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Showing posts from August, 2019

Melissa’s 10 Spring Weekend Recipes

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    Hello, Melissa here, sharing 10 of my absolute favourite Springtime recipes to enjoy over the long weekend or whenever you please.  I’ve picked these out especially as they are all simple, cheerful and based on easy to get ingredients like seasonal veg, popular cupboard items and frozen produce too.     1. Chocolate Clusters Totally flexible chocolate bites – inspired by the rice krispie clusters that my Mum never let me have! Use whatever you have to hand in your cupboards; coconut flakes / seeds / chopped nuts work really well too. And look out for fairtrade chocolate. Get the recipe.     2. Asparagus Tray Bake This one pan tray bake makes use of frozen peas, broad beans or edamame if you have it in your freezer and if you can’t get asparagus yet, swap for broccoli of any kind or greens you already have. Get the recipe.     3. NEW: Broccoli & quinoa salad with pickled pink onions I love this with quinoa or len

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 l

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 l