As I am now a qualified nutritionist, it seemed only right that I put myself on a cleanse so that I am best placed to give advice to people as and when life takes me there.
The cleanse that I have chosen aims to nourish the tummy by repairing and rejuvinating the gut – taking out foods which are harmful to the digestive system and replacing them with foods which rebalance, replenish and nourish. My aim is not to lose weight but its to get my body to the best possible place to be fit, healthy and glowing! Anyway – more about that next week – for now I am sharing the recipe for Jamie Oliver’s Bustrengo which is a Bolognese Apple and Polenta Cake. Before the cleanse I am going out with a bang!
We ate similar cake in Bologna – its not too sweet – similar to bread and butter pudding I suppose. Best served warm with either custard or creme freche.
Serves 10/fills a 28cm loose bottomed cake tin
100g Fine Polenta
200g Plain Flour
100g Caster Sugar
3 Eggs – beaten
100g Runny Honey
55ml Olive Oil
100g Dried Figs – chopped
500g (approx 2) Apples – peeled and diced
1/2 tsp Ground Cinnamon
Zest of an Orange
Zest of a Lemon
Pre-heat oven to 180 degs and grease the cakes tin.
Mix together the polenta, flour, breadcrumbs and sugar in a large
mixing bowl. In a seperate bowl beat together the milk, eggs, honey and olive oil. Add this wet mixture to the dry mixture and mix together. Pop in the dried fruits, apples, zest and cinnamon and stir together.
Pour the mixture into the cake tin and bake for 50 minutes to an
hour or until a skewer comes out clean when poked through.
As i said earlier – devour whilst still warm with creme freche or custard and a glass of Italian red wine.