The lowly leek hardly ever gets to take centre stage but it’s in season and you might be pleasantly surprised at how tasty these savoury treats are!
1 leek, washed, cut in half and finely sliced
2 sprigs rosemary, leaves picked and finely chopped
a pinch of chilli powder (optional, to taste)
175g jumbo oats
200g mature cheddar, grated
Heat the oven to 180C/ fan 160C and line a shallow 22 x 30cm baking tin with baking paper.
Take a large deep frying pan with a lid, put over a high heat and leave for a few mins to get really hot to puff the amaranth quickly.
Sprinkle just a few seeds into the pan and cover with the lid – they should pop in just 2-3 secs. If it takes any longer they will burn before they burst, so leave the pan to heat a little longer.
Once the pan is hot enough, add a heaped tablespoon of the amaranth and cover. Shake the pan back and forth to swirl the seeds about as they pop and after a few seconds tip them into a bowl. Repeat until you have puffe...
Sometimes only cake will do! There is nothing like an afternoon cuppa with a slice of something delicious. If you find yourself scrounging for that something sweet try this delicious chocolate loaf. It also makes a great dinner party dessert served warm with fresh cream and berries. The protein from the eggs and almond flour balance out the banana and gives you a low sugar load treat. You should get about 12 slices from the loaf.
Prep Time 15 mins Cook time 30 minutes
180g coconut oil
3 ripe bananas – choose small to medium size
200g ground almonds
2 tbsp. cacao powder
1 tsp. bicarbonate of soda
1 tsp. vanilla extract
Preheat the oven to 180°c/350°F/Gas Mark 4.
Melt the coconut oil in a saucepan and set aside to cool slightly.
Separate the eggs and beat the egg whites until thick and fluffy.
In another bowl mash the banana and mix with the remaining ingredients including the egg yolks and...
My family love this “guilt free” treat and I always keep chopped bananas in the freezer for an instant creation. When ripe frozen bananas and cocoa powder are blended together you get a creamy scrumptious treat.
(makes 4 ramekin servings)
2 medium bananas, chopped and frozen
1 tbsp cocoa powder or raw cacao
Put the frozen chopped banana pieces in a food processor and pulse until smooth.
When the mixture is smooth, add the cocoa powder and blend until well mixed.
For a soft ice cream, serve immediately or for a firmer ice cream, transfer the blended mixture into a freezer container for at least an hour.