Tag: recipe

Moroccan-inspired cous cous

Ah the make-ahead lunch, how I love thee. I’ve not stayed in the same place for more than 3 weeks at a time since March, which plays havoc with food shopping, so lunches you can prep in bulk and in advance have been instrumental in keeping me away from bacon and cheese paninis. It’s mostly worked. And when it hasn’t, well, I can comfort myself with the fact I’ve learnt to do pretty decent eyeliner flicks on a moving train and now know platform 4 of Lancaster station like the back of my hand.

The second important thing? Those lunches being made up of things that you can keep in a cupboard until you need them and won’t spoil.

Enter Moroccan-inspired cous cous. I actually tried this for the first time when I spotted a reduced portion in M&S and decided to recreate it at home. Slim risk of the ingredients spoiling, easy to make in bulk, and interesting enough in flavour that you won’t get bored after the first day. Job’s a good’un.

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Chocolate, tahini and coconut granola

It’s all we want in life really: breakfast that’s pretty good for you and gives you chocolate milk in return. I think the idea with granola is that you are supposed to sprinkle a little bit on your yoghurt and fruit but I am partial to a huge bowl of it with enough milk to wet the granola but not swimming in milk. I have milk issues, in that, the very idea of drinking a glass of milk makes me heave. Unless it’s chocolate milk, then I’m fine.

I really love the tahini in this. The finished granola doesn’t taste of tahini but it just brings out the flavour of the other ingredients really well without being overpowering. It goes so perfectly with the cocoa and coconut.

Notes //

  • You can replace the maple syrup any other sugar substitute – check amount equivalents though. I’d like to see how it turns out with a date syrup so if you try it let me know.
  • As with any granola, pretty much everything is interchangeable *thumbs up emoji*

Adapted from What Should I Eat for Breakfast Today

Ingredients

360g oats
75g coconut flakes
75g cashews, roughly chopped
75g whole almonds, roughly chopped
60g cocoa powder
70g coconut oil
130ml maple syrup
2-3 heaped tablespoons light tahini, dependant on preference
100g dark chocolate, chopped into small chunks

Method

  1. Preheat your oven to 160 C/ 325 F/ Gas Mark 3. Line two large baking sheets with greaseproof paper. In a large bowl, toss together the oats, coconut and nuts.
  2. In a small pan over a medium heat, melt the coconut oil and mix in the maple syrup and tahini. Finally add the cocoa powder and stir until combined.
  3. Take off the heat and pour over the oats mixture. Stir until the oats are nearly covered in the liquid. I found I had to get in there with my hands really mix it in.
  4. Spread the oats over the baking sheets and bake in the oven for 15 minutes.
  5. Stir the oats around and bake for another ten. Make sure you move the oats around every few minutes to make sure they don’t burn.
  6. Remove from the oven and let cool completely before adding the chopped chocolate and pouring into an airtight container.

Super gooey espresso cheesecake brownies

I think there are two categories of brownie, dessert and snack. Dessert brownies are messy and probably need to be eaten with ice cream and a spoon. Snack brownies are the ones you can wrap in foil and sneak into your handbag for emergency brownie situations – these situations arise almost daily for me. I place myself more on the dessert end of the spectrum, I find a dry, cakey brownie just about the most disappointing thing that could happen to me in a world of baked goods. Read More

Strawberry caprese cups

Stripped-back meals are the order of the day here at TDB HQ. It’s the best time of year to have that kind of constraint, with produce tasting good enough on its own that all it takes is a decent pairing and a sprinkle of salt.

That’s not to say that we’ll be without treats. You may have already noticed a new name around here – Sophie‘s recipes will be popping up regularly, and there are some beautiful bakes in the pipeline. I hope you all like chocolate!

Why so little time? Well, next month I’m leaving London. After nearly five years of sweaty tube rides, balanced out with access to gorgeous food and never being more than five minutes away from a coffee shop, I’m getting a train outta here. And then getting another train via London a couple of weeks later, but that’s not the point. Read More

Rhubarb and rose tea cakes

The problem with these tea cakes is that it’s really easy to keep eating them. There’s no muffin case getting in your way and all these pretty little tea cakes are just lying around whispering ‘ooh [insert name here] why don’t you put the kettle on and eat us all?!’.

What? You mean your cakes don’t talk to you?

I jest of course but cake definitely finds a way to call to me in some way. I know how to be stronger and resist. If I make sure I get more sleep and eat well in the day then I can turn cake down but if I’m tired and hormonal then it’s every cake for himself.

These are the perfect no frills tea cakes. Whipping up the egg whites separately means the batter is much lighter. Rose and rhubarb is a wonderful flavour combination and one of my favourites. Read More