Pesto Chicken Wrapped in Bacon

Once again I have been MIA for far too long, but I am back with a simple but very yummy meal!

Ingredients:

1 chicken Breast
3-4 Tablespoons Green pesto
1 clove Garlic
2-6 Rashers of Bacon (smoked or unsmoked - is up to you!)
Cheddar or Mozzarella cheese
Salt and Pepper

First, Preheat the oven to 200 Celsius. Then, make the chicken as flat as possible. You can do this using a meat mallet, or if like me and you don't have one, place the chicken breast underneath some cling-film and 'punch' with your hand (not too hard!) This is actually very fun :P

When the chicken is flattened (It should be about double its' original width) rub with salt and pepper to taste. Crush some garlic or finely chop, and rub into the chicken.

Place the pesto down the centre of the chicken breast - the amount will depend on how big the chicken breast is but I used about 3 tablespoons. Wrap the chicken as tightly as possible, layering bacon around it - once again the amount of rashers you will need depends on the length of the chicken breast, but I used 4.

It may also help to stick some toothpicks into the 'chicken roll' to make sure it keeps its shape, but it is not always necessary.

Wrap the chicken in some tinfoil and place in the oven for 20 minutes. Remove from the oven, unwrap the tinfoil and add the grated cheese on top of the chicken. Return to the oven for about 5-10 minutes - make sure the chicken is cooked by making an incision down the middle. Don't be fooled by the pink of the Bacon!

Serve Immediately!

Thai Green Prawn Curry

I really enjoyed making (and eating!) this amazing thai curry. I got the original recipe from "Jamie Oliver's Ministry of food", and as I was cooking made a few changes to make it my own. I reduced then amount of coconut milk used - I found about 200ml was plenty! Of course feel free to add more - that's the beauty of cooking, you can mess around with ingredients until the taste is perfect for you :) I also added parsley, as I think it gives the dish a wonderful fresh flavour!

Serves two, or one very greedy person!


Ingredients

300-400g prawns

Small bunch of Asparagus
1 small red chilli
1 tbsp groundnut oil
200ml coconut milk
handful of mangetout
1 lime

2 stalks of lemongrass
4 spring onions
3 fresh green chillis
4 cloves garlic
1 tsp of powdered ginger OR
1 thumb sized piece of fresh ginger
small bunch Coriander leaves
Fresh Parsley
1 tsp Coriander seeds
3 tbps soy sauce
1 tbsp fish sauce

The first thing to do is to peel your prawns if you bought them whole. I was pretty grossed out by this at first; the eyes were staring at me, argh! To peel a prawn, grab hold of it's head, twist, and pull it off. Do the same with the tail. To remove the legs and shell, hold onto the legs and gently 'unwrap' the prawn. It;s easy once you get used to it (and in my case, once I got past the eyes!)

Trim the ends off the lemongrass, and peel of the outer layer. This is the 'woodiest' part, and should come away pretty easy. crush the stalks a few times by bashing them with a rolling pin - DONT do what I did and use the handle of a knife! (almost chopped off my fingers) De-seed and chop the green chilli's, and chop the spring onions, garlic, ginger, coriander and parsley. Chuck everything except the prawns into a blender and blend away!
Add the soy sauce and fish sauce to the mix. Blend again until the paste is smooth.

Snap off the bottom bits of the asparagus - these are known as the "woody" ends and should come away quite easily! Chop them in half lengthways. Place a large pan or wok onto a high heat, and add the groundnut oil. When it's really hot, drop in the prawns. Add the asparagus and the blended paste, and stir for about 30 seconds to a minute. Add the coconut milk and the mangetout - bring to the boil and stir for a bit. Chop the lime in half and squeeze into the sauce to taste - I used almost a whole one :)

Serve on top of rice! Finely chop the red chilli and sprinkle over the meal. Eat whilst it's hot!

Veggie Lasagne

I'm not a vegetarian but I love vegetarian food! I'm a bit of a lasagne lover (mostly because of the cheese!) and after becoming bored with the usual meat sauce, I thought, why not give it a veggie spin?! I decided to have a try at making my very own veggie lasagne. :) Aside from the cheese/white sauce, this recipe is completely my own creation, so it might not be perfect - but I thought it was yummy :) Add, remove, and experiment with ingredients to your hearts content; I hope you enjoy making this as much as I did!


Ingredients
- 1 pack of no cook lasagne (depending on the size/shape of tray you use, this varies; I used about 15)
- a splash of olive oil
- 1 large onion
- 3 cloves garlic
- 2 courgettes
- 2 large aubergines
- a generous handful of mushrooms (or about 100g)
- a pinch oregano
- 1 bay leaf
- a pinch of basil
- 400g chopped tomatoes
- t tbsp tomato puree
- 1/2 glass of red wine
- 150g - 200g of spinnach
- Salt & pepper

For the white sauce;

- 50g butter
- 50g flour
- 1 pint milk
- 150g cheese, grated
- sprinkle of parmesan


Serves 4-6


Prepare the veg; peel and chop the aubergine into slices, chop the courgette, mushrooms and onion. Crush the garlic or chop finely.

In a pan, heat the olive oil and gently cook the garlic and onion until soft. Add the tinned tomatoes, the tomato puree, the wine, the mushrooms, and the courgettes. Add the oregano, the bay leaf, and the basil. Simmer for 10-20 minutes until the veg begins to soften. In a separate bowl, soak the sliced aubergine in a bowl of warm water and salt.

In a new pot, make the white roux sauce. melt the butter, and add the flour, stirring all of the time until a 'dough' ball is formed. Add the milk a little at a time, until a think sauce is formed. You can add more or less milk if you want a thicker or thinner sauce. Add about 3/4 of the cheddar cheese.

heat the oven to 180 Celsius, and add the spinach to the tomato sauce. (NOTE: if you are using frozen spinach, add this at the beginning).

Layer the aubergine into the tray. Pour over some of the tomato sauce(remember to remove the bay leaf!). Layer on sheets of lasagne until it fully covers the sauce. Pour on some of the white sauce, and then repeat, adding aubergine, tomato sauce, lasagne sheets and white sauce. Repeat until all of the mix is used up; this usually takes 2 layers of tomato sauce for me. Finish the final layer with the cheese sauce, the remaining cheese and some parmesan.

Cover the tray with tinfoil and pop into the oven for 30-40 minutes. Once the sheets have softened (test with a knife!) remove the tinfoil and let the top go lovely and crispy, for about 10-20 mins.

And you're done! Hope you enjoy :)

Chilled Strawberry Cheesecake with Choclate sprinkles

Cheesecakes; so fun to make and so tasty to eat!

This recipe is based on THIS one. For some reason it didn't quite set; perhaps reducing the amount of whipping cream might help? be aware though that I haven't tried this, so it would be an experiment! In the future I will try my hand at gelatin cheesecakes and baked cheesecakes - these are much more likely to set!

Ingredients;
- 100g digestive biscuits or cookies
- 50g castor sugar
- 50g butter
- 500g full-fat cream cheese (I used marscapone)
- 100g icing sugar
- 150g Strawberries
- Choccie sprinkles!



First comes the best part! in a freezer bag, smash the cookies/biscuits to smithereens. Using a rolling pin helps, but make sure not to smack your hand! In a pan, gently melt the butter, and then pour this into a mixing bowl along with the castor sugar and the biscuit crumbs. It should looks something like wet sand (appetising!)

Smooth this into a 20cm cake tin. Lining it with baking parchment means that you can lift it out of the cake tin and neatly serve it, so I'd advise doing this too. Press down until the mixture is even and chill until set.

In a mixing bowl, mix together the cream cheese and icing sugar until well mixed. In a separate mixing bowl, whip the whipping cream until it is light and stuff. You can test this by holding it upside down; it shouldn't fall out of the bowl! It's much quicker to use an electric whisk to do this (trust me, I speak from previous experience!) but you can do it by hand if you want. Just be aware that you may be there for sometime!

Fold this into the cream cheese mix, and then blend about 100g of the strawberries. Add this to the mixture.

Once well mixed, spoon this mixture over the chilled biscuit base. Decorate the top with choccie sprinkles and the remaining strawberries. Leave in the fridge to set for a couple of hours!


Hopefully yours will set better than mine! *sob* Let me know :)

Creamy salmon pasta

I was actually inspired to make this by a recipe on the back of the salmon packet! I decided to alter it a little and make it my own, by adding a few ingredients and removing others. This serves two and is really simple to make :)




Ingredients
150-200g of penne pasta, depending on how much you want.
200g smoked salmon, chopped
150g double cream
4 generous tablespoons of cream cheese (plus more for serving)
salt and pepper for seasoning


First, cook the pasta according to usual packet instructions. You can add a few drops of lemon juice if you like!
When this is almost done, gently warm the cream and half of the salmon. Don't let it boil, boiled cream is not nice!
Add four tablespoons of cream cheese and let it all melt together. Continue heating for about five minutes, then toss season with salt and pepper.
Toss the sauce into the pasta, and top with the remaining salmon and another dollop of cream cheese.

Enjoy!

Garlic and Anchovy Pasta

Wow, it's been a very long while since I updated here! I should hopefully be updating more regularly; I'm trying to be more organised!

I'm going 'bring it back' with one of my favourite recipes at the moment. I discovered it in "Sam Sterns' Student Cookbook" and adapted it a little to make it my own. It's most definitely not to everyone's tastes but I LOVE IT, and so thought I'd share as it;s so simple to make.

It serves two, (but I like to use the specified amount of sauce for one person...what can I say, I like strong flavours!)

Ingredients;
-200g dried spaghetti
-1 x 50g tin of anchovies
-4 cloves garlic
-1 tablespoon of olive oil (I use the stuff that comes with the anchovies)
-Squeeze of lemon
-1 chilli (optional)




Finely chop the garlic, anchovies, and chilli if using.
Boil a pot of water, and cook the pasta as according to instructions on the packet.
When the pasta is almost done, heat up some oil in a pan, and chuck in the garlic. Cook the garlic gently, making sure it doesn't go brown (This ruins the garlicky flavour!) and add the chilli and anchovies. Turn down the heat and mix until it's all goey and smelling yummy!
Drain the pasta, and mix in the garlicky sauce.
Serve!

Cupcakes!

Everyone loves to remember their childhood and this is the perfect way! Cupcakes, Fairy cakes, or buns; call them whatever you want, but they are fun to make and taste great!




Ingredients;

-150g self raising flour
-1 teaspoon baking powder
-110g soft butter
-2 eggs
-2/3 tablespoons cocoa powder
-A little vanilla extract
For the icing;
-275g icing sugar
-20g cocoa powder
-110g butter
-3/4 tablespoons water
-Sweets e.t.c. for decorating

Bun cases!

Preheat the oven to 200C/400F/gas mark 6, and set out the bun cases (preferably onto bun trays, but a baking tray will do. Just be sure to double up the bun cases if you're using a baking tray, for a bit of extra strength).
Mix all the cake ingredients together in a bowl, and mix quickly with a wooden spoon until soft and creamy. Split the mix into two bowls, and in one bowl add some cocoa powder. Put about 1 teaspoon of each mixture into each bun case. They should look something like this:





Cook the buns in the oven for about 15 minutes or until browned. Now, they are ready to decorate!

To make the icing, gently melt the butter (mixed with the water) in a pot. Don't boil. Mix into the icing sugar, and like with the cake mix, split into two bowls and add cocoa powder to one of them. Decorate, and eat!

Lemon Chicken

This is a really, really nice dish! It's pretty easy too. The recipe here serves 2 people.

Ingredients;

-2 chicken breasts (or 1 per person)
-110g basmati or long grain rice
-1/3 tablespoon vegetable oil
-4 drops sesame oil
-1 clove thinly sliced garlic
-1 tablespoon of lemon juice
-2-3 spring onions, chopped
Marinade;
-2 cloves thinly sliced garlic
-1 1/2 tablespoons lemon juice
-1 tablespoon cornflour
-6 drops of soy sauce
-A little egg white

First, mix together all of the marinade ingredients. Stir this into thinly sliced chicken. I usually leave the marinade to sit overnight, in a sealed container in the fridge but if you want to use it right away, that's fine too!

Put the rice into a pot, and add lots of water (just over double the amount of rice there is) bring to boil and salt.

Heat a wok or pan, and add the vegetable and sesame oil. If you can get groundnut oil instead of veg oil that's great, but substituting the sesame oil for another oil really changes the taste (I did this the first time I made it, and it was nowhere NEAR as nice as it was when I made it the second time, using sesame oil!) so I don't advise it. Stir fry the garlic quickly for 20 seconds; don't brown! Next, add the marinaded chicken. Stir fry quickly for 3 minutes until cooked white all the way through (this is why it's important to cut your chicken extra thin!). Reduce the heat, and add the lemon juice and spring onion.

dish up with your rice, and you're done!

Chickpea Burgers

These we seriously yummy! They did however break apart a little - this seems to happen every time I use chickpeas in cooking and I don't know what I'm doing wrong - if anyone could shed some light on this it would be great!



ingredients;
-3 tablespoons Oliver Oil
-1 onion, finely chopped (should weigh aprox 110g)
-2 cloves of crushed garlic
-1 small chili (optional)
-1 tablespoon ground coriander
-1/4 tablespoon turmeric
-1 teaspoon ground cumin
-200g finely chopped mushrooms
-juice of 1 lime (I used lemon, and they were still yummmy!)
-1 x 400g tin of chickpeas (drain before use)
-75g fresh breadcrumbs
-A few splashes of Tabasco sauce (optional)
-salt & pepper
-Some white flour for coating

First, heat the olive oil in a pan. Fry the onion and garlic very gently, for about five minutes until soft. Add the chilli, cumin, coriander, turmuric, and cook for about three minutes, stirring carefully.Add the mushrooms and lime (or lemon) juice. Cook for another five minutes and remove from heat.Crush the chickpeas with a fork or blender, and add to the fried vegetables along with the breadcrumbs, salt, pepper, and Tabasco if you are using it!

This is where it gets messy! Spread a flour coating on a plate, and shape the chickpea mix into about 6 burgers with your hands, being very gentle. Roll the burgers into the flour, and leave to chill for at least 15 minutes. Once chilled, fry in a little olive oil for about 5 minutes or until cooked.

Your burgers are now done! Eat them on their own, in a bun, in pitta, however you want! I added some mayo mixed with sweet chili sauce and some spring onions.

Pizza!

Everyone loves a good pizza. But how about making your own?

For the dough....
450g strong white flour
1tsp salt
1tsp sugar
2x7g sachets of fast action yeast, OR dry active yeast (read directions for use)
300ml pint of warm water
2 tbsp olive oil


Sift the flour and salt into a large bowl. Add the sugar, water, oil and yeast. *(NOTE: if you are using dry active yeast granules, pre-mix the sugar, water and yeast and leave to activate for 10 minutes before adding to the dough mixture.)
Work this into a nice soft dough. Roll the dough onto a flat surface, and knead for ten minutes. Roll the dough into a ball, and put into a bowl. Cover the bowl with a tea towel, and leave in a nice warm place for an hour. When you come back, the dough should have doubled in size!

Knead the dough for a couple of minutes, and then roll out into a pizza shape! Put this onto a lightly oiled tray.
What I do here, personally, is put the pizza in the oven for a few minutes- no more than 5 - to harden up, since I have a fan oven. (apparently fan ovens are no good for pizza dough - in a regular oven the heat comes from below, and cooks the dough first, then the cheese. In a fan oven the heat comes from all around and I often find that whilst my topping is almost burnt, the dough is still slightly soggy.)

Making pizza sauce is simple - I usually just mix 1-2 large chopped tomato (or a tin of chopped tomatoes), 2-4tbsp tomato puree, crushed garlic and herbs and slop onto the pizza. But of course you can use ready mixed pizza sauce, or try your own recipe.

Then, it's topping time! For this particular pizza I used cheddar cheese, mozzarella cheese, peppers, mushrooms, and some yummy chorizo sausage - but of course you can put anything you like on there!

Place into an oven pre-heted to 180C for about 15-20 minutes. Take out and slice!

Chocolate Cake with Fudge-esque icing!

This strange cake is also taken from "Sam Stern's Student Cookbook", like the cloud cake. What is so weird about this cake, is that instead of eggs, it uses mayonnaise. Honestly. But don't fret - as promised in the cookbook you wont taste the mayo at all! The icing is AMAZING, it is quite honestly the yummiest chocolate based icing I have ever tried. I have a feeling I will be using it more often!

Ingredients;
-275g white self raising flour
-1 1/2 tbsp baking powder
-225g sugar
-200g Mayonnaise
-225ml boiling water
-4 tbsp cocoa powder
-1 tsp vanilla extract

For the icing;
-275g Icing sugar
-25g cocoa powder
-110g butter
-3-4 tbsp water

Preheat the oven to 180C. Grease a 8inch (20.5cm) cake tin.
Sift the flour, baking powder and sugar into a bowl. Beat in the mayonnaise - don't worry that it's lumpy, it's supposed to be that way!
In a separate bowl, pour boiling water over the cocoa and vanilla extract. Stir, and then pour into the main mix. Beat until soft and creamy.
Tip all this into the cake tin, and bake for 40 minutes.

I was stupid and kept opening the door, so it didn't rise as much as it should have (although looking back I may also have used the wrong flour...although I'm not 100% sure!)
In the oven...mmmmm



After ten minutes of cooling time, tip the cake out of the tin, and leave to cool.

Whilst it's cooling, make the icing! Sift the sugar and cocoa. In a pot, gently melt the butter and water without boiling. Add this to the sugar gradually - you may not need all of it. The mixture should be smooth, and not too runny. Pour this over the cake, and decorate!

Perfect Stuffed Peppers

Stuffed peppers are nice and easy to make - and even better, you can stuff them whatever you want!




Ingredients;

-4 large peppers
-Dash of olive oil
-a few cloves of garlic
(For the fillings, you can put almost anything you like - but here is what I used)
-Salt and pepper
-50g feta cheese, crumbled
-1 Tomato
-A handful of Mushrooms
-About 1/2-3/4 a cup of rice.

Slice each pepper in half lengthways and scoop out the seeds and core. Its handy to wash the inside peppers to get rid of any stubborn seeds. Crush some of the garlic, and rub it around the insides of the pepper. Roll the outsides in olive oil.

Oil a dish and lay the peppers inside it. Now to make the toppings!

Cook the rice in a pot, adding salt, pepper, and any other spices as it simmers. In a separate pan, gently fry the remaining garlic along with the mushrooms. After a couple of minutes, transfer the mushrooms and garlic to the same pot as the rice. Mix. Chop the tomato into tiny chunks and add this to the rice as well.

Spoon the rice mixture into the peppers, topping with the crumbled feta cheese.

Cover the dish with foil, and bake for twenty minutes at 200C. Remove the foil, and cook for a further ten minutes.

Macaroni Cheese!

Where would a student be without macaroni cheese?!

It's an easy recipe to modify too, so if you're feeling adventurous, try adding different types of cheese!

Ingredients;
-about 225g macaroni
-50g butter
-50g flour
-600ml milk
-200g grated cheese (plus extra for topping)
salt & pepper
a dash of cayenne pepper (optional)


First, cook the macaroni as you would any other pasta - in a nice big pot of boiling water. Cook until its soft, and drain. This should take about 15 minutes.
Whilst you're doing this, melt the butter in a pot, and add the flour. Mix this to form a paste ball (apparently this is called 'roux'). It's important not to let this burn. Stir for 2 minutes and then remove from the heat. Slowly beat in the milk, making a smooth sauce, being careful not to make it lumpy. Return to the heat and cook gently until the sauce begins to thicken.

Simmer the sauce gently and add the 200g of cheese. I always think it would be interesting to try adding a different type of cheese here, maybe Gorgonzola, or mascapone. Last time I made this dish, I used half cheddar cheese, half creme fraiche, which made for an especially creamy macaroni. Add the salt and pepper, and if you're using cayenne (which I think is gorgeous with cheesey dishes) add that too.

Stir the sauce into the pasta and pour into a ovenproof dish. Top with grated cheddar cheese, or if your feeling adventurous, try mozzarella. Bake in an oven preheated to 200c for about 20 minutes (or until the cheese is as crispy as you like it.)

enjoy!

Chocolate Cloud cake

I made this cake for my flatmate's Birthday - a few things went wrong with it, but I'm sure practice makes perfect!

Recipe taken from "Sam Stern's Student Cookbook" (AKA my food bible!)

Ingredients;
- 110g/4oz soft butter
- 110g/4oz Caster Sugar
- 2 eggs
- 110g/4oz self-raising flour, sifted
- 1 tsp baking powder
- 2 tbsp drinking chocolate powder
- 1 tbsp cocoa powder
- 2 tbsp milk
- 1/2 tsp vanilla extract

For the Icing
- 50g/2oz melted chocolate
- 110g/4oz soft butter
- 225g/8oz sifted icing sugar
- 2tbsp milk (if necessary!)

Before you start, it is very important to make sure you have the right sized cake tin - it really does make a HUGE difference to the outcome of the cake. This recipe wants a 7 inch (18cm) cake tin - I used an 8 inch tin, which made the cake flat and miserable :( If you really want to use a larger tin, adjust the recipe accordingly, however you will have to keep a careful eye on the cooking time, as this will be altered too.

Preheat the oven to 180C/350F/gas mark 4. Line the base of 2 cake tins - although you can grease them, using baking parchment is a much, much better alternative. Your cake is less likely to stick as you can carefully peel the parchment away :)

Either beat all ingredients with an electric mixer, or, if you don't have one, first beat the butter and sugar for three minutes until light and creamy. Next, beat in the eggs gradually, and finally add the dry ingredients, the milk, and the vanilla essence.

Spoon the mixture into the cake tins, making sure the mixture is evenly spread. Bake for 20-25 minutes until springy. Do not burn yourself when taking the cakes out, like I did. WEAR OVEN GLOVES.

To make the icing; melt the chocolate (you can either do this in the microwave or on top of a pan of gently simmering water. It is important not to let any water or steam into the chocolate, as this will destroy it. I always prefer to use the microwave for this reason. I blast it at a medium setting for 30 seconds until nearly melted, then I let the last bits melt on their own. It's important to stir between blasts in the microwave, as chocolate keeps it's shape when melted!)

Beat the butter until creamy, and gradually add the icing sugar. Stir in the melted chocolate, and add milk if necessary. Use to sandwich the layers together and spread on top. Decorate with sweets and stuff! I used leftover melted choccie, some jazzies, and 'chalk' letters! I also dusted some plain icing sugar over the top.

Chicken Tikka Masala

A long time lover of curry, I decided to have a go at making my own! For best results leave the chicken to marinade overnight, but if you don't have time for that, then an hour should do fine.

Ingredients;

-One chicken breast per person. This recipe serves four, so I will use 4 free range chicken breasts :)

For the marinade;
- 1 tsp cumin
- 3-4 cloves of garlic, chopped
- 4cm root ginger
- 200ml natural yogurt
- 1tsp chopped coriander leaves
- 1 red chilli
- 1 tbsp paprika
- 2 tbsp garam masala
- 1 tbsp mustard seeds (optional)

Finely chop the garlic and ginger, or blitz in a food processor. Chop the chilies and mix well. Heat oil in a pan and add the mustard seeds, followed by the garlic, ginger and chili mix. Add the paprika, cumin, garam masala, coriander and gently fry. Add the yougurt, mix, and add to chopped chicken pieces. Leave to marinade in the fridge.


For the Sauce;
- 2 tbsp tomato puree
- 115ml double cream
- 1 tbsp butter
- 1 red onion, finely chopped
- 3.5 cm ginger
- 1 tsp cumin
- 3 tsp coriander
- 1 tbsp garam masala
- Squeeze of lemon juice
- 1/2 a pint of chicken or vegetable stock
- Pinch of salt

Melt butter in a pan and when heated, gently fry the chopped onion. as before, blitz the ginger in a food processor or finely chop/grate. Add the cumin, coriander and ginger into the pan and cook for 15 minutes. Add the tomato Puree, 1/2 a pint of stock and bring to the boil. Salt to taste.
Fry the marinated chicken, and when fully cooked add to the sauce. Add cream and garam masala. Garnish with paprika and coriander leaf!

Serve with Basmati , and enjoy :) To make the rice extra tasty, add some cardamom pods whilst cooking. You can also add turmeric to the rice to make it yellow! If you like it spicy, why not try adding more chili, or even adding chili powder to the sauce? I added 1 tsp to the marinade for some extra spicy chicken, but you could add it to the sauce if you preferred!

Nutella cookies!

Hello there!

For my very first post, i'm going to show you how to make nutella cookies. I found the original recipie here.




I decided to modify it a little, because I enjoy experimenting, and also have a rather unfortunate dislike of nuts. Here is my edited recipe!

Nutella Cookies

1 1/3 cup plain flour
2 tbsp cocoa
1/4 tsp baking powder
1/4 tsp baking soda
pinch of salt
7 tbsp unsalted butter, at room temp.
1 cup granulated sugar
2/3 cup Nutella Chocolate Spread
1/2 tsp vanilla extract
1 large egg
1/2 cup semisweet chocolate chips (white chocolate is best if you want them to stand out! If you cant find chocolate chips, grating a bar of chocolate can give a similar effect)
1 tbsp Golden Syrup
1tsp milk (optional)

Preheat oven to 350F (180C)

Sift together flour, cocoa, baking powder, baking soda and salt. Set aside dry ingredients.

Cream together butter and granulated sugar until light and fluffy. Mix in Nutella, golden syrup, and vanilla extract. Mix in egg, and add milk if you want.

Add flour mixture and mix until just incorporated. Add chocolate chips.

Drop blobs of dough 2 inches apart onto parchment lined baking sheets. Bake for about 11 minutes until the edges look set. Cool on baking sheet for 5 minutes then carefully remove to cooling racks.



all done! Now enjoy! I found that they tasted quite similar to Millies cookies; have I discovered their secret recipe? My flatmates loved these; they were fighting over who got the last one!