8 Week Challenge - Recipe 2

Ok, week 1 is over and we're onto the second of the "8 Week Autumn Challenge", and so far so good. 

1/2kg gone! 

One of the main things I like about this particular challenge is that I still get to cook - no meal replacements, no pre-packaged foods.  Trust me, there's no way I would do it if that was the case as cooking dinner after work is my way of relaxing down from the day.  I love chopping vegies or stirring a pot of simmering food lovingly on the stove.  I know it might sound strange to some people but for those of you out there who love to cook will understand.

One of recipes I've made during this first week is a surprisingly yummy and filling soup -

The Immunity Boost Soup

(Recipe adapted from the "Weigh It Up" website)

When I saw the name of this soup I almost ran for the hills as it didn't sound appealing to me at all, however it is in fact chock full of some of my all time favourite ingredients - beetroot, lentils and chickpeas.

A few of the things I changed from the original recipe included using fresh chilli, adding some rainbow chard that I had leftover in the fridge, and using normal angel hair pasta (not the Slim Pasta brand), as my local shops didn't sell it.

I enjoyed this soup.  Be warned though - It turns quite pink the following day.  When I took it to work to have for lunch - a big bowl of pink soup!  I got a few strange stares from my colleagues, but I didn't care as the addition of the beetroot gave a slightly sweet taste which was really appealing.

8 Week Challenge - Recipe 1

I spent my Anzac day indulging in a yummy breakfast, curling up on the couch with a blanket and a cup of tea while the rain poured down outside, and making biscuits.  Anzac biscuits for Anzac Day.

As mentioned in a previous post (here), I'm participating in the 8 Week Challenge.  I like to think of it as training for my holiday to France, similar to an elite athlete preparing for the Olympics.  Basically, my plan is to loose a couple of kg before I head off, knowing I'll be over-indulging.  Seriously, who wouldn't over-indulge over there?!

So when I say that I've made Anzac biscuits, I've actually made a crunchy, healthier version from the Weight It Up website:

 

 

The changes that have been made by the Weigh It Up team compared to a normal Anzac biscuit, include replacing the butter and reducing the amount with heart healthy oil.  Reducing the amount of caster sugar and replacing it with dark brown sugar.  Substituting half of the plain flour with wholemeal flour, and reducing the amount of shredded coconut.

Hmmmmm.... all in all not a bad biscuit with a nice texture, but certainly not an Anzac biscuit in my book.  To me, an Anzac biscuit has a wonderful buttery taste which makes you want to go back for more and more.  Maybe that's the whole point of this biscuit.  Although it's nice, it doesn't make me want to go back for any more.  Hence, lose the weight!

Hola !

It's a real treat for me when someone else does the cooking.  When I get to be the spoilt one.  I love it!  Who wouldn't?  So when one of my girlfriends decided to host a Spanish night - I was in with bells on.

Can I tell you, Miss A can cook!

I was in heaven after my first glass of Sangria and first mouthful of the beautiful plump muscles with a sherry vinaigrette topping.  Ahh.....this was going to be a good night, especially when we were introduced to the huge BUCKET of Sangria calling out for us to consume it from the kitchen. 

My favourite dish of the night!

I told you she could cook!

A night of delicious food, wine, friends, laughter (and a little Dancing Queen), found me snoozing on the couch at 4am.  God I rock......haha!

A wee little challenge . . .




Apart from saving money and learning to speak French, one of my goals before heading off to France this year is to lose a couple of kilo's.  I anticipate that I'll be eating non-stop once my foot takes its first step off the plane, and if I don't want to come home the size of a house, I have to do some serious planning now.

So I've decided to do the
8 Week Autumn Challenge.

"What's that?"  I hear you ask.  Well it's this free on-line weight loss plan which helps you lose weight via seasonal menu plans, recipes, shopping lists and a fitness plans.  They even have a section where you can track your own weight loss progress.

If you've ever seen this little blog of mine before then you will know that I'm no dieter.  I'm a huge believer in cooking with fresh seasonal produce which is why I kinda like the idea of this little plan.  I'll still be cooking with my favourite foods (nothing processed or packaged) and will tweak here and there based on what's fresh and available at my local farmers markets.

To help me stay on track (and so I don't give up after week 2!), I've decided to track my progress here and thought I might share with you some of the recipes I'll be cooking, including where I've adjusted them to suit my taste buds.

As long as I can still have my daily coffee, I think I'll make it.
It's certainly going to be interesting!

The Taste of Autumn .

I'm a big fan of the humble soup, but I have to confess that pumpkin soup is probably not my favourite.  I went through a stage in my late twenties where I ate a truck load of pumpkin soup and it actually had a big effect on me.  It took me quite a few years to start making it again, and in fact, I think this is the first time I've made it for almost a year.

Mind you, in my twenties I would not have made it with fresh organic pumpkin.  However, times have changed........

........... and when I saw the beautiful pumpkins for sale at my local farmers market on Saturday, I couldn't think of anything else that I wanted more.

(Recipe adapted from the recent Donna Hay magazine - Issue 62)

Topped with a zingy fresh dollop of yoghurt and pomegranates.....a delicious Autumnal lunch in minutes!

The Farmers Market .

It was such a gorgeous Autumn day in Melbourne this past Saturday that I spent it wandering amlessly around my local farmers market.  So much fresh produce on offer, it was hard to make a choice as to what I wanted or needed.

My favourite cool weather salad of the moment has grated beetroot in it, so I couldn't pass up these coloured beauties.

Carrots were also a must as they were going into the bolognaise sauce I was making for dinner that night.

And the King of all Autumn vegetables - the pumpkin!

Which was later lovingly turned into my lunch.....

(Recipe to follow soon, I promise!)

Easter Weekend Cont ....

From the Red Hill Market to the winery for lunch, we then hit the beach.  You couldn't ask for a better way to finish up a trip down the coast than with a leisurely stroll along the (almost) deserted beach, dipping our toes in the surf for probably the last time this season. 

Having typical English skin, I burn very easily in Summer so I have never been a fan of the beach.  When I was younger I remember slathering my body in baby oil thinking I'd eventually tan.  The only result unfortunately was 3rd degree burns.  Thankfully I became a bit wiser as I got older. 

The beach during the cooler seasons is a whole other story though- I love it.  A brisk walk all rugged up, knowing you'll be heading home to a hot shower and perhaps a glass of red puts a big smile on my face.

One of my girlfriend's playing model for me.

I felt rejuvenated and refreshed.  Never underestimate the power of fresh sea air and sand being squished between your toes!

My Easter Weekend !

 

I'm a bit of a fan of the Red Hill Market.  I don't often buy anything from there, apart from a coffee and a morning egg and bacon roll.  Perhaps some fresh veggies and eggs.  However, I just really love wondering around the stalls seeing what all of the talented people have come up with to make and sell.

I love the smell of the wood fire being used to heat up the water for the billy tea.

...... and perhaps a Crabapple cupcake or two ......

A successful morning of strolling always deserves to be followed up with a yummy relaxing lunch.

Yellow was definitely the colour of the day.  The beautiful Autumn leaves and the vines all with that stunning yellow glow.  A beautiful Easter Saturday spent relaxing and eating amongst the vines.  I couldn't help thinking that I'd be doing exactly this in France in the not too distant future.

Cake of the Year !

I'm not a baker. 

I've never claimed to be great at baking but I absolutely love it.  I love the whole process from beginning to end.  I love that measurements need to be exact.  I love creaming butter and sugar together and creating a light, fluffy batter.  And above all, I love the smell a cake makes when it's cooking in my oven.

So when a cake comes out looking exactly how it should, even better than I expected, and tastes just as good as it looks - well, I'm one very happy girl.  Very happy!

Good Friday was my sister-in-law's birthday, and to go with glasses of bubbles I made the Cake of the Year, aptly named-

The Perfect Party Cake

I spotted this cake originally at Honey and Jam (she makes cakes look so beautiful!), however the recipe is originally from the cookbook My Home to Yours by Dorie Greenspan

2 1/4 cups of flour

1 tbsp baking powder

1/2 tsp salt

1 1/4 cups whole milk or buttermilk

4 large egg whites

1 1/2 cups caster sugar

2 tsp grated lemon zest

112g butter (equivalent to 1 stick of butter), at room temperature

1/2 tsp pure lemon extract (I just used lemon juice)

Preheat oven to 180 degrees and butter two round cake pans and line the bottom with parchment paper.

Sift together the flour, baking powder and salt.  Put aside.

Whisk egg whites till a fluffy (not stiff) then whisk in the milk.  Put aside.

In a separate bowl, rub together the lemon zest and sugar until the sugar is moist and fragrant.  Add the butter and beat at medium speed for a full 3 minutes, until light in colour.  Beat in the extract (juice), then flour mixture and milk-egg mixture alternatively, still beating on medium speed until the batter is homogeneous.

Divide between the two pans and smooth the tops with a spatula.  Bake for 30-35 minutes or until cakes are well risen and springy to the touch.  Cool for about 5 minutes in the tins before removing.

While still warm, poke each layer all over with a fork, and pour over lemon glaze (recipe follows).  When cool, frost cake and garnish with candied lemon slices.

Lemon Glaze

1/4 cup caster sugar

3 tbsp lemon juice

Combine sugar and juice and stir with a fork.

Hannah used a Black Tea frosting on her cake, however as this cake would be eaten by children also, I went for a more mainstream frosting in the form of -

Cream cheese and white chocolate frosting

450g cream cheese, at room temperature

80g unsalted butter, at room temperature

1 tsp vanilla extract

220g white chocolate (do not use a baking chocolate), melted and cooled to lukewarm temperature

Whisk together cream cheese and butter until light and fluffy, about 3 minutes.  Add the vanilla, beat well, then add the melted chocolate and beat well.

Happy birthday Ms J.  I hope you've been enjoying the leftovers!

x

Happy Easter !

Happy Easter everyone!

A little sneak peak at the gifts I gave out this year.......

......... a little chocolate brownie........