This is how you do it; Peel the sweet potato and chop into small squares, coat in sun flow oil and roast for around 25-30 until they are soft, put these to one side to cool. Start making the pie crust, put everything in a food processor and wiz it together. Then put it in a pie form and spread the dough evenly, prick little holes in the dough and bake for 20 min, let it cool.
Once both the pie and the potatoes are cool, put all the ingredients for the filling in a food processor, taste as you go along to make sure you get the spice balance to your taste.
Then bake in the oven for 30-40 min, remove from the oven and let it cool then dig in!
Need a healthy alternative this Easter weekend?
This is the perfect post workout breakfast of you need some extra protein and a healthy substantial breakfast.
Makes 4 filling pancakesThis is what you need:
3 egg whites
1/2 cup oats (you can use gluten free oats)
2 tbsp chia seeds
1/2 almond milk
100 ml vanilla protein powder (i big scoop)
1 cup frozen mixed berries. (put in a bowl and in the microwave for 2 min)
Put all the pancake ingredients in a food processor and wiz it up for 1-2 min. Put a frying pan over really high heat then lower to medium heat and add 4 circles of pancake batter. When the you see bubbles popping up it’s almost time to turn them around, leave them for a moment until it’s stopped bubbling and tun. Plate up and pour over the hot berries and a splash of Agave syrup!
Start by preheating your oven, 180 C or gas mark 4, then in a bowl mix butter, sugar and vanilla paste until soft, fluffy and pale in colour. Then add the eggs, one by one, and whisk for about 1 min/egg. Sift in the flour and baking powder and fold in until fully incorporated then fold in the pineapple. In a cupcake tray add your cupcake casings and dived the mixture and bake in the middle of the oven for 20-23 minutes.
Whilst this is baking, soften your butter by whisking it with the vanilla paste and food colouring, then add the icing sugar, little at the time until fully incorporated then pour in the chocolate and whisk further.
Once the cupcakes has cooled completely, pipe on the butter cream and then sprinkle coconut on top.
Now when the sun is peeking out we all fancy a bit of BBQ,let’s welcome the summer (spring) with a great BBQ recipe. Buying a whole chicken is much more economical and you can chose your favorite parts! Get yourself a good free ranged/ organic chicken and a BBQ with a lid. Serve this with a super salad, or a fresh crisp one (see recipe below)
Serves 4 hungry people
This is what you need:
1 Free range/organic chicken
1 beer can (2/3 full) – I used a normal lager but if you are doing a Mexican rub use a beer that contains Tequila.
The Dry Rub
1 tbsp hot chili powder
1 tsp oregano
2 tsp hot paprika
2 tsp cumin
2 tsp grounded corriander
1 tsp celery salt
2 tsp garlic powder
1 Granny Smith apple, thinly sliced
1 BIG hand full of spinach
1/4 cucumber, diced
1 Peach – Sliced
2 Gem lettuce, ,finely sliced
1 shredded carrot
25 sugar snaps (Snap peas)
1 part Lemon – Juice & Zest
1 Part Balsamico
2 Parts extra virgin olive oil
1 minced clove of garlic
Let’s get BBQ ing!
Start by washing your chicken and pad it dry with kitchen towel, the rub it with a little olive oil and put the dry rub on, make sure you massage that rub in properly and don’t miss a spot. Put your BBQ on the highest temp and leave it with the lid on.
Crack open the beer and gulp up 1/3 of the can and put it in the rear of the chicken, place this on flat surface and it cannot be directly over open fire. Lower the temp to medium and put the chicken in there, it should take around 1.5 hour to cook depending on the size.
Salad – pretty straight forward, chuck everything in a bowl and don’t put the dressing on until you serve, I have made some extra for lunch, so I never put the dressing in the actual salad bowl as it makes the leafs wilt.
Chicken done, fight over your favorite parts and shred the breast meet into the salad.
NOTE – Be careful when you remove the beer can, do this in the sink with tongs so you don’t burn yourself as the beer is boiling.
Start by preheating your oven, 180 C or gas mark 4, then in a bowl mix butter, sugar and vanilla paste until soft, fluffy and pale in colour. Then add the eggs, one by one, and whisk for about 1 min/egg. Sift in the flour, cocoa powder and baking powder and fold in until fully incorporated. In a cupcake tray add your cupcake casings and dived the mixture and bake in the middle of the oven for 20-23 minutes.
Whilst this is baking, soften your butter by whisking it with the vanilla paste and food colouring, then add the icing sugar, little at the time until fully incorporated. Then do the same for the chocolate buttercream.
Now, I used an apple core cutter to make a little hole, then spread the chocolate buttercream around the hole and sprinkle on crumbs made from holes. Then pipe in the orange buttercream in the middle and make a little carrot and stick some green icing in there.
This isn’t your average sandwich, this is THE sandwich. This lunch baguette can be made with loads of different combinations, most popular is the below or BBQ chicken, beef or pork, always served with pickled carrot, Chinese radish and green papaya.
This is what you need:
Pickles (Carrot, Green Papaya and Chinese radish)
Finley sliced lettuce
Vietnamese sausage (Chả lụa) you can find this in most Vietnamese/Chinese supermarkets
Pork Mince (250g) – You can use chicken/turkey if you can’t eat pork.
2 tbsp 5 spice
2 cloves of garlic
Handful of fresh coriander
Start by adding the 5 spice into a hot pan, when you can smell the 5 spice add the garlic and mince. Heat up the baguette so it’s fresh and crisp then add lettuce, pickles and cucumber, slice the sausage and add to your sandwich then add the mice on top and finish off with a lot of chili sauce.
Such a classic cupcake, using buttermilk and vinegar gives the sponge a lovely texture. For a more vibrant red colour use a cocoa powder with a lower cocoa % and then you can just have chocolate shavings in the mixture to get a richer chocolate taste.
Makes 24 cupcakes.
1 cup butter milk
175g sugar 2 tbsp cocoa powder
1 tsp white distilled vinegar
1 big tsp baking soda
red food coloring
100g vegetable oil
1 tsp salt
Start by preheating your oven to 180C, 350F, Gas mark 2.
Sift all your dry ingredients,add the food colouring, mix the buttermilk and oil and mix together with the dry ingredients and end with the eggs. Bake in the middle of the oven for 18 min.
Whilst this is baking, make the buttercream. Add all the ingredients in a bowl and mix slowly until fully incorporated then speed up the whisk until fluffy. Pipe!