Drinks & Desserts
Drinks & Desserts
cinnamon pumpkin spiced latte
- 1 tablespoons sugar (or to taste)
- 2 tablespoons pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/2 cup (115g) brewed coffee
- 1/2 cups (115g) milk
- In a saucepan add in all of your ingredients.
- Stir and bring the ingredients to a simmer.
- Take the saucepan off the heat and pour into your mug.
- Decorate with freshly whipped cream and a sprinkles of pumpkin pie spice or cinnamon. Enjoy!
WINTER WARMING HIBISCUS TEA
- 50g Hibiscus flowers
- Sugar (to taste)
Set a pot of water on the stove to boil. …
Put the dried hibiscus flowers into an empty teapot. …
Pour the boiling water into the teapot. ….
Leave the tea to steep for five minutes. …
Strain the tea as you pour it. …
Sweeten the tea as desired.
Alcohol-Free Mulled Wine
- 500ml pomegranate juice
- 25g golden caster sugar
- handful of frozen blackberries
- 250ml apple juice
- 1 cinnamon stick
- 1 star anise
- 4 cloves
- 3 black peppercorns
- 1 orange, quartered
- Put the pomegranate juice, sugar, blackberries and apple juice in a saucepan.
- Add the cinnamon, star anise, cloves, peppercorns and orange.
- Heat gently until simmering. Taste for sweetness, then strain into heatproof glasses.
Cinnamon Hot Chocolate
- ½ cup non-sweet cocoa powder
- 1 teaspoons salt
- 2 tablespoons sugar
- 4 cups whole or skim milk
- 2 cinnamon sticks
- a handful of marshmallow for topping
- Whisk together cocoa powder, salt, sugar and 2 cups milk in a large sauce pan over medium-low heat until no lumps remain and bring to a rapid simmer.
- Add in the rest of the milk, gently stir to mix well and then remove from heat.
- Pour the hot chocolate into two mason jars, top with marshmallows, cinnamon sticks and a touch of cocoa powder and enjoy!
- 75 g rice flour
- 40 g tapioca , or gluten-free flour
- 40 g chickpea flour
- 70 g unsalted butter , chilled, plus extra for greasing
- 1 vanilla pod
- 1 lemon , or orange
- 4 tbsp sugar
- milk , for brushing
- icing sugar , to serve
- 1 banana
- 70 ml fresh orange juice
- 1/2 tsp of grated nutmeg
- 1/2 tsp of allspice
- 1 tsp ground cinnamon
- 2 tbsp golden syrup
- 170 g raisins
- 80 g dried apricots
- 80 g dried sour cherries
- 80 g dried cranberries
- 80 g dried blueberries
- To make the fruit filling, mash the banana and pop into a bowl with all the ingredients. Mix well and leave covered in the fridge overnight for the flavours to develop.
- To make the pastry, mix all the dry ingredients together in a large bowl. Cube the butter, then use your fingers to rub it in to form breadcrumbs. Split the vanilla pod and scrape in the seeds. Grate in the lemon or orange zest, then mix in the sugar.
- Add 2 tablespoons cold water to the mix, then quickly and gently work it into a dough. Wrap in clingfilm and chill in the fridge for 30 minutes.
- Remove the pastry from the fridge. Place a large sheet of greaseproof paper in front of you, put the chilled dough on top, place another sheet on top and thinly roll out the pastry (this will stop you needing any more flour).
- Preheat the oven to 180°C/350°F/gas 4, grease your pie tin well and take the fruit filling out of the fridge. Cut out 12 pastry circles, big enough for your tin and 12 star lids (if you don’t have a star cutter, just make round lids).
- Place a round in each of the pie moulds, before filling with the fruit and topping with a lid. Brush with a little milk to help them colour.
- Bake for 15 to 20 minutes, until golden. Allow to cool before taking out of the tins. Once completely cooled, dust with icing sugar.
Easy Christmas Pudding
- 1 cup raisins
- 1 cup sultanas
- 1 cup self-raising flour
- 1 cup finely grated butter (about 115g/4oz)
- 1 cup fresh brown breadcrumbs (from around 4 thick slices of bread)
- 1 cup light muscovado sugar
- 1 cup mixed nuts, chopped plus extra to decorate
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- 1 cup milk
- 1 large egg
- butter for greasing
- For the butterscotch sauce
- 85g butter
- 100g light muscovado sugar
- 200ml double cream
- 1 tsp vanilla extract
- For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl.
- Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 21⁄2 hours. Check the water level during cooking, topping up if necessary. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate.
- For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened. Remove from the heat. Pour the sauce over the pudding and decorate with the whole mixed nuts.
Calming Camomile Tea
- Honey (optional)
- Boil 8 ounces of water for each cup of tea that you want to make.
- Measure 2 tablespoons of dried camomile flowers, for each 8 ounces of water that you boiled. Decrease or increase the ratio of chamomile flowers to water, for a weaker or stronger tea.
- Remove the pot of water from the heat, once the water starts rapidly boiling. Pour the water into a teapot and then place or stir the camomile flowers in the water. Place a lid on the pot and let the camomile flowers steep in the water for five minutes. You can decrease or increase the steeping time for a weaker or stronger tea.
- Sweeten with a drizzle of honey if desired
Chia Seed Dessert
- 6 Tablespoons chia seeds
- 2 cups unsweetened coconut, almond or cashew milk
- 1/2 teaspoon vanilla extract
- 1 Tablespoon maple syrup, honey or sweetener of choice (optional)
- blueberries and strawberries, for topping (or fruit of your choice)
- In a bowl or mason jar, mix together chia seeds, milk, maple syrup and vanilla. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.
- Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set-up” for 1-2 hours or overnight.
- The chia pudding should be nice and thick, not liquidy. If it’s not thick, just add more chia seeds, stir and refrigerate for another 30 minutes or so.
- You can also prep you pudding the night before and let it sit in the fridge overnight if that’s easier. When ready to serve, divide the mixture between two bowls, top the pudding with berries and enjoy.
Vanilla crème brûlée
- 600 ml thickened cream
- 1 vanilla pod, split, seeds scraped
- 1 cinnamon stick
- 120 g egg yolks (from 7–8 eggs)
- 100 g caster sugar, plus 1 tbsp extra
- Combine the cream, vanilla pod and seeds, and cinnamon in a small saucepan and bring to a simmer.
- Turn off the heat, cover and allow to infuse for 15 minutes. Remove the vanilla pod and cinnamon stick.
Preheat the oven to 180°C
- Whisk the egg yolks and sugar until thick and pale. Slowly whisk in the cream mixture until combined. Pour the mixture into a clean saucepan and place over a low heat. Cook, stirring constantly, for 6–7 minutes until the custard coats the back of a spoon. Strain through a fine sieve into four 125 ml (½ cup) ramekins. Tightly wrap each ramekin in foil and place in a deep baking dish. Pour in enough boiling water to come halfway up the sides of the ramekins and transfer to the oven. Cook for 15 minutes. Remove from the oven, remove the foil and refrigerate until cool, about 2–3 hours.
- Sprinkle the top of each ramekin with 1 teaspoon extra sugar and caramelise using a kitchen blowtorch. Serve immediately.
Lavender & Lemon Cake
- 300g granulated sugar
- ¾ tablespoon dried lavender
- 175g plain flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs, lightly beaten
- 250g Greek yogurt
- 125ml mild olive oil or sunflower oil
- Finely grated zest of 1 lemon, plus 1 tablespoon juice
FOR THE ICING AND DECORATION:
- 1 egg white
- 150g icing sugar, sifted
- Squeeze of lemon juice
- pinch of dried lavender
- Caster sugar for dusting
- Heat the oven to 180°C/fan oven 160°C/mark 4. Put the sugar and lavender into a food processor and whizz until the lavender has broken down. Sift the flour, baking powder, baking soda and salt into a bowl. Add the lavender sugar. In a jug, mix together the eggs with the yogurt and oil.
- Make a well in the centre of the dry ingredients and gradually pour in the wet ingredients, stirring as you go. Add the lemon zest and juice. Be careful not to overmix. Scrape into a base-lined and buttered cake tin, 20cm diameter and 6cm deep.
- Bake in the oven for 55 minutes, or until the cake is coming away from the sides of the tin and a skewer inserted into the middle comes out clean. Turn out the cake, peel off the paper and set on a wire rack to cool.
- For the icing, beat the egg white with a fork to break it down, then put half of it in another bowl. Mix the icing sugar with the remaining half egg white, beating until smooth. Add a squeeze of lemon juice. Spoon over the top of the cake, allowing the icing to drip down the sides.
- To make sugared lavender, dip sprigs in the reserved egg white and dust all over with caster sugar (not too thickly). Set on a wire rack somewhere warm and dry. When the sugar is dry, decorate the cake with dried lavender.
Heart Jam Cookies
- 1-1/4 cups butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tablespoon baking cocoa
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 cups ground almonds
- Raspberry jam
- Confectioners’ sugar
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, cinnamon, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle.
- On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. heart or round shape.
- Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
- Spread 1/2 teaspoon jam over the bottom of the solid cookies. Sprinkle cutout cookies with confectioners’ sugar; carefully place over jam.
Brownies with Pomegranate seeds
- ¾ cup whole gain flour
- ½ teaspoon baking powder
- ¼ teaspoon Himalayan salt (fine)
- ½ cup raw cocoa powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 eggs
- 6 tablespoons honey or maple syrup
- 2 tablespoons coconut oil melted and cooled
- ½ cup Greek yogurt
- 2 tablespoons milk
- 1 cup fresh pomegranate seeds
- Preheat the oven to 356F (180C) degrees. Line the bottom of a 9×9 inch (22x22cm) square baking pan with parchment paper. Set aside.
In one bowl, mix the dry ingredients – flour, baking powder, salt, cocoa powder, and spices.
- In a separate bowl mix the eggs with honey. Add coconut oil, greek yogurt and milk.
- Add the dry ingredients into the wet ingredients and mix until combined.
- Pour batter into the prepared baking pan and bake for 20 mins or until a toothpick can be inserted into the center and come out almost clean (you want it to be a little moist with batter).
- Remove pan from the oven. Allow the brownies to cool completely on room temperature.
- Top the brownies with fresh pomegranate seeds.
APPLE CINNAMON FRENCH TOAST
PINK ROSE TEA
- Put some Pink Rose into the boiling water, turn off the heat, and steep for a few minutes.
- Serve with honey, vanilla, or sugar
FOR THE SYRUP
- 2 cups sugar2 tsp. saffron
- 2 green cardamom pods, crushed
- 1 cinnamon stick
- 1 tbsp. fresh lemon juice
FOR THE FRITTERS
- 2 cups flour
- 1 tbsp. sugar
- 1 tbsp. baking powder
- 1 tsp. baking soda
- 1⁄ 2 tsp. kosher salt
- 1⁄ 2 cup plain Greek yogurt
- 1 egg, lightly beaten
- Canola oil, for frying
- Make the syrup: Bring sugar, saffron, cardamom, cinnamon, and 1 cup water to a boil in a saucepan over medium-high heat; remove from heat and let sit for 30 minutes. Pour syrup through a fine strainer into a medium bowl and stir in lemon juice; set syrup aside.
- Make the fritters: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together yogurt, egg, and 1 ⁄ 2 cup water; add to dry ingredients and stir with a fork just until a dough forms; let sit for 10 minutes
- Meanwhile, pour oil in a pan and heat over medium-high heat. Working in batches and using
- a 1 ⁄ 2 -oz. ice cream scoop or tablespoon-size measuring spoon, drop balls of dough into oil,
- and fry, tossing, until golden brown and cooked through, about 3 minutes. Transfer fritters to
- paper towels to drain briefly, and then transfer to a large platter. Pour syrup over the fritters
- and toss to coat evenly; serve immediately.
Cold Hibiscus Drink
- 1/2 cup dried Hibiscus Flower
- • 8 cups Water
- • 1/4 cup Honey (add more if you like your drink sweeter)
- • 3 tablespoons fresh Lime Juice
1. Boil the tea: Bring the hibiscus flowers and water to a boil in a large pot. Once the water starts boiling, switch off the flame and cover the vessel. Let the tea steep for 15-20 minutes. Mix in the honey and lime juice till completely combined. Strain the tea.
2. Chill the tea in the refrigerator for a couple of hours. Then serve with some ice.
arrot Spice Cake
3 cups all-purpose flour
2 cups granulated sugar
3/4 cup brown sugar
1 Tbsp baking soda
2 tsp ground cinnamon
1/2 tsp ground all spice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 tsp salt
1 1/2 cups vegetable oil
2 tsp vanilla extract
1 1/2 cups grated carrots
8 oz carrot puree baby food–trust me!
1 cup shredded coconut sweetened
Cream Cheese Frosting
12 oz cream cheese at room temperature
1/2 cup butter softened
4 – 4 1/2 cups powdered sugar
2 tsp vanilla extract
salt to taste
1. Preheat oven to 350 degrees. Spray two 9″ cake pans with cooking spray.
- In a large bowl, sift together flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, all spice, and salt. Set aside.
- In a separate bowl, whisk together eggs, vegetable oil, and vanilla extract. Stir wet ingredients into the dry ingredients, mixing until just combined. Add in grated carrots, carrot puree, and coconut. Mix until just combined.
- Split batter evenly between the two cake pans and bake for 40-50 minutes, or until a cake tester comes out clean.
5. In a 300 degree oven, toast 2 cups of coconut on a baking sheet, spread out in an even layer, about 8-12 minutes, or until lightly golden brown. Allow to cool while working on the frosting.
1. Beat butter and cream cheese until light and fluffy, about 1-2 minutes. Slowly add in powdered sugar, beginning with 4 cups. Add in vanilla extract and salt to taste. If the frosting is runny, add in 1/2 cup more powdered sugar.
- Place one cake on a plate and spread 1/2 cup of frosting over the cake. Add the second layer on top, and spread the rest of the frosting evenly over the top and sides of the cake.
- Press coconut to the sides of the cake and sprinkle crushed pecans on the top.
Spiced Hot Cross Buns
- 175ml (6 fl oz) warm water (45 C
- 50g (2 oz) butter
- 1 tablespoon dried milk powder
- 50g (2 oz) caster sugar
- 3/8 teaspoon salt
- 1 egg
- 1 egg white
- 375g (13 oz) plain flour
- 1 tablespoon dried active baking yeast
- 100g (4 oz) dried currants
- 1 teaspoon ground cinnamon
- 1 egg yolk
- 2 tablespoons water
For the icing
50g (2 oz) icing sugar
1/4 teaspoon vanilla extract
1 dessertspoon semi skimmed milk
Put warm water, butter, milk powder, caster sugar, salt, egg, egg white, flour and yeast in bread machine and start on dough program.
- When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till doubled.
- Punch down on floured surface, cover and let rest 10 minutes.
- Shape into 12 balls and place in a greased 22x33cm (9×12 in) tin. Cover
- and let rise in a warm place till doubled, about 35-40 minutes.
- Mix egg yolk and 2 tablespoons water. Brush on dough balls.
- Bake at 190 C / Gas mark 5 for 20 minutes. Remove from pan immediately
- and cool on wire rack.
Basil seeds drink with honey
- Basil seeds- 1/8 teaspoon
- Chilled Water- 200 ml
- Honey to taste
- 1/4 tea spoon rose water
- Soak the basil seeds in 1/2 cup water and set aside for half an hour for it to ‘bloom’
- Take the water in a glass and mix in honey.Transfer to a serving glass [or use the same one] and add the swelled up basil seeds and rose water.
- Try the above method using strawberries or kiwi or blueberries…. the combinations are endless. Such a refreshing, rehydrating drink for all times of the year.
- 6 cups water
- ½ cup light-colored honey
- ⅓ cup dried lavender
- 1 cup fresh lemon juice, strained
1. Bring water and honey to a boil in a large pot over medium-high heat.
2. Gently crush the lavender in a mortar and pestle or in a bowl with a meat tenderizer. Add the
crushed lavender to the pot then remove it from the heat.
3. Cover, refrigerate, and steep for 2 hours.
4. Strain the liquid through a fine mesh sieve. Stir in the lemon juice and serve over ice.
Chocolate Nutmeg smoothie
• 2 cups coconut milk
• 2 tbsp cocoa powder
• 1 frozen banana
• 3 tablespoons chis seeds
• 2 tbsp almond butter
• 4 mejdool dates
• ½ tsp Greenfields nutmeg
1. Add all of the ingredients to a blender and blitz into a smooth consistency.
Blackberry and Green Apple smoothie
• 1 apples (chopped, core discarded)
• 70 g grapes
• 120 g blackberries
• 1 banana
• 1 large handful spinach
• 10 g oats
• 5 tbs Greenfields Brown Linseed (ground)
• pinch Greenfields Ground Pimento
• pinch Greenfields Cinnamon
• Enough water to blend
• 1 tsp mixed seeds
• 1 sprig fresh mint
1. Place all the ingredients into your blender and whizz until smooth adding more water if
2. Enjoy immediately.