Category: Quick

For the times when you need food and you need it fast.

Easiest Ever Triple Chocolate Cookies

Easiest Ever Triple Chocolate Cookies

 

Recipe

Makes 12

Time: 20 minutes

Ingredients

  • 125g butter
  • 175g light brown sugar
  • 1 egg
  • 50g cocoa powder
  • 50g milk chocolate
  • 50g white chocolate

Method

  1. Pre-heat the oven to 180C and line two baking trays with baking paper.
  2. Put the butter and sugar into a bowl and beat together until smooth.
  3. Add the egg and beat until combined.
  4. Add the flour and cocoa powder and beat again to get a soft dough.
  5. Roughly chop the milk and white chocolate and then stir it into the dough so it’s well distributed.
  6. Weigh the dough and divide the weight by 12 so you know how much each ball of cookie dough need to weigh (mine was 56g each). The portion out each blob of cookie dough to this weight and place, well spaced on the lined baking trays (I put 6 cookies on each tray).
  7. Sprinkle each with a little sea salt and then bake for 10-12 minutes until they’ve spread out and are just starting to crisp round the edges. Leave to cool and then enjoy!

Thanks for reading!

Emma x

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Lemon and Coconut Madeleines

Lemon and Coconut Madeleines

 

 

Recipe

Makes 12

Time: 1 hour

Ingredients

  • 50g coconut oil
  • 50g plain flour
  • 50g caster sugar
  • 1 egg
  • ¼ tsp baking powder
  • ½ lemon, zest and rind

For the decoration

  • 3 tbsp Lemon curd
  • 50g Desiccated coconut

Method

  1. Put the coconut oil into a small pan and melt over a low heat.
  2. Pre-heat the oven to 180C. Brush a 12-hole madeleine tin (or a muffin tin) with a little coconut oil to grease. Sprinkle a little flower over the tin to coat the moulds, then turn the mould upside down to tap out the excess flour.
  3. Put the sugar and egg into a bowl and beat with an electric whisk until pale and fluffy.
  4. Add the baking powder, lemon zest, lemon juice, flour and melted coconut oil. Fold everything together with a spatula until smooth and then leave to rest for 20 minutes.
  5. Carefully pour the mixture into the prepared tin. (If using a madeleine tin you’ll want to fill it up to jus below the top of the mould). Then put the madeleines in the fridge to rest for 1 hour.
  6. Bake the madeleines in the oven for 8-10 minutes until golden brown. Leave them to cool in the tins for 2 minutes and then turn them out onto a wire rack.
  7. Whilst the madeleines cool prepare the topping. Put the lemon curd into a small pan and heat gently to loosen. Pour the lemon curd into a small bowl. Put the desiccated coconut into another small bowl.
  8. Pick up one of the madeleines and dip the base in the lemon curd and then in the desiccated coconut. Repeat with the rest of the madeleines. Enjoy!

Thanks for reading!

Emma x

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Blood Orange Salad

Blood Orange Salad

Everything’s a little bit hectic at the moment so I’ll keep this short and sweet like this salad recipe…

Blood orange + Hazelnuts + Feta cheese = an incredible combination!

Recipe

Serves 1

Time: 5-10 minutes

Ingredients

  • 1 Blood orange
  • A handful of salad leaves
  • 1 tbsp Chopped hazelnuts
  • A little Feta (around 15g)
  • 1 tsp Clear honey
  • A small drizzle of Balsamic vinegar

Method

  1. Slice the ends of the orange and use a knife to cut the skin off. Then slice the orange horizontally into discs.
  2. Scatter some salad leaves on a plate and then arrange the blood orange on top.
  3. Sprinkle over the chopped hazelnuts, crumble over the feta and then finish with a drizzle of honey and balsamic.

Thanks for reading!

Emma x

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Passion fruit and Ginger Madeleines

Passion fruit and Ginger Madeleines

I’ve always been a bit of a sucker for new bits of kitchen kit. There’s so much you can do with the basics, but a cool whisk or tin can make things super fun! When I was in Bruges over Christmas I found myself wandering around loads of kitchen shops, most of which would have huge displays of little kitchen bits and bobs all over the walls. This is where I came across this really cute madeleine tin – a little bit smaller than the traditional ones but perfectly sized to fit in my oven at uni! Until then I’d made madeleines before in cupcake tins, which works really well, but if you want the classic shell-shaped treats I’d really recommend finding yourself a tin. You can get all kinds of ones from the classic for about £20 to small and sweet ones like this which I picked up for around £4!

I think the best way of working with madeleines is to pack them full of flavour. They of course taste great on their own, but I think they’re a great canvas to decorate with lots of flavour! These are gently spiced with a womph of ginger, but have a cooling passion fruit curd centre and a drizzle of chocolate to give that extra lil bit of pazazz. If you’re not a fan of that though you could try lemon curd and white chocolate instead, or dipping the madeleines in melted chocolate and then hazelnuts once cooled?

Recipe

Makes 12

Time: 30 minutes

Ingredients

  • 50g Butter, melted, plus extra for greasing
  • 50g Plain flour, plus extra for dusting
  • 1 Egg
  • 50g Caster sugar
  • ¼ tsp Baking powder
  • ½ tsp Ground ginger
  • 50g Dark chocolate, to decorate

For the Passion fruit Curd

  • 13g Cornflour
  • Juice of 2 Passion fruit
  • 1 tbsp Lemon juice
  • 100ml Water
  • 1 Medium egg yolk
  • 30g Caster sugar
  • 15g Butter

Method

  1. Begin by making the passion fruit curd. Put the cornflour, passion fruit juice and lemon juice into a bowl and whisk together to make a smooth paste.
  2. Put the water into a small pan and bring to the boil. Pour the water onto the passion fruit mixture, whisking constantly until combined. Pour the mixture back into the pan, place over a medium heat and cook whilst whisking until the mixture thickens.
  3. Take the pan off the heat and whisk in the egg yolk, sugar and butter until smooth. Set to one side until needed.
  4. Pre-heat the oven to 180°C. Brush a little of the melted butter into the Madeleine tray. Then dust the tray with a little flour and shake out the excess.
  5. To make the madeleine batter, begin by putting the eggs and butter into a bowl. Using an electric whisk the mixture until pale and fluffy.
  6. Sift the flour into the mixture and then add the baking powder, ground ginger and melted butter. Whisk everything together and then leave the mixture for 5 minutes to rest.
  7. Pour the mixture into a piping bag and then leave in the fridge for another 10 minutes to rest.
  8. Pipe the batter into the prepared mould (you want the mixture to be filling about 2/3 of each hole) and then bake for 8-10 minutes in the oven until lightly risen and golden brown (they cook very quickly so keep a close eye on them!).
  9. When baked take a knife and make a small incision in the top of each cake. Then pipe a little of the passion fruit curd into the hole in each one until you see it pouring out a little. It’s best to do this when the cakes are still warm as it’ll let the curd seep into them.
  10. Whilst the cakes are cooling melt the chocolate in a heatproof bowl over a pan of simmering water.
  11. Drizzle the cakes with the melted chocolate and then serve!

Thanks for reading!

Emma x

 

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Almond, Apricot and Ginger Bars

Almond, Apricot and Ginger Bars

There’s something beautifully ironic about writers block becoming the key topic I seem to be writing about on here. For the past 3 weeks my tongue’s been as tied as my headphones after a day of being in the bottom of my bag and there’s no sign of that changing. Maybe it’s because life has taken over a bit recently, but there are very few things I can think of to say about snack bars.  It actually feels pretty inane to talk about a recipe through a long, sensual description in order to encourage you guys to make it anyway. Of course I can see the general point of it all, but when ice caps are melting, plastic is flooding the ocean, and God knows what is going on in my brain right now I’m just going to leave it at the classic: these are pretty tasty and pretty easy to make – so I’d recommend making them!

(Also small side point: since leaving veganuary I’ve decided to return to the land of vegetarianism and refined sugar-free-ness. That’s one of the reasons I love these so much – if you make them without the icing they’re 100% refined sugar free, and so even though they’re really sweet (and probably aren’t that good for you) they make a great treat whilst on this diet!)

Recipe

Serves 16

Time: 10 minutes, plus cooking time

Ingredients

  • 7 tbsp Unsalted butter
  • 155g Ground almonds
  • 200g Flaked almonds
  • 3 tsp Ground ginger
  • 130g Runny honey
  • 75g Dried apricots, roughly chopped
  • 1 Large egg
  • A large pinch of salt
  • 100g Icing sugar

Method

  1. Pre-heat the oven to 180˚C. Line a 25cm square tin with butter and baking paper.
  2. Melt the butter in a small pan. Put the almonds into a bowl with the ginger, honey, chopped dried apricots and egg, and then pour in the butter.
  3. Mix until everything is combined and then pour into the tin and smooth over to make an even layer. Bake in the oven for 15-20 minutes until starting to go golden brown. Leave to cool whilst you make the icing.
  4. Put the icing sugar and ½ tsp water into a bowl and mix together to make a pourable icing. If you need more water add a little bit at a time until perfect.
  5. Drizzle the icing over the tray bake, slice into 16 squares and serve!

Thanks for reading!

Emma x

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