Hello everyone, thanks for stopping by my blog today.
Today’s post is a fairly healthy pizza recipe, including toppings like red cabbage, kale and sweetcorn. All very nutritious and beneficial for the body. I like using kale on a pizza because it gets nice and crispy in the oven similarly the red cabbage stays slightly hard and adds an extra crunch to the pizza. Although I have used mature cheese, mozzarella is a great alternative for a healthier low fat option.
I am aware that cabbage of pizza is a little unusual however, I often enjoy trying new things and I had a feeling it wouldn’t disappoint. Red cabbage is an amazing vegetable because it is fairly versatile and can be eaten as a side to a main meal, used in coleslaw or sliced into steaks and seasoned for a vegan burger alternative. The health benefits of red cabbage are numerous, the vitamin C acts as an antioxidant in the body and protects our cells, it is also a great source of folate which is imperative during pregnancy to help the body produce red blood cells, carrying oxygen from the lungs to other areas of the body.
Recipe: Red cabbage and kale pizza (makes 1 tray)
250g plain flour
Pinch of salt
1/2 tsp caster sugar
4g dried yeast
150ml warm water
1 tsp oil
3 tbsp tomato sauce
150g mature cheese, grated
50g kale, roughly chopped
40g red cabbage, thinly sliced
Sift the flour into a large bowl and add the salt, sugar and yeast. Mix together and make a well in the middle.
Pour the warm water into the well along with the oil and use your fingers in circular motions to form a smooth dough.
Knead the dough for 5 – 10 minutes and leave to rest in a warm place for 1 hour until it has doubled in size.
After the hour is up, preheat the oven to gas mark 5 and lightly grease an oven tray with oil.
Knock the air out of the dough a little, then roll out onto a floured surface until it reaches the same shape of the oven tray.
Carefully place the dough onto the tray and add the tomato sauce, kale, sweetcorn and cheese.
Put in the oven for 25 minutes until the edges are golden and the cheese has melted.
Hello everyone, I hope you’ve had a great day today.
I decided to make this cake whilst watching the tv, the presenters mentioned eating a coconut jam sponge for dessert and I thought… that’s what I’ll make. It’s pretty simple to make but the taste is honestly phenomenal, especially whilst it’s slightly warm. The sponge is slightly more filling and dense than the average cake because of the desiccated coconut and the sweetness of the jam compliments it so well.
I’ve used strawberry jam in the recipe but you could try raspberry, blueberry or apricot jam depending on your preference. It could also be an idea to make your own fruit preserve that would no added sugar. Desiccated coconut is low in salt and sugar making it fairly nutritious when consumed in moderation. It is important to note that desiccated coconut is a high source of saturated fat, which is thought to be healthier because of the medium chain fatty acids that promote weight loss by reducing fat in the body however research on this is varied.
Recipe: Coconut Jam Sponge (makes 1 loaf)
135g caster sugar
1/2 tsp vanilla extract
135g self raising flour
66g desiccated coconut, extra for sprinkling on top
2 tbsp milk
Heaped tbsp strawberry jam
Preheat the oven to gas mark 5 and line a loaf tin with baking paper.
Cream the butter and the sugar together and slowly mix in the eggs.
Add the vanilla extract, then fold in the flour, desiccated coconut and milk.
Pour into the prepared loaf tin and put in the oven to bake for 40 minutes until fully cooked and golden on top.
Place the tin on a wire rack and whilst it is cooling, mix the jam a little to loosen it up.
Evenly spread the jam over the top of the cake and sprinkle with the desiccated coconut.
I really liked making this cake as the method was a little different. Pound cake is known for being quite thick and dense however this cake was a bit lighter but still filling. I love adding fruit to cake and this was no exception, once baked, the aroma that comes from this delicious cake is amazing and so refreshing. Its not too sweet and the orange flavour really come through from the zest and juice. The cake can be eaten once cooled or warm with custard.
We all know that oranges are a great source of vitamin C, which is an antioxidant that protects our cells from damage. Not only that but oranges contain a range of other vitamins and minerals such as potassium, fiber, vitamin A and much more. Another great thing is that the peel contains higher nutrients compared to the flesh but I’m not sure I’ll be eating the peel just yet!!
Recipe: Orange Pound Cake (makes a 7 inch cake tin)
150g caster sugar
160g plain flour
1/2 tsp baking powder
150g butter, melted
1 orange, juice and zest
Preheat the oven to gas mark 5 and line a 7 inch round cake tin with baking paper. Melt the butter and set aside.
In a large bowl, whisk the eggs and sugar together until a pale yellow.
Sieve in the flour and baking powder and stir gently to combine.
Next pour in the melted butter, orange juice and zest and combine everything until smooth.
Pour into the prepared cake tin and bake in the oven for 45 minutes until cooked and golden on top.
Leave to cool fully on a wire rack before cutting.
Today’s post is all about these delicious cake slices. I’m trying to create recipes that are slightly healthier but still taste good. I decided to use a dark chocolate with a cocoa percentage higher than 70% because it contains less sugar and is much healthier. Dark chocolate is also a great source of antioxidants providing health benefits to the body. It is important to check the ingredients when buying dark chocolate because most products sold are not what they claim. Oats are linked to a feeling of fullness and provide digestive benefits. Oats are also nutrient dense and contain good sources of fibre, carbohydrates and manganese. These cake slices tasted so good and I would recommend eating it freshly baked and warm straight from the oven.
Recipe: Dark Chocolate Oat Cake Slices (5 slices)
50g self raising flour
2 blocks dark chocolate, grated
Preheat the oven to gas mark 6 and line a loaf tin with baking paper.
Cream the butter and sugar together in a bowl and mix in the egg.
Next add the flour, oats and grated chocolate.
Combine everything in a bowl and place in the tin, bake in the oven for 20-25 minutes until fully cooked. Leave to cool before serving.
Today I made these really delicious fritters, using saltfish, spring onion and kale, which can easily be substituted with spinach or callaloo. Jamaican Fritters can vary in ingredients and are really easy to make, after combining the ingredients into the flour to make a batter, they are fried until golden. Crispy on the outside and soft on the inside is the most perfect combination. They can be quite oily so they make the perfect side dish and as you can see I ate it with a little salad and broccoli. The golden colour is achieved through frying but also from the turmeric which is a great antioxidant and has many anti inflammatory properties. In the recipe the saltfish is boiled and rinsed with water only once therefore it still remains slightly salty, this allows the fritters to have a nice balance of salt, spice and herbs.
The salted fish is of course high in salt and could increase the chances of high blood pressure which is why it is boiled and rinsed to reduce the intake of salt. On the positive side, saltfish is a high source of protein, sugar free and low in fat. Kale, which is one of my favourite vegetables, is low in calories and has minimal carbohydrate content making is great for weight loss recipes, as long as it is cooked with little fat, sugar and salt. Kale is from the cabbage family and one of the most nutrient dense foods eaten today, it is also very high in vitamin C, vitamin K and a range of powerful antioxidants.
Recipe: Saltfish and kale fritters
Self raising flour
Handful of kale
1/2 spring onion, finely sliced
1/2 tsp turmeric
1/2 tsp chilli sauce
1 sprig of dried thyme
Firstly, heat some oil in a dutch pot.
Prepare all of the ingredients and combine together in a large bowl.
Slowly add the water stirring consistently until it makes a loose dough with a dropping consistency.
Once the oil is hot enough, use a tablespoon to add the mixture into the pot.
Cook for 5 minutes on each side. preheat the oven to gas mark 4.
Place kitchen paper on a tray and place each fritter on top so that the oil can be soaked up.
Place the cooked fritters into the oven to keep warm whilst the others are cooking.