Race Recap | Bath Half Marathon

by Antonia on March 2, 2015

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I’m so excited to finally be able to post another race recap. It’s been ages since I last posted one of these {here’s my last one, in case you are interested}. But let me assure you, the reason for the lack of races is certainly not because I haven’t been training, but because there’s not that many races to run during the winter months. But luckily I live in Bath, and we kicked off March with a half marathon.

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Let me preface this recap by updating you on how I’ve been training. Basically ever since I started my Masters, my friend Charlotte {who is the best trainings partner anyone could ask for} and I have been training for this half marathon. We started off easy with 2 runs per week, one which was organized by Sweaty Betty, the other which was with a professional running instructor. The Sweaty Betty runs were more relaxed and easy-going, whereas the instructed group runs had us run up hills, do sprints and were quite a bit longer. After coming back to Uni in January, we definitely stepped up our running game and added in two extra runs per week, one being a long run {between 12-15K} at the weekend.

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With all this running going on, I had noticed that my legs weren’t feeling right. Even back in December when I was home for Christmas I could tell that my legs were slightly sore after running and that the running part itself was becoming painful. It ended up being bad enough for me to have an x-ray done in January, but the doctor couldn’t really pin-point what was wrong. I then went to a specialist and had orthopedic insoles made specifically for my feet. I know it takes some getting used to, but it didn’t feel like these insoles solved the problem. Basically what happens is that everything from my ankles up to the muscles in my legs hurt and usually after a long run I would not be able to walk properly for a few hours.

The timing of this all definitely wasn’t ideal, but after so many training runs with Charlotte I knew that I would be running, even after my family was practically begging me not to….

The way that the half marathon route is laid out is that you start on Great Pulteney Street and basically run two loops along River Avon before running back into town. Charlotte and I had done the loop before so I knew what I was expecting and it made the whole run seem a little bit less daunting. What I wasn’t expecting was to be in pain for most of the run. I had to rest several times {the first time was after 5km already!} and I had to walk large chunks of it as I couldn’t properly step onto my foot.

In the end though, the pain was so worth it. It doesn’t matter how fast or slow you go. Running 21km, being cheered on by massive crowds of supporters is still one of my favorite things to do. Even more so, when you have friends come out to support you with the cutest, hand-made signs {thanks again for the support and the ibuprofen, Maddie. You’re a star!}.

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I didn’t expect to finish with a PB, but considering the pain I had been in throughout the run, I’m still quite pleased with my finishing time of 2:13:04.

Special thanks to Charlotte who was the most fantastic trainings partner and pace maker. I’ve loved each and every single one of our runs {as I do spending time with her in general} and we’re already making plans of signing up for the Bath Half next year. Until then I think I’ll give my legs a bit of well-deserved rest…

P.S. You can read all of my previous race recaps here and don’t forget to follow me on instagram!

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Austrian Poppy Seed Strudel | Mohnstrudel

by Antonia on February 22, 2015

In Austria we strudel everything. Everyone knows apple strudel but we actually throw just about anything we find into a strudel. I personally prefer the sweeter variations like the aforementioned apple strudel or quark strudel with stone fruit or berries. But savory strudels are almost as good. If I’d have to decide on a favorite in that category I’d go with spinach strudel with a lemon-dill sauce {I’m slightly biased, but my mom makes the best, that just needed to be said} but then again, there’s endless ways that you could spruce up a strudel.

Today let’s talk about this gem….

DSC_0341Poppy Seed Strudel | Health Inspirations

Poppy-seed strudel!

Poppy seeds are a wonderful thing to use in baking, but for some odd reason it’s popularity hasn’t really taken over. I, for one, could live off these seeds and they just happen to be the main component in many of my favorite dishes such as poppy seed noodles (an Austrian specialty), poppy seed pastries or poppy seed pancakes. And then we might have my favorite of them all, the poppy seed strudel.

Words can’t describe how much I love this. I made this while I was at home during my semester break and, even though it makes a decent sized strudel that should have kept for at least a few days, we {quite embarrassingly} devoured it in record strudel-eating speed. No shame though, it was really good and I enjoyed it to the very last bite, which I shared with my dog Sunny {it was her 14th birthday after all!}

Poppy Seed Strudel | Health Inspirations

Now, the dough for this strudel is very different to the light pastry sheets that are used for apple strudel. Here we use a yeast-based dough that was let to rise for a few hours. You then roll it out, fill it with the poppy seed mixture, roll in up and now comes the hard part, wait for an hour! Torture! While it’s definitely recommended to wait for the strudel to cool down for at least 15-20 minutes, it will still taste delicious straight out of the oven….I’ve sacrificed myself and done the taste test ;)

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Poppy Seed Strudel

Notes: The ingredients below make enough for 2 strudels. If you have access to ready-made poppy seed filling {you could for instance use this if you live in Germany or Austria}, it will save a bit of time. However, making your own isn’t too difficult. Just make sure to use ground poppy seeds!

Ingredients:

Dough:

  • 500g flour
  • 30g yeast
  • 250ml lukewarm milk
  • 60g butter, melted and at room temperature
  • 60g sugar
  • pinch of salt
  • zest of 1 lemon
  • 1-2 eggs + 1 for brushing the strudel

Filling:

  • 250g ground poppy seeds
  • 250ml milk
  • zest from 1/2 lemon
  • dash of cinnamon
  • 50g butter
  • 100g caster sugar
  • 30g raisins

Instructions:

First prepare the poppy seed filling. Cook the poppy seeds until softened. Then transfer to a medium-sized bowl and mix in the rest of the ingredients. Give it a good stir and set aside.

For the dough prepare a large oven-proof bowl. Combine the ingredients and using a dough hook mix for approx. 5 minutes. Cover the dough with a light dusting of flour and let it rest in a warm, dry place until it has doubled in size. Divide the dough in two equal pieces. Then using a rolling pin, roll it out into a rectangular shape. Distribute half of the poppy seed mixture onto the dough as equally as possible. Roll up the strudel length-wise. Repeat with the rest of the dough and poppy seed mixture.

Again, let the strudel rest and leave to rise until it has doubled in size. Brush the strudel with a beaten egg.

Then bake in a pre-heated oven at 175°C for about 45-50 minutes or until the strudel has turned golden brown.

Mohnstrudel

Zutaten für 2 Strudel

Ich persönlich finde die fertigen Mohnmischungen sind ideal für Strudel und sonstige Süßspeisen. Ich mag es besonders wenn die Mohnfülle saftig ist, und das gelingt besonders gut mit fertigen Trockenmischungen zu der man Milch dazu gibt. Wenn Fertigmischungen aber nicht vorhanden sind, kann man die Mohnfülle aber auch ganz leicht selbst zubereiten.

Zutaten:

Fülle:

  • 250g gemahlener Mohn
  • 250ml Milch
  • Schale einer halben Zitrone
  • Zimt
  • 50g Butter
  • 100g Zucker
  • 30g Rosinen

Teig:

  • 500g Mehl
  • 30g Germ
  • 250ml Milch
  • 60g Butter
  • 60g Zucker
  • Messerspitze Salz
  • Zitronenschale einer Zitrone
  • 1-2 Eier + 1 Ei um den Strudel zu bestreichen

Zubereitung:

Zunächst die Mohnfülle zubereiten. Dafür den Mohn weichkochen und dann mit den übrigen Zutaten zusammen mischen.

Für den Strudelteig alle Zutaten in einer großen Schüssel mischen und mit dem Knethacken so lange rühren bis sich der Teig von der Schüssel löst. Danach leicht mit Mehl bestreuen und zugeckt an einem trockenen und warmen Ort so lange rasten lassen, bis sich der Teig in der Größe verdoppelt hat. Dann den Teig halbieren. Eine Hälfte in einer rechteckigen Form auswalken und gleichmäßig mit der Mohnfülle bestreichen. Dann der Länge nach einrollen. Das Gleiche mit dem übrigen Teig und der Fülle machen. Dann die Strudel nocheinmal rasten lassen bis sie sich in der Größe fast verdoppelt haben. Die Strudel mit einem verquirltem Ei mit einem Pinsel bestreichen.

Dann  in einem vorgeheizten Backofen bei 175°C ca. 45-50 backen, oder bis der Strudel gold-gelb gebacken ist.

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My sister was the first of my siblings to move to England. I still remember how, when she got home after the first semester, curries and Indian food was all she talked about. Being from Austria, where Indian food is only now gaining popularity, we had never really tried the dish before. It was therefore that my sister had to deal with a lot of laughter from our older brother, Alex, who kept teasing her for her affinity towards the Indian dish.

Chickpea Curry | Health Inspirations

Years went by and since then both Alex and I have also moved to England. I’m not entirely sure how Alex feels about curries today, but I can honestly say that they are amongst my favorite things to eat. I don’t have Indian food often, and don’t get take away when I’m at uni. However, some weekends when I stay with my sister I’ll casually throw in comments about how amazing it would be to get Indian takeout for dinner. Seriously though, I love anything from onion bhajis, poppadoms and of course the good old curry.

You can probably imagine my delight when I came home for Christmas and my mom had prepared her rendition of curry. I was blown away by how good and more importantly, authentic, it tasted. Even Alex had no shame in asking for seconds.
What I personally love most about this dish is the liberal use of spices. You’ve got lots of amazing spices in here, most of which are known to have healing properties (my mom lectured me on them whilst we were cooking). Also, it’s one of those things you could easily transform to make your own dish. If you’re vegetarian you can leave out the meat and add more veggies, perhaps squash. You can also play around with the vegetables entirely and create new flavor combinations every single time.

The recipe below is how my mom makes this curry. Feel free to play around with it and report back with how you’ve made it your own dish!

Chickpea Curry | Health Inspirations


Mom’s famous Coconut-Chickpea Curry {gf}

serves 5-6

Notes: This is a rich and flavorful dish that’s filling but won’t leave you super sluggish. To thicken the sauce I used ground cashew nuts which work perfectly for this purpose. I pulsed the cashews in a food processor until they were ground, but not completely sandy. They should have some texture which will also add a nice crunch to the curry.

Ingredients:

  • 1-2 tbsp coconut oil
  • 2 spring onions, finely chopped
  • 500g turkey breast, chopped into bite-size pieces
  • 1/2 large cauliflower, chopped into small florets
  • 1 Jar (230g) chickpeas
  • 1-2 tsp dried chili flakes
  • 1/2 tsp ground cinnamon
  • 1 tsp cardamom
  • a pinch of ground ginger
  • a pinch of lemongrass
  • 1 tsp ground cumin
  • at least 2 tsp ground turmeric
  • 1 tsp curry powder
  • 1 tbsp vegetable stock powder
  • a pinch of salt
  • cracked pepper, to taste
  • 1-2 tbsp tomato concentrate
  • 1 can coconut milk
  • 120g cashew nuts, finely chopped (see notes)
  • ~400ml water
  • 1-1.5 cups rice, to serve

Instructions:

Cook the rice according to the instructions on the pack. For this recipe you could use anything from basmati to brown rice, basically whatever strikes your fancy.

In a large skillet, heat up the coconut oil. Then add the chopped spring onion and chopped turkey breast. Stir until the turkey is almost fully cooked. Next stir in the cauliflower florets and and chickpeas. Season with salt, pepper and the spices: cinnamon, cardamon, ginger, lemongrass, cumin, turmeric, and curry. This should create a slightly thick coating for ingredients in the pan. Then add the tomato concentrate and vegetable stock powder. Give it a good stir before pouring in the water and coconut milk. Bring the curry to a simmer. Then stir in the chopped cashew nuts and wait for the sauce to thicken. Before serving you might want to add another pinch of salt, pepper or more chili, depending your taste.

Serve with rice.

 

Mama’s Kokos-Kichererbsen Curry {gf}

Für 5-6 Personen

Notes: Dieses Curry ist eine köstliche Mischung aus leckeren Zutaten und wohltuenden Gewürzen. Um die Soβe zu verdicken habe ich gemahlene Cashewnüsse verwendet. Diese habe ich in einem food processor so lange gemahlen bis sie fein waren, aber nicht mehlig. Die Nüsse dürfen ruhig ungleichmäβig gemahlen sein, das verleiht dem Curry extra Biss.

Zutaten:

  • 1-2 EL Kokosöl
  • 2 Frühlingszwiebel, kleingeschnitten
  • 1/2 Karfiol, in kleine Stücke geschnitten
  • 1 Glas/ Dose (230g) Kichererbsen
  • 1 Dose Kokosmilch
  • 1-2 TL getrockneter Chili
  • 1/2 TL Zimt
  • 1 TL Kardamom
  • 1 Messerspitze getrockneter Ingwer
  • 1 Messerspitze getrocknetes Zitronengras
  • 1 TL Kreuzkümmel
  • mind. 2 TL Kurkuma
  • 1 TL Currypulver
  • 1-2 EL Suppengewürz
  • Salz
  • 2 EL Tomatenmark
  • 120g Cashewnüsse, fein geschnitten (siehe Notes)
  • 400ml Wasser
  • 1-1.5 Tassen Reis, als Beilage

Zubereitung:

Zunächst den Reis nach der Packungsanleitung zubereiten.

In einer groβen Pfanne die geschnittenen Frühlingszwiebeln und das geschnitten Fleisch in Kokosöl so lange anbraten, bis das Fleisch auβen durchgebraten ist. Danach die Kichererbsen und den geschnittenen Karfiol zugeben. Kurz durchrühren und dann salzen, Peffer dazugeben und mit den Gewürzen (Chili, Zimt, Kardamom, Ingwer, Zitronengras, Kreuzkümmel und Curry) verfeinern. Dann noch das Suppengewürz und Tomatenmark dazugeben und gut durchrühren. Es sollte jetzt eine Paste entstehen. Mit Kokosmilch und Wasser aufgieβen, gut rühren und dann die gemahlenen Cashewnüsse dazugeben. Kurz aufkochen bis die Soβe verdickt ist. Danach eventuell nochmal abschmecken und mit Reis servieren.

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Updates and other bit and bobs…

February 2, 2015

It’s been forever, I know, but let me explain… I don’t quite know what happened, and why I haven’t been blogging. I could try to come up with stupid excuses of how life suddenly got in the way and that I didn’t know how to fit blogging into my life (which is partly true). But […]

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July in Instagrams

August 19, 2014

I know I’m ridiculously late with this post, but I’ve had it sitting in my drafts for the longest time and there’s only so long I can post a round-up of my July instagrams. So before September rolls round, here are some of my July instagram highlights. 1. Building Ikea shelves in my new flat. […]

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Quesadillas con Guacamole | Video Recipe

August 3, 2014

I’m so excited about this video which, for a change, includes two recipes. To be honest, the recipes really aren’t complicated to make or in any way new {let’s be real, we’ve all made guacamole before}, but I can assure you that the combination of the quesadillas and the guacamole will be life-changing. Last year, […]

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Berrylicous Cream Cheese Torte | Happy Birthday, Mom!

July 27, 2014

If there’s one person who deserves a whole post dedicated to them, it’s my mom. As is the case for pretty much every mother out there, she is a multitasker extraordinaire, who really knows how to juggle three things at once. I can’t even imagine what it’s like to raise four children. Knowing how disobedient […]

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Wishlist | Summer 2014

July 22, 2014

We are halfway through July which means it’s time to discuss our summer wish list. I don’t know about you, but instead of going on big shopping trips at the beginning of each season I like to shop continuously throughout the year. This way you might end up with a bit more clutter and unnecessary […]

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Graduation Weekend 2.0

July 14, 2014

I left you with quite the cliffhanger there, didn’t I?! As my facebook page and instagram  may have given away, I graduated from University on Thursday. After a 4-year course of Nutrition with Food Consumer Sciences, I finally graduated with a BSc. It’s funny how everyone says that time flew by in a flash, cause […]

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Graduation Weekend 1.0

July 10, 2014

Last weekend was a very special one for my family as it was my sister’s graduation. More than a year after submitting her thesis, she officially became Dr. Christina on Friday. I’m so incredibly proud of her and all her achievements and she keeps inspiring me to be just as hard of a worker. Another […]

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