New Years Dessert!!

New Years is a few days away and I know everyone likes a party and because it is the last night of eating yummy, evil fattening things for the year I thought this would be a great dessert.

Chocolate Creams with Espresso and muscadel

Just the name sounds so good (",)

What you will need:

250g Mascarpone
50ml Icing sugar
2ml Vanilla Extract
300ml Vanilla custard
25g Chocolate, grated
250g biscotti biscuit

To Serve:

6 cups strong espresso coffee
6 small glasses of muscadel

What to do:

Mix mascarpone, icing sugar, vanilla and custard. Mix until smooth. Fold in the chocolate. Spoon into 6 small glasses or espresso cups. Cover and refrigerate until needed.
Serve with a glass of muscadel, biscotti biscuits and a cup pf espresso alongside.

Serves 6
Variation: Replace biscotti with Amaretti biscuits

Back on the Ball

After not posting any recipes or exercises for so long I have decided I'm going to post a whole bunch the next few days and not stop at all.

I have found a new drink... well its not new but to me its new. CHAI TEA!!! Its so delicious (",) I will post a yummy recipe on tomorrow.

Breakfast Drink

Pineapple and papino breakfast drink


What you need:

500ml Tropical Punch Fruit Juice Blend
250ml fresh Pineapple pieces
250ml fresh Papino pieces
honey to taste
20 Ice cubes

Instructions:

Place all the ingredients except ice together in a food processor. Blend for 30 seconds. Add the ice and blend until smooth.

Plum and Vanilla Dream Smoothie

What you will need:

500ml water
250ml sugar
1 vanilla bean
5 plums, pitted and quartered
60ml honey
125ml clover denone buttermilk
10 ice cubes


What you need to do:

Place the water and sugar in a heavy-based saucepan. Scrape the vanilla seeds into the water and add to the bean. Bring to boil. Reduce heat and allow to simmer until sugar has dissolved. Add the plums and simmer until plums are tender. Remove plums from liquid and allow to cool completely. Discard the liquid.
Place plums with honey and buttermilk in a food processor and blend for 15 seconds. Add the ice and blend until smooth.


Serves 4

Thai Iced coffee Lollies

I really loved the Thai iced coffee lolly because there is a little bit of almond extract in and it just makes it taste amazing. I think I could start drinking coffee if my coffee tasted like these lollies. I did crook a little and i didn't add cardamon in because I couldn't find ours.

Thai Iced Coffee

Antioxidant- packed coffee may help ward off diabetes and some forms of cancer and help keep your mind sharp.

What you will need:

¼ cup sugar
¼ cup water
¼ tsp almond extract
1 cup strongly brewed coffee, cooled( prepared with ½ tsp ground cardamom added to the coffee grounds.
2 tbsp milk


What to do:


Boil sugar and water in a saucepan, stirring until sugar has dissolved. Remove from the heat and add the almond extract. Combine syrup with remaining ingredients. Distribute into the ice-lolly moulds and put into the freezer for about 8 hours.


Nutritional Values:


293kl, 1g fat, 14g carbs, 10mg sodium, 0g fibre, 0g protein. per serving.

 

Ice Lollies!!!

These lollies are super nice and low in calories!!

 Banana & Strawberry Lolly

Serves 4

Ingredients

• 2 Medium Bananas
• 12 x Strawberries (180g)
• 2 Tbsp Natural Low Fat  Yoghurt

Method

1. Slice up the fruit.
2. Throw all the ingredients into a blender and blend till smooth.
3. Divide into 4 lolly makers and freeze over night.

Raspberry & Strawberry Milky Lolly

Serves 4

Ingredients

• 16 x Raspberries (80g)
• 10x Strawberries (150g)
• 100ml Natural Low Fat Yoghurt
• 100ml Semi Skimmed Milk

Method

1. Slice up the fruit.
2. Throw all the ingredients into a blender and blend till smooth.
3. Divide into 4 lolly makers and freeze over night.

Banana & Chocolate Lolly

Serves 4

Ingredients

• 2 Medium Bananas
• 3 Tbsp Natural Low Fat  Yogurt
• 6 Drops of Vanilla Extract (Optional)
• 60g Dairy Milk Chocolate
• 2 Tbsp Semi Skimmed Milk

Method

1. Chop the Banana.
2. Put the chopped banana, yoghurt and vanilla extract into the blender and blend till smooth.
3. Divide the mix from the blender equally into 4 lolly makers and pop in the fridge.
4. Break the chocolate up into pieces and put it in a glass bowl with the milk.
5. Half fill a pan with water and heat it up on the hob so it boils.
6. Now place the bowl with the chocolate in over the water and continuously stir it so the chocolate blend together.
7. When you have a good melted chocolate mixture take the bowl off of the water (mind the steam) and leave to cool for 5-10 minutes at room temperature.
8. Now top up the lolly makers with the chocolate mixture and freeze over night.

Pilates Exercise of the day!

I ha vent posted for sooooo long :( as December came along I got super busy and now that I have finally started slowing down I will post more.

Rolling like a ball

Some love it and some hate it :D

Muscle Focus:
Abdominals (yay)

Objectives:
Release our lower back muscles and deepen the abdominal work.
Improve trunk stabilisation

Starting Position:
Sit on the mat with your knees pulled in and hold onto each ankle

Exhale: Draw your spine into a C-curve and slightly lean back so you are balancing on your sit bones
Inhale: Roll back rounding your lower back and onto your shoulder griddle but no further than shoulders.
Exhale: Draw yourself back up

Remember to maintain a consistant C-curve in your spine

Poppy Lime Cupcake

In my previous post I spoke about good looking cupcakes but wait until you see this cupcake...It looks so inviting!!


Preparation: 12
Cooking time: 20 minutes
Calories: 489
Fat: 35g
Carbohydrates:42g
Makes:12

What you need:

3 eggs
1 cup butter, softened
1 cup caster sugar
½ cup plain yogurt
1½ cups self-raising flour
zest of 2 limes
Juice of 1 lime
1 teaspoon poppy seeds


Topping:


1 cup icing sugar
1 cup butte
juice of 1 lime
½ teaspoon poppy seeds
zest of 1 lime
50g candied lime, cut into thin slivers

1. Preheat the oven to 160°. Line a 12-cupcake pan with cupcake papers. In a medium-sized bowl, lightly beat the eggs, add butter and sugar, then mix until light and fluffy.
2. Add yoghurt and flour, and stir to combine. Beat with an electric mixer for 2 minutes, until light and creamy. Add lime zest, lime juice and poppy seeds and mix through a wooden spoon.
3. Divide the mixture evenly between the cake cases. Bake for 18-20 minutes until risen and firm to touch. Allow to cool for a few minutes and then transfer to a wire rack. Allow to cool fully before icing.

Topping

Meanwhile, combine the first 5 topping ingredients, mix with a wooden spoon, and spoon onto the cakes. Top with candied lime pieces.