THE FOOD ISSUE
coming up
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contributors
cocktail
afternoon tea create
afternoon tea review
capture
#hashtag
wish list
beauty
up and coming
favourite things
fashion
health
diy
welcome!
If I didn’t end up on a Channel 4 show FOOD. Where to begin? Where once I because of it I would happily eat all bookmarked an unending list of style day and night. I live for food and and fashion blogs, now my focus is on other than meat (vegetarian) and food. And I’m not fussy: cakes, curry, mushrooms (VILE) I eat whatever is my brother’s favourite crème brûlée put down in front of me and enjoy you name it, I’ll eat it. every mouthful. My Instagram feed is full of it, I spend The food issue has opened my eyes significant portions of my working to the absolute delights on offer and day planning it, and I’m growing it how so much of our lives feature food on my tiny city balcony. I devour new in one way or another. restaurant reviews with the gusto of a So without further ado, enjoy the food death row inmate eating his last meal. issue and let us know your thoughts Food for me is the ultimate pleasure in on each section by using the hashtags. life. Happy reading. And eating. Sarah @ConnoConCon
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Clare @clareyconnolly
CONTRIBUTORS
Twitter @RachaelPhillips
Twitter @GemmaMarieJames
Amy is a 25 year old single mum of one little miss. She lives in a small town but misses the city life, and loves books, iced coffee, good food and autumnal colours. She’s a car booting addict with an eclectic sense of style, who enjoys cocktails and cooking. Twitter @teacupcocktails
www.rachphillips.com
www.lipsticksandlashes. blogspot.co.uk
www.cocktailsinteacups. com
Rachael is a freelance journalist, online editor and blogger, covering a variety of topics such as lifestyle, travel, food, wellness and health. She has a weakness for gin, 90s boy bands and cats in wigs.
Magdalena is from Austria and grew up loving all things delicious. She uses her blog to show how easy it is to make something tasty and how it can be done with local, seasonal and fresh produce on a budget.
Twitter @lullabyforpies www.lullabyforpies. blogspot.co.uk
Gemma is a youth worker by day and reader, writer, beauty blogger and explorer the rest of the time. She has a strange obsession with dinosaurs and loves makeup, glitter and 80s films.
Steph is a self-described misplaced northerner who lives on the south coast, where she works as a freelance writer and teacher. Steph writes a blog documenting her many obsessions (books, tea, beauty products and knitting) and how she is dealing with recently becoming a mum. Twitter @wuthering_alice
Rebecca is a Kiwi who moved to London in search of art, inspiration and an adventure. What started as a small blog to chronicle her art adventures soon led to new friends, guest blogging and the start of her own jewellery range, ‘Silver’ by Runawaykiwi.
www. stephaniepomfrett. co.uk
www.runawaykiwi. com
Twitter @runawaykiwi
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Cocktail By Magdalena Hannah
YOU WI
Mint chocolate
30ml choc
20ml mi
20ml w
18 min
1 tbsp br
Crush
Sparklin
Extra mint le Eights fo
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Put the mint leaves and the sugar in your cocktail glass and carefully mash them with the end of a wooden spoon to slightly bruise the mint and release the flavour
ILL NEED
colate spirit
int liqueur
white rum
nt leaves
rown sugar
hed ice
ng water
eaves and After or garnish
Add mint liqueur and white rum to the glass then fill it up with crushed ice. Add the chocolate spirit, top up the glass with sparkling water and stir Serve with mint leaves and a frozen After Eight
#mintchocolatefeted
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Afternoon tea Create
By Rachael Phillips
Summer is coming to an end but we don’t have to let go of it just yet. The sun continues to shine, the temperatures are high and it’s the perfect occasion to spend time outdoors with friends. Food is another great part of summer and it doesn’t have to be all jam and sand sandwiches or charred burgers. With most of the ingredients for an amazing afternoon tea growing in the garden, now is a great time to get the kettle on, the garden furniture out and the sandwiches made.
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Mini Victoria Sponges with Strawberries and Cream
Who doesn’t love a good Victoria Sponge? They’re the quintessential British cake. Moist sponge and any filling you want, these little morsels are worth every bite.
Ingredients Sponge
175g unsalted butter, at room temperature 175g caster sugar 3 large eggs, beaten 1 tsp vanilla extract 175g self-raising flour Pinch of salt
Filling
Whipped cream Strawberry jam A handful of fresh strawberries
Method 1. Preheat your oven to 180°C/350°F/gas mark 4 2. Cream the butter and caster sugar together until the mixture is pale and light. This is easiest using a free-standing mixer and will take about 3-4 minutes on medium speed. 3. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix again. 4. Sift the flour and salt into the bowl and fold in using a large metal spoon or rubber spatula until the mixture is glossy and smooth 5. Divide the mixture between a mini sandwich tin (roughly 1 heaped dessert spoon of mixture in each well) and level with a teaspoon. 6. Bake on the middle shelf of the preheated oven for about 15 minutes until golden, well risen and a wooden skewer inserted into the middle of the cakes comes out clean. 7. Leave the cakes to rest in the tin for 2 minutes and then carefully ease out onto a wire cooling rack and leave until cold. 8. Cut each of the cakes in half and spread the bottom layer with buttercream. Top with a teaspoon of jam and sandwich with the top cake layer. Lightly dust with icing sugar to serve. 9
Chocolate Courgette Brownies
So corguette and chocolate doesn’t sound as though it goes together but trust me, these chocolatey bites will leave you feeling heavenly as they’re low in sugar and you’re getting a portion of your daily fruit and veg in one chocolatey hit.
Ingredients 140g nut butter (I used almond) 1 small courgette 65g honey 1 tsp vanilla essence 1 tsp baking powder A few shavings of grated nutmeg 100g good quality dark chocolate 1 egg
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Method 1. Peel and slice the courgette – you need the courgette in VERY small pieces. 2. Melt the chocolate. 3. Place ALL the ingredients in a bowl and mix. 4.Grease a brownie tin. Pour in the mixture. 5. Cook at 180°C/350°F/gas mark 4 for 35-40 minutes and voilà! Flourless, courgette brownies.
Blackberry and Elderflower Jam Tarts
Life is way too short to make your own pastry so head to the supermarket where you’ll be able to buy the cases for these jam tarts, then put all your energy in to making some yummy jam to fill them.
Ingredients 400g blackberries, chopped 1/3 Granny Smith apple, peeled and chopped 400g granulated sugar 3 tbsp elderflower cordial 2 tbsp lemon juice
Method 1. Put the fruit into a preserving pan or large heavybased saucepan and add 50ml of water with the lemon juice. Bring to the boil. 2. Lower the heat and simmer for 15 minutes. The fruit should be soft. 3. Add the sugar and stir over a very low heat until the sugar has completely dissolved. Raise the heat, bring to a full rolling boil, then boil for 10-12 minutes. 4. Remove from the heat and skim off any excess scum. Add the elderflower cordial. Leave for approximately 10-15 minutes before adding the jam to the tarts and leave it to set. 5. Once you’ve made the tarts then place the rest of the jam in a sterilized jar.
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Jelly and Custard Shots
Is there anything more British than jelly and custard? These shots are a fun little dessert that brighten up any afternoon tea.
Ingredients 1 sachet of sugar free strawberry jelly 575ml whole milk 1 vanilla pod split in half, scrape out and keep the seeds 6 egg yolks 2 tbsp caster sugar 1 tbsp cornflour
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Method 1. Make the jelly as per the instructions on the packet and half fill shot glasses before leaving to set. 2. Pour the milk into a heavy-bottomed pan with the vanilla pod and seeds on a gentle heat. Stir, then bring to a very gentle simmer. 3. Beat the yolks, sugar and cornflour together in a large heatproof bowl. 4. Remove the vanilla pod from the hot milk and then pour it on to the yolk and sugar mixture, stirring vigorously as you do so. 5. Turn the heat right down and pour the custard back into a clean, dry pan. Stir continuously until it thickens up. To go on top of the jelly you need it REALLY thick. 6. Once the jelly has set then you need to pour the cold custard on top. Place a cherry on top and place back in the fridge to cool.
Scones
You can’t have an afternoon tea without a scone. I’m pretty sure that it’s illegal to do so. Again, like the Victoria sponges you can fill these with whatever filling you fancy. I’ve gone for a simple whipped cream and jam so that the leftovers from the sponges can be used.
Ingredients 225g self-raising flour 55g butter 25g sultanas 25g caster sugar 150ml milk Pinch of salt
Method 1. Heat the oven to 220°C/425°F/gas mark 7. Lightly grease a baking sheet. 2. Mix together the flour and salt and rub in the butter. 3. Stir in the sultanas, sugar and then the milk to get a soft dough. 4. Turn on to a floured work surface and knead very lightly. Pat out to a round shape 2cm thick. Use a 5cm wide round cutter to stamp out scones and place on a baking sheet. 5. Lightly knead together the rest of the dough and stamp out more scones to use it all up. 6. Brush the tops of the scones with a little milk and bake for 12-15 minutes until well risen and golden. 7. Cool on a wire rack and serve with jam and maybe some whipped cream from the mini Victoria sponges.
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Chocolate and Strawberry Meringue Nest
These are a must for anyone who wants something summery, light and packed full of flavour.
Ingredients 3 large egg whites 175g caster sugar Pinch of salt Chocolate mousse (as much or little as you want) Strawberries (as much or little as you want)
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Method 1. Heat the oven to 140째C/280째F/gas mark 1 and line two baking trays with greaseproof paper. 2. Place the egg whites and a pinch of salt in the bowl and whisk for around 5 minutes until the egg whites form stiff peaks. While continuing to whisk, gradually add the sugar a tablespoon at a time, until the mixture is stiff and glossy - this may take 5-10 minutes. 3. Using a large metal spoon, place freeform shapes on to the prepared baking trays. 4. Bake for 30-40 minutes or until the meringues are pale and dry. Turn off the oven and allow the meringues to cool in the oven leavivg the door slightly ajar. 5. Chop the strawberries and mix them in with the mousse. 6. Once your meringues have cooled scoop the chocolate and strawberries in to them.
Watermelon Cooler
Since it’s still hot out, everyone needs a drink that’ll cool them down. Step forward the Watermelon Cooler. It’s sweet, refreshing and can be served sans alcohol.
Ingredients 4 shots of vodka 1/4 watermelon Juice from 1/2 lemon 150ml of lemonade Handful of ice Cucumber for garnish
Method 1. Throw the vodka, watermelon, lemonade, lemon juice and ice in to a blender and pop on pulse to make sure everything blends. 2. Pour in to a glass and garnish with cucumber.
#rachaelsafternoontea 15
Afternoon tea Review
By Steph Pomfrett
I love Blackbird Tea Rooms - a small café in the Lanes that has a distinctly pre-war feel. The w café is kitted out in vintage furniture and the waitresses look like they’ve stepped out of a glamo 1930s magazine. They’re also warm and friendly, which in Brighton can be a rarity.
I met my friend Lauren and her five-week-old daughter for a spot of afternoon tea on the hottes day of the year. There are a few reasons why I fancied trying the afternoon tea at Blackbird: it’ reasonable price at £12.50 per person and you can choose both your tea and your sandwich fill As someone who loathes egg and isn’t so keen on smoked salmon (both staples of the afternoon tea sandwich), this is brilliant. I went for the distinctly chi-chi goats cheese with rocket and red on chutney, which was lovely.
As the café was quiet, we were served quickly. However, I’ve never felt like I’ve been made to wa even at peak times, so this is certainly not unusual. I chose Earl Grey tea, as I think it goes well w everything on the stand and I wasn’t disappointed. (My first choice of Rose Congou was out of stock. If you happen to go to Blackbird, do try it - it’s amazing!) 16
whole orous
st ’s a ling. n nion
ait with f
For food-flavoured teas to have with your next afteroon tea, turn to the extended edition for a roundup of Steph’s favourites. Alongside the usual sandwiches and very generous scones, we were served some very interesting and lovely petit cakes: a profiterole, a kind of nougat-y and soft cake, a bright pink macaroon, a little tart case with cream and raspberry and, finally, a chocolate covered strawberry. All were begging to be eaten in order to escape the heat. Of course, we obliged and were very pleased! I was finally defeated by the scone, but I can say I was happily defeated. It always surprises me how something that appears so dainty as an afternoon tea can fill me up for a whole day.
#blackbirdfeted
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Capture By Clare Connolly
There’s a new food market near my flat and I’ve discovered some incredible artisan traders there. Between gorging myself on a mac and cheese toasted sandwich and downing copious amounts of freshly pressed apple juice, I spotted a stall selling the most beautiful organic produce. I bought some fruit with the intention of making a summer tart, but before I did I felt the need to take some photos - there’s something so photogenic about those brown paper bags.
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#fetedfoodphotos
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#hashtag #roundtheworldafternoontea
Who? We have been friends since our teenage years and our friendship has undeniably been based on our mutual love for trying new things, building on new experiences and travelling around the world celebrating the different cultures and riches they offer.
Favourite
Why? The idea of our blog came from two inspirations; our own experiences and those of others. In the early days we would research the afternoon tea locations we wanted to try but on occasion felt vital information was missing and longed for a comprehensive breakdown of exactly what would be in store for us. The second inspiration came from talking to different people about their experiences with afternoon tea, hotels and bars. We loved hearing their views and recommendations of places to try, and we thought by combining the two inspirations we would create a blog that gave an honest depiction of what we knew, and a place where people could recommend and be
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Top L-R: Taj Mahal Hotel, Mumbai by Nancy Nisa. Raffles Dubai by Beth McIntyre. Middle L-R: Sandy Lane Resort, Barbados by Sarah Connolly. Ritz Madrid by Kate and Chelsie. Bottom L-R: Le Meridien Dubai by Katy Smith. BRGR.CO by lady-aga.com
kept up to date with the latest and coolest offerings around.
#hashtag
#roundtheworldafternoontea was created to share our afternoon tea experiences and adventures with our global followers. We share locations that we really enjoy in the hope that if someone is visiting a certain country and would like to indulge in afternoon tea our
recommendations might be what they are looking for. The hashtag also gives our followers the opportunity to share locations that they have enjoyed and that maybe we have not visited or heard of. We cannot express how much we love hearing all the wonderful recommendations that we receive via Twitter and the mouthwatering pictures of the incredible food and locations.
Our favourite afternoon tea! Now that is a difficult question. The majority of the afternoon teas we’ve had have been of a very high standard and extremely enjoyable but our absolute favorite would have to be the Orient Express British Pullman afternoon tea day trip. The ambiance, attentive staff, food, and magic of the location made this an everlasting memory for all the right reasons. Other excellent afternoon teas we would recommend include Missoni Edinburgh, Four Seasons London, Raffles Singapore, Burj Al Arab Dubai, Europa Belfast and The Merrion Dublin. Tweet your afternoon tea pictures from around the world to @KateandChelsie using the hashtag, and keep up to date with all the latest afternoon tea trends at www. katieandchelsie. blogspot.co.uk
Wish list Eating is one of the simple joys in life. Be it dinner at a resuatrant with friends, Sunday roast at home with the family, a hungover burger and chips, a picnic on a sunny day, or popcorn at the cinema, there is simply nothing more enjoyable than eating. We’ve put together our four favourite food accessories to inspire and tempt you to cook up a storm this issue.
Eiffle Tower cake toppers from MissCake.co.uk £8 each
KitchenAid Artisan Stand Mixer from John Lewis £429.95
Picnic Pie Set from Anthropologie 10 forks and 10 boxes £14
Handmade fresh produce eco bag from Harvest Haversack £19.90 23
Beauty By Gemma James
Natural face mask and scrub
This face mask and scrub is full of natural goodness, and everything you need can be found in your kitchen cupboard
YOU WILL NEED 3 tbsp honey 3 tbsp natural yogurt 2 tbsp brown sugar (less abrasive on skin than salt and less likely to tear it) 5 tbsp oats 24
Did you know honey is a fantastic mois skin? The natural yogurt in this mask moisturising as well as fighting acne , p relieving sunburn . It ’s the perfect all ro a plain natural yogurt in order to get th any unwanted sugars or additives on yo ingredient in this mask and scrub is a reduces puffiness an
HOW TO USE IT Wash and cleanse your face as you would normally, make sure you remove all traces of makeup. Mix all the ingredients together and apply generously to damp skin. Leave it on for 10 minutes, light a few candles, relax and enjoy a nice long soak in the bath. After 10 minutes, splash your face with water and slowly massage the mask into your skin to use it as a scrub, making sure to rub it in using small circular motions. When done, rinse off the mask and apply a moisturiser. You will find your skin is much softer and feels refreshed.
sturiser making it great for dry and scrub is also excellent for preventing premature aging and ounder. Just make sure you use he most from it; you don’t want our skin . Finally, oats, the main amazing for calming skin as it nd redness.
#naturalfacemaskfeted
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The up and coming section showcases new businesses on their way to the top. First up, London based 'The Biscuit People', started by friends Zoe Smith and Karolina Malski-Darley. Initially the idea for a cake business, The Biscuit People came into being after market research (drinking lots of tea and eating lots of cake) led Zoe and Karolina to realise that although the cake and cupcake market was saturated, there were very few people selling biscuits. The aim of the game then became to create sweet and savoury biscuits with ingredients from weird and wonderful places to make an end product more interesting than those found in the supermarket. Homemade rhubarb jam goes into the Rhubarb and Custard Creams, and a recipe is currently being devised to use the lavender that grows in Zoe’s garden. So far feedback has been excellent with lucky friends, family and housemates being the first to try new recipes. The Peanut Butter and Jelly Crunches as well as the Gingerbread Flapjacks have emerged as firm favourites so far, while it's back to the drawingboard with the Salted Butterscotch biscuits as they're proving to be teeth shatteringly hard! Biscuits will be available in orders of 6 for £2 or 12 for £3, and the ever expanding 26
range currently includes Rhubarb and Custard Creams, Peanut Butter and Jelly Crunches, Gingerbread Flapjacks, Black Forest Bourbons, Salted Caramel Millionaires Shortbread, and Strawberry and Vanilla Viennese Sandwiches.
"
We love experimenting with flavour combinations to find out what works and what doesn’t
Like all successful businesses there have been a few stumbling blocks along the way and The Biscuit People is very much still in the fledgling stages, but soon their very own Folksy shop will be up and running and the girls will be found selling their treats at markets around London. Until then, stay up to date with The Biscuit People's progress and watch out for the online shop launch date by following them on Twitter @biscuitpeople or emailing thebiscuitpeople@gmail.com.
Can't wait until The Biscuit People launch? Check out the extended edition for the Gingerbread Flapjacks recipe, and show Zoe and Karolina your support by tweeting them using the hashtag #thebiscuitpeoplefeted
Up and coming
From top to bottom Rhubarb and Custard Creams Gingerbread Flapjacks Peanut Butter and Jelly Crunches 27
These are a few of my favourite things
By Rebecca Blandford The Garlic Twist I have had a long battle with garlic crushers; they either leave behind half of the crushed garlic goodness after use or they are impossible to clean. But thankfully my flatmate introduced me to this little baby, it works to perfection and I don’t think I can ever live without it.
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White Mulberries
Forever Italia Moka Coffee Maker
White Mulberries has to be my favourite cafe in London. It’s not just the perfectly made Atomic coffee or the fresh food that decorates the counter, it’s the friendly smiles and flawless service that makes it a cafe that is always the highlight of my day.
I am slightly addicted to coffee (that is a massive understatement), so the one thing that always travels with me is my little pink coffee maker. All I need is the right beans and I have a fantastic cup of coffee right in my own kitchen. And it looks pretty too.
Ladurée Macaroons
Lemon and Paeroa
I never understood the hype over macaroons until I discovered Ladurée at Harrods, and in a moment of clarity I understood. Ladurée macaroons have subtle, inventive flavours and with the perfect balance of sweetness make you feel like Marie Antoinette...the good years.
L&P was never the first thing I reached for at home but since coming to the UK, it holds some sort of magnetic attraction for me. I see it on a menu and I just have to have it. Being able to get the taste of home on the top side of the world is priceless.
#rebeccasfavethings
Fashion Miss Holly’s Boutique was set up two and a half years ago by Holly Ellis from her east London flat. She uses her background studying fashion and her previous jobs working in costume departments to create quirky and unique designs. Miss Holly’s Boutique uses shrink plastic and Scrabble tiles to create statement one of a kind pieces, from rain clouds to dinosaurs, to ice creams and teacups. Every design is hand drawn and cut by Holly ensuring everything in Miss Holly’s Boutique is individual and made with great care. Miss Holly’s Boutique has expanded and the kitsch jewellery and accessories are now available in various shops, boutiques and websites such as ilovemarkets.com and Rokit.
Ice cream necklace
Inspired by sunny days at the beach and picnics in the park this handmade necklace is the perfect accessory for summer. The necklace is made from shrink plastic and measures approximately 7cm long. The chain is 18” and silver plated. £10.50
Teapot and tea cup necklace
The perfect gift for people who love nothing more than a cuppa, this piece was inspired by vintage tea sets spotted in markets and craft fairs. Hand cut and crafted from shrink plastic. The chain is silver plated and measures 18”. The teapot and teacup are attached together by a small chain. £11.50
www.etsy.com/shop/MissHollysBoutique @hollys_boutique www.facebook.com/misshollysboutique
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Health By Amy Walsh Growing up my mother fed us on little money resulting in freezer food pretty much every week day which isn’t exactly the healthiest of diets. When I left home I taught myself to cook from scratch so I was able to eat more healthily, and since having my daughter this has become even more important as I want her to grow up eating good food. I adapt recipes to add my own twist and to ensure they have healthy ingredients and are still affordable on my single mother’s budget.
Tuna Fish Cakes with Spring Onion & Cucumber Salad This is a recipe originally from Weight Watchers Satisfying Suppers. The first time I made it I found it very bland so I decided to adapt it to suit what I was after. Since I’m only really adding flavouring it doesn’t really increase the calories or make it any less healthy. Ingredients - serves 4
For the fishcakes 400g potatoes 185g tinned tuna 1 tsp of cumin 1 tsp of chili powder or flakes 1 tsp of paprika Salt and pepper to taste FryLight For the salsa 4 spring onions 5cm cucumber 1 tsp lemon juice For the yogurt dip 5 tbsp of fat free Greek yogurt Black pepper 1 tsp lemon juice 1 tsp of garlic powder
Method 1. Peel the potatoes then chop into cubes. Bring a saucepan of water to the boil before adding the potatoes and cook for 15 - 20 minutes until tender. 2. Meanwhile deseed the cucumber and chop finely. Chop the spring onion into small pieces and put into a bowl with the lemon juice. Set aside. 3. When the potatoes are cooked through, drain and mash them. Drain the tuna before stirring into the potatoes. Add the cumin, chili, paprika and seasoning then combine. 4. Using wet hands, divide the mixture into 8 and shape into small cakes. 5. Spray a pan with FryLight and fry the cakes for 3 minutes. Gently turn them over and cook for a further two or three minutes until golden brown. 6. Before serving, mix together the yogurt dip. Serve two fishcakes per person with a helping of salad and some dip on the side. Perfect with a glass of white wine! 30
One Tray Honey Mustard Chicken with Mediterranean Vegetables On Friday my dad comes home from a week at work and my sister comes over to my parents’ for dinner so we need something quick but filling that feeds four with minimal washing up. It’s a mish mash of many recipes seen in various food magazines. Like with all meat, chicken contains high amounts of protein which is vital for healthy blood and muscles, but what makes chicken better than a lot of other meats is the fact it has a low content of saturated fat, especially if it’s skinless. As for vegetables, we have all had the 5 fruit and vegetable rule hammered into us from a young age so by having an evening meal that contains a selection of vegetables it helps you on the road to eating the recommended daily allowance. Ingredients - serves 4
800g small new potatoes 2 red onions 2 courgettes 1 yellow pepper 250g cherry tomatoes 3 tbsp olive oil 1 tbsp oregano 1 tbsp basil 4 skinless, boneless chicken breasts 2 tbsp runny honey 1 tbsp English mustard 1 tbsp lemon juice
Method 1. Preheat the oven to 180˚C/350˚F/gas mark 4. 2. Scrub the new potatoes then chop in half. Bring a saucepan of water to the boil, add the potates and cook until tender. 3. Chop the tomatoes, onion, pepper and courgette. Place into a large non-stick roasting tray then add the potatoes. 4. In a small bowl mix together the oil, oregano, seasoning and basil. Pour liberally over the vegetables. 5. In another bowl mix together the mustard, honey and lemon juice. Using a pastry brush, cover the chicken breasts in the honey mustard mix and place into the roasting tray. 6. Roast for 40 minutes occassionally taking the tray out to turn over the chicken and vegetables. It’s optional but you can continue to brush on more honey mustard glaze. 7. Serve one chicken breast to each person with a large helping of vegetables.
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Cheats Banoffee Pie I don’t like bananas. I cannot stand the texture of them and I don’t think I could eat a whole one if you asked me to. However, I can eat them when they’re in something, especially banoffee pie which has been one of my favourite desserts since I was a child. My mum used to steal me a slice when she went to dinner parties so I could have it for breakfast the next day. As you well know, banoffee pie isn’t the healthiest of desserts (or breakfasts) despite having fruit in it, so I devised one that contains less calories and sugar but all the taste. It doesn’t cut well due to having no setting agent in the topping but man does it taste good! Ingredients - serves 4
40g unsalted butter 135g reduced sugar/fat Digestive biscuits FryLight 2 Weight Watchers Banoffee Flavour Whip (if you can’t find this butterscotch whip works too) 250ml skimmed milk 1 or 2 bananas 200ml fat free Greek yogurt 1tsp light muscovado sugar You also need an 8 inch loose bottom cake tin
Method 1. Crush the biscuits using a food processor or the good ol’ sandwich bag and rolling pin method. 2. Melt the butter in a pan then add the crushed biscuits. Mix well. 3. Spray the cake tin with FryLight and add the crumb mixture. Press down well right into the corners, then chill in the fridge for 30 minutes. 4. Make up the whip with the milk according to the packet instructions. Once semi set, spoon over the biscuit crumb mix and chill for another 5 minutes. 5. Chop the bananas and once the whip has set arrange on top, then spoon over the Greek yoghurt. Using a sieve sprinkle the sugar over the top and place back into the fridge. It will be ready to serve once the sugar has started to dissolve (you’ll know when the sugar looks like it’s melting).
For more healthy treats turn to the extended edition for Rachael’s roundup of healthy homegrown herbs 32
#healthyamyfeted
diy By Sarah Connolly
These could not be any easier or look any cuter. They are the absolute perfect items to brighten up your kitchen and bring happiness to your cooking. Be as creative and unique as you want but be careful not to paint the part of the utensil that will be touching food. Once you’re done make sure to seal the painted areas with food-safe sealer. Turn to the extended edition to see more colours and styles.
YOU WILL NEED Wooden utensils
Acrylic paint Masking tape Paint brushes
#diyspoonsfeted
Food-safe sealer 33