Monday, February 19, 2018

BLT Summer Rolls

BLT Summer Rolls with Avocado Dipping Sauce

I adore BLT and having them served in rice paper as rolls with a dipping sauce is so refreshing so give it a go




  • Avocado Dipping Sauce
  • ½ avocado
  • ¼ cup thickened creme or sour cream
  • 1 tablespoon fresh lemon juice
  • 4 mint leaves
  • Kosher salt
  • freshly ground black pepper

  • BLT Summer Rolls
  • 6 rice paper rounds
  • 12 baby romaine lettuce leaves*
  • 6 slices of cooked bacon
  • 1 large tomato, seeded and diced
 nstructions
  1. In the bowl of a food processor - add the avocado, thickened cream or sour cream, lemon juice, and mint. Add 1 tablespoon of water at a time until you reach your desired consistency. Add salt and pepper to taste. Refrigerate until ready to use.
  2. Fill a large bowl with room temperature water. Working with one rice paper wrapper at a time, dip it into the water so the entire round is submerged. As soon as you have wet the entire round, remove it from the water and lay it on your work surface (the rice paper wrapper will be fairly stiff, but it will continue to soften as you work).
  3. Place a lettuce leaf in the center bottom ⅓ of the wrapper. Then top with the a slice of bacon, some diced tomato, and top with another lettuce leaf.
  4. Fold each side of the wrapper over the filling. Then roll up from the bottom, while using your fingers to compress the filling into the wrapper - roll tightly.
  5. Slice in half and serve with the avocado dipping sauce and enjoy!

2-Ingredient Dough Pizza

This amazing ans so easy to make

  1. Preheat oven to 400°F(200°C).
  2. In a large bowl, mix the self-rising flour and Greek yogurt until it comes together to form a ball.
  3. Transfer the dough ball to a lightly floured work surface and use your hands to begin flattening and shaping the rough into about a 12-inch (30 cm) round. If at any point the dough begins to stick, sprinkle on a bit more flour.
  4. Carefully transfer the dough to a lightly floured baking sheet.

Sunday, February 18, 2018

Home made chocolate custard

Easy cheap and so lovely



Ingredients
3tbsp custard powder
1/2cup cocoa powder
1/2cup caster sugar
750ml milk
Method
In a medium sized pot combine custard powder, cocoa and sugar. Pour in 250ml milk whisking so there are no lumps.
Pour in the other 500ml milk, on a medium heat whisk until it thickens (approx 10 mins) you'll know when it's ready because it will have a consistency like pouring custard.
Transfer to a jug and pour into containers.
It will thicken more in the fridge

Friday, February 9, 2018

Easy fluffy scones with Turkish delight




OMG how cool are these

Ingredients

  • milk - 1 cup (250 ml)
  • water - 1 cup (250 ml) warm
  • yeast - 1 1/3 tbsp (21 g)
  • oil - 2/5 cup (100 ml)
  • sugar - 3 tablespoons
  • salt - 1 tsp
  • eggs - 2
  • flour - 3 1/2 cups (850 g)
  • turkish delight

Preparation

Dissolve the yeast with the sugar in the warm milk. With the rest of the ingredients knead a soft dough.

Leave it to rise until doubled in volume. Roll it out into a large sheet and cut it into triangles.

Put a piece of Turkish delight in the wide part of each triangle. Wrap them up into scones and arrange in a tray.

Leave to rise, smear them with egg yolk beaten with a little milk.

Bake the scones at 356°F (180 °C) for about 25-30 min

2 ingredient pancake


 
 
 
 
 
Ingredients
  • 4 ounces cream cheese
  • 4 eggs
  • Optional: vanilla or cinnamon I rarely add anything but eggs and cream cheese, but these are fun to try
  1. Put the eggs and cream cheese into the blender. If you want any additional flavors, add them now. Blend until smooth. (This takes just a few moments.) Let the batter rest a moment while the griddle heats. Butter the hot skillet or griddle and start by pouring just an 1/8 cup (or two tablespoons) of the mixture onto the hot surface. Remember that it will spread out a lot; these are very thin pancakes.
     
  2. Cook them for just a couple minutes on the first side, just until golden, and then carefully flip and cook another minute or so on the other. Once you have a feel for the way these cook, proceed to make them as big or small as you like. Plate them and then sprinkle, drizzle or dust with the topping of your choice. Enjoy!

4 ingredient herb ricotta pie

Time for a lovely little recipe that celebrates EASE and tastes terrific!
Herbed Ricotta Pie -
Serves 4
* 3 free range eggs
* 1 tablespoon organic plain flour (extra for the tin)
* 500g/17oz ricotta
* 2 tablespoons of freshly chopped parsley
Preheat the oven to 180c/360f. Lightly spray a 16cm/7inch cake tin with olive oil and then sprinkle some flour; rolling the tin and tapping the sides evenly to coat the whole surface. Dispose of the excess flour. Into a large bowl, crack and whisk the eggs (careful not to over beat, as too much air will make the pie sink). Add remaining ingredients, season with salt and pepper and mix until blended. Pour the mixture into the prepared tin, tap on the counter to make it level. Bake in the centre of the oven for 40 minutes or until the filling is just set and does not jiggle. Midway into baking, turn the pie so it browns evenly. Cool before slicing into wedges to serve.

Friday, February 2, 2018

Banana Pudding Cheese Cake

OMG this is fab





INGREDIENTS

  • 2 blocks (16 oz.) cream cheese, softened
  • 3/4 c. sugar
  • 2 c. heavy cream
  • 1 tsp. pure vanilla extract
  • 1 3.4-oz. package instant vanilla pudding mix
  • 1 3/4 c. whole milk
  • 2 packet of plain biscuits
  • 3 bananas, sliced, plus more slices for garnish
  • Whipped cream 

DIRECTIONS

1.Make cheesecake filling: , beat cream cheese until fluffy and no clumps remain.
2.Add sugar and beat until combined. Add heavy cream and vanilla and beat until stiff peaks form. Set aside.
3.In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.

I use half the milk required to make this pudding as it makes the mixture hold better and set faster

 4.Pour half the filling  onto the broken biscuit base
. Add a single layer of sliced bananas and  seonf packet of crushed biscuits  , then pour over remaining half of mixture. Smooth top
5.Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freeze for up to 1 hour.)
6.Before serving, top with dollops of whipped cream  around the border of the cheesecake. add sliced banana and enjoy


BLT Summer Rolls

BLT Summer Rolls with Avocado Dipping Sauce I adore BLT and having them served in rice paper as rolls with a dipping sauce is so refreshi...