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!

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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.

Healthy and legere

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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Greek Salad

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Before I show you other sites of India, I thought I would go back to the basics and share with you a simple Greek Salad. Being a European stomach, Indian water can be a little on the dangerous side and to avoid the Delhi Belly, the recommendation is to stay clear of salads and uncooked vegetables all together. For this reason, I came back home with an unstoppable desire to stuff myself with just that.

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Luckily, I had all those leftovers in the fridge and this was the first thing I ate when I came back. It’s a great summer dish or a full dinner in itself and it is, as most traditional meals, quite a complete one. It has a measure of feta cheese, that nowadays you can try in low fat versions, tomatoes with all those beta carotenes, cucumber, filling but mainly water in its composition, onion and olives. I have used back olives but take your pick.

I was recently recommended to add a pinch of oregano and it was the right suggestion, it really brings the greeks flavours up, so as a top up, feel free to add a pinch of that lovely herb.
The secret for me is actually the dressing. My special (or not so special) super healthy dressing made of mustard, lemon and olive oil. In a little bowl, add 2 pinches of salt, 1/2 teaspoon of Dijon mustard, the juice of one lemon and 1 and 1/2 tablespoons of extra virgin olive oil. To emulsify this, you can either use a fork or a milk froth thingie until its a think yellow sauce. Add half of it to your salad, and you can keep the other half to use another day, it keeps very well for at least 1 week.

The good thing about this dressing is that it incorporates all the benefits of the C vitamin from the lemon and the good fats from the Olive oil and it is completely free from sugar and nasties.

I hope you like it!ensalada 2

India: Jodhpur

I have been away lately and some strange winds have blown and taken me far far away. As far as Asia, as far as the northern corner of this vast, great country that is India.

Where you understand the deepness of colour, that is just deeper that anywhere else in the world. The shine of gold, the hotness of spice… where you will learn to despite black.

So foreign, so littered, so unconscious of its own special nature, of its uniqueness. A hand in the capitalism and the rest of the body and mind floating in the mists of spiritualism. Such a breeze, loaded with the particular smell of steel, with the blue flowers of cumin, the scents of the desert.

Such is my awe, that I break the sacrosanct theme of food to bring you some of my shots of this wonderful country. Like a peeping tom I have collected some of the moments I was able to steal, and I hope it makes you want to get closer to the flame that is India and maybe, just maybe, get burnt.

French Onion Soup

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Warming hands and bellies since time inmemorial, I have had an inconsistent love-hate relationship with soups. It has been a few years now that is gone to the love side and I think it will stay there forever.

You see my mother used to feed us the same vegetable soup every day from Monday to Thursday while growing up. Every day, the same thing. Followed by some fish, meat or poultry but the same starter, that is when the hate phase started. It wasn’t until much later that I realised that soups were indeed a whole wide world in themselves and I started being more open minded.

Living in Switzerland for a few years and starting to get into skiing, I got the chance to try this Onion Soup, one of the many Gruyere containing specialities of Valais, and it was love at first sip. It is rich, sweet, sour and salty with those subtle herb flavours from the thyme that made me realise what a great addition to my collection this would be.

So after a trip to the slopes of the Mont Blanc, I trialed it at home and I can say with no doubt that is is an easy one to crack. The key to be honest, is patience. Since I don’t like to use sugar in my recipes unless is absolutely necessary, I stripped my recipe from it and made it for it in time.

The main effect of the sugar in this recipe is to make the onion go dark quickly and facilitate that caramelisation, which to be completely honest, you can achieve but cooking it for 30 minutes instead of 15. Also I find that the longer you cook it the more flavour it will have. My recommendation, this is a real crowd pleaser, so if you have people over, is a great way of impressing them, with a good fresh out of the oven presentation.

If you keep the amount of cheese under control, this is actually a pretty light soup, for an even lighter take, skip the bread or use a rovira type of cracker._XT19943

Ingredients (serves 5)

2 tbsp Olive Oil

3 very large onions finely sliced top to bottom

2 sprigs of thyme 

2 cloves of garlic, crushed

200ml dry white wine

1 heaped tbsp wholegrain flour

50ml brandy/sherry wine

1 litre vegetable stock

5 thick slices of bread, 100% wholegrain sourdough

5 tbsps grated Gruyere cheese

How to…

In a large frying pan heat up the olive oil, when hot, add the chopped onions, the thyme and the garlic and a pinch of salt. Cook for 20 to 30 minutes over a medium to low heat, until they are cooked and have a dark brown hue, stir often so it doesn’t burn. Add the flour and keep cooking for a couple of minutes before adding the white wine and then let boil until it has reduced by half. Add the brandy or sherry, then add in the stock and let simmer for 10 to 15 minutes to let the flavours mix. Pick out the thyme and then pre heat the grill in the oven. Toast the bread on one side and set aside.

Before serving the soup, taste it for salt and correct if needed. Pour the soup into the bowls, top with a slice of bread and sprinkle with the grated cheese. Grill for about 5 minutes or until the cheese is golden brown.

Serve immediately.

Breakfast goodness

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There is no more to add to the discussion whether you should have breakfast or not. Clearly you should, but there are those of us who simply are not hungry in the morning. I say us because I am one of those, it takes me a little while after waking up to feel like having some food. My better half though… is another story all together. If I want to procrastinate in bed on a weekend morning, I better bring to bed a cereal bar to throw to the lion, otherwise I know there will be no peace until there are eggs on toast on the table.

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This fancy fancy breakfast is in reality no more than a glorious mix of fat free Greek yogurt, almond butter, and a pinch of sweetener. I have half a banana with mine, and I sprinkle it with toasted  sliced almonds too. Totally diet appropriate and delicious. Full of protein, and so yummy it will taste like dessert.
The best part of this is that it can be made in advance and kept in the fridge for days, so if you are slow on the morning hunger, you can grab and go and enjoy just a little later. Remember, it should be eaten within more or less an hour of waking up… for lazy ones, 90 minutes. Having a sufficient amount of calories in the morning, lowers the risk of heart disease (my cousin who is a doctor told me this the other day) so it’s just another reason to have a lighter dinner.

To make more festive, this one in particular is embellished with salted caramel sauce made with butter or vegan butter, and caramel made of coconut sugar.

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In a pan, heat up 1/2 cup of water and 1/2 cup coconut sugar, let boil and reduce. Turn off the heat and add a pinch of salt, then mix well and add 1/4 cup of butter and dissolve. You can keep this in a jar in the fridge and reheat when you want to use it. It will be good for a couple of weeks, and it can also be frozen. Use sparingly and enjoy!