Archives for category: Fruit

  
When I was little my dad used to make the best ever pancakes. They’re big and thin and tasty. The recipe is also barely a recipe!

In a bowl whisk 1 cup milk, 1 egg and just under 1 cup of plain flour. The mixture should be quite liquidy. Butter a frying pan and put on a medium heat. Transfer the mixture a ladle at a time and flip once til golden.

Serve with Nutella, banana and syrup. Sod healthy pancakes today. Be naughty and enjoy it.

  
I’ve had a banana turning blacker by the minute in my fruit bowl all week. I made it into a fruit flapjack which fuelled me through my hockey match today (we won 4-0, and secured promotion!). It’s so easy and relatively low on the sugar front too.

1) in a pan on the hob melt 1 dessert spoon of butter, 2 dessert spoons of coconut oil, 1 dessert spoon of honey.

2) in a bowl, mush 1 ripe banana and a handful of blueberries.

3) add 1 and 1/2 cups of oats to the banana, with a tsp of cinnamon and a tsp ground ginger.

4) pour over the melted butter, honey and coconut oil, mix together and pour into a lined baking sheet.

5) press down with the back of a spoon and bake on 170 degrees C for 20-25 mins til golden brown.

Leave in the pan to cool, then chop up and munch. 

  I find it hard to eat fruit but I always buy it so I have to eat it. I’ve got better with blueberries but I had half a punnet to use up, and since it’s so cold today I thought I’d have them warm. This is so simple, it’s barely a recipe, and I baked it whilst eating my dinner, so I wasn’t waiting around for it to be done. The addition of frozen yoghurt was ridiculously good. 
1) grease an oven proof dish with butter.

2) place a layer of blueberries in the dish and lightly drizzle with honey.

3) in a separate bowl, mix 1/3 cup of oats with 1 tsp cinnamon and 1/2 tsp ground ginger. I also added a few chopped nuts. 

4) sprinkle the oat mixture over the blueberries, and bake for 45 mins at 160 degrees C.

Enjoy hot from the oven with a spoonful of ice cream/ custard/ frozen yoghurt. Heavenly.

  I whipped a batch of these up this morning in 15 mins. The leftover batter is in the fridge ready for tomorrow morning 😍

Whisk in a bowl:

2 small-medium mashed ripe bananas 

1 cup self raising flour

1/3 cup oats

1 dessert spoon chia seeds 

1 cup milk

1 egg 

I wipe a teeny bit of butter over the frying pan to stop them sticking. Flip over when you start to see little holes forming on top of the batter.

Serve up with blueberries, syrup, honey, Nutella, whatever you fancy. 

Happy Tuesday!

  
This mug cake actually has a layer of dark chocolate at the bottom because all my choc chips sank! Anyway it tasted lovely.

Whisk up 1/2 mashed banana, 1 heaped dessert spoon self raising flour, 1 egg and splash of milk. Mix in choc chips and microwave for 60-70 seconds. You might have to put it back in for 10 if it’s a bit gooey still. 

  

These muffins are the perfect summer bake – light, fluffy and fresh. I surprised myself with how tasty they are! I followed this Baking Mad recipe. 

1) preheat oven to 180 degrees C.

2) cream together 150g softened butter and 150g sugar (I used a mixture of caster and granulated as that’s all I had!)

3) break in an egg and whisk in – add another egg and whisk, then add your final egg (3 in total) and whisk.

4) grate in the zest of 1 lemon and squeeze in most of the juice.

5) fold in 150g plain flour and 1 tsp of baking powder. 

6) add 2 handfuls of blueberries and fold in.

7) place in 12 cake cases and bake for 20-25 mins – mine were done after about 22 mins.

I’m not a fan of frosting so I left mine naked. They’re sweet enough without a pile of butter icing on top.

  

  
Made this lemon cake for my birthday party, but no one ate it because people brought cheesecake and amazing penguin muffins. I tucked into this yesterday whilst I was cleaning up from my dinner party and boy it surprised me. I thought I’d overbaked it, but it was fresh and zingy. I followed this recipe to the letter but used a round tin instead of a loaf tin. I did however use 1 lemon and the rest was lemon juice from a bottle (for shame). It still tasted great though!

1) cream together 225g caster sugar and 225g butter til fluffy.

2) break in an egg at a time (4 in total) and whisk in. 

3) grate in the zest of a lemon and squeeze in 1/2 of the juice.

4) fold in 225g self raising flour.

5) pour into a lined cake tin and bake for 35-40 mins at 180 degrees C. 

6) for the drizzle mix caster sugar and lemon juice. Prick small holes over the cake and pour over once cooked.

Mine didn’t really have that nice drizzle crust so I’ll have to practice that again. Still tasted fabulous though. The boyfriends parents are getting a slab of it this evening. 👍

  
This is the best banana bread I’ve made. It tastes amazing warmed up and with a swipe of Nutella. I used this recipe but added less sugar. 

1)  with an electric whisk, cream together 2 tablespoons of butter and 1/4 cup granulated sugar, and 1/4 cup muscavado sugar.

2) mix in 2 mashed bananas and 1 egg.

3) stir in 1 full cup of wholewheat flour and 3 teaspoons of baking powder.

4) if needed, add 2 tablespoons of milk (I added 2 dessert spoons). Scrape into a lined loaf tin.

5) oven on 190 degrees C for 40-45 mins. 

Leave it in the tin for 10 minutes, then lift it out and have warm with peanut butter or Nutella (or both!). 

 After my lasagne last night I fancied something sweet and cool but kind of healthy. I always keep chopped banana in the freezer now for smoothies or ‘ice cream’.

1) chop your frozen banana into small pieces – this just makes it easier on your food processor.

2) whizz up for a few mins, scraping down the sides as you go (don’t forget to switch your processor off or you’ll lose a finger!).

3) once at smooth consistency add a teaspoon of cocoa powder, whizz for a minute until combined.

Spoon into a bowl and sprinkle over some chocolate chips. Feel good with your light ‘ice cream’! 

  

I made this for a delightful picnic watching the cricket yesterday. Of course it was typical English weather and despite sitting around in big coats and gloves, this cake tasted like summer! I followed this recipe and changed a few things.

1) preheat the oven to 180 degrees C.

2) in a bowl, use an electric whisk to beat 3 eggs and 120g of golden caster sugar.

3) mix in 120g melted butter and a drop of vanilla extract.

4) stir in 150g self raising flour and 1 teaspoon of baking powder.

5) stir in a handful of white chocolate chips and 4 large chopped strawberries.

6) transfer to a greased and lined loaf tin.

  
7) bake for 30 – 35 mins. Test to see if it’s done by sliding a piece of spaghetti in it to see if it comes out clean.

Once cooled this cut into 11 slices and was devoured in about 3 minutes! It was way yummier than the M&S mini cupcakes someone had bought 😉