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Recipes

Home made granola

In short, all shop bought cereals have too much salt and way too much sugar added, so I have recently been making my own, I use rice syrup instead of sugar, it's a healthier alternative and has a mellower flavour.

Stores really well in an air tight container in the cupboard for 2 weeks.

 

Serves 6 - 8

Ingredients

400 grm rolled organic oats

150 grm dessicated coconut

100 grm toasted flaked almonds 

100 grm dried cranberries

150 grm chia seeds

1 1/2 tbs rice syrup

100 ml vegetable oil 

Juice and rind of 1 orange

 

Utensils needed

Large mixing bowl

Non stick or normal baking tray lined with baking parchment

 

Method

Pre heat oven to 150

Place all the dry ingredients in a large bowl including the zest of the orange and mix well.

Place the remainder of the ingredients into the bowl and mix well.

Prepare your baking tray and place the mix evenly in one layer on the tray.

Place in the centre of the pre heated oven for at least 25-30 mins until it is golden brown, keep an eye on this as the cranberries can sometimes catch and burn.

Remove from the oven, once cooled place in an air tight container and serve with almond or plain milk, or natural yoghurt and fresh berries.

Chilli con carne

A firm family favourite - serve with tacos, guacamole, shredded lettuce  - spice it up or dial it down

Serves 6 - 8

Ingredients

 

INGREDIENTS

2 lb minced beef

1 large onion

2 garlic cloves

25-30  grm good quality dark chocolate

2 tsp dried chilli flakes

1 can of kidney beans

1 tsp paprika – optional, adds extra warmth to the dish

1 carton of passatta – neopolina brand is good here

2 tbs tomato puree

salt and pepper to taste

 

 

METHOD

Pre heat the oven to 180

To a roasting tin add the minced beef and lay out in layer, place in the oven and allow to brown, this will take about 25 minutes

Meanwhile Finely chop the onion and  garlic,

In a large frying pan add the olive oil and to that add onion and allow to soften and caramelize over a low heat, this will take about 20 minutes, do not stir too much otherwise the onions will not sweeten and carmelise, towards the end of the cooking add the garlic and cook for a further 2 minutes

 

Season with salt and pepper and add the the passatta, tomato puree and chocolate, then add the browned minced beef and break up the meat by adding hot water, this is twofold as it  creates more stock too. Use a potato masher or similar implement to break up the meat within the sauce.

Turn down to a simmer and cook for a further 1 – ½ hours, if the liquid starts to evaporate then add more water.

Season to taste before serving

Tip you can add 2 tps of chipotle paste or paprika for extra warmth

Indulgent chocolate fondant - creme fraich and strawberries to serve

INGREDIENTS

185 grm good quality dark chocolate

185 grm unsalted butter - PLUS EXTRA FOR GREASING

6 LARGE eggs – only use 3 whole eggs and 3 yolks

6 tbs caster sugar

pinch of salt

3 tsp plain flour

cocoa powder for dusting

 

METHOD

Separate the egg yolks from 3 of the eggs.

 

Pre heat the oven to 220, break up the chocolate into a heatproof bowl and add the butter then place in the microwave on medium to melt OR place the bowl over a pan of simmering water until melted.

 

In a separate bowl, whisk the eggs, egg yolks, and sugar until thickened then whisk in the melted chocolate and butter and salt, sieve the flour in and quickly fold in.

 

Divide the mixture between six buttered DARIEL moulds OR ramekins, which have also been dusted with cocoa powder

Bake the puddings for 6 minutes until the outside is set but the centre is still soft.

 

Turn each pudding onto a plate, then gently lift off the moulds, and place a spoonful of crème fraiche on top of each pudding or ice cream and dust with a little cocoa powder, serve immediately.

 

TIP

You can get the puddings ready and into the ramekins then chill, take them out of the fridge as soon as your guests arrive to bring them up to room temperature, and pre heat the oven during the main course, and cook after main course has been eaten.

 

 

 

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07817 164 898

daniellelevinson@hotmail.com

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