3 ingredients

Rice Krispie Squares

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A work mate’s birthday was coming up. I promised to bring in something nice and these popped into my head for some reason. I hadn’t made them in years and I forgot just how nice they were.

Only 3 ingredients and no baking, you can even use a microwave to melt the butter and marshmallows. These were an all round crowd pleaser, and they’re also great for anyone who can’t have gluten. This is also a good recipe to make with kids, as they can get involved with lots of stirring (the only problem is getting to wait until the squares set).

Ingredients

40 Grams Butter

150 Grams Rice Krispies (or other generic puffed rice cereal)

200 Grams Marshmallows (if you can get the mini marshmallows even better as they melt faster)

Method

  • Line a 6in x 6in dish with grease proof paper/baking parchment (if you don’t have a dish this size, don’t stress, use what you have, but the thickness might be different)
  • Add the butter and marshmallows to a large microwave safe bowl and microwave for 30 seconds at a time stirring well each time to make sure everything melts evenly (if you don’t want to use the micro wave you can go old school and melt the butter and marshmallows in a large heat proof dish over a pan of simmering water)
  • When the marshmallows have completely melted, mix in the puffed rice and mix until its thoroughly coated
  • Transfer to the lined dish and spread out evenly with the back of a spoon or spatula. Allow to set in the fridge for at least an hour. If your feeling especially bougie, you could top the rice krispie treats with 150 grams of melted chocolate (it makes the top of the squares nice and smooth, but honestly I prefer them as they are)
  • Once the mix has set cut into 4-5 cm squares. Store in an air tight box until ready to eat

Cabbage Wedges with Miso Butter

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Cabbage is a much maligned vegetable, with many of us having unpleasant memories of watery over cooked soggy cabbage. Cooked with a little care, cabbage is yummy and very good for you. According to nutritionists, we should all be eating more of it. Its nutrient dense, packed with fibre, and generally good for your gut health.

This is really tasty, and fairly easy to prepare with the oven doing the work. The cabbage goes sweet and slightly charred at the edges and the miso butter adds a salty richness to it. I had this along with some chicken I roasted in the oven at the same time. (I’m such a cheapskate I never turn the oven on just to cook one thing). If you don’t eat meat this is also delicious served on a bed of rich creamy hummus.

What’s even better it has only 3 ingredients, and is almost too good to be described as just a side dish. I used a sweetheart cabbage, and because of its shape, it made more sense to cut it into wedges. You can make this with other types of cabbage. Cut them into steaks if you prefer.

Serve 4 (but if using a large cabbage, up the ratio of butter and miso paste)

Ingredients

1 Sweetheart cabbage (tough/damaged outer leaves removed if necessary and cut into quarters with the core parred back but not removed completely as this with help the wedges stay in one piece)

40 Grams Butter (melted)

1 Tbsp Miso Paste

Method

  • Preheat your oven to 180 degrees (Celsius), and prepare a baking sheet (I usually line mine with foil because I’m lazy and it cuts down on washing up)
  • Melt the butter in a bowl in the microwave (or in a pot if you don’t have one), and then stir in the miso paste until thoroughly combined
  • Lay your cabbage wedges on the tray and brush evenly with the miso butter, before baking for 15-20 minutes (depending on the size of the wedges) until the cabbage has softened
  • Serve immediately

Cuppa Cuppa Cuppa Bars (only 3 ingredients)

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I made this as a cake a while back, and had to bring something to a family thing and didn’t have a cake tin so tried these as cake bars because they’d be easier to move.

The recipe couldn’t be simpler and you don’t even need scales to measure the ingredients.  It’s based on a recipe the blessed Dolly Parton’s character calls out to someone in the movie Steel Magnolias. The name comes from the recipe needing a cup of each ingredient.

There are equal quantities of the ingredients and you can use the can to measure the ingredients.  It’s also handy to make from store cupboard staples and literally takes 5 minutes to knock together before baking

Ingredients

400ml Can of fruit salad (make sure to buy the one with syrup, not saved in juice)

Sugar

Self raising flour

Method

  • Pre-heat the oven to 180 degrees Celsius, line a 6in x 9in baking tin with baking parchment
  • Pour the can of fruit salad into a large bowl.
  • Rinse out the can and dry it well.  Fill the can with flour, empty the flour into the bowl (you can sift it if you have time)
  • Fill the can with sugar and add it into the other ingredients.  Mix with a spatula until well combined and there are no floury patches
  • Empty the cake mix into the baking tin and spread evenly.  Bake for 25-30 minutes

Devils on Horseback

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I love the names of some dishes and make them just because they sound cool, this is one of them.  I also love the sweet, salty little nuggets of deliciousness that these are with a frosty beverage.

Super simple to make and only 3 ingredients, these are cool little one bite canapes if you’re having friends round.  Essentially these are stoned prunes wrapped in bacon, but you can substitute the prunes for dates if you prefer.

If you’re feeling super fancy you could make Angels on Horseback.  These are oysters wrapped in bacon.

Ingredients

12 Prunes (stones removed)

6 Rashers of smoked streaky bacon (cut in half)

A little oil for brushing

Cocktail sticks

Method

  • Preheat the oven to 180 degrees Celsius
  • On a chopping board cut the slices of bacon in half and run the back of your knife along each slice to flatten it out
  • Place a prune at the top of each slice and roll the bacon arond the prune and secure with a cocktail stick
  • When you have wrapped all the prunes in bacon, place on w backing sheet and bake for 10-15 minutes until the bacon is brown and crispy
  • Serve immediately

Witch’s Fingers

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Halloween has become a total sugar fest, and not everyone has a sweet tooth

If you’re having a Halloween party and don’t want your little humans bouncing off the walls off their t*ts on sugar then try these.

They might look creepy but they’re pretty tasty and are easy to make (you might even get your tiny humans to help). Even better you’ll only need 3 ingredients.

I used string cheese for this, but you could also use hard cheese like cheddar cut into batons. For the meat part I used Parma ham but use any deli meet you like.

Makes 8

8 Cheese strings/batons of hard cheese

8 Slice of Parma ham or Prosciutto (or other deli meat)

8 Almonds

Method

Cut a 1cm slit in one end of the cheese stick and wedge the almond in the slit.

Wrap the cheese stick with the meat, leaving the almond showing so it looks like a finger nail.

Biscoff Bon Bons (only 3 ingredients)

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I love a simple recipe, and if it doesn’t require a ton of ingredients even better.

These make a nice gift, and are fairly easy to make.  You need to reduce the Biscoff biscuits to fine crumbs.  You can do this by putting them into a plastic bag bashing the living daylights out of them (great as stress relief) . An easier way is to blitz them in a food precessor until you have fine crumbs, (you might have to do this in two batches). You can halve the recipe if you want to make a smaller batch.

If you want to make these a little bit more grown up can also add a tablespoon or two of your favourite booze.

Makes between 36-40

500 Grams (reduced to very fine crumbs)

250 Grams Cream cheese

300 Grams Dark chocolate

Method

  • Add the cookie crumbs and cream cheese to a large bowl and mix until thoroughly combined
  • Line or lightly grease a try. Take a small teaspoon of the mixture roll it into a ball about the size of a cherry, and place on the tray. I usually keep a bowl of water beside me when doing this, as its easier to do if your hands are slightly wet. Continue making small balls of the mixture and put on the prepared tray until it has used up.
  • Put the tray in the fridge and chill for 1 hour
  • Break the chocolate into small pieces and place in a microwave proof dish. Microwave for 30 seconds at a time (stirring in between each blast so it doesn’t burn) until the chocolate has melted
  • Using 2 forks to lift the bon bons, dip into the chocolate and place back on the tray. Repeat until all the bon bons have been coated. Allow them to set for an hour in the fridge then transfer to an air tight container, or place in tiny paper cups if you’re feeling fancy

3 Ingredient Vegan Brownies (Gluten Free)

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Vegans and those with gluten intolerances often draw the short straw when it comes to desserts. These lovely little Brownies are really chocolatety and don’t make you feel like you’re missing a thing.

A friend told me about these after she saw the recipe online, so apologies if I’m not giving credit to whoever came up with recipe, but she couldn’t remember the site.

With only 3 ingredients these are great to knock up from stuff you have in the cupboards. Because I hate food waste, I always freeze over ripe bananas if I’m not going to eat them. Freeze them whole with their skin on, and they’re perfect for using in recipes like this or banana bread

Ingredients

3 Ripe bananas (mashed)

120 Grams Peanut butter

50 Grams Cocoa powder

Method

  • Preheat your oven to 180 degrees (Celsius)
  • In a large bowl, mash the banana, then add the cocoa powder and peanut butter and mix until thoroughly combined
  • Line a 6 in x 6 in tin with baking parchment.
  • Transfer the Brownie mix to the lined tin and spread evenly.
  • Bake for 25 minutes, and allow to cool in the tin

Cook’s Perks

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One of the good things about being the cook is that you get access to the best bits.

I was making a savoury pie, using shop bought puff pastry, and had some left over. I hate food waste, so rather than throw it out, I dusted it with some brown sugar and cinnamon to make a version of bite sized Danishes. I also sprinkled with sesame seeds just to be fancy, but they’re without these.

With only 3 ingredients these are delicious little perks of being the cook.

Ingredients

Ready made puff pastry

Brown sugar

Cinnamon

Method

I had a 5-6 centimetre wide piece of puff pastry. Dust with brown sugar and cinnamon and roll up in a coil.

Cut into 1-2cm slices, place on a baking sheet (sprinkle with sesame seeds if you want to), and bake for 15 minutes at 200 degrees (Celsius) until gold brown.

Chicken Crackling Butter

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This may be the most totally filthy thing (in a good way) that I have ever made.

My sister saw this on a food programme and asked me to make it. She couldn’t remember which programme or I would give credit where its due.

I cook with chicken thighs alot, and when I’m feeling healthy I’ll remove and discard the skin. I’ve now started making chicken crackling (super crispy chicken skin crisps).

This butter makes a delicious topping on top of steak, or even melted onto pasta. Under no circumstances should you be left alone with it and a loaf of French bread, unless you want your loved ones to find you covered with crumbs, glistening with butter and filled with shame. Feck it, it’s totally worth it.

You can make larger batches and freeze the butter (if you don’t trust yourself)

Flatten out the chicken skin before placing another baking tray on top.

Ingredients

75 Grams Butter (room temperature, and cut into cubes)

Skin from 3-4 chicken thighs

Salt

Method

  1. Preheat your oven to 200 degrees (Celsius)
  2. Place the chicken thighs on a chopping board, and run the back of a large kitchen knife a long the skin to flatten it out.
  3. Place on a baking sheet, sprinkle lightly with salt and then place another baking tray on top to keep the skin flat
  4. Bake in the oven for 15-20 minutes or until the chicken skin is a deep golden brown. Set to one side and all to cool completely
  5. When cold, whizz the chicken skin in a food processor until it looks like sand, you can leave it a little coarser if you prefer
  6. Add the butter to the food processor and pulse until everything is well combined. Check the seasoning and more salt if you think it needs it
  7. Transfer to a sheet of cling film and shape into a sausage shape and wrap before freezing or refrigerating

3 Ingredient, Condensed Milk and Fruit Squares

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We’re currently getting battered by storms and I couldn’t face going out, so I had to work with what I had. 

I love this recipe as it takes minimal effort and can be made with ingredients you normally have in your cupboard.  I recommend everyone always has a tin of condensed milk in the cupboard.  It can be used for everything from making ice cream, sweets and baking.

These are perfect with a cup of tea or coffee on a miserable day (they also freeze well, just freeze before you decide if you’re going to sprinkle with icing sugar)

Ingredients

390ml Tin of condensed milk

160 Grams Self raising flour

350 Grams Dried fruit (you can use any fruit you like or a combination)

Icing sugar for dusting (optional)

Makes 15 squares

Method

  1. Preheat your oven to 180 degrees (Celsius), and line a 16cm x 24cm baking tin with baking paper
  2. Add the flour, fruit, and condensed milk to a bowl and mix well
  3. Transfer the batter to the baking tin and bake for 25-30 mins
  4. Cool in the tin for 30 minutes, and then add a dusting of icing sugar if you want to make it look pretty. Cut into squares and store in an air tight box for up to 2-3 days