Wednesday 30 January 2013

Power Munch Muesli


Muesli is a power tool breakfast, its can be topped off nicely with yoghurt, honey or fruit compote. Its variations are vast, but here I have tried to add the goodness that is often missed with store bought versions. If this doesnt satisfy your breakfast pangs- I'm not sure what will.


I can't get enough of yoghurt and muesli in the morning, not because I am trying to be healthy, although that helps too, but more because I dont have a local patisserie where I currently am, so breakfast options are limited.I would love to nosh on a chocolat pain or some insanely rich almond filled croissant, but that for one is not good for the derrier and two its not exactly heart-healthy. 


Ingredients:
  • 1.5 cups rolled oats
  • 1 cup barley flakes
  • 1 cup rye flakes/ bran flakes
  • 1 cup dried cranberries
  • 1 cup dried apricots
  • 1 cup dried banana
  • half cup almonds (whole)
  • half cup pecan nuts (toasted)
  • handful shelled pumkin seeds
  • handful linseeds
  • handful sunflower seeds
  • half cup raisins
  • halp cup coconut chips
  • half cup dried pineapple

 Method:
In a large mixing bowl, add all ingredients and combine.Preheat the oven to 180 degrees. Scatter on a large baking tray and roast for 10-15min. Allow to cool for 10min before serving.
 


Tuesday 29 January 2013

Do yourself a Dhania!




For those unfamiliar folk, Dhania is also know as coriander or cilantro (of course if you're an American you would say this more expressively), but I like to call it Dhania, because it makes me feel like I know what I am talking about to people who dont.Lets hope I do.And no- Im not American.

This humble herb is often misplaced as Parsley and is often given the boot like some bad egg at your dinner party table, its often found in curries and there is a blerrie could reason for it. It destinctive flavours can often "make" a dish. I like coriander, its perfumery is astounding in almost anything, here I have done a fabulous dip, for dunking of course.

Coriander Dunkin-Dip

Ingredients:
  • 1 large, ripe avocado
  • 1 tub creme fresh
  • 1 cup coriander (chopped)
  • juice of 1 large lemon (freshly squeezed) 
  • seasoning
Method:

With a sharp knife, halve the avo and scrap it out of its skin. Soften it with a spoon if you need to. In a food processor or with a hand held blender, mush it up further on a high speed, add the creme fresh,coriander and lemon juice, blend to combine.. Add the salt and pepper (to taste). Serve.

Enjoy with crisps, pitta breads, in salads or with chicken breasts. 

Tuesday 8 January 2013

Blackcurrent and Rosemary Cheesecake

This lovely and most indulgent bake,an old-fashioned reminder of growing up, is a showstopping winner for all occasions. Being gummychews, I am not going to confine to the bores of detoxing around this time of year, and neither should you. Have your bake and eat it!

Blackcurrant and Rosemary Cheesecake


Serves: 4-6              Prep time: 30min              Bake: 1hr.15
Ingredients:
  • 200g digestive biscuits
  • 85g butter
  • 1 tbsp chopped rosemary
  • 675g cream cheese
  • 225g caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 225g currants
  • 4 tbsp water
  • 1 tsp cornstarch
Method:

Preheat the oven to 150 degrees Celsius. Line an 8" cake tin (preferably springform). Place the biscuits in a food processor or in a plastic bag, and bang with a rolling pin until crumb-like. Melt the butter in a pan, add the crumbs and rosemary and stir until all crumbs are coated. Beat the cream cheese, sugar, eggs and vanilla together with an electric mixer.Spoon into the prepared in, ensuring that the surface is smooth.Bake for 1hr 15min. Keep checking that there are no cracks.

In the meantime stew the currants with 4tbsp water, until the juices run but the currants still maintain their shape. Add sugar to taste at this point if you so require.Add the cornstarch and stir to combine until no lumps are formed. Leave to cool. 

Remove the cheesecake from the oven, and place on a serving plate or stand. Spoon the currants over to cover the surface of the bake and allow to slowly run down the sides. 

A crowd-pleaser.

Love Gummy Chews






Friday 4 January 2013

Summer Syllabub

I often struggle to find inpriational recipes that are cool and calming for hot summer nights. Syllabub is one of my favourites, because its soft undertones do not lie heavy on your belly. Its delicate, light and subtle- just the way a summer pud should be! Your skinny friends will love you for this one. I promise.

Orange Syllabub
 
  Serves: 4        Cooking time: none
Ingredients: 
  •  280g whipping cream
  • 50g caster sugar
  • 50ml sweet white wine
  • zest and juice of a 1 orange
  • zest of 1 lime (for serving)
Method:
In a medium bowl, whip the cream and sugar together to form soft peaks. Add the wine and fold in. Add the orange juice and fold in again, until all ingredients are combined to a silky texture.Serve and sprinkle with lime zest. 

Tip: If you want to, you could top with blueberries, strawberries or orange segments.


Enjoy! xx