June 2023
Fruity Baked Oats
Ingredients
- 270g Oats
- 240ml Whole Milk
- 200g Brown Sugar
- 115g Butter
- 120g Apples, Chopped
- 75g Peaches, Chopped
- 75g Blueberries
- 2 Eggs
- 2 Teaspoons Baking Powder
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Salt
Method
⦁ Preheat the oven to 190c/gas mark 5. Grease an 8-inch square ovenproof dish and set aside.
⦁ Place 270g of oats in a large mixing bowl.
⦁ Add in 200g of brown sugar, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon and 1 teaspoon of salt. Mix the ingredients together.
⦁ Crack and beat 2 eggs in a separate clean bowl.
⦁ Pour in 240ml of whole milk and 115g of butter. Whisk the ingredients together until they are well combined. Pour the mixture into the oats.
⦁ Stir in 120g of chopped apples, 75g of chopped peaches and 75g of blueberries.
⦁ Evenly pour the ingredients out into the ovenproof dish and place in the oven for 35-40 minutes.
⦁ Remove the ovenproof dish from the oven and allow the oats to cool down before cutting it up into equal squares.
⦁ Serve.
Recipe by Hannah Crawford
Coconut Chia Pudding
Ingredients
- 85g Chia Seeds
- 400ml Coconut Milk
- 10g Berries
- 3 Tablespoons Honey
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Ground Cinnamon
- Pinch of Salt
Method
⦁ Place 85g of Chia Seeds in a large mixing bowl.
⦁ Pour 400ml of coconut milk into a separate mixing bowl and add in 3 tablespoons of honey, 1 teaspoon of vanilla extract, ½ teaspoon of ground cinnamon and a pinch of salt. Whisk the ingredients together for 2-3 minutes.
⦁ Pour the coconut milk over the chia seeds and stir well.
⦁ Cover and set the mixture aside for at least 30 minutes, to allow the chia seed to soak up the coconut milk mixture.
⦁ Stir the chia pudding before pouring it out into a bowl or a jar.
⦁ Garnish with 10g of berries.
⦁ Serve.
*Top Tip
For better results cover and keep the coconut chia pudding refrigerated overnight. You can also garnish the coconut chia pudding with a few fresh mint leaves. In addition, you can also add fruit to the bottom of the pudding such as kiwi fruit, strawberries or bananas for added taste.
Pasta Primavera
Ingredients
- 350g Pasta Bows/ Penne Pasta
- 1 Tin of Chopped Tomatoes
- 4 Tablespoons of Cream Cheese
- 60g Grated Cheddar Cheese
- 85g Frozen Peas
- 2 Courgettes
- 1 Carrot
- 1 Head of Broccoli
Method
Pour 350g of pasta bows into a large saucepan full of fresh water and place over a medium/high heat.
Chop 2 courgettes up into small pieces and add to the pasta.
Break up 1 head of broccoli up into small florets and place in the saucepan.
Peel and chop 1 carrot up into small thin pieces and add to the pasta.
Cook for approximately 12-15 minutes or according to the instructions on the packet.
Add 85g of frozen peas to the ingredients 3-4 minutes before you remove the saucepan from the heat.
Drain the pasta and the vegetables in a colander.
Pour 1 tin of chopped tomatoes into a large saucepan and place over a medium heat.
Add 4 tablespoons of cream cheese to the tomatoes and stir until all of the cream cheese has melted.
Pour in the pasta and vegetables and stir well.
Remove the saucepan from the heat.
Divide the ingredients up and serve in a bowl or on a plate.
Sprinkle the grated cheese on top of each of the pasta dishes and serve.
Recipe by Hannah Crawford
Carrot Cake
Ingredients
- 225g Self-raising Flour
- 225g Carrots, Peeled and Grated
- 225g Fromage Frais
- 100g Soft Brown Sugar
- 90ml Sunflower Oil
- 50g Icing Sugar
- 4 Tablespoons Honey
- 2 Eggs
- 2 Tablespoon Lemon Juice
- 1 Teaspoon Ground Cinnamon
Method
⦁ Preheat the oven to 180c/gas mark 4.
⦁ Lightly grease a loaf tin with some butter and line with a sheet of greaseproof paper.
⦁ Sift 225g of self-raising flour into a large mixing bowl.
⦁ Add 1 teaspoon of ground cinnamon to the flour.
⦁ In another large mixing bowl crack and beat 2 eggs. Add in 4 tablespoons of honey, 90ml sunflower oil and 100g of soft brown sugar. Mix the ingredients together well before adding in 225g of peeled and grated carrots and 1 tablespoon of lemon juice.
⦁ Mix the carrot mixture into the flour until the ingredients are well combined.
⦁ Spoon the ingredients into the loaf tin and smooth the surface with the back of a spoon or with a clean knife.
⦁ Place the loaf tin in the oven and bake for 25-30 minutes, or until a skewer inserted into the center of the cake comes out clean.
⦁ Allow the carrot cake to cool down a little before removing it from the loaf tin and placing it on a wire rack.
⦁ In a medium sized mixing bowl add 225g of fromage frais, 50g of icing sugar and 1 tablespoon of lemon juice. Mix the ingredients together until they are well combined.
⦁ Ice the top of the carrot cake with the icing.
⦁ Serve.
Recipe by Hannah Crawford
Stuffed Peppers
Ingredients
- 2 Large Red Peppers
- 85g Couscous
- 30g Pine Nuts
- 50g Feta Cheese
- 50g Cherry Tomatoes
- 125g Boiling Water
- A Small Handful of Black Olives, Pitted
- 2 Tablespoons of Shredded Fresh Basil
Method
⦁ Preheat the oven to 200c/ gas mark 6.
⦁ Slice 2 red peppers in half and deseed them. Place the red peppers onto a plate and microwave on a medium heat for 4-5 minutes, until they soften.
⦁ Place the red peppers onto a baking tray.
⦁ Add 85g of couscous to a medium sized bowl and pour in 125g of boiling water. Stir the ingredients together, cover the bowl and leave to stand for 10 whole minutes.
⦁ Chop 50g of cherry tomatoes up into small pieces.
⦁ Stir the couscous to break it up and then mix in 30g of pine nuts, a small handful of pitted black olives, 50g of feta cheese broken up, tomatoes and 2 tablespoons of shredded fresh basil. Stir the ingredients together and then spoon the couscous mixture into the peppers halves.
⦁ Place the baking tray in the oven and bake for 10-12 minutes.
*Top Tip
You can add a few chilies into the couscous mixture.
Recipe by Hannah Crawford
Photography by Hannah Crawford
Berry Pancakes
Ingredients
- 225ml Milk
- 125g Plain Flour
- 110g Mixed Berries (Or Berries of Your Choice.)
- 2 Teaspoons of Baking Powder
- 2 Tablespoons of Caster Sugar
- 2 Tablespoons of Vegetable Oil
- 1 Egg
Garnish - Handful of Mixed Berries
Method
⦁ Pour 125g of plain flour into a bowl. Add 2 tablespoons of caster sugar and 2 teaspoons of baking power. Mix the ingredients together.
⦁ In a separate bowl crack and beat 1 egg.
⦁ Add 2 tablespoons of vegetable oil and 110g of mixed berries to the whisked egg and mix.
⦁ Combine the flour, caster sugar and baking powder in with the berry mixture. (The mixture will be slightly lumpy.)
⦁ Lightly oil a frying pan or a griddle and place over a medium/high heat.
⦁ Scoop approximately 4 tablespoons of the batter into the hot pan. Cook for 2-3 minutes either side or until the pancakes are golden brown on both sides.
⦁ Serve hot.
⦁ To garnish sprinkle a handful of mixed berries on top of each of the pancakes.
Recipe by Hannah Crawford
Photography by Hannah Crawford
Strawberry Jam
Ingredients
- 900g Strawberries
- 900g Golden Granulated Sugar
- 3 Tablespoons Lemon Juice
- Knob of Butter
Method
⦁ Wipe 900g of fresh raspberries with some clean damp kitchen paper.
⦁ Hull the fruit with a knife by cutting the strawberries into a cone shape and removing the stems. Cut any large strawberries in half.
⦁ Place the strawberries in a large saucepan and add in 900g of golden granulated sugar. Toss the ingredients together and leave uncovered at room temperature for several hours, or overnight.
⦁ Add 3 tablespoon of lemon juice to the strawberries and place the saucepan over a low/medium heat. Gently cook for 4-5 minutes until the fruit softens and the juice runs.
⦁ Once all of the sugar granules have dissolved increase the heat.
⦁ Bring to the boil and boil for a further 20-25 minutes. Don’t stir the strawberries until the setting point is reached of 105c.
⦁ Remove the saucepan from the heat.
⦁ Spoon a little of the hot jam onto a chilled saucer or a small plate. Leave for a couple of minutes and then push your finger into the jam. If the jam wrinkles then it is ready, if the jam remains runny then return the saucepan back to the heat and boil for a few more minutes before testing again.
⦁ Remove any scrum from the surface with a spoon.
⦁ Stir in a knob of butter across the jam surface, this will help to dissolve any remaining scum.
⦁ Leave to settle for about 10-15 minutes
⦁ Pour the hot jam into warm sterilised jars, seal and label.