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Showing posts from August, 2019

Having a BBQ? Jasmine’s Best Recipes for Grilling

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In anticipation of National BBQ Week, which starts in just over a week’s time on the 25th of May, and in a bid to spend as much time outside as possible, here are some of my favourite recipes for a barbecue party — whether for one person, 2 or more! Even if you’re just cooking up these recipes using an oven grill, griddle or regular pan, I’m sure you’ll agree that summer vibes are always welcome. Here are some recipes that have become firm favourites over onjasminehemsley.com.BBQ Basted Veggies With Almond AioliA recipe that can easily be made vegan by substituting your fav cooking oil for the ghee, and that works with whatever veggies need using up in the fridge.Pickled Red Cabbage With Hazelnuts and Griddled AppleThis recipe says to griddle the apples on a pan, but you can just as well do them on the barbecue for an extra special touch. Plus this makes a wonderful crunchy and tangy side to richer dishes.Black Rice BBQ SaladA lovely filling salad that works as a main or as a side, to…

Hemsley + Hemsley End of Summer Supperclub!

Hemsley + Hemsley End of Summer Supperclub!

Raspberry Bakewell Muffins

How To:1. Preheat the oven to fan 200ºC/Gas mark 7 and line a six-hole muffin tin with baking parchment liners or squares of baking parchment.2. Beat the eggs in a large bowl, then stir in the melted butter or coconut oil with the maple syrup, vanilla extract, ACV or lemon juice and salt. Sift the coconut flour and bicarbonate of soda into the batter and fold in well to ensure there are no lumps. It will thicken as the coconut flour absorbs the liquid.3. Divide the batter equally between the paper liners in the tin, then distribute the raspberries evenly between the liners, pushing most of the berries down into the batter and leaving a few to stud the top of each muffin for decoration. Sprinkle with flaked almonds if you like.4. Bake in the centre of the oven for 20 minutes until lightly golden at the edges, then remove from the oven and transfer to a wire rack to cool before serving.The post Raspberry Bakewell Muffins appeared first on HEMSLEY + HEMSLEY - healthy food and living.

Raspberry Bakewell Muffins

How To:1. Preheat the oven to fan 200ºC/Gas mark 7 and line a six-hole muffin tin with baking parchment liners or squares of baking parchment.2. Beat the eggs in a large bowl, then stir in the melted butter or coconut oil with the maple syrup, vanilla extract, ACV or lemon juice and salt. Sift the coconut flour and bicarbonate of soda into the batter and fold in well to ensure there are no lumps. It will thicken as the coconut flour absorbs the liquid.3. Divide the batter equally between the paper liners in the tin, then distribute the raspberries evenly between the liners, pushing most of the berries down into the batter and leaving a few to stud the top of each muffin for decoration. Sprinkle with flaked almonds if you like.4. Bake in the centre of the oven for 20 minutes until lightly golden at the edges, then remove from the oven and transfer to a wire rack to cool before serving.The post Raspberry Bakewell Muffins appeared first on HEMSLEY + HEMSLEY - healthy food and living.

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