Sadly we didn’t have much time this year to bake bonfire goodies, unlike last year were we spent hours making bonfire cupcakes. So this year we went for quick and easy and when we say quick we mean really quick they literally took about 10 minutes.
These are the perfect treat for any bonfire night party, we know they are going to go down a treat at ours!
Ring donuts we got them from Tesco for 65p
50g icing sugar
2 teaspoons orange food colour
Go to the shops and buy some donuts
Let the butter soften and then cut into small chunks
Put in a medium sized mixing bowl and mix with an electric mixer
Slowly add the icing sugar and continue to mix until combined
Add the orange colouring a teaspoon at a time and mix well
Pipe the icing into the ring donuts
Sprinkle the flake on top
Pancakes pancakes pancakes…. You can never eat too many. Therefore we feel obliged to continue to share pancake recipes and toppings with you all. We eat pancakes at least once a week usually on a Saturday or Sunday morning when we have extra time in the kitchen. We haven”t posted a pancake post for a while so here you go, let us know if you decide to make them.
100g oat flour or oats blended
1.5tsp baking powder
1.5tsp bicarbonate of soda
2 tsp cinnamon
1 scoop/sachet of organic protein company protein
3 egg whites
50ml Milk we used almond milk
Fresh punnet of raspberries or frozen raspberries
2 tbsp Chia seeds
2 tbsp of Water
Greek yoghurt we used Fage
Place your raspberries (save a couple for the toppings) in a saucepan and allow them cook on a low heat
Once your raspberries have stewed add tbsp of water (more if necessary)
Take the raspberries off the heat, stir in the chia seeds and set aside to set
Blend your oats until they form a flour
Add the rest of the dry ingredients and blend.
Add the rest of the ingredients and blend until it forms a batter.
Heat your pan (medium/high heat) and melt some coconut oil.
Add a table spoon of mixture to your pan and flip once bubbles appear on the surface.
Mix the greek yoghurt in a bowl with the raspberry chia seed jam
Sandwich the pancakes togther using the raspberry yoghurt filling
Top with the left over yoghurt filling and fresh raspberries
We hope you enjoy these delicious pancakes they are soooo dreamy and we cannot wait to tuck into them again soon!
We love apple cake and decided we wanted to create a refined sugar free apple load because as proven previously in our banana loaf recipe you don’t have to use refined sugar in a cake for it to taste delicious.
We had a few goes experimenting with the recipe but we are finally happy with it and easy to share it with you! Let us know if you decide to make it and we would love to see your creations as always 🙂
2 Braeburn apple
200g oat flour (we just blend oats that we already have in the cupboard)
1 tsp baking powder
1tsp bicarbonate of soda
100ml milk of your choice we used almond milk
3tbsp coconut sugar (optional)
Pre heat your oven to 180oc
Line your loaf tin and grease with some melted coconut oil
Blend the oats until they are fine and resemble flour
Chop 1 1/2 apples into medium sized chunks- with the remainder of the apple you will need to cut it into slices that can be placed ontop of the cake (as seen in the photo above)
Mix your oat flour, baking powder, bicarbonate of soda, cinnamon, 2tbsp coconut sugar and diced apples together until combined.
Pour in the milk and stir until mixed well.
Pour the mixture into the loaf tin
Place the sliced apple on top of the mixutre
sprinkle with 1tbsp coconut sugar
Bake the apple loaf for 30 minutes until cooked throughout
When cooked let cool and enjoy with a cup of tea or coffee!
We spent one morning in Hoi An at a cookery class which was run by the charity Streets International. They now have schools in Hoi An and also Saigon.
The cookery class trains under privileged children and orphans to cook and also teaches them hospitality and English skills too.We were lucky enough to be trained by the lovely trainees in the class called Oodles of Noodles!
We first learnt about the school that had been set up and watched a video narrated by the couple who set up the school. The school is amazing the the students all go on to work in amazing restaurants and have careers that they otherwise never would’ve had.
We started with a lesson on the different types of noodles, I took a picture to remember what the different types are. They are all made using rice flour.
We then made a banh u’ot each on top of a water bath stove. You take the rice flour liquid and pour it on top of a cloth which has boiling water underneath it and spread it out to make a circle shape. You then put a lid on for 5 seconds to steam it (we learnt how to count to 5 in Vietnamese but I’ve forgotten already!).
We were then given a rice cracker that had been prepared earlier and you put the banh u’ot on top of the banh trang nuong and hey presto you have a banh dap, also known as smash as you have to smash them together to make them stick! We dipped the banh dap into a selection of dips but it’s traditionally eaten with anchovy dip!
We were then told how you make mi quang, which is a traditional noodle dish with shrimp, prawns and quail egg. We then all enjoyed this dish cooked by the trainees – it tasted divine.
After the lesson was over I bought the cookery book so I can create these dishes at home. I’m sure you will see some of these dishes featuring on our Instagram account and blog in the future!
When someone says breakfast porridge is the first thing that comes to our mind. We cannot get enough of the stuff especially during the winter months when the mornings are so much colder. We have experimented with porridge a lot over the past year and even have a porridge series on our blog (recipes include Peanut butter and jelly & a taste of autumn).
We knew during blogmas we had to create a porridge recipe, we have mixed it up a bit though and gone for a baked porridge. This is the first time we have ever cooked baked porridge but oh my goodness it was delicious and we will definitely be having it more often.
It does take slightly longer to cook than ordinary porridge, so we will probably have to save this for the weekends when we have much more time on our hands. We hope you have fun recreating our recipe and let us know what you think!
50g Porridge oats
30ml Milk of your choice (may need more depending on the size of your bowl)
Drizzle of water
Red currants fresh or frozen (we used frozen)
Chopped mixed nuts
½ tsp Ground Cinnamon
½ tsp Ground Ginger
Pre heat the oven to 180oc
You will need an oven proof dish we got ours from tiger
Place the oats and nuts into the dish and stir so ingredients combine
Scatter the red currants on top
Pour your milk on top of the mixture and top with water
Place in the oven for 15-20 minutes