Carrot Cake

 

On a diet at Christmas 

I was told that Christmas would be one of the hardest times to be on a diet but I have actually found it okay.  It is a little annoying when there are little options for those who like to be healthy at parties and other people's houses, so what do I do. I avoid all the stuff I don't want and cook BETTER food for myself.

As a dancer I need to be on form all of the time and I will soon be taking part in a set which requires quite a revealing outfit so I need my 6 pack on point.  This Carrot Cake is Low Fat and yummy and delicious.  I made it for Christmas and jazzed it up with butter icing, pineapples and raisins for the family.  I had my piece before I added on all the extras.  Otherwise my boss would have said a thing or too ;)


Ingredients:

2 1/2 cups (310g/ 10oz) Self - Raising Flour, 1 Teaspoon Bicarbonate of Soda, 2 Teaspoons of Ground Cinammon, 1 Teaspoon of Mixed Spice, 1/2 cup (95g/ 3oz) Soft Brown Sugar, 1/2 Cup (60g/ 2oz) Sultanas, 2 Eggs Lightly Beaten, 2 Tablespoons Vegetable Oil, 1/3 Cup (80ml/2 3/4 fl oz) Low - Fat Milk, 140g (41/2 oz) apple pur'ee, 300g (10 oz) Grated Carrot

Method:

1. Grease a loaf tin and line the base with baking paper.
2. Preheat the oven to Gas Mark 4 or 180'c
3. Sift the flour, soda and spices into a large bowl.
4. Stir in the sugar and sultanas.
5. Mix  the eggs, milk and apple pur'ee in a separate bowl.
6. Add the wet ingredients to the dry ingredients.
7. Stir in the carrot.
8. Spread into the tin and bake for 1 1/4 hours.
9. Cool and decorate as you like.

This was taken from 'The Complete Low- Fat Cookbook'

Thoughts on the recipe

My mum really enjoyed the cake and thought it was absolutely delicious, however I personally think that the cake didn't need that much sugar and could have had more fruit.  So to make it even healthier for myself I will not include any sugar and add a a little more fruit to my taste.  Then I'll do a 2 hour dance session after... lol.

Treats

Sometimes I feel really bad about treatin myself and though I have become a little funny about food this is one recipe I was definately glad that I had.  To be honest I could only bring myself to have a quarter of the serving without the toppings.  It tasted too good to be true. Love Carrot Cake ;)

Frittata

Cooking for mum

Having the chance to live on my own and cook for myself helped me develop my passion for cooking.  I thought it was about time that my mum got to taste some of my healthy dishes and see how much my culinary skills have improved.  My mum has always brought me up on healthy food and she is really good at inventing her own dishes.  I therefore had to make sure this low fat meal was up to her standards, she is one of my most important critics.


Ingredients:


200g (6oz) Baby Cougettes, 250g (8oz) Butternut Squash, 300g (10oz) Sweet Potato, 3 tablespoons Chopped Fresh Parsley, 3 Teaspoons Watercress, 3 Eggs, 2 Egg Whites, 3 Teaspoons Oil, 1 Small Red Onion, 1 Small Red Pepper, 3 Teaspoons of Mixed Herbs.
Method:

I slightly altered this recipe but took it from 'The Complete Low-Fat Cookbook'.

1. Steam the courgette, butternut squash and sweet potato until tender.
2. While this is steaming beat the egg whites and eggs together in a separate bowl.
3. Heat 2 teaspons of oil in frying pan. Then add onion and red pepper, and cook until tender or 3 mins.
4. Mix with the steamed vegetables and the parsley, and mixed herbs.
5. Add the rest of the oil and spread out the vegetables.
6. Pour beaten eggs and egg whites into the pan.
7. Cook over a medium heat until eggs are almost set, but still runny on the top.
8. Wrap the handle of the pan in foil to protect it and place under a hot grill.
9. Pierce the frittata to check whether it is cooked right through.
10. Once cooked cut into wedges and serve :)

Final Verdict

Mum thought it was very nice and had another serving.  However, it needs a little pinch of salt when all of the vegetables are added to the onion and pepper.

Birthday Banana Rum Pancakes

MMMMMMMMMMM

I had an urge to make this a week beforehead as part of my birthday celebrations.  As I was making them I was listening to soca and dancing around my kitchen.  My mum first made me banana pancakes, which did not include butter or eggs.  I decided I would blend her recipe and the classic standard sweet batter.


Ingredients:

2 bananas, 150g wholemeal flour, 2 teaspoons of baking flour, 1/2 teaspoon ground cinnamon, 250 ml skimmed milk, Pinch of Salt, 2 teaspoons of caster sugar (I put in a whole lot more), 1 egg, 25g Melted Butter

Method:

1. Sift dry ingredients into bowl and make a well in the center.
2. Add the beaten egg to the well.
3. Add 1/2 liquid ingrdients Milk to the well.
4. Gradually mix batter to make smooth thick batter.
5. Add other 1/2 of liquid and melted butter. Stir
6. Add Rum Flavouring and pureed or mashed bananas.
7. Mix
8. Blend to make smooth as possible.
9. Grease pan lightly and heat.
10. Pour in batter to cover pan, try and make them thin.
11. When edges crispy flip.
12. Serve when golden brown and should also have lacy golden brown pattern.

Use Music
Try playing music when your cooking as well it's so much fun.  Just don't lose concentration :)

Savoury Rice Cake

 Healthy Leftovers

I can go along time without eating meat and I because my birthday and Christmas is coming up which means lots of cake and popcorn etc I wanted to be extra healthy and enjoy as much fresh food as possible.  I found this awsome savoury rice cake recipe in which I was able to use up all of my leftover ingredients. :)

Why not

I had never eaten raice and yogurt before and I was worried about addidng the two ingredients together, but after all it's always good to be adventurous. 

Ingredients:

I altered the ingredients according to my taste.  For example you are meant to use 4 eggs and an english onion.

1 Red Onion, 1 tablespoon Garlic, little Olive Oil, Yellow and Red Pepper, 3 Eggs, Salt and Pepper, Brown Basmati Rice, 7 table spoons Natural Yogurt, 60g Mild Cheddar Cheese.


Method:

This dish was taken from a Vegetarian Cooking Cook Book :)

The leftover rice I had was also flavoured with left over pasta sauce roughly 5 minutes before the rice was cooked.

1.Fry the onion and garlic in a little olive oil until soft.
2. Add peppers and fry gently for 4 -5 minutes.
3. Beat the eggs with salt and pepper.
4. Add the cooked rice to the peppers and onion followed by the eggs.
5. Cook over a moderate heat stirring from time to time until  the eggs are cookedunder a mixture.
6. I then transferred this from the wok to an oven dish because I didn't want to put my wok in the oven to grill it.
7. Spoon the yogurt on top of the part set egg then sprinkle the cheese over the top.
8. Put under a moderate grill and cook until the dish is puffed and golden.
7. Served immediately. Also as it is already in the dish you can chill it in the fridge to save your leftovers.

Chicken Chow Mein Parcels

 Something New

This dish interested me because I have never tried a Chinese inspired dish. The chow mein sauce did not taste quite right but it was still nice.  It was so filling and sweet.  I loved the idea of using vegetable stock to coat the dish whilst it bakes in the oven.  This was the first time I had cooked with red onion as well, I was nervous about putting everything raw in the oven without cooking it first but with a little faith I followed the recipe step by step and the result was delightful.  It's nice to try different things.


I found this dish in a Sainsbury's idea's leaflet.  This is what it says but my method was completely different for example I added more herbs and spices and pured extra chow mein sauce over chicken and save some for another recipe.

Ingredients:

Cooked Egg Noodles, Chicken Breasts, Carrot, Red Onion, Chow Mein Stif Fry Sauce, 6tbsp Chicken or Veg stock,

Method:

1. 2 large squares of foil and place 150g in noodles in the centre of each.
3. Place the chicken breasts on and score diagonally.
4. Scatter chopped onion and carrots over chicken.
5.Pull up the sides of foil to make parcel and add stir fry satchet and 3 tablespoons of stock to each of the parcels.
6. Place on a baking tray with a little gap in parcel and leave for 20mins Gas mark 6.

My Changes

1) I cooked my chicken for 30 - 40mins.

2) I added vegetable stock after 10mins of cooking not before.

3) I added some more stir fry sauce before sealing up the parcels.

4) Rather the sealing up my chicken entirely I left a little gap.

Fig and Banana Bakes

Improvisation

I am not quite sure what these were meant to be but they ended up as Muffins/Barbadian Bakes.  I wanted to use up my left over figs and I thought why not make a banana type thing.  The inside is meant to be moist and they are meant to be heated and can be eaten at breakfast with jam or marmalade.  Bakes are usually made will All Bran and it's something my Gran Gran and mother used to make for me.  I once made a huge one for my birthday.  Around this time of year I always go back to making things which remind me of my childhood or growing up in Barbados.

Healthy Chicken Tortilla Wrap

Feeling healthy

I had just finished my gym session and I didn't know what to eat.  So as I was browsing through the products in the supermarket then spotted some tortilla wraps and thought oh man it would be so good to have a Mexican inspired evening.  The whole day I was so excited about dinner because I am such a fan of Mexican food.  The guacamole and sour cream was not homemade and neither was the sauce but next time I will make everything for myself.  The sides actually had some heat, and I didn't know you can have mild sour cream.  It tasted great and the tortilla wraps were wholemeal of course, however, the guacamole could have tasted nicer but at least I can say I have tried Old El Paso.  I even put the chicken in an Old El Paso taco, my first taco! It tasted delicious.  Great for watching movies and after long lectures.

Figgy Prune Cake

My Christmas Cake 

I was feeling very festive when I decided to make this cake. I had many figs and prunes and I wanted to make something rich, indulgent and full of antioxidants. So voila! My Figgy Prune Cake thanks to Sainsbury's veggie cookbook.  The reviews I got from this cake were great and I must admit I did find myself sneaking in pieces every now and  again.  When I was mixing it the flavours reminded me of my Gran Gran's cooking.  I did however make the mistake of adding my double whipped cream to the cake while it was hot, but actually when it melted inside the cake it tasted so damn good.

Ingredients:

125g (4 oz) pitted prunes chopped, 125g dried figs chopped, 150ml (1/4 Pint) Apple Juice, 75g (3oz) Clear Honey, 125 ml Corn Oil, 2 Eggs beaten, 150g wholemeal flour, 1/2 teaspoon Bicarbonate of Soda, 1 teaspoon Ground Mixed Spice, 1/2 teaspoon Ground Nutmeg, 125g Natural Yoghurt, 25g (1 oz) chopped Walnuts.

Method:

This recipe is from 'The Best of Sainsbury's Vegetarian Cooking'

1. Place the prunes and figs in a pan with the apple juice, cover and simmer gently for 10 minutes.
2. Leave the prunes and figs to cool.
3. Stir in the remaining ingredients and mix thoroughly, except the walnuts.
4. Pour into a lined and greased cake tin and prinkle walnuts over the top.
5. Bake in a preheated oven for 50 - 55 minutes gas mark 4
6. Cook until it is firm to touch.
7. Leave in the tin for 2 minutes then cool.

Relaxing

I personally feel that this cake tastes much better when it is warm and eaten with some fruits and dessert sauce and ice cream.  When I made it I just wanted to relax and have a quiet relaxing evening in.  It worked the cake was divine and gave me sweet dreams.  For a little extra touch I made 2 cakes and added double whiped cream inside of them.  I put the cream in the cakes just before they became cool, so when the cream just melted slightly it oozed out of the cake dripping to the base. Cut quickly into slices and wrapped up so the cream wouldn't drip everywhere, I served it straight away.

Winter Baked Bananas

Christmas in a bowl
Everytime I look back at this picture I smile because I still remember tasting the beautiful juices coming through that cream.  This was such a good simple, satisfying dessert.  I used walnuts and dates to give it texture and little added sweetness. I also used honey and lemon juice.  It was sooooo yummy.  It was like my kinda Chirstmas in a bowl. Next time I might add some rum and vanilla ice cream, or vanilla cream.

Ingredients:

Bananas, Lemon Juice, Dates, Honey, Water, Walnuts.

Method:

1. Place bananas in an ovenproof dish.
2. Add lemon juice and toss well.
3. Sprinkle dates over the top.
4. Belnd honey and water over bananas.
5. Top and mix with walnuts.
6. Bake for 20mins gas mark 4.
7. Serve hot with cream or ice cream drink some rum :)

Just writing this is making me crave it again.  Just missing Barbados more :(

New Chicken Parmesan

Cheesy Chicken

Succulent chicken breasts, mozzarella and tomato.  This was a good filling meal, I had never tried anything like it before but it turned out okay.  It was tricky getting presentation to look good but the taste made up for it.  The best thing about this dish is the garlic oil I made with you marinate the chicken and the tomatoes into.  I was told the chicken would taste good wrapped in bacon, and that this is actually called 'Chicken Parma Ham' in some restaurants.  So I rubbed in some passata as well as marinate the chicken in the garlic oil and after cutting it into bitesize pieces I wrapped it up into bacon like parcels.  Next time I might cover the whole chicken in bacon just to see if it's a hit.  I only eat white meat, and have tasted red meat on a few occasions.  I don't think I will convert any time soon but I would still like to learn how to cook it.  Well some dishes anyway.

Ingredients:

Olive Oil, Garlic, Salt, Tomatoes, Chicken Breast, Parmesan, Mozzarella.

Method:

1. Mix oil, garlic and salt into a large bowl.
2.Chop tomatoes and put into a medium bowl.
3. Mix a roughly two table spoonsof garlic oil into tomatoes and add coriander.
4. Coat Chicken in garlic oil in large bowl.
5. Place tomatoes in oven dish.
6. Put the chicken on top
7. Sprinkle parmesan over chicken.
8. Bake until Chicken is cooked.
9. Arrange mozarella on the chicken and roast this for 2 mins or until the cheese melts.
10. Once plated sprinkle extra parmesan over the chicken and tomatoes.

Tip

I would slice the chicken breasts in half because unless you are going to marinate the chicken for a long time, the flavour may not run the whole way through the chicken.  Basically the dish could get boring so do what you can to make sure it is full of flavour.

Trout with Onion & Avocado Salad

Fresh Salad and New Dishes

I wanted to use up the left over sping onion I had from the chicken to use in a salad and I came across one which combined it with avocado and french dressing.  I could eat avocado all day it is one of my favourite healthy options.  The fish was just seasoned well and baked.  It's a light simple dish that gives you plenty of brain power.  When I finished preparing this dish I had a whole bunch of spring onion left as I got such a great deal at the market.  My mother gave me this great tip to put spring onion on my cheese on toast.  It tastes fantastic.  My Aunty and Grandmother once told me you never have to waste any food. I rarely do to this day.

Ingredients:

Avocado, Lemon Juice, Lettuce, Spring Onions, Red Pepper, Peanuts, French Dressing.

Method:

1. Peel and slice the avocado.
2. Plave in serving bowl and sprinkle with lemon juice.
3.  Add the lettuce, red pepper, peanuts and french dressing.
4. Toss well and season with salt and pepper to taste.
5. Chill Before serving.

The salad can also be made warm if you rather have cooked red pepper rather than raw.

Serve this meal with seasoned baked fish to keep it light.

Spring Lemon Chicken

Something New

I have made this dish both with chow mein noodles and basmati rice the chicken tastes great with both.  It was an experience cooking chicken with the outcome of it being white but the lemon sauce tasted so delicious.  It was fresh and I was able to cook with sesame oil for the first time.

Ingredients:

2 Chicken Breasts, Wholemeal Basmati Rice, Garlic, Lemon Juice, Cornflour, Soy Sauce, Little Egg White, Vegetable Oil, Sesame Oil, Lemon Juice, Spring Onions.

Method:

1. Mix Lemon Juice, garlic, cornflour, soy sauce and egg white for marinade.
2. Mix marinade into chicken.
3. Heat wok and add oils and heat up. 
4. Stir fry garlic for roughly 20 secs without browning. ( It is very easy to cook for too long, please refrain from doing so.)
5. Add chicken until cooked.
6. Reduce the heat and add lemon juice and spring onion.
7. Add more seasoning till satisfied.
8. Serve with rice or noodles.  I made this with egg noodles marinated in chow mein sauce.

Banana Bread & Pineapple Bread

 Memories

In the run up to my birthday I wanted to make dishes that reminded my ofmy life in St James Barbados.  When I was cooking the bread the kitchen started to smell like my late grandmother's and this is always a good sign.  My grandma was a wonderful chef/ baker so I hope she would have been proud of me.

Pineapple Bread?

I felt like being creative and the idea came to me when I saw some fresh pineapple juice and just felt like using it in something.

Preparing Snacks

When cut up in slices the bread is a great snacking food, and good to sneak in the library. :) Cheese on Bread is a classic snack for the poor man, we even have a saying about it in Barbados. "Cheese on Bread!" Meaning hard and humble times :)

Ingredients:

Bananas or Pineapple Juice, Wholemeal Flour, Sugar, Baking Soda, Salt, Veg/ Corn Oil, Eggs, Melted Butter, 1 teaspoon of vanilla (I used rum flavouring!!!!!)

Method:

1. Grease pan with butter and dust lightly with flour.
2. Whisk flour, sugar, salt and baking soda together.
3. Mix in a separate bowl bananas, oil, eggs, butter and vanilla.
4. Add dry ingredients to wet ingredients and mix slowly.
5. Pour dough into prepared pan.
6. Bake the bread for 55minutes or until toothpick/ knife/ utensil comes out clean.  It is best to check after 45mins.
7. Bake @ 350 Degrees
8. You can eat it hot or cold.  It can also be a dessert if you make it sweet enough.

The bread should be moist and it tastes really good when it has a cake texture.

Roasted Vegetable Houmous Wrap

Hard at work

When I made this dish it was near the end of term and I new I had to be well prepared with food so I did not end up getting late night study takeaways.  So what I would do is chop my vegetables in the morning ready for my houmous wrap and then cook tomato flavoured wholemeal rice at the same time.  The preparation ensure that I could have a quick light dish inbetween breaks to get back to the library and preparing my rice meant that I got to have a lovely dinner and it was something to look forward to.  I love mexican food and this put a smile on my face at my  most stressed moments.

Busy Lifestyle

If you are a busy person prepping your food int he morning saves you loads of time and hassel. If I want to prepare rice in advance my trick is to cook it while I'm in the shower and/or getting ready for Uni.  Also planning your meals doesn't leave you worrying about what to eat causing you to buy the cheapest and quickest thing possible.  It also gives you something to look forward to.  

Ingredients:

I got this recipe on the back of a reduced fat houmous fat from Sainsbury's :)

Tortilla Wraps, 1 small Red Onion, Red Pepper, Courgette, Reduced Fat Houmous, Carrot, Tomatoes, Coriander (something I added), Salt, Pepper.

Method:

1. Put onion and pepper on a non stick baking sheet.
2. Drizzle onion and pepper with oil, then season with salt, pepper and coriander.
3. Roast at gas mark 6 for 20mins.
4. Add cougettes at 15mins and other ingredients which do not take long to roast like tomatoes and carrot.
4. Spread wraps with houmous and add roasted ingredients.

You can also add spinach!

Birdspeed Salmon Tart

This is one of the best tarts I have ever made! It may not look like much but it was packed full of flavour, though I could only eat 2 I still wanted more! I call it 'Birdspeed's Salmon Tart' because it's quick, easy to make, and it's healthy.  Birdspeed is my dance name... it means to move real fast in Bajan (Barbadian) creole.

It's basically Puff Pastry with a variety of toppings that you like.

The idea was from Sam Stern's Student Cookbook so here is his version.

Ingredients:

Puff Pastry (depends on how much you want to make), 3 - 6 tbsp Passata, Garlic, Aubergine, Olive Oil, Parmesan/ Cheddar, Fresh Basil, Parsley, Oregano, Salt, Black Pepper.


Method:

1. Cut pastry into rectangles and brush with water or milk.
2. Cut strips of the length and press the strips on the base.
3. Prick base with a fork.
4. Mix passata and garlic and spread over base.
5. Fry aubergine till lightly brown.
7. Place aubergine on base with passata, cheese, oilive oil, herbs.
8. Bake for 20mins till the base is crisp and brown and the pastry has risen.

Be creative

Making this dish is just like making a pizza, so make up your own toppings and experiment.  The day I made this I used salmon and big tomatoes, served with creme frieche and avocado.

Saffy Daffy's Chicken Pesto Lasagne

It sounds crazy, well my mum thinks it does, but trust me this is a phenomenal lasagne. It tastes sooooo good and is a big hit every time!  I made this dish my own in 2010 and still remember the first time I tried it. So Yummy!

My Technique:

Everytime I make this dish I change it up every time to try and make it as good as possible and even try making different sauces.  I am very confident with this dish and my chicken recipe is top secret!

My Advice:

When you are making common recipes like lasagne don't be afraid to jazz it up.  You never know what gourgeous flavours you might encounter.

Ghana Football Victoria Sponge Cake

Happy Birthday

Last year I got my boyfriend a pretty cool birthday cake that looked like a cdj, but this year I wanted to go the extra mile.  I booked myself in for a baking novelty cake class, I went to just enough classes to make this cake.

Effort

A great deal of effort went into this cake I had seen something similar before but I needed to make my own version. I had a lot of help, but it was worth it in the end.


Respect

I have a great deal of respect for all cake makers because it's a really difficult job. The speed at which they bake and the skills they use to do all of the designs just makes me realise how talented these people are.

Would I do it again?

Let's wait and see...