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Apple and Almond Cake

This cake is so simple and easy to make, and very delicious! Both light, because of the lack of flour and fruity by the addition of apples, it’s a great option as a dessert after a large meal!

The recipe came from Nigella, and can be seen here.

By Alice

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Healthified Chocolate Chips Cookies

If you’re looking for a healthy little treat for a snack, here it is!

These little cookies are made with few ingredients and all are healthy, with no sugar and no flour.

Ingredients

1 can of chickpeas (drained)

1/2 cup of honey/agave nectar

2/3 cup of peanut butter

1 handful of almonds

1/3 cup of chocolate chips

Combine all the ingredients, except for the chocolate chips, in a blender

Mix in the chocolate chips

Cook for 20 minutes at 180 degrees

(You can also add coconut or raisins to this recipe for extra flavour)

By Alice

ssamanthajarman

Sam’s No Nut Energy Bars

I have been wanting to make my own energy bars for a while now as they are so expensive in the supermarket. Energy bars can range from £1-£2 a bar which is crazy money if you eating one a day.

Looking online for homemade recipes without nuts (my boyfriend is allergic) was very hard so I decided to create my own taking inspiration from these recipes by Chocolate Covered Katie and Health is Happiness.

This recipe is ever so simple! Using only 5 ingredients (you can add/subtract other ingredients if you want) these are so yummy give you that energy boost before a workout!

You can buy all these ingredients in bulk which saves you even more money. These ingredients only cost me £6 and made 16 bars! I still have a few ingredients left over the next time too. These bars are so delicious, they taste just like flapjacks with its crunchy texture and the apricot and coconut are made for each other. I hope you enjoy eating these!

Ingredients (makes 16 bars)

  • 2 cups (325g) Dates
  • 1 1/4 cups (250g) Apricots
  • 1 cup (150g) Linseeds/Flaxseeds
  • 1/2 cup (100g) Sunflower Seeds
  • 2/3 cup (70g) Dried Grated Coconut

Method

  1. Blend all the ingredients together.
  2. Press into a lined baking tray.
  3. Refrigerate until the bars are solid.
  4. Cut into bars and eat!

Keep these bars in the fridge for freshness and to keep them solid :)

Nutrition Information (per bar 1/16)

  • Calories: 197
  • Carbohydrates: 23g
  • Fat: 9g
  • Protein: 4g

By Sam

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Galette Des Rois

In France, a traditional cake is served in January, shortly after Christmas, to celebrate the Epiphany. The cake is made with an almond paste and features a porcelain piece within the cake for someone to find, whoever find it within their piece of cake is made King for the day.

This January, we made our own cake and placed a coin inside.

Ingredients

2 sheets of puff pastry

4 egg yolks

100 grams of sugar

100 grams of ground almonds

100 grams of butter

Method

Mix three egg yolks with the sugar until whitened

Mix in the butter and ground almonds

Place the first sheet of puff pastry in a pie dish

Put in the almond mixture, and place a coin, then place the second sheet of puff pastry on top, making sure that the two sheets are sealed and none of the almond mixture can be seen or leaked.

Mix the final egg yolk and brush on top of the cake

Put in the oven at 200 degrees for 10 minutes, then at 180 degrees for 20 minutes.

Take out to let cool and enjoy.

By Alice

ssamanthajarman

HAPPY BIRTHDAY!

It was my birthday the other day so I celebrated by making a magic custard cake!I was very intrigued by the cake as I couldn’t understand how the cake mixture could form a custard center.  I thoroughly enjoyed it with scoops of vanilla ice cream. Recipe here: http://whiteonricecouple.com/recipes/magic-custard-cake/ 

I was very spoilt over my birthday period as my boyfriend cooked me a lovely dinner (pictured above). Turkey steaks wrapped in sage leaves and prosciutto ham, with mini roast potatoes, peas and a white wine sauce. 

On my actual birthday I went out for dinner with my family at the Buddha, my local Chinese buffet restaurant. The food was amazing, I ate so much I was so stuffed and tired afterwards. I was very embarrassed when my mum planned for them to bring out my birthday cake. The restaurant was packed with people eating and then the lights went out and everyone stared at me as the man brought over my cake. On a better note I received a lucky Buddha charm that my cat likes to wear as a necklace and I got a sheep birthday cake.

By Sam

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Out and About in Mile End, London

By Alice

ssamanthajarman

Rocky Road Bars

I made these as a gift for a friends birthday get together. They are so quick and easy to make and even quicker to eat! Would be great for parties and your kids could help make them too.

Ingredients (makes 20 bars)

  • 400g digestive biscuits
  • 300g plain chocolate
  • 200g glazed cherries
  • 150g mini marshmallows
  • 2 tbsp golden syrup
  • 70g unsalted butter

Method

  1. Crush the biscuits (you need a mixture of crumbs and small biscuit pieces).
  2. Chop the glazed cherries in half and mix with the biscuit pieces and marshmallows.
  3. Chop the chocolate into small pieces and melt over and medium heat with the butter and golden syrup.
  4. Stir the dry ingredients into the melted chocolate mixture. Stir thoroughly and press into a lined baking tin (use baking paper or tin foil).
  5. Refrigerate for 2 hours or until set.
  6. Slice into bars and enjoy.

By Sam

ssamanthajarman

Jerk Chicken with Vegetable Rice

This recipe is easy to make and tastes delicious! You can also marinade the chicken the night before for a more intense flavour.

Ingredients (Serves 5)

Jerk Chicken:

  • 10 chicken drumsticks
  • 1 bunch spring onions, chopped
  • thumbed sized piece of ginger, chopped
  • 3 garlic cloves
  • half a small onion
  • 3 scotch bonnet chillies, deseeded if you want less heat
  • half tsp dried thyme
  • juice of 1 lime
  • 2 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 3 tbsp brown sugar
  • 1 tbsp ground allspice

Instead of making your own jerk marinade you can use 5tsp of jerk seasoning and mix with oil to form a paste.

Vegetable Rice:

  • 400g long grain rice (not the easy cook type)
  • 1 pint of boiling water
  • 1 pepper
  • 1 onion
  • 250g mushrooms
  • 200g frozen peas
  • 2 garlic cloves
  • 2 tsp chinese five spice
  • 2 tbsp soy sauce

Method

  1. To make the Jerk Marinade blend all the ingredients together to form a thick paste.
  2. Alternatively mix 5 tsp jerk seasoning powder with oil to form a thick paste.
  3. Marinade the chicken drumsticks in the fridge for 2 hours.
  4. Preheat the oven to gas mark 7. Once heated cook the chicken in a deep pan for 1 hour 20 minutes or until cooked.
  5. To make the vegetable rice boil the kettle then chop the mushrooms, pepper and onion and fry on a high heat for 3 minutes.
  6. Turn down the heat and add the crushed garlic, Chinese five spice,  rice and soy sauce.
  7. Sizzle for 2 minutes then add 1 pint of boiling water. Cover and simmer for 10-15 minutes until the rice is cooked, stirring every so often to stop the rice sticking to the pan. Add the peas half way through.
  8. Ready to serve.

Jerk Chicken Marinade Recipe by BBC GoodFood: http://www.bbcgoodfood.com/recipes/2369635/jerk-chicken-with-rice-and-peas

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Recipes to Try
Check out my Flipboard magazine, Recipes to Try  http://flip.it/44X0C

alice-vera:

Recipes to Try

Check out my Flipboard magazine, Recipes to Try http://flip.it/44X0C

alice-vera

Christmas Day with Alice

ssamanthajarman

The Hairy Biker’s Old Fashioned Chicken and Vegetable Stew

Ingredients (serves 4) (435 calories per portion)

  • 3 tbsp plain flour
  • 2 tsp dried thyme
  • 4 chicken leg quarters
  • 2 tbsp sunflower oil
  • 4 rashers of rindless smoked back bacon, cut into 1cm-wide strips
  • 2 medium onions, chopped
  • 2 celery sticks, thinly sliced
  • 150g small chestnut mushrooms, wiped and sliced and quartered if large
  • 500ml bottle of dry cider
  • 300ml chicken stock, made with 1 chicken stock cube
  • 2 bay leaves
  • 400g Chantenay or other small fat carrot, trimmed and peeled
  • 2 slender leeks, trimmed and cut into 2cm slices
  • flaked sea salt
  • freshly ground black pepper

I removed the celery and added sweetcorn, because I love sweetcorn in stews!

Method

  1. Mix the flour and thyme with a good pinch of salt and plenty of freshly ground black pepper in a large strong freezer bag. Strip the skin off the chicken legs and put them on a board. Break the joint of each leg by bending it in the opposite direction. you may hear a small crack. Cut each leg quarter in half with a sturdy knife to give 8 chicken portions. Using a good set of kitchen scissors, trim of any visible fat.
  2. Put the chicken potions in the freezer bag, a few at a time, and shake well until they are evenly coated in the flour. Heat the oil in a large non-stick frying pan over a medium heat and fry the chicken, a few pieces at a time, until golden brown all over. As they are browned, transfer the chicken pieces to a large flameproof casserole dish. Preheat the oven to 180 degrees / gas mark 4.
  3. Put the bacon, onions, celery in the pan used for browning the chicken and fry for 4-5 minutes over a medium heat until lightly browned, stirring often. Add the mushrooms and cook for 2 minutes more, then tip everything into the casserole dish with the chicken pieces. Sprinkle in any flour remaining in the freezer bag and stir well.
  4. Pour about half the cider into the frying pan and stir vigorously with a wooden spoon to lift any sediment from the bottom. Simmer for a few seconds, then pour into the casserole. Add the rest of the cider and the stock, then stir in the carrots, (sweetcorn if you are using) and bay leaves and bring to a simmer on the hob.
  5. Cover with a lid and cook in the center of the oven for 1 hour, then remove the casserole from the oven and stir in the leeks. Pop the dish back in the oven for a further 30-40 minutes or until the chicken is tender and the sauce thickened. Serve with some green beans or spring greens.

By Sam

ssamanthajarman

Spiced Apple and Blackberry Pie with a Crispy Topping

I made this pie using a pastry casing and a crunchy crisp top using oats. Serve the pie hot out of the oven with a large dollop of custard or cold vanilla ice cream if preferred. 

Ingredients 

For the pastry bottom:

  • 225g flour
  • 110g butter
  • 80g sugar
  • 1 large egg
  • milk (just enough to create a soft dough)

For the filling:

  • 300g cooking apples
  • 110g blackberries (fresh or frozen)
  • 30g butter
  • 30g brown sugar
  • 1/2 tsp cinnamon 
  • 1/2 tsp mixed Spice

For the crisp topping:

  • 75g oats
  • 40g flour
  • 80g cold butter, cut into chunks
  • 60g brown sugar
  • 1/2 tsp cinnamon

Method

  1. Preheat the oven to 190 degrees / gas mark 5.
  2. To make the pastry, using your hands crumb the butter into the flour. Add the sugar, mix in the egg with enough milk to form a soft dough.
  3. Roll out the pastry dough and place into your pie dish, cut around the edges to remove any access dough.
  4. Bake in the oven with baking beads until the pastry is golden.
  5. For the filling, peel and core the apples. Put the butter and sugar into a pan over a medium heat, when the mixture turns a light caramel colour stir in the apples and cook for 3 minutes. Add the blackberries, cinnamon and mixed spice and cook for a further 2-3 minutes.
  6. For the crisp topping put all the ingredients into a bowl. Using your fingers mix together until coarse crumbs form.
  7. Pour the fruit mixture into the pie dish and sprinkle the crisp topping evenly over the top. Bake for 30 minutes or until the topping has browned and is super crispy.

By Sam

alice-vera

Dusseldorf, Germany
I spent the week here in December, as my brother has moved there for work for the year. It was a nice city, and a much needed break, as well as a good time of year to do with all christmas markets around!

By Alice

Dusseldorf, Germany

I spent the week here in December, as my brother has moved there for work for the year. It was a nice city, and a much needed break, as well as a good time of year to do with all christmas markets around!

By Alice

ssamanthajarman

Crispy Pork with Noodles and Crispy Seaweed

I had a load of pork escalopes in the freezer which was perfect as I found a delicious stir fry recipe by Jamie Oliver. I had most of these ingredients already, when I was at the shops to pick up chillies and spring onions I found a massive bag of curly kale reduced to 70p so I made crispy seaweed as a side to this dish!

Ingredients: (serves 4)

  • 600g pork escalopes sliced
  • 400g fresh egg noodles
  • 4 spring onions
  • 2 fresh chillies deseeded
  • 2 limes

For the marinade:

  • 4 tbsp soy sauce
  • 4 tbsp honey
  • 4 garlic cloves
  • 3cm fresh ginger
  • 2 fresh chillies deseeded 
  • 1 heaped tsp chinese five spice

For the crispy seaweed:

  • 200g curly kale
  • 2 tbsp olive oil
  • 2 tsp sugar
  • 1 tsp salt

Method:

  1. Preheat the oven to 180 degrees/gas mark 4. Place the pork pieces in a roasting tray.
  2. Blend all the marinade ingredients until you have a smooth paste and pour over the pork pieces with 3/4 cup of water. Mix this all up then cover with tin foil. Place in the oven and cook for about 1 hour 30 minutes or until the meat in tender.
  3. While the pork is cooking prepare the curly kale by washing and chopping in to thin pieces. Place onto a baking tray with the oil, sugar and salt. Cook on a high heat in the oven for about 10 minutes or until crispy. (Alternatively you could pan fry)
  4. Pick the pork pieces from the tray and cook on a medium to high heat on the hob until crispy.
  5. Add the chopped spring onion, fresh chillies and the juice of 2 limes. Cook for 5 minutes.
  6. Add the liquid from the roasting tray and bring to a boil. Add the egg noodles and cook for 10 minutes or until the noodles are hot.
  7. Serve with the seaweed and a cold beer.

For the original recipe by Jamie Oliver visit http://www.jamieoliver.com/recipes/pork-recipes/my-favourite-hot-and-sour-rhubarb-and-crispy-pork-with-noodles

By Sam

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Cologne, Germany

On a trip to see the brother in Dusseldorf, we went to Cologne for the day where we got to see the cathedral and probably one too many christmas markets. They were really everywhere, but got to taste many delicious food and see pretty lights

By Alice