Cooking

Apple and almond cake

We have quite a bit of apple sauce from sharing not wasting so might make this to use if you…

125 ml olive oil

140g maple syrup

2 eggs

130g apple sauce

185g ground almonds

1tsp baking powder

1tsp cinnamon

Blend the batter in a processor, starting with the wet ingredients and gradually adding the dry

Put in cake tin and bake for 30-40 mins

Fry up some diced real apple with maple syrup and spices to make a topping if you want to serve as a pudding

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Slimmers’ korma

ingredients

  • 1 onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 2cm piece of root ginger, peeled and roughly chopped
  • 4 tbsp korma curry powder
  • low calorie cooking spray
  • 6 chicken breasts, cut into bite-sized pieces
  • 500ml boiling chicken stock
  • A pinch of sweetener
  • 150g fat-free natural Greek yogurt, whisked
  • salt and freshly ground black pepper
  • Small handful of finely chopped fresh mint or coriander

method

  1. Put the onion, garlic and ginger in a small food processor and blend to a paste. Spray a wide, non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the onion paste and stir fry for 5 minutes, then stir in the korma powder and cook for a further 2 minutes or until aromatic.
  2. Stir in the chicken and add the stock and sweetener. Mix well, cover and simmer for 10-12 minutes or until the chicken is cooked through.
  3. Remove the pan from the heat, stir in the yogurt and season to taste. Scatter over the mint or coriander and serve hot with basmati rice.
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Marshmallow buttercream

Panth found this too sweet but we LOVED it!! Would definitely make it again!!

100g butter (used real as I’ve found out how nice it is in icing!)

200g icing sugar

Bit of milk

100g marshmallows

Blend butter and sugar to make a normal buttercream

Add milk as required to thin it down to the consistency you’d expect (only a tiny bit!)

Place marshmallows In microwaveable bowl

Microwave checking regularly. Mine were big and only took 1 min. You are waiting for them to double in size.

Stir the marshmallows to get any lumps out

Add in the buttercream and mix until all combined

Use to ice a yummy cake!!

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Sausage cobbler

We used to love this recipe and then I forgot where it was… definitely making this again

From good food magazine!!

4 sausages, squeezed from skins

1 onion

2 cloves garlic

2 celery sticks chopped

Pinch chilli flakes

1 tbsp tomato purée

400g can butter beans

400g can cannelloni beans

2 tons tomatoes

Topping

225g sr flour

100g butter

150ml milk

2 tsp oregano

Fry sausage meat (breaking up with spoon), onion, garlic, celery, chilli flakes for 6-7 mins

Add rest of ingredients and simmer for 20 mins

Rub butter into flour

Add milk, oregano, seasoning and make dough

Put sausage mixture in lasagne type dish

Put lumps of cobbler dough on top

Bake for 25-30 mins

Serves 6

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Festive spice

From good food…

I love all things festive… can have this in lattes, butter, cakes, icing… yum yum!!

Will keep for 2 months if you leave zest out or two weeks with it

40g ground Cinnamon

30g ground coriander

2tsp ground nutmeg

1tsp ground ginger

1/2 tsp ground cloves

Zest of 1 orange

Zest of 1 Lemon

2tsp light brown soft sugar

1tsp sea salt

Mix well and enjoy!!

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Mincemeat and cheese toasties

More an idea than a recipe

For your toastie filling use (per person)

50g cheese

1 tbsp mincemeat

Some spring onion if you like!

Yum yum!

How much mincemeat is too much mincemeat…???!!!

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Mincemeat cookies

Good food again

And I love mincemeat!!

125g butter

100g dark brown soft sugar

50g golden caster sugar

1/2 tsp salt

1 egg

1 tsp vanilla

5 tbsp mincemeat

220g plain flour

1/2 tsp bicarbonate

Mix ingredients in above order

Make 12 blobs with space between on trays

Bake for 10-12 mins

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Mincemeat Christmas pudding

A good food recipe… definitely want to try this because it’s normally too expensive to bother making my own!!

Butter and line 1.5 litre pudding basin

Put 300g mincemeat in bowl

Add 140g fine shred marmalade

200g molasses sugar/ dark Demerara

4 tbsp treacle

3 beaten eggs

4tbsp whiskey

200g grated butter (freeze so you can do this)

200g sr flour

Mix it all!

Too into basin and cover with parchment

Microwave for 20-25 mins

Can freeze for a month then reheat for 5-10 mins in microwave

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Mango chutney chicken curry

1 onion

4 cloves garlic

Piece ginger

Cumin seeds

2tbsp curry powder

Can chopped tomatoes

2 tbsp mango chutney

4 chicken breasts

200ml stock

1 tsp Garam masala

Coriander, naan, rice etc

Blitz onion, garlic, ginger

Sizzle the cumin seeds then add the mix

Fry for 8-10 mins

Add the curry powder and fry, then tomatoes and chutney

Stir in the chopped chicken for 2 mins

Add stock and cook for 10 mins

Turn off heat, add garam masala and stir

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Pumpkin cheesecake

Hoping to make this when I eventually get round to baking my pumpkins… still not even made a pumpkin pie and it’s mid way through November!! Reckons to be a frozen cheesecake but don’t see why it wouldn’t work as a normal one…

300g gingernuts (or mix in speculoos too)

350g maple syrup

350g soft cheese

300g pumpkin purée

300ml double cream

Blitz 250g biscuits with 125ml syrup and press into base of tin. Chill it for 30 mins.

Beat 100g syrup with the cheese and pumpkin.

Whip 200ml cream with 100ml syrup and fold into the cream cheese mixture

Spoon onto the base and freeze overnight (or chill I suppose)

Lightly whip the rest of cream and syrup and put on top. Crumble the rest of the biscuits on top and drizzle a bit of syrup if you have some!

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