Blog Lovin

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HIYAAAA,

After a short time away, I am back on Blog Lovin!


Hungry?...You will be.

xxx

Oaty Banana Bread

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Cake can solve almost any problem.

Another year older - Cake
Break up - Cake
Monday - Cake.

Sunday is my cooking day and today I felt like baking something scrummy. But the problem with baking a cake is then having to eat the entire thing. Now I don't have a problem with this but my jeans do. They're starting to get a little tight and the festive season hasn't even started yet...uhoh.

Ever since I had that banana bread from the Pwdin Cart at Roath Farmers Market, I've been meaning to make some, just look at it.


Today was that special day and I opted for an oaty version. Say hello to my healthy(ish) banana bread. It will give you lots of energy, it's not packed with so much of the naughty stuff and it's super delicious.

You will need:
  • 200g oats
  • 3 bananas 
  • 2 tsp vanilla extract
  • 1tsp cinnamon
  • 75g of rice malt syrup
  • 2 tbsp water
  • 2 tbsp xylitol 
  • 1/2 tsp salt
  • Handfull of choc chips
  • A couple of cubes of dark chocolate for melting

How to:
  • Mix your oats up in the blender/food processor until it turns into a flour like mixture.

  • Add into a bowl with your baking powder, salt and cinnamon and stir.

  • Mix your bananas, vanilla, rice malt syrup and water in blender until it's smooth and creamy.

  • Add the mixture to your oats and stir it up.
  • Fold in your choc chips and add mixture to your cake tin.
  • Bake on 150 for about 15 mins. Check it's cooked by prodding with a knife. If it comes out clean, you're good to go. Leave it to cool.

  • Melt your dark chocolate and drizzle all over the top.


And that my friends, is a deliciously scrumptious, guilt free banana loaf. 


The only thing left to do is pour yourself some fresh coffee and eat it while it's still warm. 

xxx

Roasted Red Pepper & Squash Soup

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I have decided that autumn is my favourite season. All the best veg are in their prime and for the first time since summer, wearing oversized knits and craving soup are a daily occurrence.

Cue my new, delicious, souper recipe...


Roasted Red Pepper & Squash Soup

You will need:
  • 1 medium squash 
  • 1 red pepper
  • A cup of Red Lentils
  • 3 cloves of garlic
  • olive oil
  • 1 onion
  • 1 vegetable stock cube and 850ml of water
  • Crushed chilli's 
  • Fresh ginger
  • Coconut oil
  • Salt & Pepper
  • Sour dough bread
  • Autumnal knitwear (Not necessary but highly recommended)

How to:
  • De-seed and chop your squash into chunks (keep the skin on), pop on to a baking tray with your garlic cloves and add a drizzle of olive oil, salt & pepper and put it in the oven.
  • Chop your pepper and and add this to the baking tray - I usually give the squash a head start as it takes longer. This stays in the oven for around 45 mins to an hour.
  • In the meantime cook your red lentils, I cook mine in some stock for a little extra flavour. 
  • While this is bubbling away, chop your onion and fry in coconut oil with some grated fresh ginger. After the onions are sauteed and delicious, add your stock and sprinkle of chillies and let it bubble away.
  • Once the lentils are cooked, rinse and add them to the stock, keep it going on a very low heat.
  • When your roast veg is smelling scrumptious and is nice and soft, throw your squash into the blender and peel the shiny skin off the red peppers leaving them fleshy and full of flavour, throw these in too.
  • Add your stock and blitz away until it's thick and soup like.
  • Pour back into your pan, add some S & P and your good to go.
  • Either heat up straight away or leave it to sit until your ready.
  • Serve with fresh sourdough and salted butter.

Then all that's left to do is snuggle on the sofa and dunk your warm bread in for the most brrrrilliant, warming meal. 

Autumn, I like you, can you stay?


xxx

A Bristol Breakfast

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Bristol has been growing on me lately. Ever since I discovered the Stock Exchange Bakery, my whole perception of the city changed. It was that halloumi and avocado combo that did it...


Anyway some of my besties live in Bristol, so it's the perfect excuse to make a trip, even if it is just for breakfast.

I did my research this time and came across Bakers & Co on the Bristol Foodie's blog. One look at their Instagram and it was a done deal.

You will find this gem on Gloucester Road and should notice the bold yellow front from a far. It was a Saturday morning and was uber busy but we managed to get a seat and started drooling over the menu. We both went for the Huevous Ranchero's which is slow cooked pinto beans, salsa, fried eggs and a corn tortilla. We obviously had to order a side of avocado too. I caught a glipse of the full Bakers Breakfast which looked INCREDIBLE but is something I can whip up at home.

Where as THIS:


Is not.

It was full of flavour with the perfect amount of spice and kept me full until dinner time, which is very rare for the hungriest person alive. You scoop the beans and egg into the wrap, add a squeeze of lime and even when it's dripping down your arm, you're still smiling with beans in your teeth because it's so deliciously tasty. The coffee was also spot on which makes for a very happy Jady.



An eggcellent discovery that I will definitely be heading back for sometime soon. 



Put it on your list because it's not to be missed.

xxx

National Curry Week

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A good curry is one of my warming winter favourites. If you don't have time to cook one from scratch this week for National Curry Week, FEAR NOT, let Tiger Tiger do all the hard work.


I love making any sauce I use from scratch, but when I was asked to sample these beauty's I was intrigued to see if they tasted anywhere as delicious as mine...

I decided on the Rogan Josh - Who's he?...I can tell you he is an absolute hotty.


This one is usually served with lamb but I bent the rules a little and went with chicken.

You will need:
How to:
  • Fry your chicken strips in coconut oil and after 5 mins add the curry sauce and handful of coriander and stir it up.
  • Cook your bulgur wheat. When it's done add a glug of olive oil, S & P, squeeze of lemon and finish with a handful of coriander.
  • After 5-7 mins of cooking, ITS READY.
Yep, it's that easy. The 3 simplest steps EVER that will have dinner was on the table within 20 minutes and eaten within 1.


I was pleasantly surprised at how tasty it was, I was expecting something bland with no kick but it was the complete opposite. It was delciously tomatoey with the perfect amount of spice. I also think this would be very yummy as a veggie curry...Watch this space. 


So this Friday, forget the takeaway and tikka chance with Tiger Tiger. It is National Curry Week after all...



xxx

Roast Goodness

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"Ooooh I think I fancy a salad on this freezing cold, autumn evening" - Said no one ever.

Well mine have taken an autumnal turn and I think you're going to like it.

Whoever said that salads are boring obviously hasn't seen my Instagram. I class salad making to be my most prominent skill in life. Give me a fancy pants dish and some greens and I can make you love it in no time, but with summer long gone, no one feels like iceberg lettuce on a bed iceberg lettuce for dinner. We don't need our beach bod's for another 8 months, so let's not torture ourselves any longer.

In summer I enjoy my salads raw. Lots of grated carrot, chopped tomatoes and peppers. As soon as it turns that little bit chilly they go straight in the oven. Roast veg is a dream on salads with a big dollop of houmous.

Here are some ideas:


Roast carrots, sweet potato, peppers & tomatoes with added spinach, peas, beetroot, halloumi, seeds & a glug of olive oil.



Roast carrots, sweet potato, peppers, courgette & tomatoes with added spinach, beetroot, chorizo, goats cheese, seeds & a glug of olive oil.



Roasted peppers, new potatos & tomatoes with added spinach, figs, goats cheese, seeds, balsamic vinegar & a glug of olive oil.


Roast sweet potato filled with some salted butter, runner beans, cucumber, beetroot, goats cheese and pomegranate seeds.

Making these dishes are soo easy. It usually takes around 45min to an hour to roast my veg, so I throw it in the oven, crack on with important chores (sitting on instagram with a cup of tea) and let it cook into something delicious. 

I put my sweet potato and carrots in with some salt and pepper and olive oil and after about 25 mins add my peppers, tomatoes and courgette. 

When the veg is almost done, fry any toppings like halloumi or chorizo, put some spinach in a bowl and voila, it's all ready to be inhaled.



Autumn, I like you, you can stay.

xxx

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