Me and my flatmates have an unhealthy obsession with this waffle place a minute away from our flat. We go there an unhealthy amount of time. So one day whilst basking in self deprivation during one of our carb-choco-sugar induced coma, I came across a buzzfeed video on the top 20 dessert recipes. So obviously and non-ironically (I have a problem), I saved it and tagged my flatmates. The next morning I woke to the lovely smell of blueberries and bananas, and I was more than delighted to see my flatmate whipping up some Oatmeal blue berry pancakes. Needless to say they tasted better than they smelt and I was instantly obsessed. She informed me that it was the first recipe in the video and talked me through the recipe. That morning, I woke up with a passion for reforming my eating habits and decided to make it vegan and more healthy, by swapping out the eggs in the recipe for some soy yoghurt and adding some chia seeds. I hope you love this recipe as much as I have come to love it.
1 1/2 ripe banana (the riper the better)
1/2 or 70grams cup of oats
1/2 cup or 75ml of soy or vegan yoghurt
1/3 cup or 70ml full fat coconut milk
2 tablespoons of chia seeds
1/4 teaspoon vanilla extract
1 1/2 cup or 75 grams of blueberries
1 1/2 tablespoon lemon juice
your favourite syrup, maple syrup all the way!!
Vegetable oil (aside from Olive oil)
additionally: dark chocolate shavings
whipped cream juice
Mix the chia seeds with coconut milk and yoghurt and set in a warm area to thicken.
Mash the banana using a fork and a sturdy bowl or alternatively using a food processor.
Mix in the oats with the bananas with about 2 tablespoons of your favourite syrup and 11/2 tablespoon of lemon.
Add the chia seed mixture to the oat mixture and mix in properly, if it is too thick gradually add tablespoons of yoghurt.
Stir in 2/3 cup of the blueberries into the pancake mixture.
Add about a teaspoon of oil to a non-stick pan, and heat on medium-low heat.
Gently add two dollops of the mixture, directly on top of each other.
Flip the pancakes as soon as the sets and is not runny, you might need to lower the heat so the bottom side doesn’t burn.
Repeat until all the mixture has been used.
Serve the pancake with some fresh blueberries, dark chocolate shavings, syrup and we found some awesome soy aerosol whipped cream in Whole foods.
I was feeling very peckish recently and wanted to make something with a high protein content. We always have meat in the freezer, so I decided to make this roast chicken recipe, which also works amazingly on an outside grill, or for a barbecue.
8 chicken thighs
6 cloves of garlic
2 teaspoon chilli flakes
1 1/2 teaspoon salt
2 teaspoons chopped oregano
2 tablespoons chopped parsley leaves
1/8 cup diced chipotle pepper
2 teaspoon paprika
1 tablespoon sumac
2 teaspoons olive oil
Combine all ingredients in a food processor and mince.
Combine chicken and marinade mixture and each chicken is well coated.
Let the chicken sit for at least 1 hour, preferably overnight.
Set the oven to grill on 250 degrees Celsius or 480 Fahrenheit.
Place the chicken on a roasting tray and in the oven.
Keep all the marinade juice left over after placing the chicken in the roasting tray.
After 5 minutes flip the chicken and brush the chicken with the marinade again.
After 5 minutes change the oven setting to fan assisted and bake at 200 degrees for 15 minutes. Check that the meet is not pink.
Let the chicken rest for 2 minutes before serving it.
I’m on summer holiday woohoo!! Since I finished my IB, which was a whole year ago SHOCK HORROR, all my summers have been super futile and boring. I spent a majority of last summer crocheting. So I was in the peak of my futility and realised I had a brunch scheduled with a friend. So I decided to invite a bunch of friends over and see people I hadn’t seen while away at college!
Yup! you guessed it that means a lot more brunch recipes will be coming up. While planning the menu, I decided to make one showstopping dish, and since I had been craving a good Victoria sponge, I decided to make this lovely 3 tier naked Victoria sponge cake. One thing I love about food in summer time is the wide availability of fresh herbs and fruits, so I decided to incorporate this by using berries in this recipe.
Hope you enjoy this recipe.
For the sponge
500 grams or 2 1/8 cups of butter
500 grams or 3 3/4 cup of flour
500 grams or 2 1/2 cups of caster sugar
7 large eggs
1 teaspoon of vanilla extract
For the frosting
250 grams or 2 1/8 cups of butter
250 grams or 1 3/4 cups of powdered sugar
1/4 teaspoon of vanilla extract
500 grams or 3 cups of strawberry
200 grams or 1 cup of blueberries
Preheat the oven to 180 degrees Celsius ( 360 degrees Fahrenheit), fan assisted.
Place the butter in a bowl and cream until it starts to turn pale. I use an electric whisk, but if you are doing this by hand, I suggest using a wooden spoon, I just find it a lot more efficient.
Add the sugar to the bowl and carry on whisking until the mixture is basically white.
Add the vanilla extract and beat until well incorporated.
Add the eggs one at a time and whisk well.
Sift in the flour into the bowl.Whisk the mixture first on a slow setting and then gradually build up to a higher speed.
Preparing the Pans
I use 3 pans with diameters 10cm, 17cm and 25cm.
Using a brush, coat the pan with sunflower oil or butter.
Add some flour to the pan and coat the layer of oil or butter with flour.
Divide the batter mixture amongst the 3 pans and place in the oven.
Bake the cake for at least 20 minutes before reopening the oven so it bakes on an even layer.
After 20 minutes the littlest cake should be ready, stick a toothpick and see if it comes out clean, if so remove the cake. If it doesn’t come out clean, keep rechecking the cake every 5 minutes until all three are successfully cooked.
Making the frosting
Whisk the butter until its very pale and its nearly white.
Add the powdered sugar and the vanilla extract and whisk well.
You want a very fluffy texture.
Frosting the Cake
I let the cake cool overnight before frosting them.
Ito ensure they all had a flat even surface I removed them form their pans as soon as they were cool enough to handle.
I flipped them and then placed a flat heavy object, which had a larger perimeter than the cakes and left the overnight. I used heavy serving rays and baking dishes.
Stem the strawberries and slice into thin slices. Do not slice all the strawberries at once, as you may not need all of them.
Take the largest layer of the cake and put a thick layer of frosting on the top layer of the cake. About 2 centimetres in thickness.
Cover this layer with the freshly sliced strawberries.
Carefully place the next cake layer on top of this and repeat.
For the fruit layer of the last layer of cake I prefer to use whole strawberries with the stem still intact.
I placed blueberries in between the strawberry slices and I randomly just placed it on the first layer.
Using a butter knife I lightly coat the circumference of each of the cake layers.
For the final touch, I decided to used powdered sugar and a sieve to lightly dust over the cake.