Friday, 27 March 2015

Pineapple & Lime Smoothie

Pineapple & Lime Smoothie
I love fresh pineapple, but can't always be bothered to peel and chop a fresh one just to make a smoothie, so I made this one with convenience ingredients. You could, of course, make it using fresh fruits too.

This smoothie is my latest invention made using my Optimum 9400 blender and smoothie maker.

Serves 1
  • 1 small tin of pineapple in natural juice (approx 225g/9oz including juice)
  • ½ cup orange juice
  • 1 tbsp lime juice
  • ½ cup ice
Smoothie benefits: Rich in vitamin C, manganese and fibre
Smoothie tip: Smoothies containing pineapple tend  to separate quite quickly if left to stand, so are best drunk straight away.

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Friday, 6 March 2015

Hobnob Biscuits

Hobnob Biscuits
I thought I'd have a go at making home made Hobnob biscuits as they're a family favourite. We were all quite impressed with the results. They actually taste like genuine Hobnobs! 

This recipe is a great one to make with little ones (or big ones!) for Mother's Day, as the cookie dough is very easy to make and can be mixed and rolled by hand, if you don't want to use a mixer or food processor.

Makes around 18-20 biscuits
  • 75g/3oz white SR Flour
  • 75g/3oz wholemeal SR flour (if you don't have this, use white SR flour)
  • 100g/4oz porridge oats (or fine oatmeal)
  • 150g/6oz dairy-free/vegan spread
  • 100g/4oz granulated sugar
  • 1 tbsp golden syrup
  • 1 tsp bicarbonate of soda
  • 100g/4oz dairy-free chocolate to top, optional
Pre-heat oven to 160C/150C Fan/Gas 3/325F

If using porridge oats, grind them for a few seconds in a food processor or liquidiser to make your own fine oatmeal.

Rub or blend (in a food processor) the spread/margarine into the flours and oats, until you have the consistency of coarse breadcrumbs. 
Mix in the oats, bicarb. and sugar.
Drizzle the syrup over, and mix or blend well until you have a firm dough. Add a little more syrup, if the mixture is too dry.

Roll the dough into around 18-20 small balls, using your hands.
Place, spaced well apart, on greased baking trays and flatten slightly.

Bake for 17-20 minutes, until dark, golden brown.
Allow to cool on the trays for 5 minutes before removing and cooling on a wire rack.
Store in an airtight container for up to 5 days.

Suitable for freezing.

 Family FoodiesOptions: If you prefer a softer cookie, bake for 12 minutes, until pale golden brown.
To make chocolate hobnobs, allow the biscuits to cool completely. Melt the chocolate and dip each cookie into the melted chocolate. Alternatively, drizzle the chocolate over the cookies.

I'm linking this post to this month's Family Foodies  baking challenge co-hosted by Eat Your Veg and Bangers & Mash

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Wednesday, 4 March 2015

Herby Salad with Chickpeas and Olives

Salad with Chickpeas and Olives
This simple salad is basically a variation on tabbouleh without the bulgar wheat! It works well as a side dish to accompany a carb-heavy main course, such as pizza or pasta, or as a lunch-box salad served with pitta bread.

  • 2 little gem or 1 cos/romaine lettuce, leaves separated 
  • 2-3 ripe tomatoes, de-seeded and diced
  • 8cm/3" chunk of cucumber, de-seeded and diced
  • 1 green bell pepper, de-seeded and diced
  • 50g/2oz pitted olives, sliced
  • ½ can chickpeas/garbanzo beans, rinsed and drained
  • 1 tbsp each of fresh chopped mint and parsley 
  • juice of ½ lemon
  • 1 tbsp olive oil
  • 1 small clove of garlic, crushed (optional)
  • Salt and pepper to taste

Put all of the salad ingredients, apart from the lettuce, into a bowl.
Mix the dressing ingredients together, drizzle over the salad and mix gently.
Allow the flavours to marinate for around half an hour before serving on a bed of lettuce leaves.

I'm adding this recipe to this month's No Crouton's Required Challenge, created and co-hosted by Lisa's Kitchen and Jacqueline at Tinned Tomatoes.

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