Healthy Porridge

food

It’s no secret, I am a HUGE fan of breakfast. So much so, that I sometimes over indulge a little….which is why I find it important to have healthy options at breakfast. (When I say over indulge, I honestly mean that. When I was a kid, I used to eat 6 WheetBix every morning for breakfast. NO JOKE! Ask my Mum. And that was during the week when we would be rushing out the door for school. On the weekend when I had more time and could REALLY sit and enjoy my breakfast, I used to polish of 10 or 12! I still can’t believe it myself. I haven’t tried it again as an adult to see how many I can eat….might add that the the list of things to accomplish now that I am a grown up and obviously make really mature decisions…..)

When it comes to healthy breakfasts, it doesn’t get any better than my Healthy Porridge! Quick and easy….and it is SO good for you!

I’ll pop the recipe below, scroll down and check it out. Make sure you let me know what you think of it when you try it – i’d love to hear your thoughts!

1/4 cup rolled oats (i use quick oats)

1/2 green pear (cut into small pieces)

60g raspberries

2/3 cup almond milk (or skim milk etc)

1 teaspoon maple syrup

2 drops vanilla essence

pinch ground cinnamon

  1. Pour milk and rolled oats into a saucepan and bring to the boil. Reduce heat to simmer.
  2. Add in chopped pear and raspberries.
  3. Allow to simmer until they have reached your desired consistency. (I like mine quite thick and chunky. If you prefer runny porridge, you may have to add more almond milk).
  4. Remove fro the heat. Add cinnamon and vanilla. Stir.
  5. Scoop into a bowl and add a drizzle of maple syrup.
  6. As an extra you can add dates or walnuts for a little somethin’ somethin’.
  7. Enjoy!

Hope you love!

Remember to tag me in your Insta Stories when you make it!

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Chocolate Eclairs

Lifestyle

If you had told me a few months ago that I would be baking bread and chocolate eclair’s from scratch, I would have literally laughed out loud. I was barely able to make a packet cake. But I persisted because I saw the joy it brought to my little girl and the pride she showed when ringing Nanny to tell her what she had made that day. I also cherish the precious time that we spent together, learning new things, which has definitely spurred me on to keep going and try different recipes.

So here we are, a few short months later, and we are whipping up CHOCOLATE ECLAIR’S!

Blow me down with a feather!

But can I say, that from our very first TuesBAKE, where we made simple (but delicious) packet cupcakes, we’ve gained confidence with each new recipe…and tried out so many different techniques. It’s been so fun!

So this week, I bring you a delicious and SIMPLE Chocolate Eclair recipe that was shared with us by one of Dave’s sisters in Ireland. Irish women would have to be some of the best home cooks in the world, with their hearty and delicious home cooked meals, deserts and afternoon tea’s, so I knew this recipe would be worth having a crack at.

My one piece of advice would be to find some ‘strong’ flour. I’ve come to realise that we have such a thing as ‘bakers flour’ in Australia and I am looking forward to baking this again with the right flour. Apparently it gives a stronger and firmer ‘rise’ to your pastries. I am sure that you’d be able to find this in a reliable supermarket or produce store.

As always, I’d love to see you trying out the recipe’s I share, so remember to tag me in your Instagram posts or stories! I’ll come along and cheer you on! Happy TuesBAKE, lovers!

P.S. before dinner we had 6 eclairs. We now have……NONE!…..whoops…!

Eclair Dough:

65g white bakers flour

150ml water

50g cooking margarine

Pinch of salt

2 eggs (beaten)

To Decorate:

Whipped cream

50g chocolate melted with

25g margarine

  1. Preheat oven to 200*C and grease a flat baking tray.
  2. Place water and margarine in a saucepan over a low heat until margarine melts.
  3. Bring to a brisk boil.
  4. Reduce heat and add sieved flour and salt.
  5. Stir briskly until mixture forms a soft dough and leaves the sides of the saucepan.
  6. Add the eggs gradually and beat until mixture is smooth and shiny.
  7. Transfer mixture to a piping bag fitted with a 1.5cm plain nozzle.
  8. Pipe 10cm lengths of mixture well spaced onto the prepared tray. If piping bag is not available, just spoon mixture onto tray.
  9. bake for approx 20mins until well risen and golden brown.
  10. Remove from oven and sit along one side. Cool on wire tray.
  11. When cold, fill with whipped cream and spread with chocolate on top.

Hope you love!

Remember to tag me in your Insta Stories when you make it!

Choc Chip Muffins

Lifestyle

Hands down, this is the most delicious muffin recipe I’ve ever cooked with! (you know I do a lot of packet mixes, so I don’t have a whole lot to compare to….but if this is what happens when you cook from scratch, then i am converted!) I might not be a world renowned chef, but this is beyond delicious and you’ve asked for the recipe…so here it it! Make sure you let me know what you think of it when you try it – i’d love to hear your thoughts!

3 cups (375g) plain flour

4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs (room temperature)

1/3 (80g) cup sour cream (room temperature)

1 cup (200g) sugar

1 cup (240ml) milk

1/3 cup (80ml) vegetable oil

1/3 cup (80g) unsalted butter, melted and slightly cool

1 teaspoon pure vanilla extract

1 and 1/2 cups (270g) chocolate chips (mixture of white and milk)

sugar for sprinkling

  1. Preheat oven to 220*C. Generously grease a jumbo 6-muffin pan with butter or non-stick spray or line with muffin liners. Set aside.
  2. Whisk the flour, baking powder, salt and cinnamon together in a large bowl. Set aside.
  3. Whisk the eggs, sour cream and sugar together until combined. Then whisk the milk, oil, melted butter and vanilla extract. Mixture will be pale yellow. Fold wet ingredients into dry ingredients and mix together gently. Avoid over mixing (should take approximately 20 folds). The batter will be thick and somewhat lumpy. Fold in the chocolate chips.
  4. Divide the batter among prepared muffin pan, filling all the way to the top. Sprinkle with sugar (this will make them extra crunchy). Bake at 220* for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 175*C and continue to bake for 25 minutes until the tops are light golden brown and centers are set.
  5. Allow to cool for 10 minutes in pan before removing and serving.
  6. Cover leftover muffins and store at room temperature for 5 days or in the fridge for 1 week. Muffins freeze well for up to 3 months. Than in the fridge on on your bench.

This recipe was derived from Sally’s Baking Addiction. The original version can be found here

Hope you love!

Remember to tag me in your Insta Stories when you make it!