Vegan chia seed pancakes

These are vegan pancakes that uses no bananas!

This is the perfect recipe for the morning as it fills you up til lunch time as the chia seeds help keep you full. The recipe has no added fat and only natural sugars.

 

This recipe makes about 10 pancakes

100g plain flour (or a gluten-free flour like oat or almond flour)

1/2 tbsp baking powder

1 1/2 tbsp chia seeds

1 1/2 tbsp maple syrup

1 tsp vanilla

175ml almond milk (0r other vegan milk)

 

Add all ingredients to a bowl, whisk to get rid of any lumps, leave to sit for 10 minutes so the chia seeds can expand, make your morning coffee, oil a frying pan lightly, cook the pancakes on medium heat, have about a tablespoon and a half of mixture per pancake, cook for two minutes on each side, serve with more maple syrup.

Chocolate Pecan Flapjacks // video

This is my chocolate pecan flapjack recipe. This one is great because it is gooey and chocolaty but also has a bit of a crunch to it as well because of the pecans. You can use different nuts but chocolate and pecans go really great together.

I made a recipe post a year ago but here is the how to make it in video form. The recipe can be found here: https://nerdwithamanicure.wordpress.com/2015/09/20/chocolate-pecan-flapjacks/

5 minute fresh tomato and ham pasta

The dinner I make when I cannot be arsed to cook but want something delicious. Very few ingredients and will take less time than the pasta to cook.

Per person:
100g of pasta
2 tomatoes
2 slices of ham
Pepper
Salt
2tbsp of basil
2tbsp of oil

Chop the cooked ham into small pieces. You could also use bacon as well.Extra virgin is not really used for cooking in Italy but mainly as a dressing or a dip because it is so expensive. The flavour is lost through cooking so it is seen as wasteful.

Then lightly heat up with some olive oil. Extra virgin is not really used for cooking in Italy but mainly as a dressing or a dip because it is so expensive. The flavour is lost through cooking so it is seen as wasteful.
However with this dish the oil is the main player and forms the main base of the sauce so the better quality oil you get the better the sauce will taste.
Chop the tomatoes into quarters and add everything in; the seeds will form the base of the sauce.
Add in the basil, if using fresh add in around 1 tbsp also add in the pepper.
Don’t use any salt because the ham will be salty plus the pasta water and you don’t want to over salt the sauce.
Once the pasta is around 1 minutes off being done add into the sauce to mix and marry the sauce and pasta together. Having the last bit of cooking done in the sauce will help the sauce and pasta mix together.
Just before you are to serve add a bit of the pasta water. The starch that has come out of the pasta will make the sauce really creamy.
Dish up and serve with some more pepper and even some Parmesan.

Fresh tomato and prosciutto pasta

1 clove of garlic

2 tbsp extra virgin olive oil

1 tsp basil dried

handful of cherry tomatoes

three to five slices of prosciutto

 

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First chop and squash the garlic till it is a fine paste. The best way to do this is by using the side of the knife. Mincing it fine will make sure the flavour is there without having huge chunks of garlic.

Fry the garlic in extra virgin oil on low heat for around three minutes to cook it through. Extra virgin is not really used for cooking in Italy but mainly as a dressing or a dip because it is so expensive. The flavour is lost through cooking so it is seen as wasteful.

However with this dish the oil is the main player and forms the main base of the sauce so the better quality oil you get the better the sauce will taste.

Chop the tomatoes in to quarters and add everything in; the seeds will from the base of the sauce. Don’t over cook the tomatoes they should only be on the heat to warm though and to soften slightly; a little bite and texture is great for this dish.

Then tear up the prosciutto add that in to the mix. Make it small pieces this will mean there is no need to cut the sauce.

You can use ham or even bacon instead but if using uncooked meat add them in and completely cook before adding the garlic or tomatoes.

Add in the dried basil, if using fresh add in around 1 tbsp instead also add in the pepper. Don’t use any salt because the prosciutto or bacon will be salty and you don’t want to over salt the sauce.

Once the pasta is around 1 minutes off being done add in to the sauce to mix and marry the sauce and pasta together. Having the last bit of cooking done in the sauce will help the sauce and pasta mix together.

Just before you are to serve add a bit of the pasta water. The starch that has come out of the pasta will make the sauce really creamy.

Dish up and serve with some more pepper and even some parmesan reggiano.

Avocado and Berry Morning Smoothie Bowl

A smoothie recipe for the morning; perfect with fresh berries, nuts and granola.

Ingredients:
1 avocado
1 tbsp chia soaked over night in 5tbsp of milk
1 cup of milk
1 handful of frozen raspberries
1 handful of frozen strawberries
2 tbsp maple syrup

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Fresh Pasta

1 medium egg

100g of 00 flour

pinch of salt

Sprinkle of semolina

Pasta enough for one person

 

pasta

 

First you need 00 flour, over in Italy you can really only buy 00 flour in the supermarkets and it is dirt cheep however in England it is more expensive than regular flour and harder to find.

00 is ground fine to make the flour easier to work with and make it more elastic. If you really can’t find it use plain flour.

Put the flour on the counter top and create a hole in the middle and crack the egg in to it and add the pinch of salt. Mix the dough and kneed it until it is smooth; it will feel like play dough not like a bread mix so don’t add any more liquid.

After it is smooth, wrap it in cling film and leave to rest for 20 minutes this makes the gluten in the flour to rest so it can be worked with easier.

Then roll out the dough either through elbow grease or invest in a pasta machine, a good one is around £40 and don’t really bother to go more expensive than that.

After that you can make the shapes, most pasta machines come with tagliatelle or linguini as well.

If making a long stringy pasta put semolina down on the tray to stop the pasta from sticking and don’t use any more flour.

If you can’t find semolina you can hang the pasta out to dry and you need to leave it to dry for around 10 minutes.

Finally time to cook and get a large pit of salted boiling water have a rapid boil. Make sure that whoever you are cooking with is ready to eat because fresh pasta takes around 2-4 minutes to cook. It does depend on how thin your pasta is so check after 2 minutes and you should be done.

This is a simple fresh dish that is perfect for summer.

Chocolate chip scones

Everyone loves scones, no matter how you want to pronounce it.

Chocolate chip scones are amazing and they make the already indulgent treat even better. Just serve with clotted cream and a pot of tea.

Ingredients:

225g self raising flour

40g of cold butter

1 egg

5tbsp of milk

40g sugar

100g chocolate chips

IMG_2301First rub together the butter and flour till it looks like bread crumbs. This is the only hard part of this recipe and it won’t take too long to do.

Then add in the sugar, egg and milk with the chocolate chips. Mix this until it is combined but don’t kneed it. Once all the four is mixed in stop working it or you will make it really tough.

Roll out and cut out 10 scones around 2 inches. Glaze with either milk or a beaten egg on top. Then bake in an oven at 230 degrees Celsius at the top of the oven for 8-10 minutes – bigger scones will take longer to cook.

Leave to cook slightly and eat. They are best at around 20 minutes out of the oven because the chocolate hasn’t set up making it beautiful and melted.