Blackberry Apple Loaf Recipes

Ingredients

250g self-raising flour
175g butter
175g light muscovado sugar
½ tsp cinnamon
2rounded tbsp demerara sugar
1small eating apple , such as Cox’s, quartered (not cored or peeled)
2large eggs , beaten
1 orange , finely grated zest
1 tsp baking powder
225g blackberry

 

Method

  • STEP 1

    Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below). In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it the cinnamon and demerara sugar. Set aside.

  • STEP 2

    Coarsely grate the apple down to the core and mix in with the eggs and the zest. Stir the baking powder into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don’t overmix.

  • STEP 3

    Gently fold in three quarters of the berries with a metal spoon, trying not to break them up. Spoon into the tin and level. Scatter the rest of the berries on top. Sprinkle over the topping and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.

  • STEP 4

    Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 2 days.

    You can read Full Here https://www.bbcgoodfood.com/recipes/blackberry-apple-loaf

How to Make Berry omelette

Ingredients

1 large egg
1 tbsp skimmed milk
3 pinches of cinnamon
½ tsp rapeseed oil
100g cottage cheese
175g chopped strawberry , blueberries and raspberries

Method

STEP 1

Beat egg with milk and cinnamon. Heat oil in a 20cm non-stick frying pan and pour in the egg mixture, swirling to evenly cover the base. Cook for a few mins until set and golden underneath. There’s no need to flip it over.
STEP 2

Place on a plate, spread over cheese, then scatter with berries. Roll up and serve.

You can read Full Here : https://www.bbcgoodfood.com/recipes/berry-omelette

Ultimate quiche Lorraine Recipes

Ingredients
For the pastry

175g plain flour
100g cold butter, cut into pieces
1 egg yolk

For the filling

200g pack lardons, unsmoked or smoked
50g gruyère
200ml carton crème fraîche
200ml double cream
3 eggs, well beaten
pinch ground nutmeg

Method

STEP 1

For the pastry, put 175g plain flour, 100g cold butter, cut into pieces, 1 egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds.
STEP 2

Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.
STEP 3

Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base.
STEP 4

Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn’t now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins.
STEP 5

Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins.
STEP 6

Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.
STEP 7

While the pastry cooks, prepare the filling. Heat a small frying pan, tip in 200g lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren’t crisp. Remove and drain on paper towels.
STEP 8

Cut three quarters of the 50g gruyère into small dice and finely grate the rest. Scatter the diced gruyère and fried lardons over the bottom of the pastry case.
STEP 9

Using a spoon, beat 200ml crème fraîche to slacken it then slowly beat in 200ml double cream. Mix in 3 well beaten eggs. Season (you shouldn’t need much salt) and add a pinch of ground nutmeg. Pour three quarters of the filling into the pastry case.
STEP 10

Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case – you get it right to the top this way. Scatter the grated cheese over the top, then carefully push the shelf back into the oven.
STEP 11

Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm).
STEP 12

Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it’s also good cold.

 

You can read Full Here : https://www.bbcgoodfood.com/recipes/ultimate-quiche-lorraine

Summer fruit quinoa salad Recipes

Ingredients

100g quinoa
3 peaches or nectarines, or 6 apricots, diced
50g toasted hazelnut , roughly chopped
handful mint , roughly chopped
handful parsley , roughly chopped
2 tbsp olive oil
zest and juice 1 lemon

Method

STEP 1

Put the quinoa in a medium saucepan and cover with 300ml water. Bring to the boil and simmer for 20 mins or until the quinoa is tender. Drain off any excess liquid and set aside to cool.
STEP 2

Add the fruit, hazelnuts, herbs and seasoning to the cooled quinoa.
STEP 3

Whisk together the olive oil, lemon zest and juice. Pour over the salad and mix thoroughly.

You can read Full Here : https://www.bbcgoodfood.com/recipes/summer-fruit-quinoa-salad

 

How To Courgette ribbon salad

Ingredients

juice 1 lemon
2 tbsp olive oil
½ small pack chives , chopped
½ small pack mint , chopped
300g courgettes

Method

STEP 1

In a large bowl pour in the lemon juice and season well with salt and pepper. Whisk in the olive oil then add the chopped herbs.
STEP 2

Put your courgette through your spiralizer on its large noodle attachment and tip the ribbons into the bowl with the dressing. Toss everything together and serve immediately.

You can read Full Here : https://www.bbcgoodfood.com/recipes/courgette-ribbon-salad

Peppermint Bark Cookies Recipes

Ingredients

Recipe by me

  • 3/4 Cup Butter softened (MUST be softened)
  • 3/4 Cup Brown Sugar
  • 3/4 Cup Sugar
  • 2 Eggs
  • 1 Teaspoon Vanilla
  • 1 3/4 Cups Flour
  • 2/3 Cup Unsweetened Dark Hersheys Cocoa
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Cup Peppermint Bark Baking Chips

Instructions

  • Heat the oven to 350.
  • In a large bowl, mix together the butter and sugar until smooth for 3 minutes and lightened in color.
  • Add the eggs one at a time and vanilla and mix until just combined.
  • In a separate bowl, sift together all of the dry ingredients.
  • Slowly add the dry ingredients to the wet ingredients and mix only until the ingredients are well incorporated.
  • Stir in the baking chips.
  • Spoon onto a parchment lined baking sheet and bake for 8 minutes.
  • Remove to a cooling rack.

You can read Full Here : https://ohsweetbasil.com/chocolate-peppermint-chip-cookies/

Herby lamb fillet with caponata

Ingredients

3 garlic cloves

For the caponata

2 tsp rapeseed oil
1 red onion , cut into wedges
1 aubergine , sliced and quartered
500g carton passata
1 green pepper , quartered, deseeded and sliced
6 pitted Kalamata olives , halved and rinsed
2 tsp capers , rinsed
1 tsp chopped rosemary
1 tsp balsamic vinegar

For the lamb & potatoes

4 baby new potatoes , halved
1 tsp chopped rosemary
1 tsp rapeseed oil
250g lean lamb loin fillet, all visible fat removed
240g bag baby spinach
finely chopped parsley (optional)

Method

STEP 1

Slice 2 of the garlic cloves for the caponata, finely grate the other for the lamb and set aside. Heat the oil for the caponata in a wide pan, add the onion and fry for 5 mins to soften. Tip in the aubergine and cook, stirring, for 5 mins more. Add the passata and pepper with the olives, capers, rosemary and balsamic vinegar, then cover and cook for 15 mins, stirring frequently.
STEP 2

Meanwhile, heat oven to 190C/170C fan/ gas 5. Boil the potatoes for 10 mins, then drain. Mix the grated garlic with the rosemary and some black pepper, then rub all over the lamb. Toss the potatoes in the oil with some more black pepper, place in a small roasting tin with the lamb and roast for 15-20 mins. Meanwhile, wilt the spinach in the microwave or in a pan, and squeeze to drain any excess liquid.
STEP 3

Stir the garlic into the caponata and serve with the lamb, either whole or sliced, rolled in parsley if you like, with the potatoes and spinach.

You can read Full Here : https://www.bbcgoodfood.com/recipes/herby-lamb-fillet-caponata

 

How to Make Quinoa porridge

Ingredients
For the porridge (to serve 4)

175g quinoa
½ vanilla pod , split and seeds scraped out, or 0.5 tsp vanilla extract
15g creamed coconut
4 tbsp chia seeds
125g coconut yogurt

For the topping (to serve 2)

125g pot coconut yogurt
280g mixed summer berries , such as strawberries, raspberries and blueberries
2 tbsp flaked almonds (optional)

Method

STEP 1

Activate the quinoa by soaking overnight in cold water. The next day, drain and rinse the quinoa through a fine sieve (the grains are so small that they will wash through a coarse one).
STEP 2

Tip the quinoa into a pan and add the vanilla, creamed coconut and 600ml water. Cover the pan and simmer for 20 mins. Stir in the chia with another 300ml water and cook gently for 3 mins more. Stir in the pot of coconut yogurt. Spoon half the porridge into a bowl for another day. Will keep for 2 days covered in the fridge. Serve the remaining porridge topped with another pot of yogurt, the berries and almonds, if you like.
STEP 3

To have the porridge another day, tip into a pan and reheat gently, with milk or water. Top with fruit – for instance, orange slices and pomegranate seeds.

You can read Full Here : https://www.bbcgoodfood.com/recipes/coconut-quinoa-chia-porridge

How To Makes Spicy Moroccan eggs

Ingredients

2 tsp rapeseed oil
1 large onion , halved and thinly sliced
3 garlic cloves , sliced
1 tbsp rose harissa
1 tsp ground coriander
150ml vegetable stock
400g can chickpea
2 x 400g cans cherry tomatoes
2 courgettes , finely diced
200g bag baby spinach
4 tbsp chopped coriander
4 large eggs

Method

STEP 1

Heat the oil in a large, deep frying pan, and fry the onion and garlic for about 8 mins, stirring every now and then, until starting to turn golden. Add the harissa and ground coriander, stir well, then pour in the stock and chickpeas with their liquid. Cover and simmer for 5 mins, then mash about one-third of the chickpeas to thicken the stock a little.
STEP 2

Tip the tomatoes and courgettes into the pan, and cook gently for 10 mins until the courgettes are tender. Fold in the spinach so that it wilts into the pan.
STEP 3

Stir in the chopped coriander, then make 4 hollows in the mixture and break in the eggs. Cover and cook for 2 mins, then take off the heat and allow to settle for 2 mins before serving.

You can read Full Here : https://www.bbcgoodfood.com/recipes/spicy-moroccan-eggs

Heart helper smoothie

Ingredients

2 small raw beetroots , peeled and roughly chopped
1 small apple peeled, quartered and cored
50g blueberry
1 tbsp grated ginger
300ml water

Method

STEP 1

Put the beetroot, apple, blueberries and ginger in a blender, top up with water then blitz until smooth.

 

You can read Full Here : https://www.bbcgoodfood.com/recipes/heart-helper-smoothie