My #RecipeoftheDay is my KptnCook Feature!

Did you all notice my blog’s makeover?! It’s a little bit sleeker, don’t ya think?

I am hooked on zoodles this summer! You can really do anything to them! Pad Thai is one of my favorite comfort dishes.

My Pad Thai Courgetti/Zoodles is my #RecipeoftheDay, featured by KptnCook! I always love the way the Kptns capture recipes! Thanks again! Go check it out! They also recently featured my Courgetti with Sundried Tomatoes and Tumeric Chicken.

You guys will love both zoodle recipes, so easy but full of flavor!unnamed-1

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Coming soon…RECIPE EBOOK

One of my goals is to have my own cookbook. I’ve just started a baby/junior cookbook…well a RECIPE EBOOK! AAHHH! I’m a little scared, excited!

It will be available for your Kindle come August!

I’m really excited, and have been working on it quietly the last while.

More details to follow in the coming weeks, so if you aren’t already subscribed, GO DO IT NOW…and follow me on Facebook, Twitter, and Instagram.

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Here it is-my FIRST WEDDING CAKE!

This is my proudest culinary moment And most special. This past spring I made my brother’s wedding cake. It was my first wedding cake, and I am pretty happy with the result!

The silver and white pearls are edible, the second tier has a marbled effect to it, and the flowers were picked that morning.

The wedding was an absolutely fantastic time-couldn’t be happier for you two!

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As Seen on beaut.ie: My DIY Face Masks

Not only is it important to be conscious of what we eat for sustenance on a daily basis, but it’s just as important to pay attention to what our skin is eating!

I recently shared my at-home face masks over on beaut.ie. I share a couple of easy and quick face masks, that use a couple of my favorite spices! Most, if not all, are probably spices and ingredients already in your pantry.

Perfect little pick me up midweek or that ‘me time’ over the Bank Holiday weekend.

Check it out below:

Beautienomics: DIY face masks good enough to eat

Overnight Oats 2 Ways

Cake for breakfast? Why not! Below I’m giving you two recipes for Overnight Oats that taste like popular cakes!

Breakfast is the most important meal, so why not make it fun and filling! When I was younger, I wasn’t a huge fan of porridge/oatmeal. But nowadays, I have a big appreciation for it. It’s filling, keeps me going, and comforting.There’s so many ways to cook, and even more way to flavor, porridge.

Overnight oats make cooking breakfast easy! And quick! Oats are full of fiber, which keep me full and give me that fuel I need for the day.

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BANANA BREAD OVERNIGHT OATS

What you’ll need:

1/3 cup oats

1/3 cup your choice of milk

1 banana

1 teaspoon vanilla extract

pinch of cinnamon

dollop of vanilla yogurt (I use a soy one)

crushed pecans (whizz them up in a food processor)

What to do: In a large bowl, mash the banana with a fork. Add the oats, milk, vanilla and cinnamon. Mix well. Pour ‘batter’ into a mason jar. Top with vanilla yogurt and crushed pecans. Set in fridge overnight.

 

 

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Add a mixture of berries, it adds nice bite to the sweet overnight oats. c.hall 2016

CHOCOLATE BROWNIE RASPBERRY CAKE OVERNIGHT OATS 

1/3 cup oats

1/3 cup milk

1 teaspoon raw cacao

1 teaspoon honey

1 teaspoon vanilla extract

Spoonful of raspberries

In a large bowl, mix all the ingredients together. You can top with a dollop of vanilla yogurt. Set in the fridge overnight. This one is indulgent, but with the all natural ingredients you won’t feel so bad!

 

 

 

 

 

 

Hello Dublin!

Last week I was in London, where the food scene is UHMAZING! I made it to Deliciously Ella’s Mae Deli, Cutter and Squidge, and Crumbs and Doilies…I’ve been dying to try each of these for ages now! And I’ll have a few recipes inspired by that ‘London Look’ in the next couple of weeks. It really is a place to visit, foodie or no foodie.

SO, BIG MOVE TO DUBLIN TOMORROW!!

I will be working in a top cookery school in Dublin from here on out. I’ll be the digital content manager, so I’ll be doing the school’s blogging, snapping, Facebook, Tweeting, and Instagram. A dream job really!

I’m so excited for this next chapter. I can’t wait to meet other food bloggers, chefs, social media influencers, and others in the industry. I’m so ready to live in a fast-paced city again, and Dublin is such a cool place for food. Moving and starting a new job can be a little bit daunting, but I’ve a great support system up in Dublin, and it’s nice having a sis in the same time zone!

Switching gears to another fast-paced city, actually in my home state of CALIFORNIA(knows how to party). I’m taking you to Los Angeles for a minute. L.A. Lady Magazine is pulled up on my phone and laptop a lot as of lately. And who doesn’t have screenshots of inspirational quotes saved on their phone? Well L.A. Lady Magazine interviews the most badass women in L.A. at the moment. They really do strive to provide inspiration and content about strong women. Their stories are motivating and remind me why I started/ have far I’ve come. So if you’re feeling a little weary(I will definitely be referring to the Mag when I start the new job Monday!), definitely take a look. One of my food heroes, Brandi Milloy is among the ladies interviewed! I share a couple of my favorite snippets below.I faced a major obstacle breaking my ankle, and having the scare of having a second operation. It was terrifying, the possibility of a second operation. But I remain positive, and in some way it was a blessing, being told to quit a professional kitchen, it has lead me to a job that is a combo of everything I love.

Here’s to a new start! Don’t worry, I won’t stop creating my own recipes and projects! I’m feeling so motivated. And by the way, there is a HUGE number of subscribers, so thank you!! You can also follow me on Twitter, Facebook and Instagram for more drooling.

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Homemade yogurt with a blackberry coulis

Making yogurt at home can seem quite daunting. It’s certainly a labor of love, but it’s incredibly rewarding! As a snack, in smoothies, or on pancakes, you’ll be so happy you made your own! This homemade recipe can also make a great frozen treat-line a bread tin with cling film, just pour in the yogurt, and set overnight!

 

The equipment you’ll need:

A HEAVY saucepan

Thermometer (one that can clip to the side of the pan makes things easy!)

Spatula

Whisk

Small measuring cup

 

Ingredients:

½ gallon of milk (2% or whole is best!)

½ gallon of yogurt (with active cultures)

 

  1. Heat the milk.Pour the milk into the heavy saucepan and set over medium to medium-high heat. Warm the milk to right below boiling, about 200°F. Stir the milk gently as it heats to make sure the bottom doesn’t scorch and the milk doesn’t boil over.
  2. Cool the milk.Let the milk cool until it is just warm to the touch, 112°F to 115°F. Stir occasionally to prevent a skin from forming.
  3. Thin the yogurt with milk.Scoop out about a cup of warm milk with a measuring cup and add the yogurt. Whisk until smooth and the yogurt is dissolved in the milk.
  4. Whisk the thinned yogurt into the milk. Pour the thinned yogurt into the warm milk while whisking gently.
  5. Transfer the pot to the (turned-off) oven. Cover the Dutch oven with the lid and place the whole pot in a turned-off oven — turn on the oven light or wrap the pot in towels to keep the milk warm as it sets (ideally around 110°F).
  6. Wait for the yogurt to set. Let the yogurt set for at least 4 hours or as long as overnight — the exact time will depend on the cultures used, the temperature of the yogurt, and your yogurt preferences. The longer yogurt sits, the thicker and more tart it becomes. If this is your first time making yogurt, start checking it after 4 hours and stop when it reaches a flavor and consistency you like. Avoid moving or stirring the yogurt until it has fully set.
  7. Cool the yogurt. Once the yogurt has set to your liking, remove it from the oven. If you see any watery whey on the surface of the yogurt, you can either drain this off or whisk it back into the yogurt before transferring to containers. Whisking also gives the yogurt a more consistent creamy texture. I love to add vanilla beans that I’ve scraped out of the pods-I just fold them in!

 

Transfer the to storage containers, cover, and refrigerate.

 

Homemade yogurt will keep for about 2 weeks in the refrigerator.

 

 

 

BLACKBERRY COULIS

 

My fondest memories are those spent on Bere Island, during the summertime. There’s really no place quite like it in the sun! Amongst the wild herbs and plants that grow here, are blackberries. One of the activities we would do when were younger, was go on long walks and pick blackberries along the way, either to be made into jam or as a healthy snack!

This coulis goes great with homemade yogurt or ice cream…you’ll probably be eating it with a spoon!

 

What you’ll need:

250g blackberries

50 g caster sugar

1.2 tspn vanilla extract

 

Put the blackberries and sugar into a saucepan with 2 fl oz of water. Bring to the boil, and then let simmer. Stir in the vanilla. Remove from stovetop, and let the mixture cool. Once room temperature, blitz all the ingredients in our food processor. Strain through a sieve-be sure to use a ladle or spatula to really rub the blitzed mix to get as much out of it as you can! Keep in an airtight container, like a jam jar, and it should last anywhere from 3 weeks to 3 months.

 

 

Wild garlic and cheddar power scones

Guests will be certainly be impressed with the foraged ingredient. I load these bad boys up with heaped tablespoon of linseeds, bee pollen, sprouted buckwheat to get those extra gains. I  like to use my smallest scone cutter, and top soups with mini scones!

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Ingredients:

225g self-raising flour (I used wholewheat)

1 level tsp baking powder

50g butter

100g grated cheddar cheese

30g wild garlic leaves, finely chopped

1 egg

milk

 

Preheat the oven to 200C. Mix the flour and baking powder in a large bowl, rub in the butter until it looks like breadcrumbs. Stir in the cheese and wild garlic. Beat the egg in a small bowl, or mixing jug. Add that to the flour mixture. Then add in milk, just less then a teaspoon at a time to bring it all together as a soft dough. Dust your countertop with flour. Gently pat or roll out the dough into a round about 2cm thick. Cut out your scones, place ona baking tray, and brush with milk. Bake for 10-12 minutes, until golden brown. Remove from oven, and enjoy slathered with butter while still warm, or as a side to soup.