Loading...

Follow Elizabeth's Kitchen Diary on Feedspot

Continue with Google
Continue with Facebook
or

Valid

Baked doughnuts are super simple to make with a Tala Performance non-stick mini ring doughnut muffin pan. In this yeast-free recipe, lemon zest, lemon extract and lavender flowers are combined to make delicious, fluffy, moist, perfectly baked doughnuts with a fragrant lavender icing sugar glaze. This post is in collaboration with Tala.

Tala Performance fresh & floral Spring bake challenge

Hands up – who else loves doughnuts! I know I do, and my kids absolutely love them too.

Baked doughnuts are a (slightly) healthier alternative to a traditional fried doughnut, and they’re a lot easier (and quicker!) to make too. All you need are a few simple ingredients and a good quality non-stick doughnut pan like the Tala Performance 12 cup mini doughnut pan.

This pan, made from robust commercial weight steel, is ideal for perfectly sized mini baked doughnuts. Its double layered non-stick coating is safe to use with metal utensils, and it means your doughnuts will turn out of the pan perfectly every time.

To put this pan to the test, I have been invited to participate in the Tala Performance Fresh & Floral Spring Bake Challenge. The theme: to create the ultimate baked doughnuts recipe featuring gorgeous spring flavours and flowers.

For my baked doughnuts, I was inspired to create a lemon and lavender doughnut with a fragrant lavender icing glaze, and I am so excited to share this recipe with you!

The doughnut itself is a yeast-free cake-style doughnut with a perfect texture. It is flavoured with lavender sugar, lemon zest and lemon extract for an extra fresh Spring kick. Don’t be tempted to replace this extract with lemon juice as it won’t have the same taste.

To create the glaze, I’ve used a blender to grind my homemade lavender sugar to a fine powder, and I’ve tinted it purple. The resulting flavour combination is deliciously fragrant, but in just the right quantities, floral themed baked doughnut – and I’m ridiculously pleased how delicious they are!

Ingredients needed for this easy yeast-free baked doughnuts recipe
  • self-raising flour
  • lavender sugar
  • bicarbonate of soda
  • salt
  • lemon zest
  • semi-skimmed milk
  • butter
  • sunflower oil
  • free-range egg
  • lemon extract
  • lavender icing sugar (see recipe notes)
  • purple food colouring
  • sprinkles
Equipment needed for this fresh & floral recipe

How to make baked doughnuts – step by step instructions
  1. Place the flour, lavender sugar, bicarbonate of soda, salt and lemon zest into a bowl and whisk together.
  2. Measure milk into a jug and add the egg, oil, melted butter and lemon extract. Whisk thoroughly.
  3. Add the wet ingredients to the dry, a little at a time, mixing well to eliminate lumps.
  4. Transfer the mixture to a piping bag fitted with a wide nozzle.
  5. Pipe the batter twice around each lightly greased doughnut ring.
  6. Bake in a preheated oven for 12 minutes...
Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Scottish stovies are the ultimate comfort food. Made with the leftovers from Sunday’s roast dinner, it’s a super easy Monday meal to make. Serve with oatcakes and sliced beetroot for the perfect Sunday leftovers meal. This recipe has been made in collaboration with Try Lamb.

Scottish comfort food at its finest

Nothing beats a proper Sunday roast lamb, except perhaps, for the leftovers.

No cooking on Monday, woohoo! Leftover roast lamb is an incredibly versatile ingredient – you can make it into soups, sandwiches, stir-fries, or, as we do here in Scotland, stovies!

Scottish stovies are comfort food at its finest, and this slow-cooked dish can be enjoyed where ever you live in the British Isles or worldwide. Every family has its own way of making it, and the beauty of this ‘recipe’ (and I use the word loosely), is that you can make it however you want. Use whatever leftovers you’ve got – cubed roast lamb, leftover roast vegetables, leftover gravy – and make it as solid or liquid as you like by adjusting the quantities accordingly.

Ingredients for Scottish Stovies
  • lard (or butter or olive oil)
  • brown onion
  • leftover Sunday roast lamb
  • turnip
  • potatoes
  • leftover lamb gravy
  • water
  • salt
  • pepper

How to make Scottish Stovies – step by step instructions
  1. Heat lard in a large pan over medium-high heat and fry the onions until they soften (don’t let them colour!).
  2. Add your diced, cold, leftover roast lamb.
  3. Add half of a small peeled, chopped turnip.
  4. Cover with a layer of peeled, thickly sliced potatoes.
  5. Pour in any leftover gravy you have and enough water to reach just under the layer of potatoes.
  6. Pop the lid on and cook on medium heat for 30 minutes, until the potatoes are tender, shaking the pan occasionally. 
Scottish Stovies – Recipe Video
Scottish Stovies - YouTube

Scottish stovies are the ultimate in Scottish comfort food. Made with the leftovers from Sunday’s roast dinner, it’s a super easy Monday meal to make. Serve with oatcakes and sliced beetroot for an authentic taste of Scotland.

An ice cold glass of milk often accompanies too. 

You can also serve it with lashings of brown sauce if desired.

Stovies – Cookery for Northern Wives

In 1925, Shetlander Margaret B. Stout published a cookery book about Shetland Islands recipes: Cookery for Northern Wives. One of these recipes was for stovies, which she describes as:

  • One and a half pounds of Mutton.
  • One pound of potatoes.
  • Pepper and Salt.
  • One onion. Half a small Turnip.
  • One tablespoonful of Suet.

Method: Cut mutton up finely; chop suet; put these into pan and pour on enough boiling water to cover; simmer gently for one hour. Chop onion finely, grate turnip and potato; add these and stew gently for another hour; season and serve hot.

This is a perfect example of simple, honest, Scottish home cooking, and the reason why I include turnip in this Stovies recipe. You could also include carrot or even any leftover roast vegetables you have from your Sunday roast. Just add these in at the end of cooking, to warm through.

How do you make your Stovies? Let me know in the comments!

Scottish Stovies Recipe

Scottish stovies are the ultimate in Scottish comfort food. Made with the leftovers from Sunday night’s roast dinner, it’s a super easy Monday meal to make. Serve with oatcakes and sliced beetroot for a true taste of Scotland. 

  • 2 tbsp lard (or butter or olive oil)
  • 1 large brown onion (finely chopped)
  • 450 grams leftover roast lamb (cubed)
  • 0.5 small turnip (peeled and chopped)
  • 700 grams potatoes (peeled and thickly sliced)
  • 250 ml leftover lamb gravy
  • cold water (to cover)
  • salt (to taste)
  • pepper (to taste)
  1. Heat lard in a large pot over a medium-high heat. Fry the onion until softened, but without colouring it.

  2. Add the cubed lamb and diced turnip.

  3. Layer over the potatoes, and pour over the leftover gravy.

  4. Add enough water to come up just underneath the layer of the potatoes.

  5. Season well, pop the lid on and simmer for 30 minutes, until the potatoes are tender.

Other Leftover Roast Lamb Recipes
A collection of our other leftover Sunday roast lamb recipes.
Leftover Roast Lamb Soup with Split Peas & Spelt

This leftover roast lamb soup is ready in just under half an hour if you use a pressure cooker. It makes for a perfect packed lunch to fill you up with plenty of vegetables, pearled spelt and green split peas.

Continue Reading Continue Reading
Leftover Roast Lamb & Winter Vegetable Soup

A hearty & filling soup made with homemade lamb bone broth, leftover roast lamb and seasonal winter vegetables.

Continue Reading Continue Reading
Leftover Roast Lamb & Mint Sausage Rolls

Perfect for picnics, this simple sausage roll recipe will be sure to impress children and adults alike.

Continue Reading Continue Reading
Roasted Lamb & Mini Bannock Christmas Canapés

A simple make-ahead Christmas Canapé of roasted lamb on a mini bannock topped with mint or redcurrant jelly

Continue Reading Continue Reading
15-Minute One-Pan Lamb & Quinoa Midweek Supper

A quick and easy midweek supper made with leftover Sunday roast lamb (or any other cooked lamb). Proper comfort food!

Continue Reading Continue Reading
This is a sponsored recipe post in collaboration with Try Lamb, a European campaign designed to encourage family cooks to include lamb on the dinner table in simple, easy, flavoursome ways. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.

The post Scottish Stovies Recipe appeared first on Elizabeth's Kitchen Diary.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

These date and oat muffins are super easy to make, and they taste absolutely fantastic! If you’re a fan of sticky toffee pudding or date squares you’ll love these breakfast muffins made with rolled oats, wholemeal flour, buttermilk and chopped dates.

Easy Date & Oat Breakfast Muffins

If you’re looking for something a little different for a breakfast muffin, you’ve come to the right place!

I recently stumbled across this recipe in an old Canadian notebook one of my grandmothers sent me some years ago. It was a little yellow stapled-together, typed out on a typewriter and photocopied compilation entitled ‘Muffin Time!’, created by Lindel Distributors with the help of their friends.

I have no idea who Lindel Distributors were, or even which side of Canada they came from, but let me tell you, it’s a treasure trove of muffin recipes!

These muffins are remarkably easy to make, and they’re deliciously moist and flavoursome. Despite the brown sugar content, and the natural sugars in the dates, they’re almost savoury in taste. 

I’ve slightly adapted the original recipe which called for wholemeal flour only – I’ve used equal parts wholemeal and plain/all-purpose flour. I’ve also sprinkled the muffin batter with a little rolled oats before baking, for decoration.

Serve with a generous slab of butter and a little jam for a leisurely breakfast.

Ingredients needed
  • rolled oats
  • buttermilk – or sour milk
  • whole wheat flour
  • plain flour
  • baking soda
  • baking powder
  • salt
  • brown sugar
  • dates
  • egg
  • butter

How to make these date and oat muffins
  1. Mix oats and buttermilk in a bowl and set aside to soak.
  2. Combine the flours, baking powder, baking soda, salt, brown sugar and dates in a bowl.
  3. Beat the egg and melt the butter, and add to the oat mixture.
  4. Stir the oat mixture into the dry ingredients until just combined.
  5. Spoon into a prepared muffin tin.
  6. Bake in a preheated 190 °C/ 400 °F oven for 20 minutes.
Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This lazy chicken tray bake takes five minutes to prep and uses just five ingredients! It’s a complete meal in one sheet pan, and there’s only one pan to wash up afterwards! Don’t forget to enter our giveaway to win a shipment of Pomora olive oil worth £39! This post contains affiliate links.

Lazy chicken tray bake aka the easiest sheet pan dinner ever

If I’m to be completely honest, sometimes I can be a really, really lazy cook.  Sometimes I just want something effortless, something tasty that I can throw together with minimal effort. Hot comfort food with no work.

That’s where this recipe came from. That, and finding myself with a considerable number of fresh beetroot in my vegetable crisper. We get regular, locally grown veg box deliveries, and one of my favourite vegetables included in these deliveries is fresh beetroot.

Roasted beetroot is one of the most delicious flavours, I think, and combined with roasted sweet potato and juicy roast chicken it’s a sweet and earthy medley. Throw in some whole garlic bulbs (yes, the whole thing!) and a generous drizzle of rosemary-infused olive oil and you’ve got a quick and easy busy midweek dinner recipe, with only one pan to wash up afterwards. Win!

Ingredients for this easy sheet pan chicken dinner recipe
  • chicken leg quarters or separate chicken legs/ thighs
  • sweet potato
  • beetroot
  • garlic
  • rosemary-infused olive oil

How to make this garlic & rosemary chicken leg tray bake – six easy steps
  1. Preheat your oven to 180 C/ 350 F/ gas mark 4 and place your chicken leg quarters on a large sheet pan.
  2. Peel and cut your beetroot into 1.5-inch pieces and arrange around the chicken.
  3. Do the same with the sweet potato.
  4. Cut the tops off of your garlic bulbs and arrange in the pan.
  5. Drizzle with rosemary-infused olive oil (or use olive oil and dried or fresh chopped rosemary).
  6. Season with salt and pepper, as desired, and bake for 60 minutes, basting once or twice.
Lazy One Pan Garlic and Rosemary Chicken Tray Bake – Recipe Video
Lazy One Pan Garlic and Rosemary Chicken Tray Bake - YouTube

This lazy chicken tray bake takes five minutes to prep and uses just five ingredients! It’s a complete meal in one sheet pan, and there’s only one pan to wash up afterwards! Win-win!

The not-so-secret trick for this recipe is that I use Pomora rosemary-infused olive oil to flavour the chicken and vegetables. 

Pomora rosemary-infused olive oil

Pomora are a small UK business who works closely with two olive oil producers in Italy – Carmello in Sicily and Antonio in Campania. As their growing regions are vastly different, so is the flavour of their oils. 

They way that they work is that you ‘adopt’ an olive tree from one of their two farms, and in return, you’ll receive olive oil and updates about how your tree is doing.

Each quarter I receive a shipment of 3 x 250ml tins of olive oil from Antonio’s family farm. The first shipment of the year is a gorgeous olio nuovo, perfect for making a Caribbean Papaya Salad, while the second shipment is a trio of flavoured extra virgin olive oils in rosemary, lemon and chilli. Their chilli oil is my favourite – I love it drizzled on pasta with a rich tomato sauce (and plenty of cheese!). Then, in the late summer, a shipment of extra virgin olive oil arrives, followed by another trio of flavoured oils in basil, garlic and white truffle.

They’re an incredibly delicious brand of olive oil, and I’ve been working with them for years. Prices for their quarterly subscription start from £29 per quarter, and I’m delighted to say their oil is now available in the USA for as little as $49 per quarter!

Can I use chicken thighs instead?

Absolutely! Truth be told, I usually make this recipe with a mix of chicken legs and chicken thighs. Just cut the veg into one-inch segments and reduce the cooking time to 45 minutes.

I prefer my chicken skin browned and crispy, how do I do this?

To get a nice, crispy brown skin simply heat some olive oil in a saute pan until hot and brown the chicken leg quarters all over before placing in the sheet pan.

I don’t have rosemary-infused olive oil – what can I use?

Use a good quality olive oil and either two teaspoonfuls of dried rosemary, or one tablespoonful of fresh, chopped rosemary.

How many Weight Watcher’s Points are in this recipe?

There are 21 Weight Watchers Smart Points in this recipe.

Lazy One Pan Garlic and Rosemary Chicken Tray Bake Recipe

This lazy chicken tray bake takes five minutes to prep and uses just five ingredients! It’s a complete meal in one sheet pan, and there’s only one pan to wash up afterwards! 

  • 4 chicken leg quarters
  • 400 grams beetroot
  • 700 grams sweet potato
  • 4 bulbs garlic
  • 4 tbsp rosemary-infused olive oil (see notes)
  • sea salt (to taste)
  • freshly ground black pepper (to taste)
  • fresh parsley (to serve (optional))
  1. Preheat your oven to 180 C/ 350 F/ gas mark 4 and place your chicken leg quarters on a large sheet pan.

  2. Peel and cut your beetroot into 1.5-inch pieces and arrange around the chicken.

  3. Do the same with the sweet potato.

  4. Cut the tops off of your garlic bulbs and arrange in the pan.

  5. Drizzle with rosemary-infused olive oil (or use olive oil and dried or fresh chopped rosemary).

  6. Season with salt and pepper, as desired, and bake for 60 minutes, basting once or twice.

If you don’t have rosemary-infused olive oil, simply use a good quality olive oil and sprinkle over 2 teaspoonfuls of dried rosemary, or 1 tbsp fresh chopped rosemary.

Other Easy Chicken Traybake Recipes
A few other chicken traybake recipes that you might like!
Easy One-Tray Roast Chicken
Photo Credit: charlotteslivelykitchen.com

A complete roast dinner with only 10 minutes of preparation, ready in under an hour and using just one tray (so hardly any washing up). Chicken wrapped in parma ham with potatoes, parsnips, carrots, peas and even the gravy!

Continue Reading Continue Reading
cajun chicken & vegetables
Photo Credit: www.lostinfood.co.uk

Cajun chicken and vegetables, an all-in-one dish combining chicken and vegetables with Cajun spices and a fresh hit of lemon. A quick midweek dinner in one.

Continue Reading Continue Reading
Lemon, garlic and herb baked chicken
Photo Credit: www.recipesmadeeasy.co.uk

The garlicky, tangy juices that this lemon, garlic and herb baked chicken produces are so delicious make sure you have something to mop them all up, they are too good to waste.

Continue Reading Continue Reading
Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This delicious and warming spicy carrot soup contains seven different store-cupboard spices, as well as fresh ginger and garlic. It freezes and reheats well too, so you can batch cook it if you’ve got a glut of carrots. Finish off with a swirl of chilli-infused olive oil for an extra kick! 

Spicy Carrot Soup

This is one of our family favourite soup recipes – the recipe I turn to time and time again when, for some reason, I end up with too many carrots in the fridge.

It’s a remarkably easy recipe to make, and its delicious warming spiciness is the perfect belly warmer; perfect when you’ve been out hiking the clifftops with the family and you’re looking for something to warm you from the inside out for lunch.

Ingredients needed for this easy soup recipe
  • 2 tbsp good quality olive oil
  • 2 tsp black mustard seeds
  • 1 tbsp dried curry leaves
  • 450 grams of peeled, coarsely chopped carrots
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 1/2 inch fresh ginger root, chopped
  • 1 handful of fresh coriander leaves
  • 1 tbsp mild curry powder
  • 10 cardamom pods, seeds only
  • 1/2 tsp cumin seeds
  • 1 small dried chilli
  • 1 litre chicken stock
  • 1/8 tsp ground turmeric
  • 100 ml plain natural yoghurt

How to make this carrot soup recipe – step by step instructions
  1. Place the olive oil, black mustard seeds and curry leaves in a soup pot and heat over medium-high heat until the seeds begin to pop.
  2. Add the carrots, onion, garlic, ginger, curry powder, dried chilli, cardamom seeds, cumin seeds and fresh coriander leaves. Stir to coat well.
  3. Pop the lid on the soup pot, reduce the heat to low and leave for 15 minutes for the vegetables to soften.
  4. Add the chicken stock and turmeric and bring the soup to a boil. Reduce heat and cook for 20 minutes.
  5. Allow the soup to cool slightly and puree with a hand blender.
  6. Stir in the natural yoghurt and season to taste.
Spicy Carrot Soup – Recipe Video
Spicy Carrot Soup - YouTube

This delicious and warming spicy carrot soup contains seven different store-cupboard spices, as well as fresh ginger and garlic. It freezes and reheats well too, so you can batch cook it if you’ve got a glut of carrots.

Tips for making this easy soup recipe
  • measure everything out in advance – it makes things a lot easier
  • peel the carrots before you weigh them as you can lose a lot of weight with the peel
  • use the ginger and chilli sparingly if you don’t want too spicy of a soup
  • if the soup is too hot, stir in another spoonful (or two) of plain, natural yoghurt to cool it down
  • if the soup isn’t hot enough, garnish with a swirl of chilli-infused olive oil for an extra kick!
  • freeze before adding the yoghurt – simply defrost heat and add the yoghurt before serving.
  • this soup reheats very well – perfect for taking out on hill walks in a thermos flask or reheating over a camping stove.
  • make it vegetarian by using vegetable stock instead of chicken. 
  • use coconut or soy yoghurt and vegetable stock to make it vegan.

How many Weight Watchers Points are in this low-calorie soup?

There are 6 Smart Points per serving of this recipe.

Spicy Carrot Soup Recipe

This delicious and warming spicy carrot soup contains seven different store-cupboard spices, as well as fresh ginger and garlic. It freezes and reheats well too, so you can batch cook it if you’ve got a glut of carrots.

  • 2 tbsp olive oil
  • 2 tsp black mustard seeds
  • 1 tbsp dried curry leaves
  • 1 brown onion (coarsely chopped)
  • 2 garlic cloves (chopped)
  • 450 grams carrots (peeled and chopped weight)
  • 0.5 inch fresh ginger root (peeled and chopped)
  • 1 tbsp mild curry powder
  • 1 small dried red chilli (crumbled)
  • 1/2 tsp cumin seeds
  • 10 cardamom pods (seeds only)
  • 1 handful fresh coriander leaves
  • 1 litre chicken stock
  • 1/8 tsp ground turmeric
  • sea salt (to taste)
  • freshly ground black pepper (to taste)
  • 100 ml plain natural yoghurt (or more, to taste)
  1. Place the olive oil, black mustard seeds and curry leaves in a soup pot and heat over medium-high heat until the seeds begin to pop.

  2. Add the carrots, onion, garlic, ginger, curry powder, dried chilli, cardamom seeds, cumin seeds and fresh coriander leaves. Stir to coat well.

  3. Pop the lid on the soup pot, reduce the heat to low and leave for 15 minutes for the vegetables to soften.

  4. Add the chicken stock and turmeric and bring the soup to a boil. Reduce heat and cook for 20 minutes.

  5. Allow the soup to cool slightly and puree with a hand blender.

  6. Stir in the natural yoghurt and season to taste.

This recipe has been adapted from the carrot soup with seven spices recipe found in Paul Gaylor’s Great Homemade Soups: A Cook’s Collection (2013).

Other soup recipes you might like
A few of our other soup recipes that you might..
Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Peanut butter cookies are a classic family favourite. This dairy-free version is super easy to make and they’re great for taking out on microadventures for refuelling! This recipe was originally published in February 2014 and was republished in April 2019 with new photos, video and a printable recipe card.

My grandmother’s easy peanut butter cookie recipe

Shortly after Christmas (2014) I received a heavy parcel in the post all the way from California. It contained scanned and bound copies of my grandmother’s handwritten cookery notebooks kindly copied and posted by my step-father (who, although he was born and raised on the East Coast of Canada now calls the warmer climes of the western USA his home). What a treasure these papers are. It’s wonderful to see my grandmother’s handwriting after all these years (she passed away when I was only sixteen) and to relive her cooking journey through them – it’s priceless.

I’ve been working my way through these recipes one by one, jotting my own notes next to hers. There are some rather bizarre recipes contained within those pages! I think most of the recipes date from the 1960s through to the 1990s, but some could be even older.

Some ingredients I can’t buy here in the UK (like graham crackers and Chipits) and I notice a distinct lack of butter in the ingredients lists. Shortening (white vegetable fat for my UK readers) is a common fat substitute.

The recipe instructions aren’t always clear or even complete, so I am testing my own cooking abilities by filling in the blanks. I hope to share many of these recipes with you once they’ve passed my family taste test first!

The first recipe I’ve made from these treasured pages which have generated a resounding, lip-smacking Yes! from my entire family is this peanut butter cookie recipe. I’ve slightly adapted the original recipe by adding finely chopped peanuts (or sometimes a whole peanut) on the top, but other than that this is my grandmothers.

They make for a perfect refuelling snack while out on microadventures with the kids. See what our youngest thought of them in our latest microadventure video below!

Smuggler’s Cave – Shetland Microadventures S1: E2
Smuggler's Cave - Shetland Microadventures S1: E2 - YouTube

During the school Easter holidays, we visited the Smuggler’s Cave in Burra, Shetland.

This is the second episode of a Shetland Microadventure vlog series our youngest, myself and my husband are making.

Does anyone else in North America remember the peanut butter sold in teddy bear shaped glass jars? When you opened the lid there was always a whole peanut sitting on the top. I think placing a peanut on the top of these cookies was inspired by that childhood memory.

Peanut butter is quite different now than what I remember as a child. Maybe it’s because there is more emphasis on healthy eating and reduced sugar these days. Now, and I insist on for maximum flavour you try and do this yourself, you should use peanut butter with a very short ingredients list: ideally just peanuts! My favourite is the Whole Earth smooth original peanut butter but under no circumstances should sugar be on the ingredients list.

These cookies are incredibly more-ish. I ate far too many of them and only just managed to salvage enough for the children’s lunchboxes before they all disappeared! There is just the right amount of chew and crunch and they’re wicked with a big glass of ice cold milk.

What ingredients are needed for these cookies?
  • 1/2 cup/ 140 grams peanut butter (preferably no sugar added)
  • 1/2 cup/ 100 grams vegetable shortening
  • 1 cup/ brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1.5 cups/ all-purpose flour
  • 1 tsp baking soda
  • chopped roasted, salted peanuts – optional
Products from Amazon.co.uk
How to make this easy cookie recipe – step by step instructions
  1. Cream together the brown sugar and shortening until light. Add the egg and vanilla.
  2. Sift over the flour and baking soda. 
  3. Mix well until it forms a soft cookie dough.
  4. Roll into 1-inch round balls and arrange on a baking sheet.
  5. Press down slightly with a fork dipped in cold water.
  6. Add chopped peanuts (optional) and bake in a pre-heated 180 C/ 350 F oven for 8-10 minutes. 
Tips for making this classic cookie recipe
  • use a silicone baking mat to help stop the cookies from spreading too much
  • make sure your peanut butter is a sugar-free variety for the best flavour
  • ensure your baking tray is cooled between batches – I pop mine outside for a few minutes to cool quickly
How many Weight Watchers Points are in this recipe?

There are 5 Weight Watchers Smart Points per cookie.

Peanut Butter Cookies Recipe

Peanut butter cookies are a classic family favourite. This dairy-free version is super easy to make and they’re great for taking out on microadventures for a treat!

  • 140 grams peanut butter
  • 100 grams vegetable shortening
  • 225 grams soft brown sugar
  • 1 large egg (beaten)
  • 1 tsp vanilla
  • 225 grams plain flour
  • 1 tsp bicarbonate of soda
  • 30 grams roasted peanuts (to decorate)
  1. Preheat oven to 180 C/ 350 F and lightly grease a baking sheet. Alternatively, use a silicone baking mat (I use this – it’s great!)

  2. In a large bowl, cream together white vegetable fat, peanut butter and sugar until light and fluffy.

  3. Add the beaten egg and vanilla, mixing well.

  4. Sift together flour and soda and add to the wet mixture, combining well.

  5. Roll into balls one inch in diameter and place, well spaced apart, on the prepared baking sheet.

  6. Using a fork dipped in cold water, gently flatten each biscuit.

  7. Press a whole peanut, or some chopped peanuts, into the top of each biscuit.

  8. Bake for 8-10 minutes, until golden brown. Leave cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.

Other cookie recipes you might like
A few more cookie recipes from the Elizabeth's Kitchen Diary archives.
The Very Best Homemade Oatmeal Raisin Cookies

These crispy on the outside, soft and chewy on the inside oatmeal raisin cookies are reminiscent of childhood. Delicately spiced with cinnamon, they get even better the next day.

Continue Reading Continue Reading
Chewy Trail Mix Oatmeal Cookies

Home made trail mix forms the base of this delicious and chewy oatmeal cookie - perfect fuel for adventuring.

Continue Reading Continue Reading
Bear Paws (Old Fashioned Soft Molasses Cookies)

Soft spiced molasses cookies; ideal for when you’re going on an adventure!

Continue Reading Continue Reading

The post Peanut Butter Cookies appeared first on Elizabeth's Kitchen Diary.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Popcorn Shed is the UK’s first super-premium gourmet popcorn brand. With 7 delicious flavours to choose from, there’s something for every popcorn lover’s taste. Don’t forget to enter our giveaway to win a case so you can try it yourself!

Award-Winning Gourmet Popcorn

I do love my popcorn, but I’ve always been pretty reserved with popcorn flavours. Traditional buttery salted popcorn tends to be my favourite, followed by caramel popcorn with plenty of salted peanuts for texture and contrast. I’ve always tended not to stray from these two flavours… until recently.

Popcorn Shed recently sent me a case of their flavoured gourmet popcorn to try, and I confess I was hesitant to try new-to-me flavours like Pop n’ Choc (popcorn and chocolate, really?!), Pecan Pie, Berry-licious and Say Cheese! 

Upon that first mouthful after tearing open the first bag I became a firm convert. 

This popcorn is seriously amazing!

The Popcorn Shed story

Their story began in 2016, when cousins Laura Jackson and Sam Feller decided to fulfil a life-long dream, pack in their city jobs, and start their own business making the best popcorn in the world.

Lacking storage space where they lived, they stored everything in their garden shed – and Popcorn Shed was born. Their mission: to make the best popcorn in the world.

How do they make their popcorn?

Unlike their main competitors who use spray-on powdered flavourings, this popcorn is made using an artisan cooking process. A fresh caramel batch is made for each production run, and the popcorn is coated in this freshly made caramel before being scattered with melted chocolate, nuts and dried fruit.

The resulting popcorn has a deep, rich flavour and every single bite has a lovely texture and delicious crunch.

How many different flavours are there?

After testing over 100 flavours, they decided on a range of 7 different flavours:

  • Salted Caramel – sea-salted buttery popcorn
  • Pecan Pie – caramel with golden roasted pecans
  • Pop n’ Choc – chocolate caramel with Belgian milk chocolate
  • Berry-licious – tart raspberry and dark chocolate
  • Butterly Nuts – peanut butter caramel with roasted peanuts
  • Say Cheese! – rich, ripe mature cheddar flavour
  • Sweet Cheesus – caramel and cheddar cheese
How much does it cost?

This popcorn is available in three different sizes:

  • 28-gram grab-and-go bags. £18 for a case of 14 (2 of each flavour)
  • 55-gram iconic shed cartons: £3.50
  • 200-gram gift jar: £15

They also have a subscription service, limited edition flavours and cases of grab-and-go bags of each flavour.

Where can I buy their popcorn?

You can find a list of current stockists here which include the Co-op, Waitrose, Amazon and Ocado.

Products from Amazon.co.uk
    Is their popcorn gluten free?

    Yes!

    To find out more, visit the Popcorn Shed website. You can also find them on Twitter, Instagram and Facebook.

    Popcorn Shed Snack Pack Bundle Giveaway

    Popcorn Shed has very kindly offered one of my UK readers the chance to win one of their Snack Pack Bundles worth £18. To enter, simply fill out the Rafflecopter form below! You can find the full T&C’s here. Giveaway ends 29 April 2019 at midnight (that’s Sunday night/Monday morning).

    Please note our new T&C’s stipulate that daily tweets must be made from the Elizabeth’s Kitchen Diary website (not the Rafflecopter widget URL!) and comments must be a minimum of 15 words. Entry into our giveaways will be deemed as acceptance of these Terms & Conditions.

    a Rafflecopter giveaway

    Elizabeth’s Kitchen Diary received a complimentary case of popcorn for review purposes. All thoughts and opinions expressed are our own. All photographs are from the Popcorn Shed website.

    The post Popcorn Shed: Award-Winning Gourmet Popcorn appeared first on Elizabeth's Kitchen Diary.

    Read Full Article
    • Show original
    • .
    • Share
    • .
    • Favorite
    • .
    • Email
    • .
    • Add Tags 
     

    If you’re looking for handmade Easter gifts, consider supporting British artisan craftsmen and women by shopping on Amazon Handmade. You will find a wide variety of unique gift ideas and you will be directly supporting independent artists and producers.

    This post contains Amazon Affiliate links. As an Amazon Associate affiliate, we earn from qualifying purchases.

    Handmade Easter Gifts - an Alternative to Easter Eggs
    A collection of beautifully handmade Easter gifts from British artists & craftspeople.
    1
    Personalised Easter Treat Bag £13.99
    Photo Credit: www.amazon.co.uk/handmade

    We love, love, love this Easter treat bag, it's perfect for the Sunday morning egg hunt! Or why not pre-fill the Easter bag with your loved one's favorite treats as an Easter gift instead. The bags feature a bunny design with a pom pom cotton tail. Each bag can be personalised with a name of up to 10 characters.

    Continue Reading Continue Reading
    2
    Handmade Wooden Oak Bunny Ears Treat Board £27.95
    Photo Credit: www.amazon.co.uk/handmade

    Handmade from solid oak, the Bunny Ears chopping & serving board is one in a range of special wooden Treat Board's aimed at children and adults alike eager to put a little fun back into a creative kitchen.

    Continue Reading Continue Reading
    3
    Personalised Easter Bunny Mug £11.99
    Photo Credit: www.amazon.co.uk/handmade

    The perfect gift for any animal lover. I design all my art mugs from my original watercolour paintings. They print and produce all my mugs from their own studio using a professional printer and a sublimation mug press.

    Continue Reading Continue Reading
    4
    Personalised Gold Little Bunny Necklace £28
    Photo Credit: www.amazon.com

    This adorable little bunny necklace has a sweet engraved face and would delight bunny rabbit lovers. It can be personalised on the reverse with an initial of your choice to make a lovely gift for Easter

    Continue Reading Continue Reading
    Products from Amazon.co.uk

      Amazon Easter Skills Hunt Competition

      From hot cross bun recipe ideas and help with measurements to chicken impressions, Easter egg hiding games and more, Alexa Skills can help you and your family make the most of your time together this Easter.

      What’s more, if you use five or more Alexa Skills between the 20th and 21st April 2019, you’ll be eligible to win a £1000 Amazon Gift Card!

      Visit the Amazon Easter Skills Hunt page to find out more!

      Five Amazon Alexa Skills to Try this Easter
      • “Alexa, open Easter Would You Rather”
      • “Alexa, open Egg Hiding Game”
      • “Alexa, open Easter Facts”
      • “Alexa, open Easter Quiz”
      • “Alexa, open Chubby Bunny”

      This is a sponsored post in collaboration with Amazon Handmade. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories. Amazon Handmade photos courtesy of Amazon.co.uk. Featured cover image photo by JESHOOTS.COM on Unsplash.

      The post Handmade Easter Gifts – an Alternative to Easter Eggs appeared first on Elizabeth's Kitchen Diary.

      Read Full Article
      • Show original
      • .
      • Share
      • .
      • Favorite
      • .
      • Email
      • .
      • Add Tags 

      In this epic Feast for Kings, we host a Game of Thrones-inspired banquet with a show-stopping triple crown roast of lamb and all the trimmings. This post has been created in collaboration with Try Lamb.

      A Game of Thrones-inspired Triple Crown Roast of Lamb with Lamb & Chestnut Stuffing

      I confess, like many others, I am a huge fan of the Game of Thrones series. Truth be told though, I watched the first series on tv and then found out they were based on the books, so I switched over to reading the original Song of Ice and Fire series. I couldn’t wait for the next tv series to find out what happened!

       
       
       
       
       
      View this post on Instagram
       
       
       
       
       
       
       
       
       
       
       

      A post shared by Elizabeth (@tangoraindrop) on Apr 8, 2019 at 1:46am PDT

      Although I did become frustrated at how the tv series had deviated from what was written in the books, I’ve remained a huge fan over the years. The tv show appears to be coming to an end sooner than the books are (hurry up and publish The Winds of Winter, will you!), but still, to celebrate the very last tv series I thought I would host a Game of Thrones inspired feast in one of my favourite venues. Plus, it was an opportunity to wear my steampunk corset that I made all those years ago.

      The star of the show: a triple crown roast of lamb with lamb & chestnut stuffing and all the trimmings.

      Photograph by Keiba Film

      As any good banquet should have, we had our own in-house butcher (@reelmaetshetland on Instagram) who showed us how to butcher and French-trim the three lamb racks needed for our triple crown roast of lamb.

      We also had our own filmmaker, so do watch our film below (if it’s not already auto playing in a sticky video in your sidebar!).

      Ingredients for this Triple Crown Roast of Lamb with Stuffing
      • 3 x 6 rib French-trimmed racks of lamb
      • 30 grams of butter
      • 2 small brown onions, finely chopped
      • 500 grams lamb sausage meat
      • 180 grams roasted chestnuts, coarsely chopped
      • 1 tbsp powder deuce – a mediaeval spice blend (see recipe below)
      • 1 egg
      • 1 handful fresh herbs, chopped
      • 50 ml mead (optional)

      How to Assemble & Tie a Roast Crown of Lamb
      1. Get your butcher to French-trim two or three lamb racks
      2. Score the membrane at the base of the chop so that the racks can curve easily. Take care not to cut all the way through.
      3. Score the base of each rack just where the bone begins, taking care not to cut too deeply.
      4. Curve the racks, rib side out, to make a circular crown shape.
      5. Tie one length of butcher’s twine around the base of the crown, inserting it where you’ve scored the base of each rack.
      6. Tie another length of butcher’s twine just below where the meat begins.

      A triple crown roast of lamb makes for an incredible centrepiece for a Game of Thrones-inspired feast, I think. Its protruding bones are very reminiscent of the Iron Throne.

      Although it seems to be complicated to make, you’ll be surprised at how easy it is. It also cooks incredibly quickly, for something so impressive. If you don’t stuff it, it’ll take only 30 minutes or so to roast.

      I’d recommend roasting it on its own, with the stuffing balls separate. You could then use the empty space in the middle as a ‘bowl’ to serve the stuffing, or any other filling you wish. How about some jewelled couscous, or your favourite lamb accompaniment?

      My stuffing features lamb sausage meat, made especially by my butcher for this event. I’ve seasoned it simply with sauteed onions and roasted chestnuts, with a handful of fresh herbs and a generous spoonful of powder deuce, a mediaeval spice blend. I’ve also added a generous glug of locally brewed (very, very north of the wall!) honey mead, as it just seemed appropriate, somehow.

      Recipe for Powder Deuce – a Mediaeval Spice Blend
      • 3 tbsp ground ginger
      • 2 tbsp demerara sugar
      • 1.5 tbsp ground cinnamon
      • 1 tsp ground cloves
      • 1 tsp ground nutmeg
      • 1 tsp ground grains of paradise (or black peppercorns)

      Mix together all the ingredients and store in an airtight container until needed. I used some of this spice blend to season one of the side dishes too: white beans with bacon.

      How to make Sausage & Chestnut Stuffing & Roast the Triple Crown
      1. Saute onions in butter (or lamb fat) until softened; cool slightly.
      2. Place sausage meat in a large bowl and add the chopped chestnuts, egg, fresh herbs, a spoonful of powder deuce and a glug of mead.
      3. Mix well with your hands and loosely stuff some into the hole in the centre of the triple crown roast of lamb.
      4. Form the remaining stuffing into stuffing balls and arrange on a baking tray around the triple crown roast of lamb.
      5. Cover the bones of the triple crown roast of lamb and the top of the stuffing with aluminium foil and roast in a preheated oven for 45-60 minutes. 
      6. Remove the foil for the final 5 minutes of cooking. Transfer the lamb to a serving tray and cover in more aluminium foil and some tea towels to keep warm for 10-15 minutes while you set out the rest of the table.
      A Game of Thrones-inspired Feast – A Short Film
      How to Make a Triple Crown Roast of Lamb - YouTube

      Perfect for a Game of Thrones inspired feast, in this short film we show you how to make and stuff a triple crown roast of lamb.

      Cersei set a tasty table, that could not be denied. They started with a creamy chestnut soup, crusty hot bread, and greens dressed with apples and pine nuts. – A Clash of Kings

      Our feast began with a starter of creamy chestnut soup, crusty hot bread and greens dressed with apples and pine nuts.

      This was followed by the main course of the triple crown roast of lamb, the lamb sausage meat and chestnut stuffing, white beans with bacon (and some locally grown kale) and some buttered carrots, scrubbed clean of their dirt in the sea before coarsely chopping and boiling until tender. There was more bread, too, served with olive oil to dip.

      Dessert was Elizabethan-style honeycakes flavoured with caraway, baked with a honey glaze and homemade gingerbread – a recipe I’ve been making since I was twelve. 

      To drink: honey mead, crafted in small batches in a remote location incredibly north of the wall.

      A huge thank you to my dinner guests, Mike, Ashlea and Chris for making this experience as incredible as it was. Thank you too, to Keiba Film, for braving the cold April weather to accommodate my wish to host a feast in an old stone fisherman’s hut with no electricity. Didn’t she do a fantastic job with the video!

      Thanks also to Anderson Butchers for all their help and the Shetland Amenity Trust for permission to film in Nesbister Bod. Also, a huge thank you to Try Lamb for sponsoring this epic feast and making a dream become a reality.

      The Try Lamb, Love Lamb Campaign

      Lamb, Try It, Love It was created to help banish the bland and help make meals great again. This campaign was started to prove that lamb is so much more than a roast dinner with mint sauce.

      Lamb is an incredibly versatile ingredient available in a wide variety of cuts which can be prepared into a wide range of dishes, any time of day.

      Visit the Try Lamb website for more recipe inspiration, and have a look at our lamb archives. Don’t forget to follow Try Lamb on Instagram and Facebook.

      Will you be tuning into the last series of Game of Thrones? Will you be celebrating with a feast (preferably not the Red Wedding kind!)? Let me know what you would serve at your epic Game of Thrones feast in the comments below!

      Game of Thrones-inspired Triple Crown Roast of Lamb Recipe

      In this Feast for Kings, we host a Game of Thrones-inspired banquet with a triple crown roast of lamb filled with sausage & chestnut stuffing.

      for the Triple Crown Roast of Lamb
      • 3 6-rib lamb racks (French-trimmed)
      • salt
      • pepper
      for the sausage & chestnut stuffing
      • 30 grams butter
      • 2 brown onions (finely chopped)
      • 500 grams lamb sausagemeat
      • 180 grams roasted chestnuts (coarsely chopped)
      • 1 tbsp powder deuce (see recipe notes)
      • 1 large free range egg
      • 1 handful fresh herbs (chopped)
      • 50 ml mead (optional)
      How to assemble and tie a crown roast of lamb
      1. Ask your butcher to French-trim three 6-rib lamb racks.

      2. Score the membrane at the base of the chop so that the racks can curve easily. Take care not to cut all the way through.

      3. Then, score the base of each rack just where the bone begins, taking care not to cut too deeply.

      4. Curve the racks, rib side out, to make a circular crown shape. You could use a tin can covered in foil as a base to curve the lamb around to make things easier, if you wish, removing it before roasting.

      5. Tie one length of butcher’s twine around the base of the crown, where you’ve scored the base of each rack.

      6. Tie another length of butcher’s twine just below where the meat begins.

      How to make sausage and chestnut stuffing
      1. Saute onions in butter (or lamb fat) until softened; cool slightly.

      2. Place sausagemeat in a large bowl and add the chopped chestnuts, egg, fresh herbs, a spoonful of powder deuce and a glug of mead.

      3. Mix well with your hands and stuff some into the hole in the centre of the triple crown roast of lamb.

      4. Form the remaining stuffing into stuffing balls and arrange on a baking tray around the triple crown roast of lamb. Alternatively, to reduce cooking time, you could roast the stuffing balls separate and serve them in the lamb crown like a bowl.

      5. Cover the bones of the triple crown roast of lamb with aluminium foil and roast in a preheated 200C/400F/gas 6 oven for 45-60 minutes. 

      6. Remove the foil for the final 5 minutes of cooking. Transfer the lamb to a serving tray and cover in more aluminium foil and some tea towels to keep warm for 10-15 minutes while you set out the rest of the table.

      Recipe for Powder Deuce

      • 3 tbsp ground ginger
      • 2 tbsp demerara sugar
      • 1.5 tbsp..
      Read Full Article
      • Show original
      • .
      • Share
      • .
      • Favorite
      • .
      • Email
      • .
      • Add Tags 

      Separate tags by commas
      To access this feature, please upgrade your account.
      Start your free month
      Free Preview