In primary school they used to serve these bad boys every Friday! This weekend I realised I had all the ingredients in my cupboard, and my boyfriend had never had them. Therefore a perfect excuse to makes these again!
100g Milk Chocolate Chips
17g Rice Krispies
30g Coco Pops
65g White Mini Marshmallows
2 tablespoons of warm water
- Fill a small saucepan half way with boiling water from the kettle, place a small Pyrex bowl on top. Place on the stove on a low heat (make sure the water never boils, it must only reach a simmer).
- Once the water starts to gently simmer, put the chocolate chips and marshmallows in the Pyrex bowl. Once the chocolate starts to melt, using a heatproof spatula make sure to constantly stir.
- After a 2/3 of minutes the chocolate will have stuck to the marshmallows. Once some of the marshmallows starts to melt, and the water to mixture and remove the Pyrex bowl from the stove. Place in the microwave for 40 seconds, once removed from the microwave. Stir in the ingredients with spatula until you have a chocolate liquid.
- In another pyrexbowls bowl empty the coco pops and Rice Krispies, then pour in the chocolate and mix it into the cereals. Make sure that all the cereals are covered in chocolate, once it’s all mixed in it should have a ova glue like texture.
- Line a small baking tin with cling film, and empathy the cereal chocolate contents into the baking tin. Flatten the mixture with the spatula to make a rectangle shape. Once you have the rough shape, completely cover it in cling film. Now is the time to do any extra moulding.
- Keeping the chocolate bites in the cling film and baking tin, place in the freezer for half an hour so the shape sets.
- After half an hour take out the chocolate bite, and peel off the cling film and place on sheet of foil. Use a pizza slicer to cut into small bite size treats, it should make 16 Chocolate Marshmallow Treats
Peanut brittle was a favourite when I was growing up, I remember “helping” mum in the kitchen whipping up a batch. Last week I had the whole week off work, and got bored. So I decided to do a twist on one of my mums old favourites.
180g Caster Sugar
200ml Golden Syrup
200g Pistachio nuts (shelled)
Sunflower oil (to coat the baking sheet
1. Using a pastry brush lightly oil a nonstick baking sheet.
2. Place the butter, caster sugar and a tablespoon of water into a large non stick pan on a low heat. Making sure to constantly stir using a wooden spoon until all the butter dissolves.
3. Slowly pour in the golden syrup and continue to stir on a low heat until the sugar has dissolved.
4. Now you need to bring the mixture to the boil, then reduce the heat and allow to bubble for about 10 minutes until it becomes amber in colour.
5. To test if the mixture is ready to be transferred to the baking sheet. Drop a small blob of mixture into ice cold water (it will harden if the mixture has been cooking long enough)
6. Evenly transfer the pistachios into two separate zip lock bags. Using a rolling pin gently crush one of the bags. Now beat in the pistachios, then immediately pour onto the oiled baking sheet.
7. When the mixture is partly set (not too hard you can’t use a knife to cut through), use a pizza slicer to create bite sized pieces. Then leave the mixture to completely cool.
Be sure to store the brittle in an airtight container
Last night I made the usual Turkey Chilli Con Carne, but I wanted to have something on the side. Luckily I remembered my mum made nachos from tortilla wraps last summer, so I thought I would give it a go! These are so quick and easy to make, plus taste yummy!
This recipe makes 16 nachos! And Takes 20 minutes to prep and cook!
2 Weight Watchers Tortilla Wraps (or just your favourite wraps)
1 Tablespoon of Garlic Oil
1 Tablespoon of Chilli Oil
Salt for sprinkling
1. Preheat the oven to 180c
2. The tortilla wraps on top of each other, and cut using a pizza slicer or knife. Cut the tortilla wraps the same way you would cut a pizza.
3. Next line your baking tray with foil. Now in a small bowl mix together the garlic and chilli oil.
4. Using a pastry brush dip it into the oil and light brush both sides of the tortilla triangle. After each side has been coated with the oil, place on the baking tray and sprinkle a little salt on them.
5. Now place them in the oven on the top shelf for 6 – 8 minutes or until golden. Remove from the oven and turn the triangles over and sprinkle a little more salt. Pop them back in the oven so the other side gets a more golden colour.
6. Once removed from the oven, place in a bowl and serve with your favourite dips!
Now don’t get me wrong, I looooove to cook. But sometimes cooking is so much more fun when you can just chuck it all in the oven, whilst you can put your feet up! I made this tray bake last weekend and it went down rather well. This recipe serves 2 people and does take 2 hr 15 minutes to make (plus 45 minutes marinating time).
6 Skinless Chicken Drumsticks
1 Large brown onion (one half grated, the other half sliced)
3 tablespoons Harissa Seasoning
5 tablespoons of Garlic Granules
1 tablespoon of All purpose seasoning
1 teaspoon of Smoked Paprika
2 Tablespoons of Chili Oil
1 teaspoon of Cayenne Pepper
4 tablespoons of unsalted butter
1 tablespoons of smoked paprika
1 red pepper
- Pre heat the oven to 150c
- First you need to score the chicken drumsticks, use a knife to make slits in the chicken. Empty the drumsticks into the large bowl. Add the Harissa seasoning, grated onion, 2 tablespoons of garlic granules, Chili Oil and Cayenne Pepper. Using a spatula coat all of the drumsticks in the seasoning. Cover the bowl with some cling film and place in the fridge for 45 minutes.
- Slice the Red pepper and the other half of the onion. Add the sliced vegetables into a baking tin and set to one side.
- Once your drumsticks have been in the fridge for 45 minutes, place the drumsticks on top of the onion/peppers. Place in the oven for 45 minutes.
- After 45 minutes, remove the drumsticks from the oven. In a frying pan add butter, 3 tbsp of garlic granules and paprika, melt until the butter starts to bubble (whilst the butter is melting occasionally stir).
- Slowly pour the butter over the chicken, making sure each drumstick is covered.
- Place the drumsticks back in the oven for 1 hour and half, on 180c. In the last half an hour turn the oven up to 200c.
- If you want the drumsticks to have a bit of colour, place under the grill for a couple of minutes.
- Remove the tray bake from the oven and serve with brown rice.
Easy and extremely delicious Chicken Wings. I recently found out a tip if you bake the wings with baking powder, they become seriously crispy. I know it seems weird to use baking powder, but it takes out all the moisture from the wings. So this recipe serves 2 people and takes 1 hour and 20 minutes to make!
10 Chicken Wings
1 tablespoon of Baking Powder (don’t use Baking Soda!)
1 teaspoon of All Purpose Seasoning
1 teaspoon of Garlic Granules
Ingredients for Marinade
6 tablespoons of Tomato Ketchup
3 tablespoons of Clear Honey
3 Garlic Cloves (crushed)
1 1/2 tablespoons of Smoked Paprika
1 tablespoon of Ginger Puree
1 tablespoon of Soy Sauce
2 tablespoons of Worcestershire Sauce
2 tablespoons of Red Wine Vinegar
2 tablespoons of Chilli Oil
1 teaspoon of Dijon Mustard
1 teaspoon of Mild Chilli Powder
a few dashes of Tabasco Sauce (optional)
salt and pepper to taste
- Turn the oven on to 150c
- Remove any feathers that are on the wings, and cut off the small part of the wing (the elbow bit). Place the wings into a large Pyrex bowl and sprinkle the baking powder, garlic granules and all purpose seasoning all over the wings. Using a spatula mix all the seasoning and powder so the chicken is completely covered.
- Line a baking tin with foil, and spray the oil twice onto the foil. Place the chicken wings in the baking tin skin side up on the low shelf, leave in for 30 minutes.
- In another Pyrex bowl add all the ingredients for the marinade. Use a whisk to combine all together.
- After 30 minutes turn the heat up to 220c for another 40 minutes. Around 10 minutes before removing the chicken wings. Pour the marinade into a saucepan until it bubbles, once it bubbles leave it for a few seconds (make sure you’re constantly stirring the sauce to it doesn’t burn) and empty back into the Pyrex bowl.
- Remove the chicken wings from the oven, and place each wing in the bowl of sauce. Completely coat the wing in the sauce and place on a new sheet of foil (repeat this to all of wings).
- Once all the wings are covered. Throw away the old foil out of the baking tin (this will have chicken residue etc). Place the chicken wings into the baking tin (with foil at the bottom). Put back in the oven for another 10 minutes.
- Any remaining sauce pour into a small bowl for extra dipping.
Serve with Sweet Jacket Potato and Corn on the Cob. (Tip for Jacket Potato: Place in a baking tin, drizzle with olive oil and sprinkle some salt. Place them in the oven the same time you put the wings in, making sure to turn them over half way through.)
I’m sure like most houses last weekend, I had a serious amount of chocolate in my flat! So what is a girl to do with lots of yummy chocolate (besides eating it) baking of course! Although I’m not the biggest fan of chocolate, Crunchie bars and their honeycomb filling are hard to say no to. So here Is my own recipe of Crunchie Cupcakes (this recipe makes 17 cupcakes, and takes 50 minutes to make in total) .
Ingredients for the cupcakes
145g Margarine (I used stork, it also needs to be room temperature!)
60g light brown soft sugar
150g self raising flour
3 tablespoons of cocoa powder
4 tablespoons of warm water
1 teaspoon of Vanilla extract
110g of Crunchie Rocks
For the buttercream
160g unsalted butter cubed (room temperature)
8 tablespoons of icing sugar
2 tablespoons of cocoa powder
1 teaspoon of salted caramel flavoring (or vanilla extract)
110g of Crunchie Rocks.
Method (for the cupcakes)
- Preheat the oven to 180c. Empty the Margarine and sugars into a large pyrex bowl, using a fork cream the sugars together until it’s light and fluffy. Once the mixture is at the correct texture and the eggs and whisk until it’s combined.
- Fold the butter/egg mixture into the self raising flour, once the flour is mixed in. Add the cocoa powder and vanilla extract, use an electric whisk to combine all the ingredients (whilst using the electric whisk and the warm water).
- Empty the crunchie rocks into a freezer bag, and using a rolling pin smash the rocks into small nuggets. Add the smashed crunchie pieces into the cupcake mixture and using a spatula stir them in.
- Using a cupcake tray, place your cupcake cases into the tin. Depending on your cupcake sizes add 1-2 tablespoons of the mixture into each case.
- Once you have evenly divided your mixture into their cases, place in the oven on the top shelf for 15-20 minutes. (Tip: Don’t slam the oven door or open the oven door a lot the cupcakes won’t rise if you do!). Once you think the cupcakes are cooked through, remove from the oven. To test if they are cooked through, put a skewer in the middle of the cupcake and if it comes out clean they are all done. If not place bake in the oven for a few minutes on 160c
- Leave the cupcakes to sit for 2 minutes, and transfer to a wire cooling rack.
Method (for the buttercream)
- Whilst your cupcakes are cooling, you will now have time to create the buttercream. Empty the unsalted butter into a large pyrex bowl and beat the icing sugar together, with your chosen flavouring and cocoa powder. Once all the ingredients are combined place in the fridge for 20 minutes. Once your buttercream is cooled, add the mixture into a piping bag (if you’re using one)
- Decorate your cupcakes with the buttercream, I used a piping bag and added edible gold glitter. Once you have evenly divided the buttercream to all of the cupcakes, add one crunchie rock on each.
So over Christmas, My Boss made some sweet chilli jam and brought some into the office. I quickly fell in love with it and when I realised how easy it sounded to make, I thought I would give it a go. I researched a few recipes and Wa-Lah, I made my own sweet chilli jam… with a kick.
You will need a food processor and this takes around 3 hours to make (trust me it’s worth it!)
8 Red Peppers
10 Red Chillies
2 Red Birds Eye Chillies (optional)
8 Garlic Cloves
1 Tablespoon of Ginger Puree
750g of Golden Caster Sugar
400g of Chopped Tomatoes (Drained)
250ml Red Wine Vinegar
- Roughly chop the red peppers and chillies, tip into the food processor (with seeds). Add the garlic and ginger then let the processor whiz around until all the ingredients is finely chopped. Using a spatula scrap the mixture into a large mixing bowl and stir the ingredients (just to make sure everything is combined).
- Scrap the mixture into a heavy bottomed saucepan and add the sugar, chopped tomatoes and red wine vinegar.
- Bring the mixture to the boil, once the mixture starts to bubble turn the heat right down so it simmers. Cook for about 2 1/2 hours stirring occasionally and add small amounts of water to stop it from sticking.
- Once your mixture has halved and has a sticky texture. Continue to cook for 10 minutes, making sure you stir it frequently so it doesn’t burn to the bottom of the pan. Your jam will now look like a delicious lava, leave to cool slightly and transfer into your jars.
- I put my jar into two left over pickle jars, which were able to contain 670g each!
Enjoy with your favourite crackers, cheese and a glass of port. Or perfect in a cheese and red onion toastie (cure the Saturday Morning Hangover)
I love baking, I love baking even more when it’s quick and easy to make! All you really need for this is your favourite chocolate bar and some puff pastry.
500g of Puff Pastry (chilled)
2 of your favourite full size Chocolate Bar (I used Galaxy Honeycomb & Reeses Peanut Butter Bar)
Self raising flour, to dust
1 tablespoon of Icing Sugar
Butter to grease the baking tray
Chocolate sprinkles (to decorate, optional)
- Pre-heat the oven at 180c. On a clean surface dust the self raising flour and with a rolling pin roll out the pastry into a large rectangle. It needs to be around the thickness of a penny and large enough to braid two chocolate bars.
- Once your puff pastry is rolled out, cut the pastry in half so you have another two pieces of pastry.
- Place one of the chocolate bars in the middle of the pastry. Using the top of the corner of the chocolate bar as marker, using a knife slice diagonal lines on both sides. Now at the top and bottom of the chocolate cut the pastry so you have two rectangle poking out at either end.
- Fold in both of the rectangles, take one strip from the left side and again from the right side. Repeat alternating sides until you have created a braid pattern (don’t worry if any of the chocolate bar is visible). Repeat this to the other Chocolate bar.
- Cut two sheets of greaseproof and grease with butter. Place both of the Chocolate braids onto the greaseproof paper.
- In a small bowl whisk an egg and with a pastry brush lightly brush the egg wash onto the pastry.
- Place in the oven on the top shelf for 10-15 minutes, dust with icing sugar and sprinkle Chocolate chips.
Serve hot with Ice Cream or a well deserved cup of tea!
This is BBQ Chicken at it’s finest;Smoky, Sweet and tastes yummy! This a perfect weekend recipe, that doesn’t need much attention. This recipe serves 3 people and takes 6 1/2 hours to make.
6 Skinless Chicken Drumsticks
4 Large Chicken Breasts
Ingredients for the Sauce
300ml of BBQ Sauce
5 tablespoons of Clear Honey
2 tablespoons of Garlic Granules
100ml of Light Soy Sauce
80ml of Tomato Ketchup
1 tablespoon of Ginger Puree
2 tablespoon of Coriander Leaf
3 tablespoons of Smoked Paprika
1 tablespoon of Cayenne Pepper
4 tablespoons of Worcestershire Sauce
- Score the drumsticks and chicken breasts, using a sharp knife make slices in the meat being careful not to cut through. Put in a large mixing bowl and set aside
- Using a measuring jug empty the all the sauce ingredients and using a whisk stir until all the ingredients have mixed together.
- Pour the sauce over the meat and using a spatula to make sure the meat is completely covered.
- Empty the chicken into your slow cooker and leave on low for 6 hours
- After 6 hours the chicken will be thoroughly cooked and completely tender. Take out the drumsticks and put into a baking tray, lightly dress the chicken in the BBQ sauce and bake in the oven on 150c for 20 minutes.
- Remove the chicken breasts from the slow cooker onto a plate and empty the sauce into another jug. Shred the chicken with 2 forks and place back in the slow cooker and add enough sauce to cover the shredded chicken. Leave on medium for 20 minutes.
- With the rest of the BBQ sauce simmer in a saucepan (I added some dried chillies in the sauce for an extra kick), so it reduces and becomes extra sticky. When you remove the chicken from the slow cooker and baking tray it will be extremely tender!
Serve the chicken with brown rice, corn on the cob and halloumi. Drizzle the BBQ sauce over the chicken when you serve.
You may have noticed that I don’t post any red meat or pork recipes. This is because when I was a kid I decided I hated the stuff. So I use Lean Thigh Turkey Mince for my Chilli Con Carne, but you can use whatever mince you prefer. I served mine with Sweet Jacket Potato and Garlic Bread! Btw this recipe serves four and takes 1hr and 15mins to make!
500g of Mince (Turkey Lean Thigh Mince)
400ml of Passata
50ml of water
1 red chilli
half a red pepper
2 red bridseye chilli
1 half a large onion
2 spring onions
2 garlic cloves
1 tablespoon of ginger puree
1 teaspoon of BBQ seasoning
1 teaspoon of light brown soft sugar
1 1/2 teaspoon of smoked paprika
1 tablespoon of cayenne pepper
1 tablespoon of coriander leaf
400g of Red Kidney Beans
3 cubes of dark chocolate (optional)
- Prepare the vegetables. Finely dice the onion and red pepper, then slice the spring onion red and birds eye chillies. Using a garlic press crush the garlic into a large saucepan, add the onion, spring onion and chillies with a tablespoon of ginger puree. Lightly fry in olive oil on a medium heat until all the ingredients are soft.
- Brown your selected mince. Turn the heat up a bit, break up the mince and add the meat to the pan. Leave to simmer for a couple of minutes before you starting breaking up the meat with a wooden spoon. Making sure you mix in the onion and chillies into the meat as it starts to break up.
- Now you need to add your dry ingredients;cayenne pepper, smoked paprika, soft brown sugar and BBQ seasoning. Stir gently and leave until there are no more pink bits. Slightly turn down the heat and add a splash of Worcestershire sauce.
- Empty the passata, kidney beans, water and red pepper into the sauce. Add some of the seasoning’s you used earlier to season the meat with to the sauce. Add a teaspoon of BBQ seasoning, smoked paprika, cayenne pepper and add the coriander. Throw in an extra splash of Worcestershire sauce and turn down the heat and leave to simmer for 20 minutes remembering to check on it. (if you’re adding the dark chocolate crumble into the chilli now).
- After bringing it to the boil, taste the chilli and see if any other seasoning needs to be added (a this point i usually add some extra dried red chillies and leave to simmer for another 10 minutes).
- Serve with Sweet Jacket Potato’s and Garlic bread. If you have any fresh coriander sprinkle it on top of the chilli to garnish