Fab Recipes | Fab after Fifty | Information and inspiration for women over 50 - Part 2

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Healthy Truffle Recipe

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Recipe Created by Christine Bailey Superfood Truffles These little chocolate nuggets are supercharged with chlorella to energise the body. Makes: 16 truffles Preparation time: 10 minutes Chilling time: 4 hours Ingredients: 115g cashew nut butter or tahini 60g maple syrup 2tbsp cacao powder 60g melted dark chocolate 60g dried cranberries or cherries Pinch of sea salt 1tsp vanilla extract 1tsp Sun Chlorella powder 30g shelled hemp seeds Method: Place the cashew nut butter, maple syrup, cacao powder and melted chocolate in a food processor and combine. Add the remaining ingredients and process to form a dough. Chill in the fridge for several hours until firm enough to roll into balls. When the mixture is firm use a spoon to scoop out walnut size balls. Roll into balls and place on a sheet of baking parchment. Roll the...
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Dark Chocolate Chilli & Orange Flowers Recipe : Sugar Free and Vegan

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Recipe created by Joanne Wood aka The Balance Kitchen Course: Dessert Cuisine: English Prep time:5minutes Cook time:5minutes Chilling time:3hours Servings: 15 chocolates You will need: Silicone moulds Ingredients Option 1 – coconut oil Coconut Oil gives a creamier texture and tends to melt more easily in warmer weather if left at room temp. Cheapest option and easy to prepare. 100g coconut oil 25g raw cacao powder 5TBSP xylitol – powdered xylitol sugar alternative ground to a powder in a coffee grinder (available as Total Sweet) 2 tsp orange zest 1 pinch chilli powder Option 2 – 100% DARK CHOCOLATE 100% dark chocolate is becoming more widely available in supermarkets and shops. This recipe is mid-price, of the three options, is easy to prepare and gives a nice, hard consistency for finished chocolates. 100g 100% dark...
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Dark Chocolate Mousse Recipe for Vegans

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Recipe by Vegan Chef Day Radley This intense dessert is rich and the perfect end to a romantic or celebratory meal. It can easily be made in advance and sit in the fridge until you’re ready to eat it. Proper prep time : 20 minutes Chill time: 1 hour Serves/makes 2 mousse Skill level: Easy Ingredients 90g dark cooking chocolate, with at least 60% cocoa solids 120ml aquafaba, water from a can of chickpeas Pinch of cream of tartar 80g frozen raspberries A few chopped nuts Equipment Large bowl Bowl and pan for melting chocolate Electric whisk Mixing spoon ? Possible additions ? Spices such as ground cinnamon, ginger or cardamom ? Flavourings such as rum or rose ? Top with crushed up cookies or whipped coconut cream Method Put the chocolate in a glass bowl in a pan of water, bring to the boil and then simmer, until melted. Put...
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Healthy Eating Over 50: Butternut Squash Soup Recipe

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Recipe by Chef Day Radley, the founder of The Vegan Chef School Making healthy, tasty food doesn’t have to take a long time or be complicated. In this simple seasonal recipe the veggies are roasted for 30 minutes, without oil, and then blended. What could be easier?! Prep time – 15 minutes Cook time – 35 minutes Difficulty – Easy Serves / makes – 2 large or 4 small portions Ingredients 1kg squash, either butternut or turban 1 onion, 150g 4 garlic cloves, 20g 50g sunflower seeds The leaves from a large stalk of rosemary 1x400g can chickpeas, drained and rinsed 1 litre of water 1T stock powder or stock cube 1T red miso paste, you can also use white or brown miso paste 1t pink or black peppercorns Vegan cream or yoghurt to serve Equipment Baking tray Small frying pan Large saucepan Hand blender Pestle and mortar Method Heat your oven to...
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Healthy Eating over 50: Champagne and Mushroom Risotto Recipe

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Recipe by Chef Day Radley Black is the new green. When it comes to food. Black rice is an anti inflammatory food with as many antioxidants as blueberries and blackberries and 6 times more than brown rice. During the Ming Dynasty this rice was reserved for the emperors so that only they could benefit, from what they called, Forbidden Rice. Prep time – 15 minutes Cook time – 30-50 minutes Difficulty – Medium Serves / makes – 2 portions Ingredients Olive oil 2 large leek, roughly sliced 2-4 cloves of garlic, finely chopped ½ cup vegan champagne or dry white wine 200-250g chestnut mushrooms, quartered 1 cup black gaba or nero rice, you can use arborio if you cannot find...
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Easy entertaining: Creamy chicken curry recipe

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Recipe by Jane Padwick As the weather changes it’s time to think about warming foods. This creamy chicken curry is delicious – and so easy to make 🙂 To serve 6-8 INGREDIENTS 2 skinless chicken breasts, cut into 3 6 skinless thighs, cut in half 1 large onion, finely sliced 2 tsp turmeric 2tsp cumin seeds 1/2 tsp cinnamon 1 tsp ginger 1/4 tsp black mustard seeds 1/2 tsp chilli flakes 1 can tinned tomatoes 150ml chicken stock 2 bay leaves 75g ground almonds 2 tbsp mango chutney 4 tbsp creme fraiche Toasted flaked almonds & coriander to serve METHOD Brown the chicken in oil in a large casserole in batches, set aside Add a little more oil and soften the onion for 7 mins Add the spices and cook for 1 min Add the chicken, tomatoes & stock & stir well Add the bay leaves,...
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Easy entertaining recipe: Smoked haddock fishcakes with Asian salad

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Recipe by Jane Padwick. This is a great way with smoked haddock – a meal in one! ?? Once the fishcakes are made, they can stay in the fridge for a day at least, until ready to eat. The salad gives the meal a fresh, light vibe. Yummy for a summer’s eve anytime?? . 4-6 fishcakes INGREDIENTS 100g breadcrumbs 400g potato, peeled 450g smoked haddock 1 lemon, zested Handful parsley, roughly chopped 2 tsp capers, chopped 1 tsp horseradish sauce Pinch chilli flakes 1 egg, beaten For the salad: Leaves 1 cucumber 2 carrots 1 large red chilli, finely sliced 3 spring onions, sliced 3 tbsp white wine vinegar 1/2 tbsp caster sugar Sprinkling black sesame seeds to garnish . . METHOD Toast the breadcrumbs in a dry frying pan until pale golden Set aside Cut the potatoes into small chunks and boil...
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Easy entertaining: Fig and prosciutto salad

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Recipe by Jane Padwick So… I’ve not been posting much recently as I’ve managed to sneak in a bit of a life in the last couple weeks. What a tonic to eat out again! The weather’s been amazing! The sales are insane. I suspect we’re in a little hiatus before more restrictions are announced as the autumn sets in…Then I’ll be back in the kitchen full-time. Until then, here’s a totally scrumptious salad that feels like a full-on summer treat. It’s so special and so simple. Perfect . To serve 4 INGREDIENTS 200g lambs lettuce 4-6 ripe figs 6 slices prosciutto 75g saint agur (any blue cheese would work or buffalo mozzarella if you prefer) 25g toasted pine nuts Dressing: 100ml extra virgin olive oil 1 lemon, juiced 1 tbsp runny honey Salt &...
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Recipe: Charred chicken & goat’s cheese salad with rocket & strawberries

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Recipe by Jane Padwick We’ve eaten so many salads over the last few months with all the gorgeous weather – sometimes it’s difficult to think of something completely new. This is it!! It sounds strange to put strawberries together with chicken but it works!. This salad is full of fabulous summery flavours and it’s so substantial with the addition of walnuts and goat’s cheese. A real winner . Serves 4 INGREDIENTS 300g strawberries, halved 140g rocket 2 tbsp balsamic vinegar 1 tbsp olive oil 120g soft goats cheese 4 free range chicken breasts 3 tbsp pumpkin seeds 2 tbsp sunflower seeds 1 tbsp sesame seeds 50g broken walnut pieces 1/2 tsp Cajun spice 1/2 tsp olive oil 1 tsp runny honey Pinch salt METHOD Put the strawberries in a large bowl with the vinegar and olive oil and leave for 15...
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Easy Entertaining Dessert Recipe: Semi-Freddo with Balsamic Berries

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Recipe by Jane Padwick This is a fabulous make-ahead pudding just perfect for a summers eve. Really easy and fun to make and the beauty is you just pop it in the freezer until you’re ready to serve. Full of summer flavours and looks pretty good too- always helps! ?. INGREDIENTS 175g raspberries 70g caster sugar 80g blanched almonds, toasted & ground to fine crumbs 600ml double cream 2 tsp vanilla extract 3 eggs, separated To top: 300g mixed berries 2 tbsp caster sugar 2 tbsp white balsamic vinegar . . METHOD Mix the raspberries with 1 tbsp of the caster sugar and set aside for 15 mins Mash with the back of a fork Pour the cream and vanilla into a large bowl and whisk until silky Separate the eggs into 2 bowls...
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