Moma blog
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.
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
Grilled Cheese & Spinach, Pepper Sandwich
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.