Baking Cocoa, Almond and Raisin Cookies with Clover – Recipe #nothingartificial
I am an avid baker, but the one thing I like to challenge myself to do with my desserts is substitute unhealthy ingredients for healthy ones. In this recipe, I have aimed to use as natural and as organic ingredients as possible, so that I can watch my boys (aged 3 and 4 years) enjoy these cookies with peace of mind. As I’m getting older, I’m becoming more aware of the nasties in food, including artificial ingredients and high sugar/salt content. So, I’m trying to educate my boys as best as possible that healthy food – and healthy ingredients in general – can taste just as great.
So, without further ado, I present to you a super healthy version of the raisin and nut cookie, substituting chocolate for cocoa powder, peanuts for almonds, white sugar for coconut palm sugar (and honey) and high saturated fatty butter for Clover, the healthiest non-artificial butter I could find (made from buttermilk and half the saturated fat). I hope you enjoy making these cookies for the family too.
Cocoa, Almond and Raisin Cookies Recipe
Inspired by food.com
Makes:
Around 30 cookies
Ingredients:
100g almonds, roughly chopped
100g Clover butter
50g coconut palm sugar
50g runny honey
1 egg
Pinch of salt
300g plain flour
½ tsp baking soda
2 tbsp. cocoa powder
Method:
Preheat the oven to 170C/350F
Cream the Clover butter, palm sugar, honey and egg until frothy
Add the baking soda and pinch of salt and gradually mix in half of the flour
Halfway, add the almonds and raisins and mix well
Add the cocoa powder and the rest of the flour, mixing well until a dough forms
Use your hands to gently knead the dough into the bowl, making sure that all ingredients have mixed well together.
Form little dough balls and flatten with the palm of your hands
Lay out on a paper-lined baking try and place in the oven to bake for 15-20 minutes
Enjoy slightly warm
These cookies taste awesome with milk!
*This sponsored post is in collaboration with Clover and TOTS100, but the recipe and all opinions are my own. *
Side Salad Recipe
A perfect garnish to most meals. This side salad is one of my favourite salads, partly for its simplicity, but mainly for the delicious dressing that provides just enough zing and fresh flavour to complement any dish.
Serves:
2 – 3
Ingredients:
For the salad
Mixed Leaves
Cherry Tomatoes
Feta Cheese
For the dressing
1 tsp mint
1 tbsp. olive oil
Juice of half a lemon
1 tsp salt
Method:
Tear the mixed leaves and place in a large bowl
Chop the Cherry tomatoes in half and crumble the feta cheese into the bowl with the mixed leaves
Bernard Matthews Breadless Lunches – Includes Five Recipes
Motherhood Diaries has teamed up with Bernard Matthews to find some unique and creative ways to take the ‘bread’ out of our lunchtime meals. Bernard Matthews has an impressive range of cooked meats, which pair so perfectly with bread. Yet, the catch here is not to use bread or pittas or wraps! The added bonus about not using bread is that ‘breadless lunches’ are super healthy and a great way to add in some extra veg into our diet.
So, here is what I came up with!
Stuffed Red Bell Peppers with Bernard Matthews Chicken Breast Slices
Crunchy lunchtime snack that contains meat, vegetables and dairy. Surprisingly filling!
Ingredients
Makes 1 Stuffed Bell Pepper
1 Bernard Matthews Chicken Breast Slice
1 Red Bell Pepper, with the top cut off
1 heaped tablespoon of Cream Cheese (Philadelphia works nicely)
2 tablespoons of Moroccan Cous Cous (can be made from scratch or bought readymade)
Sprinkling of Mixed Herbs
Method
Line the inside of the red bell pepper with the Bernard Matthews Chicken Breast Slice
Fill the pepper with the Moroccan Cous Cous
Add the cream cheese on top of the Cous Cous and sprinkle with mixed herbs
Lettuce Wraps with Bernard Matthews Wafer Thin Turkey Ham
These wraps are much healthier than their bread counterparts and offer just as much flavour at lunch. Plus, you can make as many of these as you want and you don’t have to worry about consuming too many calories because they’re wrapped in lettuce!
Ingredients
Makes 2 wraps
2 Bernard Matthews Wafer Thin Turkey Ham slices
2 Gem Lettuce Leaves
2 tablespoons of light humus
2 skewers (I used small plastic kid-friendly skewers)
Method
Lay one Gem Lettuce leaf as flat as you can
Roll 1 Bernard Matthews Wafer Thin Turkey Ham slice and place along the centre of the leaf
Add the humus to the centre of the ham
Then roll like a wrap!
Turn the leaf so that the root (hard bit) is at the top.
Fold the bottom of the leaf in first and then the sides
Keep rolling until you get to the top
Secure in place with skewers
Tomato Burgers using Bernard Matthews Turkey Tikka Breast Chunks
These are awesome – they look just like burgers, but instead of the burger buns, you use tomatoes. Simple and super healthy!
Ingredients
Makes 3 tomato burgers
1 Packet of the Bernard Matthews Turkey Tikka Breast Chunks
3 tomatoes
Block of feta cheese
Handful of spinach
3 skewers
Method
Slice 1 tomato in half and cut a little bit off the bottom half of the tomato, so that it sits in place.
Add the Bernard Matthews Turkey Tikka Breast Chunks and feta cheese on top of the tomato (bottom half).
Top with a couple of spinach leaves
Close with the top half of the tomato and secure with a skewer inserted into the middle.
Turkey Stir Fry using Bernard Matthews Turkey Roast Breast Chunks and Turkey Tikka Breast Chunks
You will find no bread in this stir fry recipe, just a super healthy lunchtime meal that packs a lot of punch with half the calories.
Ingredients
Serves 3 – 4
1 packet of Bernard Matthews Turkey Roast Breast Chunks
1 packet of Bernard Matthews Turkey Tikka Breast Chunks
Handful of:
Broccoli
Cabbage
White Onion
Carrots
A little olive oil or sunflower oil for frying
Indian spices for seasoning
1 large wok
Method
Slice all the vegetables thinly
Add a little oil to the wok and fry the vegetables for 3 ½ minutes
Add the turkey and seasoning and fry for a further 1 minute
Cucumber Boats using Bernard Matthews Wafer Thin Turkey Ham and Chicken Breast Slices
Kids love these as they look just like boats! Super crunchy and equally as tasty, these cucumber boats provide that all important meat and vegetable lunchtime filling to keep you away from nasties at lunch.
Ingredients
Makes 1
1 packet of Bernard Matthews Wafer Thin Turkey Ham
1 packet of Bernard Matthews Chicken Breast Slices
1 Half Cucumber
1 Tablespoon Humus
2 x Gem Lettuce Leaves
2 x Skewers
Method
Cut a wedge into the cucumber and thinly layer some humus around the inside
Place 1 Bernard Matthews Chicken Breast Slice over 1 Bernard Matthews Wafer Thin Turkey Ham and roll them into a cylinder like shape
Place the roll into the wedge of the cucumber
Spear two gem lettuce leaves with skewers and place on top of the cucumber, piercing the roll
Layer the chicken breast slices and wafer thin ham on the plate to resemble the sea.
So, there you have it! Five different ways to enjoy super breadless lunches with double the health value and half the calories.
Subscribe here to stay on top of new content added to Motherhood Diaries.
Organix conducted a survey to find out how mums encouraged their children to adopt a positive attitude towards food. 76% of mums said that making mealtimes fun for their child was the most important factor and 75% rated offering their child the freedom to play and experiment with their food brought positive benefits in general. Organix have come up with some great finger food products for kids and asked Motherhood Diaries to create interesting ways in which to showcase these finger foods (and other healthy ingredients) in order to kids entertained whilst eating healthy. I had so much fun creating little ‘No Junk’ Lunchboxes for school kids with Organix in a previous project, so I was very excited to receive a new food challenge from them.
Finger foods are a fantastic way of providing a healthy and varied diet for your little one. From the baby’s first stage of weaning to catering towards a growing child’s lifestyle, it’s vitally important to allow kids to take the time to learn about the taste, texture, shape and colour of the food in front of them. Letting them play around encourages a positive response and a healthy attitude towards food, which may, ultimately, reduce problems with fussy eating later on in life.
93% of mums feel it’s important to let a baby play with and experiment with food.
“The introduction of finger foods can develop a little one’s sense of independence, and parents can encourage a positive attitude to food by making mealtimes fun for their child and allowing them to play with and experiment with their food.” Dr. Frankie Phillips, Nutrition Advisor to Organix.
Other benefits of self-feeding include developing hand-eye coordination, fine motor skills and improving dexterity.
93% of mums recognise that the first year of a baby’s life is about fun – playing with food and developing skills.
“… Babies learn through their senses in the first two years of life. So when you introduce a new food to your child, by giving them an opportunity to touch it squish it and rub it between their hands, you are allowing them to use all of the resources they have to learn about that food.” Dr Angharad Rudkin, Psychologist.
86% of mums feel it’s important for babies to handle and play with new foods before they taste it.
Feeling inspired and excited about the idea of exercising my creative juices, especially when it comes to food, I came up with ‘Nursery Rhymes Finger Food’ plates. I have 3 and 4-year-old boys, so my weaning days are over (for now). But, what better way to gain their interest in eating right than by using the art of rhyme!
Here are my creations:
Humpty Dumpty Finger Food Plate
“Humpty Dumpty sat on a wall,
Humpty Dumpty had a great fall,
All the kings’ horses and all the kings’ men,
Couldn’t put Humpty together again.”
How to make the Humpty Dumpy finger food plate
Ingredients
1 slice of Cucumber
Handful of Spinach
1 boiled egg
4 Organix Finger Foods Carrot Sticks
3 Organix Finger Foods Banana Baby Biscuits
1 Organix Finger Foods Tomato Slices
1 Organix Finger Foods Sweetcorn Rings
Method
For the wall
Use 2 Organix Finger Foods Banana Baby Biscuits for the wall, just under the legs.
Break a third biscuit in half and add to each end of the wall.
For the sun
1 Organix Finger Foods Sweetcorn Ring
For the birds
Slice small edges off the cucumber and angle them on the plate to resemble birds (more like a wide ‘V’ shape)
For Humpty Dumpty
Cut a hard-boiled egg in half, lengthways, and place on the plate with the outer part of the egg face up.
Use the rest of the sliced edges of cucumber for the arms and legs. Cut tiny pieces of what’s left of the cucumber edges for the eyes, nose and mouth.
Carefully break 1 Organix Finger Foods Tomato Slice in half and place on the head as a hat.
For the grass
Grab a handful of spinach and place under the biscuit wall, to resemble edges
Use 4 Organix Finger Foods Carrot Sticks, 2 on each end of the hedge, to resemble plants.
Benefits
You can get away with just allowing weaning babies at this stage to enjoy playing with their food and not eating everything on their plate, as their main source of food is still coming from milk. But, when they’re older, you would need to start making sure they ingest a healthy diet too.
Cucumbers
Cucumbers are easy to hold and contain mostly water, so they are perfect as introductory foods during the weaning process. Cucumbers also contain an anti-inflammatory flavonol called fisetin that plays an important role in brain health. Cucumbers can also reduce the risk of cancer, fight inflammation, manage stress and support the digestive system.
Eggs
Eggs are incredibly nutritious and contain Vitamins A, B2, B5, B6, B12, D, E, and K, as well as Folate, Phosphorus, Calcium, Zinc and Selenium.
Eggs are also very high in protein and provides kids with the building blocks they need for hormones, skin, tissues and other parts of the body.
Eggs are super versatile, so you can change them up for babies and make some scrambled eggs, as well as hard boiled, poached or fried eggs, to introduce some fun protein into their diet.
Organix Corn Puffs
Organix Corn Puffs, like the Sweetcorn Rings, are available in a range of four fun simple shapes to help little ones enjoy learning about food. They’re gently baked so while crispy, they melt in the mouth.
Organix Baby Biscuits
Are fun and easy to hold shape, as well as great for little fingers to get to grips with. Banana Baby Biscuits are made from wheat and have no added sugar, artificial flavours or sweeteners
Spinach
Crunchy and relatively tasteless, spinach is a great green herb that kids can really have fun with. Spinach is a good source of essential vitamins and minerals and protects the organs in the body.
You can introduce spinach into baby food from about 6 months, but it’s more fun to leave them raw and in their natural form, so babies can pick up the leaves and have a play first.
Incy Wincy Spider Finger Food Plate
“Incy Wincy spider climbed up the water spout,
Down came the rain and washed pour Incy out,
Out came the sunshine and dried up all the rain,
And Incy Wincy spider climbed up the spout again.”
How to make the Incy Wincy Spider Finger Food Plate
Ingredients
2 cauliflower florets
1 Organix Finger Foods Sweetcorn ring
2 Organix Finger Foods Carrot Sticks
Handful of pumpkin seeds
Handful of spinach
2 black olives
Method
Thinly slice the second olive to use as the legs of the spider
For the spider
Slice 1 black olive in half, lengthways, for the head and body
For the rain
Sprinkle sunflower seeds on the plate to resemble rain
For the clouds
Place 2 cauliflower florets on the top of the plate, next to each other, for the clouds.
For the sun
1 Organix Finger Foods Sweetcorn Ring
For the grass/field
Group handful of spinach together to resemble grass or field
For the spout
Place 2 Organix Finger Foods Carrot Sticks on top of each other for the spout.
Benefits
Cauliflower
Cauliflower is packed full of phytochemicals, which are said to prevent cancer. Just one cup of cauliflower has Vitamin A, C and calcium.
You should introduce cauliflower into your baby’s diet from around 8 – 10 months, as cauliflower can cause gas and may be a bit difficult for a very young baby to digest.
Pumpkin Seeds
Pumpkin seeds offer tons of health benefits for kids, from improved brain development to getting in some good sleep. Due to their size, it may not be a good idea to introduce seeds too early into a baby’s diet. But, as soon as they’re old enough, seeds in general can provide a much needed boost in vitamins and minerals in their daily intake.
Black Olives
Black olives are a product of the olive tree and offer an array of health and nutritional benefits. They promote general health and are good sources of iron and Vitamin E. They may be an acquired taste for some, but adding some olives to your child’s diet adds variety and a healthy attitude towards less well-known foods in general.
Hickory Dickory Dock Finger Food Plate
“Hickory Dickory Dock,
The mouse ran up the clock,
The clock struck one,
The mouse ran down,
Hickory Dickory Dock, Tick Tock!”
How to make Hickory Dickory Dock Finger Foods Plate
Ingredients
3 Organix Finger Foods Red Pepper Hearts
¼ slice of wholemeal/brown bread
1 Organix Finger Foods Tomato Slice
Half of 1 strawberry
1 blueberry chopped in half
2 small cubes of cheddar cheese
2 Organix Finger Foods Banana Baby Biscuits
½ of Organix Finger Foods Sweetcorn Rings
2 very thin slices of cucumber
Method
For the clock
Divide 1 slice of wholemeal bread into 4, lengthways, and use only 1 of those slices for the clock.
Slice off the crust at the top of the ¼ slice and round the edges
Use 1 Organix Finger Foods Tomato Slice to cut a hole at the top of the bread slice and place the Tomato Slice inside the hole to resemble the clock face.
For the birds
Place 3 Organix Finger Foods Red Pepper Hearts at the top of the plate to resemble birds
For the mouse
Slice 1 strawberry in half, lengthways, to resemble the mouse’s head and body
Slice a blueberry in half and place on the strawberry for the eyes
Thinly slice a cucumber and poke into the top of the mouse’s head for the whiskers.
Cut 1 Organix Finger Foods Sweetcorn Ring in half and place at the end of the strawberry for the mouse’s tail.
Cut two small blocks of cheddar cheese for the mouse’s food.
Place 2 Organix Finger Foods Banana Baby Biscuits under the mouse for the wall/floor.
Benefits
Wholemeal Bread
Bread is a great starter tool for babies just venturing out into the big wide world of food. It is important to note, however, that foods containing wheat, oats and gluten shouldn’t be offered to babies under six months to reduce the risk of allergies. But, from six months, bread can be a fantastic addition to the finger food diet. Wholemeal bread is high in fibre and aids digestion.
Strawberries
Strawberries are pretty, they taste delicious, and the added bonus is that they are part of the fruit family. Strawberries are high in Vitamin C and a good source of calcium, phosphorous and folate. Kids love them.
Blueberries
Another sweet fruit source, blueberries contain a huge amount of nutrients and are referred to as a ‘Super Food”. Blueberries are high in antioxidants and contain fibre, Vitamin A and C.
Cheddar Cheese
Cheese is a great source of calcium and protein, so they keep young teeth and bones strong. Little cubes of cheese can provide great dairy snacks as part of a healthy and varied diet.
Little Bo Peep Finger Food Plate
“Little Bo Peep has lost her sheep,
And can’t tell where to find them.
Leave them alone and they’ll come home,
Bringing their tails behind them.”
How to make Little Bo Peep Finger Foods Plate
Ingredients
3 Organix Finger Foods Sweetcorn Rings
2 Organix Finger Foods Banana Baby Biscuits
1 Organix Finger Foods Carrot Stick
2 Organix Finger Foods Red Pepper Hearts
Thin slices of cucumber
Handful of spinach
2 blueberries
2 Cauliflower florets
2 Organix Finger Foods Raspberry and Blueberry Rice Cakes
Method
For Little Bo Peep
Place two Organix Finger Foods Banana Baby Biscuits, with 1 end broken off, next to each other but slightly overlapping and angled outwards to resemble legs.
Break off 1 Organix Finger Foods Carrot Stick for the waist
Place 1 Organix Finger Foods Red Pepper Heart, with the pointy end of the heart broken off, above the carrot stick waist for the torso.
Place another red pepper heart on top of the body for the face.
Cut 2 eyes and 1 mouth from 1 of the blueberries.
Break 1 Organix Finger Foods Sweetcorn Ring in half. Break one of those halves in half again. Place one half on the head in an ‘n’ position and add the other 2 pieces on top for the hat.
Break 1 Organix Finger Foods Sweetcorn Ring in half. Place the left arm in a ‘C’ position and the right arm upwards in a ‘U’ shape.
Thinly slice the skin of a cucumber for Little Bo Peep’s staff.
For the field/grass
Lay out a handful of spinach at the bottom of the plate.
For the sun
Place 1 Organix Finger Foods Sweetcorn Ring on the top right hand corner of the plate for the sun.
For the sheep
Break off 1 Organix Finger Foods Raspberry and Blueberry Rice Cake into 1 large piece and 2 small pieces for the face and ears.
Cut a small part of 1 of the cauliflower florets and place on top of the head for the woolly hair.
Slice 3 small parts off a blueberry and place on the face for the eyes and mouth.
Add 1 cauliflower floret next to the face for the body.
Break 1 Organix Rice Cake into 4 small pieces and place 1 of those pieces next to the torso for the tail.
Thinly slice 4 edges of a cucumber and add to the torso as 4 legs.
Benefits
Organix Finger Foods Raspberry and Blueberry Rice Cakes
These wholegrain rice cakes taste great and are the perfect size for little fingers to hold. They are also gentle enough on delicate gums, so babies can really go to town on these chunky circles. They come in six different flavours and all that’s added is the juice from fruit or vegetables.
Other great finger foods out there
Bland pasta, different shapes and textures, including spaghetti
Freeze apple/pear slices for the weaners who are teething
Bell Pepper Sticks
Carrot Sticks
Sweet Potato / Potato mash left on the plate
Avocado, mashed or sliced
Sweetcorn to encourage motor skills
Celery, as they’re firm but high in water
Orange slices, but be sure to take the seeds out
Watermelon (with the seeds taken out)
If you can think of any more, please add your tips in the comments below.
For more advice on finger foods and recipes, you can visit www.organix.com.
You can find inspiration on different finger foods for growing children in the Organix Little Book of Weaning – sign up to download your free copy at www.organix.com/littlebookofweaning.
*Collaborative Feature with Organix*
Quorn Cookery Class at Underground Cookery School (Includes 3 Recipes)
Date: Monday 11th May, 2015
Time: 18:30 – 21:30
Venue: Underground Cookery School – 201-203 City Road, London EC1V 1JN
Motherhood Diaries was greeted with another opportunity to work with Quorn, this time at a Quorn cookery class held at Underground Cookery School. Back in August 2014, Quorn held a BBQ event to accompany the lovely summer we were having and we got to learn about how we could replace our normal meat BBQ products for Quorn sausage rolls, scotch eggs and burgers (link here to the full post). The guests’ appreciation at being provided with delicious Quorn BBQ food were unanimous. You couldn’t tell the difference! So inspired, I went home and recreated some Quorn recipes for my family. You can find the full recipes and more about Quorn here.
What is Quorn?
Very briefly, Quorn (by Quorn Foods) is made largely from an ingredient called Mycoprotein, a nutritious member of the fungi family and a healthy protein source. Quorn, a meat alternative, is high in dietary fibre and low in saturated fat, therefore, making it a healthy food source for a varied and balanced diet.
There are a number of different Quorn products out there now, all packing a healthy punch. A full list of Quorn products can be found here: Quorn Product Range
Quorn Cookery Class
Armed with an open mind and an empty stomach, I arrived at the Underground Cookery School to be greeted by bloggers from the food, lifestyle and parenting industry. I had met some of them before, so it was nice to catch up again over a glass of Prosecco and some lovely Quorn Canapes.
Links to other events at Underground Cookery School can be found here.
Quorn Canapes and Prosecco
Before unleashing the bloggers into the kitchen, we sat down and had a talk about Quorn and its nutritional benefits.
Here are some facts about Quorn that you may or may not know about already.
Quorn has/is:
90% less fat than a meat spaghetti Bolognese
A sustainable alternative to meat
Up to 90% lower emissions than beef
“There is no secret to my success – I train hard and eat right. It’s simple – practice and protein. Having the right training regime, supported by the right nutrition, has helped me to win an Olympic gold” – Mo Farrah
The cooking lesson commences
Starter – BBQ Pulled Quorn and Pink Coleslaw
We started the class by learning how to make BBQ Pulled Quorn and Pink Coleslaw (recipe below). The very talented chef expertly showed us how to make flavoursome Quorn. The trick is to marinate it, which is not what I have been doing with my Quorn ingredients at home. A lot would say that substituting meat for Quorn means you sacrifice on flavour. But, if you flavour your Quorn first, you really cannot tell the difference!
BBQ Pulled Quorn and Pink Coleslaw – motherhooddiaries.com
BBQ Pulled Quorn and pink coleslaw recipe
Serves: 10
Ingredients:
Quantity Ingredient
10 Quorn fillets, defrosted
200ml BBQ sauce
Coleslaw
150g white cabbage, finely shredded
150g red cabbage, finely shredded
150g carrots, grated
100g red onion, finely chopped
4tbsp mayonnaise, low fat variety or natural yoghurt
1tsp Dijon mustard (optional)
Seasoning
10 bread buns
Method:
1. Hand shred the Quorn fillets and mix with the BBQ sauce. Leave to marinate for 30 minutes.
2. Mix together all the coleslaw ingredients and season to taste, chill until required.
3. Tip the Quorn onto a baking tray and bake in the oven for 15 minutes at 180C/Gas Mark 4 or until core temperature is reached.
4. Divide the coleslaw between the buns and fill with the pulled Quorn
Main – Quorn Thai Curry
Next on the agenda we learned how to make the classically delicious Thai curry and the infamous Thai curry sauce, which filled the air with its highly appealing aroma. Recipe below:
Glass of Prosecco in one hand and a wooden spoon in the other, tending to the delicate Thai curry sauce – a true multi-tasker!
400g onion, peeled and chopped 4 garlic cloves, peeled and chopped 1 tbsp fresh grated ginger 60g fresh coriander 1 tbsp fresh, frozen or dried lime leaves (optional) 1½ tbsp turmeric 1 vegetable stock cube, crumbled 2 x 400g tin coconut milk 3 tbsp sweet mango chutney 30g fresh basil 350g red peppers, thinly sliced 200g mangetout or sugar snaps, halved
Method:
Mix the marinade ingredients together in a bowl until the Quorn is coated. Transfer to the fridge to marinate for at least 30 minutes.
To prepare the sauce heat the oil in a pan then gently fry the chopped onion, garlic and ginger for 5 minutes until softened but not coloured.
Add half of the coriander, the lime leaves, turmeric, stock cube, coconut milk, and mango chutney. Gently bring to the boil then simmer, covered for 20 minutes. Add the basil and remaining coriander to the sauce for the last 5 minutes of cooking time then remove the pan from the heat and blend until smooth with a hand blender.
Meanwhile transfer the marinated Quorn pieces to a baking tray and cook in a moderate oven 180°C/Gas Mark 4 for 12 minutes. Remove from the oven and reserve.
Add the Quorn pieces, red pepper and mangetout to the sauce and simmer for 5 minutes or until the vegetables are just cooked.
*TIP – This curry also works really well using Quorn fillets torn by hand or sliced in chunky pieces.
Dessert – Chocolate Torte
Always partial to some chocolate torte, I was very excited to learn about this sweet recipe, even though it was totally unrelated to Quorn. Our outspoken, but equally as entertaining and amusing chef let us in on a few secrets to making the perfect chocolate torte, including powdering the cake tin with dark chocolate, which, not only helps the torte come out of the tin, but it also adds to the flavour and texture of the torte as a whole. But, bringing the torte ingredients together was no easy feat! Whipping the cream was one heck of a workout for the arms and I felt like I had earned my dessert after a gruelling ten minutes of whipping up the cream.
Chocolate Torte Recipe
Serves 6
Ingredients
300f Choc (7.05oz) Best quality chocolate (70% cocoa solids)
225g Butter (5.29oz) Unsalted butter, plus a little extra for greasing
6 Eggs, separated
150g (3.52oz) Caster sugar
Method:
Preheat the oven to 180 C/350 C/Gas 4.
Place the bowl on top of a simmering saucepan of water, making sure the water does not touch the bowl.
Melt the butter and chocolate and stir to combine to a rich velvety smoothness.
Take off the heat and set aside.
Separate the Eggs.
Now whisk the whites, until stiff peaks and set aside.
Grease the tin with the butter and coat with sugar to stop the cake sticking to the tin.
In yet another bowl add the yolks and then sugar, and whisk until thick and creamy (about 2 minutes).
Add chocolate mixture and combine.
Now using a stainless steel spoon, fold in the egg whites and empty the contents into the tin.
This torte can take up to 30 mins to bake.
It’s ready when you stick a skewer in the middle and it comes out clean and clear.
The sit-down dinner
After a hard few hours of cooking and baking, we were allowed to go back to our seats and wait for our meals to arrive. The chefs were kindly whipping up all 3 courses for us to try. I had an empty stomach when I had arrived at the Underground Cookery School at 6.30pm, but at around 9pm, I was ravenous.
The starter, the BBQ Pulled Quorn and Pink Coleslaw, tasted delicious! The BBQ Sauce complements the other ingredients so well and, actually, it didn’t taste like a burger, but more like a vegetable butty with highly flavoured BBQ Quorn. I could easily eat this again, it was so tasty.
The main, the Quorn Thai Curry, tasted just like Thai Chicken Curry. When eating it, I did not miss the original version at all. In fact, I could quite happily opt for the healthier Quorn alternative from now on. The Thai curry packed a ton of flavour, so you wouldn’t be missing out on anything at all by replacing the chicken with the Quorn version. Well, just the calories, but that’s a good thing!
The Chocolate Torte was divine, as I knew it would be. The rich dark chocolate flavour complemented the vanilla ice cream and, even though I was full, I managed to scoff all of my dessert before sinking into my seat fully satisfied after a very tasty 3-course meal, so kindly offered by Quorn and The Underground Cookery School.
What a fantastic night. I came away knowing so much more about Quorn’s versatility and health benefits and I learned a few cookery skills on the way. It’s definitely worth taking the time to marinade Quorn first before cooking your meals – you will notice the difference in flavour straight away.
Quorn – A healthy alternative to meat – plus recipes!
I attended a very tasty Quorn BBQ event back in August and learned so many interesting facts about Quorn’s health value and versatility in general. Like myself, other families are searching for healthy alternatives to meat because we’re fast becoming more educated on the negative impact meat has in our diet (as well as its delicious positives, of course). Meat is high in protein, iron, vitamins and minerals when eaten in moderation. But, a generous meat donation in your food intake does bring some downsides to your health in general. www.livestrong.com state that eliminating meat from your diet might actually help lower your risk of certain health conditions. Meat’s high fat and cholesterol content may increase your risk of high cholesterol and heart disease. So, Quorn was brought in as a suitably healthy alternative, mimicking a meat-like taste and texture, but taking none of its high fat and cholesterol content.
Quorn is made from a plant protein called Mycoprotein that replicates the texture and taste of meat. Mycoprotein is a healthy source of protein and dietary fibre, as well as being low in saturated fat. Protein also helps maintain normal bones and cholesterol levels.
I am a huge fan of those staple sausage roll snacks we Brits get at parties and so I was a little sceptical of replacing the normal beef/pork mince ingredient with Quorn mince. But, the result was simply delicious. In fact, I preferred the Quorn mince sausage rolls, as they felt healthier to eat, but tasted almost identical to the meat version. They are so easy to make when you pair them with Jus Roll pastry (link here for my post on the many versatile uses of Jus Rol puff pastry).
To make the Quorn sausage rolls you simply, mix garlic, salt, parsley, water, cooked onion and, of course, Quorn mince with a Knorr stock pot and egg to formulate the mix. Then roll out the puff pastry, filling little pockets with the Quorn mix. Pop them in the oven for 30 minutes and they come out looking like this!
My boys’ all-time favourite meal is anything with spaghetti – I can pretty much slip most “ugh!” vegetables into the spaghetti sauce and they will munch away happily. (Just a side note: I always tell them all the ingredients that are in the sauce, so they get to know the flavours and, hopefully, enjoy them later). I figured the best way to encourage the boys to try Quorn was to shape the mince into something they’d eat with spaghetti.
So, I decided to create Quorn meatballs!
They’re surprisingly simple to make, but you need to add a little more egg than usual to ensure the mix sticks together for the meatballs. The result is a very light version of the regular meatball and a tasty addition to spaghetti (along with a dash of red wine sauce. ;-))
4 tablespoons of Passata or tinned chopped tomatoes
2 eggs, beaten
1 slice of bread, chopped into breadcrumbs
A little olive oil
Baking paper
Baking tray
Pack of spaghetti
Vegetables you have to hand
1 Beef stock
1 herb flavour pot
1 cup of water
2 teaspoons of tomato puree
4 tablespoons of natural yoghurt
Dash of red wine
Method
Preheat the oven to 200C/400F/Gas Mark 6)
Heat oil, fry leek (and add onion and garlic if used)
Add the Quorn Mince
Add the Knorr Onion Gravy Stock and mix well
Add the tomato and cook for 5 minutes
Stir in the breadcrumbs and leave to cool
Stir in the eggs a little at a time until mixed well
Shape into balls with your hands (which you can freeze)
Line a tray with baking paper and place the shaped Quorn balls for almost 20 minutes (I didn’t have any baking paper to hand, so I just used cake release spray and sprayed generously on the baking tray).
Whilst the meatballs are in the oven, cook spaghetti as per the pack instructions.
For the sauce and spaghetti
Heat little oil
Add vegetables (sweetcorn, carrots, basically whatever you have in your cupboard/fridge)
Add the rest of the Passata or tinned chopped tomatoes
Dissolve 1 beef stock and one herb flavour pot in 1 cup of water each.
Add to the mix with 2 teaspoons of tomato puree
Add 4 tablespoons of natural yoghurt to the mix
Add a dash of red wine and season to taste
Add the cooked meatballs and simmer uncovered
Serve with spaghetti.
Subscribe here to stay on top of new content added to Motherhood Diaries.
