THEGAYUK

Tag: Snack Recipes

  • RECIPE | Rainbow Pancakes

    RECIPE | Rainbow Pancakes

    Get your rainbow on this Pancake day with these incredible Rainbow Pancakes

    how to make rainbow pancakes

    Ingredients.

    –          1 large egg

    –          135g plain flour

    –          130ml milk

    –          2 tablespoons butter

    –          Food colouring – red, yellow, green, blue, orange and purple

    –          Toppings: rainbow sprinkles, raspberries, whipped cream and strawberry laces


    Method.

    Add the flour, egg and milk into a bowl and whisk to a smooth batter.
    Separate the batter into five separate bowls for each of the different colours of the rainbow.
    Add food colouring to each of the bowls until you’re happy with the shade. You can combine primary colours to make a wider range; for example, red and yellow can be mixed to make orange.
    Add a little oil or butter to a medium-sized frying pan and put on a medium-high heat.
    Add the batter to the pan once hot and cook for one minute on each side – with the all important Toss Off in between.
    Repeat this process with all of the different coloured batters until you have enough for your rainbow pancake stack.

     

    Comedians Katherine Ryan and David Morgan battled it out for the title of Biggest Tosser at the launch of Terrence Higgins Trust’s pancake-themed fundraiser, Toss Off.

    And to mark LGBT History Month, the TV favourites whipped up a stack of rainbow pancakes.

    The charity is urging supporters to host a party for Pancake Day (28 February) and raise money to support people living with HIV.

    David, who co-presents I’m a Celebrity…Get Me Out of Here! NOW, said,

    “I’ve thoroughly enjoyed my first Toss Off because I love rainbows and I love pancakes. As a gay man, HIV support, prevention and awareness-raising is very, very close to my heart and I’ll happily flip some pancakes with my friends to support Terrence Higgins Trust this Pancake Day.”

    Friends Katherine and David came along to East London LGBT venue Dalston Superstore to see just how much fun it is to Toss Off for Terrence Higgins Trust.

  • RECIPE | Dipped Marshmallows

    Prep 10 mins | Cook 5 mins

    These look great for a novelty kind of canapé and will be well received if kids are present at the party (or for those just young at heart), these could also make a little token gift as they keep and store well (think gingham lidded jars). Any freeze dried fruit would work, or for a hit of nostalgia get some popping candy on there too.

     Ingredients.

    200g marshmallows

    100g milk chocolate

    20g freeze dried strawberries

     

     Method.

    1. If you want to serve the marshmallows on sticks then you can use cocktail sticks, lolly pop sticks or cut up some colourful straws. Impale each marshmallow.
    2. Break / chop the chocolate into small pieces and place in a heatproof bowl on top of a saucepan of simmering water (make sure the bowl does not touch the water).
    3. Have your freeze dried strawberries laid out on a plate.
    4. Once the chocolate is melted, begin to dip the tops of marshmallows into the chocolate and then swiftly into the freeze dried strawberries (or popping candy), set aside, and repeat until all marshmallows have been dipped. If not serving straight away, store in an air-tight container.

  • RECIPE: Crack Crispy Kale

    Crack Crispy Kale

    Serves 1, but could be shared through gritted teeth

    Prep 5 mins

    Cook 25 mins

    Uber addictive and really more-ish. If you like crispy seaweed from your local Chinese- then you’ll love this. I was feeling sloth-like when deciding to make these and opted for a pre-shredded bag of kale, as opposed to buying and preparing it myself. Sure, if I had prepared it myself I could have made larger style pieces- but I honestly don’t care as long as they can fit in my palm and shovelled to face.

    The absolute key to success with this dish is keeping the kale as dry as dry can be. You want to initially rinse your kale to rid of grit and dirt, but after, lay spread out on thick kitchen towel and then top and press down to absorb as much water as you can. I did this twice. Waiting for these to be ready is probably the most difficult part of this recipe.

    KALE – There are only 50 calories in 100g kale. Kale is really high in iron, per calorie more so than beef. (SOURCE: http://www.mindbodygreen.com/0-4408/Top-10-Health-Benefits-of-Eating-Kale.html ) Rich in vitamins A, C, K, kale has been marked as a “superfood” for years now.

     

    Ingredients

    100g kale

    1 tbsp olive oil

    1 tsp salt

     

    Instructions

    Pre-heat your oven to 180c / 160c (fan) / Gas Mark 4

     

    1. Wash the kale in a colander and dry, dry, dry with kitchen towel. Remove any thick root like parts from the kale as these will not be crispy, but rather chewy!
    2. Line a large baking tray with foil, shiny side up.
    3. Put the kale on top of the foil and drizzle in the oil and salt. Rub all together and lay out in a thin even layer.
    4. Place in the oven for 10 minutes.
    5. Rotate baking tray 180 degrees and place back in the oven for a further 15 minutes. You can then eat these straight away or leave to cool. I prefer them straight from the oven.

     

    Spice Tip!

    If you enjoy these, then why don’t you experiment by adding a teaspoon of different spices with each batch you make. Chilli ? Five spice? Cumin? Even oregano!

     

     

     

  • RECIPE | Spicy Chickpea Snack

    Serves 1 | Prep 5 mins | Cook 45 mins

    These crunchy little balls are roasted in cayenne and brown sugar for a sweet and spicy little pick me up. An interesting and wholesome alternative to the so many salty snacks that are readily available. After you’ve made this the first time you may want to add more cayenne as the recipe accommodates all palettes.

    CHICKPEAS – 165g of chickpeas will provide you with the following of your recommended daily intake; 84% manganese (bone production, collagen & skin integrity, blood sugar control and protection against free radical damage), 70% folate (protection from heart disease, can reduce depression, and helps maintain brain function), 64% copper (essential for immune system), 49% fibre ( fantastic digestive support in this dish), 39% phosphorous, and 22% zinc. (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=58 )

    Ingredients.

    1 can chickpeas, drained and thoroughly dried

    1/3 tsp cayenne pepper

    1/3 tsp dark muscovado sugar

    Smoked paprika for serving

     

    Method.

    Preheat your oven to 200c / 180c (fan) / Gas Mark 6

    1. Line a baking sheet with foil and put the dry chickpeas on top.
    2. Scatter over the sugar and cayenne, and roll the chickpeas around with your hands to coat.
    3. Roast in the oven for up to 45 minutes. You want a crispy, crunchy shell before taking them out.
    4. Pour chickpeas into a serving bowl and dust with smoked paprika.

  • RECIPE | Pizzucchinis

    Serves 1 | Prep 5 minutes | Cook 30 minutes

    Half a large courgette counts as 1 of your 5-a-day. These speedy snacks use collagen encouraging courgette as a nutritious base for classic pizza flavours from tomato, mozzarella, oregano, and basil. Play around with different ingredients and herbs for toppings; olives, anchovies, fresh chilli, whatever you have or fancy really!

    COURGETTES – Appearances from our anti-oxidant friends, vitamins C & A. The dietary fibre in courgettes can also help lowering our cholesterol levels. The same fibre matched with the courgette’s water content will also make you feel full, and with a low calorie content could be used for weight management.

    Courgette’s are also great for our skin; hydration, anti-ageing, collagen formation, and puffy eyes.

    Ingredients.

    1 courgette, halved lengthways

    Mozzarella, I use pearls (darling) and slice in half

    Cherry tomatoes, quartered

    Dried oregano

    Dried basil

    Garlic granules

    Olive oil

    Chilli flakes (optional)

     

    Method.

    Preheat your oven to 210c / 190c (fan) / Gas Mark 6 ½

     

    1. To make sure your courgette halves sit flat on your baking tray, use a knife to level the bottoms out by taking a small slice off, if necessary.
    2. Brush lightly with a bit of olive oil and sprinkle with a pinch of garlic granules on each courgette half.
    3. Top with cherry tomatoes and mozzarella (sit them close together so as the cheese melts it secures the tomatoes in place).
    4. Scatter with basil, oregano, and chilli flakes to your desired level of herb! Top with some freshly cracked black pepper and place in the oven for 25-30 minutes until the cheese is going golden and courgettes are just cooked through and still have a bit of bite!

     

  • RECIPE | Salted Dulce De Leche Hot Chocolate

    RECIPE | Salted Dulce De Leche Hot Chocolate

    Especially for Valentine’s Dermie has created this gorgeous drink. Perfect for snuggling up on the sofa together.

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