Whole Poached Pear, White Chocolate and Cardamom Cupcakes

Seeing as I haven't posted a cake recipe in a while, I thought it was time to treat myself and my housemates to  a tasty treat - and why not, it's the weekend and we all deserve it after a long week at work!

However this is no normal cake, these are cupcakes with a twist - that being that each one contains its own whole pear, so there cakes even count as one of your 5-a-day, what more could you want?! 

Although cardamom seems like an odd ingredient for a cake, paired with with white chocolate and poached pears it brings the flavour of the cake to a whole new level of deliciousness!

Ingredients 

(makes around 6 cupcakes)

(for the poached pears)

- 6x small Conference Pears 

- 1litre of water

- 1/3 cup of Agave Nectar (or honey)

- 1/3 cup of Brown Sugar

- 6x Whole Cloves 

- 12x whole Cardamom Pods (crushed)

- 2 teaspoons of Ground Cinnamon

(for the cupcakes)

- 6oz of Self Raising Flour

- 6oz of Unsalted Butter (room temperature)

- 6oz (1 cup) of Caster Sugar

- 1teaspoon of Baking Powder

- 3x Eggs (beaten)

- 50ml of Milk

- 1teaspoon of Ground Cardamom

- 100grams (3/4 cup) of White Chocolate Chips 

Method

(for the poached pears)

1) Firstly peel your pears leaving the stem intact. 

2) Next add all of the ingredients to a large saucepan over a medium heat and stir until it has come to the boil and the sugar has dissolved. Then add the pears and reduce the heat, simmering for around 20-30 minutes until the pears are soft but not mushy.  Remove from the pan and allow to cool completely.

(for the cupcakes)

3) While your pears are cooling, prepare a muffin tray with muffin cases and set to one side and preheat your oven to 180C.

4) Grab yourself a large bowl and whisk the Butter and Sugar together with an electric hand whisk (or by hand if you want an arm workout!) until it has turned white and fluffy.

5) Next add your eggs, one at a time and incorporate them gently into the mixture.

6) Fold in the flour, baking powder and cardamom next until they are completely combined, then add your milk and chocolate chips, being careful not to over whisk and split your cake mixture.

Top Tip: if you do over whisk and split your cake mixture, add more flour a tablespoon at a time and mix until it has returned back to how it should be !

7) Take the cooled pears and slice off the bottom end so they stand on their own with the stem facing up. Then place one in upright in each muffin case (you may need to cut a little pear away from the sides if they are too fat to allow the cake mixture today around them in the muffin cases).

8) Put around 1-2 tablespoons of cake mixture around each pear in the muffin cases - do not fill them the muffin cases to the top with mixture, remember cakes rise in the oven!

9) Place in the oven for around 30-40minutes, testing after 30 minutes to see if they are cooked by inserting a clean toothpick or knife into the cake, if it comes out clean they are ready.

Sit back and enjoy!

Charlotte x

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Quinoa, Chia, Banana and Nut Granola Bars

These little granola bars are packed with banana, raisins, coconut, nuts and seeds and are the perfect breakfast for people on the go, lunch boxes or for a quick refuel throughout the day! And an added bonus is they are super easy to make with whatever ingredients you have in your pantry!

The uncooked quinoa not only gives these bars a protein punch but also make them crunchy, while the chia seeds are a great source of nutrients and fibre. If I haven't convinced you yet, maybe the fact that they are free from refined sugar and gluten free will!

This recipe literally had my housemates running to the kitchen to find out what the amazing smell was!

Ingredients 

(makes 12 bars)

- 2x ripe Bananas (mashed)

- 1 cup of gluten free Rolled Oats

- 1/2 cup of raw Quinoa

- 1/8 cup of Chia Seeds

- 1/4teaspoon of Salt

- 2teaspoons of Ground Cinnamon

- 1/4 cup of Unsweetened Coconut Flakes

- 1/4 cup of Sliced Almonds

- 1/4 cup of raw Cashew Nuts (or whatever nuts you have got)

- 1/3 cup of Raisins (or whatever dried fruit you have got)

- 1/8 cup of Agave Nectar 

- 1/8 cup of Coconut Oil

Method

1) Firstly preheat your oven to 180C, and line a 8" by 8" baking tray with grease proof paper. 

Top Tip: to make your bars thinner and crunchier, use a bigger baking tray!

2) Next add all of the ingredients to a large bowl and combine thoroughly.

Top Tip: to add an even bigger protein punch, add protein powder to your bars! Chocolate or vanilla work great!

3) Finally spread your mixture evenly across the baking tray making sure it is the same thickness all over. Put it in the oven for around 25 minutes until the edges have just started to brown then remove from the oven and allow to completely cool (if you can resist!)

And that's it! Once cool cut into 12 slices and enjoy! These bars can be kept in an airtight container in the fridge for a few days, or in the freezer for around 2 weeks, but if they last that long I will be very surprised! 

Charlotte x

Avocado Baked Fries with Tabasco-Mayonnaise Dip

Avocados are definitely my favourite ingredients, with it probably being safe to say that I have a slight obsession with them. So when I looked in my cupboards and saw a perfectly ripe avocado, I decided to try something completely different! Full of nutrients and containing more potassium than a banana, these avocado fries are the perfect side to your fish or protein and a healthy alternative to French fries, or perfect as a quick healthy snack - kids and adults alike are sure to love this crunchy little treats!

This recipie can be double or tripled easily to serve the desired amount. Here I served mine with some leftover Shakshuka and a side salad.

Top Tip: for little eaters who aren't too keen on spice, simply leave the Tabasco and Cayenne Pepper from the Dip!

Ingredients 
(Serves 2)
(for the Avocado Fries)
- 1x Avocado (peeled and sliced into fries shapes)
- 1x Egg (beaten)
- 1/2 cup of Plain Flour
- 1cup of Panko Breadcrumbs
- 1teaspoon of mixed herbs
- Salt and Pepper to season

(for the Dip)
- 1/4cup of 0% Greek Yoghurt
- 1/4cup of Light Mayonnaise
- Juice of half a Lemon
- 1/2teaspoon of Cayenne Pepper
- 1/2teaspoon of Paprika
- 1/2teaspoon of Tabasco
- Dried coriander to garnish

Method

1) Firstly set your oven to around 220C to preheat.

2) Next grab yourself a bowl and combine all of the ingredients for the dip, then place it in the fridge to keep cool.

3) Now its time to make your fries! Set up three plates and a baking tray. On the first plate, put the flour, mixed herbs and a good seasoning of salt and pepper and combine. On the second plate, put the beaten egg, and on the third plate, put your breadcrumbs.

4) Dip your avocado pieces firstly into the flour mixture making sure they are completely covered, then into the egg, and finally the breadcrumbs then place onto the baking tray. Repeat this for all of your fries. Once you have finished, put them in the oven for 10 minutes, turning them after 5.

5) Serve on a plate, accompanied by your dip, dig in and enjoy!

Enjoy

Charlotte x

Gluten-Free, Yeast-Free Avocado Margarita Pizza

Since moving to New York at the beginning of June, its fair to say that I have eaten my fair share of pizza, bringing home cheesy deep dishes to share with my housemates or grabbing a dollar slice on my way home from the city, but there is always one friend who misses out on this tasty treat because of his gluten intolerance.

So today after a long few days at work, when you waiting for the weekend to come, tired and hungry we all thought about reaching for the takeout menu. But before I did I decided to see what we had in the cupboards and that's when I found Oatmeal Flour, made from milled oats - its completely gluten free and makes the perfect base for your pizza!

Straying from the norm, I decided to make a healthy version of the classic margarita topping it with the addition of one of my favourite ingredients, avocado! However feel free to add whatever toppings you like, and most of all, enjoy!

Ingredients 
(Serves 2)
(for the pizza base)

- 2 1/2 cups of Oat Flour (plus extra for dusting)
- 1tablespoon of Baking Powder
- 3tablespoons of Olive Oil
- 1 cup of Water
- 1teaspoon of Garlic Salt
- 1teaspoon of Mixed Herbs

(for the topping)

- 2x Avocados (mashed)
- Juice of 1 Lemon
- 1/2 a Red Onion (finely diced)
- 1x Garlic Clove (crushed)
- 1x Green Finger Chilli (finely chopped)
- 1x Beef Tomato (sliced)
- 2x Eggs (hard boiled and cooled)
- 75grams of Mozzarella
- Salt and Pepper to season
- Tabasco to garnish

Method
(for the pizza base)

1) Firstly preheat your oven to around 220C and grab yourself two baking trays, greasing them with a little coconut oil.

2) Next grab yourself a large bowl and combine all of the ingredients for the pizza base. Pinch the mixture and if it holds like a dough then turn it out onto a floured surface, divide into two equal balls and roll out to the desired thickness. If the mixture is a little wet, add flour a bit at a time until a dough forms.

3) Place your rolled out bases onto the baking trays and place in the oven for around 10-15 minutes until it is just turning golden brown, and then remove adding what ever toppings you like!

Top Tip: For a traditional tomato sauce based pizza, take out the base a little early and add you sauce, toppings and cheese to it, before placing it back in to oven until the cheese has melted and is bubbling.

(for the topping)

4) If you want to make my Avocado Margarita, you need to grab yourself another large bowl while the base is cooking in the oven, and in it add the Avocados, Lemon Juice, Onion, Garlic, Chilli and a good seasoning of salt and pepper before completely combining.

5) When the base is cooked, spread the Avocado mixture evenly over and then finally slice your boiled eggs and lager them along with the Beef Tomatoes and Mozzarella evenly over the Avocado mixture. Finally season with a freshly ground black pepper, and a drizzle or tabaso sauce and enjoy!

Charlotte x

Shakshuka with Sweet Potato

Shakshuka is Middle Eastern dish which is traditionally eaten for breakfast, which combines tomatoes, peppers and onion with fiery spices and finished off with eggs poached in the delicious sauce. Eat it like traditionally for breakfast or turn it into a mid-week meal with the addition of sweet potato, Shakshuka is achievable in eight simple steps!

Ingredients 
(Serves 3-4)

- 1x Red Onion (diced)
- 1x Garlic Clove (crushed)
- 1x large Sweet Potato (diced and boiled until soft)
- 1x red Bell Pepper (diced)
- 4x Beef Tomatoes (diced)
- 2tablespoons of Tomato Purée
- 1x Tin of chopped Tomatoes
- Handful of Spinach
- 1/2tablespoon of Paprika
- 1teaspoon of Cayenne Pepper
- 1/2tablespoon of Ground Cumin
- 5/6 x Eggs
- 1teaspoon of Coconut Oil
- Fresh Parsley (finely chopped to garnish)
- Salt and Pepper to Season

Method

1) Firstly grab yourself a large skillet, or deep frying pan, put it over a medium heat and add your onions and garlic, cooking slowly for around 4-5 minutes until the onions have softened.

2) Next add your pepper and cook for a further 4-5 minutes until they too have started to soften.

3) Once the onions and peppers have cooked and softened, add the chopped beef tomatoes, cooking for another 5 or so minutes until the tomatoes have started to break down.

4) Next add the tomato purée, spices, cooked sweet potato, spinach and tin of chopped tomatoes, along with a good seasoning of salt and pepper, and mix it all up. Give it a taste and add any extra seasoning or herbs to your liking, before turning down the heat.

5) Now its time to add your eggs! Crack the eggs directly onto the top of the tomato sauce mixture (I usually make wells into the mixture, starting in the middle and then working around the outside) then cover with a baking tray and leaving to cook for around 15 minutes or until your eggs are cooked. You will know its ready, when the whites of the eggs have completely set.

6) Garnish with the chopped parsley, and fresh ground pepper on top of the eggs and your ready to serve! A show stopping dish perfect to place in the centre of your table, guaranteed to wow guests and have everyone coming back for seconds!

Enjoy

Charlotte x

Quinoa with Broccoli Pesto, Spinach and Toasted Almonds

Finding it difficult to add broccoli into your dishes without making it taste like watery little trees? Try my Double Broccoli Quinoa Recipe.

Broccoli, although not loved by everyone, has got to be one of my favourite vegetables! Great for detoxification in the body, packed with vitamins, iron and fibre and not to mention super tasty, what's not to like about these little trees?! However, eating a plate of steamed or boiled broccoli isn't the most appetising of meals, so this double broccoli quinoa recipe, turns boring broccoli into a delicious pesto served with toasted almonds and quinoa.

Ingredients
(Serves 3-4)

- 1 Broccoli Head (about 250grams of Broccoli Florets)
- 1/3 cup of sliced Almonds (toasted)
- 2 Garlic Cloves (crushed)
- 1/8 cup of Parmesan (grated)
- 1/8 cup of Olive Oil
- 1/8 cup of 0% Fat Greek Yoghurt
- Juice of half a Lemon
- Handful of Spinach
- 1 1/2 cups of cooked Quinoa
- Salt and Pepper to season
- Sriracha to serve

Method

1) Bring a large pan of fresh water to the boil in a large saucepan, and add the Broccoli and a pinch of Salt, cooking for around 5 minutes or until the Broccoli stems have just started to soften, and then drain saving the water, and then running cold water over them to cool the broccoli down down.

2) Next place around half of the cooked Broccoli,half of the toasted Almonds, crushed Garlic cloves, Parmesan, Olive Oil, Lemon juice and Greek yoghurt to a food processor or blender with 2 tablespoons of the broccoli water, and blend until you have a smooth pesto (you may need to add more of the water to make it smooth, but beware - do it a little at a time!)

3) Heat your quinoa until piping hot (the microwave is perfect for this, or you can do it in a saucepan over a medium heat), then combine with the Broccoli Pesto, and remaining cooked Broccoli florets and season well with salt and pepper.

4) Finally to finish off the dish, plate up your Pesto Quinoa, then sprinkle over the remaining toasted Almonds, and drizzle with Sriracha - and all thats left is to dig in and enjoy your creation!

Charlotte x

Mango, Coconut and Almond Overnight Chia Seeds

Why not start your morning right with this delicious overnight chia seed bowl with almond, coconut and mango. So what are chia seeds you ask? Well they are an extremely versatile little seed that originate from South America, which are an excellent source of sustainable energy, perfect for breakfast! And they should be seeing as 'chia' is the ancient Mayan word for 'strength'. Not only are they a great fuel to last you until lunch, they pack a powerful nutritional punch and are protein rich whilst still being low in calories what more could you ask for. 

Ingredients
(Serves 2)

- 1/4 cup of Chia Seeds
- 1/4 cup of Coconut Flakes
- 1/4 cup of Almond Flakes
- 3/4 cup of Coconut Milk (unsweetened)
- 3/4 cup of Almond Milk (unsweetened)
- 1tablespoon of Agave Nectar (honey, maple syrup or any other sweetener will also work fine)
- 1 Mango (diced)

When soaked over night they puff up and turn into a pudding like consistency and better yet, you can do all of the hard work at night meaning you can grab your breakfast from the fridge to-go on a busy morning! 

Method 

1) So if your making your breakfast before a busy morning where you'll likely be grabbing it to go, simply put all of your ingredients except your Flaked Almonds into an airtight container, stir them up, and put it in the fridge overnight! In the morning sprinkle over your Almonds and that's it! It really is that simple!

However if your looking to impress, also leave out the mango overnight then when you come to serve for breakfast, in a glass or mason jar put a layer of the chia seed mixture, followed by a layer of mango, then Flaked Almonds and repeat.


And that really is it! I hope you enjoy and stay tuned for more overnight breakfasts which will make you actually want to get out of bed in the morning!

Enjoy

Charlotte x

Kale, Spinach, Coconut and Quinoa Stirfry

When I came home from work today all I wanted was food then and now. This is a perfect midweek meal which is quick and healthy with a good dose of kale, spinach and any leftovers that you have in your fridge. Once again my little friend quinoa plays a big role in the protein element of the dish, but the sweet addition of coconut, the warm from the spicy sauce, finished with a squeeze of fresh tangy lime, trust me when I say the combination is a match made in heaven!

So although there seems to be a lot of steps, once you have your preparation complete it really is a quick meal. A top tip from me is cook your quinoa in large batches and either keep it in the fridge or the freezer, both work fine. Cooking quinoa is a long process, so by doing it this was you can almost cut your cooking time in half! And remember - the key to cooking in a wok is never stop stirring, so your food doesn't get stuck in the bottom!

Ingredients 
(Serves 2)

- 2 Eggs (beaten)
- 2 cloves of Garlic (crushed)
- 1 cup of Quinoa (cooked)
- 2 cups of Broccoli Heads (or whatever veg you have in the fridge!)
- 1 bunch of Spring Onions (finely sliced)
- 100grams of Kale (around half an average sized bag, stalks removed and shredded)
- 100grams of Spinach (again around half a bag)
- 3/4 of a cup of Coconut Flakes (I used unsweetened, but sweetened will also work fine)
- 1tablespoon of Soy Sauce
- 1tablespoon of Sriracha or Chilli Sauce
- 1 Lime (cut into wedges)
- 2tablespoons of Coconut Oil

Method

1) Firstly your going to need a big wok, and a big bowl. Put your wok on a high heat and add roughly a quarter of the Coconut Oil and leave until it is completely melted and hot! Next add you Eggs and stir until they have just scrambled. Once they are cook remove them from the wok into your large bow, and wipe any excess egg which is stuck to the sides with some tissue (be careful the pan will be hot!)

2) Place your wok back on the heat, add another quarter of your Coconut Oil, and once again wait for it to melt and get hot. Then add your Garlic, Spring Onions, and Broccoli (or whatever you've decided to add), and cook for around 2-3 minutes unitl they have softened a little (I prefer my Broccoli crunchy, but if you like yours a little softer you can always boil it in some fresh cold water for around 5 minutes before adding it to the wok).

3) Next add the Kale and Spinach to the wok, and and stir until they have wilted, this should only take a few minutes. When you have achieved t,

4) Place your wok back on the heat for a final time, turning it down a little and adding the remainder of the Coconut Oil, again waiting for it to melt, before adding your Coconut Flakes and Quinoa, Stir until your Coconut Flakes have turned golden brown and your Quinoa is hot. Remove the final ingredients from the wok adding to the bowl with your Kale mixture and Eggs.

5) Finally add your remaining two ingredients, the Sriracha and Soy Sauce to the bowl, mix it all up and serve with a wedge of lime.

Enjoy

Charlotte x