Put the coffee and hot water into the french press / cafetiere and stir. Replace the lid of the cafetiere, but do not push down. Leave to develop for 4 minutes.
As the coffee is brewing, put the milk into a saucepan and heat gently, until steaming. Take off the heat and carefully froth the milk with the hand held frother until it’s nice and bubbly, about 20-30 seconds.
Slowly and carefully push down the plunger of the cafetiere until it reaches the bottom. Pour the coffee into the two mugs, til each is about a third full.
Top with the frothy milk and lightly stir to combine all elements.
I am a big fan of hummus. It’s something I eat nearly every day for lunch, so I’ve come to know which flavours I like and which ones I don’t, although I have never made my own from scratch, so I thought I’d finally give it a go. I went with a simple recipe to start and I’m thinking I might move on to more extravagent flavours once I’ve mastered the basics, so here it is for you to try.
200g canned chickpeas
1/4 cup tahini
3 tbsp water
2 tbsp extra virgin olive oil
2 garlic cloves, crushed
2 tbsp lemon juice
1 tsp ground cumin
1 tsp paprika
Pinch of salt
Start by draining the chickpeas and rinsing them.
Combine all the ingredients in a food processor until you get a creamy puree. I like my hummus slightly chunky so I didn’t process the mixture for more than 90 seconds. Choose whatever consistency you prefer.
I serve mine spread over a sesame seed cracker. It should keep in the fridge for about 5 days.
I’ve recently been introduced to peanut butter. Up until a couple of months ago I’d never tasted it, and after reading about the high protein content, something I often look for as a vegetarian, I thought I’d give it a try. Much to my delight, I found that I absolutely loved it and I now eat it nearly every day with apple slices. As a newly discovered fan of the nutty stuff, I was keen to create a recipe to incorporate this, and so decided to pair it with another one of my loves, Oreo cookies, to make a milkshake. This delicious creation will serve two people generously.
2 cups milk
1 1/2 cups vanilla ice cream
1/3 cup peanut butter
5 original Oreo cookies
5 golden Oreo cookies
Blend all ingredients in a blender until smooth. Leave a few small chunks to eat when you reach the bottom of the glass.
Serve your milkshake and enjoy the nutty, biscuity goodness.
Please be warned that these cookies and incredibly delicious and you will want to make several batches and eat them all at once. They are that good. The combination of peanut butter and marshmallows is awesome and I hope to combine the two ingredients in many recipes in the future. As always, they’re a cinch to make and can be whipped up in a very short space of time, so perfect for a gathering, or just a night in by yourself! This recipe is from Life is Sweet and makes between 20 and 24 cookies.
115g unsalted butter, softened
110g caster sugar
100g soft light brown sugar
125g peanut butter, smooth or crunchy
165g plain flour
3/4 tsp bicarbonate of soda
1/4 tsp salt
1/4 tsp baking powder
50g mini marshmallows
Preheat the oven to 175 degrees celsius / 350 fahrenheit. Line a couple of large baking sheets with parchment paper.
Using a mixer, cream the butter and sugars together on medium speed for about 5 minutes, until light and fluffy.
Add the egg and peanut butter to the mixture and beat for another 2 minutes.
Sift together the dry ingredients and add them to the wet mixture on a low speed. Mix until just incorporated. Fold in the marshmallows.
Using a tablespoon, form the cookie dough into balls and place them onto the baking sheets, leaving space in between.
Bake for 11-13 minutes, leave to cool for 5 minutes before moving to wire racks to cool completely.
This may just be one of the easiest recipes I’ve ever posted up here on the blog. It literally uses two ingredients and seasoning, before the oven for about half an hour. The result is delicious, and actually pretty healthy when it comes to a snack like this. I’ll be making these regularly from now on, and will likely to be trying a bunch of different vegetables, to see which ones work best.
Two large parsnips
Salt and pepper, to taste
Preheat your oven to 150 degrees celcius / 300 fahrenheit. Line a couple of large baking sheets with baking paper.
Peel the skin off the parsnips, and cut off the two ends.
Using a good vegetable peeler and holding firmly, create long strips of parsnip, alternating between each side of the parsnip, until it’s all used. Repeat with the other.
Lay out on the baking sheets in one layer.
Spray evenly with oil, before sprinkling with salt and pepper to your taste.
Bake for 30-35 minutes, until golden brown and crispy.