Showing posts from September, 2015

Red velvet cake with yoghurt and cream cheese crema

The only way I get through my morning gym session is by watching cooking shows. First it was Huey’s Cooking and most recently Ben’s Kitchen. You may think that watching chefs cook indulgent, mouth-watering food is an odd choice when attempting to get healthy, however I love it. I love learning about different flavour combinations and how to present a truly fulfilling meal for all the senses. Recently on Ben’s Kitchen, he made a vanilla cake. At the onset it sounds a bit boring – something a Balfours tea cake would trump. However he proceeded to make a beautiful crema with mascarpone and cream and finish it off with fresh berries and nuts for some freshness and texture. The cake was ripped apart and each element was placed on the plate in a rustic manner that resulted in height and alluring colour. I wanted to do the same but needed an occasion. So when we were having family over for dinner, I took the opportunity. This red (or in my case pink because I only had pink food

Italian stuffed sweet potatoes with yoghurt sauce

I’m always on the lookout for ways to sneak vegetables into my meals. I’m a big kid at heart so not one to eat a lot of vegetables. I find bolognese a great way to sneak in some vegetables. This stuffed sweet potato recipe is a great easy meal with some hidden, healthy gems. Ingredients: Yoghurt sauce: 2 tablespoons yoghurt 4 mint leaves finely chopped squeeze of lemon Stuffed sweet potatoes 4 sweet potatoes 2 tablespoons olive oil 1 onion finely chopped 3 cloves of garlic finely chopped 1 chili finely chopped (optional) 1 teaspoon dried Italian herbs 2 carrots grated 500g beef mince 1 diced tomato 300g tomato passata salt and pepper grated cheese Method: Yoghurt sauce: Mix together the yoghurt, finely chopped mint and squeeze of lemon (to taste) Place in the fridge until ready to use. Stuffed sweet potatoes: Pre-heat oven to 220 degrees fan-forced Peel and cut the sweet potato into 5cm pieces C

Bircher muesli - spring celebration

Eating bircher muesli after a walk along the beach on a warm spring morning is my idea of a perfect start to a weekend. Mr Bball and I have been talking about making our own bircher muesli for a long time so when booking in two friends and their beautiful two children to come over for breakfast, we seized the opportunity. A creamy combination of apple, oats and yoghurt, this dish is simple, light and filling. Ingredients: 3 cups of rolled oats 3 cups of natural Greek yoghurt 2 large granny smith apples grated 1 ¾ cups of apple juice 1 ½ tablespoons of honey ½ tsp cinnamon 100g dried apricots chopped 100g roasted almonds chopped Honey to serve Method: Mix the oats and yoghurt together in a bowl Grate the apples (skin on) and add to the oats and yoghurt mixture Mix in the apple juice, honey and cinnamon Refrigerate overnight Serve topped with chopped apricots, almonds and honey. This isn’t a very sweet bircher mu