Monkey Grub 🙊🍌

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You may have seen my Instagram post yesterday about my fussy eating toddler! He used to be a great eater but due to a few factors-loss of full eating control, laziness on our part at times and just a toddler being a toddler his fussiness has gotten pretty bad.

He does tend to eat brekkie so we get porridge, fruit and a slice of toast into him then. 
We tend not to do a full meal for both lunch and dinner so it’s a snack for one or other and then an attempt at something decent for the the other. 
He usually has a snack mid morning before his nap and when he gets home from Creche the 3 days he is in and again the request for ‘bikkies’ is frequent. 
I noticed when going to my ‘go to’ homemade snacks over the last while that a lot of them contain bananas so the theme of the following recipes emerged. 

Banana Ice Cream:

Ingredients:
· Bananas-as many as you like to make the quantity you wish.

Method:

1.Start by peeling the bananas and chop into even pieces..

2. Place these in a bowl and into the freezer overnight.

3. Place the frozen banana in a food processor and process until smooth. This process will take a while and you’ll have to scrape down the side of your food processor multiple times with a spatula.
4. At this point, place back in a bowl and in the freezer for just about an hour or enjoy straight away as soft icecream which would be better for kids.
5. Garnish with your favorite toppings and serve.
A really easy and good one, if the sun would ever shine!

*Recipe thanks to http://paleoleap.com

Banana Pancakes:


Ingredients:
· 1 medium ripe banana & 2 large eggs
Method:
1. Simply mash the banana, you should have 1/3-1/2 cup.
2. Add in extra ingredients you might like at this stage-choc chips, nuts etc. Add 1/8 teaspoon of baking powder for fluffier, lighter pancakes.
3. Then just mix in the beaten egg and you are ready to go.
4. Making smaller pancakes works best and cook on each side for 1 minute.
A good weekend mid morning snack to serve with yoghurt and fruit. 

*Recipe thanks to http://www.thekitchn.com

 

Slim Banana Bread:

I made this a lot but then when I was with slimming world after Josh and it wasn’t very friendly as part of thier plan but it’s so easy and think it would be a good, not too naughty pregnancy snack!

Ingredients:

  • 2 mashed bananas
  • 2 cups of ground almonds
  • 4 eggs
  • 1 tsp baking powder
  • 1 tbsp honey
  • 1 tbsp vanilla essence 
  • 1/2 cup of chocolate chips 
  • Handful of flaked almonds

Method:

  1. Mix all the ingredients above together except the flaked almonds
  2. Pour into a lined loaf tin & sprinle flaked almonds on top 
  3. Bake for 40-45 mins at 200 degrees
  4. Allow cool a little before slicing 

*Recipe thanks to http://instagram.com/healthy_dublin_gal

Banana Muffins:

You can reduce the sugar in this recipe as the bananas make them sweet. 

Ingredients:

  • 3 large bananas
  • 1⁄2 cup white sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1⁄2 cups all-purpose flour
  • 1⁄3 cup melted butter
  • 1⁄2 teaspoon salt (optional)
  • nuts (optional)

Method:

  1. Mash bananas, add sugar and the slightly beaten egg.
  2. Stir in melted butter.
  3. Stir in dry ingredients.
  4. Spoon into medium size muffin pan (I use the paper muffin cases inside pan).
  5. Bake 20 minutes at 350F degrees – 375F degrees

*Recipe thanks to www.food.com

Mamas on Tour 🇬🇧

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I took a trip to London sans Josh for some girl/mama time last weekend and every moment of it was just great. We primarily went over for a doughnut course in the world renowned Bread Ahead but I also partook in a F45 class Saturday morning. Two extremities I know but both well worth your attention!

Bread Ahead-

Bread Ahead’s bakery opened its doors in September 2013 supplying fresh produce daily to Borough Market customers and a range of local restaurants and delis.

The Bakery School opened in February 2014 and is designed to show the public just how easy baking good bread can be. 
The class was 3 hours long and kept at a steady, informative pace. Along the way we picked up great tips and came away with 6 fantastic doughnuts, extra dough and honeycomb with very full bellies too! 

  
http://www.breadahead.com/courses

The next morning I was up and out to F45 London Bridge, where a friend of mine has set up from Dublin. 

F45-

What is F45 Training?                                          
F45 Training is the new training technique leaving competition and clients gasping for air. F45 is the most innovative, challenging and systemised team training workout in the world. Come and train like the stars at F45 Training.
I am not going to lie, I was a little nervous going in but came away feeling fantastic. It was tough going-54 stations in total-pushing your self against everyone as you are monitored by a your heat rate and performance. I loved the concept, easy to follow with instruction at the beginning and screens showing you what to do throughout. There are different classes but even if you continued with the same one, you could push yourself each time and perfect each station too. What I liked most about it was unlike other ‘bootcamp’ style classes I found it upbeat and encouraging. 

http://f45training.co.uk/londonbridge/

  
It’s great for time poor people too, delivering results so I can only hope it crosses to Irish shores soon. 
A few other hot spots that if you are heading to London on a jaunt sans child-that is one thing I really noticed, it ain’t child friendly but these are some spots to relish when in the adult non parenthood zone:
Drinks with a view: 

http://the-shard.com

Cheap Eats: 

http://www.pizzaunion.com/ 

Best Brunch: 

https://grangerandco.com/

Superb Cocktails: http://www.69colebrookerow.com/#about

Amazing Shops: http://www.afternoah.com/

http://www.liberty.co.uk/

   
 

Bake Off Bakes-Wk 3 🍰

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The theme this week was bakes of the Victorian era.. I wasn’t too keen or too familiar to be honest so I decided my spin on it this week would be an old classic-Victoria Sponge!

{Ingredients}

200g Self Raising Flour

200g Soft Butter 

200g Caster Sugar 

1 level teaspoon Baking Powder 

4 Beaten Eggs 

2 tablespoons of milk

{Method}

1. Cream the butter and sugar until pale then add the eggs slowly 

2. Sift in the flour and baking powder and mix then add milk

3. Divide between greased cake tins and bake at 180 deg for 20-25 mins or until golden brown and a clean knife can be inserted as a test!

4. Allow to cool and fill as desired.. Some suggestions below!

Fillings-

  • Jam centre with a sugar topping, simple but my favourite
  • Strawberries and cream centre
  • Lemon curd and cream centre

I can almost smell it-Enjoy!

Bake Off Bakes Wk 2 {kind of}

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Eek so I missed another one due to being away and it was ‘free from’ week and I have a lovely post coming up on that soon. Plus I missed it and forgot to record it when I was away and let’s face it I saved your thighs by not adding to your baking consumption!

So onto this week, it’s pastry so lots of lovely options but one of my faves is Bakewell Tart 🍒. Mine wasn’t great last year but I got this recipe from odlums.ie

{Ingredients}

Pastry:-

170g cream odlums flour

Pinch of salt

75g Unsalted butter

Filling:-

170g strawberry/raspberry jam

110g unsalted butter

110g caster sugar

110g ground almond

3 eggs plus 1 egg yolk.

1tsp almond extract

Handful blanched flaked almonds

{Method}

Rub flour and butter together with fingertips until crumb like texture add pinch of salt, and enough cold water to bring mixture to a smooth dough like form. Refrigerate for 30 mins.

Roll out the pastry. Grease you’re round tin( with a little butter), before settling in pastry.

Onto the filling, add butter and sugar into a bowl and blend into a creamy paste.

From there add in the rest of your ingredients, ground almond, eggs and essence and whisk. You’re mixture should be smooth and creamy!

Now to spread the raspberry jam, I like quiet a lot so make sure to be extra generous!

Pour in the filling and place in a preheated fan oven of 200C/gas mark 6 for 30 minutes until lightly golden brown on top, with five minute to go sprinkle you’re flaked almond on top to toast nicely!

Enjoy, I’ll be nibbling a rich tea after my start in slimming world yesterday which I’ll fill you in about soon!

Bake Off Bakes-Wk 1

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So this is the first in the series of Bake Off Baking, I know I’m 3 weeks late…☺️ Last year I baked something weekly according to the theme but this year my hips won’t lie so that is not an option. This year I am going to share yummy recipes relating to their weekly theme. This week it is desserts so ahead of tonight’s show here is one of my favs to whip up. I made a large one last year but was feeling particularly gluttonous so here is a slight alternative. 

{Individual Banofee Pies}:

Ingredients: Digestives, melted butter, caramel condensed milk, bananas, whipped cream & flake

Wine/Trifle glasses to serve

Method: Crush the digestives and melted butter together

Pat into the bottom of your desired dish-let it set a little in the fridge

Add a good dollop of caramel and chopped bananas on top.

Pop the whipped cream on top along with a sprinkle of flake and you are done.

Leave in fridge to cool and take out 10 mins before scoffing!

Enjoy..