Tag:

cooking

Delicious & Easy Weeknight Dessert

by thelifestylelady August 23, 2017

Howdy Y’all,

Today I wanted to share with you a LL little secret a dessert I have up my sleeve for those weeknights when guests are coming or your family demands or deserves a little treat. I love a dessert which tastes scrummy, can be adapted and is a little healthier than a slice of cake. I got inspiration from Mr. Jamie Oliver (thank you) and modified it to suit what I have in my pantry at the said time. The idea can also made healthier if necessary. I love cheesecake and find the biscuit base the best bit (never understood NY cheesecake.) I do however in the week want to eradicate the butter required to make that crumbly bottom, so I thought what would work as an alternative and granola sprang to mind. Granola is so versatile, perfect for breakie or as a snack but this provides a great base, plus depending on the granola you bake or buy you can use one with nuts, seeds, and dry fruit. Next, I add a dollop of heavenly curd, and this can be of your choosing, this time I chose lemon, but lime, raspberry, rhubarb or any other fruit curd would be delicious. Curd works well with the granola and is also scrumptious with yogurt. Then I add fruit, this again is personal preference, but I would recommend something which compliments the curd of choice. The piece de resistance is the topping which I use mascarpone, but you could use crème fraiche. I place in a bowl add a teaspoon of vanilla essence, and a teaspoon of icing sugar give it a good mix and voila a yummy topping. If you were looking to lighten things up reduce the amount of topping or use yogurt. If mascarpone is not your desire, you could use clotted cream, cream or ice cream. The versatility of this dessert is what makes this a winner. It always feels more sophisticated to present these in martini glasses, it also means you have greater portion control, and if you have dietary requirements, you can make to specific desires. I have also made this in sundae glasses or mason jars; they always look super cute! You can make these ahead, and they can last in the fridge for several days. All which make them a Lifestyle Lady Love.

Do you have a recipe I need to try?

Ta Ta For Now

Yummy and how cute are the floral spoons

Close up

Always scrummy from above.

August 23, 2017 17 comments

Food Meal Planning

Blue Apron Review

by thelifestylelady November 9, 2016

Howdy Y’all,

Happy hump day! So todays post is a review of a new service I have tried last week called Blue Apron. I love to cook, I like trying new recipes and producing home cooked meals, I don’t always enjoy meal planning, list making, shopping etc. I often thought how nice would it be to have a service who took some of the hardwork out of it and voila we have Blue Apron. I had been meaning to try this for a while but with moving etc the time had never been right. When I got my hands on a coupon I thought lets give this a try. Now I am aware that Blue Apron is not the only place that provides this service but from what I have read to date Blue Apron has good feedback. It is a service which sends you in refrigerated boxes with fresh produce to provide meals for your family. You have two basic options 2 meals for 2 covers (2 person plan) or 4 meals for 4 covers (family plan.) I went with the latter because I need leftovers to send with Mr L for his lunch. Blue Apron explain that the meals are farm-fresh, seasonal produce, meat and poultry with no added hormones and sustainably-sourced seafood. So if like my family you are conscious about where your food comes from this is for you. As well as the fresh produce you are provided with extensive recipe cards which guide you in producing each meal.

A Photo Diary Of My Blue Apron Experience

Here waiting on my doorstep as described was my first delivery

When I opened the box, everything was well packed and very cold from the efficient ice packs provided, these can be reused by you if you want to. I was also impressed with the small brochure with seasonal ideas and the menu cards provided.

Inside the boxes, you can see how cold the products are kept, which is a deep concern for people like me who live in a warm climate.

The first meal I prepared was Lemongrass Roasted Pork . This had the thumbs up. Mr L loves pork so I knew it would be a hit.

Please don’t judge my messy plate, I should have wiped it. But this is a view from above.

This is Pan-Seared Barramundi with Prince of Orange Potatoes & Spinach. This was also delicious, I perhaps chopped the potatoes a little small, I enjoyed cooking with Barramundi, I love to cook fish but had never cooked this. I love extending my repertoire.

An overview and the plate is a little cleaner.

This was the vegetarian option Broccoli & Cheese Enchiladas with Tomatillos & Sour Cream, now a veg dish has to be good to get Mr L’s approval and this did. It was delicious. Plus it got Little L eating lots of veggies.

These were yummy.

Seared chicken with brown rice and glazed carrots. This was yummy and the purple carrots were different.

I have Blue Apron delivering this week, mainly because I have been so impressed. The app and website have a great interface, clear and easy to use. The service is first class, every time I have emailed the response has been prompt and effective. I will add, this service is not for someone who has little or no interest in cooking, it does require prep. If you are looking for a prepared meal service this is not for you. If you are a family or couple pushed for time who like wholesome good food and enjoy eating around the table this is for you. If you are in a meal rut and like some insipiration this also may help. The meal cards, provide extensive photographic and written method so if your wanting to improve your cooking this would also help. I really wish they had this service when my husband and I were both working. This would be a great gift idea for new parents or a family or couple on the go. I have been so impressed I intend to keep the service up, I will use in weeks where we have lots going on. If you wish to cancel or miss a week to do so is very easy and straightforward.

If you were thinking of giving this service a try I urge you to do so.

Enjoy the rest of your week.

Ta ta for now

TLLx

November 9, 2016 10 comments

Editorial

Howdy Y’all!

by thelifestylelady September 1, 2016

Howdy Y’all,

Long time no speak, sorry I have been out of action, but life has been action packed offline this summer. I did think this would be the case, I don’t want you to think that the blog and you the reader are not important to me, YOU ARE. Actually some of the sadder events this summer have made me realize how important the blog is to me. It is a creative outlet for me to share myself in another capacity other than wife and mother. It is safe to say that July was my mense horrendam. Just one sad or tough thing after another. I am not one to let things get me down but sometimes you just get beat.

August was brighter and I was particularly enjoying spending the last quiet weeks with Little L before she started pre-school. So I find myself for the first time in three years with a little more time on my hands and plenty of dreams. One thing I know is that a mum can be very efficient with limited time without their child, you would be amazed what we can achieve, but I have to be realistic that the dreams probably outweigh the few hours of freedom I find myself with. I do hope to channel some of this freedom in the blogs direction.

If you are familiar with The Lifestyle Lady you will notice some minor changes. The first is a new email subscription request, this will enable you to be notified when new blog posts arrive or I update the blog and also you will receive my newsletter which will contain exclusive content not seen on the blog, (WOW.) I have also been playing with the layout, I’m not totally happy yet so this maybe subject to change once again (but that is a women’s perogative right?!) Finally I list all the ways you can contact and follow me on social media.

Blogging: http://thelifestylelady.com/
Tweeting: @TheLifestyleLdy
Instagram: thelifestylelady
Facebook: https://www.facebook.com/TheLifestyleLady
Snapchat: LifestyleLady

So buckle up and enjoy the read, got some ideas or something you would like to see, drop me a line. I would love to hear from you.

Ta Ta for now

TLL x

September 1, 2016 192 comments

Baking Family Food

Baking Wednesday – Caramel Slice

by thelifestylelady March 9, 2016

Howdy Y’all,

Happy Hump Day! So yesterday was rainy and I was trapped inside with Little L (argh!!) One thing she loves and often asks to do is bake. I read recently in a blog about an app I have been meaning to try called Hippy Lane. The app is recipe-based but only contains health-conscious recipes. They promote that the sweet treat recipes are gluten free, vegan, dairy free, and contain no refined sugar. Trying to find recipes that have these bases covered but still taste delicious is a challenge. This app is very sophisticated and styish and the photographs are beautiful. I had a very quick gander through my pantry to see what ingredients I had and Little L and I selected the recipe for Caramel Slices. Where I am from it is referred to as millionaire’s shortbread and it is delicious and I thought this would be a great introduction to its yumminess for Little L. So here is how it went:-

Recipe

Summary

Creamy, delicious bars of gold. These caramel slice bars are just like the real thing with a crumbly biscuit base, smooth caramel center and silky chocolate top, you will be taken to choc caramel heaven with each bite. Free of dairy, gluten and sugar, you can enjoy them guilt-free.

Ingredients

Base

1 1/2 cups (225g) cashews

1/2 cup (40g) desiccated coconut

8-10 medjool dates, pitted

3tbsp rice malt

Caramel

1 cup (150g) medjool dates, pitted

1/4 cup (60ml) coconut oil

1/2 cup (125ml) tahini or almond butter

1/2 cup (120ml) rice malt syrup

1 tsp vanilla powder

Pinch salt

Chocolate

1/3 cup (36g) cacao powder

1/2 cup (120ml) coconut oil, liquid

1/4 cup (60ml) maple syrup

1/2 tsp carob powder (optional)

Steps

To make base, reduce cashews to small pieces in the food processor.
Add coconut and pulse.
Add dates and rice malt, and process until combined and sticky.
Press base into tin lined with baking powder and freeze.
Making caramel by processing all ingredients until smooth.
Spread caramel over base and freeze.
For the chocolate, whisk the ingredients until well incorporated.
Spread chocolate evenly over slice and freeze.
Remove from freezer 30 minutes before serving.

Lifestyle Lady Findings

Firstly I could not find rice malt so I substituted agave syrup.
I used almond oil instead of tahini.
I did not have vanilla powder so I substituted for vanilla essence.
As you know I am yet to buy a brownie tin, but that would be the ideal size to make these in.
Call me lazy but I loved the ease of the prep and that it needed no baking. It was an ideal recipe to do with a toddler. They can lick the spoon and not get poisoned!

Prepping the base

The base is so yum and took 15 min in freezer to cool

This is delicious. It did get very sticky and cause my processor to stop

Use a cold spoon to spread on base

Sorry about the light reflection but this was so glossy

So yummy

So suprised how good they looked and fantastic they tasted

Close up time

Little L and I really enjoyed making these, it was a great rainy day activity. It is seldom that I get excited about an app and this one has me very eager to try more. It is well worth the $2.99 price tag. When it is raining and half way through the week who wouldn’t want a slice of chocolate gold?

Enjoy,

Ta ta for now,

TLL x

PS. message from Mr L: TLL had to lock these away to stop me eating the whole lot! :@) Will be taking them to work to dilute the waistline expansion.

March 9, 2016 5 comments

Baking Family Food

A Family Cake – Moroccan Orange Cake

by thelifestylelady February 24, 2016

Howdy Y’all,

Happy Hump Day, you are close to the weekend! Yay! So I have not done a baking post for a long while (sorry) and this one is special. This is the cake that Mr L asks for each year for his birthday. (Yes I make a vague attempt to make a cake for family – who doesn’t want to blow out a candle and feel old?!) This is not only special because Mr L loves it but it is one of his family recipes. It is a cake that his mother makes (no pressure!!!! I do not make it as good as her- end of.) It comes from his family cookbook (so you see they are good cooks!) Many of you may not know but my husband is half Algerian and although this recipe is from Morocco and no my Geography is not that bad! I still think of it as a nod to my husbands heritage and therefore to me it is important. It is also yummy, and does not require lots of icing and decoration which is a win win for me. So I must thank my mother in law for taking the time to document all these family recipe’s it will be lovely for Little L to have a collection of recipes that generations of her family members have made before her, what a lucky little lady she is. Now onto the baking …

Love my Kitchen Aid processor!

Lifestyle Lady Top Tip

Before I start, you will see below the recipe asks for caster sugar. This is something I have struggled to find in the US, and it does definitely make a difference to the texture of the cake. To combat I use regular granulated sugar and measure the amount required, I then place it in my food processor for about 2 mins and Voila a consistency similar to caster sugar! This might sound like a time consuming faff but it is worth it. Makes for a lighter cake.

Other Information – US readers

I cheated and used dried breadcrumbs and it worked fine. I am sure that it would taste better with fresh.
I could not find Star Anise, the seeds worked well.
Could not find Orange Flower Water so I used Orange essence.
Ground Almonds or Almond Flour is a little more expensive but can often be found on special, grab it then. It is usually found on the health aisles of most major grocery stores.
I use this microplane zester, one of the best purchases ever. Makes it so easy and I keep the skin on my knuckles. Win win.
This can be made ahead and actually tastes better the next day.
As my mother in law suggests it would make a super dessert.

Recipe

Moroccan Orange Cake – Courtesy of my mother-in-law

This cake is fragrant with spices and citrus aromas. The syrup makes it moist and soft. It can be served for dessert with a little whipped cream or Greek yoghurt.

Ingredients

For the cake:

5 large eggs, separated

300g caster sugar

350g ground almonds

4 tablespoons fresh white breadcrumbs

3 teaspoons baking powder

400ml sunflower oil

½ teaspoon almond essence

Finely grated zest of 2 oranges

Finely grated zest of 1 lemon

For the syrup:

2 star anise

2 small cinnamon sticks

4 cardamom pods, lightly crushed

4 tablespoons runny honey

2 tablespoons Orange Flower Water

Juice of 2 oranges

Juice of 1 lemon

Method

Pre-heat the oven to gas mark 4 (180˚C). Grease and line a 23cm springform cake tin. In a large mixing bowl, combine the caster sugar, ground almonds, breadcrumbs and baking powder. Add the citrus zests. In a jug, beat the eggs with the oil and add the almond essence. Now pour the liquid mixture into the dry ingredients and mix well.

Spoon the batter into the prepared cake tin and bake for 50 – 60 minutes, until a skewer inserted into the middle of the cake comes out clean.

Meanwhile, make the syrup: gently heat the citrus juices, honey and spices in a small saucepan. Simmer for 3 minutes, then reserve, covered, for the flavours to infuse. Stir in the orange flower water just before using.

When the cake is cooked, remove it from the oven and pierce the top with a skewer all over. Remove the spices from the syrup and pour it over the hot cake, a little at a time, waiting for the cake to absorb the liquid as you do so. Leave the cake to cool in the tin, then remove, using the baking paper to help you, and place on a serving plate. You can use the whole spices to decorate the top.

It will keep well for up to 3 days, stored in cling film or foil in the fridge.

Pictures

Love love love these scales, I received them as a wedding gift and I think of that person every time. I love that about gifts – don’t you? All the dry ingredients.

I make sure I buy the biggest lemons and oranges I can find to get plenty of zest.

Adding the wet ingredients to dry, the mix will look a little curdled/split that is totally fine.

The split look but trust me it will come out yummy

I forgot to take a picture before it went into the oven. Another note I usually have a baking tray underneath the tin, so its easy to get in and out of oven, this was the second one I had made in the week and I was in a hurry, I had to get to Peppa Pig theatre show – mummy problems.

While the cake is baking in the oven I make the lovely syrup. The smell is divine, another tip is place the fruit in the microwave for 20 seconds, the heat will help you squeeze more juice out.

The finished article. Before you think its burnt it is not. It is saturated in syrup and the light makes the edges look black. It is so delicious please give it a try.

We all love this and I served it to Mr L’s office as cake of the month, it was different to anything they had before and not one slice was left, which is tribute to the taste of the cake. If you fancy something different give this a try.

Ta ta for now

TLL x

February 24, 2016 3 comments

Baking Food

Hummingbird Cake – Yes Please

by thelifestylelady October 13, 2015

Howdy Y’all,

How are you doing? Hope you had a good Columbus Day. Which was a public holiday or sorts, but not in this house. Little L and I celebrated by avoiding many public places and watching Frozen for the millionth time! I have been meaning to write about this particular recipe for a few weeks. Those of you who follow my blog with some regularity will know that I have to produce some baking effort once a month for Mr Lifestyle and his colleagues; it is a job requirement I am informed. This was September’s effort. Since I had made cupcakes in August, I wanted to do a more traditional cake but something a little different that perhaps people had not had before, and this sprang to mind. It could appear a little intimidating with all the ingredients, but I promise as a mum of a toddler who does not take naps and whose favorite hobby is to assist me, I need something that I can concentrate on while making sure Little L does not cause too much havoc, and that also has things she can contribute to. This recipe worked. I must be honest and say I generally enjoy the challenge of producing baked goods once a month and I do try to vary my offering. I also like it because I cannot eat any of it: not sure it would look good if a slice was missing :0( but this one was difficult not to try. It looked yum, and I did get a couple of requests for the recipe, and nobody has keeled over yet – good sign. So if you enjoy baking, give this a go and I do not think you will be disappointed. Any recipes I should try? Have you made this? What did you think? Get in touch. I love to hear from you.

Below is all you need! I hope.

Ingredients

300g caster sugar

3 eggs

300ml sunflower oil

270g peeled bananas mashed

1 teaspoon ground cinnamon plus extra to decorate

300g plain flour

1 teaspoon bicarbonate of soda

½ teaspoon salt

¼ teaspoon of vanilla extract

100g tinned pineapple, chopped into small pieces

100g shelled pecan nuts or walnuts chopped plus extras whole to decorate

2 Quantities of Cream cheese frosting

3 20cm lined cake tins.

Method

Preheat oven to 170 oc or 325of Gas 3

Put sugar, eggs, oil, banana and cinnamon in a freestanding electric mixer with a paddle attachment (or use a handheld whisk.) and beat until all ingredients are well incorporated (don’t worry if mixture looks split.)

Slowly add flour, bicarbonate of soda, salt and vanilla extract and continue to beat until everything is well mixed.

Stir in chopped pineapple and pecan nuts by hand until evenly dispersed.

Pour the mixture into the prepared cake tins and smooth over with palette knife.

Bake in preheated oven for 20-25 minutes or until golden brown and the sponge bounces back when touched.

Leave the cakes to cool slightly before turning out onto a wire cooling rack. Once on the rack leave to cool completely.

When the cakes are cold, put one on a cake stand and spread one quarter of the cream cheese over it with a palette knife.

Place the second cake in top and spread another quarter of frosting over it.

Top with the last cake and spread the remaining frosting over the top and sides. Finish with pecan nuts and a light sprinkling of cinnamon.

Cream Cheese Frosting

300g icing sugar sifted

50g unsalted butter at room temperature

125g cold cream cheese

Method

Beat the icing sugar and butter together in an electric mixer with a paddle attachment (or use handheld whisk.) on med-slow speed until the mixture comes together and is well mixed.

Add the cream cheese in one go and beat until it is completely incorporated

Turn the mixer up to med-high speed and continue beating until the frosting is light and fluffy, (at least 5 mins.)

Be careful not to over beat as it can become runny.

Firstly I took a separate bowl and measured the flour, bicarbonate of soda and salt and gave it a whisk. I mentioned before that this is LL top tip to whisk instead of sieve, it does the same thing with much less mess!! I know the recipe does not require it but I think it adds to a lighter sponge.

The LL cheated as I could not be bothered to get my mixer out I just used good old elbow grease. I think it worked just fine. I need all the workouts I can get :0)

Once I have mixed the mixture does look a little split, but that is totally fine.

The you gradually add the dry flour mixture slowly, to keep it as light as possible. Also remember to add the vanilla as I did not add to the dry ingredients originally.

The mixture with the dry ingredients incorporated.

The mixture after adding the pineapple and pecans. It is beginning to smell yummy.

The prepped cake tins, a quick LL tip is to have cut out plenty of 9 inch cake circles already so you have enough prepped for several baking sessions. I am all about saving time.

The mixture in the tins before the oven. I did measure the amount in each tin using an ice-cream scoop, so I could ensure an even bake.

The cakes baked!! I always use a wooden skewer to check cooking. I am an old fashioned sort of gal.

Now cooling on the wire rack. Looks a little like Mickey. You can see the yummy pineapple.

I used a cake carrier as my stand. As I started icing and layering. Please note the Ipad as I was catching up on You Tube videos. Who says a women can not multi task?

Looking more like the finished article!

Voila and Bon appetit.

You will see that I forgot to photograph the preparation of the Cream Cheese Frosting, to be honest I was time pressured so I skipped it Daddy L was arriving at the airport (am I bad? Hell Yes.) It is so easy to make, the only tip I could offer is to place a damp drying cloth (or tea towel) over the machine while mixing the icing sugar, it has a habit of going everywhere and this really helps prevent it! Please remember to double the ingredients for the frosting.

Hope you enjoyed. Now I need to work out what I will make this month! A women’s work is never done!!!

Ta Ta for now.

TLL x

October 13, 2015 1 comment

Family Food Meal Planning Organizing

Recipe Organization – My Pink Bible

by thelifestylelady September 29, 2015

Howdy Y’all,

Happy Tuesday. One question I often have been asked is how do I meal plan? When I am out with friends we often quiz each other with “what you cooking for dinner?” One thing I have learnt that does not work (for me at least) is to turn up at the store and think that inspiration will fly out at me from the grocery aisle and say “make me.” Despite knowing this I occasionally find myself in this predicament. I do love to cook, this does not mean I am good at it, or that I love to cook all the time. I should say I love to cook when I’m organized in my life. My mother and grandmother are and were excellent cooks so they set the bar and probably started my interest in cooking . To some the idea of planning and a lack of spontaneity may take the joy out of cooking but for me it is quite the opposite, the more I plan, the more I enjoy. I have meal planned for a while and I am an avid recipe collector. I think I mentioned in an earlier blog I have a bookcase almost exclusively dedicated to cookery and baking. I do very much enjoy looking through the books in the evening and gaining inspiration. I also use websites, Pintrest and I luckily do have food magazine subscriptions. In Casa Lifestyle you will often see print outs or tear out recipes on my coffee table where something has inspired me to try it.

It was several years ago where I found I had a plastic wallet full of recipes I wanted to or had tried and very little order to them. This did not agree with my slightly organized side and my Bible was born. I mean no offense to anyone by referring to it as my Bible. It is a very important file to me. It would probably be in my top ten possessions to save in case of fire. (Fear not Mr L and Little L your above it.) It is a work in progress, I am constantly adding and editing it. It is not neat or beautiful but I think that adds to its authenticity. To me its a little like an old cookbook, I like to see splash marks over the pages it signifies love and usage, my pink Bible is like that. It is a little like me it has swelled and has had to move up a size but it is full of love and memories. I can honestly tell you that I am very proud when my family tell me something tastes delicious and Little L goes “num num num.”

The Pink Bible – special to me x

I mentioned that my pink Bible is a work in progress. I will explain. I have ten dividers :-

Beautiful handwriting

Recipes I want to try. If I have a new recipe I wish to try it goes in here. I aim to try at least one from this section once a week. I also cull this section regularly, if something is not a fit out it goes.
Menu Plans. If I have a very successful week, where every meal has been a hit then I will add the plan here. If my week is crazy busy and I have had little or no time to menu plan, I have menus with grocery lists in here where I can grab and go get what I need. I try to use these only in emergencies because I like the discipline of creating new menus each week.
Everyday Meals Meat. To make it into this section, the recipe will be tried, tested and loved. These are recipes I know how to cook and will be a hit. They are scruffy and covered in notes where I have added comments to remind me what works better. This applies to all the following sections.
Everyday Meals Fish and Veg. Similarly to meat to make it to this section the recipes are much-loved. Fish is loved in this house but I am married to a carnivorous male who enjoys meat and fish, so vegetarian meals have to “cut the mustard” so those recipes are good.
Everyday Meals Slow Cooker. My favorite section especially at this time of year. I have been asked lots of questions about slow cooking and I promise to do some blog posts about it.
Starters. These next sections relate more to entertaining or special occasions, like the rest, a collection of recipes that work.
Entertaining Mains. These recipes tend to be more complex or extravagant than everyday but they are ones I have used and work very well. This is a great idea if you have unexpected guests or recipes you can lend to friends.
Desserts. Who doesn’t love a pudding, we don’t have them very often but occasionally if entertaining or on a Sunday I might whip something up and I have a much treasured collection.
Baking. I actually have baking books with recipes that I am loyal too but I have occasionally found one or two that I have found tried and loved and they go in here.
Holiday Cooking. This is full of recipes relating to holidays that I have tried and love. This is ever-expanding. Halloween cookies, pecan pie etc. I am including lots of my new US finds in here.

So that is how I arrange and organize my recipes. Do you do similar things? Do you have a system that works better? I will explain in another blog post how I actually plan meals. I also find that this system would benefit you, if you are a coupon lover or if you use the store flyers to plan your meals. Fresh produce can soon add up so having a collection of recipe means that you have something that works when pork loins are on special or there is a great price on fillet steak. I also enjoy the familiarity of it. I will share with you a little secret, it is my ambition to create a file full of recipes Little L loves so that when she flies the nest I can duplicate and give it to her and she can share with her family. I have several recipes in my file which belong to my mother, grandmother and great-grandmother and take comfort in handing these on.

I will blog soon on how I actually plan my weekly meals.

Ta Ta for now.

Sometimes a much-loved recipe will be typed, printed and laminated. (God I love a laminator.) This is often when I have shared it with others or it has been destroyed by my messy cooking style :0)

An example of recipes torn out of a mag, but used and loved x

TLL x

September 29, 2015 2 comments