"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.
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.
I am conscious of what I eat during the week and that variety is
important so not to get bored and reach for the biscuit tin, time is also a big constraint
on what goes on the menu. The last thing I want to do after a long day’s work
is sweat over a hot stove for hours on end, so I am always looking for simple,
quick and more importantly TASTY options to bring to the dining table.
Ingredients: 1 can of chickpeas1 carrot2 shallots1 large egg 2 tbsp breadcrumbs Salt & pepperGround CuminCayenne PepperGrate the carrots and chop the shallots finely (or whizz in a food
processor with the grater attachment), transfer to a pan with a little olive
oil and sweat for a few minutes to sweeten the shallots slightly, set aside.
Drain and rinse the chickpeas and put them into a food processor with
all the spices, salt and pepper. Slightly pulse for a rough and chunky paste. Stir
in the carrot, shallots, egg, and breadcrumbs until evenly mixed.
Time to get your hands dirty and make those burger
A crumble isn't a crumble if the topping isn't right... am I right?
I’ve experimented with this topping recipe quite a few times and now confident saying that you will find this gluten free oatilicious crumble to be so moorish you won’t want to put it down, whatever the filling. Even when cold and of the next day it’s incredibly tasty and keeps its crunch, a real breakfast temptation. What’s more there is no dairy or refined sugar in sight!
In today's post I have provided two different filling options: Apple & Blackberry Apple & Rhubarb
There is something about foraged fruit or indeed fruit from the garden in a recipe that makes it
taste unbelievably scrumptious. Thanks to my friend Gina for the handpicked cooking
apples (they were of the perfect tartness!), the blackberries on the other hand were freshly
picked from a nearby park and even though they were smaller than previous years, the sweetness they added to the crumble made for an incredibly delicious