Healthier Vanilla Bourbon Ice Cream

Measure out in a large bowl and mix to combine 10 tbsp oats, 1 tbsp cocoa powder, 1 tsp cinnamon, 2 tbsp mixed seeds, 2 tbsp mixed dried fruit, 1 tbsp maple syrup.

Microwave in a glass bowl 2 tbsp runny honey, 2 tbsp crunchy peanut butter, 2oz dark chocolate (at least 74% cocoa) in 10 second bursts stirring in between until smooth and melted. Fold this mixture into the oats mixture coating well until firm.

Mix 2 tbsp of the mixture in with 2 tbsp of soft Vanilla Bourbon Ice Cream per serving.

The oats mixture can be kept in the fridge for one week.

No bake lemon curd cheesecake with berry topping

Crush 200g digestive biscuits and add 100g unsalted melted butter mixing well to coat. Add to a 20cm loose bottomed cake tin pressing well in and chill for 10 minutes.

Evenly spread sufficient lemon curd (homemade if you have some) to make a 0.25" layer.

Pour 397g can of condensed milk into a bowl with 300g full fat cheese (low fat will not work as it won't set). Whisk well for at least 10 minutes in a food mixer on full power or longer with a large hand whisk adding the juice of 2 lemons in between. Once thickened well pour evely over the biscuit/lemon curd.

Randomly top with 300g chopped berries. Chill for at least 2 hours before serving.

You can make individual smaller cheesecakes in washed out cottage cheese pots and they freeze well also.

Morello Cherry Dessert

Make the dessert base:


Melt 100g butter in a microwave for 30seconds. Using 9" dish pour in 165g bran flakes. Add the melted butter and mix well to coat the flakes then press the flake in and around the sides of your dish. Put this into the fridge to set.

Drain the cherry juice from a 350g jar of Morello cherries in natural juice.

Dice 1 pack of cherry jelly into a measuring jug. Boil half pint of water and add it to jelly stirring until the jelly has dissolved. Add this to the cherry juice stirring well. Leave covered for 45 minutes.

Evenly place the Morello cherries over the bran dessert base. Pour the jelly mixture over this then return to the fridge until the jelly sets which is usually 2 hours.

Serve with portions with whipped cream or natural yoghurt.

Malt Loaf

Gooey malt loaf has a delicious unique taste of it's own. This recipe makes two 1lb loaves.


Gently melt 1tb soft brown sugar, 3tbs malt extract, 2tbs treacle, 25g butter (microwave for 30 seconds, stir, and repeat. This is easy and stir until sugar is fully dissolved). or use the hob and a medium heat. Allow to cool.

Mix 350g strong white bread flour, 100g strong wholemeal bread flour, 225g sultanas.

Put a pinch of salt on one side of the bowl and 14g active yeast on the other side. Pour in the melted mixture and 250ml tepid water on top of the yeast. Mix thoroughly to bring the mixture together (the mixture will be very wet so a mixing machine is useful at medium speed 5 mins). Use a kneading dough hook for 2 minutes more high speed.

Lightly oil two 1lb loaf tins and divide the mixture between them, levelling the surface. Put in plastics and leave in a warm place for 2 hours.

Remove the plastic bags and bake in a preheated oven 170fan / 190C for 30 minutes. Check that the top is not burning before cooking time is finished and protect with a foil layer if needed.

Brush with a layer of runny honey to glace the loaves whilst still warm.

Eat with lashings of butter spread on.

Mocha Choca Madeleines with Chocolate dipping sauce

Rich, chocolately and moreish - makes 16

Melt 100g salted butter without boiling. Set aside.

Beat 2 eggs, 100g castor sugar and 1tsp freezed dried instant coffee for 12 - 15 minutes in a food mixer using the whisk attachment.

Sift 85g plain flour with 15g cocoa powder then gently pour in the melted butter gradually a bit at a time mixing well until smooth and silky. Gradually fold in the whisked egg mixture.
If using madeleine moulds tray fill moulds with 2/3 of mixture in them and bake 8-10 minutes, 180 fan, 200C, until a little browned at the edges. Remove from moulds as soon as they are cooked or they will stick to the tray. I just used a flat yorkshire pudding tray and silicone muffin baking tray dividing mixture evenly. Turn out the madeleines immediately they are cooked carefully teasing the edges up to turn out. If you use the silicone tray it is very easy just to ease them out.

When cold, sieve 1tsp icing sugar dusting over the madeleines.

For a dipping sauce whisk 2tbsp golden syrup with 2tbsp cocoa powder and 1tbs water.

Maple Syrup Cinnamon Iced buns

 

The smell is divine when these are cooking. Dare you not to have more than one when they are ready to eat. Scrumptious.


Lightly mix 250g plain flour, 250g strong bread flour, 10g castor sugar. Put 5g salt to one side of the bowl and 7g quick active yeast on the opposite side.

Mix 150ml tepid water with 120ml milk, 1 slightly beaten egg and 40g soft butter. Pour this on top of the yeast. Knead for 10 minutes until a soft dough ball is formed. Cover with clingfilm and leave in a warm place for 1 hour until doubled in size. If you have placed it in to cool an area you may have to leave it up to 2 hours to double in size.

Meantime make the filling:

Beat together 125g softened butter, 100g dark brown sugar, the zest of 1 orange, 1 tbsp maple syrup.

When the dough is ready lightly dust a large tray with flour, Place the dough on it and press out to a 45cm even rectangle shape. Use 2 tbsp cinnamon to lightly dust evenly over the dough.

Roll the dough up into a tight sausage shape with the edge seal on the bottom, then cut in into 12 equal rounds. Dust 2 baking trays with flour and space the buns to allow for spread whilst baking. Before baking again leave the trays covered in a warm place for 30 minutes.

Bake 180 fan for 15 minutes.

Whislt they are cooking make the drizzle icing:

100g sieved icing sugar (don't omit sieving because if there are even tiny lumps in the icing sugar you will never get rid of them). Mix in 2 tbsp lemon juice to make a consistency thin enough to drizzle but not too thick that it forms a blob.

Drizzle over the buns when they have cooled.

Chocolate and beetroot tray cake with cream cheese frosting

 



When I add vegetables or fruit to cake it seems less of a guilt trip and I can enjoy it more. I was dubious about this beetroot cake but it was moist and lovely without even detecting that beetroot was used. It uses healthier rapeseed oil instead of butter. Omit the frosting if you are calorie counting but it is a rather lush topping.



Oil and lightly flour a 9 x 13" deep baking tray.

Puree 250g of cooked beetroot (prepacked in natural juices - 2 beetroot) in a food prosessor for 1 minute. Add to an electric mixer along with 3 lightly beaten eggs, half tsp vanilla extract, 250ml rapeseed oil and 300g sugar on a low speed for 1 minute.

In a separate bowl mix together 225g SR flour, 1.5tsp bicarbonate of soda, quarter tsp salt, 6 tbsp cocoa powder, 1tsp freeze dried instant coffee. Slowly add the dry ingredients to those in the mixer whilst running on low speed for 2 minutes. Increase to medium speed to beat well and combine all ingredients.

Pour into the prepared tin and bake for 25 minutes. Allow to cool before adding a layer of the frosting.

Make cream cheese frosting:

Using 50g room temperature butter cream by beating well with 300g non flavoured cream cheese, half tsp vanilla extract and 50g sieved icing sugar until all lumps of butter have incorporated well. When cake has cooled carefully turn upside down onto a plate, cut into 20 portions and spread a portion of the frosting on each cake.

Energy Bars

Melt 200g butter, 200g light brown sugar,100g golden syrup in the microwave for 2 minutes. Stir in 50g seeds, 50g dried cranberries, 100g sultanas, 50g dessicated coconut, 100g rice crispies (crisped), 150g porridge oats coating well.

Line a 9 x 12" baking tin and press in firmly to level. Chill for at least 2 hours before cutting into 18 bars.

Keeps well in an airtight container.

Alternate: use cornflakes or branflakes instead of the rice crispies.

Vanilla & Chocolate Spiced Buns with orange glaze



The chocolate surprise make these buns special.

Put 500g strong white bread flour and 1tsp salt in a bowl. Add 7g quick active yeast on the opposite side to where you placed the salt and put 1tsp castor sugar on top of the yeast. Stir in 100g light muscovado sugar, 1 tsp cinnamon, 2 tsp mixed spice, 50g mixed peel, 50g sultanas chopped, 50g dates chopped, zest of 1 orange.

Microwave for 90 seconds 50g unsalted butter with 250ml whole milk. Make a well in the flour and add the liquid and 1 beaten egg and 1 tsp vanilla extract stirring with a wooden spoon a few mintues. Add 100g rough chopped dark chocolate. Use a dough hook and mixer knead for 10 minutes or by hand to form a dough ball. NB if the mixture is too wet add 3 tbsp flour to help the dough form.

Cover bowl with clingfilm and leave in a warm place for 1 hour to double in size. Cut dough into 15 equal pieces and roll into balls placing on 2 baking sheets (light flour dusted) allowing room to spread. Cover with clingfilm and leave in a warm place for another hour.

Bake 1800 fan, 200 C, gas 7, for 20 minutes. If the fruit starts to burn lightly cover with foil.

Mix 4tbsp castor sugar with 2tbsp fresh orange juice mixing to dissolve sugar and leave in fridge whilst the buns are cooking.

As soon as the cooked buns come out of the oven brush them with this mixture to glaze. Leave to cool.

Apricot Scones

I've tried a few scone recipes and this one is my so far all time favourite.

Put 250ml whole milk into a jug and add 1 tbsp lemon juice and leave standing for at least 5 minutes to curdle.

Rub 80g diced butter into 250g plain flour and 250g strong bread flour until like breadcrumbs.

Add a pinch salt, 80g castor sugar 15g baking powder and the zest from 1 orange. Mix in well.

Use scissors to cut 5 dried apricots cutting each one in half then each half in three pieces and stir evenly into the mix.

Add 2 beaten eggs and the curdled milk. The dough will come together as a very wet dough which is fine for this recipe. Flour a large tray and using a spatula place the dough on the flour and sprinkle more flour on top of the dough turning (not a lot) until you can pat the dough into a nice square shape about 2" thick.

Use a sharp knife to cut the dough into 16 equal rectangle scone shapes. Brush the tops lightly with beaten egg.

Lightly flour 2 baking trays to prevent sticking and place the scones with a space between each onto the baking trays and bake in a preheated oven 200 fan, 220C for exactly 13 minutes.

Cooking tip: substitute apricots for any dried fruit, a handful of cranberries, 6 figs are nice; 6 dates work well using wholemeal flour if you want a healthier scone.

Tip : when you cut the scones in half to eat use a fork instead of a knife to pierce all around and this will stop the scone from crumbling.

Polenta Cake

Try this healthier cake for breakfrast with butter and a drizzle of maple syrup. It's made using vegetable oil and polenta.

Put 90g quick cook polenta and 275ml whole milk in a bowl, mix to combine then leave to stand for 10 minutes.

Mix 125g wholemeal SR flour with 1tsp baking powder, half tsp salt, 5tbsp sugar.

Whisk in the polenta/milk mixture along with 1 egg and 60ml rapeseed vegetable oil or other neutral oil. Beat for 2 minutes.

Lightly oil an 8" deep baking tin and bake 180 fan/200C for 20 minutes. Serve with butter and a drizzle of maple syrup.

Easy Scones

I know I should be eating healthily to get my cholesterol lowered and lose those love handles but if nobody's holding them what the heck.

Scones are a great comfort food and these are delicious. They are indulgently big but so what?



Mix 350g SR flour, quarter tsp salt, 1tsp baking powder, 85g cold butter, 4 tbsp castor sugar rubbing with fingers until the mixture resembles breadcrumbs or just blitz for 1 minute in a processor.

Heat 150g (3 tbsp) full fat yoghurt with 4tbsp milk and 1 tsp vanilla essence in a microwave for 1 minute.

Make a well in the centre of the flour mix and add the liquid mix gradually stirring in and folding over a few times then get your hands in and press until a smooth dough is formed, don't overdo it.

Divide the mixture into 4 equal portions and form into rounds. I use a yorkshire pudding baking dish. Coat the circles with a small amount of flour then place a dough ball in each and bake for 12 minutes at 200fan, 180C in the top of the oven.

Allow to cool slightly and eat with lashings of butter and apricot jam.
Tip : when you cut the scones in half to eat use a fork instead of a knife to pierce all around and this will stop the scone from crumbling.

Treacle Flapjacks



Flapjacks are more often baked using just golden syrup but the addition of black treacle makes them somewhat moreish and special. They're healthier too with the addition of apples and mixed seeds and porridge oats are helpful to assist lowering cholesterol. Rapeseed oil is rich in omega 3 one of the good essential fatty acids.




Oil a 20cm baking dish.

Microwave for 90 seconds - 8 tbsp rapeseed oil, 75g dark brown sugar, 2 rounded tbsp golden syrup, 1 rounded tbs black treacle. Stir in 250g porridge oats, 1 tsp cinamon, 3 medium sized grated apples, 2tbsp mixed seeds. Ensure dry ingredients are well coated.

Press well into the prepared baking dish and bake 35 minutes, 160 fan/180 C, until firm. Allow to cool before cutting into portions and turning out. Melt golden syrup and dip in thin slices of apple to decorate if liked.

All day snack

There's no excuse for not having a healthy snack like this one which can be stored all day in the fridge or make it befoe bedtime for a handy ready to go breakfast that takes seconds to make.


Use a small container with a lid. Add 6 tbps porridge oats, 1 tbsp maple syrup, 1 tbsp mixed seeds, 1 tbsp sultanas, 1 tbsp crunchy peanut butter chopped into small bits. Add enough almond milk to cover the mixture, add the lid then leave in the fridge overnight for breakfast or as a ready made any time snack.

Treacle Scones



Treacle gives a distinct flavour to these scones. If you want them more subtle just use golden syrup in place of the treacle.

Rub using fingers 200g SR flour, 25g sugar, pinch salt and 50g butter until it resembles breadcrumbs. Add half tsp each of baking powder, mixed spice and cinnamon.

Lightly oil a tablespoon and the treacle will fall easily into a jug. Mix together 1.5tbs treacle to a jug with 3tbsp natural yoghurt and 1tbsp milk (you can substitute the yoghurt and milk with 125ml milk). Mix until a dough is formed (the dough shouldn't be too sticky and a well formed ball so add a bit at a time). Allow the dough to rest 5 mins.

Firmly press the dough into roughly a 6" round 3cm thick. Cut into small rounds gathering scraps together to make more scones. Bake for 10 - 12 minutes. 180 fan oven, 200 C.
Tip : when you cut the scones in half to eat use a fork instead of a knife to pierce all around and this will stop the scone from crumbling.

Hot Cross Bun Loaf



Seasonal Grub can be expensive when shop bought, you can make your own at a fraction of the price and get more per person to eat.

Can't get enough of Hot Cross Bun Loaf. I especially like waiting for the dough to prove as the mixed spices fill the room with a wonderful aura.

• Sift 250g bread flour, 250g plain flour, 1tsp ground mixed spice, 1 tsp cinnamon and pinch salt. Add 7g fast action yeast, top that with 75g castor sugar and 250g mixed dried fruit, zest of 1 orange.
• Heat 50g butter with 250ml milk in the microwave for 1 minute swirl around until the butter is dissolved. Add 1 lightly beaten egg to the mixture and pour into the flour mixture to form a dough. Knead for 10 minutes in a mixer with dough hook attachment or do it the hard way with your hands stretching and pummelling until a ball can be formed. Cover with clingfilm and leave for 2 hours in a wam place until doubled in size.
• Divide into two halves and cut each half into 6 equal portions. Oil two 24cm loaf tins. Shape each peice of dough into a ball and put 6 in each tin. Cover again with film and leave for 1 hour to double in size.
• To decorate mix together 25g plain flour half tsp rapeseed oil, 1 level tsp icing sugar and 4tsp water to make a paste then pipe crosses on each bun. Bake 25 mins at 200c, 180fan, gas 6.
• Heat 2tbsp milk and 3 tbsp castor sugar until sugar has dissolved then use to brush the tops of the buns whilst still hot. Leave at least 10 minutes before turning out to cool then scoff the lot with lashings of butter and jam!

Pear Cake



One of the processes manufacturers use for fruit is delaying the ripening by keeping the fruit in darkness so they keep longer on the supermarket shelves and when bought. With pears the result can be too hard pears unsuitable for eating as they sometimes never ripen soft enough to eat and this is the perfect recipe to use them up.

It's healthy too as it contains fruit, wholemeal flour and rapeseed oil instead of butter. The fruit enables a softer, moist cake. The darkness process is also used for bananas which why you sometimes get a less tasty dry, firm banana.

13" x 9" x 2" baking tin.

Mix well 450g sugar with 360ml rapeseed oil. Add 2 beaten eggs mixing in 1 tsp baking powder, 1tsp cinnamon and 1tsp salt. Add 450g wholemeal SR flour, 2tsp vanilla essence and 5 grated hard funsize pears or apples, 110g chopped nuts.

Pour into the baking dish. When there is over half the amount of fat amount to the whole flour amount it is not necessary to grease the baking tin. Bake for 1hr 160 fan or 180c. Allow to cool for 10 minutes before cutting into 16 even pieces.

I like eating this sliced longways and topped with homemade blackberry fruit spread: -

Put 8oz berries and 2oz sugar into a saucepan and bring to boil. Turn the heat off. Mix 1tsp cornflour with 1tsp water until smooth and add it to the saucepan stirring continuously until thickened (about 2 minutes). Use as topping for the peach cake portions. 

Gingerbread cake



In a bowl mix together 200g SR wholemeal flour, 50g brown sugar,      1 tsp mixed spice and 2tsp ground ginger.

Gently melt together 100g butter, 2tbsp black treacle, 3tbsp golden syrup and add 150ml milk.

Stir this into the flour blend.

Beat in 1 egg.

Pour into an oiled and lined 9" x 7"baking tray.

Bake in a preheated oven for 25/30 minutes. 160 fan

Cool gingerbread in tin before cutting into squares.