Recipe: Lemon Drizzle Cake (Mothers Day Special)

Lemon cake is always a favourite in my household and so I decided to make this far healthier version as a treat for my mum. It’s super light and fresh and substitutes in yoghurt as a healthy alternative!

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Ingredients:

For the cake

  • 75ml rapeseed oil
  • 175g self raising flour
  • 100g ground almonds
  • 1 1/2 tsp baking powder
  • zest of two lemons
  • 140g golden caster sugar
  • 2 medium eggs
  • 225g 0% fat natural yoghurt

For the syrup

  • juice of two lemons
  • 85g caster sugar

Method

  1. Preheat the oven to 160c fan/180c
  2. Grease and line a large circular cake tin (around 20x5cm)
  3. Mix the flour, baking powder, almonds, sugar and lemon zest in a bowl
  4. Beat the eggs in a separate bowl and stir in the yoghurt and oil
  5. Pour into the main mixture and stir together
  6. Spoon into the cake tin and cook for approx 40 minutes
  7. Heat the lemon juice and sugar for the syrup on a low heat until a syrupy consistency is reached
  8. When the cake is cooked then make holes over the top with a skewer and drizzle over the lemon syrup so it absorbs in

Optional….

I chose to add some icing to make it look prettier which you can do by mixing 100g icing sugar with 1-1/2 tbsp of warm water.

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Recipe: Tagliatelle with homemade asparagus sauce

This is a super scrummy light dish and this recipe is based on a serving for 2 people

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Ingredients:

175g asparagus

1 garlic clove

160g tagilatelle

100ml double cream

zest of 1 lemon

Basil leaves (to serve)

 

Method:

  1. Cut off the asparagus tips and save for later, chop the remaining asparagus finely and boil for 3 minutes with the garlic clove
  2. Blend in a food processor or nutribullet till a sauce is formed
  3. Boil the tagliatelle and asparagus tips together for 3-4 minutes until al dente
  4. At the same time pour the double cream and asparagus sauce into a separate saucepan and mix together heating through (be sure not to let it boil)
  5. Combine tagliatelle with the sauce and the lemon zest
  6. Serve

Recipe: Lemon Drizzle Sponge Cake

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20151031_133953_resizedMy boyfriend had his birthday this weekend and so I made him a lemon drizzle cake. I’m not going to pretend that this is the healthiest cake you could make because it’s not but it is simply delicious and definitely worth making for a cheat day or a birthday 😉

Ingredients:

225g unsalted butter

4 medium eggs

One can of light condensed milk

55g ground almonds

5 lemons

225g self raising flour

1tsp of baking powder

1tbsp of poppyseeds

200g of icing sugar

Method:

1)Heat oven to 180/160f fan/gas mark 5.

2) Grease a 20cm loose bottomed cake tin.

3) Put the butter, eggs, milk, almonds, baking powder, flour and poppyseeds in a large mixing bowl. Add the grated zest and juice of 1 lemon and whisk together until smooth and light in colour.

4) Bake for 50-55 until the cake turns golden.

5) Prepare the lemon syrup by mixing the the juice of 3 lemons with 100g of icing sugar in a saucepan on a low heat.

6) Make holes all over the cake using a skewer and pour the syrup over the top so it is absorbed into the sponge.

7) Leave the cake to cool.

8) Once cool then make the icing by adding the juice of one lemon to the leftover 100g of icing sugar and mix until a thick pouring texture is formed. (Ensure you add the juice slowly and that the mixture does not become too runny)

9) Drizzle over the icing and it is ready to serve!

Recipe: Greek Yoghurt Fruit Flan

Super easy to make and I am always looking for creative new ways of incorporating greek yoghurt in recipes as I am a big fan!

greek yoghurt fruit tart (1) greek yoghurt fruit tart (2)

Ingredients:

15 medjool dates

1 1/2 cups unsalted cashews

1 cup fat free greek yoghurt

Assorted fresh fruit to top (I used raspberry, blueberry, satsuma and strawberry)

 

Method:

  1. Spray a cake dish with non stick spray (i use spray olive oil)
  2. Soak the dates in warm water for a minimum of 10 minutes, drain them then deseed and chop in half
  3. Pulse the dates and nuts until a dough is formed
  4. Press the dough into the tin ensuring the sides are also covered
  5. Spread the yoghurt on the dough
  6. Decorate with fresh fruit
  7. Chill in fridge until serving 🙂

Recipe: Turkey & Spring Onion Burgers

 

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I am attempting to get my family to adapt to a healthier lifestyle so made my first homemade burgers. I served these with sweet potato fries (3 sweet potatoes worth) as they are a favourite of mine and some broccoli. The burgers came out really well and I can’t believe it’s taken me till now to make them, will definitely be making again in the future.

This recipe makes approx 4 burgers depending on how large/small you want to make them.

 

Ingredients:

500g Turkey Mince

3 Spring Onions

60g grated low fat cheese

 

Method:

  1. Chop the spring onions across ways so they become small circles
  2. Mix the onion with the mince and cheese
  3. Refrigerate for around 15-20 minutes
  4. Grill on a medium heat for approx 25 minutes until they are golden brown

Recipe: Peach Overnight Oats

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I adore oats so much, my day just doesn’t start off right without them so am always trying to find  new creative ways of eating them!

I used my nutribullet for this recipe but you can use a food processor 🙂

(Based on serving 2 people)

 

Ingredients

For the oats:

3/4 cup oats

1/2 cup almond milk

1 tbsp agave nectar or maple syrup

For the puree:

2 peaches

4 tbsp dessicated coconut

A dash of almond milk

 

Method

  1. Cut the peach into small chunks and blitz in nutribullet until smooth (or food processor)
  2. Add the coconut and dash of almond milk and reblend
  3. Pour a layer of the puree into your serving glass
  4. Mix the oats, almond milk and syrup together and add a layer on top of the puree
  5. Pour the remaining puree on top and refrigerate ready for serving the next day

Recipe: Blueberry Yoghurt Cookies

What could be a better thing than super quick and tasty blueberry cookies?

Blueberry Cookies

Ingredients:

1 cup of oat flour

3/4 cup of fat free greek yoghurt

1 egg white

1/2 tsp vanilla essence

1/3 cup of granulated stevia

1 tsp of baking powder

3/4 cup of blueberries

1/2 tsp salt

 

Method:

  1. Preheat oven to 170oc/150oc fan
  2. Combine the wet ingredients and dry ingredients in two separate bowls
  3. Mix together and then add the blueberries and stir in
  4. Put the cookies onto a greased baking tray
  5. Bake for 9-11 minutes

Recipe: Gluten Free Apple & Raisin Oaty Bars

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This recipe should make 16 bars 🙂

Ingredients:

2 bananas

2 apples chopped and cored (with the flesh on)

175g oats

150ml apple juice

40g mixed seeds (I used pumpkin and sunflower)

1 heaped tsp of cinnamon

40g raisins

 

Method:

  1. Preheat oven to 180oc/160oc fan/gas mark 4
  2. Mash the bananas well with a fork
  3. Add in the apples, seeds, cinnamon, raisins, apple juice, oats and mix well
  4. Grease a baking tray and spread the mixture so it is roughly 2cm thick
  5. Bake for 15-20 minutes
  6. Allow to cool and cut into slices

 

Recipe: Gluten Free Mini Strawberry Frangipanes

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These are super scrummy and a lovely little guilt free treat. I made these to enter the Holland & Barrett free from bake off challenge and you can vote for my entry by liking the post on their facebook page here https://www.facebook.com/HBFreeFrom?fref=ts or by tweeting @HBFreeFrom #votetamsin

Ingredients:

175g strawberries

75g unsalted butter

75g golden caster sugar

50g GF plain flour

1 medium egg

50g ground almonds

3 drops of almond extract

40g approx flaked almonds (to taste)

Method:

  1. Preheat the oven to 180 oc, 160 oc fan, gas mark 4
  2. Put 24 mini muffin cases on a baking tray
  3. Depending on the size of your strawberries, half or quarter them and put 24 pieces to one side.
  4. Chop the remaining strawberries
  5. Cream the butter and sugar until smooth and light in colour
  6. Add the flour and egg and stir in the ground almonds and almond extract
  7. Add the chopped strawberries and mix well
  8. Spoon into the muffin cases, top each cake with a piece of strawberry and the flaked almonds
  9. Cook for 12-15  minutes until golden brown

You can check the cake is cooked by either using a skewer and seeing if it comes out clean or by seeing if they spring back when pressed with the tip of your finger.

Recipe: Gluten Free Flourless Chocolate & Pear Cake

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Ingredients:

– 85g butter, plus extra for tin

– 85g golden caster sugar, plus extra for tin

– 85g dark chocolate, broken into pieces

– 3 eggs, separated

– 85g ground almonds

– 3 very ripe pears, peeled halved and cored

– Icing sugar, for dusting

Method

Cut a circle into baking parchment, thus fitting the base of a 25cm loose-bottomed tin. Afterwards melt 1 tbsp of butter and brush the inside of the tin, then line the base with the parchment and brush once more with butter.

Heat the over to 180’C/fan 160’C/gas 4. Melt the chocolate and butter over a bowl of hot water, remove from the heat. Stir in the brandy and leave to cool. Whisk the egg yolks with the sugar in a large bowl until pale and highly viscous. Fold the mixture into the chocolate with the hazelnuts.

In a separate bowl, with a clean whisk, beat the whites until soft peaks appear. Try not to whisk them too stiffly or you will have an issue folding them in.

Stir in a spoonful of the whites into the chocolate mix, then carefully fold in the rest in two separate additions. Spoon into the prepared tin. Level, then arrange the pears over the mixture, cut side down.

Bake for 40 minutes until the pears are soft and the cake is cooked all the way through. Leave to cool in the tin slightly before releasing it, then place on a rack to cool completely.

Dust with icing sugar and serve.