I’m celebrating my new oven!
And what better than easy (and reasonably healthy) banana bread?
130 g butter, melted
2.4 dl brown sugar
4.7 dl self-raising wholemeal flour
3 bananas, ripe
1 tsp vanilla sugar
1 tsp cinnamon
Instructions: Continue reading
It’s a cliche, yet true. Our kids have much to teach us. This blog post is all about the questionable social behaviours my son engages in on a daily basis – and how we adults could benefit from adopting a few of them.
Honesty and openness
My toddler knows how to expresses every emotion.
When he sees a flower, a puddle or a dog doo, he gasps in awe and squats down to look at it. When he doesn’t like something, he’ll smash it with his fist.
This kind of honesty is enviable.
Below, I have listed some of the ways Continue reading
This recipe is my own version of a classic Scandinavian fish soup that my mother used to make.
Hearty yet light, and packed full of nutrients, it’s perfect for a winter lunch.
I’ve used cod, sweet potato and broccoli this time. Any other white fish or salmon work well too, and you can also throw in a few prawns or replace the broccoli with other seasonal vegetables.
1 litre water
generous pinch of ground sea salt
4 white peppers Continue reading
This recipe isn’t mine, I stole it from the BBC.
But these Rocky Road crunch bars are SO TASTY and SO EASY to make that I’m plagiarising them without shame.
Optional lo-sugar ingredients are included below, and you can even make this recipe sugar-free.
300 g dark chocolate (or sugar-free dark chocolate )
125 g butter
3 tbsp golden syrup (or diabetic maple syrup)
200 g rich tea biscuits (or sugar-free ones)
100 g marshmallows (or substitute with your favourite glaced fruits and/or nuts)
1. Break the chocolate into pieces and place in a small saucepan on very low heat. Add the butter and syrup. Continue reading
As promised, it’s quick-fix chocolate week!
My first recipe is for microwaveable chocolate cupcakes, topped with chocolate ganache. Yum-ee.
BTW, you can also bake these in the oven at 170ºC for 15-20 minutes. But if you’re in a perpetual rush like me, it’s good to know you can zap ‘em in two minutes flat.
This recipe produces 6-10 cupcakes. You can always divide or double the recipe if you want to make fewer or more.
Finally, these cupcakes can also be made into a sugar-free treat. The alternative ingredients are included in the recipe below.
4 tbsp self-raising flour
1 tbsp cocoa powder
3 tbsp sugar (or the equivalent in natural baking sweetener like stevia)
4 tbsp milk
2 tbsp softened butter
1 tsp vanilla extract
pinch of salt
(Optional: cake decorations)
Chocolate ganache topping:
130 g dark chocolate (or sugar-free dark chocolate if you prefer)
1 dl cream
1. Prepare the chocolate ganache first: break the chocolate into pieces in a bowl and in a small sauce pan, bring the cream to the boil. Continue reading
This is another quick and healthy family recipe.
Using Greek yoghurt and wholemeal pasta will add greatly to the flavours and textures of this dish.
Greek yoghurt is a good alternative to cream in pasta sauces, and wholemeal macaronies provide a slower release of energy than white pasta does, keeping you going for longer.
400g wholemeal pasta
2 pots of Greek Yogurt
1 small onion
2 salmon medallions
1 clove garlic
1/2 dl white wine
squeeze of lemon juice
1/2 tsp honey
1. Preheat your oven to 220 ºC. Put salmon in a baking dish with a sprinkling of salt and a squeeze of lemon juice and oven bake it for 13-16 minutes or until done. Remove from oven and when cooled slightly, pick the meat into a bowl using your fingers, carefully removing any bones.
2. Prepare water for boiling the pasta. Put 1.5 litres of water into a large pan with a pinch of salt and a glug of olive oil, and onto full heat. Measure out or weigh the pasta.
2. Chop the garlic and onion finely, and cut the courgette into strips.