I am a bit late for a halloween post. Today I was watching Dancing with the Stars (love Carrie-Anne) and it was Halloween themed, so I had Ghostbusters and Addams Family in my head all day. Anyway I did get some giant cous cous last week and have been quite enjoying it.
I was fancying something warm for lunch this week, so I cooked up a big batch to have each day. I cooked some quinoa (80g I think) and giant cous cous (40g?) together in water, with a little vecon stock added (smells like marmite), plus some paprika because I like the colour. I stirred it a bit and let it absorb all the water.
Then I added some beetroot, roasted squash, chickpeas and sundried tomato puree. The cous cous is nice and chewy, and when I warmed it up at lunch time it was very filling.
I also had it in a stuffed pepper, alongside yet more roasted squash. Still enjoying the squash box! 🙂
My fridge is currently being attacked by yoghurt too! The lovely people at Rachel’s organic contacted me and asked if I would like to try out some of their recipes. They sounded fab, so I agreed- I thought they were sending me some plain yoghurt and some coconut yoghurt.
Like the pic? Andy was home and before he squeezed it all in the fridge he even took some photos for me! I normally take one and hope for the best, I think he took about 10! I was thinking I was going to have to get them all back out the fridge to take the photo!
So much yoghurt! I love Rachel’s yoghurt anyway- they have such amazing flavours (check out the seasonal ones- apple and cinnamon or apple and rhubarb). I look forward to making some of their fab recipes. I enjoyed some of the greek yoghurt with honey for breakfast this morning 🙂
Any other fans of Dancing with the Stars/ Strictly? I watch them both (I do fast forward through all the practise bits and chatter) but I love the US one so much more- it seems more showy and sparkly somehow. It also reminds me of Christmas time- coming home on a Saturday afternoon and it already being dark, but let’s not worry because we get to see lots of glitter on the TV. And Carson on the US one. 🙂
Colour your icing first of all. On the course they said that Tescos ready ice was the best one, and we used Sugarflair gels (instead of runny food colouring that messes up the consistency of the icing). They also said to put some tylo powder in there, which helps it to set and keeps it stronger, but I have not got any of that. Only use a teeny tiny amount of gel- you can always add more, and knead it in. Use icing sugar if your hands get sticky.
To make spots, roll out the main colour, then put little balls of the other colour all over the icing. On the course they suggested keeping back a bit of each colour, or doing a small amount at a time as if you are doing spots if you do not have enough you cannot squash it all back together and start again. I winged it!
Then roll it with a rolling pin- it makes cute little spots! I think I should make the balls even smaller as these spots ended up quite big!
Then cut up your pieces. For each bow you need 2 fat rectangles for the loops, one thinner shorter rectangle for the centre, and two longer pieces for the ends.
Get the two loop pieces and fold them over.
Then pinch them together in the middle- try to push up the bows so they don’t flop (easier with the tylo powder I think).
Stick the two ends to the cake (using warm water brushed on) in an upside-down V. Then wrap the centre part around the bow loop middle.
And put the bow part on the ends (again use some water).
🙂
Kind of latte- some warmed Ecomil hazelnut milk topped up with Christmas tea. Yum.
Dates, brazils, pecans, coconut and cinnamon.
Spoon into cake cases (or make one big one)
Press it down firmly.
Cashews, almond pulp, coconut oil, honey, orange juice, vanilla.
Then spoon onto the base.
Leave these to set in the fridge.
And enjoy with some peach tea 🙂
Then add in 2 cups oats (150g), 1 cup brown sugar and 1/2 cup caster sugar (200g sugar in total), 1 tsp cinnamon and 1 tsp vanilla.
Then add in 2 chopped apples (I used one russet from my box and one pink lady, but any you like are fine) and 1 cup white chocolate chips (forgot to weigh, maybe 100g?).
Spread the mixture into the pan.
And bake for 30 mins, remove and leave to cool for 5 mins.
Then make some caramel sauce (or use shop bought stuff)- this was 1tbs pure spread, 2 tbs sugar, 1tsb golden syrup and a splash of milk. I microwaved it for 20 seconds at a time, then stirred it (and near the end, 10 seconds at a time)- it bubbles right up. Put a tiny blob on a cold plate to check that it turns into caramel.
Leave it to cool completely before slicing, and try not to eat them all at once!
Yum- a toffee apple dip from 
Caramel and apples just go together mmmmmmm.
Lots of goats cheese- yum! They asked me if I would share some of my goats cheese recipes on here, and I was very happy to help!
Step 1- cook the quinoa. I only had 60g left, but would probably have used 100g if I had any more. Put it in water (about twice the amount of water, but top up if it gets dry) and add a tsp vegetable stock (I used vecon). It takes about 10 mins until the quinoa goes “squiggly).
Step 2- chop up half the butternut squash, and mash the other half.
Step 3 – Add 2 or 3 chopped beetroots (cooked).
Step 4- Add the choppped and mashed butternut. Leave to cook for about 10 mins so it all heats through. Add some dried rosemary.
Step 5- serve topped with crumbled goats cheese- I used the log with herbs.
In the pan- one chopped red onion, 1 yellow pepper chopped, 1 drained tin black eyed beans, 2 tbs tomato puree, 1 tsp easy chilli, 1 small drained tin of sweetcorn.
Then spoon the mixture onto a wrap, and sprinkle some goats cheese on the top (I used the honey goats cheese).
Either roll up and place on a greased dish and bake for 10 mins.
Or leave the wrap open and place in a smaller dish. I like this option as I get more filling and less wrap! Again bake for 10 mins.
Serve with some salad (and raspberry basil dressing yum). Delicious 🙂