Simplicity is best. And cookies are definity the ultimate proof of that. I mean, who doesn’t love melting chocolate chips ? 😍 Well, my flatmate doesn’t but that’s another story. I made these cookies yesterday and they: 1)are easy to make. You probably have all the ingredients already and you can replace the chocolate chips with raisins (even though, your friends might hate you for being tricked it’s chocolate when it’s really raisins) and 2)can be either soft or crunchier, depending on how you like them. But enough talking, let’s get into serious things shall we?
Ingredients (makes about 20 cookies)
1 ½ cup of all purpose flour // ½ cup sugar // ½ cup softened butter or margarine // 1 tsp baking powder // 1 tsp vanilla extract // 2/3 cup chocolate chips // 2 large eggs // Optional: 2-3 tsp milk of choice
In a large bowl, add the flour, sugar and baking powder // Beat the eggs with the vanilla extract, and add them // Mix everything together by hand // Add the butter or margarine and continue mixing // Add the chocolate chips // If needed, you can add a little bit of milk to enable the dough to come together. It’s normal if the dough is slightly greasy // On a greased baking tin, add the cookies // Bake for 20 min at 350F (for a softer texture) or until the edges are golden brown (25 min), for a more crunchy texture // Enjoy 😊
I love pancakes. Among my fondest childhood memories are those week end mornings where my mom would make us giiigantic pancakes. Then we would eat them with a honey-butter mix, or some Nutella. These were sooo delicious. My mom and dad themselves are so into pancakes, especually Aunt Jemma’s one, cause the smell reminds them of their days in the States. Nothing beats a fluffy pancakes, with looots of syrup on top. Oh wait, maybe fruits AND syrup on top beats that up. Anyways, enough talking, here is an easy vegan recipe of pancakes. As it’s vegan, everyone can eat it, no excuse 🙄
Ingredients (makes 6-8)
1 1/4 cup flour // 1.5 tsp baking powder // 1 tsp vanilla extract // 1 tbsp maple syrup // 2 tbsp sugar // 1 1/2 cup unsweetened almond milk // 1.5 tsp sunflower oil
In a bowl, mix the flour with the baking powder and the sugar // in another bowl, mix the almond milk with the maple syrup and the vanilla extract // gradually add the milk to the flour // lightly grease a pan, then add 2-3 tbsp at a time to the pan. wait until the sides are golden brown before flipping the pancake // enjoy with syrup, maple syrup or peanut butter. You can also put fruits and granola on top with vegan yoghurt as a twist 🙂
Tiramisu is one of my favorite recipes, and also one of my mom’s. It’s also one of the few recipes I have already prepared with my brother, and it is relatively easy to make, since no oven is required. However, the originak recipe calls for lots of mascarpone, eggs and sugar. Hence, it’s quite heavy and…well, not something I would eat everyday 🙂 You know I like to bring twists to original recipes, so I came up with this. Ricotta cheese is one of my favorite. I always get the reduced fat version, which is like 280 calories per cup, and always have to try not to eat the entire thing. Ricotta cheese is my Nutella, you know. So…enought alking, here’s the recipe:
Ingredients (serves 4, 170cal/portion)
1 1/4 cup ricotta cheese (reduced fat ideally) // 2 tbsp of milk // 1 tsp of maple syrup // 12 fingers biscuits // some espresso // cocoa powder (preferably unsweetened)
Blend together the ricotta cheese, milk and maple syrup. The mix should be smooth and not too liquid. You should easily spread it. You can add some milk or ricotta cheese if needed, but don’t forget to add some maple syrup too not to spoil the taste // Place each finger biscuit in the espresso, then quikly onto the tin (I used a medium load tin). Finger biscuits are really fragile, so don’t let for too long in the coffee! // Put a layer of the ricotta mixture, then 6 other coffee coated finger biscuits and finish with a layer of ricotta mixture // sprinkle some cocoa powder (unsweetened, preferably)
Ta da! There you have it. Only 170 cal/portion. The only time when dessert for breakfast is acceptable.
Tried the recipe? Got some ideas for improvement? Let me know in the comments down below 🙂
Using the kitchen can be messy; trust me, I bake. But I have also learned a few things along the way to make the whole experience more enjoyable. Hope you put these into place and cook succulent dishes 🙂
1- Wash the dishes as you cook/bake
It is tempting to leave everything until the end – but you’ll just end up with a mountain of dirty plates and molds in the sink. If you have a dishwasher, put the washable dishes in there. If not, try to wash everything you use as soon as possible. Plus, you won’t have to suffer trying to remove
2– Place food in freezer bags instead of containers
That one is for those who live with flatmates or have small fridges. Containers and food take a hell lot of place in the fridge. Ditching them can help you save up some space
3- Cut the veggies and store them
Part of the reason why people loathe cooking is because you have to wash the veggies, then cut them and then cook them. Takes. So. Long. But here’s the thing: cutting up a few bell peppers doesn’t take more than 10 to 15 min. Do the same with cucumber or carrots, among others. Then you can just quickly use the veggie whenever you need it.
4- Cover rising dough with a blanket
A dough needs warm temperatures so it can rise properly. My mom gave me this advice, by covering the dough with a towel, and then putting it inside a blanket, it will enhance the rising process.
Header: taken from Ikea.com (http://www.ikea.com/ca/en/catalog/categories/departments/kitchen/designideas/)
“Msemen” or “rghaif” are a moroccan “crepe” made with mainly fine semolina. We usually eat them with a mix of melted butter and honey, but they’re good on their own as well, especially when still warm. Since I came to Canada, I like to put maple syrup on them. What’s nice with those crepes is that they can be veganized (if you use margarine or vegan butter) and only need 3 or 4 ingredients: fine semolina, flour, butter or margaribe, and sunflower oil (I personally only used margarine). When I lived in London, it was impossible to find them anywhere, and I wished I had tried making them sooner as they’re really easy to make and definitely remind me of Ramadan.
Hope you like them as much as I do 🙂
1.25 cup fine semolina // 0.5 cup flour // 0.25 cup flour OR semolina (flour will make the dough easier to stretch, but semolina will enhance the taste of the msemen) // enough warm water to make a dough // some melted butter OR margarine OR vegan butter // some sunflower oil (optional, to mix with the butter/vegan butter or margarine)
Mix the flour and the semolina // Gradually add the water to make a firm dough // divide in 6 balls and coat them with the melted butter // Coat your hands with butter or oil // On a greased surface, spread the balls until they’re thin circles (they should be transparent) // Spread a generous amount of melted butter on the msemen as you spread it, it’s mandatory so the msemen stay soft when they cook // Bring the top and the bottom side of the msemen to the center (they shouldn’t be on top of each other!) // Bring the left and right part of the msemen on top of each other // You should have a square shape now. Spread it out again and coat it with a generous amount of melted butter, on top and on the bottom // Cook on a generously greased pan on both sides, until golden spots start forming on the surface // Bring on the maple syrup or the honey mixture and enjoy 😊
I’m one of lemon cake biggest fan. Poppy seeds or not, icing or not, I’ll take it. But I also like some twists from time to time 🙂 I wanted to see how flaxseeds would influence the taste, and I am very happy with the result. Hope you’ll like it too 🙂 Now the cake is not too sweet and I would say the lemon taste is light however you can always add sugar or lemon juice depending on how you fell. but enough talking, let’s get into business!
3/4 cup white flour // 1/2 cup ground flaxseeds // 3/4 tsp baking powder// 1/2 cup of granulated sugar (I used brown) // Juice of one medium lemon // zest of two medium lemons // 3 tbsp of melted butter // 1 large egg
In a large bowl, mix the egg with the sugar and the lemon juice. Add the zest // Add the flour, the ground flaxseeds and the baking powder and mix well // Add the melted buttee // Add some milk if needed// Bake for about 25 min in an oven preheated to 375F/180C
Breakfast is the coolest meal of the day, hands down. Particulary when english muffins are involved (I just love them so much). I made this the other day as an afternoon snack, but it’s definitely most suitable for brekkie, with a cuppa or some coffee. It’s also perfect as a post-workout snack. Hope you like it 🙂
1 english muffin // 1 large egg // 2 tbsp of milk // a pinch of salt // 1/4 of an apple // 2 tbsp of cream cheese or ricotta cheese // 1 tsp of honey // 1 tsp of sunflower seeds
Spread some butter on the muffins, then place them on a non-sticking of previously lightly greased pan, until they become somehow brown and crunchy// Grease the pan again if needed, and mix the egg with the milk and add some salt to make a scrambled egg. Turn off the heat and let it rest // Take one muffin and spread the cream or ricotta cheese, then place the apple slices (finelly slice the apple) and the sunflower seeds. Top with some honey // On the other muffin, put the scrambled egg and top with some pepper // Serve and enjoy 🙂