Posts tagged recipe
I’m really getting into baking at the moment and I’m always keen to experiment and try new ways of making cakes for the family. This week I bring you another tasty and quick recipe which the kids (and adults) love! This recipe makes around 18 small cupcakes, I prefer them in the smaller size as its a more suitable size for the kids
2 medium eggs
125g caster sugar
125g softened butter
125g plain flour
1tsp vanilla extract
2 tsp baking powder
2 small ripe bananas (mashed)
100g milk chocolate chips
1. In a bowl, mix together all the ingredients (except the choc chips) with a mixer for a couple of minutes until thoroughly mixed.
2. Stir in the chocolate chips with a spoon and then divide the mixture into paper cupcake cases.
3. Bake at 180 degrees for approx 20 minutes, test with a skewer and if it comes out clear then the cakes are ready.
You can never have enough vegetarian recipe books! That is so true for this household, I love recipe books and my collection is huge. When I was contacted to see if I’d like to review a new vegetarian cook book, well of course I said yes
tibits restaurants were originally launched as a family business over 10 years ago in Switzerland by three brothers, Reto, Christian and Daniel Frei, together with Rolf and Marielle Hiltl, of Hiltl, the oldest vegetarian restaurant in the world. Now, due to popular demand, tibits has brought out its first collection of recipes, enabling existing fans and those new to the concept alike, to try out the recipes at home for the first time.
These innovative recipes showcase the taste, beauty, and nutrition of produce that’s fresh all year round: the tender young asparagus of spring, the plump juicy berries of summer; the succulent courgettes and butternut squash of autumn, the comforting roots of winter.
tibits at home: stylish vegetarian cuisine is a sumptuous cookbook, split into four seasonal sections, containing 50 recipes that will delight all loyal tibits fans, as well as those who are new to the brand. 80 per cent of tibits’ menu is vegan and many of the recipes in the book are also vegan – good news for the rapidly increasing number of vegans in the UK. In addition, many recipes cater for those on gluten-free and nut-free diets.
Tibits At Home have very kindly allowed me to share a couple of their delicious recipes with you.
tabouli middle-eastern style
If you love fresh parsley and mint, this is for you!
120 g bulgur
250 ml water
2 tsp fine sea salt
150 g baby spinach leaves
50 g fresh mint
40 g fresh coriander (cilantro)
30 g broad leaf parsley
400 g tomatoes
1.5 lemons (juice)
100 ml extra virgin olive oil
1 tbsp fine sea salt
1-2 tbsp chilli oil
Freshly ground white pepper
1 Cook the bulgur in salted water for about 8 minutes, until all the water has been absorbed. Put into a bowl and refrigerate for 1 hour.
2 Pluck the mint and parsley leaves from the stems, wash and chop finely.
3 Wash the tomatoes, remove the stem ends and chop into 1 cm dice.
4 Mix the sauce ingredients and season with pepper.
5 Break up the bulgur with a fork. Add the tomatoes, spinach and herbs and mix carefully. Add the sauce and mix again.
Tabouli is a wonderfully refreshing and nutritious summer dish. We have used bulgur (parboiled and dried durum wheat) instead of the traditional couscous.
Preparation time: 25 minutes
We absolutely loved this recipe in the Brown household and it is now a regular feature on our menu. I tend to serve the tabouli with falafel, pitta bread and sour cream for a more substantial meal and I probably use a dash more chilli oil than the recipe says but we like a little heat
Another recipe which I attempted is sure to satisfy any sweet tooth (I have a bit of a baking obsession at the moment).
Chocolate and coconut macaroons
A sweet delight for grown-ups and children alike!
160 g caster sugar
5 g vanilla sugar
100 g dark chocolate
(45 per cent cocoa content, minimum)
160 g coconut flakes
1 Preheat the oven to 150º C.
2 Mix the caster sugar, with the vanilla sugar. Finely grate the chocolate.
3 Separate the eggs. Whip the egg whites until very stiff while drizzling the sugar into the mixture.
4 Carefully fold the chocolate and coconut flakes into the whipped egg white.
5 Spoon the batter into a pastry bag with a star tip and pipe small macaroons onto a baking tray, lined with baking paper. Alternatively, make small heaps of batter with two wet teaspoons. Bake for 15-20 minutes. Remove the tray from the oven and leave to cool completely before removing the macaroons from the paper.
Tip: for a more intense chocolate flavour, melt the chocolate in a bain-marie (water bath). Leave to cool at room temperature, before folding into the beaten egg whites.
Makes 30-40 macaroons
Preparation time: 15 minutes
Now I had visions of creating beautifully piped little macaroons with this recipe but I had a little difficulty piping anything out of the piping bag as the mixture was too solid and so my macaroons were more splodges than anything else BUT they did taste absolutely delicious despite not being the prettiest thing I have ever created. I opted to use melted chocolate as I am a complete chocoholic. These went down a treat with the whole family and will definitely be making another appearance in my baking list.
So what did I think of the book? Well I admit when I initially flicked through the book I was a little disappointed. Some of the recipes are things I wouldn’t try (I’m not a huge fan of tofu) but once I started trying out recipes I was surprised at just how good they were. I found that a recipe that didn’t necessarily sound exciting at first glance was actually delicious and bursting with subtle flavours. I regularly use this recipe book nowadays so yes it’s passed the Brown household test
You can buy a copy of tibits at home from amazon or through tibits website
I have another baking recipe for you today (well we have been stuck at home with poorly kids all month). This recipe makes 12 small cupcakes. They are easy to make and the kids love them.
115g caster sugar
115g self raising flour
115g softened butter
115g apple sauce
1 tsp cinnamon
1 small apple
2 tsp demerara sugar
1. In a large bowl mix the sugar, flour, butter and eggs with an electric whisk.
2. Stir in the apple sauce and sultanas.
3. Divide the mixture between the 12 cupcake cases.
4. Place a piece of sliced apple and a sprinkling of demerara sugar on top of each cupcake.
5. Bake for approx 20-25 minutes in an oven at 175 degrees. Test with a skewer and when it comes out clear the cupcakes are ready. Allow to cool for 5-10 minutes before turning out of the tin and placing on a wire rack to cool.
I love baking but it’s something I rarely get chance to do anymore but this recipe is so quick and easy I have been whipping up a batch most weekends recently and the family love them
4 medium eggs
1 tsp baking powder
1 tsp vanilla extract
225g softened butter
225g caster sugar
225g self raising flour
100g white chocolate chips
100g milk chocolate chips
1. Place all ingredients except chocolate chips in a large bowl and mix for a couple of minutes with an electric mixer.
2. Give each toddler one of the mixers to lick the mixture off
3. Stir the chocolate chips into the mix.
4. Place 12 paper muffin cases in the muffin tins and divide the mixture between them.
5. Bake in a preheated oven (175 degrees) for 20-25 minutes depending on your oven. Test with a skewer and when it comes out clean the muffins are cooked.
6. Leave to cool for 5-10 minutes before turning out and placing on a rack to cool.
And that’s it
I’m not a huge fan of icing so we eat our muffins like this but feel free to ice at will
We also swap the chocolate chips for alternatives such as chopped glacé cherries or sultanas. Choc chip and cherry go down a treat here as do cherry and sultana.
I’m also planning on trying a Bakewell muffin next by swapping the vanilla extract for almond essence and using cherries. I think I’ll inject some raspberry jam into the middle when they are baked as well – I’ll let you know what they turn out like
Ever since we received the Morphy Richards Soup Maker to review, I’ve been loving creating my own soups and so I thought I’d better start keeping track of all the recipes I’m inventing
This one is super easy and it tastes absolutely lovely. It’s also a great way of getting lots of greens into the kids
2 bags of fresh watercress (I buy the pre-packed salad bags in the supermarket)
2 small potatoes
A small amount of double cream (probably around 40-50ml)
750ml Vegetable Stock
This is where the soup maker is genius – dice the potatoes then simply place all ingredients uncooked into soup maker, select smooth mode and in 21 minutes you will have delicious soup
If you haven’t already got a soup maker but love soups then I can’t recommend this product enough – it really is so easy to make fresh and delicious soups!
I absolutely love my breadmaker, we use it around 3 times a week in this household. The recipe below is one I’ve tweaked from other recipes as I found wholemeal bread very heavy from the breadmaker. Both MasterB and MissB absolutely love this bread
The measurements below are in cups as these are the standard measures which came with my breadmaker.
1.5 cups tepid water
4 tbsp skimmed milk powder
4 tbsp groundnut oil (you can use sunflower oil if you prefer)
3 tbsp caster sugar
2 tsp salt
1 cup wholemeal bread flour
3 cup strong white bread flour
1.25 tsp dried yeast
1. Place ingredients in the bread pan in the order they are listed above
2. Select a program for a standard 2lb white loaf
3. Sit back and wait
I’m sure if you don’t have a bread machine then you can make the bread using more traditional baking methods but I have to admit its been years since I’ve made bread in an oven
This recipe has been on our menu for ages but I’ve only just got round to blogging it (read that as remembered to take a photograph). I originally found a similar recipe on the internet a couple of years ago but its been adapted a lot since then. It’s delicious served with fresh bread
A bag of Peashoot salad leaves
250g (ish) of frozen baby broad beans
For the dressing:
2 tbsp olive oil
2 tbsp white wine vinegar
1/2 tsp caster sugar
1/2 tsp dijon mustard
1 clove crushed garlic
2 tbsp dried mint (or freshly chopped if you prefer)
1. Cook the frozen baby broad beans in boiling water for around 5 minutes until they are cooked and then leave to one side to cool
2. Slice the courgettes lengthways in about 3-4mm strips and then place on a grill pan, brush with olive oil and then grill under medium heat until they are just turning golden on both sides
3. Meanwhile, mix the dressing ingredients together, they may require a little adjustment to suit your personal taste but the mix above is a good starting place
4. In a large bowl, mix the peashoots, cubed feta cheese, grilled courgettes, cooked broad beans and then dress with the dressing and serve immediately.
This is by far the best way ever of having baked potatoes. It takes a while to cook but both MasterB and MissB love “potato boats” as we call them We serve them with beans or a nice salad.
4 large baking potatoes
350g tub of creme fraiche
About 200g of mature cheddar cheese (grated)
A handful of chopped spring onions
A small teaspoon of coarse grain mustard
1. Preheat the oven to around 200 and when warm put the potatoes on a baking tray and cook for around an hour until soft.
2. In a large bowl mix the cheese, creme fraiche, spring onions and the mustard.
3. Remove potatoes from oven and slice in half lengthways. Now if you have a potato ricer these are a godsend! Scoop the contents of each potato half out and mash/rice it before adding it to the cheese mix.
4. Put the empty potato skins back in the oven for around 10 minutes to crisp up whilst you mix the cheese/potato mixture thoroughly.
5. Remove the skins from the oven and using a spoon, scoop the potato mixture back into the potato skins. You can use all the mixture as it doesn’t matter if it goes over the top of the skins.
6. Place the loaded potato skins back in the oven and leave to cook for around 15-20 minutes until they are going golden on top.
Serve up and enjoy, this is proper comfort food
I found the basic recipe for this in the The Quorn Kitchen Cookbook but it was made in a microwave and I could never really get it to work properly so I wanted to see if I could adapt it for the slow cooker.
1 pack fresh quorn chicken style pieces
1 small red onion (chopped)
250g easy cook basmati rice
200g frozen mixed vegetables (peas, carrots, sweet corn, pepper etc)
Chopped dried apricots (a couple of handfuls)
Flaked almonds (a good handful)
Jar of tikka masala paste
1 vegetable stock cube
650ml boiling water
1. Mix the chicken style pieces with two tablespoons of tikka masala paste and a bit of water and leave to marinade whilst you prepare the rest of the dish
2. In a little oil, gently fry the red onion until it softens slightly
3. Add the rest of the ingredients and three tablespoons of the tikka masala paste to the pan and bring to the boil
4. Add in the chicken style pieces and then transfer everything to the slow cooker
5. Cook on high for 1.5-2 hours, stirring after an hour. If it looks like the mixture needs a bit more liquid towards the end of cooking just add in a dash of boiling water. The meal is ready when the rice is cooked and most of the liquid has been absorbed.
6. Serve with naan bread and enjoy
Hubby is away this weekend and so meals are going to be quick and easy, mainly because unpacking shopping and cooking when I’m home alone with MasterB and MissB is chaotic But here is what is on the Brown household’s menu this week…
- Pasta Bolognaise and Garlic Bread
- Quorn Curry, Rice and Naan Bread
- Baked Camembert
- Veggie Bangers and Mash – carried over from last week as we didn’t get round to eating it
- Grilled Haloumni Salad with Puy Lentils
- Tomato, Artichoke Heart and Butterbean Pasta Soup – carried over from last week as we didn’t get round to eating it
- Courgette and Roasted Pepper Lasagne
P.S. If you like the look of my magnetic meal planner you can find my post on how to make one HERE
P.P.S. Don’t forget to check out my Veggie Recipe page for other veggie recipes and to link up any of your own veggie recipes