Taste

Free Copy
Issue 2
January 2015
Taste
Health & Detox special:
guilt free snacks
slimmed down favourites
MAGAZINE
New Years Resolutions
7 day detox plan
City Break - Belfast
Robert Burns Day delights
1

WELCOME
Welcome back to Januarys edition of the Taste! I hope
you all had a lovely Christmas and New Year. After all
the fun filled festivities and overindulging, I’m sure most
of us are looking to detox and get back into shape, so
this month we’ve got plenty of healthy, low fat recipes to
help get our pre-Christmas figures back. On p.26 there
are delicious low calorie lunch ideas to take to work
with you, and also on p.64 we have fantastic low calorie
snack ideas to stop you reaching for the crisps. If you
need a little something sweet, why not try our lower
calorie take on classic desserts on p.40. If you’re
planning on going on a diet but don’t know which one is
best for you, read our diet guide on p.36 for some advice.
As it’s still very cold outside, it’s not quite time
to be dining on salads, so we have lots of warming,
slow cooked dishes in this edition. Try the delicious
spiced Beijing lamb dish on p.76 or our mouth watering
slimmed down take on lasagne on p.47
Well done to our prize winners from Decembers
issue Hannah Murray won the delicious meal for 2 at
Yamas and Michele O’Sullivan won the Waitrose
Christmas pudding, hope you enjoyed! We have
another fabulous prize to be won this month, check out
our facebook page for more details! Got any handy diet
tips Why not get in touch and let us know. Good luck
with the detoxing and see you all in February with some
more delicious
recipes!
Lucy
EMAIL ME AT editor@thetastemagazine.es
www.thetastemagazine.es
Remember you could be in with a chance of
winning a meal for 2 at Casa de la Era, simply get
in touch to tell us what you think at
editor@thetastemagazine.es or visit our facebook
page www.facebook.com/thetastemagazine

January'S
4
FOOD
16-20 RISE & SHINE
healthy and nutritious
breakfast ideas to get
you started in the
morning
26-29 LUNCH BREAK low
calorie lunch ideas to
take to work with you
40-47 SLIMMER DINNER
healthier versions of
favourite classic dishes
50-61 ROBERT BURNS
DAY celebrate in style
this year
64-68 GUILT FREE
SNACKING try these low
fat snack ideas to stop
you reaching for the
cookie jar
70-73 FIVE A DAY
delicious & nutritious
juice ideas to get in your
5 a day
76-81 TAKE IT SLOW slow
cooked comfort food for
the cold wintery nights
86-87 CAULIFLOWER
temting ideas for using
cauliflower
90-93 THE COOKIE
MONSTER a selection of
some of the best cookie
recipes
94 CASSAVA how do
cook cassava
98-99 COOKERY CLASS
recipes for kids
FEATURES
10-11 NEW YEAR'S
RESOLUTIONS some of
the most popular new
year's reolutions
12-13 THE VOICE what
you have to tell us this
month
14 CALORIE COMPARE
suprising calorie
comparisons

CONTENTS
p.99
15 DIARY OF A FIRST TIME
DIETER find out how I got
on with my first ever diet
24-25 WHAT’S IN SEASON
THIS MONTH a guide of
what’s at its best this
January
30-31 APP STORE some
of our favourite apps this
month
34-35 LOST IN
TRANSLATION a handy
translation guide
36-37 THE WEIGH IN a
breakdown of the top
diets this season
62-63 THE WHISKEY LIST
a guide to our favourite
whiskeys
74-75 THE WISHLIST what
we want in our kitchen
this month
82-83 CITY BREAK the top
places and restaurants
to visit in Belfast
88-89 7 DAY DETOX
PLAN a step by step
daily plan for detoxing
your body 95 THE
BOOK CLUB what's at
the top of our reading
list just now
100 COMPETITION TIME
find out details of this
months fabulous prize
Get in touch for your
chance to win! Show us
your support,
remember to mention us
when dining somewhere
mentioned in the Taste
/thetastemagazine
/thetastemag
www.thetastemagazine.es
editor@thetastemagazine.es
5

THE FRESH FOOD CAFE
Breakfast Coffee Lunch Cake
Urb. Los Naranjos de Marbella
Centro Comercial, Local 1C
Nueva Andalucia, 29660
web: www.thefreshfoodcafe.es
phone: 952 90 73 64
email: feedme@thefreshfoodcafe.es
6

RECIPE INDEX
STARTERS & sides
27 superfood salad (v)
29 cucumber & sesame
sushi (v)
53 carrot & lentil soup with
whiskey cream & hazelnut
pangrattato (v)
53 soda bread (v)
56 neeps & tatties (v)
56 green beans with flaked
almonds (v)
87 low carb rice (v)
87 roasted cauliflower (v)
87 cauliflower mash (v)
87 low carb bread (v)
MAIN COURSE
28 colourburst quinoa
salad (v)
42 macaroni cheese (v)
43 thai green curry
44 pearl barley risotto with
peas, artichokes & lemon
(v)
47 lasagne
55 haggis pie with mustard
& drambuie sauce
77 beijing lamb
78 beef bourguignon
79 slow roasted osso bucco
80 coq au vin
81 mexican pork
87 cheat’s alfredo sauce
(v)
87 low fat pizza base (v)
other
17 peanut & manuka
honey granola (v)
18 chanterelle mushroom &
egg white omelette (v)
19 wholewheat tropical
crepes (v)
19 overnight oats with
berries (v)
20 wholewheat banana &
poppy seed muffins (v)
66 crunchy madras
chickpeas (v)
66 kale crisps (v)
66 spicy pea dip (v)
67 spiced pumpkin seeds
(v)
67 iced grapes (v)
67 mediterranean baked
pitta chips (v)
68 apple crisps (v)
68 trail mix (v)
DESSERTS
41 new york cheesecake
47 chocolate brownies
58 blackcurrant & white
chocolate cranachan
parfait
60 scottish tablet
68 banana ice-cream
91 the condensed milk
cookie
92 the New York Times
cookie
92 Alton Browns chocolate
chip cookie
92 the ultimate cookie
93 the American one
93 Cooks Illustrated cookies
93 big soft brown sugar
cookies
DRINKS
61 ginger & lemon scented
hot toddy
70 green goddess
72 the green machine
72 purple power
72 immune boost
72 apples & pears
72 monkey business
72 ginger punch
73 fruit cocktail
73 mint condition
73 the cleanser
73 life is peachy
73 blackforest
73 gardeners rest
7

Calorie Compare
choosing the healthy alternative by switching the chocolate biscuit for the cereal
bar You’d be surprised by someof the hidden calories found in our “diet” snacks”
slimfast
bar
200 kcal
white lion
bar
200kcal
Mr
Porky pork
scratchings
111 kcal
Ryvita minis
113 kcal
3 crispbreads
with cottage
cheese
250 kcal
McDonalds
hamburger
250 kcal
Weight
watchers
banoffee
dessert
170kcal
Mars
ice-cream
bar 140 kcal

AVENIDA JUAN VARGAS,
EDIFICIO SAN PEDRO DEL MAR,
BLOQUE 4, LOCAL 7,
SAN PEDRO ALCANTARA,
29670
TEL: 951 702 168
EMAIL: nomosanpedro@gmail.com

do more
excersice
sponsor a child
in africa
watch the news
more often
get rid of
current partner
and find a new
one
new years
We make them but very rarely
the top new years resolutions
facebook, twitter or send and
years resolutions are this
take up a new
sport
drink less
alcohol
learn how to be
a better cook

stop smoking
spend less time
on social media
sites
get a promotion
at work
resolutions
keep to them ever year. Here are
that people make. Get in touch on
email to tell us wheat your new
year for a chance to win
spend
less
money
get cosmetic
surgery
spend more time
with your
children
get a pet
get at least 8
hours of sleep
at night

The Voice...
It was with great
gusto and relish that
I read your Christmas
edition of The Taste. I
don’t think there was
a single recipe that I
couldn’t wait to try.
Especially the German
chocolate trifles,
recipe on page 50.
But then I noticed
what must have been an error. In the list of ingredients
you have egg yolks, butter, condensed milk, vanilla
extract, double cream etc. But in the method there is
no mention of the butter. Help please! I am dying to try
this recipe and think it would be a winner for Christmas.
Please reply to my email as I couldn’t possibly wait until
January edition for the answer! I wonder what they
would be like with a little tia maria or creme de cacao on
the chocolate sponge.
As an aside, my friend and I went to Casa de la Era for
lunch. It was really good. We had the special and it was
gorgeous. The place is utterly charming, and the staff
were friendly and most helpful. A haven of peace within
sight of La Cañada.
We highly recommend it.
Michele via e-mail
Congratulations Michele, you won the Waitrose
Christmas pudding, hope you and your family enjoyed
it this Christmas! I’m so sorry for the error in the
recipe, if you melt the butter and add it to the egg yolks
in stage 1 along with the condensed milk & vanilla,
thank you for pointing it out!
I got the first edition and loved it. Full of
scrummy recipes. Interesting fun facts.
Gorgeous glossy mouthwatering pics. I am off
to the kitchen now to cook and ......Taste!
Isabella via facebook
Hi Lucy, My husband brought home your
magazine from Aloha Golf Club the other day.
It is really good, and fantastic that it is free. The
recipes look great and I’m really keen to try
some of them out. I’ll be keeping the magazine
beside my recipe books. I’m sure it will do well
as I know many people here who will feel as I
do. Well done for providing an excellent read
and a welcome addition on the coast. Looking
forward to Issue 2!
Anne via email
Wow what a wonderful 1st issue of The Taste. I
nearly didn’t pick it up but so glad I did.
Beautifully presented and full of goodies Can’t
wait for next issue. Thank you!
Molly via email
Thank you for giving me some inspiration over
Christmas. I was struggling to come up with
some new ideas and thankfully I know have
lots of new dishes to impress the family with! I
can’t wait to try out some of the stuffing ideas
as I was tempted to buy a packet mix this year
but you have encouraged me to try something
new.
Alice via email
How to get in touch
14
email:
editor@thetastemagazine.es
facebook:
www.facebook.com/thetastemagazine

your opinions and thoughts
from last month’s edition
Where I’ve been this month
Breakfast:
Churros and chocolate at churreria
Mari-Carmen
(No. 2 calle san francisco, san pedro
alcantara)
Lunch:
Venison carpaccio, slow cooked
beef cheeks & raspberry sorbet
menu del dia at Magna Cafe
(Magna Marbella Golf, Nueva
Andalucía)
Dinner:
Salmorejo & chuleton to share in
Cabana Nagueles
(Local 2, urb. Carolina Park,
Marbella)
Remember we want to hear from you, get in touch with your comments,
ideas, or photos of what you’ve been cooking for your chance to win a
fantastic meal for 2! This month the meal is at the fabulous Casa de la Era,
see p.100 for more details. Good luck everyone!
Twitter
@thetastemag
www.thetastemagazine.es
15

Urbanización El Rosario,
Nº 8, 29604, Marbella
952 83 47 48 - 602 558 375
info@restaurantedq.es
www.restaurantedq.es
Opening hours: 18.00 until late every day
16

Diary of a first time dieter
As I am completely obsessed with food and don’t consider a meal complete until I have had
dessert, dieting has never been something I have dared to try but as I reluctantly hit a milestone
age this year I decided maybe now was the time to ditch the cakes and instead reach for the celery
snacks. I kept a food diary to track my progress:
Day 1
Day 4
I made some overnight oats before
bed last night so I have these
for breakfast. Off to a good start!
I get Gabriella’s snack ready for
school and sneak the last of the
pack of oreos in her lunch box to
avoid any temptation later. I think
the secret to the healthy eating
is to plan ahead so I make a big
batch of carrot & coriander soup
to last for lunch all week. Have
a bowl of this for lunch and the
remainder of the fruit salad I made
for Gabriella’s snack. So far so
good, this is going better than expected.
Plan to make spinach gratin
for dinner but then things start
to go off track...Rob has an email
to say the local pizza delivery is
doing a 241 deal. I’ve been good
all day so maybe a little pizza
wouldn’t be so bad Pizzas arrive
and I realise Rob has ordered family
size pizzas which are the size of
a hula hoop. All will power goes
out the window and I eat the
entire thing, trying to make myself
feel better by thinking it would be
worse to waste it
Day 2
After yesterdays faux pax I am
determined to make today a fresh
start. I start with a small bowl of
fruit & fibre and a positive attitude
to go with it. I get started on the
magazine to avoid distraction until
lunch time. I go to heat a bowl
of carrot & coriander soup when
Rob decided to take me out for
lunch since he has a day off work.
I am easily persuaded and we
head off to Usategui. I intend to
have
a salad but again willpower is
overruled when I see the chuleton
gazing at me when I walk
in the door. “Small, medium or
large” the waiter asks. Before
I can respond Rob orders two
large steaks and a salad and wild
mushrooms to share. The worlds
biggest T-bone steak arrives... 1kg
to be exact and somehow I manage
to eat the entire thing. I try
to make myself feel less disgusted
by leaving the chips. Steak can’t
be that bad can it Later on that
night greed prevails and the last
box of mince pies lurking at the
back of the goodie cupboard start
to creep up in my thoughts. Since
I haven’t had anything for dinner
maybe just one wouldn’t hurt.
Diet WILL start tomorrow!
Day 3
I fill myself up with a bowl of
porridge to last me till lunch. I
get called away to a last minute
meeting in Mijas where I end
up grabbing a sandwich from a
cafe to curb my hunger pangs.
Another day goes by, another
day the soup is left untouched in
the fridge. I end up making the
spinach gratin we were supposed
to have for Monday for dinner. It
doesn’t quite leave me satisfied
and those mince pies start to call
to me again. Wish someone else
in this house would just finish
them off!
Start the day well. Fruit & fibre for
breakfast and finally have some of
the now not so appealing soup
for lunch. Gabriella gets home
from school and wants to do
some baking so we make some
cupcakes. I let her lick the bowl
to get it away from me but again
willpower gets lost in translation
and I eat a cupcake (or two if I
am being totally honest. I meet
a friend for a drink at night time
and end up devouring any type
of snack that the waiter seems
to bring to the table in a never
ending supply. One glass of wine
leads to another and before I
know it we are heading to Mc-
Donalds for a tipsy snack at 1 in
the morning. I don’t even like
McDonalds!
Day 5
Don’t want to talk about it
Day 6
Yesterday was a disaster filled with
a slightly fuzzy head requiring
lots of hangover fuelled treats,
needless to say none of them
involved 1 of my 5 a day or the
long forgotten dreaded soup that
is still lurking at the back of the
fridge. I finally admit defeat. I love
food too much so why put myself
through torture of denying myself
the things I love, not having them
only makes me crave it more so I
decide to give up on the diet. After
all, my best friend is a personal
trainer, maybe she can get me
in shape. Now where did I leave
those mince pies...
17

Peanut & manuka honey granola
Ingredients:
350g porridge oats
100g peanuts
100g hazelnuts
50g pumpkin seeds
50g desiccated coconut
1 egg white
50ml sunflower oil
120ml manuka honey
fresh fruit to serve
Method:
1. heat the oven to 150c/130c (fan assisted ovens)/
gas mark 2 and line a large baking tray with
greaseproof paper
2. mix the porridge oats, peanuts, hazelnuts,
pumpkin seeds & coconut together in a large
bowl. In a separate bowl, whisk the egg white until
frothy, then mix into the dry ingredients. pour over
the oil and honey and stir until thoroughly combined.
3. spread the mixture out evenly onto the baking
tray and bake for 35-40 minutes, stirring the mixture
every 10 minutes until slightly golden and
toasted.
4. leave to cool, then store in an airtight container
for up to a week. Serve with fresh fruits of your
choice, and natural yoghurt
Try these delicious, nutritious breakfasts for a healthy start to
the day
19

chanterelle mushroom & egg white omelette serves one
Ingredients:
150g chanterelle mushrooms
4 egg whites
50g cottage cheese
low fat cooking spray
2 spring onions
Method:
1. pre-heat the oven to 180c/160c (fan assisted ovens)/gas mark 4. Spray the low fat cooking spray into
a small frying pan and cook the mushrooms until softened
2. whisk the egg whites until frothy, fold in the cottage cheese, season well with salt & pepper and
pour on top of the mushrooms. Cook for a couple of minutes then transfer to the oven for 5 minutes
until cooked
3. sprinkle over the spring onions and serve
20

wholewheat tropical crepes serves four
Ingredients:
100g plain wholemeal flour
1/2tsp nutmeg
275ml almond milk
1 egg
low fat cooking spray
2 kiwi fruits
1 mango
honey & natural yoghurt to serve
Method:
1. put the flour and nutmeg in a large bowl, and
slowly whisk in the milk & egg until you have a
smooth batter
2. spray the low fat cooking spray into a nonstick
frying pan and add a ladleful of the batter, swirling
to coat the base of the pan. Cook for a couple of
minutes, then turn over & cook the other side.
Repeat until all the batter is used
3. finely chop the kiwi fruit and mango and serve
inside the pancakes with a drizzle of honey &
yoghurt
overnight oats with berries serves one
Ingredients:
1 teacup of porridge oats
1 teacup almond or skimmed milk
1tsp maple syrup
handful mixed berries
1tsp desiccated coconut
Method:
1. place the porridge oats, milk and maple syrup
inside an empty jar and shake thoroughly to mix
2. place in the fridge overnight
3. to serve, empty the mixture into a bowl, and
top with the fruit and coconut. Try adding dried
fruits, nuts and seeds instead for a crunchier
alternative
21

wholewheat banana & poppy seed muffins makes twelve
Ingredients:
200g wholemeal flour
85g oatmeal
5tbsp poppy seeds
1tsp bicarbonate of soda
1tsp baking powder
1/2tsp salt
2 eggs
4tbsp sunflower oil
4tbsp honey
2 small bananas
110ml milk
Method:
1. pre-heat the oven to 180c/160c (fan
assisted ovens)/gas mark 4 and line a 12
hole muffin tray with paper cases
2. add the dry ingredients to the bowl
of an electric mixer, then add the eggs,
oil and honey and beat for a couple of
minutes. Meanwhile, mash the bananas
with a fork, then add these to the mixture
along with the milk
3. divide the mixture evenly between the
muffin cases and bake for 25-30 minutes.
Check they are thoroughly cooked by
inserting a skewer into the centre of a
muffin, it should come out clean
22

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Acrylic & Gel Nail Enhancements
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Shellac
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Tel: 656 943 752
Open Monday - Friday
9.30 - 1.30 and 4.00 - 8.00

Avd. Del Mar Mediterráneo,
Edificio San Pedro del Mar 5,
29670 San Pedro de Alcántara
Phone: 951235319
Web: www.lavacalocasanpedro.com
iE-mail: nfo@La-Vaca-Loca.com

Traditional Spanish cuisine in a stunning
courtyard setting
TUESDAY - SUNDAY
12PM - 4PM
3 COURSE LUNCH WITH DRINK €12.90
CHRISTMAS MENUS FROM €25.00
Ctra de Ojen Km 0.5
Marbella, 29600
www.casadelaera.com
info@casadelaera.com
952770625

What’s in season
this month...
Golden or red, beetroot are at their plumpest at this
time of year. full of deep, rich flavour they are ideal
to add a burst of colour to your plate
peel and chop into
chunks, drizzle with a
little oil and a sprinkling
of cumin seeds then
roast in a moderate
oven for a delicious
healthier alternative to
roast potatoes
add to your blender
when making vegetable
or fruit juices to add
some extra nutrients
and antioxidants to the
mix
cook 4 peeled beetroots
26
until soft, then add to
a blender with a tin of
chickpeas, 4 cloves of
garlic, juice 1 lemon and
50ml of olive oil for a
colourful hummus dip
puree cooked beetroot
with a little olive oil and
garlic, then stir through
a risotto base
grate and add to salads
or mix with grated
carrot, celeriac and
mayonnaise for a rich
coleslaw
the firm meaty flesh of a cauliflower has endless
options when it comes to cooking. it's also a
fantastic low calorie replacement for meat
cut into florets, then
drizzle with a little olive
oil and 2 sliced cloves
of garlic, then roast in
a moderate oven for 30
minutes turning
halfway
slice cauliflower into
4 “steaks” by cutting
through the cauliflower
length wise then fry
in a little olive oil until
charred and serve with
vegetables for a healthy
change from meat
cook a head of
cauliflower broken into
florets until tender, then
puree with 100ml warm
milk, and 2tbsp creme
fraiche and season well
for a lower carb
alternative to mashed
potatoes
serve raw florets alongside
carrot sticks,
cucumber batons and
sugarsnap peas with an
aioli dip as a
crudite platter to serve
to guests

Fruits and vegeatbles are bursting with colour as we start to see more
vibrancy in the new year. Kick start your your diets with delicious
oranges, pineapples and pomegranates while they are at their best
mandarins, clementines and satsumas are at their peak
just now, whether you like them sweet or sour, there
are juicy beauties to suit all tastes
bursting full of vitamin c and fibre, kiwi fruits are one
of the most nutritious options at this time of year. try
as one fo your five a day & see for yourself
melt 100g of dark
chocolate with a splash
of cointreau and serve
alongside segments of
satsuma for an
indulgent chocolate
fondue
simmer 1/3 cup brown
sugar, 1/3 cup water
and 1 stick of cinnamon
for 10 minutes until you
have a thick syrup, then
pour over whole
tangerines and chill for
a citrusy dessert
make a simple cake mix
by beating together
125g butter, 125g sugar.
125g self raising flour
and 2 eggs. Pour into
a cake tin and push 4
whole satsumas into the
batter before baking in
a moderate oven
add to a salad with baby
gem lettuce, walnut
halves and sliced
avocado for a fresh
citrus flavour
puree kiwi fruits in a
blender then freeze
in ice cube trays for
a healthy treat when
you’re craving
something sweet
spread rice cakes with
nutella and top with
slices of kiwi fruit for a
not so naughty treat
puree 4 kiwi fruits, 30g
caster sugar and juice
of 1 lime in a blender,
then fold into 1 carton
whipped cream for a
zesty fruit fool
make french toast by
dipping slices of bread
in beaten egg mixed
with cinnamon. fry on
each side until golden
brown the serve with
slices of kiwi and icing
sugar
finely dice 24 kiwi fruits
and place in a pan with
175ml pineapple juice
and 800g sugar. simmer
for 30 minutes for kiwi
jam
27

LUNCH BREAK
Ditch the cafe next door for these healthy take to work lunches for a healthy lower calorie option
28

Superfood salad serves four
Ingredients:
1 small red cabbage
350g soya beans
3 carrots peeled
1 pack coriander
2tbsp pumpkin seeds
1tbsp sesame oil
juice 2 limes
1 thumb size piece of ginger finely
grated
Method:
1. finely shred the cabbage and add to
a large bowl with the beans. Grate the
carrots and stir these through the other
vegetables
2. in a small bowl, mix together the
sesame oil, lime juice and ginger then
stir the dressing through the vegetables
4. chop the coriander, scatter this over
the top along with the pumpkin seeds
29

colourburst quinoa salad serves four
Ingredients:
175g quinoa
475ml chicken stock
juice 1 lemon
1tbsp olive oil
3 tomatoes
1 cucumber
1/2 red pepper
1/2 yellow pepper
1 small red onion
1 bunch basil
Method:
1. bring the stock to a simmer in a medium sized
saucepan, then add the quinoa, cover with a tight
fitting lid and cook over a gentle heat for 15
minutes until all the liquid has been absorbed then
leave to cool
2. finely dice the vegetables, then add to the
cooled quinoa with the lemon juice, olive oil and
basil. Season with salt and pepper to taste
30

cucumber and sesame sushi
serves four
Ingredients:
150g sushi rice
300ml water
3tbsp rice vinegar
4 sheets nori
1 cucumber cut into thin batons
2tbsp black sesame seeds
Method:
1. put the rice & water in a
medium sized saucepan and
bring to the boil, cover with a
tight fitting lid and simmer over
a gentle heat for 20 minutes,
then remove from the heat, stir
in the rice vinegar, a little salt
and leave to cool
2. place a nori sheet onto a
bamboo sushi mat and spread
1/4 of the rice onto the
seaweed, leaving a 1cm gap at
the top. Arrange 1/4 of the
cucumber along the centre of
the rice and sprinkle with
sesame seeds. Using the mat to
help, roll the sushi up as tightly
as possible towards the exposed
end, then sprinkle the exposed
1cm of seaweed with water to
seal the edge.
3. Cut the roll into 6 slices and
repeat with the remaining 3
sheets. Serve with soy sauce,
wasabi and pickled ginger
31

App Store
Here’s the top foodie apps that we’re using this month
32

Green Kitchen
€4.49
Evernote Food
Free
Green Kitchen is an inspiring source of organic and tasty vegetarian
food, with ingredients straight from nature, using whole grains and
seeds, good fats, unrefined sugars and no meat. Enjoy and be
delighted by creative recipes with drop dead gorgeous photos and
detailed, easy to follow, instructions
Evernote Food helps you remember the food you love.
From finding great new restaurants to documenting
how to make family recipes, Evernote Food gives you
one place to discover, collect, and remember your
life’s memorable moments in food
Hello Cupcake
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Free
Cupcake Lovers: Prepare to be amazed. Elegant
butterflies, darling ducks, and playful
penguins are just a few of the cupcake projects
contained in the Hello Cupcake! app. Once you start
exploring you won’t be able to stop — or stop smiling
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Whole Pantry
€2.69
Urbanspoon
Free
Urbanspoon is used by millions of App Store users every week to find
nearby restaurants with honest restaurant ratings and reviews by
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The Whole Pantry is the first of its kind, combining
inspiring wholefood recipes with Lifestyle and Wellness
Guides. We don’t want to convert anyone from one diet
or lifestyle to another, but rather encourage more
of the basic foods (fruits and veggies) back into our
diets where possible. TWP gives you a ‘back to basics’
approach to both cooking and nutrition, providing
a wholefoods base for any dietary preference or
lifestyle. Our meals are all created with its benefits in
mind, to improve sleep, lose weight, clear skin, reduce
allergies, better digestion or balance moods – we’ve
got it covered
33

El Pozo Viejo
fresh, local & creative
Plaza Altamirano 3,
29601 Marbella,
Málaga
Tel: 952 82 25 57
Web: www.elpozoviejo.com
Email: hola@elpozoviejo.com

LOST IN TRANSLATION
ever been stuck in the aisle of your local supermarket desperately trying FIGURE OUT
THE SPANISH TRANSLATION FOR WHAT YOU ARE LOOKING for OUR HANDY GUIDES WILL HELP
YOU FIND WHAT YOU ARE LOOKING FOR...THIS WEEK, FRUIT
apple - manzana
apricot - albaricoque
banana - plátano
blackberry - mora
blackcurrant - grosella negra
blueberry - arándano
cherry - cereza
clementine - clementina
coconut - coco
date - dátil
fig - higo
gooseberry - grosella
grapefruit - pomelo
grapes - uvas
guava - guayaba
kiwi - kiwi
lemon - limon
lim,e - lima
lychee - lychee
kumquat - naranja china
mango - mango
melon - melón
nectarine - nectarina
orange - naranja
papaya - papaya
passion fruit - maracuya
pear - pera
pineapple - piña
plum - ciruela
pomegranate - granada
quince - membrillo
raspberry - frambuesa
rhubarb - ruibarbo
starfruit - carambola
strawberry - fresa
watermenlon - sandía
37

The Weigh In
From low carb to carb overload, there are hundreds of different diets to suit all
different tastes and bodytypes. Read on to discover which diet is for you
38

“always seasonal, always fresh”
No. 9 Tetuan Street,
Old Town Marbella,
29601
web: www.temporarestaurant.com
phone: 952 85 79 33/ 618 51 44 69
Open: Monday - Saturday
6.00pm till midnight
closed on sundays

Welcome to Pan & Mermelada, the perfect place for you to have your
morning coffee, breakfast, brunch, great lunch, freshly baked goods or a
mouth watering selection of daily specials. We are open all day, with the
kitchen serving up great dishes until 7pm. In the evening, we provide the Costa
del sol with creative and innovative catering for all types of events, from
simple cocktails to elegant affairs, fabulous dinners & tempting buffets.
Closing at 8pm, we are available in the evening to hold your venue from
private events, business parties to birthday
Blvd. Principe von Hohenlohe,
Urb. Marbella Real,Local 16,
29600 Marbella
Open daily from 8.30am
952 866 323
info@panymermelada.com

New York Cheesecake
42

New York Cheesecake
serves twelve
Ingredients:
175g ginger nuts
50g reduced fat butter
500g low fat cream cheese
350g fat free greek yoghurt
4tbsp honey
75g caster sugar
1tsp vanilla extract
2 eggs
2tbsp cornflour
zest of 1 lemon
Method:
1. pre-heat the oven to 160c/140c
(fan assisted ovens)/gas mark 3. Put
the biscuits into a food processor
and blitz into crumbs. Melt the
butter in a saucepan, then add the
biscuit crumbs and stir until well
combined.
2. spread the biscuit mixture evenly
into the base of a 20cm
springform tin and press down
until the mixture is compacted.
Bake in the oven for 10 minutes
then remove.
3. put the cream cheese and greek
yoghurt into a large mixing bowl
and beat with an electric whisk
until smooth. Add the honey,
caster sugar and vanilla extract and
continue to beat until they the
mixture is thoroughly combined.
4. add the eggs one at a time, then
beat in the cornflour and lemon
zest.
5. pour the mixture onto the base
and bake in the oven for 1 hour
until the topping is set. Turn the
oven off, open the door slightly
and leave the cheesecake to cool in
the oven to avoid cracking
Slimmer Dinner
Try these slimmed down versions of some of your favourite
dishes without the guilt
43

Macaroni Cheese
Serves four
Ingredients:
400g butternut squash
300ml skimmed milk
1tsp nutmeg
1 clove garlic finely
chopped
350g pasta shapes
1tsp mustard powder
150g grated cheddar
cheese
2tbsp grated gruyere
Method:
1. pre-heat the oven to
200c/180c (fan assisted
ovens)/gas mark 6.
2. cook the pasta according
to pack instructions, then
drain
3. put the squash, milk,
nutmeg and garlic into a
saucepan and simmer over
a gentle heat for 10 minutes.
Season with salt & pepper
and puree in a blender, then
return to the heat and stir
in the cheddar cheese and
mustard powder
3. add the cooked pasta to
the sauce, transfer to an
oven proof dish and sprinkle
with the gruyere
4. bake in the oven for 20
minutes until bubbling and
golden
44

Thai green curry with prawns
serves four
Ingredients:
2 red chillies
3cm piece ginger
2cloves garlic
1 lemongrass stalk
2tsp ground coriander
100ml chicken stock
200ml reduced fat coconut milk
400g raw, peeled king prawns
1 bag spinach leaves
4 spring onion sliced
1 bunch coriander
Method:
1. put the chillies, ginger, garlic,
lemongrass, coriander and 1tbsp
water in a food processor and whizz
to a paste
2. fry the paste in a large frying pan
for a couple of minutes until
fragrant, then add the stock &
coconut milk and simmer for 10
minutes. add the prawns, spinach
and spring onions and cook for
another 3-4 minutes until the
prawns are cooked and the spinach
is wilted
3. stir in the chopped coriander and
serve with steamed jasmine rice
45

pearl barley risotto with
peas, artichokes & lemon
serves four
Ingredients:
low calorie cooking spray
1 leek finely chopped
4 garlic cloves finely
chopped
140g pearl barley
200ml white wine
750ml vegetable stock
200g peas
1 jar artichoke hearts
zest 1 lemon
Method:
1. spray the cooking spray
into a non stick pan and
cook the leek and garlic for
3-5 minutes until softened.
2. add the barley and cook
for a further minute stirring
constantly. Add the white
wine and cook for a couple
of minutes until reduced.
3. add the stock a little at
a time, waiting until each
addition has been absorbed
before adding the next.
Continue until you have
used all the stock which
should take around
40-45 minutes. add the
peas, artichokes and lemon
zest, season with salt and
pepper and cook for a
couple of minutes, then
serve
46

Lasagne (recipe p.47)
47

Chocolate Brownies
Makes sixteen
Ingredients:
400g butternut squash
100g dark chocolate 70% cocoa
solids
4 medium eggs
1tsp vanilla extract
200g soft brown sugar
100g cocoa powder
2tbsp plain flour
2tsp baking powder
Method:
1. pre-heat oven to 180c/160c
(fan assisted ovens)/gas mark 4
and line a square 20cm baking
dish with greaseproof paper
2. peel and de-seed the squash
and cut into small cubes, then
put in a microwaveable bowl with
2tbsp water, cover with clingfilm
and microwave for 10 minutes
until soft
3. finely chop the dark chocolate
and add this to the squash,
stirring until melted. Add the
mixture to a food processor and
whiz to a puree
3. put the eggs, vanilla extract and
sugar in a large bowl and whisk
for a couple of minutes until light
and airy the fold in the cocoa
powder, flour and baking powder.
4. add the butternut squash
mixture and stir until well
combined. Pour into the baking
dish and bake in the pre-heated
oven for 20 minutes until cooked.
Leave to cool in the dish before
cutting into 16 squares
Lasagne serves six
Ingredients:
500g lean steak finely chopped
100ml red wine
2tbsp tomato puree
400g can chopped tomatoes
1 onion finely chopped
2 carrots finely chopped
3 cloves garlic finely chopped
1 bunch basil
300g courgettes sliced
1 egg
250g ricotta
175g lasagne sheets
1 ball mozzarella
50g grated parmesan
Method:
1. brown the beef in a large pan,
then add the red wine and
simmer for 2 minutes. add the
tomato puree, tinned tomatoes,
onion, carrots, garlic and basil
and season with salt and pepper.
Cover with a lid and simmer for 1
hour, stirring occasionally
2. pre-heat the oven to 200c/180c
(fan assisted
ovens)/gas mark6. In a large bowl,
beat the egg into the ricotta until
smooth.
3. once the sauce is ready, spoon
1/3 of the sauce evenly over the
bottom of a large oven proof
dish. Cover with a layer of lasagne
sheets, then top with another 1/3
of the sauce. layer half the courgettes
over the sauce and top
with the ricotta, then place
another layer of lasagne sheets on
top. Finally top with the
remaining sauce, place the rest of
the courgettes on top and scatter
over the mozzarella and parmesan
4. cover with foil and bake for
45-50 minutes, removing the foil
for the last 10 minutes
49

Av. Los Girasoles 341
Nueva Andalucía,
Marbella
Telephone: 952 811 722
Website: www.terrazacarmen.com
Email: info@terrazacarmen.com
Welcome to Restaurante & Terraza Carmen in Nueva
Andalucia, Marbella
From the restaurants of Nueva Andalucia, Restaurante
& Terraza Carmen offers an excellent and a high
quality Spanish- Mediterranean cuisine at a very
reasonable price.
Come and enjoy of our great restaurant. We will be
pleased to offer you the best service and our dishes
prepared with lot of love.
Monday - Saturday 19:00 h - 24:00 h
Close Sunday

www.ellemorgan.com
uber-chic multi-brand boutique
womenswear | beachwear | footwear | accessories
The new Jade collection by Elle Morgan, great looks for this
Christmas season. Come along to our boutique at Laguna
Boutique on the Beach – Unit 31 Laguna Village (next to Purobeach)
Elle Morgan Pop-up Boutique,
Village
Unit 7 Laguna
to see
Village,
many
(Next to Purobeach)
morenear Estepona
Open Tuesday-Sunday 11.00-19:00 T: 952 803 481/647 869 831 Elle Morganboutique
Elle Morgan Boutique, Unit 31 Laguna Village, N340 near Estepona
Monday - Friday 11.00 – 18.00
Tel: 647 86 98 31
www. ellemorganmarbella.wordpress.com

25.01.2015
Robert Burns Day
Being Scottish, this is a very important day
for me, not only to celebrate Scottish
heritage but becaus it gives me an excuse to
indulge in one of my favourite meals, haggis...
washed down with a can of Irn Bru of course!
Follow these delicious recipes this January
for a wee taste of bonnie Scotland
52

Carrot & lentil soup with whiskey cream & hazelnut pangrattato
•
Soda Bread
•
Haggis pie with Drambuie & mustard sauce
•
Neeps & tatties
•
Green beans with flaked almonds
•
Blackcurrant & white chocolate cranachan parfait
•
Ginger infused hot toddy
•
Scottish Tablet
Some hae meat and canna eat,
And some wad eat that want it;
But we hae meat, and we can eat,
Sae let the Lord be thankit
53

55
Carrot & lentil soup with
whiskey cream and hazelnut
pangrattato
serves four
Ingredients:
600g carrots
2 leeks
140g red lentils
1 litre chicken stock
125ml milk
1/2 baguette
1 clove garlic
1tbsp olive oil
25g hazelnuts
50ml double cream
1tbsp whiskey
Method:
1. peel and chop the carrots and
trim and slice the leeks then place
in a large saucepan with the
lentils, stock and milk. Season
with salt and pepper and simmer
over a gentle heat for 20 minutes,
then puree in a blender
2. to make the
pangrattato, put the
baguette and garlic
in a food processor
and whiz to make
breadcrumbs. Heat
the oil in a large
frying pan and fry
the breadcrumbs
and hazelnuts until
golden and crispy
3. whisk the double
cream in a small
bowl until
thickened slightly,
then stir in the
whiskey. Serve the
soup in large bowls
topped with the
pangrattato and a
drizzle of whiskey
cream
Soda Bread
makes one loaf
Ingredients:
250g wholemeal plain flour
250g plain white flour
150g porridge oats
1tsp salt
15g bicarbonate of soda
1tbsp honey
1tbsp treacle
500ml buttermilk
Method:
1. pre-heat the oven to 200c/180c
(fan assisted ovens)/gas mark 6
and line a baking tray with
greaseproof paper.
2. place both the flours, porridge
oats, salt and bicarbonate of soda
in a large mixing bowl. Make a
well in the centre, then pour in
the honey, treacle and buttermilk
and stir everything together to
combine
3. with your hands, knead the
dough for a couple of minutes on
a lightly floured work top then
shape into a round and place on
the lined baking tray
4. cut a cross shape on the top of
the dough and bake for 40
minutes until cooked. Place on
a wire rack to cool, then serve in
slices with the bread
Tip:
If you can’t find
buttermilk, make
your own by adding 1
tablespoon of lemon
juice to 500ml whole
milk and leave to
stand for 5 minutes to
thicken

haggis pie with mustard & drambuie sauce serves six
Ingredients:
1tbsp olive oil
1 leek sliced
250g pancetta
250g mushrooms
450g haggis
150ml chicken stock
500g all butter puff pastry
1 beaten egg
60ml drambuie
4tbsp wholegrain mustard
300ml double cream
Method:
1. pre-heat the oven to 200c/180c (fan assisted ovens)/gas
mark 6. Heat the oil in a large frying pan and fry the
pancetta until crispy then set aside. Add the leeks and
mushrooms to the pan and cook until softened
2. remove the haggis from it’s casing and add this to the
pan, stirring to break it up a bit, add the cooked pancetta
to the mixture and stir in the chicken stock. Stir until
combined, then transfer the mixture to a large pie dish
around 23cm in diameter.
3. roll out the pastry on a lightly floured work top until it’s
the same diameter as the pie dish, and use to top the
haggis mixture. Use a pastry brush to brush the beaten
egg over the top of the pastry, then bake the pie in the
oven for 40-45 minutes until puffed up and golden
4. meanwhile make the sauce. Heat the drambuie in a
frying pan over a medium heat then carefully set it alight
to burn off the alcohol. Once the flames have gone out,
add the mustard and double cream. Season with salt and
pepper then let the mixture bubble for a couple of
minutes until reduced and thickened slightly, then pour
into a jug and serve with the pie
57

uttery clapshot
neeps & tatties
serves four
Ingredients:
500g potatoes
500g swede
50g butter
3tbsp creme fraiche
Method:
1. peel and chop the potatoes
and swede into even sized pieces.
Bring a large pot of salted water
to the boil and simmer the
vegetables for 20 minutes until
58
tender then drain.
2. return to the pot, add the butter
and creme fraiche and mash with
a masher or potato ricer until
smooth, season well and serve
Green Beans with flaked
almonds
serves four
Ingredients:
500g green beans
3tbsp butter
2 cloves garlic finely chopped
juice of 1 lemon
100g flaked almonds
Method:
1. simmer the beans in a large pot
of salted water for 5-7 minutes
until al dente then drain
2. melt the butter in a pan and
sautee the chopped garlic until
fragrant then add the lemon juice.
3. toss the beans in the lemon
butter then transfer to a serving
dish and scatter over the flaked
almonds

Green beans with flaked almonds
59

60
Blackcurrant and white chocolate cranachan parfait

Blackcurrant and white chocolate cranachan
parfait serves twelve
Ingredients:
50g porridge oats
25g muscovado sugar
350g blackcurrants (fresh or frozen)
3 eggs
100ml honey
300ml double cream
50g white chocolate
Method:
1. line a baking tray with foil, spread the porridge oats
onto the tray and sprinkle with the sugar. Place under a
pre-heated grill for 10 minutes until caramelized, stirring
every so often, then remove and set aside to cool, then
blitz in a blender to form crumbs
2. put the eggs and honey into a large mixing bowl set
over simmering water and beat with an electric whisk until
doubled in volume then remove from the heat
3. in a separate bowl, whisk the cream until soft peaks
form, then fold into the egg mixture along with the
caramelized oatmeal crumbs.
4. put the blackcurrants into a blender and puree until
smooth. Put one third of the cream mixture into a seperate
bowl and stir the blackcurrant puree into the remaining
two thirds.
5. line a loaf tin with cling film and pour in half of the
blackcurrant mixture. Put the cream mixture on top of this
and finish with the rest of the blackcurrant mixture so you
have 3 layers. Freeze overnight then turn onto a plate to
serve
6. melt the white chocolate then spread onto a sheet of
greaseproof paper and chill for 30 minutes. Remove from
the fridge, break into shards and place on top of the parfait
with extra blackcurrants if desired to decorate
61

Scottish Tablet
Ingredients:
125g butter
1kg caster sugar
250ml whole milk
350ml condensed milk
½ tsp vanilla extract
Method:
1. line a 25cm x 35cm
baking tray with
greaseproof paper
2. melt the butter in a large
saucepan over a low heat.
Add the sugar and whole
milk and stir continuously
until the sugar has
dissolved
3. turn up the heat and
bring the mixture to a boil
then leave to simmer for 8
minutes, stirring every so
often
4. add the condensed milk,
turn the heat down very
low and simmer for
another 15 minutes, stirring
every couple of
minutes to avoid the
bottom of the pan from
burning
5. check the mixture is
ready by placing a little of
the mixture onto a cold
plate. Leave for a couple of
minutes to see if it sets, if
so then it is ready. Remove
from the heat, add the
vanilla extract and beat the
mixture with an electric
whisk for 5-8 minutes
6. pour into the prepared
tin and leave for a couple
of hours to set, then cut
into squares
62

Ginger & lemon scented hot toddy makes one
Ingredients:
60ml water
3 cloves
1 star anise
1 cinnamon stick
1/2tsp nutmeg
1 ball stem ginger from a jar
1 piece lemon zest
2tsp honey
2tsp lemon juice
60ml good quality whiskey
Method:
1. put the water, cloves, star anise, cinnamon stick,
nutmeg, ginger and lemon zest into a small pan
and gently heat
2. add the honey & lemon juice and stir until the
honey has melted
3. put the whisky into a glass, then pour the spiced
water through a sieve into the whiskey and discard
the whole spices. Serve with a twist of lemon zest
63

THE WHISKEY LIST
the perfect finish to your scottish feast this burns night
Macallan
Amber €75.39
Floral, citrus
sweet nose
with hints of
vanilla.
Background of
raisin, sultana
and cinnamon
with subtle
taste of toffee
apples. Fresh
green apples
and lemons
mingle with
cinnamon,
slightly dry
Glenrothes Single Malt
€31.31
The combination of
different vintages aged
in a variety of casks
creates a balance of
mature experience and
vibrant youth. The oldest
constituent brings
mellow oak and dried
fruits; the greatest
proportion adds soft,
mature, sweet vanilla;
the more youthful add
exuberance and lemon
citrus, creating a sharp
and uplifting taste
Knockando Single
Malt €28.65
Matured slowly in
sherry casks, it’s
accessible in both
aroma and flavour;
easy to drink, young
at heart for an 18
year old. Pleasant to
drink straight - sweet,
with deeper almond
notes, hints of sherry
and light oak, some
malty flavours. Deep,
rich fruit; ripe plums,
pears, mandarin
oranges. Soft vanilla
fudge
Lagavulin Single
Malt €62.75
A much
sought-after
single malt with
the massive
peat-smoke
that’s typical of
southern Islay
but also offering
richness and a
dryness that turns
it into a truly
interesting dram.
The 16 year old
has become a
benchmark Islay
dram from the
Lagavulin
distillery
64

Laphroaig 18
Years €30.11
This 18 year old
Laphroaig is made
in limited quantities
each year. A
soft, sweet and
spicy Islay peat
smoke greets you
when you first
open the bottle.
The immediate
taste is an oak
sweetness, from 18
years in the barrel.
A faint hint of the
sea can be
detected,
testimony to its
time maturing on
the remote island
of Islay
Singleton of Dufftown
Single Malt €22.64
The Singleton of
Dufftown 12 Year Old
Scotch Whisky is rich,
smooth and perfectly
balanced.
Considered one of
world’s best tasting
Single Malt Scotch
Whiskies it is
perfumed with hints
of apples and sherry,
the aromas move on
to the palate and a
deeper complexity is
found with a creamy
dark chocolate and
toffee sweetness
along with violets
and rich hazelnut
Talisker 10 Year
Single Malt €36.58
Talisker is a full
bodied and
smoky, Island
whisky. Its palate
brings rich
dried-fruit
sweetness with
clouds of smoke
and strong
barley-malt
flavours.
It is huge, long,
warming and
peppery in the
finish with an
appetizing
sweetness
Cardhu 12 year
single malt
€23.95
A much-loved
single malt,
Cardhu is an
easygoing,
charming
Speysider. With
clean, crisp oak
and sweet malt
evoking flavours
of honeyed
flapjacks and
home-made
caramel squares,
this is one for the
sweet-toothed
among you
65

66
Baked apple crisps

Guilt Free
Snacking
When you get the urge for a
mid meal snack, rather than
reaching for the biscuit tin,
try these delicious low calorie
snacks to satisfy your craving
67

Crunchy Madras Chickpeas
400g can chickpeas, drained
2tsp curry powder
1 tsp ground cumin
1tsp hot paprika
1. Pre-heat oven to 180c/160c (fan assisted ovens)/
gas mark 4 and line a baking tray with greaseproof
paper
2. mix the chickpeas with the spices in a bowl, then
spread evenly onto the baking tray. Sprinkle with sea
salt and bake for 1 hour until crispy, turning halfway
through cooking time
Kale Crisps
300g kale
1tsp olive oil
1tsp garlic granules
1tsp sea salt
1. pre-heat the oven to 200c/180c (fan assisted ovens)/gas
mark 6 and line a baking tray with greaseproof paper
2. toss the kale with the oil, garlic and salt and spread out
evenly. Bake for 7 minutes, then toss and bake for a further 5
minutes until crispy
Spicy Pea Dip
400g defrosted peas
100g fat free natural yoghurt
1 lime juiced
1 chilli finely chopped
handful mint
put all of the ingredients into a food processor and season
well. Blend to a puree then serve with chopped vegetables
or rice cakes. Also makes a delicious filling for baked
potatoes
68

Spiced Pumpkin Seeds
150g shelled pumpkin seeds
1/2 tsp ground cumin
1/2tsp cayenne pepper
1/2tsp mixed spice
1/2tsp sea salt
1. dry fry the pumpkin seeds in a frying pan over a medium
heat for around 5 minutes tossing frequently
2. add the spices and salt, stir them to coat the seeds evenly
then remove from the heat and leave to cool
Iced Grapes
1 bunch grapes
Place grapes in a tupperware box with a lid and freeze for
2-3 hours then enjoy as a refreshing snack
Mediterranean Baked Pitta Chips
4 pitta breads
1tbsp olive oil
1tsp dried oregano
1tsp garlic powder
1. pre-heat the oven to 200c/180 (fan assisted ovens)/gas
mark 6. Cut each pitta into 8 triangles and cut each triangle
at the fold
2. sprinkle with the oil and herbs and bake for 10-12 minutes
turning halfway
69

Apple Crisps
2 large apples
1tsp cinnamon
1. pre-heat the oven to 160c/140c (fan assisted ovens)/gas
mark 3 and line a large baking tray with greaseproof paper
2. cut the core out from the centre of the apple and slice as
thinly as possible
3. lay the apple slices on the baking tray and sprinkle with
the cinnamon. Bake for 45-50 minutes turning half way then
store in an airtight container
Banana Ice-cream
3 bananas
1tbsp milk
1. peel the bananas and cut into slices then freeze for a
couple of hours until frozen solid
2. put into a blender with the milk and blend until creamy
and smooth then enjoy as a guilt free treat
Trail Mix
50g peanuts
50g brazil nuts
50g almonds
50g walnuts
50g raisins
50g goji berries
combine all of the fruits and nuts together and store in an
airtight container. Add to porridge or have a handful as a
mid meal snack
70

five a day
revive your body after the Christmas
season with these vitamin packed drinks
5
green goddess
makes one
Ingredients:
1/2 cucumber
50g spinach
half bunch parsley
half bunch mint
Method:
1. put all of the ingredients into a
blender and blend until smooth
73

the green machine
2 apples
1/4 cucumber
1 stick celery
1/4 avocado
1/4 pineapple
purple power
1 raw beetroot
1/2 carrot
1 apple
1 stick celery
1/2 courgette
1cm piece ginger
immune boost
1/4 head broccoli
handful watercress
1 apple
1/4 pineapple
1 pack alfalfa sprouts
half bunch of parsley
ginger punch
1 knob ginger
2 pears
2 carrots
juice 1/2 lemon
Monkey business
1/2 banana
1/4 pineapple
1 apple
200g fat free yoghurt
apples and pears
2 apples
1 pear
1 knob ginger
74

Fruit cocktail
300g pineapple
4 strawberries
10 grapes
mint condition
1/2 cucumber
3 apples
1/2 pack mint
the cleanser
1 carrot
1 apple
1/2 cucumber
1/2 avocado
gardeners rest
1/2 fennel bulb
1/2 cucumber
2 apples
juice 1 lime
sprig dill
blackforest
2 apples
10 cherries
10 blackberries
10 blueberries
10 black grapes
life is peachy
1 peach
1 apple
1 kiwi
4 strawberries
2 carrots
75

Kitchen Wishlist
Lucy Bee Extra Virgin Raw
Coconut Oil www.honestlyhealthyfood.com
• personalised
baking stencil www.notonthehighstreet.com
• kitechenaid
pink artisan stand www.kitchenaid.eu
• engraved chopping
boards www.thechoppingblock.
co.uk •cinnamon & vanilla nuts
www.olivesetal.co.uk • adjustable
rolling pin www.josephjoseph.com
• shortbread tin www.
lakeland.co.uk • olive wood
serving spoons www.therusticdish.
com

indulgent
wishlist
Jo Malone Green Tomato Leaf
candle www.jomalone.co.uk
• l’occitane Arlésienne hand
cream www.loccitane.com •
Kiehls vetiver & black tea body
cleanser www.kiehls.es • Tom
Ford Noir cologne www.sephora.com
• Bobbi Brown Scotch
on the Rocks Warm Glow eye
pallette www.bobbibrown.co.uk
• moroccan oil repair mask
www.moroccanoil.com • Laura
Mercier Ambre Vainille Honey
Bath www.spacenk.com •
Philosophy Time in a bottle
serum www.sephora.com

Try these delicious heart warming
slow cooked dishes for a long
family lunch on a cold winters
day
78

Beijing Lamb serves four
Ingredients:
1tbsp vegetable oil
450g diced lamb shoulder
1 onion chopped
1 red pepper chopped
1 yellow pepper chopped
1 thumb sized piece
ginger peeled & finely
grated
900ml beef stock
2 star anise
50g brown sugar
3tbsp soy sauce
3tbsp rice wine
2tbsp hoisin sauce
2tbsp peanut butter
Method:
1. heat the oil in a large
saucepan then add the
lamb and brown all over.
Add the onion, peppers
and ginger to the pan and
fry until softened
2. add all the other
ingredients to the pan and
bring to a simmer then
cover with a lid, turn the
heat down low and
simmer for 1 and a half to 2
hours until the meat is very
tender. Serve with slices of
ciabatta bread or steamed
rice
79

eef bourguignon serves eight
Ingredients:
2kg stewing beef cubed
1.5 litres red wine
75g plain flour
2tbsp olive oil
150g lardons
3 carrots chopped
2 leeks sliced
10 shallots peeled
4 cloves garlic chopped
1 sprig thyme
Method:
1. place the beef in a large bowl
and cover with the red wine.
Cover with cling film and leave
in the fridge overnight to
absorb the flavour
2. pre-heat the oven to
140c/120 (fan assisted ovens)/
gas mark 1 and remove the
meat from the marinade
(reserving the marinade for
later)
3. heat the oil in a large frying
pan and toss the pieces of beef
in the flour. seasoned with salt
and pepper. Once the oil is hot,
add the beef in batches and
brown all over, then add the
lardons and fry until crispy
4. place the beef and the
cooked lardons into a large
ovenproof dish and add the
chopped vegetables, garlic and
thyme. Add the reserved
marinade, cover tightly with foil
or a lid and cook in the oven for
3 hours until tender
80

slow roasted osso buco
serves six
Ingredients:
2tbsp olive oil
1kg osso buco
2 onions chopped
4 cloves garlic finely chopped
1tsp tomato puree
1tbsp cornflour
2 bay leaves
3 cloves
1 sprig rosemary
200ml red wine
200ml cider
400ml beef stock
chopped parsley to garnish
Method:
1. heat half the oil in a large
saucepan and brown the osso
buco all over then remove from
the pan
2. add the rest of the oil and
add the onions and garlic and
fry for a couple of minutes until
softened. Add the tomato puree
and flour and return the meat to
the pan.
3. place the herbs and spices
into the pan and slowly add the
wine, cider and stock, stirring to
combine
4. cover with a tight fitting lid
and leave to simmer over a
gentle heat for 3 hours until
the meat is falling off the bone,
then sprinkle with the chopped
parsley
81

coq au vin serves four
Ingredients:
25g/1oz butter
10 shallots peeled
5 garlic cloves finely chopped
150g cubed pancetta
8 chicken thighs
350g button mushrooms
500ml red wine
500ml chicken stock
2 tbsp balsamic vinegar
1 sprig of fresh thyme
small bunch flatleaf parsley, chopped
Method:
1. melt the butter in a large pan and add
the shallots and garlic. Cook for a couple
of minutes then add the pancetta
and fry until crispy
2. add the chicken and mushrooms to the
pan and pour over the wine, stock and
vinegar. Add the thyme and season well
with salt and pepper
3. simmer over a gentle heat for 30
minutes then scatter with the chopped
parsley and serve with mashed potatoes
82

mexican pork serves eight
Ingredients:
2tbsp paprika
100ml olive oil
50ml white wine vinegar
4 cloves garlic
2tsp ground cinnamon
1/2tsp cumin seeds
1/2tsp pink peppercorns
2tsp mustard seeds
40g dark chocolate
1.5kg diced boneless pork
shoulder
350ml red wine
400g tin chopped tomatoes
1 sprig rosemary
Method:
1. place the paprika, oil, vinegar,
garlic, spices and chocolate into
a blender and blend into a paste
to marinade the pork
2. place the pork in a large bowl
and mix with the marinade.
Cover with clingfilm and leave in
the fridge overnight
3. place the pork into a large pot
and add the wine, tomatoes and
rosemary with 350ml
water. Bring to the boil and cover
with a tight fitting lid. Simmer
over a very low heat for 3 hours
until the meat is very tender and
serve with salsa, sour cream and
long grain rice
83

City Break
Things to do
Why not visit the
Titanic Experience for
an indepth and
interactive exhibition
for the maiden voyage
(www. titanicbelfast.com)
Shortlisted as the ‘Best
Food Market’ category
in the BBC Radio 4 Food
and Farming Awards, St.
Georges Food market is
a haven for foodies, only
open on Fridays, Saturdays
& Sundays, you will
find all sorts of local
delicacies as well as
treats from further ashore
(+44 28 9024 6609).
Belfast food Tours offer
food and drink
experiences in the city
where you can meet local
producers, learn about
local delicacies and dine
84

Belfast, Ireland
Where to stay
The Fitzwilliam is a newly opened sleek & stylish
hotel with beautiful rooms close to lots of local
tourist hotspots (www.fitzwilliamhotelbelfast.com)
rooms from €89 per night. If you prefer to be near
the waterfront, the Malmasion Hotel is a converted
warehouse with stunning rooms and views across
the River Lagan (www.malmaison.com) rooms from
€109 per night. For something more intimate, stay at
Rayanne House, an exquisite boutique hotel located
by the Holywood Golf Course. Tastefully
decorated and with an award winning breakfast you
won’t be disappointed (www.rayannehouse.com)
from €150 per night. If it’s a country escape you are
after, try Hastings Hotel & Spa, set in the grounds of
Culloden Estate with stunning secluded gardens and
excellent spa facilities, this is ideal for a romantic
getaway (www.hastingshotels.com) from €114/ night.
in some of the best eateries in the city
(www.belfastfoodtour.com). If you are
a Game of Thrones fan, make sure you
take one of the Game of Thrones
location tours where a guided tour will
take you to some of the most famous
scenes from the programme
including the Giants Causeway and the
Dark Hedges (www.stonesandthrones.
com) tours start at 8.45am from Donefall
Square and last one and a half hours.
Where to eat
When it opened its doors in 2013, Ox was soon to
jump to the forefront of the Belfast restaurant scene.
With a choice of tempting reasonably priced tasting
menus exhibiting some of their sustainably sourced
dishes and a lunch menu, you will get a true taste
of Belfasts finest cuisine (www.oxbelfast.com). If
you haven’t tried the local seafood, be sure to try
Mourne Seafood to sample the freshly caught
oysters and catch of the day (www.mourneseafood.
com). Also serving fantastic Michelin star quality
food is Saphyre restaurant located close to the
Ulster Museum. Again there is a choice of an a la
carte menu or a beautiful seasonal tasting menu.
They also serve Afternoon Tea if you are looking for
an afternoon treat (www.saphyrerestaurant.com) For
something a little simpler, be sure to try some of the
stalls at St.Georges Market from Cuban sandwiches
to Suki Tea
85

www.carsforsalemarbella.com
info@carsforsalemarbella.com
BMW Z4 2010 (Coupe)
€28.000
Km : 41,098
Type : Coupe
Reg Date : 2010
Trans : Automatic
Fuel : Choose a fuel type
Ext color : Red
Peugeot 206 2004
(Hatchback)
€4.500
Km : 62,015
Type : Hatchback
Reg Date : 2004
Fuel : Petrol
Ext color : Black
86

Bmw X5 2006 (4x4)
€29.900
Km : 48,137
Type : 4x4
Reg Date : 2006
Trans : Automatic
Fuel : Diesel
Ext color : Black metallic
Mercedes Cla 2013
(Coupe)
€35.900
Km : 30,312
Type : Coupe
Reg Date : 2013
Trans : Automatic
Fuel : Diesel
Ext color : Black metallic
Mini Cooper “s”
2004 (Hatchback)
€8.900
Km : 75,412
Type : Hatchback
Reg Date : 2004
Fuel : Petrol
Ext color : Light blue metalic
87

88
Cauliflower
Try these delicious low fat cauliflower recipes

Cheats Alfredo Sauce serves
five
Ingredients:
4 cloves garlic finely chopped
1 tablespoon butter
375g cauliflower
100ml chicken stock
100ml milk
Method:
1. melt the butter in a pan and
sweat the garlic until fragrant
2. meanwhile, cook the
cauliflower in a pot of boiling
water for around 8 minutes until
tender, then drain
3. add the garlic to the
cauliflower and pour in the stock
and milk, season
generously with salt and pepper
and blend with a stick blender
until smooth. Serve with pasta
or as a white sauce for
lasagne, macaroni cheese,
cauliflower cheese etc
Low fat pizza base makes one
Ingredients:
340g cauliflower
1 large egg
50g grated mozzarella cheese
2 tbsp grated parmesan 1/2 tsp
dried oregano
1/4 tsp garlic powder
Method:
1. Pre-heat the oven to
220c/200c (fan assisted ovens)/
gas mark 7 and line a pizza tray
with greaseproof paper
2. put the cauliflower into a food
processor and blend until it
resembles breadcrumbs then
place the cauliflower
“breadcrumbs” into a large bowl
and microwave for 5 minutes
until tender
3. add the egg, cheese, oregano
and garlic to the cauliflower and
season well. Mix thorougly
until the mixture comes
together, then shape into a
round on the pizza tray. Bake for
15 minutes, then remove, add
your toppings and bake for a
further 10 minutes
Low carb “rice” serves two
Ingredients:
1 cauliflower broken into florets
Method:
1. place the cauliflower into a
food processor and blitz until it
is
resembles grains of rice,
alternatively you can grate
the cauliflower by hand with a
cheese grater
2. place into a microwaveable
bowl and microwave for 7
minutes until cooked, then serve
as a replacement to rice with
curries or chili
Roasted cauliflower serves
two
Ingredients:
1 head of cauliflower broken
into florets
4 cloves garlic peeled but left
whole
pinch chili flakes (optional)
salt and pepper
Method:
1. pre-heat the oven to 200c/180
(fan assisted ovens)/gas mark 6
2. place the cauliflower florets
and cloves of garlic in an even
layer in a large baking tray.
Season with salt and pepper and
chili flakes if using and bake for
30 minutes, turning the florets
halfway
Cauliflower mash serves four
Ingredients:
1 head of cauliflower
4 cloves garlic
1tbsp creme fraiche
1 tbsp butter
Method:
1. steam or boil the cauliflower
and cloves garlic until tender,
then drain
2. discard the garlic and mash
the cauliflower with the butter
and creme fraiche until smooth
Low carb bread makes one
loaf
Ingredients:
1 head cauliflower
4 large eggs
2tbsp garlic powder
6tbsp cornflour
1tsp salt
Method:
1. pre-heat oven to 200c/180c
(fan assisted ovens)/gas mark 6
and line a baking tray with
greaseproof paper
2. place the cauliflower into a
food processor and pulse until
you have “breadcrumbs”
3. beat the eggs in a large bowl
and stir in the garlic, cornflour
and salt until smooth. Add the
cauliflower and mix gently until
combined
4. divide into 6 pieces and
shapes into rounds. Bake in the
oven for 20 minutes until golden
89

7 day
detox plan
Allowed foods
Fruits including fresh, frozen, canned and dried
strawberries, mangoes, passion fruit, kiwi,
apples, pears, grapefruit, grapes
Vegetables including fresh, frozen and canned
including broccoli, spinach, peppers, parsnips,
cabbage, cucumber, avocadoes
Water including flavoured water with no
added sugar and sparkling water but try to
drink at least 2 litres each day to flush your
body of toxins
Pulses dried or in water, includes chickpeas,
cannellini beans, kidney beans, lentils, quinoa,
buckwheat, coucous
Potatoes
Nuts must be unsalted. Includes brazil nuts,
walnuts, almonds, hazelnuts, peanuts, cashew
nuts
Fresh fruit juice preferably homemade with no
additives or sweeteners
Fish any type of fresh fish including
salmon, cod, tuna, mackerel, monkfish &
shellfish. Canned fish is ok as long as it is in
water
Tofu
Quorn
Oats preferably wholegrain
Brown Rice
Rice Noodles
Natural Yoghurt try to get fat free with no added
flavours or sweeteners
Seeds must be unsalted, sesame seeds,
pumpkin seeds, chia seeds
Rice Cakes white or wholegrain, although must
be unsalted and unflavoured
Honey preferably manuka honey
Herbal Tea chamomile tea, green tea, fruit teas
and decaffeinated tea
Nut Butters as long as they are unprocessed and
with no added sugar
90
Follow this simple detox plan
for 7 days to really see and feel
the benefits to your body
Food to Avoid
Fizzy drinks even sugar free varieties
Fruit cordials including sugar free version
Coffee
Tea
Caffeine
Alcohol
Meat including red meat, chicken and turkey
Processed Meat including ham, sausages, burgers
Dairy including milk, cheese, eggs, cream, flavoured
yoghurts
Butter
Wheat including anything that contains wheat,
for example cereal, bread, biscuits, pasta
Crisps and salty snacks
Sugar any kind of processed sugar including
sweets, chocolate, jam, cereal, ice cream
Processed Food including ready meals,
takeaways, frozen food, jars of sauces
Condiments including ketchup, brown sauce,
mayonnaise, salad dressings, chutneys
Salt

Monday
Breakfast: 100ml natural yoghurt with 1tsp
honey and a fruits salad of 1 chopped kiwi fruit,
3 strawberries and 1 slice pineapple
Lunch: bowl of vegetable soup made by boiling
1 onion, 4 carrots, 2 parsnips and 1 courgette
for 20 minutes then puree in a blender. Serve
with 2 ricecakes
Dinner: baked Salmon with steamed vegetables
Snacks: fruit
Tuesday
Breakfast: porridge made with water and
topped with a handful of dried fruit
Lunch: baked potato served with salad
Dinner: vegetable stir fry - stir fry a selection
of vegetables in a little olive oil with chopped
garlic and ginger. Serve with rice noodles
Snacks: 2 rice caked topped with nut butter
Wednesday
Breakfast: homemade muesli made from a
handful of seeds, nuts and dried fruit topped
with 2 tbsp natural yoghurt and 1tsp honey
Lunch: steamed cod with chilli and ginger
served with brown rice
Dinner: roast sweet potato wedges served with
guacamole made by blending 1 avocado, 1
garlic clove, 1 chopped tomato and juice 1 lime
Snacks: fruit salad
Saturday
Breakfast: porridge made with water, topped
with 1 sliced banana and 1tsp honey
Lunch: avocado and prawn salad - top half a
bag of watercress with 1 sliced avocado and a
handful of cooked prawns. Drizzle with
balsamic vinegar
Dinner: pea and mint soup - cook 1 onion,
with 1 clove garlic, a knob of ginger, peas and
enough vegetable stock to cover for 15
minutes then add a bunch of mint and puree
until smooth
Snacks: a handful mixed nuts and 2 rice cakes
Sunday
Breakfast: smoothie made with fruit and 1
grapefruit
Lunch: steamed salmon served with roasted
vegetables
Dinner: baked potato served with 1 can drained
tuna in water mixed with 1 tbsp natural yoghurt,
1/4 chopped cucumber and 1 chopped spring
onion
Snacks: fruit salad and crudites with tzatziki
Thursday
Breakfast: smoothie made from a variety of
fruits
Lunch: bean salad made with a mixture of
chopped vegetables and half a can of chickpea,
drizzled with a little oil and lemon juice
Dinner: prawns with noodles - stir fry some
sliced mushrooms, beansprouts and a chopped
pepper. Add some cooked prawns, a drizzle of
honey and serve with cooked rice noodles
Snacks: a handful of plain unsalted popcorn
Friday
Breakfast: fruit salad sprinkled with pumpkin
seeds and a couple of spoons of natural yoghurt
Lunch: crudites with tzatziki - mix some
natural yoghurt with juice of half a lemon, some
chopped cucumber and chopped mint leaves
Dinner: steamed monkfish with grilled
tomatoes and brown rice
Snacks: banana ice cream (see p.68 for recipe)
91

The cookie monster
From the famous New York Times Cookie to the humble brown sugar cookie. each one has it’s own unique ingredient to get
the perfect chewy centre. The winner...We know who ours is but why don’t you try these recipes at home at let us know your
favourite. Or better still, if you have an even better secret ingredient why not share it with us
The Condensed Milk Cookie
(makes 20 cookies)
Ingredients:
225g castor sugar
225g butter
350g self-raising flour
100g condensed milk
175g chocolate chips
Method:
1. pre-heat the oven to 180c/160c (fan
assisted ovens)/gas mark 4 and line a
baking sheet with greaseproof paper
2. put the sugar and butter in a large bowl
and whisk together with an electric whisk
until creamy and paler in colour. Fold in the
flour, and then gently stir in the condensed
milk and chocolate chips until evenly
distributed through the cookie dough
3. roll the dough into a sausage shape
around 30cm long and wrap the dough in
clingfilm. Chill in the fridge for half an hour
4. remove the cling film, then cut the dough
into 20 even slices. Place on the prepared
baking tray spaced well apart as they will
spread. Cook for around 12 minutes until
golden brown, then place onto a wire rack
to cool
93

of golf ball and roll into a round
shape, then space evenly onto the
baking tray. Sprinkle with the sea
salt and bake for 18-20 minutes
until golden, then repeat with the
remaining dough
(fan assisted ovens)/gas mark
5 and line a baking tray with
greaseproof paper
5. roll the dough into 24
equally sixed balls and place
spread apart on the baking tray
The New York Times Cookie
Ingredients:
240g self raising flour
240g bread flour
1¼ tsp bicarbonate of soda
1½ tsp baking powder
1½ tsp salt
285g unsalted butter, at room
temperature
285g light brown sugar
225g granulated sugar
2 eggs
2 tsp vanilla extract
560g dark chocolate chips,
sea salt, for sprinkling
Method:
1. sift together the flours, bicarbonate
of soda, baking powder
and salt into a large bowl
2. add the butter and sugars to
the bowl of an electric mixer and
beat for around 5 minutes until
light and fluffy. Gradually add the
eggs and vanilla and beat on a
low speed until combined
3. slowly add the flour mixture
and then fold in the chocolate
chips until evenly distributed
4. cover the bowl with clingfilm
and refrigerate for 24-72 hours.
(This step is crucial in order to
achieve chewy cookies as the
dough needs to rest)
5. pre-heat the oven to 180c/160c
(fan assisted ovens)/gas mark 4
and line a large baking tray with
greaseproof paper
6. scoop balls of dough the size
94
Alton Brown’s Chewy Chocolate
Chip Cookies (makes 20)
Ingredients:
225g unsalted butter
340g bread flour
1 tsp salt
1 tsp bicarbonate soda
55g granulated sugar
225g light brown sugar
1 egg
1 egg yolk
2tbsp whole milk
1½ tsp vanilla extract
340g chocolate chips
Method:
1. melt the butter in a small
saucepan then leave to one side
to cool slightly
2. sift the flour, salt and
bicarbonate of soda into a large
bowl. Put the sugars and melted
butter into the bowl of an electric
mixer and beat slowly for 2
minutes. Gradually add the egg,
egg yolk, milk and vanilla extract
and beat for around 30 seconds
3. gradually add the flour mixture
and chocolate chips and beat
until just combined. Cover the
dough with clingfilm and place in
the fridge for one hour
4. pre-heat the oven to 190c/170c
6. bake for 15 minutes until
golden brown then leave to cool
on a wire rack. Repeat with the
remaining dough
The Ultimate Cookie (makes 18)
Ingredients:
225g butter
440g brown sugar
2 eggs
335g plain flour
1tp baking powder
1tsp bicarbonate of soda
335g chocolate chips
Method:
1. Pre-heat the oven to 190c/170c
(fan assisted ovens)/gas mark 5
and line a large baking tray with
greaseproof paper
2. melt the butter, then add to the
sugar and beat with an electric
whisk for a couple of minutes
3. beat the eggs in one at a time,
then sift in the flour, baking
powder and bicarbonate of soda
and fold in the chocolate chips
4. divide into 18 balls and space
well apart on the baking tray.
Bake for 8-10 minutes until
golden then leave to cool on a
wire rack

The American One (makes 12)
Ingredients:
125g soft butter
125g caster sugar
2tbsp condensed milk
175g self raising flour
100g chocolate chunks
Method:
1. pre-heat the oven to 150c/130c
(fan assisted ovens)/gas mark2
and grease a large baking tray
2. in a large bowl, beat the butter
and sugar with an electric whisk
for a couple of minutes until pale
and fluffy
3. add the condensed milk and
continue to beat for another
minute, then add the flour,
stirring until you can’t see any
lumps of flour in the mixture, then
add the chocolate chunks and stir
to combine
4. roll into 12 balls spaced well
apart and flatten each one
slightly. Bake for 25 minutes then
cool on a wire rack
Cooks Illustrated Cookies
(makes 16)
Ingredients:
200g butter
150g dark brown sugar
100g granulated sugar
1 tsp salt
2 tsp vanilla extract
1 egg
1 egg yolk
250g plain flour
½ tsp bicarbonate of soda
180g chocolate chips
Method:
1. pre-heat oven to 190c/170c
(fan assisted ovens)/gas mark 5
and line a large baking tray with
greaseproof paper
2. melt two thirds of the butter in
a small pan over a medium heat
then continue to cook for a couple
of minutes more until in turns
golden brown. Make sure you
move the pan constantly so the
butter doesn’t burn then pour into
a large bowl. Add the rest of the
butter and stir to melt then leave
to cool to room temperature
3. once cooled, add the dark
brown and granulated sugar, salt
and vanilla extract to the mixture
and beat with an electric whisk
until thoroughly combined. Add
the egg and egg yolk and
continue to beat until smooth
4. leave the mixture to rest for 3
minutes, then whisk for 30
seconds. Repeat this process of
beating and resting 2 more times
until the dough is thickened and
smooth, then fold through the
flour, bicarbonate of soda and
chocolate
5. use 3 tbsp of dough for each
cookie, roll into a ball and place
on the baking sheet spread well
apart. Bake for 10-14 minutes until
golden brown then leave to cool
Big Soft Brown Sugar Cookies
(makes 12)
Ingredients:
100g muscovado sugar
125g caster sugar
125g softened butter
1 egg
1tsp vanilla extract
225g self raising flour
1/2tsp salt
200g bar of dark chocolate broken
into chunks
Method:
1. pre-heat oven to 180c/160c
(fan assisted ovens)/gas mark 4
and line a large baking tray with
greaseproof paper
2. place the muscovado sugar,
caster sugar and softened butter
into a large bowl and beat with an
electric whisk for 2 minutes until
pale and fluffy
3. add the egg and vanilla and
continue to beat for 30 seconds
until combined
4. sift in the flour and stir until all
the flour is combined, then stir in
the chocolate chunks until evenly
distributed
5. roll into golf ball sized balls
place onto the baking tray spaced
well apart and press down
slightly to flatten and bake for 7
minutes, then remove and leave to
cool on a wire rack
95

CASSAVA
EVER wondered what to do with cassavas try these delicious ideas
peel and cut
the cassava
into strips then
deep fry to
make chips
mix together 410g
grated cassava with 2
eggs, 1 can
evaporated milk. 1 can
condensed milk and 1
can coconut milk and
bake at 180c for 1 hour
for a delicious cake
boil 500g
cassava chunks for
20mins then drain
and mash. stir in 200g
grated cheese, 4 eggs
and 1 chopped onion.
shape into patties and
deep fry
BOIL 1KG CHOPPED
CASSAVA FOR 30 MINS
THEN DRAIN. MASH UNTIL
SMOOTH THEN SHAPE
INTO SMALL BALLS. DEEP
FRY UNTIL GOLDEN THEN
SPRINKLE WITH CINNAMON
AND SUGAR
BOIL FOR 30
MINUTES, THEN MASH
WITH BUTTER AND
MILK AND USE
INSTEAD OF POTATO
AS A TOPPING FOR
COTTAGE PIE
96

The Book Club
our favourite cookery books this month
The Blender Girl by Tess
Masters €20.05
A variety of gluten free,
vegan recipes using
natural wholefoods
Clean Eats by Alejandro
Junger €23.59
Over 200 recipes aimed at
restoring your digestive
health and wellbeing
The 21 Day Sugar Detox by
Diane Sanfilippo €13.23
A 21 day detox plan to restart
your mindset when it comes
to eating
Honestly Healthy for Life:
Eating the Alkaline Way
€23.77
An introduction to eating an
Alkaline diet with recipes to
follow
Traditional Scottish Recipes
by Eleanor Cowan €4.26
Traditional Scottish family
classics with easy to follow
instructions
Jamie’s Comfort Food by Jamie
Oliver €25.42
A collection of feel good
recipes when you need a little
of bit of warmth & comfort
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Competition Time
www.casadelaera.com
952 770 625
Ctra. de Ojén,
Junto al P.C. La Cañada)
29603 Marbella
Open Monday to Sunday
12.00 - 16.00
COMPETITION DETAILS:
Win a delicious meal for 2 with a bottle
of wine at Casa de la Era. This beautiful
finca is set on the mountainside and has
stunning views across the coast as well
as scrumptious homecooked Spanish
dishes. Make sure you try the tomato
salad and fried auberinges with honey!
Simply write to us either at editor@
thetastemagazine.es or comment on our
facebook page
www.facebook.com/thetastemagazine
and tell us what you think of the Taste.
Good luck!
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