Tag: Foodaware

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Seaweed Ice Cream with the brilliantĀ @oritannenbaumĀ andĀ @gaptoothedheart @samuelcallenfilms @ballymaloecookeryschool

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Dennis Kornā€¢Art of Now (Nature Sounds)

  • Seaweed Ice Cream with the brilliantĀ @oritannenbaumĀ andĀ @gaptoothedheart
    ā€¢
    During their time atĀ @ballymaloecookeryschoolĀ theyā€™d love to explore the Irish coast and explore all that the sea has to offer and developed some truly delicious ice creams.EditedĀ Ā·Ā 1d
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Nikita Pathakji Winner!! @MasterChefUK @BBCOne

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Clapham Common

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  • CLAPHAMā€™S MASTERCHEF CHAMPION NIKITA PATHAKJI RETURNS TO THE BBC āœØšŸ‘©ā€šŸ³// Our very ownĀ @chefnikita.pĀ winner ofĀ @masterchefukĀ The Professionals (2022), is back on the BBC but this time sheā€™s not competingā€¦ sheā€™s setting the Skills Test for the new chefs in the kitchen alongsideĀ @matt.tebbuttĀ @galettigramĀ @marcuswareing

    From lifting the trophy to challenging the next generation, itā€™s incredible to see her come full circle on the very show she won.

    Since her win, Nikita has continued building her reputation in top London kitchens and through her now always sold-out supper clubs including right here in Clapham.

    We had the pleasure of going to one, and honestlyā€¦ it was exceptional. From champion to mentor and still flying the flag for Clapham.2d
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Apricot Jam Breakfast Muffins with banana and honey @RTEfood #foodaware

apricot jam breakfast muffins

15m15 minutes ago

These Apricot Jam Breakfast Muffins can be prepared the night before and cooked to perfection in the morning –

Ingredients

  • 2 large free-range eggs
  • 150ml pot of natural low-fat yoghurt
  • 50ml rapeseed oil
  • 2 tblsp no added sugar apricot jam
  • 1 ripe banana, mashed
  • 4 tblsp clear honey
  • 1 tsp almond extract
  • 200g of wholemeal flour
  • 50g of porridge oats, plus extra for sprinkling
  • 1 Ā½ teaspoons of baking powder
  • 1 Ā½ teaspoons of bicarbonate of soda
  • 2 tblsp mixed seeds
  • extra apricot jam
  • a handful of flaked almonds, for sprinkling

Method

  1. Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
  2. In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Apricot Jam, banana, honey and almond extract.
  3. In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
  4. Pour the wet ingredients into the dry and combine until you have a smooth batter. Don’t over mix as this will make your muffins tough.
  5. Divide the mix between the muffin cases and place about half a teaspoon of Apricot Jam on the top of each of the muffins. Sprinkle with the extra porridge oats and the flaked almonds.
  6. Bake for 25 to 30 minutes until risen and golden. Check that they’re cooked by inserting a skewer into the middle of one of the muffins. They’re done if it comes away clean.
  7. Remove from the oven and transfer to a wire rack to cool. These will keep for 3 days in a sealed container but they taste best on the day of baking.

Notes

Recipe courtesy ofĀ FollĆ”in