Oh hey, bye bye 👋 2017 and bring on 2018 🎉, let’s hope it brings happiness for everyone.
So as my first post of 2018, this year I still want to carry on with my baking and cooking adventure. I want to experience different taste and experiences as I do every year and yet I still am greatly in love with food and I don’t think that will ever stop!
Over the holidays I did some baking (of course) it was very Christmasy based. I made some gingerbread men finally after having my cutter for 2 years! yes I know, how bad is that?! unfortunately I didn’t get a chance to photograph them. I also made Lebkuchen these are spiced German biscuits and are AMAZING they bring the most amazing smells of Christmas waft through the house, I just love them and their intense spiced flavour.
Back to this post, these tiramisu truffles were made for NYE, I celebrated with my family, the best way for me. I thought these truffles would bring a little bit of sparkle into the new year and I had to add a bit of liquor obviously. I really love tiramisu and when I came across these I was super excited to make them and thought they would fit perfectly for NYE.
These truffles are super easy to make and it does resemble the lovely flavour of tiramisu.
I really fancied having a tasty Vegi burger, I keep hearing and seeing all new burger joints being opened up across the UK. I think it’s definitely the on-trend food at the moment and it got my taste buds going to making my own. These burgers aren’t your normal burgers, I love the fact they are made from mushrooms, not one of those whole mushrooms stacks that you see in my burger joints and seriously how do you bite into one of those? Actually lets not get started on how I’m such a messy eater and do struggle eating burgers, it’s definitely not something I have grasped how to work out, usually it ends up in a complete utter mess, food all over my plate, hands dirty and you can’t imagine how many napkins I go through, probably end up killing a tree!.
Anyway forget talking about my messy eating habits, back on the burger. I love the vibrant outburst of green, yellow and red in these burgers, quite bright and rainbow like, it made them look more appealing as you know burgers patties are just not that appealing especially Vegi ones. I like the fact these burgers kept it’s shape and it had different textures so gave it a bit of a bit of a bite. I added extra flavourings and a bit of spice to make sure it’s full of flavour.
Cornish pasty, Gyoza, Samosas, Burek, Spanakopita every country has their own style of pastries and this is a Latin Europe/American one. I have tried these before and enjoyed them, I decided I will make them one day and today was the day!
I have a deep love for cook/baking books but I have a lot of them and have a bad habit of just drooling over the pics making a recipe or two and then it goes back on the bookshelf, some books I haven’t even made anything from! I really have to hold back from wasting my money on them but sometimes I really get so tempted and on this occasion I took the plunge and recently brought the book ‘baking with vegetables’.
This book is awesome, I was really inspired, the recipes are amazing all based with vegetables and they are sweet and savoury. The first recipe that took my fancy was the kale and blue cheese scones, which were really tasty and this empanadas one.
The sound of chilli and cheese together is something that grabs my attention them two work well together. I really like fresh chillies in food it’s so tasty and melting cheese all i think of is ohhhhh gooeyyyyy cheese yummy, it just such an amazing combination.
I did make changes to this recipe, the originally recipe grilled the chillies but I decided to use fresh chillies and seasoned the flour. The recipes was said to make 12 empanadas but whilst I rolled it out I realised the pastry was to thick, I’m not a fan of really thick pastry and rolled mine to £1 thickness.
I was still in the mood of using my mini muffin tin after making my Mini Christmas Muffins. There is always more of a demand of having savoury foods in my house, so I thought I would look for a recipe used the measurements for mini muffins.
I wanted to add Olives and Feta not Goats Cheese yuk!
These were quire tasty but they do look quite anaemic. As like my Christmas muffins, I can’t seem to get the colour on these mini bad boys! I’m not sure why it is?
These are really easy to make, so give it a go and they look so cute too!
I do enjoy eating cheese savoury muffins. I have a recipe on my blog for Cheese and Spinach savoury muffins already. They were really yummy but they did take a long time to make, so I wanted a quicker recipe to try for those times when your in a rush and need your instant savoury muffin hit.
These muffins turned out really well, I really liked this recipe, it was the basic wet to dry mix and they turned out moist and light. I would definately use these for my quick recipe fix.
The website I used has a number of different amazing veg recipes I would check it out, she’s really good.
There was an abundance of broad beans in my house this year!!! I actually really like them, they are great in salads with a bit of lemon, olive oil, mixed herbs and of course chilli flakes! They have a perfect marriage with feta complete yumminess! I thought why don’t I combine these two partners to make an amazing little baby children!
I made this recipe up myself, I like having snacks even though they can be unhealthy, as these have broad beans in them I thought they are not that unhealthy right?