Chunky Chocolate Chip Cookies

Ingredients

  • plain flour 100g
  • Bicarbonate of soda ¼ tsp
  • Baking powder ¼ tsp
  • Salt ¼ tsp
  • Unsalted butter 125g
  • Soft brown sugar 175g
  • Caster sugar 25g
  • Egg 1
  • Vanilla extract 1 tsp
  • Walnuts 50g, chopped
  • Porridge oats 175g
  • Dark chocolate 50g, chopped into small chunks

Directions

  1. Heat the oven to 180c/fan 160c/gas 4. Mix the flour, bicarb, baking powder and salt in a bowl. Cream the butter, sugars, egg and vanilla with electric beaters. Stir in the flour mixture, then add the nuts, oats and chocolate.
  2. Line 2 baking sheets with non-stick baking parchment and drop large tbsps of dough onto them. Press down gently. Bake for 8-10 minutes until light golden. Let cool for 5 minutes before transferring to a wire rack.
Advertisements

Red Wine Sangria

Ingredients

  • 1 bottle Rioja or other light- or medium-bodied red wine
  • 2 cups lemonade
  • 2 tablespoons sugar
  • 1 ounce (2 tablespoons) brandy, optional
  • 1 navel orange, thinly sliced
  • 1/2 pint large, plump blackberries
  • 1 cup club soda

Directions

  1. Combine wine, lemonade, sugar, and brandy (if using) in a large pitcher and stir to dissolve sugar. Add fruit and pour in club soda. Refrigerate for 1 hour or more before serving to allow fruit to macerate and sweeten sangria. Serve in tall glasses filled with ice.

Asparagus, Sundried Tomato, and Chicken Spaghetti

Ingredients

  • 12 oz. spaghetti
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 bunch asparagus, stalks trimmed and cut into 2″ pieces
  • 1/2 c. roughly chopped sundried tomatoes
  • 1/4 c. low-sodium chicken broth
  • 1/2 c. heavy cream

Directions

  1. In a large pot of salted boiling water, cook spaghetti until al dente. Drain.
  2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Transfer chicken to a plate and let rest 10 minutes, then slice.
  3. Add garlic to skillet and cook until fragrant, 1 minute. Add asparagus and sundried tomatoes and cook until asparagus is tender, 8 minutes.
  4. Pour in broth and heavy cream and bring to a simmer. Add spaghetti and toss until fully coated.

Breakfast Cookies

Ingredients

  • Egg 1, beaten
  • Butter 50g, melted
  • Soft light brown sugar 3 tbsp
  • Maple syrup 1 tbsp
  • Wholemeal flour 50g
  • Jumbo porridge oats 100g
  • Baking powder 1 tsp
  • Raisins 50g
  • Dates 50g, chopped
  • Mixed spice a good pinch
  • Ground cinnamon a good pinch

Directions

  1. Heat the oven to 180C/fan 160C/gas 4. Put the egg in a bowl with the melted butter, sugar and maple syrup. Mix the flour, oats, baking powder, raisins, dates and spices, then pour the liquid ingredients into the dry. Mix well until combined, then leave for 10 minutes for the ingredients to meld.
  2. Add large spoonfuls of the mix to a baking tray lined with baking paper and push down to flatten. Bake for 15-17 minutes, or until risen, crisp and golden at the edges (the middle will stay quite soft). Leave to cool on the tray for 10 minutes, then transfer to a wire rack to cool completely. Keep in an airtight container for up to 3 days.

Baked Spaetzle with Green Pea Pesto

Ingredients

GREEN PEA PESTO:
  • 1 cup packed fresh basil leaves
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/4 cup fresh mint leaves
  • 4 cups ice
  • 1/2 cup extra-virgin olive oil
  • 1 garlic clove
  • 1 (7-ounce) package sheep’s milk feta cheese, crumbled
  • 1 cup frozen green peas
  • 1 teaspoon sea salt, plus more for seasoning
  • 6 ounces sugar snap peas, thinly sliced crosswise (about 1 3/4 cups)
  • Freshly ground black pepper
SPAETZLE:
  • 4 cups all-purpose flour (about 17 ounces)
  • 1/4 cup kosher salt, divided
  • 1/2 teaspoon coarsely ground black pepper
  • 1 1/2 cups whole milk
  • 6 large eggs, beaten
  • 1 tablespoon minced fresh flat-leaf parsley
  • 2 tablespoons unsalted butter, plus more for greasing
  • 1 tablespoon olive oil
  • 2 medium leeks, halved lengthwise and thinly sliced crosswise (about 2 1/2 cups)
MANCHEGO FONDUTA:
  • 1 quart heavy cream
  • 7 ounces 4-months-aged Manchego cheese, shredded (about 1 3/4 cups)
  • 1 large egg yolk
  • 1 teaspoon kosher salt
  • 1 cup pea tendrils, for garnish

Celebrate Red, White and Blue Drink | Captain America Kids Drink

Ingredients

  • 1 can of Cherry 7-Up
  • 1 oz of Grenadine
  • 1/4 cup of Pina colada mix
  • 1 Cup of Blueberry Kool-Aid (you can also use blue Gatorade or Blue Hawaiian juice)

Directions

  1. Fill 1 large glass with ice
  2. Pour the Cherry 7-UP with Grenadine 1/3 of the way full ( Grenadine gives it the bright red color )
  3. Now add the Pina colada mix 1/3 of the glass ( you are layering this )
  4. Top off with the Blueberry Kool-Aid (or the blue drink of your juice)
  5. Garnish with a Star and Stripes straws found at any craft store and Cherries {optional}

Tips: If you have a taller glass, you could repeat the steps 2-4. And of course, for the adults… you could always spike this drink to give it a little “flavor”