Jamaican Festival

Hello Everyone, I hope your day has been well.

For me this is comfort food, making it perfect for a late Autumn evening. Although I’ve only had festival a handful of times in my life, eating this warm, sugary dough always feels so comforting to me. Festival has only a mild sweetness to it and is often served with savory dishes like ackee and saltfish or a chicken curry. I have used water for the liquid in this recipe but milk is also commonly used for more flavour. The cornmeal is great for a golden outer colour and gives it a nice crunch. In a way, Festival is like the Jamaican version of churros and could also be eaten as a dessert, dipped in melted chocolate or sprinkled with sugar.

Recipe: Jamaican festival (makes 6)

Ingredients

65g plain flour

35g fine cornmeal

1/2 tsp baking powder

1/4 tsp cinnamon powder

1 tbsp caster sugar

Pinch of salt

50ml water or milk

Method

  • Heat some oil in a deep pan.
  • Mix all of the dry ingredients into a large bowl and gently pour in the water.
  • Use your fingers to mix everything together until it form a soft dough.
  • Next, split the dough into six equal pieces and roll into finger shapes.
  • Once the oil is hot, add the dough pieces to the pan and turn every 2 minutes until fully cooked and golden brown (roughly 6 mins, depending on the heat and size).
  • Place on a plate with kitchen paper to drain off the excess oil and serve warm.

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Oatmeal and Chia Seed Breakfast Cookies

Hello Everyone, I hope your day has been well.

These cookies are really nice and filling, stuffed full of chia seeds, oats and raisins making them perfect for the mornings. These cookies are thick and chunky, which is why they are so perfect for the mornings if you like to be full in the mornings. I’m so pleased with this recipe, I planned it quickly and it turned out so well. I say this a lot but they are great for carrying to work as a little snack to keep you going throughout the day.

Recipe: Oatmeal and chia seed cookies (makes 8)

Ingredients

130g oats

65g plain flour

1/2 tsp baking powder

Pinch of salt

1/2 tsp cinnamon

80g soft brown sugar

20g chia seeds

1/2 tsp vanilla extract

80g butter

Method

  • Set the oven to gas mark 5 and line 1 tray with baking paper.
  • Add all of the dry ingredients to a large bowl and mix well.
  • Next add the vanilla extract and butter.
  • Mix with a spoon first then use your hands until it forms a soft dough (it may stick to the hands a little but it’s fine).
  • Equally scoop out the dough, role into a ball, flatten and place on the tray.
  • Put into the oven and bake for 20 minutes.
  • Leave to cool on a wire rack before eating and store in an airtight container for up to 3 days.

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Homemade Apple Cake

Hello Everyone, I hope your day has been well.

So I’m quite new to the world of using coconut flour so this was more of an experiment to see how this recipe would turn out and whether it needed more or less coconut flour. After doing a little research, I know that usually less coconut flour is required when substituting for normal white flour because it is much more heavy and dry in comparison. Once baked though, I feel like the coconut flour gives things a more lighter, airy texture which is okay but I’m certainly more used to a weighted cake. When baking this again, I’d probably use a mixture of ‘normal’ and coconut flour.

Recipe: Apple cake (serves 5)

Ingredients

1 large apple, peeled and thinly sliced

55g butter

60g brown sugar

1 egg

1/2 tsp vanilla extract

85g coconut flour

1 tsp baking powder

1/4 tsp cinnamon powder

Icing sugar, for dusting

Method

  • Preheat the oven to gas mark 5 and line a loaf tin with baking paper.
  • Prepare the apple and set aside. Mix the butter and sugar together in a large bowl. Add the egg and vanilla extract.
  • Then add the coconut flour, baking powder and cinnamon until it forms a smooth batter.
  • Gently fold in the apples and pour into the loaf tin.
  • Bake in the oven for 40 minutes until golden brown and fully cooked.
  • Leave to cool down completely before dusting with icing sugar.

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Potato and Broccoli Falafel

Hello Everyone, I hope you are all having a great day.

Recently I was looking through some emails and I was intrigued by a range of falafel type foods. Apparently, falafel means ‘small ball-shaped peppers’ or ‘little balls’ and today’s recipe is inspired from the recipe book Persepolis: Vegetarian Recipes from Peckham, Persia and beyond. Although they don’t look or taste like traditional falafel balls, many of the components are still the same, for example chickpea flour, cumin and sesame seeds are used. I did have to adopt the recipe slightly because I didn’t have everything but its still the same vibe. These falafel would make great meat free burgers and are full of so much texture and flavour.

I made a quick salad using sliced red bell peppers, sliced cucumbers and grated carrot. I also made 2 flatbreads to stuff everything inside. Honestly, the falafel was quite filling and it would be perfect to eat one wrap as a light lunch as I was pretty full when eating the last half. This was a very enjoyable meal which I will definitely make again, hopefully with all of the correct ingredients. It still turned out really good but I can imagine the sweetness from sweet potatoes would make such a difference.

Recipe: Potato and broccoli falafel (makes 4)

Ingredients

2 medium sized potatoes, peeled and cut into small cubes

1/2 onion, finely diced

2 garlic, peeled

1 tbsp oil

1/2 tsp cumin

1/4 tsp chilli flakes

1/4 tsp salt

1 tbsp sesame seeds

2 tbsp chickpea flour

Handful of broccoli, finely chopped

Method

  • Set the oven to gas mark 6 and place the potatoes, garlic and onion onto an oven tray. Drizzle over the oil and cook in the oven for roughly 20 minutes.
  • In the meantime, add the other ingredients to a large bowl and mix well.
  • Once the potatoes are soft, add them to a blender along with the garlic and blend until just smooth, it gets quite sticky here.
  • Add the potato and garlic mixture to the bowl with the onions too and combine well with a spoon. The split the mixture into 4 equal sizes.
  • Wet hands and then shape the falafels into burger shapes and place each one on a lightly oil tray.
  • Bake in the oven for 15-20 minutes until fully cooked and slightly golden.
  • Assemble your other ingredients whilst the falafel is in the oven and enjoy.

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*Recipe inspiration from Stylist website

Crinkle Cookies

Hey Everyone, I hope your day has been well.

This is a nice recipe, not to sweet but great for a treat! I love how the light coating of icing sugar adds that extra sweetness and how soft these cookies are. They taste amazing straight from the oven when slightly warm and remind me of brownies but not quite as gooey on the inside. These cookies also look really cool with colour contrast of the super dark cocoa powder against the crinkle effect from the icing sugar. I always love baking and carrying some to work for that midday snack or pick me up.

Recipe: Crinkle cookies (makes 10)

Ingredients

30g cocoa powder

45g soft brown sugar

45g caster sugar

30ml vegetable oil

1 egg

90g plain flour

1/2 tsp baking powder

2 tbsp icing sugar

Method

  • Combine the cocoa powder and sugars together in a large bowl.
  • Mix in the oil and egg until smooth.
  • Sieve in the flour and baking powder to form a smooth dough, put in the fridge for 10-15 minutes.
  • Preheat the oven to gas mark 5 and line 2 trays with baking powder.
  • Use a tablespoon to scoop out the dough, roll with your hands to form a ball, flatten and cover with icing sugar then place in the baking tray.
  • Repeat, until all of the mixture is used up and bake in the oven for 10 minutes. Leave to cool slightly before eating.

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