Peach and Blueberry Clafoutis

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This is a great little healthy pudding and I should think any fruit could be used as alternatives. I’ve used apricots before…

Ingredients

4 whole peaches or a tin of peaches – stones removed and cut into pieces

1/2 lemon – juice

Vanilla essence or pods

2 tbsp light brown sugar – less if tinned

2 eggs

75g caster sugar

100g self raising flour

100g greek yoghurt

100ml semi-skimmed milk

200g blueberries or other fruit

1 tbsp flaked almonds – just enough to sprinkle across the top

 

Method

  • Grease a 1 litre dish2016-02-20 14.37.58
  • Add peaches, lemon juice, vanilla (if using) and the light brown sugar to a pan. Heat through until peaches are soft.
  • Whisk the eggs and caster sugar until light
  • Add the flour and whisk until smooth
  • Stir in the yoghurt

The latter produces a batter based consistency.

  • Line the base of container with fruit but save a few blueberries for the top if using
  • Pour the batter and remaining blueberries on 2016-02-20 14.37.43
  • Scatter the flaked almonds over the top
  • Cook until the top is firm about 30 minutes at 180ºC, Gas 4

 

Serve with either Greek yoghurt, ice cream or custard whichever is your preference.

 

 

Tasty Delights

This week I’ve felt the need to be a little more conscious of what I’m eating. I’ve doubled the amount of water that I usually drink in a day and no snacking at all once I’ve eaten my evening meal. I’ve also been more active in an evening. I used to walk a lot in the evenings but it seems to have lapsed and just confined to a weekend. Also 15 minutes before eating an evening meal I’d eat half a grapefruit. The enzymes are supposed to help to burn fat though has it many other benefits in a diet.

I decided to make a hearty Chicken Chorizo & Chickpea Casserole.

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Adapt quantities for your household

Ingredients

2 large potatoes (adaptable)

1 tbsp vegetable oil

8 slices chorizo (adaptable)

2 chicken fillets (adaptable)

1 leek or onion

can of chickpeas (drained)

can of chopped tomatoes

tomato puree

300 ml chicken stock or stock cube

2 tbsp red wine vinegar

1.5 tsp chillie flakes

Good handful of kale or spinach

Method

  • Bring the potatoes to the boil for 8 minutes and drain
  • Add the oil to a pan and cook the chicken pieces
  • Add the onion/leek and chorizo until onion/leek are softened
  • In a large pan/casserole dish put all the ingredients apart from the spinach/kale and bring to the boil.
  • Simmer for 30 minutes
  • Put in the spinach/kale for 5 minutes

Sprinkle the casserole with parsley, serve and enjoy!

As for my desert…

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Well it had to be a slice of homemade Coffee and Walnut cake!

Did I lose weight – yes and feel much better for it.