Chocolate Caramel Nougat Bars

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

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

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

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

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

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

 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!