London Callin'

Off to Hogwarts // Bubble Tea // Dinner at The Diner // Kings X //
Bodean's // Aaron & his pulled pork // The Design Museum // Tower Bridge 

It's nearly time for Aaron and I to head off to London again for the YCN awards. It's happening Tuesday night and I can't wait! We're heading to London in the afternoon to have lunch at wahaca and do other touristy things around the city, maybe even go on the Air Line. Does anyone have any amazing places they like to visit in London? Let me know, we're up for exploring!

I'm sure I'll be documenting the night of YCN and London in general on instagram, so if you want follow me my username is hannahcobbe, and I'm sure I'll get around to do a post on it sometime too!

All in one chicken and veg!

I haven't really had time to cook this week, after a spending the weekend with my lovely boyfriend and landing myself a new job, it's all been go really!

This recipe is sort of a perfect 'I just got home from work and I can't be bothered to cook, but I want something healthy..' because it's so easy, and except for the chopping pretty much effortless.

So you will need:

• 1 chicken leg, and chicken thigh per person
• 1 whole onion
• 1 carrot
• 2 garlic cloves
• 1 red pepper
• 1 yellow pepper
• 1 or 2 sweet potatoes
• 2tsp Jamaican jerk seasoning 
• salt and pepper seasoning
• 250ml chicken stock

If you want to make the dish healthier take the skin of the chicken, because that holds a lot of fat! Also you can add whatever extra vegetables that you want really, tomatoes and celery would work well.

Start off by peeling and chopping up all your vegetables, and then throw them dish with your chicken legs and thighs, which you should slice across the skin. Once they're all in sprinkle the jerk seasoning, along with some salt and pepper then mix it in well. Finally add the chicken stock, and your ready to bake.

Pop in an oven heated to 220degrees, and leave it in there for 40-50mins and it should come out looking something like this... but a little less burnt, oops.

The perfect mix of lazy, healthy and good home cooking!

Under the Sea, duh du duh du

All photos taken with Kodak sport waterproof camera.

I would 100% recommend getting one of these cameras if you going on holiday soon, loads of fun and the photographs come out great! These photos are from my family holiday earlier this summer.

All photographs copyight Hannah Cobbe, 2012. 

Doughnuts, Mini Ones!

Another sweet dessert, oopsies. But this are justified cause they're mini... right? The perfect little afternoon, or after dinner snack! ... and there is absolutely no frying, yay!

So before we get into this, I do own a mini doughnut tray. I've had a look for similar ones and found this and then also found one like these - amazing I want one! But obviously you can just use the recipe to make little doughnut holes instead by placing a small amount of batter in a cupcake tray for example!

This recipe is for 12 mini sugar coated doughnuts, as you can see I've swirled some nutella into some of the doughnuts, you could also use peanut butter, jam, what ever you fancied. Even after they've cooled half dip them in some melted chocolate and cover with sprinkles! Really what ever you fancy doing with these you can, be creative!

• 75g plain flour
• 1/2 tsp. baking power
• 1/4 tsp. salt
• 55g caster sugar
• 60ml milk
• 1 egg, beaten
• 10g melted butter
• 1/2 tsp. vanilla extract
• Extra caster sugar for dusting, or a few tsp of nutella for swirling, or some melted chocolate for dipping!

The methods pretty easy, all you do is:
1. Pre heat the oven to 325F/160C/Gas Mark 3
2. Take a large bowl, sift in the flour, baking power, salt and sugar and give it a good mix.
3. In a separate bowl mix the milk, beaten egg, butter and vanilla extract together, and then add them to the dry mixture.
4. Using a teaspoon spoon the mixture into your tray, a few should do. This is the point I added the nutella.

5.Pop them in the oven for about 10 minutes until they are springy to touch.
6. Whilst they are cooking, you can pop some more caster sugar onto a plate ready to spinkle, or heat up to chocolate to dip. When the doughnuts come out the oven spring them out the tray and cover them in the sugar! and then eat!

Let me know if you try anything interesting out with them, I think they would be perfect for a chocolate fondue!

Strawberries & Banana

Recently I've discovered a great simple, quick and healthy dessert. I'm one of those people who love sweet things, and after most meals I'll be craving something sweet. Now I've found something perfect for that situation, it's a sort of ice cream meets smoothie, meets a muller corner...












Looks good right?! and it's so simple and easy to do, you only need 3 ingredients.
Frozen banana, frozen strawberries and one ginger nut biscuit!

Blend the fruit together...














Serve it up and crush your biscuit on top, and you're done!

So easy, just takes a little thinking ahead!

Ridiculously Yummy Rhubarb Crumble

Every year we have Rhubarb grow in our garden, and my favourite way to use it is in a crumble, my favourite Sunday dinner pudding! This recipe is so easy and takes less than half an hour to prep!
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Serves: Around 4-6 people
Cooking Time: 1 hour in total
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Ingredients:

Rhubarb filling

• 8-10 Sticks of rhubarb
• 2 tbsp of water
• 2 tbsp of lemon juice
• 6-8 tbsp of sugar
• sprinkle of cinnamon
• sprinkle of ginger
  

Crumble Topping

• 110g/4oz butter
• 110g/4oz sugar (I like to do half brown sugar, half white caster)
• 200g/7oz flour

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Method

01. Pre heat your oven to 180 degrees c/350F/Gas 4

02. Chop your sticks of rhubarb into chucks are 3cm.
03. Place in a deep baking tray, add the water and lemon juice. Mix making sure all the rhubarb is covered, then add the sugar, cinnamon and ginger, again mix well covering all the rhubarb. 

04. Place in the oven for 10-15mins until rhubarb is tender.

05.  Whilst that's cooking you can make up the crumble, throw all the crumble ingredients into a mix bowl and mix with the tips of your fingers (not the palms!) You're aiming for a bread crumbs like texture.

06. Once your rhubarb is soft, you can layer up your pudding! Place the rhubarb layer at the bottom of a deep over proof dish, be careful not to add all the juice from the rhubarb into your dish, this can make your pudding a bit wet.

07. Then sprinkle on your crumble lid (if you aren't going to cook your pudding straight away, it's best to wait until you are so it doesn't soak up all the rhubarb juice!)

08. Once you've added the top, pop it in the oven at 180 degrees again for around 35-40 mins, until the top is golden brown and the juices are bubbling, and serve!

Yum!