Fresh out of the oven, just now!!!
Recipe adapted from http://minimalistbaker.com/the-worlds-easiest-cinnamon-rolls/
Tag Archives: butter
Millionaire Treat
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.
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
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
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
Pour over the caramel onto the shortbread biscuit base. Spread evenly. Chill in the fridge for about 20 minutes
Finally remove the caramel and base from the fridge and pour on the melted chocolate
Set aside until the chocolate topping has hardened. Gently slice the shortbread into squares
The caramel may ooze out…don’t worry!
Make yourself a cuppa and enjoy!
Springtime Treat…
Our banana and coconut bread finished so quickly! That this morning I made another batch. However I wanted, “actually rephrase” My four year old wanted a lemon drizzle cake and there was NO WAY! he was going to have lemon drizzle cake for breakfast !! So yours truly, came up with an alternative in the form of a lemon and banana shiny drizzle bread!
I must admit to myself that this is a really really good tasty and healthy recipe and can definitely be eaten for breakfast by all. He was satisfied with the lemony tang and I was ecstatic with the banana content, which will see him through his day
The recipe is simply My Banana Coconut Loaf but omitting the desiccated coconut and adding a lemon sugar syrup at the end whilst the bread is still hot
To make the lemon syrup : Melt 3 to 4 tablespoons of icing sugar in the juiceof one fresh lemon on a slow heat. Once all dissolved, just pierce the bread with a fork and pour over the syrup, this way it will absorb into the bread and a yummy combination will emerge.
Enjoy this bread as much as we are friends, have a beautiful weekend, see you soon! Much love, D x
Melted Mozzarella…Need I Say More?
A very light meal was made in the form of melted mozzarella bruschetta. Oh my! what a yummy meal it was. Not too heavy or light, absolutely spot on!
Mainly eaten as a starter but I fancied a few more pieces than you would have in restaurant. The best thing about this version was the melted buffalo mozzarella! Did I mention it was melted?!! So very rich, gooey, stringy and delicious! I was in cheese heaven!
Try it out at the weekend friends, have a good one! See you next week, much love D x
INGREDIENTS
Fresh buffalo mozzarella in thin slices
Tomatoes diced finely
Red onion diced
Green chilli sliced finely
Salt to taste
Chunky pieces of toasted bread
Garlic butter Recipe here
Balsamic vinegar optional
METHOD
Place the tomato, onion, chilli in a bowl, season with salt.
Spread the toast with the garlic butter, top with the tomato mix and be generous with the mozzarella to finish
Heat in the oven or grill until the mozzarella has melted
A Parmesan & Sundried Tomato Loaf
Yesterday we came back from a weekend away, where we went to celebrate my cousin’s wedding. I was so privileged to sit next to her and performing the role of Matron of Honour during such an important part of the Hindu wedding ceremony! Thanks J! For the amazing opportunity…love you both J & C!
As we got home, I realised we had no bread in the house and the shops had closed for the day. So out came my mixing bowl and bread ingredients and this is what I came up with…
The dough all mixed and kneaded, waiting to a well deserved proving rest
All proved, doubled in size and ready for the oven
Loaf of bread baked, sounds hollow, good crust…I’m happy 🙂
The crumb….
Recipe adapted from this “Bread Kitchen” recipe..have a look friends…
A Marble Cake
I had not intended to put this marble cake up as a blog post and that’s why I have not taken proper pictures. I was just experimenting with the recipe but it turned out fluffy and it had risen well. I had put a picture of the cake up on my facebook page as soon as it came out of the oven and everyone asked for the recipe so here it is friends.
I’ll be baking an Easter Russian Cake, yes I know it’s not Easter but the flavours are so very festive and Christmas is only 119 sleeps away! 😉
INGREDIENTS
175g self raising flour
1 tsp baking powder
150g white sugar
3 eggs
120g butter/low fat butter spread
25g cocoa powder
METHOD
Preheat the oven to 180°c and line a cake tin with grease proof paper
Place all the ingredients, except for the cocoa into a large mixing bowl or food processor. Beat until all combined and fluffy for a few minutes
Pour half of the batter mixture into the tin and add the cocoa to the rest in the mixing bowl, mix well
Pour the remaining cocoa mixture into the tin and using a fork swirl into the vanilla batter
Place in the oven and bake for 35 to 40 minutes, leave to cool and then grab yourself a cup of coffee and devour
A Quick Mashed Tomato Bruschetta
Sometimes you’ll find that my recipes are all about the assembling! this was my lunch yesterday. I find myself pairing things up that I have and creating something new for my tastebuds nearly everyday!
This keeps food exciting and I get variation aswell as using up ingredients that I have in the kitchen. It’s a win win situation! 🙂
I love tomatoes and in this dish as they are boiled to soften instead of fried, this becomes a much healthier dish. The garlic granules really adds a tasty dimension. You can choose a bagel of your choice either made or bought. I’m still to conquer bagel making, it’s on my list of things to do!
INGREDIENTS
2 tomatoes boiled deskinned
1 bagel (red onion & chive)
Low fat butter spread
Salt
Garlic granules
METHOD
Slice and toast the bagel, spread the butter on both halves
Take one tomato and mash a little, place on one half of the bagel, season with a little salt and a sprinkling of garlic granules
Repeat for the other bagel half
Make a cup of tea and enjoy
Wordless Wednesday
Blanched Asparagus…
When I saw elegant looking spears of asparagus make an appearance on Selma’s blog, “Selma’s Table” I just knew that i had to buy some and couldn’t wait to devour!
Until now I hadn’t just blanched them in hot water but oh my god will I be doing this again! Sweet, tender, crisp to the bite and now oil. The soft poached egg also provides a silky yolk sauce to dip the spears in….Awwww…I’m in heaven!
INGREDIENTS
10~12 asparagus spears
Fresh eggs
Wholewheat bread
Butter
Sea salt to taste
White vinegar
Boiled water
METHOD
Poaching the egg
To be honest it is only very recently that I have been able to poach the perfect egg to my liking, this is the method that has given me great results
In a shallow medium frying pan, pour in boiling water and set to simmer on low. Add a few drops of white vinegar to bind the egg. Crack the egg slowly into the middle of the pan
Let the egg simmer for 5 to 7 minutes depending on how soft you want your egg
Turn off the heat and carefully remove from the water, rest on a kitchen towel to absorb the water. Place on some buttered toast
Blanching the asparagus
Place the spears in a bowl of very hot water and rest them for 6 to 8 minutes
Remove and drain the asparagus. Place with the egg and toast and season with flakes of salt
Corn On The Cob With Garlic Butter & Lime
I always find myself coming back from my parents home with bags and bags full of food and goodies. My Mum and Dad can’t help themselves but to pack me up lots and lots of stuff! In my goodie bag this week I had some sweet corn and last night had the perfect opportunity to quickly cook and season it for a light dinner.
So simple as dimple as it may seem! ;)…my husband and I really enjoyed the sweetcorn dressed in a salty yet sour dressing with traces of garlic aroma and taste mingling away with the butter and lime
Quickly go get yourself some corn on the cob and try this today! Have a sweet and day! Enjoy! Much love D x
Lime & Garlic Butter Corn On The Cob
INGREDIENTS
2 corn cobs in quarters
2 tbsp low fat butter spread
1 level tsp garlic granules
1 lime
Salt to taste
METHOD
Cook the corn on the cob quarters in some boiling water 4 15 to 20 minutes or until the kernels are tender
Meanwhile mix the butter with the garlic granules combine well as a little salt if you wish at this stage to it
Once the corn is done, carefully spread the garlic butter all over a cob and then drench in fresh lime juice. Sprinkle more salt if you wish
Shivaay Delights 