Author: Angelee

Spooky Pumpkin Pancakes

Published by Angelee

These babies are so light, so fluffy and so good they will have you howling for more Awooooooo! Ingredients 6 tbls pumpkin puree 1 1/2 cup of spelt flour 1 cup milk 2 tbls maple syrup 2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp nutmeg pinch of salt 2 tbls melted butter maple syrup to serve Method Whizz the pumpkin flash to a puree consistency making sure you don’t add any pips in. In one bowl mix the flour, spices, salt and baking powder. I another bowl whisk together milk, pumpkin, butter, egg, and maple syrup. Fold the mixture into the dry ingredients. Grease a flat pan over a medium heat and pour about 1/4 cups of batter to make each pancake. Cook about 2-3 minutes on each side and serve with maple syrup:))))

Nutty Bites

Published by Angelee

I don’t know about you but in the winter I need even more energy. I literally need someone to kick me out of my bed! I kind of want to eat more, do less and drink more! So I find that rather than getting into some internal struggle called ‘guilt’… feed into it (within reason). So I came up with this recipe, theses mini mouthfuls that satisfy a sweet craving and a great little energy boost, the kids love it too. So when your bodies craving warmth and a sweet fix…pop one of these in your mouth and put a hat on! Ingredients 100g walnuts 100g pistachio 100g almonds 100g hazelnuts 100g cashews nuts 50g sunflower seeds 50g melon seeds 25g of grated coconut Method Place all the nuts minus the coconut into a blender and blitz to a coarse consistency. Depending on your blender you may need to split the nut mixture in half. Get a large frying pan and place it on a high heat, add the nuts that have been blitzed and …

Crank up your Cauliflower

Published by Angelee

Serves 2-4 The humble cauliflower is such a gem of a veg, its a true chameleon. It will adapt to its surroundings or even take on a completely different form like a pizza base or rice like consistency. This recipe is a twist on classic indian dish ‘Aloo Gobi’ which literally means potatoes, cauliflower. My version makes the cauliflower the king in a celebration of flavours that will make your tastebuds stand up and salute the royal Cauliflower! No frying involved just baked in the oven to lock in all that flavour and goodness. Serve with indian flat bread, roti or great as stand alone x Ingredients 1 Cauliflower 2 inches of ginger 4/5 chillies 1 tsp cumin seeds 1/2 tsp turmeric 1 tsp garam masala 1 tsp salt olive oil Method Pre-heat the oven at 180c Remove the leaves from the bottom of the cauliflower. Cut the long stem with a sharp knife. Cut the stem close to the cauliflower. You may break the florets with hand or cut them with a knife. I …

Amore

Published by Angelee

My love affair with Italy started as a teenager. I remember watching a whimsical, cute love story called ‘Only You’ with Marisa Tomei on her journey to find her destiny. The backdrop of Tuscany, her driving down the windy roads of the breath taking Amalfi Coast or running through the majestic streets of Rome in search of her true love. My journey was a little different to Marisa’s however both on a journey of love. So my Italian adventure started in Naples for the best pizza, then Sorrento (actually paradise) and finally the iconic and enchanting city of Rome. With so much expectation there was no way I was going to be staying in a full board soulless hotel. I had found the prettiest little guest house called Lubra Casa Relax and relaxed it was. Massa Lubrense is one of the oldest villages of the Sorrento Peninsula. As well as being authentically beautiful they also ran an Italian cookery class. I was sold from the word go. All this beauty and I get to learn how …

Mint tea

Published by Angelee

Now don’t laugh, but this is the recipe… Ingredients 6- 8 mint leaves, washed Boiled water Method Add mint to a pretty china cup and add freshly boiled water…done! Now you can get on with being a super hero!

Oven cooked masala lamb chops

Published by Angelee

Omg a serious flavor explosion with no added oil, this totally hits the spot on the weekend with an ice cold beer! Lamb is a great source of iron and this is finger licking good! INGREDIENTS Ready in 1 hour 10 min Serves 5-6 12 lamb cutlets 250g yogurt ½ a lemon juiced tsp garam masala ½ tsp turmeric 1 heaped tsp salt ½ lemon, juiced 1 ½ inches of ginger 4-5 garlic cloves, peeled 3-4 chilies, depending on your level for heat! METHOD To the yogurt add the garam masala, turmeric, salt and squeeze 1/2 a lemon. In a food processor add the ginger, garlic and chilli’s and whizz, add this to the yogurt mixture. Mix in about 12 lamb chops and marinate for 4hrs or overnight. Before cooking bring the meat to room tempreture to avoid chewy lamb. Place the lamb on a flat on baking tray and place in a pre-heated oven at 200c for 10min then lower to 150c for further 50 min. Add a healthy sprinkle of coriander and enjoy x

Hand made Pappardelle Pasta with Buckwheat and Pesto

Published by Angelee

Okay so this is not your weekday cooking…rather a labour of love. Its when cooking takes on a whole other level of artistry. I find its a way of zoning out of everything and to be completely immersed in the art of cooking, very therapeutic! So after returning from my Italian adventures I was left with that lingering poetic beauty of all things Italian. The turquoise water, the most lemony lemons and and the sheer unadulterated, unashamed love of food. Once back I was keen to get a little bit of Italy in my kitchen. I had this vision of doing something with Pasta. How could I keep it authentic but get a little more goodness in? So I tried several versions but this version of adding in Buckwheat turned out ‘molto bene’. I don’t have a pasta maker, but with a little muscle and a lot of love I was shouting out ‘mama mia’ whilst shrugging my shoulders and throwing my hands up in the air! Buckwheat Pasta Serves 4-6 3 cups of all-purpose …

drinks

Published by Angelee

mmmm

Caramelised Pear and Buckwheat cake

Published by Angelee

Cakes I believe are for pleasure, but how amazing is it when you can still get a little goodness in. This cake has that comforting factor, not too sweet but sweet enough. There is something so satisfying about caramelised pears, its like pears were meant to be caramelised! Simple to make and gets in one of your five a day. I have used buckwheat which is great for baking and a great source of protein…now thats what I call a ‘win win’. x Ingredients For the Pears 3 conference pears 25g butter 2 cardamon pods 2 tblsp of maple syrup For the cake 150g butter, softened 2 large eggs 80g buckwheat flour, sifted 75g finely ground almonds Pinch of ground cinnamon ½ tsp baking powder 125g maple syrup Pre- heat the oven to 170 c Start with the pears…peel, quarter and core. You can use either a pestle and mortar or a coffee grinder to grind into powder. To a frying pan add your butter, careful not to burn and keep on a …

Flaky Cod with Ginger and Quinoa

Published by Angelee

Love ‘one pot cooking…no mess, no stress and tastes great! There are times when pottering around your kitchen with a glass of vino and your favourite play list is just what you need and there are times you want minimum fuss and maximum pleasure! For the times you don’t want to potter around in the kitchen. This one is ready in 20min :))) INGREDIENTS Cooking time 20min Serves 3-4 1 cup of quinoa to two cups water 400g cod (4 medium fillets) 1 inch of ginger grated 1 heaped tsp of salt ½ tin of plum tomatoes 1-2 green chilies (finely chopped, to taste) ½ tsp garam masala ½ a lemon large handful of spinach Method Add a cup of quinoa to a saucepan and double the amount of cold water. Add the salt, garam masala, chilies and finely grated ginger and bring to the boil then simmer on a low heat with the lid on. The quinoa should take about 15-20 minutes to cook. If you have frozen cod fillets then add after 5 minutes, if …

Salmon fish fingers

Published by Angelee

This recipe is a sure hit in my house, who doesn’t love a good fish finger? I have to give a my cousin Renu credit for this one…I love getting a good recipe x INGREDIENTS Makes 6-8 fingers Ready in 45 minutes 3 slices of wholemeal bread, toasted a small handful of parsley 30g parmesan cheese 200g of fresh salmon fish, ask the fishmonger to cut into strips (white fish can also be used) 2 tblsp corn flour 1 egg beaten METHOD Whizz up the bread, parmesan and parsley in food processors and put it into a large plate (for coating the fish). In a separate plate put the corn flour and the whisked up egg goes in a shallow dish (big enough to dip the fish in). Its helpful to arrange the egg, flour and breadcrumbs in that order in a row. Take a piece of cod and cover with the flour, then egg, then bread crumbs and lay on a baking tray. Repeat until all the fingers have been coated. You can cook …

From Mumbai with love…

Published by Angelee

Pali hill Cafe (Pan european food) So it was Christmas day in Mumbai where the closest thing to Rudolph was the friendliest waiter at our hotel whose name was actually Rudolph and perhaps a passing cow! Jai and Anya (my little terrors) where unified in their plea ‘no more curry’! Ten days in and good old blightly felt quite far away. I was on a mission…we were all going to sit around a table and eat Christmas dinner. After a lot of googling and racking up my phone bill (note to self get a chip next time) I came across Pali Hill Café, and they had Christmas dinner on, jackpot! We all met in the lobby, and looking back now, the excitement we all had of eating turkey and brussel sprouts is quite hilarious. Pali hill café is in the fashionable district of Bandra. It has a somewhat cosmopolitan, creative feel. If you happen to start speaking to a local, you’ll find out that New York is their second home and an insight into their fascinating …

Travel

Published by Angelee

Origen, San Pedro, Marbella 35-45 euros This place was definitely needed after the craziness from the night before! San Pedro is in a perfect location, just 10km outside of the glitz, glamour and hedonism of Puerto Banus, allowing you to dip in and out of the madness! Nikki Beach did not disappoint but once back at our apartment I was glad to be far from the madding crowd. My friend had been raving about this little café, and she had every right to be. It felt like we had stumbled onto this oasis of goodness, yumminess and friendliness. The service was smiley and our waiter talked us through the various options on the menu, whilst we downed our green juices. The menu was small but perfectly formed, the options fit nicely on to one side of the page. Split into three sections ‘Good morning’, ‘Carry on eating’ and ‘Appetizer. I started with ‘Seasonal fruit with honey, chia seeds, hemp and yogurt’. It was just what I needed to put some colour back in my cheeks …

Sunshine Breakfast Smoothie

Published by Angelee

Breakfast is served in under 5 minutes… So I try to work from home at least once if not twice a week, and you’d think that on those mornings I would be chilling in my onzie making myself a nice cuppa match tea infused with ginger and lemon. Not quite, the school run is not for the faint hearted. There is always the mad rush in the morning, topped with I can’t find my PE kit or school shoes! Worse still at the eleventh hour you find out its dress like a ‘book character day’. I find myself muttering under my breath ‘what, seriously is that even a thing! Its at that moment that I pause take a deep breath ‘I’ve got this’. All I need is some eyeliner, a scarf and trousers tucked in socks and we have ourselves a pirate! Meanwhile whizz this up in 5 minutes and you’ll be ready for some swashbuckling adventure…captain Jack Sparrow to the rescue, yes please! INGREDIENTS (serves 2-3) 1 banana 2 heaped tblsp oats 4-5 strawberries …

Cauliflower mash with pesto cod

Published by Angelee

INGREDIENTS Feeds 4 Cooking time – 25-30min Cauliflower mash 1 head of cauliflower 1 clove garlic 50g grated parmesan 1 tblsp olive oil Salt pepper Pesto Cod 250g or 4 fillets of cod Pesto (see recipe filed under ‘for sharing’) 1 lemon METHOD First get the cauliflower on then while they are steaming/boiling start on the cod. Add boiling water to a pan till half way, meanwhile cut the cauliflower into florets. When the water is boiling add the cauliflower. Cover and steam or boil for about 10 munutes until tender. In a small frying pan fry of 1 crushed garlic for a few minutes. Drain and add the cauliflower to the food processor along with the crushed garlic and all the other ingreidents. Wizz until smooth. This should be ready just in time for when the fish. For the cod Place the cod fillets onto individual sheets of foil smear pesto paste over the fish and add a slice of lemon. Parcel the foil leaving some height so it cooks in the steam. Place …

Prawn Curry

Published by Angelee

OMG I just love a good prawn curry. This is a great Friday night curry. If you get some poppadoms you can cook them individually in the microwave for about 30 seconds…team up with an ice cold beer some Talvin Singh…and you have yourself a perfect Friday night! INGREDIENTS Ready in 30 minutes Serves 4 1 tblsp coconut oil 1 tin of coconut milk 1 medium sized onion, 450g of prawn (I use uncooked from frozen) 1 tsp cumin seeds ½ turmeric powder 1 tblsp tomato puree 1 level tsp of salt ½ garam masala 1 inch of ginger 4 cloves of garlic 2 green chilies de-seeded (according to taste) Handful of coriander 1 lemon METHOD Whizz up the onion in a food processor. Meanwhile to a large frying pan add the oil and cumin seeds for about a minute then add the onion, cook until slightly golden. While the onions are cooking blitz (in the food processor) up the green chillies, garlic and ginger and add to the onions once they are golden in …

Zingy cod parcels with hand cut sweet potato chips

Published by Angelee

INGREDIENTS Prep time 15 min Cook time 45min Serves 4 4 cod fillets (or other white fish) 3-4 sweet potatoes Coconut oil Salt and pepper Chives, handful Smoked paprika, sprinkle ½ lemon, sliced Long stem broccoli, about 2 per portion Spinach, small handful per portion Cherry tomatoes, halved about 2 per portion METHOD Wash and roughly cut 3/4 sweet potatoes with skin on grease a dish and massage in the coconut oil over chips. Add salt, cracked pepper, rosemary and smoked paprika. Place in a pre heated oven at 200c for 45 minutes. For fish place the assortment of veg on a piece of foil that’s big enough to wrap each individual fillet, allowing extra foil so you can leave some height in the parcels. Season with salt, pepper and paprika. Place the fish on top of the veg and add a sprinkle of salt and a sliced lemon. Create a parcel leaving some height so the steam will cook the contents. Place in the oven about 8 minutes before the chips will be …

Deconstructed lamb burger with sweet potato chips and homemade salsa

Published by Angelee

Burger’s with some attitude! Who doesn’t like a good burger? I use lean lamb mince for a good source of iron and a double helping of yumminess! Swap your chips for sweet potatoes and you have yourself a serious helping of potassium and B vitamins….sweet! INGREDIENTS For the chips 4 large sweet potatoes coconut oil salt, pepper and rosemary to season For the burger 250g lean mince lamb 1 medium sz onion, diced 3-4 garlic cloves, crushed 1 tsp garam masala 1 tsp cumin seeds 1 tsp smoked paprika 1 heaped tsp salt handful of corriander METHOD Sweet potato chips kick the schzel out of potato chips. Amazingly satisfying, with over 400% of you daily vit A requirement as well as fibre, potassium and more nutrients and less calories than your regular potato. However I don’t want to diss potatoes as cant say I don’t love a good spud! For the chips throughly wash and roughly chop the sweet potato into large chips. Grease a large baking tray with coconut oil and spread the chips …

Chicken Sharwarma with bulgur wheat tabbouleh

Published by Angelee

Seriously love Middle eastern food second fav after Indian oh and Tai and of course Japanese, not forgetting Italian! This recipe is sooo easy and with knock out flavour. Love chicken quick, easy and kids love it, great for your muscles too. Bulgur wheat is awesome, a complete whole wheat, good source of protein, iron and vitamin B-6. This recipe feeds about 4 but I double the chicken as its great for the next day. For best results and to make life easy do the chicken the night before…put on some samba beats, music always makes you groove in the kitchen and your chicken tastes better. INGREDIENTS Serves 4 For the chicken 400g Chicken breast, cut into 1 inch chunks 3-4 cloves of garlic, crushed 1tsp ground cardamom 1 tsp ground coriander 1 tsp ground cumin 1 tsp smoked paprika 1 heaped tsp salt ½ lemon juiced 2 tblsp coconut oil melted 4 tblsp plain yogurt Coriander, handful For the tabbouleh 1 small cup bulgar wheat to 2 parts boling water Coriander, handful Mint, handful …

Soul soothing ginger and chicken broth

Published by Angelee

To Soothe your soul when your feeling under the weather. The weather turned grey and so did I… This ginger and chicken broth will nourish you from the inside and warm your bones…this is a take on my mum’s veggie version that always made me feel better. INGREDIENTS 1 tble sp coconut oil 1tsp cumin seeds ½ tsp turmeric 1 tsp of salt 4-5 garlic cloves, crushed ½ inch of ginger (or a bit more if you love ginger like me) ½ tin tomatoes 1 ½ pints water 400g chicken breast (the pre cut into strips chicken makes it easier) 200g broccoli (I like long stem) 200g peas (I use frozen) 200g sliced mushrooms 2 large handfuls of spinach METHOD To start put the kettle on…to a pan add the coconut oil, cumin seeds, once it’s starts sizzling add the crushed garlic cloves. Whizz up the ginger in a blender then add to the pan. Keep stirring so it doesn’t burn or stick and keep on a medium heat. After about 3-4 min add the …

Jazzed up roast chicken

Published by Angelee

It was a wet and grey Sunday and I wanted some sunshine in my roast… So I jazzed up my roast chicken with Autumn veggies with a burst of mediterrananean sunshine and a double helping of Miles Davies. Once cooked, a sprinkling of pomegranate seeds…brightened up this rainy evening. Better still Jai said its ‘the best chicken I’ve ever eaten’! INGREDIENTS Prep time 20min Cook time 1 hour 45 minutes Serves 4-5 2kg whole chicken 1kg of sweet potatoes, scrubbed and roughly cut 250g parsnips, peeled and quartered long ways 200g carrots, scrubbed and quartered long ways 200g mixed olives (I use jarred, its cheaper!) ½ a pommegrante, seeded fresh rosemary sprigs and thyme, handful 2 lemons, unwaxed 1 bulb of garlic, broken into cloves with skin on olive oil maple syrup (optional) salt and pepper METHOD Preheat oven to 190c. Rub the chicken with olive oil a generous amount of salt, freshly ground pepper and half of the rosemary. Avoid cooking the chicken when you have just taken it out the fridge as this …

Power boosting paneer and poached egg warm salad

Published by Angelee

Post work out boost… you’ll be flexing your muscles like popeye with this super, protein hit salad. INGREDIENTS Ready in 15min Serves 1 1 egg ½ courgette, sliced 100g long stem broccoli (about 4-5 stems) 4-5 medium sz mushrooms, sliced 1 tsp coconut oil Spinach, large handful 100g paneer, cubed Salt and pepper to season METHOD I find the easiest way to poach an egg is to use a shallow frying pan. Half fill the pan with water, while that’s coming to the boil, pan fry cubed paneer (recipe for making at home coming soon but can also buy this amazing super food). Cook for about 3 minutes then add the sliced courgettes, broccoli, mushrooms and cook for a further 3 minutes until the veggies are charred but still al dente. In a large bowl mix the paneer mixture with the spinach leaves. Dish onto a plate and add the egg on top. For the poached egg, ensure the water is simmering in the shallow pan. Crack an egg into a small bowl, then …

Post hot flow yoga quick fix

Published by Angelee

I kind of fell into this recipe rather than taking time to create it. To be fair there isn’t much cooking going on, rather assembling ingredients together. So it was my Tuesday morning session with Patricia. Patricia is smiley super fit Brazilian yoga teacher, who runs a fusion class…something between yoga and insanity. As I stagger out I feel like need to feed my muscles, asap! This recipe is great for post work out… quick, high in protein and seriously satisfying, if you are just cooking for yourself half the ingredients and you can keep half in the fridge for later or the next day. INGREDIENTS Ready in 15min Serves 3-4 200g couscous 200ml boiling water ½ tsp ground cumin 240g tuna (two small tins) 240g chickpeas (1 tin) ¼ tsp mustard (I like English) ½ lemon, squeezed 2 tomatoes, quartered coriander, handful salt and pepper to taste METHOD Place the couscous in a shallow dish then pour over the boiling water. Cover the dish with cling film, and allow the couscous to swell up and all the water should be absorbed. …

Black lentil soup aka Dal!

Published by Angelee

Full on flavor, high in protein and releases slow burning energy better still ridiculously easy. INGREDIENTS 200g of black lentils 1600 ml cold water ½ inch finely chopped ginger 3 cloves of garlic, crushed 1 small, finely chopped onion ½ tin tomatoes ½ tsp cumin seeds 1 tsp salt ½ tsp turmeric ½ tsp garam masala handful of coriander METHOD Wash the lentils in cold water, add to a pan with the water. Bring to the boil, add the chopped ginger, garlic cloves, onion and 1/2 teaspoon cumin seeds, 1/4 tsp salt and simmer with the lid on the pan. Cook for about 1 hour or until the lentils have split add either ½ tomato tin or 2 finely chopped tomatoes. Cook for a further 10 min or until the lentils are soft and the Sauce has thickened, if the sauce is too thick add boiled water to have soup like consistency. Finish with freshly chopped coriander and the garam masala. So satisfying x This dal work well accompanied by either flat bread (roti recipe …

Gluten free Roti’s

Published by Angelee

For those of you looking for a gluten, wheat, sugar free flat bread look no further! Been trailing out different flours, this one hit the spot on flavor, texture and ease of handling the dough. A mixture of millet and buckwheat, high in protein and full of B vitamins. Spice up your life with a curry and these babies!!! INGREDIENTS (serves 3-4) 100g buckwheat flour 100g millet flour 25ml warm water METHOD Add both flours together in a mixing bowl and gradually add the water whilst kneading together. You want to make a firm dough so use the water sparingly and don’t add it all if it is not required. Make into six small mini balls. Have a little buckwheat in a separate plate to use whist rolling the balls into 5/6 inch round circles. Using the buckwheat flour if the roti start ticking to the surface, while you are rolling it out. Using a flat pan(like a pancake one) on a medium heat roll each one out individually and cook on each side. Press …

Oaty morning smoothie

Published by Angelee

I love making this up when I have those early morning ‘breakfast meetings’ where contrary to the name there is no breakfast there. Worry not, help is at hand with this sunshine in a glass. I like to use a cute jar/style mug and a straw that reminds me of the fairground…it makes me smile! Oats are a wholegrain powerhouse, a slow digesting carbohydrate that’s great for your muscles and energy levels. *Warning this glass of goodness my cause you to kick some ass in the boardroom! INGREDIENTS (serves 2-3) ½ banana 2 heaped tblsp oats 4-5 dates 1 pear (peeled and chopped) Top up with milk of choice METHOD Chop up banana add oats, deseeded dates and pear to your juicer. Add a tsp raw cacao powder and top up with milk and wiz up.

Berry good porridge

Published by Angelee

Ready in 10 minutes and keeps you satisfied all morning! INGREDIENTS 3 heaped tbls oats 200mls water ½ tsp coconut oil 4-5 strawberries, quartered 1 small banana, sliced handful of blueberries 1 tbls greek yogurt honey to sweeten METHOD Add 3 tbls oats to a pan with 200mls of water, medium heat stirring occasionally. In another pan add 1/2 tsp of coconut oil, quartered strawberries, handful of blueberries and a banana. Add some honey to sweeten and cook for a further 2 minutes until it turns into a compote. Porridge should be a thick consistency, add to a bowl, stir in tbls Greek yogurt and pour over the compote. Try sprinkling over some crushed almonds of flax seeds. Enjoy

Buckwheat Pancakes with Summer Fruits Compote

Published by Angelee

These pancakes ooze the feel good factor, especially good for when the weather or any other external factors dampen your mood… cook a batch of these babies and shine! Buckwheat is a high quality protein containing 8 essential amino acids, helps fight disease and great for your cardiovascular system… making you awesome in more ways than one! INGREDIENTS Batter 225g buckwheat 1/4 tsp baking powder 1/4 tsp cinnamon pinch of salt 275ml milk 1 egg Compote ½ a table spn of coconut oil 175g of blueberries 4-5 srawberries 2 pears maple syrup for serving METHOD For the batter Add 225g buckwheat 1/4 tsp baking powder, 1/4 tsp cinnamon and a pinch of salt in a bowl. Measure 275ml milk and whisk in one medium sz egg. Add the milk gradually to the flour mixture, whisking in until you have a smooth batter consistency which is loose enough to pour. For the compote Add ½ a table spn of coconut oil to a medium sz pan on a medium-low heat. Add 175g of blueberries, strawberries (quartered), …

Green Goodness

Published by Angelee

Morning oaty muesli with a large helping of yogurt and blueberries (high in anti oxidants) with a drizzle of honey…