Broccoli Burgers with Rice and Salad

I was even happier with my final super tasty vegetarian main meal! There were only a few adjustments I had to make based on the portion size but other than that it’s similar to the original. These would actually taste pretty good in a burger bun or if make into sausages so they are quite versatile to suit anyone. There has been a limited amount of oils, fats and salt therefore it is very nutritious and also delicious.


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INGREDIENTS QUANTITY
Wholegrain rice 125g
Wild rice 25g
Vegetable oil 4 tbsp
Thyme 2 sprigs
Broccoli 1/300g
Chickpeas 150g
Onion (diced) ½
Egg 1
Breadcrumbs 50g
Dijon mustard 1 tsp
Tomato passata 150g
Vegetable stock 100g
Cucumber 1/3 60g
Watercress 30g
Radishes 8
Plum tomatoes 6

Method

  • Wash off all of the vegetables and set aside. Make 100ml veg stock in a container and set aside.
  • Cut the broccoli into florets and place on a tray in the oven for 15 minutes, until softened.
  • Whilst the broccoli is in the oven finely dice the onion and prepare the salad; get a chopping board and chop the radish and cucumber into quarters and toss together with the plum tomatoes and watercress in a small bowl, set aside in the fridge.
  • Once the broccoli is done place into a blender with the chickpeas, onion, egg, breadcrumbs and Dijon mustard (season now) blend until well combined then put in a bowl.

 

  • Make the broccoli mixture into 6 burger shapes and place on a tray (brush with oil) and put in the oven for 40 minutes, until golden and crispy. Turn over after 20 mins.
  • Next put the rice into a wide pan adding the water, oil and thyme (season now). Bring to the boil then turn down to a gentle heat stirring occasionally.
  • Once the rice and veggie burgers are almost cooked use a small pan to heat the tomato passata and vegetable stock to reduce the consistency, do not boil.

 

  • Toss the salad again with a little oil.
  • Put the rice onto 2 plates with 3 burgers and drizzle with the tomato sauce.
  • Evenly distribute the salad between both plates and serve 🙂

Broccoli Burgers- final

Hope you all enjoy this recipe, it is perfect for dinners, lunches or BBQ parties.

 

 

Polenta Cakes with Roasted Vegetables

Polenta is a kind of ground cornmeal that is traditionally used in many foods, with the addition of liquid it thickens up and becomes a much more filling product. This is a great recipe for vegetarians 🙂

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So colourful!!

Ingredients
500ml Vegetable stock
150g Polenta
50g Grated parmesan (we added extra)
2 Eggs
1 garlic clove
20g flat leaf parsley
10g Thyme
3 different coloured peppers
1 Red onion
1 courgette
50ml olive oil
5g dried oregano
Salt (optional)

Method
1. Wash all the vegetables, cut into even sizes and peel the skin off the garlic. Prepare the stock, finely chop the parsley and grate the parmesan.

2. Bring the stock to the boil and then quickly whisk in the polenta until it thickens. Let it cool down slightly before beating in the parmesan and eggs then season with parsley and thyme.

3. Leave to cool in a tray lined with cling film then bake for 15 minutes or until golden.

4. Place the chopped vegetables onto a tray drizzling with olive oil, dried oregano and the crushed garlic. Bake the vegetables for 15 minutes also until they start to brown.

5. They should both be finished at the same time and you can serve it with a simple tomatoe sauce.

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*to be honest some of the vegetables could have been roasted a little longer but that wasn’t a problem*

Crunchy Oaty Biscuits

Definitely something you can carry on the go, or eat for breakfast when your short for time 🙂

INGREDIENTS
75g oats
75g flour
50g unsweetened desiccated coconut
75g castor sugar
75g butter
2 tbsp syrup or honey
1 tsp bicarbonate soda
2 tbsp boiling water

METHOD
1. Preheat the oven to gas mark 4 and line two baking trays with parchment paper. Then in a bowl mix the oats, flour, coconut and caster.

2. In a pan on a low heat, melt the butter and syrup/honey. Once melted add to the bowl, then dissolve the bicarbonate soda into the water and also pour into the bowl mixing carefully.

3. Use a tbsp to equally make balls from the dough, placing them onto the baking tray and gently flatten.

4. Put in the oven for 15mins. Once baked remove from the tray using a spatula and place onto a wire rack to cool down.

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This recipe should make 14 biscuits.

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Mini Apple and Almond Cakes

Hi everyone 🙂 wishing all read who read a fantastic week in advance!

I’m not a massive fan of ‘Great British Bake Off’ but this recipe is one of Mary Berry’s. You know when you watch a show and you become super inspired by all the wonderful bakings? I like this recipe because it’s kind of half way between a cupcake and biscuit, my two favourites combined together. They also contain fruit which makes it seem healthier.

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INGREDIENTS
75g melted butter, plus extra for greasing
100g caster sugar
100g self raising flour, plus extra for dusting
1 egg, beaten
1/2 almond extract
60g Bramley Apple’s, peeled and sliced thinly
15g flaked almondsfraiche

METHOD
1. You’ll need six 7cm cooking rings, preheat the oven to gas mark 4. Grease the inside of the rings with butter and dust with flour then arrange onto a baking tray lined with baking paper.

2. Pour the melted butter into a large bowl, add the sugar, flour, egg and almond extract and mix together until combined.

3. Spoon a little of the mixture between each ring, place the Apple slices over the mixture then cover evenly with the remaining mixture. Level the top with the back of a teaspoon.

4. Scatter each cake with flaked almonds and bake in the oven for 25-30 minutes until risen and golden brown.

5. Once baked set aside to cool for at least 10 minutes before removing the rings. Serve warm with a dollop of creme fraiche.

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I didn't have cooking rings so improvised and just used a cupcake baking tray.

Definitely a nice teatime treat.

Chocolate Cupcakes with Chocolate Swirls

These cupcakes are super simple to make and take minutes to bake. I haven’t had a lot of time to bake recently as I’ve been so busy with work, starting uni and other stuff. I also didn’t really have much cake decorating produce so I put swirly patterns over the top.

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They are just standard chocolate cupcakes so I didn’t bother with a recipe, they are a great teatime treat enjoyed with a hot drink.

Easy Peasy Chocolate Brownies

Hey everyone hope your week is going great so far, I’ve got a nice new recipe for you to try. Brownies are fast becoming my favourite thing to bake, they can be soft, moist, light, sweet either way they always taste delicious.

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INGREDIENTS
150g plain broken chocolate
125g butter
150g muscovado sugar
1 tsp vanilla extract
2 beaten eggs
125g sifted self raising flour
Pinch of salt

METHOD
1. Preheat the oven to gas mark 3 and line a baking tin with parchment paper.

2. Melt the butter and chocolate in a heat proof bowl above a pan of simmering water (bain marie style). Add 2 tbsp of water and stir once.

3. Take the bowl off the heat and leave to cool slightly, then stir in the sugar, vanilla and eggs. Gently fold in the flour and salt.

4. Pour the mixture into the baking tin, bake in the oven for 30-35 minutes until risen and just firm.

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I've got a habit of always poking a hole in the middle 🙂

They should still be slightly gooey in the middle, leave to cool down in the tin and dust with icing sugar then cut into squares ready to be eaten.

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Mini Chocolate Magic Stars Cupcakes

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These mini cupcakes are so delicious and are perfect for any occasion or as a treat enjoyed by everyone.

INGREDIENTS
125g butter, softened
125g castor sugar
2 eggs
150g self raising flour
2 heaped tbsp cocoa powder
4 tbsp freshly squeezed orange juice

Basic Buttercream
75g butter softened
1 tbsp milk
1 tsp vanilla extract
225g icing sugar

METHOD
1. Preheat the oven to gas mark 4/ 180°c. Prepare the mini paper cases into the cupcake tin. Start by beating the butter and sugar together then stir in the eggs one by one.

2. Sift the flour and cocoa powder and combine with the rest of the mixture, then stir in the orange juice. Evenly distribute between the cases and bake for 15 minutes. Once done leave to cool completely.

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Fresh out the oven

3. Now beat together all the ingredients for the buttercream, once the cupcakes are cooled add a dollop of buttercream to each top and spread using a palette knife. I added a few magic stars but you can decorate yours with anything 🙂

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Topped with buttercream

Have fun baking…

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Peanut Butter Jammie Dodgers

I saw this recipe in the stylist magazine a few months ago and I thought they looked amazing!

I love the concept of having the sweet jam with the salty peanut butter because they work really well together.

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Recipe is from Homemade Memories by Kate Doran

INGREDIENTS
150g unsalted butter (at room temperature)
100g smooth peanut butter
125g castor sugar
25g light muscovado sugar
1 egg yolk
1 tsp vanilla extract
Pinch of salt
265g plain white flour, plus extra for dusting
100g of your favorite jam

METHOD
1) In a bowl cream together the butter and peanut butter for 1 minute. Add both sugars and beat for a further 2 minutes until fluffy. Then add the egg yolk, vanilla and salt and beat until well combined, sift over the flour and mix to form a soft dough. Knead until smooth.

2) Preheat oven to 180°c/gas mark 4 and line two baking trays with parchment paper.

3) On a lightly floured surface roll the dough to 4mm thick.

4) Use a 5cm biscuit cutter to cut out rounds of dough. Then get a shaped stamp and cut a hole from the middle of half of the biscuits. Place all the biscuits on the baking trays.

5) Bake for 8-12 minutes until the biscuits are lightly golden. Remove from the oven and leave to cool on trays for a few minutes before transferring to a wire rack.

6) When the biscuits are cool, spread jam over the whole biscuits and put the other biscuit on top to create your Jammie Dodger.

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I used a piping nozzle to create the hole in the biscuits.

Keep the delicious biscuits in an airtight container for up to 3 days.

Hope everyone has a great productive morning xx

Stay connected with me https://instagram.com/angelicaa_b/

Red Velvet Cupcakes with Cream Cheese Frosting and Chocolate Sprinkles.

Sometimes all I want to do is bake! I feel like there’s so much going on in my life at the moment;
– Work
– Looking for a new job
– Parent’s having work done on the house
– My sister having a baby and moving house
– Me preparing for uni
And much more, the days seem to go by so quickly without me realising.

Baking is the best way for me to simply relax and enjoy myself.

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These cupcakes are from Nigella’s website http://nigella.com/recipes/view/red-velvet-cupcakes

Red Velvet Cupcakes are such a popular baking choice I just had to try them. The link above will take you directly to the recipe. It’s a nice and easy recipe to follow.

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Ingredients

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I could only find a food gel

*As you can see I lost the red colour once I started adding the cocoa powder so my tip to you is not to hold back on the red food colouring.

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They were delicious!

Hope you all enjoy the rest of your day/night 🙂

Any questions?
Email: angelicab473@gmail.com

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