Sugarfree Banana Cake

You Will Need:

Cake:

• 125 g soft butter
• 1 cup of ‘Natvia’ Sweetener
• 2 tblsp of boiling hot milk
• 1 tsp of soda
• 0.5 tsp baking powder
• 4-5 soft bananas (over ripen)
• 2 eggs size 7- large
• 2 cups of wholemeal flour
• Olive oil for greasing the baking tin (only if you are not using baking paper all around the tin)

Frosting

•  3 heaped serving spoons of Sugarfree Vanilla Protein powder
• 1 heaped tblsp of Protein Greek yoghurt Plain
• 25 gm of soft butter
• 100 g of Natvia
• A handful of walnuts for decoration

Directions:

***Preheat the oven on ‘Fan Bake’ 180° C

Cake:

1.    Whisk softened butter and Natvia’ Sweetener till fluffy
2.   Add 1 egg at the time continuing whisking
3.   Put milk into the cup, heat it up in the microwave for 50 sec watching the overflow it has to come to the slight boil.
4. Add soda to the cup mixing together let it foam. Add it into the mixture
5. Mash bananas with a potato masher until soft
6. Add bananas to the mix
7. Add baking powder and flour to the mix and whisk together slowly until JUST combined
8. Grease the baking tin and cover bottom of it with baking paper or cover the whole baking tin with baking paper to avoid the hassle.
9. Put mixture into the tin and bake for 40 minutes
10. Check the colour of the cake is golden, poke it through the middle with the toothpick, and if free of cramps, it’s ready to come out
11. Take the cake out, let it cool completely ( little tip, we do use baking paper covering the whole tin so we could remove the cake straight after baking out of the tin for the purpose of cooling it faster)

Frosting:

1. Combine all the ingredients for the frosting in the deep bowl
2. Whisk it until creamy and thick
   If still not thick enough, add some more protein powder
3. Toast the walnuts
4. Chop them finely with the knife

Serve and enjoy your cake with a cup of coffee or tea

Bon Appetit

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This SugarFree Banana cake is so easy to make, it simply bakes for 40 minutes so you can have it ready in one-hour hands down if you have it without frosting on the top.

This scrumptious cake is also guilt-free due to its nutritional properties, not only it is sugar-free it is also wholemeal which instantly means- powered with essential enzymes for the smooth digestion!

It takes slightly longer with the frosting because the cake needs to cool down. To be honest, for me personally, I solely love this cake plain without frosting and I would have it with some Greek yoghurt on the side.

However, when it comes to my family and friends, they definitely enjoy it more with frosting on the top as Frosting gives this cake a little more sophistication and crunch if you decorate it with some nuts. So,  it is totally up to you how you prefer it, play it to the occasion and try both versions of it! Who knows you may whip some cream or make sugarfree ice cream, on this occasion, you don’t need any frosting and could have it plain. 

Alternatively, as I’ve mentioned before you may have it with Frosting and serve it without any sides, do what you think may suite you and have fun with it!

Enjoy

Bon Appetit

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Lasagna “Venetian Night”

You Will Need:

Mince Sauce

• 250 g of San
• Remo Whole meal lasagne sheets
• Cherry Tomatoes 400 gm
• 2 big red capsicums
• 3 cloves of garlic
• 3 chilli ( if you like spicy, if not, either add 1 small chilli for its properties or leave it completely out)
• 2 big white onions
• 3 tbsp Olive oil
• 2 tbsp of 9 spice
• 1.5 tbsp of Himalayan salt (adjust amount if you need it)
• 1 tube of sugarfree tomato paste
• 2 tbsp of paprika powder
• 800 gm of pure Turkey mince, or any mince if you prefer ( it will be more calories if you choose beef mince)
• 1 cup of water
• 1 tbsp of porcini powder
• 4 steams of fresh Basil
• 2 tsp of dried flakes of onion
• 2 tsp of dried flakes of garlic

White Sauce

• 2.5 cups of Milk
• 2.5 tbsp of whole meal flour
• 30 g of butter
• 2 tbsp of olive oil
• 1 tsp of truffle butter
• 130 gm of Gouda cheese or mozzarella cheese
• 0.5 tsp of Himalayan salt
• Pinch of nutmeg or allspice powder
• Pinch of 9 spice (see the recipe in condiments section)

Salad

• 1 pack of Mescalin lettuce or rocket lettuce
• 1 pear
• 1 Orange
• Hand full of Almonds or Walnuts if you prefer
• 2 tbsp of Balsamic
• Half of medium size of red onion
• 2 drizzles of Chilli Infused Olive oil
• 2 drizzles of Balsamic
• 1 Pinch of Himalayan salt
• 1 Pinch of 9 spice
• 3 steams of balsamic chopped
• 40 gm of Parmesan 

Directions:

Red Sauce

1. Chop up Garlic and chillies
2. Chop up the capsicums
3. Half onions then slice each half -thinly
4. Quarter big cherry tomatoes and half smaller once
5. Turn on the grill oven to the full heat
6. Turn on the other oven to the bake mode to 180 C, note, if you only have one oven heat up that oven on the grill mode full heat, then switch it to the bake mode 200°C when you finish with preparation of Red Sauce.
7. Heat up the olive oil in the non-stick pan and put in the chopped chillies and garlic, add 1 tblsp of 9 spice and a bit bigger than half tbsp of Himalayan salt, stir it all together and let it obtain more golden colour ( please note, you salt it to your preference if you wish)
8. Add sliced onions, mix well and leave it on the slow heat
9. Meanwhile onions are cooking heat up a smaller pan with olive oil, once heated add tomatoes into the pan followed by 2 tsp of dried onions and garlic flakes, 1 tblsp of Himalayan salt and 1 tblsp of 9 spice, mix well and leave it on the medium heat occasionally stirring. When softened slightly and released the juice add chopped capsicums and tomato paste in and mix well and leave it on the stove until capsicums softened then put the pan into the oven under the grill for 5 minutes or until softened and released more juice.
10. Keep mixing Onions occasionally until it softened than gradually add mince constantly stirring. Check on your Tomato/Capsicum mixture and take it out of the oven.
11. Once mince half cooked pour in tomatoes and capsicums sauce and mix well.
12. Add porcini powder and paprika powder and 1 cup of water and mix thoroughly.
13. Bring it to the boil then put this pan into the oven under the grill for 3 minutes or until slightly thickened and grilled. Check on it constantly taking it out and stirring.

White Sauce 

1. Grate the cheese and put it aside
2. Heat up the pot with some olive oil and 30 g of butter on medium heat
3. Stir wholemeal flour into it, Himalayan salt, pinch of nutmeg or allspice and 9 spice and keep stirring for 2 minutes or until slightly golden
4. Slowly little by little stir in some milk constantly whisking so it doesn’t lump up.
5. Once all the milk is in keep stirring it until mass is thickened, then slowly introduce grated cheese and mix it to combine it all properly until it’s smooth constantly stirring

6. Take it of the heat when the sauce simmers but just before it stars boiling
7. Put mixture a side

***Please refer to the ‘step by step’ photos available below the recipe to help you to achieve great outcome of each stage of your meal prep so you don’t have to guess.

Assembling the Lasagne 

1. Take a non-stick roasting pan or dish for baking, I personally use the roasting pan as it cooks beautifully by allowing sauces penetrate through the past without drying the pasta sheets
2. Take two ladles and put one into the mince sauce and another one into the white sauce
3. Into the roasting pan first put 2 ladles of mince sauce then 1 a ladle of white sauce distributing it evenly over mince sauce
4. Take the spatula and spread it lightly to even it up then place two sheet of lasagne upon the sauce side by side so the sheets touch and press it down gently (Please see the photos)
5. Take one ladle of mince sauce put it over one sheet and then fill the ladle again and place over second sheet of lasagne. Likewise, take one ladle of white sauce and empty one half upon one sheet then other half over the second sheet of lasagne
6. Repeat step 5 four more times until all 8 sheets are used
7. When you come to the last layer of Lasagne, cover generously evenly distributing the rest of mince sauce the follow with the rest of white sauce, even if it looks too much to put on, believe me, just plop it on to the last drop.
8. Put roasting dish into the oven, set the timer to 35 -40 minutes, depending on the oven, please refer to the photo.
9. Take it out of the oven, cover with the foil or the roasting pan’s lid and let it rest for 15 minutes.

Salad

1. Take lettuce and place them into the wide but shallow salad dish
2. Cut pear in half then quarters then remove the core
3. Slice the pear length wise and arrange it starting around the edge then arrange it through the middle placing slices circle wise
4. Peel the orange, cut it in half then slice it aligned to the core lines, then arrange every slice of orange between every slice of pear
5. Cut red onion in half slice one half very thinly, separate the layers the sprinkle it evenly upon whole entire salad
6. Take a carrot peeler and shave Parmigiana all over the salad evenly distributing as you go.
7. Chop the almonds or walnuts and sprinkle it all over the top of the salad
8. Follow with chopped up basil
9. Sprinkle some Himalayan salt and pinch of 9 spice
10. Generously drizzle with Chilli infused olive oil and Balsamic vinegar

Serve and enjoy your dinner

Bon Appetit

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Wholemeal Lasagna “Venetian Night”
This Lasagna recipe is simply brilliant due to its nutritional properties, it is full of good vitamins, minerals and healthy lipids and proteins which are especially important for our brainpower and central nervous system.

It’s made out of wholesome and wholemeal ingredients powered by essential enzymes for healthy digestion which gives it so many pros that you don’t have to worry about calories or the amount of fat. and just enjoy it!

Even though this recipe takes time to make it is actually reasonably easy, just follow the steps and step-by-step photos and you will be away and done with it before you know it.

This hearty meal will take your mind to Venice with the first bite of it, the flavours, the textures the smell of fresh basil and Parmesan and crispy juice refreshing salad… Mmmmm..nothing can bit that!

As a bonus to all the cooking efforts, this recipe feeds 8 or so, if you have a family of 4 or less you can always freeze it dividing the rest to the 1 serving portions, or have leftovers for lunch the next day.

Enjoy

Bon Appetit

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Ten Spice Infused Olive Oil

You Will Need:

• 500 ml Extra virgin Olive oil
• two 0.5 mm slices of ginger, each sliced in half
• 1 root of turmeric sliced to 4 quarters
• One quarter of fresh lime or lemon
• 3 cloves of fresh garlic peeled- all cut in half
• Small cayenne chilli sliced in half
• 1 tsp of peppercorn mix (green, pink, white, black)
• 2 tsp Chilli flakes
• 1 tsp of Fenugreek seeds
• 1 tsp of yellow mustard seed
• 1 tsp of black mustard seed
• 1 tsp of coriander seed
• 1 brunch of rosemary, or few brunches of any other herbs (oregano, parsley, mint, thyme, sage, basil, tarragon) you pick to your preference.

Directions:

1. Take olive oil, all the listed spices and herbs
2. Fill the empty glass bottle with the dry spices first
3. Follow with fresh cayenne chilli, garlic, ginger, turmeric and lime or lemon.
4. Insert herb brunches
5. Fill bottle with olive oil to the top
6. Cover bottle with the cork and shake it
7. Store in the dark place for a week allowing the oil infusion process
8. Replace cork with the olive oil nozzle and use it on your salads, cook with it or serve it with nicely toasted sour dough and pickled olives.

Bon Appetit

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Nine spice Infused Olive oil is an essential part of cooking and it’s a must at everybody’s pantry due to its  countless health benefits!

We have decided to share it with you for the simple reason, Olive Oil carrying a wide array of Anti-Inflammatory Substances which reduce  inflammation, oxidation, while improving cardiovascular health and balancing blood pressure.

Originally Extra Virgin Olive oil is a super food however, because we came up with the perfect health-tonic infusion for it, this made it into an extraordinary Super food which is also incredibly tasty!

When we make our Oil infusions, we do more than 5 bottles at the time, so we go crazy creative putting  different herbs into each bottle.  And just like that, couple of weeks later we have this beautiful infused Extra virgin olive oil with absolutely divine flavour and aroma, which can be used for cooking meals, on any salads, marinades ,with your favourite toasted sourdough and olives and even popcorn for  the savoury lovers! 

Enjoy

Bon Appetit

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Sugarfree Hot Cross Buns

You Will Need:

• • Bread Maker
  • 1.5 cup(s), Sugar Substitute Natvia
  • 1,5 packets of Instant Dry Yeast
  • 1tbsp of sourdough starter (optional)
  • 330 g, Wholemeal Flour
  • 330 g Standard
  • 2 tsp, Cinnamon Powder
  • 2 tsp, All Spice, Ground
  • 0.5 tsp, Salt
  • 210 g, Sultanas
  • 50 g, Unsalted Butter
  • 1 medium, Egg
  • 375 ml, Milk, Non-Homogenised
  • 1 yolk
  • 1 tbsp greek yoghurt
  • 1 tsps, Fresh Lemon Juice
  • 4 tbsps, Sweetener Natvia

Frosting For Crosses :

• • 20 g of soft butter
  • 2 tbsp of greek yougurt
  • 4 tbsp of milk
  • 3 scoops of sugarfree vanilla protein powder
  • 4 tbsps, Sweetener Natvia

Directions:

1. Warm up milk in the microwave so it is Lukewarm
2. Melt the butter
3. Beat the egg with sweetener together so it is all combined and fluffy
4. Combine all the dry ingredients: flour, cinnamon, all spice, salt and sultanas
5. Pour Milk and butter into the bread maker pan, follow with the dry ingredients mixture
6. Add dry yeast on the top of the dry ingredients
7. Close the bread maker lid and set it on the mode of ‘Dough Making’ it should show 1 hour and 30 minutes as a time for making it. Please note, all the bread makers are different and the time may vary, nevertheless take whatever is given and press start
8. In 15 minutes check the dough in the bread maker, make sure it doesn’t look sticky and wet if it does sprinkle some flour on the top while it’s knitting. 
9. In about 15 minutes open the lid of the Bread maker and with the spatula shape the dough tightly into a rounder shape
10. Turn on the oven on bake 180°C
11. Once Bread maker biped. take the ready-made dough out of the pan and put it into the big dish and cover it with the tea towel, put it into the warm place for 20 minutes. I usually put it outside when it is sunny, or on the stove, while your oven is hot the stove will remain warm.
12. You will notice after 20 minutes that the dough has risen half size bigger. Lift the towel and take the dough out, cut off one-third of it, put it aside and knit the rest of the dough 4 times shaping it into the ball, return it to the dish covering it with the tea towel again.
13. Take the piece of the dough you just parted of and roll it into sausage, cut it into the 3 cm bits. Roll each bit between your palms into the little rolls.
14.  Line the baking tray with the baking paper, put rolls onto the tray and leave it in the warm place to double in size.
15.  Once all your rolls are doubled in size,  cover it with mixed yolk and yoghourt for a nice finish.
16. start baking for about 20 minutes or until golden. Make sure your Oven is set on 180°C
17. While buns are in the oven prepare the frosting for the crosses, please see below how. 
18. Once each lot is ready, take them out and cover them with the crosses drawing upon each bun.
19. and it is totally up to you, but we do cover them with a bit of soft butter brushing its tops, it gives some softness and creamy flavour to the buns. Cover it with a tea towel to keep it soft.

Frosting For Crosses :

1. Take all the ingredients, put it into the bowl and beat it until smooth.
2. Take a thin brush and brush it upon the bans forming crosses. Just make sure you cooled them because the frosting with not go upon hot buns, they have to be warm, not hot.

Enjoy your Guilt-free Hot Cross buns with some butter and hot cup of tea or coffee!

Bon Appetit

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It is always quite special to have fresh homemade Hot cross buns on Easter Holiday! 

To keep the traditions going we do make an effort to get the whole family around and make those delicious treats while gathering. We have decided to share guilt-free Hot Cross buns recipe with you, so you could try to make something sweet and actually healthy.

Sugarfree Hot Cross Buns recipe is reasonably easy to make and can be pleasing to many! Even though it takes  more than 2 hours  to get them ready, I can assure you, the time flies fast when you are having fun cooking with your family around!

These fluffy, delicious hot cross buns are much more scrumptious than your standard ones- What’s amazing about this sugar-free recipe is that you can stuff your face and still remain healthy! 

Enjoy

Bon Appetit

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Wholemeal Chicken Pitta Grilled Pockets

You Will Need:

• 1 medium sized Wholemeal Pita Bread (80 g)
• 1 tsp of Light Mayonnaise
• 1 quarter of medium, Red onion
• 5 g, Rocket Lettuce- hand full
• 3 cherry, Cherry tomatoes
• 16 g, Gouda – Cheese- 4 thin pieces
• 110 g, cooked Chicken 
• 9 Spice sprinkle

Directions:

1. Warm-up a grill press
2. Take one pita pocket and put it inside the grill for 30 seconds
3. Take it out and with food scissors or a very sharp small knife cut it along the edge to open up the pita pocket making a quarter length incision 
4. Slice up the onions, tomatoes and cheese, chop up rocket salad and mix it all together
5. Slice cooked chicken 
6. Take some light mayo and spread it upon both walls of pita inside
7. Line up bottom wall of the Pita pocket with cheese slices, follow it with some chicken and veggies mix you have just prepared and season it with 9 spice sprinkle. 
8. Press pocket closed and place it into the hot grill press
9. Press it for about 2-3 minutes or until you see the cheese melting, turn pita clockwise press it for another 30 seconds, then take it out
10. Cut pita pocket into two halves
11. Serve with your favourite beverage.

    Bon Appetit

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This lunch is so easy to make, all you need is precooked chicken, few cherry tomatoes, some gouda slices, red onion and hand full of fresh rocket. If you don’t have grill press available, you can always tuck it into the hot oven on ‘grill function for a few minutes and you are done!

Simple ingredients, small to none of the effort in cooking and your lunch is served in no time! 

If you are planning lunch for two, just double the ingredients and you are away!

Enjoy

Bon Appetit

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