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Cinderella – Own it on Blu-ray and DVD August 24 – Honestly Healthy Bake Day with Natasha Corrett

13 August 2015

To celebrate the impending home entertainment release of Cinderella, Disney teamed up with Honestly Healthy chef Natasha Corrett for a day of baking fit for a princess.

Guests and their little helpers gathered at Cactus Kitchens in South London (home of the Saturday Kitchen live set) for a baking masterclass where they learnt to make a Cinderella inspired feast of pumpkin gnocchi and courgette and blueberry muffins with a pale blue cashew icing. The day’s festivities were captured on film and can be seen below.



2015’s stunning live-action “Cinderella” will be available for fans to own on Disney Blu-Ray TM & DVD from August 24. Inspired by the timeless images of Disney’s 1950s masterpiece, Sir Kenneth Branagh (Jack Ryan: Shadow Recruit, Thor) updated this beloved fairy-tale for a whole new generation, which delighted cinema audiences on its theatrical release earlier this year.



The story of “Cinderella” follows the fortunes of young Ella (Lily James) whose merchant father remarries following the death of her mother. Eager to support her loving father, Ella welcomes her new stepmother (Cate Blanchett) and her daughters Anastasia (Holliday Grainger) and Drisella (Sophie McShera) into the family home. But, when Ella’s father unexpectedly passes away, she finds herself at the mercy of a jealous and cruel new family. Finally relegated to nothing more than a servant girl covered in ashes, and spitefully renamed Cinderella, Ella could easily begin to lose hope. Yet, despite the cruelty inflicted upon her, Ella is determined to honour her mother’s dying words and to “have courage and be kind.”

She will not give in to despair nor despise those who mistreat her. And then there is the dashing stranger she meets in the woods. Unaware that he is really a prince, not merely an apprentice at the Palace, Ella finally feels she has met a kindred soul. It appears her fortunes may be about to change when the Palace sends out an open invitation for all maidens to attend a ball, raising Ella’s hopes of once again encountering the charming Kit (Richard Madden). Alas, her stepmother forbids her to attend and callously rips apart her dress. But, as in all good fairy tales, help is at hand, and a kindly beggar woman (Helena Bonham Carter) steps forward and – armed with a pumpkin and a few mice – changes Cinderella’s life forever.




Pumpkin Gnocchi

Number of servings: 4

• 600g fresh raw pumpkin
• 225g rice flour (and a little more for rolling)
• 2 tbsp ground flax seed
• 5 tbsp water
• ½ tsp chilli powder
• 1/8 grated nutmeg
• Pinch salt
• 40g fresh sage
• 4 tbsp coconut oil
• 2 cloves of garlic, crushed
• 180g baby tomatoes
• 15g fresh sage
• 1/8 cup of water

• To make the gnocchi pre-heat the oven to 175°C. Peal the pumpkin and take out the seeds and chop into half moons. Put onto a baking tray and drizzle with 1 tbsp of coconut oil and put into the oven for 30 minutes or until soft. It’s really important not over cook it as the pumpkin will become watery.
• Leave to cool. If you can leave it for 2-3 hours it will help with the consistency when you come to make it. Once cool, place in a blender and puree until smooth – do not add any oil or water if you think its too dry – this is how you want it to be.
• Soak the ground flax seed in the 5 tbsp water and leave for 15 minutes.
• Next, add the flax seed paste, chilli, nutmeg, salt, chopped fresh sage and rice flour to the pumpkin puree and mix together. It will form a dough like texture.
• Sprinkle a little rice flour onto a surface and take a small amount of the dough (approximately ¼ a cup) at a time and roll out into a long sausage about ½ an inch in diameter. Then cut into 1 inch chunks.
• In a frying pan make the sauce. Put the coconut oil and crushed garlic on a medium heat – once the coconut oil starts to melt and slightly froth add the chopped fresh sage and tomatoes. Then add your water and leave to absorb all the flavours and reduce.
• Bring a pan of water to a rolling boil. Drop the gnocchi into it and make sure they don’t stick together by swirling the water with a spoon. Leave for 2 minutes.
• Once the gnocchi is ready strain out and immediately tip into the frying pan with the sauce. Leave to cook for about 30 seconds stirring gently to get the flavours of the sauce over the gnocchi.
• Serve straight away and enjoy!
• Tip: If you want to make the dough the night before put into a bowl with a cling film over the top
• and leave out on your kitchen work top ready for you to roll the next day.



Blueberry & Courgette Muffins

Number of servings: 12

• 90g ground almonds
• 70g rice flour
• 200g buckwheat flour
• 1 tsp bicarbonate of soda
• ½ tsp baking powder
• ¼ tsp Himalayan salt
• 2 eggs
• 250ml brown rice milk
• 80ml coconut oil melted
• 100ml agave
• 1 tsp vanilla essence
• 1 courgette, grated
• 120g blueberries

• Pre-heat oven to 180°C
• In a bowl put the ground almonds, rice flour, buckwheat flour, bicarbonate of soda, baking powder and Himalayan salt and mix together.
• In a separate bowl, whisk the eggs and add the brown rice milk then whisk in the melted coconut oil, agave, vanilla essence and mix together until combined, then mix in the grated courgette and blueberries.
• Next, pour in the wet ingredients into the mixed dry flours and mix until combined.
• Put muffin cases into the tin and spoon in the mixture almost to the tops of the muffin cases.
• Put into the oven and bake for 20 minutes or until the skewer comes out clean. Leave to cool in the muffin tin and then transfer to a wire rack and leave to cool completely before eating.



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