I’m currently snowed under with a fair few food related blog posts to put live on the blog, which is never a bad thing. But for the purpose of today’s post, I thought I’d prioritise one which showcases a bit of my own cooking success!
Back in January, I made a ‘loose’ new year’s resolution to try and be more adventurous with my baking. Well, I wouldn’t exactly say I’ve been excelling in this area (after all, I work ridiculously long hours and try to fit in the gym and having a social life!), but I have kick-started it for sure,
Over the past month, I’ve perfected my cooking and baking methods for 3 different meal ideas: protein pancakes, cream cheese home-made burgers, and scones. Yes, the most random mix of all times, and definitely not foods which go well together (well, scones could be the after-burger dessert, right?)
I’ve been spending a lot of time on a website called Foodal, which brings the online world the best baking tips and techniques. It focuses on desserts and sweet treats, and every single time I browse the site I find myself drooling. I haven’t yet turned myself into a Mary Berry, but I feel this inspirational site could get me there one day!
But for one, here’s three super easy meal ideas I’ve been making at home from scratch…
Cream Cheese and Herb Beef Burgers
I’m not a huge red meat person, but I’m aware I should consume a little to help with my iron count. So I’ve been trying my hand at being a burger chef (well, not quite).
It’s super easy…
- Put a block of beef mince into a bowl, and sprinkle with Italian herbs, garlic, and a hint of chilli if you like a little kick
- Split the block of beef mince into four quarters, and mould them into four balls
- Tear each ball apart, so you have two balls. With one, mould it into a burger shape, but make a little ‘well’. You know, like a dipped center. Mould the remaining ball of mince into a burger shape
- Fill the ‘well’ with Philadelphia cream cheese – the chive one is incredible
- Place the other on top of the ‘well’ shaped one and the cream cheese, and seal all edges my pinching the mince together
- Repeat with the other three
- Lightly grease a baking tray, and place all four onto the tray
- Bake in the open for 20 minutes at 180, turning once
I’m a sucker for anything doughy and bread-like, so pancakes are the ideal breakfast treat for me. If you want to flavour them up, add a flavoured protein powder, which means you don’t have to pack them with real chocolate or anything too sweet.
I’ve been using Soy Protein Vanilla Powder from MyVitamins, which gives them a light, subtle sweet taste.
- Blend ½ cup of oats, ½ cup of cottage cheese (yep!), 1 and a half scoops of vanilla protein powder and ½ cup of egg whites together in a bowl
- Heat a greased griddle or frying pan on medium heat and pour about a 2.5-inch wide puddle of batter
- Delicately flip the pancake after about 25 seconds or when it browns. The recipe makes 5 small pancakes
I’ve been inspired to perfect my scone baking skills after going to many sessions of afternoon, and realising I enjoy the scones more than the actual cakes! Here’s one of the best methods I’ve discovered…
- Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet
- Mix together 225g of self raising flour, a pinch of salt, and rub in the 55g of butter
- Stir in 25g of sugar and then add 150ml of milk to get a soft dough
- At this point, I add in a sprinkling of cherries or raisins to add a touch of fruit. But, there is nothing better than plain, classic scones!
- Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up
- Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden
- Cool on a wire rack and serve with butter and good jam and maybe some clotted cream
Next on my list will be a few more exciting, perhaps more complex baking treats, but these are just some options I genuinely love consuming myself.
Stay tuned for more foodie posts!