Rocky Road - Delicious

Ingredients (For Twelve Large Slices)

200g dark chocolate (70% coco solid or higher)

2 tbsp golden syrup

135g butter

100g mini marshmallows

200g Rich Tea or Digestive biscuits

80g mixture of dried cranberries, raisins and dates

20g chopped hazelnuts or other nuts

1. Line small/medium sized baking tray with baking paper.

2. Bash up the biscuits with a rolling pin into medium pieces and put to one side.

3. In a saucepan melt the butter, chocolate and golden syrup.

4. Take this off the heat and stir in all the remaining ingredients until the mixture is completely covered.

5. Place the rocky road in the fridge for at least 2 hours, until set, and then cut into pieces and serve with blueberries and ice cream.

Scrumptious!

Porridge Toppings

5 Inventive Ways to Make Porridge More Delicious!

1. My Favourite - Top it with chopped banana, blueberries, raspberries, tinned prunes, yoghurt and jam or honey

2. Health Freak - Top it with flaxseed, linseeds, yoghurt and honey

3. For a Serious Morning - Stir in some brown sugar and add chopped banana and nuts

4. Feeling Christmassy - Top it with dates, apple and cinnamon (optional: walnuts)

5. Feeling Naughty - Top it with a dollop of Nutella and chopped banana.

Creative Carrot and Coriander Soup

Ingredients (For Four)

3 large carrots, chopped

1 potato, chopped

1 red onion, chopped

2 cloves of garlic, chopped, grated or minced

3cm piece of ginger, grated

1tsp ground coriander

1 large handful of fresh coriander with stalks, roughly chopped

1.2l vegetable stock, I added two stock cubes to boiling water

1. Start by chopping the vegetables. Then fry the onion, garlic and ginger in a saucepan with a little vegetable oil. 

2. Add all the other ingredients and leave to gently boil on a medium heat with the lid on for 20-30 minutes, until the vegetables are cooked right through.

3. Take the pan off the heat and set aside for 5 minutes to cool down. Blend up the soup when desired and garnish with a few coriander leaves.

YUM!

Roasted Pumpkin, Butternut Squash and Carrot Risotto with Pesto

This is my own recipe and I think it's delicious.

Serves 4

To roast with a little oil for 20-30 minutes at gas mark 200:

1 medium pumpkin, cut into small squares with skins on - keep one quarter of the pumpkin for the puree (cut the skin off)
2 carrots, chopped
half a butternut squash, chopped into similar sized pieces

For the risotto:

1 onion, chopped
2 garlic cloves, finely chopped
300g risotto rice
2 tbsp white wine
pumpkin puree - pumpkin cooked in water and blended into puree
1 litre vegetable or chicken stock

Add a little oil to a large pan and then start frying the onions and garlic for a few minutes. Then place the rice in before adding the wine. Slowly start adding the stock and after about 10 minutes, put the pumpkin puree in with the rice. When the rice is cooked, add the roasted vegetables to warm them through and season with pepper. Serve with some pesto and basil leaves.

I Love Boscanova!

Blueberry Pancakes with Banana and Maple Syrup

BEST Banana Cake!

Rachel and I baked this cake for our housemates birthday and it was divine. This is a very trusted recipe which my mum has had for years. Check out my earlier post for the details...enjoy!

Crunchie Yoghurt Ice Cream

This is an extremely simple way to make yoghurt ice cream. Just add 2 tsp of honey and a roughly chopped crunchie bar to 200g of yoghurt. Then place it in the freezer overnight and eat it whenever.

Roasted Sweet Potato Salad

 Roasted sweet potato goes with anything!

All you need to do is chop up a couple of sweet potatoes with their skins on and put them in the oven for 20 minutes (or until soft) at 200c.

For the yummy dressing:

1 crushed garlic clove
2 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp sugar
1/2 honey, optional
1/2 tsp worcester sauce
1/2 tsp dijon mustard
salt and pepper

Serve the sweet potato with anything you want!