Steak and Mushroom Pie

Need a nice dinner to feed the family tonight, why not try something new and make a classic british pastry. When we usually think of pastry we often think of pies and sausage rolls, but we can use pastries in so many other interesting and tasty ways, which combine some traditional favourites with today’s demand for quick, tasty and easy-to-prepare mid-week meals. I used Tesco light puffed ready rolled to save me time from doing it from scratch. This is a great dish that I prepared with fresh steamed veggies and mash potatoes. Everything was demolished, so why do not try this in your household and see how it goes.

Serving Size: 5

Ingredients

• 350g Beef Strips
• Plain flour (coating for meat)
• salt and pepper
• Olive oil for frying
• 200g of mushrooms, halved
• 600ml of beef stock
• 1 onion, finely chopped
• 1 tbsp of Worcestershire sauce
• 1 tbsp of maggi liquid seasoning
• Puff pastry
• milk to glaze

 

 

 

Method

1. Heat the oil in a deep dish pan.
2. In the meantime, if meat isn’t already trimmed then do so and then toss in the flour seasoned with salt and pepper.
3. Fry the meat until browned and then add the onion and mushrooms. Continue cooking on low heat until onions are translucent.
4. Add the Worcestershire sauce and Maggi seasoning
5. Pour in enough stock to cover the beef and leave to simmer for about 45 minutes or until your sauce has reached its’ desire consistency.
6. Preheat the oven to a temperature of 150°C.
7. Roll out the pastry to the size of the pie dish
8. Transfer the meat filling to the pie dish and moisten the edge of the dish with water.
9. Trim the edges of the pastry and cut an X in the middle so that steam can escape.
10.   Brush with milk then bake in the oven for an hour.

 

 

No-Bake One Bowl Peanut Butter Quinoa Balls

A healthier version of the classic no-bake cookies, using quinoa instead of flour. Vegan, gluten-free, and no refined sugar. So can satisfy your sweet tooth while your treat your inside with care, and not have the guilt. Without the sticks of butter and with lots of other fun healthy ingredients thrown in. And they’re perfect for breakfast, snacks, or even as we all agreed — dessert!
So no excuse why can’t have a healthy treat keep them in the fridge for snacks and breakfasts-on-the-run, or post work out treat instead of all the process stuff from protein powder.

Ingredients
3 cups cooked and cooled quinoa (from about 1 cup uncooked quinoa)
1 cup rolled oats
1/3 cup chopped mixed nuts
1/3 cup peanut butter
2 tablespoons maple syrup
1 teaspoon cinnamon
1/3 cup raisins
1/2 cup creamy peanut butter
1/2 tsp vanilla extract
mini dark chocolate chips/ cocoa nibs (optional)

Some other fun substitutions for the chocolate chips (or an addition to them) could include:

chopped dried fruit (apricots, dates, raisins, etc.)
dried berries (cranberries, cherries, etc.)
chopped almonds, pecans, walnuts, or sunflower seeds
other chips (butterscotch, dark chocolate, milk chocolate, white chocolate, M&Ms, etc.)

Directions
Combine all in a bowl and use an ice cream/ cookie scooper/ spoons to form balls. Place in fridge to let them firm up

Benefits:
Dark chocolate is packed with antioxidants and can even help regulate levels of the stress hormone, cortisol.
Quinoa is food of high protein quality and is typically regarded as an adequate source of all essential amino acids. Only 172 calories per 1/4 cup dry (24 of the calories from protein and only 12 from sugars, the rest are complex carbohydrates, fiber and healthy fats).

Basic Lemon Pound Cake

Lemon Pound Cake makes a perfect dessert for entertaining, Sunday suppers, and special occasions. This yummy, yet simple recipe can be down right now and be ready to enjoy in less than an hour. All the ingredients are what are in your home cupboards and fridges already, no running to the grocery store looking for some insane ingredients.  Its great if you need something at the last-minute. It’s always comes out good. Can be paired great with yogurt, ice cream, frozen yogurt, fresh berries, pretty much anything or just keep it simple and have a slice.

 

Ingredients:

• 1/2 cup butter, melted
• 1 cup castor sugar 2 eggs, well beaten
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 cup milk

Directions: 1. Mix together 1 cup castor sugar and melted butter. 2. Add eggs and 1 tablespoon of lemon juice; mix well. 3. Add salt, flour, and baking powder to mixture. 4. Add milk. 5. Bake at 325°F in a well-greased loaf pan for 1 hour,or until golden brown. Optional Lemon drizzle Mix 1/3 cup lemon juice and 1/4 cup sugar. Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.

Quinoa Chocolate Cake

It has a dense, moist texture and intense chocolate flavour

Ingredients

• 2/3 cup quinoa
• 1 1/3 cup water
• 1/3 cup semi-skimmed milk (any milk, or milk alternative would work)
• 4 large eggs
• 1 tsp. vanilla extract
• 3/4 cup butter, melted and cooled
• 1 1/2 cups caster sugar
• 1 cup cocoa powder
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• Chocolate chips (optional for topping)

Directions
Making Quinoa
Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

Assembling
Preheat the oven to 350°F. Lightly grease a pie tin (two 8-inch round or square cake pans).

Combine the milk, eggs and vanilla in a blender. Add cooked quinoa and the butter and continue to blend until smooth (about 2 minutes, do not want it grainy).

Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well. Place the batter in your chosen baking dish (can add chocolate chips to the top if you would like) and bake on for 40 to 45 minutes or until a knife inserted in the center comes out clean. Remove the cake from the oven and cool completely in the pan before serving.

Benefits of Quinoa
One of the world’s healthiest foods, quinoa contains a perfect balance of all eight essential amino acids, and is a great source of protein, making it a popular food choice for those looking to incorporate superfoods into their diets.
Gluten-free, wheat-free, and nutrient-packed, quinoa is ideal for those who are health-conscious, vegetarian, or physically active, as well as for those with gluten intolerance, wheat allergies, and other digestive disorders.
But that’s not all; you can eat quinoa guiltlessly knowing it’s free of cholesterol and trans fats, contains natural antioxidants, and is a source of vitamin E, calcium, potassium, iron, and magnesium.

Easy moist heart-shaped chocolate cake

Share the love with this cake. Nothing beats a good chocolate cake. Have a classic chocolate fudge cake to share with the people you love.

For the cake:
225g plain flour
350g caster sugar
85g cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 eggs
250ml milk
125ml vegetable oil
2 tsp vanilla extract
250ml boiling water

Directions
Preheat the oven to 180C/350F/Gas 4.
Grease and line a square pan plus a circular one if wanting to make a heart.

For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
Now place the boiling water into the mixture,slowly incorporating it all, until smooth. (The cake mixture will now reassemble hot chocolate in my opinion.)

Divide the cake batter between the tins and bake in the oven for 20 minutes, or until the top is firm to the touch or a skewer inserted into the centre of the cake comes out clean.
Remove the cakes from the oven and allow to cool completely then remove out of tins and discard baking paper.

For the frosting
70g Nutella
30g Peanut butter
(however can vary according to taste)
boiling water
(depending on consistency intended)

Directions
This couldn’t be any easier and mess free (unlike when you have to make frosting using icing sugar and it goes everywhere).
So here we go… you place all ingredients in a small bowl and gentle add bowling water to your desire consistency (it will set after awhile so don’t worry if it is a little runny). Then spread over cake. Can decorate any way you like and assemble it to be what you want.
Done, now tell me that was easy?

Bakewell Tart

Bakewell Tart is a popular English confection consisting of a shortcrust pastry with a layer of jam and a sponge using ground almonds. This is a simply recipe to recreate your version of this classic treat. And trust me it is a crowd pleasure.

Ingredients
For the shortcrust pastry
175g/6oz plain flour
75g/2½oz chilled butter
2-3 tbsp cold water
For the filling
1 tbsp raspberry jam
125g/4½oz butter
125g/4½oz caster sugar
125g/4½oz ground almonds
1 free-range egg, beaten
½ tsp almond extract
50g/1¾oz flaked almonds

Directions
To make the pastry:

Place the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Add the water, mixing to form a soft dough.
Roll out the dough on a floured surface and using a pie dish roll out pastry into dish.
Leave in the fridge to chill for 30 minutes.
Preheat the oven to 200C/400F/Gas 6 (180C fan).
Pierce holds all over tart then bake for about 15 minutes

For the filling

Spread the base of the flan generously with raspberry jam. Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.

Bake for about 35 minutes. Then slice up and serve

Healthy Brownies

Who says you have to skip dessert to stay lean? If you keep an eye on your health, but you still love to indulge in decadent desserts, you’ll be glad to know that you can have a brownie and know it was Only 90 Calories! Yes I said it… bet you didn’t think you can have such a treat without breaking your calorie bank for the day. The ingredients and process is so easy that I was able to make it at university. You can play around with the ingredients to work best with you. So try it at for yourself and enjoy my recipe for these scrumptious treats.

Ingredients
3/4 cup nonfat plain yogurt
1/4 cup or 50ml skimmed milk (or equivalent)
1/4 cup or 30g Carob powder
1/2 cup or 50g oats
1/2 cup Truvia (or any natural/stevia based sweetener)
1 egg
2 tbsp agave nectar
1 teaspoon baking powder
1 pinch salt

Directions
Preheat the oven to 180°C/ 400°F.
Grease a square baking dish (I used a bread tin all i had at university) and line it with baking paper.
Combine all ingredients into a food processor or a blender, and blend until smooth.
Pour into the prepared dish and bake for about 15 minutes.
Allow to cool completely before cutting into 10 bite size squares.

No need to deprive yourself. These yummy sweets are full of flavor without all the calories

Rice Krispie Squares

Want a cheap university treat or a quick family treat to give the children, this isn’t the traditional recipe, as Im not using marshmallows as sometimes marshmallows can be expensive so I was trying to find an alternative. Im using the basic ingredients most people will keep on hand anyways.
Ingredients:
3 cups Rice Krispies
4 tbsp golden syrup
1 tbsp sugar
1 tbsp butter/marg
few drops of vanilla or almond essence

Directions:
Put syrup, sugar and butter into a pan, melt and bring to the boil for 1 min (stirring).
Remove from heat, add essence and Krispies.
Mix well and pour into a greased 7″ square tin. Mark into squares and remove from the tin when cold.
Put in the fridge to set.

Cinnamon Rolls (Yeast-free)

Have early rising kids and need a quick breakfast that will really put a smile on their faces? Well this recipe is so simple and trust me there will be no left overs. And everything is from scratch! You’ll feel pretty impressed with yourself by the end of it. You can even make it at university as a birthday surprise for a flatmate or even to surprise your friends with breakfast. Don’t want it for breakfast, can have it as your evening dessert.

Or sometimes do you get a craving to make something from scratch and want yo serve something warm out of the oven well cinnamon roll are perfect! However you might thing I don’t like working with yeast as it can be hard and  so often I don’t want to wait the 3 – 4 hours it takes to prepare them with all those tedious and lengthy rise times, but is the yeast absolutely necessary? Well, I decided to find out for myself and I stumbled upon this great recipe

Ingredients:
Dough:
300g Self-rising flour
1 tsp cinnamon
2 tbsp caster sugar
Salt
100g melted butter
2 egg yolks
200ml milk

Filling:
50g soften butter
3 tablespoons soften brown sugar
2 tablespoons caster sugar

Cream Cheese Icing
50g icing sugar
2 tablespoon cream cheese
1 tablespoon butter
vanilla extract

Directions:
Preheat the oven to 350 F/ 180 C
Line a round baking tin with a greased parchment paper and set aside.
Combing self-rising flour, cinnamon, caster sugar and salt in a large mixing bowl and set aside.
In separate bowl mix the completely melted butter add the milk and then the two egg yolks.
Then incorporate the liquids with the dry ingredients. Mix until becomes in dough form.
Roll out the dough on a lightly floured surface into a rectangle about 1/4″ thick.
Spread the filling on the rolled-out dough. Roll up the rectangle, and with a sharp knife slice into small rolls and place in your prepared tinned.
And then bake until brown 25-40 minutes (depending on the size).
When the rolls are done, drizzle on the glaze and serve warm with hot coffee or a cold glass of milk. Makes a great breakfast or even a dessert.

Banoffee Cups

These wonderful little cups are a twist on the usual banoffee pie. A perfect little treat for a party, friends, family, flatmates, or just craving something simple for yourself. A must for all banoffee fans. Delicious shortbread caramel crunch with soft banana centre top of with a light whipped cream topping with a hint of chocolate. Can you say yum!

INGREDIENTS:
1/2 cup softened butter
1/2 cup granulated sugar
1 cup all purpose flour
1/2 teaspoon vanilla extract
1-14 oz. can sweetened condensed milk
1-2 whole ripe bananas
Whipping Cream or Double Cream for topping
Chocolate to decorate

DIRECTIONS:
Preheat oven to 350 degrees.
Line an 8×8 glass dish with parchment paper and cover completely with butter (or it will stick massively) and set aside.
In large bowl, combine butter, sugar, flour and vanilla until dough forms.
Press evenly into the bottom of prepared dish.
Bake 10 minutes.
Remove from oven and gently pour sweetened condensed milk evenly over hot cookie base. Reduce oven temperature to 325 and bake 15-17 minutes more until milk darkens and turns into toffee.
Remove from oven and cool to room temperature.
Using the foil or parchment, lift bars out of glass dish. Can cut into bars later or can scoop into cups to make it ready to serve.
Slice bananas and place over top of toffee.
Spread whipped cream over top of bananas and chocolate. Then refrigerate.
Now all ready to serve