Healthy Lemony Lemon Pie

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I can think of at least three songs that mentioned lemons and lemon trees from the top of my head. Small wonder since it is one of those rare fruit trees that seems generous in excess when it feels like it. Some lemon trees just don’t produce a single thing whereas others are a miracle of constant fruits hanging from its branches. All year long!

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We used to have such a tree in the garden and it was fantastic to just pop out and grab one when in need. My sister in law even built an extension on her house around the existing lemon tree but if you had seen this one you would probably have done the same. Lemons have saved more lives through history than penicillin, without the data to back it up, you are just going to have to take my word for it. Its very high vitamin C content was the antidote for the scurvy which was a lot more prevalent that you may think, specially in countries were citrus fruits don’t thrive and the winters are long and hard.

Squeezing a lemon juice into warm water and have it first thing in the morning is a sure way to boost your inmune system, it has become very popular in social media to recommend  such practice as a way to live 100 years. I don’t know about the longevity, but it has proven benefits, with the only caveat of the acidity in your teeth, so it is better drank through a straw.

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If you want to make it sweeter, this cake is actually a really way of doing it. It has high amounts of lemon juice although vitamin is highly sensitive to heat so cooking it for a long time will destroy its content. The meringue is made with egg white, or aquafava if you are vegan and thus very high in protein. It has an artificial sweetener I normally wouldn’t use, Splenda, but it is the only sweetener I have found that has the right texture for a meringue. To compensate, the amount is has is less than half of the sugar the cake would normally take. If you prefer, you can use warm honey to sweeten it.

Ingredients

For the pastry

– 225g wholemeal flour

– 175g butter/margerine

– 2 tbsp xylitol

– 1 egg

For the lemon layer

– 4 lemons, finely grated zest & juice

– 40g corn flour

– 150g birch sugar

– 4 egg yolks

For the meringue topping

– 4 egg whites (remaining)

– 3/4 tbs splenda/honey/agave

– 1 tsp corn flour

How to…

To make the mix the flour and butter in a food processor if you have one and blend together until the mixture resembles fine breadcrumbs you can do this by hand too. Add the birch sugar, egg and one tablespoon of water and mix again again until combined to a ball.

On a work surface roll the dough to a 3mm thick sheet. Transfer it to line a 20cm loose-bottomed tin. Cover in cling film and place in the refrigerator for 30 minutes.

Pre-heat the oven to 180C.

Take the pastry-lined tin out of the fridge and trim the excess pastry.  Line the pastry with parchment paper and fill with baking beans. Bake for 15 minutes then remove the beans and parchment and bake for another five minutes.

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Remove from the oven and reduce the temperature to 170C.

For the filling, mix the lemon zest and juice with the cornflour and stir to form a paste. Add 300 ml of water into a small cooking pot and bring to the boil. Add the lemon cornflour mixture to the hot water and stir until the mixture has thickened, then remove from the heat. In a bowl mix together the birch sugar and egg yolks and add them to the lemon mixture in the pan. Stir over a medium heat until thickened.

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For the meringue, whisk the egg whites with an electric whisker until soft peaks form when the whisk is removed. Add the Splenda one tbsp at the time, and try it for sweetness, still whisking until the meringue is stiff and glossy. Add the cornflour and whisk again.

Spoon on top of the filled pastry case and spread the meringue to cover the lemon filling. Get creative to create a swirl on the top of the meringue.

Toast the top of the meringue with a burner. Allow to cool completely before serving.

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Holy Guacamole!

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Basic recipes are what pull apart the apt from the masters. My better half told me once that he had met someone so bad that could screw up some scrambled eggs. Blimey! They are very easy to spoil! Leaving aside the fact that cooking points for eggs, as for meat, are a very personal choice, it is commonly accepted that scrambled is meant to be creamy, slightly runny and moist. I have can count of one hand the amount of times I have been served truly satisfying scrambled eggs.

For me Guacamole falls on the same category of dips that can change dramatically on the  blink of an eye, however we only have ourselves to blame. The amount of times I have heard ” I don’t put cilantro in mine because I don’t like” or “No jalapeño, too hot” and then when they actually try my guacamole they raise their eyebrows and praise it.

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Of course you like it! It is the real deal, and is delicious, and unless you have a real allergy, there is really no reason to leave any ingredient behind because you see, it is only a matter of how much you put in the mixture that will make you hate it.

If you don’t tolerate hot food, with 2 or 3 slices of pickled jalapeño you will get all the flavour and almost a negligible amount of heat. If you don’t like cilantro, add only a few leaves and chop them incredibly small. Those flavours, when mashed together will give your guacamole and unbeatable taste. You may try it and hate me forever, but I have never (so far) had a complain. I hope you guys won’t be the first ones!

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Ingredients

1 extra large or 2 medium ripe avocados

5 slices of pickled jalapeño 

1 tomato, peeled, deseeded and chopped very finely

1/2 red onion, chopped teeny tiny

4 stalks of cilantro, leaves only, chopped

1 lime (juice)

Pinch of salt

Pinch of ground cumin

How to…

In a large bowl mix all the ingredients mash until they resemble a dip. Bear in mind this is a chunky guacamole. If you want it finer, you can put it in the food processor however it affects negatively the texture of the avocado in this instance.

Mole in spanish means to mash, so there you go, the proof is in the pudding as they say 😉

I hope you enjoy it!

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Better for you Chocolate Cake

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I was just reading some fun facts about chocolate in the hope of getting some interesting content to grab your attention, dear readers. There is a lot of quirky facts like the one that says that Emperor Montezuma II drank 50 cups of chocolate a day (WOW) or the fact that Quaker Oats sponsored the movie Willy Wonka and the Chocolate Factory to promote their Wonka Chocolate Bar and that is the reason why the book and the movie have different names (The book is actually called Charlie and The Chocolate Factory).cake above

However the one that really caught my eye was this: A 2004 study in London found that 70% of people would reveal their passwords in exchange for a chocolate bar.

What the hell!! are we that stupid as a species? Apparently we have not evolved a lot since swapping mirrors for gold on the beaches of South America or getting distracted with bananas. It made me chuckle though… chocolate is pretty enticing as a prize and personal online security is surely over valued…isn’t it?

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Do not worry though, I am asking for nothing in exchange for this chocolate recipe and as per this blog’s custom, it has been stripped of all nasties and converted into something that you can serve at a children’s party and then take the leftovers to enjoy with a cup a of tea once everyone has left. Delicious, beautiful and wholesome, it is made with wholemeal flour, a couple of extra bits of fibre, low impact sugar and lower fat alternatives but just as delicious as it should be.

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I hope you enjoy it.

Ingredients

For the cake

200g wholemeal flour

25g oat bran

200g  birch sugar/xylitol

85 g pure cocoa powder

1½ tsp baking powder

1½ tsp bicarbonate of soda

2 organic, happy eggs or 2 flax eggs

250ml oat milk (or any milk, to your tasting)

125ml sunflower oil

2 tsp pure vanilla extract

250ml hot water

For the icing:

200g dark sugar free chocolate

200ml reduced fat double cream

How to…

Preheat the oven to 180C and grease and line a 20cm cake tin.

For the cake, mix all the ingredients into a mixing bowl except the boiling water. Beat the mixture until smooth and well combined. Now add the hot water to the mixture, little by  little until completely combines. The resulting batter will be quite liquid. Leave to set for 10 minutes.

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Bake for 40 minutes until a skewer inserted into the centre of the cake comes out clean. You might have to cover the top with foil half way to avoid it from burning. Remove the cake from the oven and allow to cool completely in the tins.

For the chocolate coverage, heat the chocolate and cream in a pan on low heat or au bain marie until the chocolate melts. Remove the pan from the heat and whisk until smooth, glossy. Set aside to cool for 1 hour so it is not too liquid.

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Take the cake out of the tin, with a long round bladed knife cup it in half and separate the two carefully. Spread the icing over the top of the bottom half of the cake, then put the other one on top and pour the rest over the top. You can work on your drops to make it look more artistic. Leave to cool and the chocolate icing to harden and then decorate with fresh figs and mint leaves before serving. Edible flowers are always a plus.

Yum!

Apple Galette: a healthy treat

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It is ironic how the language is sometimes a better historical trail than carbon 14 readings. I cannot get my head around the moment in which the human beings came up with the sentence “one apple a day keeps the doctor away”.

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Apples belong to the botanical genre Malus. Malus is the latin root that means “not good” and it gave origin to many wonderful words such as maleficent and malefic in English but also to the word mal (evil) in Spanish. It is in origin an Asian tree and as a fun fact for the day, it did not exist in America until the colonist took it there. There are many different varieties of apple trees and apple and its history is long and twisting, from being the forbidden tree to the inspiration for the original theory of Gravity by Sir Isaac Newton.

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It’s darker character made it the vessel for the poison in Snow White’s tale and the bright red color of some variants make it perfect to represent temptation. Granny Smith, an Australian old lady bred a particularly sour one. Golden Delicious lives up to its name and there are a myriad of wild unchartered types to be found in small orchards.

They are long lived fruits, they last months in a dry clean place and for that reason they were kept during the winter months in barrels, getting wrinkles and a bit drier with the weeks passing by and still sweet and full goodness. Malus, if you ask me, doesn’t quite make them justice.

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If like me, you have left your apples for too long and they start to be a bit wrinkly, this is what you can do with them.

Ingredients (makes 4 small galettes or 2 large ones)

For the crust:

  • 2 cups wholewheat flour
  • 1 tbs coconut flour (optional for extra fibre, if not available, more normal flour)
  • 1/4 cup water
  • 1/3 cup sunflower oil  or coconut oil
  • 2 tbsp cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 egg or 2 flax egg replacements
  • pinch sea salt

For the filling

  • 2 tbsp unsweetened almond butter
  • 2 tbsps apple puree
  • 2 apples without the core, thinly sliced
  • 1 tsp cinnamon
  • 1 tbsp coconut sugar

How to…

For the dough, mix all the ingredients in a bowl and knead until you get a ball of dough that is a little sticky but you can work with. Let sit in the fridge for 15 minutes. Take out and divide in 2 or 4 according to your plans. Form 4 discs of approximately half a centimetre thick.

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Preheat the over 180C.

Mix in a bowl the almond butter, the apple pure and the cinnamon and cover the base of the discs of dough leaving 2 cm to the end with no mixture. Then lay the thinly cut apple slices overlapping as in the picture. Sprinkle with coconut sugar and more cinnamon.

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Bake for 20 minutes or until it looks golden brown. Serve with a bit of low fat cream.

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Smurf blue nice cream

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It’s been hot today, one of those rare, sunny spells of summer after a gloomy, dark and rainy spring that resembled winter more than anything.

In the midst of acclimatising to a new city, which is again new and lonely, I have been having ups and downs, and to be fair, maybe more downs that ups. It is what it is I suppose, hormones, social interaction, long distance relationships, expectations… those are the worst.  Alexander Pope once said that Blessed is he who expects nothing, for he shall never be disappointed, and he was not wrong.

On that note, if you expect nice cream to taste like Ben & jerry’s well you are in for a disappointment, but if you let it surprised you… it might actually shine for what it really is, an amazing, healthy alternative to ice cream.

It can be ready in 5 minutes and no one should be feeling guilty about having one more scoop of it. There are many flavours you can try, but today I bring you a post workout one. The vanilla protein flavour with blue spiral (for the colour, children will loooove it).

You will need frozen bananas. Buy too many bananas, let me get ripe, proper ripe, and then peel them and chop them. Freeze them for as long as you wish but no less that 3 hours. In a food processor, put some frozen bananas (about one banana per serving) then add 1/2 a tsp of blue majik/spirulina and 1 measure of vanilla protein powder. A dash of oat milk (or any milk to your tasting) and blend. The texture should be like soft ice cream. You can then pour on a metallic bowl and freeze for an hour before serving with a scoop, but I personally like the soft ice cream texture and I eat it straight away. Naughty me!

I hope you have lots of these this summer, and please let me know if you try it!

No sugar, no fat, no nasties… only good delicious ingredients and a great flavour. I will be bringing you other flavours in time but I am sure you can work out the mechanics yourselves!

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Healthy banana bread

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Not very popular where I come from, making cakes with things like banana and carrot is not something I did when growing up. Now that I have been living abroad for a while and I have been exposed to many other baking styles, carrot cake is absolute favourite cake.

Only a couple of years a loaf style cake caught my attention in a cafeteria, Banana bread said the sign. The bread part is a ruse, non english native speakers, it’s a proper cake. And a good one too! So I started to search for a good recipe and I ended up at the BBC good food site, which quite frankly has all the answers when it comes to culinary questions. I have since adapted it of course, to a sugar free wholegrain version that is a little bit healthier than the original and absolutely delicious.

This is my take on a traditional banana bread…

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Ingredients

  • 285g wholegrain spelt flour
  • 1 tsp bicarbonate soda
  • Pinch of salt
  • 110g butter or coconut or sunflower oil, plus extra for greasing
  • 200 gr birch sugar (xylitol)
  • 2 happy chicken organic eggs
  • 4 very ripe mashed bananas
  • 85ml buttermilk (works as normal milk with 1½ tsp of vinegar)
  • 1 tsp vanilla extract

How to..

Preheat the oven to 180C. Mix he flour, bicarbonate of soda and salt into a large mixing bowl. In a separate bowl, cream the butter and birch sugar together until light and fluffy, bear in mind that if using xylitol this won’t happen as with sugar and it will keep being somewhat separated. Don’t worry, it will work out in the over when heated.

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Add the eggs one by one mixing well each before adding another, then the mashed bananas, buttermilk and vanilla extract to the butter and sweetener mixture and mix well. Fold in the flour mixture carefully.

Grease a 20cm long loaf tin and pour the cake mixture into it, then put in the oven and bake for about an hour, for the last 20 minutes you might need to cover it with tin foil to stop the cake from darkening in excess. Insert a pick in the middle to know if it’s properly cooked. It should come out clean.

Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.

If you like the bananas on top as decoration, cut one in half alongside and place before putting in the oven.

Enjoy!

Healthy Waffles & fruits

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Waffles are a treat. Back when I lived in Brussels, I used to take the metro every morning and salivate at the smell of melted chocolate when crossing the town center. Truly there is no chocolate like Belgian chocolate. I have lived for years in Switzerland after that and believe me, there is just no comparison.

Back then i was young and wild and when things got out of hand on Saturday night, Sunday walks in the grand place usually finished with a hot, chocolate covered waffle in my hands and a chat with a friend.

It has been years since I ever craved a waffle, but I got given a waffle maker due to my instagram account (happy days!) so I have developed a little recipe to make waffles and absolutely ok thing to have without a shadow of a doubt.

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Ingredients (makes 4)

1 egg

85 gr. wholegrain flour

20 gr. coconut sugar/sucralose (for diabetics)

10 gr. coconut oil or butter, melted

How to…

Simply whisk all the ingredients together, heat up your waffle maker and pour in the centre of the mould when it’s hot. Mine is not electric so I turn it around half way through cooking.

Be mindful not to have the hob at too high of a temperature of the waffles will burn on the outside and be uncooked inside (experience talking!!). They take about 6 minutes, 3 on each side.

You can eat with fresh fruits like these ones or with home made healthy nutella, that I will show you very soon 😉

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