I love rainbow chard, and the fact that it is the most colourful member of the cabbage family. It has a lovely, earthy taste and doesn’t need much interference for this deliciousness to surface, making it a fabulous accompaniment for rich meaty dishes and light seafood or veggie dishes alike!
Rainbow chard – 200 g, roughly chopped (stems and leaves separated)
Mushrooms – 130 g, roughly chopped
Garlic − 3 cloves, minced
White wine − 4 tablespoons
Salt − ¼ teaspoon
Sukrin gold− 2 teaspoons
Rapeseed oil spray
Ground black pepper to taste
1. Heat 1 spray olive oil in a wok, and sauté garlic on low heat until it starts to brown.
2. Add in the mushrooms and white wine, followed by chard stems. Keep the heat low. Stir-fry for 2 minutes.
3. Add chard leaves and salt. Stir-fry until the leaves start to wilt.
4. Add the Sukrin, and fresh ground black pepper to taste.
A ravishing potted blackberry dessert, old chaps! This delectable dessert has a lovely, smooth, silky ice cream-like texture, without the addition of any kind of oil or cream. And of course it contains Sukrin instead of sugar. The result is pure (guilt-free) bliss!
Blackberries − 5-6 berries
Cashew nuts − 5 tablespoons
Sukrin gold − 2 tablespoons
Vanilla powder − ½ teaspoon
Alpro soya light − 100 ml
Rosewater − 1 drop
1. Blend all ingredients together until very very smooth.
2. Scoop into small dessert bowls or ramekins.
2. Chill in the freezer for 1 hour; this timing is perfect for delicious ice cream-esque consistency. 😀
For all the people that can’t eat refined sugars, or those of you who want to cut down on them, try Sukrin!!
I have been searching high and low for sugar alternatives for over 9 years and tried various sweeteners such as commercially bought Stevia (it has a very strange artifical taste, which I really don’t like and an even more undesirable aftertaste) or agave nectar (not the healthiest either, but still better than sugar). Last year I came across Sukrin, and found that it hit the nail on the head both in terms of taste and its effect on health. It has been my favourite ever since!
First of all, it doesn’t add any strange flavour to a dish, nor is it overpowering. Secondly, it can be substituted for sugar 1:1 (i.e. it can be used in exactly the same quantities). Most importantly, it is a polyol made from the Stevia plant (but remember, this tastes a hundred percent nicer than straight-up Stevia that is available in most supermarkets). Polyols are biologically neutral carbohydrates that don’t affect blood glucose levels, will not get converted into fat and get dumped in your arteries, and has a glycemic index of less than 1. Basically you just pass it straight out!
I usually buy my Sukrin from Amazon (it can also be bought directly from their website) but I wish all supermarkets would stock it. Better spread the word! 😉
Here is a link to their website: http://www.sukrin.co.uk/
My version of patatas bravas, minus all the oil – a fiesta for the senses! Ole!
Potatoes − 250 g, peeled and diced
Onion powder − ½ teaspoon
Garlic powder − ½ teaspoon
Ground paprika − ½ teaspoon
Salt − ⅓ teaspoon
Sukrin gold (or Stevia) − ½ tablespoon
Magnificent Mediterranean tomato sauce − ½ cup
Fresh basil leaves – a handful, roughly torn
Black olives – a handful, thinly sliced
Fresh ground pepper – ⅓ teaspoon
Chilli flakes – ⅓ teaspoon (optional)
1. Boil the potatoes with salt until soft. Place the boiled potatoes in a bowl
2. Mix onion powder, garlic powder, ground paprika, salt and Sukrin together, and add to potatoes and make sure they are evenly coated with the spice mix.
3. In a non-stick pan, add one spray of oil and brown the potatoes.
4. Add in themagnificent Mediterranean tomato sauce, mix well and simmer on low heat for 2 minutes.
4. Turn off the heat, and mix in the basil leaves and black olives.
5. Mix in the fresh ground pepper and chilli flakes to serve.
I do believe it is high time for something sweet… Therefore, I present a dreamy, creamy, chocolate orange mousse with a delightfully pleasing crunch! Divine deliciousness, duly delivered. 😀
0% fat Greek yoghurt – 200 g
Rich Tea light biscuits – 4, broken up
Soya milk – 5 tablespoons (I used Alpro Soya Light)
Sukrin gold – 2 tablespoons
Carob powder – ¾ teaspoon + 1 teaspoon
Orange essence – 2 drops
A pinch of vanilla seed/powder (or a drop of vanilla essence)
Zest of 1 orange
1. Whisk together Greek yoghurt, Sukrin, ¾ teaspoon of carob powder, soya milk, orange essence and vanilla, to make into a creamy mousse.
2. Add the broken Rich Tea biscuits and mix well.
3. Place mixture into ramekins, and sprinkle with 1 teaspoon of carob powder.
4. Refrigerate until fully chilled (for at least 30 minutes), and add orange zest to decorate.