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Fruity Baked Oats

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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

Chia seeds pudding with coconut milk and fresh berries . top view

Coconut Chia Pudding

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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.

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Berry Pancakes

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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

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Grilled Cheese & Spinach, Pepper Sandwich

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Ingredients

  • 2 Slices of Bread
  • 60g of Cheddar Cheese
  • 60g Havarti Cheese
  • ½ Roasted Red Pepper
  • A Handful of Fresh Spinach Leaf’s

Method

⦁ Layer one-half of the cheddar and Havarti cheese on a slice of bread.
⦁ Chop ½ roasted red pepper up into small pieces.
⦁ Add one layer of roasted red pepper to the top of the cheese.
⦁ Add 1 handful of fresh spinach leaves to the top of the red pepper.
⦁ Add the remaining pieces of cheese to the top of the spinach leaves and then cover with the last slice of bread.
⦁ Place the sandwich on a grill and cook until the bread goes golden brown, for approximately 4-5 minutes. Flip the sandwich over and cook for a further 4-5 minutes until the cheese in the middle has melted.
⦁ Serve hot.

*Top Tip
If you prefer to grill your sandwich on a griddle or in a heated skillet, lightly spread some butter on the outside of the sandwich before placing it on the heat.
 

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Breakfast Sundae Recipe

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Ingredients

  • 65g Granola
  • 50g Greek Yogurt
  • 35g Mixed Berries
  • 1-2 Teaspoons Honey

Method

⦁ Spoon 50g of Greek yogurt into a glass.
⦁ Pour 65g of granola over the top of the Greek Yogurt.
⦁ Add 35g of mixed berries to the top of the granola.
⦁ Drizzle the berries with 1-2 teaspoons of honey.
⦁ Serve.

*Top Tip
You can try using honey Greek yogurt, or fruit flavoured yogurt to add extra taste. You can also substitute the granola for other crunchy oat cereals.

Enjoy!

Recipe by Hannah Crawford

Photography by Hannah Crawford

CHEESEY TOMATO PIZZA BREAD

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WHAT YOU WILL NEED:

EQUIPMENT:

1.) AN APRON                         

2.) A BAKING TRAY                  

3.) A TABLESPOON                    

4.) A LARGE PLATE  

5.) A TIN OPENER    

6.) 3 SMALL BOWLS 

7.) WEIGHING SCALES

6.) A KNIFE

INGREDIENTS:

1.) FRESH UNSLICED BREAD

2.) 1/2 TIN OF CHOPPED TOMATOES

3.) 1 SALAD TOMATO DICED

4.) 120G OF GRATED CHEDDAR CHEESE.

PREPARATION:

1.) WASH YOUR HANDS IN WARM SOAPY WATER. 

2.) PREHEAT THE OVEN TO 180 DEGREES/ GAS MARK

METHOD:

 1.) CUT YOU BREAD INTO TWO THICK SLICES

2.) PLACE YOUR TWO SLICES OF BREAD ONTO A LARGE PLATE. 

3.) USING A TEASPOON, SPREAD A NICE THICK & EVEN LAYER OF TINNED TOMATOES TO EACH SLICE OF THE BREAD

4.) ADD A NICE THICK LAYER OF THE CHEDDAR CHEESE TO THE TOP OF THE TOMATO BREAD.  

5.) SPRINKLE SOME OF THE DICED SALAD TOMATOES ON TOP OF THE CHEESE. 

6.) PLACE BOTH SLICES OF THE BREAD ONTO A BAKING TRAY.

7.) PLACE THE BAKING TRAY INSIDE OF THE OVEN & COOK FOR 20 MINUTES, UNTIL THE PIZZA IS GOLDEN AND CRISPY. 

8.) PLACE THE PIZZA BREAD ONTO A PLATE & SERVE. 

ENJOY!

Recipe by Hannah Crawford 

RASPBERRY FRUITY JELLY

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What you will need:

Equipment:

1.) A large mixing bowl
2.) A mixing spoon
3.) A pint glass
4.) Jelly mould
5.) Two small bowls

                                                                       Ingredient’s:

1.) 135g Raspberry jelly

2.) 180g Fresh/Frozen raspberries

3.) 1/2 (285ml) Pint of boiling water

4.) 1/2 (285ml) Pint of cold water 

Preparation:

1.) Wash your hands in warm soapy water.

2.) Rinse the raspberries in clean cold water.

 

      Method: 

1.) Break the jelly up into individual cubes.

 2.) Place the cubes of jelly into a large mixing bowl. Add 1/2 pint of boiling water to the mixing bowl & stir until all of the jelly has dissolved.

3.) Add half a pint of cold water to the mixing bowl and gently stir.

4.) Place the raspberries evenly into your glasses of jelly mould.

5.) Pour the jelly mixture into the glasses or into your jelly mould. The raspberries will rise to the top of the jelly.

6.) Place the glasses or the jelly mould inside of the fridge for 6 -12 hours. For the best results leave overnight to set.

7.) When the jelly has set, you can remove it from the fridge. It is now ready to eat!

Enjoy!

Recipe by Hannah Crawford

APPLE & MANGO STAR CRUMBLE 

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WHAT YOU WILL NEED:
EQUIPMENT:

1. A STAR BISCUIT CUTTER
2. A BIG MIXING SPOON
3. A MIXING BOWL
4. WEIGHING SCALES
5. APRON
6. AN OVEN-PROOF DISH
7. A MEDIUM SIZED COOKING PAN
8. A TIMER OR CLOCK
9. PEELER/KNIFE
10. A GROWN UP HELPER

INGREDIENTS:

1. A WHOLE MANGO

2. 450G/1 LB SOFT APPLES

3. 175G /6OZ OF PLAIN FLOUR OR ALL-PURPOSE FLOUR

4. 115G /4OZ CASTER SUGAR 

5. 115G/4 OZ COLD BUTTER

OPTIONAL:

  • SERVE WITH CUSTARD/ VANILLA ICE CREAM

PREPARATION 

1.) PREHEAT THE OVEN TO 180C/GAS MARK 5 

2.) WASH YOUR HANDS IN WARM SOAPY WATER. 

METHOD:


​1.) PEEL OR CHOP THE SKINS OFF OF THE APPLES AND THE MANGO.


2.) CHOP THE APPLES AND MANGO INTO CHUNKY PIECES. PLACE THE CHUNKY PIECES OF APPLE AND MANGO INTO A PAN AND RINSE THE FRUIT.


3.) FILL THE PAN WITH FRESH WATER, SO THAT IT COVERS ALL OF THE FRUIT. PLACE ON TOP OF THE OVEN AND BOIL FOR 15 MINUTES. 

4.) WEIGH YOUR CASTER SUGAR, PLAIN FLOUR/ ALL-PURPOSE FLOUR AND BUTTER. PLACE THE FLOUR AND THE SUGAR INTO THE MIXING BOWL. STIR WITH YOUR MIXING SPOON. 

5.) ADD THE BUTTER TO THE FLOUR AND SUGAR. RUB THE FLOUR, SUGAR AND BUTTER TOGETHER WITH YOUR HANDS. 

6.) DRAIN THE FRUIT FROM THE PAN AND POUR EVENLY INTO AN OVEN PROOF DISH.

7.) ADD A LAYER OF CRUMBLE TOPPING ON TOP OF THE APPLE AND THE MANGO CHUNKS. 

8.) PLACE THE CRUMBLE INTO THE OVEN AND BAKE UNTIL IT TURNS GOLDEN BROWN. (APPROXIMATELY 30 MINUTES). 

9.) USE A STAR CUTTER AND PLACE IN THE CRUMBLE. YOU MAY NEED TO PLACE A SPOON UNDERNEATH THE STAR.

10.) THE APPLE & MANGO CRUMBLE IS READY TO EAT! SERVE WITH SOME CUSTARD OR VANILLA ICE CREAM. 

Enjoy!

Recipe by Hannah Crawford