Raspberry & Chia Seed Jam

Simple Sweetness without the Sugar!

This is my favourite berry mix that I put on top of oats, with yoghurt, or on peanut butter on toast.

Ingredients
150g Frozen Raspberries
150g Frozen Blueberries
150g Fresh Raspberries
150g Fresh Blueberries
1 Medium Orange – Juiced
2 Tablespoons of Chia Seeds
4 Tablespoons of Honey

Method
Leave the frozen berries and chia seeds to defrost overnight in the fridge or for 4 hours at room temperature.

Once defrosted, add the rest of the fresh berries and the orange juice and lightly mash. I like to leave mine a little bit lumpy instead of too runny.

Once the consistency is how you like it, spoon in the honey, adding more for sweetness.

Leave the mixture in room temperature for another hour, and then serve!

Enjoy!

Elena xxx

 

Berry & Honey Muffins

Ingredients

2 Large Ripe Bananas
250g Porridge Oats
2 Large Eggs
2 Tablespoons Greek Yoghurt
2 Tablespoons Natural Honey
1 Tablespoon Natural Peanut butter
1 Tablespoon Chia Seeds
1-2 Teaspoon Ground Cinnamon
1 Teaspoon Vanilla Extract
Blueberries
Raspberries
(Make it as fruity as you want!)

Method

Pre heat the oven to Gas Mark 4, and grease a 12 dip muffin tray.

In a blender, add the oats, bananas, Eggs, Greek Yoghurt, Peanut butter, and Honey. Blend until almost smooth (a few chunky bits will just give the muffins extra bite).

Once blended, pour into a mixing bowl and stir in the vanilla extract, cinnamon and chia seeds.

In a pan, add half the blueberries and raspberries that you want in the muffins, and heat up until runny. Once hot, marble the fruit through the Muffin mixture.

Spoon the mix into the muffin tray. Add the last of the berries on top, as these will slowly soften whilst in the oven.

Place into the oven and cook for 15 minutes! (Check and 10 minutes and then leave them for an extra 5).

Enjoy!

Elena xxx

Happy International Woman’s Day!

IWD.PNG

Maya Angelou – Phenomenal Woman

Pretty women wonder where my secret lies.
I’m not cute or built to suit a fashion model’s size
But when I start to tell them,
They think I’m telling lies.
I say,
It’s in the reach of my arms,
The span of my hips,
The stride of my step,
The curl of my lips.
I’m a woman
Phenomenally.
Phenomenal woman,
That’s me.

I walk into a room
Just as cool as you please,
And to a man,
The fellows stand or
Fall down on their knees.
Then they swarm around me,
A hive of honey bees.
I say,
It’s the fire in my eyes,
And the flash of my teeth,
The swing in my waist,
And the joy in my feet.
I’m a woman
Phenomenally.

Phenomenal woman,
That’s me.

Men themselves have wondered
What they see in me.
They try so much
But they can’t touch
My inner mystery.
When I try to show them,
They say they still can’t see.
I say,
It’s in the arch of my back,
The sun of my smile,
The ride of my breasts,
The grace of my style.
I’m a woman
Phenomenally.
Phenomenal woman,
That’s me.

Now you understand
Just why my head’s not bowed.
I don’t shout or jump about
Or have to talk real loud.
When you see me passing,
It ought to make you proud.
I say,
It’s in the click of my heels,
The bend of my hair,
the palm of my hand,
The need for my care.
’Cause I’m a woman
Phenomenally.
Phenomenal woman,
That’s me.

Simple Spaghetti From Scratch

Ingredients

6 Large Eggs
600g Italian 00 Flour

Method

Empty flour onto a board (you can use a bowl if preferred) and make a dip in the centre. Beat the Eggs and then pour into the dip.

Slowly working from the inside towards the outside of the dip, mix the eggs with the flour, running the mixture through your fingertips.

Repeat this until the Eggs and flour have combined and you have dough!

Knead the dough thoroughly, as this will allow the ingredients to develop to make the perfect pasta.

Once finished (your dough should be a silky texture) you will need to leave to cool for at least 20 minutes before rolling it out and fashioning into shapes.

Some people like to use a pasta machine, I do have one at home, but this can be done the traditional  way.

kitchen-aid-pasta-maker

If you do have a machine, then take a lump of dough (no bigger than an apple) and run through the machine – it should be on the widest setting. Do this for all dough and repeat the process 5 times.

Tip: Make sure you dust with plenty of flour so this doesn’t stick, keep sprinkling if you see it getting stuck.

This rolling process means you are working the dough, the ingredients are combining and perfecting your pasta.  If you can, try to work through all the width settings on the machine, as this will ensure you pasta is stretchy and lump free.

Once you are satisfied, roll the dough through the machine into a rectangular shape, then fold in half, and in half again until you have a square of dough. For the final time, run your ready made square through the machine until you have got a long golden piece of dough!

Now – you can choose the shape and width you like. Cut and shape away! Try to do this within a minute of rolling out the final piece.

Tip: If your dough becomes too dry, this is an indication that you may need to stop playing around with it, pasta dries out very quickly.

After either hang on a spaghetti tree or place on individual trays.

Cook and Enjoy!

Elena xxx

 

Melanzane Di Parmigiana

Ingredients

1 white onion
3 Garlic Cloves
1 Red Chilli
2 cans Chopped Tomatoes
500g Cherry Tomatoes
1 tbsp. Tomato Puree
2 Large Aubergines
500g Mozzarella
Parmesan
Cheddar
1 tbsp. Milk
Basil
Chilli Flakes
Salt & Pepper

Method

Preheat Oven on Gas Mark 4

Chop onion, garlic, chilli and lightly fry in olive oil.

Once browned, add the chopped tomatoes, cherry tomatoes, and tomato puree and leave to simmer on a medium heat. Once bubbling, add 1 tbsp. of milk, season with salt and pepper.

Leave to simmer on a low heat.

Meanwhile, slice the aubergines into medium thickness circles. Heat a frying pan with oil, and once hot, lightly fry all aubergine slices until slightly browned on each side. Once done remove from heat and set aside.

Check the tomato sauce and stir if necessary. Add to taste the basil, and as many chilli flakes as you want J

Slice mozzarella; grate the cheddar and parmesan ready to assemble your Melanzane.

In an oven proof dish, cover the bottom in some of the tomato sauce (not all as you will need this for layering).

Then add the first layer of fried aubergine.

Then top with some of the mozzarella, cheddar and parmesan.

Then coat the cheese with another layer of the tomato sauce.

Repeat the process until you have a dish looking similar to lasagne.

Sprinkle on the last of the cheese on the top layer, along with a few sprigs of basil, salt and pepper, and some extra chilli flakes.

Place dish in the oven for 30-40 to cook through.

Enjoy!

Elena xxx