Exciting news here! As of 1st January 2012, we’ll be delivering our fabulous redapple fruit and veg bags to the whole of North London. Once every 2 weeks, you could have a bag of fresh fruit and veg delivered to your doorstep. Order here before 31st Dec 2011, and you’ll get one FREE!
Live in North London (‘N’ postcodes) or North West London (‘NW’ postcodes)? Give us a try, tell your friends, shout from the rooftops.
And as inspiration and motivation, we’re always posting new recipes here on our blog. Our focus is on simple and healthy things to cook, the kind of things you can make after you get back from work.
And by making fruit and veg the stars of the show, we hope to help you eat well too!
There’s something quite special about receiving a homemade Xmas gift. It must be the time, energy and love that went into making it.
Here’s our favourite Xmas gift recipe. It’s simple to make so get the kids involved (swirling is a particularly popular task) and needs very few kitchen utensils.
The chocolate bark will keep well for upto 2 weeks if kept covered and refrigerated.
- 225g white chocolate chopped
- 350g dark chocolate (at least 70%) broken into pieces
- 150g roasted, salted peanuts
- 100g pistachio nuts, shelled
- Melt the white chocolate in a heatproof bowl set over simmering water. Stir it intermittently until the chocolate has melted.
- At the same time, melt the dark chocolate in another heatproof bowl set over simmering water. Once the dark chocolate has melted, stir in the peanuts and pistachio nuts.
- Spread the melted dark chocolate and nut mixture onto a baking paper lined baking sheet. Make sure the nuts are in a single layer.
- Using a teaspoon, drop spoonfuls of white chocolate onto this. Swirl both together using a skewer or a knife. Allow to cool.
- Set in the fridge for about an hour. Break the bark into large pieces ready to eat or gift, or both.
My best friend is an American living in London. Every year we gather at her place for what I can only describe as a truly traditional Thanksgiving feast. We sit round the table, say our thanks and then let loose on her delicious cooking. All year I look forward to the pumpkin pie and this year, I’ve managed to cajole the recipe out of her. Here it is.
Makes 1 pumpkin pie
- 1 deep dish pie crust (you can make use a home-made one too if you’re feeling adventurous)
- 425g canned pumpkin (for traditionalists, Libby’s is the American classic)
- 1 can evaporated milk (350ml)
- 2 tsps ground cinnamon
- 1 tsp ground ginger powder
- 1/2 tsp ground clove powder
- pinch of salt
- 2 eggs
- 1/2 cup of sugar
- Pre-heat the oven to 220C.
- Mix the cinnamon, ginger and clove powder in a large mixing bowl. Add a pinch of salt. To this, add the pumpkin and evaporated milk to make a creamy mixture.
- In another bowl, cream the eggs with the sugar. Add this to the mixing bowl and stir to combine.
- Pour the mixture into the unbaked pie crust. Place in the oven and bake at 220C for 12-15 minutes. Reduce the temperature to 180C for another 45-50 minutes. When a knife inserted into the pie comes out clean, the pie is ready.
Hey ho. With Xmas songs belting out on the radio already, it must be time to start shopping for Xmas presents.
Looking for the perfect gift for the foodie in your life? Here are our 5 suggestions, including some that our fans mentioned on facebook.
Magimix Food Processor (£199): The holy grail of kitchen gadgets. According to one of our customers, it’s great for “making soups, juicing, chopping, blending, mixing, crushing… you name it, it does it!” High praise.
Lekue Steam Case (£23.16): A silicone steam case that goes both in the microwave and oven. The food cooks in its own juices producing delicious results. And to top it off, its an extremely healthy way of cooking. Tasty and nutritious. It gets our vote!
Belgian Waffler (£60): One of our favourites as it’s so easy to use. Perfect for lazy Sunday morning brunches with the whole family.
Lens Coffee Mug (£10.99): Crazy it may be but perfect for friends interested in food, photography or even food photography.
Garlic Twist (£12.25): We can’t live without this in the redapple kitchen. As well as garlic, it also makes light work of ginger and chillies. Perfect for making stir fries, curries, soups, you name it. And bonus, it’s easy to clean (just pop it in the dishwasher).
Whether you get the morning munchies or a mid-afternoon slump, cravings are a fact of life. What you eat when you get these cravings makes the difference. Here’s what you can eat for 100 calories:
- 3/4 cup of tortilla chips or 2 cups of strawberries
- Handful of pretzels (28g) or 2 cups of sliced peppers
- 3/8ths of one doughnut or 4 cups of cherry tomatoes
- 1 mini muffin or 7 cups of sliced cucumbers
Big differences right? Remember, if you eat well 80% of the time you can treat yourself 20% of the time.
Sometimes forget what’s in season? We do too. That’s why we had this colourful chart made up to help us remember. And all the colours make us smile every time we walk past it!
Many people think that healthy eating is expensive and beyond their budget. That really is balderdash. If you think about it, an apple sets you back a mere 30-40p (if that), while a packet of biscuits or crisps is normally closer to the £1 mark. This simple comparison doesn’t even factor in the health benefits of the apple versus the biscuits / crisps.
The fact is that you can eat healthy on a budget and the tips below will hopefully get you on your way.
- Cook at home more – You can control and therefore know exactly what goes into your food and your meal will cost you much less than the equivalent from your local take-out or restaurants. Consider how much hidden oil, butter, salt there is in meals eaten outside the home.
- Plan your meals – This is the first time to reducing food wastage. Once a week, have a look and see what you have left in your fridge. Draw up some meal plans incorporating these ingredients and then figure out what else you need to buy.
- Cooking double – For many meals, the amount of time it takes to double the amount you’re making is minimal. Yet, by freezing the extra, you always have something healthy in the freezer for the days you’re short on time or don’t feel like cooking. So don’t use half that pepper/cauliflower/insert any vegetable and throw away the rest. Make a double portion. This works particularly well when making things like stocks, sauces, curries and soups.
- Eat seasonally – Fruit and veg that are in season tend to be abundant and importantly, good value. Try and get a feel for what’s in season when. And make sure you enjoy the produce that has especially short seasons (British asparagus – normally May / June; Blood oranges – normally Jan / Feb). We have a guide to what’s in season here.
- Cook more – The more you cook and experiment, the more confident you’ll become. Recipe substitutions, tweaks, additions and subtractions all become second nature and you’ll become adept at using ingredients you already have at home to make recipes your own. And healthier.
These are our top 5. But do let us know if you’ve got any more ideas.