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Rice Crispy Marshmellow Bars

Good evening friends,

A oldie but a goodie, but who doesn’t love a rice crispy treat?

This is a sweet delight I’ve made, 3 times this year so far (Yes I know we’re only a few weeks in) however, if you have a sweet tooth like myself, this is a quick, easy, and cheap treat.

Ingredients
22g butter
150g marshmallows
90g Rice crispies cereal
*If you want to add a little something extra, use 50g of a chocolate of your choice to drizzle over

Recipe

1. Line a baking tray with grease proof paper, or if you don’t have any, grease the pan with a little oil.
2. Measurement out your rice crispies and pour into a large mixing bowl

3. Melt the butter in a large saucepan over a low heat. Add the marshmallows, stir constantly and fold over to ensure all are equally melted and doesn’t burn in the pan

4. Pour the melted marshmellows into the bowl of cereal and mix vigorously, to coat all of the cereal

5. Once your ingredients are mixed together, pour into the tray and flatten with your spatula/cooking utensil or clean hands.

6. Heat your chocolate either on the hob or in the microwave until melted, and then drizzle over your tray

8. Place your tray in the fridge for 20 minutes, once chilled, cut and enjoy!

Kaya •

Cooking at home with Kaya

Home made Marmalade

Good afternoon friends,

So with trying to stay healthy, we perhaps bought too many clementines.

Instead of them going to waste, we decided to make Marmalade.

I bloody love Marmalade, I’m surprised I haven’t made this before.

(Apologies if the pictures are a bit blurred, I originally filmed this and it didnt work out so I screen shot it)

Ingredients

  • 4 lbs Satsuma oranges or around 20 clementines
  • 1 fresh lemon
  • 6 cups of granulated sugar
  • 1/4 tsp. butter

Materials

  • 5 medium Jars
  • 2 large saucepans
  • 1 chopping board
  • 1 large bowl

Instructions

Wash and peel the Satsumas.

Peel off and throw away any pith and put the satsumas to one side on a large bowl.

Cut the peel into very thin strips about a inch long

Boil 4 cups of water, and then add the chopped peel, and boil for 10 minutes.

Meanwhile mash the satsumas using the back of a spoon or a fork. Be careful of your eyes, there may be a bit if a spray.
Once mashed, squeeze one whole lemon into the bowl and mix.

Go back to the boiling peel, drain and add 2 cups fresh water.

*Depending on how smooth you like the marmalade, before the next step, you can always decided to pour the mashed contents into a blended for a few second (around 3 seconds)*

Add to the mashed satsumas on the orange peel and bring to a full boil.

Add the sugar and butter and cook over medium to high heat for 25 minutes, stirring occasionally.

Meanwhile thoroughly clean your jars.
Simply wash the jars and lids in very hot soapy water, rinse, and then fill the sink with boiling water and submerge the jars and lids.

Once the marmalade is ready, stir and pour into the jar.
I found this easiest by using a measuring jug to pour the contents in.

Once all jars are filled, seal with lids and fill a saucepan of boiling water, and carefully place the jars inside for 10- 15 minutes.

Carefully take the jars out of the saucepan, and sit on the side to cool.

Once cooled, place in the fridge to set.

Leave it the fridge for 8-10 hours and enjoy!

We enjoyed our this morning with tea and toast. It was so fresh and zesty, next time I might channel Monica from friends and make obscene amounts of Jam.

Let me know if you give this a go.

Kaya •

Cooking at home with Kaya

Quick and Healthy Pancakes

Good morning and Happy Pancake day to you all!

Through out February I have been trying different breakfasts that avoid boxed cereal and bread, and although I eat alot of fruit and omlettes, there’s nothing like getting your teeth into some pancakes.

Delicious home made porridge oat and banana pancakes for breakfast, a perfect start to the day, and an alternative healthier option for ‘pancake day’, enjoy!

Banana Oat pancakes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings: 2
Calories: 245 kcal
Author: Alida Ryder
Ingredients
  • 2 bananas
  • 2 eggs
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking powder
  • pinch of salt
  • maple syrup to serve (optional)
  • fresh fruit of your choice to serve
Instructions
In a blender, combine the peeled banana, eggs, oats, baking powder and salt.
  • Allow to blend until the mixture is as smooth as you want it and blended well. Allow the batter to stand for 10-20 minutes until thickened slightly.
  • Heat a non-stick frying pan over medium heat.
  • Fry spoonfuls of the batter until golden brown on both sides.
  • Serve with a drizzle of maple syrup and fresh fruit of your choice.

Simply Delicious Food Easy Healthy Banana Oat Pancakes

My pancakes have a bit more roughness/texture as I mash and mix the ingredients rather than blend them.

Just my preference 🙂

Let me know if you try this recipe or if you’ll be making tradition pancakes today!

Kaya •

Cooking at home with Kaya

Pumpkin Pie for days

A very warm hello and good afternoon to you all!

As some of you will know, it was Thanksgiving yesterday.

My Apologies for my absence, chaos seems to follow me recently.

As a british person, Thanksgiving fascinated me. The parades, the Thanksgiving meals, the history, friends and family coming together, the ways that people express what they are thankful for, it’s an American tradition that I’ve taken great interest in but never experienced.

I saw alot of posts of recipes and pictures, and it made my mouth water.

As some of you may of guessed, I love my food, and am always up for trying something new.

Last night I made a pumpkin pie. A dish that is apparently popular to Thanksgiving.

I followed a recipe online, and google pictures, as although it is a simple recipe to follow, I needed to check that the consistency and the outcome was correct.

I didn’t have a pie dish so I used 2 smaller cake tins… I had made alot more than I thought, but more the merrier.

I made the pastry and the filling all from scratch as I wanted it to be as authentic as it could be.

The pie tasted different to w expected ut s pleasently surprised. It was sweet with warmth from the nutmeg, ginger and cinnamon.

To my friends who have never tried a pumpkin pie, I strongly recommend it!

To me, Pumpkins are used for carving at Halloween, but this was delicious, and I wish I had made one sooner! Of course, I ate it with alot me cream that pictured above.

I hope you all had a wonderful Thanksgiving, and a beautiful November weekend.

Kaya •

Cooking at home with Kaya

Homemade thick vegetable soup

Good evening everyone!

Every week, I visit my local green grocers and pick up my fruit and veg for the week ahead. I love cooking, especially with fresh, and local food.

My weekly fruit and veg for £11.39!

Since it’s a cold and crisp evening, I thought, what a better time to share my vegetable soup recipe with you all.

My recipe is easy to make and delicious for lunch, dinner or supper.

My Recipe

2 Onions
2 Potatoes
2 Lemons
4 Leeks
4 Carrots
Sprinkle of parsley
A pinch of salt, pepper and cumin
2 garlic cloves (you can add less but I love garlic)
2 vegetable stock cubes in 500ml of warm water
100ml of milk

Directions

Over a medium heat, put a nob of butter in your sauce pan, and move it around so that it melts enough to cover the bottom of the pan.
Slice your onions into small chunks and add them to the sauce pan for about 5 minutes to allow them to soften.

Next, add the rest of the chunky chopped vegetables, along with the milk, and vegetable stock in hot water.
I then leave my soup to cook for about 20minutes on a medium heat.

Once the veg has softened, I add salt and pepper, parsley, and squeeze 2 lemons in and stir (this is optional, but recommend, and remember to remove the pips!)

After I have left the soup to simmer for another 10 minutes, I use my hand blender to either blend it so that it’s left as a soft but chunky texture, or blend it until it is thick and smooth.

Which ever you choose, I promise you that you’ll be left with a delicious and filling soup perfect for all through the Autumn and Winter. You can eat this soup how it is, or accompanied by some croutons or a slab of bread and butter.

I use plastic take away style tubs with lids to store this. I buy my reusable tubs in packs of 6, for £1, from either Poundland or B&M.

My soup normally makes between 8 and 10 portions. I’ll normally keep a few fresh in my fridge, and then stack the rest and keep them in the freezer. They are ready to eat with a zap in the microwave after a few minutes, for a quick, healthy and filling meal.

Let me know if you’ve tried this recipe and what your favorite home made soup is.

Kaya •