Bubba Ali's Fluffy American Style Pancakes
Bubba Ali's Fluffy American Style Pancakes
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Ingredients
- 135 g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons caster sugar
- 1 large Fresh For You egg Beaten
- 2 tablespoons butter Melted
- 1 tablespoon greek yogurt Low Fat
- 1 tablespoon honey
- 1 handful Fresh For You blueberries, raspberries and strawberries 1 handful of each
Method
Sift the flour, baking powder, salt and caster sugar into a bowl.
In a separate bowl, lightly whisk together the milk and egg, and then the melted butter.
Mix the wet and dry ingredients together until you have a smooth batter. Any lumps will soon disappear with a little mixing.
Heat a non-stick pan over a medium heat and add a drop of oil. Add a ladle of batter to the pan (or two if there's room). It will seem thick, it should be. When the top of the pancake begins to bubble, flip it and cook until golden brown. Ensure that it rises to 1cm thick.
Put the berries in a pot, bring to the boil and simmer until fruits are soft. Remove from the heat, allowing to cool a little before serving with Greek yogurt and honey.
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Ingredients
- 200 g milk chocolate
- 125 ml golden syrup
- 150 g digestive biscuits broken up
- 125 g margarine
- 100 g Mini Marshmallows
- 2 bags Mini Eggs broken up
- 4 Creme Eggs frozen and chopped
Method
Line a tin with baking parchment and place to one side.
Melt your chocolate, margarine and golden syrup in a large bowl and stir until smooth.
Stir in your marshmallows, digestive biscuits, Mini Eggs and Creme Eggs (leave some aside for decoration).
Pour mix into baking tin and spread until surface is even.
Decorate your Rocky Road with a sprinkling of Mini Eggs/Creme Eggs.
Place in the fridge for a minimum of two hours and cut into squares once fully set.
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Peanut Butter and Banana Overnight Oats
Peanut Butter and Banana Overnight Oats
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Ingredients
- 40 g porridge oats
- 200 ml milk
- 1 tablespoon peanut butter
- 1/2 Banana sliced
- 1 tablespoon sweetener
- 1/2 teaspoon ground cinnamon
- 1 tablespoon Chia Seeds
- 1 tablespoon Flax Seeds
Method
Mash the 1/2 banana in a large bowl. Add in the remaining wet ingredients and stir until smooth.
Add in your dry ingredients and mix thoroughly.
Pour into a jar/bowl of your choosing and cover with cling film.
Place in the fridge overnight.
Serve cold in the morning with chopped banana, a tablespoon of peanut butter and a dash of cinnamon on top.
Chocolate and Peanut Butter Protein Balls
Chocolate and Peanut Butter Protein Balls
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Ingredients
- 2 cups porridge oats
- 2 tablespoons sifted cocoa powder
- 1 scoop whey protein powder
- 2 tablespoons peanut butter
- 1 tablespoon honey
- 2 tablespoons chocolate chips
- 1 teaspoon vanilla essence
- Chia Seeds optional
- Flax Seeds optional
Method
Add all ingredients to a large bowl and mix thoroughly until smooth.
Use an ice cream scoop or roll into small balls with clean hands and place on a baking tray.
Place in the freezer for 15-20 minutes to set.
Grab, allow to thaw and snack as you please!
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Ingredients
- 1 pack Cherry Vine Tomatoes
- 1 block Feta Cheese
- 200 g Pasta
- 2 cloves garlic chopped
- 3 tablespoons olive oil
- 1 tablespoon dried Italian seasoning
- 2 tablespoons grated parmesan
- salt and pepper
- Fresh basil to garnish
Method
Drain your block of feta and place in the centre of a raised baking tin.
Surround your block of feta with cherry tomatoes, sprinkling chopped garlic on top.
Drizzle olive oil and add your seasoning: dried Italian seasoning, salt and pepper.
Bake for 30 minutes, until the cheese melts and the tomatoes burst.
During the baking period, boil your preferred amount of pasta.
Once baked, remove your baked tomatoes and feta from the oven and mash generously. Add in your pasta and mix thoroughly.
Serve, sprinkle with grated parmesan and basil and voila, your TikTok feta pasta is served!
Only Slaggin’s Buttered & Stuffed Turkey Crown
Only Slaggin’s Buttered & Stuffed Turkey Crown
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Ingredients
- 1.4 kg Grove Farm turkey
- 100 g butter at room temperature
- 300 g Stuffing
- Pinch of salt and pepper
Method
Bring the turkey crown out of the fridge at least 45mins before you plan to cook.
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Place the turkey on a trivet in your oven dish or use some veggies to create a trivet that will just keep the turkey off the base of your pan.
Cover the turkey with the soft butter ensuring a thick coverage all over the breast area and season generously with salt & pepper
Place the stuffing into the neck end of the bird.
Cover the bird with foil and place into the oven. Cook the turkey until the internal temperature is showing 75ºc or the juices run clear.
As a rough guide for timings if your turkey is over 4kg, calculate 20 mins per 1kg, plus 90 mins. If the bird is under 4kg, calculate 20 mins per 1kg, plus 70 mins.
Approximately 30 mins before you remove the turkey from the oven remove the foil to allow the skin to crisp up and take on the wonderful golden colour.
Allow the turkey to rest for at least 30mins covered in foil with a tea towel on top to help retain a little of the heat.
The turkey won’t go cold as you prepare the other sides and gravy to go with your meal, The resting period is just as important as the other stages and will allow the meat to relax and provide for a more juicy, succulent slice of turkey on your plate.
Only Slaggin’s Ultimate Christmas Toastie!
Only Slaggin’s Ultimate Christmas Toastie!
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Ingredients
- 2 Slices Sourdough or Bloomer Bread
- 2 tbsp Hellmann’s mayonnaise
- 2 tsp Colman’s mustard
- 2 tbsp Ocean Spray cranberry sauce
- 2-3 Slices Centra gouda cheese slices
- 2 Thin Slices Fresh For You red onion
- 2 Slices Pickle if desired
- Leftover Christmas meats pre-cooked bacon, ham, turkey, stuffing etc. 1-2 slices of each
Method
Preheat a a heavy frying pan to a medium heat
Slice the bread of choice into thick slices at least 1/2 inch thick.
Spread a layer of mayonnaise on each side of the bread, then flip. The mayo sides will form the crispy outside layers of the toastie.
Start with a layer of mustard and cranberry sauce on each slice of bread.
Load up with a good melting cheese like Centra Gouda which works particularly well.
Add some thinly sliced red onion and the slices of turkey. Add spoonful of cranberry sauce, some bacon slices, stuffing and ham.
Finally add some pickles and another slice of cheese and top with the last piece of bread, mayo side up!
Carefully transfer the sandwich the heated pan. The mayo will start the toasting & caramelizing. Cover a weighted object in tinfoil (like another pan or pot) on top of the sandwich to stop it falling over and keep it pressed down against the pan…
When the bottom layer has toasted and the cheese is starting to melt, carefully turn the sandwich over and repeat the process.
When both sides are toasted, and the cheese is melted. Remove, slice and enjoy!
Only Slaggin’s Coca Cola Roast Ham in Marmalade Glaze
Only Slaggin’s Coca Cola Roast Ham in Marmalade Glaze
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Ingredients
- 2 kg Cookstown gammon joint
- 6 litres Coca- Cola to cover and poach the ham You may need a little more depending on the size of the pot
- 1 Jar Robertson’s marmalade
- 1 orange
- Handful of cloves
- salt and pepper
Method
Soak ham for a couple of hours in cold water (replace the water every hour) to remove any excess salt
Poach the ham in the Coca-Cola adding some sliced oranges, cloves and peppercorns etc. to the liquid.
After 60-90 mins depending on size remove the ham and remove the skin from the ham leaving approximately 1/4 inch of fat on the ham.
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Discard poaching liquid and score the ham into diamonds.
Place cloves into the corner gaps between each diamond
Place into the oven for 10mins uncovered to allow the scored fat to begin to render
Sprinkle the ham liberally with black pepper.
Cover with the marmalade (as it heats up it will cover the ham)
Return to the oven for approximately 1 hour, basting in the marmalade reduction every 10 mins. During this time if you need extra liquid in the pan add a little pure orange juice to the ham / marmalade juices to enable the baste to continue.
When cooked remove and let the ham rest 10-15 mins before slicing
Only Slaggin’s Pigs in Blankets
Only Slaggin’s Pigs in Blankets
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Ingredients
- 454 g Denny pork cocktail sausages
- 2 packets Denny streaky bacon
- sweet chilli sauce, BBQ sauce or cranberry sauce Optional
Method
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Cut each rasher of bacon in half
Wrap one half rasher of bacon around each cocktail sausage, making sure that the seal is underneath the bacon. Skewer with a cocktail stick if necessary.
Place on a lightly greased oven tray and roast in a pre-heated oven, 200ºc for 25 to 30 minutes, or until the bacon is cooked and starting to crisp.
Once cooked, to add a little extra flavour to your pigs in blankets try coating or brushing them with BBQ sauce, sweet chilli Sauce or spread some cranberry sauce over them before returning to the oven for a few minutes to allow for the sauce to lightly caramelize.
Only Slaggin’s Roasted Potatoes
Only Slaggin’s Roasted Potatoes
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Ingredients
- 2 kg Maris Piper potatoes
- Pinch of salt and pepper
- 3-4 tbsp goose fat alternatively use olive oil or large knob of butter
- 2 sprigs fresh rosemary or 1tsp dried
- 1 full bulb of garlic
- Splash of red wine vinegar Optional
Method
Preheat a deep baking tray with the goose fat in the oven at 200ºc. Optional: add 1 tbsp of red wine vinegar into the baking tray when heating the fats before the potatoes go in.
Peel the potatoes and cut into similar sized pieces.
Boil the potatoes for approximately 8 mins
Drain the potatoes, add a lid to the boiling pot and give a light shake to rough up the edges.
Add the garlic cloves, herbs and potatoes to the pan
Return to the oven for approximately 45-60mins until golden all over
