After reading this post over on Illustrated Bites – a brilliant blog full of amazing food illustrations – and then coincidentally finding persimmon’s on offer at my local shop I decided to give them a go… I browsed the internet and one of the recommended ways to indulge in persimmons was to cook them off in a little brown sugar and a knob off butter until soft. They were really good [a little like a cross between a peach and an apple] especially with a cheeky scoop of vanilla ice cream, but then perhaps most things taste appealing with a little sugar and butter!? I must make a mental note to hunt out healthier recipes in future, regardless of what my sweet tooth may be telling me…
Tag Archives: Quick
After giving my first savoury cake a whirl I vowed to keep my creative juices flowing and give a spinach and cheese recipe a go – that I did!
I simply exchanged the prunes, goats cheese and pistachio nuts for a healthy handful (or two) of grated mature cheddar and a bag of roughly chopped (washed) fresh spinach. The results were better than I could possibly have dreamed of and lasted a meager 24hrs! Although I originally set out to bake a loaf cake, there was a little batter left over which went into muffin cases which turned out to be a revelation – giving me handbag size snacks at no extra hassle!
At first glance this may seem like a healthy recipe, but I’m under no illusion that the cake batter and the large quantity cheese hidden amongst the spinach tip it over into the ‘treat’ category…especially as I took a liking to toasting the loaf and smothering it in butter [although it can catch quite easily due to the fat content so be sure to watch it like a hawk!]. Now my challenge is going to be staying creative and not just throwing this little beauty together on repeat!
Recipe adapted from my previous post:
250g/9oz plain flour
15g/½oz baking powder
250g vintage cheddar
125g fresh spinach
4 free-range eggs
150ml/5fl oz olive oil
100ml/3½fl oz milk
50g/1¾oz plain yoghurt
1 tsp salt
pinch black pepper
After having a healthy week I felt more than motivated to hunt out an alternative to the cheese and carb’ filled meals which the lovely Miss K and I frequently pull together for each other. In the end I managed to conjure up quite an eclectic feast which left us both stuffed and satisfied.
I followed (to a degree) two pretty simple recipes for falafel and tzatziki. I went for the ease of a throw-it-all-together meal with the help of a few chapatis (which I’d warmed in the oven), some fresh salad leaves and a dollop of sweet chilli sauce making the whole thing a pleasure to eat.
I do enjoy good falafel, but I had no idea just how easy it was to make until now! Something can definitely be said for knowing what goes into your food and how satisfying even the healthiest of meals can be when you’ve made them from scratch. The only change I’d make next time I rustle up this beauty would be to leave my falafel mix a little more chunky so it has a bit of bite…
Sunday comes, revision is relentless as ever, time to get t’oven on!
I stumbled over this quick and simple recipe a couple of days ago. It instantly got bumped to the top of my ‘to-try’ list, a decision which I will never regret…although I have learnt that patience is most definitely a virtue after having consumed most of the batch before it was fully cooled and then realising that it tastes even better when fully refrigerated!
Still, I’m happy to take that as an excuse to whip up another batch of these tangy lemony-fresh snack sized treats in the near future, without neglecting cooling time…the ultimate test of my patience!
Having stumbling across this blackberry cobbler recipe I was over-come with inspiration (and the desire for baked goodness), I therefore came up with the following creation. Agreed, it wasn’t very adventurous, but it was so easy to throw together and definitely hit the spot!
4a. Lay your fruit of choice (in my instance, cherries) across the bottom of a medium-sized dish and sprinkle with sugar.
4b. Carefully cover the fruit in batter, dust with sugar and a sprinkling of flaked almonds.
1cup Sugar [plus some for sprinkling]
1cup Soured Cream
1cup Self-raising flour
1tsp Vanilla extract
1handful Almonds [flaked]