Category: Quick

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

Chocolate Fondant Mug Cake

Chocolate Fondant Mug Cake

One of my favourite things to make is a chocolate fondant, but when you’re feeling low you don’t want to spend time baking – good thing this mug cake adaption only takes 5 minutes! For an added treat I’ve added dried cranberries and chocolate chips to this one, but you could leave them out or add something completely different if you’d like!

Recipe

Makes 1 large mug cake

Time: 5 minutes

Ingredients

  • 50g butter
  • 75g dark chocolate
  • 60g light brown sugar
  • 50g plain flour
  • 1 egg

Optional extras:

  • 25g milk chocolate chips
  • 25g dried cranberries
  • (You could also try nuts, other dried fruit, fresh berries and sweets)

Method

  1. Put the butter and chocolate into a bowl or mug and microwave for 20 seconds. Stir to combine the butter and chocolate as much as possible. If the chocolate hasn’t melted enough put it back into the microwave for another 20 seconds and then stir again until smooth.
  2. Add the sugar, flour, egg and any optional fillings you like. Mix until combined.
  3. Pour the mixture into a mug and microwave for 2 ½ minutes.
  4. Enjoy with fresh cream and berries!

Thanks for reading!

Emma x

Overnight Strawberry Oats

Overnight Strawberry Oats

 

Recipe

Makes 1 large jar

Time: 5 minutes, plus chilling time overnight

Ingredients

  • 60g porridge oats
  • 85ml milk (I used almond milk)
  • 100g strawberry yoghurt
  • 2-3  large strawberries, diced
  • 1 tbsp chia seeds

Method

  1. Mix all the ingredients in a large jar (I used a jam jar).
  2. Cover and let sit overnight to enjoy in the morning!

Thanks for reading!

Emma x

Aubergine Shakshuka

Aubergine Shakshuka

This is one of my family’s go-to comfort foods at the moment – ras el hanout aubergines, tomatoes, feta and a baked egg on top! You can make it in minutes and there’s always enough to share around!

Recipe

Serves 3-4

Time: 1 hour

Ingredients

  • 2 aubergines
  • A little oil for frying
  • 1 white onion
  • 1 garlic clove
  • 1 tbsp ras el hanout
  • ½ tsp smoked paprika
  • 1 tbsp tomato puree
  • 1 tsp sugar
  • 500ml tomato passata
  • 3 eggs
  • 50g feta

Method

  1. Preheat the oven to 180C.
  2. Cut both aubergines in half, and then cut each half into four to make 16 long wedges.
  3. Fry the aubergine with a little oil, over a medium heat until browned. Take the aubergine out of the pan and place to one side until needed.
  4. Top and tail, peel and then finely dice the onion. Add it to the pan and fry for about 5 minutes until soft. Meanwhile peel and finely chop the garlic.
  5. Add the garlic to the pan and fry for another minute. Then add the ras el hanout, paprika, tomato puree and sugar and stir to combine. Next add the passata and mix. Finish with a seasoning of salt and pepper.
  6. Pour the sauce into an oven-proof dish. Arrange the aubergines over the top. Crack the eggs over the top of the dish and then sprinkle over the feta.
  7. Cook the dish for about 7 minutes in the oven until the eggs are softly cooked.
  8. Serve warm with some bread to mop up the juices!

Thanks for reading!

Emma x

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
  • 100g plain flour
  • 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

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