Sweet Potato Brownies

sweet potato brownies

When I make promises… I keep them!

Last time when I blogged about a baking recipe, I mentioned that I’ll be sharing my sweet potato brownies recipe with you… Today is the day!

We’re on what feels like day ‘trillion’ of lockdown – which came quicker (in days) than it did in $$$ for Jeff Bezos…

I’m still out here (in here, #StayHome) experimenting with my bakes, re-making my take on a Charlotte Crosby classic!

What you’ll need to make the sweet potato brownies

  • 300g sweet potatoes (diced)
  • 1 tbsp ground cinnamon2 heaped tbsp cocoa powder
  • 2 medium free-range eggs
  • 2 tsp vanilla extract
  • 1 tbsp clear runny honey
  • 4 dried dates
  • 120g ground almonds
  • 1 tbsp coconut oil
  • 60ml boiling water
  • A pinch of salt
  • Honey greek style yoghurt (to drizzle on before serving)

How to make the sweet potato brownies

Preheat oven to 180°c (or gas mark 5) if you have a powerful oven, but 200°c if you don’t.

Cut sweet potatoes into chunks and sprinkle cinnamon on top.

Spray oil onto tin before adding the sweet potatoes, lightly spray them with oil before roasting for 15-20 mins (or until tender).

Once out of the oven, blitz them in a blender (or mash them by hand) until they reach a puree consistency.

Lower oven temperature to 170°c (or gas mark 3) – because you’ll be putting them in again, and you don’t want to burn them!

In a separate bowl mix together cocoa powder, salt and boiling water until a paste-like consistency forms. Once done, leave to one side.

In another bowl, crack two eggs and add four finely chopped (and de-seeded) dates, whisk in the honey and vanilla extract before adding the ground almonds, cocoa paste and sweet potato mash. Beat well to mix. 

Finally, spray coconut oil (or rub butter) on base and sides of the tray (to stop brownies from sticking to it) before adding the batter to bake for approximately 20 minutes. 

Once baked, leave to cool and then serve alongside honey or coconut greek style yoghurt. 

This is quick, easy, healthy and quite tasty! What’s not to love!?

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Chocolate Orange Mayonnaise Cake

chocolate orange mayonnaise cake

A lot of people are baking more during the Coronvirus lockdown… (Me being one of them!)

If you know me personally, you’ll know I’m quite an experimental baker – I love making stuff like courgette cake, sweet potato brownies etc. I know they don’t sound great, but they do taste it – if (and when) baked well!

Today, I made chocolate mayonnaise cake… I know what you’re thinking: “Eww!” Well, it actually works! It’s meant to replace the raw eggs… I’m pretty sure this cake makes mayonnaise the most versatile condiment, ever!

Beware: this recipe is quick, easy and delicious. You’ll be making it often!

Ingredients to make chocolate orange mayonnaise cake

  • 2 cups flour
  • 1 cup sugar
  • 2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 cup Hellmanns mayonnaise
  • 1 cup chocolate tea (yes, seriously).
  • Sprinkling of chocolate chips
  • 5 Terry’s chocolate orange slices (to place on top of batter)
  • Dark chocolate chunks

How to make chocolate orange mayonnaise cake

First, start by preheating the oven to 350 degrees F.

Grease and flour a baking dish. I used a heart shaped one, because there is a lot of love in my life right now.

Mix together all the ingredients in a large bowl.

Pour into prepared baking dish. Add and mix the remaining chocolate chunks, chocolate chips and chocolate orange slices into the batter.

I like to shake it gently on the table to even out the batter before baking.

Bake in oven for about 30 minutes (or until a toothpick inserted in the center comes out clean). We’ve got quite a powerful oven, so it cooks quicker usually.

Finally, once baked – allow to cool completely before removing from the dish and decorating.

Ingredients for summer fruit coulis

  • Squashed 2 blackcurrants
  • Squashed 5 raspberries
  • Finely cut 5 blueberries
  • Finely cut 1 strawberry
  • Sugar

How to make the summer fruit coulis

Mix fruits with sugar until softened – squash with spoon as you mix, then use a sieve to remove the lumps. Leave to the side.

Ingredients for ganache

  • 250ml Cream
  • Crushed mini (snack size) Cadbury Twirl
  • 250g dark chocolate chunks

How to make ganache

Heat cream in a saucepan until it reaches a lukewarm temperature, chuck the chocolate in there and mix on a medium heat. Take off the heat, place on the side to cool.

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Peri-Peri Chicken

peri-peri chicken

Due to COVID-19, our much loved restaurants are closed and barely delivering… Luckily, the likes of Wagamama are actually sharing their recipes with the world, ready to be re-created at home.

My first attempt of making a takeaway favourite at home was Nando’s peri-peri chicken with two regular sides of Macho peas and sweet potato wedges.

Ingredients needed to make Nando’s peri-peri chicken breast

  • Chicken (duh!?)
  • Nando’s Medium sauce
  • Nando’s Perinaise
  • Sriracha sauce
  • Drizzle of olive oil (I used chilli oil, works just as well)
  • Third of a cup of BBQ sauce
  • Three tablespoons Worcestershire sauce
  • Two tablespoons garlic powder
  • One tablespoon onion powder
  • Drizzle of freshly squeezed lemon juice
  • One teaspoon yellow mustard sauce
  • Dash of cayenne pepper
  • Dash of paprika
  • Two teaspoons of pink / Himalayan salt
  • Dash of black pepper

How to make the Nando’s peri-peri chicken

RINSE YOUR CHICKEN! Please for the love of the people who will be eating that chicken… RINSE. THE CHICKEN!

Place washed chicken (I’m a breast gal, ’cause I have none) into bowl with all the above ingredients. Mix well and leave to set in tupperware overnight (to soak all the flavours).

When ready to cook, turn the grill on a high heat (this will give you great char-marks). Spray your favourite cooking oil onto it so the chickens don’t stick…

Place the chicken on the hot grill and toss every few minutes until there are char marks. (You really don’t want to burn them or overcook them. Keep mindful and foccused.)

Ingredients you’ll need for macho pears

You’ll need these ingredients for Macho Peas:

  • Handful of frozen peas (obvs)
  • Teaspoon of butter
  • Finely chopped red chilli (I also used green ones because I find those spicier)
  • Finely chopped fresh parsley
  • Finely chopped mint
  • Salt and pepper

How to make the macho peas

Cook the peas in salted water for around four and a half minutes, then drain.

Remove a third of the peas, place in a bowl for mashing (you can use a fork for this), leave to the side.

Melt a teaspoon of butter in a pan, heat the two-thirds of unmashed peas, add chilli, parsley and mint.

Take unmashed peas off the hob, transfer pan of peas into bowl of mashed peas before mixing thoroughly.

Season with slat and pepper, adding extra mint or parsley for garnish.

Ingredients you’ll need for sweet potato wedges

  • Sweet potatoes (of course!)
  • Honey
  • Paprika
  • Olive Oil
  • Pinch of Salt

How to make the sweet potato wedges

Remove the skin of the sweet-potatoes.

Chop sweet potatoes and place in bowl.

Add olive oil, paprika and honey with a pinch of salt to the sweet potatoes, mix.

Place in oven on high heat for 20 minutes.

TIP: cook the sweet potatoes and chicken at the same time to ensure your food isn’t cold. Prepare the marinade for the chicken, leave it overnight to soak. Make sure the chopped sweet potatoes go in with the chicken to cook, leaving you time to do the Macho peas.

Voila! You’ll now be ready to serve! Enjoy.

Please stay safe, stay healthy and stay home.

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