chia pudding

how
healthy
 is
chia


!!


this
 is
gluten
free

Ingredients:
for the peanut butter chia pudding:
1/2 cup almond milk
2 tbsp vanilla greek yogurt
1/2 tbsp creamy peanut butter
2 tbsp chia seeds



For the jar:
creamy peanut butter
sugar free strawberry or raspberry preserves
raspberries /strawberries or peanuts for garnish

Method:
1. in a bowl, mix together the almond milk, greek yogurt and peanut butter until thoroughly blended, mix in the chia seeds until evenly distributed.
2. let the mixture sit overnight until the chia seeds expand.

dark chocolate mousse ( made with tofu)

Ingredients:
1 package of silken tofu, drained
85g high quality bittersweet chocolate, finely chopped
1/4 cup cocoa powder
1/4 cup water
1 tbsp brandy
1/2 cup & 1/2 tsp superfine sugar
1/4 cup double cream
1 1/4 tsp shaved chocolate




Method:
1. puree the tofu until smooth.
2. add the chopped chocolate, cocoa powder, water and brandy to a bowl on-top of simmering water. stir until smooth and melted.
3. remove from the heat and mix in th
e 1/2 cup sugar, little at a time until smooth.
4. add the chocolate mixture to the tofu and process again until smooth and well blended. spoon the mousse into the serving bowls and refrigerate for at least 1 hour
5. whip the cream until almost whipped, add the remaining sugar. top each serving of chocolate mousse with a dollop of whipped cream and a sprinkle of the chocolate savings

cotton candy frappuccino

OMGGGGG!!!!!

so this is one of Starbucks best drinks after the coconut mocha frappuccino !!! so easy to make. this recipe is on the secret menu so don't worry if you don't see it around just ask them :)!!
but why ask... if I am giving you the recipe?


Ingredients:
vanilla bean frappuccino
raspberry syrup ( 1 pump for a small, 1.5 pumps medium, 2 pumps for large)

method:
make the vanilla frappe with the raspberry syrup

easy as that

vanilla bean frappe ( ice or icecream, vanilla bean powder, milk )

Coconut Ice-cream

hello everyone,
so whats the best thing about going out for a curry? trying out everyones curry? the naan bread? or the nice cool soft pallet cleansing ice-cream? so this recipe is inspired by my now favourite curry house the curry mansion in Bedford.

Ingredients:
2 cans of 403 ml each coconut milk, refrigerated
1 cup Grade A maple syrup or ¾ cup honey - add the sweetener a little at a time to your taste


Method:

1. Blend coconut milk and your choice of sweetener until thoroughly combined. You can whisk it by hand or blend it in a blender. (If your coconut milk isn't chilled, chill the ice cream mixture until thoroughly cold before freezing.)
2. Freeze according to instructions for your ice cream maker, this should take 20-30 minutes.

nutella stuffed easy nutella cookie

Ingredients:
1 cup nutella
1 cup plain flour
1 egg
jar of Nutella, placed into the fridge for stuffing.

Method:
1.preheat the oven to 180 degrees and line 2 trays of baking paper.
2. in a large bowl, mix together the Nutella and egg. add the flour and stir until incorporated, the mixture is quite thick.
3. roll out a tsp of dough into a ball and then flatten in your palm, place on a lined baking tray. put a tsp of the cold Nutella in the centre of the cookie and then roll out another piece of dough and flatten in your palm. place on-top of the Nutella and press the edges of the two cookies together, sealing them like a ravioli.

4. repeat until the doughs been used
5. bake for 6-8 minutes ( i always under bake my cookies for a chewier cookie.
makes 18 cookies.

kit kat chunky brownies.

Ingredients:
170g unsalted butter
455g dark chocolate, roughly chopped
5 large eggs
395 cup brown sugar
1/2 tsp salt
1-2 tsp finely ground instant coffee, to taste
1 tsp vanilla extract
130g plain flour
2 tbsp plain flour
2 king size kit kat chunky bars

Method:

• preheat the oven to 180 degrees C, butter and line a 9x13 inch tray with baking paper. 
• roughly chop the kit kats into 1/2 inch chunks and set aside 
• cube the butter and put into a small saucepan, melt over a low heat. add the chocolate and stir until it melts. if the chocolate doesn't melt completely, return to the heat for another 10 seconds or so, set aside. 
• using an electric mixer, whisk the eggs, sugar, salt and coffee and vanilla on a high speed until it reaches ribbon stage 
• fold the chocolate mixture with the egg mixture until incorporated. quickly but gently fold in the flour until just combined. 
• pour half of the batter into the prepared pan and spread out with a spatula. scatter the chopped kit kats over the top and pour the remaining batter over the chocolate chunks, smooth out the top with a spatula
• bake for 20 minutes, until the top is lightly cracked and soft to touch.

allow to cool completely before cutting into squares, makes 20 brownies.

peanut butter chocolate bites

Ingredients:

110g unsalted butter, melted
140g peanut butter
1/2 cup crushed rice crispies or cornflakes
1/2 cup rolled oats, finely ground in the food processor
1 cup icing sugar
2/3 chocolate chips
2 tbsp peanut butter

Method:
1. crush your cereal in a food processor, once its crushed, measure out 1/2 cup
2. in a large bowl , combine the melted butter and 140g peanut butter, add the cereal and add the icing sugar, stir well to combine.
3. press about a tbsp of mixture into mini muffin 24 hole pan.
4. place chocolate chips and peanut butter into a bowl and microwave in 30 second bursts, until chocolates melted and combined.
5. spoon the mixture over each little peanut butter bite.




place in the fridge for 2 hours before inverting the pan

Salted caramel fudge icecream

Ingredients:

for the fudge:
100g milk chocolate
100g heavy cream
150g nutella

for the ice-cream:
2 cups milk ( 500 ml)
1 1/2 cups ( 300g) caster sugar
60g ( 4tbsp) salted butter
1/2 tsp sea salt
1 cup ( 250ml) double cream
 5 egg yolks

Method:
to make the fudge:
place the chocolate in a heatproof bowl and set aside, pour the cream into a small saucepan and bring to the boil over a high heat, once boiling, pour it over the chocolate and allow to stand for a few minutes before stirring gently to incorporated the chocolate and the cream. stir in the Nutella, pour the fudge into a bowl and place in the fridge to firm up.

for the ice-cream:
Once the fudge is set, scoop out small chunks and place on a baking tray in the freezer while you make the ice-cream. pour 1 cup of milk in a bowl. make caramel by pouring the sugar into the saucepan and place over a high heat, watch the sugar as it melts and browns  DO NOT STIR!!! once the sugar is mostly melted, cook until almost burnt and then whisk in the butter, add in the cream and salt, return to a low heat to melt any lumps that may have formed.remove  from the heat and whisk in the milk( the other cup milk). in a medium bowl, lightly whisk the egg yolks then pour in the caramel mixture in a  slow steady stream until incorporated. return to the heat and thicken the custard. pour the mixture over a strainer into the bowl of the milk and refrigerate for 8 hours, churn the ice-cream in an ice-cream machine and then fold in the fudge pieces and freeze.

makes 1 litre

easy pudding parfaits

Salted Caramel Parfait: 

Ingredients:

2 lotus cookies, crushed

1 packet of salted caramel pudding mix

whipped cream 

Method: 

in a small mason jar or serving dish, layer the crushed cookies, pudding mix and whipped cream. if desired, garnish with additional cookie crumbs.

Vanilla Bean Parfait:

Ingredients:

2 gingersnap cookies, crushed 

1 packet of vanilla bean pudding mix

whipped cream 

Method:

in a small mason jar or serving dish, layer the crushed cookies, pudding mix and whipped cream. if desired, garnish with additional cookie crumbs.

Cookies and Cream Parfait:

Ingredients: 

2 oreo cookies, crushed 

1 packet of chocolate pudding mix 

whipped cream 

Method: 

in a small mason jar or serving dish, layer the crushed cookies, pudding mix and whipped cream. if desired, garnish with additional cookie crumbs.

Oreo no bake bars

makes 16

Ingredients:
crust:
24 oreos
4 tbsp butter

filling:
250g white chocolate
150g cream cheese
12 oreos, roughly chopped




Method:
Crust:
combine the ingredients and add to the food processor, pulse until smooth. press onto the bottom of a 9 inch pan that has lined with parchment paper and set aside in the fridge.

Filling:
melt the white chocolate over hot water, stirring in between. beat the cream cheese and add the white chocolate until smooth. fold in the crushed Oreos. spread the mixture over the base. chill for 2 hours

red velvet cake in jar

Ingredients:
for the cupcakes:
1 cup flour
2 tbsp unsweetened cocoa powder
1/2 tsp salt
2/3 cup vegetable oil
3/4 cup granulated sugar
1 egg
1 tbsp vanilla extract
2 tbsp red food colouring
1/2 cup buttermilk
1/2 tsp bicarbonate of  soda
3/4 tsp white vinegar

for the cream cheese frosting:
225g cream cheese
3 tbsp butter
3 3/4 cups icing sugar
2 tsp clear vanilla extract ( to keep the whiteness of the frosting)


Method:
for the cupcakes:
1. preheat oven to 180 degrees C, line cupcake tray with 12 cupcake cases.
2. sift together flour, cocoa powder and salt
3. mix the  the oil and sugar until well combined, add the egg and mix again. add the vanilla and then food colouring until the mixture becomes a dark red shade,
4. add the flour mixture alternating with buttermilk in two bathes, continue mixing until just combines, taking care not to over mix
5. place the bicarbonate of soda in a small dish, stir in the vinegar and then add to the batter for about 10 seconds.
6. divide the mixture between the 12 paper cases.
7. bake for 20 - 25 minutes or until a tooth pick inserted comes out clean , be careful not to over bake.

for the cream cheese frosting:
1. in a bowl, cream the cheese and butter until well combined.
2. with the mixer on low, gradually add the icing sugar until thoroughly incorporated and smooth, add vanilla and mix to combine.

to assemble in the jars:
1. slice the cooled cupcakes horizontally to create layers. each cupcake will yield 2-3 layers depending how thick you want your layers to be.
2. place one cupcake layer into the bottom of your jar, pipe a layer of cream cheese frosting directly onto the cake layer, repeat the layering process until you read the top of your jar.

if you want to garnish with sprinkled or red velvet cake crumbs.

salted caramel sauce

Ingredients:

1 cup sugar 

1 tbsp light corn syrup 

1/4 cup water 

1/2 cup hot heavy cream

2 tbsp unsalted butter 

1 tsp fine sea salt 

1 tsp vanilla extract 

Method: 

1. in a saucepan, stir together the sugar, corn syrup and water until the sugar is moistened. 

2. heat, stirring constantly, until the sugar dissolves and the sugar syrup is bubbling. stop stirring and allow to boil undisturbed until it turns a deep amber. around 350 degrees. immediately remove from the heat and slowly and carefully pour over the hot cream into the caramel, it will bubble up furiously. 

3. stir the mixture until smooth, scraping up the thicker part that settles on the bottom, stir in the butter and salt, the mixture will be streaky but become uniform after cooling slightly. 

4. allow the sauce to cool for 3 minutes, gently stir in the vanilla extract 

m & m bakes

this easy bake 3 ingredients YES thats correct 3 INGREDIENTS!!!!! 

Ingredients:

1 1/2 cup sweetened condensed milk 

2 1/2 cup plain cookie crumbs ( digestives) 

1 cup m&m’s ( i used the plain chocolate one

Method: 

preheat oven at 180 degrees C 

line a tin with parchment paper. 

mix all the ingredients together, put into the tin

cook for 30-35 mins 

chocolate hazelnut macaroons

Ingredients:

for the macaron shells:
300g almond flour
300g icing sugar
60g cocoa
110g egg whites
300 ml strong coffee
1 tsp vanilla extract
300g caster sugar
75ml water

for the chocolate hazelnut ganache
400g milk chocolate, finely chopped
200g double cream
50g unsalted butter
100g nutella

Method:
to make the macaron shells:
1.line 4-6 trays with baking paper
2.sift the almond flour, icing sugar, cocoa in a bowl and mix well
3.pour 110g egg whites, the coffee and vanilla over the dry ingredients, do not mix, set aside.
4. make an Italian meringue, put the remaining 110g egg whites in the bowl of an electric mixer fitted with whisk attachment, do not turn on. put the caster sugar and water in a small saucepan and stir, place over a medium heat and heat until the mixture reached about 110 C, turn the egg whites onto a high speed and whip until they form soft peaks, the sugar should be 115 C at this stage. when the sugar reaches that temperature, turn off the heat and whilst the egg whites are still beating on high, pour the sugar syrup in, very slowly, into the eggs, aim for a point in between the side of the side of the bowl and the moving whisk.

5. fold in the Italian meringue into the almond mixture in three batches.
6. spoon into a piping bag fitted with a round nozzle and pipe small 1 inch rounds of mixture onto the lined trays. allow a little room for spreading. tap each tray onto the bench a few times, hard to remove all the air bubbles.
7. set the tays of macarons aside for about 30 minutes so they can develop a skin,meanwhile preheat oven to 180 C.
8. bake the macarons for 11-12 minutes, opening the door at the 8 minute mark and the 10 minute mark, in order to let out any steam, if they grow and develop little "feet", they ahave worked, they are ready when you can gently lift one off the tray without leaving its foot behind.

for the ganache ( chocolate and hazelnut):
1. place finely chopped chocolate into a heatproof bowl,
2. in a small saucepan, bring the cream to the boil and pour it over the chocolate.
3. set aside for 2-3 minutes, then stir until all chocolates melted.
4. set in the fridge till the ganache firms up
5. add the butter and Nutella to the ganache and use a stick blender to blitz the mixture until light and fluffy.

finals stage:
1. match the macaron shells up so they have partners of similar size, upturn one shell of each pair of macarons.
2. spoon the ganache into a piping bag, fitted with a medium round nozzle.
3. pipe a little ganache onto the centre of each upturned macaron. sandwich together with its partner.

keep refrigerated

Happy baking :)!

milo balls

Ingredients: 

4 tbsp of milo 

1 cup oats

2 cups shredded coconut 

2tbsp of peanut butter

2 tbsp of honey

2 tbsp of milk 

Method:

add all the ingredients in a bowl 

mix until combined

roll mixture into ball

dip into coconut

refrigerate for an hour 

ENJOY:!! :) 

butter shortbread

Ingredients:
340g plain flour
113g caster sugar
226g unsalted butter


Method:
1. mix the flour and sugar together in a large bowl and then rub into the batter as if you were making shortcrust pastry. use the tips of your fingers and ensure that all the butter has been rubbed in.

2. start to knead the paste, pushing it together to form a smooth dough- the heat of your hands will help it form

3. for the short bread fingers; roll our the shortbread in a rectangle, place into a baking try and mark into finger and prick over with a fork,




















bake shortbread in oven to 160 for about 20 - 30 mins or until they are pale and golden but not brown. sprinkle extra caster sugar over the top as soon as they come out of the oven if you wish

4. allow to cool a but  and cut into fingers allow to cool down completely then.