Saturday, 27 June 2015

Poached Salmon, Rosemary Potato Salad & Broccoli

I love a simple dinner or lunch and this one is just perfect for a summer's evening meal.

What you'll need:

-1 small potato or baby potatoes
-Tender-stem broccoli
-Salmon fillet
-Fresh lemon
-1tbsp Mayola (egg & dairy free mayonnaise)
-Salt & Pepper for seasoning

Wednesday, 24 June 2015

Almond Cake

This almond cake is surprisingly light and fluffy and is seriously tasty. I've made just a plain version here so you can choose what to accompany it with but it is also delicious if you add some jam or compote on top and swirl into the mixture before baking.


Sunday, 21 June 2015

Veggie Kebabs

Summer's finally beginning to show it's face and to me, that means any excuse for big bbq's with friends and family.

These are the perfect thing to throw on the bbq and take minutes to prepare and cook.


Thursday, 18 June 2015

Nutty Rice Salad

This is a great dish to serve up at bbq's or girly lunches as a side salad.

What you'll need:

-Wholegrain brown rice
-Flaked almonds
-Sunflower seeds
-Soft dried cranberries
-Fresh basil leaves
-Olive oil
-Balsamic vinegar

Saturday, 13 June 2015

Caramel 'Bounty' Bars

I never really used to be a massive fan of Bounty chocolate bars, but recently I have really started to like coconut. So, naturally I decided to make my own version. Here they are, with a slight caramel twist, I hope you like them! So easy to make as well:


Wednesday, 3 June 2015

Raspberry, Coconut & Oat Cookies Drizzled With Dark Choc

I absolutely love these coconutty cookies. I am still trying to work out exactly what they remind me of so until then I'll just keeping tasting them until I figure it out...
These are a similar method and recipe to the apricot, pecan and oat cookies I made (recipe in blog archive) but these ones take even less time to prepare.

What you'll need:
(Makes 6 Cookies)

- 75g Soft dairy free butter (room temperature)
- 60g Fresh raspberries
- 70g Desiccated coconut
- 80g Oats (Gluten free)
- 1tsp Agave nectar / Manuka honey
- 50g Dark chocolate (85% for dairy free)

How to make:
Pre-heat your oven to 180 fan

Start by chopping up the raspberries into quarters (or halves if they are small). Then quite simply place all the ingredients into a large mixing bowl and mix thoroughly. Once it has all combined, take table-spooned amounts of the mixture and mould into a cookie shape, press firmly so all the mixture sticks together nicely. Bake for around 25-30 minutes and until golden brown on the top and round the edges. The cookies will then need to cool for about 10-15 minutes so whilst they cool, melt the chocolate either over a bain-marie or in the microwave for about a minute or so. Drizzle the melted chocolate over the cookies; don't hold back! You can either wait for the chocolate to cool on the cookie or tuck in straight away whilst they are still slightly warm and chocolatey. Between myself and my Mum, these vanished fairly quickly, so I really hope you like these as much as we did.


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