After a summer of drinking too many cocktails and eating far too many BBQ’s, I decided to a bit of research into juicing. Juicing is popular trend (especially amongst celebrities) where you live off different types of fruit/vegetable juices for a week or so in a bid to loose weight quickly and cleanse your body. But after reading up on juice diets, I realised this was unsustainable and probably not good for your body anyway. I then came across Gwyneth Paltrow’s juice recipes and became intrigued by the good reviews. I didn’t want to live off juices for a week but I wanted to try one of her recipes as I replacement for my toast or Shreddies in the morning. This juice is called ‘The Green Juice’ and although it may not be the nicest drink you will ever taste, it also isn’t the worst and is full of good nutrients that your body needs. I try to have this juice atleast once a week for my breakfast and it definitely gives you a wake up boost so you can ditch that morning coffee you so desperately need.
After over indulging on holiday, I have been trying to be healthier over the past few weeks and it has been made extremely easy with this super healthy, super tasty recipe. I first heard about courgetti spaghetti on Saturday Kitchen when Hemsley and Hemsley were on the show. For those of you who haven’t heard about these health savvy sisters, they have recently brought out their own cook book filled with healthy and nutritious recipes, courgetti spaghetti being one of them. Courgetti is raw courgette peeled into long thin strips as a replacement for pasta or noodles. Not only are you saving yourself lots of calories, it tastes great so you won’t be missing that carby pasta anytime soon.
I bought myself this Stainless Steel Julienne Peeler from Lakeland which is conveniently on offer at the moment, so I grabbed myself two – one for at home and another to take back to uni.
Since my Jammy Coconut Traybake was a massive hit, I decided to bake another family favourite this weekend. This delicious recipe from Mary Berry’s Baking Bible (which I highly recommend you buy) makes a whopping 30 slices so is perfect to bring into work or uni to share with your friends!
Lemon Drizzle Traybake
To make this zesty treat you will need:
225g softened butter
275g self-raising flour
2 level teaspoons baking powder
4 large eggs
4 tablespoons milk
finely grated rind of 2 lemons
For the crunchy topping:
175g granulated sugar
juice of 2 lemons
Pre-heat the oven to 160 degrees and grease a 30 x 23 cm tin, then line with baking parchment.
Mix all the ingredients into a large bowl and beat until well blended. Turn the mixture into the tin and level the top with the back of a spatula.
Bake for about 35 minutes then leave to cool in the tin for a few minutes. Turn out the cake and peel off the parchment paper to finish cooling on a wire rack.
To make the crunchy topping, mix the granulated sugar and the lemon juice in a small bowl to give a runny consistency. Spoon the mixture evenly over the traybake while it is still a little warm.
First of all, Happy Easter to all my lovely followers!
As expected, it’s pouring down with rain here in Surrey so the idea of a nice Easter walk was definitely off the cards today. But there’s nothing I enjoy more than baking a cake when it’s raining outside, so I decided to make this jammy coconut cake I found on Jamie Oliver’s website. The cake can be eaten warm with custard as a pudding or cold with a nice cup of tea and I can assure you it will be a hit with all your friends and family.
Delicious Jammy Coconut Traybake
To make the cake, you will need:
225 g Butter (unsalted)
225 g Caster sugar
4 Eggs (large)
225 g Self-raising flour
½ a level teaspoon baking powder
A splash of milk
1 teaspoon vanilla extract
75 g Desiccated coconut
I used half a jar of jam for the top of the cake, but if you want to make your own jam you will need:
250 g Blackberries
125 g Caster sugar
½ a Lemon
Preheat the oven to 180 degrees and grease and line a 30 x 20cm cake tin.
Cream together the butter and sugar until it is pale and fluffy. Add in the eggs one at a time, then fold in the flour and baking powder. Add a splash of milk and a level teaspoon of vanilla extract then pour into the lined tin and bake in the oven for about 20 – 25 minutes (until it is golden brown).
If you are making your own jam, you can do this while the cake is cooking. Mash the blackberries and sugar together in a small pan, using a fork or a potato masher, then add a squeeze of lemon juice and bring everything to the boil. Turn down to a medium heat and simmer for about 20 minutes, stirring occasionally, until lovely and thick. Skim away any foam that rises as the jam cooks, then take off the heat and leave to cool slightly.
When the cake has cooked, remove it from the oven and leave in the tin to cool for about 5/10 minutes then turn out onto a board.
Pour the jam all over the sponge and use a palette knife to move it all around the sponge and the sides. Sprinkle over the desiccated coconut and serve.