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  • Cottage Pie with Sweet Potatoes

    More of a winter dish but it can be appreciated in any season. The Worcestershire sauce combined with the red wine and the flavour of the fresh herbs give the pie an aromatic taste. Not a quick dish to cook but easy enough to try. Serves: 4 Prepare: 30 minutes Cook: 1 hour 20 minutes + 10 minute standing. Ingredients: 500g lean/organic mince meat 1 onion diced 1 celery stalk diced 1 carrot peeled and diced I had a few mushrooms left and some broccoli floret and add them in - cut into small pieces 1 tbsp olive oil 1 beef stock cube 2 tbsp tomato purée 2 tbsp plain flour 2 tsp Worcestershire sauce 1-2 splashes of red wine 3 thyme sprigs,1-2 bay leaves and 3/4 minced sage leaves 2 sweet potatoes peeled and cut into round thin slices 1 tbsp unsalted butter. Method: Heat the oil in a large pan or casserole dish over high heat. Add the beef and fry, stirring for 5 minutes until browned. Remove from the pan, add a bit more oil and fry the onion, carrot, celery and a pinch of salt over medium heat for 10 minutes or so. Mean while dissolve the stock cube in 500ml of boiled water. Return the beef to the pan, add the tomato purée then stir in the flour and cook for a couple of minutes. Add the stock, Worcestershire sauce, thyme and the bay leaves, the other vegetables and simmer for 20/25 minutes until the meat is coated in a thick gravy. Slice the potatoes very thinly, put them in a bow and cover them with just boiled water (make sure they are completely covered). Leave for 10 minutes then drain and pat dry with kitchen paper. Pre-heat the oven to 200C degrees. Melt the butter in a medium pan and toss the potatoes for a few minutes. Put the meat and gravy in a medium ovenproof dish. covered with the potatoes and add some more thyme and the mince sage leaves and season. Bake for 30 minutes then stand for 10 minutes before serving. Tip: If you scatter cheddar cheese and some breadcrumbs over the top halfway through baking the pie will have a nice cheesy crust!

  • Lime Tart

    The sharpness of the lime mixed together with the avocado create a very creamy dessert. The present of coconut, cacao butter and lime give the tart a tropical flavour! Limes are a fabulous source of vitamin C, avocado and almonds provide good fats; coconut is highly nutritional, contains vitamins, minerals and powerful antioxidants. Moreover this is a quick and easy one to make! Serves: 8 Preparation: 15 minutes Cooking: NO cooking but.... 2 hours freezing! Ingredients: 2 tbsp of melted coconut oil 120 grams of almonds 30gr of desiccated coconut 80 gr pitted dates - chopped. Lime Filling 2 ripe medium size avocado 5 tbsp of maple syrup or honey 3 limes - juice and zest of 2 and one extra to decorate 1 tsp vanilla extract 50gr - 4 tbsp melted coconut butter 50gr - 4 tbsp melted cacao butter. Method: Grease a round springform cake tin with coconut oil. Put the almonds in a food processor and process to form a flour like mixture. Add the desiccated coconut and the dates and process again until it begins to stick together; adding a little water if necessary but keeping the mixture hard. Press the mixture into the base of the cake tin and chill in the fridge and in the meantime start preparing your filling. Put all the filling ingredients in a food processor or blender and process until smooth. Pour over the cake base and freeze for 2 hours, then transfer to the fridge until ready to serve. You can now decorate the cake cutting some thin lime slices to put on the top then adding some grated lime zest.

  • Meat Cheesy Balls

    This is an easy recipe and a very tasty one. Little bites of minced meat with cheddar, parmesan cheese, eggs, parsley can make a Sunday lunch or a simple get together very feisty! You can fry them or (as I did) bake them in the oven. You can increase the size and serve them with a mixed salad or with some potatoes as side dish and you have a nice meat main course. Serve: 40/50 pieces Preparation: 50 minutes (30 minutes to let the meat mixture rest in the fridge). Cooking: 15 minutes. Ingredients: 500gr lean minced meat (organic if you prefer) 2 eggs - slightly beaten 50gr parmesan cheese 50gr cheddar cut into very small pieces (mature cheddar if you like it) Stale bread Parsley, fresh - 1 handful Thyme, fresh - 5/6 sprigs Garlic 1 clove crushed Breadcrumbs Salt, pepper. Method: Preheat the oven to 180 degrees C fan. Cut the bread into small pieces and blend it with the garlic, thyme and parsley to a medium crumbly, smooth mixture. In a big bowl put the meat, eggs, cheddar and parmesan cheese, the bread mixture, salt and pepper and mix all together quite carefully and thoroughly with a fork. Put the mixture in the fridge for 30 minutes covered with some cling film. Create some little balls (I made about 40/50) or the same size. Roll them in breadcrumbs and add them on top of a baking tray covered with parchment paper. Make sure to keep them separate so they do not stick together. Bake for 30 minutes and serve warm! * If you want to fry them, Heat some oil in a deep pan and when it reached 180 degree heat (check with a cooking thermometer) fry for 2/3 minutes. Add only a few meat balls at a time so the oil temperature does not go down. Once golden and ready drain them and put on a tray with some kitchen paper to absorb any unwanted oil. Notes: You can keep them in the fridge for 2/3 days covered with cling film or in an airtight container. You can also add some chilli to the meat mixture if you like.

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  • About | Taste & Live

    Greetings! Like many of you, I have a life made of dreams and passions, routines and unexpected events, sunny days as well as rainy days. Health, fitness and wellbeing have always played an important role in my life. I learnt Argentinian tango when I was in my prime. It is thanks to dancing that I became aware of my body and, in time, I started exploring yoga so that I could become aware of my emotions, too. Years later, I met my husband and I am now an incredibly proud mother of a daugther. As you might expect, the food eaten along the way has played a crucial role in my quest for inner balance, strength and happiness. Let me be clear: I work, I am a Mum and I have little time to faff. Yet still, there are reasons why I very much dedicate my weekends to culinary experiments. Looking back, I could say that, once upon a time, I just used to put food on a plate for my family. Now, I try new scrumptious recipes but I also observe how fresh, healthy food prepared in different ways, impact our physical and emotional wellbeing. In a nutshell: there are foods for energy, for relaxation, for happiness, etc. My purpose is to raise awareness of how different combinations of ingredients along with one’s unique personal touch may make a difference in one’s health and happiness. Gaining knowledge of what makes cooking and preparing food therapeutic has made such a difference in my life and I hope it will also make it in yours! They are small secrets that sometimes make a huge difference. Chiara

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