Month: May 2015

Chocolate Brownies

Chocolate Brownies

Chocolate Brownies

These wee babies are totally irresistible and super easy to make! They don’t last a second in my house!

275g Margarine Softened
375g Caster Sugar
4 Eggs
75g Cocoa Powder
100g Self Raising Flour
100g Chocolate Chips

You will need a traybake tin 30x23x4cm

Grease the tin, then line it with a rectangular piece of grease proof paper that fits the base and sides of the tin.

Heat oven to 180c.

Measure all of the ingredients into a bowl and give it a good mix with a hand-held blender until evenly mixed.

Spoon the mixture into the prepared tin. Ensure you scape out every last scrap of the bowl. Then spread it out nice and evenly in the tin.

Bake for roughly 40-45 mins they will be nice and crusty on the top and if you insert a skewer, it will come out clean.

If they are browning too quickly, you could cover with some foil for the last 10 mins of cooking.

Cool in the tin, then cut into square of your desired size.

Store in an airtight tin.

Eat straight up as they are or, you could serve with some crème fraîche, strawberries and a dusting of icing sugar!

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Peppers Stuffed With Mexican Rice and Beef

Peppers Stuffed with Mexican Rice and Beef

If you are sick of the sight of Chilli Con Carne, this is something super tasty and a little bit different.  I have made the rice and beef combination without the peppers too.  My kids love it with tacos and tortillas!

Peppers Mexican Rice and Beef

Serves 4

4 Large Peppers whatever colour you fancy! (Red are a bit sweeter!) Cut in half and cored.
250g Brown Basmati Rice (cook this in advance – even early in the day and refrigerate)
500g Mince Beef
230g (Drained weight) Black Beans (I got them in Sainsbury’s)
1 Onion chopped very finely
2 tsp Tomato Purée
1 Tin Chopped Tomatoes
1 Red Chilli Chopped Finely
100ml Beef Stock
1 tsp Cumin
1/2 tsp Hot Paprika
1 tsp Oregano
1/2 Cinnamon Stick
1/2 Chilli Powder
Olive oil

Add mince to a hot pan and fry quickly to brown all over. If there is excess fat, I often like to drain it out for health reasons!

Remove mince and set aside.

Add a dash of oil to the pan and add the onion and chilli. Fry gently for around 7 mins.

Return the mince to the pan add the oregano, chilli powder, cumin, hot paprika and cinnamon. Cook for a couple of minutes.

Add the tomato purée and stir.

Add the drained black beans, cooked rice and the tin of tomatoes.

Add the stock bit by bit to make it nice and moist but not to the point that it will run out of the peppers!

Cover and cook gently for 20 mins, remove kid and cook for another 10.

Add a dash or two more stock if necessary.

When done, stuff the peppers and place on a baking tray.

Heat oven to 160c and cook for 20-25 mins or until cooked.

You could do the rice and beef mix in a tortilla with guacamole and soured cream.

Enjoy!

Spring Minestrone Soup

Spring Minestrone Soup

Super easy, super healthy and super tasty…who ever thought it was possible!

Minestrone

2 Carrots cut into small chunks
2 Sticks Celery cut into small pieces
2 Leeks Chopped into small pieces
1 Large Onion chopped very finely
A Large Handful Green Beans cut into small pieces
1 Tin Borlotti Beans drained and rinsed
1 Tin Chopped Tomatoes

1 tbsp Tomato Purée

1.5l Chicken or Vegetable Stock
Olive Oil
Maldon Sea Salt and Black Pepper

Small handful spaghetti broken into small pieces

Add some oil to a large saucepan. When hot add to it the carrots, celery, onion and leeks.

Fry gently for 5-6 mins.

Chuck in the green beans and the Borlotti beans, tomato purée, pasta and stock and stir well.

Season with Maldon sea salt and black pepper.

Cook on a medium heat for around 10 mins or until the vegetables and pasta are just tender.

Serve with some lovely crusty bread! Boom…delish!

Blink of an Eye Chicken

Blink of an Eye Chicken 🐔🍗

Blink of an Eye Chicken

I keep this little baby up my sleeve for nights when I want something super healthy without any hassle. It is ideal for those week moments when you don’t have time or want any hassle!

The biggest bonus is it tastes totally lush.

For One

1 Chicken Fillet
Cajun Seasoning
Maldon Sea Salt
Black Pepper
Olive Oil

(A rolling pin and a large freezer bag!!)

Place the chicken breast in the freezer bag and bang it flat with a rolling pin. Not too flat or it will be paper thin and will tear.

Take it out of the bag carefully and transfer to a plate.

Season both sides well with Maldon sea salt, black pepper and Cajun seasoning.

Heat some olive oil in a frying pan.

When smokin’ hot add the chicken and cook for around 3 mins each side or until thoroughly cooked.

Serve with a tasty green salad…boom!

Carpaccio of Beef

Carpaccio of Beef
Serves 4

Carpaccio of Beef

What can I say…this is my food heaven! It is a bit hard to find in sunny Northern Ireland, so there was nothing else for it but to make it myself! It is so amazing even my kids love it! I think I will hide the next time I make it as I am not a fan of sharing my Carpaccio!!

Use the best quality fillet steak you can find. Slice her up, throw the dressing on, pour a large glass of red wine and enjoy!

500g Beef Fillet
Rocket
Parmesan

Sauce:
2 Large Egg Yolks
3 tsp Dijon
2 tbsp Lemon Juice
Olive Oil
Maldon Sea Salt and Blak Pepper

Put the meat in the freezer for 30-40 mins to have it really cold.

Take it out and trim off any pieces of fat.

Cut into slices around the thickness of a pound coin.

Place between two bits of cling film and flatten with a heavy pan or mallet.

Arrange nicely on your plates.

Season with cracked black pepper and Maldon Sea Salt.

For the sauce:

Put the egg yolks p, lemon juice and salt in a bowl and using a small whisk, mix it all together.

Then, bit by bit whisk in roughly 75-100ml of olive oil to make a smooth emulsion.

This can be made ahead, cover and keep in the fridge.

When you are ready to eat, drizzle it over the beef, arranged as above.

Enjoy the biggest taste sensation of your life! ❤️❤️❤️❤️

Really Yummy Peanut Butter Protein Balls

Really Yummy Peanut Butter And Chocolate Protein Balls

Chic Peanut Butter Protein Balls

I love healthy eating and going to the gym. I don’t have a particularly sweet tooth, and when I get a sugar craving a couple of pieces of Green & Blacks keeps me happy!

I am sceptical about alleged ‘healthy’ snacks…I would generally prefer one piece of my yummy Green & Blacks to several dodgy ‘healthy’ alternatives. These bad boys proved me and my entire family wrong…they were whipping them out of my fridge at every opportunity! With peanut butter and flax seed amongst the ingredients…its win, win, win!!

270g Crunchy Peanut Butter
2 Bananas well mashed
2 Scoops Chocolate Protein Powder
2 tbsp Flax Seeds
1 tsp Stevia
1 tsp Cocoa Powder
3-4 tbsp Sweet Desiccated Coconut

With the exception of the coconut which you need at the end, put the rest of the ingredients in a large bowl and mix the rest of the ingredients together thoroughly.

Make them into truffle sized balls or slightly larger if you fancy!

Take each of the balls and roll them in the coconut to cover.

Place them in a container lined with baking paper. Try to keep to a single layer, if you need another layer, add another sheet of baking paper.

Put in the freezer for two hours then transfer to the fridge.

Enjoy, guilt free with a cuppa!

Coffee Cake

Coffee Cake

If you like a bit of cake, you will find this one very hard to resist! Light and fluffy with a creamy butter icing filling. 😋

Coffee Cake

2 loose bottomed 20cm sandwich tins. Lightly grease the tins and line the bases with non stick baking parchment.

Pre-heat oven to 160c

225g Margarine at room temperature
225g Caster Sugar
4 Eggs
225g Self Raising Flour
1 Teaspoon Baking Powder
1 1/2 tbsp Instant Coffee mixed with 1 tbsp Hot Water
80g Walnuts Chopped and a few for decoration.

Butter Icing
75g Butter Softened
250g Icing Sugar
1 1/2 tsp Instant Coffee dissolved in 1 1/2 tbsp Hot Water

Measure all the ingredients for the cake into a mixing bowl, beat until thoroughly blended. It should look nice and fluffy. You can use a wooden spoon for this but I would recommend an electric mixer.

Divide the mixture between the prepared tins – ensure you level the surface.

Bake for 30-35 mins. The sides should be coming away slightly and the top spring back when lightly pressed.

Allow to cool for 5 mins, then run a knife around the edge to loosen and turn them out onto a wire rack.

Peel off the paper and leave to cool.

For the butter cream icing put the butter, icing sugar and dissolved coffee into a bowl and mix well until nice and creamy and evenly blended.

Pick the best cake for the top. Spread the bottom layer with half the butter icing.

Place the second cake on top and spread with the remaining butter cream icing.

Ensure it is spread neatly and decorate the top with some walnuts.

Perfect for afternoon tea or a cheeky treat!