Eggless Bounty Cups

I made these cups for diwali treats, they are prettier (or maybe more rustic looking 🙃😄) then your usual Bounty bars. They are lovely tasting cups with the gooey, rich, sweet coconut filling and crisp outer chocolate.

These were a bit time consuming to make so just remember to be patient, oh and also silicon paper cases would help but as I didn’t have any I used paper cases and made the chocolate shell a bit thicker so they would be easier to get the cups out. As these were also fiddly to remove from their casing they can also break really easy so a patch job is needed. 

I did like making (and eating these! 😄) although they were not the easiest. I would make them again as they tasted really yummy!

 

Eggless Bounty Cups
Gooey, rich, coconut chocolate bownty cups
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 21/2 cups - desiccated coconut
  2. 1 can - sweetened condensed milk
  3. 2 tbsp - golden syrup
  4. 350g - dark chocolate chopped
  5. 1/4 cup - toasted coconut optional*
Instructions
  1. 1. Place the shredded coconut, condensed milk and golden syrup into a medium sized bowl and mix until combined. Set aside.
  2. 2. Melt the chocolate in a microwaveable bowl for 30 seconds at a time (stirring in between) until the chocolate is smooth.
  3. 3. Using a 1/2 teaspoon measuring spoon, drop it into paper or silicon cups spread evenly.
  4. 4. Allow to harden in the refrigerator for about 10 minutes.
  5. 5. Fill the chocolate covered cups with the filling then brush the rest of the chocolate over the tops of the cups, sprinkle with the toasted coconut and place in the refrigerator to set again (about an hour minutes).
Notes
  1. *I toasted the coconut using a dry frying pan, keep an eye on it.
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Mushroom, Vegetable and Black bean burgers

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.
 
 
Mushroom and Black Bean Burgers
A mix vegetable burger with mushrooms and black beans
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 2 cups - portabella mushrooms, cubed (smaller pieces); gills removed
  2. 2 cups - cooked black beans, rinsed and divided
  3. 1 cup - minced broccoli, fresh only
  4. 1 - yellow pepper, finally chopped
  5. 1/2 cup - red onion, minced
  6. 3 XL - eggs, beaten
  7. 1/2 cup - plus 2 Tbl Panko or Gluten Free Panko
  8. 1 tbsp - Worcestershire *for full vegetarian style use one that does not contain anchovies
  9. 2 - garlic, minced
  10. 1 tsp - smoked paprika
  11. 1/2 tsp - chilli flakes
  12. 1/2 tsp - ground coriander
  13. Good amount of freshly pepper to taste
Instructions
  1. 1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
  2. Next, add in the mushrooms, the rest of the beans, broccoli, pepper, garlic, smoked paprika, chilli flakes, ground coriander, pepper, onion and worcestershire.
  3. 2. Then add in the eggs and bread crumbs and mix gently with a large spoon until the mixture is combined. Shape the mixture into burger patties and place on a plate and leave in the fridge to set for at least 1 hour.
  4. 3. Heat a frying pan with oil and cook the burgers for 3-5 minutes each side until slightly brown.
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Cheesy Courgette Scones

Well I never knew you could make scones with courgettes, who knew? but then again, I think there are so many scone recipes that I’ve come across. I loved the kale and blue cheese scones I made. They were unusual also and really tasty!

I like courgettes, they are quite versatile and best of all they are the original sprizialise  vegetable. These scones were quite tasty and with the addition of courgette, they were healthy right?

I adjusted the original recipe and omitted the sugar and replaced the sour cream with greek yoghurt which worked out fine.

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Cheesy Courgette Scones
A delicious cheese and courgette savoury scone.
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Prep Time
25 min
Cook Time
22 min
Prep Time
25 min
Cook Time
22 min
Ingredients
  1. 2 1/2 cups - plain flour, divided plus extra for dusting on surface
  2. 3/4 tsp - salt
  3. 1 tbsp - baking powder
  4. 1/2 tsp - baking soda
  5. 113g - unsalted butter, VERY cold and cut into tiny pieces
  6. 1 large - egg, beaten
  7. 1/2 cup - greek yoghurt
  8. 2/3 cup - zucchini, grated and drained (measure the courgettes once they are drained)
  9. 11/2 tsp - dijon mustard
  10. Pepper to taste
  11. 1 tsp - dried parsley
  12. 1 tsp - garlic powder
  13. chilli flakes to taste
  14. 3/4 cup - sharp cheddar cheese, grated, divided
  15. Extra cheese for topping
Instructions
  1. 1. Preheat oven to 205°C. Line a large baking sheet with parchment paper.
  2. 2. In a large bowl mix together flour, salt, baking powder, baking soda, parsley, garlic powder, pepper and chilli flakes.
  3. 3. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a breadcrumbs. Add the grated courgettes and cheese and toss into the flour.
  4. 4. In a small bowl, whisk together the egg yoghurt and dijon mustard, then add to flour mixture. Gently fold them into dough with a spatula until combined.
  5. 5. Pour the shaggy dough out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) then use the scone cutter. Repeat the process until all the dough has been used. Place the scone on the baking tray and sprinkle the top of each scone with a little cheese.
  6. 6. Bake for 22-24 minutes, or until cooked through and the tops are golden brown.
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Chilli, Cheese and Potato Empanadas

empanadas

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’.

bakingwithveg

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. 

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Chilli, Cheese and Potato Empanadas
Yields 20
Gooey cheese, chilli and potato empanadas
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Prep Time
1 hr
Cook Time
18 min
Prep Time
1 hr
Cook Time
18 min
For the dough
  1. 425g - Plain flour
  2. 175g - unsalted butter
  3. 1 whisked - egg
  4. 50ml - cold water
  5. 1 tsp - salt
  6. 1 tsp - cayenne pepper (optional)
  7. 1 tsp - paprika (optional)
  8. 1/2 tsp - ground cumin (optional)
  9. generous amount of fresh ground pepper
Filling
  1. 2 small - potatoes
  2. 1-4 chillies finely chopped (red, green, birds eye, which ever you fancy) - depending on your taste
  3. 150g - mozzarella cut into small pieces
  4. 115g - feta crumbled (you could just use the whole packet)
  5. 1/2 small - red onion
  6. 1 tsp - oregano
  7. 1 tsp - smoked paprika
  8. 1 tsp - cayenne pepper
  9. generous amount of fresh ground pepper
For the dough
  1. 1. In a food processor add the flour, salt and spices blend until mixed. Add the butter and blend until it resembles crumbles, add the egg and water until it forms a dough, don't over combine. Chill in the fridge for 30 minutes.
For the filling
  1. 1. Start by cutting the potatoes into small pieces and setting to cook until just tender. Once cooked leave to cool.
  2. 2. Divide the dough into 20 or more balls, roll out each one so they are roughly 121/2 / 5" dia in size.
  3. 3. In a bowl add the cheeses, spices, chopped chillies and cooled potatoes mix so all the seasoning is dispersed.
  4. 4. Preheat the oven at 220°C and line a baking tray with baking paper.
  5. 5. Take one of the circles moisten each edge with some water and then fill half the circle with cheese mixture. Flatten the edges slightly and then using a fork crimp around the semi circle.
  6. 6. Place them on baking tray, brush with milk and egg and bake for 18-20 minutes.
Adapted from Baking with Vegetables
Adapted from Baking with Vegetables
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Guinness Chocolate Truffles

Guinness truffles5

So my second attempt with the left over Guinness were these Guinness truffles. These were quite simple to make but very messy when rolling out the truffles into a ball. My truffles are more rustic like then balls like lol, oh well I think they look like truffles.

I didn’t find the taste of the Guinness came through strongly and I did add a slight bit more to the mixture. There is more of a full of chocolate taste then Guinness taste. 

These truffles are a nice treat to finish off a lovely meal, they are rich, tasty and indulgent.

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Guinness Chocolate Truffles
Yields 20
Guinness indulgent chocolate truffles
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 100ml - Double cream
  2. 25ml - Guinness
  3. 250g - dark chocolate, broken into small chunks
Instructions
  1. 1. Put the cream and Guinness in a saucepan and bring to the boil then add the chocolate. Reduce the heat and allow to simmer until the chocolate has fully melted. Make sure you stir the mixture regularly.
  2. 2. Leave the chocolate mixture to one side until it is cool to the touch and starting to solidify, but not set (if it doesn't set place in the fridge for a while). Take generous teaspoons of the mixture and roll in your hands to form small round truffles, dust in cocoa powder or whatever you prefer. This part is really messy and your hands will be covered in chocolate.
  3. 3. Set in the fridge for 2 - 3 hours.
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Mini Feta, Olive and Rosemary Muffins

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!

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Mini Feta, Olive and Rosemary muffins
Yields 10
Moist and flavoursome mini savoury muffins
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 1 tbsp - butter (I used oil)
  2. 1/3 cup finely chopped red onion
  3. 3/4 cup - Plain flour
  4. 1/2 tbsp - baking powder
  5. 1/4 tsp - salt
  6. 1/2 cup - milk
  7. 1 - egg (I used medium)
  8. 1 tbsp - Greek yogurt
  9. 1 tbsp - freshly chopped rosemary, plus more for garnish
  10. 6 - olives chopped
  11. 2 ounce - softened goat cheese - No way!!! I used feta
Instructions
  1. 1. Preheat oven to 200°C. Lightly spray the muffin tin with oil spray.
  2. 2. In a large bowl, sift together the flour, baking powder and salt. Add the olives, rosemary
  3. 3. In a jug, whisk together the egg, milk, oil and Greek yogurt.
  4. Pour wet ingredients into the dry ingredients and gently fold to mix. Do not over mix.
  5. 4. Evenly spoon the batter into 10 muffin tins. Add a rosemary as a garnish.
  6. 5. Bake for 20 minutes, or until golden brown.
Notes
  1. Add or remove any ingredients be experimental!!!
Adapted from Tablespoon
Adapted from Tablespoon
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Savoury muffins

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.

savoury-muffinssavoury-muffins2  

Savoury muffins with feta cheese and spinach
Yields 12
Moist savoury muffin with feta, cheese and spinach
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
Ingredients
  1. 250g - plain flour
  2. 2tsp - baking powder
  3. 100g - cheddar cheese, grated
  4. 70g - fresh spinach, roughly chopped
  5. 240ml - milk
  6. 60ml - olive oil
  7. 2 - eggs - medium eggs
  8. 75g - goat's cheese, coarsely crumbled - I used feta
  9. 2 medium tomatoes, thinly sliced
  10. 1/4 tsp - Salt
  11. Black pepper
  12. 1 tsp - chilli flakes
Instructions
  1. 1. Preheat the oven to 190°C and line a muffin tin with muffin cases.
  2. 2. In a medium bowl combine the flour, baking powder, grated cheddar and chopped spinach in a along with salt, pepper and chilli flakes.
  3. 3. In a separate bowl or jug, combine the milk, oil and the eggs, and beat lightly. Add the feta cheese.
  4. 4. Add the wet ingredients to the dry, and fold in until just combined.
  5. 5. Fill each muffin tin 3/4 you may find you have less then 12 to fill which is fine.
  6. 6. Bake for 25-30 minutes, or until the muffins are golden brown on top.
Notes
  1. I added chopped olives.
  2. You can add whatever extras you like.
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Broad bean, lemon and feta patties

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?

Broad-bean-pattiesBroad-bean-patties2Broad-bean-patties3

Broad bean, lemon and Feta Patties
Broad bean, lemon and feta patties delish!
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 500g - Broad beans cooked
  2. 1 - Garlic roughly chopped
  3. 1 tsp - chilli flakes (less depending on taste)
  4. 1/4 tsp - salt
  5. Freshly ground pepper to taste
  6. 1/2 packet - feta crumbled
  7. 1 tsp - zartar
  8. 1/4 - ground cumin
  9. 1 - green chilli
  10. juice of 1/4 lemon as well lemon zest (might as well add it)
  11. Good few sprigs of fresh parsley roughly chopped
  12. Good gulg of olive oil
Instructions
  1. 1. Cook the broad beans for about 8-10 mins until tender. Leave to cool.
  2. 2. Add all the rest of the ingredients to a food processor as well as the broad beans. Process to a fine but slightly chunky texture, enough to make little patties test making one. (if the patties don't hold you may have to reprocess it again).
  3. 3. Leave in the fridge for 30 mins.
  4. 4. Mould into small patties
  5. 5. Shallow fry for 8-10mins each side on a medium heat.
  6. 6. Serve and enjoy!
Notes
  1. You can add as many or little herbs and spices to make it fit to your taste buds.
  2. I would fry one pattie first to check the flavours and then add any flavours if needed.
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Quick bagel bites

These are a lovely little snacks, that are quick and easy to make. If your a fan of bagels you will love these. I really like bagels especially lathered with cream cheese and smoked salmon…oooo thinking about it makes me hungry.

They are super versatile, you can add whatever flavours you like to make it personal to your taste which is great! Just experiment and create something unique to you.

Depending on how you cook them, you can bake them to be crispy or have that slight chewy texture. I prefer the softer chewy texture with a slight crisp to them, they are bagels in the end of the day, so you need to chewy texture.

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Quick bagel bites
Chewy bagel bites with tones of flavour
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 Packet - bagels(any variety as long as they aren't the cinnamon ones!)
  2. 3tbsp - olive oil
  3. 2tbsp - melted butter
  4. 1/2 tsp - salt
  5. 1/2 tsp - garlic powder
  6. 1 tsp - chilli flakes
  7. 1 tsp - mixed herbs
  8. a good amount of crushed black pepper
Instructions
  1. 1. In a small bowl combine the ingredients. Preheat the oven at 175°C.
  2. 2. Cut the bagels into 1/4" strips and place on a lined baking tray.
  3. 3. Brush the mix onto both sides of the bagels.
  4. 4. Bake for 5 mins and the turn them over and bake for another 5 mins.
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Moist Greek yoghurt scones with no butter!!!

As now a devote fan of scones I came across this scone recipe. I love yoghurt, it gives such a moist texture to cakes, muffins, breads however I didn’t realise you can use it in scones too, but if you can use it in breads why not? hey.

I usually add a bit more spice and flavour here and there so added some to these scones. I have got to say these scones were really moist the moistest I’ve tried and I think it’s all with the help of my good old friend Mr.Greek yoghurt. You should try these out you will not be disappointed.
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Greek yoghurt scones with no butter!!!
Yields 16
Greek yoghurt scones with no butter!!!
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 2 cups - plain flour
  2. 1 tbsp - baking powder
  3. ½ tsp - salt
  4. 1 cup - shredded cheddar cheese
  5. 1 tsp - garlic powder
  6. 1/3 - cup olive oil
  7. 1/3 - cup milk
  8. 5 oz - greek yogurt
Instructions
  1. 1. Preheat oven to 215°C and line a tray with baking parchment.
  2. 2. In a bowl combine the flour, baking powder, salt, cheese, and garlic powder mix well.
  3. 3. Add the olive oil, milk, and greek yogurt.
  4. 4. Mix until combined don't overmix.
  5. 5. Scoop out approximately 1-1/2 inch balls and place on a oiled baking tray. These will expand so leave at least 1-1/2 inches between your scones.
  6. 6. Bake for 15 minutes rotating halfway through.
Notes
  1. I added herbs, pepper and red onions, you can be experimental and add extras too!
Adapted from Holly's Helpings
Adapted from Holly's Helpings
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