Keeper of the Kitchen http://www.keeperofthekitchen.com In the kitchen with little time, little money and little people Thu, 22 Jun 2017 21:29:29 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.5 http://www.keeperofthekitchen.com/wp-content/uploads/2015/12/cropped-1660975_466311083470201_701910285_n-32x32.jpg Keeper of the Kitchen http://www.keeperofthekitchen.com 32 32 Delicious Summery Lavender Shortbread http://www.keeperofthekitchen.com/2017/06/22/delicious-summery-lavender-shortbread/ http://www.keeperofthekitchen.com/2017/06/22/delicious-summery-lavender-shortbread/#respond Thu, 22 Jun 2017 20:13:06 +0000 http://www.keeperofthekitchen.com/?p=3096 Deliciously summery shorbread with lavender sugar, quick to make, quick to bake and beautiful enough to be a foodie-gift

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Doesn’t the idea of lavender shortbread just make you feel all summery? Today I told my daughter that I really needed a cup of coffee, to which she responded: that’s my mom! but what she didn’t know was that I just wanted an excuse to have a lavender shortbread biscuit! Lavender Shortbread

It’s been so hot lately that baking’s not been on my agenda much, but it’s a little cooler today and I thought these would be worth the 15 or so minutes of heat in the kitchen.  I use a stone tray, which affects how long things take to bake, so you just need to adjust the time to suit your oven and equipment – keep an eye on the biscuits and pop them out the oven when they’re a lovely golden brown.

Lavender Shortbread

Generally I’d say ‘sprinkle’ on some extra lavender sugar, but my 7 year old was helping out in the image above, and it’s a bit more of a sugar shower, rather than a sprinkle! Nevertheless, it’s one of those times when more is probably better than less anyway.
Lavender Shortbread

It worked out well though – the pretty, tasty, crumbly shortbread was a hit, fantastic with a lemon or rooibos tea, but I’ll have mine with coffee.  Click here for lavender recipes

Recipe For Lavender Shortbread

Lavender Shortbread
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 125g butter
  • 55g lavender sugar
  • 180g plain flour
Instructions
  1. Beat the butter and the sugar together until smooth.
  2. (Thermomix: Add the butterfly to the bowl, mix for 1 minute/speed 4)
  3. Add the flour and mix into a smooth batter. (Remove butterfly, mix again for 1 minute/speed 4)
  4. Turn out onto a work space and flatten to about 2cm thick (Or pour onto wax paper, fold over the paper and flatten it out that way.)
  5. Pop into the freezer for 20 minutes, then slice into 1 cm slices
  6. Heat the oven to 190C/375F/Gas 5
  7. Bake 10-15 minutes, or until pale golden-brown
  8. Sprinkle with more lavender sugar, and set aside to cool
  9. Store in an airtight container

 


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Home-Made Lavender Sugar Recipe http://www.keeperofthekitchen.com/2017/06/15/home-made-lavender-sugar-recipe/ http://www.keeperofthekitchen.com/2017/06/15/home-made-lavender-sugar-recipe/#respond Thu, 15 Jun 2017 19:30:51 +0000 http://www.keeperofthekitchen.com/?p=3086 Lavender Sugar is one of those things I’ve always looked at and loved the idea of, but never really known what to do with. I’ve always liked crystallised lavender – it’s both pretty and tasty – but aside from medicinal or household use, I’ve never really known how to actually use lavender in food. Partly […]

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Lavender Sugar is one of those things I’ve always looked at and loved the idea of, but never really known what to do with. I’ve always liked crystallised lavender – it’s both pretty and tasty – but aside from medicinal or household use, I’ve never really known how to actually use lavender in food. Partly due to its strong flavour and partly due to its very floral flavour, it’s something you have to use with care, but should definitely use!lavender sugar Making lavender sugar couldn’t really be simpler – the two ingredients are in the name, after all. If you don’t have a food processor you can just mix the two and stir, but I like making the sugar just a little finer, so it’s not so crunchy. Be careful though – I don’t like making it icing sugar either! Just a finely granulated sugar is perfect.

Leave the lavender for a week or so, allowing the flavours to infuse thoroughly into the sugar.  You can make Lavender Sugar ahead as a hostess gift, Christmas gifts, wedding favours and other gifting opportunities, and even include a recipe card or two with the jar. It’s a cheap and beautiful gift to make!lavender sugar

Make the Lavender Sugar two weeks before you’re going to gift it, and make sure to leave instructions to use withing 9 -12 months, so aside from drying out, I can’t image the lavender would go bad!

Recipe for Lavender Sugar

Lavender Sugar Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert, Sweet, Condiment
Cuisine: Foraged
Serves: 1kg
Ingredients
  • 2 tsp lavender flowers
  • 1kg white sugar
Instructions
  1. Use a fork or your hands to remove the flowers from the stalk
  2. Add them to the food processor
  3. Add the sugar and blend together - depending on your food processor, adjust your speed to make sure you don't end up with icing sugar.
  4. In the Thermomix, hit the Turbo button 2 - 3 times quickly.
  5. Decant the sugar into jars, and seal tightly.

PIN FOR LATER: 

lavender sugar


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Calamari, Tomato & Basil Pasta Recipe http://www.keeperofthekitchen.com/2017/06/13/calamari-tomato-basil-pasta-recipe/ http://www.keeperofthekitchen.com/2017/06/13/calamari-tomato-basil-pasta-recipe/#respond Tue, 13 Jun 2017 19:00:51 +0000 http://www.keeperofthekitchen.com/?p=3066 I’ve been enjoying the summer weather lately, and been loving the entertainment opportunities that presents too. When I have guests though, I like having pre-prepared, or quick to prepare meals as I don’t like spending ages in the kitchen! That’s just one of the reasons I really enjoy this Calamari, Tomato & Basil Pasta: it’s easy […]

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I’ve been enjoying the summer weather lately, and been loving the entertainment opportunities that presents too. When I have guests though, I like having pre-prepared, or quick to prepare meals as I don’t like spending ages in the kitchen! That’s just one of the reasons I really enjoy this Calamari, Tomato & Basil Pasta: it’s easy to prepare before hand, leaving just 10 minutes cooking time required.Calamari Tomato & Basil

I prefer to use fresh pasta when pasta is the main part of the meal, so I’ve used fresh pasta in this recipe. Dry pasta works, but needs to be cooked for longer. It can also be served in a salad, or with quinoa or other starch of your choice.

Use a good quality squid for this recipe too – nothing worse than leathery calamari!

Now, if you want to prepare this meal for later cooking, chop the garlic cloves, wash and dry the cherry tomatoes – halve them if they are the larger variety – wash the squid, clean it and cut it into rings, and chop the basil leaves roughly. Store all the items in the fridge till about 20 minutes before you’re going to cook them, leaving it to warm to room temperature a little.

If your calamari loses a lot of liquid in the cooking, you can pour it out about before adding the cherry tomatoes.

Serve immediately – and if you’re having wine, Calamari, Tomato & Basil Pasta pairs really well with a dry white wine, like a Pinot Grigio – a wine I don’t normally like, but it works fantastically with this. Another alternative is Riesling.

Calamari, Tomato & Basil Pasta
 
Prep time
Cook time
Total time
 
There's a lot of flexibility in this recipe, with room for adaptations to make it your favourite. You may not like anchovies, but don't miss them out as they really add to the flavour of this dish.
Author:
Serves: 4
Ingredients
  • Pasta for four people
  • 2tbsp olive oil
  • 1-2 garlic cloves
  • 4 anchovy fillets
  • 250g cherry tomatoes, washed and dried
  • 450g squid, cleaned and cut into rings
  • bunch cut basil leaves
  • salt and pepper
Instructions
  1. Prepare the pasta as per brand instructions. Set aside. (I bring 1000g water to boil in the Thermomix - Varoma/8 mins/ speed 4 - then add the pasta in the internal steamer for 3 - 4 minutes / Varoma/speed 4)
  2. To a heated pan, add the oil, garlic and anchovy to a frying pan and heat till the anchovy sort of 'melts'.
  3. Add the squid and fry for 1 - 2 minutes, tossing them as you do.
  4. Next, add the cherry tomatoes and fry them for 3 - 4 minutes, till they begin to soften and leak juice - I prefer the cherry tomatoes to still have some bite to them, but it's personal choice, really!
  5. Test the squid to make sure it's nice and tender, then add the basil, salt and pepper.
  6. Serve with the pasta, or as a salad with green leaves.

 


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Soybean or Broad Bean Salad http://www.keeperofthekitchen.com/2017/04/19/soybean-broad-bean-salad/ Wed, 19 Apr 2017 22:48:14 +0000 http://www.keeperofthekitchen.com/?p=3041 I have a grave and lifelong dislike for beans, especially the tinned variety, but I have developed a love for soybeans, sometimes called soyabeans. Aside from planting some Edamame beans, I’ve discovered that Waitrose sell them in the pods, or anonymous ‘Soybeans’ for £1.50 a bag of 400g! This, in my apparently boring life, has […]

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I have a grave and lifelong dislike for beans, especially the tinned variety, but I have developed a love for soybeans, sometimes called soyabeans. Aside from planting some Edamame beans, I’ve discovered that Waitrose sell them in the pods, or anonymous ‘Soybeans’ for £1.50 a bag of 400g! This, in my apparently boring life, has been a very exciting discovery.

Now, soybeans need a longer boil than regular beans to kill off toxins. The packaging on the beans say Microwave for 3 minutes, which I find confusing, but okay, I don’t have a microwave. For this recipe then, I’ve done an 8 minute boil at Varoma temp (120C/248F) to hopefully balance that out, but more importantly, to cook the beans – if I was cooking from frozen, I’d probably go for 10 minutes.

While this recipe is made with dill, and is simply “I want the same again tomorrow” good, the beans are nice with a dash of mint too. Just go lightly, you don’t need much as you don’t want it to overpower the unique Edamame flavour. Edamame Soybean Broad Beans Salad

Another thing with this salad is that you can do the Feta thing two ways: mix everything, then add the beans, or mix everything then add the Feta. I prefer the first way as the Feta spreads and becomes a dressing of sorts for the beans. The second way, however, is a little ‘neater’ as the Feta doesn’t ‘melt’ as much as quickly.  It’s your call.

Soybean or Broad Bean Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • 400g shelled Fava/Broad/Soy or Edamame beans
  • 4 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp dry dill
  • 100g Feta cheese
  • Salt & Pepper to taste
Instructions
Thermomix Recipe
  1. Fill the Thermomix to the max line with boiling water.
  2. Place the internal steamer basket
  3. Add the beans
  4. Cook 8 minutes/Varoma/ Speed 4 No MC
  5. While that's cooking, add the olive oil, lemon juice, dill, salt and pepper and Feta to a serving dish and mix well.
  6. Drain the beans and allow to cool a little before stirring in to the dressing in the serving bowl. Use a fork to combine it all.
  7. Serve warm or cold as a snack or a side. Either way it's wonderful!

soybean salad


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30 Things To Make With Rhubarb http://www.keeperofthekitchen.com/2017/04/06/30-things-make-rhubarb/ Thu, 06 Apr 2017 09:03:53 +0000 http://www.keeperofthekitchen.com/?p=2999 For many of us, spring has thoroughly lept out of it’s winter hiding spot with a loud bang. As I sit here, my nose is red and sore from the day spent out on the allotment in the sun. As the weather has been simply beautiful the last few days, more and more people are venturing […]

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For many of us, spring has thoroughly lept out of it’s winter hiding spot with a loud bang. As I sit here, my nose is red and sore from the day spent out on the allotment in the sun. As the weather has been simply beautiful the last few days, more and more people are venturing back onto the allotments, or out into the garden and one of the biggest food related questions on my time lines at the moment is this: Aside from crumble what can I make with rhubarb?. 30 Things to Make With Rhubarb

I spent a bit of time perusing the wonderful world of Pinterest, and came up with these 30 recipes, giving everyone at least something you should have the skill, ability or taste buds for.

Rhubarb Desserts

Crisps and Crumbles

Frozen Rhubarb

Rhubarb Sweets

Rhubarb Drinks

Preserved Rhubarb

 

 

 


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Introducing the ‘Life Cycle’ Series For Growing Your Own {With Kids} http://www.keeperofthekitchen.com/2017/03/18/grow-your-own-with-kids/ Sat, 18 Mar 2017 20:56:01 +0000 http://www.keeperofthekitchen.com/?p=2972 Over my years of growing food, I have learnt two things about the planting/seedling phases: You won’t remember what you planted, and need to write durable labels. If you’re planting with kids, what comes out of the ground might not be what you thought you were putting in. Last year I spent a lot of time trying […]

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Over my years of growing food, I have learnt two things about the planting/seedling phases:

  1. You won’t remember what you planted, and need to write durable labels.
  2. If you’re planting with kids, what comes out of the ground might not be what you thought you were putting in.

Grow Your Own Last year I spent a lot of time trying to identify the things that came up out of the ground because though I had written labels and stuck them in the ground, they disappeared or washed off, and the ‘plan’ I’d used was lost somewhere between the allotment and my house.

I decided this year to do a series of ‘life cycle’ style posts, from seed to harvest. Obviously this only works with the  things I’m planting myself, and it’s a work in progress as it’ll take a few months to get from seed to table, but it’s a place to start, which I’m looking forward to. It’s also a great guide for the children – they do life cycles of beans and sunflowers and butterflies, so here’s a more detailed study for them.Grow Your Own

Once there’s fruit, and in many cases, even just flowers or leaves, it’s easy enough to identify a plant, but till then, I hope these will help you too!

The seedlings we’ve planted so far, and have started on, are:

 

plant life cycles3 Varieties of Sunflowers

Calendula  (Recipes)

Ivory Aubergine (Recipes)

Sweet Pepper

Nasturtiums

Millionaire Tomatoes

Money Maker Tomatoes

Mixed Salad

Courgette (Recipes)

Large Pumpkin

Red Pepper (Recipes)

 

I’ll update the above with links as I publish the posts, and the posts themselves will be updated as the plants grow to harvest.


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Degustabox – February 2017 http://www.keeperofthekitchen.com/2017/03/07/degustabox-february-2017/ Tue, 07 Mar 2017 10:00:19 +0000 http://www.keeperofthekitchen.com/?p=2925 The months do fly by at the moment – I can tell that by how often the Degustaboxes seem to come around! The February Degustabox was filled will lovely treats and sweets and foodie bits, but a little something for adults too. The first thing the kids went for, of course, were the bags of gummy […]

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The months do fly by at the moment – I can tell that by how often the Degustaboxes seem to come around! The February Degustabox was filled will lovely treats and sweets and foodie bits, but a little something for adults too. The first thing the kids went for, of course, were the bags of gummy sweets!  I loved hthe Bebeto Cheese Cake Flavour. Or I should say flavours, plural. It’s like any other gummy sweet, but has three layers in the Jelly Gum, with a buttery base labour, a cake flavoured layer and a berry layer, all in one mouthful. It’s really good! We loved these! The Bebeto Candy Crush Gummy mix was also good – based on the popular game – they had a variety of flavours and shapes. I couldn’t make out from the packaging if these were vegetarian or not, so I’m guessing not, but they are Halal certified.

And then there was the single bar of Diablo No Added Sugar, Cream Filled Milk Chocolate Wafer, which had to be shared three ways. I’m generally disinclined to go for sugar free things as they normally have other things that replace the sugar, and those things are generally not any better for you, but I’ll admit I liked the Diablo bar. The crispy wafers were perfectly crispy, the chocolate layers were sweet but not sickly. I really liked it. I also left half the bar for over a week (I like to leave a bit to eat/drink while I’m writing the actual review) and was surprised to find that it was still crispy despite having been open for that length of time.

The Maui & Sons Dark Chocolate Coated Banana Chips are dried banana chips covered with dark chocolate. I found them a little strange, at first, as I couldn’t ‘get’ the banana, but it came through after the chocolate as a gentle aftertaste. They are vegan, with no preservatives and are gluten free, and I will be buying them again as they are delicious.  I did think they’d be fabulous gently crushed and used in muffins though!

I loved the Peppersmith Peppermints & Chewing gum. They were fresh and sharp, and definitely leave your mouth feeling cool and clean – they are sweetened with Xylitol which is meant to be good for your teeth anyway. And I loved them a little extra because the kids didn’t like them – they were too strong for them. Which means I don’t have to hide them away.

We all love popcorn, so this was welcome on one of the many rainy days we’ve had of late. I must admit that the Willy Chase’s Fit Popcorn – Apple Cider Popcorn was a bit unusual for me, but it grows on you soon enough and is one of those ‘once you start, you can’t stop’ treats.  We received a small bottle of Apple Cider Vinegar with this, which I kind of wished your were meant to drizzle over the popcorn or something, but actually we have bottles of the stuff in the cupboard – we use it a lot – so as this is a small bottle I’m putting it in the camping goods for the summer so we can take some with us! I did like that even this small bottle had traces of The Mother in it, a sure sign of a good Apple Cider Vinegar.

I absolutely loved these Dark Chocolate Americanos, smooth, dark chocolate on the outside, filled with crispy, crunchy coffee beans. I could eat many bags of these. More so as I decided they weren’t for kids.

Double Dutch is a ‘natural premium mixer’ which you can have with spirits or on it’s own. There are different flavours, I believe, of which we received Cucumber and Watermelon, which, let’s face it, pretty much is summer in  a glass. Considering that it really is just flavoured water, I really liked the gold embossing on the labels. It makes it feel rather fancy. Be aware you need a bottle opener for these lids.

I wasn’t at all sure about the Just Bee Honey Water which sounds like it’s going to be really sweet, but it was probably the most surprising item in the box. I really enjoyed it and could definitely see myself buying it again. We received a blueberry flavoured one, and I really loved it. Produced by a family of bee keepers these have no extra sugars and it looks like the company does a lot of work around saving and protecting bees.

Coldress Fruity Greens Juice is really tasty. I don’t like celery at all so I could taste a hint of it in this, but the sweetness of the apple, banana and kiwi covered it sufficiently. There’s also kale and spinach in it, and 150ml makes up one of your 5-a-day, so this 500ml bottle makes up three of them, and it’s something you could certainly keep on your desk or counter and have a sip from now and then as you go through the day.

We’re not really dairy free milk people, so I’ve popped the Koko milk alternative in the cupboard for next time we have smoothies, as it seems a good alternative to almond or other nut milks.

The box also contained a bottle of Blossom Hill Summer Fruits which I have to tell you is amazing stuff. I did wish it was a warm sunny evening while I was sipping it, but even so, it was delicious. This will only be included if you have the alcohol version of the Degustabox, and you’ll receive either summer fruits or elderflower. I will definitely be grabbing this again in the summer as it’s delicious, and is around £4 – £4.50 a bottle, so certainly affordable.

The February Degustabox also contained two small tins Heinz no added sugar beanz and Kabuto Noodles. 

Contents of boxes may vary. The contents of this box were worth roughly £22.50, but boxes cost £12.99 and your first box would be only £5.99 with the code below: Degustabox Discount Code

PIN FOR LATER!


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One Fish Two Fish Red Fish Blue Fish – Savoury Crackers http://www.keeperofthekitchen.com/2017/02/08/one-fish-two-fish-red-fish-blue-fish-savoury-crackers/ http://www.keeperofthekitchen.com/2017/02/08/one-fish-two-fish-red-fish-blue-fish-savoury-crackers/#comments Wed, 08 Feb 2017 23:03:24 +0000 http://www.keeperofthekitchen.com/?p=2894 This little One Fish Two Fish Red Fish Blue Fish project was a labour of love! The resulting savoury crackers were fairly stunning though, we think! If you know Dr Seuss, you know this book title, I think? One Fish Two Fish Red Fish Blue Fish. Bizarrely, despite the yellow colouring of the text on Two Fish […]

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This little One Fish Two Fish Red Fish Blue Fish project was a labour of love! The resulting savoury crackers were fairly stunning though, we think!Savoury Crackers

If you know Dr Seuss, you know this book title, I think? One Fish Two Fish Red Fish Blue Fish.

Bizarrely, despite the yellow colouring of the text on Two Fish (on our version of the book), there’s no ‘yellow fish’ reference in the book, but there is a black fish. This may seem irrelevant, except it’s not, when you’re trying to bake multi-coloured and multi-flavoured themed fish crackers!

I know my US friends have something called Goldfish crackers, but we don’t have anything like that, so I had to look for the smallest cookie cutter I could find. I did, in the end, find this one.

I used my regular crackers recipe, and made up a batch of the dough.

Split the dough into equal sizes of the colours you’re going to use. 

I used black, green, yellow, red and blue – just a few drops of a gel based food colouring* worked well so it doesn’t affect either the flavour or make it too wet.Savoury Crackers

  • For flavouring the black fish, I used black onion seed but I think Aniseed (almost licorice in flavour) would work too.
  • For the green fish, I immediately opted for basil, but I thought chive might work well too. And possibly some cheese, but that would reduce the shelf life of the crackers.
  • Yellow fish suit garlic powder or onion powder – I prefer powders, again for the shelf life extending.
  • The red fish had some smoked paprika, but tomato paste would be good too, or chilli if that’s your thing.
  • For blue I went with the sea theme and just sprinkled some sea salt on but these are already fairly salty, so don’t overdo it.

Savoury Crackers

If you’re using the same bowl and don’t want to wash between each colour mixing, do the yellow first, then the blue, followed by the green, then the red and then black.

One Fish, Two Fish, Red Fish, Blue Fish - Savoury Crackers
 
Prep time
Cook time
Total time
 
If you use a larger cookie cutter, you'll take a lot less time than an hour. The mixing of the dough itself takes less than 5 minutes. With these tiny fish 3 - 4 minutes of baking is sufficient (I use a stone try, so just try one to be sure it's cooked if you use steel or glass.)
Author:
Recipe type: Snack, Baked, Book Food
Cuisine: Savoury
Serves: lots
Ingredients
  • 520g (4 cups) Plain Flour
  • 10g (2tsp) Salt
  • 4tbs olive oil
  • 250g (1 cup) water
Extras
  • 1-2 teaspoons each of:
  • Drieid Basil
  • Black Onion Seeds
  • Garlic or Onion Powder
  • Sea Salt
  • Smoked Paprika
  • Red, Green, Blue, Yellow and Black food colouring
Instructions
Thermomix Recipe
  1. Heat the oven to 180C/350F
  2. Add all the ingredients to the Thermomix bowl
  3. Mix 10 Seconds/ Speed 5 till all mixed
  4. Then mix 1 Minute/Speed 3
  5. Split the dough into 5 equal balls
  6. Add one ball and its extras and colouring back into the Thermomix bowl and mix 10 Seconds/ Speed 8.
  7. Sprinkle flour on a clean surface and roll out the dough as thin as you can.
  8. Cut into shapes using a cookie cutter. Combine the left over excess, roll out and repeat, until all the dough is used.
  9. Repeat till all the colours are done.
  10. Bake for 5-8 minutes, but these fish are tiny so they don't need long. Keep and eye on them.
  11. Loosen the fish from the baking tray as soon as possible, but leave to cool so they can crisp up. Transfer to an airtight container where they should last for a few days. If they lose their crispness, pop them in the oven for a few minutes again.
Regular Instructions
  1. Heat the oven to 180C/350F
  2. Add all the ingredients to a food processor and mix till well combined and pliable.
  3. Split the dough into 5 equal balls
  4. Add one ball and its extras and colouring back into the food processor and mix till it's well combined.
  5. Sprinkle flour on a clean surface and roll out the dough as thin as you can.
  6. Cut into shapes using a cookie cutter. Combine the left over excess, roll out and repeat, until all the dough is used.
  7. Repeat till all the colours are done.
  8. Bake for 5-8 minutes, but these fish are tiny so they don't need long. Keep and eye on them. Loosen the fish from the baking tray as soon as possible, but leave to cool so they can crisp up. Transfer to an airtight container where they should last for a few days. If they lose their crispness, pop them in the oven for a few minutes again.

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One Fish Two Fish

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Chia Mocha Recipe http://www.keeperofthekitchen.com/2017/02/07/chia-mocha-recipe/ Tue, 07 Feb 2017 01:12:27 +0000 http://www.keeperofthekitchen.com/?p=2861 One of the recipes in this month’s Degustabox was a Chia Mocha, to go with the chia seed samples from The Chia Co. Even though I’m not normally a fan of textured liquids – I don’t even like lumps in my soup – I was keen to try this recipe, because I have a whole […]

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One of the recipes in this month’s Degustabox was a Chia Mocha, to go with the chia seed samples from The Chia Co. Even though I’m not normally a fan of textured liquids – I don’t even like lumps in my soup – I was keen to try this recipe, because I have a whole pot of chia seeds I don’t really know what to do with! I bought them because I know chia seeds are supposed to be very good for you, then couldn’t figure out what to do with them as I’m not overly keen on either chia jam or chia porridge – too lumpy for me! This recipe was quite surprising though, and is perfect for lovers of coffee with chocolate, or chocolate with coffee – whichever you see a mocha as!

If you don’t give this a good whizz in a food processor, the end result is a lumpy sort of drink – like bubble tea, but really really small bubbles. It’s drinkable if you don’t dislike the texture. Chia Mocha

If you do mix it enough to break down the chia, you’ll end up with a thicker, smoother drink. 

This Chia Mocha is easily adaptable. I changed it to coffee for one, since I am drinking it alone. I just halved the original recipe’s ingredients. I also made it in the Thermomix, but you can use any food processor. I think it would be simple enough to adjust to your tastes. For example if making it again, I’d probably use regular cows milk instead of coconut milk as I prefer a whiter, lighter coffee. If you’re used to black coffee or nut milks, this will be perfectly fine for you!

The chia seeds will cause the drink to thicken up a bit, making a comforting, but invigorating and filling drink.

Here’s the original recipe from Degustabox and below is my adapted to a single serving version.

Chia Mocha

 

 

Chia Mocha Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Drinks
Serves: 1 cup
Ingredients
  • 1 cup/250ml/250g prepared coffee (instant or filtered, as you prefer)
  • 80ml/80g coconut milk
  • 1 teaspoon cacao powder or cocoa
  • 1 teaspoon chia seeds
  • 1 tsp coconut oil
  • ¼ teaspoon vanilla extract
  • 1 teaspoon honey or other sweetener (I used Natvia)
Instructions
  1. Add the all the ingredients to the Thermomix
  2. Put the MC in place
  3. Mix 100C/Speed 5/ 4 Minutes
  4. Make sure the MC is still in place, then Speed 7/30 seconds
  5. Pour and enjoy

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Chia Mocha

 


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Chia Raspberry Cacao Nib Peanut Butter Slice http://www.keeperofthekitchen.com/2017/02/03/chia-raspberry-cacao-nib-peanut-butter-slice/ http://www.keeperofthekitchen.com/2017/02/03/chia-raspberry-cacao-nib-peanut-butter-slice/#comments Fri, 03 Feb 2017 16:33:53 +0000 http://www.keeperofthekitchen.com/?p=2863 This peanut butter slice is adapted from the original Degustabox The Chia Co recipe. I had to make some changes to it as my kids wouldn’t eat cranberries if they were the last food on earth, and human survival depended on them. So I went for the freeze dried raspberries in the cupboard, and filled […]

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This peanut butter slice is adapted from the original Degustabox The Chia Co recipe. I had to make some changes to it as my kids wouldn’t eat cranberries if they were the last food on earth, and human survival depended on them. So I went for the freeze dried raspberries in the cupboard, and filled them out with some cacoa nibs for a raspberry and chocolate flavour to this ‘slice’ which could also quite easily be called a flapjack, except it has no sugar or butter and isn’t baked.Peanut Butter Slice

So, if you want a sugar free, butter free, no-bake flapjack, congratulations. You’ve found it in the form of a peanut butter slice.

I must then immediately caveat that by saying that in the 0 – 4C temperatures we’re having at the moment, these hold really well straight out the fridge. It’s likely that in hot temperatures, you could end up with a delicious peanut butter muesli. Try it and let me know?

Here’s the original recipe from Degustabox:

And here’s the adapted peanut butter slice version.

Chia Raspberry Cacao Nib Peanut Butter Slice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack
Cuisine: Healthy, Free From
Serves: 20 bars
Ingredients
  • 70g whole almonds, roasted
  • 150g oats, toasted
  • 75g raisins
  • 50g desiccated coconut
  • 50g cacao nibs
  • 5g freeze dried raspberries
  • 2½ tbsp chia seeds (about 15g)
  • 105g honey
  • 100g smooth peanut butter
Instructions
  1. Pre heat the oven to 160C (320F)
  2. Place the oats on a baking tray and toast for 15 - 20 minutes. Keep an eye on it so that it doesn't burn. On a separate tray, toast almonds for 10 - 12 mins, allowing to cool slowly.
  3. Add the almonds to the Thermomix, pulse quickly twice.
  4. Add oats, raisins, coconut, cacao nibs, raspberries, chia seeds, honey and peanut butter.
  5. Mix reverse/speed 4/ 2 minutes
  6. If you're not using a pan with a removable base, line a 20cmx20cm tray or pan with baking paper, tip the mixture in and press down into the corners, flattening the mixture to make it even.
  7. Cover with cling film or plastic wrap and place in the fridge for at least 3 hours.
  8. Once it's set, remove, slice and cut into bars or bites.
  9. Store in the fridge.

These are easily adaptable and are very tasty. They make fabulous breakfast bars on the go and can hold a plethora of hidden healthy foods that might not otherwise go down well. They are very filling and they freeze well too, so  you can make a huge batch, and keep some in the fridge and some in the freezer, so they’re ready when you need them.


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