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The Style Aesthetic by The Style Aesthetic - 2d ago

These chocolate chip cookies are my idea of the ultimate cookie, crispy on the edges and chewy in the centre! 

Bake them for school lunches, as a treat or make them into ice cream sandwiches for dessert!

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ULTIMATE CHOCOLATE CHIP COOKIES
These chocolate chip cookies are my idea of the ultimate cookie, crispy on the edges and chewy in the centre! This recipe makes about 36 large cookies and is fabulous with a bit of ice cream smidged in the middle as ice cream sandwiches! You can also make the ice cream sandwiches, wrap them in lunch wrap and freeze them until you are ready to eat!
Course Snack
Cuisine American
Keyword Afternoon Tea, Baking, Biscuits, Chocolate, Chocolate Chip Cookies, Cookies, Sweet
Author Jules Cavanagh
Ingredients
  • 1 cup whole rolled oats blended
  • 2 1/2 cups plain flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 285 grams butter softened
  • 1 1/4 cups brown sugar
  • 1 cup plus 2 tablespoons white sugar
  • 2 large free range eggs
  • 2 teaspoons vanilla extract
  • 350 grams Whittakers 50% chocolate about 1 ½ blocks, chopped
Instructions
  • Preheat the oven to 180 degrees.
  • Process the rolled oats in a food processor until it forms a flour like consistency.
  • Combine processed rolled oats, flour, baking soda, baking powder and salt. Stir to combine and set aside.
  • Using paddle attachment on mixer, cream butter and sugars together just until blended.
  • Add eggs, one a time, mixing well after each addition.
  • Add in the vanilla extract.
  • Put the cake mixer on low speed, and add in dry ingredients.
  • Mix until just combined. Do not overmix.
  • Stir in chocolate by hand gently.
  • It’s best to make bigger cookies for the right crispy yet chewy texture – I recommend using a tablespoon size scoop for the size of your cookies.
  • Place 6 scoops of cookie mixture onto one large tray lined with baking paper.
  • Bake for about 15 minutes.
Notes
I like mine to look a little undercooked in the middle, then let them finish cooking on the cookie sheet for a few minutes while they cool.
Then move them to a cookie rack or plate to keep cooling.
If you are freezing these cookies: Form into balls, and freeze on a cookie sheet. After frozen remove and place them in a container to store in the freezer. They will last for about a month in the freezer. To bake just take out and bake as directed, adding a few extra minutes of baking time.

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The Style Aesthetic by The Style Aesthetic - 1w ago
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APPLE CHIA PUDDINGS
Course Dessert
Keyword Breakfast, Chia, Chia Pudding, Clean Eating, Dessert, Healthy, Snack
Prep Time 15 minutes
Author Julie Cavanagh
Ingredients
  • Frozen raspberries
  • ⅓ cup black chia seeds
  • ⅓ coconut, desiccated
  • 1 teaspoon cinnamon
  • 1 granny smith apple
  • ¼ cup quality pure maple syrup
  • 1 teaspoon vanilla extract or paste
  • 1 cup coconut cream
  • 1 cup water
Instructions
  • Line the base of x6 240mls (8oz) jars with frozen raspberries
  • Grate the granny smith apple and pop aside
  • In a medium to large bowl with a pouring snout or jug add the remaining ingredients and stir
  • Gently pour or spoon in the chia pudding mix into the jars over the raspberries leaving a good 1.5 cm space in the jar for the chia seeds to expand
  • Refrigerate and eat when you fancy!

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The Style Aesthetic by The Style Aesthetic - 3w ago

Looking for that quick and easy dinner recipe that’s not only affordable, its vegetarian?? I’ve shared my Quick Tomato One Pot Pasta Recipe below that’s perfect for when you don’t know what to have for dinner or you’re scraping the back of the pantry looking for something to cook!

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QUICK TOMATO ONE POT PASTA
This is the meal you whip out on a weeknight when you have no food in the fridge. This pasta dish is not only cheap, quick and easy it’s totally delish!
Course Main Course
Cuisine Italian
Keyword Dinner, Pasta, Savoury, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Julie Cavanagh
Ingredients
  • 500 gram pack of fusilli pasta
  • Olive oil
  • 1 red onion finely diced
  • 2-3 garlic cloves crushed
  • 1 tablespoon Pepper & Me Italian Stallion
  • 2 teaspoons Pepper & Me Man Grind
  • 2 cans 400g chopped tomatoes
  • ¼ cup tomato paste
  • 2 tablespoons balsamic vinegar
  • 4 cups boiling water
  • 130 gram bag of baby spinach
  • 50 grams butter
  • 3 tablespoons sour cream
  • Fresh basil
  • Pepper
Instructions
  • In a large pot or pan, heat a good dash of olive oil and saute the red onions until soft.
  • Add in the garlic and italian stallion stirring quickly.
  • Then add in the can tomatoes, tomato paste, man grind and balsamic vinegar.
  • Gently stir in the pasta with the boiling water, don’t worry about the water content the sauce will reduce down.
  • Bring to the boil and simmer for a further 10-12 minutes, stirring regularly.
  • Once the pasta has cooked through and the sauce has reduced down, stir through the baby spinach and butter over low heat until it has cooked down.
  • Stir in the sour cream until melted, serve and season with pepper and fresh basil.

The post Quick Tomato One Pot Pasta appeared first on The Style Aesthetic.

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The Style Aesthetic by The Style Aesthetic - 1M ago

When I made these delish popcorn fried chicken morsels for the first time they were such a hit with everyone! The honey mustard mayo and tangy dipping sauces take it to another level. We love to eat them by themselves with veges or in burgers or wraps!

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POPCORN CHICKEN
Similar to my Chicken nuggets recipe but more like fried chicken in bite size pieces.  Perfect on its own with the honey mustard mayo and tangy dipping sauces or in burgers or wraps!
Course Main Course
Keyword Chicken, Dinner, Dipping Sauces, Family Meal, Popcorn Chicken, Savoury
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 40 minutes
Author Julie Cavanagh
Ingredients
BUTTERMILK MARINADE
  • 1 cup milk
  • 1 lemon juiced
  • 1 teaspoon fresh ginger
  • 1-2 garlic cloves crushed
  • 2 teaspoons Pepper & Me italian stallion
  • 800 grams chicken breast or thigh cut into bite sized pieces
COATING
  • 2 ½ cups breadcrumbs*
  • 1 ½ cups plain flour
  • 2 teaspoons Pepper & Me manrub
  • 2 teaspoons Pepper & Me Italian Stallion
  • 1 litre vegetable oil like canola
HONEY MUSTARD DIPPING SAUCE
  • ½ cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • Squeeze lemon juice
TANGY DIPPING SAUCE
  • ½ cup ketchup
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon sweet chilli sauce
Instructions
  • Combine the milk and lemon juice in a large bowl, leave to sit for a few minutes this creates a buttermilk. Once the milk looks a little like it’s curdled add in the remaining buttermilk marinade ingredients, stir and pop into the fridge for 30 minutes.
  • While the chicken is resting in the fridge you can prepare the sauces.
  • In a medium to large sized dish combine the coating ingredients.
  • Add the canola oil into deep pot perfect for deep frying, heat it up on medium high. You can test the oil temperature by popping one piece of popcorn chicken in and if it browns too quickly the oil is too hot and if it takes a long time to cook the oil isn’t hot enough.
  • Once you feel like the temperature is just right, turn it down to a medium heat.
  • Cook the chicken in batches, I normally would add 8-10 pieces at a time.
  • Once the chicken is cooked gently lift out and pop onto a large plate lined with paper towels to drain off the excess oil.
  • Serve with the above dipping sauces and a variety of vegetables. We like to eat the the popcorn chicken in brioche burger buns with the sauces, cheese and coleslaw.
Notes
*To make breadcrumbs start stashing away crusts and stale bread (like day or two old fresh bread) in a container or large snaplock bag in the freezer.  When you have a full container defrost the bread and blend it up in batches in the food processor. Place the breadcrumbs in a large oven roasting tray, spread the breadcrumbs evenly over the tray and sprinkle with olive oil.  Bake in the oven at 180 degrees, stirring regularly until golden. Leave to cool then pop into a large airtight jar

The post Popcorn Chicken appeared first on The Style Aesthetic.

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The Style Aesthetic by The Style Aesthetic - 1M ago

If you follow along on instagram you may of heard me talking about not successfully baking hot cross buns which kills me! So I decided since my cinnamon brioche is such a hit I should turn it into hot cross buns. Im happy to say I nailed it! I’ve tested them several times and Im really happy with the size, fluffiness, fruit ratio, spices and toasting ability.

I’ve listed the recipe below I hope you give them a go over Easter xx

Happy Easter!!

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BRIOCHE HOT CROSS BUNS
Keyword Baking, Brioche, Easter, Hot Cross Buns, Sweet
Author Julie Cavanagh
Ingredients
DOUGH
  • 1 cup warm milk
  • 2 Edmonds instant dry yeast sachets 8 grams
  • 2 tablespoons sugar
  • 4 egg yolks
  • 2 eggs
  • 4 cups high grade flour
  • 2 teaspoons cinnamon
  • 2 teaspoons mix spice
  • 2 teaspoons Pepper & Me bakers blend ground
  • 150 grams butter softened
  • 2 cups raisins
CROSSES
  • ⅓ cup flour + 1 tablespoon
  • ⅓ cup water
GLAZE OVER
  • ¼ cup sugar
  • 3 tablespoons water
  • Touch of vanilla paste
Instructions
  • Prepare the yeast mix by adding the sugar and yeast into the warm milk, stir and set aside to froth.
  • While the yeast is frothing separate the 4 eggs and put aside.
  • In a cake mixer bowl (or large bowl) add in the flour, cinnamon, mix spice and bakers blend mix to combine and create a large well in the centre of the dry ingredients.
  • Mix the eggs and yolks together with a fork then gently stir them into the yeast mixture.
  • Pour the wet ingredients into the well of the dry ingredients with the softened butter.
  • Mix until it’s all combined in the cake mixer with a dough hook, then turn up the speed to knead for 5-10 minutes (the dough should be stretchy and sticky). If you don’t have a cake mixer you can mix this with a wooden spoon then knead the dough by hand.
  • Then add in the raisins and mix through, cover with glad wrap and set aside to rise.
  • Once the dough has doubled in size, dust the bench with flour and knead the raisins through the dough so they are more evenly spread throughout the dough.
  • Then create into a longish even log shape about 30cm long, cut the dough into three even pieces then halve each piece again into 6 even pieces, then halve those 6 pieces again into 12 even balls.
  • Spray a large rectangle dish with cooking spray and line baking paper across the dish with some over hanging outside of the dish to make it easy to lift out the buns.
  • With both hands smooth the hot cross bun dough into a ball and tuck underneath, I find it cooks a smoother bun if the top is mainly dough with the raisins tucked in underneath.
  • Place the buns into the large rectangle dish, cover with glad wrap and leave to proof (they should double in size again)
  • While the buns are proofing, mix the crosses into a thick lump free paste by slowly adding the water to the flour whilst stirring.
  • Once the paste is smooth pour it into a small snaplock bag or piping bag with a small round tip.
  • Preheat the oven to 200 degrees.
  • When the buns have risen remove the gladwrap, snip the corner of the snaplock bag a couple of mm to leave a small hole and slowly pipe on the crosses.
  • Bake 15-20 minutes until golden if you are unsure they are cooked through, test with a skewer.
  • While the buns are cooking add the glaze over ingredients to a small pot and gently simmer away until the sugar has dissolved.
  • Remove the buns from the oven and brush (or pour) the glaze over the hot buns and leave to cool down a little.
  • Serve with lashings of butter and these are also amazing toasted the next day!

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The Style Aesthetic by The Style Aesthetic - 1M ago

If you’re looking for a easy, tasty and classic family favourite dinner recipe. Look no further and give my Chicken Fried Rice recipe a whirl for dinner next week!

If you do try this recipe, please tag me on instagram so I see and share it on my stories x

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CHICKEN FRIED RICE
This is my easy and delicious version of Chicken Fried Rice a family favourite filled with lots of flavour, texture and vegetables!
I hope your family love this recipe as much as mine do!
Course Main Course
Keyword Chicken, Dinner, Fried Rice
Author Julie Cavanagh
Ingredients
  • 2 tablespoons of sesame oil or peanut oil
  • ½ cup Cashew nuts
  • 1 tablespoon Sesame seeds
  • 2 Eggs
  • 500 grams chicken breast/boneless thighs
  • 1 cup cooked basmati rice – Cook this the night before or in the morning and store in the fridge until ready to use.
  • ¼ cup soy sauce
  • 1 tablespoon chicken stock powder
  • ½ cup water
  • 2 cups finely chopped vegetables or frozen mix veggies
Instructions
  • Heat your fry pan and dry fry the cashew nuts once they start browning add in the sesame seeds and quickly shake around the pan, careful not to let them burn. Place on a dish to add later.
  • Lightly beat the eggs in a bowl with a fork.
  • Add half of the sesame or peanut oil to the pan and pour in the eggs to create a omelette, once cooked remove onto a plate to cool down.
  • Add the remaining oil and fry the chicken, turning once. Once browned remove from the pan and set aside.
  • You may need a little bit more oil, add the cooked rice and break up with a wooden spoon, let the rice brown up a little.
  • Add the soy sauce, chicken stock powder and water then stir.
  • Add in the vegetables, once they are almost cooked add back the chicken, cashews and sesame seeds (save some to add to the top of the dish when serving
  • Slice up the egg into strips and add into the dish
  • Once the vegetables are cooked through serve in a large bowl and sprinkle with the remaining cashew nuts and sesame seeds.

The post Chicken Fried Rice appeared first on The Style Aesthetic.

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The Style Aesthetic by The Style Aesthetic - 3M ago

This slightly spiced plum yoghurt cake is one of my favourite summer time cakes. The plums make it slightly tart, but the cake is sweet and spiced with Pepper & Me Bakers Blend!

I love to serve it with natural yoghurt and a good cup of coffee! I have decorated with cake with freeze dried raspberries and dried rose petals.

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PLUM CAKE
This sweet, spiced yoghurt cake is the perfect moist summery cake when you have plenty of plums in season!  Alternatively you can use drained black doris can plums or other stone fruits!  Don’t forget the Pepper & Me Bakers Blend because it really does make the cake delicious!
Course Dessert
Keyword Afternoon Tea, Baking, Cake, Morning Tea, Plum, Sweet
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Author Julie Cavanagh
Ingredients
  • 125 grams Butter softened
  • ¾ cup Caster sugar
  • Zest and juice of a lemon
  • 2 Free range eggs
  • 1 ½ cups Plain flour
  • 2 teaspoons Baking powder
  • 2 teaspoons Pepper & Me Bakers Blend
  • 1 cup Natural unsweetened yoghurt
  • 8-10 Plums stones removed and halved
Instructions
  • Place the butter in a cake mixer or bowl and beat with a electric beater until creamy and whipped.
  • Gradually add in sugar, then add lemon zest while beating, continue beating until light and white (creamed).
  • Gradually beat in eggs adding 1-2 tablespoons of flour halfway through.
  • Sift over remaining flour, baking powder and bakers blend then stir through the yoghurt and lemon juice.
  • Spoon mixture into a lined cake tin and press plums onto mixture (cut side up).
  • Bake 180ºc for 55-60 minutes. Cool on a baking rack
  • Sprinkle with icing sugar and more Bakers blend once cooled, serve with natural yoghurt!

The post Plum Cake appeared first on The Style Aesthetic.

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The Style Aesthetic by The Style Aesthetic - 4M ago

Inspired by my friend Jane of Behind the Blush Door and her blog post listing all of her AliExpress finds! If you don’t follow Jane yet you must! Not only is she a lovely soul, her house is dreamy and shes the ultimate bargain hunter!

So I thought I would share some of my favourite AliExpress bargains!

Hopefully you will find some goodies from this list and please let me know of anything you have found that you love!! I have tried all of these items and are quite happy with them especially for the price I paid for them!

Remember when I shared this post on instagram I had so many people ask me where I got it from, pity I don’t have the swipe up function to share links in my stories. But thats where a blog comes in handy, here’s the link to buy this pink make-up organiser.

I ordered this rose gold wire basket to store all of my skincare together in the hopes of being tidy and it’s been great!

I brought sunglasses just like these from OnceIt over a year ago and have loved them to death, a couple of weeks ago they broke. So I thought I would search on AliExpress as I know quite a few of the items they sell are from AliExpress. I found these for $4 they are exactly the same and arrived in two weeks, so happy!

We all know how gaga I am over gingham so I could resist getting a black & white gingham knotted headband to hopefully keep my hair frizzies at bay for another day before having to wash it!

I got this leopard print knotted headband which I really love for $2. Its satin with an elasticated section which is great for fitting my massive head!

I recently ordered three pairs of earrings and these have been the first to arrive coincidently these grey raffia fan earrings I’m most obsessed over and was stinging out over spending $4 on them! I’m so glad I got them, they are so beautiful!

I brought these white 50ml plastic spray bottles for food styling but turns out they are also useful for making ‘Monster Spray’ for Coco to spray to keep the monsters from her nightmares away! To make the monster spray I filled the bottle with water and added a drop of essential oil, I made the label with my dymo label maker. You can order a variety of bottle sizes and colours

I originally ordered these christmas antler cake toppers for a christmas cake I planned to create for my Christmas ebook, I didn’t end up making it but loved popping the antler toppers into my christmas flower bouquet!

I’ve been wanting to grab some rose gold washi tape for ages and was going to use this in my Christmas wrapping but I totally forgot about it! It’s going to be very pretty for wrapping birthday gifts this year!!

Influenced again by Jane and fueled by my addiction to rubber stamps (you never know when you gotta stamp the hell outta something right??? It’s actually so theuropedic). I ordered the acorn, flowers, berries and bunny rubber stamps from the same supplier. They are quite small but perfect for stamping kraft paper for wrapping paper.

Floral tape for when I get time to make wreaths and for covering stems of flowers I use to decorated cakes!

I’ve always wanted white pumpkins to decorate for Halloween and these Pumpkin decorations arrived just in time for Halloween last year (allow about four weeks for them to arrive) I brought them in a set of 6 in various sizes for about $6. I also brought the Bat Balloon on AliExpress but was disappointed it wasn’t helium quality!

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The Style Aesthetic by The Style Aesthetic - 4M ago

I have a thing for scones, I think because you can easily whip them up and it’s totally acceptable to serve them with lashings of butter!

These date and orange scones are perfect for serving warm when you have guests coming around or that weekend treat!

Scroll down for the recipe which you can print off or pin to pinterest to save the recipe for later.

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DATE & ORANGE SCONES
The perfect sweet weekend brunch scone recipe, serve warm with lashings of butter!
Course Appetizer
Keyword Afternoon Tea, Appertizer, Baking, Date, Morning Tea, Orange, Scones, Sweet
Prep Time 15 minutes
Author Julie Cavanagh
Ingredients
  • 2 cups pitted dried dates
  • 2 oranges rind and juiced (you need about ½ cup of juice)
  • 4 cups plain flour
  • 4 teaspoons baking powder
  • 1 teaspoon Pepper & Me bakers blend
  • 2 teaspoons cinnamon
  • 1 tablespoon caster sugar
  • 100 grams cold butter diced
  • 1/2 cups milk
  • Raw sugar/coffee sugar crystals for sprinkling
Instructions
  • Preheat the oven to 200 degrees and line a baking tray with baking paper.
  • Grate the rind of the oranges then juice them.
  • Add the dates, orange juice and rind into a small pot and simmer until the dates soften (around 10 minutes).
  • Sift the dry ingredients into a large bowl and rub in the butter.
  • Stir in the date mixture and milk.
  • Mix until just combined and it resembles a dough.
  • On a floured surface gently shape into a flat rectangle piece and cut into smaller rectangles, triangles or squares.
  • Place on the lined baking tray and sprinkle with raw sugar and bake for 20 minutes.
  • Once cooked cool on a wire rack and serve warm with lashings of butter!

The post Date & Orange Scones appeared first on The Style Aesthetic.

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The Style Aesthetic by Thestyleaesthetic_u6dx6031 - 5M ago

These Plum cheesecake truffles are amazing!!  The kind of dessert for Christmas that I could keep going back for that’s not sickly sweet but has enough flavour to make your taste buds happy!  These are the cheats version of making and setting a cheesecake, so easy and so quick to make!

I personally love the layers of flavour beginning with the gingery cream centre, the tart but sweet plum then the hint of creamy sweet white  chocolate!  Make these to serve for Christmas dessert, take to a Christmas party or give as a edible gift!

PLUM CHEESECAKE TRUFFLES

Makes 20 truffles 

These plum cheesecake truffles have the yummiest creamy ginger based filling then contrasting rich tart plum coating topped off with a hint of sweet white chocolate. These truffles would make the best edible gift and Christmas dessert. These delicious truffles are best stored in the fridge.  I highly recommend doubling the recipe!

  • 250 grams packet of gingernut cookies
  • 120 grams cream cheese
  • Zest of 1 lemon or 1 tablespoon of lemon curd
  • 2 tablespoons Fresh as freeze dried plum powder ((half a packet))
  • 50 grams White chocolate
  1. In a food processor, process the cookies until fine crumbs. If you don’t have a processor, pop cookies into a large glad bag, seal and take out your issues I mean beat the cookies with a rolling pin.

  2. Add in cream cream and lemon rind or curd, process until it forms a large ball like shape.

  3. Roll into small bite sized balls.

  4. Place the plum powder in a bowl and gently roll the truffle balls to evenly cover them in the powder.

  5. Gently warm the white chocolate in the microwave or double boiler and sprinkle each truffle with white chocolate using a teaspoon.

  6. Pop in the fridge to chill until firm.

The post Plum Cheesecake Truffles appeared first on The Style Aesthetic.

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