ALL · Cakes and Biscuits

Smarties Easter Tray Bake

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Happy Easter Sunday Everyone!

I wanted to bake something nice for my mother in law as she’s had a bit of a rough time recently, and as her favourite sweet is Smarties and it’s Easter Weekend, this is what was produced.  Think slightly caramel sponge flavour with a super crunchy smartie frosting. Yummy!

Perfect with a lovely cuppa.

 

Makes 12 large slices (or 24 smaller ones)

60g Butter, softened

250g Brown Sugar

1 tbsp vanilla essence

3 eggs, 1 egg yolk

250g Self Raising Flour

Pinch of salt

1/2 tsp baking powder

For the Frosting

60g butter, softened

200g icing sugar

1 tbsp Maple Syrup

1 tsp vanilla essence

1 tbsp milk

1 bag of Smarties eggs

 

  1. Preheat your oven to 175 deg. Line a 9 x 9 baking tin with baking paper.
  2. Add the butter to a large bowl and add in the brown sugar, mix together until light & Creamy.  Add in the eggs and vanilla and mix through. Add in the flour, salt & baking powder, gently fold in until everything is combined. Spread into your baking tin. Bake for about 25 – 30 minutes or until a knife comes out clean.
  3. Meanwhile to make the frosting, cream the butter in a bowl and add the icing sugar (beware your worktops and everything around will be covered with icing sugar…lol!)                                                                                                    20190419_105924
  4. Add the milk, maple syrup, vanilla and mix until combined.
  5. Using a rolling pin gently break down the smartie eggs until you have small pieces then add to the frosting mix and mix through. Refrigerate until needed, this helps thicken the frosting up.                                                                                        20190419_110510
  6. Once your cake has COMPLETELY cooled, top with frosting spreading evenly.    20190419_134337
  7. Cut up into squares and serve. Yummy!

(These can be kept up to 4-5 days in fridge or 2 days at room temp.)20190419_142441

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ALL · dinners · Healthy Eating Ideas · One Pot Wonders · superfoods

Harissa Spice Veggie Tray Bake

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Oh yummy…….I had some left over Harissa Paste and some veggies in the fridge, and yes, you guessed it……Harissa Tray Bake it was.    I have to say this was super tasty and also super healthy…..I even got my boyfriend to eat veggies, which believe me is no mean feat….lol!

Great as a main dish or a side dish. I decided a main dish and served with some of my homemade Chapati’s

 

Serves 2 (main dishes)

1 large sweet potato – cut into small chunks

1 large red onion – cut into wedges

2 Carrots – cut into small chunks

1 x red & 1 x yellow pepper – sliced thickly

1 Cauliflower – cut into small florets

2 Parsnips – cut into small chunks

4-5 asparagus

1 x 400g tin chickpeas

1 x 200g tin tomatoes

2 large heaped tbsps of Rose Harissa Paste

1 tbsp oil

Coriander

Salt & pepper to season

 

  1. Place all vegetables into a food bag or bowl, then add the harissa paste and mix thoroughly to coat all the veggies. (this can be stored in fridge for later if need be)
  2. Preheat oven to 200 deg and oil a baking tray.
  3. Empty the vegetables (except asparagus) from the bag onto the baking tray and make sure they are spread evenly. Bake in the oven for 25 minutes.
  4. Now add the chickpeas and the asparagus to the tray and bake for a further 15 minutes or until evenly browned all over.
  5. In a microwave bowl add the chopped tin tomatoes with salt & pepper to season and warm thought for about 1-2 minutes.
  6. Pour tomato sauce into a serving dish, empty the vegetables from the baking tray into the serving dish and mix through.
  7. Serve with some sprinkled coriander. Yummy!

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ALL · dinners · fish · Healthy Eating Ideas · Meat Dishes · One Pot Wonders

Smoked Herby Cod & Chorizo Tray Bake

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Oh I do like a nice piece of fish. I picked up some lovely smoked Cod from my fishmonger and decided to do a tray bake with it.

This dish was so delicious and full of flavour. I mixed up the Chimichurri sauce by adding rocket leaves….delicious!

 

Makes 2-4 portions

4-6 Smoked Cod portions

6 Charlotte potatoes – quartered

1 red pepper – sliced

1 red onion – cut into wedges

100g chorizo – cut into 1cm cubes

Salt & pepper to season

For the herb crumb

2 tbsp dried parsley

1/2 tbsp dried oregano

1 slice of white bread

1 tbsp olive oil

For the Chimichurri dressing

2 tbsp dried parsley

1/2 tbsp dried oregano

1 tbsp dried coriander

1 garlic clove

1 tbsp dried chilli

handful of rocket leaves

Juice of 1.2 lemon

3 tbsp olive oil

4 tbsp water

 

  1. Preheat the oven to 180ºC fan.
  2. Toss together the potatoes, seasoning and 1 tablespoon of oil in a large roasting tray. Bake for 12 minutes, then add the chorizo, onion and peppers and roast for a further 15 minutes.                                                                                                 20180528_173438  20180528_150322
  3. Meanwhile, prepare the fish. Blitz together the parsley, oregano, bread and remaining oil to form coarse breadcrumbs. Brush the top of the fish fillets with a little extra oil and press on the breadcrumbs.
  4. Give the roasting tray a good shake, then place the fish and tomatoes on top and roast for a final 15 minutes, until the fish is cooked.                                                       20180528_174944
  5. Meanwhile make the chimichurri dressing. Combine all the ingredients in a blender and blitz to combine. Drizzle over the tray bake to serve.                                                20180528_150329

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