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
3 Ripe bananas (mashed)
120 Grams Peanut butter
50 Grams Cocoa powder
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.
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.
Ready made puff pastry
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.
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)
75 Grams Butter (room temperature, and cut into cubes)
Skin from 3-4 chicken thighs
Preheat your oven to 200 degrees (Celsius)
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.
Place on a baking sheet, sprinkle lightly with salt and then place another baking tray on top to keep the skin flat
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
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
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
Transfer to a sheet of cling film and shape into a sausage shape and wrap before freezing or refrigerating
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)
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
Preheat your oven to 180 degrees (Celsius), and line a 16cm x 24cm baking tin with baking paper
Add the flour, fruit, and condensed milk to a bowl and mix well
Transfer the batter to the baking tin and bake for 25-30 mins
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
Food is one of the best ways to nurture people but also remember those who we loved.
We are in the middle of the Jewish holiday of Hanukah. I’m not Jewish, but my much loved sister in law Bobra Fyne was. She was great at describing the customs surrounding the holiday and was a brilliant story teller (she was one of my favourite people in the world).
She also shared my family’s love of carbs and was an amazing cook, and so I made these as a way to remember her.
This is a simple recipe from Claudia Roden’s The Book of Jewish Food. While grating the potato is a bit of a faff the results are delicious served the traditional accompaniments of sour cream or apple sauce. Similar to a potato rosti, they can be served as an appetiser or side dish.
1 Tsp Salt
Oil for frying
Peel and grate the potatoes, rinse in cold water to remove the starch.
Drain in a colander. Depending on the type of potatoes you use, you might need to put the grated potatoes in a clean tea towel and squeeze out the excess liquid. Transfer to a large bowl
Lightly beat the eggs with the salt and add to the potatoes. Mix until combined
In a large pan, add just enough oil to cover the base and heat over a medium heat
Add a tablespoon of the potato mixture to the pan at a time and flatten slightly so they cook evenly, (they should be thin enough to make sure you don’t have raw potato in the middle)
When brown, turn with a spatula and cook until brown on he other side
This is inspired by a recipe I saw from Katie’s Cucina, and I knew I had to try. I’ve tweaked the proportions of her recipe but it’s pretty straight forward. The hardest thing about it will be not going back and forth to the freezer to “check it’s OK”.
It has only 3 ingredients, and doesn’t need all the faff most ice creams recipes involve, like needing stir it constantly or having to have an ice cream maker.
This tastes spectacular as it is, but teams really with anything chocolate related. Really the taste of toasted marshmallows is something else. This is definately a pure filth recipe. But there is always room for a little filth in your life.
200 Grams Mini marshmallows
250 ml Condensed milk
125 ml Double cream
Line an oven proof tray with tin foil and rub this with a thin film of oil
Turn on your grill to high, spread the marshmallows evenly across the tray
Put the tray under the grill and watch closely. You’re looking for toasted but not burnt, and this can happen in a matter of seconds if you don’t watch out
In a bowl with the cream and condensed milk together with an electric whisk until it thickens. You can use a stand mixer if you have one
Add the toasted marshmallows gradually (they’ll want clog up the whisk otherwise) and whisk at a medium speed until thoroughly mixed. You’ll see little flecks of brown from the toasted parts of the marshmallow but this where the flavour is.
Freeze for 8 hours (and do your best not to eat it all yourself)
These were inspired by the great minds at Thug Kitchen, these food writers like myself, try to stay healthy and are prone to saying f*ck quite a lot. You can also use vegan dark chocolate if that’s your thing.
Gorgeous on a hot day, or my own guilty pleasure is to have them while sitting on the sofa with a cup of coffee. But f*ck it, eat them how you like.
6 Lollipop sticks
100 grams Dark chocolate (you can use vegan chocolate if that’s your thing)
1 Tsp. Coconut Oil
50 grams chopped almonds (peanuts,
or hazelnuts also work really well)
Line a baking sheet or plate with grease proof paper.
Toast the nuts in a dry pan, and set to one side. (It’s worth taking the time to do this, as it really improves the flavour).
Chop the chocolate and put in a bowl over a pot of barely simmering water, and allow it to melt. You can also try melting this in the microwave, by give it blasts of 30 seconds at a time. Once the chocolate has melted, stir in the teaspoon of coconut oil.
While the chocolate is melting, peel the bananas and cut width ways. Stick the lollipop stick up the middle of the banana from the flat end.
When the chocolate is melted dip the banana in it, using a spoon to cover any bits that aren’t covered.
Sprinkle the chocolate covered bananas with the nuts, place on the grease proof paper and put in the freezer for 2 hours.
When frozen if you aren’t going to eat these immediately, but them in freezer bag.