Healthy blueberry muffins
Healthy blueberry muffins
2016-07-05 22:39:47
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
- 5 tbsp rapeseed oil
- 225g self-raising flour
- 115g wholemeal four
- 2 tsp baking powder
- Zest of 1⁄2 lemon and 1 tsp juice
- 85g golden caster sugar
- 50g light muscovado sugar
- 1 small very ripe banana with black skin (about 85g peeled weight)
- 1 egg
- 284ml pot buttermilk
- 225g fresh blueberries
Instructions
- Heat oven to 200C/180C fan/gas 6. Use 1 tsp oil to lightly oil a 12-hole muffin tin (or use paper cases).
- Mix both flours with the baking powder and lemon zest. Reserve 1 tbsp caster sugar, then stir the rest into the flour with the muscovado.
- Mash the banana well. In another bowl beat the egg, then stir in the banana, buttermilk and oil.
- Using a large metal spoon, very lightly stir into the flour mix, just to combine.
- Over-mixing will make the muffins tough.
- Toss in the blueberries and give just a few turns of the spoon to carefully stir them in without crushing.
- Spoon the mixture into the tin - each hole should be very full.
- Bake for 20-25 mins until risen and golden.
- Mix the reserved caster sugar with the lemon juice.
- When the muffins are done, remove from the oven, then brush with the sugar and lemon mixture while they are still hot.
- Gently loosen the edges of each muffin with a knife, then leave in the tin for 15 mins to cool a little as they're very delicate while hot.
- Remove to a wire rack.
Tina's tip
- Best eaten the day of making, but will keep for up to 2 days.
Tina's Cooks https://tinascooks.com/
Lunch box fillers
Lunch box fillers
2016-07-05 22:35:38
Ingredients
- Sliced apple or pineapple with chunks of cheese on sticks
- Fresh Berries with honey and yogurt toasted muesli to go on top
- Carrot pepper and celery sticks with hummus
- Half fat Philadelphia Cream cheese mixed with pesto and veggies to dip
- Dried fruit chopped with seeds
- Puff pastry cut into strips and sprinkle with parmesan cheese bake till golden
- Pasta shapes with pesto sauce
- Watermelon slices
- Cheese and crackers
Tina's Cooks https://tinascooks.com/
Fillings for wraps and sandwiches
Fillings for wraps and sandwiches
2016-07-05 22:34:37
Filling 1
- Boiled egg
- Tomato
- Lettuce
- 1 teaspoon of pesto mixed with mayo or greek yogurt
Filling 2
- Ham
- Cheese
- Lettuce
- Tomato
- Cucumber
- Branson pickle
Filling 3
- Hummus
- Roasted pepper
- Grilled eggplant
- Feta cheese
- Sundried tomato
Filling 4
- Smoked salmon
- Cream cheese
- Rocket leaves
- Chives
- Dill
Tina's Cooks https://tinascooks.com/
Breakfast muesli
Breakfast muesli
2016-07-05 20:30:31
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
- 4 cups rolled oats
- 1/2 cup chopped nuts (your favorite)
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/4 cup flax seeds
- 2-3 tablespoons runny honey or agave syrup
- 1 teaspoon cinnamon
- 1 cup of your favorite dried fruits chopped
- 1/4 cup desiccated coconut (if desired)
Instructions
- Place all dried ingredients on a baking tray except the coconut and fruit,drizzle with honey and give it a good mix before placing it in a preheated oven (180 C) for 12-15 minutes.
- take out and give a good mix then add dried fruit and coconut (if using) put back in the oven for another 5 minutes or until the fruit becomes soft.
- Remove from the oven and let cool completely before storing in an airtight container.
- This mix can be eaten with fruit and yoghurt or just with milk or even added to a crumble topping to give it a healthy twist!
- For added fiber you can add a cup of all-bran to the mix if you like!
Tina's Cooks https://tinascooks.com/
No pastry Quiche
No pastry mini quiches
2016-07-04 23:46:28
Yields 1
Prep Time
30 min
Cook Time
30 min
Total Time
1 min
Ingredients
- 2 bacon rashers
- 1 teaspoon extra-virgin olive oil
- 8 ounces mushrooms, sliced
- 1/4 cup sliced spring onions
- 1/4 cup shredded Swiss cheese or hard goat's cheese (organic if possible)
- 1 teaspoon freshly ground pepper
- 5 eggs
- 3 egg whites
- 1 cup lowfat milk or goats/soya milk
Instructions
- Position rack in center of oven; preheat to 325°F.
- Coat a nonstick muffin tin generously with cooking spray.
- Heat a large nonstick pan over medium-high heat.
- Add bacon and cook until golden brown, 6 to 8 minutes.
- Transfer to a bowl to cool. Add oil to the pan, then mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes.
- Transfer mushrooms to the bowl with the sausage.
- Let cool for 5 minutes.
- Stir in scallions, cheese and pepper.
- Whisk eggs, egg whites and milk in a medium bowl.
- Divide the egg mixture evenly among the prepared muffin cups.
- Sprinkle a heaping tablespoon of the bacon mixture into each cup.
- Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes.
- Place a rack on top of the pan, flip it over and turn the quiches out onto the rack.
- Turn upright and let cool completely.
- If you want to make them vegetarian you could just add another veg instead of the bacon eg. sweetcorn, red pepper, spinach, roast pumpkin or zucchini.
Tina's Cooks https://tinascooks.com/
Orange Polentina
Orange Polentina
2016-07-04 23:40:46
Serves 4
Cook Time
20 min
Total Time
20 min
Ingredients
- 1 medium orange
- 2 cups water
- 1 1/2 cups low-fat milk
- 1/4 teaspoon salt
- 3/4 cup instant polenta or fine cornmeal
- 1/4 cup mascarpone (Italian cream cheese)
- 1/4 cup nonfat Greek-style yogurt
- 4 tablespoons honey
- 1 teaspoon finely chopped fresh
- Tarragon (optional)
Instructions
- Zest the orange to get 1 1/2 teaspoons; set the zest aside.
- Remove the rest of the peel and white pith with a sharp knife.
- Working over a bowl, cut the segments from their surrounding membranes. Set aside for garnish.
- Combine water, milk and salt in a large heavy saucepan and bring to a boil. Gradually whisk in polenta (or cornmeal) and return to a boil.
- Reduce heat to medium-low to maintain an even bubble and whisk until the polentina thickens, 1 to 5 minutes.
- Remove from the heat, cover and let it stand for 5 minutes.
- Meanwhile, combine mascarpone, yogurt, 1 tablespoon honey and 1/2 teaspoon of the orange zest in a small bowl.
- Whisk the remaining 3 tablespoons honey and the remaining 1 teaspoon zest into the polentina.
- Divide among 4 bowls and top with a dollop of the mascarpone topping.
- Garnish with the reserved orange segments and sprinkle with tarragon, if desired.
- Serve immediately.
Tina's Cooks https://tinascooks.com/
Pancakes
Pancakes
2016-07-04 23:34:24
Total Time
30 min
Ingredients
- 1 cup flour
- 2 large eggs
- 1/2 cup oats
- 1 teaspoon baking powder
- 1 cup milk
- Pinch of salt
- Pinch of cinnamon if you like
- 2 bananas or cup blue berries or both!
Instructions
- Separate the eggs into two bowls.
- With the egg yolks add your flour oats, baking powder, salt and milk.
- In the other bowl whisk up the egg whites till stiff and then fold into the other mixture.
- Heat up a pan with a bit of oil and add a spoonful of the mixture then add a few slices of banana and a few berries to the top.
- When it has started to set flip it over and keep warm in the oven while you make the rest!
- Enjoy with some honey or syrup and creme fresh!
Tina's Cooks https://tinascooks.com/
Basic polenta
Basic polenta
2016-07-04 23:31:16
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
- 6 cups water
- 2 teaspoons salt
- 1 3/4 cups yellow cornmeal(polenta)
- 3 tablespoons unsalted butter
Instructions
- Bring 6 cups of water to a boil in a heavy large saucepan.
- Add 2 teaspoons of salt. Gradually whisk in the cornmeal.
- Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes.
- Turn off the heat.
- Add the butter, and stir until melted.
Tina's Cooks https://tinascooks.com/
Tomato sauce
Tomato sauce
2016-07-04 23:29:16
Ingredients
- 2 tins of chopped tomatoes
- 1 Onion
- 2 Cloves of garlic
- 1 Stick of celery
- 1 Carrot
- 1 grated zucchini
Instructions
- Chop your onion carrot and celery and fry in a pan with some olive oil till soft,then add chopped garlic and and zucchini and fry a little longer.
- Add both tins of tomato and cook on a low heat till reduced and a rich red colour.
- When the sauce is reduced, set it aside to cool slightly then put it into blender to blend till smooth.
- You can use this as a sauce for pasta or fry some minced beef or chicken and add sauce for bolognese.
Tina's tip
- You can also try this sauce with Chicken legs or pork chops as a stew.
Tina's Cooks https://tinascooks.com/
Veggie pikelets
Veggie pikelets
2016-07-04 23:26:52
Total Time
30 min
Ingredients
- 2 cup self-raising flour - I use 1 cup wholemeal and 1 cup white self-raising flour
- 6 eggs
- 4-5 cups of grated zucchini, and corn
- 1⁄2 teaspoon grated cheese of your choice
- Salt and pepper to taste
- Milk
Instructions
- Mix all ingredients together, adding milk last until mixture is slightly runny.
- Heat a frying pan with a small amount of olive oil and drop a tablespoon of the mixture into the pan, patting into a neat circle.
- Cook until golden on each side.
- Serve with sauce or a dip such as natural yoghurt flavoured with a small amount of curry.
Tina's Cooks https://tinascooks.com/
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