All posts tagged: Healthy

Delicious Fruit Treat

I’m back from my summer break and ready to spoil you with a deliciously fruity treat. Something to enjoy while you relax in some of the last rays of summer. But beware! It has addiction potential… The Ingredients The Dough 200g/ 1Cup flour 2tbsp icing sugar 100g/ 0.5Cup butter 55ml water 1tsp salt The Filling 2 apples 6 plums 100g/ 0.5Cup blackberries 3tbsp brown sugar 1tbsp corn starch The Topping milk to brush the edges 2tbsp sugar 0.5tsp cinnamon Preheat the oven at 200°C (392°F). Mix the ingredients of the dough together and leave to chill in the fridge for about an hour. Wash and prepare the fruit (slice the apples and the plums). Add the Sugar and Corn starch and mix carefully. Roll the dough out to a circle of about 30cm diameter. Put the filling in the middle leaving a rim of about 3-4cm. Fold the edge in over the filling. Brush the overlapping dough with milk and sprinkle the sugar and cinnamon over it. Place in the oven for about 20-25 minutes until the …

Get Your Greens Here!

It’s definitely time to do a Spring post so here goes…. A delicious way to enjoy your greens (and a cheeky way to get the kids to enjoy them too). It’s a courgette, parsley and spinach pizza, with a crème fraiche base. The Ingredients pizza dough 200g/ 7oz crème fraiche 2 egg yolks 150g/ 5.2oz grated gruyère 2 spring onions 1 courgette 100g/ 3.5oz spinach 1 bunch of parsley salt & pepper Preheat the oven at 200°C/ 392°F. For the base mix the egg yolks, the crème fraiche, 100g/ 3.5oz grated gruyère and 3/4 of the parsley together and season with salt and pepper. Roll out your pizza dough and spread the base over it (leave an edge of about 1cm free). Cover with fine slices of courgette and spring onion. Cover with the spinach and sprinkle with the rest of the gruyère. Bake for about 10 minutes. Enjoy! …maybe it should have a cool name for the kids… Power Pizza, Galactic Green Pizza or something like that.

Taking the Trail from Silvaplana to St. Moritz

We’re back up at our caravan in the Engadin in Silvaplana (1815 meters above sea level). It was a bit chilly this morning (4°C/ 39°F) with a northern wind blowing (made it felt a lot colder), but the sun was shining and so we decided to take the panoramic trail to St. Moritz. From our Campsite in Silvaplana we headed up through the village. With the trail being south facing and the exercise of climbing up hill, it didn’t take us long to warm up… …through the village of Champfèr… …back up to the trail… and down to St.Moritz… …and the sighting of this little squirrel, (on our way down to St. Moritz) made the kids day!

Stuffed Sweet Potaoes

It’s a bit chilly outside! After a stroll (or in my case a jog) in the crisp air…what’s better than coming home to some nice, warm, home cooked food. Ingredients sweet potatoes 2 handfuls of spinach 5 mushrooms 100g feta cheese parmesan cheese 50g pine nuts cress Preheat the oven at 200°C/ 392°F. Halve the sweet potatoes and bake for about 50 minutes. While they’re in the oven, wash and prepare the spinach and the mushrooms. Steam the spinach and fry the mushrooms. When the potatoes are done, reduce the oven to 100°C/ 212°F. Scoop the insides of the potatoes out and add the spinach. Crumble the feta cheese over the mixture and spoon it back into the potato skins. Sprinkle some Parmesan over them and replace into the oven for a further 10 minutes. In the meantime roast your pine nuts. All you need to do now is decorate your potatoes with the nuts and the cress. And there you have it! A perfect warmer upper! Scrumptious!

Grab a Grapefruit…

…and off we go! Here goes with my first post this year. It’s a juicy grapefruit salad. Ingredients 4 grapefruits 2 avaocados 2 fennels a handful of lamb’s lettuce dressing 1 tsp cardamom 1/2 a lemon 3 tbsp olive oil 1 tbsp honey salt and pepper Cut the grapefruit into small slices. Chop up the avocados in cubes and slice the fennel. Scatter the lettuce into a bowl and add the grapefruit, avocado and fennel. Whisk the dressing ingredients together and pour over the salad. No need to start the year with a guilty conscience. Now enjoy this!

Cleansing my Conscience – Quinoa Salad with Peanut Ginger Dressing

After “slightly” indulging on the bank holiday weekend (barbecues & brunches), I’m in need of a healthy…salad!!! But nothing plain please! The transition between weekend and working week is hard enough. This recipe is definitely not plain, quite the opposite and extremely delicious… The Salad 170g quinoa 5dl water 1 red bell pepper 1/2 red onion (forgot to put on my shopping list) 1/4 red cabbage 2 carrots 1 bunch of coriander (none in the shop so I substituted it with mint) 70g cashew nuts The Dressing 65g peanut butter 1 tbsp honey 1 piece of grated ginger 3 tbsp soyasauce 1 tbsp red wine vinegar 1 tsp sesame oil 1 tsp olive oil water if needed Cook the Quinoa in water and leave to cool down. In the meantime chop up the veggies and start the dressing. Warm the peanut butter and honey until liquid (be careful as my first batch burnt to the bottom of the pan), leave to cool and add the rest of the ingredients. If the dressing is to thick, …

Anyone for some Spring Energy?

We’re back from our ski holiday and after all the snow fun, I’m ready for Spring! Only it’s the end of February and probably a little early, but I’m bursting with energy. Maybe I could start with the spring cleaning? But before I get started, here’s some spring energy (bars) for you… The Ingredients 200g/ 1cup nuts (Hazelnuts,almonds,cashew nuts or any other you like) 200g/ 1cup oats 200g/ 1cup dried fruits (apricots, figs, cranberries, like above)) 130g/ 0.5cup butter 120g/ 0.5cup honey 2 egg whites Preheat the oven at 175°C/ 347°F. Chop up the nuts and roast until golden in a pan (without oil or butter). Chop up the fruit while the nuts cool down. Melt the butter with the honey and whip the egg whites. Mix it all together (add the egg last). Place into a baking tray, make sure it is a compact rectangle. Bake for about 25 minutes. Leave to cool for at least 10 minutes and then cut into bars. (If you’re not patient enough to wait for the 10 minutes, …