1 sachet ov chai flavoured, tea latté or 180ml chai tea
50g banana
50g oats
20g peanut butter
Toppings: sliced banana, chai seeds, almond slivers
Dissolve the sachet of powder in 180ml of boiling water and set aside.
Mash the banana with a fork.
Add the banana, oats, peanut butter, a pinch of salt and the tea to a glass jar and mix through.
Cover the jar with a lid and refrigerate overnight.
Serve your overnight oats as is or topped with sliced banana, chai seeds and almond slivers.
You may add 125ml of chocolate chips or the same amount of chopped nuts to these delicious, moist muffins.
Yields 12 muffins.
500ml flour
10ml baking powder
5ml bicarbonate of soda
2.5ml salt
5ml ground cinnamon
200ml brown sugar
100ml greek yoghurt
125ml sunflower oil
5ml vanilla
250g/3 very ripe bananas
2 eggs
Preheat your oven to 180℃ and line a 12-hole muffin tin with paper cups.
Sift the flour, baking powder, bicarbonate of soda, salt and cinnamon into a mixing bowl.
Add the brown sugar and stir through. Set aside.
Add the yoghurt, vegetable oil, vanilla and eggs to a jug and whisk together. Set aside.
Add the bananas to a bowl and mash them.
Add half of the liquid ingredients to the dry ingredients and stir through.
Now add half the banana and mix again.
Add the rest of the liquid and the rest of the banana and mix with a spatula.
Spoon the mixture into the paper cups and bake for 25 minutes.
Cool the muffins on a wire rack.
450g flour
2,5ml salt
10ml baking powder
150g butter, cubed
120g sugar
120g candied citrus peel
120g raisins
1 orange, zested
1 lemon, zested
250ml milk
Preheat your oven to 200℃ and line a baking sheet with baking paper.
Add the flour, salt and baking powder to a mixing bowl and stir to mix.
Add the cubed butter and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
Add the sugar, citrus peel and raisins and lightly mix through.
Add the grated zest of the orange and lemon and stir again.
Add small quantities of milk, stir and repeat until the mixture comes together as a dough.
Flour a work surface and place the dough on it. Flatten with your hands so that it is 5cm thick.
Cut out rounds with a biscuit cutter or a glass and place the scone on the prepared baking sheet, spaced apart evenly.
Bring the dough together to a 5cm thickness again and cut out some more rounds.
Bake in the oven for 15 minutes.
Remove the scones and cool on a cooling rack.
Dust with icing sugar to serve.
This is a small batch of rusks and yields about 24 pieces.
250g butter, room temperature
250ml caster sugar
4 eggs
10ml instant coffee dissolved in 30ml hot water
10ml vanilla
10ml baking powder
250ml flour
Preheat your oven to 170℃ and line a 23cm loaf tin with baking paper.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment.
Beat together at high speed until creamy – scrape the mixture down once or twice in between mixing.
Add the eggs one at a time, waiting for it to be incorporated into the mixture before adding the next one.
Add the dissolved coffee and vanilla.
Add the baking powder and flour to a bowl and mix through.
Turn the mixer to a low speed and add two tablespoons of flour at a time, until you have no flour left.
Spoon the batter in to the prepared loaf tin and bake for one hour.
Cool the cake on a wire rack.
Slice the cake into rusk sizes: I like 2cm x 3cm.
Preheat your oven to 150℃ and line a baking sheet with baking paper.
Space the rusks evenly apart and place in the oven for 15 minutes. Flip the rusks over and bake for another 15 minutes.
Remove from the oven and cool completely.
Store the rusks in a glass container.
400g strawberries, hulled and halved
45ml balsamic vinegar
45ml water
30ml lemon juice
2,5ml ground black pepper
60ml + 60ml icing sugar
500g greek yoghurt
grated zest of 1 lemon
60ml mint leaves, chopped
Preheat your oven to 200℃.
Add the strawberries to an ovenproof dish.
Drizzle the balsamic vinegar and lemon juice over and pour the water into the dish.
Now sprinkle over the black pepper, icing sugar and a pinch of salt.
Roast in the oven for 20 minutes, tossing after 10 minutes, until soft and bubbling.
Allow to cool to room temperature.
Pour the roasting liquid into a small bowl.
Add the yoghurt and lemon zest to a bowl and mix together.
Now drizzle about 45ml of the roasting liquid over the yoghurt and fold through to create a ripple.
Spoon the yoghurt on to a serving plate and spoon the strawberries on top.
Drizzle over some of the roasting juices and scatter over the mint leaves to serve.
1 large tortilla
1 onion, sliced
1 sweet pepper, sliced
100g + 100g cheddar cheese, grated
100g baby spinach
4 eggs
Preheat your oven to 190℃.
Lay the tortilla flat in a cast iron (or any other oven-friendly)pan and press it down slightly so that it covers the bottom and comes about halfway up the sides.
Sprinkle 100g of the cheddar cheese over the bottom of the tortilla.`
Spread the sliced onion over the cheese and then scatter over the sliced sweet pepper.
Place the spinach onto and spread it out evenly to cover the rest of the ingredients.
Break the eggs on the spinach leaves and season with salt and pepper.
Sprinkle the remaining 100g cheddar over and bake in the oven for 15 minutes.
Serve the tortilla with a good, crusty bread.
250g bacon
1 egg
62ml sugar
62ml + 62ml milk
15ml vegetable oil
250ml flour
10ml baking powder
1ml salt
Preheat your oven to 180℃ and line a baking tray with baking paper.
Cut another piece of baking paper that is slightly larger than your baking tray and keep aside.
Lay the bacon flat on the prepared tray.
Place the extra paper on top of the bacon and another baking tray on top of the paper.
Bake in the oven for 20 minutes or until cooked to your liking.
Cool the bacon on a cooling rack and pat it dry with paper towel to remove excess fattiness.
Add the egg and sugar to a mixing bowl and whisk together by hand.
Add 62ml milk and the vegetable oil and whisk until amalgamated.
Sift the flour, baking powder and salt into the mixture and stir to combine.
Drizzle in the last 62ml milk while mixing, to form a thick, smooth batter.
Place a large frying pan on medium-high heat.
Pour in a splash of vegetable oil and wait for it to warm up.
Dip a bacon rasher into the batter and then immediately into the pan.
Fry for 3 minutes per side or until cooked and golden.
Serve the bacon flapjacks with maple syrup or honey.
250ml milk (you may replace with any, e.g. almond)
80ml pistachio nuts
1,2ml matcha powder (for colour purposes only)
15ml maple syrup
2,5ml vanilla
a pinch of salt
125ml rolled oats
30ml chia seeds
Add the milk, pistachio nuts, matcha, syrup, vanilla and salt to a blender and blitz together.
Pour into a bowl/jar and add the oats and chia seeds.
Cover and shake/stir to mix and combine.
Refrigerate for 6-8 hours.
Remove the oats from the refrigerator 30 minutes before eating.
Yields about 60 rusks.
250g butter, room temperature, cubed
300g sugar
6 eggs
4-5 lemons, 80ml of finely grated zest
4 x 250ml self-raising flour
5ml salt
80ml poppyseeds
500ml cultured buttermilk
Preheat your oven to 180℃ and line two 23cm loaf tins with baking paper.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until creamy.
Add the eggs one at a time and beat well to incorporate. Scrape the mixture down once or twice.
Add the lemon zest and mix through.
Now add the flour, salt and poppyseeds to another mixing bowl and stir through.
Alternatively add a few spoonfuls of flour and buttermilk, starting and ending with the flour mixture.
Mix on high speed for one minute.
Spoon the mixture into the loaf tins and bake for one hour.
Remove from the baking tins and cool on a cooling rack.
Cut the loaf into slices about 2 cm thick and then cut each slice into three pieces.
Space the rusks evenly on a baking sheet and dry in the oven at 100℃ for 3-4 hours.
Cool completely and store in a glass container.
140g flour
12,5ml baking powder
1,2ml salt
a pinch of smoked paprika
100g mature cheddar cheese, grated
250ml milk
1 egg
Preheat your oven to 200℃ and spray a 12-hole muffin tin with cooking spray.
Sift the flour, baking powder, salt and paprika into a mixing bowl.
Add the grated cheddar and mix through.
Add the milk and egg to a jug and whisk together.
Add the milk mixture to the flour mixture and mix together to form a batter.
Spoon the batter into the muffin tin and bake for 15 minutes.
Serve warm or at room temperature.
My Whisk and I 