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Showing posts from tagged with: healthy desserts

Giving Tree Easter Eton Mess

Posted by admin in Uncategorized | 0 comments

11.03.16

Easter is nearing, meaning family time, plenty of food, bank holiday celebrations and a well deserved lie in or two!

Try out this deliciously healthy Giving Tree recipe to tantalise your taste buds!

Strawberry Giving Tree Eton Mess

A mess you'll most certaintly want to clear up!

INGREDIENTS

For the meringues:

  • 300g coconut sugar (if you don't have this normal sugar will be fine)
  • 5 (150 grams) egg whites
  • For the Eton mess
  • 1 batch meringues
  • 150g frozen raspberries
  • 2 large packs of Strawberry Giving Tree
  • 1 tablespoon honey, plus more if needed
  • 600g mix of fresh raspberries, blueberries, or strawberries
  • 400g Vanilla (try get vanilla pod) or natural greek yogurt

METHOD

  1. To make meringues: Preheat the oven to 200°C. Line a rimmed baking sheet with parchment paper, pour in the sugar, and put the baking sheet in the oven for about 5 minutes, until the edges of the sugar are just beginning to melt. Heating the sugar will help it dissolve in the egg whites more quickly and help create a glossy, stable mixture.
  2. Meanwhile, make sure the bowl and whisk attachment of your standing mixer are free from grease. Pour the egg whites into the bowl. Whisk on low speed at first, allowing small bubbles to form, then increase the speed to high and continue whisking until the egg whites form stiff peaks and the bowl can be tipped upside down without the whites falling out. Stop whisking just before the whites take on a cotton-woolly appearance; if they do, they have been overwhisked, and the egg protein has lost some of its elasticity.
  3. By now, the sugar should be ready to take out of the oven. With the whites stiff and while whisking again at high speed, add one big tablespoonful of hot sugar after another to the bowl ensuring that the whites come back up to stiff peaks after each addition. Don’t worry about small clumps of sugar, but avoid adding large chunks of caramelized sugar from the edges of the baking sheet.
  4. Once you have added the sugar, continue to whisk on high speed for 5 to 7 minutes. Rub a bit of the mixture between your fingers, and if you can still feel gritty sugar, keep whisking at high speed until the sugar has dissolved, the mixture is smooth, and the bowl is a little cooler to the touch. The meringue will continue to thicken up during this stage. You know it is ready to use when it forms a nice, smooth, shiny peak on the tip of your upturned finger.
  5. Carefully spoon your meringue mixture into the piping bag, rolling the sides up. You need to pack the meringue mixture in tightly, ensuring there are no air bubbles. Pinch the top of the bag closed, gently pushing the mixture in. If using a disposable piping bag, with sharp scissors, cut the tip of the bag so that the opening measures 7/8 inch in diameter.
  6. To get the meringue mixture flowing, twist the top of the piping bag to push the meringue to the bottom. Pipe small dollops onto the four corners of your baking sheets. Line the baking sheets with parchment paper; the meringue dollops will act as glue and stick the paper to the sheets.You are ready to start piping!
  7. Hold the piping bag vertically with both hands, securing the twisted top with your dominant hand and placing your other hand halfway down the bag. Use the top hand to apply pressure and the lower hand to control the flow of the meringue. Squeeze the bag to form a small circular meringue with a 2-inch base, and then lift up the bag while releasing some pressure so that the meringue forms a big peak at the top. Space  them about 3/4 inch apart.
  8. To bake, position racks in the upper and lower third of the oven and preheat your oven to 95°C. Slide the baking sheets into the oven, and bake for 30 to 40 minutes until the meringues are easily lifted off the parchment paper, with their bases intact. Let cool completely on the baking sheets. Stored in an airtight container in a cool, dry place, these will keep for 1 week.
  9. To make the raspberry coulis: Put the frozen raspberries in a small saucepan, drizzle in the honey, and set the pan over medium heat. Once the berries are simmering, turn down the heat to maintain a gentle bubbling and cook until lightly thickened, about 10 minutes. Remove from the heat, and let cool slightly. Taste the mixture and stir in more honey if it needs it, but you want the coulis to be quite tart as the meringues are very sweet. Using a blender, puree until smooth, and then let cool completely.
  10. To assemble: When you are ready to serve — and only then — start assembling the dessert. If you do this too early, you'll end up with a soggy mess, not Eton mess. Divide the meringues among individual bowls. Dollop the greek yogurt around the meringues, and top with the fresh berries. Spoon coulis over everything, and crumble the freeze-dried strawberries over the centers. Serve right away.
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Vegetable Desserts.. who knew!

Posted by admin in Uncategorized | 0 comments

22.01.16

Who would have thought these drool-worthy desserts are in fact actually made up of the majority being vegetables, whole grains and tons of nutrient rich foods.

Our nation has such a sweet tooth, which is constantly growing with everywhere you go finding sugar loaded, baked goods. You can buy flapjacks, muffins, chocolate bars and so many more tasty snacks but they're generally all full of refined sugars.

Why not try DIY vegetable desserts.. Yes they sound a tad scary, but don't be put off!

They're packed full of fresh vegetables, fruit and nutrients and would pass as your favourite sweet treat, if not better! The vegetables add moisture, colour, texture and flavour to your favourite sweet treats making them irresistible.

Don't take our word for it—whip up one of these sweet treats and see for yourself!

Recipe 1.

Courgette and apple muffins - If you haven't yet tried courgette in sweet recipes, you're in for an absolute treat. Deliciously moist and packed full of wonderful nutrients!

Ingredients
  • 12 thin strips of courgette peel
  • 320g plain flour
  • 3tsp baking powder
  • 50g walnuts, finely chopped
  • 50g raisins
  • 2tsp cinnamon
  • 1tsp salt
  • 150g caster sugar
  • 4 eggs
  • 150ml chi coconut oil
  • 150g peeled, cored and grated apples
  • 150g grated courgettes
You can't taste the courgettes in the cake, they just produce a deliciously moist sponge

Method

  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Sieve the flour and baking powder together then mix with the other dry ingredients, saving a little of the sugar to sprinkle on top of the muffins.
  3. Mix the eggs and oil together. Add the grated apples and courgettes.
  4. Mix the dry and wet ingredients together without overworking them.
  5. Divide the mixture between the muffin moulds. Decorate each with a strip of courgette peel and a pinch of sugar.
  6. Cook the muffins for 20−25 minutes until they are firm and golden. Check they are cooked through with a skewer; if it comes out clean, they are done.
courgette-muffins
 (recipe courtesy of good to know)
Recipe 2.

Chocolate Beetroot Cake - super moist, the addition of the beetroot deepens the flavour of the chocolate and makes this cake absolutely scrumptious

Ingredients

  • 3 medium beetroot (approx. 300g)
  • 300g caster sugar
  • 3 large eggs
  • 250ml chi coconut oil
  • 75g cocoa powder
  • 250g self-raising flour
  • 1½ tsp bicarbonate of soda
For the filling:
  • 100g unsalted butter, softened
  • 200g icing sugar, sifted, plus extra for dusting
  • 1tbsp cocoa powder, sifted with 2 tbsp icing sugar
  • 2tbsp cold milk
  • 2 generous tbsp cherry jam
This cake should keep for up to a week in an air-tight container

Method

  1. Boil the beetroot in water until it’s tender to the point of a knife, probably about 30 minutes. Drain and allow it to cool for 30 minutes or so, then remove the skin and coarsely grate the beetroot.
  2. Preheat the oven to 180°C/160°C fan/gas mark 4, and prepare two cake tins (20cm in diameter) by lightly buttering them and lining with baking parchment.
  3. Beat the sugar, eggs and oil together, either by hand or in a food processor. Add the grated beetroot and cocoa and blend well. Finally, sift in the flour and bicarbonate of soda and mix again. Divide the mixture between the cake tins, smoothing down flat.
  4. Bake for about 35 minutes, until the cakes feel springy to the touch. Remove from the oven, let them stand for 15 minutes and then gently turn out on to a wire rack.
  5. While the cakes cool, make the butter-cream filling. Beat the butter, sugar and cocoa together, then drizzle in the milk and beat some more. Add a little more milk if you think it’s needed: you want the filling to be very smooth and to hold its shape.
  6. When the cakes are completely cold, lay each one flat side up. Spread one with the butter cream and the other with cherry jam, then sandwich the two together. It’s always a bonus when the cream and jam ooze out of the sides a little. Finally, generously dust the top with icing sugar. (recipe courtesy of good to know)
Beetroot-and-choc-cake-PR
  Recipe 3.

Avacado Choco Brownies - super creamy, deliciously moist and extra healthy decadent brownies!

INGREDIENTS Makes 20 brownies
225g dark chocolate, roughly chopped
4 medium eggs
125g light brown muscovado sugar
25g cocoa powder (make sure this is gluten free!)
50g ground almonds
2tsp vanilla extract
                                                                                2 very ripe avocados, thoroughly mashed

METHOD

  1. Preheat oven to 200 degrees C/ Gas mark 6/ 400F (180 degrees C for fan). Line a 25 x 30 cm tin with greaseproof paper.
  1. Melt the chocolate in a medium bowl over a pan of simmering water- making sure that the bowl doesn't touch the water. Set aside to cool slightly.
  1. Using an electric beater, whisk the eggs and sugar together for about 5 mins until light and fluffy.
  1. Mix the cocoa, almonds, vanilla and avocados into the melted chocolate. Add the chocolate mixture to the eggs and whisk together until combined. Pour mixture into the prepared tin and level. Bake for 25-30min until set.
  1. Allow to cool completely in the tin before cutting in to 20 squares.
gtg-avocado-brownies-listing

 (recipe courtesy of the urban kitchen)

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