Make your mornings brighter. Flush out toxins and shine bright like a diamond.
Your skin will love it! Your tummy will love it! …and if you are dieting it will cleanse the system and help you lose weight.
Have a glass first thing in a morning and see, feel the difference!
Morning lemon, ginger & honey water
500-600 ml water
10 slices fresh ginger,
1/2 lemon, without peel
2-4 tbsp clear honey
In a hob place water, ginger and lemon and gently simmer for 15 minutes.
Strain and place water in a glass. Let it cool down a bit and add honey.
Best drank lukewarm.
Alternatively boil ginger in the water and then just add 1/2 lemon juice and mix. This way it will be less lemony.
It is good to take the time to cook something nutritious for breakfast.
And kippers are good source of of proteins and omega-3 fats which means just one: healthy, balanced diet!
Kippers on toast with Dijon mayonnaise
3-4 small smoked kippers with butter
4 bread slices (granary or wholemeal)
6-8 small lettuce leaves
2 tbsp mayonnaise
1 tsp Dijon mustard
3-4 small lemon wedges
chive, for sprinkling
Place mayonnaise and mustard in a small bowl. Whisk together until combined well. Refrigerate if required.
Place kippers in a saucepan of boiling water and cook according to package instruction.
Grill or toast bread slices. Place lettuce leaves and kippers on a top of each slice. Spoon generously Dijon mayonnaise and sprinkle pepper and fresh chive. Squeeze fresh lemon juice and voila! Breakfast ready!
250 g plain flour
150 g unsalted butter, melted
50 g margarine, melted
250 g caster sugar
4 eggs, separated
2 level tsp baking powder
1 tsp vanilla essence
finely grated zest 1 lemon
juice of 1/2 lemon
juice of 1/2 orange
For the drizzle topping:
juice of 1/2 lemon, strained
6-8 tbsp icing sugar
1 tsp brandy, optional
Preheat the oven to 180°C (fan).
Lightly butter and flour tin or tins; depending on a size. I used 2 rice rings approx. 19cm. But I expect you can use savarin cake moulds, rum baba moulds or kugelhopf tin.
In a large mixing bowl, beat together egg yolks and sugar until pale and creamy, then add melted butter and margarine and very slowly mix through. Gently fold flour, baking powder and lemon zest.
In a separate bowl whisk the egg whites until stiff and glossy and gently add them into flour and egg mixture and using handheld electric whisk beat on slow speed.
Stir in gently vanilla essence, lemon and orange juice and spoon the mixture into the tin/tins.
Bake for 40-55 minutes; depending on a tin size. Make sure that it is golden brown and check with a skewer if it is baked through.
Leave to cool on a wire rack.
For the lemon glaze, in a small jug mix together the lemon juice, brandy and icing sugar until smooth, runny paste consistency is achieved. Then pour over the cake and sprinkle with raisins, currants and candied orange peel.