"The New Years Diet"

Well Christmas has come and gone, a month exactly to this day. We have all embraced and welcomed the New Year into our lives. A new year always brings change and the biggest one has to be “the diet”.  We all want to lose those extra kilos we gained whilst indulging ourselves in tasty treats over the Holiday Season. But why should a diet involve starving ourselves or eating bland tasteless foods? Fortunately, it doesn't! Here are a few tips to drop those unwanted extra bits but still being able to enjoy our food experiences.

·         Enjoy a good nutritious breakfast. The worse mistake you could accomplish would be skipping breakfast. It is a vital routine of the day that kick starts our metabolism. An ideal breakfast would involve oats (porridge), natural sugars (honey) and a piece of fruit.
Or at the weekend it could be a poached or dippy egg with wholegrain/nut/seedy bread. Full of protein that releases energy. Avoid adding any extra fat!

·         Make lunchtimes fun and not dull. This could be done by enjoying a salad which doesn't necessarily have to involve soggy green leaves. Rustle up a fluffy couscous salad that’s jam packed with flavour and crunch. It’s great with dried/fresh fruits such as; sultanas, dried apricots and pomegranate. Add some crunch with the addition of dry toasted nuts/seeds such as walnuts or pumpkin seeds. Finally, for the feel of indulgence add a low fat soft cheese crumbled throughout. Tip: For pasta salads use whole-wheat- just as good but healthier!

·         Dinner time needs to be balanced, nutritious and full of protein. A balanced meal needs to contain 2/3 vegetables, meat that is low in fat (replacing chicken with turkey) and a small amount of carbohydrates. Tip: Replace regular potatoes for sweet potatoes. Sweet potatoes are not a carbohydrate but a vegetable. However, you still get the sensation of having a full meal.

·         Snacks: Make up your five a day by munching on your favourite fruit or vegetable.

·         Finally, a little indulgence here and there doesn't hurt. You don’t want to cut out all naughty’s as if you do it will drive you mad and you’ll end up going on a fast food frenzy!

Here are a few useful website’s that will help you create delicious but healthy meals:

• http://www.nhs.uk/LiveWell/Goodfood/Pages/goodfoodhome.aspx

• http://www.goodtoknow.co.uk/recipes/healthy

Turkey Meatballs with Citrus Couscous

Are You Dreaming Of A White Christmas?

I'm dreaming of a white Christmas...#Home

Advent calendars at the ready?25 days to go...it's official the countdown for Christmas is in full swing!

How prepared are you? Are you an early bird like me and have already finished your gift shopping? Or, will you leave it till the last minute? Most people will do the latter, joining in with the hectic hustle & bustle that is created around this festive season.

However, for me, I prefer the preparation that leads up to creating a "perfect" Christmas spread. As my favourite part of Christmas day is sitting around the table sharing a meal with the ones I love.

What is your favourite part to the Christmas holiday?

More to come...The Cookman's Festive Menu

Baking Is Good For The Soul

Having some spare time on my hands and wanting to enjoy myself before Uni starts back up on Monday I thought to myself "Have a baking day".

So on goes the oven at 160 degrees Celsius and turn up some cheerful Christmas music. Yes, I know you might be thinking it is too early for Christmas music but I couldn't resist when baking Chocolate & Orange Biscuits. The scent of orange being grated reminds me of this magical time of year.

Basic ingredients (makes one log-20 biscuits): 100g soft unsalted butter, 50g caster sugar & 175g plain flour
~ Combine all ingredients till it forms a soft dough (may seem very dry/crumbly but it's meant to be). ~ Form the dough into a log shape- approx. 18cm, wrap in cling film and place in fridge till firm- around 2hours.
~Once firm slice into 5mm discs (you should get 20biscuits or so), place on a baking tray and bake at 160 Celsius for 15minutes.
 ~Remove from oven, cool completely before decorating!

Extra ingredients you could use to flavour the biscuits with: Orange zest, vanilla or almond essence, cocoa powder, lemon zest, fresh lavender or whatever takes your fancy.

Note: For making the chocolate biscuit you replace 10% of the flour with cocoa powder. In this case it would be 157.5g of flour & 17.5g of cocoa powder.

To decorate the orange flavoured biscuits: Melted dark chocolate to dip biscuits in & finish with candied orange peel.
To decorate the chocolate flavoured biscuits: Orange icing~ mix together 125g icing sugar and 3tbsp of orange juice till the mixture is smooth, place in a piping & decorate as you wish. To finish, sprinkle on chopped candied orange peel.

Note: Combine any flavours and edible decorations as you wish just make sure you use the exact basic ingredients/method. Have fun with it! ~Enjoy :)

Feel free to send feedback or any biscuit recipes with me...

Fish For Thought

It may sound rather weird but I've had fish on my mind for the past week or so. Maybe it’s because I've eaten it more than normal and it is said to be food for the brain…

During my childhood years my consumption of fish was low to none at all. I’d say the most fish I consumed would have been in fish-cakes (mainly consisting of potato), maybe the odd piece of battered fish from the chippy (normally went for a sausage instead) or the odd tuna sarnie. We weren't a fishy family and I think that was due to my Mum not being keen on fish or preparing it.
However, in the last 4 years I would say my fish & shellfish intake has risen. This is related to the skills I've acquired through catering college. Learning about the varieties of fish and the ways to prepare/serve them.  Now I truly appreciate these delicate creatures of the sea. Unfortunately my stomach doesn't see enough of them. Mainly because I'm a student and can’t afford it. But I’ll definitely eat any coming my way when I can!

Why should we eat fish?

1.       Full of omega 3

2.       Great source of vitamin D

3.       High in protein

4.       Low in fat

5.       Fish oil is good for the heart & blood vessels

How should we get our dose of fish?

It’s recommended to intake fish once or twice a week.

Lunch ideas:  The classic tuna sandwich- add some sweet corn for the sweetness and crunch or the up and coming cream cheese and salmon bagel. Easy, yummy & healthy :)

Dinner ideas: There are a lot of easy fish options that have been created for us such as;

• Breaded or battered fish- can be found in the frozen or chilled section of supermarkets
•  Fishcakes- try and go for the ones in the chilled section that contain a higher quantity of fish
• Fish ready meals, watch out for the added salts & sugars
• OR treat yourself, buy some fresh or frozen fish and have a go at cooking it! It’s not as daunting as you may think.

Here’s a handy website that I use A LOT for easy recipes:
http://www.bbcgoodfood.com/recipes/collection/fish

Alternatively try out my recipe for fish goujons, easy & fun to make

Lemony plaice goujons with a crunch-Serves 2

Ingredients

      4 fileted, skinned & deboned flat white fish fillets (ask your fishmonger if you’re unsure)

Juice of half a lemon

1 egg, whisked and seasoned

50g Seasoned flour

Mixture of 60g breadcrumbs & 40g sesame seeds (you could use any other seeds or crushed nuts)

Also, you can add different herbs (dried are best) or spices to your taste.

Method:

1.       Cut your fish fillets into strips, place in a bowl with the juice from of half a lemon. Let stand covered in the fridge till required.

2.       Set up an assembly line. Plate with the flour on, bowl with the egg in and a plate with the breadcrumb mixture.

3.       Get your fish strips out and do as follows:

4.       Coat in flour, tap off any excess. Dip in the egg. And roll in the breadcrumb mix. Repeat.

5.       Heat your deep fat fryer to 180 degrees Celsius or heat oil in a deep pan (be careful!)

6.       Deep fry your goujons for approx. 3minuts until golden brown.

7.       Remove from oil and place on absorbent paper to soak up excess fat.

8.       Serve with your favourite dipping sauce. I made a Marie Rose sauce which is equal amounts of mayonnaise and tomato ketchup mixed together.

This is a great way to get children started on fish. They could also help with the coating process as its fun getting your hands stuck in!

Here’s an interesting guide to sustainable fish, start thinking about fish from a new perspective: http://www.goodfishguide.co.uk/ 

How often do you eat fish? What kind of fish do you eat? And how do you prepare it?

Once On The Lips Forever On The Hips

FUDGE IT!Quite literally

A Saturday night in calls for pure and utter indulgence...

Roly's Fudge...it's crumbly!

"Creamy, crumbly textured fudge, made using only natural ingredients. A fantastic feast for fudge fanatics"

https://rolysfudge.co.uk/

A cold Autumn night in can't happen without a hot chocolate with Baileys...

Made by my awesome house mate Matt :)

http://www.baileys.com/Gateway/

Go on and treat yourself...

Beef Stroganoff Remade

Serves 2

#Stroganoff

Ingredients

350g rump steak, trimmed and cut into strips

25g unsalted butter & a dash of olive (prevents the butter from burning)

2 garlic cloves, peeled & crushed

Half an onion, peeled and thinly sliced

Half a red & half a yellow pepper, sliced into strips

120g assorted mushrooms (Chestnut, button, chanterelles or your favourite type)

25ml white wine

2tbsp of wholegrain mustard

100ml creme fraiche

50ml double cream

Chopped parsley to garnish

Salt & pepper- to taste

Note: tbsp= table spoon

Method

1. Trim and cut your rump steak into strips. Place the meat in a bowl and mix/rub in a tbsp of wholegrain mustard, a clove of crushed garlic & seasoning. Place in the fridge whilst you prepare the remaining ingredients.
2. Prepare/slice up your onion, peppers and mushrooms. (On a medium flame/heat)
3. Heat half the butter and oil in a frying pan, gently fry your mushrooms & the remaining garlic 'till they have a little colour on them. Set aside once cooked.
4. Using the same frying pan add the rest of the butter & oil, fry the onion and peppers 'till glossy.
5. Turn up the heat. Add the beef and cook for 2-3 minutes, stir constantly so all the meat is browning. 
6. De glaze the pan of all the sticky meat juice with the white wine, bubble & reduce.
7. Return the mushrooms to the pan.
8. Lower the heat, add the creme fraiche, double cream and the last tbsp of wholegrain mustard.
9. Heat through. Adjust seasoning and stir through the parsley.
10. Serve either with rice or noodles. Personally I like it with some fresh baked bread so I can mop up the creamy sauce-divine!

ENJOY :)

I'm a huge lover of mushrooms. Whether it is mushroom soup, mushrooms on toasts or mushrooms in a risotto I just can't get enough of them.
How do you use mushrooms? Any recipes you'd like to share with me?

Go foraging but be safe, here's a helpful website: http://www.wildfooduk.com/

In a Blink of an Eye

This week has flown by, where has it gone?

Last weekend was my 21st Birthday and here's a little recap of what I consumed.

Friday afternoon: I received the most beautiful edible flower bouquet you could imagine.

The large cupcakes were caramel flavoured and the smaller ones chocolate.The cupcakes were visually stunning as they were delicious & moreish-divine!

Thank you Mum & Dad

I also received a box of 6 strawberry flavoured cupcakes that my amazing sister won for me, thank you Tash :)

https://www.facebook.com/angeldaysbakery.0ldbury?fref=ts

 

Friday night: Dinner at Piccolinos Birmingham

1. Mojito
2. Calamari Fritti, fried calamari, roast garlic mayonnaise & lemon- delicious!
3. Farfalle al Salmone, smoked salmon, asparagus, lemon & herb mascarpone- rich but over seasoned for my liking. Note to chefs, don't season to your taste! There are condiments on the tables for a reason, let the customer season the food.
4. Tiramisu- average, nothing to talk about. It is so disappointing that pastry chefs are in lack in most restaurants. I love to finish my meal with a memorable scrummy dessert and not something that leaves an unpleasant taste in my mouth.
   
   Overall it was an average dining experience. My expectations were set too high! Not sure if I'll go back. However, I signed up with Individual Restaurants loyalty card and have £20 to spend in one our their restaurants, bonus! Next place to try out "Bank".
   http://www.individualrestaurants.com/

Saturday: Fry up, cupcakes, coffee cake, paella and MORE cupcakes <3

What are your favourite bakes or recipes you like to cook at the weekend? Or where do you like to go out and treat yourself?