This is the second of two posts containing delicious, healthy and hassle-free recipes developed for the Flora Heart Age campaign by Jean-Christophe Novelli which Flora have asked me to feature on The 21st Century Housewife's Kitchen.
Flora, makers of Flora Buttery, developed the Heart Age campaign to help families get healthier by looking after their hearts. Did you know your heart age could be different to your actual age? Or that the World Health Organisation suggest that about eighty percent of heart disease and stroke could be prevented by positive lifestyle changes? Flora are on a mission to get as many people as possible to use the their Heart Age Calculator to determine their actual heart age. Once you take the quiz, Flora suggest lifestyle changes to help you lower it, and even offer a free twelve week plan to help you implement those lifestyle changes in a fun and positive way.
One of the best ways to lower your heart age is by eating healthily. But it doesn’t have to be a hardship as these two great recipes by Jean-Christophe Novelli demonstrate!
Makes 1 X 25cm shallow pie dish
1 Flora short crust pastry mix (recipe follows below)
375 g blueberries
125 g granulated sugar
Juice of 1 lemon
1 egg white or milk
Granulated sugar to glaze
Low Fat custard to serve
Pre heated oven 190°c (Gas mark 5)
Use half of the pastry mix below rolled to line the base of the pie dish.
Mix the berries, sugar and lemon juice together.
Place these into the middle of the lined pie dish.
Roll the second piece of pastry out and place on top, seal the edges and trim off excess pastry.
Whisk the egg white up until frothy then brush evenly over the pastry top. Alternatively brush with milk.
Sprinkle a thin layer of sugar over the top.
Pierce the top a few times with a knife to allow the steam to escape.
Bake for 35 minutes until golden brown.
• This is a wonderful tart to make in August when the berries are full of flavour, fortunately they are available frozen if you are out of season.
• Taste the berries before you cook them as if they are too sweet you will need to reduce the sugar you add.
Short Crust Pastry
225 g plain flour
125 g Flora Buttery - fridge temperature
1 egg yolk- reserve the white to glaze
2-3 tablespoons cold water
2 tablespoons caster sugar
Place the metal chopping blade in a food processor bowl. Add all the dry ingredients and the chilled Flora Buttery. Turn on the machine then add the water, pulsing only until the mixture resembles a moist crumble.
If you don’t have a food processor, make the pastry by rubbing the Flora Buttery into the flour until the mix resembles fine breadcrumbs. Stir in the sugar and add the water. Mix to form a dough.
Now turn the mixture into a bowl and bring together a few times by hand.
Divide into two then refrigerate until well chilled for at least 1 hour.
• If you regularly make pastry by the processor method then its worth chilling a tub of Flora and cutting it into small chunks and freezing ready for use.
• The pastry can be made and frozen or refrigerated and used within 2 days.
According to the notes I was given, each slice of pie contains 313 calories and 12.1 grams of fat, 2.8 grams of which are saturates, so it should only be an occasional treat. I was really impressed by the quality of pastry the Flora Buttery produced, having only ever used butter for pastry in the past. I did add a tablespoon of flour to the blueberries with the sugar and lemon juice to absorb the extra juice that is released when the berries cook (I always do that when I make blueberry pies).
Chocolate and Coffee Muffins
350g self raising flour
1 teaspoon baking powder
30g cocoa powder
85g caster sugar
85g Flora Buttery spread
½ tablespoon ground coffee
1 teaspoon vanilla essence
2 medium eggs
150ml low fat natural yoghurt
150ml skimmed milk
50g flaked almonds
Pre-heat oven 200℃.
Sieve the flour, baking powder and cocoa powder into a large mixing bowl, add the remaining ingredients and mix well.
Spoon the mixture into 12 muffin tins (lined with paper cases if wished).
Bake in a preheated oven at 200ºC, 400°F, Gas 6 for 20-25 minutes. Best served warm.
If you don't want chocolate or coffee muffins then add grated lemon and orange zest instead to a plain mix.
These muffins were delicious as well, a lovely treat with a cup of tea or coffee. According to the notes I was given, each muffin has 235 calories and 9.4 grams of fat, 2.1 grams of which are saturates. As my oven runs a bit hot, I cooked them at a slightly lower temperature than recommended in the recipe.
Check out the Flora Heart Age Website for lots more Heart Healthy Recipes and don’t forget to watch Family Food Fight with Flora, featuring celebrity chefs Jean-Christophe Novelli and Matt Tebbutt, airing in mid-May on Channel Five.
The 21st Century Housewife was not paid for this post.