Recipe: Healthy Apple Oaty Muffins

These are great to make whether as a snack or even as a breakfast as they have a delicious oaty wholemeal taste!

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Ingredients:

1 1/2 cup wholemeal flour

1 cup rolled oats

1/3 cup golden caster sugar

2 tsp baking powder

1tsp baking soda

2 tsp cinnamon

2 medium eggs

1/2 tsp salt

1/2 cup apple sauce

1/2 cup fat free greek yoghurt

2 apples (grated)

Method:

  1. Preheat the oven to 180c fan/200oc conventional
  2. Grease a 12 hole muffin tin and put to one side
  3. Mix the flour, soda, powder, cinnamon, salt and oats together in a bowl
  4. Combine the eggs, apple sauce and yoghurt in a separate bowl and then add to the flour mixture
  5. Fold in the grated apples
  6. Serve into the cases and cook for 20-25 minutes (until a skewer comes out clean)
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Recipe: Cranberry & Pistachio Mini Loaf Cakes

 

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I made these little loaves for some family who came round to visit, perfect accompaniment for an afternoon tea break.

Ingredients:

225g unsalted butter

225g caster sugar

1 large orange

50g pistachio nuts (buy them unshelled if possible to save time)

125g fresh cranberries

1 tsp baking powder

225g self raising flour

4 medium eggs

Mini loaf cases x 10

Method:

  1. Preheat the oven to 160oc fan, gasmark 4 and arrange the mini loaf cases on a baking tray
  2. Cream the butter, sugar and orange zest until the mixture is light and fluffy
  3. Add the eggs one by one and then add the flour/baking powder
  4. Fold in the nuts and cranberries but keep approx a quarter aside to use for decorating
  5. Spoon the mixture into cases and top with the remaining nuts and cranberries
  6. Cook for approx 25 minutes until a skewer comes out clean
  7. Pierce the loaves and drizzle over with the juice from the orange

Recipe: Tagliatelle with homemade asparagus sauce

This is a super scrummy light dish and this recipe is based on a serving for 2 people

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Ingredients:

175g asparagus

1 garlic clove

160g tagilatelle

100ml double cream

zest of 1 lemon

Basil leaves (to serve)

 

Method:

  1. Cut off the asparagus tips and save for later, chop the remaining asparagus finely and boil for 3 minutes with the garlic clove
  2. Blend in a food processor or nutribullet till a sauce is formed
  3. Boil the tagliatelle and asparagus tips together for 3-4 minutes until al dente
  4. At the same time pour the double cream and asparagus sauce into a separate saucepan and mix together heating through (be sure not to let it boil)
  5. Combine tagliatelle with the sauce and the lemon zest
  6. Serve