Tag Archives: easy

Feta, beetroot, cherry tomatoes, olive, rocket and lentil salad (so healthy a cake must be eaten afterwards)

6 May

I’ve been eating so many salads recently as the weather has finally become what I like to call ‘beach hot’ (a temperature gauged on if it’s hot enough to go to the beach to sunbathe… thought it was quite good no!?) here in Nice, which is not a bad thing I suppose!

Perfectly balanced with the sweet beetroot salty olives and feta, earthy lentils, fresh rocket and a sharp wholegrain mustard,  olive oil and balsamic dressing (phew what a description). You can alter the quantities as much as you fancy, I’ve just given a rough idea as to how I assembled mine.

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Wholesome and filling enough for a satisfying dinner or a healthy lunch. Super quick to put together, no expensive or obscure ingredients to hunt down, no excuses not to make it. Many people on ‘health’ binges often eat plates and plates of salads, often loaded with creamy dressings, cheeses and bacon, which to be frank is just not going to make much difference, may as well just tuck into that carbonara.

Serves 1:
A tablespoon of crumbled feta
1 small beetroot
2.5 tablespoons cooked brown lentils (or whatever type you have, just not mushy red lentils!)
A few cherry tomatoes
A few handfuls of rocket
3/4 black olives, chopped

Method:
Wash all salady bits and dry well, chop up your olives and beetroot, half your cherry tomatoes, crumble your feta, make your dressing by using 2 tbsp good olive oil combined with 1 tbsp balsamic vinegar and 1tsp wholegrain mustard and assemble. Voila.

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Zingy lemon cupcakes with lemon cream cheese frosting

24 Mar

I must admit, this is the best cupcake recipe I have come across – based on an American recipe book my lovely cousins gave me for Christmas (I usually find American recipes waaaayy too sugary for my liking) these were super refreshing, light and zingy. And not too sweet! Plus the cream cheese frosting is just my fave (not only for carrot cakes!)

The batter only takes ten minutes to make so g’wan, have your cake (12 of them) and eat it (sorry…THEM.)

Ingredients:
160g self raising flour
160g sugar
115g butter
1tsp baking powder
2 large eggs
1tbsp lemon juice
2 tsp lemon zest
120ml whole milk
pinch of salt

For the frosting:
100g cream cheese
2tbsp icing sugar
1tsp lemon juice (you can add more if you want it more zingy – just make sure you frosting is still stiff enough to spread!)

Method:
1. Preheat oven to 180C. Beat together the sugar and butter until the colour has lightened and it has increased in volume. Add the eggs one by one, beating after each addition (make sure they are at room temp otherwise the mixture may curdle.)
2. Add the lemon juice and zest to the egg mixture.
3. In three additions, mix the milk and flour together. All these additional mixing may seem too much but trust me – it is worth the light, fluffy cupcakes you get!
4. Slowly incorporate the flour/milk mix with the egg mix. 
5. Fill cupcake liners so that the mixture is about half way up.
6. Bake for 23 mins! (specific I know…)

When the cupcakes are cooled, use a piping bag or simply spoon the combined cheese/sugar/lemon mixture over the cupcakes.
Decorate with some candid lemon peel if feeling fancy

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