Archive for June, 2024

Jun 10

Homemade baked beans

SERVES: 4

Some brands of shop-bought baked beans contain glucose-fructose syrup and modified maize starch to sweeten and thicken the sauce. This recipe uses cannellini beans, which are lower in sugar and salt than the navy beans found in Heinz’s version, for instance. You’ll get three of your 5-a-day here, too.

 

INGREDIENTS
● 1 tbsp extra virgin olive oil
● 2 onions, sliced
● 2 garlic cloves, crushed
● 1 tbsp smoked paprika
● 2 x 400g tins of cannellini beans (rinsed and drained)
● 2 x 400g tins chopped tomatoes
● 1 tbsp honey
● 2 tbsp tamari
● Toast, to serve

 

METHOD
1 Set a medium-sized saucepan over a low-medium heat and add the oil. Once hot, add the onions and gently fry for 10 minutes until they begin to caramelise.

2 Add the garlic and paprika and cook for 30 seconds.

3 Turn the heat up to medium and stir in the beans, tomatoes, honey and tamari. Gently simmer for 10 minutes, stirring regularly, until the sauce has thickened.

4 Serve with wholegrain toast. Add a small sprinkle of Cheddar cheese on top if you wish.

NUTRITIONAL ANALYSIS
Per serving 260kcal • 4g fat • 0.5g saturates • 37g carbs • 17g sugars • 12g fibre • 12g protein • 1.1g salt

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Posted in Breakfast, Non-UPF, Vegan, Vegetarian

Jun 09

Cinnamon sugar doughnut muffins

Cinnamon Sugar Doughnut Muffins

MAKES: 30 mini muffins

ingredients

For the muffins:
2 C flour
2 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
½ C brown sugar
½ C granulated sugar
3 T unsalted butter, melted and cooled slightly
1/3 C vegetable oil
2 eggs
¾ C milk
1 tsp vanilla

For the topping:
½ C turbinado or granulated sugar
2 tsp ground cinnamon
5 T unsalted butter, melted and cooled slightly

instructions

Preheat oven to 400° F

Grease a standard (12) or mini muffin (24) tin with non-stick spray and set aside.

In a large bowl stir together the flour, baking powder, cinnamon, nutmeg, and salt.

In a smaller bowl combine the brown sugar, granulated sugar, melted butter, oil, eggs, milk, and vanilla until homogenous.

Pour the wet ingredients into the dry and mix until just combines (a couple of small lumps are totally fine).

Portion evenly into greased muffin tin. For a standard tin use a ¼ C measure. For minis use about two tablespoons. The batter should fill the tins about 2/3rds full.

Bake on the center rack – 18 to 20 minutes for standard and 12 to 13 minutes for mini muffins, or until a toothpick comes out clean (a crumb attached is ok as long as it’s not wet).

While the muffins bake, prepare the topping by mixing the sugar and cinnamon together in a shallow bowl or on a small plate.

Cool in the pan for 5 minutes. Then transfer muffins to a cooling rack.

While they are still warm, brush each muffin with melted butter and then roll in the cinnamon sugar mixture. For the mini muffins I coated the entire thing with butter and cinnamon sugar. For the larger muffins I only did the tops – baker’s choice.

Serve immediately. Store leftovers in an airtight container for a few days.

 

https://joeats.net/home/doughnutmuffins/

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Posted in Bakery, Sweet treat

Jun 09

Chocolate Mug Cake

It should stop rising after the first minute but continue to watch for the final 60 seconds

SERVES 2

YOU NEED:

  • 4 tbsp ground almonds or fine oats
  • 1 tbsp cocoa powder
  • 3 tbsp milk or milk alternative
  • 1 tsp coconut oil
  • 1 egg or chia ‘egg’
  • 2 tbsp 70-85 per cent large chocolate chips or 3-4 squares, roughly chopped
  • ¼ tsp baking powder
  • 100g strawberries, sliced

METHOD:

  1. Mix the almonds and cocoa powder in a large mug until well combined. Add the rest of the ingredients in order and a tiny pinch of salt, and mix well until smooth.
  2. Heat in the microwave for 50-60 secs (watching so it doesn’t rise above the lip of the mug).
  3. Once it starts to rise to the top, pause, let it deflate and continue.
  4. Heat for a total of 2mins. It should stop rising after the first minute but continue to watch for the final 60 seconds.

 

Second Nature recipe (https://www.thesun.co.uk/fabulous/13704535/i-lost-10st-by-not-dieting/)

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Posted in Dessert

Jun 09

Chicken Fajita Bake

Transfer the chicken mixture to an oven-proof dish, and sprinkle with cheese

SERVES 4

YOU NEED:

  • 2 tbsp extra virgin olive oil
  • 600g chicken breast or thigh, finely sliced
  • 2 large onions, sliced
  • 3 red peppers, sliced
  • 1 tsp chilli powder
  • 2 tsp ground paprika
  • 1 tsp ground cumin
  • ¼ tsp ground cayenne pepper
  • 80g cheddar cheese, grated
  • 2 little gem lettuce heads
  • 1 handful fresh coriander leaves, roughly chopped
  • 60ml sour cream
  • 1 lime, cut into wedges

METHOD:

  1. Preheat the oven to 200C or gas 6. Heat 1 tbsp of the oil in a frying pan, over medium heat. Cook the chicken, and set aside.
  2. Add the remaining 1 tbsp of oil to the same pan, fry the onion and peppers for 6 to 8 mins, until lightly coloured and soft.
  3. Return the chicken to the pan, add the spices, and a pinch of salt and pepper. Stir well.
  4. If your pan is oven-proof, sprinkle the cheese on top and place in the oven.
  5. Otherwise, transfer the chicken mixture to an oven-proof dish, and sprinkle with cheese. Bake for 10mins.
  6. Serve in lettuce leaves with sour cream, coriander and lime wedges.

 

Second Nature recipe (https://www.thesun.co.uk/fabulous/13704535/i-lost-10st-by-not-dieting/)

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Posted in Chicken, Main, Mexican

Jun 09

Aubergine Bake

Scatter with cheddar cheese and bake for 30mins

SERVES 4

 

YOU NEED:

  • 4 large aubergines
  • 3 tbsp extra virgin oil
  • 1 large red onion, diced
  • 300g spinach
  • 500g ricotta
  • 1 tsp oregano
  • 1 large handful fresh basil
  • 700g passata
  • 50g cheddar cheese

METHOD:

  1. Preheat the oven to 200C or 180C fan.
  2. Slice the ends off the aubergines and then thinly lengthways (roughly 0.5cm thick).
  3. Drizzle aubergines with olive oil and place on 2 large baking trays.
  4. Bake in the oven for 8-10 mins or until all the flesh isn’t white anymore but more translucent and soft. Place the aubergines carefully on a plate and set aside to roll later.
  5. In a large non stick saucepan, fry the onion, over medium heat, until softened and browned.
  6. Add the spinach and wilt. Allow the spinach/onion mixture to cool slightly and drain any excess water.
  7. Mix in the spinach, ricotta, oregano and fresh basil until all ingredients are combined well.
  8. Add 1-2 tbsp of the mixture to one end of the aubergine slices and roll into a cylinder.
  9. Place each roll in a lightly oiled baking dish and pour passata on top of all the rolls when finished.
  10. Scatter with cheddar cheese and bake for 30mins. Serve warm.

 

 

Second Nature recipe (https://www.thesun.co.uk/fabulous/13704535/i-lost-10st-by-not-dieting/)

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Posted in Main, Vegetarian

Jun 09

Lamb Pitta Pizza

Top with one tbsp of yoghurt each and coriander

SERVES 4

YOU NEED:

  • 4 wholemeal pitta breads
  • 2 tbsp extra virgin olive oil
  • 2 shallots, diced
  • 500g lamb mince
  • 1 garlic clove, finely diced or minced
  • 1 tbsp ground cumin
  • 1 large green pepper, finely sliced
  • 100g button mushrooms, finely sliced
  • 2 tbsp tomato paste
  • 100g cheddar cheese, grated
  • 4 tbsp yoghurt
  • 1 large handful fresh coriander, roughly chopped

METHOD:

  1. Preheat the oven to 180C or gas 4.
  2. Brush the pitta breads with one tbsp of the oil and bake in the oven for 2-3mins to crisp slightly, flipping them once or twice, and setting aside. Add the other tbsp of oil to a non-stick frying pan, over a medium heat. Fry the shallots for 3-5mins, or until softened.
  3. Add the lamb mince, garlic, cumin, and salt and pepper. Fry for 8mins over high heat, or until browned. Add the green pepper and mushrooms to the lamb and fry for 3-5mins, until slightly softened.
  4. Once cooked, remove excess liquid from the lamb mixture.
  5. Brush the pitta breads evenly with the tomato paste, before coating the pitta evenly with the cooked lamb and the vegetable mixture, and sprinkle generously with cheese.
  6. Bake in the oven for 5-8mins, until the cheese is melted and the bread is slightly crisp around the edges (careful not to burn them). Top with one tbsp of yoghurt each and coriander, and serve.

 

Second Nature recipe (https://www.thesun.co.uk/fabulous/13704535/i-lost-10st-by-not-dieting/)

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Posted in Main

Jun 09

Butter Chicken

Serve with yoghurt, flaked almonds, coriander, and steamed spring greens

SERVES 4

  • 2 tbsp extra virgin olive oil
  • 1 large brown onion, diced
  • 2 small garlic cloves, finely diced or minced
  • 600g chicken breast or thigh, diced
  • 4 tbsp tandoori paste
  • 2 tbsp tomato paste
  • 400ml chicken stock
  • 200ml double cream
  • 1 large cauliflower head, cut into florets
  • 4 tbsp plain natural or Greek yoghurt
  • 100g flaked almonds (optional)
  • 2 large handfuls fresh coriander, roughly chopped
  • 400g spring greens or preferred green vegetables

METHOD:

  1. Heat the oil in a lidded frying pan or saucepan, over medium heat. Fry the onion and garlic, until soft. Add the chicken and fry until browned.
  2. Stir in the tandoori and tomato paste. Pour in the stock and cream, and season with salt and pepper. Stir for 1 to 2 mins.
  3. Add the cauliflower florets and reduce the heat to simmer, covered with a lid, for 10 minutes.
  4. Take the lid off and increase the heat for another 10 minutes, until the cauliflower is tender and the sauce has thickened and reduced.
  5. For a thicker sauce, double the cream to 200ml or use 100ml crème fraîche instead of cream.
  6. Serve with yoghurt, flaked almonds, coriander, and steamed spring greens.

 

Second Nature recipe (https://www.thesun.co.uk/fabulous/13704535/i-lost-10st-by-not-dieting/)

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Posted in Chicken, Indian, Main

Jun 09

Chocolate Cake Baked in an Orange (great for camping)

MAKES: 10

Ingredients

  • 10 oranges
  • 1 recipe chocolate cake batter, prepared in advance (box mix is fine)

Instructions

  1. Cut the tops off the oranges and scoop out the pulp.
  2. Fill the oranges three-quarters of the way with the chocolate cake batter (or cake mix) of your choice, then put the orange tops back on and wrap each orange in aluminum foil.
  3. Place directly onto the smoldering coals of the campfire, avoiding any intense flames, and cook for about 30 minutes, turning once or twice.

 

https://greatist.com/eat/chocolate-cake-baked-in-an-orange#1

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Posted in Bakery, BBQ, Sweet treat

Jun 09

Apple snack cake

Apple Snack Cake | Jessie Sheehan

MAKES: 12 slices

Ingredients

For the cake batter:

  • 1/2 cup mild olive oil  or vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 tsp pure vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 3 tbsp buttermilk
  • 1 cup and 2 tbsp cake flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda

For the apples:

  • 2 medium apples I like Granny Smith
  • 2 tbsp granulated sugar
  • Turbinado sugar for sprinkling
  • Confectioners’ sugar for dusting
  • Whipped cream or vanilla ice cream for serving optional

Instructions

  • Preheat the oven to 350 degrees and spray an 8x8x2- inch pan with cooking spray. Line with parchment paper.
  • In a large bowl, whisk together the oil, sugars, and vanilla. Add the egg, and then the yolk, whisking after each. Add the buttermilk and whisk until incorporated.
  • Sift the flour, salt, baking powder, and baking soda onto a sheet of parchment, and using a rubber spatula, fold the dry into the wet in three additions, until just incorporated. Do not over mix.
  • Pour the batter into the prepared-pan, scraping the bowl well.
  • Peel, core, and cut the apples into 1/2-inch chunks. Place them in the now-empty bowl, wiping it with a paper towel first, if you so desire.Sprinkle with the cinnamon and sugar and toss with your hands to coat.
  • Top the cake batter with the apples in a single layer-you may have some leftover apple pieces. Sprinkle the cake with the Turbinado sugar.
  • Transfer the cake to the oven and bake for 35 to 40 minutes, rotating the pan after 20 minutes. The cake is done when a tester inserted into the cake comes out with a few moist crumbs.
  • Bring to room temperature before dusting with confectioners’ sugar and serving along with a dollop of freshly whipped cream, or not, or a scoop of vanilla ice cream, or not.The cake will keep wrapped in plastic wrap for three days on the counter-and some claim it gets better with age.

 

Can substitute apples for chunks of stone fruit (no need to peel peaches or plums) or even blueberries, in their place and to omit the cinnamon.

 

https://www.jessiesheehanbakes.com/2019/09/09/easy-one-bowl-apple-snack-cake-recipe/

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Posted in Bakery, Kid friendly, Sweet treat

Jun 09

Homemade Chocolate-Hazelnut Spread Recipe

MAKES: 1.5 cups

Ingredients:

  • 8 ounces hazelnuts (2 cups)
  • 8 ounces milk chocolate (about 1 ¼ cups chopped), melted
  • 2 tablespoons vegetable or canola oil
  • ½ teaspoon kosher salt
  • ½ teaspoon vanilla extract

 

How to make it:

  1. Preheat the oven to 350 degrees F. Spread the hazelnuts on a small rimmed baking sheet, and toast for about 15 minutes, shaking the pan periodically, until the nuts are fragrant and the skin is flaking off in places. Immediately pour the nuts onto a clean kitchen towel and fold the towel over to cover them. Let stand for a minute or two so they steam a bit, then rub the nuts vigorously to remove as much of the skin as possible (it’s ok if some remains).
  2. Place the nuts in a food processor or high-powered blender and blend until a paste forms, then blend in the melted milk chocolate, oil, vanilla and salt until smooth. The mixture will be runny, but it will firm up in the fridge. Transfer to a jar, cover and refrigerate to store.

 

https://www.yahoo.com/lifestyle/making-nutella-home-lot-easier-195545608.html?guce_referrer=aHR0cHM6Ly93d3cuZ29vZ2xlLmNvbS8&guce_referrer_sig=AQAAAEW5iDOKxkCt5l_UTUq2OBYP-_ERUULtaEdxK_lWO5LJQsozeyPOdLxzQLeH3_hk_8ea318Jogxq2SbPcw5yFPCWBCUs0HGZvmv6BdALSYq84rdg0Zpd-nysGR_Dd61saYFf7v2Ojdy89iQyg-mfjQYMXgPN_iEXEI8HkEUcYZDe

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Posted in Breakfast, Vegetarian

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