Monthly Archives: December 2011

Mincemeat Chritstmas Cupcakes

These aren’t just any cupcakes, these are my ‘mincemeat’ cupcakes. Dense, sweet  and (slightly) healthier than your average! I wanted to make a xmas themed cupcakes, because my mum bought some cupcake cases which were Christmas themed. I used to bake a lot, but then I just ate what I made which is obviously not great. So then I moved to making healthy foods. I think I also got really sick of eating frosting.

Anyway, because of all my baking abilities I now know the quantities of making cake, which allowed me to be far more creative with these Christmas goodies. I processed some mincemeat (bar the suet) ingredients, and then added that to the normal batter, you can of course add your own shop bought mincemeat. I hope you have a Merry Christmas!

On the injury front, I’m still injured and on Monday it will have been a month since I ran properly. I’m healing slowly, one day I will wake up with no stiffness!

Ingredients

Mincemeat

1 Apple

-1/3 cup of sultanas

-1/3 cup of prunes

-2 tsp mixed spice

-juice of 1 orange

-1 tbsp brown sugar

Cake

-125g wholemeal self-raising flour

-125g butter, softened

-75g brown sugar

-2 tsp baking powder

-2 eggs

-50ml milk

Method

-Pre-heat oven to gas mark 6. Line a cupcake tray with cases, this serves about 12-16 cup cakes

-In a food processor, process all the mincemeat ingredients until ‘bitty’ but not totally pureed.

-Cream the butter and sugar together until well-combined, then add the remaining ingredients, including the mincemeat.

-Combine well until batter-like.

-Divide the batter into the cases and place in the oven. Cook for 30-40 minutes, or until when you tap the base, it is firm.

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Filed under Desserts, Vegetarian

A Lentil Christmas

Merry Christmas all. It’s five days until the big day and, for once, I’VE GOT ALL PRESENTS! This has never happened to me before.  I’m also very pleased to say that I think I’ve  got quite good presents for my family this Noel. Bring on the festivities!

However, I will find it harder than usual to be completely immersed in the festive spirit this year as my mind is  occupied by two things: my pressures from uni (4 exams 1 essay) and my healing process from my injury. The injury wont budge, which means I’m tied to the pool. BUT HEY IT’S CHRISTMAS AND IT COMES BUT ONCE A YEAR!

So right here I’ve made a delicious semi-raw lentil salad. When it comes to the Christmas season, it’s important to retain some normality and have healthy days. I spent the first 15 years of my life eating a lot of rubbish, then I had a turnaround and now I actually crave raw salads and the such. So when people talk about their over indulgence over the holiday season, I don’t have reciprocal guilt, because I have wholesome, TASTY stuff like this.

Ingredients

1 cup of brown lentils

-3 cups of water

-Any seasoning you wish, I used salt, pepper and garlic powder.

-1 half of a red onion-chopped finely

-2x salad onions-chopped

-1 stick of celery-chopped

-1 carrot-shredded

-1 handful of crushed walnuts

-1 small handful of blueberries (optional, they were just in my fridge)

-4-5 black olives (again optional)-chopped

-4 cherry tomatoes, or 1 tomato-chopped

Method

-Bring lentils and water to boil, add seasoning and leave to simmer for about  30 minutes or until lentils are soft. Mine took about 40 minutes. Remember to add water if it looks like it’s disappearing.

-Drain lentils and put in a bowl with the other ingredients. A some French dressing, or  a new favourite of mine: tahini lemon dressing from Angela Liddon.

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Filed under Grains, Quick, Vegan, Vegetarian

Warming Veggie Enchiladas

So it’s very chilly, and grizzly, and grey and wet/snowy. I have to say Leeds was  much colder and grey than it is here in London, but my family proclaim that “it’s just SO cold!”.

I’m still injured and getting over it (to an extent). It took a few days moping around and lashing out at my family but I’m recovering day by day and swimming like Nemo so it’s fine. My problem is something to do with my lower disc which consequently putting strain on my groin and hip. It’s weird, and I’m not sure I really get it. But I’m walking relatively pain free, and the pain in my foot has almost subsided.

So my injury hasn’t left me with great empathy with cooking, but after lots of swimming and an absence of pain, I foresee a future with running so my appetite has come back. These Mexican enchiladas are quite work intensive, but are SO worth it. If you like Mexican, you’ll love this. I’m not trying to be particularly big headed or anything. Anyway you’ll have to make your own enchilada sauce first, so here is the recipe for that:

For one portion of Enchilada sauce

Ingredients

-1 tbsp of flour

-2 tbsp of olive oil

-3 tsp cayenne pepper

-1 clove of garlic crushed

-4tsp paprika

-2 tsp cumin

-2 tsp coriander

1x 200g tube/can of tomato puree

-1 cup of water (maybe a bit more)

Method

-WHISK the oil flour, and cayenne pepper in a bowl until there are now lumps.

-Warm slightly in medium saucepan, and continue to whisk.

-Add the remain ingredients, whisking at all times. I can’t stress the importance of whisking, whisk until there are no lumps.

-Leave to simmer for about 10 minutes. Remember to taste test, you might want to adjust the seasonings.

For the Enchiladas

Ingredients-Serves 4

-1 pepper-chopped into slices

-1 mushroom-chopped

-1 courgette-chopped into half moons

-2 tsp of cumin, coriander and paprika.

-salt and pepper

-1x can of aduki beans.

-1 x red onion chopped

-1 serving of Enchilada sauce (recipe above)

-4 tortillas

-cheddar cheese (optional)

Method

Pre-heat oven to 200 c, gas mark 8 and roast courgettes, mushroom and pepper with the spices and about 2 tbsp olive oil. Cook for about an hour, or until the vegetables are done.

-Drain the beans, and divide into two portions. Mash one portion with a potato masher.

-In a saucepan, fry onion in a bit of oil and salt, until soft. Once soft, add both portions of aduki beans, roast vegetables and 2 heaped tbsp of enchilada sauce.

-Leave to simmer for about 5 minutes.

-Warm tortillas for 30 seconds in the microwave. Divide the bean and vegetable mixture down the middle of each wrap, fold up and place seam side down in a baking dish. Place the wraps snugly next to each other.

-Spread remaining enchilada sauce over top of enchiladas and top with grated cheese if wanted. Any cheese, such as goats or mozzarella, is fine!

-Serve with GUACAMOLE

Ingredients

-2 x Avacados

-Juice of one lime

-2 tsp of salt

-2 tsp of coriander leaf or fresh coriander chopped finely

-1 tsp cayenne pepper

-1 half of white onion, chopped very finely.

-3 cherry tomatoes, chopped.

Method

Scoop out insides of avacado in a bowl.

-Add rest together and mash with a fork, knife or potato masher!!

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Filed under Cheese, Mediterranean, Vegetarian