Quick French Toast

Hey Everyone, I hope your day has been well.

Today I make French toast! Something I make every now and then but this time using seeded bread for those additional nutrients. It’s quick and something you could easily make in the mornings before work. Topped off with some fresh strawberries and a hearty drizzle of maple syrup.

I ate this for breakfast but it would be a lovely dessert too. Also, any berries of your choice would go well.

Makes 1 portion

Ingredients

2 eggs

2 slices of seeded bread

1/2 tsp oil (or spray oil)

6 sliced trawberries

Heaped tbsp maple syrup

Method

• Heat oil in a pan and in the meantime whisk 2 eggs together.
• Cut the bread in half and add to the mixed eggs. Repeating with all slices.
• Once the pan is hot, add each soaked bread to the pan cooking for 4-5 minutes on each side until fully cooked and lightly golden.
• Place the cooked French toast on a plate, add the sliced strawberries and drizzle with maple syrup.
• Enjoy warm!

Thanks for reading, A

Simple Greek yogurt flatbreads

Hey Everyone, I hope your day has been well and you are off to a great start this week.

I brought some Greek yogurt recently for a specific dish and had some leftover so decioed to make flatbread. I’ve made them in the past and eating them again made my day, they are so light and fluffy literally like eating clouds. With this recipe you mostly need equal quantities of yogurt and self raising flour to make the flatbread that are the perfect side dish.

These flatbreads are like real comfort food and taste amazing alone or would be great accompaniment for any dish.

Ingredients make 4 flatbread

125g Greek yogurt

125g self raising flour, extra for kneading

Pinch of salt

1/4 tsp of oil

Method

• In a large bowl add all of the ingredients and work together to make a smooth dough.
• Knead the dough for a few minutes, then wrap in cling film and place in the fridge for 15 minutes to rest.
• Heat a pan on a medium heat.
• Split the dough into 4 equal pieces and roll out one by one. When the first one is done cook in the pan for 40-50 seconds on each side or turning once bubbles start to form.
• Place on a plate once done and cover. Repeat until all flatbread are done and serve.

Thanks for reading, A.

Chocolate and Pecan Garlands

Hey Everyone, I hope your day has been well and you enjoy the extra long Bank Holiday weekend ahead.

A few days ago, I decided to bake some garlands. Something a little different to what I would usually bake but I was so pleased with the end result. Firstly, I can’t take all the credit because I actually used the BakedIn delivery box but the effort I put in was definitely worth it. The chocolate spread in the middle is absolutely divine, quite rich alone as it’s dark chocolate but subtle alongside the dough.

I definitely had to freeze some of these as I just couldn’t stop eating them 🙂 I did cook the sugar syrup for a little too long but aside from that they turned out pretty well!

Ingredients (makes 16)

500g strong white flour

2 tsp yeast

60g caster sugar

3/4 tsp salt

50g dark chocolate chips

30g cocoa powder

30g icing sugar

20g pecans

45g caster sugar

Extra flour for dusting

Method here: follow along video

Pesto and Parmesan Dough Twists

Hey Everyone, I hope your day has been well and you are enjoying the Bank Holiday.

I saw this recipe on the Strong Woman Instagram page a few weeks ago and it really stood out to me because it looked really delicious but was packed full of fibre and walnuts which help to improve gut and brain health. It’s pretty simple to make as it’s basically a twisted pizza dough filled with pesto, parmesan and walnuts, however it does get a little messy when it comes to twisting the dough as a little of the filling will come out. These would be great for a dinner party occasion as they are kind of like a fancier version of bread sticks.

Ingredients

1 packet fast action yeast

220ml warm water

200g wholemeal flour

200g plain flour

1 tbsp white sugar

1 tsp salt

½ jar red pesto (more for dipping)

170g parmesan cheese

75g chopped walnuts 

Method

• Prepare 2 baking trays with baking paper and set aside.
• In a measuring jug, combine the warm water and yeast. Stir and set aside for a few minutes to activate the yeast.
• In a large mixing bowl, combine the flours, sugar and salt.
• Pour in the yeast and water and stir them together with your hand to form a dough.
• Sprinkle your worktop with a little flour and knead the dough until smooth, then return to the large mixing bowl covered for 20 minutes to prove.
• On a floured work surface, roll out the dough into a large rectangle shape, about 5mm thickness.
• Spread the red pesto on half of the rectangle, sprinkle over the walnuts, grate a thin layer of cheese on top and then fold over the other half of the dough.
• Cut the dough into 1-inch wide strips, then, holding each end, twist each one before placing onto the lined baking tray.
• Bake for 15-20 mins until risen and golden then remove from the oven, allow to cool slightly, grate more cheese on top and serve.

Homemade Buttermilk Naan Bread

Hello Everyone, I hope you have a great day.

So I had some leftover buttermilk that I didn’t want to waste and I thought what could I make with roughly 150ml that would take too long. First thing that came to mind was naan bread and here is the recipe. It is soft and chewy making it the perfect addition to any meal.

They are soft, super light and just so delicious. There is something about buttermilk that really comes through in the flavour, perfect for dipping and eating with. I also love adding the oil to the mixture because it makes cooking them in the pan so much easier.

Recipe: Homemade buttermilk naan bread (makes 5)

Ingredients

200g self-raising flour

1/3 tsp salt

1/4 tsp caster sugar

150ml buttermilk

30ml oil

*optional melted butter for brushing

Method

• Combine the flour, salt and sugar in a large bowl.
• Stir in the buttermilk and oil using your hands to form a soft and smooth dough.
• Knead the dough for 5 minutes and leave to rest for 30 minutes in a bowl covered.
• Heat a pan on a medium heat, divide the dough into 5 equal balls and role out each one to form a naan bread shape, roughly 0.3cm thick.
• Carefully cook in the pan for 30 seconds on one side then turn over and cook for another 30 seconds. Turn over again turning the heat down and cook for a final minute.
• The naan bread should be fully cooked with brown spots, repeat until all are done.
• Place on a plate covered with a bowl to keep them warm until ready to eat.
• Optional to brush with melted butter before serving.

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