Showing posts with label foodie. Show all posts
Showing posts with label foodie. Show all posts

Sunday, 24 November 2019

Christmas Cookies - Bakes To Love






Cookies make the perfect treat and of course no Christmas is complete with out milk & cookies. Therefore we have compiled a list of easy to bake cookies.. From, gooey American chocolate chip cookies to melty shortbread, we've got a biscuit selection to please everyone.






Ginger nut - Vegan Option


Super crunchy vegan gingersnap cookies. These brown sugar sweetened vegan cookies are packed with ginger and cinnamon flavor and perfectly balanced between sweetness and spice


Ingredients
1/4 cup (56g) Vegan Butter
1 cup (200g) Brown Sugar
1/4 cup (75g) Unsulphured Molasses
1/2 tsp Vanilla Extract
2 cups (250g) All Purpose Flour
1 tsp Baking Soda
1/4 tsp Salt
2 tsp Ground Ginger
2 tsp Ground Cinnamon
1/4 tsp Allspice
1/4 tsp Ground Cloves
2–3 Tbsp Non-Dairy Milk
1/4 cup (50g) White Sugar (for rolling)

To cook:
Preheat the oven to 350°F (180°C).


Cream the vegan butter and brown sugar together and then add the molasses and vanilla extract.


Sift the flour into a bowl and add the baking soda, salt, ground ginger, cinnamon, allspice and cloves and mix together.


Add the dry ingredients to the wet and stir in by hand until crumbly.
Add the 2 Tbsp non-dairy milk and mix. You should get a very thick cookie dough. However, if you still have crumbles and it’s not yet ‘sticking together’ then add another Tbsp non-dairy milk. Only do this if you really need it though.


Break off roughly tablespoon sized pieces and roll into balls and then roll the balls in white sugar. If you tend to make larger cookies, then you’ll need to bake them for a few minutes longer (around 15 minutes) to get them nice and crunchy.
Place the balls onto a parchment lined baking tray and press down with a fork.
You might want to do these in two batches so that your cookies are nicely spaced out on the baking tray.


Bake in the oven for 12 minutes. If you want more soft and chewy then bake for 10 minutes, if you want more snap/crunch then bake for 12 minutes. If your cookies are larger in size then bake for up to 15 minutes.


The cookies will be soft when they come out the oven. Allow to cool completely as that is when they will firm up and become crunchy




https://lovingitvegan.com/vegan-gingersnap-cookies/











Chocolate chip (that taste like Millies)

Ingredients
 

2 baking trays
125g Butter

125g Caster Sugar
1 tsp Vanilla extract 

225g Self-Raising Flour 
½ tsp Salt
200g Chocolate chips
1 Egg
Airtight container.


To cook:
Preheat the oven to 200°C, (fan 180°C, gas mark 4) and line 2 baking trays with baking parchment.

In a large bowl cream together the butter and sugars until pale and fluffy then add the egg and vanilla extract and mix together well.

Sift the flour and salt and then add to the egg mixture. Mixing thoroughly until a soft dough forms. Finally stir in the chocolate chips.

Break off walnut sized pieces of the dough, and roll into balls. Place these on the baking sheets leaving space between them as they will spread out during baking.

Place in the oven and bake for 7 minutes for the ultimate Millie's experience, or 10 minutes if you prefer a crunch. Leave to cool on the trays for about 10 minutes then transfer onto a cooling wire to cool completely.

These store for about 4 days in an airtight container.


If you love this recipe, https://www.bakingmad.com/recipe/copycat-millie-s-cookies










Shortbread



The key to making easy shortbread also taste like the best shortbread is to use real butter.

Some recipes do suggest that you can use margarine in place of butter but personally for me, the rich buttery taste of the real thing is what gives this shortbread a more traditional 


Ingredients:
300 g Flour
220 g Butter (Vegan Optional)
55g/2oz Caster Sugar

Flavour tip:
1 tsp. Vanilla Extract
1/2 tsp. Salt

Only 3 ingredients are needed to turn this into shortbread, in 10 minutes to oven to cook! but you can also add a few extras if you want to add to the taste

It’s important to make sure that the shortbread doesn’t cook for too long and turn brown. If it does, it’s cooked for too long, and will be a little hard to munch on; rather than soft and melt in your mouth loveliness.



Make sure the butter is at room temperature and soft to touch. If it is too hard it will too hard to cream in with the sugar. You can use an electric mixer if you want to, but if the butter is soft enough you’ll have no problem creaming it up with a wooden spoon.

Sift the flour into the creamed butter and sugar. (At this point you can add the vanilla extract and salt to add flavour) Gently mix it all together with your hands.

A soft dough should form. If it is too crumbly add a little more butter, conversely, if it is too sticky, add a little flour.

Press the dough into a greased baking tin and press it down with your hands. I like to gently score the slices of the shortbread, as well as use a fork to make some decorative holes on the surface before putting it in the oven.
Once the shortbread has been in for about 10 minutes, take it out – make sure it doesn’t go brown or it will be too hard. Slice up the shortbread while it is still warm and soft, leaving it in the baking tin until it is completely cool. I also sprinkle a little extra caster sugar over the top.



Or if your not a cookie fan and have hardly ever seen the rolling pin. We have discovered an independent, made to order Brownie Baker - Founded by Lydia Morison 


Check them out on instagram @browniebabes



Sincerely Madia & Matilda


Wednesday, 19 June 2019

#Foodie - Summer Salad


Nothing says summer like a fresh salad

shake up your greens with seasonal veggies like cucumber, chickpeas, avocado and tomato with rice and so much more!

For the recipe above you will need:
couscous
vegetable stock, boiling
can chickpeas, drained and rinsed
Sliced on the slant radish

Spinach
pinnuts
1 Pomegranate




Add the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in pomegranate with balsamic vinegar or a dressing of your choice, add some radishes and pinenuts. Mix well and pile on to a large serving dish.


To find similar recipe's check out this link to find out more, if you like us and looking to go plastic free why not check out the veggies from the organic delivery company





If your not one for sauces, we've got another dish you 


You will need:

Long grain Rice
Chickpeas
Cucumber
Tomato
Avocado
juice 1 lemon

With this dish all you will need to do is prepare the dish cook the rice and chop up the ingredients. Add in a some lemon Juice or dressing of your choice and its ready to go. A great quick meal for when you are busy. 



Anya - Jersey Blouse







Or if you are a connoisseur of salads, why not try this dish above

You will need:
Spinach 
Cabbage
Pomegranate
Butternut Squash
Walnuts
Halloumi cheese
Artichoke 

This dish will take a bit more preparation time and cooking skill.

Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now chop the artichoke  and put the cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside . Then add the butternut squash to the pan.


If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the cabbage and pomegranate, and drizzle with the remaining dressing. Serve as soon as possible.



Find out more on BBC good food




Or for a light bite

An avocado filled bite with feta cheese, tomato, courgette 


  • Just before serving, cut the avocados in half lengthwise, remove the pit and discard then fill with your filling. Just add feta, red pepper, green onion, olives, oregano, olive oil and vinegar, stir well, and set aside. A tasty light bite.

For more information select this link 






Sincerely Madia
& Matilda

Wednesday, 23 January 2019

National Pie Day - Our Recommendations

Happy National Pie Day!


We've made a list of our favourite pie places in Gloucestershire.

1. The Weighbridge Inn, Minchinhampton

Famous for their '2in1 Pie', The Weighbridge Inn is situated in the beautiful Cotswolds. If you're looking for a meal to remember, look no further than their '2in1 pie'. This dish has remained on the menu for over forty years and combines all the elements of your dish into one bowl.
Visit their website here.


2. The Stable, Cheltenham

If you're looking for a more modern take on the traditional pie, why not visit The Stable? Positioned in the centre of the spa town, and set over two stories of listed Cheltenham, this dining experience adds grandeur to your pie.
Visit their website here


3. Royal Oak, Burford

The Royal Oak is a harming country pub in Burford, Oxfordshire. Serving up delicious food as well as plentiful pies, this establishment is sure to hit the spot.
Visit their website here.


4. The Crown & Tuns, Deddington

Known locally as the 'pie pub', The Crown & Tuns is tucked away in the Cotswolds town of Deddington. Every dish on their menu is homemade, freshly baked to order and cooked with locally sourced ingredients.
Visit their website here.


5. The Kings Arms, Stow-on-the-Wold

Nestled away in the Cotswolds town of Stow-on-the-Wold, The Kings Arms is the epitome of charm and character. For a traditional pie and pub experience make sure to seek out this quirky eatery.
Visit their website here.















Sincerely Madia & Matilda

Monday, 17 December 2018

Plant Based Christmas - #Foodie

Vegan/Vegetarian Christmas Foodie



Whether you are a vegan/vegetarian yourself or are hosting the Christmas dinner this year we’ve got 3 dishes to help make your Christmas dinner perfect for everyone.

Below we’ve chosen two savoury dishes – a main and a side dish – as well as a sweet chocolate mousse to impress your guests this Christmas.



Vegetarian Butternut Squash Salad with Roasted Brussels sprouts, Pecans, and Cranberries.

We love this recipe from Julia’s Album – click here to read her original post.

Ingredients:
  • 3 cups/300g Brussel Sprouts
  • 600-700g Butternut Squash
  • 2 cups/250g Pecan Halves
  • 1 cup/120g Dried Cranberries
  • Olive Oil
  • Maple Syrup
  • Ground Cinnamon
  • Salt
To Roast the Sprouts:

Preheat the oven to 200°C & grease your roasting tray with some olive oil.

Cut all the sprouts in half, trim the ends and peel the outer leaves off.

In a bowl, combine the sprouts with 2 tablespoons of olive oil and season with salt.

Spread evenly on the roasting tray (flat/cut side down) and roast for 20 – 25 minutes.

For the final 10 minutes turn the sprouts over so that they brown evenly.

To Roast the Butternut Squash:

Preheat the oven to200°C & grease your roasting tray with some olive oil.

Cut all the squash into small cubes –peeled and seeded.

In a bowl, combine the squash with 1 tablespoon of olive oil and flavour with maple syrup and ground cinnamon to taste.

Spread evenly on the roasting tray and roast for 20 – 25 minutes, turn them half way through the cooking time to ensure even cooking.



To toast the Pecans:

Preheat the oven to 180°C and line a tray with parchment paper.

Place them flat on the tray in the oven for about 5 minutes or until they darken in colour.

To Assemble:

In a large serving bowl, combine the roasted sprouts and roasted butternut squash.

Add in the toasted pecans and dried cranberries and mix together.

For extra sweetness you can add 2 or 4 tablespoons of maple syrup or add any other seasonings you wish.



Giant Vegan Wellington.

We love this vegan recipe from Olive Magazine – To read the original article and recipe click here.

This show stopping main course is sure to impress all of your guests.

Ingredients:
  • 1 tablespoon olive oil 
  • 2 garlic cloves, finely chopped
  • 250g kale, tough stalks removed
  • 250g cooked beetroot , thinly sliced
  • 3 roasted red peppers from a jar, drained and halved
For the stuffing:
  • 2 tablespoon olive oil 
  • 1 onion, finely chopped
  • 150g swede, coarsely grated
  • 2 garlic cloves, finely chopped
  • a few sprigs of thyme , leaves stripped
  • nutmeg
  • 200g ready-cooked Puy lentils
  • 1 apple, coarsely grated
  • 30g hazelnuts, toasted and finely chopped
  • 50g breadcrumbs
  • 1 lemon, zested
For this you can either make your own pastry or use a vegan shop-bought pastry – it’s completely up to you!


To make the stuffing:

Heat the olive oil in a frying pan and cook the onion and swede for 5-10 minutes or until soft. 

Add the herbs and spices (garlic, thyme and nutmeg), and cook for another minute.

Add in the cooked lentils, apple and hazelnuts, and cook for 1 minute before stirring through the breadcrumbs and lemon zest.

Leave it to one side to cool.

Heat 1 tablespoon olive oil in a large pan and cook the chopped garlic for 2 minutes.

Add the kale and a splash of boiling water, and cook until it has wilted and the water has evaporated.

Season with salt and pepper.

To assemble:

On a floured piece of parchment paper, roll out one third of the pastry to a 25cm x 15cm rectangle.

Leaving a 1cm gap around the edges, spoon on half of the stuffing mixture, half of the kale and half of the beetroot slices.

Repeat the layers until you have used all of the mixture.

Roll out the remaining pastry to a 35cm x 30cm rectangle.

Carefully place it on top of the wellington and use your hands to mould the pastry round so it is tight to the filling.

Use your finger and thumb to crimp the edges of the pastry so it’s completely encased, then trim any excess.

Chill for 30 minutes.

To Cook:

Place in the oven at 180-200°C for 25-30 minutes or until the pastry is golden and crispy.



Vegan Chocolate Mousse.

We found this mouth-watering dessert recipe on mindbodygreen.com – click here to see the original post.

Ingredients:
  • 1 large ripe avocado
  • 1/4 cup raw cocoa powder
  • 1/4 cup coconut milk or almond milk
  • 2 teaspoon stevia (or other natural sweetener)
  • 1 teaspoon natural vanilla extract
Purée the avocado until smooth.

Mix together the cocoa powder and milk until combined and add to the avocado.

Stir in the stevia, vanilla extract, and any extra ingredients you want and mix well.

Transfer the mousse to individual glasses and store in the fridge until ready to eat.















Sincerely Madia & Matilda

Wednesday, 12 December 2018

National Gingerbread House Day #Foodie



Happy National Gingerbread House Day!


To celebrate national gingerbread house day, we're sharing with you a festive recipe for building your very own gingerbread house.

We love this easy Mary Berry gingerbread recipe:
If you want to read the original more in depth recipe click here.


Ingredients:

For the Gingerbread:
375g unsalted butter
300g dark muscovado sugar
150g golden syrup
900g plain flour
1 tbsp bicarbonate of soda
2 tbsp ground ginger


For the icing:
3 free-range egg whites
675g icing sugar, sifted
3 tsp lemon juice

For the decoration:
Boiled sweets
Chocolate buttons
Jelly sweets
Chocolates
Powder icing sugar
Cake board



Method:
Preheat your oven to 200°C or 180°C for a fan assisted oven.

In a large pan, melt together the butter sugar and syrup.

In a separate bowl, sieve the flour, bicarbonate of soda and ground ginger together.

Make a well in the centre and pour in the liquid butter mixture. Stir it in and, when cool enough to handle, knead into a stiff dough.

Next divide the dough into five equal pieces, then divide one of those into two - so you have six pieces of dough in total.

Roll out each piece of dough out on to a sheet of parchment paper to ¾cm thickness.

Using a template, cut the pieces to make the sides and roof of the house.

Using a sharp knife, cut out the windows, doors and star shape on the back.

Place the doors on a separate tray and re-roll the offcuts to make a chimney.

Slide onto baking trays and bake for 8 minutes or until even in colour.

To make glass windows in your gingerbread house, crush up some boiled sweets (any colour you desire) and place them in the windows. Place these pieces back in the oven until the sweets have melted.

Leave the gingerbread to cool completely before decorating.




Time to decorate!

You can be as creative as you want with the decoration of your gingerbread house. It can be covered in colourful sweets or iced and decorated in a more traditional style - it's completely up to you!

To make the icing, whisk the egg whites until frothy. Using a wooden spoon or a hand-held electric mixer on slow speed, add the icing sugar a tablespoonful at a time. Stir in the lemon juice and beat the icing until it is very stiff and white.

Next, to create roof tiles, spoon the icing into a piping bag and pipe small dots on the back of the chocolate buttons and stick onto the roof of the ginger bread house.

Spoon six tablespoons of the icing over the cake board and, using a palette knife, spread the icing to cover the board with a snow effect and to create a base to stick the house on to.

Pipe some icing along the wall edges and join the house together on an iced cake board. Leave the icing to dry for a minimum of four hours, but preferably overnight.

Once dry, stick the roof onto the walls of the house. If you want your gingerbread house to look especially Christmassy, place a couple of fake tealights or nightlights inside before adding the roof. The light will shine through the boiled sweet windows and make it look like a real home.

Pipe some icing along the apex and edges of the roof to look like snow and icicles. Stick the front door in place with icing. Once you have finished decorating, dust the house with icing sugar for the final snowy touch.



The rest is up to you! Go crazy with colourful jelly sweets or make some gingerbread characters or trees to accompany the house.

This gingerbread house makes the perfect Christmas decoration, you could even give this to someone as an amazing gift!

If you decide to follow this recipe make sure to let us know by tagging #MadiaMatilda and #GingerBreadHouseDay

















Sincerely Madia & Matilda