Treat Petite May – Round Up

Treat Petite May – Round Up
I hope you’ve all been enjoying the weather recently, it certainly has been picnic weather! This
month’s Treat Petite theme was ‘Picnic Treats’ and we’ve had a fabulous selection of sweet and savoury treats that are all bound to make your picnic special. Do check out the blogs below if you like the look of their
recipes! Head on over to Cakeyboi for June’s theme which is now open.

Cinnamon Donuts – Baked Not Fried by Coffee & Vanilla, a healthier version of these tasty treats.

Asparagus Tarts with a Pesto Surprise by Tin & Thyme, they are made with wholemeal pastry and goose eggs.

Nutella Stuffed Chocolate Strawberry Cupcakes by Kerry Cooks, a decadent diet-breaking treat!

Chocolate & Vanilla Cupcakes by Elizabeth’s Kitchen Diary, she made these for her husband after he collected her from a gin tasting session!

Ferrero Rocher Cupcakes by Caroline Makes…, each cupcake has a Ferrero Rocher baked inside it as well as one on top!

Mexican Cheese Twists by Charlotte’s Lively Kitchen, they are made with Old El Paso sauce and look perfect for dipping!

Amazing Jaffa Cake Cupcakes by Caroline Makes…, improving cupcakes once again Caroline adds a jaffa cake both inside and on top of these stunning treats!

Mini Chicken, Leek and Mushroom Pies by From Plate To Pen, Sarah loves picnics and says that these pies are delicious hot or cold.

Crunchie Rocky Road Bars by Maison Cupcake, are an easy bake recipe perfect for baking with kids, although I’m sure adults will equally enjoy them too!

Chocolate Oat & Banana Nut Muffins by Farmersgirl Kitchen, the muffins are packed with healthy ingredients like oats, coconut oil, bananas and nuts.

Cheese, Sundried Tomato & Pesto Scones by The Baking Explorer, aka me! I loved these savoury scones, they were incredibly moreish and full of flavour.

Ava’s Mint Choc-Chip Daisy Cupcakes by Only Crumbs Remain are beautifully decorated to represent pink daisies nestled in green grass.

Croque Madame Muffins with Asparagus by Only Crumbs Remain are great for picnics and packed lunches, I think they sound delicious!

Homity Pies by Green Gourmet Giraffe are a classic vegetarian recipe from the ’70s, and they have definitely stood the test of time.

Chocolate Chocolate-Chip Scones with Nutella Mascarpone Cream and Roasted Caramalised Hazelnut Crumbs (Gluten Free) by The Gluten Free Alchemist, excuse me while I drool for a moment! Kate made these as a comfort bake and I think they would lift anyone’s spirits.

Mini Frittatas by Searching For Spice are a healthy snack filled with mushrooms, asparagus and goats cheese.

Mini Victoria Sandwiches by Cakeyboi my Treat Petite co-host sent over a past bake from his blog that is perfect for picnics, tiny cake sandwiches! I could easily inhale a few of these!

Blackberry Mini Bundts by Baking Queen 74 are made with fresh blackberries picked from a local farm.

Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Banana & Coconut No Churn Ice Cream

Banana & Coconut No Churn Ice Cream
 Delicious magazine is the last of three magazine subscriptions I’ve received from Magazine.co.uk. It’s packed full of a huge variety of recipes, from cheese toasties to fish pie, and rhubarb tarts to curries. I really was drooling when flicking through it! I think I am becoming a bit of a foodie magazine addict. I absolutely love it when they arrive and I’ve made so many recipes, both sweet and savoury, out the magazines I’ve received so far (the other two I have subscriptions for are Olive and Veggie).

I chose to make this banana ice cream as the weather has been warm and sunny recently, so I thought it would be the perfect refresher. It’s also a bit healthier than regular ice cream which is full of double cream, sugar and egg yolks. This ice cream is simply made with bananas, coconut, some condensed milk and Lotus biscuits. It’s so easy to make, and you knock up a batch of this in no time, freeze it overnight, and the next day you’ll have a tasty treat waiting for you. It’s great for kids, and the caramel sauce adds extra indulgence for grown ups too!

To make the ice cream I mixed 4 mashed up ripe bananas, 400ml coconut milk, 160ml coconut cream and a 397g condensed milk with an electric hand mixer until frothy.

I then broke up 150g Lotus biscuits (or you could also use gingernuts if you can’t find them) and stirred them into the banana mixture.

I poured the mixture into a 3 litre tub and put it in the freezer. I left it in there overnight to set.

For the brandy caramel sauce, I put 225g light brown sugar, 50ml brandy, 100g butter and 250ml double cream into a pan. I heated it gently until it all melted together, then I brought it to a simmer and let it bubble for 10 minutes, stirring all the time. I put it into a jug for easy pouring. The sauce thickened up a lot when I left overnight in the fridge, but you can warm it up again and make it more runny by heating it gently in a pan.

The next day I scooped out some ice cream, drizzled on some sauce, and added a sprinkle of toasted coconut flakes. The ice cream looked amazing with the biscuit pieces running through it! Despite no added sugar, the ice cream is as sweet as you’d expect from regular ice cream and the banana and coconut flavours come through strongly. The brandy caramel sauce is to die for – just give me a bowl of that and a spoon! I loved the extra crunch of the toasted coconut flakes on top too, definitely a must for the true package.

I’m entering this recipe into Simple and in Season hosted by Feeding Boys, as it’s certainly the season for ice cream!

And into Tasty Tuesdays hosted by Honest Mum.


Print

Banana & Coconut No Churn Ice Cream

Ingredients

  • 4 Bananas mashed
  • 400 ml Coconut milk
  • 160 ml Coconut cream
  • 397 g Condensed milk
  • 150 g Lotus biscuits
  • 225 g Light brown sugar
  • 50 ml Brandy
  • 100 g Butter
  • 250 ml Double cream
  • A handful of Toasted coconut flakes

Instructions

  1. To make the ice cream mix the bananas, coconut milk, coconut cream and condensed milk with an electric hand mixer until frothy
  2. Break up Lotus biscuits (or you could also use gingernuts if you can't find them) and stir them into the banana mixture
  3. Pour the mixture into a 3 litre tub and put it in the freezer overnight or for at least 4 hours
  4. For the brandy caramel sauce, put the light brown sugar, brandy, butter and double cream into a pan. Heat it gently until it all melts together, then bring it to a simmer and let it bubble for 10 minutes, stirring all the time. Put it into a jug for easy pouring. The sauce will thicken up a lot when left in the fridge, but you can warm it up again and make it more runny by heating it gently in a pan
  5. Scoop the ice cream into a bowl, drizzle over the sauce and sprinkle some toasted coconut flakes on top to serve

Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Cheese, Sundried Tomato & Pesto Scones

Cheese, Sundried Tomato & Pesto Scones
We had a bit of sunshine in Manchester last week. As we don’t get it very often I always feel a social pressure to get out there and spend time in the sun, sit in a beer garden, enjoy it while it lasts etc. Well folks, I don’t like being out in the sun. That’s right! I’m ginger and pale, and sunshine is not my friend. Don’t get me wrong, sunshine is beautiful! It makes the world look so pretty, and I’ll quite happily gaze at the beautiful sunlit world… (through sunglasses while sitting in the shade). I always feel like a minority when I dare to voice this opinion, and I probably am, but I enjoy sunny days in my own way and I’m happy with that. Sometimes you just have to go with how you feel and what makes you comfortable, no matter what everyone else is doing. Making these Cheese, Sundried Tomato & Pesto Scones and drinking cold cider in my flat with the windows open is how I chose to enjoy a sunny day recently. They are a combination of some of my favourite savoury flavours and to me they scream summer. They would be great at a picnic out in the sunshine…if you enjoy that kind of thing!

In a bowl I whisked together 100ml milk, 70g pesto and 1 egg.

In a second bowl I mixed together 250g self raising flour, 1 1/2 tsp baking powder and a pinch of salt.

I added 150g grated mature cheddar and 60g sundried tomatoes. I used kitchen towel to soak the oil from the tomatoes first then cut them up using scissors.

I poured the pesto mixture into the flour and made a dough. I patted it down to about 1 inch thick, then cut 7cm rounds out of it. Reshape the dough and cut out more rounds until it’s all used up.

I placed the rounds onto a lined baking tray and brushed them on top with beaten egg.

I baked them on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes and until they were golden brown.

The scones are extremely moreish and perfect warm with butter! They also pack up great for on the move, lunches and picnics. The pesto really comes through and is a perfect match for the cheese, and the sundried tomatoes add extra fruity flavour. I’d love to try these with chutney on and even more cheese!

I’m entering these into myself and Cakeyboi’s blogging challenge Treat Petite, this month’s theme is Picnic Treats.

And into Food Year Link Up hosted by Charlotte’s Lively Kitchen, for National Vegetarian Week.

And into the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivations.

Print

Cheese, Sundried Tomato & Pesto Scones

Ingredients

  • 100 ml Milk
  • 70 ml Pesto
  • 2 Eggs
  • 250 g Self raising flour
  • 1 1/2 tsp Baking Powder
  • A pinch of Salt
  • 150 g Mature cheddar grated
  • 60 g Sundried tomatoes

Instructions

  1. In a bowl whisk together the milk, pesto and 1 of the eggs
  2. In a second bowl mix together the self raising flour, baking powder and salt
  3. Use kitchen towel to soak the oil from the tomatoes then cut them up using scissors. Add them along with the mature cheddar to the flour and mix
  4. Pour the pesto mixture into the flour and make a quick dough. Pat it down to about 1 inch thick, then cut 7cm rounds out of it. Reshape the dough and cut out more rounds until it's all used up
  5. Place the rounds onto a lined baking tray and brush them on top with beaten egg
  6. Bake them on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes and until they are golden brown
Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

10 Vegetarian Mason Jar Salad Recipes

10 Vegetarian Mason Jar Salad Recipes
 Mason jar salads are an easy way to pack a healthy lunch for taking to work, or any on the go activity. The basic principal is that the ingredients are layered up, starting with the dressing and any wet ingredients at the bottom, veggies and proteins in the middle, and then salad leaves at the top. When you’re ready to eat, you shake it up, tip it all out into a bowl or plate and dig in! You can also now get jars that have a separate compartment for the dressing, like the one I have which is pictured above (there’s a link at the bottom of the post to where you can buy it). With a mason jar salad you can create your perfect tasty lunch, tailored to your own tastes and dietary needs, the possibilities really are endless! In order to celebrate National Vegetarian Week (16 – 22 May 2016) I decided to gather together 10 vegetarian mason jar salad recipes that look sure to brighten up any lunch hour!

Courgetti, Farro & Mozarella Salad by Rachel Cooks
This salad looks really easy to prepare and is full of goodness.

Artichoke & Tortellini Salad by Organize Yourself Skinny
A nutrious mix that is also a fantastic way to use artichoke.

Mexican Chickpea Salad with Chilli-Lime Dressing by Back To Her Roots
If you love spicy food and mexican flavours, this is the mason salad jar for you!

Guacamole Mason Jar Salad by Popsugar
A simple salad with a spicy kick that will satisfy your cravings for chips and dips!

Carrot Noodle Salad with Sweet Chilli Vinaigrette by Nosh & Nourish
A delicious asian style salad including hemp seeds, which are packed with nutrion.

Greek Mason Jar Salad by Cinnamon Spice & Everything Nice
I adore greek food and this is making my mouth water!

Apple & Walnut Salad by Eat Within Your Means
This crunchy salad is full of textures and flavours and makes me think of summer.

Egg Salad by Make and Takes
A simple but tasty mix of egg salad and leafy greens.

Rainbow Salad with Avocado Hummus by Oh My Veggies
This super healthy salad is also vegan friendly and the avocado hummus sounds heavenly!

And finally… Giant Cous Cous, Chickpea and Feta Salad with Raspberry Balsamic Dressing by me! Writing this blog post really inspired me to try out my first mason salad jar recipe. I combined some of my favourite salad ingredients to make a delicious lunch to take to work. I adore giant cous cous and feta is one of my favourite cheeses to have in salad. I found raspberry balsamic in Holland & Barrett and have loved it ever since, it still has that vinegar tang, but with a fruity hint. Give it a try!

I am entering this into No Croutons Required which is hosted by Lisa’s Kitchen and the theme is veggie recipes.

And into Meat Free Mondays hosted by Tinned Tomatoes.

And into Food Year Link Up hosted by Charlotte’s Lively Kitchen, for National Vegetarian Week.

And into Tasty Tuesdays hosted by Honest Mum.


Print

Giant Cous Cous, Chickpea and Feta Salad with Raspberry Balsamic Dressing

Ingredients

  • 60 g Giant Cous Cous
  • 50 g Chickpeas
  • 45 g Feta
  • 6-8 Plum tomatoes
  • 1 Sweet Gem Lettuce
  • 1 1/2 tbsp Raspberry balsamic vinegar
  • 1 tbsp Olive oil
  • 1/4 tsp Salt
  • 1 tsp Honey

Instructions

  1. Cook the giant cous cous according to the packet instructions. Allow to cool fully
  2. To make the dressing, mix the ingredients together well. You may like more honey, salt or vinegar depending on your personal taste so adjust the quantities to your own preference
  3. Mix the chickpeas into the giant cous cous and add the mixture into the mason jar. (If you are using a jar without a separate dressing container, add the dressing at this point)
  4. Layer the feta, then cherry tomatoes, then lettuce
  5. When ready to eat, pour in the dressing, shake the jar, and pour out onto a plate and dig in!

Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Things to do with… Ripe Bananas

Things to do with… Ripe Bananas

It happens a lot, you buy a bunch of bananas with all the best intentions, but the days go by and you end up with a few stragglers that have turned into ripe bananas covered in brown spots. Some people love eating bananas when they get like this, I’m not one of those people so I need some go to recipes to use up my ripe bananas. I’ve gathered together some recipes I’ve tried and enjoyed, as well as some from around the web, that will help you to use up your ripe bananas.

Spiced Banana, Choc Chip & Bourbon Loaf – Uses 2 medium bananas
This delicious banana bread is spiced up with cinnamon, ginger, bourbon and tasty chocolate chips.

Biscoff & Banana Cake with Caramel Drizzle – Uses 4 medium bananas
A delicious three layer banana sponge, covered in biscoff buttercream and drizzled in caramel sauce.

Banana & Coconut No Churn Ice Cream – Uses 4 bananas
A delicious ice cream made with bananas, coconut milk and Lotus biscuits.

Banoffee Cupcakes – Uses 2 medium bananas
Delicious banana muffins filled with caramel sauce and topped with whipped cream – they’ll disappear fast!

Banana & Cranberry Breakfast Muffins – Uses 2 medium bananas
A fab on the go breakfast option, you can make a batch and freeze them, just remove the night before and grab on your way out of the door.

Banana Syrup Cake with Nutella Buttercream – Uses 2 large bananas
A syrup drenched banana cake covered in chocolatey Nutella buttercream.

Other ideas from around the web:

Cream Cheese-Filled Banana Bread – Uses 2 bananas
I’ve made this a couple of times and topped it with a cinnamon infused icing. It’s extremely delicious and moist!

Maple Sweetened Bananas Muffins – Uses 3 bananas
I’ve also made these muffins, I added sultanas to the recipe. They are very tasty and have a texture similar to banana bread. It’s also refined sugar free and uses coconut oil as a healthier fat instead of butter.

Choc Chip Banana Bread Fondant Fancies – Uses 3 bananas
Bananas and chocolate are perfect partners in this fun twist on traditional fondant fancies!

Banoffee Cheesecake with Salted Caramel (Gluten Free) – Uses 4 bananas
A decadent treat sure to make your mouth water, this cheesecake is banoffee heaven with salted caramel to boot.

Bananas In The Hole – Uses 3 bananas
This fruity twist on toad in the hole features bananas instead of sausages, and a chocolate custard. Hello dessert!

Banana Nut Protein Smoothie – Uses 1 banana
Bananas are fantastic for smoothies as they make them really creamy, this smoothie is perfect for after a workout.

Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Treat Petite May

Treat Petite May
Welcome to Treat Petite May!

If you haven’t already, don’t forget to check out April’s Round Up over on Cakeyboi, the theme was Favourite Sweets, Chocolate & Biscuits! There are some very creative and tempting looking entries!

This

month’s theme is… Picnic Treats! So anything you could take along on a picnic, like savoury mini quiches, shortbread biscuits, or fruit scones for example. The choice is yours! Just remember the Treat Petite rules below…

Treat Petite is for all of those delicious bites, which can
be individually portioned. Tray bakes are fine, cookies, cupcakes, brownies,
macarons and so on. No cakes, puddings,
whole loaves
– you get the idea… here are those all-important rules:

1. Add your petite treat to the Linky Tool at the bottom of the current
month’s post by the 25th of the month, midnight at the latest

2. Post your bake onto your blog and link back to Cakeyboi and The Baking Explorer, stating who is hosting this month

3. Follow Cakeyboi and The Baking Explorer blogs on Google+ (see sidebar links), if you haven’t already.

4. If you tweet use #treatpetite and mention @MrCakeyboi and @BakingExplorer – we will retweet

5. Add the challenge logo to the post and ‘Treat Petite’ as a label to the post

6. Use any recipe as long as the source is noted

7. If you like, add your photo to the ‘Treat Petite’ Pinterest board (request access from Cakeyboi)

8. Feel free to enter old
posts as long as you update the post and meet all the requirements above!

Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr