I love banana. Anything flavoured with banana or made with banana and I’m there for it. I mean, all you have to do is look through the blog and you will see my obsession for banana in all the banana flavoured recipes that I have shared over the years. My chunky monkey protein cake being my absolute favourite and one I remember making all the time when I first wrote the recipe. Continue reading “Double Chocolate Banana Protein Loaf Cake (DF)”
I used to eat baked oats all the time when I was younger: from chocolate chip cookie dough to black forest flavoured oats; the options were limitless. Now that I’m trying to meal prep a few basic meals a week, baked oats are back on the menu and I decided to use up the jar of rhubarb and apple jam that I made a few months ago to jazz it up a bit.
Continue reading “Baked Oats with a Rhubarb & Apple Jam Centre.”
I’ve been making this mac and cheez for years now and I absolutely love it. It’s the perfect comfort food recipe for the colder months, when all you want is a good hearty meal inside you. But it’s still equally as delicious served cold too, which makes it great for serving at a barbecue in the summer. Continue reading “Cashew Mac n Cheez with Sourdough Garlic Bread Crumble”
With the utter devastation that’s going on in the world right now, I feel we are all taking comfort in the things that we know and love, and what makes us feel safe and for most people that can be food. Continue reading “Roast Veggie Tomato Soup with Parsley Croutons.”
Now I’m sure most of us would agree that it’s incredibly important to be healthy right? That’s kind of a no-brainer.
But what happens when we focus so much on eating the “right” foods and doing the “right” workouts, to the point where we are extremely stressed out about what we put in our mouths and how often we workout.
You see there is so much more to health than just food, exercise, and our physical body. Health includes ALL kinds of health – physical health, mental health, emotional health, and spiritual health. However, most people now-a-days only focus purely on the physical side: trying to cut back on their calories, restricting certain macronutrients, while spending hours every single day “killing” it at the gym. Continue reading “Why We Should All Stop Worrying About Food! Guest Post: Tracey McGowan.”
I used to love flapjacks growing up as a kid, the chewiness from the oats combined with the sugar made the little treats so moreish. Now i’m all grown up, I crave flapjacks every so often and as I’m wiser; I now know how easy these babies are to make. But also how easy they are to make healthier too. Continue reading “Peanut Butter & Chocolate Ganache Flapjacks”
At the beginning of the year I made and ate so much protein French toast that eventually the mere sight of it made me want to gag and the same goes for proats too. I just couldn’t stomach the thought of making either ever again – until Christmas eve when I made this plate of deliciousness. Continue reading “Peanut Butter Crusted French Toast”
This recipe was the first recipe I wrote back in October, just in time for Christmas and the one which I have been looking forward to making ever since. I even bought some cute holly and berries from Amazon, to top them with and I was pleased with myself because I had never seen this kind of take on a Christmas pudding before; that is until this week when one of the girls from Instagram (Sarah) stole the idea right out of my head – don’t you just hate it when that happens? 😉 You can view Sarah’s take on the mini Christmas pudding here and they do sound delicious.
My mini figgy puddings are more of a traditional Christmas pudding though, sadly without the alcohol, but you can use brandy or Cointreau in yours if you prefer. All you will have to do is soak the fruit in the alcohol and leave it for a few days to a week if you want a more potent pudding.
I was very pleased with how these mini figgy puddings turned out, they were full of flavour from the fruit and spices and it all paired perfectly with the white chocolate topping. The best thing about these mini figgy puddings is that you don’t have to steam them or bake them for hours on end which means you can eat them as soon as you make them – winning! As this recipe is versatile, you could even fill ramekins and make proper mini figgy puddings, topped with brandy sauce too.
If you are wondering where you can buy your dried fruit and nuts without spending a fortune, I get all mine from Lidl; they sell 250g bag of dry fruit for just 99p and 500g bags of nuts for just over £1.
- 100g Dried Figs
- 100g Dates
- 100g Sultanas
- 50g St Clemente Marmalade
- 50gWhite Chocolate
- 50g Walnuts
- 20g Chia Seeds
- 1 tsp Cinnamon
- 1 tsp Mixed Spice/Pumpkin Spice
- 1 tbsp Lemon Zest
- 1 Tbsp Cornflour
- 45ml Brandy
- 1/3 Cup HoneY
- Holly & Berry Toppings (optional)
- Mini Cases
Place all the dried fruit into a jar or container, add the chia seeds into a separate jar or container and pour in the water or brandy, then cover and place the jar in the fridge overnight. If you are using the alcohol, you would benefit more if you leave the fruit soak for a day or two.
When you are ready to make your mini Christmas puddings, drain the fruit into a bowl and save 2 tablespoons of the brandy before adding it to a food processor along with the dried fruit and chia seeds; making sure you blend the fruit until they are a thick, sticky puree. Now add in the honey, lemon zest, cinnamon and cornflour. You can fold in some halved sultanas, if you want them to have a more traditional look, if not then just leave them out.
Now for the fun part or not so fun part if you don’t like getting your hands dirty. Take 1 tbsp of the mixture and roll into a ball, then place the ball on to some greaseproof paper and continue this method until all the mixture has been used and you have 18 mini figgy puddings. Pop the mini puddings into the freezer for 5-10 minutes, this is optional but it will help the puddings set quicker and also the chocolate when you add it.
Next, take the white chocolate and cut it into smaller chunks, place half of the chocolate into a microwaveable bowl and pop it into the microwave on high for 30 seconds. When finished, stir the chocolate and continue to cook for another 30 seconds before adding the second half of the chunked up chocolate – this time there is no need to heat the chocolate, just stir until the cold chocolate has melted into the hot white chocolate. This method is called tempering and it just saves the chocolate from blooming and turning a not so appetising dull colour the next day.
All that’s left now is to add the white chocolate icing, lastly, top with your holly and berry, take a pretty picture and tag me on Instagram: @TheHungryWelshGirl. I hope you enjoy them as much as my family did.
Ice-cream is one of my favourite dessert foods, it goes well with everything: brownies, cake and cookies and just like the majority of the world I’ve always wanted to make my own ice-cream. But I just don’t have the space in my kitchen for another gadget, which is why this no-churn ice cream recipe is a firm favourite of mine. It’s 2 ingredients and tastes absolutely phenomenal. Continue reading “2 Ingredient Creamy No Churn Ice-Cream”