Tuesday, 28 April 2015

Guilt Free Toffee Panna cotta

We love writing recipes that would fool you into thinking they are indulgent when in reality they are guilt free. And this recipe is a shining example of this. When you taste this luscious creamy and flavourful Panna cotta you instantly believe this must be a naughty treat. You would be wrong.

We have written this recipe with the amazing ingredients from MyProtein in mind. Recently MyProtein launched some Zero Sugar MYSYRUP's which come in a variety of flavours from butterscotch, maple and raspberry with more flavours coming. We also used the amazing FlavDrops from MyProtein which are essencially flavourings without the calories, sugar, carbohydrates or fat! They come in an amazing selection of flavours from apple, strawberry, banana and many many more. We love these because the container has a built in pipette to help you accurately add your flavours.

The Ingredients:
4 Gelatine Sheets (We use Dr Oetker)
350ml Skimmed Milk (or Semi Skimmed if you wish)
55g Creme Fraiche
1-2tbsp Granulated Stevia
FlavDrops (or similar)
MYSYRUP (or similar)

Recommended Equiptment:
Approx 6 Ramekins or small containers

The How-To:
Soak the gelatine sheets in a bowl of cold water. The amount of water is irrelevant as we are just softening the gelatine. Allow these to soak for 7-8 mins.
Add the milk to a small saucepan and heat until almost boiling. Do not boil.

Remove from the heat.
Remove the gelatine sheets from the water and discard the water. Squeeze as much water out of the gelatine as you can.
Add the gelatine sheets to the warm milk and stir. The gelatine will dissolve very quickly.

Allow to cool a little.
While you are waiting on it to cool measure out the creme fraiche. Add the FlavDrops to the creme fraiche. I find about 4-5 drops of the MyProtein brand is sufficient. These drops are also quite sweet.

Mix until combined.
Add 1/3 of the warm milk to the creme fraiche mixture and stir until well combined.
Add the remainder of the milk into the mixture and combine well.
Pour the mixture into ramekins or small containers.

Refrigerate for 4 hours or preferably overnight.
Add MYSYRUP to the top of the Panna cotta's for wonderful extra flavour and finishes them off beautifully presentation wise.

You're Done!


Sunday, 19 April 2015

Chocolate Peanut Butter Overnight Oats

Overnight Oats have been around for years and have been a staple of many peoples lives for a long time. However they have had a resurgence recently with health and fitness experts featuring this great breakfast more. These oats are fantastic to start your day off with. This is just one overnight oats recipe. We have some in our notebook which we will share with you are real soon. MyProtein rolled oats and their amazing tasting peanut butter are the prime ingredients for this recipe. The protein kick in this recipe comes from the protein dessert and peanut butter in this recipe.

Why are oats so important for us? Most people know that having oats for breakfast is healthier than cereal or other breakfast options but not everyone knows the reasons. With following a healthy eating and fitness regime now we have come to learn of the importance of certain foods in our diets.

Oats are slow releasing carbohydrates. So they release energy not only in the morning but into the afternoon. So you wont get a sudden peak in your energy and then crash and burn before lunchtime. Oats are also good sources of Iron, Fibre, Vitamin B1 and Selenium. These are an all-round great food which we need to eat more of in our diets.

This recipe makes 1 serving. Just up-scale the ingredients to make however much you need. If you are not after a protein boost you can simply replace the chocolate pudding protein mix with the equivilent of greek or natural yoghurt and 1tbsp cocoa powder.

The Ingredients:
50g MyProtein® Rolled Oats
30g MyProtein® Peanut Butter
60g Natural or Greek Yoghurt
1tsp Vanilla Extract
1tbsp Natural Honey
70ml MyProtein® Chocolate Protein Dessert (made per instructions)

Recommended Equipment:
Pyrex Mixing Bowl
Glass for serving

The How-To:
Needless to say this recipe is best prepared the day or night before you intend to eat it. But it should be perfectly edible 2-3 hours after preparation. 
The first step is to make up the MyProtein Chocolate Protein Dessert as per the instructions. This is add 200ml of milk with 1 large scoop of the mix. You can also buy sample sizes of this dessert if you want to try it first.

Add the oats, peanut butter, yoghurt, honey and vanilla extract to a mixing bowl and mix together until all the ingredients are thoroughly combined. Stir in the chocolate protein dessert and mix through until combined.

Transfer the mix to a serving glass or bowl. Cover in kitchen film and place in the fridge overnight or for at least 3 hours.

You're Done!

Monday, 13 April 2015

Golden Syrup Cookies

These are some of the tastiest cookies you will ever make, well at least we think so. They are so simple you will want to make them over and over again. With minimal ingredients and mess these are great to make with kids with just some adult supervision for the heating part. The golden syrup gives these cookies a wonderful and unique flavour yet keeping them soft and chewy.

This recipe makes approx 16 small cookies.  You can scale the recipe up to make more.

The Ingredients:
115g Butter
1tbsp Golden Syrup
2tbsp Boiling Water
1tsp Bicarbonate Soda
65g Desiccated Coconut
100g Caster Sugar

Recommended Equipment:
Sage Appliances Scraper Mixer Pro

The How-To:
Preheat oven to 180c.
In a small saucepan heat the butter and golden syrup together until melted.

In a small bowl combine the boiling water and bicarbonate soda. Mix together well and add to the saucepan.
Stir the mixture well until combined.
Add the rolled oats (use rolled oats for the very best cookies), sugar, coconut and flour to a mixer bowl.

Add the golden syrup mixture into the centre of the bowl and turn the mixer onto a low speed setting.

 On the Sage Appliances Scraper Mixer Pro this is the folding speed setting.

Mix together until all the ingredients are well combined and a cookie dough forms.

Place 4 tablespoons of this mixture onto a baking sheet lined with parchment paper.

Bake in the centre of the oven for 7 mins.
To make the perfect chewy cookies remove from the oven and lift the parchment paper from the edges and carefully drop the baking sheet onto the workbench from a height. This forces the cookies to flatten out. Leave on the parchment paper until slightly cooled and then remove to a wire cooling rack to cool completely.
The cookies are still very soft when they come out of the oven but do not worry this is the way they are meant to be.

You're Done!