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I’ve Moved!!

29 Nov

I’ve moved, you can now find me at modestmunchies.com
Here’s a preview of my new look website. Click the link above to view it live!

website view

Unfortunately my subscribers haven’t moved along with me, so if you’d like to sign up again please enter your email into the right side of the new site. Hope to see you all on there soon 🙂

Edit: The Worpress ‘Happiness Engineers’ have moved you all over. No need to subscribe again. See you all on modestmunchies.com 

Exciting things are coming…

13 Nov

I have some news I want to share. This may not be huge by any means, but just something I’m a little excited about. I’m not sure if many of you have noticed but if you look at the bottom of my photos, you’ll see the watermark ‘modestmunchies.com’.

modestmunchies watermark labeled

If you look at your browser, it says something different, doesn’t it? I have planned for a long time to move to my own site and with the help of some tech people it looks like this plan is finally coming into fruition. Not only will my blog be on it’s own domain, it’ll also be completely revamped.

Here’s a sneak peak.

modest munchies logo preview

What do you think?

Aside from a new and improved site, I will be starting a new section on the blog called ‘Modest Mummy’. Being a mum and a qualified teacher, I am constantly trying to find ideas and activities so I thought I’d share these with you. The blog will no longer just be recipes, I’ll be broadening it to include crafts and activities, cleaning and organisation and some other general tips and thoughts.

I hope I don’t lose any of you in my big move to my own domain, my tech people are ensuring they move all of you along with me. So keep a lookout for my new site as well the Modest Mummy posts, it’ll all be heading your way soon, in shaa Allah.

Rose Cake… Done and dusted!

11 Nov

I think the one thing I’ve wanted to do for a very long time, after seeing it on iambaker is a rose cake. If I had made a food resolution list for 2012 this would have been close to the top, I can now officially (or rather, publicly) file ‘rose cake” under ‘done and dusted’. I made this cake back in December of 2012, it’s a 2 layer red velvet cake with cream cheese frosting.

Rose Cake

I use this technique of decorating often these days, it has to be my favourite, it is so easy and simple, yet effective and beautiful.

Peanut Butter Banana Smoothie

6 Nov

I love peanut butter, do you? Peanut butter works well in so many different flavour combinations, peanut butter and chocolate, peanut butter and white chocolate, peanut butter and oreos, peanut butter and jelly, peanut butter and pretzels, peanut butter and banana, as you can see, I could go on all day with this, so I’ll stop there. If you’re a big peanut butter lover like I am, give this smoothie a try.

Peanut Butter Banana Smoothie

Peanut Butter Banana Smoothie

1/2 banana

1 cup milk

1/2 tblsp chia seeds

1 tsp sweetener

1 tblsp peanut butter

Blend all the ingredients together and enjoy. This is a great snack to keep you going in between meals or bulk it up with some oats and protein powder for a fulfilling meal.

peanut butter smoothie

Overnight Oats

28 Oct

I’m not sure many of you have heard of this before, but it is a must try. I have been obsessed with it since the first time I made it a few weeks ago and have it for breakfast nearly everyday. It’s easy and delicious and especially good for summer, since it involves no cooking. Yes, you read right ‘no cooking’!!! Try the basic recipe below, I’ll be putting up some variations in the coming weeks.

Overnight oats

Basic overnight oats

1/3 cup rolled oats

1/2 cup milk

1/2 tblsp chia seeds*

1-2 tsp honey or other sweetener (adjust to your sweetness tastes)

*chia seeds can be found in health food shops, it is an ancient seed that’s full of protein and omega 3 and 6, it also helps you stay fuller for longer

Mix all the ingredients in a bowl and put it in the fridge overnight. Top with yoghurt, fresh fruit or nuts and enjoy! This recipe is that simple, the oats soak up all the liquid and are soft and perfect in the morning. Be warned though, it doesn’t look like much, but it can be really filling. Overnight oats, a breakfast 12 hours in the making.

Spinach and Ricotta Tartlets

21 Oct

Here’s a recipe I’ve had tucked away from way back in Jan, Spinach and Ricotta tartlets. Spinach and ricotta has got to be one of my favourite savoury flavour combinations, I love it in tart form, in a pie and my absolute favourite would have to be spinach and ricotta cannelloni. Give this recipe a try if you’re a lover of spinach and ricotta too.

Spinach and Ricotta Tartlets

Spinach and Ricotta Tartlets

250g ricotta

1 big handful baby spinach

1 egg

pinch of salt

1/2 cup parmesan/tasty cheese (finely grated)

3 sheets puff pastry

Pre heat oven to 200c and lightly spray 2 muffin pans. Use an 8cm round cutter to cut circles from the pastry (8 pieces from each pastry sheet). Firmly press pastry circles into muffin pans and pierce each piece a few times with a fork (piercing the pastry ensures it does not rise more than necessary). Place muffin trays into the oven. In the meantime,  finely chop the spinach and place in a bowl with ricotta, egg and salt, give this a good stir and set aside. Remove pastry from the oven once lightly golden (about 6-10 mins) and place half a tablespoon of the spinach and ricotta mixture into each pastry tart, top each tarlet with a little of the grated cheese and place in the oven for 20 minutes.

easy spinach and ricotta tartlets

These spinach and ricotta tartlets make a great starter or snack, crispy on the outside and smooth and delicious on the inside. Enjoy!

Honey and Macadamia Crumble Cheesecakes

25 Jan

I’m a little late of the mark, I know, but I just had to get an Australia Day dessert in before the day was over. I wanted to steer clear of the stock standard lamingtons and pavlovas and do something different. These are macadamia crumble mini cheesecakes, using Australian honey and macadamias.

Image

In keeping with my blog resolutions for this year of creating more healthy desserts, this one uses light cream cheese, is wheat free (possibly gluten free, oats is a questionable ingredient when it comes to gluten) and sugar free as well. Trust me though, you won’t miss any of those ingredients in this dessert. The crumble almost tastes like ANZAC cookies, how much more Australian can you get?

Honey and Macadamia Crumble Cheescakes
(makes 8 mini cheesecakes)

Macadamia Crumble

1/4 cup oats

1/4 cup coconut

1/4 cup macadamias (lightly chopped)

2 tblsp honey

Cheesecake filling

250g light cream cheese

4 tblsp honey

To make the crumble, combine all the dry ingredients with honey. Toast the mixture in a pan until lightly golden, set aside. Same goes for the cheesecake filling, just combine the cream cheese with the honey and mix well.

To assemble the dessert, pour half a tablespoon of crumble into little bowls, spoon or pipe cheesecake mixture and top with more crumble. It’s that simple, no need to turn the oven on, no special equipment, and the best part, you can do it all in 15 minutes.

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Happy Australia Day! I know what we’ll be having for dessert, what about you?

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