Recipe - Coconut Macaroons

I love coconut and I love condensed milk so this recipe might just be one of my favourites. Crisp on the outside and chewy in the middle these macaroons are quick to make and keep for while (if they last that long!)

Ingredients

400g sweetened shredded coconut
200ml condensed milk
1 teaspoon vanilla extract
2 large eggs whites
120g milk chocolate

Method to the Madness

Preheat the oven to 160°C. Line two trays with baking paper.

In a medium bowl, mix together the shredded coconut, condensed milk and vanilla extract.

Separate the yolks and whites carefully!

  
In the bowl of an electric mixer, beat the egg whites until stiff peaks form.

Fold the egg whites into the coconut mixture.

Using two spoons, form heaped tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart.

Bake for about 25 minutes, until the tops are lightly golden and the bottoms and edges are deeply golden.

Melt the chocolate in the microwave, stopping and stirring every 30 second intervals so it doesn't burn. Dip the bottoms of the macaroons in the chocolate and return upside down to the trays.

Place the macaroons in the refrigerator for 30 minutes so the chocolate to sets then eat the whole lot with a cup of tea.

C x

Prawn & Chorizo Paella

This recipe is a firm favourite on my dinner table and it just so happens to contain two of the best foods, prawns and chorizo!

Super easy to make and ready in 30 minutes you need to give this one a try! Make sure you click the picture below to link through to the Youtube video:

C x

Broccoli, Walnut and Stilton Tart

One of my favourite things to eat is tart. Savoury or sweet, I do love a filling in a pastry case. Try this easy and tasty tart which is perfect for lunch paired with a salad.

Click the picture to link through to the video. 

C x

Honey and Pistachio Cakes - Recipe

Ingredients

175g butter
175g  icing sugar
50g self raising flour
100g ground almonds
100g pistachios, finely chopped
5 egg whites
75g clear honey

 Method to the Madness

Preheat the oven to 200c/gas 6/fan 180c.

Pop the butter in the microwave and blitz until melted and put to one side.

Sieve the flour and sugar into a bowl before adding the almonds and 85g of the pistachios and stir to combine.

In a separate bowl whisk the egg whites to a soft foam. Add the egg to the dry ingredients, followed by the melted butter and 2tbsp of the honey and gently fold until combined.

Divide the mixture between 12 cupcake cases (I used my new silicone ones! I'm never going back).

Bake in the over for around 15 minutes or until golden and a skewer comes out clean.

Leave to cool for 10 minutes before drizzling the remaining honey over the cakes and scattering the pistachios on top. When you finally cram them in your mouth you will find the salt and sweet go so well together and it will be hard to not eat them all.

C xxx

 

Mexican Pork and Beans - Recipe

Ingredients

Tin of mixed beans in tomato sauce

600g (21oz) diced pork

1 courgette

Handful of mushrooms

1 onion, diced

1 pepper

2tsp Worcestershire sauce

½tsp chilli powder

1 garlic clove, crushed

1tsp sweet chilli sauce

60g (2oz) barbecue sauce

1ltr boiled water

Method to the madness

Chop up all your vegetables and then place into a large saucepan with the beans, 1litre water, the pork, onion, Worcestershire sauce, garlic , sweet chilli sauce and chilli powder  (I also had some left over fajita spice so I chucked that in as well).

Bring to boil then reduce the heat to low, cover and simmer for 1 hour until the mixture has started to thicken. I broke up the pieces of diced pork, by using 2 forks to roughly pull the pieces into shreds (although this might have worked better if I’d left it in a bit longer). Add the barbecue sauce, mix well and cook for a further 10 minutes.

For dinner last night I served this with brown rice, a sprinkle of cheese and a splodge of guacamole and crème fraîche, but there was enough left over for lunch so I put the pork and bean mixture, guac and crème fraîche into a tortilla wrap and reheated at work.

I literally don’t think I have the words to describe how incredibly tasty this recipe is. I think it’s definitely going to be a meal time staple. You must try this! 

Trust me - it tastes better than it looks! 

xxx