Peanut butter coconut balls

Tuesday, 2 July 2019

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Another essential snack for picnics, parties or before gym fuel!



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Supper -succulent Pheasant Sauce with soy, miring & ginger

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A healthy portion is determined on how big you feel your stomach is and not your hungry eye.
So let's get to it. Another tastefulness from my kitchen with love to you:

Serves 4
Preparation 20 minutes
Cooking 10-12 minutes 
( so if you have a summer soare and you want to impress your guests, the quicker the better)

Ingredients


  • 1 medium egg white
  • 2 teaspoons sesame oil
  • 2 tablespoons cornflour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 hen pheasant breasts, boned, skinned, sinew removed and cut into 2cm cubes ( send your men  on a hunt either in the open wild or to the shop for that hen)
  • 2 tablespoons olive oil
  • 50g fresh ginger, peeled and finely sliced
  • 1 small onion, finely sliced
  • 4 pak choi, roughly shredded
  • 4 table spoons soy sauce ( or any alternative you can find)
Preparation

  1. Put the egg white into large bowl and break up slightly with a whisk. Add sesame oil, cornflour, salt and pepper and mix well.
  2. Add cubed pheasant meat and mix well. Cover the bowl with clingfilm and leave to rest in the fridge for 20-30 minutes.
  3. Once thereat is rested, heat 1 tablespoon of the olive oil in a wok until smoking. Drain the meat well and fry in small batches for 1-2 minutes just to seal the meat. remove from the pan and keep warm.
  4. Wipe out the wok, then heat the remaining tablespoon of olive oil until smoking. Add the ginger and onion and stir-fry for 2-3 minutes.
  5. Add the pak choi and wilt slightly, then return the pheasant to the wok. Add the miring and soy sauce and cook only briefly to bring all the flavours and textures together - do not overcook!
  6. Check the seasoning and serve straight away.




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Plum Clafoutis or some guilty summer pleasures

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I really want to share this yummy recipe as it is one of the few new experiments I have tried out this summer and I swear it is deliciously tasty. And if you feel too guilty like me you can always go sweat it out in the gym afterwards. To be honest I find home made pies and cookies much healthier than the ones sold in shops.
Hope you enjoy this one!

Serves 4-6
Prepare 15 minutes ( yes! only 15 min to prep..wow)
Cook 45 minutes ( where you can read a book, chill out in the garden with a glass of wine or simply work out)

Ingredients


  • 1 tsp vanilla extract
  • 150ml milk
  • 100ml double cream
  • 4 eggs
  • 100g caster sugar
  • 30g plain flour
  • 20g unsalted butter
  • 1tbsp light brown soft sugar ( tip: I use that as a lip scrub too )
  • 6 large plums
  • 1 1/2 tsp allspice
  • double cream ( to serve)
  • icing sugar (to dust)

Preparation

  1. Heat the oven to 180 C. In a blender, whizz together the vanilla, milk, double cream, eggs, caster sugar, flour and a pinch of salt. Set aside for 20 minutes or so to allow the flour to swell in the liquid.
  2. Meanwhile, grease a wide, shallow 1.25 - litre ovenproof dish with butter. Sprinkle in the brown sugar. Halve and stone the plums and spread evenly in the dish. Sprinkle with the allspice and turn to coat, ending with the plums cut side down. Roast for 10 minutes.
  3. Remove from the oven and immediately  pour over the batter. Cook in the middle of the oven for 30-35 minutes, until risen and golden. Serve hot, with spoonfuls of double cream and a dusting of icing sugar.
Bon Apetit!


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