AA Cake

The Double 'A' Cake everyone has to try!!!

Apple and Almond sponge cake

A soft moist cake that smells so good you will want to eat it straight away. It compliments a freshly brewed coffee and equally a good pot of tea. This delicious apple and almond sponge cake is so simple to make and only takes 20 minutes to prepare. Leave in the oven for 50 minutes and let the oven do all the work for you. 

(Serves 8 to 10)

Ingredients:

For topping:

25g flaked almonds

1tbsp caster sugar

1/2tsp ground cinnamon

120g peeled, chopped apple

For the sponge:

180g soft butter

100g caster sugar

3 medium eggs

1tsp vanilla extract

1/2tsp almond extract

100g almond meal (ground fine almonds)

100g self raising flour (or 100g plain flour + 1/2tsp baking powder)

2tbsp milk

Icing sugar for dusting 

Method:

Preheat the oven to 160DegC/ Fan 140DegC/ Gas Mark 3. Grease and base line a 22cm cake tin.

Put all the topping ingredients into a bowl and mix gently together.

Put the butter and sugar into a bowl and beat until light and fluffy. Add the eggs, one at a time, beating well between each addition. Add a little flour if the mixture begins to separate. Stir in the Vanilla and Almond extract, add the ground almonds, flour and milk and mix to a soft consistency.

Spread the mixture in the prepared tin. Sprinkle over the topping and bake in the oven for 45-50 minutes until risen and golden brown. 

Dust with icing sugar and serve, either still warm or at room temperature.

Enjoy 

xx

Cooking Tip: If you want to change or add, you can try a handful of blueberries, raspberries or chopped pear instead of the apple.

Serving Tip: Serve with either with Creme Anglaise, Whipped cream, or even with a scoop of Vanilla Ice cream.

Fasting Before the Feast!!!

Fasting Before the Feast!!!

It's the ideal time to drop a dress size by Christmas, don't you think?!! Even though with some of the upcoming recipes, it's difficult for one to resist.. But at least try :)

A low fat/calorie count diet prior to the festive season will give the liver and digestive organs a chance to regenerate and cope much better with the onslaught of rich food, alcohol and less sleep. We are much less able to tolerate rich food and sweets when the digestive system is not working so well, so it will come back fighting and working much more efficiently if less intake from these foods is done prior to this period.

So here's another easy recipe one can follow, to gain the confidence back for Christmas :)

 Salmon Pasta bake

Yes Pasta!!!... even though it includes Pasta, it's still a low cal recipe which tastes far better than just lettuce!

(Serves 2)

Ingredients:

100g pasta of your choice (penne/farfalle/rigatoni)

1tbsp olive oil or few 'Fry Light' Olive spray

1 large onion, diced

1 garlic clove, minced

300g fresh salmon fillet, diced into 1 inch cubes

7 sun-dried tomatoes, sliced

250g fresh spinach leaves (roughly chopped) + 250g courgette (diced)

or 500g fresh spinach leaves only

1 can tomato sauce

4 egg whites

1 tbsp chilli flakes (optional)

1 tbsp dill

Salt and Pepper

½ cup parmesan cheese, grated (optional)

½ tbsp parsley, finely chopped

Method:

Preheat oven to 200 Deg Celsius.

Bring a medium pot of water to a boil, and cook the pasta for just 5 minutes. Drain and set aside.

Meanwhile, pour 1 tbsp of olive or spray few 'Fry Light' Sprays in a skillet and heat over medium heat. Add onions and garlic, and cook for about 4 minutes or until the onion is softened.

Then, in a large bowl add the pasta, diced salmon fillet, onion mixture, spinach, courgette and sun-dried tomatoes; mix well to combine. 

Continue by adding the egg whites, tomato sauce, dill, chilli flakes, salt and pepper. Continue to stir and combine well.

Transfer the mixture into a non-stick oven dish, and if desired, top with the parmesan cheese.

Cover with foil and bake for 20-25 minutes. Then, uncover and bake for another 10 minutes.

Remove from the oven, sprinkle with the chopped parsley and let the 'pasta bake' to set for 5 minutes.

Serve and Enjoy xx

Herb of the Day

Coriander

Health Benefits of Coriander or mostly referred to as Cilantro

Coriander is an aromatic herb with wide, delicate lacy leaves and pungent smell. It belongs to the carrot family which comprises of plant like celery, parsley, cumin, parsnip and carrot. All parts of the plant are edible. Its fresh leaves and dried seeds are most widely used in cooking. Coriander seeds are round to oval in shape, yellowish brown in colour with a flavour that is aromatic, sweet and citrus as well as slightly peppery. These seeds are commonly used as spice.

Apart from its culinary uses, it has been found to possess certain notable plant derives chemical compounds which have disease preventing and health promoting properties.

Minerals - Manganese, Potassium, Copper, Iron, Calcium

Nutrients - Dietary Fibre, Protein, Carbohydrate, Fat

Vitamins - Vitamin K, A, C , Folate

Other Benefits:

• Clears up skin disorders such as eczema, dryness & fungal infections
• Prevents nausea, vomiting & stomach disorders
• Helps reduce swelling due to kidney malfunctions or anemia
• Beneficial for people suffering from diabetes
• Heals ulcers & freshens breath
• Keeps bone healthy and prevents salmonella based illness
• Cures diarrhea & stimulates digestion
• Protects eye from conjunctivitis
• Reduces blood pressure
• Prevents and cures smallpox

Word of caution:

As with almost any food, there is some danger of allergic reaction to it, and in some cases, it can be irritating to the skin. Excessive intake of coriander makes people more susceptible to sunburn, which could subsequently lead to skin cancer over the long term.

Pregnant women should not take coriander, although some studies have claimed that it increases the production of breast milk flow. However, it is safe to speak with your doctor before adding coriander to your daily diet, and above all pay attention to the response your body has!!

Super low fat soup!!!

Say Goodbye to Summer fruits and Vegetables and Hello to our Fall Food Favourites

As summer is coming to an end, so is the harvest of many favourite summer fruits and vegetables. But not to disappoint, the colourful spender of autumn doesn't just bring hayrides and Halloween. Fall also brings a fair share of delicious and health-promoting fruits and vegetables. 

My top ten are Apples, Beets, Sweet potatoes, Brussels sprouts, Pears, Squash, Pumpkins, Carrots, Turnips and Cranberries. Be sure to include these on your shopping lists this fall.

Today's recipe will combine two from the above mentioned list.

 Pumpkin & Carrot Soup

(Serves 2)

Ingredients:

1tbsp olive oil or few sprays of 'Fry Light' oil spray

1 medium onion, chopped

1 small shallot, chopped

2 garlic cloves, smashed

400g pumpkin, deseeded - peeled - chopped into small cubes

100g carrots, peeled and chopped into small cubes

1 tbsp dried coriander

1 bay leaf

1-2 pinches of crushed Salt 

1 tsp of crushed pepper

500ml water plus 1 low fat chicken cube, or 500ml chicken stock

2 tsp 0% fat natural or greek yoghurt, divide when serving into the separate soup bowls

Fresh coriander, to garnish

Method:

Heat the oil or 'low-fat' oil spray in a deep saucepan over medium heat; cook garlic cloves, onion and shallot, stirring, for 5 minutes or until onion softens.

Add the chopped pumpkin, carrots, coriander, bay leaf, salt and pepper; stirring for 2 minutes. Add water and chicken cube (or chicken stock, depending on what you are using); and bring to boil. Reduce heat; simmer, covered for 20 minutes or until the vegetables are tender.

Once cooked through, remove the bay leaf and blend or process the soup, until smooth.

Return soup to the same pan and taste to check seasoning especially for salt since both pumpkins and carrots are sweet in flavour.

Divide the soup into 2 separate bowls, swirl the yoghurt by stirring it to create few white circles. Garnish with fresh coriander leaves and Serve.

Enjoy xx

Healthy tip: This recipe is very low in calories and very high in vitamins!!!

Serving tip: Could also be served for Halloween, Thanksgiving or even Christmas Dinners.  You can also serve with Croutons.  

Chocolate but Healthy life - Part 2

Chocolate Avocado Mousse

Ingredients:

½ cup chocolate chips

4 very ripe avocados, peeled and pitted

½ cup agave syrup

½ cup unsweetened cocoa powder

80ml almond milk

 1 tbsp vanilla extract

¼ cup fine salt

Fresh Raspberries, for garnish

(Serves 6 portions)

Method:

Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.

Place the melted chocolate, avocados, agave, cocoa powder, almond milk, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into small separate glass bowls and refrigerate for at least 3 hours (or can be prepared one day in advance). 

Garnish with the fresh raspberries.

Serve and enjoy xx

Berry Frangipane tarts

Have a break.. have a Frangipane!!!

Hey guys, I am back!! But today I have this ultimate tasty frangipane dessert!! And the most important thing of all is.... it's Gluten free, wheat free, and yeast free :)

Berry Frangipane tarts

Ingredients:

75g Butter, softened

½ tsp vanilla extract

75g caster sugar

1 egg

90g almond meal

1 tbsp cornflour

150g fresh blueberries and raspberries, mixed

1tbsp sifted icing sugar, to dust

Method:

Preheat oven to 180 deg C/160 deg C fan-forced.

Grease six 5.5cm x 10.5cm loose-based fluted flan tins; place on oven tray.

Beat butter, vanilla extract and caster sugar in a small bowl with an electric mixer until light and fluffy. Add egg; beat until combined. Stir in almond meal and cornflour. Spoon mixture into the prepared tins; smooth surface, sprinkle with berries.

Bake tarts about 30 minutes. Stand in tins for 10 minutes; turn carefully, top-side up, onto a baking-paper-covered cooling rack.

Serve tarts warm or cold, dusted with sifted icing sugar.

Isn't that easy peasy

Enjoy xx

Storage tip: Tarts can be stored in an airtight container for up to 2 days, although mine never lasted 2 minutes :)

Egg Lovers

As promised for a special request... 

Oven Baked Frittata

A well-made frittata is one of the world's most perfect foods. It's cheap, quick-cooking, and an efficient vehicle for leftovers - not to mention equally delicious at breakfast, lunch, brunch, and dinner.

Ingredients:

Butter, for greasing baking dish

6 eggs
100 ml whole milk or light cream
2 garlic cloves, crushed or finely chopped
150 g bacon, roughly chopped (or any meat you like - sausage/leftover chicken, proscuitto or even cooked mince...)
8 cherry tomatoes, chopped quarterly
2 tbsp parmesan cheese, finely grated

½cup mozzarella, grated (optional)

1-2 tbsp parsley, finely chopped

Salt and pepper

Method:

Preheat the oven to 220 degrees C.

Lightly butter an 8 by 8-inch baking dish (or any medium-deep baking dish available in your kitchen).

In a large bowl, whisk together eggs, milk, salt and pepper, until smooth about 20 seconds. Add the crushed garlic, parmesan cheese, and parsley. Stir in the chopped bacon and tomatoes.

Pour the batter into the prepared dish. Sprinkle the grated mozzarella on top. Bake for 20-25 minutes or until golden brown.

Serve hot with any side you feel like; could be salad, potato crisps or even toasted bread.

Enjoy xx

Cooking tip: You can add any type of vegetable you like, provided that you chop it to fine bits. Red bell peppers are my best choice.

Saturday's Brunch

Saturday's Brunch

Brunch is a combination of breakfast and lunch eaten usually during the late morning, but it can extend to as late as 3pm.

Ciabatta means 'slipper' in italian and describes the appearance of this oval, flattish yeast bread with an open texture and crisp, floury crust. It is flavoured mostly with olive oil and toasts well.

So why not combine both??!... A soothing mouth-watering ciabatta for Brunch

Grilled vegetable, Ricotta Ciabatta

Olive oil, sun-dried tomatoes and lot and lots of fresh herbs is the secret to this vegetarian bread. Creamy Ricotta smoothes out the sharp flavour of the sun-dried tomatoes.

Ingredients:

(Serves 2)


1 long ciabatta, sliced in half lengthwise
1 cup sun-dried tomatoes, drained
1 cup ricotta cheese
2-3 tsp store-bought basil pesto
½ tsp salt 
½ tsp freshly ground black pepper
½ cup chopped fresh basil leaves
4-6 slices of coppa (or any proscuitto)
1 zucchini, ends trimmed, sliced lengthwise ¼ inch thick
1 aubergine, ends trimmed, sliced lengthwise ¼ inch thick
1 tsp olive oil

2 handful Potato crisps

Method:

Place a grill pan over medium-high heat. 

Add the zucchini and aubergine slices to a bowl and toss with the teaspoon of olive oil, salt and pepper, until coated. Grill the vegetables for 3 to 4 minutes on each side, until tender.

While keeping an eye on those vegetables, spread the ricotta cheese on the base of the ciabatta, and the pesto on the other half (top). Season with salt and pepper, especially the ricotta to enhance its flavour. Add the sun-dried tomatoes to the ricotta base.

As the vegetables are cooked, layer them on the bottom half of the ciabatta. Arrange the coppa or proscuitto over the vegetables. Place the top half of the ciabatta on top of the filling and toast for a few minutes, using a sandwich grill toaster.

To serve, cut in half and place in 2 separate plates, adding a handful of potato crisps on the side.

Enjoy xx

Serving tip: This recipe can also be added to the list of picnic/beach food, to relax and enjoy the moment.

Have a great weekend :) 

Mesuring techniques at hand

Measuring techniques

Measuring can be quite a daring challenge when one has to convert each and every ingredient on a recipe. So I can across this website below which you can find it handy, as I do.

xx

http://www.cookitsimply.com/measurements/

Chilly weather round the corner...

Autumn

The days of bright, crisp salads and succulent summer fruit are almost behind us for another year. While you might be disappointed to see the last of the seasonal salads, don't fret - There are delicious replacements on the way to help you keep your healthy eating habits.

As chilly weather starts kicking in, we would definitely adore a bowl of fresh warm soup. I try a variety of soups, but yesterday's soup was one that its taste is between having something warm but at the same time its smell and taste is still fresh and light... Perfect for this time of the year.

Pea Soup

Serves 6

Ingredients:

2 tbsp unsalted butter

2 cups chopped leeks (approx. 2 leeks)

1 medium yellow onion, chopped

4 cups chicken stock

5 cups fresh shelled peas or about 570g frozen peas

15g fresh mint leaves, chopped

2 tsp Salt

½ tsp Pepper

½ cup crème fraîche (or normal/light cream)

½ cup fresh chives, chopped (you can also use dried)

Croutons, for serving

Method:

Heat the butter in a large saucepan, add leeks and onion, and cook over medium to low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to boil. Add the peas and cook for about 5 mins, until tender.

Remove from the heat, add the mint, salt and pepper.

Purée the soup on low speed in a liquidiser or with a hand blender. Once ready, pour the soup into a large bowl or the same pot you were using while cooking. Whisk in the crème fraîche and chives and taste for seasoning. Serve hot with croutons.

Isn't is easy?!!! 

Enjoy xx

Cooking Tip: To clean leeks, chop well and then soak in a bowl of water for a few minutes. Lift the leeks from the bowl to be sure any sand/soil is left behind.

Serving Tip: This soup can be served hot or cold. If you plan to chill it, make it early and let the flavours meld in the refrigerator. Hot or cold, I personally think that the mint really wakes up the flavour of the peas.

Healthy tip: Autumn is a season of deep green, dark yellow and brilliant orange and these colours mean the fruits and vegetables are rich in disease-fighting chemicals. The more colourful the fruit, the better it is for your health.

The Chocolate life

Hey guys,  just one last post for today, but I' m pretty sure this recipe will win you over.

The 3-ingredient Dessert/Breakfast - Nutella Croissants

Ingredients:

1 pkt (2 sheets) ready-to-roll, store-bought puff pastry
¾ cup Nutella
1 Egg (plus 1 tbsp of water)

Method:

Heat oven to 175 deg Celsius. Prepare a baking sheet by lining it with parchment paper.

Sprinkle a cutting board with flour. Then spread out the puff pastry sheet so that it is flat. Use a pizza cutter or a sharp knife to cut the puff pastry. If the puff pastry is round, cut it into eight long skinny triangles. Same when slicing a pizza. But if the puff pastry is a rectangle one, cut it into thirds and then sixth, so that you have six long triangles. There's no best particular method to this, as long as you finish with triangles :)

Then spoon some Nutella, about 1 full teaspoon, onto each triangle, on the wide end of the triangle, whilst using the back of the teaspoon to spread it out just a bit over the whole triangle. Try to leave at least ½-inch border all the way around the edges of the triangle, though, so the Nutella does not seep out during baking.

Then, beginning with the wide end of the triangle, roll the dough up into a croissant shape. Place on the baking sheet, and turn in the edges of the dough slightly to make a U shaped croissant. Repeat with the remaining triangles.

In a separate bowl, whisk together the egg and one tablespoon of water until combined. Then brush the egg mixture on top of each croissant. (You can also use the egg wash mixture to help seal the ends of the croissant, if they are not holding together).

Bake for 20-25 mins, until they puff up and are nice, golden and flaky. 

Sprinkle some icing sugar, to make them sweeter :)

And serve immediately xx Enjoy

You can also store in a sealed container for up to 3 days.

Tip: The Pizza cutter is best when young children are interested. It makes it more fun, interesting, and above all safe :) For the filling, you can also use any jam of any flavour. Depends on your taste buds.

Mussels

Food is tastier when prepared at home, and mussels are no exception. I always had a crush on mussels, but when I moved to live in Brussels... It was obvious, it got way out of control in my kitchen. I have tried it with everything - in wine, cream, even in tomato sauce. But the recipe below is the tastiest I find. 

Some may think that it could be difficult or cumbersome to cook seafood, but they are definitely misled. They are surprisingly easy and fast to prepare, being served as a starter or as a main course. 

Ideally, mussels should be fresh when bought, which means they should be alive. Often, they come already washed, so the first step in selecting which ones to cook is to put them under cold water, and those shells that do not close by themselves after a few minutes are probably dead and should be thrown away. 

From then on the cooking begins. 

Serves 2 - 4 (main course - starter)

Ingredients:

1kg Mussels

1 large Garlic clove, crushed

1 small shallot, finely diced

1½ tbsp fresh parsley, roughly chopped

1 tbsp fresh mint, roughly chopped

½ tbsp fresh basil, roughly chopped

½ tsp chilli flakes (optional)

8-10 cherry tomatoes, quartered (optional)

1 cup white wine

1 to 2 tbsp olive oil

Season with Salt and Pepper

1 tbsp lemon/lime juice (optional)

Few fresh parsley, finely chopped for garnish

Method:

Cooking Tip: The Casserole/Large-deep pot should only be filled halfway with the mussels, as they will double in size when opened.

Drain the mussels from the water after washing them, as mentioned earlier on, and transfer them to the casserole. Add and scatter amongst the mussels the Garlic, shallot, parsley, mint, basil, chilli flakes and tomatoes (optional). Then, pour in the wine and olive oil. Season with salt and pepper.

Cover with a tight fitting lid, so that the mussels can steam.

Turn on the heat, bring to boil and then let it simmer for a few minutes, shaking the casserole very so often so that the mussels move around and open up.

When all the mussels are open, remove the casserole from the heat and stir in lemon/lime juice, if you like (optional). Indeed after cooking, check for any still closed mussels as they should be thrown away.

Serve the mussels in separate serving bowls and sprinkle over some finely chopped parsley to garnish. Serve with fresh crunchy bread :)

And... Voilà, an authentic Belgian Speciality at Home!! Enjoy xx

Healthy note: Mussels are not only very tasty but also extremely nutritious; they contain desirable fats and are rich in vitamins and minerals