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”
I’m sure with the amount of posts I add to Instagram my followers must think I bake all day everyday and while I really wish that were true and I that I could do this for a living, sadly it’s not. The truth is, I just create recipes that are quick and easy and I try to keep ingredients to a minimum when possible, which is why I can bake a batch of cookies and a cake in less than an hour. I won’t lie to you though, it wouldn’t be possible without my sous chef Kenny; he’s just a whizz in the kitchen and makes my life so much easier ( Kenny). I can’t believe it’s taken me this long to invest in a good, quality, but affordable food processor and I’m so glad that I did because now baking is a breeze.
Now about that cake…
I felt like something decadent and chocolatey last night and I knew as soon as I woke, I would be making the most chocolatey cake I had ever eaten: with banana and peanut butter, because I can’t seem to get enough banana cake lately. For the banana cake to be quadruple chocolate I needed most of the ingredients to be chocolate – duh – and thankfully I had some Reese’s dark chocolate peanut butter hiding unopened in the back of my cupboard and combined with cacao, dark chocolate and chocolate protein powder I had myself a quadruple chocolate, banana and peanut butter cake. While the taste and texture was spot on for me, I was disappointed that the cake didn’t rise into a voluptuous chocolate loaf and this seems to be a common problem with my baking: nothing ever rises. I understand that a cake with protein powder will rise to a point and then deflate like a party balloon – in my experience – when removed from the oven, but this happens even when I don’t use protein powder. Maybe I’m not using enough ingredients? Obviously I’m no Mary Berry, so if anyone knows the answer to this and where I’m going wrong, please feel free to help a girl out and comment below! Diolch Yn Fawr 🙂
- 200g Banana
- 50g Rolled Oats
- 50g Chocolate Protein Powder
- 50g Chocolate Peanut Butter ( I used Reeses)
- 30g Cacao Powder
- 40g Dark Chocolate
- 1 Free Range Egg White
- 1 Free Range Whole Egg
- 100ml Almond Milk
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 2 tbsp Stevia
- Pre-heat your oven to 175c/347F (fan-assisted)
- Add the rolled oats to a food processor and blend until the oats have turned into a powder/flour, now toss in all of the other ingredients ( minus the chocolate) and blend until the batter is smooth.
- Using a knife cut your chocolate into chunks, roll them in a little protein powder and fold them into the cake batter with a spoon.
- Pour the batter into a Teflon loaf tin or line a loaf tin with greaseproof paper, then pop the tin into the oven for 20-25minutes. Stick a knife into the centre of the loaf and if it is clean when removed, the cake is cooked.
Halloween is just around the corner and I have conjured up some scabtastic, crispy avocado Frankenstein fingers just in time for those Halloween parties – dipped in tomato sauce, you will never know the difference 😉 OK. Obviously you will because the Frankenstein fingers are bloody delicious, even Frankenstein himself would be impressed.
It has taken me a long time to appreciate the taste of avocado: it has always been one of those foods that I have always wanted to like because of it’s health benefits and healthy fats, but the taste and texture is just too overpowering for me. I think it’s the soft, slimy texture of the avocado that sends my gag reflexes into overdrive. I know. I know. It’s not very classy of me, but I have tried adding avocado to most food and I always end up resenting myself for it.
I was first introduced to avocado fries by my sister at the beginning of the year: she had tried them on a trip to paris. I wasn’t sure about them when she first offered one to me: the slimy texture still haunted me from my previous attempts of the fatty fruit, but she assured me that I would love them. Against my better judgement I attempted one of the green fingers she was trying to entice me with, all the while sceptical. Although, lo and behold, as much as I hate to admit it, she was right. I was pleasantly surprised – they were delicious and the crunchy texture from the breadcrumbs detracted from the slimy-ness of the avocado, making it an absolute joy to eat. However, It wasn’t until lunchtime today that I actually made a batch of avocado fries myself: I woke up with a craving for some crunchy fingers, dipped in hot tomato sauce and I just so happened to have bought two avocados last week – it was almost fate.
I knew I wanted my avocado fries to have plenty of flavour, with just a hint of avocado sneaking through and I needed them to have the crispiest coat an avocado had ever been encrusted in and I think I succeeded. Actually, I know I succeeded because these fingers were better than delicious, they were all kinds of moreish and it was one of those rare moments in my life, where I actually wanted to pat myself on the back because boys and girls…I had created a monster – make that a delicious monster: crispy avocado Frankenstein fingers. Had I not been lazy, I would have definitely made myself a second batch, which I think makes it’s safe to say that I have finally found a way to appreciate avocados and after you try these Frankenstein fingers, you will too.
- 1 Large Avocado
- 2 tbsp Lemon Juice
- 1/2 Cup Cornflakes
- 1 Slice of Wholemeal Bread
- 1 tsp Chilli Flakes
- 1 tsp Coriander Leaf
- 1/2 tsp Garlic Powder
- 1 Egg White
- Salt to taste
- Add the bread to a processor and blend until you ave breadcrumbs.
- Next, slice your avocado in half lengthways and gently scoop out the flesh with a spoon – cover the avocados in lemon juice to stop them from oxidising and proceed to slice the avocados into long fingers.
- Crush the cornflakes with your hands, just to make them a bit smaller; add in the garlic, coriander and chilli.
- Separate the yolk from the egg white, add the salt to the white and whisk it for a few seconds, before dipping an avocado finger into the egg white, then into the breadcrumbs, and finally into the cornflakes – make sure the finger is coated evenly, then place it onto a baking tray lined with greaseproof paper and proceed with the method until all avocado fingers have been coated.
- Now pop the Frankenstein fingers into the oven and bake for 10 minutes. Serve with some spicy ketchup and enjoy! I assure you, that they will blow your mind!
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