Brownie Cookies

Cookie Base:
10 oz self raising flour         
227g soft  butter
3.5oz caster sugar
100g chocolate chips

Method:

1. Put oven onto 180C.
2. Rub the butter, sugar and flour into crumbs using your fingers.
3. Add in the chocolate chips.
4. Using the back of a silver spoon flatten the biscuit base down into a baking tray.
5. Put tray into oven and allow to bake for 10 minutes or until light brown.

Brownies:

Ingredients:

150g butter
1/2 cup hot chocolate powder
3/4 cup dark chocolate
2 cups Demerera/light brown sugar
150g mini marshmallows
2 Tbsp Golden syrup
4 eggs beaten
2 cups self raising flour
1/2 tsp baking powder
2 tsps vanilla essence
150g milk chocolate broken into pieces

Method:

1. Melt the first 6 ingredients over a medium heat until all melted into a glossy deep chocolate colour.
2. Add the final ingredients to the beaten eggs and whisk until no lumps are present.
3. Add the hot chocolate mixture into the flour and eggs and mix well, put on top of the almost baked cookies and into and back into an oven for 20 minutes or until a knife comes out clean once stuck into the centre.
4. Slice into squares and serve hot or cold.

Maple oatmeal chocolate chip cookies

Ingredients:

125g soft butter
1 1/4 cups caster sugar
1 1/2 cups plain flour
1 tsp baking powder
2 eggs
3 tbsp maple syrup
1 cup of chocolate chips (white and milk chocolate).
3 cups rolled oats.

Method:

1. Pre heat the oven to 180C.
2. Add the butter & sugar to a large bowl and mix well.
3. Mix in the flour, baking powder & eggs until smooth.
4. Pour in the maple syrup, chocolate chips and rolled oats.
5. Using your hands roll the batter into small dough balls.
6. Put the balls onto a greased baking tray and put into oven for 10-20 minutes or until golden brown.

Goooey Chocolate Brownies- Easy 4 steps

Ingredients:
150g butter
1/2 cup hot chocolate powder
3/4 cup dark chocolate
2 cups Demerera/light brown sugar
150g mini marshmallows
2 Tbsp Golden syrup
4 eggs beaten
2 cups self raising flour
1/2 tsp baking powder
2 tsps vanilla essence
150g milk chocolate broken into pieces



Method:

1. Preheat the oven to 190C.
2. Melt the first 6 ingredients over a medium heat until all melted into a glossy deep chocolate colour.
3. Add the final ingredients to the beaten eggs and whisk until no lumps are present.
4. Add the hot chocolate mixture into the flour and eggs and mix well, put into a greased tray and into an oven for 20 minutes.

Roast Chicken Breast & Vegetable Tray. (Serves 4)

10 minute prep
40 minutes in the oven
It's really simple!

Ingredients:
Olive oil
4 chicken breasts
2 carrots
2 peppers
3 potaotes
2 onions
2 sweet potatoes
5 garlic cloves
1 chili.

Method:

1. Turn the over to 200-220C
2. Peel and chop the Veg.
3. Add the veg to a tray.
4. Add the chicken breasts to the same tray.
5. Drizzle olive oil over both the chicken and the vegetables.
6. Put into the oven for 40 mins, or until chicken is cooked through.

Yellow Rice & 10 veg dish. (serves 8)

Note:Although this dish sounds daunting with all of the steps and ingredients, it's very easy. However if in a rush i would recommend that you make it the day after your roast chicken breast and veg tray dish (as above) all you have to do then is make sure you put on 2 extra chicken breasts and double the veg the night before so tonight you can concentrate on the rice and garlic vegetables. Adding in cold ingredients that you have left over in your fridge is what this recipe is all about!.


Ingredients:
Roast Vegetables:
3 carrots peeled and chopped
1 red onion diced
3 potatoes peeled and chopped
5 garlic cloves, whole but peeled
1 red pepper diced
2 yellow peppers diced
10 cherry tomatoes.


Method:

1. Place the vegetables onto a cooking tray.
2. Cover with some olive oil, rosemary and ground pepper.
3. Place into a hot oven 200C for about 40 minutes.

The Saffron Rice:

Knob of butter

4 cups brown rice
1/2 a stock cube
1/2 tsp crushed dried chili flakes
1 tsp tumeric powder
1 tsp of saffron strands
1 1/2 lemons
2 tsp soya sauce
Kettle of boiled water

Method:

1. Place the sauce pan onto a high medium heat and melt the butter.
2. Add in the rice.
3. Pour the boiling water into the rice and cover to about twice the original volume.
4. Add the stock cube, chili flakes, tumeric, saffron and 1/2 of 1 lemon and cover with the lid.
5. Once boiled turn down to the lowest setting on the hob and leave to steam until all the water has evaporated.
6. Once all the water is gone, add in the last lemon and soya sauce.

While the Rice is cooking start on the new veg.

Ingredients:

1 tin of cannnellini beans (strained)

1 tin of sweet corn (strained)

1 packed of frozen green peas.

knob of butter

1 chili chopped

3 garlic cloves chopped.

Method:

1. In a large sauce pan add the beans, corn and peas and cover with boiling water.
2. Once the water boils, strain off the water and add the veg back into the pan.
3. Add the chili, garlic and butter and cover all of the vegetables in this.
4. Add to the rice once all of the rice's water has evaporated.

If you have spare chicken from a previous dinner add it also.

The roasted veg can now be added to the rice and mix thoroughly through.

Quick Salad (usually whatever is in the fridge)

Ingredients:
Ice berg lettuce
1 yellow pepper
1 red pepper
2-3 scallions
6-8 cherry tomatoes (halved)
1 carrot grated
2 boiled eggs

You can also add
cucumber
baby corns
broccoli
celery

It's your choice.

For the salad dressing:
4 Tbsp olive oil
1 tbsp balsamic vinegar
1 tsp raspberry wine vinegar
2 tbsp lemon juice
1 tsp wholegrain mustard
2 gloves of garlic crushed.

Method:
Put all the ingredients into an empty jam jar and shake until the solution is well mixed.

Quick Quick Green Thai Chicken Curry (serves 4)

Ingredients:

Olive Oil (1tbsp)
Wholemeal rice 1 1/2 cups
Onion & Garlic chopped
4 chicken breasts diced into bite sized pieces
2 tbsp green curry paste
1 bottle of green thai curry sauce (home made version will be uploaded soon)
1 tin coconut milk
1 lime and 1 lime zest
1 yellow, red & 1 green pepper sliced into strips
1 chilli
3 scallions chopped

Method:

1. Add the rice to a sauce pan and add boiling water, allow to boil on a high heat and then turn down the ring to one and allow to steam until all the water has evaporated.
2. Heat the oil in a wok over a medium heat.
3. Add the Onion and garlic.
4. Add the chicken to the wok and fry until cooked fully through.
5. Add the chopped vegetables.
6. Add the curry paste, curry sauce and coconut milk and allow to boil and then simmer for 10minutes.
7. Add the lime and lime zest.
8. Serve the curry with the rice. (Sprinkle sliced nuts on top for decoration).