Tag Archives: sweet

Baked spiced pears with raspberry, cocoa and pistachio quark

A decadent tasting yet fairly ‘good for you’ protein and vitamin filled dessert.

Ingredients

  • 2 medium pears (peeled, halved and cored)
  • Seeds of 10 cardamom pods (crushed)
  • 2 tbsp cinnamon
  • 1/2 tsp vanilla extract
  • 2 tbsp vegan margarine
  • 125g raspberries
  • 225g Quark or vegan soft cheese (if making the dish vegan)
  • 2 tbsp cocoa powder
  • 1/2 tbsp icing sugar
  • 15g pistachios (chopped)

Recipe

1. Prepare all of the ingredients and set aside.

2. Place the vegan margarine, cardamom, cinnamon, sugar and vanilla extract in a large ceramic dish and warm in an oven for around 5 minutes until the ingredients are melted, remove from the oven, ensure the ingredients are mixed and then coat the pears in the mixture.

3. Set the pears aside and place the ceramic dish in the oven for another 5 minutes until the spice mixture bubbles.

4. Place the pears in the ceramic dish and ensure the pears are coated with the spice mixture.

5. Place the ceramic dish in an oven at 175C and allow to bake for around 30 minutes.

6. Whilst the pears are baking, place the raspberries, quark/vegan cream cheese and cocoa in a bowl and ensure thoroughly mixed together.

7. Set the quark/vegan cream cheese aside and, around 3 minutes before the pears are baked, toast the chopped pistachios in a pan.

8. Remove the pears from the oven, spoon the quark/vegan cream cheese onto the plate and sprinkle the entire dish with the warmed chopped pistachios.

9. Serve and enjoy!

 

TVL

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Spiced chocolate, raspberry and pistachio pots

 

 

 

 

 

A simple and surprisingly low calorie dessert with plenty of protein and a mixture of great textures.

Ingredients

  • 50g dairy free/dark chocolate or carob
  • 2 egg whites
  • 1 tbsp caster sugar
  • Pinch of cardamom (ground)
  • Pinch of cinammon (ground)
  • 125g raspberries
  • 15g pistachios (chopped)

Recipe

1. Prepare all of the ingredients and set aside. At this stage, if you are using cardamom pods, ensure you extract the seeds and finely crush them.

2. Melt the chocolate in a bowl over simmering hot water and leave to cool slightly.

3. Whisk the egg whites (with an electric whisk unless you have strong arms and patience!) until stiff and then whisk in the sugar, cardamom and cinammon.

4. Fold in the chocolate and chopped pistachios.

5. Divide the raspberries and place them at the bottom of 4 ramekins.

6. Pour the chocolate mixture over the raspberries in the 4 ramekins.

7. Chill in the fridge.

8. Serve and enjoy!

 

TVL

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The Good Life?…

I visited home this weekend and was pleasantly surprised by my sister’s allotment and the amount she has managed to harvest from it of late.

This got me thinking, why do more people not do this local Council’s often have plots available at a very reasonable price? She gave me baby pak choi, strawberries, shallots, beetroot, round carrots and curly kale but is currently also growing/has recently harvested courgettes, brussel sprouts, broccoli, lettuce, raspberries, rocket, French beans, peas, gooseberries, blackcurrants, cauliflowers, sweet potatoes, celeriac, red cabbage and rhubarb as well as an assortment of fresh herbs.

People think having an allotment is a time consuming exercise but, whilst it can be somewhat addictive, she has 3 young children and still manages to grow and harvest all of the above. In fact, she cites some of the main reasons for having the allotment as drumming up the children’s interest in veg, keeping their intake at least partially organic, getting them even more active and saving money in the process.

So when it comes down ‘brass tax’, unless it’s a large plot, you will not be entirely ‘veg self-sufficient’ off of it but you will get amazing produce all year round to supplement your diet and, flavour wise, there is nothing like it.

An example of the cost of the upkeep of an allotment is, with my sister’s plot for example, £60 to the Council per year, £30 for seeds etc, a small amount for materials (although you can scavenge most/improvise) meaning a total yearly cost of around £100. For the amount of fruit and veg you will get in that year together with the enjoyment of growing your own produce, you can’t say fairer than that.

 

TVL

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New stuff coming soon…

Just a quick note to say that there will be numerous posts coming soon on a number of topics including more recipes, more nutrition and more reviews.

Thanks for the support!

 

TVL

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Rhubarb and almond muffins

You’ve had the savoury muffins, now try these sweet muffin with a sharp bite and a delicious filling!

Ingredients

  • 200g fresh rhubarb (chopped)
  • 2 tbsp water
  • 1 tsp lemon zest (grated)
  • 4 tbsp caster sugar
  • 375g plain flour
  • Salt (just a pinch)
  • 4 tsp baking powder
  • 125g brown sugar
  • 100g unsalted butter (melted)
  • 250ml milk
  • 100g almonds
  • 1 egg (lightly beaten)

Recipe

1. Prepare all of the ingredients and set aside.

2. Preheat your oven to 200C and grease a muffin tin (preferably a 12 cup tin).

3. Combine the fresh rhubarb, water, lemon zest and caster sugar into a pan and cook on a gentle heat for around 5 minutes until the rhubarb is soft. Set this aside. If there is any syrup left at the bottom of the pan after the mixture is used later in cooking, this can be used as a reduction on top of the muffins when they cooled.

4. Combine the flour, sugar, salt and baking powder into a bowl, mix well and set aside.

5. Combine the butter, milk and egg in a separate bowl with an electric whisk then stir in the dry contents of the other bowl until the ingredients are nearly combined then stir in the almonds.

6. Quickly spoon a little mixture into the bottom of the muffin tin then add the cooled rhubarb mixture then add the remainder of the mixture on top of the rhubarb mixture (this will create a rhubarb pocket in the middle of the muffins).

7. Put the muffin tin in the oven for around 20 minutes.

8. Remove from the oven and allow to cool for 5 minutes before removing from the muffin tin and allowing to cool.

9. Top with the reduction (if there is any left over after using the rhubarb mixture!).

10. Serve and enjoy!

 

TVL

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Muffins anyone?

A muffin recipe or two coming your way later on!

Subscribe to the blog to make sure you get them!

TVL

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