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Thank you for visiting my blog and allowing me to share my thoughts and pictures with you. You will find entries on a number of topics, including sewing and cooking and life in general. I have also attempted to create some useful resources in the form of recipes and sewing tutorials.

There will also be occasional guest bloggers.

I look forward to hearing your comments.

Whilst you're here, why not visit my shop which offers unique, handmade (by me) ladies bags & accessories and children's clothing ?  Thank you !

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  1. ooey gooey choc brownie

    I made myself a promise this Christmas that we would cut back on food waste as much as possible. Having been quite successful in this over the years, I was determined to make use of every last scrap. Today I was faced with finding something to do with 3 overripe, going brown bananas. Now I know that some people like to eat them like that, but in our house nobody does.

    With the overindulgence of Christmas I didn't really want to make anything too calorific, so I came up with my healthy(ish) low fat take on the chocolate brownie. Here is the finished product ! Apologies for the quality of the picture but I only had my phone to hand.

    INGREDIENTS

    • 5tbsp cocoa
    • 1tbsp caster sugar
    • 5tbsp skimmed milk or 4tbsp skimmed milk & 1tbsp rum
    • 3 overripe small or 2 overripe large bananas - mashed
    • 1/2 cup brown sugar
    • 1tsp vanilla extract
    • 2 eggs
    • 3/4 cups wholemeal plain flour
    • 2/3 cups oatmeal or oats which you have 'pulverised' in food processor
    • 1 1/2 tsp baking powder

    METHOD

    1. Preheat oven to 180 degrees C, or 160 if fan assisted.
    2. Grease 8" square cake tin.
    3. Mix together thoroughly cocoa, caster sugar and milk/rum.
    4. Beat eggs until frothy, mix in cocoa mixture.
    5. Add bananas, brown sugar and vanilla, mix well.
    6. Fold in flour, baking powder and oatmeal gently, until a few specs are still visible.
    7. Pour into cake tin.
    8. Bake for 20-25 minutes until a skewer comes out clean (unless you hit a banana in which case it will still look gooey). Cool for about 10 minutes and then cut into squares. ENJOY !

     

     

     

     

     

     

  2. Winter is of course the season for soups, and even those of us ( like myself ) who are usually not soup lovers become converts when the weather gets colder. This soup started out life as a 1kg pack of mixed butternut squash and sweet potato from my Ocado order. I bought it because it was relatively cheap and in our family both of the included veg are loved by everyone. As usual this soup further evolved from what I had to hand at the time. The outcome is an easy to make, filling, slightly spicy dish that has become a family favourite. Make it with vegetable stock and it's vegetarian friendly.

    sweet potato soup

    INGREDIENTS

    • 1kg roughly chopped butternut squash and sweet potato
    • 2 roughly chopped stalks of celery
    • 1 medium chopped onion
    • 1 tbs chopped garlic
    • 1 tbs chopped ginger
    • Juice of 1 orange
    • 2 tsp rose harissa paste
    • 1 litre of stock ( either fresh or made up from stock cubes)
    • 1 small tub coconut yoghurt to garnish


    METHOD - Chuck everything apart from the yoghurt into a large saucepan or stockpot. Bring to the boil, simmer until tender - approximately 20 minutes. Process in batches in blender, or use a stick blender in the saucepan ( my favourite method ). Be careful to not overprocess the soup and leave it with some texture. 

    Serve with a swirl of coconut yoghurt and some crusty bread or warmed through pitta.

    ENJOY !