ALL · Combi Microwave Ideas · Hotpoint Oven & Combi Oven Recipes · One Pot Wonders · Snacks and nibbles

Chilli Chips

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So after my bargain purchase of potatoes, I decided to make some homemade chilli chips using my crisper plate. You know how much I love this little Crisper plate don’t you? lol! You can find more information here:- Crisper Plate Technology

 

I decided on a bit of spice today, so I seasoned the chips with salt, pepper and chilli flakes…..soooooooo Yummy!

 

  1. Wash potatoes and cut into desired chip length and width. Approx 1-2 cm cube is perfect.
  2. Pre-heat the Crisper plate for 2 minutes on Dynamic Crisp setting.
  3. Coat chips with a little spray oil and season, then place onto plate & cook for 12 minutes. Perfect little chips.

 

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ALL · Snacks and nibbles

Amaretto Coffee Afternoon

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Sometimes you just need to treat yourself with the little things in life that make you happy. This is one of them for me. Having some disaronno left from New Year, I decided to treat myself today, because I deserve it!

 

Put a pot of fresh coffee on, preferably strong taste.

Pour some Disaronno or any Amaretto into a glass.

Top with freshly brewed coffee.

Froth up some milk or cream with a little frother and spoon on top.

Grate some dark chocolate over.

 

Relax and Enjoy a little afternoon delight.  xx

 

ALL · Healthy Eating Ideas · One Pot Wonders · Snacks and nibbles · superfoods

Spinach & Refried Bean Quesadillas

Looking for healthier and more nutritious alternatives are always on my to do list, I came across this recipe from The Kitchn , I changed it up a little to my own flavours but this was truly delicious and filling.

Serves 4

Spray fry oil

1 bag (100g) baby spinach

1 Clove of garlic, finely chopped

1 tsp chilli flakes

pinch salt & pepper

4 large or 8 small tortillas

1 tin (400g) of refried beans (I always use Old el paso…I just love them)

1 Red Pepper, finely chopped

1 small tin of sweetcorn, drained

150g Cheddar Cheese, Grated

 

  1. Heat the oil in a large fry pan over a medium heat. Add the red pepper and sweetcorn with the garlic and chilli and cook for a few minutes.
  2. The add the spinach and cook until wilted.   Season.
  3. Remove from pan. Heat through the refried beans for about 4 minutes then remove from pan, set aside.                                                                                  20180324_183355_001
  4. Place the tortillas on a flat surface and start to assemble. Spoon the refried beans on covering half of the tortilla, then the cheese, then the spinach mix the fold in half.
  5. Wipe the fry pan with a dry cloth and place each tortilla in pan a cook on each side for about 2-3 minutes until browned and crispy. Repeat until all cooked.         20180324_185015
  6. Remove and cut the quesadillas in half and serve. Yummy!

 

ALL · Cakes and Biscuits · Snacks and nibbles

Vanilla & Almond Chip Cupcakes

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When life gives you snowy days…………..JUST BAKE!……….Coffee and Cake can never go wrong in my house, especially on a snowy day. I used my sponge recipe from my pistachio cupcakes, and I just omitted the pistachios.  I baked half with chocolate chips inside and the other half I used some Unicorn Chips (coloured white chocolate chips). I then decided to use what I had in my cupboards with regards to decoration and went a bit creative……lol! Think the boredom was getting to me……lol.

This is definitely my best cupcake mixture to date, always light and fluffy and full of flavour.

 

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ALL · Cakes and Biscuits · Snacks and nibbles

Pistachio & Chocolate Chip Cupcakes

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O.M.G!! What can I say………….this little creation is my best yet……absolutely delicious! 10/10 my boyfriend said….lol!

I just love a relaxing saturday afternoon baking, while my boyfriend was watching the Rugby I was listening to my favourite tunes by Imagine Dragons and creating some little afternoon delights.

 

Makes 12

70g pistachios

140g Golden Caster Sugar

140g Self Raising Flour

140g butter

2 eggs

5 tbsp milk

100g milk or dark chocolate drops (whichever you prefer)

1 tsp vanilla essence

1 tsp almond extract

250g icing sugar

Green food colouring

 

  1. Preheat oven to 160 deg.
  2. Line a Muffin tin with cases.
  3. Blitz the pistachios in a blender under finely chopped. (keep a little back for decoration)                                                                                 20180224_140031
  4. Mix flour, sugar, butter, eggs, milk, vanilla essence, almond extract and pistachios in an electric mixer until well blended and smooth.                                     20180224_140422
  5. Divide the mixture between the cases and then push some chocolate chips into each one.                                                                             20180224_141340
  6. Bake in the oven for about 23-25 minutes or until a knife comes out clean. Leave to cool on a rack after.                                                20180224_144108
  7. Meanwhile, sift the icing sugar into a bowl and add 1 tbsp at a time of water until you get a thick but still slightly running texture. Then drop 1 or 2 drops of food colour into icing to make a pale green colour.                                                               20180224_142250
  8. Melt some chocolate in the microwave for the decoration. About 1 minute – 1m30secs.
  9. When cakes are cool, top with the icing, then left over pistachios and drizzle with the chocolate. Refrigerate for about 1/2 hr to harden.                                20180224_162744
  10. Then just devour! Oh so Yummy!

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ALL · Cakes and Biscuits · Snacks and nibbles

Chocolate Coconut Macaroon Biscuits

I first saw this recipe on Pumpernickelandrye, they looked far too good not to give them a try…………………oh and how I was right, they were delicious, light and very moreish. A very simple recipe that packs flavour and satisfaction. Perfect with a cuppa. (or as my boyfriend says ‘perfect on their own too!’ lol!)

They are more like a biscuit or cookie with a little crunch.

Makes 12

80g Granulated Sugar

3 tbsp plain flour

1/4 tsp salt

200g shredded coconut

3 egg whites

1 tsp almond extract

100g chocolate chips

 

  1. Preheat oven to 160 deg.
  2. In a bowl mix sugar, flour and salt together then add the coconut.
  3. In a separate bowl whisk together the egg whites and almond extract until foamy but not too stiff.
  4. Pour the egg mixture into the dry mixture and combine until moist.  20180217_153025
  5. Lay parchment paper onto a baking sheet and take 1 heaped tbsp of the mixture and place onto sheet.                                                                                             20180217_153750
  6. Bake in oven for about 20 minutes.                                                               20180217_153850
  7. Meanwhile, melt the chocolate drops in a microwave dish for about 30 seconds intervals until melted.                                                                                             20180217_163727
  8. Once macaroons have baked and cooled completely, dip each one into the chocolate to cover base and set aside. I lay back on tray upside down.
  9. Place the macaroons in the fridge for about 10-15 minutes to allow to chocolate to harden. Once hardened, remove and you can then drizzle more chocolate over the top of the bakes (if you have any left, I only had enough for 2……maybe 150g chocolate drops would be enough to do this.) Allow to harden in fridge.
  10. Serve with a lovely cuppa. Oh so Yummy!

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