May 27th, 2011 Comments Off
This is post number 2 for the Interesting Food Project (IFP)! Unfortunately, I can only give you one of the recipes. The Mediterranean Pasta was a creation of mine and I can’t quite remember the amounts of everything I threw in. However, I can give you a vague list of ingredients and I’m sure you can concoct something tasty. :)
May 24th, 2011 Comments Off
A Salad & A Half
As a stressed student it is easy to fall into the rut of having the same, boring meals all the time – especially during exam period. I’m embarrassed to admit the number of times in the last few weeks I’ve had porridge, cereal or a grilled cheese for dinner. But with summer’s arrival and my new abundance of free time, I’ve decided to make it a goal to cook interesting food. It doesn’t have to be fancy, expensive or take hours to prepare, but just something a little more stimulating then a pita bread with canned tuna!
Last night I made homemade burgers and oven sweet potato fries. The fries turned out great, although they were a little crispy… I forgot that B had a fan oven. oops. The burgers were juicy and delicious, although I cooked them under the grill — alas, no BBQ! Better yet, everything took under 30min to prepare and only took about 20 minutes to cook.
May 22nd, 2011 Comments Off
First of the summer baking...
YES. EXAMS ARE OVER. Or at least they are for 2nd year medics. My condolences to those of you who still are jailed at home or in the library. It’s strange that after nigh on a fortnight of revising 10 hours a day I’m almost at a loss of what to do with myself. I feel guilty for not revising when there isn’t anything to revise anymore!
Yesterday, after celebrating with a plate of well deserved Whey Pat Nachos (if you’re from St Andrews you will understand the epic tastiness of the Whey Pat Nachos) and a pint, I decided to make Cranberry White Chocolate Tiffin. I’d had the idea to try and make a White Chocolate Tiffin for a few weeks. However, the last 2 weeks have seen me locked in my room with no hope of baking.
May 5th, 2011 Comments Off
My favourite way to eat oatmeal cookies is studded with chocolate covered raisins. I love the sweet fruitiness of the raisins, but I’m also a hardened chocoholic. Basically, if you want the best of both worlds then you’ll certainly find them in this Oatmeal Chocolate Covered Raisin Cookies recipe.
They have a deliciously chewy texture and buttery taste. They’re also packed full of oats and chocolate covered raisins. The recipe originally called for 1 cup/2oog of raisins, but me being me, I decided to double the amount. :) The result is some cookies that are more chocolate covered raisins than cookie! To me, that is perfect, but you may want to reduce the amount a wee bit if that’s not to your liking.
April 30th, 2011 Comments Off
Banana Chocolate Chunk Muffins with Crumb Topping
Let me start out by saying these muffins are amazing! Sorry — no modesty on this one. These are without a doubt the best banana muffins/cake/bread/whatever I have ever made. I always have problems with banana bread – it’s too gooey in the centre but burnt on the outside. Baking these as little wee muffins solves that issue and they’re done in 20 minutes! And the texture is perfect — not too cakey but not dry or gooey.
Now, what else sets these muffins apart? For a start, they are crammed full of big chocolate chunks — delicious cold but even better slightly warm and melted. Secondly, they have a strong sweet banana flavour. I added a dash of banana extract and it really strengthened the intensity of the banana. Nom. Lastly, just before baking a crumb topping of brown sugar, flour and butter is sprinkled on top. It is a sheer delight to bite through the crispy sweet topping before sinking your teeth into the soft banana and chocolate muffin that waits beneath. I could go on and on about these muffins.
April 25th, 2011 Comments Off
Enter the White Chocolate Coconut Muffin
So I think this is my 3rd variation of that brilliant original buttermilk muffin recipe — and it has yet to fail me! That being said, these muffins turned out slightly differently from how I expected them too. At first I wanted them to be lemon white chocolate coconut muffins, but alas, Aldi was shut for Easter! So they became White Chocolate Coconut muffins.
As ever, I am a big fan of using up ingredients (waste not, want not) so the coconut and white chocolate were both left over from my Cookie Monster cupcakes. When I was buying ingredients for them, I waaay overestimated the amount of googly eyes I would need! So I had 2 packs of white chocolate buttons left, just waiting to be thrown into some tasty muffins.
April 21st, 2011 Comments Off
I’ve had a craving for my favourite brownie recipe recently — an almost overpowering desire to sink my teeth into a fudgy moist square of chocolate heaven. But this blog is all about discovering new recipes so I didn’t want to just make the same old brownies, as delicious as they are. So I decided to turn them into Rocky Road brownies, by adding a gooey topping of toasted marshmallows, peanuts and mini milk chocolate chips.
I must say that these brownies are very fudgey. Since it was an experiment, I was unsure about how long I should bake the brownies before adding the topping. The problem is that once the topping is on they have to go back into the oven. Put the marshmallows on too soon and you’ll either burn the topping or have a gooey centre. Put them on too late you could be left with dry, burnt edges. So, knowing that brownies taste good even if really gooey I erred on the side of caution and perhaps underbaked these brownies a little bit.
April 16th, 2011 § 1
me want cookies!
These cupcakes were so much fun to make! I first saw them a few weeks ago on Facebook. I thought they looked spectacular and immediately wanted to make some of my own. So I set about looking for the perfect way to recreate these Cookie Monsters. :)
Firstly, I needed to make them look “fuzzy”. I opted to use dyed coconut instead of dyed coarse sugar for two reasons. Firstly, coconut is a lot easier to obtain in St Andrews and secondly, these cupcakes have a generous amount of icing and are topped off with chocolate buttons and a chocolate chip cookie. I don’t really think they needed the extra sugar. :P
April 12th, 2011 Comments Off
Variation #2: Bakewell Muffins
Freedom! Well, freedom-ish. I just had my midsemester exam yesterday… but that’s all I’m going to say about that. However, since my Easter break saw me working harder than I do in term time, I decided to take today off and play a round of golf. It was a blustery day, but the sun was out and I was happy to be doing anything other than revision. And my best score yet!
This is the second variation on the original Pear & White Chocolate Muffins. The first variation was the Jaffa Muffins, in which I substituted the pear and white chocolate chips for orange zest and chocolate chips. In this variation, I experimented a bit more and replaced 1/2 cup of flour with a 1/2 cup of ground almonds. I also added a dollop of jam in the centre. I’m sure you’ve guessed what the varation is (if the title of the post didn’t give it away anyway) — they’re Bakewell muffins!
April 10th, 2011 § 2
I seem to be baking a lot recently! But when I get stressed, I bake. And well, the exam’s tomorrow, so baking is a relatively short and productive revision break. Although, I must say it’s not terribly wonderful for my, ahem, waistline. :P O well.
I made this because on Thursday evening, my other half, B, had some Couchsurfers staying with him! We had a wonderful meal together and talked about everything under the sun from how to properly pronounce “Salford” in the Manchurian accent to driving down dirt tracks in rural Mexico. They were just starting another several month tour of the UK, Europe and Asia before heading home to Australia. Talk about living the dream!
