HEALTHY-CHEF

Really good food...that's really good for you!

Chocolate & Banana Squares

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Chocolate & Banana Squares
 
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These are a Davina McCall recipe, I liked the simplicity of this recipe, the fewer the ingredients for me the better and most importantly these ingredients are unprocessed and natural....oh and by the way they taste delicious and that's not just my opinion but those of my three sweet toothed daughters! I included coffee and walnuts in mine, just a persona preference but it worked really well.
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Recipe type: Cakes and Bakes
Serves: 16 squares
Ingredients
  • 200g wholemeal flour
  • 50g organic cocoa powder
  • 2 tsp baking powder
  • pinch sea salt
  • 180g organic butter
  • 180g maple syrup
  • 3 small fairly ripe bananas, mashed with a fork
  • 5 free range eggs
  • Optional
  • 2 tbsp strong black coffee
  • 50g chopped walnuts
Instructions
  1. Preheat the oven to 180C/325F, 160C/320F fan/gas 4. Line a 24cm x 24cm traybake tin with baking parchment.
  2. Sift the flour, cocoa and baking powder into a bowl and add a pinch of salt. Put the butter in a small pan and melt it over a gentle heat. Remove the pan from the heat, stir in the maple syrup, then mix in the mashed bananas,coffee and chopped walnuts if your including them.
  3. Break the eggs into a large bowl and whisk until frothy. Add the dry ingredients, then the butter, syrup and banana mixture and mix thoroughly. Pour into the prepared tin and spread it into an even layer.
  4. Bake the cake in the oven for about 40 minutes until it is well risen, springy to touch and shrinking away from the sides slightly. Leave it to cool in the tin for 10 minutes, then transfer to a cooling rack. Cut the sponge into 16 squares – or smaller pieces if you want to reduce the calorie count per serving. Store in an airtight tin.

 

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Carrot & Pineapple Cake

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Carrot & Pineapple Cake
 
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This is a moist, bursting with fruit, nuts kind of cake which keeps really well for up to 1 week. Its important to use quite a shallow cake tin otherwise it will take longer to cook, would work equally well baked in a tray and sliced into squares once cooled.
Recipe type: Cakes & Bakes
Serves: 10 slices
Ingredients
  • 180g carrots, grated
  • 100g fresh/tinned pineapple diced into 2cm chunks
  • 80g xylitol/stevia
  • 75g walnuts, chopped plus 50g whole for on top
  • 50g raisins
  • 200g unrefined self-raising flour (I used wholemeal)
  • 1tsp bicarbonate of soda
  • 1tsp mixed spice
  • 150ml mild olive oil
  • 2 medium organic free-range eggs
  • 1tsp vanilla extract
Instructions
  1. Heat the oven to 350F/180°C (gas mark 4) and line a 23cm sandwich tin.
  2. Peel and grate the carrot and set to one side.
  3. Sieve the flour, bicarbonate and mixed spice and mix with the xylitol/stevia in a bowl then fold in the oil and eggs until combined.
  4. Stir in the grated carrots, pineapple and chopped walnuts.
  5. Pour into the tin and bake for 40/45 mins - the cakes are done when a skewer inserted into the centre comes out clean.
  6. Remove from the tin and cool on a wire rack.

 

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Fruit Bowl Flapjacks

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Fruit Bowl Flapjacks
 
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I hate waste, particularly expensive fruit. So I decided to use my overripe fruit bowl to create these really good flapjacks. Basically any fruit goes, just remember fruits like apples and pears need to be grated, otherwise your flapjacks won't bind as well, whole fruits like nectarines, pineapples need to be sliced into small cubes. This recipe also works well with blueberries, raspberries and blackberries.
Recipe type: Cakes & Bakes
Serves: 16 slices
Ingredients
  • 4oz (100g) maple syrup/ honey (or half and half)
  • 4oz (100g) butter
  • 500-700g mixed fruit (for this recipe I used 150g pineapple, 2 apples, 1 pear & 1 nectarine) grate apples or pears and dice all other fruit into 1cm cubes.
  • 16oz whole oats (or porridge oats)
  • 1 heaped teaspoon of cinammon
Instructions
  1. Preheat oven to 300F/150C/Gas Mark 2
  2. Place all the ingredients except for the oats in a large saucepan and heat gently until the butter has melted
  3. Stir through the oats, ensuring the ingredients are well combined
  4. Now pour the mixture into a lined square/oblong baking tin (approx 18cm/7inches) and at least 4cm/11/2inches deep.
  5. Ensure you press the mixture down well with the back of a spoon or your hand, this helps the flapjack to hold together once baked.
  6. Bake on the centre shelf of your oven for 40-45 minutes.
  7. Allow to cool for a few minutes slice into squares or bars then leave (if you can resist!) till the flapjacks have cooled.

 

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Mozzarella & Roasted Pepper Crostini

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Mozzarella & Roasted Pepper Crostini
 
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For me a canapé has to be quick,easy and packed with flavour. This one comes courtesy of my lovely friend Vic, who effortlessly put them together during a wine tasting evening. Now if your heart desires you can make all the aspects of this recipe as shown below or for when time is of the essence or you get unexpected visitors try the cheats method, both taste wonderful!
Recipe type: Canape
Serves: 20
Ingredients
  • 1 mini baguette (you can use a norma sized baguette, your canapés will just be larger.
  • 2 tablespoons of chilli oil (if you don't have chilli infused oil, simply mix ½ tsp of mild chilli power/flakes into extra virgin olive oil)
  • 1 organic red pepper, halved and seeded
  • 1 organic yellow pepper, halved and seeded
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • ¼ teaspoon dried oregano
  • Coarse salt and ground pepper
  • 125g buffalo mozzarella
  • Fresh basil leaves, torn
  • Sea salt and freshly ground black pepper
  • Cheats version
  • 1 packet of crostini (try chilli or oregano versions for added flavour)
  • 1 jar roasted peppers
  • 125g buffalo mozzarella
  • 1 jar pesto (or freshly torn basil leaves if available)
  • Sea salt and freshly ground black pepper to season
Instructions
  1. Preheat oven to 450 degrees.
  2. Place peppers, cut side up, on a baking sheet. Drizzle with olive oil.
  3. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper.
  4. Roast until flesh is tender and skin is blistered in spots, 35 minutes.
  5. Transfer peppers to a plate, allow to cool before slicing to appropriate sizes.
  6. Slice the mini baguette into 1cm rounds and place on a lined baking sheet
  7. Brush with the chilli oil and bake in the preheated oven for 5-10 minutes until crisp and golden
  8. Allow to cool
  9. To arrange the canapés, simply place a piece of mozzarella on each crostini, season then add a slice of roasted pepper and finish with the torn basil.
  10. Serve at once
  11. For the cheats version, arrange as detailed above, if using pesto rather than basil simply spread a layer on the crostini before putting on he mozzarella.
  12. Serve at once

 

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Decadent Chocolate Roulade

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Decadant Chocolate Log
 
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This is one up from a swiss roll and makes a lovely change from making another cake. You can try adding diced strawberries or whole raspberries after you've spread the cream for an even more impressive result. Great as a yule log at Christmas.
Recipe type: Cakes & Bakes
Serves: 10 generous slices
Ingredients
  • 8 oz dark plain chocolate (225g)
  • 4 oz caster sugar (110g)
  • 8 size 1 eggs
  • 2 oz good quality cocoa powder (50g)
  • ¾ pint double cream (425 ml)
  • 2 tbsp brandy/cherrry liqueur (optional)
  • 2 tbsp water
  • grated chocolate for decoration
Instructions
  1. Preheat the oven to gas mark 4 (350 F) (180 C)
  2. Grease and line an oblong baking tin, approximately 11½ x 7 inches (29 x 18 cm) and just over 1 inch (2.5 cm). Oil the greaseproof paper lightly too.
  3. For the chocolate filling:
  4. break the plain chocolate in pieces into a basin with the water
  5. Place the basin over a saucepan of barely simmering water
  6. Wait for the chocolate to melt
  7. Then remove it from the heat
  8. Beat with a wooden spoon until smooth
  9. Separate two eggs and beat the yolks, first on their own, then into the warm chocolate mixture
  10. Let it cool a bit
  11. Then whisk the egg whites till stiff
  12. Fold them into the chocolate mixture
  13. To make the roulade:
  14. Separate six large eggs, putting the whites into a large mixing bowl and the yolks into a pudding basin
  15. Whisk the yolks using a hand whisk or an electric whisker until they start to thicken
  16. Then add the caster sugar
  17. Whisk briefly just until the mixture feels thick
  18. Now, still whisking, add the cocoa powder
  19. Next, using a clean dry whisk, beat the egg whites till they are stiff and form little peaks
  20. Using a metal spoon carefully fold them into the egg yolk mixture, gently and thoroughly, making sure you get right down to the bottom of the bowl with the spoon
  21. Pour the mixture into the prepared tin, spread it evenly and bake on a highish shelf in the oven for about 20-25 minutes
  22. Remove it from the oven it will sink and when it is cool, it will look crinkly on the surface
  23. To turn it out, place a piece of greaseproof paper on the table sift over some icing sugar
  24. Loosen the edges of the cake all round with a knife
  25. Then turn the tin upside down on to the paper
  26. Give a few sharp taps
  27. Lift the tin away from the cake
  28. Carefully peel off the greaseproof paper
  29. Now spread the chocolate filling over the entire surface of the sponge
  30. Whip up the cream until quite thick, add the brandy/cherry liquor if using
  31. Then, using a palette knife, spread the cream over the entire surface
  32. Carefully but firmly use the greaseproof paper to roll the roulade up and turn out onto a serving plate, don't worry if it cracks, simply sift over a little more icing sugar
  33. Serve with a selection of seasonal berries

 

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Brownies

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Brownies
 
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I have a sweet tooth but I've never understood the need for so much sugar to make a brownie taste good. This recipe literally uses 60% less sugar than most brownie recipes and you would never know. Great as a snack or served warm with good quality vanilla ice cream or a dollop of cream and a sprinkling of fresh raspberries.
Recipe type: Cakes & Bakes
Serves: 15-20
Ingredients
  • 185g unsalted butter
  • 185g best dark chocolate
  • 85g plain unrefined flour
  • 40g cocoa powder
  • 3 large free range egg
  • 150g xylitol/stevia
  • 1 tsp vanilla extract
  • 300 g (10 oz) pecan nuts, chopped optional
Instructions
  1. Grease and line the base of a baking tin with baking parchment
  2. Preheat the oven to 180C/350F gas mark 4
  3. Break the chocolate into a bowl
  4. Add the chunks of butter
  5. Melt the butter and chocolate over a saucepan of barely simmering water
  6. Stir occasionally
  7. Remove the bowl from the heat
  8. Allow the chocolate to cool slightly
  9. In a separate bowl sieve the flour, cocoa powder, baking powder and salt
  10. In a third bowl, beat the eggs and then add the xylitol and vanilla extract
  11. Stir the ingredients together until they are just combined
  12. Fold the melted chocolate into the beaten egg mixture using a spatula
  13. Then gently fold in the flour mixture and nuts, if using
  14. You shouldn't be able to see any flour once it's all mixed together
  15. Spoon the mixture into the tin
  16. Smooth the top with a palette knife
  17. Bake for 25 minutes
  18. Allow it to cool in the tin before cutting into squares

 

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Chocolate Chip Cookies

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Chocolate Chip Cookies
 
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This is a fail proof recipe for really good authentic tasting cookies, brilliant straight from the oven!
Recipe type: Cakes & Bakes
Serves: 25
Ingredients
  • 295 g oatmeal (porridge oats)237 g organic butter
  • 295 g organic 70% cocoa chocolate chips
  • 237 g flour
  • 237 g xylitol/stevia (unrefined sugar)
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt
  • 1 free range eggs
  • ½ tsp baking powder
  • ½ tsp vanilla extract
Instructions
  1. Measure oatmeal, and blend in a blender to a fine powder
  2. Cream the butter and the sugar together, with an electric or hand whisk, till light and fluffy.
  3. Add eggs and vanilla, whisk
  4. Mix together with flour, oatmeal, salt, baking powder and bicarbonate of soda
  5. Add chocolate chips
  6. Roll into balls, and place two inches apart on a cookie sheet
  7. Bake for 10 minutes at 180C/375F degrees

 

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Tomato Soup

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Tomato Soup
 
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All my family like a particular brand of tomato soup! Though I'm not against the odd tin of good quality tinned soup, they are very useful to have in stock, homemade soup just has the edge and is not only healthier but really quick and easy to throw together. I like to puree my soup before I add the stock this way its a lot less messy and you should be able to get all the pan contents in one batch, you can of course add the stock and simmer first and then puree.
Recipe type: Soup
Serves: 6 bowls
Ingredients
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. unsalted organic butter
  • 1 large white onion, finely chopped
  • 1 large clove garlic, smashed and peeled
  • 2 Tbs. flour (i used rice flour but choose your preference)
  • 250-400ml organic vegetable stock (use fewer stock for a thicker soup and add more if you prefer a more liquid soup)
  • 2 400g cans whole peeled plum tomatoes, (include the juice)I use organic baby plum variety
  • 1-1/2 tsp. xyltiol/stevia/honey
  • 1 sprig fresh thyme
  • sea salt and freshly ground black pepper
  • Optional Garnish:-
  • 3 Tbs. thinly sliced fresh basil,
Instructions
  1. Heat the oil and butter over medium-low heat until the butter melts.
  2. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.
  3. Add the tomatoes, sugar, thyme, and ¼ tsp. each salt and pepper.
  4. Bring to a simmer over medium-high heat while stirring the mixture
  5. Discard the thyme sprig. Let cool briefly and then purée in a blender or food processor.
  6. Rinse the pot and return the soup to the pot
  7. Add the vegetable stock and simmer for around 40 minutes.
  8. Season to taste with salt and pepper.
  9. Serve warm but not hot, garnished with the herbs.

 

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Mince Pies

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Mince Pies
 
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Tis the season for lovely mince pies. nothing quite spells out the start of the festive season like the smell of the first batch of mince pies fresh from the oven. I often double this recipe as they tend to go quickly and any leftover will storer well for up to 1 week or can even be frozen.
Recipe type: Cakes and Bakes
Serves: 12
Ingredients
  • For the pastry
  • 350g/12oz plain flour, sifted plus extra for dusting
  • 150g/5½oz unsalted butter, softened, cut into cubes
  • 50g/1¾oz icing sugar, sifted
  • 1 orange, zest only
  • 2 free-range egg yolks
  • For the filling
  • 2 x 400g/14oz jars mincemeat
  • 2 tangerines, zest grated and flesh chopped
  • 1 apple, finely diced
Instructions
  1. For the pastry,
  2. put the flour, softened butter, icing sugar and orange zest into a food processor pulse briefly just until the mixture resembles rough breadcrumbs.
  3. Add the egg yolks and then add 2-3 tablespoons of water just until the dough comes together.
  4. Tip out onto your work surface and squeeze the pastry together gently until you have a soft ball of pastry.
  5. Flatten to a disc, wrap in cling film and refrigerate for 30 minutes.
  6. For the filling, spoon the mincemeat into a bowl, grate the zest of the tangerines into the mincemeat, then the fruit.
  7. Preheat oven to 375F
  8. Grease a bun tin or muffin tin.
  9. Unwrap the pastry and roll out on a lightly floured work surface to the thickness of a one pound coin. Cut out 12 discs of pastry with a pastry cutter slightly bigger than the size of the bun tin holes.
  10. Press a round of pastry into the bottom of each hole.
  11. Fill each pastry case with mincemeat and then cut a further 12 rounds of pastry (this time one size smaller).
  12. Brush the rims of the pastry cases with a little beaten egg and press the lids on, pressing the edges with the ends of a fork to seal shut. t
  13. Transfer the tray to the fridge for 30 minutes.
  14. Bake the mince pies for 20-25 minutes, or until golden-brown and crisp.
  15. Transfer to a wire rack to cool and then turn the mince pies out and serve.

 

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Asparagus Soup

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Asparagus Soup
 
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This was my Granny Ferguson's recipe and a firm family favourite, traditionally now served every Christmas Day. It's gorgeous on its own of as my Granny Ferguson served it with a loaf of lovely wheaten bread.
Recipe type: Soup
Serves: 6-8 bowls
Ingredients
  • x4 425g tinned/jar asparagus spears (choose best quality)
  • x2 medium red onions finely diced
  • x1 stalk celery finely diced
  • x1 tsp coconut oil
  • x 100ml vegetable stock (x1 organic vegetable stock cube dissolved i n100ml boiling water)
  • x 100ml double cream
  • sea salt and freshly ground black pepper
Instructions
  1. Heat the coconut oil in a large saucepan
  2. Add the diced onion and celery and fry gently for 4-5mins until the vegetables are cooked and opaque but not browned
  3. Drain the asparagus spears, reserve the asparagus water for use later
  4. Add the spears and continue to cook gently for another 10 minutes.
  5. Add the vegetable stock
  6. Pour the content of your saucepan into a food processor and blend until smooth
  7. Return to your saucepan and add the asparagus water.
  8. Season with sea salt and freshly ground black pepper
  9. Allow to simmer on a low heat for another 10-15 minutes.
  10. Take off the heat stir though the double cream
  11. Serve immediately with a dollop of greek yoghurt/creme fruit and a spear of freshly steamed asparagus

 

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