Christmas Pancakes

         

♬ ' Fur & Gold' Bat For Lashes

Can you believe it will be Christmas in two days? 

This year I've slowly eaten my way through: 

 6 weddings which included making two wedding cakes, ran 6 half marathons, got a tattoo, danced like J -Lo in Bali and Morocco for my 30th, lasted three days on a juicing diet, finally acquired an amazing job, ate 12 mince pies (consumed in December only) and got so close to having my own TV show.

I haven't given up, I'm not made to be on the Great British Bake Off, Come Dine, or any other food competition show which supply one hit wonders. I'm meant to do something BIG and I will continue on this rocky road journey.

Normally the lead up to Christmas does something weird to my festive logic. The flip side to pure laziness occurs - I run a lot, take on an ab and squat challenge, swim four times a week, eat really healthy apart from a Konditor and Cook mince pie for a treat and dance to Prince and Mark Ronson when no one is around. This morning had a few of the above elements and I made some festive pancakes that looked guilty but were actually full of mighty fine goodness.

Ingredients for 10 pancakes. 

• 135g gluten free plain flour
• 1 tsp gluten free baking powder
• 1 medium ripened banana
• 1 tbsp Greek honey
• 120ml almond milk
• 1 large egg, lightly beaten
• 1 tbsp melted coconut butter (keep another teaspoons worth to grease frying pan)
• 100g blueberries
• 50g dried cranberries

To top:

Pinch of bee pollen

1 tbsp coconut butter melted with 20g dark chocolate chips.

Extra blueberries and cranberries

1 tsp organic red banana powder

Method:

Whisk milk, egg, melted coconut butter and honey to keep to one side.

In a large bowl add flour, baking powder and mashed banana.

Pour liquid into dry ingredients and mix well until a batter is formed.

Add blueberries and cranberries.

In a small frying pan add dessert spoons of mixture and wait for a few minutes to flip each one over. 

Once all the pancakes are done, make a chocolate sauce by melting 1 tbsp coconut butter with dark chocolate chips in a saucepan.

Drizzle this in between each pancake, top with blueberries, cranberries and dust over banana powder and sprinkle bee pollen.

Enjoy!

Have a lovely Christmas.

M

Super Egg White French Toast

♬ 'Under Construction' Missy Elliot

 

To start off this magical week I treated myself to a simple yet protein packed breakfast. French toast isn't the most technical recipe on earth but when made well it's pretty addictive.

 

Try my healthy version fried in coconut oil.

 

3 eggs (I've only used one small yolk in this recipe)

100ml almond milk

2 thick slices of gluten free seeded bread

Coconut oil

 

Whisk

Non stick large frying pan

 

Method:

 

Whisk 2 egg whites and one egg with milk, soak bread in mixture for one minute.

Meanwhile melt one tablespoon of coconut oil, then gently place each slice in the frying pan on a medium heat and cook for three minutes on each side.

 

Serve with something sweet or a dollop of organic ketchup.

 

Have a lovely week and remember to dream big, if you don't then your blocking magic that's trying to get in!

 

xxxx

 

 

Spiced Turkey Burger

 

♬ 'Tribute' by John Newman

 

I think this is the healthiest burger I've ever made. No yellow cheese slices in sight, no ketchup (I'm still in shock) and still tastes great.

I used to think eating turkey was only during the month of December, until my mum went a bit crazy and stocked up on loads of birds after seeing a price reduction at Waitrose. I never seem to get to the supermarket on time to get to the bargains! My brother is boss of anything reduced, I swear Waitrose spot him a mile off and they hide all their reduction guns. His freezer is stacked with so much meat and fish, probably coming to a grand total of £1. Saying that I did buy five bags of carrots for 40p each from Tesco, two of which have been juiced and given me a slight Sunny D tint to my skin.

 

Back to turkey talk. This bird has protein, and a sufficient amount of it. Next to chicken, tuna and egg whites, turkey should be in your diet plan especially if you exercise regularly.

 

I made this turkey burger because:

1.I did day one of Insanity work out and needed something that looked naughty but was actually healthy.

2. I wanted to spice things up a bit.

 

My mum gave me a pot of green masala, consisting of garlic, green chilli's and ginger. I've mentioned this paste quite a few times, it's the base we always use for any curry back home. Last Christmas my mum made turkey spiced meatballs for my grandma who isn't partial to bland food. I thought I would do exactly the same and make a burger shape instead.

 

Ingredients for two burgers:

 

2 cloves of garlic, 1 small green chilli, 1cm chunk of ginger peeled.

100g turkey mince

Half tsp turmeric

Half tsp chilli powder

Half tsp garam masala

1tbsp canola oil

 

Fresh spinach leaves

Coriander

1 Large carrot, grated

Mango chutney

2 Wholemeal buns

Low fat cottage cheese

 

Method:

 

Blend garlic, chilli, ginger, turmeric, garam masala, chilli powder and half tbsp of canola oil.

 

Use your hands and rub this into turkey mince. Shape into burgers and cover with cling film until ready to fry.

 

Brush a small frying pan with remainder of canola oil, and then you can fry each burger for 10 minutes. Five minutes on each side, medium heat.

 

Layer burgers whichever way you like, maybe serve with some sweet potato wedges.

 

There you have it, a burger which isn't dripping with fat and contains ingredients that act as body fuel.

 

 Now get dancing to John Newman!

Mita Coco Lollies

 

 ♬ 'Magna Carta...Holy Grail' by Jay Z

Saw Jay Z last week in Stratford and he was on top form as per usual. The guy is always musically evolving and looking very healthy these days. Maybe coconut water might be a favourite drink of his!

 

 

I've gone completely COCO and now blogging about an ICE LOLLY.

 

It all started off last Thursday morning after a gruelling Bikram yoga session, as per usual I wanted to jump into a big pool of ice instead of facing the heat outside. I eyed up the coconut water in the fridge before I left the studio and knew I needed something colder to cool me down. When I got home, I found some ice lolly moulds and filled them with coconut water and fresh watermelon chunks. A few hours of freezing and BOOM I have refreshing Mita coco lollies!

 

Think about it...

Coconut water is expensive, freeze them as lollies and they will last longer. Perfect for post workouts and for children.

 

Here's a short video persuading you to make your own, sorry about the close up!

 

Next time in the lolly mix:

 

Bananas

Strawberries

Blackberries

Pineapple

 

 

 

Favourite Song:

 

'Tom Ford'

 

Enjoy.x

Avocado and Spinach Spread

♬ 'Devotion' by Jessie Ware

A month of recuperating is over and I'm back into the mix. Most importantly I got my mojo back, which means I'm ready to blog and vlog more crazy food ideas. Hope each one of you in England have managed to escape this dreary monstrosity we call spring. I was even contemplating a sun bed last week, then opted for Ibiza and Italy this summer. There has been a total lack of inspiration on my part hence no blogging, someone please bring the sun to London, otherwise I might contemplate emigrating to Rio de Janeiro. 

 If there's no sunshine coming this way, then I will simply create my own magical light. Starting off with today's breakfast on a pretty plate with a flower. I love avocado and spinach, both are brilliant for giving back vital vitamins, minerals and protein after a hard core Bikram yoga, running and boxing session. Serving this for breakfast might turn a few noses due to the colour, but lets face a few home truths - healthy food is a mixture of vibrant colours. Basically get the rainbow on your plate.

Avocado and spinach spread - not dip. 

The consistency and texture of these ingredients make it suitable for spreading and would be quite runny to qualify as a dip. I mean this is my opinion, maybe give it a go and see what you think.

Ingredients:

1 large ripe avocado

150g fresh spinach leaves

1 teaspoon mascarpone

Method:

Basically wilt spinach and put in blender with scooped avocado and mascarpone. 

Leave in fridge until cool and spread on toast. Keep in a cute container and use on jacket potatoes, in wraps on pancakes, basically whatever your heart desires.

Boil an egg for 5 minutes and get dipping these green soldiers.

Sorted.

This weeks repetitive song:

▶ 'Running'

Lamb Lasagna

♬ 'The B Funk' by Beverly Knight

Lasagna has been through a culinary travesty this week. 

WHY ON EARTH would anyone want to add horse meat to a ready meal? Those two words should never be put together, maybe horse seeds, horse feed, anything but 'meat'. Don't get me started on 'ready-meal'!

I know to a certain extent pigs, cattle, sheep and other mammals that could be categorized as cute are in the food chain, and don't get me wrong, I've tasted many delicacies, like a kangaroo burger. However I knew what I was getting my teeth into. Imagine reading 'beef lasagna' then finding out that certain companies have been adding other bits of animals. 

Horses don’t belong in our lasagna. We should look after them.

I know sausages, seafood sticks and anything that doesn’t specify 'organic' or '99% meat content' to some extent contain water, and animal parts that we don’t want to fathom. In fact (it kills me to type this) ready meals are convenient and so many people rely on them.  Making lasagna from scratch every time won’t suit every household due to busy schedules, so what can be done?

The only thing TO DO is to make lasagna and make it well. Forget ready meals that incubate random meat. Buy your own mince, even buy your own sauces to make the dish as quick as you can if you have to. For those who have two and a half hours please read and try this gorgeous rich recipe...

After I put this in the oven I contacted Mr Portelli (Italian cooking bud) and asked for lasagna advice. I started the layering the incorrect way. I will give you both options anyway.

Luxury Lamb Lasagna 

Feeds 6.

Pasta sheets

Parmesan

Oven tray- deep and wide.

Ragu

Ingredients:

Organic lamb mince 500g

Tomato puree 2tbsp

Olive oil 1 tbsp

1 tbsp sundried tomato paste

1 aubergine

Italian sieved tomato passata 500g

1 small onion

fresh rosemary leaves 2 sprigs

fresh thyme leaves 3 sprigs

dried oregano 2 tsp

125g mushrooms

2 garlic cloves

Sea salt and pepper

Black garlic (2 cloves)

1 bay leaf

Bacon lardons 20g

2 drops Tabasco

Method:

: Chop onion and put in a big pot with oil, let the onions soften. 

: Meanwhile chop rosemary, thyme, mushrooms, and  crush fresh garlic.

: Once onions are soft tip in garlic and let this fry for a minute, then add mushrooms and chopped aubergine.

: After 5 minutes add lamb and let it brown. Time for herbs and bacon to get involved.

: Once you can smell the herbs, pour in passata with puree, black garlic and sundried tomato paste.

: Stir well then add 2 drops of tabasco and bay leaf.

: Simmer for 1 hour and season to taste.

: You will be left with a rich thick ragu sauce.

Preheat oven 180°c.

Béchamel Sauce by Delia Smith. I added my own pink peppercorn twist.

Ingredients:

20g plain flour

425ml milk

Pink peppercorns (or black)

40g butter

1 crushed garlic

1 bay leaf

Method:

: Bring to the boil milk, 10 peppercorns, garlic and bay leaf. Put to one side to infuse.

: Melt butter and then add flour and whisk until a glossy dough. Turn off heat.   

:  Pour and sieve milk in four batches in this dough mixture and use a fork to start off with, then switch to whisk. Keep on going until it resembles thick cream. Discard peppercorns, garlic and bay leaf.

: Put back on heat and simmer for 5 minutes, whisk every now and then to prevent lumps and a skin forming.

Now the layering part, I put ragu at the bottom then béchamel, pasta sheets, ragu, béchamel and so forth until pasta sheet on top with béchamel and parmesan to finish.

Mr Portelli advises:

Butter greased at the base of tray and start with pasta sheets, ragu, béchamel, parmesan, pasta sheets and so forth until pasta at the top with extra bit of butter for a crispy top.

Whichever way you want to go bake for an hour and serve with colourful salad.

ê

Favourite song

'Flavour of the old school'

Butternut Squash Salad

♬ 'Annie Mac Presents 2012' by Various Artists

Another video with my massive finger getting in the way, however this was done in less than half an hour which is a record for me! 

Right if you want to make this salad keep on reading, if it doesn't tickle your fancy - sorry! I'm working on other salad combinations and wanting to present them in a quirky Mita stylee this coming week.

Recipe for two hungry squash and bacon lovers:

Ingredients:

1 small butternut squash, peeled and cubed or chopped in the same shape.

2 sprigs of fresh rosemary

5 radishes

Small red pepper chopped.

150g bag of rocket, spinach and watercress.

Olive oil

Sea salt

3 thick rashers of unsmoked bacon.

Method:

: Preheat oven to 200°c, grease small tray and place chopped squash with rosemary leaves in a graceful way and season. I've whacked the heat up for the oven to perform it's magic a bit quicker for the squash. Place on the middle top shelf.

: Bake for 30 minutes until squash is tender.

: Fry bacon until slightly crispy then chop up and dry on kitchen roll.

: In a large salad bowl add chopped radishes, pepper, bag of leaves. Drizzle a bit of olive oil and mix with hands,

: Taste.

: Once squash is done add this to the bowl, also get the bacon involved.

: Serve with a burger, pie or eat on it's own.

Obviously this dish doesn't show off my crazy creative skills, purely because this salad is about combining flavours which are beautiful together, ingredients that people might not normally think go well together. Sometimes I refuse to cover up a salads flavour with dressing. This salad doesn't need it - trust me.

 The pungent rosemary loves getting on top of butternut squash, it was delicious.

Enjoy.x

ê On video - 'Shining Star' by Nneka (Joe Goddard Remix)

Quorn Stuffed Aubergines

♬ November's Playlist

'Night Light' by Jessie Ware

'Is Your Love Big Enough' by Lianne La Havas

'Pelican' by The Maccabees

'Hard Times' by Plan B

'What's Love Got To Do With It?' by Tina Turner

'Let Me Love You' by Ne-Yo

'Sleaze' by Knife Party, Mistajam

'I Want You Back' by Jackson 5

'Sweet Nothing' by Florence Welch and Calvin Harris

'Anything Could Happen' by Ellie Goulding

'Hometown Glory' cover by James Arthur

'Starships' cover by Conor Maynard

'Remember The Time' by Michael Jackson

This week I worked in a kitchen with a very talented chef in Angel, an experience I'm glad I took on as it showed me working in the kitchen is not the place for this Patel. My hands were battered, cold, burnt of chilli, nothing glamorous about my appearance, and I am all about looking good. The past few days have consisted of hand cream smothered on every two minutes, sweating out chilli during hot yoga and not looking at knives in the same way ever again. OK, maybe a slight over exaggeration about chopping a whole tub of chillies! However I stupidly rubbed my eye in yoga the next day and felt the pain. 

I love to try an area in the food industry and learn from it, most definitely learnt a big lesson here. The best line of the day was when I was stirring soup and told, "Lorraine Pascale stirs like that, a proper chef stirs like they are king of the world". A great insight into a life of a chef compared to what I see and perceive as 'chefs' on TV. Arguably TV cooks and chefs maybe have to strip down how they come across to make skills and meals look easy for us to try at home. Anyway the dream of one day being a TV cook/presenter is still at the forefront of my mind, just so a fresh new somebody other than Jamie and Gordon can take over channel four. That will be me once I get the ball rolling with even more experience and training.

"Positivity can encourage creativity"

I made this up myself, I quite like it.

Right enough about my crazy week and onto the scrummy dish which has been focused and sort of not focused on at the top of the page.

There comes a time when meat has to take a step back and something else has to takes it's place. I present to you (drum roll please) Quorn stuffed aubergines with a simple sauce infused with basil, oregano and garlic. So simple, so easy. so healthy. Quorn has great appeal, as well as looking like real mince once cooked, it's actually very low in fat!

The last time I made stuffed aubergines was back at school in year 9 for food technology. Back then I had no clue about food styling so the dish tasted amazing because I followed a recipe from the only cooking book in the house, unfortunately mine looked awful. The recipe was cheese stuffed aubergines and the final dish looked like aubergine vomit, no colour, and no consideration taken into presentation. I think I got a C grade for that project whereas my best friend who is now an army medical corp received an A*. Every time he beat me in food tech and I just wanted to scream and cry at the same time. He taught me about perfection so I still love him. 

Don't be scared, this is not a recipe for disaster!

 Quorn with aubergine and fresh tomatoes make a lovely thick sauce worthy of an A* and a commendation. 

 ▶ Recipe for 2 

Ingredients:

1 large aubergine

Quorn mince (for two people use 150g)

1 large garlic clove

Fresh basil leaves

Dried oregano

Olive oil

Sea salt

Black pepper

1 can of chopped tomatoes

1 tbsp tomato puree

Drop of Tabasco

Method:

: Preheat oven to 180°c, cut aubergine length way and scoop out flesh.

: Dice aubergine chunks and fry with olive oil and crushed garlic for 2 minutes.

: Meanwhile rub olive oil on aubergine skins, season and wrap in foil. Bake for 20 -25 minutes until soft.

: Add Quorn to aubergine mixture, let this go brown and tip in can of tomatoes. With the same can fill it half way with water and add to mixture.

: Add puree and simmer on slow heat for 15 minutes.

: Stir through chopped basil leaves and 1 tsp oregano, season and taste.

: Taste again after 5 minutes to see if you need more seasoning, add Tabasco if you like.

: Take aubergine skins out of the oven and scoop in mixture.

: Done!

Enjoy.x

Fitness Princess Mango Smoothie

♬ 'Electra Heart' by Marina and The Diamonds

Is it Friday yet? Don't you wish there was a fast forward button on your calendar? I'm not one to wish the year away but on a week like this someone at Apple needs to get on to this idea for the next Iphone. 

So I successfully finished the fifty four mile cycle from Streatham to Brighton last Sunday in a shocking 5 hours with no breaks, now I'm thinking of tackling a marathon in 2014! The training up to the cycle has been crazy, and I strangely enjoyed every moment. Annoyingly there was a lady who kept on overtaking me and made stupid jokes every time she passed. I did one of those smiles where teeth are not shown and rolled my eyes. 

Unfortunately as you saw I neglected baking, cakes were on hold and chocolate was locked away. Finally the decadent ingredients will get some attention this weekend.

The truth is it's a Wednesday and I have a mango and two passion fruits to my name. No cereal, milk, not even bread for comforting buttery toast. So I blended one ripe mango, two passion fruits, a tablespoon of greek yoghurt with honey and topped with super berries. Smoothie made for a fitness princess. It was very delicious, creamy and not too sweet, a perfect midweek energy kick. 

▶ Recipe for one, you will need a blender.

Ingredients:

1 large ripe mango (preferably Alphonso but no worries if you don't have any available)

2 passion fruits

Organic Greek yoghurt with honey (or drizzle a teaspoon of honey if yoghurt doesn't contain any)

Goji berries

Dried blueberries

OR dried cherries (optional)

Method:

: In a measuring jug add the mango chunks, scooped out passion fruit and one tablespoon of yoghurt.

: Blend.

: Pour.

: Decorate with berries.

: Drink straight away.

During university (oh so many years ago) I went through a smoothie phase and most days forgot to drink water. If you like me love smoothies make sure you still drink sufficient amounts of water in the day, and the only way to check this is when you go to the toilet. Sorry to mention the word 'toilet' on a food blog, so wrong isn't it? However when it comes to smoothie addiction the word has to be typed.

In other news I have been asked to train professionally as a boxer. Holy. Macaroni. My response was this:

'Anthony you see this (I point to my face) and these (show my hands) these are going to make me money, no way on earth am I going to get them damaged!'.

His response, 'No worries Mita, we do supply extra strong head guards for pretty faces'.

Me, 'OK I will think about it.'

What do you think boxer or baker?

Fave Songs:

ê 'Homewrecker'

 ê 'Hypocrates'