phoebeliebling

RECIPE: Jackfruit & Lentil Stew

The time is here, the socks are on, the slow cookers are out (although this recipe is made in a pan) & the heating is being turned UP.

Yes my friends, Winter has come.

And that to me means the things coming out of my kitchen for the next few months all need to have an element of warming cosiness to account for the fact that those golden rays of sunshine have left us until next year….(it’s a sore spot but luckily after almost 30 years I’ve just about learnt to cope. Almost.)

Anyway moving on from my slight whinge there let’s talk about this divine prep-ahead recipe, featuring a current new & shiny ingredient – jackfruit.

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RECIPE: Cookie Dough Dates

When I was little a choc ice was the ULTIMATE in ice creamy treats, my sister & I LOVED them. There was also an ongoing discussion over the exact way one had to eat them – were you an ‘All-In-One Muncher’ or a ‘Nibble Off The Chocolate Firster’ please email me your responses or comment below as 20 years later we still disagree on this point.

Now I must admit I haven’t had a choc ice in an exceptionally long time but that doesn’t mean they don’t still hold a fond place in my heart, & it’s those ongoing amorous feelings that have inspired today’s recipe.

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RECIPE: Sticky Toffee Cake with Oppo Bros Caramel Sauce

Oppo - Sticky Toffee Cake II.jpeg

Some time last year (my apologies the exact time eludes me, there have been A LOT of recipes between now & then) I began a series I fondly titled ‘Cleaning Up The Classics’.

Now to be honest I could probably umbrella a good 50% of my creations under this as my ongoing inspiration is to provide healthful re-vamps of the dishes we love so they fit snugly into a health/nutrition conscious lifestyle with no need to feel we have to avoid anything we enjoy.

So yes as this introduction would suggest today’s recipe is exactly that, & as the words ‘Sticky Toffee Pudding’ tumble from my lips I’m sure MANY of you will feel your tastebuds stand to attention as most of us will have some form of emotive memory of this sweet, spongy dessert.

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RECIPE: Blissfuly Brilliant Brownies

*Fudgy, chocolatey & delicious whilst also 100% healthy…need I say more?!*

If I was to class myself as anything (not that I really buy into labels that much) I think I’d have to go for ‘consciously creative’ when it comes to my cooking style.

When developing a new recipe I look to ingredients that will nourish the body, carefully considering how I piece them together for their health benefits but NEVER at the expense of the final taste because what’s the point!

And these brownies are a perfect example of how, if we step (or leap!) outside the box we can absolutely delight in all things decadent & delicious but with no concern that we are dabbling in things that perhaps aren’t so brilliant from a nutritional perspective.

So without further ado I challenge you to look at this divinely fudge morsel & guess what the primary ingredient is….if you get it I will personally make you a batch & deliver it to your door!

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Kombucha: Fermented & Fabulous Or Fashionable Fad

Have you heard of kombucha? Well if not this will be even more of an enlightening experience for you!

So let’s start off with the basics – what actually is it?!

Kombucha is a naturally carbonated fermented tea. The process to make it is actually exceedingly simple & basically involves adding a colony of specific bacteria known as a SCOBY (which looks like a slightly alien mat, you’d have to see one to understand what I mean) to a cooled container of tea with a little sugar (this feeds those bacteria & fuels the fermentation process). That goes on for 2-4 weeks, then the SCOBY is removed & the partially fermented tea bottled under pressure. You can add flavourings like a little juice or cordial at this point & then the kombucha is left for its 2nd fermentation for another 10-14 days to produce its characteristic fizz.

So why on Earth is everyone going crazy for this stuff – well that’s the interesting bit!

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Just Call Me The Jammy Dodger: Turning The Tables On Toast Toppings + RECIPE: Rose & Raspberry Chia Jam

I would like to think people don’t actually refer to me as ‘The Sugar Police’ when I’m not looking, but I might be fighting a losing battle….Oh well there are worse things I suppose!

Anyway in terms of all things in moderation, today I wanted to shine my foodie spotlight onto the world of preserves, conserves, jams & jellies (delete as appropriate depending on your location & preference).

This issue I have with these products is unlike something like a piece of fresh or dried fruit which will also contain significant quantities of naturally occurring sugars, these things will be pure refined sugar, concentrated down through the cooking process, & presented to you in the absence of the balancing elements of fibre, fat & protein.

And such a severe whack of glucose straight into the bloodstream is nobody’s health friend.

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