Clean and Lean - Super Mince

I'm slowly making my way through the Clean and Lean diet cook book and have been meaning to make this so called "Super" mince for a while. Given that I still had 4 packs of mince in the freezer (thank you Waitrose and your half price event in January...) and wanted to keep the grocery bill down this week, I thought it was a good opportunity to make this.

Please forgive the unflattering photograph, it did look more vibrant than this! Also, for you beady eyed readers - this shouldn't be served with rice, let alone Uncle Ben's Mexican rice! If you're truly keeping clean and lean you should have it on it's own or with brown rice or pasta. It's pretty tasty and a great winter warmer. We took ours to work in a tub and heated it up for dinner before heading out to the theatre, a thrifty dinner as we have our holiday to save for.

Clean and Lean Super Mince, adapted from James Duigan

Ingredients:

• 1 red onion
• 1 red pepper
• 50g peas
• half head of broccoli
• 1 aubergine
• 1 tsp olive oil
• 500g lean mince (ground beef)
• 400g carton of passata
• 2tbsp tomato puree
• 50-100ml water
• 2 cloves of garlic
• sea salt
• ground black pepper

1. Slice all your veg into similarly sized chunks - no need to be too precise
   
2. Heat the olive oil in a large pan and brown the mince. Add the vegetables, passata, tomato puree, garlic and season. Add the water as necessary. (400g passata just wasn't enough to coat all my veg!)
   
3. Bring to a boil and then simmer for 40-45 minutes until all the veg is tender. 

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Chocolate Cake with Salted Buttercream Icing

So, I think it's safe to say this doesn't come close to being classed as clean and lean. But look at it! It's a strong-crumbed chocolate cake, not too sweet, that allows the sweet and salty caramel icing to come through. You really don't want to make a sweet chocolate cake as it would be too much with the icing.

I made this to take along to a Clandestine Cake Club meet-up. It's the first one I've been to but it was great fun and I got the chance to meet some lovely people and eat some great cake. I had originally planned to take this along to a Cheap & Cheerful event (cakes under £5) but got my dates mixed up and missed it! Fortunately another nearby group was hosting a Valentines themed day and allowed me to come along. Hence why I have some very hastily made chocolate heart decorations going on!

Before you get going on this recipe bear in mind that you're going to need to make a caramel and therefore dedicate a fair whack of time to this cake, it's a labour of love but well worth it. Just try not to think of all the butter in it as you're serving yourself a slice...

Salted Caramel Icing

Ingredients:

• 100g granulated sugar
• 2 tablespoons water
• 120ml double cream
• 1 teaspoon vanilla
• 230g unsalted butter, softened
• 230g salted butter, softened
• 1 teaspoon sea salt, crushed (I used Maldon salt)
• 600g icing sugar

1. Put the sugar and water into a saucepan. Place over a medium heat and stir until the sugar has all dissolved. As soon as it's dissolved stop stirring!
   
2. Bring to medium-high heat and watch it boil. Don't walk away, instead keep a keen eye and wait for it to turn a deep amber colour. 
3. As soon as it hits the right colour remove it from the heat and begin to pour in the double cream. Add it gradually, stirring all the time and then add the vanilla. Leave to cool for at least 20 minutes.
4. Meanwhile, in a large bowl, I used my kitchenaid with a beater paddle, begin to beat the butter and icing sugar together until you have a light and fluffy buttercream. 
   
5. Once cool at the caramel slowly and add the salt. Beat for a further 2 minutes or so until all combined. 

Chocolate Cake

Ingredients:

• 350g granulated sugar
• 170g unsalted butter, softened
• 1/2 teaspoon salt
• 240g plain flour
• 60g cocoa powder
• 2 tsp baking powder
• 4 large eggs, at room temperature
• 350ml milk, at room temperature
• 1 tsp vanilla extract

1. Beat the sugar and butter together for about 5 minutes, until light and fluffy
2. In a separate bowl sieve the flour, salt, cocoa powder and baking powder together
3. Once light and fluffy add the eggs to the butter mix, one at a time, ensuring it is mixed thoroughly between each one
4. Add half of the flour mix, then half of the milk, add the remaining flour and then the remaining milk. Beat slowly until well combined. 
   
5. Finally add the vanilla, split the mix between three 8" pans. 
6. Cook at 160c for around 30 minutes, until a skewer comes out clean when pushed into the middle of the cake.
7. Once cooked, leave to cool before levelling the cakes off.

Once the cakes are cold it's time to assemble the cake! This can be done to your preference but I preferred to do a thin crumb coat before popping it in the fridge and covering it in another layer of butter cream. 

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Clean and Lean - Pancakes

In an effort to overhaul my diet before heading off to Australia in a month I've decided to revisit the clean and lean diet. It seems more relevant than ever, given that there has been a lot of talk recently about how it's really sugar that is the food villain, not fat. I completed a successful week last week but knew with pancake day approaching that it was going to be hard to stick to -  I love pancakes, especially the fluffy American ones I have blogged about before.

Fortunately, this is a recipe for pancakes in the Clean & Lean Diet book. I have to admit though, I was dubious! Eggs, oats, cottage cheese and cinnamon doesn't sound anything like my normal pancake recipe. However, I'm please to report these were quite tasty and certainly kept me filled up until lunch. 

Serves 1 (if you're greedy like me!)

Ingredients:

• 50g oats
• 100g cottage cheese
• 2 eggs
• 1 teaspoon of cinnamon
• blueberries (to top)
• natural yoghurt (to top)

1. Place the oats, cottage cheese, eggs and cinnamon in a food processor. Whizz up until a batter smooth(ish) batter is formed. 
   
2. Heat a pancake pan, or other small frying pan) up over a medium heat. Pour in the batter and cook for 2-3 minutes on each side.
3. Serve immediately with natural yoghurt, honey and blueberries.

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