Healthy Desserts Made Using Rapeseed Oil

cupcake - healthy eatingWe all know the advantages of using rapeseed oil as our cooking oil of choice, rather than the traditional alternatives such as vegetable oil or sunflower oil, but not as many of us know the benefits of using this delicious oil as a replacement ingredient in some of our favourite desserts, changing them from naughty treats into a truly healthy option.

When trying to become fit and healthy it helps to have a basic understanding of the essential vitamins and minerals we need to push us in the right direction, but past that it’s really a case of making smart choices so we can then move forward and choose to cook using healthier ingredients, such as rapeseed oil in place of a less healthy alternative, so to slowly but surely increase our overall health.

For some delicious, healthy dessert recipes using rapeseed oil to put you on this path right away, look no further than the wonderful four examples below:

Scrumptious Carrot Cake

There’s something about carrot cake that makes us go weak at the knees, with carrot cake being voted at the United Kingdom's favourite cake, according to a Radio Times survey from 2011. Though carrot cake in its traditional form has been incredibly popular since the second world war, you can easily make a much healthier version using non-traditional cooking oils to suit your pallet.

To make carrot cake using rapeseed oil, use 75ml of rapeseed oil in replacement of butter during the cooking process, then cook the cake as you normally would using traditional ingredients. Making this one, simple change will reduce the saturated fat of your carrot cake by a staggering sixty percent.

Warm Oat and Blueberry Muffins

Once again replacing butter with rapeseed oil for a significantly healthier dessert, don’t be afraid to cook up a large batch of warm oat and blueberry muffins at a time, as once cool they are ideal for freezing to be enjoyed at a later date.

When you sit down with all your ingredients, swapping butter with rapeseed oil will reduce the overall saturated fat per oat and blueberry muffin by approximately seventy-seven percent. When looking for a healthy cooking oil available at Fussels Fine Foods take note of this difference, as only rapeseed oil can make that much of a difference between an unhealthy and, eventually, healthy dessert.

Unbelievable Chocolate and Cranberry Brownies

Though swapping out your cooking oil in this delicious traditional recipe doesn’t make as big a difference on the health factor as the previous two, when you also swap out your regular flour with self-raising wholemeal flour you’ll note a fairly substantial positive difference.

Obviously, chocolate brownies are never going to tip the health balance entirely, but these particular brownies certainly try their best.

Fruit-Packed Buttermilk Pancakes

Though pancakes are two fairly different desserts in the United Kingdom compared to the United States, this recipe can work well for both so long as you swap in your own traditional methods of piecing them together.

With pancakes being one of America’s favourite breakfast foods it’s no surprise that rapeseed oil has found a way to make them healthier, using one tablespoon of oil in the actual ingredients, as well as extra in the pan for frying the pancakes, for potentially the healthiest fried breakfast you will have ever tasted.

In conclusion, we all know the advantages of using rapeseed oil as our cooking oil of choice, rather than the traditional alternatives such as vegetable oil or sunflower oil, with some great desserts made using rapeseed oil including a scrumptious carrot cake, warm oat and blueberry muffins, unbelievable chocolate and cranberry brownies, and fruit-packed buttermilk pancakes.

About the Author:

Fussels Fine Foods is a company that believes in high quality simple food in the positive values of sustainable farming. To know about the kind of cooking oil available at Fussels Fine Foods, visit their website.

Green Thai Chicken Stir-Fry

healthy chicken dinnerThis is a great healthy chicken dinner recipe. It is very quick and easy to prepare – I hope you enjoy it.

 

You can also use pork, beef, raw prawns or just vegetables. In reality what ever you fancy you can use !! 

This is a great budget meal to make to use up left overs.

 

 

Ingredients

A dash of Olive Oil – If using a non-stick pan you do not need to use this.

Chopped Chicken into bite-size pieces (or whatever you have decided to use) 

Chopped Vegetables, also bite-sized – This can include Peppers, Broccoli, Peas, Carrotts, Mange-Tout, Runner Beans, Asparagus, Zuchinni – Really anything you have left over in the fridge.

40g Wholemeal Pasta (This makes it a more rounded meal and helps you to feel fuller). If you do not want to use Pasta, sweet potatoes are a good alternative. Allow 1 medium one per person.

Green Thai Paste – use 1tsp per person, or more if you like it a bit hotter. You can buy this ready made in a jar for ease and conveinence or you could make your own.

 

Green Thai Chicken Stir-FryMethod

1) Cook the Pasta according to instructions. If using Sweet Potato, chop it into bite-size chunks and either boil for 10 minutes, or microwave for 5 mins.

2) If the chicken (or other meat / fish you are using) is raw cook this for around 10 minutes first. Meat like Chicken and Pork you need to make sure is cooked thouroughly before eating, so this is why we cook it first.

3) Add the vegetables you are using to the pan and cook through for a further 5 – 10 minutes. If you like them crunchy (like me) then they will not need long to cook. 

4) When the meat and veg are cooked stir in the Green Thai Paste, cook for a further 2 mins.

5) Stir in the Pasta or Sweet potato, make sure fully mixed in, so they absorb the flavours.

 

Serve and enjoy…

 

 

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Vegetable Minestrone Soup

Vegetable Minestrone Soup

This soup is a great winter warmer and super easy to make. It is also very healthy and a great meal if you are a bit short on your Five-A-Day.

 

 

 

Ingredients

1 tsp / 5ml Olive Oil

1 Onion, chopped

1 Leek, sliced

2 Celery sticks, chopped

2 Carrots, diced

2-3 Garlic Cloves, crushed

600ml / 1 pint / 2.5 Cups Vegetable or Chicken stock

2 x 400g / 14 oz cans of Chopped Tomatoes

50g / 2oz / 0.5 cup of Frozen Peas

100g / 2 oz / 0.75 cups Soup pasta or Macaroni

Fresh herbs such as Parsley, Coriander or Basil

Salt and Pepper

Method

Vegetable Soup Cooking1) Heat the Olive Oil in a large pan. Add the onions and garlic and cook until transparent, around 5-10 minutes. You do not want the onion to go brown.

2) Add the Carrots, Celery and Leek into the pan with the stock. Bring to the boil and then allow to simmer for 10 minutes.

3) Add the tomatoes, frozen peas and the pasta. Simmer for 10 minutes.

4) Season to taste with the salt and pepper.

5) Add the chopped herbs and serve.

Vegetable Minestrone Soup Cooking

You can add whatever vegetables you have to this soup to make it unique. I added Mangetout, Green Beans and Sweetcorn to mine. 

The soup is quite thick when cooked, you can add some water or more stock to it if you prefer a slightly thinner soup.

 

 

Calories – 110Kcals

Fat – 1.4g, Saturated – 0.2g

Cholesterol – 0.5g,

Carbohydrate – 23g,

Fibre – 3.3g

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Marinated Monkfish Skewers With King Prawns

Marinated monkfish skewers with king prawns

This is a great dish either for the summer barbecue or or just grilling in the house. Full of Protein and Fibre and low in Fat.

If you can't get Monkfish then Catfish or Cod are good alternatives.

Serves 4

 

 

  

Ingredients – Marinated Monkfish Skewers with King Prawns

450g / 1lb Monkfish (skinned and filleted)

8-10 raw King Prawns

1 Red Pepper, chopped into bite size squares.

4 Turkey Rashers (optional), chopped into bite size squares.

1 Garlic Clove, crushed

2tbsp / 30ml Lemon Juice

1 tsp / 5ml OliveOil

1tsp / 5ml Paprika

1 Red Chilli (optional), chopped finely

Sesame Seeds

Chopped Parsley / Dill

Salt and Pepper

Wholemeal Basmati and Wild Rice to serve (around 50g / 1/2 cup per serving)

Vegetable Stock Cube.

Steamed Broccoli and Mangetout to serve

Lemon Wedges to serve

Method – Marinated Monkfish Skewers with King Prawns

marinated Monkfish skewers and King Prawn

1) Cut the Monkfish into bite size chunks. Put these and the King Prawns into a bowl or tupperware box. 

2) Add the Garlic, Olive Oil, Lemon Juice, Paprika, Chill (if using), sesame seeds, chopped herbs and salt and pepper. Stir or shake together. Then cover and marinade for at least 30 minutes.

3) Start to cook the rice (follow instructions on packet) with the Vegetable stock cube. I like to add some chopped carrot and/or frozen peas to the rice for added vitamins.

Monkfish and King Prawn Skewers

 

4) Thread the Monkfish, Prawns, Peppers and Turkey rashers onto the skewers alternately. 

5) The rice will normally take around 20 – 25 minutes to cook. The Skewers take around 8 – 10 minutes. So after the rice has been cooking for around 10 – 15 minutes put the Skewers on.

6) Put the Broccoli and Mangetout onto steam at the same time you put the Skewers on. This way the Broccoli will still have a slight bit to eat and retain the majority of it's vitamins and minerals.

7) Server the Marinated Monkfish Skewers on a bed of rice with the Broccoli, Mangetout and Lemon wedges.

8) Eat and Enjoy !!

Calories per portion (2 skewers) with rice – 325 Kcal's

Fat – 4.0g, Saturated – 0.4g

Carbohydrate – 35g

Fibre – 1.1g

Protein – 38g

 

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