Oat Biscuits Once More!

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Recipe for these delicious crumbly oat biscuits are on my blog post @
https://shivaaydelights.wordpress.com/2013/11/21/1983/

Hope you make them and enjoy them as much as we do!

Love D x

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Holiday Means Chocolate Muffins!

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Recently I have found it very difficult to buy chocolate muffins without the taste of soda bicarbonate running through it! A real bitter taste, not gooey and very dry in the middle.

However I’m have very happy to say that today I found the ideal quick and extremely indulgent and delicious chocolate muffin recipe from Taste Australia.

Both my boys were running around the house so I thought I’d give them a task which they would enjoy. Making chocolate muffins! and then of course eating the final result!  Worked a treat and they were very happy too!

INGREDIENTS

2 1/4 cups self-raising flour, sifted
1/2 cup cocoa powder, sifted
1 cup caster sugar
3/4 cup dark chocolate chips
1/2 cup vegetable oil
2/3 cup milk
1 teaspoon vanilla extract
2 eggs

METHOD

Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.

Combine flour, cocoa, sugar and chocolate chips in a large bowl. Make a well in centre. Whisk vegetable oil, milk, vanilla and eggs in a large jug. Add oil mixture to well (see Cooking class, below). Using a wooden spoon, stir until just combined (don’t over-mix). Spoon mixture into paper cases.

Bake for 25 minutes or until firm to touch and a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.

Recipe from http://www.taste.com.au/recipes/27866/basic+chocolate+muffins

Some Birthday Cake?

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I’ve been wanting to make Lamingtons, for quite some time now but when my son said he wanted a chocolate cake with coconut for MY BIRTHDAY…then that worked for me!  I’m just really happy we like the same sweet things lol!

A massive chunky, glossy ganache covered chocolate fudge cake topped off with naturally crunchy sweet coconut! Ummmm loved it! We all did!

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I had to share some cake with you all…I hope you enjoy it, as much as we did!  Have a beautiful day friends! See you soon! Much love, D x

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Click on the blue link below for the recipe…

My favourite chocolate fudge cake recipe…just top with extra coconut!

Low Fat Banana & Coconut Muffins

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Who says you can’t eat muffins when you’re trying to control your weight?!

Here I have devised a low fat recipe with hardly any sugar and have relied on the banana for sweetness and to add moisture to this moreish muffin

Great for adults and children alike. Plenty of good energy being supplied and tasty too!

Hope you all enjoy them. See you soon friends. Much love, D x

INGREDIENTS
makes 6 medium sized muffins

100g self raising flour
1 tbsp dark brown muscavado sugar
1 large banana
1 large egg
2 tablespoons dessicated coconut
1 heaped tablespoon low-fat butter spread
1 tap vanilla extract

METHOD

Line a muffin tray with 6 muffin cases and preheat oven to 180c

Cream the banana, butter and sugar together

Stir in the egg and vanilla extract

Gradually add the flour. Mix until combined

Pour the mixture equally into the paper cases in the muffin tray bake for 20 to 25 minutes or until the skewer comes out clean

Baked Egg In Toast

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A cheese and egg dish which can only be described as ultimate comfort on a plate.  Is a brilliant nutritious breakfast or a luxury delight at brunch!

Prep takes a minute, place in the oven and when the timer goes off your cheese, egg in toast is ready!

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INGREDIENTS for 1

Slice of bread
1 medium egg
Grated cheddar cheese
Butter

METHOD

Preheat oven to 200c

With the back of a tablespoon press firmly into the centre of the bread. Making an indent for the egg to sit in

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Lightly butter the edges of the bread

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Crack an egg into the indent.  Sprinkle the edges with grated cheese

Place in the oven for 15 minutes. You should get a runny egg!

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Mature Cheddar Soufflé with Tefal

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It is difficult making soufflés but what if I told you, I have a machine that will not only mix the ingredients but cook the base of the soufflé and all you have to do is follow the simple instructions and place the soufflés to bake.

INTERESTED?  I’ve caught your attention right?!

Ok, so I’m going to take you back to August last year when I was approached by Tefal to trial out a new kitchen product, and what a product it is!  I am now allowed to show this wonderful piece of apparatus as it is about to be on UK shelves in September this year.  It proved to be a very popular and extremely useful tool in the kitchen.

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It cooks, chops, mixes, whisks.  Making all types of dishes from your simple sauces to exquisite sweet delicacies. Not forgetting hearty meals that can be prepped and cooked in the one machine, especially for those Autumn and winter nights approaching.  You are able to plug this in, follow the recipe, set the Cuisine Companion, then sit back with a large glass of vino

I will be making many more recipes with the Tefal CC but for now I will indulge your eyes and tastebuds with these mature cheddar cheese soufflés!

INGREDIENTS

40g plain flour
30g butter
500 ml milk
150g grated mature Cheddar cheese
4 eggs
Salt & pepper to taste

METHOD

Preheat the oven to 180°c.  Place the flour and milk in the cuisine companion food processor with the mixer attachment.  Season with salt and pepper then mix at speed 7 for 1 minute,  Add the butter, launch the sauce programme for 8 minutes, set at 90°c speed 4

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In the meantime separate the egg whites from the yolks.  At the end of the program, throw in the grated cheddar, mix for 1 minute at speed 8.  Combine the yolks in to the mixture and mix for 45 seconds

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Pour the cheese mixture into a large bowl and wash the food processor bowl

Place the egg whites into the cleaned bowl, fit with the mixer attachment again.  Start the food processor at speed 7 for 7.5 minutes without the stopper

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Grease 6 to 8 small glass ramekins, gently fold the egg whites in to the cheese mixture.  Pour individually up to the top of each ramekin.  Bake for 20 to 25 minutes, without opening the oven door.  The soufflés will be ready when risen, golden brown and still have a little wobble to them.  Eat immediately for a fluffy sensation

To make soufflés by hand see http://www.bbcgoodfood.com/recipes/4805/cheese-souffl-in-4-easy-steps-

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Kale~Alternative To Crisps?…Really??

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So I was a bit sceptical about kale crisps! But it had to be done.  I love cooking as you know but I don’t like the prep! That’s why I love my food processor so much!

These days we are so very lucky to get prepped fruit and veg ready in bags and washed too…Okay..I’m not that lazy but was tempted to buy a fresh bag of vibrant curly green kale!

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What happens next is so so easy…you’ll kick yourself for not trying it earlier!

If you like crispy seaweed..You will enjoy this.  Let me know how you like them..Have a wonderful day, much love, D x

INGREDIENTS

100g curly kale stemmed, trimmed & washed
1/2 tbsp olive oil
1 tbsp taco/spicy chilli powder mix
Salt to taste

METHOD

Preheat oven to 130c. 

Drizzle the olive oil onto the kale

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Massage the salt and spicy mix well into the leaves

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Lay out on a large oven tray lined with foil and bake for 12 to 15 minutes or until crispy but not burnt

The kale will shrivel so if you want more, repeat the above prices again

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Millionaire Treat

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Recently all I’ve been buying from coffee shops is perfect squares of millionaire caramel shortbread. So when I saw a tin of ready made caramel in my cupboard I knew what I was going to make.

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A crumbly biscuit base in which I used a low fat baking spread/butter. This is to make me feel better when eating it, as somewhere in the recipe is a low fat ingredient contribution. The chocolate and caramel are just fine!!! Lol 😉

I didn’t realise how simple it is to make this delicious treat. Just need to bake the base and the rest is just pouring, spreading and chilling!

One that the children would love to make and devour I’m sure!

Enjoy! I hope to be writing up some more recipes very soon. Have a beautiful day…Much love, D x

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INGREDIENTS

200g plain flour
165g low fat butter cold
70g caster sugar
1 tin ready made caramel (397g)
300g milk chocolate melted

METHOD

Preheat the oven to 150c.  Line a square baking tin with some grease proof paper

Throw in the flour, butter and sugar into a food processor and whizz until you have a breadcrumb like consistency

You can also mix the above ingredients using a mixing bowl and fingers

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Take the base mixture and firmly level out using your fingers into the baking tin

Bake for 30 minutes or until lightly golden brown.  Set aside to cool completely

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Pour over the caramel onto the shortbread biscuit base.  Spread evenly. Chill in the fridge for about 20 minutes

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Finally remove the caramel and base from the fridge and pour on the melted chocolate

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Set aside until the chocolate topping has hardened.  Gently slice the shortbread into squares

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The caramel may ooze out…don’t worry!
Make yourself a cuppa and enjoy!

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