This is the eleventh year Flora has sponsored the Women's Mini Marathon. To celebrate Flora has teamed up with celebrated food writer and mum of four Nessa Robins.
This is the eleventh year Flora has sponsored the Women’s Mini Marathon. To celebrate Flora has teamed up with celebrated food writer and mum of four Nessa Robins. Nessa has devised several different recipes to help participants make their meals even more nutritious without compromising on taste in the run up to race day.
Speaking about her involvement with the Flora Women's mini marathon Nessa said: “I was delighted to be invited to join the ‘Flora Taste Team’ and I’m really looking forward to engaging with the race participants as they prepare for the big event.
"As a busy working mum, I totally understand the challenges of creating nutritious dishes that also score high on taste – otherwise the kids just won’t eat them!! I thoroughly enjoyed working on my new Flora recipes”
Here are some of the delicious recipes Nessa has devised for you to try yourself.
Multi -Seeded Energy Bars
Makes 15 bars
125 g caster sugar
125g Flora Buttery
75g peanut butter
25g desiccated coconut
25g sunflower seeds
25g sesame seeds
Pre-heat the oven to 190C/ fan 170C/ gas mark 5. Grease a swiss roll tin, 33cm x 22cm, with a little Flora buttery.
In a medium sized saucepan, over a low heat, melt the sugar, Flora, peanut butter and honey together, stirring continuously, until the sugar dissolves and the mixture is smooth. Take off the heat.
Add the oats, desiccated coconut, sunflower seeds and sesame seeds to a large bowl. Combine well. Pour over the liquid mixture and mix well.
Transfer to the prepared tin and press down well, using the back of a spoon.
Bake in the pre-heated oven for 25 minutes until golden brown.
Allow to cool completely in the tray, before turning out onto a chopping board and cutting into bars.
Lemon Iced Blueberry Muffins
Makes 17 muffins
225g Flora Light
225g caster sugar
Zest of 1 lemon
275g plain flour
1 tsp baking powder
3 medium free-range eggs
75g low fat Greek yogurt (we used 2% fat)
150g icing sugar
Juice from 1 lemon - 30mls
Handful of mint leaves, optional
Pre-heat the oven to 190C/ fan 170C/ gas mark 5. Put cases into the muffin trays.
Place the Flora, sugar and lemon zest into a mixing bowl and cream together until the mixture is a pale yellow colour, which takes 2-3 minutes.
In a separate bowl, sieve the flour and baking powder and combine well.
Add the eggs to the Flora and sugar mixture, one at a time with a little flour- to prevent the mixture from curdling. Mix well after each addition.
Add the remaining flour and mix together. Fold in the yogurt and blueberries.
Divide the mixture between 15 muffin cases. Take a spoonful of the mixture, with a dessert spoon and scrape into the muffin case using a teaspoon. Don’t fill the case to the top.
Bake in the pre-heated oven for 25-30 mins or until golden brown in colour. Cool on a wire tray.
To make the topping, sieve the icing sugar into a bowl and gradually add the lemon juice, until the mixture is smooth.
When the muffins are completely cooled, top each one with a spoonful of icing and smooth using a palette knife. To decorate, top with a few fresh blueberries, and if you have them to hand, a mint leaf.
Cod & Cauliflower Gratin
50g Flora Original
1 onion, finely diced
50g plain flour
600mls low fat milk, warm
175g cheddar cheese, grated
A little salt and pepper
100g spinach, roughly chopped
1 head of cauliflower, divided into florets 492g
400g cod, boned and cut into bite-size pieces
1 lemon, cut into wedges
Preheat oven to 200°C, 180°C fan, Gas mark 6.
Firstly make the white sauce. Melt the Flora in a medium sized saucepan, add the diced onion and sweat for about 10 minutes, until the onions are soft but not coloured.
Using a wooden spoon, add the flour and stir for 2 minutes, to allow the flour to cook a little, but be careful that it doesn’t burn.
Turn up the heat and slowly add the warmed milk. Stirring constantly, bring to the boil then turn down the heat and simmer for a minute. Season with a little salt and pepper and stir in the chopped spinach. Take off the heat but cover to keep warm.
Steam the cauliflower florets for about 7 minutes.
Place the diced cod on a baking dish and add the par-cooked cauliflower.
Pour over the white sauce, making sure to cover the fish and cauliflower well. Sprinkle over the cheese.
Place in the pre-heated oven for 25 minutes, until the cheese is golden and bubbling and the fish is cooked through.
Serve straight away with cooked potatoes and a slice of lemon, for squeezing over the fish.