Hello everyone, I hope your day has been well. Today’s recipe is something a little different and more on the healthy side. They are slightly dense but not sweet at all and the white chocolate chunks compliment this very well. They also look very pretty and would make for a perfect insta photo.
I will say that I thought of this idea before I actually checked the kitchen for ingredients and as you can see I didn’t have many raspberries left but there was just enough for the top. If you really like raspberries you could add some to the mixture for a more fruity flavour. I even think that these would be great for a healthy midday snack because they aren’t too sweet and are quite filling.
White chocolate & Raspberry Cupcakes (makes 6)
150g plain flour
1/2 tbsp baking powder
50g caster sugar
50g butter – melted
Handful of raspberries
30g white chocolate chunks
Preheat the oven to gas mark 6 and place 6 muffin cases on a baking tray.
Melt the butter and set aside. Put all of the dry ingredients into a bowl and mix.
Whisk the butter, egg and milk together, add to the flour mixture along with half of the white chocolate chunks and mix well.
Spoon the mixture evenly into the muffin cases and sprinkle the raspberries and white chocolate chips on top.
Bake in the oven for 30 minutes then leave to cool on a wire rack before eating.
Hi everyone, thanks for clicking on my blog post. I hope you’ve had a great morning wherever you are in the world. Today’s recipe is Empanadas which were the first thing I posted on my blog back in 2015 but for some reason I didn’t include the recipe. I enjoy making this empanada pastry because it’s light, flaky and rich in flavour from the butter and egg. My first favourite part is taking out the tray once they are cooked and seeing the sauce oozing out adding more colour to the pastry but my second favourite part is eating them (I like to eat these alone because they are so filling).
Chicken Empanadas (makes 18)
Ingredients for Chicken filling
5 large chicken breast
2 tbsp of oil for frying
1/2 an onion – finely diced
2 garlic cloves – crushed
1 tbsp tomato sauce
1/2 spring onion – finely sliced
Prepare the chicken, dice into bite sized chunks and season with the garlic powder, salt, chilli powder, paprika, basil and oregano. Leave this to marinate for a few ours before cooking.
Next, heat oil in a frying pan, crush the garlic and dice the onion. Once hot, add them both to the pan and keep on a low heat.
Add the chicken to the pan. Mix the water and tomato sauce together in a cup and stir into the pan.
Increase the heat slightly, cover with a lid and cook for 20 minutes.
Add the spring onion and sweetcorn to the pan and cook for a further 5 minutes, then leave to cool.
Ingredients for Empanada pastry
525g plain flour
2 small pinches of baking powder
263g melted butter
1 1/2 egg
50ml warm water
1/2 egg for glazing the pastry
Melt the butter in the microwave and leave to cool.
Put the flour and baking powder into a bowl then make a hole in the middle.
Once the butter is cooled, whisk in the egg and water then pour into the middle of the flour mixture.
Knead the dough for 5 minutes until kit forms a soft dough, wrap in clingfilm and leave in the fridge for a minimum of 30 minutes.
Making the Empanadas
Preheat the oven to gas mark 6 and lightly oil 3-4 baking trays.
Once the chicken has cooled down, roll out the pastry and cut out circle shapes.
Fill half of the pastry with the chicken mixture, fold over the pastry, seal the edges using a fork and place onto the tray.
Do this until everything is used up and use a brush to glaze the top with egg.
Hello everyone I hope you are all well. Thanks for stopping by my blog! Today’s recipe is probably one of the best cookies you’ll ever make (in my opinion). They are soft, sweet and chewy…. just perfect. I really liked these cookies because they contain peanut butter, which I love and also there is no flour in the recipe which makes a change. I’ve had this recipe written in my book for many years and I don’t actually remember where I got it from but finally I’ve made them. The recipe only makes 9 cookies so you may want to double it, however they are quite indulgent.
Peanut Butter and Oat Cookies (makes 9)
100g smooth/crunch peanut butter
100g soft brown sugar
100g porridge oats
1 pinch of salt
1 tsp baking powder
30g chocolate chips
1 tsp vanilla extract
Preheat the oven to gas mark 5 and line 2 trays with baking paper.
Put the peanut butter, sugar and egg into a bowl and mix together with a spoon.
Next, add all the other ingredients and mix well with a spoon until everything is combined (you might want to use your hands for this).
Then roll the mixture into 9 even balls and flatten down on the tray.
Bake them in the oven for 10-12 minutes until golden but still soft and leave to cool on the tray.
Hello everyone, I hope you are all keeping well and safe. Today’s recipe is entirely homemade and it was so much fun to make. It also makes a change from my recent vegetarian recipes.
First I marinated the minced beef so that all of the spices would soak in and give the burgers loads of flavour, then I made the bread rolls and left them to cool down for later and lastly was the slaw. This slaw recipe actually contains no mayo which I thought was really cool and added great texture to the burger, I made it this way to use up some of the leftover vegetables we had in the fridge and because I am not a massive mayo fan. I also made sweet potato chips that were cooked in the oven with a little oil, salt and paprika.
The weather has been really sunny in the UK recently, so it would be nice to set everything out on a table and eat outside, everyone can tuck in and enjoy!
Beef Burgers, Bread Rolls and No Mayo Slaw (serves 6)
Ingredients for Bread Rolls
500g plain flour
7g dried yeast
1 1/2 tsp caster sugar
2 tsp salt
300ml lukewarm water
3 tbsp oil
Sesame seeds for sprinkling
Combine all of the dry ingredients together in a bowl. Make a hole in the flour and pour in the oil and water.
Mix to form a dough and knead for 10 minutes. Place into a lightly oiled bowl until it doubles in size, roughly 1 hour.
Take the dough and knock out the air, roll into 12 ball shapes and place on an oiled baking tray for 30 minutes to prove. Preheat the oven to gas mark 6.
Once the dough has proved sprinkle seasme seeds on top, bake the rolls in the oven for 15 minutes until cooked. Leave to cool on a cooling rack.
Ingredients for Beef Burgers
1kg of lean beef mince
3 garlic cloves – pureed
1/4 onion – finely diced
1/2 tsp parsley, oregano and basil
50g plain flour
1/4 tsp chilli powder
1/2 tsp cumin, tumeric and corriander
Mix all of these ingredients together in a container and leave to marinate for a few hours.
Preheat the oven to gas mark 6 and set out 2 baking trays.
Shape the minced beef into 12 balls and flatten down.
Bake in the oven for 30 minutes or until cooked right through.
Ingredients for No Mayo Slaw
1/4 cabbage – finely sliced
1 carrot – grated
Handful of spring onions
3 radish – grated
1 tbsp oil
1 tbsp white wine vinegar
1 tbsp lemon juice
1/2 tsp caster sugar
Pinch of salt
Pinch of pepper
Sprinkle of parsley
Gather the cabbage, carrot, spring onion, radish and wash them well.
Take out a chopping board, peeler, grater and knife to prepare everything and place into a bowl.
Add the other ingredients to the bowl, mix well and leave to marinate.
Hi everyone, today’s recipe is another quick, tasty vegetarian meal. It’s my own take on chilli con carne but meat free. When I made this meal it was only for me and I just used ingredients needed for one person. There’s not much veg going on either but you could have it with a little salad. Also, when I’m making rice I like to add more flavour by using a little thyme, butter and salt.
Quorn Mince and Rice recipe
First thing is to cook the rice, according to the packet or however you like.
Then heat the pasta sauce in a pot along with the quorn mince.
After 20 minutes or so add the sweetcorn to the mince.