Healthy Every Week Challenge - Week 4

The final challenge week has officially ended, and I don't think I've done too bad. 
Separating the challenges into bite-sized blocks was a lot easier than attempting them all at the same time, and it meant I stayed on track.
This week I had to up my fruit and vegetable intake. I eat quite a lot of both, but I thought I'd record it.
This week I ate:
Apples, bananas, melon, strawberries, clementines, mandarins, peaches, pears, grapes, broccoli, butternut squash, courgette, corn, aubergine, lettuce, tomatoes, cucumber, peppers, carrots, onion, spring onion, sprouts, pak choi, cabbage, swede.
Can you cross any of these off your list for last week? Why not try some new ones this week?


The ultimate challenge now though is sticking to everything I've learnt over the past month!


H xo

Caramel Chocolate Shortbread

These are so sweet, sticky, and truly amazing. They are HIGH in calories too, but luckily you only have to have a bite to feel like you've had a treat. The original recipe serves 12, but the portions were far to big, eventually I managed to make it serve 40 (they turn out like petit-fours). They take like 3 hours to make, but are well worth it!

Caramel Chocolate Shortbread


Serves - 40
Propoints - 4


Ingredients:
For Shortbread:
115g unsalted butter
175g plain flour
55g golden caster sugar
Filling and topping:
200g butter
115g golden caster sugar
3 tablespoons golden syrup
400g condensed milk
200g plain chocolate, broken into pieces


Method:
Preheat the oven to gas mark 4. Grease and line the base of a 9-inch square shallow cake tin.
Place the butter, flour and sugar in a food processor and process until they begin to bind together. Press the mixture over the base of the prepared tin. Bake in the preheated oven for 20-25 minutes, or until golden.
Meanwhile, make the filling. Place the butter, sugar, golden syrup and condensed milk in a saucepan and heat gently until the sugar had dissolved. Bring to the boil and simmer for 6-8 minutes, stirring consistently, until the mixture becomes very thick. Pour the filling over the base and chill in the fridge until firm.
Place the chocolate in a heatproof bowl, set the bowl over a saucepan of gently simmering water and heat until melted. Spread the melted chocolate over the filling. Leave to set, then cut into slices.


H xo

ROR - Week 4

Well I did it everyone, not entirely sure how, but I'm not complaining. I lost weight! 
I've really struggled this week just to keep the momentum going, but healthy meals and exercise have prevailed once again.
This weekend is going to be the real test for me though. I'm visiting my best friend, who just recently got engaged, and we're going to a wedding fair - yay! For the first time I don't have control, or am able to plan what I am eating. I'm saving as many points as possible and doing extra exercise to make up for any possible lapses, probably involving a bottle of wine!


Lbs lost - 1.5
Lbs to go - 68.5


My resolution was to lose 70lbs by the end of 2012. I'm well on my way to achieving that. 
This week I am going to be careful what I eat this weekend, not snack on during the journey, and do at least 5 minutes a day on the cross trainer - that machine kills me!


I have a new resolution I want to start too. Like Mandy I want to reinvent give my blog a little bit of a makeover, learn lots more blogging techniques, and try to get more lovely followers. I feel I can make Eat.Enjoy.Live better for you and me.
So this week I am going to add at least 3 new things to the blog, and look into giving it a complete overhaul. 
Any tips/blogging websites would be more than welcome.


H xo

Healthy Every Week Challenge - Week 3

I did it! I actually managed to achieve my goal of eating more whole grains AND making meals from scratch. 
I packed up all my lunches and ate like a Queen, yummy salads were very much my friend. I made sure I was cooking meals at home that were quick and easy, who wants to be slaving over a stove after a busy day at work anyway?!
Some of my favourite meals this week were the quickest to cook and I made soup in abundance. I have decided to share my favourite recipe of the week and my best ever the soup recipe with you.


So Simple Beef Supper
Serves - 2, but can be easily doubled
Propoints - 8


Ingredients:
Low fat cooking spray
25g plain flour
1 teaspoon paprika
225g lean rump steaks, cut into 10cm strips
1 red onion
2 garlic cloves
300ml beef stock
100g cherry tomatoes
1 tablespoon fresh parsley
Salt and pepper
80g brown rice, dried
Seasonal vegetables, to serve


Method:
Put the flour in a plastic bag and mix together with the paprika, salt and pepper. Toss the beef strips in the flour.
Fry the beef for 3-4 minutes. Add the onion and garlic and cook for a further 2-3 minutes. 
Add the stock and cherry tomatoes and heat for 1-2 minutes. Season to taste and sprinkle over the parsley. Serve immediately with brown rice and veggies.


This soup is actually from Alicia Silverstone's book 'The Kind Diet'. She calls it her magical healing soup, and it certainly makes you feel good.


Alicia's Magical Healing Soup
Serves - 2
Propoints - 0


Ingredients:
1/2 medium carrot
1/4 large red onion
2-3 celery stalks
3-4 small broccoli florets
4 button mushrooms
2-3 trumpet mushrooms
1/2 medium leek
1 whole scallion
1/4 bunch watercress
ginger juice to taste (grate a 1" piece of ginger and squeeze out the juice with your fingers)


Method:
Bring 3 cups of water to a boil in a large pot. Add the carrot. Reduce the heat to a simmer. Add the red onion, and cook for 2-3 minutes. Add the celery, broccoli, mushrooms, and leek. Add the ginger juice to taste. Simmer until the vegetables are cooked through but still slightly firm, about 5 minutes. Add the scallion and turn off the heat. To serve, ladle the soup into bowls. Top each serving with the watercress.


The beauty of this soup is that you can actually add anything to it you like. As you can see I added tomatoes, just because I like the taste.


This recipe leads me directly into the challenge for this week - eating more fruit and vegetables. Come back next week to see how I get on.


H xo

Valentine's Hanging Hearts

Despite the fact that I don't have anyone to share it with, Valentine's is my least favourite holiday. Its that time of year again when everything is heart-shaped and coloured pink or red. I have nothing against Valentine's day, in fact I'm getting into the crafty spirit of things, but if you are going to get me something please let it be thoughtful and not one of those overpriced trashy bunches of flowers.


Valentine's rant over, I made these hanging hearts today for a dear friend of mine, its all about love right? It is so simple to make, you don't even have to use a sewing machine, and it looks so cute!


You will need:
Two pieces of felt, the same size. It really doesn't matter what length you use, but try and make sure the width is at least 3 inches.
Needle and thread.
Ribbon.

How to:
Sew the pieces of felt together, length ways. Then turn the felt inside out and sew the other length, you will find that the fabric shapes itself into a heart as you sew.
Cut the fabric into the desired thickness for your 'hearts'. Mine are around 1 inch wide, each.
Using a wide-eyed needle, threat the ribbon through the felt hearts and knot at each end.



Hang in your house, or send to a friend!
I hope you have a go at this craft. If you do, send me a photo; I would love to see them hanging in your home.


H xo

Thai Turkey Burgers

These are so delicious. Low-fat and full of and Asian flavour twist! A mini naan bread is used instead of a regular burger bun and it works really well.

Thai Turkey Burgers

Serves - 4

Propoints - 9

Ingredients:

For the burger:

500g turkey mince

4 spring onions

3 garlic cloves

4 teaspoons thai red curry paste

3 tablespoons fresh coriander

To serve:

1 tablespoon mayonnaise

2 tablespoons sweet chilli sauce

2 teaspoons lime juice

4 plain mini naan bread

Method:
Preheat the oven to gas mark 6.
Mix together the turkey mince, spring onions, garlic, curry paste and coriander, then season. For into 4 burgers (I used my beloved burger press), cover and chill for 30 minutes.
Cook the burgers for 15 minutes.
Whilst the burgers are cooking mix together the mayonnaise, sweet chilli sauce and lime juice. Warm the naan bread in the oven for 2 minutes, turning once, then split open (I couldn't work out how to do this, they were hot and fiddly, so I just cut them in half). Spread the inside of each of the naans with the mayonnaise mixture; add burgers and salad.


H xo

ROR - Week 3

I am ashamed to be writing this post about my resolutions link up with Mandy .

Despite eating healthy meals and walking CONSTANTLY around work I managed to put on 1lb. I was really annoyed, but then I realised I did have a couple of nutella cupcakes, oh and that piece of cheese. To be honest I 'cheated' as the week went on and broke my resolution.

I have patched it up with sellotape though, and this week that resolution is going to stay intact and give me a weight loss in the process.

Weight Loss

Lbs lost so far: 1lbs

Lbs to go: 69lbs

So here it is:

My resolution is to loose 70lbs by the end of 2012.

This week I have eaten healthily for most of the week.

Next week I will track EVERYTHING I eat, try out some low-fat baking recipes (Kelly I am coming for your chocolate chip cookies!), and start attending Zumba again.

Thanks once again everyone for your continued support of me and my little blog, it really is helping me become a much healthier lady!

H xo

Chocolate Hazelnut Cupcakes

What is a girl to do when she only has a couple of tablespoons on Nutella left? Make cupcakes of course, then buy more Nutella!


Chocolate Hazelnut Cupcakes


Yields - 18


Ingredients:
For the cakes:
175g unsalted butter, softened
115g soft light brown sugar
2 large eggs, lightly beaten
2 tablespoons Nutella
175g self-raising flour
50g blanched hazelnuts, roughly ground
For the topping:
5 tablespoons Nutella
18 whole blanched hazelnuts (I didn't have enough, so just used some spare mixed chopped nuts I had).

Method:
Preheat the oven to gas mark 4/180 Celsius. put 18 paper cases in bun tins.
Cream together then butter and sugar until pale and fluffy. Gradually beat in the eggs, then stir in the Nutella. Sift in the flour and, using a metal spoon, fold into the mixture with the ground hazelnuts. Spoon the mixture into the cases.
Bake for 20-25 minutes, or until risen and firm to the touch. Transfer to a wire rack and leave to cool.
When the cupcakes are cold, swirl a little of the Nutella over the top of each cake and top with a hazelnut.


I really hope you enjoy these, my family sure did. 


You'll also notice there are no Weightwatchers points for these, I'll be honest, I dare not work them out! I deserve a treat though right? Only weigh in tomorrow will tell, come back and find out how I've done.


H xo


I've been working on my food photography too, what do you think? Better right? Still room for improvement though.


I had a wonderful surprise this morning when I found out I've been featured on a blog for the first time! See the button ------->

Healthy Every Week Challenge - Week 2

Wholegrains, wholegrains, wholegrains, they have been on my mind all week, the only place they haven't been is near my mouth.


This weeks challenge was to eat more wholegrains and I'll be honest I haven't managed it. I understand the switch from white to brown pasta and rice is pretty easy and the same for bread, but in principal I can't seem to step away from the fluffy white stuff.


I'm making a change though and next week is going to my wholegrain week. The challenge this week is to make all your meals from scratch, but I do that anyway, so I am going to conquer the wholegrain challenge, and ignore all the 'eat me' cries from the processed starches in my cupboard's. 


Follow my progress for this week, as I incorporate wholegrains into my meals, and post the recipes for you to try; I may well need you when the voices become too much!


Join the challenge yourself too, you still have two weeks left to change your habits - http://blog.foodnetwork.com/healthyeats/2011/12/18/join-us-for-a-healthy-january-challenge/


H xo

Recipe: Double Dosage

Y'all get a double recipe dose today.


The first, simple sultana scones, is another recipe using my current favourite ingredient; yogurt. Its taken from Weightwatchers (UK) most reason cookbook, 'The Complete Kitchen'.
They are delicious for an afternoon treat, and there are so many variations you can do, that are even lower in points!


Simple Sultana Scones


Serves: 12
Propoints: 3


Ingredients:
225g self-raising flour
25g low fat spread
25g caster sugar
40g sultanas
150g virtually fat-free plain yogurt
2 teaspoons skimmed milk


Method:
Preheat the oven to gas mark 6/200 Celsius. Reserve 2 teaspoons of the flour for rolling (use a little to lightly dust a baking tray), then sift the rest into a mixing bowl. Rub the low fat spread into the flour until the mixture looks a bit like breadcrumbs, lifting your fingers up high as you rub the fat and flour together to incorporate as much air as possible.
Stir in the sugar and sultanas. Next stir in the yogurt, mixing to a soft but not sticky dough that leaves the bowl clean. Add a little cold water to being the dough together if it seems to dry.
Pat out the dough by hand to a thickness of 1 inch. Use a 2 inch diameter cutter to stamp out the scone rounds.
Place on a baking tray and then brush the tops with milk.
Bake in the oven for 12-15 minutes until risen and golden brown. Cool slightly on a wire rack before serving.


Variations:
For plain scones, just omit the sultanas and they will be 2 propoints each.
For cheese scones, omit the sugar and sultanas from the recipe and replace with 1/2 teaspoon Dijon mustard and 40g half-fat mature cheddar cheese. These will be 2 propoints each.


The second recipe is an amazing dinner recipe, and such a good twist on the traditional meatloaf, which I LOVE but it can be PACKED with calories! Once again the recipe is taken from 'The Complete Kitchen'. Sorry I forgot to take a photo of this!


Turkey and Sweetcorn Meatloaf with Lemon Sauce


Serves: 4
Propoints: 8


Ingredients:
75g fresh breadcrumbs
2 tablespoons skimmed milk
500g turkey mince
6 spring onions, chopped
1 egg white, beaten
198g can of sweetcorn
2 teaspoons freshly chopped thyme
15g Parmesan cheese
grated zest and juice of 1/2 lemon
15g cornflour
250ml chicken stock


Method:
Preheat the oven to gas mark 4/180 Celsius. Line a baking tray with baking parchment.
Mix the breadcrumbs and milk together in a mixing bowl and then add the turkey mince, 2/3's of the spring onions , the egg white, sweetcorn, thyme, Parmesan cheese and half the lemon zest Mix together well then form into a loaf shape and 8 inches long on the baking tray.
Bake in the oven for 25 minutes, or until the juices run clear when the middle if the meatloaf is pierced with a skewer, to ensure it is cooked all the way through.
Meanwhile, blend the cornflour and lemon juice in a non stick saucepan. Gradually mix in the stock then add the rest of the spring onions and lemon zest. Bring to the boil, stirring, and then simmer for 2 minutes.
Slice the meatloaf and serve with the lemon sauce.


H xo

Toffee Yogurt Cake

Never used flavoured yogurt in a cake? Well you will now!! I reckon you could use any flavoured yogurt you fancied, but toffee is a personal favourite.

Toffee Yogurt Cake


Serves - 12
Propoints - 5


Ingredients:
250g self-raising flour
1 teaspoon baking powder
1/2 teaspoon salt
70g low fat spread
180g sugar
2 eggs
225ml toffee yogurt
1 teaspoon vanilla essence


Method:
Pre-heat the oven to 180 Celsius/gas mark 4. I used a silicone loaf tin, but if you don't have one just grease and line a normal loaf tin.
Cream the butter and sugar until fluffy and light in colour. Add the eggs and whisk until combined.
In two separate bowls place the rest of the wet and dry ingredients; remembering to sieve the dry ingredients.
Alternate mixing the dry and wet ingredients into the butter mixture, starting and ending with the dry.
Bake for 45 minutes.


Simple and a classic with a twist.


H xo

ROR - Week 2

As you all know, I've been doing a resolutions link up with Mandy  for the past week. Well not trying to be big-headed or anything, but its been going flipping well!

I've been exercising like a maniac and planning the most amazing healthy meals.

As a result I went to my Weight Watchers weigh in tonight, and *drum roll*, I lost 2lbs!

Weight Loss

Lbs lost so far: 2lbs

Lbs to go: 68lbs

Sooooo pleased with myself, just need to think of something to keep me motivated for another week.

I'm doing Food Network/Healthy Eats January challenge, and this week the gauntlet has been thrown towards whole grains. We are supposed to try and swap everything we can for the healthier and more filling whole grain alternative i.e. brown pasta instead of white.

So here it is:

My resolution is to loose 70lbs by the end of 2012.

This week I have eaten breakfast all week, and walked to walk most days, along with upping my activity level in general.

Next week I will eat more whole grains and make sure to track everything I eat.

Are you still keeping to your resolutions?

H xo

Healthy Every Week Challenge

In a bid to get fit and fabulous I have spent the past week doing Food Network's (Healthy Eats) 'Healthy Every Day Challenge.


The premise is, they challenge you to change one thing about the way you eat for a week; the hope is that this new habit will manifest itself in your daily life. This weeks challenge was to eat breakfast everyday. Something I don't struggle with myself, so instead I spent this week trying to vary what I have for breakfast.

Weetabix and skimmed milk

In these yummy pictures is everything I've had for breakfast this week. Along with the recipes for my Oaty Pancakes.

French Toast

Egg on toast

Oaty Pancakes

Next week the challenge is to eat more whole grains, something I definitely need to try and do. Why don't you come over and join us all this week at; http://blog.foodnetwork.com/healthyeats/2011/12/18/join-us-for-a-healthy-january-challenge/


Oaty Pancakes


This is such a great recipe to get my fibre (from the oats) into your kids. You can't even taste that the oats are there, and its going to give you and them the extra energy you need to get through the day.
The recipe uses my ratios of oats to flour but change them to what suits you. Overall you need 110g of oats/flour. Its up to you in what ratio you do this.


Serves: 4
Propoints: 5


Ingredients:
60g self-raising flour
50g rolled oats
1/2 teaspoon baking powder
1 egg
150ml (1/4 pint) skimmed milk
2 tablespoons maple syrup
1 pear, sliced


Method: 
Combine the flour, oats, baking powder, egg and milk in a bowl, and whisk until well combined.
On a medium heat place a frying pan. Once hot spray with cooking spray and add 1 tablespoon of the pancake mixture at a time. Like with American pancakes you will know when they are ready to be flipped as little bubbles with appear on top (around 2-3 minutes). Place the pancakes in a warm oven.
In the same pan place the pears and syrup, until they are warmed through and have begun to caramelise. 
Serve with the pancakes.


H xo
Healthy Every Week Challenge Week 1 + a Recipe for Oat-y Pancakes

Chorizo and Spring Onion Hash

You know when you have the most delicious girly lunch and you just don't want it to end? You have this small hope that your plate is going to re-fill over and over again? Well this happened to me today, unfortunately not the re-filling plate bit; but my oh my did I find a recipe I've fallen in love with! Of course I've adapted it to fit in with Weight Watchers, but trust me the flavour is still most definitely there.

Chorizo and Spring Onion Hash


Serves: 4
Propoints - 6


Ingredients:
450g/1lb fresh chorizo sausages
450g/1lb cooked potatoes, diced
1 bunch spring onions (scallions), sliced
Low cal cooking spray


Method:
Heat a large frying over a medium heat and all the sausages. Cook for 8-10 minutes, turning occasionally, until cooked through. Remove from the pan and set aside.


Spray the pan with cooking spray and then add the potatoes. Cook over a low heat for 5-8 minutes, turning occasionally until golden. Meanwhile, but the sausages into bite-size chunks and add to the pan.


Add the spring onions to the pan and cook for a couple more minutes, until they are piping hot. Season with salt and pepper and serve immediately.


I added a mini tortilla wrap, just to bulk it out a little for an additional 2 Propoints.


H xo

11 Things About Me

The lovely Mandy at Orange Autumn tagged me in her post, and I decided since I've never done a tag before it would be kinda fun.

So, here are the rules:

 

 

1. Each person must post 11 things about themselves on their blog.

2. Answer the questions the tagger set for you in their post, and create 11 new questions for the people you tag to answer.

3. You have to choose 11 people to tag and link them on the post.

4. Go to their page and tell them you have linked him or her.

 Remember:

• No tag backs
• You legitimately have to tag 11 people.

11 Facts About Me

1. I actually trained in Drama at University, as well as education.
2. I adore my dog. Her name is Annie and I would honestly do anything for her.
3. I have an obsession for jewelry, but never wear a lot.
4. I'm extremely flat footed and can ruin a pair of shoes within a week. Its a depressing thought I know.
5. I spend, on average, around 4 hours planning my family menu every week.
6. I love studying!
7. I started another University course, as I want to get my BA in History; just for pleasure you understand.
8. I spend all my spare money on books.
9. My dream job would be Education Officer in a theatre.
10. I keep my 'real' friends close to me.
11. I will cry at the smallest thing.

Now its time for Mandy's questions, is it wrong that I'm a little bit scared!?

1. What would you do if you had all the time and money in the world? Travel the world, taking in every single country, very, very slowly. I love learning about different cultures, and sharing information.
2. What do you do to relax? Dance around like a complete maniac!
3. If you could change one thing about your skin or health, what would it be? To loose weight, I think I've finally realised there is no magic cure, and I'm going to have to work for it.
4. Where would you love to travel? America, Africa (again), China (trekking the Great Wall is definitely one of my ambitions). Anywhere really, everyday in a different country is an amazing experience.
5. What's a product that you use every day? Moisturiser, I have really dry skin and I cannot live without it.
6. What's a blog that you check daily? Fash Boulevard. I always check out what Anna's wearing and try and find the same pieces here in the UK.
7. What's an insecurity that you have? My weight, making the change though.
8. What's the most important thing in a relationship? Communication and having fun. What's the point in being in a relationship if your both not having fun?
9. Why do you blog? For me it's a creative outlet, ever since Uni I've not done much drama. I love to write, and knowing that there are people out there reading what I ramble about everyday, makes me very happy. Most recently though its been fantastic outlet/support network on my weight loss journey.
10. Do your friends/family read your blog? To be honest I'm not entirely sure.
11. What are you looking forward to this year? A girly holiday with one of my closest friends, closing 5 stone, and meet up's with some UK bloggers (interested anyone?!).

So I think you've all learnt enough about me for know. Here are the lovely people I'm tagging, they all have fabulous blogs that I check everyday.

A Beautiful Mess

Campfire Chic

Eat Yourself Skinny

Fash Boulevard

Freckled Italian

Hungry Meets Healthy

A Thrifty Mrs

Peas and Crayons

Cupcake Project

Long Distance Loving

Heart Handmade

Here are my questions for you:

1. If you could have anyone read your blog who would it be?
2. Name the 5 people at your fantasy dinner party.
3. What skill do you want to learn/master this year?
4. What is your favourite place?
5. If anyone could design your home who would it be?
6. What's your favourite skin care brand?
7. Who would star as you in a film of your life?
8. Why do you blog?
9. If you could link up with another blogger who would it be?
10. What's your best personality trait?
11. What do you want to achieve this year?

H xo

ROR: Remembering Our Resolutions

We all do it don't we, come up with the most amazing resolution we think we can stick too, and then 6 months later even the though of it has disappeared. Well what if you had a support network to help and encourage you to keep your resolution.

I'm linking up with Mandy from Orange Autumn on this one. She has had the amazing idea to have a weekly link up (every Monday) where we say what we have done this week to keep our resolution and what we are going to do the following week.

I for one am extremely excited. I have been on Weight Watchers now for a long time, but really I've only been playing at it. Well now I am 100% fed up of being overweight, and have a determination like never before to do something about it.

Here is my resolution:

Lose 5 stone (70lbs) by the end of 2012.

How I am going to make this happen this week?

Walk too and from work everyday this week.

I want to personally thank Mandy for having this brilliant idea, so come on link up, lets get a fantastic support network going!

H xo

Turkey and Cranberry Bites

We had yet another turkey on New Years Day, and once again there was plenty leftover so this morning I made these little gems.

They are so tasty and only 98 calories each! Have a couple with a salad for a great lunch, or just have one when your in that mid-afternoon snacking phase.

These would also be great canapes for your next dinner party/celebration.


Turkey and Cranberry Bites

Yields - 24
Propoints - 3 for one (snack), or 5 for two (lunch)

Ingredients:
375g puff pastry, I used pre-made.
150g low-fat cream cheese
100g cranberry sauce
250g cooked turkey, cut into pieces

Method:

Pre-heat the oven to gas mark 7/220 Celsius. Cut the pastry into 24 squares and place on a non-stick baking tray.

Spoon the cream cheese onto the pastry squares. Top with cranberry sauce and the cooked chicken.

Cook in the oven for 10-15 minutes or until the pastry is golden brown. Serve warm.

H xo

Clementine Meringue Pie

As its New Years Day we had family over, and I decided it was high time I made a fancy dessert, and not just a normal cake. I found this recipe for clementine meringue pie in one of my food magazines, I've never made any sort of meringue pie; the fact that it turned out well is testament to the simplicity of this recipe rather then my cooking skill.

It takes some time around 1  -  1 1/2 hours, as you need to wait for everything to cool completely before you put the components together.

Clementine Meringue Pie

Serves - 8
Propoints - 7

Ingredients:
250g shortcrust pastry, I used ready-made
Flour, for dusting
4 clementines
70g butter
80g caster sugar
20g cornflour
2 eggs, separated

Method:

Pre-heat the oven to gas mark 5/ 190 Celsius. Roll out the pastry on a lightly floured surface and use to line a 20cm loose-bottom flan tin. Line with a little baking parchment and baking beans ( I just used brown rice) and bake for 10 minutes. Remove the paper and beans and cook for a further 10 minutes.

Finely grate zest from the clementines and squeeze the juice. Place in a pan with the butter and 30g of the caster sugar, and heat gently for about 5 minutes until the butter and sugar dissolves.

Whisk together the cornflour and 3 tablespoons of cold water in a small bowl until you have a smooth thin paste. Beat in the separated egg yolks, then whisk into the hot clementine mixture. Cook over a low heat, stirring continuously for about 5 minutes, until the mixture thickens and becomes glossy. Remove from the heat. Allow to cool. Use this to fill the cooked pastry case.

In a clean grease-free bowl, whisk the separated egg whites until think and they hold their shape. Add the remaining caster sugar, a spoonful at a time, whisking well after each addition until you have a thick glossy meringue that stands in stiff peaks.

Pile meringue on top of the filled tart and place in the oven for 5 minutes, so the meringue is just golden. Allow the pie to cool before slicing and serving.

I'm trying to improve my food photography. What do you think of the final two pictures? I need to get some food props and put in some new windows - I need more light!!!


H xo