This is one of those ‘life hacks’ I keep reading about them – basically a way to simplify life and make any task easier! And well, if there is a shortcut, I will take it!
Poached eggs rock, but mine always tended to turn into a frothy mess of stringy eggs in a kind of vinegar infused broth. Not so good. Not any more. This is a super easy way to making the best poached eggs ever. You will never look back, I promise!
You will need: (aside from eggs and a pan of water..yeah ok)
- Plastic wrap. (Also known as cling film, saran wrap or glad wrap depending on where you are!)
- A small remekin or cup or similar
Thats it! So far, so S-i-m-p-l-e! Place a piece of plastic wrap over a ramekin with enough to cove the edges like shown.
Break in the egg…Bring the edges of the plastic wrap together and twizzle it around (yes, twizzle) as shown. Bring your pot of water to a light simmer and lower in your egg/s! Your eggs will take 2-5 min to cook depending on their size, freshness and whether they came out of the fridge or not. The good thing is you can easily lift the egg out at any time and give it a gentle squeeze to see if it feels firm enough for your liking. When done, simply untwizzle the plastic wrap (taking care as the plastic will get hot and even melt a little if it touches the side of the pan) and slide your egg onto you toast. You can toss the used wrap in the bin and empty out your pan and the only bit of washing up you will have to do is your plate, knife and fork! Whoo hoooo!!!! (If we are going to get all techincal and fancy, I have read that the method is called to Sous Vide, but, whatever.)In my humble opinion, nothing beats a beautiful free range egg on a slice of hot buttered toast, with a generous grind of black pepper and sea salt. Mmmm mmmm! And combined with this easy peasy, mess free method, poached egg time is now any time! x
I saw this idea on pinterest, where a pattern has been pressed into each biscuit, and couldn’t resist giving it a go!
I was craving ginger biscuits and S was keen to do some baking so I adapted a recipe to suit him being gluten free and was pretty happy with the results. My husband didn’t even complain about them being gluten free (usually he can tell the difference) So they must’ve been good!
Ginger biscuit/cookie recipe*:
- 150g dairy free magarine
- 220g soft brown sugar
- 1 egg
- 360g gluten free flour (I used Healtheries baking mix its by far the best I’ve found)
- 1 teaspoon gluten free baking powder
- 1 teaspoon vanilla essence
- 2 teaspoons ground ginger
- pinch of salt
*you can use regular butter and flour, if you don’t need to make them GF or dairy free!
Preheat oven to 170 centigrade (375 f) and grease 2 baking trays with non stick paper (ignore the fact that I used tin foil, I was out of baking paper when I made these and the foil was not my greatest idea) If you like you can halve the mixture once it is a dough, wrap it in plastic wrap and keep it in the fridge for a few days before baking a second batch.
Cream magarine, and sugar until pale and creamy then beat in egg. You can use a mixer but I used elbow grease! Add flour, baking powder, ginger and vanilla essence then a pinch of salt and beat with a wooden spoon until a dough has formed.
My little helper x
Next, roll walnut sized amounts in to balls and place an even distance apart on a baking tray like so:
To make the pretty patterns on the cookies I used a small bowl I had which had a cut glass pattern in the bottom. You can find similar patterns on the bottom of some brady type glasses, have a scour of your local charity/op shops for inspiring biscuit stampers! I sprayed the bowl lightly with cooking oil first.
Bake in the oven for 12-15 minutes – check at the 12 min mark and remove as soon as they are a golden brown colour.
Store in an airtight container or serve with a good old cuppa tea! x
I love a salty snack, give me savoury over sweet anyday. This is the perfect ‘throw in your mouth and munch’ snack for any time of the day to keep the hanger at bay (translation – hunger+anger)
Tasty, healthy, quick and easy and also gluten free. I am a bit slack with measurements, so these are approximate!
- 1 cup raw cashews
- 1 cup raw almonds
- 1/2 cup raw pistachios
- 1/2 cup pumkin seeds
- 1/2 cup sunflower seeds
- 1 1/2 tablespoons gluten free tamari soy sauce
- (optional) a pinch of dried herbs, I used rosemary but experiment with your favourite such as a pinch of cayene for a kick!
Preheat oven to 170 (150 fan) celcius.
Stir all nuts/seeds together in a mixing bowl with the tamari, then spread in a single layer on a baking tray. Bake for 10-12 minuits until golden in colour then leave to cool. They will become crispy as they cool so don’t panic if they seem soggy! Once cool, trasfer to an airtight container, or serve straight away.
In a beautiful vintage teacup, if possible 😉 x
Mmmmmm. Just looking at this photo again is making me want to eat one!
The reason I made these is because I get low blood sugar if I don’t eat little and often, and I need to eat a snack that will sustain me without giving me that sugar crash like a chocolate biscuit would (I get what my husband calls Hangry – a cobination of Hungry and Angry!) I don’t have a very sweet tooth but I do ocassionally crave something chocolatey and these bad boys really cut the mustard, being just sweet enough, chocolatey enough and as a major bonus, healthy, as they are packed full of super foods too! They would be a great little gift to make a new mother who has just had a baby and is breastfeeding!
I adapted the recipe from several I found online whilst searching for easy no bake ‘energy snacks’ some were called power balls (nooooo that just didn’t sit right with me!) but I have called mine energy truffles as I dusted them in cocoa powder to give them a grown-up treat appeal!
Here are the ingredients and method:
- 1 cup pitted dates
- 1 cup shredded unsweetened coconut
- 1 cup LSA (if you ca’t find LSA – a blend of ground linseed, sunflower seeds and almonds – substitute with any ground nuts such as almond meal)
- 1/2 cup seaseme seeds
- 1/2 cup cocoa powder
- 1/4 cup chia seeds
- 1/4 cup quinoa
- 2 tablespoons peanut butter (substitute for any other nut butter if you wish)
- 2 tablespoons runny honey
- 1 teaspoon vanilla extract
- extra cocoa powder for dusting (optional)
First place the dates in a small bowl and cover with freshly bolied water. Leave for about 5 minutes.
Meanwhile put all the dry ingredients in a mixing bowl. If you dont like or can’t find either the chia seeds or quinoa you can subsitute by adding extra seseame seeds, or whole sunflower seeds. (I made a batch without quinoa and they were less crunchy so this may appeal to some people.)
Drain and roughly chop the dates and add to the bowl.
Add honey and peanut/nut butter and vanilla extract and give a good stir! Now take teaspoon sized amounts of the mixture and with clean hands roll into balls. I guess mine were about the size of walnuts. Place on baking/greaseproof paper, and when you have used all the mixture simply drop each ball into the extra cocoa and dust lightly (this is optional though). Now layer in a airtight container between sheets of baking paper and chill in the fridge. I like them cold but you can of course eat them straight away! Bear in mind that after time the cocoa powder will ‘soak’ into the truffle so if they are a gift I would re-dust them in cocoa…
Nom nom.. a few have been dusted at the front.
my little helper