Healthy Eating Award

I first applied for the information for the Healthy Eating Award over a year ago. When it arrived, I was pleased to find that I met all of the criteria other than blogging about my healthy food…hundreds of mouthwatering pictures don’t cut the mustard apparently 🤣

You’ll find a selection of fruit, fruit juice and natural (fat free) yoghurt on the side table. Full fat options are also available.

All meat is either grilled or oven baked and you have the option of fried, poached or scrambled egg.

If you advise me when you book, I can cater for vegetarian, vegan and most specific dietary restrictions.

Depending upon season and/or local availability I also offer asparagus and avocado with eggs.

My Homemade bread recipe is made without salt but does still contain a good spoon full of Demerara sugar (seen above with vegan banana buns).

Homemade preserves and lemon curd may be full of sugar but they don’t contain all the preservatives and E numbers that you’ll find in shop bought varieties.

Please let me know what healthy options you like too.

Cordelia

Check availability and book online here

RECIPES:

Home made bread recipe

Lemon curd recipe

Vegan banana cake recipe

Tomato chutney recipe

Blueberry pancake recipe

Three fruit marmalade recipe

Easy cupcake recipe

Empire biscuit recipe

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Easy Peasy Lemon Squeezy Lemon Curd Recipe

OK. it doesn’t rhyme!!! Until recently, I’d only ever had the supermarket varieties and although I adore everything lemony … lemon curd was just plain yuk!! So imagine casually looking at the list of ingredients one day as my beloved finished yet another jar and being horrified at the amount of rubbish that they stuff into it.  I spent the rest of the day researching and hadn’t realised how easy it was to make.  I followed the recipe faithfully for the first time for my beloved who immediately announced that it was the best lemon curd he’d ever had.  Out of curiosity I had a taste and I have to say that it’s nothing like the supermarket varieties and is rather addictive.

Home Made Fruit Preserves

I make it for our guests too for breakfast and many have left with the recipe clutched in their hands. Easy Peasy Lemon Squeezy Lemon Curd Recipeezy (see I made it rhyme!!) 125g / 4oz butter 200g / 7oz sugar zest and juice of 2 large lemons 2 large beaten eggs Method: 1. Put butter, sugar, lemon zest and juice into the top half of a double boiler 2. Stir well until the butter has melted and all of the sugar has dissolved. 3. Add beaten eggs and continue stirring until the mixture thickens. Pour carefully into small hot jam jars and seal whilst hot.  It will store in the refrigerator for about 6 weeks. I have tinkered with the original recipe at different times: I’ve used margarine or half margarine and half butter; using less or more sugar will either make it more tart/sharp or sweet depending upon taste, I’ve used bottled lemon when fresh were difficult to acquire and although I always use free range eggs I’ve also used duck eggs which make the curd so much more yellowy and rich; I have also used lemon and lime together and also made orange curd (very sweet!).

 

Zesting and juicing the lemons has always been a bit of a pain … it takes quite a while to do by hand so this juicer was a recent addition to my ever-increasing array of kitchen gadgets and I can’t wait to use it.

 

 

Copyright © 2011 by Cordelia

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Balkissock Lodge

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