Oh we do love a good cupcake for afternoon coffee break. We bought some new coffee beans to try but then realised we didn’t have any cake to go with it…..so off I went to the kitchen to see what I had. Bananas from last week that were perfect for cake making, so that made my decision, banana cake it was. So yummy!
80g self raising flour
120g light brown sugar (or you can use caster sugar)
20g cocoa powder
1 tsp vanilla essence
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 medium ripe banana – mashed
- Preheat oven to 180 deg. Put all the dry ingredients (flour, sugar, salt, cocoa powder) into a mixing bowl and mix through.
- Then put all the wet ingredients (egg, milk, vanilla, banana) into a separate bowl and whisk together.
- Add the wet ingredients into the dry ingredients and whisk together. It should be runny but not too runny.
- Put some cases into a muffin tin and pour the mixture into each, only 1/2 to 3/4 way, leave room for rising. Bake in the oven for 15-20 mins or until a knife comes out clean.
- Allow to cool on a rack and then decorate to your own tastes. I just used some icing as I didn’t have any frosting.
I made some plain chocolate ones too, follow everything above but just take out the banana.
I had some Garlic Bread left over from dinner last night, so I wanted to try something different with it rather than just heating it up. I just love spinach, so why not? It turned out absolutely delicious….if I do say so myself. lol!
Makes 1 small pot – about 1 cup
2 cups of fresh spinach leaves or 6 rounds of frozen spinach
1/2 cup of fresh flat leaf parsley. (you could use basil also)
1/4 cup of walnuts or pine nuts
1/4 cup of parmesan cheese – freshly grated
2 garlic cloves
juice of 1 lemon
1 tsp sea salt
1 tsp black pepper
2 tbsp olive oil
- Put everything into a food processor and blitz until blended together.
Serve up. I had mine on bread but you could use this as a base for pizza, in salads, so much more. Will keep in fridge covered for up to 3 days.
I just love my Empire Biscuits, I do have to say they are rather tasty. Having the afternoon to myself I fancied getting my creativity on this afternoon and trying some new techniques. I thoroughly enjoyed my creating and so glad they turned out…..I don’t have the steadiest of hands…lol. Although my love hearts could do with more practise…lol!
For the Empire Biscuits:-
Makes approx 10 – Empire Biscuits
I used 1 spoonful of the icing in each tub and added food colouring.
I used a skewer that I had in my kitchen drawer, but anything with a pen like nib would do.
Once you have put your white icing onto your biscuit you then choose your design colours.
I started off with roses. Put the nib of the skewer into the red colouring and place a small dot onto the icing and start to rock and circle the skewer to make your design. Clean nib then dip into the yellow and add a dot in the middle. Clean nib then dip into the green and draw small leaf shapes at the bottom. Finish design with small dots of colour randomly.
I done the same thing but on a bigger scale for me single rose.
Then using each colour draw lines on your biscuit.
Then drag the tip of your skewer firstly down the way then up the way to create the design.
I just love eggs and toast on a Saturday morning but wanted to jazz it up a bit today, so here is my eggs in toast with some spicy avocado bites.
2 Slices of Wholemeal toast (you can of course use white if you prefer)
1/2 avocado – mashed
tsp of chilli flakes
knob of butter
1. Heat butter in a pan
2. Using a cutter take out the centre of the bread slices
3. Place bread slices into the pan and crack the eggs in the centre. Also put the circle bites into the pan.
4. Cook for about 1-2 mins, then flip over and cook for a further 1-2 mins (depending if you want yolk running or not)
5. Meanwhile, mash up the avocado and sprinkle with chilli flakes.
6. Remove the toasts from pan and place on a plate. Take the 2 round pieces and place the cutter you used to cut over then spoon in the avocado mix, remove cutter and place on plate. Sprinkle with rainbow pepper to taste. Yummy!
Another one of my must makes this year is Satay Sauce, and yay…I’ve done it! So simple and healthier than shop bought versions. I went for a mild version tonight, but I also think that adding a little chilli or tobasco could work just as good if you wanted a little kick to it.
Makes enough for 2 portions of stir fry.
3 tbsp Peanut butter – I used Whole Earth Crunchy as I like the bit of crunch, but you can use smooth and any brand you wish.
2 tbsp Soy sauce
1 tbsp Light Brown sugar
1 tsp garlic powder
1 tsp sesame oil
1 tsp peanut oil
2 tbsp lime juice
- Put everything in a microwave jug with 2 tbsp water and microwave for 1 minute. Stir and add to your stir fry.
As easy as that! Yummy!
One of my favourite meals is my waffle crusted chicken and Maple sauce, I thought I would try a more healthier accompaniment tonight.
I had some Broccoli to use up and decided on some little courgettes. These were really tasty and also low in fat.
Makes about 10 croquettes
1 large broccoli (about 3 cup fulls of florets)
2 eggs beaten
salt & pepper
1 small onion – finely chopped
1/2 cup of panko breadcrumbs
1 cup of reduced fat cheddar cheese – grated
1/2 tsp garlic powder
- Preheat oven to 210 deg.
- Blanch the broccoli in boiling water for 1 min, then transfer to cold water to stop cooking. Dry off excess water and chop broccoli finely.
- Put eggs, cheese, onion, garlic, sat & pepper into a large mixing bowl then tip in the broccoli and mix through. Add in the panko breadcrumbs and mix again. Place in the fridge for about 1/2 hour to chill, this will help when making croquettes.
- Line a baking tray with greaseproof paper. Take a small amount into the cup of your hands and shape into a croquette. Place on baking tray and spray with oil. Sprinkle a little paprika on each one and bake for 10 mins.
- Turn over, spray with oil and bake for a further 10 mins or until golden brown and crispy.
Yummy with my waffle chicken, you can find recipe here waffle chicken