Gawley Recipes

Ingredients: 450g minced beef or turkey 1 can (400g) black beans, drained and rinsed 1 can (400g) corn, drained 1 can (280g) diced tomatoes with green chilies 1 packet taco seasoning 240ml salsa 2 cups (240g) tortilla chips, crushed 450g shredded cheddar cheese 120ml sour cream 1/4 cup fresh cilantro, chopped Salt and pepper to taste Directions: Preheat oven to 175°C. In a large skillet over medium heat, cook the minced beef or turkey until browned. Drain excess fat if necessary. Add the black beans, corn, diced tomatoes, taco seasoning, and salsa to the skillet. Stir well to combine and let simmer for 5-7 minutes. In a greased 9x13 inch baking dish, layer half of the crushed tortilla chips on the bottom. Spread half of the meat mixture over the chips, followed by half of the shredded cheddar cheese. Repeat the layers with the remaining tortilla chips, meat mixture, and cheese. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Remove from the oven ...

Ingredients 100g quinoa 40g chopped dates 100g caste sugar 60g peanut butter 2 bananas, mashed 2 apples, chopped 100g jumbo oats 75g chopped toasted hazlenuts  2 tspb pumpkin seeds 60ml butter/oil 1. Line 20cm x 20cm brownie pan, preheat over 160C 2. Cook quinoa w dates 200ml water and pinch salt for 12-15 mins gentle simmer.  3. Gently heat sugar, peanut butter, butter in small pan until all melted tog. Add bananas off heat, and mash 4. Mix in bowl - apples, oats, mixed dried fruits, hazlenuts, pumpkin seeds, banana mix.  5. Mix in quinoa  6. Place in tin, level our, bake 40 mins -- Pippa Gawley Tel/What's App:  + 44 7980 921030

Spring lamb traybake recipe | Sainsbury's Magazine https://www.sainsburysmagazine.co.uk/recipes/mains/spring-lamb-traybake

This looks nice + bet kids would eat it: Super Stuffed Peppers Stuffed red peppers with mushrooms, walnuts and chickpeas - A gloriously old-school dish with a Boxxfresh twist. To serve 2 as a main course or 4 as a light lunch or side dish Ingredients : 2 peppers 2 handfuls of chestnut mushrooms or 2 flat mushrooms, roughly chopped 2 cloves of garlic, finely diced 1 chilli, finely diced 1 big handful of walnuts, chopped 1 tin of chickpeas, drained and rinsed 2 handfuls of spinach, roughly chopped Tamari Sauce Olive oil Sea salt Freshly ground black pepper Pesto (optional) Method : 1. Preheat the oven to 180c/ 350f/ gas mark 4. 2. Cut the peppers in half, lengthways then remove the spongy white part and seeds keeping the stalk in tact. Place them cut side up in a roasting dish and set aside while you make the filling. 3. Place a large frying pan over a medium-low heat with 1 tablespoon of olive oil. Tumble in the mushrooms followed by the ch...

Ingredients: 200g brown sugar 110g butter (salted) 135g oats 2 tablespoons honey 1/2 cup dried fruit (dried cherries, dried blueberries, dried chopped apples, dried cranberries) 2 teaspoon cinnamon Instructions: Melt butter and sugar in a saucepan over medium heat. Bring to a boil, stirring constantly. Add in remaining ingredients. Press into a parchment lined 8"x8" baking pan. Bake at 150C for 30 minutes. The trick here is to let these sit at room temperature (lightly covered after cooling) for at least 12 hours or overnight because that is when they turn chewy! (These are at their best when they are chewy.) Remove the entire pan with the parchment and cut into rectangular slices.

Ingredients 200g gluten free oats (250g without crispies) 50g protein crispies (or rice krispies, or cacao nibs, or seeds - something crunchy) 3 heaped tbsp raw cacao (or cocoa powder) 5tbsp maple syrup 20g chia seeds 110ml melted coconut oil (or butter) 1tbsp vanilla extract Method Preheat oven to 180C and line a baking dish. Mix all dry ingredients in a medium sized mixing bowl Melt the coconut oil in a saucepan. Once melted, add the syrup and vanilla to the mixture and stir to fully combine. Then add the wet ingredients to the dry and stir once again. Mixture should be firm and sticky. Pour mixture into baking dish and press down firmly, so it Is tightly packed Bake for 15-20 minutes in the centre of the oven. Leave to fully cool before cutting to prevent crumbling.  Or, bake an extra 5 mins and cut when warm to make a crumble for topping yog/ice cream. 

Ingredients 250g butter 250g soft brown sugar 175g golden syrup 425g porridge oats 150g lemon curd 50g icing sugar ½ lemon , juiced Method Heat oven to 180C/160C fan/gas 4 line a 20 x 20 cm tin with baking parchment.  Melt the butter, sugar and golden syrup in a pan until bubbling. Tip in the oats and stir until everything is well coated.  Press ¾ into the tin, spread over the lemon curd then sprinkle over the remaining flapjack mix.  Bake for 30 mins then leave to cool. Mix the icing sugar with the lemon juice then drizzle across the cooled flapjack and cut into 12 pieces.

Ingredients for the flapjacks - 250g oats - 130g butter - 5 Tbsp maple syrup (or honey, or golden syrup) - Pinch of salt - 4 tbsp cocoa powder - 3 tbsp of vanilla extract - 20g chia seeds Ingredients for the chocolate drizzle (optional) - 1 cup of coconut oil (melted) - 1/2 cup of maple syrup - 5 tablespoons of cacao powder (or melt some dark chocolate) Method Pre-heat your oven to 180 degC and line a baking tray with grease proof paper. Melt the butter and maple syrup together in a small saucepan on the hob, or carefully microwave. In a mixing bowl, combine the melted butter & maple syrup along with the oats, salt, cocoa powder, vanilla extract & chia seeds. Mix well until fully combined. Firmly press into your lined baking tray. Make sure to get right into the edges. Pop the Tray into the middle of the pre-heated oven and leave to bake for 15-20 minutes. Remove the tray from the oven and place onto a cooling rack to fully cool down! To make the chocolate drizz...

White Wine Coq au Vin Recipe - Sunset Magazine https://www.sunset.com/recipe/white-wine-coq-au-vin

LEAVE A REVIEW » Instant Pot French Onion Soup yield :  4   –6 SERVINGS   prep time:   10   MINS   cook time:   1   HR   20   MINS   total time:   1   HR   30   MINS Instant Pot French Onion Soup—A quick and easy way to make a classic French onion soup recipe in a power pressure cooker. Delicious every time! Ingredients   3   tablespoons   unsalted butter   3   very large yellow onions   — or Spanish onions, halved and sliced 1/4 inch thick (about 2 1/2 pounds)   2   cloves   garlic   — minced (about 2 teaspoons)   2   springs fresh thyme   1   bay leaf   1/2   cup   dry red wine   — such as Cabernet Sauvignon   4   cartons  Kitchen Basics Beef Bone Broth   — (8.25-ounce cartons)   4   cups   Kitchen Basics Beef Stock   3/4   teaspoon   kosher salt   1/2   teaspoon   freshly ground black pepper   8 to 12   slices   small baguette   — cut about 3/4-inch thick   4   ounces   freshly grated Gruyère cheese   — white cheddar, fontina, and gouda, while less traditional, are also delicious In...

100g sultanas 100g raisins 100g currants 50g glace cherries, halved 50g candied peel 300ml cold tea 1 egg, beaten 200g soft dark brown sugar 225g self-raising flour 1 level tsp mixed spice Soak fruit overnight in tea Grease and line 2 lb tin Preheat 180C ; 160F Add beaten egg, sugar, flour & spice and stir well Spoon into tin and cook until clean skewer (1.25 - 1.5hrs) Store airtight tin up to 1 week