Taste

rmharley

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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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

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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!

98

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