Crème brûlée

Crème brûlée is a very delicious dessert and we were inspired to make this recipe after our trip to Paris. We wanted to make crème brûlée but fancies making it with a twist so after some delving into Pinterest decided to make crème brûlée tarts.

The pastry is our classic pastry recipe that we swear by and the filling is a custard recipe. We then topped the tarts with sugar and used a blow torch to make the classic crème brûlée texture. These are great as you can make the pastry in advance and also make the custard in advance. If you are hosting a dinner party as these are ideal as all you need to do before serving is sprinkle on sugar and use the blow torch.

Enjoy!!

Ingredients
Pastry:
175g plain flour
100g cold butter
1 tbsp icing sugar

Filling:
300ml double cream
1 tsp vanilla essence
3 egg yolks
1 whole egg
2tbsp caster sugar

Granulated sugar

Method

1) Pre-heat the oven to 180 degree and butter and line with grease proof mini tart tins
2) Put all the ingredients for the pastry in a food processor and pulse until the ingredients come together (you may need to finish with your hands)
3) Pour onto a flour surface and roll out the dough until 1mm thick. Lay over the tart tins and press into the ridges, then leave the pastry hanging over the edge as pastry shrinks when cooked
4) Line with foil and pour in baking beans and blind bake the pastry for 15 minutes. Take our the beans and finish off the pastry for 5 minutes
5) Reduce the oven temperature to 130 degrees
6) To make the custard filling, put the cream in a large pan with the vanilla and heat until bubbles form around the edge. Let to cool for 5 minutes.
7) Mix the egg yolks, whole egg and sugar with a hand mixer then add the cream
8) Pour the custard mixture into the pastry and cook for 18-20 minutes until almost set. They will be a little wobbly
9) Leave to cool
10) Sprinkle with granulated sugar and use a blow torch to caramelise/cook the sugar

Raspberry and Lemon Muffins

These muffins are so delicious and they are gluten free, dairy free and refined sugar free too and you cannot even tell, who said following a low FODMAP diet had to be boring!
We made them with raspberry and lemons because raspberries are in season now, and raspberry and lemon are the perfect summer flavour but you could try with other ingredients instead.

Ingredients
4tbsp sunflower oil
1 egg
75ml almond milk
150g gluten free self raising flour
1tsp xanthan gum
100g coconut sugar
drop lemon extract
1tsp lemon juice
punnet of raspberries (around 150–175g)

Method:
1) Preheat the oven to 180 degrees and put muffin cases in a muffin tray
2) In a jug mix together the milk, egg and oil. Then add the lemon extract and juice
3) In a mixing bowl sieve in the flour then add the sugar
4) Add the wet ingredients to the dry ingredients with half of the raspberries and mix – do not over mix
5) Spoon the mixture into the cases and then top with the remaining raspberries
6) Cook in the oven for 25-30 minutes, until the skewer comes out clean
7) Best enjoyed warm!

Sweet Potato Brownies

Chocolate brownies are one of our go to bakes, we love them and so do our family and friends. We have created the most delicious chocolate brownie recipe but unfortunately like most indulgent treats they are incredibly unhealthy.
We wanted to create a recipe we could enjoy on the regular without getting a sugar carb hangover the next day. We did quite a bit of research on ingredients that would work best and eventually decided on sweet potato.
We got family members to try the baked goods to see if they could guess what they were made of and not one got it right. They were all shocked when we said it was sweet potato and you literally cannot taste it at all.
Sweet potato brownies.png
Makes 12 large brownies or more if you cute them smaller! 
Ingredients 
3 medium sweet potatoes (roughly 700g)
15 pitted dates
4 tbsp raw cacao
120g ground almonds (we just blended ours)
100g oat flour or you could use a flour of your choice
30ml milk of your choice we used oat milk
5 tbsp maple syrup
Method 
Preheat the oven to 180oc
Line a baking dish
Peal the sweet potato and cut them into chunks
Place sweet potato into a steamer and cook until they are soft this took about 15 minutes
Once the sweet potato is really soft add them to the food processed along with the dates and blend until combined
Combine the ground almonds, raw cacao and oat flour before adding the sweet potato mixture, maple syrup and milk
Place mixture into the lined baking dish and cook in the oven for 18-20 minutes
Remove from the oven and let the brownies cool before cutting them
Let us know if you have experimented with any other ingredients as we would love to know!

Banana & Peanut mini loafs

Banana bread and peanut butter are two of our favourite things in life (well peanut butter is one of Annie’s, Rachel cant stand it but she does love banana bread). We have already created a banana bread recipe which is so delicious and simple to make.

We recently received some ‘Peanut Hottie’ in the post and new straight away we had to create a recipe using the product. we love banana and peanut butter porridge so we thought it would be perfect to add the peanut hottie to our banana bread recipe and instead of making a big loaf we would make mini loafs!

You can purchase Peanut Hottie in all the leading supermarkets here in the UK including Waitrose, Tesco and Sainsburys. We cant wait to try the peanut hottie with chocolate drink as well!

peanut butter loads

Ingredients
3 ripe bananas
200G oat flour (we just blend oats that we already have in the cupboard)
1 tsp baking powder
1tsp bicarbonate of soda
3tbsp peanut hottie powder
100ml milk of your choice
Peanut butter to drizzle

Method
Pre heat your oven to 180oc
Grease the mini loaf tin with some melted coconut oil
Blend the oats until they are fine and resemble flour
Mush 3 of the bananas in a mixing bowl
In a separate bowl mix your oat flour, baking powder, bicarbonate of soda & Peanut hottie
Once combined add the mashed banana and stir
Pour in the milk and stir
Pour the mixture into the loaf tins
Bake the banana loaf for 15-20 minutes until cooked throughout
Once cooled drizzle the mini loafs with peanut butter we used pip and nut!

Enjoy and as always send us your creations you can find us on Instagram and Twitter!

Orange Marmalade Cake

We love looking through foodie magazines, Delicious, Olive, BBC Good Food, Tesco, Waitrose; you name it we’ve got them all!

When we saw this recipe in the Tesco food magazine we had to make it, it looked delicious and the perfect cake for a rainy day. We adapted the recipe slightly as we didn’t have wholemeal flour so just replaced with plain instead, and sadly didn’t make our own marmalade; however Tesco Finest marmalade tasted fantastic!

marmalade-cake

Ingredients
200g unsalted butter
200g golden granulated sugar
3 eggs
100g wholemeal flour
100g plain flour
2 tsp baking powder
150g orange marmalade
3tbsp orange juice
oranges to decorate

Method
1) Grease and line a 900g loaf tin and preheat the oven to 160c fan
2) Whisk the butter and sugar together until light and fluffy
3) Beat in the eggs one at a time until combined. Add a teaspoon of the flour if necessary to stop the mixture curdling
4) Fold in the flours, baking powder and 100g marmalade and the orange juice and then spoon into the tin
5) Bake for 50 minutes covering with foil for the last 15 minutes
6) Remove from the oven and leave to cool in the tin for 10 minutes, warm the marmalade in pan
7) Put on a wire rack and brush the cake with the marmalade and then decorate with orange slices and then brush more marmalade over the cake

Enjoy!

Epic Salted Caramel Chocolate Cake

It was our friends birthday so we took the opportunity to make an epic cake and decided to make a salted caramel chocolate cake. We took inspiration from a number of recipes including this Jamie Oliver one.

The beauty about this cake is that you can make as many tiers as you would like and decorate it how you like. We decided to do 3 tiers. The recipe below makes 2 tiers, so to make a third tier we just halved the recipe. We then sandwiched the cakes with salted caramel. We then completely covered the cake with salted caramel butter icing. We had so much icing left that we added cocoa powder to the icing to turn the icing chocolately and piped this on as decoration.

Cake Ingredients 
250g unsalted butter
250g dark chocolate
150ml espresso
250 self-raising flour
2tbsp cocoa powder
250g light brown soft sugar
250g golden caster sugar
100ml buttermilk
4 free range eggs

Salted Caramel ingredients
200g golden caster sugar
50g butter
75ml double cream
½ tsp salt

Icing ingredients
150g butter
350g icing sugar
100g carnation caramel
50ml whole milk
Pinch sea salt
50g cocoa powder

Method:

1) Preheat the oven to 150c and grease and line 2 cake tins
2) Melt the chocolate and butter in a bowl over water and then add the coffee.
3) In a large mixing bowl, using a hand mixer or free standing mixer beat together the flour, sugars and cocoa.
4) Add the buttermilk to the chocolate and mix. Beat the eggs with a fork in a jug and then add to the melted chocolate. Our mixer was very lumpy so we mixed it with an electric hand mixer.
5) Pour the chocolate mixture into the dry mixture and beat until combined, then pour into the prepared tins
6) Cook for 45 minutes in the oven, or until a skewer comes out clean.
7) While the cakes a cooling make the salted caramel by placing the sugar in a large saucepan with 50ml water and gently heat over a low heat, swirling it to ensure it doesn’t stick.
8) Turn the heat up and let the mixer simmer until you have a dark caramel. Cube the butter and whisk into the caramel with the cream until you have a smooth mixture, then add the salt.
9) Build your cake putting the salted caramel in between the layers
10) To make the icing whizz all the ingredients, except the cocoa powder together, you may need to add more milk. Cover the cake with the icing, you will not use it all.
11) With the remaining icing add cocoa powder to it and whizz together and use this icing as decoration.
12) Decorate the cake however you please, the bigger the better!

This cake took us 2 days to make and was so much fun! We had such fun decided firstly what kind of cake we wanted to make and had even more fun adapting the recipe to suit our needs. We also loved licking the bowl (who doesn’t), and decorating the cake too. There are so many ideas on Pinterest for epic cakes and I am sure we will be making another one soon!

Share with us your amazing cakes, we would love to see them!

Vanilla protein pancakes with raspberry yoghurt and peanut butter

If you haven’t guessed already we basically had a pancake party on the Saturday morning before Pancake Day, except we were the only ones attending the party. It was great for us as it meant we got to eat all the pancakes until we were completely pancaked out (if that is even possible).

These vanilla protein pancakes with Peanut butter and raspberry taste absolutely incredible! They are the perfect breakfast choice and we thoroughly enjoyed them post the 8 mile run we did on Saturday morning.

Our protein of choice was the Whey Ahead vanilla sachet but you could in fact use any of their flavours using the recipe below. They have so many flavours e.g. toffee, cookie dough, banana, strawberry, chocolate orange and that is just naming a few.  We cannot wait to experiment and don’t worry they will be recipes to follow!

PB pancake.png

Makes 10 Pancakes
Ingredients
100g oat flour or oats blended
1.5tsp baking powder
1.5tsp bicarbonate of soda
2 tsp cinnamon
1 scoop/sachet or vanilla whey powder
3 egg whites
50ml Milk we used oat milk

Toppings
Peanut butter
Fage yoghurt
Chia seed jam or any other kind of jam
Flaked almonds

Method
Blend your oats until they form a flour
Add the rest of the dry ingredients and blend.
Add the rest of the ingredients and blend until it forms a batter.
Heat your pan (medium/high heat) and melt some coconut oil.
Add a table spoon of mixture to your pan and flip once bubbles appear on the surface.
Mix the greek yoghurt in a bowl with the raspberry jam
Sandwich the pancakes together alternating the fillings each time (one raspberry yoghurt and the other peanut butter)
sprinkle falkes almonds over the top

Enjoy!