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imgoingtobeacook:

Banana Peanut Butter Crumble Bread
click image for recipe

imgoingtobeacook:

Banana Peanut Butter Crumble Bread

click image for recipe

(via cheryllooksatfood)

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These are my new favourite things. Nairns dark chocolate chip oat biscuits. Perfect to satisfy sweet cravings, and yummy dunked in tea.
Nutritional Info:
Per biscuit: 45 cal, 6.4g carbs of which 2.2g sugar, 1.8g fat

These are my new favourite things. Nairns dark chocolate chip oat biscuits. Perfect to satisfy sweet cravings, and yummy dunked in tea.

Nutritional Info:

Per biscuit: 45 cal, 6.4g carbs of which 2.2g sugar, 1.8g fat

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Angela Nilsen’s Lighter Chocolate Tart. 243 calories per serving.

Angela Nilsen’s Lighter Chocolate Tart. 243 calories per serving.

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Christmas cupcakes made for my parents, chocolate baileys frosting.

New Chiquito Menu Review

Background: I won a competition to review the new Chiquito menu with a £25 voucher towards it. Here’s the review.

To try the new menu (with VIP voucher) I visited the Port Solent Chiquito with my partner. We were celebrating moving in to our first house together, and the voucher went a long way to ensuring we had a great night.

The first thing I want to say about this particular visit is that the service was fantastic; our waiter was friendly, enthusiastic and eager to assist at all times. I’ve never received bad service from any Chiquito branch (and I have been to several including Durham, Newcastle, and Chichester) so the service on this occasion confirmed in my mind that Chiquito works hard to ensure all staff members go above and beyond customer expectations of service.

Now to the important part, the food. The new menu has some exciting additions to it including pulled pork, crab cakes, and – this is particularly exciting for me – low calorie options! For me this is one of the best additions made to the menu as I try to eat as healthily as I can. The salad list has improved to include a Steak Salad as well as a vegetarian option of Goats Cheese and Sweet Potato Salad. Moreover, the low calorie options can be seen in all other areas of the menu; from the Crab Cake starter, the Mexican Burritos, even to the dessert section with the Sorbet Margarita.

Wanting to try out the new low calorie range I opted for the Crab Cake to start. For 175 calories this was a delicious starter; the citrus zest of the lime complemented the delicate flavour of the crab perfectly. The flavour was not overpowering and the dish was not too filling, which was an appetising start to the meal. I washed this down with a Skinny Margarita; again the lime gave a refreshing citrus kick. My partner went for the Jalapeno Poppers which have been our favourite starter on the menu since first coming to Chiquito. It was great to see the reappearance of the chilli jelly, which really completes the dish.

For the main course I couldn’t resist going for something that really caught my eye as opposed to sticking to low calorie – the Taco Tapas Meat Tray. This appealed to me as I adore tapas, being able to try a little bit of each different dish really satisfies the taste buds. The dish came with spicy chicken, beef chilli, pulled pork, and Mexican rice. I also ordered some guacamole and soured cream on the side (my favourite accompaniments) and was thrilled to hear that they now come as free sides to any meal. This is a great treat for customers so I hope the decision is here to stay! I was slightly disappointed, however, with the chicken and chilli part of the meal. I found these dishes did not contain as much spice as I would expect and think they would be greatly improved for adding a little more, perhaps depending on the customer’s tastes. Having said that, the pulled pork was absolutely delicious – it was beautifully tender in a smoky barbecue sauce. My partner went for the pulled pork chimichangas, and he was equally impressed with the pork.

For dessert I had The Chocolate Sizzler which, to coin a term overused on the BBC Apprentice, did exactly what it says on the tin. It sizzled. This was due to the pan the brownie was served in combined with the hot butterscotch sauce, which has always been my favourite. The flavour of the sauce did not disappoint, my only suggestion here is for a slightly thicker sauce. The chocolate brownie was rich in flavour however it lacked the gooey, moist texture that really makes a brownie the ultimate source of comfort. However I fully intend to return to Chiquito in the near future, as it may have just been a dry batch of brownies on this particular occasion. My partner chose three of the shot desserts which were gone within moments so I can only assume they were delicious too.

In summary the new Chiquito menu is a success; it incorporates the old favourites, for example fajitas and steak, as well as providing a healthier option which will prove popular with health conscious individuals such as myself. The star of the show on this occasion was the pulled pork, which I will undoubtedly have again on many an occasion. The service and food was excellent as always, keep up the good work and thank you for the meal Chiquito!

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Nutella Cheesecake. From Kitchen Confidante, click through.

Nutella Cheesecake. From Kitchen Confidante, click through.

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boyfriendreplacement:

Sticky Toffee & Chocolate fig pudding cake
Recipe

boyfriendreplacement:

Sticky Toffee & Chocolate fig pudding cake

Recipe

(via foodfuckery)

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This is what I/we made a couple of weeks ago. It’s a white chocolate cupcake with strawberry buttercream. There’s a dollop of homemade jam in the middle too. They tasted so good but so many things went wrong.
The recipe I used for the batter said to melt the white chocolate and then incorporate it into normal cupcake batter. When I baked it the chocolate just separated from the batter and there was a pool of soggy wet stuff in the case, as well as some batter splurging out randomly from the top.
They were still edible, so I thought I would cover up the sins with the icing. I wanted to use my new tala icing kit. The buttercream was made with whole strawberries blended in. The bits of strawberry kept clogging up the nozzle of the icing bag, so there was just no form to the icing, and it just became a blob, so I smoothed it over and ended up with a very amateur looking cupcake.
The saving grace was, of course, the flavour. The batter was moist and creamy (sorry, that’s a repulsive description), and the buttercream was so fruity and sweet. The jam filling was made by my man and it was really delicious, my mum said it was the best bit, in fact, which was slightly annoying for me. It’s also something I haven’t told him, as he’d probably never forget it.
Even his dad tried one and liked it, and he has a ‘thing’ against cupcakes. Never seems to stop him eating them though…
Anyway, lesson learned, melted chocolate doesn’t technically work in cupcake batter, but it tastes really good.

This is what I/we made a couple of weeks ago. It’s a white chocolate cupcake with strawberry buttercream. There’s a dollop of homemade jam in the middle too. They tasted so good but so many things went wrong.

The recipe I used for the batter said to melt the white chocolate and then incorporate it into normal cupcake batter. When I baked it the chocolate just separated from the batter and there was a pool of soggy wet stuff in the case, as well as some batter splurging out randomly from the top.

They were still edible, so I thought I would cover up the sins with the icing. I wanted to use my new tala icing kit. The buttercream was made with whole strawberries blended in. The bits of strawberry kept clogging up the nozzle of the icing bag, so there was just no form to the icing, and it just became a blob, so I smoothed it over and ended up with a very amateur looking cupcake.

The saving grace was, of course, the flavour. The batter was moist and creamy (sorry, that’s a repulsive description), and the buttercream was so fruity and sweet. The jam filling was made by my man and it was really delicious, my mum said it was the best bit, in fact, which was slightly annoying for me. It’s also something I haven’t told him, as he’d probably never forget it.

Even his dad tried one and liked it, and he has a ‘thing’ against cupcakes. Never seems to stop him eating them though…

Anyway, lesson learned, melted chocolate doesn’t technically work in cupcake batter, but it tastes really good.

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Chocolate and Banana Cake.

Chocolate and Banana Cake.

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Rosemary Conley’s Chocolate Amaretti Cheesecake. 230 cals per serving. Click through for recipe.

Rosemary Conley’s Chocolate Amaretti Cheesecake. 230 cals per serving. Click through for recipe.

Rosemary Conley’s Double Chocolate Puddings

232 cals, 12.6% fat per serving

Serves 4

Ingredients:

  • 250g dark brown sugar
  • 50g flora lighter than light
  • 1 egg, beaten
  • 30g plain flour
  • 20g cocoa powder
  • 1 tsp baking powder
  • 20g white choc chips

For the sauce:

  • 50g dark chocolate
  • 1tbsp 3% low fat greek yogurt

Method:

  1. Mx together all the main ingredients in a bowl with an electric whisk. Lightly grease 4 small ramekins and pour in the mixture.
  2. Make the chocolate sauce by melting the dark chocolate over a pan of boiling water. Allow to cool slightly then mix with the greek yogurt.
  3. Cook the puddings in a microwave for 1 min and let stand for 1 min. Serve with the chocolate sauce and dust with cocoa.
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These are cherry, pecan and white chip brownies I/we made. They were really good.

These are cherry, pecan and white chip brownies I/we made. They were really good.

Baileys Cheesecake

Recipe taken from BBC Good Food

Ingredients:

  • 100g butter
  • 250g digestive biscuits
  • 600g cream cheese (we used mascarpone)
  • 50ml Baileys
  • 100g icing sugar
  • 300ml double cream, whipped
  • 100g grated chocolate (we used plain)

Method:

  1. Melt the butter in a pan. Crush digestive biscuits by wrapping in clingfilm and bashing with a rolling pin until they are fine crumbs. Mix melted butter with biscuit crumbs, then press into the bottom of a cake tin, smoothing down until flat and even. Refrigerate for 1 hour.
  2. To prepare the filling lightly whip the cream cheese and then add the baileys and icing sugar and mix. Fold in the whipped cream then also mix in 3/4 of the grated chocolate.
  3. Spread this mixture over the biscuit base, then top with the remaining chocolate to decorate.
  4. Refrigerate for at least two hours.

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Chocolate cookies made with Green and Black’s Ginger Chocolate. They don’t look much but they were gorgeous, really soft in the middle.

Chocolate cookies made with Green and Black’s Ginger Chocolate. They don’t look much but they were gorgeous, really soft in the middle.