I can hear you saying ‘that looks minging’ but trust me on this one, it tastes fab! It has a spoonful missing already because I forgot to take a photo before I dug in!
I’ve been adding chia seeds to my porridge for a while and wondering what else to do with them. I stumbled across this recipe on Facebook and it really couldn’t be easier. It makes a lovely satisfying chocolate pud. Chia seeds are said to have lots of health benefits. They are rich in Omega 3 which is key to maintaining a healthy cholesterol and are a protein, so keep you fuller for longer than carbs.
One jar with a lid – I used a Kilner jar
One and a quarter cups of coconut milk (the drink you get in cartons)
One tablespoon of maple syrup (don’t skimp on the quality)
Three tablespoons of cocoa powder (again, use the proper stuff)
A quarter of a cup of chia seeds (they sell them in Holland & Barrett)
A quarter of a teaspoon of salt (this brings out the flavour of the chocolate I believe)
Put the lid on the jar and shake it, then put it in the fridge for four hours, or overnight. That’s it. A little miracle.
Let me know if you give it a go.
I acquired a serious cooked banana habit on holiday in Tenerife last month, and I’ve been recreating it at home. It makes a quick pud and counts as one of your five a day.
Split the bananas lengthways and add to a hot frying pan which has just a small amount of melted coconut oil. Wait a couple of minutes, flip it over and do the other side, then add a spoonful of honey and a sprinkle of coconut flakes to serve.
Today I’m defrosting the freezer and clearing the fridge in preparation for a food shop tomorrow. I wanted rid of the leftovers, so I made a big pan of minestrone which we’ve just had for lunch. I have to say it tastes pretty damn good.
This is what went in:
Sweat all this lot together then add
Leftover honey roast ham
Swiss bouillon powder
Tub of home made tomato puree from our 2015 tomato crop
Tiny pasta shells
Boiling water from the kettle
Easy peasy! Enough left for lunch tomorrow too. I’ve never put sprouts in soup before so I was a bit dubious, but as I only cooked it until the pasta softened (about ten mins) it worked brilliantly. No measurements as usual, I just chuck it all in and hope for the best.
Mum was a master in the art of trifle making. Granny’s trifle dish came out on high days and holidays and the recipe has remained the same since the 1960s. I make no apologies for the fact that nothing here is made from scratch, because it tastes absolutely wonderful. Every mouthful reminds me of Christmas with Mum and Dad in Cefn Road, with the electric bars on the fire in the front room smelling all funny because we only used it at Christmas.
First you need a glass trifle dish. Preferably granny’s, passed down through the generations. You’ll also need:
A packet of boudoir biscuits
A tin of raspberries or strawberries in syrup
A tin of custard (not the low calorie stuff)
A jelly (proper cubed one, not powder) usually with one cube missing in action
A carton of double cream
Hundreds and thousands
Layer the biscuits in the bottom of the trifle bowl
Put the jelly in a jug and pour in half a pint of boiling water
Allow the jelly to dissolve
Make the liquid up to just under a pint using the juice drained from the tin of raspberries. If you haven’t eaten a cube of jelly, you can make it a full pint.
Put the raspberries on top of the biscuits then pour over the jelly.
Allow to cool and set (preferably overnight)
Pour over tin of custard
Whip the double cream and dollop it on
Sprinkle with hundreds and thousands
Share (if you have to) or have it for breakfast the next day like my sister used to (and probably still does).
Thanks Mum – it’s a winner