As you can see I’ve added a new category to my blog!
The reviews part of my blog is going to literally be a review about anything: whether it’s a food product, a clothing brand, a game (yes I’m also a nerd and love games!) or anything else that inspires me. None of my reviews are sponsored, they are literally just my opinion, if that ever changes (for example if a product I love wants to sponsor me) then I will note it in that post. I’m looking forward to expressing my opinion about products to you guys!
Here’s a new favourite recipe of mine, I’m loving potatoes at the minute as they leave me feeling full but not heavy. It’s really easy to make and a lot healthier than buying ready made or take out potato wedges. It’s also hassle free as there’s no peeling involved, just a bit of cutting and seasoning and it’s ready to go in the oven.
What you need (for two servings):
6 Medium sized potatoes
Herbs/seasoning – I use frozen herbs (parsley, chive, dill and cress) that are already finely cut.
A dip to serve them with – sour cream and herb quark is my favourite but you can choose what you like!
What you have to do:
Preheat your oven to 200 degrees. Cut your potatoes into quarters and put them on an oven proof plate. Drizzle with oil, sprinkle your herbs, salt and seasoning on top and pop in the oven.
Leave them in the oven for hour until they start looking brown (you can poke them with a knife and if they’re soft in the middle they’re done!)
Wait a few minutes for them to cool and then serve them with your dip. As this recipe is so simple you can experiment with it, maybe sprinkle some cheese on top before they go in the oven or how about using sweet potato instead?
Today I’m going to share my favourite waffle recipe that’s super quick, easy and also pretty healthy!
What you will need:
1 1/2 cups of flour (you can also use whole grain flour for a healthier option)
1/2 cup of sugar
1 packet of vanilla sugar (also optional – here in Germany they have little packets of vanilla sugar, but you could add vanilla essence or a real vanilla bean instead!)
1/2 teaspoon of baking powder
2 teaspoons of cinnamon
A pinch of salt
2 free range eggs
2 ripe bananas
2 tablespoons sour cream (this ingredient MAKES the waffles, don’t leave it out!)
1/2 cup of oil (you could experiment with coconut oil which I’m planning to do, but I usually just use sunflower oil)
A waffle iron
What to do:
Mash the bananas in a bowl with a fork.
Little tip: Before you open the banana, massage the banana skin with your fingers until you feel the banana start softening – this is also a good method for any bananas that aren’t that ripe. This way when you put it in the bowl the bananas are already half mashed!
Add the sugar and vanilla sugar, mixing thoroughly with a spoon or whisk and then add in the eggs.and oil. Mix everything together.
Fold in the flour along with the baking powder, salt, and cinnamon (I love cinnamon and usually I add in more than 2 teaspoons!). Finally add the sour cream and mix everything together but don’t over mix, there’s also no need to use an electrical whisk. The mixture should be quite thick – this isn’t a runny waffle mixture like some recipes!
Brush some oil onto the waffle iron and turn it on. Once it’s heated, put about two tablespoons of the mixture in the middle of the waffle iron. Spread out the mixture carefully with a spoon (try not to scrape around on the waffle iron otherwise you’ll damage the non stick surface) until it’s covered everywhere with about 2 cm space from the edge. Because the mixture is so thick and contains baking powder, it will automatically fill any gaps and “grow” to the edge which is why you need the 2 cm space!
Close the waffle iron and wait a few minutes until the waffle is browned and smells yummy. Remove the waffle and repeat until all the mixture is gone!
chocolate shavings (take a bar of chocolate and turn it so the back (the smooth side) is facing upwards. Use a knife and slide it along the smooth side to make the shavings)