I'm sure there are lots of people who don't need an excuse to chuck on their apron & do some baking but for those of you who do need a little more encouragement, here are some reasons why you should get baking!
1. Baking has proven therapeutic values, helping to ease depression, anxiety & stress (Maybe not if your trying to create a 3 course meal on a time limit for a load of guests but you know what I mean!)
2. Stimulates your senses which in turn increases those feel good endorphins (Happy Face!)
3. Making something for another person or persons gives you both a feel good factor....win win!
4. Baking something which is full of beneficial ingredients provides us with a good feeling that we're nourishing our bodies.
So go turn your oven on, pick up that apron & get making some delicious food! And if you're looking for some inspiration, why not give these recipes a go.
Roasted Butternut Squash & Vegetable Jalousie
What you'll need:
640g Light Puff Pastry (ready rolled sheets)
3 medium mixed coloured peppers (deseeded & cut into chunks)
3 medium red onions (thick slices)
10 cherry tomatoes
1 courgette (thickly sliced)
400g butternut squash (chunks)
tbsp oil for drizzling
rosemary sprigs
Salt & black pepper to taste
Beaten egg to glaze
Method:
Preheat oven to 200ºC/180º fan/Gas Mark 6
Scatter prepared vegetables on large baking tray, drizzle with olive oil, and sprinkle with rosemary and salt & pepper to season. Once the oven has reached temperature, place the baking tray into the oven & roast the veg for 15-18 minutes or until just tender. Remove from the oven & allow to cool.
Increase oven temperature to 220ºC/ 200º fan / Gas Mark 7.
Unroll the pastry sheets and lay one on a lined baking tray. (Most ready rolled pastry is already on a greaseproof paper which you can use) Place the vegetables on pastry in an even layer leaving a border of approx. 1cm all round.
Fold the second pastry sheet in half down its length and using a sharp knife make cuts down the folded side, at 90º to the edge towards the opposite side, BUT leave a border of 1cm down that side and at the short ends.
Bake for 20 -25 minutes until risen and golden brown.
Feta and Sundried Tomato Loaf
You will need:
3 medium sized eggs
160g plain flour
1 tsp baking powder
150ml Milk
50ml olive oil
100g Mature Cheddar Cheese
200g feta cheese
Small bunch fresh basil, chopped
100g sundried tomatoes, chopped
A little salt and pepper
Method:
Preheat your oven to 180°C.
In a large bowl, mix together the eggs and flour.
Add the baking powder, milk, oil, and cheeses and mix well until you have a doughy mixture.
Season the dough with salt and pepper and add the basil before continuing to mix.
Grease a loaf tin with a little butter and pour in the mixture. Bake for 50 minutes on the middle shelf.
Once cooked, remove from the oven and leave to cool slightly before turning out & serving.
Peanut Butter & Jelly Cupcakes
You will need:
60g unsalted butter or coconut oil
120g coconut sugar
60g smooth peanut butter
2 eggs, beaten
120g wholegrain flour
2 tsp baking powder
2 tbsp milk (dairy altenative is fine)
For the jam:
200g fresh/frozen raspberries, plus extra to serve
2 tbsp honey
2½ tbsp chia seeds
For the icing:
250g cream cheese/dairy-free alternative
80g smooth peanut butter
40g honey
Method:
Preheat your oven to 180°C/160°C fan/350°F/Gas mark 4
Line a cupcake tin with 10 paper cases.
To make the jam, add the raspberries and honey to a pan and set over a medium heat. Simmer for 5 minutes, mashing the raspberries to release their liquid. Stir in the chia seeds and continue to simmer for 15 minutes until thick and viscous. Remove from the heat and leave to cool.
Meanwhile, in a large bowl cream together the butter or coconut oil and sugar until light and fluffy. Beat in the peanut butter and eggs, then fold in the flour, baking powder and milk. Divide the mixture between the paper cases and bake for 16-20 minutes until risen and golden. A skewer inserted into the centre of a cupcake should come out clean.
Leave to cool for 10 minutes, then transfer to a cooling rack and leave to cool completely. (If they aren't completely cool, the icing won't set so don't rush into icing them!)
To make the icing, combine the cream cheese, peanut butter and honey until smooth. Cover and refrigerate until needed. Once the cupcakes have cooled, cut out a small thumb-size hole from the centre of each one.
Fill each hole with a teaspoon of the raspberry chia jam. Keep any remaining jam in a jar in the fridge. Top each cupcake with a tablespoonful of the icing, then position a raspberry on top of each one.
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