Believe it or not, I only had my first ever churro a few of months ago (*cue gasps*!) and boy have I been missing out! Who wouldn’t love mini doughnut type sticks rolled in cinnamon powder & sugar, dipped in hot, melted chocolate? Now that I have your attention (and your mouth watering), let’s talk how to make these beauties…
Now these aren’t the traditional churros, which are fried, as my (failing) attempt at healthy eating self said to research some recipes that baked the churros instead of frying them. Half the guilt but double the consumption! I found a few recipes & combined them to make my own.
2 tablespoons light brown sugar
½ teaspoon salt
1/3 cup of unsalted butter
1 cup plain flour
2 large eggs
1 teaspoon vanilla extract
- Preheat the oven to 200 degrees & heat the grill to 180 degrees
- In a medium saucepan, mix together 1 cup of water, the light brown sugar and salt. Add the butter and place over a medium heat. Heat until all the butter has melted and it starts to boil, then remove from heat.
- Add flour to the mixture and stir until it clumps together & no more flour can be seen.
- In a separate bowl mix together the eggs & vanilla extract and add to the flour mixture. Stir with a wooden spoon, until it forms a dough-like texture.
- Transfer dough into a piping bag fitted with a large star tip and pipe churros onto baking trays lined with parchment paper.
- Place in the oven for 8-10 minutes, until golden brown.
- As these are baked, the churros may be less crispy than if they were fried, so to crisp them up, pop them under the grill for a couple of minutes.
- While they cook away, in a bowl mixture together sugar and cinnamon (to your taste) and roll them in this, while they are still hot.
- Consume with melted chocolate.
Granola, quinoa, kale, avocado, chia seeds – all the rage in the last year or so, and although I’m slightly skeptical over some of these food fads (especially the gluten free craze), I have totally jumped on this healthy living lifestyle. You know 2016, a new year…a new me and all of that jazz!
As I work from home, the fridge & junk cupboard is dangerously close to my desk and I often find myself rummaging through the snacks to see what I can eat in between lunch and dinner. This often means having a packet of crisps or some chocolate with a cup of tea and living with my failed attempt at healthy eating tmy healthy eating for the day has failed. So I decided to make some no-bake homemade granola bars for when I start to feel peckish at 2pm…and then again at 5pm!
- 1 cup dates (pitted)
- 1/4 cup honey
- 1/4 cup peanut butter
- 1/2 cup almonds (chopped or leave whole)
- 1/2 cup pecan nuts (chopped or leave whole)
- 1 1/2 cup oats
- 3/4 cup chocolate chips
- Put the dates in a food processor, until it comes together in a ball.
- Place the honey & peanut butter in a small saucepan and bring to simmer.
- Place the oats, almonds, pecan nuts & the chocolate chips in a bowl and mix together the peanut butter and dates. Stir until it combines.
- Line a baking tray with parchment paper & place the mixture in. Pat down to flatter.
- Place in the fridge, for 3 hours, or the freezer for 1 hour, until firm. Cut into bars.
Aubergines. Never been much of a fan, much to my mother’s dismay. No amount of aeroplane or train noises could make me eat them as a kid, and not even as an adult, until I found this recipe on Pinterest; mini aubergine pizzas. I thought I would give them a whirl. After all, pizza is always a good idea.
The dish is really easy, healthy and quick to make. Plus it looks dead impressive and innovative to any dinner guests you may have. Many thanks Pinterest, don’t know what I’d do without ya!
You will need:
- 2 medium aubergines
- 1 tbsp oregano
- 200 ml passata
- 1 tbsp tomato puree
- Grated mozzarella
- A couple of basil leaves
- Any toppings of your choice
- Wash and chop the aubergine’s ends and slice them, half a centimetre thick.
- Grill the slices on a griddle pan for a minute on each side and place on a baking tray.
- In a pan, mix the passata with tomato puree, salt, pepper and oregano.
- Spread about the tablespoon of the mixture onto each slice and add the mozzarella and toppings onto the aubergine slice.
- Place under the grill at around 200 degrees for about 3-4 minutes, until the cheese melts.
- Lastly, add the basil leaves, either whole and chopped up.