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!

Thursday, 9 April 2015

Strawberry Jam Biscuits

Sometimes the simple and traditional recipes come out top and this is one of these recipes. With the addition of coconut and strawberry flavouring to this traditional biscuit recipe we can create a modern tasty biscuit.

We are working on new flavour combinations for similar biscuit recipes so stay tuned. These make excellent and dainty treats for tea parties and are sure to impress!

The Ingredients:
290g NEILL'S® Plain Flour
150g Caster Sugar
230g Butter
1 Egg Yolk
0.5tsp Salt
1tsp Strawberry Flavouring
100g Desiccated Coconut~50g Strawberry Jam

Recommended Equipment:
Sage Appliances Scraper Mixer Pro
SpatulaJoseph Joseph Nest9 Bowls

The How-To:
Preheat oven to 180c
Cream the butter and sugar together until smooth.

Beat in the egg yolk and continue to mix until well combined.
Beat in the strawberry flavouring.
In a separate bowl sieve the flour and salt together. Mix in the coconut.
Add the dry mix to the wet mix and stir until all ingredients are combined and forms a stiff dough.
Take 1tbsp of the dough, roll between your hands to form a ball. Place on a baking tray and press down slightly.
Use the end of a spoon to make a dent in the centre of the dough.
Using a piping bag filled with jam fill the dent being careful not to overfill, as it will bubble over during cooking.
Bake in the centre of the oven for 15 mins.
Remove and allow to cool for at least 10 mins as the jam will be very hot!

You’re Done!