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Actifry Recipe: Garlic Infused Mixed Potatoes

This was so simple, that I wish I’d done it long ago.  I do love sweet potatoes, and adding them to my Actifry was a no brainer.

Garlic Infused Mixed Potatoes 10002

Lesley Smith

Actifry Recipe: Garlic Infused Mixed Potatoes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 Small Portions
Course: Main
Cuisine: Main

Ingredients
  

  • 500 g Baby Potatoes
  • 300 g Sweet Potatoes
  • 2 Actifry Spoons of Garlic Infused Rapeseed Oil.
  • Chopped Parsley
  • Salt
  • 3 g Bullion Powder

Method
 

  1. Leave the skin on baby potatoes, and simply wash and chop them into small pieces. I didn't do this scientifically, or to any definite shape.

  2. Peel the sweet potatoes, and chop them up in the same way as the baby potatoes.

  3. Put them all into the Actifry, and drizzle on two spoons of the oil, and mix in the bullion powder. For this, I used what I had, which was a tub of red wine casserole powder. Just use what you have, and if you're out of something, crumble in a stock cube or two.

  4. Select around 20 minutes on your machine, or until your baby potatoes are fully cooked.

  5. Serve with a little parsley to garnish on top.

Garlic Infused Mixed Potatoes 10003

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I’ve a confession to make.

Yes, I have.  Through stress, and under active thyroid and diabetes, over the spell of a few years, I gained a bunch of weight, and I mean a whole bunch.

100lbs if I’m to be exact.

Last June, I was diagnosed and put on meds for my diabetes and for my underactive thyroid.  The thought of losing a limb or going blind terrified me, but the possibility of losing was daunting.  I’d reached as low a point as I could go.

Yet, I didn’t really share.  How could I?  I met many of my fellow bloggers in 2011, in London, but have not met any since.

My circle has shrunk and shrunk, and while my kids are part of the reason, they’re not the reason I turned down a lovely TV company on their offer of being part of something awesome.  My weight gain was also the reason there have been so few photos of me over the last few years.   I’ve avoided the camera like the proverbial plague.

So, last June 2015, I kick started my change.  To stay alive and keep my limbs, I needed to get in control of my life.  Having my thyroid balanced again made a huge difference, and instead of maintaining and often gaining at sometimes calorie levels of 800-1000 a day, suddenly, eating 1200 calories a day meant I was losing weight which helps with the diabetes.

Having a medical condition may have been responsible for me gaining weight, but I have still had to put the work in to lose it, and it’s been a long haul so far.

I’ve lost weight in the past, pre online diet websites, and I used to track using a spreadsheet.  This time round, I took My Fitness Pal seriously, and it’s free, so I had nothing to lose by starting to log my food.  I started off being majorly stupid.  Going down to 300-400 calories a day, and all low carb at the same time.  It was completely unsustainable, but it’s the way I’d lost weight, every time, since my first “diet,” at 15, when I lost a stone the sensible way, by calories in v calories out.  What my 15-year-old self knew, was that fad diets just don’t work – at all.  Somehow, along the way, I forgot how to be sensible.  And now you know why I make so many soups….

Me (1 of 1)As of now, I’m 83 pounds down, and with only 17 to go until my gain started, probably around 2009/2010, I’m eyeing up being back to the weight I was at 15, as I can see me getting there this time round.  I’m conscious that I will have to eat at this level for what is possibly the rest of my life, eating around the 1200 calorie mark, but I can live with that.  What I struggled with is gaining at 1000 and less, as people just didn’t believe me, so I’d hibernate away from the world more and more, until I became a virtual recluse, only going out the front door when it was absolutely necessary or for people who knew me through the gain.  For people I hadn’t seen for years, I made every excuse under the sun to avoid seeing them.  Ok, I know it’s a flattering picture from a night out, but hey, after all this weight loss, I deserve a little bit of flattery. 🙂

The one thing people don’t tell you when they’re really fat, is how much of a struggle it is to get through daily life.  Just tying shoelaces is a near impossibility, as is bending down to pick things up from the floor.  And the shame, when you’re the fattest person in a room is simply incredible, if you feel all sorts of negative emotions around being overweight, which I do.  My father in law died, and the only thing I could get on my expanded backside was a pair of dark coloured jeans, that were so tight that I felt they were cutting me in half.  I saw the half lopsided eye sliding people, even though I wore what looked like a suit jacket to cover up a bit, but I suspect many people thought my wearing jeans was disrespectful, but I’d no choice in it.  I’d convinced myself that “something” would fit, and on the day, when I tried to find something……there was nothing.  It was put on the jeans or not go, and that wasn’t an option for a family member.

I’ve declined to go to two funerals of people I should have gone to, simply because I couldn’t face people seeing how fat I’d got.  I always pulled childcare duty, going out of my way to do it, in an excuse to be busy, and have a reason not to go.

Then, we’d have someone like the TV personality who gained and lost weight to “prove,” how lazy us fatties were, and I’d feel even worse about myself, and possibly eat something that took me over my very low maintenance level, and that would make it even worse again.

It’s safe to say, that I’ve lost more years than I care to think of recently, due to the wobbly blubber that I laid down under my skin.

So – extreme weight loss…. Yep, that’s what it’s called.  I qualify for that now, but I’ve still got possibly a fair few to go, before I try to reach my age 15 weight…….  I think I’ll aim for the 100 mark, then see where I go from there.  At the 100lb mark, is where people used to tell me I was too thin, despite still being past the middle section of the BMI chart.  I’ve also started C25K, using the NHS running app, and have lost inches that don’t correspond to the numbers on the scale, so I’m getting slowly smaller, despite not losing so much recently.

The big ho ha, is people I’ve not seen for months, for whom, I’ve dropped almost 6 stone, and they say nothing………  I’m never sure whether to laugh or not.  Perhaps they’re scared to say anything in case I pile it back on again. 🙂

Anyway, that’s where I’m at, and why this blog is turning so foodie.  Food is becoming something I enjoy very much now that I can eat more than I used to, but making healthy choices has become a big part of my life, with some treats thrown in.

My youngest has joined me in doing Couch to 5K, and we’re muddling along nicely, despite my fibromyalgia that means my feet often suffer.  Hopefully they get better with time, and I did the first weeks wearing Fitflop trainers…  Nothing else would do, but I’ve now got myself proper ones, and I’m really pleased that one of my boys has joined me in doing it.

The last part of my weight seems to be taking an age to shift.  I only lost 1lb in the last three weeks, so it’s going to take a while.

There, I’ve done it.  So, now you all know…

Love and light,

Lesley

ps, ginger tea for weight loss tends to get mentioned a lot.  Make your own mind up about it.

 

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Happy Pancake Day 2016: Strawberry Pancakes

It’s that time again, the Shrove Tuesday, that every year, brings out the pancake maker in all of us.

This time round, I’ve opted for a fruity version, with some lovely strawberry pancakes, that get a little bit of goodness in our kids, while they enjoy some deliciousness at the same time.  Pancakes are easy to make, but somehow, I always manage to burn the first couple, until I get into my stride.  I rarely have that perfect circular shaped pancake.  I just throw mine in and hope for the best.  I’ll keep my pancake shape envy under wraps….as they taste awesome anyway.

This recipe can make up to 12 fairly largish traditional and quite fluffy pancakes, but you could get more if you make them smaller.  I think I make ours too big.

Strawberry Pancakes

Lesley Smith

Strawberry Pancakes Recipe

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 -12
Course: Baking
Cuisine: Sweet Treats

Ingredients
  

  • 35 g Baking Powder
  • 2 Large Eggs
  • 40 g Soft Butter
  • 35 g Caster Sugar
  • 300 ml Semi Skimmed Milk
  • 250 g Plain Flour
  • 150 g Sliced and Chopped Strawberries

Method
 

  1. Start by simply putting all your ingredients into your mixer, or bowl. Mix for around three minutes. The mix is thick in this version of pancake batter, so don't let it scare you.

  2. Heat a thick bottomed frying pan (or any pan) on the hob. I prefer not to use oil to cook my pancakes, but it means I do have to keep a close eye on them. I leave the heat almost at the lowest that it can go and cook them very slowly.

  3. When you see the top of the dollop of pancake mix beginning to bubble up, then it is time to turn over your pancake to cook the other side, which won't take long at all. Don't leave pancakes alone on the hob as they will burn very quickly.

  4. Spread with a little butter or strawberry jam to complement the added fruit, or a drizzle of maple syrup.

If you’re feeling more adventurous, why not try:

Maltesers Pancakes

Malteser Pancakes 1

American Fluffy Pancakes

Low Carb and Gluten Free Cream Cheese Pancakes

Cream Cheese Pancakes 3

 

 

 

 

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Home Made Burgers with Red & Orange Peppers

Making our own burgers is incredibly easy, and we then know what’s actually in them.  I don’t expect to have to mince slabs of meat, but I do like getting bags of mince, that I can use to make my own burgers, meatballs and more, as it’s just so easy to do, and saves me having to decide on different things when I’m shopping.

It takes very little time to actually throw some ingredients together, and it’s a bit of a no brainer to me.  Yes, the kids sometimes go to buy a sweetie and come back with a pack of sausages (yes, I know they’re strange) but I like to have choices when I’m using ingredients in my kitchen.  I used mince from The Lean Butcher, which is always fabulous, as it can come delivered straight to my door.

This is so simple and just thrown together with some mince and chopped veg.  It’s all fresh, it’s all ours, and I don’t have to worry what’s been added to it in the forming process.

I only had some peppers and onion left over from soup, so they were a perfect go together for these burgers.

Burger With Red and Orange Peppers

Burger With Red and Orange Peppers 5 Ora TowelsWe used our samples of the new Ora Stack to eat our burgers with, as they’re a perfect size.   They’re a super absorbent and ultra strong kitchen roll, that comes in a circular shape on a stack, which means it’s a one handed lift off, simply by using a thumb.

As they’re a one hand grab, I’ve found myself reaching for these before using my regular kitchen rolls, so mine disappeared pretty quickly.  I’ve not seen them in shops here yet, but I’ll be picking some up when I do.

There’s nothing worse than having to rip off a piece of kitchen roll with two hands, when one is covered in food while I’m cooking.  I found them very absorbent and one piece went a long way.

Burgers with Red and Orange Peppers Recipe

Burger With Red and Orange Peppers

Lesley Smith

Home Made Burgers with Red and Orange Peppers

4 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 -10
Course: Mains / Burgers
Cuisine: British

Ingredients
  

  • 800 g Lean Minced Beef.
  • 60 g Red Pepper chopped.
  • 60 g Orange Pepper chopped.
  • 50 g Onion finely chopped.
  • Half Teaspoon Salt.
  • Half Teaspoon Pepper.

Method
 

  1. Put your mince into a bowl, and then pour in the chopped vegetables.

  2. Add in the salt and pepper.

  3. I use my hands for best effect with this, as I find that a wooden spoon takes too long, and just doesn't allow the peppers and onion to be fully mixed with the mince. It takes a couple of minutes to thoroughly mix the food together until it is in a loosely bound state.

  4. I use a cheap burger press I bought from Lakeland that makes burgers around 180g each, but before that, I used to make mine by hand, simply taking a dollop of the mixture and shaping it into a patty with my hands.

  5. For smaller burgers, you could easily get around 10 from this mix, but I made 5 larger burgers.

  6. Everyone had different requirements for how they like their burgers cooked, ie red in the middle, fully cooked, or almost burned black. I like mine well done, so gauge your own timings for cooking in a moderate oven for as long as you need to.

 

 

 

 

 

 

 

 

 

 

 

 

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Happy Burns Day

Do you call it Burns Day or Burns Night?  I’m not sure it makes a difference.

A huge thank you to Macsween Haggis for our little gift and Burns Night Supper Guide.

Macsween Haggis 3

Haggis doesn’t always have to be the full haggis, neeps and tatties.   There are other things we can do with it, and there’s even a vegetarian option, as well as a gourmet Venison Haggis, which is new to me.

For today, I was running out of time, so I grabbed a couple of bags of baby potatoes and some butternut squash and sweet potato prepared vegetables and plonked them into the steamer.  With our haggis in the microwave, our Burns Night supper has been quick, easy and no hassle whatsoever.

Haggis

I think I’m going to try the Macsween Haggis Venison Haggis Croquettes later this week, as they look fabulous in their recipe section.  For someone like me, who is from Scotland, it’s hard to think of anyone who hasn’t ever actually tried eating it, but I’m sure there are a fair few of my readers who are all new to it.

Haggis isn’t just for Burns night.  The 25th Jan is traditionally when we celebrate the life and work of the bard, Robert Burns, Scotland’s national poet, but haggis is nutritious and easy to use as an ingredient to fabulous dishes.

If you’ve never tried haggis, then perhaps it’s about time you gave it a wee try.  Other dishes I’ve made with haggis are below, and the soup was absolutely heavenly.

We recite the Selkirk Grace as a part of the celebration.

Selkirk Grace

Some hae meat and canna eat

And some wad eat that want it:

But we hae meat and we can eat,

And sae the Lord be thankit.

Robert Burns 1759-1796

Vegetarian Haggis Soup

Vegetarian Haggis Soup 3 700

Haggis in a Baked Potato

Haggis with Baked Potato

Also on my blog, find out more.

What is Burns Night?

10 Tips for burns night, any night, on a budget.

Burns Night Doric Poem

 

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Courgette Jam (with some cucumber)

Courgette and Cucumber Jam 3

I didn’t have quite enough courgette to use up the 1kg of sugar in my cupboard, so there was an added 150g cucumber to make up the numbers.  We were quite surprised by the result of this, as it’s a very marmalade style texture and taste, but without the tartness.

I will definitely make this again.

I didn’t do any of this picking out of the pips.  They all went into the jam.

Lesley Smith

Courgette Jam (with some cucumber)

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 3 x 1lb Jars
Course: Preserves
Cuisine: Scotland

Ingredients
  

  • 1 kg Peeled and Chopped Courgette and Cucumber. Chop into small squares or slices.
  • 1 kg Granulated Sugar
  • 1 Sachet Tate and Lyle Pectin

Method
 

  1. Remember to prepare your jars for use. Sterilising them while your jam cooks.

  2. Either steam the vegetables, or add a little water and bubble the courgette and cucumber on the stove, until the vegetables break down, and boil off any excess water. I think I overdid this, but it hasn't made any difference to the jam. Mine is lovely, but a little thick.

  3. Add the sugar and pectin to your jam, folding it into the courgette and cucumber.

  4. I use a hand stick blender at this point to mulch down most of the seeds. In the end, I only had a few left, which wasn't a problem.

  5. Then let the sugar dissolve over a low heat, then rapid boil for up to twenty minutes, or until your jam reaches setting point.

  6. To find out if my jam is ready, I keep a couple of teaplates in the fridge for a few minutes, then let a few drops land. When the surface creases if you push it with the back of a spoon, your jam is ready.

  7. Serve as usual, like any other sweet jam.

 

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Airfryer – Actifry Recipe – Scrambled Eggs with Cheese & Tomato

Actifry Scrambled Eggs 2 (1 of 1)

Actifry Scrambled Eggs with Cheese 1 (1 of 1)

Lesley Smith

Actifry Recipe - Scrambled Eggs with Cheese & Tomato

Prep Time 2 minutes
Total Time 2 minutes
Course: Breakfast
Cuisine: British

Ingredients
  

  • 4 Large Eggs.
  • 200 m Milk.
  • 50 g Grated Cheese.
  • 8 Cherry Tomatoes cut in half.
  • Salt and Pepper to Taste.
  • Oil Spray – I used the one cal buttery version.

Method
 

  1. Ensure the air fryer, and especially the paddle, has a light covering of oil spray. Add a very small amount of Rapeseed oil to the bottom of the pan if you wish, for cooking the eggs.

  2. Ensure the paddle is correctly placed in the machine.

  3. Ensure the lid is firmly closed during all cooking times.

  4. Mix 4 eggs with 200ml milk in a jug, and lightly season with salt and pepper.

  5. Pop your mixture into the air fryer and set the timer for 6 minutes.

  6. When the timer is finished, open the lid and use a wooden scraper to take any egg mix from the sides of the bowl and put it back to the bottom. Add the tomatoes.

  7. Set the timer for a further 3 minutes, then check your eggs. Your machine might need a little longer. When the eggs are fully cooked, your meal is ready.

  8. Serve in a pre-warmed bowl, and sprinkle the grated cheese on top. Wait 30 seconds, then eat.

 

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Soup Maker Recipes Kindle E-Book – 60 Soupmaker Recipes by Moi, on Amazon now…

Apologies for those of you who also follow me over on the Soupmaker Club blog, as you’ll have received this twice.

I started putting an e-book together after being asked for a soup maker recipe book for ones I’ve published online.  It’s live now on Amazon, and some of you might have seen it already, while you were checking out soups elsewhere, but it also includes recipes that have not been published to date.

It’s quite simple, Book 1, is just named Soup Maker Recipes, by Lesley Smith.

In it, there are 60 recipes in total, with some from here, and some from the Soupmaker Club, and lots that haven’t gone online. I’ve had it uploaded to Amazon for a few days, and although up until yesterday, I hadn’t told anyone – at all, people have bought it, for which I am highly delighted.  If you are one of those who’ve bought, I thank you very much.

This evening it became an Amazon Best-Selling Kindle e-book, in the Food, Special Appliances section, which was a lovely surprise.   That also makes me an Amazon Kindle Best-Selling Author 🙂  I know it won’t stay there for too long, but it’s nice to see it moving along.  A review or two would be nice, but hey ho, that’s showbiz.

Screen Shot 2016-01-13 at 21.31.02

Screen Shot 2016-01-13 at 21.32.30

The best bit for those of you who are Kindle Unlimited members, is that you can download it and read for FREE…….

Click on the image or the Amazon box to go to the UK page.  If you’re looking for the US one, it will prompt you to go to the US store.

Ok, so what’s in the book?

Soup Maker Recipes

60 No Fuss Tasty Soups For Your Soup Maker Gadget

by Lesley Smith

Just click the image to take you there.  Be sensible with soup maker recipes, as mine won’t fit all kettle soup makers, nor blender ones, without a little tweaking, based on the instructions for your machines.  

On Sale now:  £1.99 for 60 soup maker recipes.  OR:  You can read it free if you are a Kindle Unlimited customer.

The soups are:

Cream of Asparagus Soup

Beef Hotpot Soup

Beetroot Soup

Bonfire Night Soup (5th November)

Broccoli Soup

Broccoli, Cauliflower and Carrot Soup

Butternut Squash and Sweet Potato Soup

Cabbage Soup

Cabbage and Tomato Soup

Cream of Carrot Soup

Carrot and Ginger Soup

Carrot and Coriander Soup

Carrot and Orange Soup

(Eggy) Carrot and Sweet Potato Soup

Cauliflower and Cheese Soup

Chicken Soup

Chicken Noodle Soup

Chicken and Sweetcorn Soup

Chicken Stew Soup

Christmas Soup (Turkey)

Cock-a-Leekie Soup

Coconut and Lime Soup

Courgette and Coriander Soup

Courgette and Tomato Soup

(Spicy) Courgette and Orange Soup

Cucumber and Ginger Soup

Cucumber and Apple Soup

Cullen Skink (Scottish Fish Soup)

Curried Potato Soup

French Onion Soup

Italian Autumn Veg Soup

(Cream of) Leek and Potato Soup

Mediterranean Vegetable Soup

Minestrone Soup

Mulled Wine Soup

Mulligatawny Soup

Partan Bree Soup (Crab)

Pea and Mint Soup

Pea and Ham Soup

Peppered Mushroom Soup

Potato Soup

Potato and Mango Soup

Potato and Onion Soup

Pumpkin Soup

(Cream of) Pumpkin Soup

Red Lentil Soup

Red Pepper Soup

Root Vegetable Soup

Scotch Broth with Vegetable Stock (Chunky)

Spicy Parsnip Soup

Split Pea Soup

Sweet Pepper and Leek Soup

Tomato Soup (Easy Soup)

Tomato and Apple Soup

Tomato and Aubergine Soup

Tomato, Fig and Fennel Soup

Creamy Tomato Soup (Passata Recipe)

Cold/Chilled Soups

Avocado and Cucumber Soup

Gazpacho Soup

Green Soup

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Giveaway: Win one of the toughest cables on earth, worth £25. Ends 10 Feb 16

I wrote about how tough the Titan Steel charging cable is, a few days ago.  I’ve now got one to give away to a lucky reader of mine.  The winner can choose between a MicroUSB cable or one that works with Apple products.

Titan Cable 1The Titan (from the Fuse Chicken range) is very strong and comes in both USB and Apple Lightning connectors.  It’s so strong, that even their testing team could’t break it with a chainsaw, but I’ve written about that already.

Ours is used daily, and does the job fabulously.

Nobody wants frayed cables, ones that end up in knots, and can’t be untangled, and eyes roll to the ceiling if our dogs get hold of them…..

The cables are backed by a Limited Lifetime Warranty, so get entering now, and you could win your very own cable, to power your latest gadgets. Fuse Titan Dog

Apple gadgets the Titan work with, are iPhone 6s, 6s Plus, 6, 6 Plus, 5s, 5c, 5.

The MicroUSB cable works with any For Android and Microsoft Phone MicroUSB.


The Giveaway

a Rafflecopter giveaway

The Rules

The Rules

– Open to UK Mainland Entrants only.

– 1 Winner will receive 1 Titan cable from Fuse Chicken. There is no cash alternative.

– The prize will be sent direct from Fuse Chicken.

– The Scottish Mum Blog is not responsible for your prize and cannot be held liable in any way for non delivery or non receipt at your end.

– Winners will be notified by DM on Twitter, or e-mail. If the giveaway is not claimed within 14 days, a new winner may be drawn.

– The winners will be chosen by Rafflecopter random generator.

– Scottish Mum Blog and Fuse Chicken, reserve the right to amend, add or withdraw this giveaway at any time.

– Each entry method entitles you to one entry into the draw.

– The giveaway is not associated with any social media channels.

– The winner decision by Scottish Mum Blog is final.

– Closes 10th February 2016 at midnight.

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Luxurious Date Butter / Date Caramel

As well as eating a ton of dates these days, I’m using them in cooking now, as a way to get the sweet portion of my sweet tooth satisfied.  I make a sort of ice-cream with whipped quark and crème fraîche, but needed something sweet to go with it, instead of simply adding sweeteners.  My grandmother used to make this, and although I’ve made mine in the way she did (but much simpler with a Nutribullet) I suspect there are other ways to get it done.  At first, it wasn’t as straight forward as I thought, but I’ve got it sorted now.  I’m even putting it on my mothers toast instead of butter and jam for her evening snack.  Much better than the added sugar and fat late in the evening for her.

This is fabulous spread on toast, ice-cream, waffles, or anything you want to put in place of butter and margarine spreads.  It’s sweet and sticky and delish, and good for us, as it’s simply a one ingredient butter / spread / caramel, that just has a little water added to it.

You’d need sticky Medjool dates to get this to work properly, as I suspect drier dates wouldn’t pulverise so easily, or might need much more in the way of soaking.

date-butter-date-caramel-square2

 

Lesley Smith

Luxurious Date Butter / Date Caramel Sauce

5 from 1 vote
Prep Time 2 minutes
Total Time 2 minutes
Course: Spreads
Cuisine: Dessert

Ingredients
  

  • 12 Medjool Dates
  • Water

Method
 

  1. Destone the Medjool dates and chop them up into reasonably small segments.
  2. Add them to your blending jug, with a little water, and leave them to soak for up to half an hour.
  3. Pour the water into a separate cup and add back two or three teaspoons of water to the dates.
  4. Blend. When the blender stops turning, add a spoon more of water, and mix with your dates, until it is slightly thinner again. Reblend.
  5. Repeat the last step until you have the consistency you want. Runnier or thicker, it's all up to you.

 

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Happy New Year for 2016….

Just a little thank you from me to my readers.

Thanks to you all.  Yes, all of you.  I’ve had a great year on the blog, and without readers, there wouldn’t be any point continuing to write.  I also want to thank all those who’ve stuck by me through the years, still getting and opening their little e-mails when I publish a post, and I’m still slightly thrilled when the report comes in, to say how many of you have opened each one, whether it’s to enter a giveaway, check out a recipe, or just to find out what I’m talking about.

We still have our three boys, who are now all moody teenagers with a definite preference for spending all day in bed whenever the opportunity arises.  I have a parent with dementia living with me, and another parent with dementia in a care home an hour or so away.  The days are often too short….and I still miss my furry four legged friend who left us last year.

I’ve a few things on the go for next year, and will begin early in the year with an e-book full of soup maker recipes for those of you who are interested.   I keep being asked, so I’ve finally got it almost done.

Massive best wishes to all, and I hope you can all have as happy a new year as is possible for your own circumstances.

The very best of the seasons greetings.

Lesley
x

Lesley Happy New Year

 

 

 

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Raw Food Canapé – Sweet and Exotic for New Year

Have you ever wanted something sinfully sweet, but don’t want to eat sugar, chocolate, cake or ice cream?  Then dates might just be for you….

This gorgeous and very simple recipe for a New Year canapé is so simple, and guests will never believe it’s all made from good for you food.  If you don’t tell them what it is, some of them will think it’s some juicy delicacy they’ve never heard of.  For me, it’s a raw food canapé and these look awesome on a tray, far better than my image.

Raw Food Canapé

Medjool Dates Exotic Fruit Canape2

Lesley Smith

Raw Food Canapé - Sweet Exotic Fruit

Prep Time 2 minutes
Total Time 2 minutes
Course: Canapé
Cuisine: Starter

Ingredients
  

  • Medjool Dates - 1 Per Canapé
  • Soft Cheese or Whipped Cream, or Whipped Quark, or even Creme Fraiché.
  • Dried Mango - Unsweetened
  • Dessicated Coconut or Fresh Grated Coconut

Method
 

  1. Simple slice along the top of the dates, and remove the stone pit. If there's a slight hard crust at the end, slice that off, and open the date out.

  2. Simply pop in a tiny spoon of soft cheese, and sprinkle a few strands of dessicated coconut on top.

  3. Slice your dried mango in little strips and place on top for decoration.

About Medjool Dates – The Caramelly Tasting Fruit

Dates, like Figs, are a relatively new fruit to me.   I once saw a neighbour eating them, and I physically felt a little queasy.  For my whole life, I’ve imagined dates as tasting like prunes, and I really cannot stand prunes….  Not in the slightest….  Uh uh, never….  Am I clear about that??????

I know we tend to think of them as just a Christmassy thing, but going forward, they’re going to be a big part of my diet, to fulfill days when I have a sweet tooth.

I’ve only really tried the Medjool variety so far, and although I would try other versions, I’ve learned through experience, to stick to what I actually like.

Medjool dates are nice and plump, with an outer skin and rich softer flesh inside.  I think they are said to be more juicy than other drier versions of dates.  I suspect that’s one reason that I’ve been put off trying other varieties.

When they ripen, they turn from a reddish yellow, to a deep brown, with a gorgeous caramel taste.  A bit like nature’s natural sweets.  If you’re never tried them, you might just find yourself a new healthy sweet.

Here’s the lowdown:

Goodness For Our Bodies

Packed with fibre and potassium as a healthy treat, there’s also some calcium, magnesium and copper in there.  So as well as being tasty, they’re also good for our bones.  We sure can’t say that for sugary sweets.

Blood Sugar

As a diabetic, finding sweet treats that aren’t high in sugar or carbs is quite difficult if I’m to keep away from polyols as much as possible, and dates fills one of those voids.   Yes, it’s sweet, so contains natural sugar, but they are also filled with fibre, so help keep us from feeling those carb cravings too quickly afterwards.

It’s One Of Our 5 A Day

Yes, it is.  It’s fruit.  I don’t think I can say any more about that, as we all know we need to get our fruit and veg in somehow.  Around 3 dates will count as one of our five a day.  And at around 90-95 calories for three dates, they’re also quite filling.

How To Eat Dates

The easiest way is to just eat them like a sweet, but remember to remove the stone inside as you bite into it.   The pit is easy to remove and is hard to miss, as they’re usually quite big.   Some people cut off the top, remove the pit and put other things inside, like nuts, chocolate, soft cheese and more etc.

Cooking With Dates

I think I’ll be making some desserts with dates as a base.  I have made cheesecake base with dates, but strangely, I never actually attributed the sweet taste to the dates that I mixed with crushed nuts.  I wish I’d discovered this little treat years ago.   A caramel sauce will be one of my first attempts, hopefully to go with some treat ice cream for the kids, and not let on that it isn’t sugary caramel.  I can dream….

Growing Dates

I think I’ve mentioned plenty of times on the blog, that we have a plot where the man grows quite a lot of our own during the fairer months.  I very much doubt dates will grow in the UK, but hey, anything is worth a try, and if I can get him to make me a space in the polytunnel, I’ll give it a go next year.  From what I’ve read, cutting the tapered bit from a few cola bottles and planting a pit just under the compost at the top is the best option, but if it does indeed take about 20 years to grow a tree, I might be better off to just try it at home, or buy a plant from a local nursery, but I don’t hold out much hope of it surviving for long in winter.  It might be a bit of a pointless experiment….

Medjool Dates Nutritional Content

Each date – pitted (high in potassium)

  • Calories: 66kcal
  • Carbohydrates: 18g
  • Fiber: 1.6g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Protein: 0.4g
  • Sodium: 0.2mg