Sticky Toffee Gingerbread Pudding Recipe🍮

This recipe is by Supervalu and tasted a lot better than it looks. It was delicious when served immediately and when the sauce was warm.

For the Pudding
  • 0.5 tsp Bicarbonate of Soda
  • 225 g Butter
  • 50 g Crystallised Ginger Finely chopped
  • 3 large Eggs
  • 1 tsp Ground Ginger
  • 150 g Light Brown Sugar
  • 1 tsp Mixed Spice
  • 1 pinch Sea Salt
  • 125 g Self-Raising Flour
  • 175 g Signature Tastes Medjool Dates Chopped
  • 100 ml Sour Cream
For the Whiskey White Chocolate Butterscotch Sauce
  • 4 tbsp Butter
  • 150 ml Double Cream
  • 125 g Light Brown Sugar
  • 100 g White Chocolate Finely chopped

For the pudding; Grease a 2-litre pudding mould and pop it onto a baking tray. Heat the oven to 160°C.

Beat the butter and sugar in a freestanding mixer until light and fluffy.

Mix the flour, spices and ginger together in a bowl then beat into the butter mix with the eggs.

Add the dates and 100ml of water to a medium saucepan. Simmer for 2-3 minutes until the dates have softened. Stir in the bicarbonate of soda and it will become foamy, this is why you need a slightly larger saucepan.

Fold this into the rest of the ingredients along with the sour cream and a pinch of salt. Pour into the greased pudding mould and bake for 1 hour until fully cooked, risen and golden.

For the butterscotch sauce, combine all the ingredients in a small saucepan, except the white chocolate, stir together and bring to the boil, reduce the heat a little, simmer for a minute or two until it has thickened, then stir through the white chocolate until melted.

To serve, arrange the warm pudding on a plate and pour over the sauce.

Jo

Join 200 other followers

https://supervalu.ie/real-food/cooking/recipe/sticky-toffee-gingerbread-pudding

Smoothie Bowl Tips 🥣

Yes, a smoothie- in a bowl, eaten with a spoon. 🥄🍓
Click here for Smoothie Bowl Recipes.

Below are some tips to help you make the perfect smoothie bowl✨


-To make a Smoothie Bowl thick:
  • Use just enough liquid to keep things moving in your blender when using frozen fruit.
  • Blend slowly.
  • Add a scoop of oats or chia seeds to thicken your smoothie.
  • Frozen banana or half an avocado makes a smoothie bowl thick and creamy when pureed rather than icy
-Frozen fruit
  • Make the base thick and cool.
  • Peel bananas and put them in a plastic bag before placing in the freezer the night before. Frozen bananas add a creamy texture to smoothie bowls.
-Chill your bowl before you start
  • Place the bowl in the freezer while preparing your ingredients to keep your smoothie bowl cooler for longer.
-Toppings
  • Toppings make your smoothie bowl fun and add texture and colour. There are lots of possible combinations.
  • Topping ideas: fruit, coconut flakes, desiccated coconut, granola, chia seeds, walnuts, flaked almonds, cacao nibs,drizzle of honey, nut butter, cinnamon

Have you ever made a smoothie bowl? Comment below if you have any other tips and subscribe✨


Jo

Join 200 other followers

Let’s make a smoothie🍓🛒

Have you ever been grocery shopping and wondered what do I need to make my next smoothie? Well I have, so I composed a list of possible ingredients you may want to buy on your next shopping trip below✨🛒

  • Frozen strawberries/raspberries/cherries/mango chunks/mixed berries
  • Strawberries
  • Raspberries
  • Blueberries
  • Bananas
  • Melon
  • Watermelon
  • Mango
  • Passionfruit
  • Grapefruit
  • Pineapple
  • Oranges/Satsumas/Clementines/Tangerines
  • Lemon
  • Lime
  • Apples
  • Pear
  • Peach
  • Prunes
  • Kiwi
  • Avocado
  • Spinach
  • Kale
  • Beetroot
  • Carrots
  • Sesame seeds
  • Honey
  • Vanilla extract
  • Peanut/almond butter
  • Oats
  • Coconut flakes
  • Protein powder
  • Ginger
  • Tumeric
  • Orange/Apple/Pineapple/Cranberry juice
  • Natural/Greek style/Coconut milk/Almond/Soya yoghurt
  • Skimmed/Low-fat/Full-fat/Coconut milk
  • Vanilla ice-cream
  • Mint sprigs/leaves

Comment below if you have any other suggestions and subscribe!✨💭


Jo

Join 200 other followers

Baileys Irish Cheesecake Recipe🥨🍿

My granny turns 89 this week so I decided to make a Baileys Cheesecake, as Baileys is her favourite drink (I don’t blame her). This cheesecake should be stored in the fridge💚

ingredients

  • 300g Digestive Biscuits
  • 150g Butter or Margarine (melted)
  • 75ml Baileys Original Irish Cream
  • 500g Mascarpone
  • 340g Philadelphia Cream Cheese
  • 60g Caster sugar
  • 175ml Double Cream
  • Popcorn,Salted Pretzels and Caramel (or Butterscotch) sauce

method

  • Line a 20cm loose-bottomed tin with greaseproof paper.
  • Put the digestive biscuits in a plastic food bag and crush them all to crumbs using a rolling pin.
  • Transfer the crumbs to a bowl, then pour over the melted butter.
  • Mix the melted butter and crumbs thoroughly until crumbs are completely coated. Tip them into a prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set firmly.
  • Beat the mascarpone cream cheese, sugar and Baileys with an electric whisk or balloon whisk until smooth.
  • Spread over the cake and chill for at least 2 hours. Spend at least some of this time licking the spoon.
  • Whip the cream, dollop on top of the cake and spread it around.
  • Decorate with popcorn and pretzels and drizzle over the caramel (or butterscotch) sauce

Fam feedback

Rating: 5 out of 5.


Jo

Join 200 other followers

Mini pancakes Recipe🥞

This is a Tesco recipe and doesn’t take long to cook. Go wild with your favourite toppings 🍓🍐🍌🍯 I made this for brunch today. These pancakes make the perfect breakfast or after-dinner treat.

  • 150g self-raising flour
  • 1 egg
  • 250ml semi-skilled milk
  • oil for greasing
  • toppings of your choice (I chose Big Red Kitchen Butterscotch Sauce)

Put the flour into a mixing bowl. Make a well in the centre and add the egg and about half of the milk.

Using a whisk, or wooden spoon, mix to a smooth, thick batter. You may need to add a little more milk if the batter is too thick to mix.

When the batter is smooth, gradually stir in the rest of the milk until it is well combined.

Add a small amount of oil to the frying pan; just enough to give a non-stick layer to the surface of the pan. Heat on high until the oil begins to smoke, then turn down the heat to medium.

Pour 15ml spoons of batter into the pan. This should make pancakes about 3cm in diameter.

Leave each pancake for about 30 seconds. Bubbles will appear on the surface and the mixture will start to set. Flip each pancake over using a palette knife or fish slice and leave for another 30 seconds.

I had 6 mini pancakes this morning for brunch with Butterscotch Sauce as the topping.

Feedback

‘Amn’t I good to myself really-me’

Comment below if you enjoyed this blogpost or enjoyed this recipe and click subscribe!🥄✨

Join 200 other followers

https://realfood.tesco.com/recipes/mini-pancakes.html

Millionaires Shortbread Recipe🍫

This recipe is by Rozanna Purcell (Natural Born Feeder) and serves 9.

Shortbread squares can be kept in the fridge for 7 days.

🌾Suitable for Vegetarians

ingredients

For the base you will need:

  • 300g oats blended into a flour
  • 100g ground almond
  • 4 tablespoons maple syrup
  • 4 tablespoons coconut oil (melted)

For caramel sauce you will need:

  • 160g tahini
  • 3 tablespoons coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 4 tablespoons maple syrup

Method

  • Using an electric whisk, mix and press into a lined 20cm tin. Bake for 15 minutes at 180 degrees C. Let cool before adding the caramel sauce.
  • Once the base is baked, allow to cool for 15 minutes before adding the caramel sauce. Mix to combine and pour over the baked shortbread.
  • Place in the fridge or freezer to set.
  • Once the caramel has set, pour over 100g melted chocolate and set in the fridge.

Fam FeedBack:

Rating: 3 out of 5.

Jo

Join 200 other followers

May, 2020

Dalogna coffee Recipe☕

This is an easy Lidl recipe that serves 2. Any type of instant coffee can be used but instant espresso powder creates a delicious topping. A light milk or alternative dairy milk can be used if desired. The milk quantity can be adjusted depending on the size of the glasses.

  • 2 tablespoons instant coffee
  • 2 tablespoons caster sugar
  • 250ml milk
  • 1 handful ice cubes

Mix coffee and sugar in a bowl with 2 tablespoons of boiling water using electric whisk.

Fill two glasses with ice and divide 250ml milk between them.

Et voilà!

Comment below if you try this recipe or enjoyed this blogpost and subscribe!✨🥄

Join 200 other followers

Three Ingredient Muffins Recipe🍌🍯

This recipe is by the Food Anatomist. These muffins are quick and easy to make and can be enjoyed as a mid-morning snack or with a bowl of ice-cream✨

ingredients

For the cupcakes:

Oats, 1 cup

Bananas, x3 large

Cinnamon, x3 tablespoons

Topping:
Cashew butter, x3 heaped tablespoons

Agarve syrup/honey, 1 tablespoon

Vanilla extract, 1 teaspoon

Method

  • Preheat the oven to 180°C. Blend the oats well.
  • Mix the oats, mashed bananas and cinnamon well and place the mixture equally into six muffin cups.
  • Bake for 15 minutes and allow to cool for 20.
  • Mix together the cashew butter, honey and vanilla extract in a saucepan. Spread the mixture evenly over each muffin with a spoon. Allow muffins to cool before adding the topping.

Fam feedback:

Rating: 4 out of 5.


Jo

Join 200 other followers

May, 2020

Strawberry and Lemon Cheesecake Recipe🍓🍋

This recipe is by Irish blogger Niamh O’Sullivan.

  • 250g Digestive biscuits
  • 100g Butter (melted)
  • 600g Full fat soft cheese
  • 100g Icing sugar
  • Juice of 1 lemon
  • 250ml Double cream
  • Strawberries and lemon zest for decoration

Method

  • To make the base, butter or line a 23/24cm loose-bottomed tin with greaseproof paper.
  • Put the digestive biscuits in a plastic food bag and crush them all to crumbs using a rolling pin.
  • Transfer the crumbs to a bowl, then pour over the melted butter.
  • Mix the melted butter and crumbs thoroughly until crumbs are completely coated. Tip them into a prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set firmly.
  • Place the cream cheese and icing sugar in a bowl, then beat with the electric mixer until smooth. Tip in the lemon juice and double cream and continue beating until the mixture is completely combined.
  • Spoon the cream mixture onto the biscuit base, starting from the edges and working inwards, making sure there are no air bubbles. Smooth the top of the Cheesecake down with the back of a dessert spoon or spatula and leave to set in the fridge overnight.
  • Bring the Cheesecake to room temperature about 30 minutes before serving. Remove it from the tin and slip the cake onto a serving plate.
The Next Day

Fam feedback:

Rating: 5 out of 5.

Jo

Join 200 other followers

May, 2020

Raspberry, Chocolate and Hazelnut Éclairs Recipe🍩

This is a SuperValu recipe and serves 12 people.

ingredients

  • 125ml Boiling Water
  • 3 Eggs
  • 75g Plain Flour
  • 50g Unsalted Butter
  • For the filling:
  • 225ml Fresh Cream
  • 125g Nutella
  • For the topping:
  • 36 Fresh Raspberries
  • 25g Hazelnuts
  • Pink Food Colouring
  • 125g SuperValu Icing Sugar
  • 4 tsp Water

Method

  • Preheat the oven to 180°C/gas mark 4. Line a large baking sheet with non-stick baking paper and set aside.
  • Place the butter in a medium pan with the just-boiled water and cook over a high heat until the butter has melted and the mixture is bubbling fast.
  • Add the flour and beat thoroughly with a wooden spoon until the mixture is smooth and forms a ball in the centre of the pan. Remove from the heat and leave to cool for 1 or 2 minutes.
  • Beat the eggs in a small bowl.
  • Add the eggs a little at a time, beating vigorously, until well combined and with a golden sheen. You may not need all of the beaten eggs-use just enough to give a piping consistency.
  • Spoon the mixture into a piping bag fitted with a 1cm plain nozzle. Pipe 12X7cm lengths, about 2.5cm wide, spaced well apart, on the prepared baking sheet. Use a wet knife to cut off the pastry neatly at the nozzle.
  • Bake in the oven for about 20 minutes, until puffed, crisp and golden. Remove and lower the oven temperature to 160°C/gas mark 3. Meanwhile, whip the cream to soft peaks and set aside.
  • Using a sharp knife, split the éclairs open through their side down their length to begin opening them out like a book. Return to the oven for a further five minutes to dry out the insides. Transfer to a wire rack and leave to cool completely.
  • Once cool, spread the Nutella inside on the base, then pipe or spoon in the whipped cream and sandwich back together. Return the éclairs to the wire rack.
  • To prepare the topping, sift the icing sugar into a small bowl.
  • Add the water and a small dot of food colouring and mix to give a smooth, slightly runny glaze. Add more food colour for more intensity if you like. Working quickly, stirring often to prevent it from forming a crust, spoon a heaped tablespoon of the glaze on top of each éclair, spreading it with the back of the spoon.
  • Arrange three raspberries upright on top of each one and a sprinkling of hazelnuts to stick to the glaze before it sets.
  • Arrange on serving plates, a platter or cake stand and serve at once.

Fam feedback:

Rating: 4 out of 5.

Jo

Join 200 other followers

June, 2020