Marketed as a way to get kids to eat veg on the recipe, which I’m not keen on! But I often have these veg to use up! Not tried this yet but I will.
250g SR flour
1 tsp bicarb
1 tsp mixed spice
100g grated carrot
100g grated courgette (you could vary these veg amounts to how much you have!
Grease and line 2 round tins
Beat the cake ingredients then add the grated veg
Divide between the tins and bake for 20-25 mins
Make an icing- could be a cream cheese one or recipe suggests using 140g icing sugar and zest and juice of 1 orange
Ice in middle and on top
Recipe says to vary veg to whatever you like!
Not a recipe, just an idea!
Use muffins as pizza base and top with passata, mozzarella and whatever toppings you have- mushroom, pineapple, other cheeses, sweetcorn, meats, peppers, sun-dried tomatoes, salami etc- whatever needs using up
A fun activity for kids!
You could swap the muffin base for naan breads or baguette
Another lovefood hate waste recipe!
Peel your bananas and freeze them
When ready, take them out of freezer and allow to soften for 20 mins
Whizz in food processor until thick and creamy
Either eat straight away or refreeze
Got these from the Lovefood hate waste people at the food fair. Made them with rhubarb for the outdoor cinema and they were a big hit so currently got a blackberry batch in the oven, yum yum!!
175g soft brown sugar (have just had to use granulated white)
125g SR flour
50g ground almonds (or dessicated coconut) important as will soak up the juices
fruit- equivalent of 2 grated apples- could be apple, pear, rhubarb, apricot, plum, gooseberries, nectarines, blackberries, raspberries, strawberries…
zest of 1 orange (could omit- I have today!)
Beat the butter and sugar together
Beat in the egg (today I had to replace 1 egg with yoghurt)
Add the flour and ground almonds and mix
Add the orange zest and fruit (chopped if soft, grated if hard)
Put in muffin cases and bake for 10-15 mins
You could freeze these and reheat for a few mins in oven to freshen up
The recipe is super-easy and makes 12 buns
Hello everyone. Chris here. It is two years since my last blog.
I made Bang Bang Chicken the other day. It was:
- Diet friendly
- Ludicrously easy
You should make it too. Here is how:
INGREDIENTS (SERVES 2)
A chicken breast
2 handfuls sugarsnap peas
1 red chilli
4 tbsp smooth peanut butter
3 tbsp soy sauce
3 tbsp sweet chilli sauce
2 tbsp sesame oil (or other oil)
50g honey roast peanuts (these are generally expensive, so get them from Aldi, where they are 85p)
- Boil a pan of water, add salt, and add the chicken. Poach for 10 minutes. Cool.
- Peel the carrots.
- Use the peeler to thinly slice the carrot and courgette. Add them to a lasagne dish. Mix them up a bit to look nice.
- You can use a spiraliser for that if you are posh. But that is just gilding the lily.
- Thinly cut the sugarsnaps on a 45 degree angle (like Masterchef) and scatter on top.
- Use two forks to shred the chicken (like pulled pork, or like when they do duck in a Chinese restaurant) – then scatter this on top too.
- Mix the peanut butter, soy sauce, chilli sauce, lime juice and sesame oil.
- Dollop it on top of the chicken/veg mix.
- Finely chop the chilli and scatter this on top.
- Bash the peanuts in a bag but don’t totally pulverise them. You’re looking for chunky, not dust.
- Scatter these on top too.
- Reflect upon how easy and quick it was.
- Eat it up. (Optional: serve with prawn crackers you have picked up from the Chinese takeaway on the way home.)
Another Olive recipe that’s really more of an idea!
150g chestnut mushrooms
2 spring onions
1 red chilli
Cook the mushrooms in a frying pan
add the spring onion, chilli and garlic for 3-4 mins
remove to a plate
wipe the pan
beat and season the eggs and pour in
When the omelette is nearly cooked, pour on the mushroom mix and sprinkle on the cheese
Flip one side up and serve
519cals, 40g fat
More an idea than a recipe!
2 slices sourdough bread
chilli jam (Or chutney I guess)
brush 1 slice of bread with oil (or spray with spray oil)
fry until golden
cut a hole from the other piece and spray with oil
flip the bread and crack an egg into the hole (apparently you can crack it into a sieve first to get rid of some of the runny white) Fry until cooked
Spread the first slice with chilli jam and avocado and top with the second slice
381 calories and 17g fat apparently
Not tried this yet but looks easy and yummy… good for showing off! From my old Olive magazines that are being shredded for rabbit bedding
200g golden caster sugar
4 lemons, zested and juiced
3 eggs, beaten
Beat butter and sugar until light and fluffy
beat in the lemon zest, followed by the eggs
finally beat in the lemon juice- apparently will look like a curdled mess- don’t panic!
Tip into a pan on very low
Keep stirring– like making custard, to avoid the eggs scrambling
Cool completely- if you think the egg scrambled a bit push through a seive
Keeps for 2 weeks in a clean jar in the fridge
This is handy! A suggestion for kids from recent Good Food magazine
2 garlic cloves (skin on)
2 tbsp. olive oil
2 cans tomatoes
2 tsp red wine vinegar
1 tsp light brown sugar
Toss the peppers and onions with the garlic and olive oil in a lasagne dish
Roast for 40 mins
Add the rest of the ingredients and roast for another 20 mins
Tip into a blender and blend until smooth
Reckons to serve 8, used for gnocchi and pasta, but ours did even more portions!
We make this all the time, although don’t totally follow the original recipe. It is a recipe we got in a Marley Spoon box. We get our artichoke hearts from Aldi where they are way cheaper than elsewhere.
1 onion (don’t always include this)
1 garlic clove
1 red chilli (I often use dried- but be careful not to overdo it!)
75-100g pasta per person
jar artichoke hearts
dried oregano (not sure I’ve ever used this!)
grated cheese to serve
grate the courgette and squeeze in a colander to remove excess water
peel and chop the onion and garlic. Deseed and chop the chilli
Zest the lemon
Cook the pasta
Sweat the onion for 2 mins. Add the garlic for a minute (careful not to burn it)
Add the courgette and cook for 4-5 mins
Add the lemon zest and juice
Drain the pasta (not too well!) and add to the courgette pan
Add the oregano and cheese
Serve with the artichoke hearts on top