Showing posts with label recipe. Show all posts
Showing posts with label recipe. 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, 9 August 2017

#Foodie - Pea Soup


Why not choose a creamy pea soup for a delicious autumn dinner to keep you going in the middle of the week



Ingredient:

Creme fraiche (optional)
Butter
1 tablespoon extra-virgin olive oil
1 medium onion or spring, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme or parsley
6 cups peas, fresh or frozen
½ cup water
4 cups vegetable stock
½ cup half-and-half (optional)
½ teaspoon salt
Freshly ground pepper to taste

You will need:

Pan, a hand held Blender, Spoon

Directions:

Heat butter and oil over medium heat until the butter melts in pan. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, for about 10 seconds.

Stir in peas. Add in water and the stock; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for about 1 minute.

Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half, add in salt and pepper.

Finally add in Creme fraiche (Leave out if Vegan)

Tip:


Ready  to eat in 35 m, with 3 servings, you can also make ahead of time; refrigerate for up to 4 days or freeze for up to 3 months.

  

Sincerely Madia & Matilda

Sunday, 6 August 2017

Edible Papaya Boats



The ultimate in fast food breakfast in a crafted edible bowl. A fresh, delicious & nutritious breakfast that just looks beautiful. Perfect for if your in a hurry or just lounging on a Sunday morning; check out our recipe below.

PAPAYA BOATS

Serves: 2

INGREDIENTS
80g mixed seeds (or Oats or granola which ever you prefer)
1 apple, grated
Splash of vanilla
Pinch of cinnamon
20g blueberrys
1 Tablespoon chia seeds
1 Papaya
Strawberries, blueberries to serve
Blackberrys
Bananas
Almonds
Coconut flakes
1 Nectarines

INSTRUCTIONS
Simply pop the oats in a bowl.
Cut the papaya in half and use a teaspoon to scoop out the seeds.
Fill the papaya bowls with the muesli, oats or seeds and top with berries and all the ingredients listed with a pinch of cinnamon and your good to go!



Sincerely Madia & Matilda

Friday, 7 July 2017

Breakfast of Champions



With Wimbledon on at the moment it’s time to eat the British breakfast, or snack, of tennis champions A.K.A scones. They’re perfect for trying to replicate the Wimbledon experience, whether, it’s whilst eating lounging on the sofa watching TV or sitting in the garden on a picnic blanket with friends





Check out our recipe for scone

Ingredients:
350g of self-raising flour and extra for dusting
¼ tsp of salt
1tsp of baking powder
85g of butter cut into cubes
3tbsp of caster sugar
175ml of milk
1 tsp of vanilla extract
Squeeze lemon juice
Beaten egg to glaze
Jam and clotted cream to serve
Method:
1. Heat the oven to 220c/fan and 200c/gas 7. Tip flour, salt and baking powder into a large bowl and mix.
2. Add the butter then rub with fingers into the dry mixture until the mixture becomes fine like crumbs. Then stir in the sugar.
3. Put the milk in a tub and heat for 30 seconds in the microwave so it’s warm. Add the vanilla and lemon juice. Then put it to the side and put a baking sheet to the oven.
4. Make a hole in the dry mix and add the liquid. Combine it quickly with a knife; it will seem very wet at first.
5. Scatter flour on a surface and put the dough on it. Put flour on your hands too. Fold the dough over 2-3 times until it’s a little smoother. Then pat the dough into a round that is roughly 4cm deep.
6. Take a round cutter and dip it in flour before cutting out the dough.

7. Bake for 10 minutes until they are golden on the top.

Wednesday, 17 May 2017

Health & Wellness - Perfect Pear Treat


Being that it is Vegetarian week (16th - 22nd May) - We thought we would share with you our health tip for a mouth-watering vegan pear smoothie a fresh Spring snack, that's an easy treat for all.

Check out our recipe below:


Tangy Pear-Mango Smoothie

  • 1/2 lemon, peeled
  • 1 mango
  • ½ Pear
  • 2 cups fresh baby spinach (or other leafy green -  Kale)
  • Almond butter
  • 1/2 cup water or Almond milk
Calories: 224 | Fat: 2.1g (grams) Protein: 4.6g | Carbs: 61g | Calcium: 15% | Vitamin A: 113% | Vitamin C: 238%


Directions:

Chop up all fruit and veg and roughly chop, cutting off the stem and bottom from the pears 
Add into a blender along with the almond butter or water, kale and almond milk
Blend and serve up!

Sincerely Madia & Matilda




Monday, 3 April 2017

Sweet Potato Fries - #Foodie


Today's recipe is for the ever amazing Sweet Potato Fries! It is well-known that tastebuds for SPF can be expensive when eating out, but fear not for we have an awesome recipe for you to replicate your fav sweet fries from home. 


Vegan? No problem! You can still enjoy these.

Level: Easy
Prep: 10 minutes 
Cook time: 30-40 minutes 
Serves: 4

Ingredients:
  • 4 Sweet potatoes scrubbed and cut into large chips
  • 2 teaspoons of olive oil
  • 2 teaspoons of light soy sauce
  • (optional) finely grated nutmeg
Method:
  • Heat oven to 200C/fan 180C/gas 6.
  • In a large bowl, toss the sweet potato chips with oil and soy sauce.
  • Transfer to a shallow roasting tin and season with black pepper and nutmeg if you like.
  • Bake for 30-40 minutes, until crisp.
Enjoy!


Sincerely Madia & Matilda

Friday, 17 March 2017

It's 5 o'clock somewhere in the world...






With the discovery that last month had one of the best national days we have ever heard of, we have spent this month experimenting with various Margarita recipes to celebrate the 22nd February as National Margarita Day! But as today is St Patrick's day, when is better to have a Margarita? The lime juice counts as one of your 5-a-day, right?


This is v important to remember.


So in light of this incredible discovery, here is our #1 recipe to make the perfect Classic Margarita. You can thank us later.

Where can we get one of these cocktail-serving dogs? Asking for a friend.

The Classic

Level: Easy.
Time to make: 10 minutes.
Serving: 1

Ingredients
©       35ml/1¼fl oz Reposado Tequila
©       20ml/¾fl oz Cointreau
©       35ml/1¼fl oz fresh lime juice
©       A handful of ice cubes
©       A lime wedge, to garnish


Method:

©       Pour the Tequila, Cointreau and lime juice into a cocktail shaker.
©       Add a handful of ice cubes and shake vigorously for 10-15 seconds.
©       Strain into a Martini glass with half the rim damped with water, then dipped in salt.
©       Add a lime wedge on the rim to garnish



Enjoy, and remember – it’s 5 o’clock somewhere!

Sincerely Madia & Matilda