I found this matcha recipe here from ‘recipes from a pantry by Bintu’. It’s actually a recipe for matcha doughnuts but I don’t have a doughnut tray so I’ve improvised using a cupcake tray instead. The outcome was perfect, little green cakes that would look great for a green themed snack board. You can’t really notice the matcha flavour that much as there is only 1 and a 1/2 tsp used in the whole recipe, but there is a subtle tea taste.
I feel like a while back matcha was quite popular for having many nutritional benefits to the body and also because of the strong green colour. Matcha powder has several uses such as teas, smoothies and baking, and a little goes a long way. The most common nutritional benefit for matcha is being high in antioxidants, which reduce damaged cells that could eventually cause chronic diseases.
This is a great recipe where everything gets cooked together and all the flavours can marinade into one. I used a frozen piece of fish which works so well with this recipe because the fish retains a lot of moisture keeping it succulent and juicy. An oven parcel is a really versatile dish because you can pretty much add whatever type of fish or vegetables you like and the end result will be delicious.
Recipe: Fish and potato oven parcel (serves 1)
2 small potatoes
1/2 tsp creamed coconut
1/2 tsp oil
1/2 tsp soy sauce
1 tbsp Thai red curry paste
Sprinkle of salt and chilli
1 fillet of fish
Vegetables: corn, peas, kale
Preheat the oven to gas mark 6 and prepare equal sheets of baking paper and foil, roughly 20cm x 60cm.
Wash the potatoes well and slice 0.7cm thick. Place in a pan of water and bring to the boil for 5 minutes and drain.
In the meantime, melt the creamed coconut in the microwave for 30 seconds, mix with the oil, soy sauce, curry paste, salt and chilli in a bowl.
Tip the potatoes onto the baking paper and foil. Cover the curry paste mix over the fish and place on top of the potatoes. Sprinkle over the vegetables and bring the edges together to form a parcel.
Bake in the oven for 35-40 minutes until everything is fully cooked.
Leave to rest for a few minutes before opening and be careful of the steam.
This recipe is definitely for the coconut lovers. A quick recipe that is easy to prepare and only takes 10-15 minutes in the oven depending on how golden you would like them to be. I also thought these would make a really nice homemade gift for friends or family members. Whilst we are still in somewhat of a lockdown and we can’t see people as freely as we would like, why not bake some cookies and post them to loved ones. The recipe makes quite a lot depending on how big/small you want them to be and they will keep for a few days in an air tight container.
These cookies are great to make with kids because the recipe is simple and a perfect treat with a cup of tea! Also, the desiccated coconut is a great source of fibre.
Recipe: Coconut cookies (makes 28)
130g caster sugar
100g desiccated coconut
170g self-raising flour
Preheat the oven to gas mark 5 and line two trays with baking paper.
Cream the butter and the sugar together until pale and fluffy.
Add the egg, mixing well. Then stir in the desiccated coconut and flour.
Mix well to combine everything together.
The mixture will be quite soft so use a tablespoon to scoop out small balls and place on the tray.
Place in the oven and bake for 10-15 minutes until lightly golden.
Today’s post is one of those recipes where you can pick and choose the quantity of each ingredient, depending on your preferences. The idea is to have a fairly loose batter that will produce soft center and a slightly crispy outer layer. Saltfish fritters are so tasty and delicious although they can be quite greasy, so a great idea is to eat this with a hearty portion of vegetables or salad. I opted for sweetcorn, peas and green beans.
Recipe: Jamaican saltfish fritters (makes 10)
2 fillets of saltfish
250g self raising flour
1 spring onion, finely sliced
1/4 small red onion, finely diced
Pinch of turmeric, black pepper, chilli flakes,
1 tsp tomato puree
Oil, for frying
Portion of vegetable or salad
Rinse the saltfish and place in a pot with water. Bring to the boil for 5 minutes, drain the water and rinse again. Leave to cool before tearing into smaller pieces.
Heat the oil in a deep pan. Mix all of the dry ingredients together, stir in the water until it forms a loose batter.
Once the oil is hot, spoon about 2 tablespoons on the mixture into the pan and fry for 4-5 minutes on both sides until golden.
Place on a tray covered with kitchen paper to soak up the excess oil and put into the oven on a low heat to keep warm.
Repeat until all of the batter is used up and then prepare some salad or vegetables and serve alongside the fritters.
If you’re on Tiktok then you’ll already be aware of the new trend called baked oats. Although baked oats have been around for a while they have recently become quite popular on TikTok as many foods. Baked oats are great for breakfast, very filling and nice when eaten warm. This recipe is great because it makes at least 4 portions so will last for many mornings throughout the week. Oats provide the body with a good source of protein and the walnuts are a great source of antioxidants and omega-3s.
Recipe: Baked oats with fruits and nuts (serves 4)
45g light brown sugar
1/2 tsp baking powder
1 tsp cinnamon
pinch of salt
250ml milk/ milk alternative
1/2 tsp vanilla extract
50g walnuts, crushed
1 apple, grated
Preheat the oven to gas mark 4 and line a round oven dish or round tin with baking paper.
In a large bowl mix the oats, sugar, baking powder, cinnamon and salt.
Whisk the egg, milk, vanilla extract and melted butter.
Slowly pour the liquid into the dry ingredients and combine well.
Next add the walnuts, raisins and apple. Mix everything together and place into oven dish.
Bake in the oven for 35 minutes until golden on top, leave to cool slightly before serving warm.