Not Quite Nigella but totally close
So amazing to have the gorgeous Lorraine Elliot with us today. I have been following her for a few years now (I'm a huge Nigella Lawson fan hence coming across her page Not Quite Nigella) she is another food enthusiast and her food creations and recipes are to die for. I am so fortunate she shares with us her gorgeous Croquembouche bliss balls recipe PLUS we get some insight on her Fitness, Food and Style. Please welcome and give Lorraine a BIG virtual round of applause!!!!
- What fitness activity do you schedule into your daily routine to keep healthy?
I work out twice a week with a personal trainer. She helps to motivate me to do things because (cover your ears Dani! :)) but fitness is not a thing that comes naturally to me. I'd rather curl up with a book or tv quite honestly. But once we are done I am much happier for it! We work with weights a lot because I prefer those and that builds muscle which allows me to eat more. Which is really the aim of the game.
- Describe your dream meal - what could we expect to find on your plate?
I love this question! I love eating seafood so some sort of seafood and salad is perfect for me. I particularly like Japanese food so sashimi or sushi would suit me just fine. I like to eat small amounts of really delicious food rather than lots of low fat or food that doesn't taste very good.
- Who’s your go to style icon - who have you always admired for their style, and why?
Audrey Hepburn most definitely. Elegant and other worldly. I wear a lot more makeup and don't look anything like her though. But a girl can hope right?
- What’s a childhood habit or mannerism that has followed you into adulthood?
Being terribly nervous speaking in public. I've always hated it and get thrown very easily doing it and end up sounding all sorts of strange.
- Name three things you can’t leave the house without and why?
My phone (iphone), red lipstick (Kat Von D "Underage Red") and my house keys.
Croquembouche Bliss Balls
Preparation time: 15 minutes
Cooking time: 0 minutes
- 1 cup fresh strawberries
- 2 cups raw cashews
- 2 cups moist shredded coconut plus 1 extra cup to roll the balls in
- 1/2 cup dried cranberries
- 1/2 roasted beetroot (optional, for the pink colour)
- 6 medjool dates, seeds removed
- 3-4 tablespoons honey or rice malt syrup
Step 1 - Add the strawberries, cashews, 2 cups of the coconut, cranberries, beetroot (if using) dates and honey or syrup to a food processor until it becomes smooth and rollable.
Step 2 - Line a plate with the extra coconut and have a tray ready for the balls. I find it easiest if my hands are slightly damp but not wet. Use a teaspoon to get a walnut sized ball and then roll in the coconut. Refrigerate for a few hours. Store in the fridge.
Note: if your mix is too runny, add some ground almonds to the mixture. If you are making them into a croquembouche you will need them to be firm enough to hold up on a toothpick. If you just use strawberries, the mixture turns a grey colour which is fine albeit not a really appetising colour. Adding the beetroot gives it that bright pink purple shade.
WOW!!! I can't wait to make these babies and I hope you do too. Thanks for hanging out with us today Lorraine. For more amazing food pics you can also check Lorraine out on her Facebook and Instagram pages.
Happy bliss ball Monday and don't forget to come join me in Sydney for a date. I would love to hang out, have some lunch and check out Jamie at his Food Revolution gig on Sunday 29th March 2015! Click here for your chance to have #DateWithDani.