Copycat Millie’s Cookies

Chocolate  Chip Cookies

I used to love a ‘Millie’s’ cookie as a treat, the lovely crispy edge and delightful chewy middle. I finally found a recipe to replicate this and its

Now that our hens are back on lay at the allotment I’m back in baking mode, everything tastes better with fresh free ranging eggs.

Preheat oven to 180

125g unsalted butter

115g brown sugar

120g caster sugar

1 egg

220g self raising flour

200g chocolate chips

Line 2 trays with baking paper

Cream together butter and sugar then add the egg and mix well

Stir in the flour then the chocolate chips

Break off walnut size pieces, roll in a ball and place on baking tray with space between

Cook for 7-9 minutes, allow to cool and enjoy😋

Roasted BBQ chickpeas

I finally succumbed to the hype of the air fryer. After much deliberation, I opted for the Ninja Foodi dual zone so I wanted to try out a few things I’d seen on line. Typically I couldn’t find the recipe I had previously seen so I winged it!

The Ninja has landed!

I opened and rinsed a can of chickpeas then dried them and added to a bowl with a drizzle of oil and a sprinkling of BBQ seasoning and salt, 10 minutes on air fry and 4 minutes on max crisp and they were done! The perfect high protein, low fat snack. I can’t wait to experiment with more flavours now!

Courgette Brownies

Courgettes are the gift that keep giving, with a glut of them from the allotment I’ve been searching for new recipes and came across This!

Best brownies ever!

The courgettes were hand picked and the eggs laid this morning, you couldn’t get much fresher! I now need to resist the urge to eat it all!

Cheese, Leek and Potato Bake

Another meat free Monday meal made even better by using home grown produce, the last of our potatoes and leeks that have had in over winter from the allotment.

This dish is delicious as a main meal but we have also enjoyed it as a side with pork chops 😋 it’s really low calorie too so perfect for those of us watching our weight.

The recipe can be found here

Pasta Arrabiata

I’m still loving my new cook book ‘Pinch of Nom’ and slowly trying out all the recipes. The most recent being Arrabiata. Mr Hyde isn’t too fond of chilli so I was nervous as to how hot it would be!

Perfect pasta

I like to take part in meat free Monday so this dish was ideal and so easy to make. When I worked out what produce I used it’s a really cheap dish too, even better when I use home grown chilli and garlic.

• 1 red chilli pepper, deseeded
• 4 garlic cloves, chopped
• 1/2 teaspoon dried chilli flakes
• 1 tin chopped tomatoes
• 2 tbsp tomato puree
• 1 tsp dried oregano
• 1 tdp dried basil
• Salt and pepper
• 320g pasta
• Fresh basil to serve

---

• Dice the pepper and put in pan with low calories spray add garlic and chilli flakes and cook for a couple of minutes.
• Add the tomatoes, tomato puree and dried herbs, season with salt and pepper. Stir frequently for around 10 mins.
• Cook pasta according to instructions, once cooked drain and add to the sauce.
• Serve with fresh basil

Mushroom and Leek Pasta 🍝

I’m far from being vegetarian or vegan but I don’t mind a meat free Monday every now and again. I recently found a nice pasta dish that fit the bill.

Sautéed leek and mushrooms

With the allotment providing some great veg, there’s nothing better than picking your own veg to use for tea. So freshly picked leeks were sautéed with mushrooms.

Leek and Mushroom Pasta

The recipe can be found https://www.deliciousmagazine.co.uk/recipes/leek-and-mushroom-tagliatelle/ 😋

Green Tomato Chutney

With the allotment flourishing this year we wanted to make the most of the produce and follow the ethos of Michelin starred Chef Tommy Banks. Preserving food for the hunger gap throughout winter using the goodies you have in spring and summer. As the weather starts to cool the tomatoes don’t ripen but make a great green tomato Chutney . We also make a hamper for family Christmas gifts using a selection of our preserves, it seems to be a hit too!

Tomato Chutney 🍅

Tomatoes

With the allotment flourishing this year we wanted to make the most of the produce and follow the ethos of Michelin starred Chef Tommy Banks. Preserving food for the hunger gap throughout winter using the goodies you have in spring and summer. We also make a hamper for family Christmas gifts using a selection of our preserves, it seems to be a hit too! This tomato Chutney is great with a cheese board.

Christmas Hamper

Spicy Pickled Radish

With the allotment flourishing this year we wanted to make the most of the produce and follow the ethos of Michelin starred Chef Tommy Banks. Preserving food for the hunger gap throughout winter using the goodies you have in spring and summer. We also make a hamper for family Christmas gifts using a selection of our preserves, it seems to be a hit too!

Allotment coleslaw!

So everything at the allotment is thriving and I’m running out of space to store it all.

Today I made a lovely crunchy coleslaw to have with my lunch using up allotment veg.

Swiss chard, cabbage, carrot, red onion, white onion, courgette and mayo, it was lovely!