Tag: snack

Fluffy date and apple scones

Who’s with me when I say there’s actually no better smell than freshly baked scones wafting through the house?

I made these for the first time on a rainy Sunday afternoon, because I had a giant bag of dates and some not-so-fresh green apples. I thought they’d make a good scone combo, and wow was I right!

If you’re making these, I recommend eating them soon after they come out of the oven (well, that won’t be hard) because they’re more tasty the fresher they are.

This recipe makes 6 medium-sized scones.

What you’ll need:

For the scones

1 1/2 cups self raising flour

1 1/2 teaspoons baking powder

1/2 tsp salt

40 grams butter, finely diced

3/4 cups of milk (I used almond milk, but you can use any type)

1 cup dates, chopped

2 tsp cinammon

2 tsp brown sugar

For the roasted apple

Half a green apple

Drizzle of honey

Drizzle of oil

Pinch of cinnamon

How to make them:

  1. Heat the oven to 160 degrees.
  2. Thinly slice your apple, cutting it length ways. Line it on a baking tray, and top with a drizzle of honey and oil, and sprinkle cinnamon on top. Bake for around 5 minutes.
  3. In a large mixing bowl, add the flour, baking powder, salt, butter, milk and dates, and mix until combined.
  4. Line a baking tray with baking paper, and spoon the mixture onto the tray.
  5. Top each scone with two slices of apple.
  6. In a small bowl, mix the brown sugar and cinnamon.
  7. Sprinkle the brown sugar and cinnamon mix on top of each scone.
  8. Bake for 10-12 minutes, or until the scones have started to brown.
  9. Best served when warm, with butter.

Enjoy!

Rebecca x

Balsamic tomatoes and ricotta on rye

Gone are the days of tomato on toast being the go-to when ‘there’s nothing else in the fridge.’

This tomato on toast is one you’ll rush to make again, and again, and again, it’s just that good.

What you’ll need:

2 slices of thick rye bread

8 cherry tomatoes, halved

2 tbsp ricotta cheese

2 tbsp balsamic vinegar

2 tbsp olive oil

1 pinch sea salt

How to make the balsamic tomatoes:

  1. Mix the balsamic vinegar and olive oil together.
  2. Pour the balsamic and oil over the tomatoes in an oven dish with a pinch of sea salt, and cook for about 5 minutes.

Assemble your toast with ricotta cheese, adding the tomatoes on top.

Enjoy!

Rebecca x

Pumpkin rice paper rolls

This recipe is a go-to for a date night, pot-luck dish or if you want a light, fresh and healthy meal.

I love the roasted pumpkin filling because it’s so delicious with satay sauce, and it’s basically all the best veggies bundled up in a roll!

This recipe makes 5 rice paper rolls (or 10 if you cut them in half).

What you’ll need:

Quarter pumpkin, thinly sliced and roasted

Half a cucumber, thinly sliced

Half a carrot, thinly sliced

1 1/2 cups alfalfa sprouts

4 large whole lettuce leaves (chop them all in half so you have 8 smaller leaves)

8 rice paper rolls

Handful of fresh coriander

Large bowl of hot water

How to make them:

  1. Soak the rice paper roll in the hot water for about a minute.
  2. Transfer the wet rice paper roll onto a clean dinner plate.
  3. Lay a lettuce leaf on the rice paper roll, and add the pumpkin, cucumber, carrot and alfalfa sprouts and coriander in layers.
  4. Roll the rice paper roll, tucking in the filling and folding each end to make sure nothing can fall out (at this stage the rice paper roll will still be wet, but once you let it sit for a minute or so it dries out!)
  5. Once your rice paper roll is dry, cut it in half so you have two smaller rolls.

Enjoy!

Rebecca x