"I don’t believe in the dreaded detox nor do I believe in diets, they are both evil and bad for the soul. Food is a major pleasure in life and should be treated with the love and respect it deserves! For me it's all about BALANCE, fresh ingredients and an occasional side of naughtiness."
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Halloween inspired me to buy an edible pumpkin and actually use it in a recipe. I have always wanted to make a pumpkin pie but never got round to baking one so what better time of year when supermarkets are overflowing with this lovely squash plant. Sweetness and spice and all things nice, this is a beautifully delicious dessert, one that leaves you satisfied! I will definitely be making this again and again and again. Did I mention it was also dairy free..? Ingredients (Makes 14)
Place the chopped pumpkin in a large
saucepan, boil OR steam until soft. Drain then let cool.
Roll out the pastry on a
lightly floured surface and use it to line a 23cm loose-bottomed tart tin. Line
the pastry with baking parchment and baking beans, then bake for 15 mins.
Remove the beans and paper and cook for a further 10 mins until the base is slightly golden and biscuit like.
Remove from the oven and
allow to cool slightly.
Increase oven to 200C.
In a food processor puree
the cooled pumpkin. Add the sugar, salt, nutmeg, cinnamon, beaten eggs, melted sunflower
spread and almond cream and pulse until well combined. Pour the mixture into
the tart shell and cook for 10 mins, then reduce the temperature to 180C.
Continue to bake for 40 mins until the filling has just set.
I love a GOOD fish pie... when it comes to this dish I am seriously fussy, so much so that I have ceased ordering it when eating out because it always tends to be way too rich and heavy on the tummy, usually due to the large amount of dairy in a traditional recipe.
I have experimented quite a few times with this dish that I am now super confident that if you make it you'll love it too; deliciously creamy, satisfying and both dairy and gluten free (should you wish it to be!).
Ingredients: (serves 4) 2 Large Baking Potatoes 2 tbsp Baby Capers 50g Vegetable/Sunflower Spread 50g Vegetable/Sunflower Spread 50g Plain Flour / Gluten Free Flour 275ml Vegetable Stock 150ml Coconut Milk / Almond Milk 2 tbsp Fish Sauce 6 Pickled Cornichons Handful of chopped parsley 750g Mixed Fish (cleaned and diced) Method: Prepare the potatoes by scrubbing them clean (do not peel), cut them in half making sure they are roughly the same size then place in a saucepan of cold water. Once they have come to the boil …
I know, it's been a while! Life has a massive habit of just getting in the away and throw a kid in the cake mix and it's total chaos right? I want to share this recipe because it's comfort food without the guilt at it's best. A slice of this with a cup of tea or my favourite, turmeric latte, always puts the world to rights. Crumbly, moorish with a hint of saltiness to curb my uncontrollable sweet tooth I hope you like it too!
It's was my "baby sister's" 20th birthday a few days ago, so to celebrate I opted to make my most indulgent cake recipe to date and what a mega treat it was, taken from two female chefs, Peggy Porschen and Ren Behan. A taste of pure gluttony in clear moderation can do wonders for the soul and this cake definitely gets those endorphins going!
(Serves 24-28 portions)
Sponge (by Peggy Porschen) 250g plain chocolate335ml milk570g soft light brown sugar210g butter, softened 4 large eggs365g plain flour1 tsp baking powder1 tsp bicarbonate of sodapinch of salt 15g cocoa powderSalted Carmel Buttercream (by Ren Behan) 250g butter, softened500g icing sugar3 tbsp. caramel sauceGanache 150ml double cream175g plain chocolate1 tbsp. caramel sauce
Preheat oven to 160C.
Grease three round cake tins (23-25cm diameter) and line with greaseproof paper, do this also round the side of the tin, this helps to avoid the crispy edges from forming.