Tag: milk

Coconut Lime Raspberry Chia Pudding

Chia pudding is the ultimate guiltless dessert, you can even have this for breakfast – if you’re into that sort of thing! 

Me, I’m a huge fan of chia seeds. They have no taste so it basically takes on the flavor of anything you mix up, and those tiny seeds expand to more than triple in size when soaked in any liquid and did I mention they have a satiating quality to them? Win! It’s also gluten-free, dairy free and vegetarian.

One of my go to chia puddings has always been my Mango Coconut Chia Pudding[1], but I thought let’s put the lime in the coconut and this was born! Enjoy this while those summer berries are still in the farmer’s stands.

Coconut Lime Raspberry Chia Pudding
gordon-ramsay-recipe.com
Servings: 2 • Size: 1 cup • Old Pts: 3 pts • Points+: 4 pts
Calories: 157 • Fat: 10 g • Carb: 15 g • Fiber: 10 g • Protein: 4 g • Sugar: 1 g
Sodium: 31 mg • Cholesterol: 0 mg

Ingredients:

  • 1 cup raspberries
  • 1/2 cup canned lite coconut milk
  • 1/2 cup unsweetened Almond Breeze almond coconut milk[2]
  • 2 tbsp chia seeds
  • 1 tbsp sweetened shredded coconut
  • 6 to 8 drops Nu-Naturals liquid stevia (or sugar/honey to taste)
  • 1 tsp lime juice
  • 1 tsp lime zest

Directions:

Combine half the raspberries and the remaining ingredients in a large container. Mix well and close container. Refrigerate overnight or at least 5-6 hours.

Divide into 2 bowls or glass dishes, top with remaining berries and serve. Enjoy!

Disclosure: This post is sponsored by Blue Diamond Almond Breeze[3].
I only share products I am passionate about and use in my own kitchen
on a daily basis. I created this recipe and received compensation to do
so.

References

  1. ^ Mango Coconut Chia Pudding (www.gordon-ramsay-recipe.com)
  2. ^ Almond Breeze almond coconut milk (almondbreeze.com)
  3. ^ Blue Diamond Almond Breeze (almondbreeze.com)

Bang Bang chicken

I have been sulking a lot recently for an unidentifiable reason.

Maybe it’s the incredibly swizzy unfair weather we’re having. Winter was such a fucking slog this year, what with Kitty not yet walking or watching telly or doing anything remotely compatible with bad weather. All we did was sit around going mad and getting ill, praying for bedtime and lusting after spring. Then spring never came, or summer. We might get a blast in September or October if we’re really lucky but in reality we’re just going to go straight back into winter.

And we’ve done all our holidays this year – we’ve had three already, taking advantage of having a pre-schooler to go away in May, June and early July. We invested, for the holiday, in a preposterous amount of childcare. And on the most recent holiday, to a house in Devon, we had a cook. It wasn’t my idea!! So please don’t have a massive go at me. We were with another couple who work incredibly hard and get paid stupendous wodges of cash and who do not want to assemble salads or wash up when they are on holiday, or stay in a hotel. So we had Cara, the dark-eyed, pink-cheeked 23 year-old Leiths graduate marvel with whom my husband fell passionately in love on the first day.

Anyway it was amazing. But after seven full days of not doing any cooking or much childcare I have come back in this sulk you see before you. I have forgotten how to look after Kitty – and she knows it. She is well aware that I think that if she cries or is in a bait it’s my fault. And at the moment it is my fault because she is incredibly pissed off with me because I have taken away her morning and lunchtime bottle.

There’s this tedious thing when you have children about the amount of milk they have. They fucking love milk, little children, and they especially love it out of a bottle. On the grand scale of things, I think that being attached to your bottle isn’t especially bad, but people get in a right piss about it and say children ought to have all their drinks out of a toddler cup from 1 year on and no more than this amount of milk but no less than this amount of milk.

I couldn’t have cared less about it: Kitty can tell me what she wants, says please and thank you, can sing Baa Baa Black Sheep, doesn’t embarrass me in public and goes to bed at night in her own bed and wakes up at a civilised hour. Thus, anything she wants – a constant stream of rice cakes, Peppa Pig, drawing on the walls, three bottles a day – she can have it.

But then I went to see a paediatrician, who also happens to be my husband’s cousin. I rang him in a complete blind panic two months ago when Kitty had a temperature of 104 and a head-to-toe rash and he was really nice about it. And when I say “really nice” I mean he said “If she isn’t better by tomorrow, give her antibiotics.”

No other fucker will do that for you, when your child is sick. They mimsy about like total utter dildos, saying “Well you could do this or you could do that”. But Dr Mike just told me what to do. So obviously I fell passionately in love with him. When he rang to check up on Kitty and to say that maybe he ought to see her in person I screamed “Yes!” and raced about doing my hair, putting proper shoes on, picking the crud out of Kitty’s ears and ironing her into her Bonpoint.

And when Dr Mike told me that Kitty was having too much milk and ought to drop her multitude of bottle events I meekly nodded and gave him my shy Princess Diana “okay” face, rather than snarling and mentally flicking him a V-sign like I do with everyone else.

Kitty’s not that pleased about this bottle cessation. She rages through the kitchen, rummaging deep in cupboards and drawers until only her dirty little feet are poking out, looking for the few Avents we still having hanging about, assembles one with a shaky, addict’s hand then staggers about sucking hopefully at air before throwing the bottle across the floor and weeping theatrically.

There was an awful lot of weeping yesterday, imprisoned as we were in the house by the rain and we were at each other’s throats. Back when I was reasonably good at childcare, I used to have this thing where when I was was in sole charge of Kitty I would lock away my iPad and only check my emails when she was napping. Otherwise the temptation, like yesterday, to poke the iPad all day and barely focus on the child is overwhelming and she’s not stupid and starts wailing and flinging herself about from a lack of attention.

Christ are you still awake? I’m even boring myself with all this. No wonder I’m in a sulk.

Anyway let’s just leave things there with the weather, back where we started, and move on to a recipe shall we?

I did this last night for my husband and was terrific except that I didn’t use enough vegetables. So if you want to do this, make sure you have 3 parts vegetables – any you like – to 1 part chicken. I ate mostly poached chicken and it was quite strange

Bang Bang Chicken

1 quantity of chicken. It is supposed to be poached and it is supposed to be cold. I did this by poaching an entire chicken; you brown it in oil in a massive casserole whatsit then filling the whatsit with water so that just the top inch of the chicken is visible. Throw in a carrot, a halved onion, some peppercorns, a star anise (??) then put it in the oven for 1hr 45min at 180. Poached chicken is just as nice as roast chicken when it comes to leftovers

A large pile of shredded vegetables – carrots, cucumber, mung beans? sweetcorn? whatever, dressed with:
– a drizzle of toasted sesame oil
– lime juice
– shredded mint

For the bang bang sauce – enough for 2 people.

– 1 tbsp groundnut oil
– 1 tbsp peanut butter
– 1 tbsp toasted sesame oil
– 1/2 tbsp dried red chilli flakes
– 2 tbsp rice wine vinegar
– 1 tbsp light soy sauce

Whizz all this up in a food processor

Assemble the salad by layering your vegetables, then the sliced/shredded chicken then the sauce, then sprinkle over some coriander, toasted sesame seeds, chopped chillies. You know the drill.

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Santa cupcakes

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Put a smile one everyone’s face by making these cute Santa cupcakes. A simple cupcake topped with an easy-to-make fondant topper, these cakes are perfect for Christmas parties, buffets or as a special food gift

That’s goodtoknow

You could add cranberries or cinnamon to the sponge to give them an extra Christmassy flavour

Ingredients

For the cakes:

  • 150g self-raising flour
  • 150g butter/stork (room temperature)
  • 3 medium eggs (room temperature)
  • 150g sugar
  • 1tsp vanilla extract
  • 30ml milk (room temperature)

For the buttercream:

  • 100g unsalted butter
  • 200g icing sugar
  • 1tsp vanilla extract
  • 1tbsp milk (to loosen, if necessary)

For the Santa toppers:

  • 600g white fondant
  • Gum Tragacanth (optional – to make the fondant more pliable)
  • Black sugar pearls for the eyes
  • Tangerine food colour for the skin tone
  • Red food colour for the hat
  • Dusky pink petal dust for dusting the cheeks (optional)

You will also need:

  • Circle cookie cutters sized: doubled-sided 68mm for the face, 2cm and a 3cm oval cutter for the nose
  • Scissors
  • Palette knife
  • Small paint brush

Method

  1. The night before you make these topper add ½ teaspoon of gum tragacanth (if using) to 150g of white fondant and knead for 5 minutes. Wrap in cling film and store in an air tight food bag or container.
  2. Preheat your oven to 160°C/320°F/Gas Mark 3.
  3. Line the baking tray with cases
  4. Beat the sugar and butter/stork with the vanilla essence until light and fluffy.
  5. Add 1 egg, 1 third of the flour and a splash of milk and beat until just combined and repeat until all the ingredients are combined.
  6. Divide the batter between the 12 cases and bake for 20-25 minutes. Remove and cool in the tins for 10 minutes before moving to a wire cooling rack
  7. To make the buttercream, put all the ingredients into a large mixing bowl and beat until smooth. Do not beat too much or the buttercream will become runny.
  8. When the cakes are cool, spread the buttercream onto the tops, making sure you don’t ice up to the papers or the icing will squish out the sides of the fondant.
  9. To make the toppers colour 350g of white fondant skin tone with a touch of tangerine food colour. Colour 100g of white fondant red.
  10. Draw a Santa beard on a piece of paper and cut out with the scissors. Roll the white fondant out to 1/8 inch thick and place the template onto the fondant and cut around with a sharp knife. Place the beards on a piece of greaseproof paper to dry until you need them.
  11. Roll the skintone fondant out to 1/8 inch thick and cut 12x 68mm circles and place them on to the tops of the cupcakes, smoothing the edges with your fingers.
  12. With a brush of water stick the beards to the bottom of Santa’s face and, using the edge of the 68mm circle cutter, carve a smile onto the face.
  13. Using the leftover skintone fondant, cut 12x 3cm oval shapes for the nose and stick on with a brush of water.
  14. With a dot of water, push two black sugar pearls into the fondant for the eyes.
  15. Roll the red fondant out to 1/8inch thick and, using the 68mm circle cutter, cut a circle, then cut into the circle again so you have a quarter circle for the hat. Stick onto the head with a brush of water.
  16. To make the fur for the hat, roll the leftover white fondant out to 1/8inch thick and, using the scalloped side of the cutter, cut a scalloped circle and then use the plain side to cut a section off. Stick onto the hats with a brush of water.
  17. Using the leftover red fondant, cut 12x small thin triangles and stick with a brush of water onto the hat.
  18. Roll the leftover white fondant out and cut 12x 2cm circles for the bobbles and stick onto the hat with a brush of water.
  19. Dust the cheeks and nose with dusky pink petal dust to give a cold look.

By Victoria Threader
Victoria Threader on Google+

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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