Recipes - Maria Runs

White chocolate and peanut butter blondies- my signature dish

As part of the blogger network I was asked by Sainsbury’s to do a post about my signature dish. It could be sweet or savoury; anything I fancy so long as it included one Sainsbury’s ingredient. I pondered for a while, and in the end I decided on brownies. They are my go-to baked good. I can make them quickly, with minimal equipment. The batter takes maybe 10 mins to mix,and then it just gets poured into a tray and baked. No worrying about measuring the same amount in each cupcake tray, no needing to wait for it to cool to ice it, no worrying about the cookies spreading on the baking tray. Plus they can be adapted so easily- add in spices or nuts or dried fruits, add in different flavours…..

Andy requested blondies, so I used my recipe which is loosely based on one from Rachel Allen’s Bake. I used Sainsbury’s peanut butter, and then whatever make of sugar, flour etc I had in my containers. You can use smooth, but I prefer crunchy pb as then you get little pieces of peanut in the blondies.

Ingredients:

100g pure spread

170g Sainsbury’s crunchy peanut butter

175g soft brown sugar

100g white chocolate

1tsp vanilla extract

1 egg, beaten

125g plain flour

1 tsp baking powder

50g white chocolate chunks

Line your brownie pan, and preheat the oven to 170C.

Place the spread, sugar, peanut butter and 100g white chocolate in a pan, and heat gently. Keep stirring until it has all mostly melted. You can then turn off the heat, and the heat from the pan will melt the rest of it. Leave it to cool for a few minutes while you weigh out the flour. Stir in the vanilla.

Once it has cooled, add the beaten egg and mix. You need to do this quickly as you want to mix the egg in and not scramble it! Then add the flour, baking powder and mix again. Pour this into the brownie pan, and then sprinkle with the chocolate chips.

Then pop the pan in the oven and bake for 20-25 mins.

Before it went in the oven.

Leave to cool on a rack. They are much easier to slice once they are cold, however if you really want a warm one then slice yourself one and leave the rest to cut later. Of course you could serve them warm with ice cream, but I think they are perfect on their own with a cup of tea, of course.

Do you have a signature dish?

I was sent a Sainsbury’s voucher for writing this post, but of course all opinions are my own.

Lavender and lemon scones

Last week I was sent some lovely baking sugars from Sainsbury’s.

Lavender sugar, cinnamon sugar and vanilla sugar (the lavender container had cracked so I put it into a jar straight away). I really wanted to try the lavender sugar, as I thought it sounded so unusual, but pretty, so today I made some scones.

I used a basic scone recipe from The Great British book of Baking, but adapted it a bit. It made 6 huge wedge scones, but if you have patience to use cutters you could easily make 8-10 I would think.

Ingredients:

250g plain flour

3 tsp baking powder (I used 3 sachets of Dr Oetker baking powder)

35g caster sugar

15g lavender sugar

1 medium egg

50g pure spread

100ml soya milk

zest of one lemon

I used my food processor to make them, as the recipe had instructions for that and I wanted to see if it was any easier. I am not sure if it was in the end? Pre-heat the oven to 220C and grease a baking tray. Then, pulse together the spread, flour, baking powder and sugars for a minute until it forms breadcrumbs (or rub in with your fingers).

Whisk together the milk and egg, add in the lemon zest and pour this over the flour mixture, keeping the mixer going, until it forms a dough. I ended up with dough slightly too wet, so had to add in a tbsp of flour, so keep an eye on it!

Tip this out and gently knead, and shape into a round. Then slice into wedges or use a pastry cutter to make round scones.

Place on the baking tray and bake for 10-12 minutes until well-risen and golden. Then cool on a rack.

Because they didn’t look very lavendery I made a little bit of icing to drizzle over the top with icing sugar, lemon juice, water and a teeny bit of violet food colouring.

Then we sat down and enjoyed afternoon tea.

So civilised 🙂 The lavender flavour came through- I didn’t want to add too much in case they ended up a little “soapy”, but I think next time I would add a little bit more, or maybe infuse some milk with the lavender and then use that for the icing.

Yesterday we went into London for the day- we had tickets for the Pompeii and Herculaneum exhibition at the British Museum. We went in early to go to Borough market- I had never been there before and it was fab, it reminded me of the big fresh farmer and food markets from America/ Canada (eg the one in Seattle or Vancouver)- stalls selling freshly baked bread, freshly picked fruit and vegetables and food stalls everywhere. I had a spicy lentil salad for lunch, which ended up being super spicy! I bought some honeycomb to take the spicy taste away- I still have not mustered up the courage to try making my own.

We walked about 2 miles I think from the market to the museum, and had a little look around before it was time for us to go to the exhibition. I found it very interesting, I always liked learning about the Romans anyway, and it was set up really well. I could not believe it when we finished as we had been in there for 90 mins! It felt more like 30.

The downside with being out all day was that I had to cover up my shoulder graze. We tried to make the dressing in a sort of arch shape, so it would not touch the graze, but as soon as I put my cardi and coat over the top it was pressed down onto it. Some of it has sort of formed a scab, but some of it is still sticky, and when I got home I had to then peel the dressing off which was very painful (and also ripped off some of the stuff that had formed).

This is my collection of dressings I panic bought on Thursday morning- then it turned out that the dressings were not big enough so Andy went to Boots and got some 10cm ones, which only just cover it.

OK it does not look that bad in the photo, but it is really massive! And the bruise on my face is going a lovely yellow colour too!

I decided that today I would leave it uncovered (I need an 80’s style off the shoulder top to wear!) to try and make it dry out a bit. Also need to tie my hair in a bun as otherwise the ends keep brushing over it. And this is harder than you would think as I can’t really raise my arm above my shoulder.

Andy went on a run this morning, and I was planning on an 8 mile run, but I decided that a rest was more sensible. I am a bit worried as I have a 10k race next weekend (I think that should be OK) but then 2 weeks later I have a half marathon. I really have not managed to increase my long run recently, so I think it might end up being a bit of a challenge. But when I move my shoulder hurts, and there is no point in making it worse I don’t think.

I had a lot of work to do as well, so I read for a bit, did some work and then made pancakes. These worked out quite well. I didn’t want to open a tin of pumpkin for the puree, so I used 20g peanut flour, 20g wholegrain spelt, some baking powder, vanilla, about 100ml soya milk and then 5g chia seeds. I let it all gel while I did more work, and then cooked the pancakes. I burnt one side of one batch, but they turned out pretty well.

The rest of the day has been spent baking (see above!), catching up with housework, watching the grand prix and football, and generally chilling out.

Have you ever tried lavender before? I had some tasty dark chocolate with lavender, so I think the next thing I try could be cookies with chocolate chips and lavender sugar.

Black bean and avocado tacos

These are delicious.

You should make them.

That is all.

On Sunday I was flicking through the Waitrose magazine and came across this recipe for tacos. I showed it to Andy who agreed it looked delicious, and so we had that for dinner on Sunday. (It is a free magazine so I think it is OK to put it on here??)

Ingredients:

One red onion

Small tin of sweetcorn

Coriander (we had none so used fresh basil)

Tin of black beans

1 avocado

Cumin (we had none so left that- a little chilli might be nice if you like spicy things)

Lime juice

Olive oil

Wensleydale cheese

2 Tortilla wraps

Method:

Chop the onion and cook in the olive oil, then add the cumin (if you have it). Then add the drained black beans and sweetcorn, and heat through.

Meanwhile warm the tortillas in the oven for a few minutes.

Take the bean mixture off the heat and stir in the lime juice, coriander, chopped avocado and some of the cheese.

Remove the tortillas from the oven, put the bean mixture on top, and sprinkle with a little more cheese and the coriander (basil). Serve with a salad (we had it with salad), or some salsa.

I also think it would be lovely on those mini soft taco circles that you get in America- will have to see if I can find them here. OK, so it looks a bit dark here, but it was so delicious. We added the cheese because it was in the recipe (and cheese + sweetcorn + beans always go well together) but I think that could easily be left out to make it a vegan dinner. As you can see my avocado obsession is continuing, but it is good to find something that we can both enjoy.

Also it was ready in about 10/15 mins, so would be perfect for a speedy midweek meal too.

What are your favourite speedy meals?

Do you try out new recipes that often? I tend to find ones I like and stick to them, but when we try something new I generally really enjoy them (although then you have to choose which regular gets pushed out of the way for the new one!).

5 miles + waffles

= a pretty good Sunday indeed!

I am so excited by all the comments on my Parkrun post- I really think it is great- for beginners or the super speedy runners too. I hope some of you decide to give it a go- and think about it, if you don’t like it you can stop half way and not take a chip at the end- and it is less time than going to a new fitness class or something.

This morning I woke up early and headed out for a 5 mile run. I have a 10k in a couple of weeks and I really want an official sub 60 min time (I think the closest I have got is 61 mins, and I have managed it on a training run but there is something official about the chip timing) so I am trying to make my weekend runs that sort of distance so I can go a bit faster. I ran up to the local lake, around in a loop, and when I got to 2.5 miles I turned around and re-traced my steps. The sun was shining, there was a cool breeze, but once I got going I was fine in my vest. There were rabbits to be seen, herons on the lake, and quite a few people out jogging and walking.

I kept up a pretty good pace, around 10 min miles (I was trying to take a photo of the time but it was not that clear, and also trying to multi-task as I keep the nuun tabs with the camera)- just over 5 miles done in 50.29. I know I need to go a bit faster as of course a 10k is 6.2 miles, but I ran hard yesterday so I think with some rest beforehand I should manage it (and of course there was stopping to cross roads).

Like my new socks? I love the Hilly twinskin socks, and when I bought myself a couple of new pairs before Easter I was most excited to see they now have left and right foot shaping. What I really wanted to do after that run was lay on the sofa, but I had to get showered and changed (and dry my hair- takes sooooooo long) as we were meeting friends for brunch at The Waffle House. I had a lovely breakfast one with dried fruits in the waffle, topped with bananas and cinnamon sugar. Delicious.

We have spent the rest of the day pottering around and are going to head out to the cinema later.

Last night I made a chickpea stew- I love meals like this as they cook away while I can get on with other things. First I chopped and roasted a red onion, an orange pepper, some butternut squash, half an aubergine and a courgette- I added a little olive oil and some paprika. I think I roasted them for about 35 mins. Then I put them in a pan with a tin of tomatoes, half a tin of water (swish it around to get all the tomato juice), a drained tin of chickpeas, a little lazy chilli and a tablespoon of ground almonds. I just left it cooking for ages. Then I served it with some avocado- delicious. Also I have 2 more portions of it for the freezer now- you can’t beat meals like that!

Happy Sunday everyone 🙂

Back to baking!

Ah baking, how I have missed you. But yesterday I got back in to it, with a lime, coconut and ginger cake.

I used the same basic recipe for the Lemon and Blueberry traybake I made a while back, but I swapped in lime zest and juice for lemons, left out the blueberries, added 50g coconut, and a few chunks of chopped crystallised ginger.

I was sent some Bake Even cake strips to try out, from the Cake Decorating Store website, and I used them for the first time in this recipe.

You have to soak the strips before you use them (only for a bit), and then you wrap them around the cake tin. I had to secure them with pins- for some reason I had thought they would have velcro or something, but I suppose they are completely adjustable so that would not work. I used two to go around my brownie pan, as one did not quite reach, but overlapping them is fine (according to the instructions).

I was worried it would slide off, so I put the tin on a tray too. The idea is that they help to distribute the heat evenly, so you get an even rise, and the cake is cooked the same all the way through (no cracked tops, uneven rising etc).

I was very impressed when it came out of the oven- the cake was perfectly even in colour and in height. I think these would be great to use when baking fruit cakes as they need so much longer in the oven so can become more uneven. Although next time I will use safety pins to hold the strips on.

I made up the syrup (lime juice+zest+sugar) and poured it over the warm cake.

Mmmm delicious zingy lime cake. I left it to cool overnight before I sliced it today so that the icing would set and sink in.

On to some random food photos from the week. Yesterday Andy made a lovely sweet potato chilli (he has made it before for us and it is delicious)- I decided to make some guacamole. I have been reading a book by Scott Jurek- it is half autobiography and half recipes (I think it is called Eat and Run) and the other evening I read his guacamole recipe. On holiday we treated ourselves to a Cheesecake Factory guacamole (they make it up fresh when you order it) and so I attempted to re-create this as I have been dreaming about it ever since. It contained avocado, sea salt, freshly squeezed lime juice and chopped cherry tomatoes. I did consider adding a little bit of chilli but as we were having that in the sweet potato chilli I thought a cooler guacamole would be better. It was wonderful. Mmm. And Andy even said it tasted like the Cheesecake Factory one 🙂 I had it with some iced tea as I had just spent the last hour and a bit planting out onions in the allotment.

As the weather has been getting warmer I have been making salads for my lunch. I do love them, and they fill me up so much, but they take so long to eat! Which is OK I suppose if you have a normal lunch break, but I am usually in a meeting/ doing marking/ getting resources ready for the afternoon etc, so a long lunch is not so good! Anyway, these contained spinach, balsamic, grated carrot, courgette and beetroot (all stained by the beetroot though), roasted pepper, artichoke, chickpeas, hummus, extra carrot sticks for dipping, and pine nuts. I had then with a couple of pumpkin seed ryvitas, and some fruit (although mostly I ran out of time to eat the fruit)- very summery.

This afternoon I spent some time cooking in the kitchen, as in the week I ate the last of my freezer stash of these Mexican casseroles (they were loosely based on a recipe from Oh She Glows, but I am not sure they are really a casserole at all). It is one of my favourite meals- roasted celery, peppers, red onion, quinoa, tomato, sweetcorn, some kind of beans (?), spinach, a little chilli, and then served with salad and avocado. Mmmm. I know I have mentioned it before but I think I am getting a slight avocado addiction (quite a few times on holiday I would pay to have it added to a sandwich or meal). How did I think I didn’t like them for so long?

After pottering around this morning (or watching the elite races on the TV) I went out for a run in the sunshine. It was great, but I was so hot! I only wore a vest and capris, and I wasn’t expecting it to be that tough. I suppose when it gradually warms up you have time to get used to it. I did a 6.6ish mile loop, slower than recently but it was good to be outside getting some fresh air. I made pancakes for when I got home- I added some chia seeds to the batter, and used apple and blueberry puree in them which made a nice change, and the last of my lovely Meridian mincemeat.

Well done all you marathon runners too! I loved watching it on the TV, and each year I find it so inspiring.