Easy Coleslaw (v)

Very quick and easy to make if you have a food processor, this coleslaw gets better with age so make it 1-2 days beforehand if you have time.
For 6-8 portions you need
1/2 white cabbage
1 onion
2 carrots
6 tbsp mayo
Shred the cabbage and onion then grate the carrot. Mix in the mayo. Told you it was simple. 

Moroccan Cous Cous Salad (v)

We had a BBQ last weekend. After a week of glorious, warm and sunny weather we picked the one day it was freezing cold and the guests had to borrow socks and jumpers and blankets! The food made us happy tho 🙂 This salad is so simple to make but tastes great and goes with anything!

For 6-8 portions you need
1 cup cous cous
2 cups boiling veg stock
1/4 cup dried currants
1 finely chopped red onion
1 finely chopped small bunch fresh coriander
1/2 finely chopped small bunch mint
2 tsp moroccan spices e.g. ras el hanot
3 tsp pine nuts and sunflower seeds toasted in a frying pan
2 tbsp olive oil

Place everything about from the pine nuts and sunflower seeds in a large bowl and cover with clingfilm until the cous cous is rehydrated. Fluff up with a fork and then sprinkle over the seeds and pine nuts.

Peanut Butter Chocolate Chip Cookies

I love soft, squidgy cookies, especially when they have peanut butter in them. This recipe is from the Hummingbird Bakery cookbook.

For about 30 cookies you need
225g softened butter
200g soft brown sugar
200g caster sugar
2 eggs
1 tsp vanilla bean paste
240g crunchy peanut butter
340g plain flour
2.5 tsp bicarb
75g chocolate chips

Begin by creaming the butter and both sugars together until light and fluffy. Beat in the eggs, one at a time. Add the vanilla and peanut butter. Once these are combined add the flour and bicarb and mix until a soft dough forms. Mix in the chocolate chips.

Place dessertspoon mounds onto a lined baking sheet, ensuring they are well spread out. Bake in a 170 degree oven for about 10 mins until cooked and lightly browned.

Leave to cool for a few mins before transferring to a wire rack to cool completely. Delicious with a glass of milk or a bowl of vanilla ice cream.

Ben and Jerry’s French Vanilla Ice Cream

I used to have an ice cream maker but tbh it was a bit rubbish. I recently bought another, more expensive one and have been trying out new recipes that didn’t need cooked egg custards as a base. This recipe is fabulous – it’s so quick and easy to make but it tastes amazing. It uses American cups but don’t let this put you off, it’s easy to convert if you don’t have any cups to measure with.

For 1 quart of delicious ice cream you need
2 large eggs
3/4 cup vanilla sugar
1 cup milk
2 cups double cream
2 tsp vanilla bean paste

Whisk the eggs until light and fluffy (about 3-4 mins). Slowly add the sugar and keep whisking. Mix in the milk, cream and vanilla. Transfer to a pre-chilled ice cream machine and churn for 30-40 mins. Finish the freezing process in the freezer.