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