Monthly Archives: June 2012

How to be Healthy: CARROTHUMMUS.

Any ‘cat sick’ comparisons are discarded now. Personally I think this looks delicious, but there are those of you who might say ‘this looks like s**t’. Well you’re wrong. So flavourful, so salty, and also quite sweet. This is just delicious. It’s something I’ve wanted to try for AGES, and I finally got round to it today. That is what happens when you work very few shifts, most of which are at night. You have a lot of time. But I love being on holiday, after having studied a lot this year, I’m loving having some down time just chilling at home and seeing friends. Doing some yoga as well.

So this is carrot hummus that uses carrots instead of chickpeas. It means it’s slightly healthier in that carrots are amazingly healthy, but calorie-wise (who’s counting?), there isn’t a great difference. There’s just a lot more goodness in this dip.

 

Ingredients

-500g carrots, peeled and chopped into chunks.

-2 tbsp olive oil

-Mixed herbs

-4-5 garlic cloves (I used about 7, but I love garlic and I’m not kissing anyone anytime soon)

-3 tbsp tahini

-Juice of 1 lemon/3 tbsp lemon juice

-100ml water

-Salt and Pepper

Method

-Preheat oven to gas mark 8, and put the carrots, garlic cloves (whole, unpeeled), a generous shake of mixed herbs and oil into a baking tray. Stir around to make sure everything is covered and combined. Roast for 40-50 minutes, or until the middle of carrots are reasonably soft when prodded with a fork.

-Once cooked, add the carrots into a food processor. Squeeze the insides of the garlic out of their skins, and then add the leftover oil from the baking tray.

-Add the remaining ingredients, and process in the food processor. Breaking from time to time to make sure the processor doesn’t over heat. You might want to add more water to make it creamier.

-It all depends on what texture you want, but once you think the dip is ready for your liking, put into a tupperware dish and enjoy like hummus. Hot OR cold (one of the joys of this recipe).#

 

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Filed under How to be Healthy, Vegan, Vegetarian

Montpellier and Cooking Up My Bookmarks: Soda Bread

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I’m moving to France in September. I have a flat all sorted and I’m RIDIC excited. I just went to Montpellier for 4 days to flat hunt, and I just fell in love. I’m so excited to get there. I mean,  who wouldn’t want to live in the South of France? For one thing, it’s hot. And I always say that I’m a reptile. A cold-blooded reptile. I am always cold and can just bake in the mid-day sun with no shade.

Secondly, it’s FRANCE. It’s the home of bread, cheese and wine. We had amazing cheese and bread and wine. True, there were some difficulties being pescetarians, erring on the side of vegetarians, but we survived.

Montpellier was diverse and, luckily, quite sporty. I went for a 33km bike ride. And I gotta tan. Some photos. Sorry they’re so awful, I was travelling only on hand luggage, so sadly I couldn’t bring my canon:

 (it doesn’t look very hot here, but it was)

ANYWAY, onto food. I made bread. I don’t think it was my greatest success, but it’s soda bread which has that densey, cakey flavour. It’s made with oats as well. GORGE. VOILA (Thats French you know).

It requires buttermilk, but I’ve made soda bread with normal milk, and this time I used normal milk PLUS lemon juice. This is from my bookmark at Eat Live Travel Write, but I altered it slightly because I added porridge oats.

Ingredients

-2 Cups of plain flour

-1 cup of porridge oats

-2oo ml of buttermilk, or normal milk with 2 tbsp of lemon juice (left to sit for 10 minutes)

-1 tsp salt

-1 heaped teaspoon of Bicarbonate of soda

Method

-Preheat oven to gas mark 8, and line a baking tray with greaseproof paper.

-Sift the dry ingredients(not oats) together in a bowl and THEN add the oats, then 3/4 of the milk.

-Mix together with a fork until it begins to bind. Once binding, add a bit more milk, Dust your hands with flour and knead the mixture. It should be on the sticky side, if not add the milk. Dont knead for too long. For more advice on this part of the process, go directly to the bookmark above.

-Either divide into 4  and turn into rolls, or simply plonk the dough on the paper (did I just say plonk?). Cut a cross through the top(s). And cook for about 50 minutes, when you tap the bottom of the bread, it should sound hollow.

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Filed under Bread, Pastries and Pizza, Quick, Store Cupboard

How to be Healthy: Cheap Chocolate Butterscotch Scoop

I left Leeds last week. My exams finished, I hung around for a week and did NOTHING, I packed up the crap I’ve collected for two years and then I left at 6.30am. I will be gone for about 15 months, while I spend a year studying in the south of France. It was sad to go, but hey, I’m gonna get SOOOOOO tanned.

This will be me for the next year.

I have been spending the last week not doing much. Sorting out France, trying to flat hunt. I’ve been doing lots of reading and helping my sister edit some filming she’s been doing. Most importantly, I’VE BEEN WORKING OUTTTT. I haven’t said, but I’ve been unable to run for 5 weeks as my back seized up during revision period, which offset the right side of my body, and my right leg was overwhelmingly weak and painful. But I’ve been in the gym, pumping iron, doing lots of pilates and yoga, and I’m on the mend. I did 5k today without any pain (nearly). Hopes are up.

Anyway, here you go.

LOOK! IT LOOKS EXACTLY LIKE ICE CREAM. BUT IT ISN’T! This right here is made of bananas. And some cocoa powder. And some set honey which gives it that butterscotchy flavour. Yummy. Process it all together and eat straight away or freeze in an airtight container and enjoy whenever.

Ingredients: 

Serves 4 

-4 bananas, frozen

-1 dessert spoon cocoa powder

-1 tbsp set (or runny) honey

Method

-Freeze your bananas at least a day prior, and make sure you peel and chop them before hand otherwise it’s a pain trying to peel a frozen banana.

-In the food processor, process your bananas for about 4-5 minutes. Stopping from time to time to mix the mixture.

-Once it starts to get creamy, add the cocoa powder and the honey and continue to process.

-Put in a container and re-freeze for that more effective ice cream texture, or serve straight away for the more soft serve effect.

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Filed under Desserts, Healthy Sweets, How to be Healthy

Olive Oil Brownies. Yes.

I didn’t have butter. That was the only reason I used olive oil. I thought…Why wouldn’t it work? It must be on google/foodgawker somewhere!  Yeh, well it was.

I had made brownies for my friend for her birthday the previous week, and so I had left over eggs. I dislike eggs a lot and didn’t want to eat them, so I offered them to my house, but only 1 was eaten. So I was like: FINE I’LL BAKE. It was also a Saturday, and all my friends were going out but I still had exams so I was left relatively at a loose end. So, I thought, it’s either watch the Killing for the next 3 hours or bake.

I baked.

THEN I watched the Killing.

Yeah they were BANG. Soooo good. Olive oil made absolutely no difference. So basically all these years, people have been using butter (in my mum’s case, A WHOLE PACK) to make these brownies, whilst they could be using something that’s a lot healthier.

They were just great.

Ingredients

-1 1/2 cup of brown sugar

-2 eggs

-1/2 cup olive oil (250 ml)

-3/4 cup of cocoa powder

-1 cup of flour

-1 tsp baking powder

-100ml milk

-1 tsp vanilla essence

-3 Maryland cookies (optional) (they were on discount)

Method

-Preheat the oven to 180 c, and line a baking dish with greaseproof paper or tin foil (if using foil, grease first).

-In a food processor or in a mixing bowl, mix/process together the eggs and sugar.

-Once well combined, add the oil and continue combining the mixture.

-Add the remaining ingredients and continue to mix. If it seems very sticky, add some more milk.

-Spread into a baking dish and crumble the cookies on top, if using.

Put in the oven for 40 minutes, or until the brownies feel firm on top but still a tiny bit of softness. Check they’re done by prodding a knife in it, making sure it comes out clean.

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Filed under Desserts