Thursday, 17 April 2014

Gin n' Jam cocktail

Supergolden Bakes: Gin and jam cocktail

Long weekend ahead.... woo-hooo! Too early to celebrate with a little cocktail? Not a moment too soon in my book. This recipe was definitely inspired by a cocktail I pinned ages ago from Honestly Yum but with some modifications. The jam is blackcurrant (I used Bon Maman blackcurrant conserve) which was leftover from glazing the matcha strawberry tartlets. I also added some Chambord and soda water to make this a longer drink – but even so it never lasts very long in my hands.

Although I haven't tried this with other jams I have a feeling it would work well with anything berry-based and a little tart. You can sieve the jam if you like - this makes for a smoother cocktail - but it's not essential.

As you will see in the photos I run out of crushed ice and was in a race with the light... which is why I am not thrilled with them. The cocktail is 100% fab though. No question about that.

Makes 1
2 measures | 50ml | just under 2oz gin
1 tbsp Chambord (optional)
1-2 tbsp lemon juice
1 tsp sugar syrup
1 tbsp* blackcurrant jam, sieved
(*you can use a little less or a little more according to taste)
Soda water to top up

  1. Put the gin, Chambord, lemon juice, sugar syrup and jam in a cocktail shaker (or simply a large glass) with a couple of ice cubes and stir well.
  2. Strain into a highball or rocks glass and add plenty of crushed ice.
  3. Top the glass with soda water, stir and serve.
Supergolden Bakes: Gin and jam cocktail
Supergolden Bakes: Gin and jam cocktail

Wednesday, 16 April 2014

Skinny pancakes - have your pancake and eat it too

Guilt-free pancakes: no flour, sugar or butter in these babies.

After a long stretch of too much work, way too much stress, too much comfort food and not nearly enough exercise, I am forced, once again, to examine my diet and overall health. It is clear that I need to lose some weight and just generally get (and feel) healthier.

The truth is that losing weight is not rocket science. Eat less and exercise more and you will lose weight. That's all there is to it (really) but I do wish there was a magic wand I could wave that renders cake calorie-free.

So if you suddenly notice more than your average diet-friendly recipes amongst the indulgent ones on this blog that is the reason. I will keep you in the loop as to my progress...

This recipe for healthy, guilt-free pancakes is a variation on what everyone who has tried the Dukan diet will recognise as the breakfast galette. They contain no flour, sugar or butter but manage to be both very tasty and extremely filling.

supergolden bakes: skinny pancakes

Makes 4 small or 2 large
1 large egg
1 small banana
5-6 tbsp oatbran
1/2 tbsp wheatgerm (or replace with more oatbran)
1/2 tbsp ground flaxseed
1/2 tbsp Splenda or Stevia sweetener (optional)
1/2 tsp ground cinnamon (optional)
1 tsp vanilla extract (optional)
Tiny pinch baking powder
Fresh fruit to serve
Agave nectar or honey to drizzle
1 tsp chopped nuts (I used pistachios)

  1. Add all the ingredients in a mini food chopper (really the most useful kitchen item ever) and blitz until combined. Alternatively mash the banana with a fork until smooth then mix in the egg and all the other ingredients. If the mixture is a little runny add a bit more oatbran until it is the consistency of pancake batter.
  2. Spray a non-stick frying pan with cooking spray (or wipe pan with some melted coconut oil) and turn the heat on to medium. Once pan is hot, spoon 2 tbsp of batter per pancake. Cook for a couple of minutes until the bubbles start to form on surface and then turn over carefully. 
  3. Cook for a couple more minutes on the other side until golden brown and firm.
  4. Serve with a drizzle of agave nectar or honey, some chopped nuts and fresh fruit of your choice.

Notes: For a banana-free version replace it with 2-3 tbsp buttermilk or fat-free Greek yoghurt until you have the right consistency.
For a Paleo version replace the oatbran with almond meal (or flour) and add some dessicated coconut instead of the flaxseed/wheatgerm.
Leftovers can be frozen or kept in the fridge for a day.

supergolden bakes: skinny pancakes