favourite recipes ⊹ ࣪ ˖₊˚⊹⋆

Reduce the amount of both sugars (180g white sugar and 90g brown sugar). Add frozen raspberries to the mixture before pouring batter into pan. Add more raspberries and chocolate drops to decorate before putting in the oven.

Topping 200g plain flour 40g oats 80g brown sugar 40g white sugar 175 cold butter (cubed) 1tsp cinnamon Filling 4 apples diced 1tsp lemon juice Pinch of cinnamon 30g white sugar 20g brown sugar

Ingredients 1 cup S.R. flour 2 Tbsp cocoa ½ cup milk ¾ cup sugar 1/2 tsp salt 30 g melted butter 1 tsp vanilla - SAUCE mix : 3/4 cup brown sugar 1/4 cup sifted cocoa 1 and 3/4 cup hot water Instructions: Sift flour , salt + cocoa. Add sugar, mix well Stir in milk, vanilla, butter + mix. Put in greased dish Pour sauce mix over batter. Bake in preheated oven 50-60 minutes at 180 Celsius

Adapted from emijuju’s recipe on TikTok: 1 banana (about 110g) 1/2 cup (113g) brown butter 1 & 1/2 tbsp peanut butter 110g light brown sugar 1 egg 1 tsp (4g) vanilla 7g molasses 1 1/4 cup (160g) flour 1/2 tsp (3g) baking soda 1 tsp (3g) cinnamon 114g chocolate chunks/chips (+ extra for garnish) 65g oats Flakey salt to garnish optional (If you want to remove the peanut butter add 3g of salt) Brown butter and allow to cool. Mash the banana and peanut butter together in a large bowl. If the peanut butter is too thick and hard to work heat it for 20 seconds. Combine the mash with the sugar, molasses, egg, and vanilla with a spatula. Slowly add the butter to temper while mixing. To another bowl, whisk together flour, salt, baking soda, and cinnamon. Add the dry mixture to the wet and fold it in until almost completely combined. Then fold in the chocolate and oats and let the mixture sit about 5-10 minutes to allow to flour to combine with the wet. Spoon onto trays lined with baking paper and then let rest in the fridge for at least an hour. Bake at 180 degrees Celsius for 10-12 min. These are soft cookies so let cool a bit on the tray before transferring/eating.

Substitute almond flour with 1/2 cup of all purpose flour to make nut free. Sadly the cake came out surprisingly thin but I think it’s a nice portion to share between just two people for the week. Cake stays moist for days💗

-3/4 cup creamy peanut butter -1/2 cup melted butter 90g cup granulated sugar. 90g cup brown sugar -1 egg -1 tsp vanilla extract -1 cup all purpose flour -1 tsp baking powder -1/2 tsp baking soda -1/2 cup melted dark chocolate How to: Preheat oven to 180 Mix together your creamy peanut butter and melted butter. Once combined add in your brown sugar and granulated sugar and mix again. Add in your egg and vanilla and mix well. Mix in your dry ingredients and scoop into cookies and place on a lined baking sheet. Using a fork press a criss cross pattern into the top Bake on 350F for 8-10 minutes. Let cool for 10 minutes and dip in melted dark chocolate then sprinkle flakey salt. Note: the original recipe calls for 1/2 cup of both sugars but I have reduced it 25% to 90g for each.

Add both smoked and sweet paprika to the prawn marinade. Add chilli flakes with the butter to infuse more spice and tarragon for sweetness before the cream.

I combine a few recipes and childhood secrets for this one! See the recipe linked and the TikTok video here: https://vt.tiktok.com/ZSBDc1aKs/ Swap pearl couscous with pastina. Add bay leaves with the rosemary and thyme. Add barley, peas, and corn for extra health benefits! Add a touch of lemon juice if you like as well. If you use a rotisserie chicken, you can boil the bones and other unused parts to death with some aromatics the night before for a homemade stock!

1 large egg yolk 2 medium anchovy fillets, finely chopped to a paste 1/2 teaspoon Dijon mustard 1/2 teaspoon grated garlic 1/2 teaspoon Worcestershire sauce 1/4 teaspoon salt 2 ounces parmesan cheese 1/3 cup milk olive oil 2 heads romaine lettuce 1 medium lemon whole grain bread —— 1. whisk egg yolk, anchovy, mustard, garlic, Worcestershire, salt and parmesan in a medium bowl until well combined. whisking constantly, gradually add 1/3 cup oil. cover and refrigerate. 2. preheat a gas grill to high. arrange romaine halves an lemon halves, cut sides up, on a large baking sheet. drizzle with the remaining 2 tablespoons oil and set aside. grill until crispy.