Roasted hazelnut and chocolate mousse (aka healthy N(o)tella cups)
Chocolate hazelnut mousse
2/3 cup coconut cream
5 medjool dates
2/3 c roasted hazelnuts
2 tsp vanilla
2/3 cup chopped, peeled zucchini
2 Tbsp cacao
Chocolate hazelnut sauce
3 Tbsp coconut oil
4 Tbsp hazelnut (or other nut) butter
1 Tbsp cacao
1 tsp vanilla
1 Tbsp maple syrup
To roast the hazelnuts, preheat oven to 180 C | 350 F and place hazelnuts in a single layer on a baking tray. Bake for 10 - 12 minutes until they are starting to brown and your kitchen is filled with a lovely roasted hazelnut aroma. Allow to cool, and then place in a clean tea towel and rub lightly to remove the skins.
Add all ingredients to a food processor or blender and process until rich and creamy.
Divide up between 3 or 4 cups and place in the fridge for at least half an hour before serving.
To make the sauce, add all ingredients to a small saucepan and heat over low heat until combined and mostly smooth (the texture will still be slightly grainy from the hazelnut butter)
To serve, remove the chilled mousse cups from the fridge and drizzle a spoonful or two of the chocolate sauce over each.
I’m sure I’ve introduced no less than five recipes on here over the past year proclaiming them to be my new favorite breakfast recipe. Breakfast is my favorite meal to cook at home and I’m constantly experimenting, so its probably no surprise really that I keep changing my “favorite” breakfast dish. The current flavour of the month is this super simple but incredibly delicious vegetable and halloumi scrambled eggs.
You may have read the title of this dish and thought – scrambled eggs and veggies? Really? Surely that’s too simple/bland/basic/boring to have a whole blog post written about. But I assure you, its not. By adding in one simple ingredient – the halloumi – this dish is completely transformed to become a super tasty, quick and healthy breakfast. Just make sure not to overcook the veggies or over scramble the eggs!
This is the type of breakfast that I never would have thought of eating a few years back – after all, eggs and cheese are fattening, right? W R O N G !! Eggs and haloumi are both great sources of protein, and paired with a generous serve of veggies, they make a great healthy breakfast option that will leave you feeling full well into the day. And of course there’s that added bonus of it tasting ahhhhhhh-mazing. Halloumi is such a tasty little addition to this dish.
As the star ingredients of this dish are super tasty halloumi, and the eggs being the main component which ties it together, it’s a little hard to make this dish vegan, however you could fry a little firm tofu lightly in oil in place of the haloumi, and then scramble some tofu in place of the eggs. On the other hand, if you feel the dish needs a lititle meaty boost (to which I would argue strongly against, but each to their own), you could fry some sliced chorizo with the halloumi, or flake through some smoked salmon at the end.
100g halloumi, sliced into large matchstick-style pieces
Genervous handful ashes baby spinach
5 eggs, whisked with 2 Tbsp almond milk
8 fresh basil leaves, torn (plus extra to serve)
Heat butter in pan over mid to high heat.
Add mushrooms, zucchini and garlic and fry 2 mins - they should be slightly soft and starting to colour on the outside. Push to the side of the pan, creating space to fry the halloumi.
Add the halloumi and fry 30 seconds on each side. Add spinach and stir through. Push to the side with the veggies.
Reduce to a low to medium heat and add the lightly whisked eggs and basil. Let sit a few seconds allowing the eggs to start to set at the bottom of the pan, and then using a wooden spoon, push the mixture into the middle of the pan, allowing the runny, uncooked eggs to spill out to the side. Allow to sit a few seconds again and then repeat. Do this once or twice more until the eggs mostly set, then quickly stir in the veggies and halloumi. Remove from the get, and serve immediately.
This month marks the blogs first birthday – cue the music! The blog has come a long way since starting out as a little “not-really-sure-what-I’m-doing” hobby. Admittedly, I’m still not 100% sure what I’m doing, but I’m having a fun time figuring it out!
My readership has grown steadily – I’ve had over twice as many visitors in the past month as what I did in the first four months of having the blog, and I’ve had a great time connecting with you all and sharing my recipes and tips not just here but also on my Facebook and Instagram.
So I thought it would be fitting to make the cake of all cakes to celebrate. Chocolate Guinness cake has always been my go-to cake when it comes to special occasions, and I really wanted to recreate it here. I initially was thinking I would make some kind of raw cheesecake number to celebrate the blog’s first year, thinking it would fit in with the healthy eating theme of the blog, or I’d try and create something brand new – however despite the fact that I did manage to bake a chocolate cake with a quarter of a kilo (just over half a pound) of broccoli and cauliflower “hidden” within it, unsurprisingly it did not have that “wow” factor that I was after, so I thought it was best to stick with what I know.
This cake is rich, chocolatey and slightly fudgy whilst still retaining a cakey texture. Its really easy to make, and pretty hard to get wrong making it the perfect cake for novice bakers. I have “healthified” it here a bit so that it’s made of whole, unrefined ingredients, and I’ve halved the sugar content. This allows the deep chocolate flavour to really shine, without being overpowered by sweetness.
Despite the whole ingredients, this is still definitely a special occasion cake – it is quite rich and still contains quite a bit of sugar (albeit unrefined), not to mention being quite high in calories. But sometimes a little decadent indulgence is good for the soul, especially when it comes to chocolate birthday cake – and this one is definitely one to splurge on. I hope you like it as much as I do :)
Preheat the oven to 180°C } 350ºF, and butter and line a 23cm / 9 inch springform cake tin.
Add maple syrup, cacao and butter to a saucepan over low heat. Stir with a wooden spoon until butter has melted and a paste has formed. Stir in the coconut sugar and then the Guinness and stir until the sugar is dissolves and the mixture is starting to bubble slightly. Remove from heat and allow it to cool slightly.
Whisk eggs, coconut milk and vanilla together in a bowl and then whisk into to chocolate mix, making sure you keep beating until all mixed in and smooth so that the eggs don't set. Then whisk in the almond meal, coconut flour and baking powder.
Pour into prepared pan and bake 45 mins or until a skewer comes out clean. Allow to cool in pan 15 minutes before removing and cooling completely on a wire rack.
To make the ganache, add all ingredients to a saucepan and stir until smooth and combined. Allow to cool slightly before spreading over the cake.