cubes. You want the veggies to all be the same size so the cook at an even rate. Stab the vegetables onto skewers in any pattern you feel like - we did it by colour for a prettier finish. Season thoroughly and brush lightly with coconut oil. Throw the tray into the oven at 200 degrees for about 15 minutes, or until the veggies are browned and delicious.
While the kebabs cook make the avocado sauce. This couldn't be easier - simply add the shelled avocado, coconut milk, garlic, herbs and plenty of seasoning to a blender. Whizz up into a gorgeous runny sauce, adding more coconut milk to get the desired texture.
After 15 minutes the veggies should be cooked. Serve up on a plate with a drizzle of avocado sauce, your mini side salad and a sprinkling of chilli flakes.

Are you taking part in Veganuary, or are a vegan? Let me know your favourite meals in the comments below! 


13 January 2016

Vegan Noodle Salad with Soy and Ginger Tofu

This supper is absolutely delicious and unbelievably easy to make - perfect for those busy mid-week nights. This recipe is also ideal for the end of the week when you need to sue up those veggies left in the fridge but don't have enough of anything for a complete meal. 

How are you all by the way? Have you been taking part in Veganuary? I know I bang on about it a lot but I found a blog post today that I wrote in October about going vegetarian/vegan and realised I never published it. I am going to review my words after the Veganuary experience and publish the blog post so look out for that one. I have found that telling people I am vegan has led to many people saying 'but why', 'where do you get your protein' and the classic 'do you miss bacon'. I actually really feel for people who made this commitment way back when people thought vegans were basically aliens (think pre-1970s). Having a nut allergy certainly makes this journey harder but to be honest it's really not all that hard. You eat more vegetables and more carbs, providing you avoid the highly processed vegan 'treats' and meat alternatives yet people still think this is some sort of crazy diet. Long story short, it's better for me, the environment and the world as a whole. 

OK vegan rant over, here's today's recipe! This is really a combination of left-over vegetables, noodles and marinated tofu. Though I try to limit my soy intake, tofu is pretty much a staple in the vegan diet. It provides protein, that 'main element' on a plate and added flavour profiles. That said, marination is absolutely essential as tofu kind of tastes like cardboard when eaten alone. Let me know if you make this recipe in the comments below.
Ingredients - Serves 2
For the salad

  • 1 1/2 portions of soba noodles, cooked and rinsed
  • 1/2 a pack of beansprouts (about a handful each)
  • 1 sweet red pepper, chopped into thin strips
  • 2 carrots, chopped into thin strips
  • a handful of chopped coriander
  • a handful of chopped mint
  • 1 fresh chilli, chopped into tiny pieces

For the tofu

  • 1/2 a block of tofu
  • 2 tbs of soy sauce or tamari
  • a 2cm piece of fresh ginger, grated
  • 1 tsp of sesame oil
Method
Start with the tofu. Chop the tofu into 1.5cm wide strips and add into a bowl. Pour over the soy sauce and sesame oil, then grate in the ginger. Put this in the fridge for at least an hour. When you're ready to eat bake the tofu in the oven at 200 degrees for about 10 minutes. Make sure to turn half way if your oven is as terrible as mine.
While the tofu is cooking, move on to the noodle salad. Cook and then rinse the noodles according to the pack instructions. Throw these into a large bowl and drizzle with a tiny bit of sesame oil to loosen up. Add in the raw beansprouts, red pepper and carrots then sprinkle over the fresh herbs and chilli. Toss together then add a sprinkling of soy sauce if you want a saltier flavour. 
Serve the salad in two bowls then top with the slices of tofu. Enjoy!

Note: I used these really cool green tea infused soba noodles which gave colour and just a hint of flavour. You can make these yourself by cooking your noodles with a single green tea teabag in the water.


11 January 2016

Current Favourite Avocado Toast

Not strictly a recipe, but hey if Nigella can get away with it....

Isn't avocado toast just life? No? Well clearly you've never indulged in this most delicious (and conveniently vegan) delight or you're living in Clapham and can't stand the sight of ANOTHER AVOCADO TOAST! Either way, I feel for you, but this one is different! It's my current favourite weekend breakfast for when I have a little time and packs in so many nutrients for the first meal of the day without even a hint of green juice. The side salad really makes this dish come to life so please do eat the two together. Enjoy x 
Ingredients - Serves 1
  • 1 ripe avocado
  • 2 slices of rye or sourdough bread, toasted (duh)
  • a handful of mixed seeds
  • a handful of rocket
  • 1 tsp apple cider vinegar
  • 1 tsp of white balsamic vinegar (use black balsamic vinegar if you don't have white)
  • plenty of salt and pepper
Method
Oh god do I really need to write a method? Mash up the avocado in a bowl then spread onto your two slices of toasted bread. I love rye but sourdough really does crisp up more so take your pick. Sprinkle with the mixed seeds.
For the side salad, arrange your rocket on the side of your plate then drizzle with the apple cider vinegar and balsamic vinegar. Season both the toast and salad generously and enjoy! 
Note: I have found if you leave the leaves (haha) for about 1-2 minutes before eating the vinegar can help to balance out the rocket's natural pepperiness. If the strong peppery flavour isn't for you, this is a great way to enjoy this nutritious leaf without scrunching up your face.

6 January 2016

Vegan Pancakes with Healthy Caramel Sauce

I am finally back with a recipe. Yes it's been like a million years since I've done a foodie recipe that I was happy to share with you and I am glad I waited. My life has been filled with restaurant reviews and well, living life. Having a full time job, wedding planning, reviewing restaurants and being with my lovely fiance means that, to be honest, I've been cooking a bit boring! We have a cycle of meals that are generally all vegetarian but not hugely interesting! Think stir fries with tofu, shakshuka like every week, vegan chilli etc.... So! When I made this delicious breakfast on the first day of Veganuary I had to share it! Healthy, vegan, gluten free - this breakfast literally has it all for us picky eaters. 

Also isn't it funny how now we are eating better for ourselves and the environment we're called picky or difficult. Perhaps it's actually a self-reflection of those people who haven't made the commitment? Wow, I sound a bit rude but HEY! I'm not picky, just thoughtful. 
Ingredients - Serves 2

Pancakes

  • 2 bananas (riper the better)
  • 6 tablespoons of oats
  • 1/4 cup of non-dairy milk (oat, soya, almond, coconut, etc)
  • 1 tablespoon of flax seeds (optional)
Caramel Sauce
  • 6 dates, stones removed
  • a splash of water
Caramelised Pears


  • 2 pears
  • a tablespoon of caramel sauce (see above)
  • a teaspoon of cinnamon
  • a splash of water

Method
Start with the caramel sauce. Lob the six dates and a splash of water into a blender. Blend into a smooth paste and add more water to get the desired consistency. We added a sprinkling of salt to make this a salted caramel sauce - YUM!
Next, move onto the caramelised pears. Cut the pears into 1cm cubes, making sure to removed the core and stalk - keep the skin though. Put a teaspoon of coconut oil into a pan then add the pears. Stir for a few moments then add the caramel sauce (above) and at least a tablespoon of water. Cook for about 4-5 minutes until soft then sprinkle over a little cinnamon. Set aside.
And finally the pancakes! Put the 6 tablespoons of oats into a blender and blend into a powder. Add to a jug then add the bananas into the empty blender. Blender into a soft mush (oh yum!), then add to the oats. Mix into a paste, add the flaxseeds and the 1/4 cup of your milk choice. I used oat milk. Mix into a runny paste.
Add a teaspoon of coconut oil to a frying pan and gently heat. Pour about 1/2 a ladle of mixture into the centre of the pan then flatten out into a pancake. Cook for about three minutes on each side - there will be bubbles when they are done. Remove from the pan and set aside.
Share out your pancakes between two people then top with pears and a scoop of caramel sauce. Delicious!

23 December 2015

Carte D'Or Christmas Pudding Sundae

The Christmas countdown is officially on - I know, there's literally two days to go! And with the festive season being the most wonderful time of the year, I have been invited by Carte D’Or to share this really yummy Christmas dessert that offers a fresh update on the classic Christmas pudding. Served alongside ice cream, cranberries and mulled wine this dessert couldn't get more festive and is also a great way of using up any left-over Christmas pudding after the big day.

You can make this dessert vegan by swapping the ice cream for a non-dairy alternative. I love the Booja Booja ice creams but for something a little less pricey the Coconut Collaborative Frozen Yogurt collection is also a great choice. I have also chosen to top my pudding with mixed seeds, however you could use nuts, almonds or even superfood powders to make it even healthier. 

Enjoy!
Ingredients
This dessert serves 3-4 people so adjust according to the number of people you would like to serve. 
  • 8 scoops of your chosen ice cream (I used Carte D'or Vanilla)
  • 200g Christmas Pudding (I used alcohol and nut free)
  • 100g of cranberry sauce (from a jar of fresh for added nutrition)
  • 2 tablespoons of mulled wine 
  • Your choice of toppings - seeds, nuts, superfood powders, fresh fruits etc.
Method
  • Cook your Christmas pudding according to the packet instructions. I normally steam mine but you could bake it in the oven.
  • Crumble this into a bowl when cooked then move onto the sauce.
  • Combine the cranberry sauce and mulled wine in a saucepan then cook over a low heat. This should take just a few minutes to combine and you could add sugar for more sweetness if you prefer.
  • Scoop your ice cream into the bowl then drizzle over the sauce. Create layers of cake, ice cream and sauce if using the classic glass bowl.
  • Sprinkle with your choice of toppings and enjoy!






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