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Apple Fritters

26 Nov

Hello, today is a quick delicious easy recipe for apple fritters. Apple Fritters a sweet treats made from fresh apples.

WHAT YOU NEED 

1 large Granny Smith apple

1 cup of flour

1/2 cup of sugar

Assorted spices- I used nutmeg and cinnamon

1/2 tsp Vanilla essence 

Milk- add to dry mister a little at a time until desired consistency achieved. 


WHAT TO DO 

1) Dice apple

2) Add all ingredients and mix until a lumpy consistency 

3) Heat oil in a skillet/pot

4) Make balls of the dough and drop into oil

5) Fry until golden brown

6) Mix some confectioners sugar with water to create a runny glaze 

7) Drizzle glaze over the fritters and they’re ready to serve

These are a fantastic snack to make for guests or as a dessert option. The crunchy texture and tartness of the apple goes along fantastically with the sweet spiciness of the cinnamon and nutmeg.

Have an awesome day!

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Tomato Tart

17 Sep

Today I bring a delicious end of summer beginning of autumn dish. A tomato tart. Note, I use the term tart rather loosely.  In this case it’s pastry with a topping, some might call that a tart like myself, others may call it a pie, crustini, pizza (without sauce), foccacia and more. Regardless, it’s a delicious dish combining naughty flour-ey goodness with clean fresh produce.

For this tart I used a mix of tomatoes which not only lent to the taste but made it look that much more “instagrammable”, yes that IS a word. I used small red tomatoes on the vine, yellow mini plum tomatoes and the beautiful kamato tomatoes(thde brown-green ones).

I cheated a bit by using ready made frozen pastry. This took some effort out of the process for sure.

WHAT YOU NEED 

1) Tomatoes of your choosing 

2) Pastry– I used Pilsbury croissant pastry which came as a square sheet of dough.

3) Assorted herbs– This is to add to the dough to give a bit of extra flavour.

WHAT TO DO 

1) Add seasonings to the dough and knead it in. You NEED to KNEAD!

2) Roll out the dough 

3) Add cut/sliced/diced/smashed/whole tomatoes onto pastry

4) Pinch edges to create a bit of a pastry pouch and sprinkle with seasonings and add a bit of olive oil.

5) Bake until dough is golden brown. 

6) Slice and it’s ready to be served!

This tart is delicious! The tomatoes become soft and the juciness intensifies once baked. The crust is crispy on the edge and softer in the second centre with the great taste of pastry and herbs.

This is a great appetizer for a dinner party or a more bougie (that’s a buzz word now right?) Alternative to pizza for a night of Netflix. Be sure to try it and be sure to have am awesome day!

Chocolate Zucchini Loaf (Vegan)

24 May

Hello, today I bring a twist on one of my favourite things to bake: a chocolate zucchini loaf.

Chocolate zucchini loaf

This recipe I decided to swap out the oil and replace it with avocado and of exchange the eggs for Chia seeds. This way I made a new recipe which also happens to be vegan for anyone interested in that.

WHAT YOU NEED 

1) 1 1/2 cups (225g) of shredded or grated raw zucchini  (courgette)-I used my veggie spiralizer and it literally took me 5 minutes.

2) 1 cup (130g) flour.

3)1/2 cup (45g) unsweetened cocoa powder .

4) 3/4 tsp baking soda .

5) 1/4 tsp baking powder .

6) 2 Chia eggs– To replace one egg add 1 tbsp of ground Chia seeds (I blitzed mine in the Nutribullet) with 3 tbsp of water and let sit in the refrigerator for 15 minutes to allow it to form a gelatinous consistency. 

7) 1/2 cup of mashed avocado-To replace oil or butter with avocado,  for every 1 cup of oil needed, use 1 cup of avocado. 

8) 1/2 cup of white granulated sugar. 

9) 1/2 cup of brown sugar. 

10) 1 tsp of vanilla extract. 

The ingredients 

WHAT TO DO 

Preheat the oven to 350 F and grease a loaf pan

1) Sift the flour, Cocoa powder, baking powder and baking soda together.

Sifted dry ingredients 


2) Mix the Chia and avocado well (using hand or stand mixer) adding in the sugars.

3) Add the dry ingredients and mix well.

4) Fold in the zucchini into mixture until it forms a moist homogeneous mixture.

You can amp up the chocolate value at this point by adding vegan chocolate chips (yes they exist). OR if you aren’t vegan just add regular chocolate chips

Mixture 
5) Pour into loaf pan and bake at 350 F for 55 minutes or until the Centre is done.

I had to take it out and check a few times because it kept smelling done when it really wasn’t. 

Once it’s done let it cool, Slice and eat!

So swapping out two ingredients definitely changed this recipe. What was before a more firm loaf became a softer one with more of a chewy brownie texture (I’m NOT complaining). I presume using the Chia instead of egg made it less cohesive while the avocado added smoothness that only avocado can. You don’t taste the avocado, only appreciate the creaminess. The addition of vegan (or non-vegan) chocolate chips makes it more chocolate you and a bit gooey.

This is a great loaf especially for a chocolate lover. There is some actual nutrition by way of the zucchini and avocado and Chia seeds but you more than get your chocolate fix. This is a great dessert to keep around and offer unexpected guests or take to a potluck tea party.

Would you try chocolate zucchini loaf or do you prefer regular zucchini loaf? Whatever your answer,  have an awesome day!

Easter Brunch

14 Apr

I love Easter. It always makes me think of new beginnings, a fresh start and of course, Cadbury creme eggs (lots of them).

Today I bring an Easter Brunch inspiration. I think brunch is a fantastic meal to have at Easter time. Everyone has time to go to church or sleep in late and then afterwards a no hassle relaxed brunch. For brunch there are usually lots of options; pastries, omlettes, cakes, cheese boards…the works. I chose three recipes I think would add a great touch to a brunch menu. They are all simple and affordable. I also laid out an Easter/Spring tablescape and added a delicious cocktail.

ON THE MENU

Deviled eggs

Stuffed mushrooms

Fruit Fluff

Peach “mimosa”



Deviled Eggs

This is a brunch staple and of course well suited for Easter. Deviled eggs turn simple boiled eggs into a creamy flavourful treat.

WHAT YOU NEED 

Makes 6

Eggs -The number of eggs you use will give double that number of deviled eggs as they are served as halves. I used 3 eggs so I got 6(only 4 shown)

1 tbsp Mustard– I used a spicy mustard

1 tbsp Mayonnaise– This is optional but it does add a certain creaminess

Spices– I used salt, black pepper and paprika, just a pinch of each.

Deviled eggs ingredients 




WHAT TO DO 

1) Hard boil eggs, let cool and remove shells.

2) Cut eggs in half and gently remove yolks. Set whites aside.

3) Add condiments and spices and mix until a smooth paste forms.




4) Place paste into piping bag (you can use a zip lock and snip the end) and pipe into egg whites.



Deviled eggs 


Stuffed mushrooms 

I remember the first time I had this version of stuffed mushrooms. My mother brought them home from a local Italian bistro and my life was changed. Something about soft, tart cream cheese against the crunch of a fresh mushroom is a perfect match.

WHAT YOU NEED 

Mushrooms– I used 8 medium sized ones (they were unfortunately a bit bruised)

Cream cheese– The amount you use depends on the number and size of the mushrooms but about 2 tbsp fill 8 medium sized mushrooms.

Spices– I used lemon pepper and some oregano.

Mushrooms and cream cheese 


WHAT TO DO 

1) Add spices to softened cream cheese and mix.

2) Place in a piping bag and pipe into mushrooms. 

Mushrooms and cream cheese mixture



3 )Top with oregano 


Stuffed mushrooms 



Fruit Fluff 

This is my take on an Ambrosia salad. I substituted cool whip with Greek yogurt for a healthier twist and a more “brunchy” feel.

WHAT YOU NEED 

I used arbitrary amounts, a little bit of each. The amounts you use depends on how much you plan to make.

Greek yogurt- The one I used is plain combined with honey so it’s already sweet. A great alternative is vanilla but really any flavour you prefer can be used.

Fruit– I used  mixture of frozen fruit (cherries, strawberries, lingonberries) and fresh  (strawberries and blueberries)

Mini marshmallows

Fruit Fluff mixture

WHAT TO DO

Mix altogether and keep refrigerated until ready to serve.

Peach “Mimosas”

What’s the best part about brunch? The fact that you get to splash your juice with wine. Lol. Now mimosas traditionally consist of wine and citrus juice hence my use of air quotes. Technically this is a peach cocktail but when doing brunch, we call it a mimosa.

WHAT YOU NEED 

White wine

Peach juice

Canned peaches

Peach mimosa ingredients 




WHAT TO DO 

1) Place 1 or 2 peach slices in the bottom of the glass and muddle it a bit (mash it with a spoon if you don’t have a muddler, which I don’t)

2 ) Fill glass halfway with wine.

3) Top off with peach juice and add a straw.

Peach “mimosas”



Tablescape

An important part of entertaining is creating ambience. For this I chose a simple, clean fresh look in keeping with the idea of a relaxed yet sophisticated setting.

This tablescape employed some crafty skills but all were simple. My colour scheme was pink, white and gold.

Table runner

I made a table runner of sorts by overlapping lots of doilies along the Centre of the table. I added a touch of gold by swiping gold paint over them in a random fashion.

Table runner from doilies




Flowers

I went with pink and white carnations. Carnations are often a very affordable option from the florist costing only a few dollars. I used about 4 bunches in all keeping  the look minimal.

I swished some of the same gold paint onto the flower petals to keep with the theme and placed them in jelly jars.

Flowers




Centre piece 

My “Centre piece” began with ambition. In fact, the failure of this centrepiece led to the final colour scheme, so maybe it was for the best.

For the centerpiece of an Easter Brunch I had to incorporate eggs somehow. I decided to dye some eggs. People have different methods of doing this. The best way I’ve found is using regular food and egg dye and a bit of vinegar to allow for better uptake of colour.

I removed the contents of the eggs by making a small hole at one end and simply allowing it to run out, gently shaking if you need to. Don’t waste your egg ! I put mine in the refrigerator and made omelet the next day.

I mixed the dye, vinegar and water in a mug. I find you get a more even coating if you use a mug.

As it happened the only colour that worked out was the pink (the yellow one broke and the purple came out streaky)

Once my one surviving egg was dry I splattered it with the by now ubiquitous gold paint. I displayed it in a mini jelly jar on a bed of Easter egg shaped jelly beans.

Centre piece




I placed the flowers and Centre piece on the table runner and laid the table with simple white plates and bowls.

The tablescape and settings

Table with food

Deviled eggs 


Stuffed mushrooms



Fruit Fluff



Peach mimosa


Easy breezy Easter Brunch. Hopefully some of these ideas will inspire you if you plan on doing brunch for Easter or any other occasion. Have a happy Easter and an awesome day!

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Love Crepes

1 Feb

Hello and welcome to Febuary, the month of love (I suppose). When it comes to Valentine’s  I tend to not be impressed by cutesy pink lovey dovey stuff but I do like the ideal of doing something nice for someone you love whether it be your mother, sister, best friend or significant other. 

Love crepes




This recipe is one for red velvet crepes smothered in a Nutella ganache. Decadence in the form of breakfast. Nutella is an excellent crepe filling (my favorite ) and I thought making it into a rich sauce would be a tasty twist know top of these crepes. I used the recipe from Joy of Baking but adapted it to make it red velvet flavoured.

WHAT YOU NEED 

Crepes

This makes about 2 servings of 10-12 heart shaped crepes

1) 1/2 cup of flour

2) 1 tbsp of white sugar

3) 1 egg – brought to roomtemperature 

4) 1 50mL (approx 2/3 cup) of milk.

5) 1tbsp melted butter

6) 1 tsp vanilla extract 

7)1 tbsp cocoa 

8) Red food colouring – use as much or little as you like.

Ingredients 


Ganache Sauce 

Note this recipe isn’t very precise, you can add more or less of each ingredient you suit you.

1) 4 tbsp of Nutella – only 2tbsp pictured here 

2) 1/4 cup of milk 

Ganache ingredients 




WHAT TO DO 

 Crepes

1)Blend ingredients in a food processor /blender /nutribullet until it forms a smooth watery batter. 

Crepe batter




2) Place batter in refrigerator for about 30 minutes.

3) Place a skillet on high heat and add a bit of butter letting it melt and spread over the entire surface of the pan.

4) Place the cookie cutter on the skillet then pour batter to fill in.

Pour batter into cookie cutter 




5) Allow to cook until edges appear browned then remove cookie cutter (to avoid burning the metal)

Remove cookie cutter 




6) Flip crepes and allow to finish cooking. Make as many as you like, they will be stacked.

Stacked crepes


Ganache sauce

1) Bring milk (or heavy cream) to a boil in a save pan or heat in microwave.

2) Pour over Nutella and mix until a smooth mixture is formed.

Sauce



Finished crepes and sauce




You’re done! Feel free to serve the sauce on the side or Pour it over the crepe tower allowing the sauce and crepes to merge flavours.

Covered in sauce



Ready to serve



These. Were. Delicious. Do you hear me? Delicious! I could honestly see this being served at a cozy, kitchy but trendy cafe in some trendy city. Lol. The mild cocoa flavour in the crepes is complimented by the delightful hazelnut flavour from the Nutella. The crepes are light and moist and the sauce is rich. This is a winning combo. 

Make this for someone you love and have an awesome day! 

Healthy Snack- Chia Pudding Pots

26 Jan

Today’s recipe is an easy versitile one, so easy I almost feel guilty for calling it a recipe. This is chia pudding which is actually super trendy these days, something I didn’t realise until I decided to do this post. 

Chia Pudding Pots


FunFact: I used to work at a health food store way back in the day. I’m talking wayyyy back. I was a university student and the owner was a nutritionist. The name of her business was “Chia Seeds” . She explained to myself and all the others who would be working there that the chia seed was small but powerful. It had so many benifits for something so insignificant in appearance  (it was a bit of a life lesson too)
So what IS chia?

Chia is the seed of the chia plant which is a member of the mint family. The seed is very tiny, like sesame seed size and it is rich in nutrients including omega fatty acids, some vitamins and minerals. 

Chia seeds have long been popular among the “health food” set but recently has become far more mainstream making a massive debut on pinterest(lol). Chia seeds can be added to smoothies, health bars and cereals. However,  a notable property of chia seeds is the fact that they become swollen and gelatinous once exposed to liquid. This makes for a great puddding. A healthy, nutritious pudding. 

I will be making 3 variations of chia pudding today ; vanilla spice, chocolate and berry.But really the options are limitless.

WHAT YOU NEED  (for each)

1) 1/4 cup of chia seeds (I used black chia seeds , yiu can use white ones if you like)

2) 1/3 cup of vanilla almond milk (or whatever type of milk you prefer)

3) 1 tbsp of honey – add it to your preference

4) 1/4 tsp of assorted spices– I used cinnamon and nutmeg

5) 1 tbsp of cocoa powder

6) Assorted berries– I had strawberries and blueberries 

7) Containers for storage (I used small jelly jars but for more practicality you can use small resealable plastic containers)

8) Blender/Nutribullet 

Ingredients 

WHAT TO DO 

 Pour almond milk into container and add honey and mix.

Vanilla spice

1) Add chia seeds and spices then mix in well.

Add chia seeds and spices
Chocolate

3) Add cocoa powder and mix

Cocoa added




Berry blast

4) Chop fruit and add a few pieces to the mixture and stir.

Add fruit




5) In your blender/nutribullet etc blend the fruit with a bit of water forming a slurry.- I did it separately for visual effect.

Fruit slurry


6) Place your mixtures in the refrigerator and let them sit for a few hours,  until a gelatinous consistency is formed. I left mine overnight. 

Your treats are ready to eat!

Ready to eat


These are great healthy “to go” snacks that you can make long ahead of time. You can play around and try a multitude of flavours. These would also make an amazing dessert for a dinner party. It’s different but tasty.

The chia seeds become fluffy and gel like and it truly tastes like a pudding. The different additions all go well with it because the chia seeds lend to sweet flavours.

Definitely try this one and definitely have an awesome day! 

Blogmas Bonus- Cranberry Scones

25 Dec

Blogmas Bonus – Cranberry Scones

Hello and Merry Christmas to all who celebrate it and Happy Holidays to everyone.

Back in November when I was meticulously planning each and every Blogmas post, I asked my sister to do a guest post on something sweet and easy to make. I told her what daybI was thinking of putting it up and told her to get back to me.

Well she did. Yesterday. But I digress. Better late than never.

This recipe is taken from our favourite online baker Stephanie fron Joy of Baking (I have referenced her more than a few times)

Since this is Kristine’s post I will present it the way she did.

Ingredients

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2 cups of flour
1/3 cup of white sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup of unsalted butter
2/3 cup of fresh cranberries
2/3 cup of milk

She left out the candied fruit and the almonds listed in the original recipe.

Instructions

Preheat oven to 400F (200C) and butter or line a baking sheet with parchment paper.

Whisk dry ingredients then cut butter in. Use a pastey blender of you have one if not use forks or knives creating course crumbs.

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Add the cranberries and gently mix

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Add milk and stir careful not to overmix

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On a floured surface knead dough four times then form a circle about 7 inches (18 cm) in diameter.

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Cut it into 8 triangles and brush top with milk.

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Bake for 20 minutes or until crust is brown.

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My sister gave these to some of her cowokers for Christmas. They make great gifts or a light dessert to have with coffee after all the heavy Christmas dinner.

Enjoy and have an awesome day!

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