Spiced Cacao Energy Balls

Now I know I am a little bit late to the 'Energy Ball' party, and many health-food bloggers have been citing their benefits for several years - it is only now in 2016 that I know why! I had always been a little sceptical to be honest, thinking they would need loads of expensive and obscure ingredients to make, and wouldn't deliver in terms of taste…how wrong I was. These energy balls are packed with fibre, good fats and protein, providing you with a virtuous yet sweet energy boost that will tackle the dreaded '4pm slump' better than any chocolate bar. They are also really portable, so ideal to take into work or to the gym. This recipe couldn't be easier either, and with just 7 store cupboard ingredients it really couldn't be quicker! Even better - the recipe is totally adaptable according to your own preferences or which ingredients you can get your hands on, so I encourage you to tweak away! My recipe was in-fact inspired by both Deliciously Ella's foolproof Energy Bites video http://deliciouslyella.com/video-how-to-make-energy-bites/ and Minimalist Baker's Peanut Butter Energy Bites post http://minimalistbaker.com/5-ingredient-peanut-butter-cup-energy-bites/, so check them out too and see what you can come up with yourself. All you need in terms of equipment is a good food processor - so get blitzing!

To make about 20 Energy Balls you will need…

1 cup pitted dates

2/3 cup raw almonds

2/3 cup pecans

2 tbsp oats

1 tbsp linseeds (flaxseeds)

1 tbsp raw cacao powder

1 tsp ground cinnamon

1 tsp maple syrup

Pinch of salt

3 tbsp water - add a tbsp at a time - use more/less depending on how juicy your dates are!

You will need to…

1. Place all the ingredients in a good food processor and blitz until the mixture starts to clump together.

2. Squeeze and roll the mixture into about 20 balls using the palms of your hands.

3. Place the balls into a sealed tupperware and freeze for an hour or so to harden.

4. Store in your sealed tupperware in the fridge for up to a week - you'll be lucky if they last that long!

Enjoy! C x

Lunch @ Cook House - Ouseburn, Newcastle

If you follow us on Instagram or Twitter, you may have seen us raving about a new lunch spot we have discovered in Newcastle. Despite it having been open for over a year, it was only this week that we got round to making the trip, although we are definitely late to the party as the small kitchen is already racking up significant critical acclaim such as being listed as one of the '25 Coolest Restaurants in the UK' by The Times. The restaurant setting is undeniably cool and understated, tucked away in Newcastle's Ouseburn, and comprising of two inter-connecting shipping containers.

 The inside couldn't be a starker contrast from the industrial exterior however, with a cosy chiminea and completely open kitchen instantly making you feel at home. The place is impressively run by Anna Hedworth - not only a brilliant cook but also a food blogger who's recipes you can find on The Grazer. It really did feel like being in her home, and the frequently-changing chalkboard menu was stuffed with a tempting selection of her deliciously simple, fresh and wholesome lunch dishes.

We went for the Smoked Mackerel Pâté and Roast Ham, both served with a lovely simple dressed salad, sourdough toast and homemade pickles. A definite highlight was Zoe's pickled quince which was the perfect sweet/sour accompaniment to her ham, and something we are keen to recreate ourselves! Our dishes were washed down with Anna's homemade cloudy lemonade, and followed by a cup of tea, and slice of her dreamy apple and cinnamon cake.

It's safe to say that we both left feeling very happy and full, and are already planning our next visit! It is so refreshing to see somewhere so different and unique in Newcastle, and with such great food so reasonably priced, we can't recommend it highly enough - get yourself down there!

C & Z x

Cook House. Mon - Sat 8.30 - 3.30. Ouse Street - Newcastle-upon-Tyne. NE1 2PF

http://cookhouse.org

Flapjacks for February

There is no way of disguising the fact that flapjacks aren't the healthiest of foods, however as treats go, they're pretty damn good. The oats mean they are incredibly filling, making them great for an on-the-go sugar boost when you find yourself flagging. Although forced to use soft brown sugar (we had no caster sugar in the house), we will definitely be using it again, as it turned the flapjacks an amazing, deep golden brown and made them deliciously chewy. We got a bit creative with our flavours (procrastination from uni work does this to you), creating three different types using the additions of fruit, nuts, chocolate and spices. Needless to say, these are ridiculously easy, and a perfect starting point for any amateur baker. Once you have your basic flapjack mix, feel free to concoct your own 'perfect bar' to suit your tastes - here are our favourites...

Raisin and cinnamon spiced flapjacks

Plain flapjack with a double chocolate topping

                                                                   You will need...

200g butter 

200g soft brown sugar 

5 tbsp golden syrup

400g rolled oats (if you like them gooey use less!)

Optional additions such as...

Cinnamon and raisins 

Flaked almond and dried cherry

Dark and milk chocolate drizzle

Cherry and almond with a dark chocolate drizzle

You will need to...

- Pre-heat your oven to 180C. 

- Line a 20cm square baking tray with baking parchment.

- Melt the butter, sugar and syrup in a large saucepan, do not allow the mixture to boil. 

- Remove from heat and stir in your oats until they are covered in the mixture. 

- At this point add in any extras such as nuts, fruit or spice.

- Press the mixture into the baking tray and bake in the oven for 15-20 mins 

- Remove from the oven and leave to cool slightly before cutting into squares.

- Leave to cool completely before drizzling with a melted chocolate of your choice. 

Enjoy! C and Z x

Apple Strudel

This apple strudel serves as a welcome break from the post-Christmas detox. An easy yet impressive pudding, this strudel can be prepared in the morning ready to shove in the oven later on. One important thing to remember is to let the apple mixture cool down completely before wrapping in pastry… trust me disasters will occur if you do not do this, I speak from experience! 

To serve 6 you will need...

4 eating or cooking apples peeled cored and cut into small chunks

100g caster sugar

100g sultanas or raisins 

1/2 teaspoon of cinnamon

Juice and zest of 1 lemon

150g pecans or walnuts (optional)

75g butter

6 sheets of filo pastry

1 tbsp of demerara sugar

Icing sugar cream or ice cream to serve

You will need to...

- Preheat your oven to 180C

- Peel and core your apples, then chop them into roughly 2cm chunks. 

- Add the apples, caster sugar and cinnamon to a saucepan, cover with a lid and simmer for approximately 10 minutes or until the apples are soft but still textured. 

- Remove from heat and stir in the dried fruit and nuts. 

- Leave to cool completely before wrapping in pastry

You can prepare this filling several days in advance and store in the fridge.

- Melt a knob of butter in a small pan,

- Remove the filo pastry from the fridge, lay the first sheet on a flat surface and brush with the butter.

- Lay another sheet and repeat the process until you have used all the pastry sheets.

- Brush the final layer with butter and spoon the cooled apple mixture neatly down the middle of the pastry. 

- Leave an inch or so at the end of the pastry so it doesn't spill out of the end. 

- Wrap the pastry around the filling tucking the ends in neatly and ensuring the seal is at the bottom. 

- Lay the strudel on a baking tray, lightly score the top of the pastry diagonally at equal intervals along the length of the strudel. 

- Sprinkle demerara sugar generously on top, this caramelises, making a sweet crunchy outside.

- Bake in the oven for 35-40 minutes or until golden brown. 

- For the finishing touches sprinkle with icing sugar and serve with cream or ice cream.  

Enjoy Z x

Spiced Chestnut Ice Cream

Apologies for a consecutive ice-cream recipe, but consider this the 'Christmas edition'. I am not the greatest chestnut fan, but in this festive ice cream the subtle chestnutty taste is delicious - paired with a touch of cinnamon and booze it really is Christmas in a mouthful. The recipe is outrageously quick and easy, so you may find the most difficult part is actually sourcing the chestnut puree. I brought mine back from France this summer, and although less common, it can also be found in some UK supermarkets. This is a fantastically simple dessert on its own, or makes a decadent accompaniment to mince pies, Christmas pud, or whatever else you fancy at this time of year.

For roughly 1.5 litres of ice cream you will need...

450g sweetened chestnut puree (from jar or can)

4 tbsp dark rum

1 tsp ground cinnamon

600ml double cream

100g icing sugar

You will need to...

- Mix together the chestnut puree and rum. 

- In a large bowl whip the cream to soft peaks, then sprinkle over the icing sugar and cinnamon. Stir well to combine.

- Pour the chestnut and rum mixture onto the cream and mix until all is smooth and combined.

- Spoon into ice cream tubs or tupperwares and cover with an airtight lid. Freeze for a minimum of 6 hours or ideally overnight, and serve on its own, or alongside a festive treat of your choice.

Enjoy! C x