Mr Crowe is in Turkey loving the sun and relaxing

The sun i shining and Mr Crowe is loving Turkey, 100’s of miles away from his home he is till keeping up his keep fit routine as his tweets testify.
Russell Crowe ‏@russellcrowe 8h –  Yesterday was 3 km Elliptical, light weights and probably 4km walking. So far today at least 7 km walking.
With all this exercise he will have to keep up his strength so what Turkish delights will be tasting?

Baba ganoush with flatbread

Baba ganoush with flatbread recipe


For the flatbreads

  • 250 g plain flour
  • 3 tsp fast-acting dried yeast
  • 2 tbsp extra virgin olive oil

For the babaganoush

  • 2 large aubergines
  • 5 tbsp extra virgin olive oil, plus extra for finishing
  • 3-4 garlic cloves, finely chopped
  • 1/2 tsp dried red chilli flakes
  • 1 heaped tbsp flour
  • 3 tbsp milk
  • 2 tsp tahini
  • squeeze of lemon juice
  • 1 small handful parsley, roughly chopped


1. For the flatbread dough: Mix the flour and yeast in a big bowl and make a wide well in the middle.  Pour in the olive oil, about 125ml warm water and a pinch of salt. Gradually bring in the surrounding flour until it all comes together.

2. Tip the dough onto a lightly floured surface and, using the heel of your hand, give it a good knead for 5 mins until the dough is elastic.

3. Put the dough back in the bowl, cover with cling film, and leave to rest for an hour or so in a warm place – until doubled in sized.

4. For the babaganoush: While the dough is rising, heat a griddle or barbecue and roast the aubergines on all sides, turning frequently until the skin has blackened and the flesh is soft – about 20 minutes. Leave on one side until cool enough to handle. Peel and roughly chop the flesh.

5. Heat 2 tablespoons of olive oil in a pan and fry the garlic and chilli flakes for a minute over a low heat until the garlic is golden. Stir in the flour and continue cooking for another 2 mins.

6. Add the milk, followed by the aubergine, and simmer for a further 3-5 mins, stirring all the time. Add a splash of water if it looks a bit dry. Turn off the heat and cool for a minute before stirring in the rest of the olive oil, the tahini and lemon juice.

7. Season well, transfer to a serving bowl and sprinkle with chopped parsley. Make a well in the centre and pour in a little more olive oil.

8. Heat a griddle on the stove or a barbecue. Divide the dough into 4 portions and roll out to a maximum of 1/2cm thickness on a floured surface. Aim for a circular shape.

9. Sprinkle the breads with sea salt. You could also use other spices – sesame seeds, sumac, thyme leaves etc. Lay the flatbreads on a hot griddle for 2-3 mins on the first side, and a bit less on the second. Serve straight away with the babaganoush.


Russell Crowe the battle continues as does his love for the Cheeseburger

As the daily Mail reported in August 2012

Surely they’re not allowed on your plan? Newly-slim Russell Crowe takes a day off from the diet as he tucks into a burger and chips

He’s always had difficulty battling his weight, but has been working hard to conquer his issues once and for all.

But over the weekend, Russell Crowe perhaps went the wrong way about rewarding himself for his disciplined regime as he tucked into a calorific meal.

The 48-year-old actor was seen chowing down on a huge burger and chips as he visited Nando’s chicken restaurant in Sydney, Australia, before grabbing dessert at a frozen yoghurt shop.  Ok my comment it’s not that big !

It looks like a single burger with nutritional value of:

Weight (g): 195.00

Energy (kj): 1409.15

Energy (kcal): 333.05
Protein (g): 31.01
Total Fat (g): 5.29
Saturates (g): 0.88
Total Carb (g): 41.03
Sugar (g): 5.29
Salt (g): 1.89
Fibre (g): 2.08
And the side of chicken if it was 1/4 chicken breast  it would be or 1/2 chicken just double it.
Weight (g): 90.00

Energy (kj): 571.50
Energy (kcal): 135.00
Protein (g): 25.29
Total Fat (g): 2.43
Saturates (g): 0.63
Total Carb (g): 3.06
Sugar (g): 0.00
Salt (g): 0.68
Fibre (g): 0.00
Regular chips 
Weight (g): 160.00

Energy (kj): 1561.60
Energy (kcal): 371.20
Protein (g): 5.60
Total Fat (g): 12.48
Saturates (g): 0.96
Total Carb (g): 62.88
Sugar (g): 0.16
Salt (g): 0.21
Fibre (g): 7.20
Surely they're not allowed on your plan? Russell Crowe tucked into a burger and chips in Sydney over the weekend

Surely they’re not allowed on your plan? Russell Crowe tucked into a burger and chips in Sydney over the weekend

Despite happily tucking into the meal, Russell has been looking a lot slimmer of late, thanks to his intense daily workouts and usually regimented diet plan.  Father-of-two Russell wore an all-black workout-style outfit with a black and white baseball cap as he enjoyed the family day in Sydney.  He also sported a bushy, grey beard, which he is believed to have grown to take on the role of Superman’s biological father Jor-El in the upcoming Man Of Steel, which stars Henry Cavill in the title role.

Chowing down: Russell attempted to go incognito in a pair of sunglasses as he enjoyed the meal alongside his two sonsChowing down: Russell attempted to go incognito in a pair of sunglasses as he enjoyed the meal alongside his two sons

Hungry? As well as the burger and chips, Russell also appeared to have ordered a piece of chicken to go with the meal

Hungry? As well as the burger and chips, Russell also appeared to have ordered a piece of chicken to go with the meal

Russell, who said previously he has ‘to be really disciplined’ about his weight loss, cycles around Sydney and lifts weights at the gym in a bid to maintain his physique. Russell has kept his fans updated on Twitter with his daily exercise regime and it seems the hard work has finally paid off.  Earlier this week he tweeted a sample workout, writing: ‘4 km walk 2km row kettle bells, 40 mins light weight.’

However, Russell tweeted on Sunday that he had suffered a hamstring injury at his son’s sports day.

Changing shapes: Russell has lost an awful lot of weight since last year (right)Changing shapes: Russell has lost an awful lot of weight since last year (right)
 Changing shapes: Russell has lost an awful lot of weight since last year (right)

He tweeted: ‘Total Dad Cliche today.  Did hammie at youngests’ athletic carnival. ‘After a 16km bike ride, stretches, yoga,air squats/push ups,oh the indignity. ‘ New Zealand-born Crowe’s battle with his weight has not been made any easier by the demands of his movie roles. For Gladiator director Ridley Scott’s  2008 film Body Of Lies he had to put on four stone to play a CIA officer but the same director insisted he slim down for 2010’s Robin Hood. Friends predicted that if his next role demands he loses weight, he would manage it because he’s as committed to his exercise as he is to his acting.

Russell Crowe – Gluten free diet and food he really likes

Russell Crowe always seemed to be a man that enjoyed his food.   But back in July 2011  reported that Russell Crowe was going  gluten-free the new “it” diet. The Australian actor was trying to get back into Gladiator shape by going gluten-free—he had already lost 16 pounds by the July and looking at the new Les Miserables 2013 film I think he has lost more weight.

The Daily Mail in February 2012 reported that Russell had been pushing himself to the limit for months to regain his fit physique.  And it looks like the hard work is finally paying off for Gladiator star Russell Crowe.  The 47-year-old looked svelte in dark shorts, a sweater and trainers at home in Rose Bay, Sydney- but appeared to have relaxed the dietary side of his regime as he was carrying a takeaway pizza.  However, when you check out the website for Mad Pizza they promote their pizza’s as superthin and healthy, they even make a pizza with no cheese yes I said no cheese!

russell croew pizza

They went on to say “A recent tweet read: ‘Body movement 2 hrs, taught some basketball basics to my boys,ran school cross country course. Sun’s out, thanking the Lord’ Russell is always ready to supported the especially devoted, and retweeted one who wrote: ‘Hey Russell, I ran 22.5kms today. How about a retweet from Maximus The Great?”  2013 and Russell continues to tweet that is is working out and taking keeping in shape just as serious, and the man seems to keep it really and have a treat when he wants one such as a pizza.  Prior to this he apparently admitted that he had cheeseburgers for breakfast and he also confessed to gorging on sweet treats including cupcakes.  Looking at photographs taken in 2011 he certainly has changed his body.   The proof is in the picture.

russell crowe april 2011

Recipes of what he likes three versions when you are not counting the calories, when you are and when you need to look closely at your diet gluten free.


You could phone Dominoes,   Pizza Hut or another take away service or make it.  Tesco and Sainsbury’s both sell pizza dough bases that are hard and not very appetising, they also sell Gluten free bases never tried them so I am unable to comment.  However,  in the cold section you will also find Pizza dough fresh and just roll out and add your toppings.

Alpine Pizza 



For the dough
  • 500g/1lb 2oz strong plain flour, plus extra for dusting
  • 2 tsp salt
  • 1 x 7g sachet of dried yeast
  • 320ml/11fl oz lukewarm water
  • dried breadcrumbs or semolina, for dusting
For the topping

Preparation method

  1. For the pizza dough, combine the flour, salt and yeast in a large bowl. Gradually add the water, mixing well with your hands to obtain a dough. If you find the dough too sticky, simply add a little more flour. Shape into a ball, cover with a cloth and leave to rest for five minutes.
  2. Knead the dough for about 10 minutes and split it in half. Sprinkle some flour on a clean kitchen cloth and place the pieces of dough on it. Cover with a slightly damp cloth and leave to rise for at least 30 minutes in a warm place.
  3. Preheat the oven to 240C/475F/Gas 9.
  4. Meanwhile, for the topping, combine the gruyère and crème fraîche in a bowl, adding some salt and pepper to taste. Set aside.
  5. Once the dough has risen, sprinkle some flour on a clean work surface and spread one dough ball into a circle about 30cm/12in in diameter, making it as thin as possible (without tearing it), with the border slightly thicker. Repeat with the other dough ball. Sprinkle two flat baking trays with breadcrumbs or semolina and place the pizza bases on them.
  6. Spread the crème fraîche mixture over each base. Top with the onions and salami. Bake in the hot oven for 10 minutes. Remove from the oven, sprinkle with the marjoram and serve





2 pounds freshly ground chuck, (at least 80% lean, a.k.a. 80/20)
1 tablespoon onion powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
12 slices deli-counter American cheese
6 large burger buns, toasted if desired
To Garnish Tomato sauce – Kethcup
thousand island dressing
sliced red onion
sliced tomatoes
sliced pickles
fresh lettuce leaves
  1. In a large bowl, mix ground beef, onion powder, salt and pepper until just combined. Do not overmix, or your patties will be tough.
  2. Divide into six portions and form patties, without pressing too hard. They should be uniform in thickness. Smooth out any cracks using your fingers. Make these right before you grill them, so they stay at room temperature.
  3. Preheat your grill, grill pan or cast-iron skillet to high heat and add burger patties. If using a grill, cover with the lid.
  4. Cook until the crust that forms on the bottom of the burger releases it from the pan or grate — about 2 minutes. Gently test, but don’t flip it until it gets to this point. When burgers lift up easily, flip, add two slices of cheese to each, close lid if using a grill, and cook on the other side for another 2-3 minutes for medium to medium rare.
  5. Remove burgers with a sturdy metal spatula and transfer to a plate. Allow to rest for several minutes, then transfer to buns.
  6. Garnish as desired and serve immediately.
Level of Difficulty:Easy.  Prep Time:15 minutes. Cooking Time:10 minutes

Cupcakes by Nigella

nigella cupcakes

  • 125 gram(s) self-raising flour
  • 125 gram(s) caster sugar
  • 125 gram(s) unsalted butter soft
  • 2 medium egg(s)
  • ½ teaspoon(s) vanilla extract
  • 2 tablespoon(s) milk
  • 1 packet(s) instant royal icing
  • 1 splash of food colouring (for preference colour pastes)
  • 1 cake decorations (wafer roses, sugar flowers, dolly mixtures and sprinkles)

or imperial

  • 4 oz (ounce) self-raising flour
  • 4 oz (ounce) caster sugar
  • 4 oz (ounce) unsalted butter soft
  • 2 medium egg(s)
  • ½ teaspoon(s) vanilla extract
  • 2 tablespoon(s) milk
  • 1 packet(s) instant royal icing
  • 1 splash of food colouring (for preference colour pastes)
  • 1 cake decorations (wafer roses, sugar flowers, dolly mixtures and sprinkles)


  1. Preheat the oven to 200C and line the tin with the muffin cases.
  2. It couldn’t be simpler to make cup cakes: just put all the ingredients except for the milk in the processor and then blitz till smooth.
  3. Pulse while adding milk, to make for a soft, dropping consistency, down the funnel. Or using a bowl and wooden spoon, cream the butter and sugar, beat in the eggs one at a time with a little of the flour.
  4. Then add the vanilla extract and fold in the rest of the flour, adding the milk to get the dropping consistency as before.
  5. I know it looks as if you’ll never make this scant mixture fit 12 bun cases, but you will. I promise you this mixture is exactly right to make the 12 cup cakes, so just spoon and scrape the stuff in, trying to fill each case equally, judging by eye only of course.
  6. Put in the oven and bake for 15-20 minutes or until the cup cakes are cooked and golden on top. As soon as bearable, take the cup cakes in their cases out of the tin and let cool, right way up, on a wire rack.
  7. Once they’re cool, make up a big, uncoloured batch of royal icing, and then remove a few spoonfuls at a time to small bowls.
  8. Using a bamboo skewer, add small dots of colours from the paste-tubs, stirring with a teaspoon and then adding more colouring, very slowly, very cautiously (pastel works best here, whatever your everyday aesthetic) until you get the colour you want.
  9. Use teaspoons to coat the cupcakes with icing and leave each a moment to dry only slightly, on the surface, before sticking on a rose, daisy or whole stash of decorations.

Low Fat recipes

Pizza Dough

Prep Time: 1 hour, 15 minutes

Cook Time: 12 minutes

Total Time: 1 hour, 27 minutes


  • 1 tbsp honey
  • 1 pkg active dry yeast
  • ¾ cup warm water (100-110 degrees)
  • 2 cups bread flour
  • ½ tsp salt


Dissolve honey and yeast in warm water. Leave for 10 minutes until frothy.

In a large bowl stir flour and salt together. Add yeast mixture and stir with a palette knife until a dough ball forms.

Turn out on to floured surface and knead for 5 minutes or until smooth and elastic. Form a ball and place in a lightly floured large bowl. Cover bowl with plastic wrap and a damp tea cloth. Let dough rise in a warm place for 1 hour, until doubled in size.

Remove dough from bowl and punch down on lightly floured surface. Roll into 12-inch circle and place on a lightly oiled baking sheet . Top with favorite toppings and bake in a 450-degree oven for 10-13 minutes until golden.

Yields one 12 inch crust.

Serving size: 1/12 of crust.

Per serving: Calories 89, Calories from Fat 3, Total Fat 0.4g (sat0.1g), Cholesterol 0mg, Sodium 98mg, Fiber, 0.7g, Protein 3g

Superhealthy Pizza

superhealthy pizza


  • 100g each strong white and strong wholewheat flour
  • 1 tsp or 7g sachet easy-blend dried yeast
  • 125ml warm water

What to do

  1. Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.
  2. Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.
  3. Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.

Cheeseburger and chips

For the chips:

  • 4 large baking potatoes, peeled and cut into 1cm/½in chips
  • Sea salt and freshly ground black pepper
  • Low-calorie cooking spray

For the salsa:

  • 3 ripe plum tomatoes, finely chopped
  • 1 garlic clove, peeled and finely chopped
  • ½ small onion, peeled and finely chopped
  • 1tsp artificial sweetener
  • 57ml/2 fl oz water
  • 1-2tsp Worcestershire sauce
  • 1-2 drops Tabasco sauce

For the burgers:

  • 794g/1lb 12oz extra lean minced beef
  • 8tbsp very finely chopped shallots
  • 4tsp Worcestershire sauce
  • 4 garlic clove, peeled and crushed
  • 4 x 57g/2oz wholemeal roll

To serve:

  • 4 lettuce leaves
  • 4 slices of tomato
  • Grated carrot
  • Shredded red cabbage


  1. Preheat the oven to 240ºC/gas 9.
  2. Place the chips in a pan of lightly salted boiling water for 3-4 mins. Drain well on kitchen paper and leave to dry for about 10 mins.
  3. Return the chips to the dry pan, cover with a lid and shake to ‘rough-up’ the edges of the chips. Transfer to a non-stick roasting tin, spray with low-calorie cooking spray and bake for 20-25 mins, turning occasionally.
  4. Meanwhile place all the salsa ingredients in a small saucepan and bring to the boil. Reduce the heat to low and cook gently for 4-5 mins. Remove from the heat and allow to cool to room temperature.
  5. To make the burgers: Place the minced beef, shallots, Worcestershire sauce and garlic in a bowl and, using your hands, combine thoroughly. Season well, divide into four and shape into flat burgers. Spray the burgers with low-calorie cooking spray, place under a hot grill and cook for 5-6 mins on each side or until cooked to your liking. Remove and keep warm.
  6. To assemble the burgers: Split the rolls in half and place a lettuce leaf and a tomato slice on top of each base. Top with a burger and some of the salsa, and serve immediately with the chips and some grated carrot and shredded red cabbage.


Strawberry Cupcakes

  • 3 eggs
  • 60g low fat spread
  • 6-8 tbsp artifical sweetner
  • 110g self raising flour
  • 2-3 drops of vanilla essence
  • ½ tsp strawberry flavouring
  • 8 level tsp icing sugar plus extra for dusting
  • A couple of drops of food colouring
  • Fresh strawberries, halved


  1. Preheat the oven to 180°C/Gas 4. Put paper case in a mini muffin tin. Whisk together the eggs, low-fat spread and sweetener. Sieve the flour then fold in the flour with the vanilla essence and the strawberry flavouring.
  2. Spoon into the paper cases and bake for 15-20 minutes. Remove and cool on a wire rack.
  3. Mix a few drops of water and the food colouring with the icing sugar. Spoon on the cakes. Garnish with halved strawberries and dust with icing sugar.

Gluten free


  • 200g gluten-free flour
  • ½ salt
  • 2 tbsp olive oil
  • 7g sachet fast-action dried yeast
  • 1 tbsp chopped rosemary
  • 1 tsp ground black pepper
  • 125-150ml warm water
  • 210g jar tomatoes bruschetta topping (we used Napolina)



  1. Heat oven to 220C/fan 200C/gas 7. Put the flour, salt, olive oil, yeast, rosemary and pepper into a food processor. Pulse until well mixed. With the motor running, add enough water to bring the flour to a soft, but not sticky dough. Tip onto a work surface and knead until it comes together.
  2. Halve the dough. If you only have one shelf in your oven and are cooking in batches, wrap one half in cling film. Roll out each half directly onto lightly oiled baking sheets into very thin 25cm/10in rounds. Do not form a rim at the edge. Spread the tomato topping over each piece of dough, almost to the edge. Leave to stand for 15 mins. Bake in the hot oven for 12-15 mins or until the dough is crisp.
  3. Lift each round onto a plate and serve warm. Pass the toppings around and let each diner assemble their own pizza.


Blue Cheese Burgers Recipe

Here’s a tip, although you might be tempted to go with extra lean hamburger meat for this burger, given all the cheese, I don’t recommend it, unless you want blue cheese flavored dry burgers.


  • 1 pound ground beef (16-20%)
  • 1 Tbsp Dijon mustard
  • 2 cloves minced garlic
  • 2 green onions, chopped
  • 1/2 cup (about 2 ounces) crumbled blue cheese
  • 1 egg
  • 1 Tbsp water
  • Salt and freshly ground black pepper


blue-cheese-burger-1.jpg blue-cheese-burger-2.jpg

1 Put ground beef, mustard, garlic, onions, blue cheese, water, egg, and a sprinkling of salt and pepper into a large bowl. Use your hands to gently mix the ingredients together until just incorporated. Do not over-mix. Shape into patties, about 1/2 inch thick and larger than your bun. Chill until you are ready to cook.

blue-cheese-burger-3.jpg blue-cheese-burger-4.jpg

2 Prepare charcoal or gas grill for cooking over high direct heat. Using tongs and a folded up paper towel dipped in vegetable oil, oil the grill grates. Make sure grill is hot and well oiled before laying down the patties. Season patties with salt and pepper. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side. Do not press down on the burgers while cooking.

If you don’t have a grill, you can use a grill pan or a cast iron frying pan for the burgers.

Serve on Gluten free hamburger buns with lettuce and mayonnaise


Chocolate Cupcake

  • Ingredients:
  • 250g Butter, At room temperature
  • 250g Caster Sugar
  • 250g Gluten-Free Self-Rasing Flour
  • 4 Eggs
  • 1 tbsp Vanilla Extract
  • 3 tbsp Cocoa Powder
  • For the Icing:
  • 200g Icing sugar
  • 200g Butter, At room temperature


  1. Preheat the oven to 190C(Gas 5/375F). Line the cupcake tin with cupcake cases.
  2. Place the butter and sugar into a bowl, Whisk until pale and fluffy.
  3. Add the eggs one at a time, Add a little flour after each one. When combined add the vanilla and the cocoa powder, stir until combined.
  4. Divide up into the cupcake cases, Bake for 20 minutes until golden and risen.
  5. When cool make the icing, place the butter and the icing sugar into a bowl, mix together with the back of a spoon until soft and light.
  6. Place the icing into a piping bag and decorate the cupcakes.

chocolate cupcake