Hello Everyone, I hope your New Year is going well.
Today I’m sharing a tasty white chocolate chip cookie recipe, as you’ll know, I always love adding extra ingredients like oats or walnuts for an added crunch and nutrition and they both compliment these cookies so well. They are not too sweet and can be eaten slightly warm with ice-cream or custard for a delicious dessert.
Recipe: white chocolate chip cookies (makes 16)
110g soft brown sugar
1/2 tsp vanilla extract
150g self raising flour
1/2 tsp baking powder
1 tbsp white chocolate chips
1 tbsp oats
1 tbsp walnuts, chopped
Preheat the oven to gas mark 5 and line 2 trays with baking paper.
Cream the butter and sugar together then add the egg and vanilla extract.
Sift in the flour and baking powder into the bowl and gently fold in. Next add the chocolate chips, oats and walnuts, combining well.
Equally spoon the cookie mixture onto the trays and bake in the oven for 20 minutes.
I’m sure I’ve shared something similar before but these kale fried dumplings taste so good, they are a twist of the classic fried dumpling with the addition of kale which provides a delicious earthy taste. This is a super simple recipe to make, it is a great side dish and perfect for dipping into curries and sauces. These dumplings aren’t normally weighed, you just get the right dough consistency to shape into round shapes and fry until golden brown. It all depends on how many you are making but a good sized handful should be enough. Although it’s a small amount, the addition of kale provides so many nutrients that help to maintain a healthy body.
So, I’ve been eating sweet potato a little more recently and this white variety has such a subtle sweet taste and they aren’t as soft as the orangey ones. This recipe is super simple and you can pretty much add any seasonings and spices depending on what you like. This homemade chips are great alone or as a side dish and really compliment many flavours. Sweet potatoes are very nutritious, versatile foods that can be enjoyed in many ways. Sweet potatoes are known to be rich in beta carotene, an antioxidant known to help maintain appearance and skin, not only that but reduce age related cognitive decline.
Recipe: Homemade sweet potato chips
1 medium sweet potato
1 tbsp Olive oil
Preheat the oven to gas mark 6 and place on oven tray inside to heat up.
Wash and peel the sweet potato then chop into chip shapes.
After a few minutes, take the tray from the oven and add the sweet potato chips
Season the chips with a sprinkle of salt, chilli, paprika, garlic and herbs.
Place in the oven for 30-35 minutes until soft and fully cooked.
I just realised that much of my baking these days contains oats, I don’t know what it is about oats but they go so well with many baked foods like cookies, biscuits and bars. I’ve mentioned it quite a few times already but oats are a great source of dietary fibre and have a range of cholesterol lowering properties. These cookies are perfect for the morning as slow releasing energy or throughout the day as a tasty pick me up. I’ve added just enough sugar for sweetness and the cashew nuts remain smooth once baked. Cashew nuts are full of healthy nutrients and a great source of protein making them very popular with vegans.
Recipe: Cashew nut and oatmeal cookies (makes 18)
100g plain flour 1/2 tsp cinnamon powder Pinch of salt 1/4 tsp bicarbonate soda 1/4 tsp baking powder 110g butter 100g soft brown sugar 1 egg 1/2 tsp vanilla extract 130g oats 50g cashew nuts, chopped 2 Brazil nuts, chopped
Preheat your oven to gas mark 6 and line to trays with baking paper.
To a small bowl, combine the flour, cinnamon, salt, bicarbonate soda and baking powder.
In another larger bowl, cream the butter and sugar together then mix in the egg and vanilla extract.
Gently mix the flour mixture into the larger bowl, add the oats, and both nuts.
Use a tea spoon to evenly add the mixture to both baking trays, leaving enough room for the to slightly spread.
Bake in the oven for 20 minutes, swapping the trays round after 10 minutes. They may seem soft but will go firmer once cooled down.
Hello, Everyone, I hope you are having a great day.
I think I ate quinoa 3 days in a row one week because I was loving it so much. It takes little time to cook and the quinoa is such a light grain that which makes it perfect for late evening meals. Usually after eating rice you can feel quite full or bloated even after a small portion but with quinoa you don’t feel full afterwards at all. This is a very basic recipe and sometimes the simplest things really are the best. There’s different components in this meal which adds to the taste, texture and aroma making it such a delight to eat.
Recipe: Quinoa and brussels sprouts salad (serves 1)
1 tbsp red lentils, soaked over night
150ml vegetable stock
1 tbsp pumpkin seeds, toasted
1 tsp desiccated coconut
1 inch spring onion, finely sliced
3 Brussels sprouts, shredded
Pinch of chilli powder
Wash the quinoa and lentils in a small pan the pour in the vegetable stock. Place on a medium heat and leave to simmer gently for 20-25 minutes until both are fully cooked.
In the meantime, prepare the other ingredients and set aside in a bowl. Toast the pumpkin seeds in a dry pan, slice the Brussels sprouts and cook in a dry pan for 3 minutes until slightly cooked and slice the spring onion. Also, add the desiccated coconut to the bowl.
Once the quinoa is done, mix everything into the pot and serve.
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