Chocolate chip cookies

 

I wanted something quick and tasty to take to my friends house for a girls night. Suprisingly I've never actually made chocolate chip cookies before and a quick search on tastespotting etc returns thousands of variations. This is my adaptation which is quick and easy and these had a nice balance of being both soft and chewy. Be sure to leave plenty of room on the baking tray as these really expand. Next time I might try making them a bit more bite sized and might a variation with oats and raisins.  

Chocolate chip cookies
Makes 20 medium cookies

100g milk chocolate chopped
125g unsalted butter
100g caster sugar
75g soft brown sugar
1 free-range egg
2 tsp vanilla extract
150g plain flour
½ tsp baking powder
Pinch of salt

Preheat the oven to 190C/375F/gas mark 5. Line two large baking sheets with baking parchment. Chop the chocolate into chunks and set aside.
Heat the butter very gently in a saucepan until it has just melted. Meanwhile, put both sugars into a mixing bowl. Pour the melted butter on to the sugar and beat with a wooden spoon. Break in an egg and add the vanilla, then beat until blended.
Sift the flour, baking powder and salt into the bowl, fold in, then add the chunks of chocolate.
Dot heaped pudding spoonfuls of the mixture on to the baking sheets, leaving plenty of space in between - they really spread out - and bake for eight to 10 minutes, until the cookies are turning golden brown. Remove, leave on the sheets for a couple of minutes to harden up, then carefully lift the parchment on to a wire rack and leave to cool completely.

Roast vegetable strudel

I've spent the weekend experimenting with new blog headers and am still on my quest to learn more about baking, photography and web design etc. Anyway, for now I thought I'd post a recipe for a really tasty and easy veggie dish. I've made various adaptions to this recipe so feel free to alter and adapt to your taste.

Beansprouts

1 Red Pepper

1 Courgette

Broccoli

Cauliflower

Red Thai Paste

Oyster Sauce

Garlic

Oil

Soy Sauce

Pack Filo Pastry

1 egg to brush

Chop up vegetables and roast in tray with oil and garlic for about 1 hour or until roasted to liking (you might want to cut veggies into smaller pieces)

 
Add roasted vegetables to wok with bit of oil – add thai paste (good dollop) + oyster sauce and heat through add bean sprouts and more sauces as desired.

Leave to cool slightly then lay out sheets of filo pastry

Lay out sheets of filo pastry – 3 layers per parcel into squares (usually get about 4 per pack of pastry)

Lay mixture in middle of pastry – fold up sides – turn upside down onto baking tray brush with egg.

Oven cook for 15 minutes until pastry is golden.

Serve with couscous or mixed leaves with balsamic dressing.

Product Review - Kelloggs Hot Oat Krumbly

If there's one thing that gets me up and out of bed in the morning it's the though of breakfast. For years now I've eaten cereal for breakfast as I find it keeps me going all morning and there's such a huge selection available that I never grow tired of it. In fact, given the choice I think I could actually eat cereal for a couple of meals each day.
I tend to mix my cereals every morning allowing me to create my own mix and a nice balance of crunch and flavour - usually some All Bran, Special K , something fruity and some granola for added energy with the odd handful of chocolate thrown in for good measure.
Anyway, one of my favourites of late is this Hot Oat Krumbly option from Kelloggs. This is designed to be eaten with hot milk but personally I love the buttery crumbly taste with a little cold milk. The clusters are a good size and are light to eat with a lovely sweet buttery taste which were a lovely addition to my usual bowl. I've purchased a few boxes of this and have since noticed that my usual supermarkets don't seem to have them in stock. I hope this isn't one of Kelloggs unpromoted lines which pops up and disappears unannounced. If you come across these I'd grab them quick !