Bakewell Tart

I’ve been busy training for my upcoming 10k (less than 10 weeks to go now, eeek!) I’ve only just built up to running 5 miles and I’m actually enjoying it a lot more than I thought I would. Although, despite knowing I live in a hilly area and even through my ‘mapmyrun’ app saying I would climb over 200 feet, I didn’t appreciate quite how hilly it was until my fitbit said that within the 5 miles I had gone up the equivalent of 60 flights of stairs. Needless to say, I was shattered afterwards.
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So, this in mind, I decided I would treat myself to a few bits over the weekend and I spent most of Saturday, after a cracking spin class, in the kitchen baking and cooking to my heart’s content. I will include bits of everything I’ve made over the weekend but one particular favourite was a Bakewell tart. I was trying to think of something that I could make for pudding on Saturday but would also be suitable for the boy to have as a bit of pudding during the week, so I cut the rest up into Bakewell slices for him J

I did end up making two through the recipe below but that was only because I didn’t have a tray big enough so I made two slightly smaller but no less delicious ones instead.

Ingredients

For the pastry

175g Plain Flour
75g butter
2-3 Tbsp Water

For the sponge mixture

100g Butter
100g Caster Sugar
175g Self-Raising Flour
1 Tsp Baking Powder
2 Large Eggs
2 Tbsp Milk
½ Tsp Almond Extract
For Filling
6 Tbsp Cherry Jam

For Top
Handful Flaked Almonds
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Method

  1. To make the pastry, in a large bowl rub together the flour and butter until you have fine breadcrumbs, then slowly add the water until you have a smooth dough.
  2. Roll the dough out on a lightly floured worktop until it’s large enough to line the tin.
  3. Spread the jam evenly over the pastry
  4. Preheat the oven to 180⁰c (fan oven), then to make the sponge layer add all the ingredients together and beat until you have a smooth mixture and spread this over the jam layer.
  5. Sprinkle the top with the flaked almond and put in the oven for 15-20 minutes until the top has started to go a light brown colour.
  6. Leave to cool in the tin then you can cut into slices before removing or if you’ve done it in smaller tins like I have you may be able to remove it in one piece from the tin without the need to cut it up first

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Nutritional Information

Serves 16
Calories: 213
Protein: 3.7g
Carbohydrates: 34.1g
Of which is sugars: 18.7g
Fibre: 1.1g
Fat: 6.9g
Of which is saturated: 3.1g

Turkey breast with steamed carrotts and broccoli

As quite a few people have asked me at work what I eat for dinner on a normal weeknight, I thought I would share with you all as well.  Most of the recipes I have share previously I make at the weekend when I have a bit more free time, but during the week I probably spend between 20-30 minutes max. cooking. This recipe only takes 15-20 minutes and has 5 ingredients so it’s perfect for when you’ve got in after a long day at work and are hungry after a good workout! I’ll admit that I do have rather large portions, so it could be you want to reduce the amount of broccoli you have as part of this meal as it is rather filling. I normally have this after I’ve had a rather strenous workout or been on a run.

Ingredients
170g Turkey Breast
240g Broccoli
200g Carrotts
60g Tinned Sweetcorn (drained)
1 Maggi Cooking Paper (paprika is my favourite but they have a wide variety so you can pick accordingly)

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Method
1. Chop the broccoli down into small florets and the carrotts into preferred sizing, I normally do some circles and some into sticks.
2. In a steamer add the carrotts and cook with the lid on for around 5 minutes then add the broccoli and replace the lid.
3. Heat a grill (I prefer a george foreman) and place the turkey onto the cooking paper, once the grill is warm, place the Turkey on there and leave to cook for 10 minutes checking half way through.
4. Once the broccoli and carrotts are starting to soften without going soggy and the turkey is white the whole way through, serve with sweetcorn on the side.

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Nutritional Information
Serves 1 LARGE portion
Calories: 398
Protein: 51g
Carbohydrates: 27g
Of which is sugars: 18g
Fibre: 7g
Fat: 8g
Of which is saturated: 2g

Time to start running…

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Apologises about the radio silence recently, I’ve been busy with work but most importantly I’ve been on holiday in Rome.

It was amazing, I only went for 4 nights but we did so much, it’s such a beautiful city. As a complete history nerd, particularly when it comes to ancient history, I loved it. Especially because of all the ruins and replicators of Geek statues, I knew they had some but wasn’t expecting so much of it and in such good condition.

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It was just wonderful and that’s not to even mention the food. Ah, the food! it was divine. I ate so much, but you know what they say when in Rome…. I had to try real pizza and gelato. It would have been criminal not to. I just fear it’s ruined having ice cream and pizza back home for me now. We did so much walking as well, it’s quite a small city (I was initially thinking it would be as far spread as London, but how wrong I was) so we walked everywhere, most days it was around 8/9 miles, frankly I’m not surprised I ended up starving every day.

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But before we went I had so much happening at work, that things just got a bit behind, however, I’m back now. Things are still hectic at work, but I’m going to ensure I keep on top of everything (fingers crossed!)

Anyway, back home and back to a slight shock realisation. Just before my holiday I signed up for a 10k. I kept thinking, if I’m not careful, it’ll be a resolution i keep putting off and then have to do it in October when it’s starting to get cold and wet and that really isn’t what I want to do. So I’m doing it round Chatsworth in Derbyshire, which is a gorgeous stately home and just beautiful (slightly hilly) gardens.

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This is on the 1st May, which is less than 90 days away. Eek! I went for a run on Saturday to get back into it following in from my holiday but this is the only workout I’ve done all week. Work has been ramping up a bit slightly and I’m starting to slightly regret the timing of everything, but I do find running in the evening helps to clear my head after a long day at work, I just don’t feel comfortable running in the dark at night so try to go before sunset (well before dark as you normally have about 10/20 minutes from official sunset before it goes dark). I’ve also said that I’d help fundraise for the charity that put the event on as I thought that would help ensure I stick to it and don’t end up thinking ‘Oh I haven’t been able to train for it, so I just won’t go’. I don’t really have a target in mind at the moment, but I thinking anything would be amazing.

The link to my just giving page is here If you wanted to donate that would be wonderful, anything would be greatly appreciated!

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But I just wanted to give an update and didn’t want anything thinking I’ve just given or forgotten, that is not the case at all! I’m also starting to decide on my new recipes to try at the weekend so there will be a new post to follow shortly, promise!