Foodie Fridays: Wish it were summer! I’d love to have a BBQ!

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Enjoy your weekend everyone! 🙂

xx

B

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Foodie Fridays: B’s EASY STOVE-TOP HOMEMADE SALTED POPCORN RECIPE

Hello!  I’ve been trying popcorn at home.  I’ve adapted my recipe from this blog.  I really can’t believe how incredibly easy it is to make popcorn.  Not to mention – how cheap it is too!  (Cinemas mark up the price by 1000% or more! HAHAHA) Popcorn is best eaten when its warm 😉  Actually I love sweet popcorn (cinema-style) and have tried 2 different recipes but am not fully satisfied with the outcome.  So if anyone knows a good one, please leave me a comment or link!! 🙂

And here’s the picture of my home-made popcorn:

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B’s EASY STOVE-TOP HOMEMADE POPCORN RECIPE

Makes: Enough for 2 hungry people

Ingredients:

  • 1/2 cup corn kernels
  • 4 tbsp oil (enough to cover entire base of pan)
  • 1 tsp salt
  • 2 tbsp butter

Method:

  1. Put oil in pan on medium heat,
  2. Add kernels and give it a shake to ensure kernels are coated evenly with oil.
  3. Put the lid on the pan (loosely) to allow air to escape.
  4. Give the pan a bit of a shake.
  5. Kernels will pop in 1-2 mins.
  6. Transfer popped corn (LOL poped corn = popcorn! LOL)  in a bowl and drizzle with butter and salt.

Note:  Putting half the amount of salt in the oil works well too.  😉  Do as you prefer!!

Enjoy!

xx

B

Foodie Fridays: B’s Easy Jacket Potatoes

Hello all… It’s Foodie Friday again! Yipppeee.  Thought I’d blog about something easy, fatty and British.  JACKET POTATOES.  Simple to make and yummilicious (It’s a word I swear- well it is one in Sparkle Bubble hahaha!).  Here’s an easy recipe!

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Hmmm.. Doesn’t that just look delish?  Ok and sort of like a heart-attack on a plate, but we can ignore the fat part.  Whenever I indulge in Jacket Potatoes it becomes my brunch.  I think that honestly compensates for how heavy it is. Spreading it across two meals makes it justifiable. Yes, I love making myself feel better. Hahahaha!

B’s Easy Jacket Potatoes

Bakes: 4 servings, well if you use 4 potatoes. 😉

Ingredients:

  • 4 Jacket Potatoes
  • 2 tins of Heinz Chilli Beans
  • Butter
  • Cheese
  • Salt & Pepper

Method:

  1. Preheat oven to 200 C.
  2. Wash the potatoes.
  3. Cut a cross in the middle of the potato.
  4. Poke all sides with a fork for even baking.
  5. Bake for 1 hour 20 mins.
  6. In the meantime, put beans in a pot and add salt, pepper and any desired seasoning.
  7. After the potato has baked, open the potato up gently and butter the inside.
  8. Pour baked beans generously and top up with cheese.
  9. Return dish to oven till cheese is bubbly!

Note:  You can serve this with coleslaw as it goes very well.  I’ve also made Jacket Potatoes with different toppings such as:  Veg Tuna and Quorn Minced Meat.

Enjoy!

xx

B

Coconut Scones

Hello everyone 🙂 I’ve been experimenting with Scones lately.  I altered the BBC recipe a bit to make coconut scones.  I had to make these twice as I was unsure of the amount of coconut to put in it.  The first go,  I used 50g of coconut.  The second go, I increased it a bit to suit my palette more!

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I tried different shapes, just for fun!

B’s Coconut Scones

Bakes: About 12 small scones, but I made some big funky shapes instead.

Ingredients:

  • 225g Self Raising Flour
  • 55g Butter
  • 50g Caster Sugar
  • 75g Fine Desiccated Coconut
  • Pinch of Salt
  • 150ml milk

Method:

  1. Preheat oven to 220C.
  2. Mix together the flour, salt and rub the butter. Make sure the butter is cold.  This ensures softer scones.
  3. Add in the coconut and sugar.  Mix in the milk and knead lightly to a dough.
  4. Move to a floured surface and cut the shapes required.
  5. Brush with milk.
  6. Bake for about 13 minutes, till golden on the top.
  7. Serve with butter.  🙂

I personally like this the best with just butter as you can then appreciate the taste of the coconut.  I raised the amount of sugar in this recipe as a result.  As served with butter, it should be a bit sweeter than a normal scone that is served with jam.

YES, the FOODIE thought about it properly!  Give it a go. You know you want to!

xx

B

Easy & Vegan: Scrambled Tofu

Prior to being Vegetarian, one of my favourite combinations was scrambled egg with rice.  Growing up I used to have it like fried rice, more like butter-glistening rice with egg.  It was my go-to comfort food 🙂

I’ve now found a replacement to suit my new vegetarian lifestyle.  It’s been 10 years.  It’s definitely a commitment that I hope would be life-long.  So anyways!  I made tofu scramble for lunch yesterday, didn’t want it to have butter/oil or any fat.  So here’s a low fat, protein filled easy recipe.

But hold on – first have a sneak peak...

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It was yummy!  Packed with flavour and grilled asparagus on the side. 🙂

All you need is:

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B’s Tofu Scramble

Makes: Enough for 1 (or 2 if you are eating with something else on the side)

Ingredients:

  • 1 packet Firm Silken Tofu (refer to the picture)
  • Seasoning: Turmeric, Red Chilli Powder, Soya Sauce, Salt, Pepper

Method:

  1. Put the block of tofu in the pan.  Keep mashing it.  All the excessive water to evaporated.
  2. It usually takes around 5-7 minutes on high flame.
  3. Keep mashing.  When it is dry and resembles egg, start seasoning.
  4. Start off with some Turmeric (about 1/2 tsp) to give it an egg color.
  5. Add chilli powder, soya sauce, salt and pepper to taste.

Note: I like a lot of flavour, as a result I add a lot of seasoning.  Always remember that tofu, unlike egg is rather bland.  Season away!

Enjoy it with brown rice and a side or even on top of savoury waffles with sausages. (I have had that before too, and it was really good!) 🙂

Enjoy! 

xx

B