Kick start your day the right way with this Breakfast Smoothie :)
Ingredients:
* 200ml milk - We used Alpro Coconut Almond milk but you can use whatever kind you like!
* 100g frozen summer berries
* 1 frozen banana
* 1 orange
* 1 handful of spinach
* 1 multivitamin tablet
Instructions:
Measure out 200ml of your milk and weigh 100g of frozen berries. Pop these in your blender, followed by your frozen banana, chopped up, your orange and a handful of spinach. Crush up a multivitamin tablet and add to the blender.
Whizz it all up together until smooth. Serve straight away and enjoy!
These little healthy treats are perfect to pop into your lunchbox to have at work.
Ingredients (Makes 15 balls):
* 100g almonds
* 60g cashew nuts
* 25 dates
* 40g cocoa powder
* 1 tsp cinnamon
* 2 tbsp desiccated coconut
* Zest of 1 large orange
* 2 tbsp orange juice
* Pinch of sea salt
Instructions:
Pop the almonds and cashew nuts into a food processor and pulse until the nuts are broken down into very small pieces. Remove the nuts and put them in a bowl.
Add the dates to the food processor and pulse 5 times until slightly broken down. Then add the cocoa powder, cinnamon, coconut, sea salt, orange zest and juice to the dates and whizz up until the mixture becomes one big sticky ball.
Add the ball of date mixture to the bowl of nuts and knead together until fully combined (this can take a while so be patient!) Once the mixture is combined, take a tablespoon of the mix and mould into balls using clean hands. Once all the mixture has been moulded into balls, place in the fridge for 30 minutes to set.
Instructions:
Preheat the oven to 200c. To make the sweet potato hash browns, peel the sweet potato and cut into chunks, and pop it through the food processor on grating mode. Combine the grated sweet potato with an egg. Use (clean!) hands to make sure the egg and sweet potato are equally combined.
Pop some vegetable oil (enough to shallow fry) into a frying pan. Mould your sweet potato/egg mixture into two round patties and add to the frying pan once the oil is hot. Leave to fry for a few minutes, then flip over to cook once the underside is golden. Once the hash browns have been cooked for a few minutes each side, pop in an oiled baking tray and oven bake for 10-15 minutes.
To make the omelette, crack three eggs into a bowl and whisk together. Oil a frying pan and add the egg mixture to the pan until cooked through. While the omelette is still on the heat, add the cheese to the middle and fold over so it melts.
Cut a thumb's length of chorizo for each person and slice in half down the middle. Fry this for around 5 minutes, turning over to ensure it's cooked on both sides.
Once the hash browns, omelette and chorizo is ready, whack it all in a wrap, add some sauce and enjoy!
Instructions:
Preheat the oven to 200c. Pop the biscuits in a food processor, melt the butter and add to the biscuits. Add half a teaspoon of ground ginger to the mix and blitz up in your food processor until all combined. Spoon your mixture into a spingform tin and compress with a spoon to form the biscuit base. Bake for 8-10 minutes in the oven.
While the base bakes, pour the condensed milk into a bowl. Add the zest of 2 limes and the juice of 4 limes. Separate 3 egg yolks and add to the mix. Beat together until all combined.
Remove the biscuit base from the oven, and add the lime mixture to the top. Smooth and even out the mixture and bake for 8-10 minutes. Once removed from the oven, pop in the fridge to chill for at least two hours.
Ingredients (Makes 15):
* 200g unsalted butter
* 200g golden caster sugar
* 4 eggs
* 200g plain flour
* 2 tsp baking powder
* 425g tin of mango slices in syrup
* 50g desiccated coconut (plus more for sprinkling on top)
* 140g coconut yoghurt
Instructions:
Preheat the oven to 180c. Whisk the sugar and butter together until fluffy and creamy, and then add one egg at a time, beating it into the mixture.
Drain the mango slices, pat dry with some tissue and then slice into smaller chunks. Add the flour and the coconut to the mixture and fold in. Then add the mango and the yoghurt and fold into the mix.
Grease or line a baking tray with baking paper and pour the cake mixture in to the tray. Smooth over and top with a sprinkle of coconut and pop it in the oven for 30 minutes, or until a skewer inserted comes out clean.
Ingredients (makes 12 patties):
* 260g tinned chickpeas
* 1/2 red onion
* A handful of fresh parsley leaves
* 1 tbsp dried coriander leaves
* 3 garlic cloves
* 1 small carrot
* 1/4 tsp ground cumin
* 1/8 tsp cinnamon
* 1 tsp sea salt
* Ground black pepper
* 4 tbsp olive oil
Instructions:
Preheat your oven to 250c. Drain the tinned chickpeas, chop the red onion and add to the food processor. Add a handful of fresh parsley leaves, the coriander, garlic, cumin, cinnamon, small grated carrot and two tbsp olive oil. Add salt and pepper and then blend together until completely combined.
Coat the baking tray with 2 tbsp olive oil. Use a tablespoon to scoop out some falafel mix, and mould into a patty using clean hands.Place in the tray. Once all the mixture has been shaped into patties, pop into the oven and bake for 13 minutes. Flip the patties over and bake for another 13 minutes, until slightly brown and crisp on the outside.
We've been wanting to try homemade bread for a long time!
Ingredients:
* 500g plain flour
* 1 tsp sugar
* 1.5 -2 tsp salt
* 1 tbsp baking powder *optional
* 1 tbsp dry yeast
* 350ml lukewarm water
* Oil or butter for greasing the baking tin
Instructions:
Combine flour, salt and baking powder into a bowl and mix together. Add sugar and dry yeast to a cup, add a bit of warm water and stir. Let the yeast activate and add to the flour mixture.
Slowly add more warm water and mix together. Add the warm water slowly so your dough doesn't go too runny! Once all is combined, cover the dough and let it rise for 20 minutes.
Uncover the dough and stir with a wooden spoon again, cover it again and let it rest for the next 30 minutes.
Preheat oven at 200c and grease your baking tin. Pop the dough in the tin, cover it up and leave to rise for 10 minutes (or until it's almost up to the edges of the pan)
Place in the oven, and bake for 40 minutes, until the crust turns golden brown.
Ingredients (serves 2):
* Medium cauliflower
* 1 white onion
* 2 x cloves of garlic
* medium egg
* 1 tsp coriander
* 4 spring onions
* 2 tbsp dark soy sauce
* vegetable oil
* salt
Instructions:
Heat some oil in the wok, and then throw in two crushed garlic cloves. Fry for around 1 minute, then dice up the onion and throw into the mix. Brown off together with the garlic. Roughly chop the cauliflower, then blitz into a blender, into rice like chunks.
Add the cauliflower to the garlic and onion mix, and stir through and season with salt. Make a little well in the middle, and add in one whisked egg. Mix into a slight scramble, and then combine with the whole batch of cauliflower.
Cover with 2tbsp dark soy sauce, or more if you like it salty. Add half of your spring onions, with a tsp of coriander and mix well. Serve with a final sprinkle of spring onions.
Instructions:
Firstly preheat the oven to 180. Melt the butter and chocolate together in the microwave in 30 second bursts, stirring in between. Once melted, set the mixture to the side.
In a separate bowl, add the eggs and the sugar. Using an electric whisk on high speed, keep whisking until the eggy sugar becomes almost mousse like (it will take a good few minutes but it will be very pale and have almost doubled in size!)
Now add the cooled melted butter/chocolate to the mixture and combine. Sift in the flour and cocoa powder and gently fold it in.
Once combined, line a baking tray and pour the mixture in. Bake for 15-20 minutes. While baking, carefully chop your creme eggs in halves or quarters. Pop these on top of the brownies, evenly spaced apart. Then pop back into the oven and bake for a further 5-10 minutes to melt the creme eggs.
Let the brownies cool in the tin before cutting into slices and enjoy!
Instructions:
Chop up your banana and pop it in a blender. Add the egg, honey, peanut butter and baking powder to the mix and blend together until smooth.
Stir chocolate chips into the mixture. Grease a cupcake/muffin tin, divide the mixture equally in the tin and sprinkle some extra chocolate chips on top. Bake at 150c for 10-15 mins.
Ingredients (serves 2):
* 25g butter
* 25g flour
* 375ml milk
* Nutmeg
* 3 rashers of bacon
* Chorizo
* 200g macaroni
* 100g cheese
* 1 slice of bread Instructions:
Melt the butter in a saucepan over a medium heat. Add the flour and mix together and then gradually add the milk, continuously stirring. After 5 minutes, add some nutmeg and seasoning and continue to stir on the heat until the sauce becomes thick.
While you are making the sauce, dice the bacon and chorizo and fry it together. Add boiling water to a pan and add the macaroni and a little salt.
Once the macaroni is cooked, drain it and add to an oven dish. Mix in the sauce and 50g of cheese, followed by the bacon and chorizo. Once all is mixed together, blitz up the slice of bread to make breadcrumbs, mix with the remaining 50g cheese, season and spread evenly on top.
Pop in the oven at 200c for 25-30 minutes, until golden.
Instructions:
Preheat the oven to 200c. Take your sausages, prick them with a knife, and place in an oven-proof dish. Coat with oil and pop into the oven for 10 minutes.
While the sausages are in the oven, add your flour and milk to a bowl and mix together. Add one egg at a time and stir until you have a smooth batter. Season to taste.
Take your sausages out of the oven, pour your batter into the dish, over the sausages and add some rosemary on top. Place the dish back into the oven for 30 minutes, or until fully risen and golden!
Ingredients:
* 35g butter
* 35g brown sugar
* 3 tbsp golden syrup
* 100g porridge oats
* A handful of raisins
* A handful of hazelnuts
Instructions:
Preheat the oven to 180c. Pop the butter, sugar and golden syrup into a saucepan on a low heat. Stir until the mixture is completely melted and combined.
Add the porridge oats and continue to stir until combined. Once the mixture is even, continue to stir on the heat to avoid burning. Add your raisins and hazelnuts (or whatever else you would like!) and fold into the mixture.
Line a baking tin with greaseproof paper, and spoon your flapjack mixture into the tin. Spread evenly and pat down. Place your flapjacks into the oven and bake for 15 minutes, or until the edges are golden brown. Leave to cool, and cut up into slices.
Chuck the bananas, honey, Baileys (optional), peanut butter, vanilla extract and butter milk into a blender. Whizz them together until the mix is of a smooth consistency.
Now throw in your hazelnuts, and then pulse the blender until they are to your liking (we like ours crunchy!)
Pour into a plastic tub, sprinkle over your raisins and stir through. Pop into the freezer for 2 hours and serve!
Instructions:
Pop the flour, sugar, baking powder, baking soda and salt into a bowl and mix together.
In a separate bowl, whisk together the buttermilk, peanut butter, egg and vanilla extract until peanut butter is broken up and mixed well into the other liquids. Stir in the dry ingredients and mix just until it's combined.
Heat a pan to medium heat and add a little oil (we used 1 Cal Spray). Scoop a tablespoon of pancake batter into the pan and spread gently into a circle. Cook until golden brown and flip to cook the other side. Serve with fruit and syrup, we used banana, blueberries and Golden Syrup!
Ingredients (serves 2):
* 4 rashers of bacon
* 200g spaghetti
* 100g frozen peas
* handful of spinach
* 1 medium egg
* mature cheese of your choice
* 1/2 tsp parsley
* pepper
Instructions:
Dice your bacon rashers into chunks and pop in a frying pan. Fry until browned. Crack one egg into a bowl and whisk up with a fork.
While you cook the bacon, add your spaghetti to a pan of boiling water to cook. After about 5 minutes, add the frozen peas to the saucepan to cook. Once the spaghetti and peas are done, drain the water away.
Once the water has been drained, place the spaghetti and peas back in the pan (off the heat). Mix in your egg mixture and mix well to coat the spaghetti. Add the bacon, spinach and some grated cheese and mix well. Season with parsley and pepper.
Dice up your onion, carrot and celery into equally sized chunks. Throw into a saucepan with some vegetable oil, fry off until a little soften. Add diced up chicken breast and continue to stir through until chicken is cooked.
Mix in your rice and stir through, covering all the veg and chicken. Combine this with your chicken stock and chopped tomatoes, mix all together and leave to simmer on a low heat for 15 minutes. Remember to stir occasionally to make sure the rice doesn't stick to bottom of the saucepan. Throw in your frozen peas, stir them through the dish.
Finish the dish with your turmeric, parsley and chili flakes. One final mix through with some salt and pepper then leave to simmer for a further 5 mins, then serve up with a slice of lemon on the side.
Heat up a little oil in a frying pan and add the meatballs. Cook until browned, and add the diced onion. Once the onion is soft, add your crushed garlic and stir together.
Add the chopped tomatoes, balsamic vinegar, worcestershire sauce and marmite and stir together. Mix in one tbsp cream cheese and the chilli flakes and basil. Simmer on a low heat for 15 minutes, stirring occasionally.
Add some water to a saucepan, bring to the boil and add your spaghetti. While the spaghetti cooks, add another tbsp of cream cheese and stir in well. Let the meatballs and sauce simmer for another 5 minutes or until spaghetti is cooked.
Ingredients (serves 2):
* 2 handfuls of left over pork
* two garlic cloves
* smoked paprika
* BBQ sauce
* water Instructions:
Throw your pork into a frying pan without any oil, there is already plenty of fat on the pork to cook with. Leave on a low heat for the pork to slowly break apart.
Throw in two crushed garlic cloves to extra flavour and stir through. Break apart more pork if you can, whilst pouring over a small glass of water to add in extra moisture to the pork. Leave to simmer down for a few minutes.
Once the water has soaked up into the pork, add in your paprika and BBQ sauce and be generous. This means more flavour!
And in a spot of water if needed, then leave to simmer down further. Keep an eye on it all, you don't want the pork sticking to the pan and burning.
Serve up from the pan, and slap on a dash of BBQ sauce on top.
Disclaimer: This recipe contains alcohol - please enjoy responsibly!
Ingredients (Makes 9):
* 87g unsalted butter, softened
* 87g golden caster sugar
* 87g self raising flour
* 1 medium egg
* 2 tbsp tonic water
* 1 shot of gin (We used Tanqueray!)
For the icing:
* 125g unsalted butter softened
* 250g icing sugar
* Half a lemon
* 2 tbsp gin
Instructions:
Preheat your oven to 170c and line your cupcake tray with 9 cases.
Mix together the butter and sugar until fluffy. Add the egg and continue to mix until fully combined. Fold in the flour, and take care not to over stir the mixture! When the flour is fully mixed in, add the tonic water and stir.
Pop the mixture into each cupcake case - make sure they're filled no higher than halfway, they will rise! Bake at 170c for around 20mins, or until they are golden brown, and a skewer comes out clean.
Remove from tins and place on wire rack to cool. While still hot, pierce each one with a fork twice and dab/brush some gin on the top!
For the icing, soften the butter with your whisk, add in the icing sugar and mix together. Squeeze in the juice of half a lemon and add the gin. Mix again until fluffy and light! Decorate your cupcakes with the icing (and a slice of lemon if you fancy!)
Recipe inspired by Katie Cakes (http://iheartkatiecakes.blogspot.co.uk/2012/02/gin-and-tonic-cupcakes.html#.VKmC-mSsUm8)
Topping
* pizza sauce (http://youtu.be/7b4FgtoUf_U)
* prosciutto
* mozzarella
* rocket
* red onion
* black pepper
Dressing
* 1 tbsp mayonnaise
* 1 tsp dijon mustard
* splash of white wine vinegar
* 1 tsp dill
* 1 tsp chives
* pinch of sugar
* splash of water
Instructions:
Preheat your grill to 150c
Spread over your pizza sauce (http://youtu.be/7b4FgtoUf_U) onto the tortilla wrap, and pop some mozzarella on top.
Slice half the red onion and gently fry until softened. Sprinkle over the pizza with the mozzarella, finish with a seasoning of black pepper. Whack under the grill and raise the temperature up to 250c
For the dressing, simply throw all the ingredients into a glass/container, finish with the splash of water and sugar to taste, and then mix well.
Remove the pizza from the grill once the mozzarella has melted and the tortilla wrap is crispy around the edges with a hardened underside.
Add the prosciutto and rocket to the pizza (or whatever toppings you'd prefer! Black olives are a good extra topping on this pizza!)
Ingredients:
* 2 cloves of garlic
* 3 tbsp tomato puree
* 2 tbsp balsamic vinegar
* handful of cherry tomatoes
* 1 tbsp white wine vinegar
* 1 tbsp basil
* bay leaves
* worcester sauce
* olive oil
* salt
* black pepper
Instructions:
Heat some olive oil to a saucepan, and crush 2 cloves of garlic. Pop the garlic in the pan and fry until soft.
Add the tomato puree to the garlic and stir on the heat. Then add the balsamic vinegar, white wine vinegar and worcester sauce and mix together. Mix in the basil and bay leaves.
Add the chopped tomatoes, mash them up a little in the mixture and simmer for 5-10 minutes and keep stirring. Add salt and pepper to taste.
The sauce will last up to a week sealed in the fridge.
Ingredients (makes 10):
* 1 large ripe avocado
* 2 eggs
* 2 tsp vanilla
* 2 tbsp water
* 100g dark chocolate bar
* 85g cocoa powder
* 100g sugar
* 1/2 tsp bicarbonate of soda
* A pinch of salt
Instructions:
Preheat the oven to 180c. Pop your avocado, eggs, vanilla extract and water in a food processor and mix together.
Melt the dark chocolate, add to the mixture and blend. Once this is mixed well, add the sugar, cocoa powder and bicarbonate of soda, and mix again.
Line a baking tin with greaseproof paper, and add your brownie mixture, ensuring it's spread evenly and smooth on top.
Place your brownies in the oven for 20-25 minutes, or until cooked through and a fork inserted removes clean.
Ingredients (serves 2):
* 1 Medium baking potato
* 2 tbsp mayonnaise
* 5 Spring onions
* 1/4 Dijon mustard
* Pinch of parsley
* Salt Instructions:
Peel and dice your potato, and pop into a saucepan of water. Bring it to the boil, and cook until the potato slides off the fork easily when pierced.
Slice up your spring onions, and put into a large bowl. Mix up the mustard with one tbsp of mayonnaise and a little salt.
Drain off the potatoes, give them a shake to fluff them up. Add to the spring onions and then combine all together with the mayonnaise mix and second tbsp of mayonnaise.
Dice the red onion and fry in a saucepan with a little olive oil. Once the onions have softened, add the chilli flakes, paprika and ground cumin and stir through.
Add the mince to the pan and brown off, and drain away the excess fat or leave for added flavour. Add in the tinned tomatoes and the tomato puree, and bring to the boil while stirring regularly.
Next add your beef stock cube to 250ml boiled water, and then add to the mixture. (This will add a lot of liquid so use less water to save time!)
Whilst simmering away, add a pinch of salt and black pepper, worcestershire sauce, coriander leaves and kidney beans.
Finish with sweet chilli sauce and leave to reduce down so the mixture is less runny.
Serve with plain rice, and a good helping of cheese on top with sour cream on the side.
Pop the caster sugar and unsalted butter in a bowl and mix together until creamy. Add the flour and mix until well blended. When the mixture becomes difficult to mix, mould it together with your hands to make a ball.
Add your chocolate to the dough and mix it in. Roll out your dough on a floured surface and use your cookie cutter to cut out your biscuits.
Place the dough on a lined baking tray, leaving space between each for them to spread. Bake for around 20 minutes, or until slightly golden around the edges - the biscuits will harden once cooled!
Enjoy!
Recipe adapted from Olivia's Shortbread recipe : http://bit.ly/1x1vhVA
Ingredients:
* 1 ripe Avocado
* Fennel
* Half an Apple
* 1 Jalapeño
* Half a Lime
* 1 tablespoon of Coriander
* Salt
* Olive Oil
Instructions:
Preheat the oven to 200 degrees (celsius). Remove the fennel stalks and chop up the bulb into cubes. Lay them in a single layer in small baking dish and drizzle with the olive oil, a little salt and a splash of boiling water. Cover with tin foil and place in the oven for around 25 minutes, until soft.
Chop up the half of an apple into small cubes, removing the skin and seeds.
Slice the jalapeño thinly and remove the seeds if you don't want a hot guacamole!
Cut the avocado in half and remove the skin. Dice the avocado and place it in a bowl with the apple and jalapeño slices.
Add the juice of half of one lime, a tablespoon of coriander and the cooked fennel to the mixture. Give the mixture a stir and then transfer to the blender. Blitz it to your desired consistency - we like ours chunky!
Ingredients (serves 4):
* 1 Large Sweet Potato
* Olive oil
* Bunch of Spinach
* 4 Spring Onions
* 2 Rashers of Bacon (if desired)
* 4 Eggs
* 1/2 Grated Ball of Fresh Mozzarella
* 1/2 Grated Goat Cheese
* Sprinkle of Mature Cheddar (to put on top, you can choose whatever cheese you like)
* Salt and pepper to taste
Instructions:
Peel sweet potato and slice thinly. Lay potato slices into a pie dish in a crust-like fashion, drizzle with oil, and bake on 200 degrees celsius for 15 minutes. (After crust has baked, reduce oven to 150 degrees celsius.)
Oil in frying pan and fry sliced spring onions until lightly browned, about 7 minutes along with the bacon. Stir in spinach and fry until wilted and tender, about 4 minutes.
Blend eggs and mozzarella in a medium bowl, and then add the grated goats cheese to the mixture.
Add spinach/bacon/spring onion mix to the egg/cheese mixture and add salt and pepper to taste. Place the combined mixture in the potato crust. Sprinkle a little cheese on top.
Bake at 150 degrees celsius, until the quiche is firm and the cheese has browned, about 40 minutes.
