Food, Events & Recipes

chewmagazine:

Sam’s No Nut Energy Bars

I have been wanting to make my own energy bars for a while now as they are so expensive in the supermarket. Energy bars can range from £1-£2 a bar which is crazy money if you eating one a day.

Looking online for homemade recipes without nuts (my boyfriend is allergic) was very hard so I decided to create my own taking inspiration from these recipes by Chocolate Covered Katie and Health is Happiness.

This recipe is ever so simple! Using only 5 ingredients (you can add/subtract other ingredients if you want) these are so yummy give you that energy boost before a workout!

You can buy all these ingredients in bulk which saves you even more money. These ingredients only cost me £6 and made 16 bars! I still have a few ingredients left over the next time too. These bars are so delicious, they taste just like flapjacks with its crunchy texture and the apricot and coconut are made for each other. I hope you enjoy eating these!

Ingredients (makes 16 bars)

  • 2 cups (325g) Dates
  • 1 1/4 cups (250g) Apricots
  • 1 cup (150g) Linseeds/Flaxseeds
  • 1/2 cup (100g) Sunflower Seeds
  • 2/3 cup (70g) Dried Grated Coconut

Method

  1. Blend all the ingredients together.
  2. Press into a lined baking tray.
  3. Refrigerate until the bars are solid.
  4. Cut into bars and eat!

Keep these bars in the fridge for freshness and to keep them solid :)

Nutrition Information (per bar 1/16)

  • Calories: 197
  • Carbohydrates: 23g
  • Fat: 9g
  • Protein: 4g

By Sam

chewmagazine:

HAPPY BIRTHDAY!

It was my birthday the other day so I celebrated by making a magic custard cake!I was very intrigued by the cake as I couldn’t understand how the cake mixture could form a custard center.  I thoroughly enjoyed it with scoops of vanilla ice cream. Recipe here: http://whiteonricecouple.com/recipes/magic-custard-cake/ 

I was very spoilt over my birthday period as my boyfriend cooked me a lovely dinner (pictured above). Turkey steaks wrapped in sage leaves and prosciutto ham, with mini roast potatoes, peas and a white wine sauce. 

On my actual birthday I went out for dinner with my family at the Buddha, my local Chinese buffet restaurant. The food was amazing, I ate so much I was so stuffed and tired afterwards. I was very embarrassed when my mum planned for them to bring out my birthday cake. The restaurant was packed with people eating and then the lights went out and everyone stared at me as the man brought over my cake. On a better note I received a lucky Buddha charm that my cat likes to wear as a necklace and I got a sheep birthday cake.

By Sam

chewmagazine:

Rocky Road Bars

I made these as a gift for a friends birthday get together. They are so quick and easy to make and even quicker to eat! Would be great for parties and your kids could help make them too.

Ingredients (makes 20 bars)

  • 400g digestive biscuits
  • 300g plain chocolate
  • 200g glazed cherries
  • 150g mini marshmallows
  • 2 tbsp golden syrup
  • 70g unsalted butter

Method

  1. Crush the biscuits (you need a mixture of crumbs and small biscuit pieces).
  2. Chop the glazed cherries in half and mix with the biscuit pieces and marshmallows.
  3. Chop the chocolate into small pieces and melt over and medium heat with the butter and golden syrup.
  4. Stir the dry ingredients into the melted chocolate mixture. Stir thoroughly and press into a lined baking tin (use baking paper or tin foil).
  5. Refrigerate for 2 hours or until set.
  6. Slice into bars and enjoy.

By Sam

chewmagazine:

Jerk Chicken with Vegetable Rice

This recipe is easy to make and tastes delicious! You can also marinade the chicken the night before for a more intense flavour.

Ingredients (Serves 5)

Jerk Chicken:

  • 10 chicken drumsticks
  • 1 bunch spring onions, chopped
  • thumbed sized piece of ginger, chopped
  • 3 garlic cloves
  • half a small onion
  • 3 scotch bonnet chillies, deseeded if you want less heat
  • half tsp dried thyme
  • juice of 1 lime
  • 2 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 3 tbsp brown sugar
  • 1 tbsp ground allspice

Instead of making your own jerk marinade you can use 5tsp of jerk seasoning and mix with oil to form a paste.

Vegetable Rice:

  • 400g long grain rice (not the easy cook type)
  • 1 pint of boiling water
  • 1 pepper
  • 1 onion
  • 250g mushrooms
  • 200g frozen peas
  • 2 garlic cloves
  • 2 tsp chinese five spice
  • 2 tbsp soy sauce

Method

  1. To make the Jerk Marinade blend all the ingredients together to form a thick paste.
  2. Alternatively mix 5 tsp jerk seasoning powder with oil to form a thick paste.
  3. Marinade the chicken drumsticks in the fridge for 2 hours.
  4. Preheat the oven to gas mark 7. Once heated cook the chicken in a deep pan for 1 hour 20 minutes or until cooked.
  5. To make the vegetable rice boil the kettle then chop the mushrooms, pepper and onion and fry on a high heat for 3 minutes.
  6. Turn down the heat and add the crushed garlic, Chinese five spice,  rice and soy sauce.
  7. Sizzle for 2 minutes then add 1 pint of boiling water. Cover and simmer for 10-15 minutes until the rice is cooked, stirring every so often to stop the rice sticking to the pan. Add the peas half way through.
  8. Ready to serve.

Jerk Chicken Marinade Recipe by BBC GoodFood: http://www.bbcgoodfood.com/recipes/2369635/jerk-chicken-with-rice-and-peas

chewmagazine:

The Hairy Biker’s Old Fashioned Chicken and Vegetable Stew

Ingredients (serves 4) (435 calories per portion)

  • 3 tbsp plain flour
  • 2 tsp dried thyme
  • 4 chicken leg quarters
  • 2 tbsp sunflower oil
  • 4 rashers of rindless smoked back bacon, cut into 1cm-wide strips
  • 2 medium onions, chopped
  • 2 celery sticks, thinly sliced
  • 150g small chestnut mushrooms, wiped and sliced and quartered if large
  • 500ml bottle of dry cider
  • 300ml chicken stock, made with 1 chicken stock cube
  • 2 bay leaves
  • 400g Chantenay or other small fat carrot, trimmed and peeled
  • 2 slender leeks, trimmed and cut into 2cm slices
  • flaked sea salt
  • freshly ground black pepper

I removed the celery and added sweetcorn, because I love sweetcorn in stews!

Method

  1. Mix the flour and thyme with a good pinch of salt and plenty of freshly ground black pepper in a large strong freezer bag. Strip the skin off the chicken legs and put them on a board. Break the joint of each leg by bending it in the opposite direction. you may hear a small crack. Cut each leg quarter in half with a sturdy knife to give 8 chicken portions. Using a good set of kitchen scissors, trim of any visible fat.
  2. Put the chicken potions in the freezer bag, a few at a time, and shake well until they are evenly coated in the flour. Heat the oil in a large non-stick frying pan over a medium heat and fry the chicken, a few pieces at a time, until golden brown all over. As they are browned, transfer the chicken pieces to a large flameproof casserole dish. Preheat the oven to 180 degrees / gas mark 4.
  3. Put the bacon, onions, celery in the pan used for browning the chicken and fry for 4-5 minutes over a medium heat until lightly browned, stirring often. Add the mushrooms and cook for 2 minutes more, then tip everything into the casserole dish with the chicken pieces. Sprinkle in any flour remaining in the freezer bag and stir well.
  4. Pour about half the cider into the frying pan and stir vigorously with a wooden spoon to lift any sediment from the bottom. Simmer for a few seconds, then pour into the casserole. Add the rest of the cider and the stock, then stir in the carrots, (sweetcorn if you are using) and bay leaves and bring to a simmer on the hob.
  5. Cover with a lid and cook in the center of the oven for 1 hour, then remove the casserole from the oven and stir in the leeks. Pop the dish back in the oven for a further 30-40 minutes or until the chicken is tender and the sauce thickened. Serve with some green beans or spring greens.

By Sam

chewmagazine:

Spiced Apple and Blackberry Pie with a Crispy Topping

I made this pie using a pastry casing and a crunchy crisp top using oats. Serve the pie hot out of the oven with a large dollop of custard or cold vanilla ice cream if preferred. 

Ingredients 

For the pastry bottom:

  • 225g flour
  • 110g butter
  • 80g sugar
  • 1 large egg
  • milk (just enough to create a soft dough)

For the filling:

  • 300g cooking apples
  • 110g blackberries (fresh or frozen)
  • 30g butter
  • 30g brown sugar
  • 1/2 tsp cinnamon 
  • 1/2 tsp mixed Spice

For the crisp topping:

  • 75g oats
  • 40g flour
  • 80g cold butter, cut into chunks
  • 60g brown sugar
  • 1/2 tsp cinnamon

Method

  1. Preheat the oven to 190 degrees / gas mark 5.
  2. To make the pastry, using your hands crumb the butter into the flour. Add the sugar, mix in the egg with enough milk to form a soft dough.
  3. Roll out the pastry dough and place into your pie dish, cut around the edges to remove any access dough.
  4. Bake in the oven with baking beads until the pastry is golden.
  5. For the filling, peel and core the apples. Put the butter and sugar into a pan over a medium heat, when the mixture turns a light caramel colour stir in the apples and cook for 3 minutes. Add the blackberries, cinnamon and mixed spice and cook for a further 2-3 minutes.
  6. For the crisp topping put all the ingredients into a bowl. Using your fingers mix together until coarse crumbs form.
  7. Pour the fruit mixture into the pie dish and sprinkle the crisp topping evenly over the top. Bake for 30 minutes or until the topping has browned and is super crispy.

By Sam

chewmagazine:

Christmas Dinner and Baileys Cheesecake (recipe here: http://chewmagazine.co.uk/post/71024023405/baileyscheesecake)

By Sam

chewmagazine:

Christmas Day with Sam

I hope everyone enjoyed Christmas as much as I did. Here are some photographs of my Christmas Day. I am excited to try out the recipes from my new cookbooks!

By Sam

chewmagazine:

Baileys, Chocolate and Peppermint Cream Cheesecake

I love making cheesecakes and this basic cheesecake recipe is my absolute favourite. All you have to do is decide what to put in the cheesecake. Here’s my Christmas cheesecake with a digestive biscuit base, peppermint cream layered on top, finished off with a creamy and smooth baileys mixture with plenty of grated dark chocolate and some more sprinkled on top. You can make this cheesecake without the peppermint cream too! I can’t wait to eat this on Christmas Day!

Ingredients (large cheesecake, serves 12)

For the cheesecake:

  •  400g digestive biscuits
  • 125g melted butter
  • 600ml double cream
  • 1 can condensed milk
  • 150g dark chocolate
  • 50ml baileys

For the peppermint cream:

  • 170g icing sugar
  • 1/2 egg white
  • 1 tsp peppermint flavouring

Method

  1. Crush the biscuits. Melt the butter and add to the biscuits. Mix well and flatten into a tin and put the tin in the fridge.
  2. For the peppermint cream, whisk the egg white until stiff peaks form. Sieve in the icing sugar, add the peppermint flavouring and mix thoroughly. 
  3. Spread the peppermint cream mixture evenly over the cheesecake base. Put back in the fridge.
  4. Whisk together the double cream, condensed milk and baileys until thick. 
  5. Grate the chocolate and mix most of it into the cheesecake mixture leaving some for the topping.
  6. Pour the cheesecake mixture into the tin. Spread evenly and sprinkle with the leftover chocolate.
  7. Refrigerate for at least 2 hours. For best results leave overnight.

By Sam

chewmagazine:

Giant Chocolate Covered Marshmallows

These sweet treats are perfect for kids parties, buffets or as a treat in the evening. All you need are 3 magic ingredients: chocolate, marshmallows and sprinkles. 

Simply melt the chocolate over the hob or in the microwave. Dip the marshmallows into the chocolate and then decorate with sprinkles. If you have any melted chocolate leftover you can make chocolate cornflake/rice crispie cakes.

By Sam

chewmagazine:

Christmas Extravaganza

Cafe Bridge is a charity run coffee shop in Andover. They held a Christmas Extravaganza this week that supported local businesses by inviting them to sell their handmade products. Stalls included jewellery by Rebecca Cook, Christmas cards and decorations, chocolates by Caroline from PartyCoco, knitted products and crafts by Shirley Campion, and cosmetic brands including Julia Jarman representing Avon and Janet Kirkum representing Body Shop. Desora Mobile Beauty were also here giving beauty treatments.

I thoroughly enjoyed myself and my vanilla latte. The coffee is amazing, they are now using Peaberry coffee who roast locally in Andover.

Events like these are perfect for getting inspiration for Christmas present ideas.The chocolates looked amazing, I now want to make my own chocolate truffles. They will make a great gift with a bottle of wine!

By Sam

chewmagazine:

Kim’s 25th Birthday Dinner

It was my sisters birthday and my family went out for dinner to celebrate. We went to a cool pub in Southampton called The Rockstone, they served huge burgers with a large variety of toppings. Between us we had a bbq burger with onion rings, chorizo burger, blue cheese burger and a chorizo and salsa burger with sweet potato fries. The burgers are homemade and served with fries and salad. The food tasted amazing, It was probably the best burger I’ve ever eaten. 

Not only does this pub serve great food, they also have 75 different rums and many varieties of other spirits too. Ollie, my sisters boyfriend loves rum and tried quite a few of these. The best one I tried was a rum and raisin rum which was 80%, although it had a very high percentage of alcohol it tasted delicious with coke.

After wining and dining we went back to Ollie’s house to have cake, a Dr Who tardis cake! My sister loves Dr Who so she made this using lemon sponge, covered with marzipan and topped with blue icing. 

By Sam

chewmagazine:

Caramel latte and chocolate muffin at bb’s in Boscombe.

By Sam

chewmagazine:

Boscombe Beach

I went to visit Alice in Bournemouth a couple of weekends ago. I arrived on Friday evening where we went out for dinner in Bellagio, an amazing family run Italian restaurant. The menu was very cheap  (a 12” pizza was only £6) and consisting of traditional food including pasta, pizza, calzone and salads.

On saturday we went to Boscombe market then walked down to the beach and pier. The weather was dull and windy, which meant the waves were pretty good so there were lots of surfers. We watched an adorable dog running in and out of the waves. His name was Kaspur, the lady walking to dog spotted me taken photos of her dog so she came over to talk to us. She loved the photos I had taken and me to email them to her, which of course I did :)

We invited Alice’s friends from uni over for pre drinks then went out later to the bar on Bournemouth Pier called Aruba. Aruba was classy and for older people, this was great as we were trying to avoid the freshers. The night was full of good music and nice people.

Sunday we chilled out and watched an episode of Don’t Tell the Bride and Hotel of Mum and Dad. Afterwards we had soup for lunch then I took the train to Southampton where I was meeting my family for my sister’s birthday dinner.

By Sam

chewmagazine:

Going to Kenya was a great experience! I would love to go back and volunteer again. If you are interested in volunteering with The Handshake check out their website here: http://www.handshake.org.uk/

By Sam