RECIPE: Peanut Butter Cookies

These cookies don't last more than two days in our house. Partly because we are self-proclaimed Peanut Butter Fanatics but mostly because these are incredibly moreish and satisfying! The taste of warm caramel notes from the brown sugar with hints of saltiness from peanut butter, is hard to beat. The addition of oats make these quite wholesome and adds to the chewy texture. (Dark chocolate drizzle, optional)

115g butter
115g crunchy peanut butter (the cheap, creamy, added salt and sugar type. "healthy" versions won't work for this recipe)
60g soft light brown sugar
60g caster sugar
1 egg
1 tsp. vanilla essence
1/2 tsp. baking powder
1/2 tsp. bicarbonate of soda
pinch of salt
85g plain flour
115g rolled oats

-Beat the butters and sugars together until pale and creamy
-Beat in the egg and vanilla essence.
-Combine the flour, salt, baking powder and soda in a bowl. Stir into the other mixture along with the oats.
(At this point you could also add chocolate chunks or fudge pieces, if you wish).
-Place tablespoonfuls of  mixture onto a baking/parchment paper lined tray. Flatten slightly with a fork  Allow space in between as the mixture will spread.
-Bake for 9-10 mins until the edges are just golden. Do not be tempted to leave them in longer, or they will go hard and wont have a chewy texture. (Also, the residual heat from the baking tray continues to cook them).
-Leave them on the tray for 5-10 minutes (as they will initially be very soft), then transfer on to a cooling rack.
(Makes approx. 20)

 

 

 

 

 

RECIPE: Best Ever Veg Toastie

This toastie is definitely a cut above the average sandwich. The layered vegetables melded together with oozy cheese delivers in both flavour and texture. It is colourful, extremely tasty and ideal as a light lunch. Enjoy! 

Ingredients:
Wholemeal/Seeded bread
Tomato, sliced
Spinach, steamed/cooked with a dash of salt and pepper
Red onion, finely chopped
Sliced cheddar/mozzarella
Ripe avocado, sliced
(You could also add jalapenos, sweet corn or peppers)

 

 

 

-Simply layer the above on the bread and finish off with a sprinkling of salt, pepper, crushed chillies, peri-peri spice grinder and mixed herbs.

-Place another slice on top and brush the top with olive oil or spread with butter.

-Use a toastie maker/sandwich press (We used the George Foreman Health Grill)

 

 

RECIPE: My kind of Iced Coffee

I know. Summer is over. Its Autumn. Typically cold, rainy and overcast. That, however, did/does not stop me from whizzing up this deliciously creamy iced coffee. Yep. I shall drink this whatever the weather. Because it's that good.
The best thing about it is that it's actually extremely nutritious and contains no nasty's/sugar whatsoever (without compromising on taste). Great for breakfast or as an afternoon pick-me-up.

What's inside:
(Serves 2)
1 large banana, sliced into discs and frozen. (Its essential that its frozen as this is what gives it a really creamy texture. It works rather like ice-cream)
2 dates, chopped
2 tsp. desiccated coconut
1 1/2 cups milk (ordinary/almond/soya, any will work)
1 tbsp. rolled oats (soaking these in the milk for a few minutes beforehand is ideal)
a dash of ground cinnamon
1 full tsp. instant coffee (the amount is totally variable, according to how strong you like it)

 

 

Place all ingredients into a blender /jug and blend until completely smooth.
Enjoy immediately.

The Skincare Post: Daily Routine

I call this "daily routine", however, its not really daily. More like, every two/three days.

 

 

Step 1: Cleanse
Garnier Pure Active Daily Cleansing gel scrub
Despite the name, it's not really a scrub. The formula is gel-like with a few micro-beads which foams up slightly once lathered in. Its effective, yet quite gentle and does not strip my skin at all. Keeps the occasional spots at bay and leaves my skin feeling cleansed and refreshed.

Step 2: Tone
Pixi Glow Tonic
This is a gentle, chemical exfoliant. I swipe this across my face with a cotton pad, concentrating on the t-zone area. It basically really gently and effectively removes all traces of dirt/dead skin cells/excess oil which lead to those pesky blackheads/spots. Leaves skin glowing and refreshed. 

Step 3: Moisturise
Simple Hydrating Facial moisturiser
This is a simple lightweight, yet moisturising cream which quickly sinks into the skin. I'd say it is better suited for the warmer months.
Oilatum Natural Repair face cream (not pictured as I need to purchase one)
This is more suited for the colder months (or if you have drier skin in general) due to its rich formula and thick texture. Absorbs into the skin, leaving it very soft with a slight glow. It is very effective for dry patches. A little goes a long way.
Pure Coconut Oil
I use this mostly at night, after cleansing. It is a solid formula but melts into an oil once massaged into the skin.
(Kindly research the skin benefits of Coconut Oil, as there are far too many for me to list)

 

RECIPE: Chocolate Orange Cupcakes

When my dad told me he needed to take in cake for his work place "fuddle" (I know. don't ask. Is this even a real word? its basically a 'workplace food party where everyone chips in' according to certain middle aged civil servants), I immediately thought 'chocolate-orange'; an unbeatable combo that is always a crowd pleaser. Surprisingly, I've never actually made a chocolate orange flavoured cake before, but I knew this would be a winner.

Recipe credit goes to Fauzia from www.fauziaskitchenfun.com. However, I altered it slightly and used my own frosting recipe.

(Makes 14 muffins)

Ingredients

125g butter/baking spread, softened

50g semi-sweet or regular plain chocolate

2 large eggs (or 3 small ones)

150g caster sugar

150gm plain flour

30gm cocoa powder

1/4 tsp. salt

2 tsp. baking powder

50ml milk

1 tsp.vanilla essence

blended orange (as prepared below and completely cooled)

 

Instructions 
To begin you will need 1 small orange - preferably the seedless kind.

Wash the orange and pierce it once right through the center from top to bottom using a skewer. Put the orange in a small pot, add enough water to immerse it and bring to a boil. Let it simmer for about 20 minutes or until very soft. Drain from the water, then let it cool down slightly. Cut off the top of the orange and then cut the orange into quarters. Remove any seeds or the middle stringy bits and discard. Cut up the rest of the orange and put it in a blender or processor. Blend until smooth. Now set this mixture aside to cool completely.

-Line your muffin tray with paper cases. Preheat the oven at 180 C
-Make sure ALL your ingredients are at room temperature.
-Chop the chocolate and melt it.
-Sift the flour, cocoa powder, salt and baking powder. Set aside.
-In a large bowl, add your softened butter and grinded sugar, beat until light and fluffy. Add the vanilla essence and eggs one at a time, beating well after each addition.
-Add the melted chocolate and milk and beat it in well until combined and smooth. Next add the puréed orange and beat it well.
-Now add the flour/cocoa combination in three batches, mixing well after each addition. Mix until just combined. Do not over-beat the batter.
-Bake for 18-20 minutes.

Frosting
This is kind of a buttercream/whipped cream hybrid. The addition of cream makes it lighter and taste better too.

100g butter, left at room temp until very soft
150g icing sugar
3 tbsp. cocoa powder
30g melted dark chocolate
150ml double cream
a few drops of chocolate essence (optional) 

-Beat the butter until smooth and paler in colour. Sift in the icing sugar and cocoa. Beat for a couple more minutes until pale and creamy. Beat in the melted chocolate and essence (if using).
-Lastly, beat in the cream lightly.
This frosting pipes really well but can be spread with a spoon, if wished.  
-After piping, top with white chocolate curls, Terry's Chocolate Orange segments and a sprinkling of edible glitter.

The Fabric Freshener Post

 

If there is one thing that really agitates me, is if my clothes are smelling not-so-fresh. *dumps clothes into the laundry basket* Not if, like me, you're constantly rushing out the house and you realise last minute. Perfume is the obvious answer, however that usually just masks the odour and is not very subtle. Fabric fresheners are (obviously) much more suitable. They can also used them to refresh bed linen, upholstery and curtains.
 

The Body Shop Sandalwood and Ginger Body/Room/Linen Spritz 100ml (£7.00)

I am useless at describing scents so I'll just input the description from the website:
 
Best if you want to: Sharpen your senses with a spicy, woody aroma in a scented spray that can be used in several ways to fragrance your home with immediate effect. Can even be used on the skin! 
How it works: Almond and cinnamon provide the initial scent of the fragrance. Ginger and sandalwood are the dominant notes of the fragrance. Musk and tonka bean tend to linger for longer than the other notes.

Yep. this scent is definitely up my street. Smells warm, spicy in a subtle, refreshing way and reminds me of autumn. This is also great as a room spray.
http://www.thebodyshop.co.uk/fragrance/body-room-fragrance/sandalwood-ginger-body-room-linen-spritz.aspx


Marks & Spencer Green Fig Luxury Fabric Freshener 250ml
 
A sophisticated green fruity fragrance reminiscent of sun ripened Mediterranean figs complimented by sensual jasmine, creamy sandalwood and precious musks.
 
This is one of the most unique scents I've ever come across. Its very fresh and almost earthy. I think this has more lasting power than The Body Shop one.
I'm not completely sure about the price, but I can recall that it was under £5 in the sale when I got it.
 
http://www.marksandspencer.com/green-fig-fabric-freshener/p/p22293996

RECIPE: Coconut Chicken Curry

So Mother told me that I was in charge of cooking dinner for tonight. I needed something quick, simple and that could be prepared ahead of time. This dish is kind of restaurant-y and hence, easily impressive. I cannot take full credit for this recipe as it IS a twist of my mothers recipe which is adapted from a Shanaaz Parker recipe book. (If you are not familiar with her, I highly recommend checking out her recipe books/website)

This dish is obviously inspired by thai/indian flavours. It is balanced, spicy and fresh and the coconut milk lends a subtle sweetness.

INGREDIENTS
500g Chicken fillet, washed drained and cut into bite size chunks
1 medium onion, cubed
1 tsp crushed green chilli paste
1 1/2 tsp garlic paste
1 tsp Ginger garlic paste
Spices; 1 1/2 tsp salt (or according to taste)1 tsp ground black pepper. 1 tsp season all. 1/2 tsp ground cumin. 1 heaped tsp ground coriander powder. 1/2 ground turmeric. 1 tsp paprika, Chilli powder, if needed and according to taste
1 tbsp vinegar
1 lemon, zest grated and the juice of half a lemon
1 large bell pepper, cut into pieces (I used red and yellow)
I tin Coconut milk
3 tbsp natural/greek style yogurt
1/4 cup milk mixed with 1 tbsp cornflour
2 large handfuls of fresh coriander

METHOD
-Marinate the chicken in the garlic paste, vinegar and all the spices. Leave for a hour, or more, if time allows.
-Heat some oil in a pot. Add the onion and cook on medium-low heat until softened and very slightly golden. Add the ginger garlic paste and green chilli paste and sizzle until it releases an aroma
-Put the heat on high and add the chicken. Toss the chicken until it is coloured all over, about 2 minutes.
-Lower the heat and place the lid on the pan. Let it cook for 5 minutes.
-Add the peppers and lemon juice and let it cook for a further 2 minutes.   
-Meanwhile grind the milk, coriander, yougurt and coconut milk in a blender and add to the chicken along with the lemon zest.
-Simmer for about 10 minutes.
(If you are preparing this in advance, switch the heat off and simmer it later)
-Garnish with fresh coriander. Serve with rice or naan bread.