Honey and cinnamon porridge is just one of those dishes that should be guilty but it’s really not. This dish is really perfect during those winter months where you want to curl up in bed. These are simple store cupboard items that you are bound to have lurking around at the back of your cupboards. Give the porridge a makeover to start your day right.
50g Porridge oats
300ml of milk/water (i used skimmed milk)
1 heaped TSP of ground cinnamon
1 TBSP of honey (brown sugar is a good substitute)
Your favourite bowl..
Weigh out your ingredients. Try not to waste your ingredients, there is nothing worse than grey gloopy porridge.
You can make the porridge in the microwave if you don’t want to cook over the hob. Zap in minute intervals, stirring each time until you have reached your desired consistency.
To cook on the hob, add the oats, milk and cinnamon to the pan. Stir the mixture. Turn the hob on to a medium heat. Stir the porridge constantly, making sure that it doesn’t burn. Continue until you are happy with the texture. Transfer the porridge to your favourite bowl, then top with a good drizzle of honey, enjoy!
Tip: If you are cooking your porridge on the hob, fill the pan with hot water immediately after cooking to save time washing up.
Pre-heat the oven to 180c. Line a baking tray with greaseproof paper. In a pan on a medium heat, add the sugar, syrup, butter and mashed banana. Stir and simmer until it has dissolved into one. Take off the heat and tip in all of the porridge oats. Stir until the oats are completely covered. Tip into the lined tray and flatten with the back of a spoon. Pop the flapjack into the oven for roughly 15 mins until is golden brown and smells absolutely delicious! Take out of the oven and leave to rest until completely cooled. Once cooled, cut into even squares and top with a blob of sticky golden syrup then a banana chip on top. Keep in an airtight container for up to a week.. if they last that long!
Wrap up and give as edible presents or for an unconventional chocolate snack!
2 Large thick orange peels (I used Jaffa)
250g Caster Sugar
100g Dark Chocolate
You can cut your peel however you like. I would suggest that it is no bigger than your thumb. Remove any remaining pith on the peel with a sharp knife or peeler. Pop the peel into a heatproof bowl and cover with boiling water. Let the peel soak for 5 mins. Drain then repeat once more. In a pan add 250ml of water and the caster sugar. Allow the sugar to dissolve and then add the orange peel. Leave to simmer for 10 mins. Remove the peel from the pan and leave to dry over night. Once dried completely, in a bowl melt the chocolate. Dip the orange into the melted chocolate and then rest on greaseproof paper until the chocolate has hardened. There you have it.. Delicious chocolate orange.
Do you always order Korma or Pasanda from the local curry house? If you’re like me and don’t like anything to hot, in fact actually quite creamy and sweet with lots of sauce, you will like this recipe!
Serves: 4 + next day lunch!
Ready In: 40 Mins
3 Sweet Potatoes
2 Cloves of Garlic
1 can of Coconut Milk
4 Turkey Breasts
Tbsp of Honey
1 Tsp Turmeric
1 Tsp Ground Coriander
1 Tsp of Ground Cumin
1 Tsp of Cinnamon
1/2 1 Tsp of Chilli Powder
1 Tbsp of Olive Oil
1/2 Tsp of Salt
Handful of Flaked Almonds
Sweet Potato Korma
Peel and chop the sweet potato into small chunks and add to a large pan. Tip in all of the spices, olive oil and crushed garlic. Fry for a few minuets so the potatoes colour and soften, and the spices aromatise. (Don’t let the spices burn). Once the potatoes are well coated and softened in the spices, add the coconut milk and honey. Bring to the boil. Reduce to simmer until the potatoes are completely cooked through, almost over cooked. Blitz it up with a blender. Try not to burn yourself like i did! Once its all blended, it should look like a nice thick soup! Evenly chop up the turkey and get rid of any sinew. Add the turkey and simmer till it is cooked through. Toast the almonds in a non stick pan on a medium heat, toss continually so they don’t burn. Serve with fluffy rice and scatter with the toasted almonds.
If you’re not so keen on using turkey outside of christmas. Use any meat or vegetables of your choice. All red meat will need to be seared before adding to the sauce.
Tip: Turkey can be very bland but its cheaper than chicken. Make sure you give it a good lick of salt before it in goes into the pot!
I must admit i am not the greatest lover of strawberries. Yes thats right, i said it! I am more of a raspberry fan. But saying that i will eat my fair share of the sweet and juicy strawberries every year. This recipe is to spruce up those delicious fruits and reinvent the classic strawberries and cream.
These are the ingredients that i used. You can use different variations of ingredients to suit your personal taste.
For the Strawberries
1 Large Punnet of fresh Strawberries
2 Heaped tbsp of icing sugar
A few sprigs of fresh mint
100ml of Rose wine
(you can pick any alcohol you like, spirits like amaretto, kirsch and spiced rum go well)
For the Crumb
50g of Caster Sugar
50g of Butter
60g of Plain Flour
Dash of Vanilla essence (optional)
Your choice of cream. We used clotted of course!
Pre heat the oven to 180c/Gas mark 4. De head the stalks and half the strawberries, add them to a large bowl. Tip in all the icing sugar and give it a shake. With a metal spoon gently stir the strawberries so that they are all evenly coated. Try not to stir to vigoroursly as the fruit will bruise. Add the wine and mint, cover with cling film. Leave to marinade until ready to serve. For the biscuit crumb beat the sugar and butter in a bowl. Add the flour and mix until you get a crumble consistancy (its easier with your hands). Tip on to a lined baking tray and bake for 15-20mins until golden brown. Allow the crumble to cool. when its all ready, assemble then scoff!
Tip: Feeling lazy in the heat? Sprinkle with bashed up biscuits.
Rhubarb is everywhere in the summer. If I don’t have loads of it growing then I know someone else who is giving it away because there is way too much! Rhubarb crumble is a classic, but it you’re looking for something different try rhubarb jam. It will keep giving those sweet sharp flavours even after summer.
1kg Fresh Rhubarb
1 Vanilla pod
1/2 pint of warm water
500g Caster sugar
50g Raspberry jelly (set cubes)
Wash the rhubarb making sure there is no nasty bugs left on. Dice the rhubarb and add it to a deep based pan with the water. Bring to the boil then add the sugar. Stir to break up the stewed rhubarb. To remove the vanilla seeds split the pod down the middle. Use the back of the knife to scrape the seeds out. Add to the rhubarb and stir. Leave the jam to simmer for roughly half an hour, stir occasionally to stop from burning. Add the jelly, stir until dissolved. The jam should have a gloopey glossy texture once it is finished. Add to the sterilised jars.
My boyfriend is constantly scoffing chocolate orange segments, so i decided to make a cake inspired by his favourite chocolate.
200g Self Raising Flour
2 Medium Eggs
200g Caster Sugar
2 Jaffa Oranges (zest of one)
150g Chocolate Chips
250g Unsalted Butter
For the filling
150g Icing sugar
1o0g Unsalted butter
2Tbsp Cocoa power
For the Ganache
200g Plain Chocolate
150ml Double cream
Chocolate orange segments
Pre heat the oven to 160c on a fan setting. Because the cake has so much moisture from the orange juice the cake needs to be slow cooked. Separate the egg whites, whisk till light and fluffy using an electric whisk then put aside. In a separate bowl beat together the egg yolk, sugar, butter,2/3rds orange juice and zest till light and creamy. Sieve in the flour and stir in to the mixture. Add the chocolate chips. Finally add the egg white and stir in gently. (Doing this will make the cake light and fluffy). Add the cake mix to two greased and lined equal sandwich tins (we used two 12 inch sandwich tins). Put in the oven for roughly 30 mins, do the skewer test, if raw cake mix shows leave in the oven for an extra few minuets. Remember the cake is a very moist one so there will be some crumbs on the skewer test and the steam will continue to cook the cake as it is cooling down. Carefully remove the cake from the cake tins, drizzle over the remaining orange juice and leave to cool completely. While the cake is cooling prepare your filling and topping. in a bowl, add the butter, cocoa powder and icing sugar. Beat till smooth. Taste to check if the consistency isn’t grainy and it there is enough cocoa in the mix. Now for the topping! Ganache is a brilliant recipe. Once mastered you can use it to create homemade truffles, cake toppings, chocolate sculptures.. the list is endless. All you need is double cream, good quality chocolate (we used 80% Dark Chocolate) and a non stick milk pan. Break the chocolate up in to a bowl. Bring the double cream to the boil (just before it spills over the sides), pour the double cream over the top of the chocolate and mix until the chocolate had completely melted. Now the cake has cooled fill and assemble. Pour over the ganache and fill in any holes with a pallet knife. Leave to set or if you can’t wait DIG IN!
I saw a lady eating these on the bus the other day and i immediately wanted to stuff my face with them! So i have decided to share with you one of my ultimate bake recipes! The combination of cinnamon, sweet sticky icing and golden doughy bread is heavenly. I would make a few of these delicious wheels as they are very morish!
300 g strong bread flour (extra included for dusting)
1 tsp salt
40 g caster sugar
15 g fresh/dry yeast
20 g butter, softened
150 ml warm water
40 g butter
40 g caster sugar
2 heaped tsp ground cinnamon
handful of raisins (optional)
1 medium egg
100g Icing sugar
Juice from one Orange / 50ml water
Combine the butter, water, yeast, sugar, flour and salt in a bowl and mix until you have a smooth dough mixture. Kneed the dough on a flour dusted surface for five minuets. Place the dough into a bowl and cover with cling film and leave to rest and rise for an hour. Once the dough has risen and rested, roll the dough into a rectangular shape on a flour dusted surface with a 1.5cm thickness. For the filling mix the butter, cinnamon and caster sugar into a bowl then spread evenly onto the rolled out dough. (scatter with raisins if being used). Roll from the shorter end of the rectangle into a sausage then cut into discs. Coat the discs with a brush of the beaten egg, this makes the swirls golden brown. Place on parchment paper lined trays, spaced apart with room to rise. Bake in the oven for 20 mins a temperature of 190C/Gas 5.Whilst the swirls are in the oven, mix the orange juice/water with the icing sugar. Once the swirls are baked until golden brown, leave to cool then drizzle with the sweet sticky icing.