2015-10-31

Nutella Mug Cake

FOR 2 SERVINGS


Ingredients:

- 1tbsp granulated sugar
- 4tbsp ground almonds, or flour of choice
- 2tbsp unsweetened cocoa powder
- 1/4tsp baking powder
- pinch of salt
- 3tbsp nutella =54g
- 2tbsp soya milk, or milk of choice
- 1 egg
- 1/4tsp vanilla extract


1. In a bowl, mix all ingredients until well combined.
2. Pour batter into 2 mugs.
3. Microwave (800W) for 1 minute only.
4. Leave mug cakes to cool and ENJOY!!!!!

2015-10-30

Mango Avocado Prawn Salad

FOR 4 SERVINGS

INGREDIENTS:

400g romaine lettuce
335g cherry tomatoes
400g mango pieces in juice
2 shallots

2 medium avocados
juice of 1 lime
2 cloves of garlic
200ml mango juice
1/4tsp herb de provence
1/4tsp salt

300g king prawns
4 cloves of garlic
1/4tsp herb de provence
1/4tsp ground black pepper
1/2tbsp olive oil

1 Chop romaine, halve tomatoes, and cut shallots into rings. Drain mango pieces but reserve the mango juice for dressing. Arrange all these ingredients on serving plates.

2 In a food processor, blend avocados, lime juice, minced garlic, dried herb, salt, and the reserved mango juice, until smooth. Set aside.

3 In a bowl, mix prawns with minced garlic, dried herb, and ground black pepper. Add oil to a preheated frying pan. Cook prawns for 3 minutes, turn half way through.

4 Add cooked garlic prawns over the salad. Pour over the creamy mango avocado dressing. ENJOY!

2015-10-29

Gingersnaps Pumpkin Pie Cake

FOR 10 SERVINGS | INGREDIENTS:

Filling:
425g pumpkin puree from can
410g light evaporated milk
120g light brown sugar
3 eggs
1 1/2 tsp ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt

Gingersnap Base:
200g gingersnap cookies
80g unsalted butter

1 Preheat oven to 190C. Line the inner circle of a 23cm springform pan with parchment paper.

2 In a food processor, grind gingersnap into fine crumbs. Add in melted butter, process until combined. Press the mixture onto bottom of the prepared pan.

3 Whisk to combine all ingredients for the filling in a large bowl. Pour batter into the pan over gingersnap base.

4 Bake pumpkin pie for one hour. The pie is set when a knife inserted into the center comes out clean. Let cool completely and keep refrigerated.

2015-10-27

Creamy Pumpkin Pasta

FOR 8 SERVINGS





Ingredients:

- 500g pasta
- 1/2tbsp olive oil
- 4 cloves of garlic, minced
- 1 brown onion, finely diced
- 200g carrots, finely diced
- 600g bell peppers, finely diced
- 1tsp dried herb
- 1/2tsp salt
- 1/2tsp hot chilli powder
- 425g pumpkin puree from can
- 160g sweet corn drained from can
- 300ml almond / soy / skimmed milk

1 Add oil to a preheated high sided saute pan. Saute garlic and onion for 3 minutes. Then, add carrots and bell peppers. Cook for 6 minutes. Season with herb, salt, and chilli powder. Meanwhile, cook pasta in a pot according to package instructions.

2 Add pumpkin puree, sweet corn, and skimmed milk to the pan of veggies. Stir well. Cook for another 6 minutes.

3 Toss cooked and drained pasta with the creamy pumpkin sauce. Serve hot and ENJOY!

2015-10-24

Black Bean Chilli Stuffed Pumpkin

4 SERVINGS


Ingredients:

- 2 pumpkins =2kg
   *+ olive oil + salt + black pepper + cinnamon
- 1/2tbsp light olive oil
- 3 cloves of garlic, minced
- 1 small brown onion, finely chopped
- 2tsp hot chilli powder
- 1/2tsp ground cumin
- 700g carrots + bell peppers, finely diced
- 1/8tsp ground cinnamon
- 1/4tsp salt
- 1/2tsp dried herbs
- 1/2tsp light brown sugar
- 3tbsp ketchup 
- 230g black beans drained from can

1 Preheat oven to 200c. Line a baking tray with foil. Cut each pumpkin in half, scoop out the seeds, and slightly brush with olive oil mixed with pinch of salt, ground black pepper, and ground cinnamon. Place pumpkin halves onto baking tray, cut sides up. Roast for 25 minutes.

2 Add oil to a preheated pan and saute garlic and onion for 3 minutes. Add chilli powder and ground cumin. Stir to coat. Then, add carrots and bell peppers, along with salt, herbs, sugar, and ketchup. Cook for 6 minutes. Finally, add rinsed black beans and cook for the last 3 minutes.

3 Transfer roasted pumpkin halves onto servings plates. Fill each cavity with black bean chilli. Serve hot AND ENJOY!!

2015-10-19

Pear & Spinach Salad with Candied Walnuts

Number of Servings: 2


INGREDIENTS:

Salad:
- 60g walnuts/pecans
- 1tbsp coconut oil
- 1tbsp light brown sugar
- 200g greens: spinach/romaine
- 2 pears, cored and thinly sliced
- 30g dried cranberries

Dressing:
- 3tbsp balsamic vinegar
- 1tbsp extra virgin olive oil
- 1tbsp honey
- 1tsp wholegrain mustard
- 1/4tsp salt
- 1/4tsp ground black pepper

1 In a frying pan heat coconut oil over medium high heat. Add brown sugar and stir until it’s dissolved. Add walnuts and toss until they are evenly coated. Pour nuts on a baking sheet lined with foil and allow them to cool completely.

2 To make the dressing, whisk together vinegar, oil, honey, mustard, salt, and black pepper. Set aside.

3 Onto the serving plates, arrange spinach, followed by sliced pears and dried cranberries. Pour over the balsamic vinaigrette just before serving. ENJOY!!!

2015-10-17

Creamy Pumpkin Dressing for Apple & Spinach Salad

Number of Servings: 2



INGREDIENTS:

- 85g pumpkin puree from can
- 1tbsp fat-free plain Greek yoghurt
- 3tbsp apple cider vinegar
- 1tbsp extra virgin olive oil
- 1tbsp honey
- 1tsp dijon mustard
- 1/2tsp ground garlic
- 1/2tsp dried herbs
- 1/4tsp salt
- 1/4tsp ground black pepper


Make the salad dressing by mixing together all ingredients just with a fork and then pour over Apple & Spinach Salad with Toasted Walnuts/Pecans, or any Greens Salad.

2015-10-16

Pumpkin Baked Oatmeal

Yield: 12 Muffins

INGREDIENTS:
- 270g porridge oats
- 2tsp baking powder
- 1¼tsp ground cinnamon
- ¼tsp ground ginger
- ¼tsp ground nutmeg
- ¼tsp ground cloves
- 80g walnuts
- 2 eggs
- 215g pumpkin puree from can
- 125ml applesauce
- 240ml unsweetened almond milk
- 50g honey
- ½tsp vanilla extract

1 Preheat oven to 180c. Line muffin tray with 12 silicone cupcakes cases.

2 Leave 12 walnut pieces whole for topping the muffins. Chop all the remaining.

3 In a big bowl, combine all dry ingredients including the chopped walnuts, and then mix together all wet ingredients in another bowl. Pour the wet into the dry. Mix until just combined.

4 Scoop batter into silicone cases. Top each muffin with a walnut piece. Bake in preheated oven for 30 minutes.

2015-10-15

Almond Flour Pumpkin Mug Cake

For 2 Servings


INGREDIENTS:

6tbsp ground almonds
½tsp baking powder
⅛tsp salt
¼tsp ground cinnamon
50g pumpkin puree
1 egg
½tsp vanilla extract
2tbsp unsweetened soy milk
1tbsp honey

Mix all ingredients very well in a bowl. Pour batter into two microwavable mugs or ramekins. Cook in microwave oven at 800W for 1 minute 30 seconds.


2015-10-12

Oat Flour Pumpkin Bread

Yield: One Loaf Bread


INGREDIENTS:
225g oat flour
1tsp baking soda
1tsp ground cinnamon
1/4tsp ground ginger
1/8tsp ground nutmeg
1/8tsp ground cloves
1/4tsp salt
1/2tsp vanilla extract
210g pumpkin puree
125ml applesauce
2 eggs
50ml water

1 Slightly grease a loaf pan. Preheat oven to 180c.

2 Combine all dry ingredients in one bowl, and the wet in another.

3 Pour the wet into the dry. Fold until well combined.

4 Pour batter into prepared pan. Bake in preheated oven for 55-65 minutes.


Enjoy!

Pumpkin Pie Dip

Number of Servings: 2


INGREDIENTS:

- 285g fat-free plain Greek yoghurt
- 110g pumpkin puree from can
- 1tbsp honey
- 1/2tsp ground cinnamon
- 1/8tsp ground ginger
- 1/8tsp ground nutmeg
- 1/8tsp ground cloves

Have all ingredients well combined in a mixing bowl. Transfer pumpkin pie dip to 2 ramekins or any kind of serving dish.

SERVED WITH: 2 apples, sliced + 10 ginger snaps



Butternut Squash Soup

FOR 4 SERVINGS 







INGREDIENTS:


- 1 big butternut squash
- 1 medium brown onion, diced
- 2 apples, diced
- 1/2tbsp light olive oil
- 1/4tsp dried herb
- 1½L vegetable broth
- 1/4tsp ground nutmeg
- 1/4tsp ground black pepper
- 40g cashews, soaked and drained


1 Use a knife to poke holes all over butternut squash. Place the squash on a baking sheet lined with foil and bake in preheated oven at 200C for about 1 hour. It should be fork tender when it's done. Once the squash is cooled to the touch, cut in half lengthwise. Use a spoon to scoop out the guts/seeds which will be roasted and used as garnish. Also scoop out all the flesh. Set aside.

2 Reduce oven temperature to 150C. Have the seeds rinsed and dried thoroughly. Mix seeds with 1tsp oil and 1/4tsp ground cinnamon. Arrange seeds in a single layer on a baking sheet lined with foil and roast in preheated oven for 20 minutes.

3 Add oil and dried herb to a preheated pan. Saute onion and apple for 5 minutes. Then, add butternut squash, vegetable broth, nutmeg, and black pepper. Bring the soup to a boil and then simmer for 25 minutes.

4 Puree the soup together with cashews. Serve hot and garnish with roasted butternut squash seeds.

2015-10-11

Pumpkin Pie

Number of Servings: 10



INGREDIENTS

Filling:
425g pumpkin puree from can
410g light evaporated milk
120g light brown sugar
3 eggs
1 1/2 tsp ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt

Crust:
213g plain flour
1 tbsp sugar
1/4 teaspoon salt
60ml skimmed milk
60ml light olive oil 


1 Preheat oven to 190C.

2 Whisk to combine all ingredients for the filling in a large bowl. Set aside.

3 For the crust, combine flour, sugar, and salt in a bowl. Add milk and oil all at once. Stir with a fork. Shape into a 12cm disc and place between 2 sheets of floured parchment paper. Roll into a 30cm circle. Transfer to a deep dish pie pan. Trim edges and use trimmings to patch where needed.

4 Briefly re-stir the filling and pour into the pan.

5 Bake pumpkin pie for one hour. The pie is set when a knife inserted into the center comes out clean. Let cool completely and keep refrigerated.

2015-10-05

Oatmeal Pumpkin Muffins

Yield: 12 Muffins



INGREDIENTS:

192g plain flour
128g rolled oats
1tsp baking soda
½tsp baking powder
¼tsp salt
1tsp ground cinnamon
¼tsp ground ginger
⅛tsp ground cloves
100g toasted chopped walnuts
2 eggs
125ml applesauce
80ml almond/soy/skimmed milk
210g pumpkin puree
1tsp vanilla extract

1 Line 12-cup muffin pan with silicon molds. Preheat oven to 180c.

2 Whisk to combine all dry ingredients in a big bowl, and all wet in another.

3 Pour the wet into the dry. Fold just until well combined.

4 Scoop batter into silicon molds. Bake in preheated oven for 20-25 minutes.


Serve warm. Store at room temperature for up to 3 days, or in refrigerator for up to a week, then microwave for 20-25 seconds before serving.

2015-10-04

Pumpkin Cookies

Yield: 34 cookies

INGREDIENTS:
- 260g plain flour
- 1¼tsp baking powder
- 1tsp baking soda
- ¼tsp salt
- 1tsp ground cinnamon
- ¼tsp ground ginger
- ⅛tsp ground cloves
- 2 eggs
- 150g light brown sugar
- 120ml vegetable oil
- 215g pumpkin puree
- 1tsp vanilla extract

1. Preheat oven to 165C and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

2. Whisk together eggs, sugar, oil, pumpkin puree, and vanilla extract in one bowl, and all remaining ingredients in another.

3. Combine the dry and the wet.

4. By using a tablespoon place small mounds of batter onto the prepared baking sheet, spacing about 5 cm apart.

5. Bake for about 15 -18 minutes until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely.

2015-10-02

Matcha & Chestnut Swiss Roll

Number of Serving: 8

INGREDIENTS:

Sponge Cake
- 3 eggs at room temperature
- 75g granulated sugar
- 1/2tsp vanilla extract
- 64g plain flour
- 1/2tbsp matcha powder
- 1/2tsp baking powder

Chestnut Chantilly Cream
- 150ml double cream
- 90g chestnut spread

1 Line the bottom of baking tray (39.5x27.5x2cm) with parchment paper. Preheat oven to 180C.

2 With an electric mixer beat eggs with sugar on high speed until thick and pale (at the very least this takes 5 minutes). Also beat in vanilla extract.

3 Sift flour mixed with matcha powder and baking powder onto egg mixture. GENTLY stir and fold until well incorporated.

4 Pour batter into baking tray, spreading evenly with an offset spatula or the back of a spoon. Bake for 12-15 minutes until done.

5 Immediately upon removing the green tea sponge cake from the oven invert it onto a clean towel. Gently remove the parchment paper, and roll up the sponge, with the towel. Place on a wire rack to cool completely.

6 Beat double cream until soft peaks form. Add the chestnut spread and beat just until stiff peaks form.

7 Unroll the green tea sponge cake, spread with the cream and re-roll. You can serve immediately or cover and store in the refrigerator. If you like, you can dust the top of the Swiss Roll with powdered sugar before serving.