This recipe is from Antony Worrall Thompson's GI Diet cook book, although I adgusted it a little bit to my liking. The cake is absoludely delicious and one of my and my husband's favorite. Not only it tastes great, it's wheat free, low GI and very easy to make. The texture of this cake is very similar to cheesecake.
For 12-14 slices you will need:
2 thin skinned large oranges
200g of ground almonds
200g of demerara sugar or 150g of friut sugar or xilytol
6 large eggs
1/2 teaspoon baking powder
Juice of one squeezed lemon
Butter for greasing
1. Put the oranges in a pan amd cover with cold water. Bring to the boil, reduce the heat, cover and simmer for 2 hours. Top up with water if necessary to ensure that oranges are always covered. Remove from the water and leave to cool.
2. Preheat the oven to 180C/350F/gas mark 4. Grease and line a 23cm (9in) cake tin.
3. Cut the oranges into quarters and remove any pips. Put the oranges into food-processor or blender with all the remaining ingridients and blitz until well mixed. Tranfer the mixture into the prepared tin and bake for 45-60 minutes until risen and firm to touch. Cool slightly before serving.
Variation:
If you are one of those people who can't imagine a dessert without chocolate, melt about 180g of dark chocolate in a small pan and spread over the cake when it's finished.
October 18, 2008
October 15, 2008
King Prawns Sticks with Almond Satay Sauce
In this recipe, I use raw almond butter rather than traditional peanut butter to make satay sauce. Almond butter is much healthier then peanut butter and I think it taste better too! You can buy it in bigger health stores.
Serves 2:
For the sticks:
250g large cooked prawns with tails on
Juice of one lemon
1 garlic clove, peeled and crushed
Salt
1 tsp brown sugar
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground turmeric
1/2 tsp paprika
1 tbsp groundnut oil
150g wild rice
Fresh coriander leaves to garnish
For the spicy almond sauce:
1/4 of large onion or 1/2 medium onion, peeled and very finely chopped.
1 tsp demerara sugar
50g creamed coconut
Pinch of cayenne chilli powder
1 tbsp tamari sause
2 tbsp raw almond butter
120 ml water
1. If you use bamboo skewers, soak them in cold water for at least 30 minutes so they won't catch fire.
2. Meanwhile, place the prawns in a bowl with lemon juice. Mix garlic with all spices and oil to make a paste. Pour the paste into the bowl with prawns and mix well. Cover and place in the refrigerator to marinade for at least 30 munites.
3. Boil the rice as per instructions on the pack.
4. While the rice is cooking, make the sauce. Pour water into a small saucepan, add the onion and sugar and heat gently until the sugar has dissolved. Stir in the creamed coconut, chilli powder and tamari. When melted, remove from the heat and stir in the almond butter. Spoon into a serving dish.
5. Preheat the grill. Thread three to four prawns on to each skewer (depending on length). Grill the skewers, turning occasionally for about 5 minutes, or untill slightly golden. Do not burn them.
6. Arrange rice on two plates and place the skewers on top. Serve with the warm sauce.
Yum!
Serves 2:
For the sticks:
250g large cooked prawns with tails on
Juice of one lemon
1 garlic clove, peeled and crushed
Salt
1 tsp brown sugar
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground turmeric
1/2 tsp paprika
1 tbsp groundnut oil
150g wild rice
Fresh coriander leaves to garnish
For the spicy almond sauce:
1/4 of large onion or 1/2 medium onion, peeled and very finely chopped.
1 tsp demerara sugar
50g creamed coconut
Pinch of cayenne chilli powder
1 tbsp tamari sause
2 tbsp raw almond butter
120 ml water
1. If you use bamboo skewers, soak them in cold water for at least 30 minutes so they won't catch fire.
2. Meanwhile, place the prawns in a bowl with lemon juice. Mix garlic with all spices and oil to make a paste. Pour the paste into the bowl with prawns and mix well. Cover and place in the refrigerator to marinade for at least 30 munites.
3. Boil the rice as per instructions on the pack.
4. While the rice is cooking, make the sauce. Pour water into a small saucepan, add the onion and sugar and heat gently until the sugar has dissolved. Stir in the creamed coconut, chilli powder and tamari. When melted, remove from the heat and stir in the almond butter. Spoon into a serving dish.
5. Preheat the grill. Thread three to four prawns on to each skewer (depending on length). Grill the skewers, turning occasionally for about 5 minutes, or untill slightly golden. Do not burn them.
6. Arrange rice on two plates and place the skewers on top. Serve with the warm sauce.
Yum!
September 23, 2008
Tofu salad with thai-style dressing.
This thai dressing is one of my favourite and makes ordinary salad very delicious! And it's healthy too.
Ingredients for a main course for 2 or a starter for 4.
Salad:
100g/4oz baby sweetcorn, halved
280-300g (one packet) firm tofu, cut into cubes
1 tbsp soy sauce
50g/about one medium sized iceberg lettuce, shredded
Half of green pepper, deseeded and thinly sliced
1 carrot, peeled and shredded
8 cherry tomatoes, halved
1-2 shallots, thinly sliced
3 tbsp coriander leaves
2 tbsp pine nuts or roasted peanuts
Thai-style dressing:
1 garlic glove, finely chopped
Half of small red chilly pepper, deseeded and chopped
1 tbsp freshly squeezed lime juice
1 tsp of brown sugar
1 tsb of molasses
1 tbsp fish sauce
2 tbsp cold pressed seed oil (hemp, flax, linseed)
1. Fry tofu pieces quickly in a little oil with soy sauce until it's just golden.
2. Equally distribute all salad ingredients between plates.
3. Place all dressing ingredients in a jar and shake well. I really like Jamie Oliver's flavour shaker for this. Pour the dressing over the salad and sprinkle with pine nuts.
Ingredients for a main course for 2 or a starter for 4.
Salad:
100g/4oz baby sweetcorn, halved
280-300g (one packet) firm tofu, cut into cubes
1 tbsp soy sauce
50g/about one medium sized iceberg lettuce, shredded
Half of green pepper, deseeded and thinly sliced
1 carrot, peeled and shredded
8 cherry tomatoes, halved
1-2 shallots, thinly sliced
3 tbsp coriander leaves
2 tbsp pine nuts or roasted peanuts
Thai-style dressing:
1 garlic glove, finely chopped
Half of small red chilly pepper, deseeded and chopped
1 tbsp freshly squeezed lime juice
1 tsp of brown sugar
1 tsb of molasses
1 tbsp fish sauce
2 tbsp cold pressed seed oil (hemp, flax, linseed)
1. Fry tofu pieces quickly in a little oil with soy sauce until it's just golden.
2. Equally distribute all salad ingredients between plates.
3. Place all dressing ingredients in a jar and shake well. I really like Jamie Oliver's flavour shaker for this. Pour the dressing over the salad and sprinkle with pine nuts.
September 22, 2008
Leek and potato soup
This soup is delicious hot or cold. Serve it with natural yougurt and freshly ground black pepper. To serve 4 people you will need:
25g/1oz/1 tbsp butter
15ml/1 tbsp vegetable oil (I substitute vegetable oil with grapeseed oil)
1 small onion, chopped
3 leeks, sliced
2 medium floury potatoes, diced
about 600ml/1 pint vegetable stock
about 300ml milk
45ml/4 tbsp single cream
salt and pepper
1. Heat the butter and oil in a heavy-based pan and add the onoin, leek and potatoes. Cover and cook over low heat, stirring occasionally, for 15 minutes, untill the vegetables have softened.
2. Stir in the stock and milk. Bring to the boil, then lower the heat, cover ad simmer for 10 minutes.
3. Allow soup to cool before processing it, than process in batches. Don't pour all of the soup in blender/food processor or you'll end up scrapping the contents off your sealing. Por the soup into a serving bowl, stir in tyhe cream and add pepper and salt if nessesary and enjoy!
4. If you want your soup cold, set it aside to cool, then chill in the fridge for about 3 hours. You may need to add some extra milk or cold vegtable stock as it will thicken slightly as it cools.
25g/1oz/1 tbsp butter
15ml/1 tbsp vegetable oil (I substitute vegetable oil with grapeseed oil)
1 small onion, chopped
3 leeks, sliced
2 medium floury potatoes, diced
about 600ml/1 pint vegetable stock
about 300ml milk
45ml/4 tbsp single cream
salt and pepper
1. Heat the butter and oil in a heavy-based pan and add the onoin, leek and potatoes. Cover and cook over low heat, stirring occasionally, for 15 minutes, untill the vegetables have softened.
2. Stir in the stock and milk. Bring to the boil, then lower the heat, cover ad simmer for 10 minutes.
3. Allow soup to cool before processing it, than process in batches. Don't pour all of the soup in blender/food processor or you'll end up scrapping the contents off your sealing. Por the soup into a serving bowl, stir in tyhe cream and add pepper and salt if nessesary and enjoy!
4. If you want your soup cold, set it aside to cool, then chill in the fridge for about 3 hours. You may need to add some extra milk or cold vegtable stock as it will thicken slightly as it cools.
September 21, 2008
Rum and raisin ice cream
This is not particularly healthy, but at least it's homemade so you know exactly what's inside.
For 4 servings you will need:
150g/5oz/1 cup large raisins
60ml/4 tbsp dark rum
4 egg yolks
75g/ 3oz/6 tbsp light brown sugar
5ml/1 tsp cornflour
300ml full-fat milk
300ml whipping cream or thick double cream
wafers or cookies to serve (optional)
1. Soak raisins in rum for 3-4 hours
2. Meanwhile whisk together the egg yolks, sugar and cornflour until it's thick and foamy. Heat the milk in heavy-based pan, but don't let it boil.
3. Whisk the milk into the eggs, then pour it back to pan. Cook over a gentle heat, stirring with a wooden spoon, until the custard thickens. Leave to cool.
4. Whip the cream untill it's thick but still falls from a spoon and fold it into the cold custard. Transfer into the freezeproof container or plastic tub. Note: I've desided to use pyrex dish and I was struggling to mix the ice cream half-way through freezing, as it became too frozen. It might be better to use silicon or plastic container. Freeze for 4 hours, beating the ice cream once after 2 hours. Beat again after 4 hours.
5. Fold the soaked raisins intoi the soft ice cream, cover and freeze for another 2 hours. Serve with wafers or cookies.
For 4 servings you will need:
150g/5oz/1 cup large raisins
60ml/4 tbsp dark rum
4 egg yolks
75g/ 3oz/6 tbsp light brown sugar
5ml/1 tsp cornflour
300ml full-fat milk
300ml whipping cream or thick double cream
wafers or cookies to serve (optional)
1. Soak raisins in rum for 3-4 hours
2. Meanwhile whisk together the egg yolks, sugar and cornflour until it's thick and foamy. Heat the milk in heavy-based pan, but don't let it boil.
3. Whisk the milk into the eggs, then pour it back to pan. Cook over a gentle heat, stirring with a wooden spoon, until the custard thickens. Leave to cool.
4. Whip the cream untill it's thick but still falls from a spoon and fold it into the cold custard. Transfer into the freezeproof container or plastic tub. Note: I've desided to use pyrex dish and I was struggling to mix the ice cream half-way through freezing, as it became too frozen. It might be better to use silicon or plastic container. Freeze for 4 hours, beating the ice cream once after 2 hours. Beat again after 4 hours.
5. Fold the soaked raisins intoi the soft ice cream, cover and freeze for another 2 hours. Serve with wafers or cookies.
August 06, 2008
Grilled scallops with green sauce, vegetables and noodles.
For this recipe try to find fresh king scallops. I've used frozen ones and the dish was very good, but I had to defrost them for 8 hours and I think fresh ones are softer. I remember melting-in-the-mouth taste when I used to live by the sea and scallops were available daily and were cheap and fresh...and not farmed. This recipe is for two people; you will need:
1 carrot
100g french beans, trimmed
1 small pointy pepper
6 spring onions
50ml-100ml vegetable stock
Rice or udon noodles
12 scallops
a little extra virgin olive oil
Green sauce:
100-120g spinach, washed and drained
a bunch (about 25g) of chives
25g fresh coriander
15g fresh basil
1 tbsp (app. 2 cm) fresh ginger, grated
250ml well flavoured vegetable stock
2 tbsp greek youghurt
*optional - 1 tbsp potato flour
1. First make the sauce. Place first 6 ingridients in a food frocessor and blend until smooth. Stir in yoghurt and leave until required.
2. Cut all vegetables into long stripes and steam-fry it for a few minutes, until just soft. Remove from the heat. Cook the noodles according instructions on the pack, then drain and toss with vegetables. If using pre-cooked noodles, add them to vegetables and heat through.
3. Brush the scallops with a little oil and cook under a very hot grill for 3 minutes on each side. Do not overcook. If you are not sure whether they cooked or not, cut one in half - it should be white through. They also tend to shrink a bit when ready to eat, but if you overcook them, they will shrink too much.
4. This step is optional and depends on whether you like thicker or lighter sauses. If you do prefer thick consistency, pour the sauce into a pan over a medium heat and bring to the boil. Add the potato flour, stirring all the time until the mixture thikens. Remove from the heat. I personally skiped this step, because I prefer runny sauses and it's healthier if you do not boil it :)
5. Spoon the noodles with vegetables on plates, arrange cooked scallops on top and drizzle Green Sauce over the top. Alternatively, you could coat the plates in sauce first, especially if you skip step 4, because you'll have more sause then.
I washed it down with a glass of Rieslig :)
1 carrot
100g french beans, trimmed
1 small pointy pepper
6 spring onions
50ml-100ml vegetable stock
Rice or udon noodles
12 scallops
a little extra virgin olive oil
Green sauce:
100-120g spinach, washed and drained
a bunch (about 25g) of chives
25g fresh coriander
15g fresh basil
1 tbsp (app. 2 cm) fresh ginger, grated
250ml well flavoured vegetable stock
2 tbsp greek youghurt
*optional - 1 tbsp potato flour
1. First make the sauce. Place first 6 ingridients in a food frocessor and blend until smooth. Stir in yoghurt and leave until required.
2. Cut all vegetables into long stripes and steam-fry it for a few minutes, until just soft. Remove from the heat. Cook the noodles according instructions on the pack, then drain and toss with vegetables. If using pre-cooked noodles, add them to vegetables and heat through.
3. Brush the scallops with a little oil and cook under a very hot grill for 3 minutes on each side. Do not overcook. If you are not sure whether they cooked or not, cut one in half - it should be white through. They also tend to shrink a bit when ready to eat, but if you overcook them, they will shrink too much.
4. This step is optional and depends on whether you like thicker or lighter sauses. If you do prefer thick consistency, pour the sauce into a pan over a medium heat and bring to the boil. Add the potato flour, stirring all the time until the mixture thikens. Remove from the heat. I personally skiped this step, because I prefer runny sauses and it's healthier if you do not boil it :)
5. Spoon the noodles with vegetables on plates, arrange cooked scallops on top and drizzle Green Sauce over the top. Alternatively, you could coat the plates in sauce first, especially if you skip step 4, because you'll have more sause then.
I washed it down with a glass of Rieslig :)
Courgette salad with raisins, olives and goat's cheese
This salad is good for a light summer lunch. You can substitute goats's cheese with feta or vegan cheese. I like this one and it's available in larger health shops. I buy it from Wimbledone based Health Zone.
For two portions you will need:
Dressing:
1 tbsp sherry
1 tbsp sherry vinegar or red wine vinegar
1 tbsp olive oil
1 tbsp of any Omega oil (I use Hemp seed oil, which you can buy in larger supermarkets or health shops)
Half teaspoon of mustard
sea salt/freshly ground pepper
Salad:
50g raisins
100-120g cheese of your choice
Handfull of pitted black olives
2 medium or 1 large courgette
2-3 tomatoes
pack of mixed salad leaves or 1 lollo rosso lettuce
1 tsp oregano
1. Make the dressing by combining all ingridients together and whisk them lightly.
2. Wash, trim and slice courgettes, saute them in a little bit of olive oil until they are just soft. Alternatively, you can put them under a hot grill and cook on both sides until soft, but still crunchy. For a healthier option - use them raw :) Slice tomatoes.
3. Arrange salad leaves, courgettes, tomato slices, olives, raisins and cheese on two plates. Pour over the salad dressing and sprinkle with oregano before serving.
For two portions you will need:
Dressing:
1 tbsp sherry
1 tbsp sherry vinegar or red wine vinegar
1 tbsp olive oil
1 tbsp of any Omega oil (I use Hemp seed oil, which you can buy in larger supermarkets or health shops)
Half teaspoon of mustard
sea salt/freshly ground pepper
Salad:
50g raisins
100-120g cheese of your choice
Handfull of pitted black olives
2 medium or 1 large courgette
2-3 tomatoes
pack of mixed salad leaves or 1 lollo rosso lettuce
1 tsp oregano
1. Make the dressing by combining all ingridients together and whisk them lightly.
2. Wash, trim and slice courgettes, saute them in a little bit of olive oil until they are just soft. Alternatively, you can put them under a hot grill and cook on both sides until soft, but still crunchy. For a healthier option - use them raw :) Slice tomatoes.
3. Arrange salad leaves, courgettes, tomato slices, olives, raisins and cheese on two plates. Pour over the salad dressing and sprinkle with oregano before serving.
Sweet potato soup with asparagus
This soup is very tasty and wholesome, yet very healthy.
Ingredients for 2 full bowls:
250g Sweet potatoes
1 red pepper
2 shallots
1 garlic clove
2 tbsp olive, sunflower or soya spread (instead of butter)
1 tsp brown sugar
300-400 ml vegetable stock (I like using vegan Marigold Swiss Vegetable Bouillon. It's available in health shops)
1 red chilli
1 bay leaf
8 green or white asparagus tips
sea salt/freshly ground pepper
1 tsp balsamic vinegar
1. Wash, peel and cut potatoes. Wash, trim and dice pepper. Finely shop shallots and press or chop the garlic.
2. In saucepan, saute shallots and garlic in 1 tbsp of spread of your choice. Add pepper and sugar and stir until the sugar has dissolved. Add potatoes and vegetable stock. Trim, wash and de-seed chilli, cut it in half and add it to soup with the bay leaf. Simmer everything for about 20 minutes. Remove chilli and bay leaf from the soup, cool it slightly and prosess it in blender.
3. Wash asparagus tips. Heat the remain 1 tbsp of the spread in a pan and saute asparagus until slightly soft, but still crunchy. Place on paper towel and season with salt and pepper. Season soup with pepper and vinegar (you don't need salt if you use vegetable stock) and serve with asparagus.
You can also shred one carrot with vegetable peeler and put the stripes in soup together with asparagus. Add some torn basil leaves too.
Ingredients for 2 full bowls:
250g Sweet potatoes
1 red pepper
2 shallots
1 garlic clove
2 tbsp olive, sunflower or soya spread (instead of butter)
1 tsp brown sugar
300-400 ml vegetable stock (I like using vegan Marigold Swiss Vegetable Bouillon. It's available in health shops)
1 red chilli
1 bay leaf
8 green or white asparagus tips
sea salt/freshly ground pepper
1 tsp balsamic vinegar
1. Wash, peel and cut potatoes. Wash, trim and dice pepper. Finely shop shallots and press or chop the garlic.
2. In saucepan, saute shallots and garlic in 1 tbsp of spread of your choice. Add pepper and sugar and stir until the sugar has dissolved. Add potatoes and vegetable stock. Trim, wash and de-seed chilli, cut it in half and add it to soup with the bay leaf. Simmer everything for about 20 minutes. Remove chilli and bay leaf from the soup, cool it slightly and prosess it in blender.
3. Wash asparagus tips. Heat the remain 1 tbsp of the spread in a pan and saute asparagus until slightly soft, but still crunchy. Place on paper towel and season with salt and pepper. Season soup with pepper and vinegar (you don't need salt if you use vegetable stock) and serve with asparagus.
You can also shred one carrot with vegetable peeler and put the stripes in soup together with asparagus. Add some torn basil leaves too.
June 12, 2008
Do not eat vietnamese river cobbler!
A couple of days ago I went shopping to my local Tesco and saw this new fish they are selling: River Cobbler. It looked like cod or haddock, but the price was nowhere near as high. I though, ok it is cheap and new so I'll try it.
Yesterday, I've covered it with white vine and while it was steaming, decided to have a look what sort of fish this is. Good thing that I am curious and do care about what I put in my mouth. I've discovered this website. After reading about river cobbler (also called, Pangasius, Vietnamese River Cobbler, Basa Fish and White Catfish, Tra, Gray Sole. see website) habitat and some readers' comments, the contents of my pan went straight to the bin.
Frankly, I don't care how they import this fish and what corporations this business supports. The important thing that said it all for me, is that it is a scavenger fish from one of the most poisonous rivers in the world - Mekong River. Many people wrote that they did indeed had an adverse reaction, so I figured - why risk it? Plus, I've bought a diesel (or gasoline) contaminated cod from Tesco once, so I wasn't surprised that they sell rubbish like that.
Of course there are many fish farmed in horrible conditions. I always try to buy organic fish and do look at the location it came from. For this reason, I personally will not eat river cobbler and wouldn't recommend it to anybody.
Yesterday, I've covered it with white vine and while it was steaming, decided to have a look what sort of fish this is. Good thing that I am curious and do care about what I put in my mouth. I've discovered this website. After reading about river cobbler (also called, Pangasius, Vietnamese River Cobbler, Basa Fish and White Catfish, Tra, Gray Sole. see website) habitat and some readers' comments, the contents of my pan went straight to the bin.
Frankly, I don't care how they import this fish and what corporations this business supports. The important thing that said it all for me, is that it is a scavenger fish from one of the most poisonous rivers in the world - Mekong River. Many people wrote that they did indeed had an adverse reaction, so I figured - why risk it? Plus, I've bought a diesel (or gasoline) contaminated cod from Tesco once, so I wasn't surprised that they sell rubbish like that.
Of course there are many fish farmed in horrible conditions. I always try to buy organic fish and do look at the location it came from. For this reason, I personally will not eat river cobbler and wouldn't recommend it to anybody.
February 08, 2008
Wedding Cake!
Since I don't have any pictures of my own culinary creations yet, I'll start with showing off our wedding cake. It was made by Daniel from Amato patisserie, London. They have the best cakes in city! This one tasted as good as it looks.
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