We all have lazy days which is why I don’t mind using a cookie mix every once in a while. When I made these I was craving something a little sweet, whenever you are short for time or feeling lazy it’s the perfect option. These cookies were super simple to make, as you can imagine and only took 12 minutes to bake in the oven. I did leave them in for a few minutes longer to give the cookies that extra crunch, but they were still very delicious. They are definitely a treat and great for that pick me up work snack!
So, my intention with this cake was to achieve a type of ‘funfetti’ appearance and as you can see it looks nothing like it should however, the end result was really nice and different. The ingredients should have been hundreds and thousands instead of nonpareils which was my mistake. This recipe is something I am working on so expect an updated version soon but in the meantime I hope you enjoy this one!
I wasn’t really sure on the name for this cake because it is flatter than most so I thought it would be good for layering, however, as I’m writing this now, I feel like some warm stewed berries would really compliment a slice of this cake. This recipe is a little different because it has cornflour and demerara sugar, which really adds to the flavour.
Recipe: Moist layer cake (makes 1 small cake)
70g plain flour
1 tbsp cornflour
1 tsp baking powder
80g demerara sugar
1 tsp vanilla extract
2 tbsp nonpareils
Preheat the oven to gas mark 5 and line a small cake tin with baking paper.
Sift the dry ingredients into a bowl and set aside. Cream the butter and sugar together.
Whisk the egg, milk and extract in a jug. Add to the butter mixture.
Gently fold in the flour, pour into the tin and bake in the oven for 25-30 minutes until fully cooked.
Today’s post is all about breakfast. I’ve made French toast using the most tasty tiger bread, thickly sliced with a seasoned crunchy crust. I love eating tiger bread for the flavour and it really makes the french toast. If ever you fancy something sweet for breakfast, this French toast will certainly hit the spot. It is served with a light sprinkling of sugar and a drizzle of syrup however, fresh berries would go down just as well.
This is not the most healthiest of breakfasts, its a little indulgent for most of us because of the icing sugar and maple syrup but the hope is that the protein from the eggs will keep us fuller for longer reducing the amount of unhealthy snacks consumed before the next meal.
Recipe: French Toast (serves 1)
2 slices of tiger bloomer
2 tbsp oil for frying
Sprinkle of icing sugar
Drizzle of maple syrup
Heat the oil in a frying pan.
Slice the bread in half and whisk the eggs together,
Place a slice of bread into the whisked egg one at a time and once the oil is hot put them into the frying pan.
Fry on a low to medium for 3-4 minutes until golden brown and crispy on the edges.
Place the bread on a plate, sieve over a little icing sugar and drizzle with maple syrup.
This recipe is a spiced twist on the original and the taste is just as delightful, the good thing about mixed spices is that you get a mixture of flavours from the nutmeg, cinnamon and ginger which all complement the shortbread. Another difference is the use of brown sugar which offers a deep, rich treacly taste, not usually associated with shortbread but compliments the taste none the less.
Recipe: Brown sugar spiced shortbread (makes 30)
150g plain flour
3 1/2 tbsp dark brown soft sugar
1/2 tsp mixed spice
Preheat the oven to gas mark 4 and line a tray with baking paper.
Mix the flour, sugar and mixed spice in a large bowl. Rub the butter until it forms crumbs. Bring together to form a smooth dough.
Roll out on a lightly floured surface, use a small cutter to cut out the shortbread and place on a the tray.
Bake in the oven for 20-25 minutes and transfer to a wire rack to cool down.
I thought today I would write a quick post about one of my favourite foods… PLANTAIN!!! It is from the fruit family and is often fried or boiled when eating, as opposed to eating it raw. I prefer when plantain is slightly ripe but not too soft, see the first image below, I prefer the middle one. My favourite way to cook plantain is sliced into circles and fried. I really like it when the edges get crispy and golden. Although sweet, plantain is actually quite nutritious once cooked, containing a high value of vitamin A, vitamin C and fibre. It is great as little snack to keep you going throughout the day as well as an accompaniment with most dishes. Plantain is eaten all over the world where ever it grows from parts of Africa, to south America and many Caribbean countries. It is also widely transported around the world to countries where fried snacks are popular.