Blueberry Pancakes

Blueberry Pancakes

 What You'll Need:

• 1 egg
• 1tbsp nut butter (I used Hazelnut  butter)
• 250ml Hazelnut or Almond Milk
• 100g Self Raising Flour
• 100g Blueberries
• A few Strawberries, Lemon and Sugar and some Honey to serve

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 You can watch the step by step guide here:  https://youtu.be/nNfCasax2N0

Thanks for Reading! xoxo

Chilli Recipe

Chilli 

                                         (serves 10)

Hey Guys, Ginger Fox here!

Chilli is a family favourite in our house, I usually make a large batch and freeze most of it for quick weekday meals. This is such an easy recipe to do and can be whipped out of the freezer on any night you can't decide what to cook or just don't have the time. You could have this on it's own with rice or spaghetti, as a nacho topping or even with a jacket potato!

Ingredients:

• 500g Lean Beef Mince
• 1 400g Tin of Kidney Beans
• 1 400g Tin of Black Beans (or Mixed Pulses)
• 1 415g Tin of Baked Beans
• 1.5 litres Passata or chopped Tomatoes
• 2 Oxo stock cubes (beef)
• Balsamic Vinegar
• 1 Red Onion, finely diced
• 1 chilli, finely chopped
• Sliced Jalapeños (plus the vinegar from the jar)
• Olive Oil
• Tomato Purée (half a tube)

Method

1. Sweat the onion on a low heat with olive oil until translucent.
2. Add mince into the pan, sprinkle over the Oxo cubes and splash on a little balsamic vinegar as the meat cooks at medium-high heat. Add salt and pepper at this point to season the meat.
3. Drain out the tins of beans, then add into the pan and cook for 5 minutes on medium heat.
4. Add in the chopped chilli and chopped Jalapeño Slices (or whole if you like)
5. Add in the Passata and Tomato purée: cover and bring to the boil for a couple of minutes. 
6. Lower the heat, add in a little splash of Jalapeño vinegar and simmer for 30 minutes.  
7. Portion out into freezable tubs and Voilà! Enjoy with Rice and cheese sprinkled on top. (In our house we also have some chilli Doritos with it :)

I hope you enjoy my Recipe! 

Thanks for reading! xoxo

Pumpkin Spiced Cupcakes

Pumpkin Spiced Cupcakes   (Makes 12)

Hi Guys, Ginger Fox here!

I don't know about you, but Autumn is my absolute favourite season. An excuse to get out all of those comfy jumpers and scarves, light scented candles and eat lots of sweet treats. 

Ginger Camoflage

There isn't Mushroom in my Garden...

I personally love anything flavoured with ginger at this time of the year, and my usual go-to recipe is ginger and citrus cupcakes. However this year I decided to break out of my comfort zone and I bought myself a pumpkin. I have never had pumpkin in my life so I was excited and a bit nervous about trying it. So after a long deliberation I decided cupcakes were the way to go, so if you want to try this recipe, keep reading!

What you'll need:

For the Cupcakes                                                                                                                           

• 140g Pureed Pumpkin        
• 140g Flour
• 5 tbsp Dark Brown Sugar
• 1/2tsp Salt
• 2 tbsp Baking Powder
• 1/4 tsp  Bicarbonate Of Soda
• 100ml Milk
• 1 Large egg
• 1/2 tsp Cinnamon
• 1/4 tsp Ginger
• 1/4 tsp Nutmeg
• 1/4 tsp Cloves (crushed)     
• 60g Butter
• 100g Caster Sugar                                                

  For the Topping

• 100ml Double Cream/ Elmlea
• 25g Grated Chocolate
• 2tbsp Icing Sugar
• Nutella

Method

1. First of all, mix all of your dry ingredients together apart from the caster sugar. Set aside. 
2. Preheat your oven to 190C and fill your muffin tray with cupcake holders.
3. Beat together the Caster sugar and Butter in a separate mixing bowl until it has lightened slightly in colour. Then whisk in the egg until well combined and there are bubbles of air in the mixture.
4. Add your pumpkin and milk to the wet mixture and combine well. Then add in the dry ingredients bit by bit, folding the mixture gently as you go to avoid losing any air bubbles.
5. Scoop the mixture into your cupcake holders using either a spoon or an ice-cream scoop if you have one. Put the cupcakes in the oven and let bake.
6. After 10 minutes check the cupcakes by pressing your finger lightly on top, once the cupcakes spring back slightly when you release your finger they are ready. Leave on a wire rack to cool.

For the Topping:

1. Whisk together the cream and icing sugar until whipped and stiff.
2. In a piping bag, spoon 3 stripes of Nutella into the bag and then spoon in the cream. Squeeze the bag out until the stripes are visible and then begin to pipe onto the cupcakes. When I made them I started from the middle and swirled outwards.
3. Sprinkle with chocolate and then enjoy!

Thanks for Reading! xoxo