Chocolate Caramel Nougat Bars

Wednesday, July 22, 2015


Now these aren't the most healthy things one can make, but they certainly are one of the most delicious! These bars are so chewy; you have the nougat layer, followed by a salted caramel layer, and then covered in chocolate. If you ever wondered how to make mars bars, this is the closest thing to it that is homemade. I adapted this recipe from: Sweet Things by Annie Rigg, and it is heavenly!

This recipe does take a while to make, but if you have the patience it is worth it. I usually do this recipe over two days, and fridge it after the caramel stage to do the second half the next day.

These beauties keep well for about 2 weeks in an airtight container in the fridge, if they last that long! Great for giving away as presents too.

This recipe makes about 30 depending on how big or small you cut the bars. I cut mine fairly small so as to be eaten in two bites. That is the perfect amount for me... but if you want them bigger go ahead.

You will need a 20x30cm or 7x11in tin
Chocolate Nougat:
1 large egg white (about 40g)
1 tsp vanilla extract
250g/1 cup and a little bit of caster sugar
pinch of salt
25g/1.5 tbsp malted milk powder (I used Ovaltine)
100g/3.5 oz dark chocolate chopped (70%)
250g/¾ cup golden syrup

Caramel:
75g/¼ cup and a tbsp of caster sugar
75g/¼ cup and a tbsp of soft light brown sugar
50g/3 tbsp golden syrup
50g/3.5 tbsp of unsalted butter
100ml double cream
1/2 vanilla pod, split in half (or you can use 1 tbsp of vanilla bean paste, which is not extract)
a couple pinches of sea salt flakes

Chocolate to coat:
200g/7oz dark chocolate chopped (70%)
200g/7oz milk chocolate chopped (I used 40%)
chocolate sprinkles, optional

Line the base of your tin with non-stick baking parchment.
Put your egg white, vanilla extract, 1 tbsp of the caster sugar and the salt into the bowl of a free-standing mixer which the whisk attachment. You can do this with a hand mixer, it just might take a bit longer. Sift your malted milk powder into a bowl and set aside.

Melt the dark chocolate in a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until smooth and set aside.

Put the remaining caster sugar and golden syrup in a medium sized saucepan and add 75ml water. Set the pan over a medium heat to dissolve the sugar, you can stir from time to time. Once the sugar is dissolved put a sugar thermometer into the pan and bring to the boil. Cook steadily until the syrup reaches 125°C/257ºF. Slide the pan off the heat and immediately start to whisk the egg white until you get stiff peaks. On a low to medium speed, start to pour the syrup on to the beaten egg white in a slow steady stream. Mixture will double in size. Increase the speed to medium-high and continue to whisk for 4-5 minutes until the nougat has turned a pale colour and it has cooled and thickened. Add the malted milk powder and the melted chocolate and whisk for a further few seconds. Use a rubber spatula and a palette knife to spread the mixture into the tin, working quickly. Leave until it is cold.
Nougat spread in the tin

Next stage is the caramel. Put both the sugars, the golden syrup, butter, cream, vanilla pod (or paste) and sea salt flakes into a saucepan and set over a low-medium heat. Stir to dissolve the sugars and melt the butter. Increase the heat and bring the mixture to a boil with your thermometer in the pan. Continue to cook until the caramel reaches 118°C/244ºF, then immediately slide the pan off the heat and remove the vanilla pod with tongs or a fork. Pour the caramel evenly over the nougat in an even layer. Leave to cool completely. 

Once it is cold, cover it in clingfilm and set aside. Place it in the fridge for 30 minutes or overnight if you don't want to continue with the next stage right away. It will be fine!

Next up, draw a 20x30cm rectangle on some baking parchment. Flip it over on to a baking tray. Melt the dark and milk chocolate together in the same way as above. Leave it to cool to room temperature. Re-melt the chocolate (we are tempering the chocolate here, in an easy way) until it becomes runny and glossy again. Using a spatula or palette knife spread a couple tbsp of the chocolate onto the baking parchment rectangle to cover it in an even layer. Turn the caramel nougat that is in the fridge out of tin and on to a new sheet of baking parchment, caramel side down. Peel the parchment off the nougat side and quickly flip it on to the chocolate rectangle. Pop it into the fridge for 5-10 minutes to harden. Then take a sharp knife (heat the blade in hot water between slices, and dry off the knife to make the cutting neater) and trim the edges of the caramel nougat. (Eat the edges!) Next cut into 20 fingers or rectangles however big you like. 

Arrange them on to a cooling rack over a baking tray. Do this in batches of 4-5 as it will be easier. Keep the chocolate warm as you work by placing it back on your bain marie every so often. Using a teaspoon, carefully spoon the chocolate over each bar to coat the top and sides evenly. Use a palette knife to then place on to clean baking parchment. You can then pipe some lines like I did on top of this and then scatter some of your chocolate sprinkles. This is optional, depends on how creative you feel! Repeat with the remaining bars and chocolate, returning the chocolate that has drizzled onto the baking tray to the bowl and re-melting between batches if necessary. Leave to set completely (about 2-3 hours) before serving. Then place in a container in the fridge to keep for longer! 

The finished product!


I know this is a long recipe but it is so delicious! If you have the patience and want to have some fun give it a try.


Frozen Bananas coated in Coconut Almond Butter and Granola

Tuesday, May 19, 2015


This recipe is a wonderful way to use up bananas if you feel you have too many. I would advise making these when the bananas are still a bit hard, as they are easier to roll if they aren't so soft.. Not only are they really simple to make, but they are a healthy treat to take with you on the go, or to have when you are craving something sweet. They are gluten free and vegan friendly which is an added bonus!

This recipe makes 6-8 small bites. You can cut the bananas to whatever size you would like, but I wanted something I could eat in a few bites. I also used coconut almond butter as I found a brand I really like (Pip&Nut), but you could use whatever flavoured nut butter you like!

You will need:
2 bananas
2-3 tbsp of coconut almond butter
A drizzle of maple syrup/honey/agave, or whatever you have to hand to add a bit of sweetness.
A handful of your favourite granola (gluten free friendly for those who are making it GF)
Some lollipop sticks (I didn't have any so I used toothpicks.. not very sturdy but they did the trick)

As you can see there are not many ingredients, so it really is very simple! Mix your nut butter in a bowl with a drizzle of your preferred sweetener, I used some agave syrup. Next place your granola into a flat dish, or plate, easy to roll the bananas around in.

Cut up your bananas to your desired eating size, place a lollipop stick or toothpick into the banana and then use a knife to spread the nut butter evenly over the bananas so they are coated. Next roll them in the granola, place on a plate spaced out and leave them in the freezer for about 2 hours until they are frozen. Once they are frozen you can place them all in a ziploc bag and leave in the freezer until you are ready to grab one to eat. Really easy to do, and in no time you have a healthy on the go snack or dessert!

Almond, Cashew and Chia Energy Bites

Tuesday, March 24, 2015




I decided to come up with a recipe for a healthy energy bite size snack that I could take with me on the go. It's perfect after I come back from the gym, or even when I'm out cooking all day. It keeps my energy levels up and I love knowing that they are so good for you. They are also ridiculously delicious! I added maca powder because it is known for keeping your energy levels up, and I wanted to make that my focus. Maca is also great for your skin as well as balancing your mood, so in general it is a great supplement to your diet.

These bites are also packed full of ingredients that provide slow releasing energy, so it keeps you full while also energised. The nice thing about this recipe is that the dates provide most of the sweetness, with the coconut blossom nectar adding a little more. If you don't have this ingredient you could use agave or maple syrup. I also used raw cacao powder in this recipe, as it has no added sugar or milk to it, but you can use regular cocoa powder if that's all you have. Just be aware of the added sugar some brands contain. So not only is this recipe gluten free but it is also vegan!

This recipe makes about 24 balls

You will need:
100g almonds
100g cashews
300g medjool dates, pitted
4 tbsp dessicated, unsweetened coconut
2 tbsp chia seeds
1 tbsp flax seeds
1 tbsp maca powder
3 tbsp raw cacao powder
2 tbsp coconut blossom nectar (or agave or maple syrup will do just fine)
2 tbsp coconut oil



In a food processor, blitz the almonds and cashews for about 30 seconds until they are nicely crushed. Next add the dates and whiz for another 30 seconds. Then add all remaining ingredients followed by a good glug of water (about 50ml) and blend again until everything has mixed together and it has become nice and sticky.


With damp hands roll the mix into balls and place on a tray to be put in the freezer. Place in the freezer for about 1 hour to set (or leave to set in the fridge for about 5 hours), then store in an airtight container in the fridge. They keep really well and for a quite awhile, so it's great to make a large batch so you have these bites readily available.



Peanut butter and Marshmallow Cookies

Tuesday, March 17, 2015



While browsing a new book of mine, the new Hummingbird Bakery cookbook, I came across a recipe for peanut butter and marshmallow cookies. I took one look at it and decided that I had to make it as soon as possible! Luckily we were having some friends stay with us that weekend so I knew that these cookies would not go to waste. I didn't want Peter and I to have to eat them all so this was the perfect excuse to make something to share. This combination of flavours is so good in my opinion, but then again I do have a love for peanut butter and marshmallows so this seemed ideal to me.
Not only are they deliciously moreish but they are very easy to make. They were a huge success and we have none left!

This recipe makes about 20 cookies, depending on the size you want.

You will need:
115g/1 stick of unsalted butter, softened
110g/½ cup of caster sugar or superfine sugar in US
100g/½ cup of soft light brown sugar
1 large egg
125g/½ cup of peanut butter, smooth or crunchy depending on taste (I used smooth)
165g/1⅓ cup of plain flour
¾ tsp bicarbonate of soda
¼ tsp salt
¼ tsp baking powder
50g/1 cup of mini marshmallows or chopped larger marshmallows

First preheat the oven to 175C/350F. Line three large baking sheets with non-stick baking parchment.

Using a freestanding electric mixer, or a hand held electric whisk, cream the butter and sugars together until light and fluffy, about 5 minutes on a medium-high speed.

Add the egg and peanut butter to the mixture and beat for a further 2 minutes. Sift together the dry ingredients and add them to the butter mixture. Beat on a lower speed until all is incorporated, scraping down the sides of the bowl as you go. Fold in the marshmallows by hand.

Using a tablespoon, form the cookie dough into balls (weighing about 30g each). Place these balls of dough onto the prepared baking sheets, leaving about 2in between them.

Bake for 12-15 minutes. They will still look quite pale and golden but they will harden up as they cool and become chewy and soft. Cool for 5 minutes before transferring to a wire rack to cool completely. Enjoy with a mug of hot tea on a rainy day! Or any day for that matter...


Healthy Kale Caesar Salad

Thursday, March 12, 2015




This take on a Caesar salad is so delicious... not only is it really good for you, but it's vegan and gluten free friendly and you wouldn't even know it! I added Parmesan to my salad, but for vegans just don't add it. It will still taste delicious without it. 

March is a great time to eat kale as it is at its prime. It's such a versatile ingredient and it's everywhere in supermarkets at the minute. I decided to make a nutritious and filling salad to accompany dinner and this was what came to mind. I took inspiration from Le Pain Quotidien, a lovely restaurant chain that serves up healthy and delicious food. I went there almost a year ago now when I was in NY, sadly for me they don't have one in Edinburgh yet... I ordered their vegan kale Caesar salad and have been wanting to recreate the flavour of their dressing ever since. I believe I have!

My recipe is quite different from a classic Caesar as you will notice. Instead of croutons I decided to roast a sweet potato as it's so good for you and keeps you full for a long time. It's a great source of magnesium which helps combat stress and also iron which is good for your metabolism and proper immune function, among many other benefits. If you felt like you wanted some crunch add some croutons (or gluten free ones) and change the salad up as you like. This recipe serves 3-4 people as a side salad or a starter.

You will need:
 1 large sweet potato
As much kale as you need, I did it by eye, washed and sliced
150ml/ ⅔ cup lemon juice (3-4 lemons)
60ml/ ¼ cup extra virgin olive oil
1 tbsp water
¼ tsp sea salt
1.5 tbsp Dijon mustard
2.5 tbsp ground flax seeds
65g/ ⅔ cup raw walnuts, soaked in water for 10 minutes then drained
3 large garlic cloves
Parmesan for shavings

Heat the oven to 160C/320F. Peel and dice the sweet potato into the size that you would like. I went for quite small chunks as I was in a hurry and it cooks quicker in the oven that way. Drizzle with olive oil and season with salt and pepper and place in the oven for about 20-25 minutes or until nice and soft and getting slightly crispy at the edges.

For the dressing: blend the lemon juice, olive oil, water, sea salt, Dijon mustard, flax seeds, soaked walnuts and garlic in a blender or food processor and process until smooth. Taste and adjust the salt and lemon juice to your liking. This makes a lot of dressing, but it keeps really well in the fridge for 1-2 weeks in a jar. I have been making this salad countless times now, it's so good!

Pour a generous amount of dressing over the kale and toss it together well. Make sure that all the kale is well coated. Leave it for about 30 minutes to allow the kale to soften, it makes for a much nicer salad that way.

Finish by tossing in the roasted sweet potato and sprinkle with some Parmesan shavings. Enjoy knowing you are getting so many good nutrients!

Hot Cross Buns

Friday, March 6, 2015



It's that time of year where we can all indulge in a delicious hot cross bun! Of course we can do it all year round, but it just feels extra special when you don't and wait until Easter time to eat them.

I like to use a recipe I got from the Edinburgh New Town Cookery School where I did my diploma course about a year ago now... It's so hard not to eat more than one. In fact I told myself I would only eat half... but I just couldn't stop myself eating a whole one. I have no restraint when it comes to these.

I love the addition of diced apple as I really like the texture it gives to the bun in the end result. You could always grate the apple if you don't want it as chunky, but bear in mind it will make the dough wetter which could make it quite hard to work with. I also didn't have a piping bag to hand... however I did try to make one out of greaseproof paper but it failed miserably as the paste kept leaking out of it. So I ended up making the crosses with a spoon, which I think turned out quite well considering!

This makes 12 hot cross buns.
You will need:
500g/3⅓ cups strong white bread flour
10g/2 tsp salt
75g/⅓ cup caster sugar 
10g/2 tsp fast action dried yeast
40g/3 tbsp unsalted butter
2 eggs beaten
120ml warm milk
120ml water
150g/just under 1 cup of sultanas
80g/½ cup chopped mixed peel
grated zest of 2 oranges
1 eating apple, cored and diced
2 tsp ground cinnamon
For the cross:
60g/½ cup plain flour
60ml water

75g/about 5 tbsp apricot jam to glaze

First put the flour into a large bowl with the salt and the sugar. Give it a good stir, and then sprinkle over the dried yeast. Add the butter, eggs, milk and 3/4 of the water and stir together with a knife. Add enough of the remaining water to make a soft but not sticky dough. Knead for 10 minutes by hand or 6 minutes in a machine with a dough hook attached. Put it into a lightly oiled bowl and cover it with cling film and leave it to rise in a warm place until doubled in size (about 1-2 hours).

Once the dough is risen well, tip it onto a floured surface. Have all your other ingredients ready and incorporate them into the dough. I found it easier to incorporate a little at a time, kneading the dough and adding more as I make space. It may look like an impossible feat, but keep going trying to incorporate it all. Divide the dough into 12 pieces (I weighed it because I like doing that...) and then roll them into balls. Put them close together on a baking sheet, so that they "kiss" when they bake. Classic hot cross buns you have to pull apart. Cover it loosely with oiled cling film and leave it to prove for about half an hour. Meanwhile preheat the oven to 220C/430F.

(Note: if you have a fan assisted oven, lower the temperature by 20 degrees. The same goes for all my recipes. But most people will find that they have a conventional oven where the heat works directly above and below. In a fan oven the heat moves all around and thus needs a lower temperature.)

For the crosses, mix the flour and water to a paste. Make a cross on the bun with a knife and then pipe a cross with the paste (or however works for you, I used a spoon). Finally glaze the buns with milk and bake in the oven for 20 minutes or until golden brown. When fresh out the oven, glaze the buns with the apricot jam. I heated mine gently to thin it out a bit and make it easier to brush onto the buns. Cool on a wire rack and tuck in! They are best eaten within a few days, but I hardly think that will be difficult. They also freeze exceptionally well.

My Indulgent Layered Biscuit Bars

Tuesday, March 3, 2015


 I've been making these biscuit bars for years as all my friends and family love them. I've played around with them over the years and they are so easy to change and adapt to whatever you like. I used to make this with a digestive base, but I found they are even better this way. I often make these to give away as a present because it is hard to find someone that doesn't like them! They are also very easy and quick to make.

These make 24 or 32 squares depending on how large you like them.

You will need:
250g/1½ cups sifted plain flour
1 tsp baking powder
½ tsp salt
150g/10⅔ tablespoons unsalted butter
170g/1 cup soft dark brown sugar, firmly packed
100g/1 cup oats
397g/14oz can condensed milk
A couple handfuls of chocolate chips
A couple handfuls of dessicated coconut
Optional: Chopped walnuts/pecans, marshmallows

Preheat the oven to 180C/350F. Grease and line a 9 x 13in pan.

Sift together the flour, baking powder and salt and set aside. In a large bowl using an electric mixer cream the butter. Add the sugar and beat well. Gradually add the sifted dry ingredients making sure to scrape down the sides of the bowl as you go. Mix in the oatmeal. The mixture will be quite crumbly which is perfect.

Sprinkle a bit more than half of this mixture into your prepared tin and pat down lightly with your fingertips. Make sure you have the whole base of the pan covered, so use a bit more mixture if you have to. Pour the condensed milk evenly over the biscuit layer and use a knife to spread it evenly. Then sprinkle with chocolate chips and the coconut until it is covered with a reasonable amount, or as much as you like. Feel free to add nuts, marshmallows, or anything else you can think of. It works well with lots of things. Then sprinkle with the remaining crumbly biscuit mixture trying to make sure its all covered. It is okay if some of the layer underneath shows in small spots.
Before going into the oven
Bake in the oven for about 30-35 minutes until it is lightly golden. Remove from the oven and cool completely in the pan. Then cut into desired squares and keep in an airtight container. They keep quite well for 4-5 days, or they freeze very well too. I hope you like these as much as I do!


Marmite Bagels!

Thursday, February 26, 2015

About three years ago now I came across marmite bagels in Waitrose, and they were only sold at Waitrose for a period of 3 months. I only had the pleasure of buying them twice... They were the perfect blend of chewy, salty, and bready goodness. To top it off I toasted them, spread them with butter which quickly melted onto them, and topped it with cheddar. It was the perfect sandwich ever, especially since it was on a bagel!

Now for all of you that don't know, there has never been a better combination than marmite and cheddar together. Toastie, sandwich, scone, whatever... cheese and marmite together is heaven. For all you marmite haters (because as they say, you either love it or hate it) this recipe is definitely not for you... But go ahead and make the bagels without the addition of the marmite because they are just as yummy without.

I don't know why it took me three years to decide to make this but it did, and I made two batches today and the second one was perfect. Now marmite does have a tendency to burn (hence the spotty colour in my bagels) so after 10 minutes of being in the oven, cover them with foil to stop them burning. They might get a bit patchy as mine did, but nothing's perfect... it doesn't affect the flavour which was my main concern here!

This recipe makes 4 decent size bagels.
You will need:
350/2¼ cups strong white bread flour
150ml/¾ cup of warm water
15g fresh yeast/7g (2.5tsp) dried active yeast
1 tbsp honey
2 tbsp marmite
2 tsp caster sugar
1/4 tsp salt

Measure out the water into a bowl and add the yeast. Set it aside for a few minutes.
Sift the flour and salt together into a large bowl. Add the sugar, honey and marmite. If you oil your tablespoon first it makes it easier for the honey and the marmite to slide off it.  Start to mix this all together with a knife. Then add the yeasted water and continue to mix until it comes together. Add more water or flour depending on if it looks too dry or too wet. The dough should be smooth but somewhat stiff.

Here you can either knead the dough by hand for 10 minutes, or in a machine with a dough hook for about 6 minutes. You know it's ready when you poke the dough and it springs back well. Oil a medium bowl and pop your dough in, turning it over to coat it in the oil. Cover with cling film and leave in a warm place. Now strangely enough you don't need to leave this dough to rest for that long, 20-30 minutes should do it. As I mentioned I tried this recipe twice, the first time I left the dough to double in size for about 2 hours, and the second time I left it for 20 minutes. The second batch was far better than the first...

Meanwhile you can start to bring a large saucepan of water up to the boil. Once your dough is risen, knock it back for a few seconds by kneading it on the table. Divide the dough into four equal parts (you can weigh it or do it by eye) and roll each one into a ball. With a floured finger poke a hole right through the centre of the ball. The easiest way to do this is to leave the ball on the table and poke your finger through then gently rotate your finger around (still on the table) until the hole expands. Use another finger and use some force to make the hole bigger. You don't want a huge hole, however you want it large enough that it won't close back up once the dough has risen in the oven. Do this with each ball, placing them onto an oiled baking dish as you do them and cover them lightly with cling film. Let them rest for 10 minutes, and put the oven on to 220C/425F.

Make sure your water is at a gently rolling boil, with occasional bubbles rising to the surface (but the keyword is gentle!). Put a bagel one at a time into the water and poach them for 30 seconds on either side. Lift them out with a slotted spoon and let it drain slightly before putting it back on your oiled tray. Repeat with each bagel. Make sure to leave enough space on the tray to allow them to expand.

Pop them in the oven for 20 minutes. Cover them loosely with foil after 10 minutes to stop them from burning. If you have chosen to forgo my brilliant marmite ingredient, then there is no need to cover them with foil. Cool them on a wire rack. They are perfect as I wrote earlier, toasted, spread with butter and topped with cheddar!! or anyway else you can think of...


Aubergine-wrapped Ricotta Gnocchi

Tuesday, February 24, 2015

I made this the other night for dinner and it was really tasty. It's quite straight forward to make, you just need to leave some time to let the ricotta mixture chill before you make the gnocchi. I took inspiration from an Ottolenghi recipe, he really uses some lovely flavours, so I adapted this slightly to what I thought would taste nice. It's quite a light supper, but it's very filling! If you like large portions I would maybe do 1.5 times the recipe, but I found it was enough.

This recipe serves 2 as a main course, or 4 as a starter. 
You will need:
1 small to medium aubergine
2-4 tbsp olive oil

30g/¼ cup pine nuts
250g/1 cup ricotta cheese
2 egg yolks
35g/¼ cup plain flour
40g/ ½ cup Parmesan cheese, freshly grated, plus a little extra to sprinkle 
1 tbsp chopped flat-leaf parsley
1 tbsp chopped mint
1/4 tsp grated nutmeg
1/2 tsp salt
black pepper
finely grated zest of 1 lemon

For the sage butter:
90g/6 tbsp unsalted butter
20 sage leaves
salt
squeeze of 1/2 a lemon

Dry roast the pine nuts in a frying pan to colour evenly. Transfer to a bowl and add the ricotta, egg yolks, flour, Parmesan cheese, herbs, nutmeg, lemon zest and salt and pepper. Stir well then cover and leave in the fridge for at least 4 hours to allow it to firm up. 

Later heat the oven to 180C/350F. Trim the bottom and top off the aubergine and cut it lengthways into 5mm slices (quite thin slices as you need about 8-12 slices from an aubergine). Lay it on a baking tray and brush with a little olive oil and roast for 10-12 minutes until tender and golden. 
Once the gnocchi has chilled for awhile, wet hands and scoop out portions (about 2 tbsp) and shape into barrel shapes. Bring a saucepan of water to the boil. Once boiling add the gnocchi in batches to the saucepan and boil for about 2 minutes whereby they will start to float. With a slotted spoon, transfer to kitchen paper to drain. Pat dry and brush with a little melted butter. Repeat until all the gnocchi are cooked. 

Once cooled, take a strip of aubergine and wrap it around the gnocchi like a belt and place in a greased ovenproof dish seam side down. Here you can cover and leave in the fridge until you want to finish cooking it. When you are ready, sprinkle with some Parmesan and bake in the oven (180C) for about 10 minutes to warm through. 

Meanwhile make the sage butter sauce. In a small saucepan over a moderate heat, add the butter and simmer a few minutes until golden brown and nutty. Remove from the heat and add the sage leaves, lemon juice and salt. Return to the heat for a few seconds to cook the sage lightly. 
Divide the gnocchi between plates, pour the hot butter on top with a few sage leaves and serve immediately!

*I found the sage butter to be very basic, so I squeezed more lemon onto my final dish which was really tasty. I would feel free to experiment with other sauces as I think a tomato based one would go quite well also and I will be trying it with that next time.*

My Indulgent Peanut Butter Bars

Monday, February 23, 2015

I decided to try and come up with a recipe for some sort of flapjack/traybake that would be healthy and satisfying. Of course I used my love of peanut butter to help satisfy this craving. Packed full of oats, flax seeds, dried fruit and nuts, it will provide you with energy to keep you going all day. It's perfect as a pick me up after a good workout, or simply as an alternative to those sugar-filled snacks we all tend to reach for.
It's also gluten free (if you use gluten free oats), vegan and it only contains the sugar from honey and coconut blossom nectar. Really truly quite something scrummy!

This makes about 16 depending on how you cut them.
You will need:
200g/2 cups oats
40g/¼ cup sunflower seeds
30g/¼ cup sesame seeds
42g/¼ cup dried apricots
42g/¼ cup dried cranberries
2 tbsp chia seeds
35g/¼ cup flax seeds
240g/⅔ cup peanut butter
90g/½ cup coconut oil
150g/½ cup runny honey
2 tbsp coconut blossom nectar (use agave syrup or maple syrup if you can't find it)

Preheat the oven to 160C/320F and line a 7 x 11in pan with greaseproof paper.

First combine the oats, sunflower seeds, sesame seeds, dried fruit, chia seeds and flax seeds together in a large bowl. Stir with a spoon just to mix it all together. 

In a saucepan add the peanut butter, coconut oil, honey and coconut blossom nectar. On a low heat stir until everything has melted. Pour this mixture onto the oats and stir until just combined. Pour this into your prepared pan and make sure it is pressed in well. 

Bake in the oven for 20-25 minutes until just golden brown. It will still be quite soft but do not be tempted to over bake it. The result will be a crumbly flapjack and you want it to be chewy. When it's golden brown remove from the oven and let it cool completely in the tin before you take it out and cut it into bars. They keep really well in an airtight container for 3-5 days. 

  

Burnt Aubergine with Tahini

Thursday, February 19, 2015

This dip is one of the tastiest things I have come across in awhile. I first made it not long ago when I had friends round for a middle eastern feast. I tried to make a few different dishes that would all go together, as well as being utterly tempting.

I found this recipe in one of Ottolenghi's cookbooks and it struck me because of the beautiful pink of the pomegranate seeds that get scattered on top at the very end. It went down so well, and everyone loved it! I have since made it a few times...
It works great as a snack with some vegetables, however it also makes a great accompaniment to lamb dishes (I made it with lamb koftes) as well as being spread on a nice bit of toast!

This recipe makes enough for about 4 people having it as a side dish, or just one really greedy person!

You will need:
1 large aubergine
70g tahini paste (about 5 tbsp)
60ml water (4 tbsp)
2 tsp pomegranate molasses
1 tbsp lemon juice
1 garlic clove, crushed
3 tbsp chopped parsley
seeds from 1/2 large pomegranate
a little olive oil to finish
salt and black pepper

First you have to burn the aubergine to give it the signature smoky flavour. To do this the easy way simply do it on an open flame hob, placing the aubergine on the flame and turning it now to burn it all over. It may split in some areas but this is fine, keep going until the whole aubergine is soft. This can take about 10-15 minutes. If you don't have an open flame, you can do it under the grill for about 50 minutes, turning it occasionally.

Once burnt, leave it aside to cool until you can handle it. Once cool enough, carefully scoop out the flesh, leaving the burnt skin to one side, and place the flesh into a colander and allow to drain for about 15 minutes.

After, chop up the aubergine roughly and place into a bowl with the tahini, water, pomegranate molasses, lemon juice, and garlic. Whisk this altogether and season with salt and pepper. Taste and adjust the flavours, there should be a perfect balance of smoky, sweet and salty! Add more pomegranate molasses or lemon juice if desired. Finely add the chopped parsley and mix altogether. Transfer to a dish or bowl to serve and top with the pomegranate seeds and a drizzle of olive oil.


This keeps quite well in the fridge for a few days, however you probably will finish it in one go...

Breakfast Smoothie

Wednesday, February 18, 2015

So I have never been one to want just a smoothie for breakfast... I would always quite like something to eat rather than drink. But I decided to give it a go and see if I could feel as full and as energised on a smoothie alone. I have to say, it kept me going all morning, and it was delicious.

I took inspiration from a new cookbook I recently acquired, Deliciously Ella. I made her best breakfast smoothie and it was great. I used what I had to hand which was most of the ingredients she described but I also added a few things to the recipe which I thought would make it yummy.

This breakfast smoothie makes one large glass, enough to satisfy and keep me full all morning!
1/2 ripe avocado
1 ripe banana, peeled
300ml of cold almond milk (I used oat milk as that was what I had in my fridge)
100g/ 1/2 cup frozen berries (or fresh if in season)
30g/ 1/4 cup oats
Large handful of spinach
2 Medjool dates, pitted
1 tbsp milled flax seed powder (I have a blend of flax seed, sesame seed, pumpkin seed and goji berries)

Simply scoop out the flesh from the avocado and place into a blender. I mashed mine a bit first to make it easier to blend. Then place all the other ingredients into the blender and blend until smooth and creamy. Pour into a large glass and enjoy knowing you are providing your body with all the nutrients it needs for a great start to the day.


Rhubarb and Bramley Apple Muffins

Tuesday, February 17, 2015

In catering you tend to get some very specific dietary requests, and we often get asked to make things that are vegan, and gluten free. Not always the easiest thing to do!

I got inspired to create these by the abundance of Bramley apples sitting in my flat, courtesy of Mackle Apple, and also the beautiful rhubarb that is now coming into season. I can't walk past it in the supermarket without buying some.. it's so delicious and such a versatile ingredient. Not least of all it makes delicious puddings! If you can't get bramleys where you are, any good tart apple will do (Granny Smith in the USA).. but bramleys are by far the best.



This recipe is for all you vegans out there, and for those that can't have gluten, but also for anyone who wants a healthy pick me up when they are in need of a sweet treat. I am adding measurements for those in America who use cups, as I've had a request to do that.

Rhubarb and Bramley Apple Muffins
Makes 9

240g/1 cup apple sauce, unsweetend (see note)
100g/1/2 cup raw unrefined sugar, plus extra for sprinkling on top
1 tsp vanilla extract
1 tsp coconut oil
140g/1.25 cups oat flour (you can buy it or simply place your gluten free oats in a food processor and pulse until it turns to a flour consistency)
2 tsp baking powder (if you are making this for a gluten free person, check your baking powder is suitable, not all of them are)
1/2 tsp bicarbonate of soda
1/2 tsp salt
130g/1+1/3 cup rhubarb, cut into 1/2 cm pieces
gluten free oats for sprinkling on top

Heat the oven to 180C/350F.
Put the apple sauce, sugar, vanilla extract, and coconut oil into a bowl and stir to allow the sugar to dissolve.

In another bowl add the oat flour, baking powder, bicarbonate of soda, and salt, and whisk to combine. Add the apple sauce mix to the dry ingredients and stir until just combined. Then add the rhubarb and mix.

Divide equally into 9 muffin cases and then top with a sprinkling of raw cane sugar and some oats. Place in the oven on the middle shelf for about 30-35 minutes until golden brown and a skewer inserted into a muffin comes out clean.
Uncooked ready to go in the oven

Allow to cool on a wire rack then tuck in! Or for those that can't wait until cool, they are delicious served warm with a dollop of Greek yoghurt on the side (not for our vegan friends unfortunately!).
Ready to eat...
*Note*--I made my apple sauce from my beautiful bramleys. Simply cut up into pieces, discarding the core (no need to peel as you will sieve it later) and place into a saucepan with a splash of water. With the heat on low, allow the apples to cook down until they have turned to a pulp, can take up to 45 minutes. Then pass through a sieve. I used two large bramleys which gave me enough sauce for this recipe, and make sure you don't sweeten it. The leftover sauce I sweetened slightly to keep in the fridge and have with my breakfasts this week.

Pearl Barley Risotto

Monday, February 16, 2015

So this recipe is one I made whilst working for Jill at Pinkerton's. I remember making it as there was no one else there that day and I was left to my own devices to attempt this recipe how I wanted.
I have tweaked it and changed it to my liking, I hope you enjoy it as much as I do.

This recipe serves 2 people as a main course, 4 as a starter.
You will need:
50ml olive oil
180g/just under 1 cup of pearl barley 
1 onion finely chopped
1 small clove garlic, crushed
450ml good quality chicken stock (or vegetable if you are cooking for vegetarians)
170ml red wine
2.5 tbsp soy sauce
1 tbsp chopped chives, or chopped parsley
optional: sautéed mushrooms

The first thing I do is to heat the oil in a heavy based pan while I weigh out the pearl barley. When the oil is good and hot, add the pearl barley to the pan and stir to coat in the oil. Keep it on a medium-low heat. This part takes up to five minutes, as you want to get the pearl barley really good and toasted. When it starts to smell like you are cooking popcorn, you are nearly there!

Once the barley is toasted, I add my finely chopped onion and my clove of garlic and stir it around. I cook the onion and garlic with the barley for about 10 minutes on a low heat to soften the onion. (*You can stop here after softening the onion, and leave it like this to finish with later if you like).
Once your onion is slightly soft (about 10 minutes), add your stock, red wine and soy sauce to the pan. (If you are coming back to this, heat up your onion mixture until hot, then add stock, red wine etc.) Bring it up to the boil and then turn the heat down low and simmer for about 30 minutes. At this point it will look like there is so much liquid, but believe me when I say it will all get absorbed!
Once your pearl barley has absorbed most of the liquid, taste it and add more liquid if it needs slightly longer cooking. It should still have a bit of a bite to it.  You want there to still be a little liquid, more like a sauce to coat the pearl barley.
Top with some chopped chives (or parsley, or whatever is to hand) to add some colour to the dish. Last time I made this dish I was serving it to friends and I had some amazing porcini mushrooms. I simply sautéed them in a little butter and oil, and topped the risotto with the mushrooms. If you don't have mushrooms, this dish is perfect on its own, or with some crusty bread!