Wholewheat Oat Raisin Cookies

A Treat For Me

I have been doing so many things to please other people, including cooking for friends, the elderly and the homeless.  I decided that I wanted to make a well earned treat for myself.  A plate of cookies, fairly low calorie but with a rich luxurious taste of raisins and  vanilla.




Ingredients:

100g soft unsalted butter, 65g light brown sugar, 2 eggs, 100g porridge oats, 90g wholewheat flour, 1tsp vanilla essence, 1/2tsp baking soda.

Method:

1. In a large bowl beat the butter and sugar together until creamy.
2. Beat in the eggs.
3. Sift in the flour and add the rest of the ingredients.
4. Mix well to form a dough.
5. Put a sheet of baking paper on a baking tray.
6. Pre heat the oven to 120 degrees C.
7. Make cookie shapes with the dough and put on the tray.
8. Bake for 20 minutes.
9. Leave cookies to cool.

Gourmet Turkey Burgers

GBK Here I come!

I love the burger restaurant GBK! I have always wanted to make my own gourmet burger from scratch and I finally did even the wholemeal bun. I felt a huge sense of achievement when I finished it.  The seasoning is just right and the best thing about making your own burger is you can stck it up as high as you like and be creative with the toppings.




Ingredients:

Breadcrumbs made from 1 slice of soya and linseed bread with the crusts removed, 4 big white mushrooms (washed and chopped), oil for frying burgers, 1 medium red onion (chopped), 3 small cloves of garlic (washed and chopped), 350g lean turkey mince meat, tbsps lemon juice, 1 large egg (lightly beaten), 1/2 tbsp salt, 1/2 tbsp black pepper, 1tbsp maggie liquid seasoning, 3 radishes (peeled and chopped).
To Serve: beef tomatoes, lettuce, freshly made wholemeal buns, tomato chutney, cheese, low fat mayonnaise.

Method:

1. Apart from the oil put all of the ingredients into a large bowl and get ready to get your hands messy.
2. Form the turkey meat mix into burger patties ready to fry.
3. Heat the oil in a large frying pan and start frying the burgers.
4. Fry the burgers until the turkey meat is cooked all the way through.
5. Serve with the other ingredients and create your burger.

Wholemeal Buns

Love in the kitchen

A house smelling of freshly baked bread is a house smelling of love, joy and sunshine as far as I'm concerned.  I hope that when I own my own house my house will smell of beautiful cooking everyday, well with the occasional Thai takeaway from now and again.

Ingredients:

500g strong wholemeal flour, 275ml of warm water, 2 1/2 tsps salt, 1tsp caster sugar, 1 satchet 7g dried yeast, 1tsp butter.

Method:

1. Put the yeast, sugar and water in a bowl until a froth has formed on top.
2. Sieve the flour and salt into a large bowl and rub in the butter.
3. Make a well in the centre and put the yeast mix in it.
4. Mix the bread mix until you have made a soft dough.
5. Knead for 10 minutes onto a floured work surface.
6. Divide into bread rolls on a baking sheet on a baking tray.
7. Leave these to rise for an hour.
8. When the rolls have doubled in size pre heat oven to 200 degrees C/ Gas Mark 6.
9. Bake for 20 minutes until the rolls are brown and hollow on the outside.

Gingernut Biscuits

Treats for mummy

I love making food for my mummy, so  I thought I would treat her with some lovely gingernut biscuits.  You could also crumble these into ice cream or low fat yoghurt for a healthy dessert.
  

Ingredients:

100g self raising flour, 1/2tsp bicarbonate of soda, 1 1/2tsps ground almonds, 2tsps ground ginger, 2tsps ground cinnamon, 2tsps caster sugar, 50g butter, 1tbsp honey.

Method:

1. Sift flour in a large bowl.
2. Add the ginger, soda, cinnamon and sugar.
3. In a small pan heat the butter and honey until the ingredients melt.
4. Stir the butter and honey into the dry ingredients.
5. Preheat the oven to 190 degrees C.
6. With lightly floured hands form the cookie dough into cookie shapes and place on baking sheets on a baking tray.
7. Bake the cookies for 13minutes.
8. Leave to cool on a wire rack.

Vegetable Phyllo

Left Overs

This is a very quick way to use up your left over vegetables.  Washing and preparing your vegetables in advance allows your to add more vegetables to your dishes. Add while you're cooking it's better to snack on the vegetables then sweeter snacking foods.  This phyllo concoction is a tarty pizza thingy.  It's crunchy, cheesy and gives you more time to do other things... like spring cleaning and shopping :)




Ingredients:

4 sheets of phyllo pastry, egg was from 1 egg, 4 cubes of frozen spinach, 40g cheddar cheese (grated), 1/2 red peper (washed, chopped and desseeded), 3 spring onions (chopped), 1/4 red onion, 2 big mushrooms (chopped), 2tbsps tomato chutney, hot pepper sauce.

Method:

1. Layer the phyllo sheets on a baking tray and brush some egg wash between each layer.
2. Cook the spinach, drain and then place on top of the pastry.
3. Scatter the vegetables then the cheese.
4. Bake for 20 minutes until the vegetables are cooked and the pastry is crispy and brown.

Chocolate Cloud Cake

The Contender

I truly believe now that my food is amongst the best of the amateurs. This cake is amazing, I would go as far as to say this is one of the best chocolate cakes I've ever eaten.  Props to Saffy :)

The Cloud Technique

This is a cloud cake because of the technique which is all about getting as much air into the the mix as possible.  This is through a good beating action.  This will make the cake chocolatey, moist, light and extra scrumptious.  You will be licking the crumbs off the plate. :)

This recipe was adapted from Sam Stern's Student Cookbook (Walker Books, 2009)

Ingredients:

220g soft butter, 220g golden caster sugar, 4 eggs, 220g self - raising flour (sifted), 2tsps baking powder, 6tsps cocoa powder, 4tbsps milk, 2tsps vanilla extract

Method:

Use half the ingredients for the first batch. Then use the other half for the next batch.  The two cakes will be sandwiched together at the end. 

1. Beat the butter in a large bowl with the sugar until the mix becomes creamy.

2. Beat in the eggs gradually, then the dry ingredients, milk and the vanilla extract.

3. Spoon the mixture into the a 20cm tin.

4. Pre heat the oven to 180 degrees C / Gas mark 4.

5. Bake the cake for 20 - 25 minutes until springy.

6. When this is done wait until cool then take out the cake and place on a plate.

7. Repeat the same process with the rest of the ingredients.

8. Once the icing has been made wait until the cakes are cool and sandwich the cakes together.

Icing Ingredients:

50g melted chocolate, 110g soft butter, 180g icing sugar, 2tsps milk

Icing Method:

1. Melt the chocolate.

2. Beat the butter until creamy.

3. Beat in the sugar gradually.

4. Stir in the melted chocolate and add the milk.

5. Decorate the cake.

Spicy Chicken Pizza

Friendship Food

Friendship food is food that cheers you up and food that you can share. Pizza is perfect friendship food, definitely not for a Bridget Jones lonely moment.  This pizza is gooey, but much lower in fat and salt then the average pizza, especially lower than those in Pizza chains.  I decided to make my own spicy tomato sauce and added elements that just make pizza perfection.

Ingredients:

450g strong white bread flour, 1tsp salt, 1 tsp, caster sugar, 2 x 7g sachets of super fast action dried yeast, 300ml warm water, 3tbsps oil, 2tbsps garlic granules, 400g passata, 1/2 tbsp mixed herbs, 1/2tbsp oregano, 1/2tbsp basil, 3 chicken breasts (washed, prepared and chopped into small pieces), 1 red pepper (washed, deseeded and chopped into small pieces), 1 red onion (washed and chopped into small pieces), 2tsps paprika, 3tsps cayenne chili pepper,  1tsp black pepper, hot pepper sauce, 250g low fat grated cheddar cheese, 2 spring onions (washed and chopped into small pieces).

Method:

1. Sift flour and salt into a large bowl.
2. Add sugar, yeast, water, garlic granules and oil.
3. Work into a soft dough, if it is too sticky add flour, it is is too dry add water.
4. Knead the dough for 18 minutes on a floured flat surface.
5. Put the dough in a bowl and cover with a wet tea towel.
6. Leave to double in size in a warm place for an hour.
7. During this time fry the chicken in the oil until it is browned and cooked all the way through.
8. Chop up the vegetables and put them to the side.
9. Heat up the passata in a pan and add the herbs and spices. Keep stirring till heated through.
10. After the dough has risen knead again for 2 minutes.
11. Roll out the dough and leave to rise for 10 minutes on a lightly oiled tray.
12. After 10 minutes spread the sauce on the dough.
12. Top the pizza as you like with all of the ingredients except the spring onions and hot pepper sauce.
13. Pre heat the oven to 230 degrees C / Gas mark 6
14. Bake for 17 minutes.
15. Sprinkle on the spring onions and drizzle on the hot pepper sauce.
16. Cook for 5 more minutes.

Coronation Sandwich

Jubilee

I wasn't really up for having a neighbourhood picnic to celebrate the Queen's Diamond Jubilee. However I was up for making some jubilee inspired food.  Apparently I created one of the best sandwiches ever! It was a pretty epic story.  I lost the recipe so I had to make it up on the spot.  I remembered mayonnaise and curry powder were the main ingredients which accompanied the chicken, the rest was up to me. 



Ingredients:

2 chicken breasts (washed and chopped into small pieces), 1tbsp sunflower oil, a handful of raisins, 2tsps curry powder, 2sps mayonnaise, 1tsp tomato chutney, 2 slices of bread.

Method:

1. Fry the pieces of chicken breasts in the oil until they are browned and cooked all the way through.
2. Mix the chicken pieces in the bowl with the other ingredients.
3. Put the chicken mix in the sandwich and enjoy.

Salmon and Vegetable Cream Cheese

Getting creative

I love bagels and occasionally I get a nice bagel from bagel nash with a few girlfriends.  I was inspired to challenge myself to make a better bagel combination than the classic smoked salmon and cream cheese.  I definitely think they should put my version on the menu.  It's low fat and has a more interesting texture.

Ingredients:

Bagels of your choice ( I chose sesame seed), 50g low fat cream cheese, 2 spring onions (chopped and washed), 1 small carrot (washed and finely chopped), 1 radish (washed peeled and finely chopped), 1/2 tbsp chive, 1 pinch of black pepper.

Method:

1. Cut the bagel in half.

2. Mix all the vegetables in the cream cheese and spread over the bagels.

Raspberry Banana Smoothie

Love Smoothies!

Never say you can't be bothered to eat fruit over a packet of crisps when you have the option to make smoothies.  They are so much more filling and give you a massive energy boost. Plus they are so refreshing, perfect for summer weather.

Ingredients:

A handful of raspberries, 2 dollops of plain yoghurt, 1tbsp flaxseed, 1 medium banana.

Method:

1. Mash it up in a blender and enjoy.
2. If it's too thick for you add more yoghurt or better still eat it with a spoon.

Saffy's Alternative

You can also use milk instead of yoghurt.

Heinz Creamy Chicken Pie

Sick Days

The best ways to recover from sick days involve drinking lots of fluids and eating lots of chicken.  I decided I would make this simple chicken pie to assist in my speedy recovery from a sore throat.  It is packed full of protein and much more fulfilling than Heinz tinned chicken soup.  The recipe was adapted from the back of a soup can. 

Ingredients:

4 washed and prepared diced chicken breasts, 2tbsps olive oil, 2 leeks (washed and chopped), 250g button mushrooms (Washed and chopped), 1 can of Heinz cream of chicken soup, black pepper, 4 - 5 sheets of filo pastry, egg whites from one egg.

Method:

1. Brown chicken in oil.
2. Add the leeks and the mushrooms in the pan and cook until soft.
3. Pour in the soup and season with black pepper. Pre heat the oven to 180 degrees C / Gas mark 5
4. Pour in an oven proof dish and cover with filo pastry sheets, brushing with egg whites per layer.
5. Cover the chicken with the sheets.
6. Bake for 25 minutes until the pastry is golden and crisp.

* Serve with any type of hot sauce to help with a sore throat.

Banana Cinnamon Pancakes

Good Morning World!

My favourite meal of the day is breakfast.  I wanted to practise pancake making so I made some delicious banana cinnamon style pancakes.  Served with a dollop of ice cream, banana and maple syrup these are just gorgeous.  As usual I had to create another healthier option with plain yoghurt and a plain pancake, but I was given enough pleasure in knowing that these went down a treat.  I remember my pancakes used to be disasters, but now I'm flipping my batter like a pro :)

Simple Plain Pancakes

Ingredients:

125g plain flour, pinch of salt, 250ml skimmed milk, 1tbsp melted butter, sunflower oil for frying.

Method:

1. Sift flour into a large bowl.
2. Mix in the pinch of salt.
3. Make a well in the centre and put an egg in it.
4. Also pour a third of the milk into the centre and the melted butter.
5. Combine everything with a wooden spoon or whisk.
6. Add the rest of the milk.
7. Put the mix into a jug or straight into the fridge for 30 minutes.
8. Heat a little oil in the frying pan.
9. Pour in a little batter, flip until the bottom side is golden.
10. The pancake will be done when the other side is golden too.
11. Repeat until all the batter has been used up.  (The more you practise the better you will get.)

Banana Cinnamon Pancakes

Ingredients:

Simple pancake mix (without the salt), 1tsp baking powder, 1tsp ground cinnamon, 6tsp caster sugar, 2 mashed up medium bananas, oil for frying.

Method:

1. Add baking powder, cinnamon and sugar to the simple pancake mix.
2. After leaving it in the fridge for 30 minutes add the banana.
3. Repeat the same pancake making process and serve with your choice of condiments. :)

Prune and Pecan Oat Muffins

Amazing Muffins

These muffins are truly wonderful.  After baking them my kitchen smelt heavenly.  I do believe these are the first muffins I have ever made.  These are very filling, but they are so addictive you will need a lot of will power to stop yourself from stuffing your belly.  The prunes and pecans also add great textures, I can't believe these are not sold elsewhere.  These muffins beat the ones at Starbucks hands down! Where's my crown?

 

I altered this recipe on the back of a packet of prunes.  I significantly reduced the amount of sugar and tweaked some other ingredients to taste.

Ingredients:

350g self raising flour (sieved), 220g brown sugar, 100g porridge oats, 4tsps ground cinnamon, 1tsp bicarbonate of soda, 2 medium eggs (beaten), 300ml buttermilk, 2tsps sunflower oil, 350g prunes (chopped), 150g pecans (crushed).

Method:

1. Rub together the flour, oats, sugar, cinnamon and bicarbonate of soda to make sure everything is combined well.
2. Add the beaten eggs into the flour.
3. Add the buttermilk and sunflour oil. Stir gently.
4. Fold in the prunes and pecans.
5. Preheat the oven at 200 degrees C/ Gas 6.
6. Put 12 muffin cases into a 12 muffin tin holder.
7. Divide the mixture evenly into the muffin cases.
8. Bake for 20 - 25 minutes.
9. Leave to cool for a little bit, but they taste great warm.

Saffy's Top Tip

Place the left over mixture into a small baking tray and even the top with the back of a spoon or knife.  Bake while baking the muffins and make muffin bars!  You can divide these into rectangles and eat them as snacks on the go.

Chocolate Topped Currant Cookies

Making the most of what I got

I felt like making some treats so I looked through my cupboard to see what I could rustle up. I found some currants, a few pieces of chocolate and a little left over baking ingredients.  The best thing about learning the basics of any recipe is that it provides the foundations for creativity.  I ended up with some pretty tasty cookies.

The original recipe was adapted from 'Sam Stern's Student Cookbook' (Walker Books, 2009)

Ingredients:

225g/ 8oz self raising flour (and a little extra for rolling dough), pinch of salt, 150g butter, 60g caster sugar, 50g icing sugar, 1 egg (beaten),  50g currants, 2oz milk chocolate, chocolate sprinkles.

Method:

1. Sift flour, salt into a bowl.
2. Cut in the butter.
3. Rub the butter, flour and salt with your fingers until the mix looks like breadcrumbs.

4. Add the sugar and mix.
5. Then mix in then beaten egg to make a dough.
6. Add the currants and mix in.
7. Roll into a ball and wrap in cling film.
8. Chill in the fridge for 30 minutes.
9.  Preheat the oven to 180 degrees C / Gas 4.
10. Roll out the dough on a floured board and cut out cookie shapes.
11. Cook for 13 minutes until a light brown on a baking tray.
12. Cool on the tray.
13. When the cookies have cooled and hardened a little bit simmer some water in a pan and melt the chocolate in a heatproof bowl on top of it.

14. When the chocolate has melted, drizzle or pour over cookies for desired decoration. Then shake the chocolate sprinkles on top.
15. Cool until chocolate sets.

Kiwi Banana Smoothie

Brave Gulps

This drink will not appeal to everyone.  It has a very sharp taste and leaves an interesting after taste.  I personally find it interesting, I recommend it  for nutritional purposes and a refreshing awakening agent.

Ingredients:

1 kiwi (peeled and chopped), 1 banana (peeled and chopped), 3 dollops of yoghurt, 1tsp maple syrup, 1tbsp flaxseed.

Method:

Blend all of these ingredients together and pour into a glass.

Salmon Rarebit

As I  have stated before one of my number one sayings is "Cheese on Bread", so any recipe I can find to jazz up this poor man's snack you best believe I will try it.  I have always wanted to cook salmon rarebit.  I think this was invented in Wales, apparently the Welsh peasants were not allowed to eat rabbits during a hunt so used melted cheese on their toast instead. Brilliant.  I always liked the Welsh :)

This recipe was adapted from Morrison's Magazine (Result Customer Communications, 2012)

Ingredients:

2 slices of soya and linseed bread, 100ml milk, 50g cheddar, 10g plain flour, 1tsp english mustard, a few drops of hot pepper sauce, 100g canned salmon (drained), rocket to serve.

Method:

1. Place the milk in a pan with the cheddar and flour.
2. Cook over a low heat and stir continuously until the mixture is thick and smooth.
3. Remove from the heat and add the mustard and salmon.
4. Toast the bread lightly on one side then spread the sauce on the over side and grill for 3 minutes.  It should be slightly brown.
5. Splash on a few drops of hot pepper sauce and serve with fresh rocket leaves.

Spicy Black Eyed Beans

West Indian Pasta

This is a really fantastic vegetarian meal.  It is very filling and full of flavour to get your taste buds tingling.  You do not always need a heavy rich sauce to accompany your pasta.  The West Indian flavours are enough to take on wholemeal pasta.  No cheese, no meat, just tomatoes, black eyed beans and some wicked flavours.

This recipe was adapted from Vegetarian Cooking (Combe Books, 1993)

Ingredients:

225g black eyed beans (drained), 4tbsps, 1 large onion (peeled and chopped), 2 garlic cloves (peeled and chopped), 1tsp ground cinnamon, 1/2tsp ground cumin, salt and pepper, a few drops of maggie liquid seasoning, 140ml water, 2tbsps tomato puree, 1tbsp soy sauce, 2 large tomatoes (chopped).

Method:

1.  Heat the oil and fry the onion and garlic for 5 minutes.
2.  When the onion and garlic are soft stir in the cinnamon, cumin and seasoning (including a little salt and pepper) and cook for a further 2 minutes.
3. Add the beans, water, tomato puree, soy sauce and tomatoes.
4. Stir and bring to the boil.
5. Simmer for 20 minutes.
6. Season more to taste.

Woodland Egg and Smoked Salmon Salad

Seasonal Food

I had never cooked asparagus or deliberately cooked in season, unless for special occasions like Christmas, so I wanted to see what all of the fuss was about.  Now that I have done it I really understand the values of cooking in season.  The woodland salad I made was so fresh and the asparagus tasted lovely with the simple lemon dressing accompaniment. 

This recipe has been adapted from Sainsbury's Everyday Easy magazine (2012)

Ingredients:

1 medium egg, 3 asparagus stems, 1 handful of broad beans, a handful of watercress, 2 strips of smoked salmon (or as much as you desire), 1tsp olive oil, zest and juice of 1/2 lemon, 1/4tsp black pepper.

Method:

1. Boil water in a  pan, enough to cover the egg.
2. Boil the egg for 10 minutes.
3. Drain and then run under a cold tap to cool.
4. Remove the shell then cut the egg into segments.
5. In another pan cook asparagus in boiling water for 3 minutes maximum.
6. Add the braod beans in the last minute.
7. Drain the vegetables and skin the broad beans.
8. Toss vegetables and watercress.
9. Cut the salmon then add this to the vegetables. (You can heat up the salmon before you add it to the salad.)
10. Serve on a plate with egg.
11. Mix oil, lemon juice, zest and black pepper, then drizzle over salad.

Easy Beef Chili Con Carne

With Love

My number one rule when cooking every meal is to cook with love.  If you don't believe in what you are cooking then it will not have that special something which puts a smile on your face as you take that first bite.  I have never cooked beef before because I do not eat red meat, but as I know how to make a good chili I believed I would be able to pull it off.  It is difficult to cook so many different recipes when you are on such a strict diet, but as long as you control yourself and learn how to alter recipes to suit your lifestyle then you can cook pretty much anything.  When cooking beef I used the same technique to cooking turkey mince.  It worked and I recieved very positive reviews.  I don't think I have converted myself to be a red meat eater, but I made sure I didn't offend red meat eaters.

This recipe has been adapted from the Asda Fit For Life recipe range

Ingredients:

250g extra lean minced beef, 3tsps sunflower oil, 1 large onion (chopped), 2 garlic clove (chopped), 500g passata, 1tbsp tomato puree, 2tsps chilli powder, 2tsps ground cumin, 1 red pepper (deseeded and chopped), 1tsp marjoram, 1tsp mixed herbs, 150g mushrooms, 410g tin kidney beans, 150ml vegetable stock, 1tsp ground black pepper, rice of choice to serve.

Method:

1. Heat the oil in a large saucepan and when this is hot add the beef a little at a time.
2. Keep stirring so the beef does not stick to the pan, keep cooking until the beef has browned.
3. Start cooking the rice of choice as the packet instructs.
4. Add the onion and garlic then cook for 3 minutes.
5. Add the tomatoes, puree, spices, herbs, black pepper, red pepper, mushrooms, kidney beans and stock. 
6. Bring this to the boil then simmer for 20 minutes.
7. Season to taste and serve with rice.

Hot and Sweet Popcorn

Freeman Theatre Rage

When I go to the cinema sometimes I am left with no choice but to buy the cinema food.  When this happens I feel like Grandad Freeman from the TV Show The Boondocks who lets out his frustration over the high priced snacks and the over priced tickets. At the cinema the sweet popcorn is never sweet enough, never hot enough and sometimes you are never given enough for your money.   During a cosy film night in I decided I would make my own popcorn. My hot and sweet popcorn is the best popcorn I have ever tasted.  I had never made popcorn before but I  decided to buy some popping corn and try out a wicked hot and spicy flavour combination.  I was inspired by an advertisement for gourmet popcorn, but after reading the price I challenged myself to make cheaper, tastier popcorn then the flavourless brand you buy at the cinema.  It was a hit!  It cost less than a fiver to make and I have enough popping corn  for at least 6 more film nights.  That's what I call epic :)

Ingredients:

Roughly 100g popping corn, 1tbsp oil, 2tbsps butter,  1tbsp sugar, 2tsps ground cinnamon, 1tsp chili powder.

Method:

1. Heat the oil in a pan and when it is hot add the popping corn seeds.

2. Try and keep the heat constant and do not put the heat on too high. Make sure there is a lid over the pan.

3.  Remove the popcorn when the popping has stopped and put into a large bowl.

4. Melt the butter in a bowl and mix in the sugar, then add the cinnamon and chili powder.

5. When this has been mixed, pour over the popcorn slowly and a little at a time.

6. After each pour stir the popcorn so it is covered in the sauce.

7. Eat it sticky and hot. Make sure you pour over the popcorn when the popcorn is still hot so the mix sticks to the popcorn and gives it the perfect texture.