Tag Archives: jam

Super Delicious Peanut Butter & Jelly Marshmallow Protein Pie

I’ll admit it, I’m obsessed with making this vegan marshmallow – though the version I’ve used in this recipe includes whey protein, so not strictly vegan. You can absolutely sub the whey out for a vegan protein powder, just be aware that it may change the taste and texture slightly.

PB+J Marshmallow Protein Pie

PB+J Marshmallow Protein Pie

Whenever I now open a can of beans or chickpes, I have to keep the juice. I cry a little bit now when I think of all the wasted bean juice I’ve discarded over the decades!

As I’d made  kick-ass chilli for dinner yesterday, I’d thought to keep the bean juice from my can of red kidney beans, just so that I could make up a fresh batch of magic marshmallow. You can, of course, use any bean juice, but I LOVE that red kidney bean juice makes the marshmallow a very slight pale pink/lilac colour! You absolutely cannot taste beans in the final product, I promise!

The base of this pie is made up out of nuts, oats and quinoa & has a delicious nutty flavour & a biscuity crunch to it. It gives an awesome contrast to the soft & squishy marshmallow filling & the crackly chocolate drizzle. Once baked, it is layered with a smooth peanut butter & slathered with a no added sugar raspberry jam *drool*! Serve this sucker up with some fresh raspberries & we have one hell of a delicious dessert, that packs a protein punch!

Give this recipe a try over the weekend, so you can serve it up at a meal with friends or family – otherwise, you WILL want to eat the whole thing & that will just end up with you feeling verrrrrrry queasy!!

Recipe:

Ingredients:

Crust-

  • 1/2cup rolled oats
  • 1/2cup quinoa flakes (or just use more rolled oats)
  • 1/2cup natural cashews
  • 1/3cup rice protein powder
  • 1tbsp coconut oil, melted
  • 4tbsp light agave syrup
  • 1/3cup water

Marshmallow-

  • Juice from 1 can red kidney beans
  • 2tbsp light agave syrup
  • 1tsp vanilla bean paste/extract
  • 1/4tsp xantham gum
  • 1scoop unflavoured whey powder

Filling-

  • 3tbsp smooth natural peanut butter
  • 3tbsp no added sugar raspberry jam

Topping-

  • 1 square (20g) dark chocolate

Method:

  1.  Heat the oven to 200C/Gas 6
  2. Grab all the crust ingredients together. Chuck them in a blender & process until you have a sort of paste – add a little more water if needed.
  3. Press the crust mix in to a metal tin, mine was about 8″ in diameter. Make sure that the crust mix goes all the way up the sides of the tin, to give you ‘walls’ to hold the pie mix later.
  4. Stab the base with a fork, to stop air making it puff up in the oven, then bake for about 15-20mins, until it is browned and firm – don’t worry of there are cracks in the crust, the peanut butter will fix those later. Allow it to cool in the tin.
  5. Grab a stand mixer with a balloon whisk attachment. Boil up the bean liquid until it has reduced by approx half the volume. Add in the agave syrup & get it in to the mixer bowl & whisk for around 5mins.
  6. After 5minutes or so, your bean juice & syrup should have changed colour and texture to a pale thick liquid. Stop the whisk, add in the vanilla & xantham gum. Whisk for another 10mins until the meringue is glossy, thick and stiff.
  7. Gently whisk in the protein powder.
  8. Once your crust is cool, spread the peanut butter over the base & up the sides. Make sure that the peanut butter fills any cracks that might have appeared in the crust.
  9. Slather the raspberry jam over the peanut butter.
  10. Scrape the marshmallow out of the bowl and, using a silicon spatula, ease the marshmallow across the base, to fill the pie. The best way to do it it to push it towards the edges of the pie, allow it to make contact with the crust so that it sticks and keep working it around the edges of the crust.
  11. Melt the chocolate and drizzle it over the top of the pie.
  12. Refrigerate for 1-2hours. Chop in to 6 huge sized, or 8 moderate sized pieces & serve with fresh raspberries.
PB+J Marshmallow Protein Pie

PB+J Marshmallow Protein Pie

This pie will keep in the fridge for 1-2days, but it is best when it is fresh.

Macros for 6/8slices:

  • 310kcals/231kcals, 12.65g fat/9.3g fat, 35.6g carbs/26.7g carbs, 16.7g protein/12.5g protein
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Prosecco Apple Butter – The Recipe

I made a pretty bloomin’ good apple butter the other day (even if I may say so myself…!) Anywho, if you are in to apples, or prosecco, or jam making, or happen to have a truck-load of apples kicking about, then this, my friends, is for you!

photo 3We have an ancient apple tree in the garden, it chucks out fruit by the barrow-load every year. So, each year, I know that I’ll need to think up some new ideas for apples – and here it is:

Prosecco. Apple. Butter.

photo 1 (5)

Ingredients:

  • Approx. 1.5kg Peeled, cored, chopped apples (I used cooking apples as they are what grow in the garden, but also, they cook down really well)
  • 1 x 75cl bottle of prosecco – no, you can’t have a glass!
  • 1tsp ground cinnamon (or ginger would be awesome too!)
  • Sugar (you’ll work out how much you’ll need later)
  • 500ml water

Method:

  1. Put all the apple chunks in to a biiiiiiig saucepan, bung in the prosecco & also, about 500ml water.
  2. Bring gently to the boil & allow to simmer until the apples are soft, mushy & starting to break up.
  3. Mash the apple mix (or use a stick blender) until you have a smooth consistency.
  4. Grab a measuring jug & pour the apple mix in to it. Now work out how much sugar you think you’ll need – approx 350g sugar for every 600ml of apple-y mix, give or take…
  5. chuck all the apple mix back in to your very big pan & add in the sugar & cinnamon (or ginger).
  6. Bring up to the boil, keep stirring to dissolve the sugar. Boil the mix quite fast until it starts to change colour, thicken & get glossy – any where between 20mins & an hour. Give it a stir every few minutes to stop the apple butter sticking to the bottom of the pan & burning.
  7. When you think it is ready, drop a bit on a plate & check it for set after a few minutes (also the perfect opportunity to give it a taste!)
  8. When you are happy with the taste & texture, get that delicious stuff dropped in to sterilised jars & seal up straight away – you can see how i sterilise my jars here.
  9. Allow to cool, label & stash away until Christmas.

This apple butter, whilst super delicious, will only keep for around 9-12months. Once you’ve cracked the seal on a jar, keep it in the fridge & use as fast as is socially acceptable to do so (no eating it from the fridge, with your hands!)

Use this golden yum yum on toast, crispbreads, crackers, scones & croissants. Serve alongside a face-meltingly mature cheddar. Fill cakes, pastries & tarts with it. Dollop it on top of hot porridge or rice pudding. Or, grab a spoon & just eat it! 😉 I suppose, if you really like your friends, you could give them a jar for Christmas, but, you know, make sure you really like them first!

Enjoy!

 

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The Enormous Turnip (Stack)

Once upon a time, there was a woman with a child, the child had read ‘The Enormous Turnip’ and wanted, very much, to grow turnips of her own. The woman, without thinking, agreed to this. Now here is the tale of what they did with ALL THOSE DARN TURNIPS!

turnips

We picked turnips, quite a lot of turnips, but really, only about half of the turnips from the plot. We have way more to go!

So, the question is; what do you do with a bounty of turnips that no-one wants to eat?! My first thought was jars, lots and lots of jars. This recipe actually started out as a nicely spiced turnip jam (I know, what the hell?! I was giving the turnips way too much credit there), but of course, it tasted quite a lot like jam, with turnips in it – not ideal! So, I fiddled about with it, until it became… wait for it… TURNIP CHUTNEY! (stick with me).

Whilst it isn’t something you’d expect to find on a fancy restaurant menu, it is actually pretty tasty. So, if like me, you have foolishly ended up with an enormous supply of turnips – give this a go!

Spiced Turnip Chutney:

(Makes 3(ish) jars)

Ingredients:

  • 1kg turnips
  • 400ml water
  • 100ml apple juice
  • juice and zest of 2 lemons
  • 10tbsp cider vinegar
  • 1/2tsp cinnamon
  • 1/2tsp ground ginger
  • 1/2 tsp nutmeg
  • 10 cloves, crushed
  • 1tsp dried chilli flakes
  • 500g white sugar
  • 1tsp salt
  • 1tsp pepper

Method:

  1. Peel and chop the turnips into around a 1-2cm dice.
  2. Pop the turnips in a pan with the water, apple juice, lemon juice, spices and salt & pepper.
  3. Bring up to a boil and simmer until the turnip is tender (approx 20-30mins).
  4. Mash the mix, trying to not leave too many big chunks of turnip – unless you really like the flavour of turnip, in which case, leave it chunky!
  5. Add sugar and stir until dissolved.
  6. Add in the vinegar and bring to boil. Allow to simmer for a good hour or so until the mix resembles a lovely thick chutney that thickens when it cools (chuck a bit on a plate and see if it looks like chutney after a minute or so!)
  7. Taste it to make sure you are happy with the balance of sweet, sharp and spice – feel free to fiddle about with it.
  8. Pour in to hot, sterilised* jars whilst still hot and seal immediately.

I found that this chutney was perhaps a little too sweet, probably from where it actually started out as a jam, but I think it will go really well with a mega aged, sharp cheddar and some oatcakes.

You know, if you find that you still can’t stick the taste of turnips, even when disguised with sugar, vinegar and spices, well, you’ve just made yourself a stack of lovely homemade Christmas presents to give to your inlaws! 😉

Go and give it a go and let me know what you think! My next batch of turnips are going to be pickled, so there will be another recipe coming up soon!

*There are heaps of ways to sterilise jars – just drop it in to a search engine & you’ll get loads of different methods. I personally just wash in hot soapy water and bung them in a very low oven for about 20mins.

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