Recipe
I've never been a huge fan of breakfast.
I'm usually of those people who doesn't eat until at least midday when I'll have a light lunch/brunch of beans of toast, soup etc.
Last weekend my Blogger buddy Amanda Bootes popped on the train from Kent to visit me in my New House in the Rutland Countryside.
Both massive foodies, we decided to change our thoughts on breakfast (which we're both not hugely keen on) with a selection of ingredients, and oh my! wasn't the result extra tasty.
HOW TO MAKE?
Homemade Guacamole and Hummus with Scrambled Egg on Toast.
Ingredients:
Serves 1
For the Guacamole:
1 x Avocado
Sprinkle of chopped Basil
Diced Garlic
Diced Red Onion
Squeeze of Lemon
Squeeze of Lime
Salt & Pepper
for the Hummus
Half a can of Chickpeas
2 tbsp of Lemon Juice
2 x Garlic Cloves (Crushed)
Salt
4 tbsp of Water
2 tbsp of Extra Virgin Olive Oil
Toppings:
2 x Sliced of Wholemeal Bread
2/3 x Eggs
Spinach
1.
Cut and mush one avocado in a bowl with a squeeze of a lemon and a lime, quarter of a onion (diced), with half a clove of garlic (diced), a sprinkle of chopped basil and finished with a seasoning of salt and pepper.
2.
In a blender put half a can of chickpeas, 2 tbsp of lemon juice, 2 crushed garlic cloves, 4 tbsp of water, 2 tbsp of olive oil and a sprinkle of salt and pepper.
Blend together and taste, adding more seasoning if desired.
3.
Pop 2 slices of bread in the toaster while you'll crack 2/3 eggs into a mug and beat with a fork, before popping them in a saucepan and mixing until scrambled.
4.
Spread the Guacamole and Hummus onto the toast, before adding the scrambled egg and a sprinkle of fresh spinach with extra salt and pepper if desired, and enjoy!
(Add a bit of HP Sauces if you're after that extra edge for a little kick)
That is our take on the perfect breakfast combination using some healthy ingredients with a couple of really handy homemade recipes for your favourite snacks!
Don't forget to check out Amanda's Blog!
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THE PERFECT PORRIDGE
26.8.15
Having never been a lover of Breakfast, I'm recently been searching for the perfect, quick, simple meal I can eat at home, work and on the go that's easy but delicious.
I've always liked porridge but it's always been a food I just forget about!
I recently picked up some Express Porridge Packets that I popped in my bag before I left for work and thought I'd give it a go, and see if I can finally find a Breakfast I enjoy.
So, here's my Perfect Porridge Breakfast Recipe!
Porridge has always been something I seem to either under or over cook and have found it difficult to find the perfect balance. Well, I've finally mastered it and with the use of Porridge, Water, Milk and a Microwave I've perfected the Perfect Breakfast.
Step One: Take 2 Sachets of Express Porridge and Pour into a Microwavable Bowl.
Step Two: Add 1/2 a Cup of Water and 1/2 a Cup of Milk and Mix together.
Step Three: Pop into a Microwave (based on 900W) for 60 Seconds.
Step Four: Remove and Add your favourites Fruits.
And... Enjoy!
If you're struggling to find the perfect quick, filling and tasty Breakfast give my Porridge a try and let me know in the comments on Twitter or Instagram what you think!
Thanks for reading!
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Snapchat: CharliePallett
Email: styledbycharlie@yahoo.com
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I've been so desperate to try Courgetti for such a long time since I've heard about it hear there and everywhere.
However, I didn't want to spend £29.99 on a Sprializer or spend ages cutting Courgette into teeny tiny slices. So I found the perfect little kitchen accessory for creating Courgetti and it was only £4.99 from eBay.
Once my Veggetti Vegetable Sharpener arrived I couldn't wait to create a New Courgetti Recipe for my first Courgetti experience.
So, I thought I'd make my Healthy Homemade Basil, Watercress, Rocket and Pine Nut Courgetti.
Recipe Bellow!
Ingredients:
1 Courgette
1 Handful of Basil
1 Handful of Watercress
1 Handful of Rocket
2 Handfuls of Pine Nuts
100ml Water
Step 1:
Blend the Basil, Watercress, Rocket and 1 Handful Pine Nuts in a Blender or anything you have to combine the ingredients into a paste/liquid.
I use my Breville Blend Active Blender which is such a handy accessory for blending anything and everything. I use it all the time for pesto or pastes.
Step 2:
Sharpen your Courgette with the Veggetti Vegetable Sharpener and place into a Pan.
Step 3:
Pour Pesto Over the Courgetti and stir together in the Pan until it's all coated.
The Add the last Handful of Pine Nuts into the Pan too.
Step 4:
Heat everything in the Pan on the Hob for 5 Minutes.
Ensuring you don't over cook or the Courgette will go mushy.
Step 5:
Once Cooked Pop into a Bowl
...and Eat!
#StyledbyCharlie
Thanks for reading!
I've been spending every possibly last minute baking this month, I think it's something to do with the summery weather!
I recently took cupcake recommendations from family and friends.
My boyfriends brother-in-law suggested Oreo Cupcakes, so yesterday I baked them!
Ingredients:
12 - 16 Cupcake Cases
150g Self Raising Flour
150g Caster Sugar
150g Butter
2 Eggs
1 Tsp Baking Powder
2 Tbsp Cocoa Powder
1 Tsp Vanilla Extract
12g Dark Chocolate Chips
12g White Chocolate Chips
Vanilla Frosting
Chocolate Frosting
1 Pack of Oreos
1 Box of Mini Oreos
Step 1:
Preheat Oven to 180 Degrees Celcius.
Weight Out Ingredients and pop Flour, Sugar and Butter together Mixing at Medium Speed with your Mixer.
Step 2:
Add Eggs and Cocoa Powder and Mix.
Add Vanilla Extract, Chocolate Chips & Baking Powder and Mix at Medium Speed again until all combined and smooth.
Step 3:
Spoon 1 Tsp of Mixture into 16 - 20 Cake Cases and pop 1 Oreo on top of the teaspoon Mixture in each Cupcake Case.
Add the rest of the Mixture over the Oreo to about half way into each Cupcake Case and place into the Oven for 10 - 15 Minutes.
Step 4:
Remove from Oven once baked through and Leave to Cool.
Pipe Frosting on each Cupcake alternating with Vanilla and Chocolate.
Step 5:
Crumble Oreo crumbs on top of the frosting and then Add 3 Mini Oreos per Cupcake to complete the decoration.
Then...
They're ready to eat!
These cupcakes are so adorable and great for picnics or parties!
Perfect for any Oreo or Chocolate lover!
Please let me know if you try any of my bakes by tagging and linking me on Twitter & Instagram with the #StyledbyCharlieBaking.
Thank you for reading!
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My friend is raising awareness for The Giki Nyola Women’s Association a small organisation in Gambia working together to create sustainable sources such as vegetable produce and water sources.
Leeds Met University send volunteers annually helping fund the organisation.
However, due to the Ebola outbreak there was a drastic fall in volunteers which had a huge effect on the volunteering project meaning this year it did not go ahead.
So, in the absence of Leeds Beckett Volunteers they are appealing to Raise £1,000 for Women Gardeners Giki Nyola Women’s Association.
You're donations are greatly appreciated big or small, and will go a long, long way.
You can DONATE HERE: http://goo.gl/uWUnER
Read more about the The Gambia 2015: Fundraising efforts and where your donation will go.
Please visit the Blog too for further info: https://charlotteb94.wordpress.com
PLEASE DONATE HERE: http://goo.gl/uWUnER
I've been doing so much baking recently and I've having such fun thinking and creating New #StyledbyCharlieBaking Bakes!
This weekend I baked Lemon & Poppy Seed Cupcakes!
Ingredients:
16 - 20 Cake Cases
150g Self Raising Flour
150g Butter
150g Caster Sugar
2 Medium Eggs
1 Tsp Lemon Flavouring
2 Lemons
25g Poppy Seeds
1 Tsp Baking Powder
Vanilla Frosting
Step 1:
Preheat Oven to 180 Degrees Celcius.
Weight Out Ingredients and pop Flour, Sugar and Butter together Mixing at Medium Speed with your Mixer.
Step 2:
Juice both Lemons.
Add Eggs, Lemon Flavouring, Lemon Juice & Baking Powder and Mix at Medium Speed again until all combined and smooth.
Then Add Poppy Seeds and Mix for a final time.
Step 3:
Spoon Mixture into 16 - 20 Cake Cases about half way and place into the Oven for 10 - 15 Minutes.
Step 4:
Remove from Oven and Leave to Cool.
Pipe Frosting on each Cupcake.
Step 5:
Sprinkle on extra Poppy Seeds for decoraiton.
Then...
They're ready to eat!
Thank you for reading!
VOTE:
Please VOTE for #StyledbyCharlie to WIN
I'm a Finalist for the Outstanding Beauty Blogger Career Achievement Awardand you're VOTE would me everything.
Also
Don't Forget!
Subscribe to my YouTube Channel here where they'll now be 2 New Videoson my Channel every week!
New #WeeklyVlog:
PLEASE READ!
My friend is raising awareness for The Giki Nyola Women’s Association a small organisation in Gambia working together to create sustainable sources such as vegetable produce and water sources.
Leeds Met University send volunteers annually helping fund the organisation.
However, due to the Ebola outbreak there was a drastic fall in volunteers which had a huge effect on the volunteering project meaning this year it did not go ahead.
So, in the absence of Leeds Beckett Volunteers they are appealing to Raise £1,000 for Women Gardeners Giki Nyola Women’s Association.
You're donations are greatly appreciated big or small, and will go a long, long way.
You can DONATE HERE: http://goo.gl/uWUnER
Read more about the The Gambia 2015: Fundraising efforts and where your donation will go.
Please visit the Blog too for further info: https://charlotteb94.wordpress.com
PLEASE DONATE HERE: http://goo.gl/uWUnER
I've been baking a lot recently and loving experimenting and coming up with New Recipes.
I loved baking my adorable Eton Mess Cupcakes last week and they inspired me to take on other deserts and create a new and exciting cupcake recipe with them.
So this week, I baked Mint Choc Chip Cupcakes!
Ingredients:
12 - 14 Cake Cases
150g Self Raising Flour
150g Butter
150g Caster Sugar
2 Medium Eggs
2 Tbsp Dark Cocoa Powder
2 Tsp American Peppermint Flavouring
1 Tsp Baking Powder
25g Dark Chocolate Chips
25g White Chocolate Chips
for 12 - 14 Cupcakes
1 Cup of Chocolate Frosting
1 Cup of Vanilla Frosting
Green Pearl Sprinkles
Chocolate Sprinkles
Chocolate Curls
12 - 14 Mint Leaves
for the Decoration
Step 1:
Preheat Oven to 180 Degrees Celcius.
Weight Out Ingredients and pop Flour, Sugar and Butter together Mixing at Medium Speed with your Mixer.
Step 2:
Add Eggs, Cocoa Powder, Baking Powder & Peppermint and Mix at Medium Speed again until all combined and smooth.
Then Add Chocolate Chips and Mix for a final time.
Step 3:
Spoon Mixture into 12 - 14 Cake Cases about half way and place into the Oven for 10 - 15 Minutes.
Step 4:
Remove from Oven and Leave to Cool.
Pipe Frosting on each Cupcake alternating between Chocolate & Vanilla.
Step 5:
Sprinkle on Toppings and Add a Mint Leaf for Decoration.
Then..
They are ready to eat!
I hope you enjoy the New #StyledbyCharlieBaking Recipe!
Please let me know if you try it and send me your pictures on Instagram, Twitter & Snapchat (Add Me: CharliePallett) using the #StyledbyCharlie Hashtag!
Thank you for reading!
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Summer is close upon us and it's finally Picnic and BBQ Season!
When the weather heats up we still want yummy snacks to enjoy but don't want to be slaving away in a hot kitchen baking all day, we want to be outside enjoying the sunshine with a refreshing snack.
I wanted to share my New Quick Easy Chocolate Crunch Squares Recipes with you guys!
The ideal cool refreshing chocolate snack that simple to make and perfect for Picnics and BBQ's.
Ingredients:
1/3 of a Box of Rice Krispies
or enough to fill the bottom of your baking tray
x2 300g Bars of Dark Chocolate
100g Golden Syrup
Step 1: Add Golden Syrup & 1 Bar (300g) of Chocolate to a bowl and Melt in a glass bowl over boiling water or in Microwave until combined and smooth.
Step 2: Add Rice Krispies and mix together until all combined and Rice Krispies are completely covered and place in baking tray.
I recommend a silicone baking tray as it makes it easy to remove once complete
Step 3: Place in Fridge until cold completely cold and resemble a solid block.
Step 4: Melt second Bar of Chocolate (300g), Pour over cooled Chocolatey Rice Krispies and Place in Fridge until compete cooled and solid.
Step 5: Remove from fridge, cut into squares and enjoy!
I hope you enjoyed this Simple Summery Recipe.
Please send me any pictures on Twitter or Instagram if you try this or any other of #StyledbyCharlieBaking Recipes, I'd love to see your bakes!
Thank you for reading!
Please VOTE for #StyledbyCharlie to WIN at The Beauty Blogger Awards.
I'm a Finalist for the Outstanding Beauty Blogger Career Achievement Awardand you're VOTE would me everything.
Also
Don't Forget!
Subscribe to my YouTube Channel here where they'll now be 2 New Videoson my Channel every week!
#StyledbyCharlieBaking
New #WeeklyVlog:
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