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Showing posts from August, 2019

Melissa’s Satisfying Salads for all weather

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    Hello, Melissa here! If like me, you’re in the UK, it usually means your salad needs to fit all weather and these ones really do. So here are 7 Summer salads for rain or shine; a delicious mix of hearty and wholesome with fresh and zesty. Lots of great ones to share as well as ones to make double and have the next day or take to a picnic. As ever, feel free to add in any ingredients you’ve got that need using up to minimise your kitchen waste and make your food go further.   1. Lentil Salad with Sumac Dressing This lentil salad with a delicious sumac dressing is a winner with everyone! If you haven’t been swayed with lentils just yet, maybe you will after this. A great hearty salad for a sunny weekend and great to take on a picnic too. Get the recipe.     2. The Big Chickpea Chopped Salad This was pretty much born out of me having an *ingredients check in* and trying to use up everything hiding in my fridge and cupboards before t

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