Easy Granola Recipe

This Easy Granola Recipe can be made with or without the seeds and berries depending on your preference.

What you will need is:

3 cups of Porridge Oats

1 Tablespoon of honey or fruit syrup

A sprinkle of:

Dried Goji berries

Pumpkin seeds

Sunflower seeds

Jumbo flame raisins

Here’s what you need to do using the photos and some very easy steps…

Easy Granola Recipe www.myrealfairy.com

Mix the honey or syrup into the oats in a large bowl so that they are covered.

Easy Granola Recipe www.myrealfairy.com

Line a baking tray with parchment. Spread the oats in a thin layer. Bake on a medium heat for 10 minutes stirring once after 5 minutes. Make sure you keep an eye on them as they can go from bronze to burnt very quickly.

Easy Granola Recipe www.myrealfairy.com

Mix in your choice of dried fruits and nuts and place back in the oven for 2 minutes. Take out of the oven and mix well.

Leave to cool before placing in an airtight container.

 

EASY GRANOLA RECIPE www.myrealfairy.com

 

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4 from 1 vote
EASY GRANOLA RECIPE
Print
Easy Granola Recipe
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 
Course: Breakfast
Servings: 7
Author: www.myrealfairy.com
Ingredients
  • 3 Cups Porridge Oats
  • 1 Tbsp Honey or Fruit Syrup
  • Sprinkle Dried Goji Berries
  • Sprinkle Pumpkin Seeds
  • Sprinkle Jumbo Flame Raisins
Instructions
  1. Mix the honey or syrup into the oats so that they are covered.

  2. Line a baking tray with parchment.

  3. Spread the oats in a thin layer. Bake on a medium heat for 10 minutes stirring once after 5 minutes. Make sure you keep an eye on them as they can go from bronze to burnt very quickly.

  4. Mix in your choice of dried fruits and nuts and place back in the oven for 2 minutes. 

  5.  Take out of the oven and mix well.

  6. Leave to cool before placing in an airtight container.

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Easy Aubergine Bake Recipe

This Easy Aubergine Bake Recipe is not only super delicious but super easy to make. I find layering up bakes relaxing and what’s great is that you can get this ready in advance and then pop it in the oven when you are nearly ready to have your meal. It only takes 40 minutes in the oven.

What you will need is:

1 garlic clove

5 mushrooms

2 small or 1 large aubergine

1 ball of mozzarella cheese

8 pasta sheets

1 can tinned tomatoes or passata

A couple of sprigs of basil

Grated cheddar cheese

Easy Aubergine Bake Recipe

Crush the garlic clove and mix with the tinned tomatoes. Spread this as the first layer across your oven dish. Then place the pasta sheets, trying to close all the gaps as good as possible.

Easy Aubergine Bake Recipe

Tear the mozarella into chunks and place over the pasta sheets.

Easy Aubergine Bake Recipe

Place a layer of roughly 1cm thick slices of aubergine on top of the mozarella.

Easy Aubergine Bake Recipe

Next put another layer of the pasta and cover with the remaining tinned tomatoes. Spread evenly over the pasta.

Easy Aubergine Bake Recipe

Place the sliced mushrooms ontop of the tomatoes and cover with the second half of the mozzarella then sprinkle over the grated cheese. Season well with salt and pepper.

Easy Aubergine Bake Recipe

Cook in the middle of a pre heated oven on a medium heat for 40 minutes.

My top tip for this recipe is to get your ingredients prepared so that you Easy Aubergine Bake Recipecan layer the dish together a bit easier. Crush the garlic, cut the mushrooms and aubergines and unwrap your mozzarella. Place all of these in individual bowls and then relax and enjoy building up this tasty bake.

 

 

I’d love to hear how yours turned out and if you have any variations you’d like to share.

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#guestpost week featuring Natalie from Hello Cuppies

I’m delighted to have Natalie guest posting today and joining in with the #guestpost week on my blog.

Natalie is a happy, and in her own words “late-twenties *cough* mid-30’s *cough*” 🙂  baker, blogger, veggie and Mum. Natalie established Hello Cuppies in 2012 and what started out as a baking and recipe blog has evolved into a lifestyle and personal blog sharing insights on the life of a Northern girl living down south.  Natalie has been baking professionally since 2011 and picked up the caking bug after baking some cupcakes for a friend’s daughter.  She is completely self taught and has developed her skills by experimenting, reading and testing recipes whilst creating lots of new flavours and combinations along the way.  Natalie really dislikes over the top recipes and techniques so will try to keep things simple, but still as effective as possible.

Here’s her great post, over to you Natalie…

Healthy Homemade Granola Bars

Mainy from myrealfairy  was kind enough to have me on-board with writing a family friendly recipe to feature as a guest post on her blog. I’d also recently received a few emails and spotted some comments on my Instagram photos with regards to creating a recipe for something healthy, and for something with a little less sugar so I thought this was the ideal opportunity to share a healthy(ier) recipe.

I’m so used to baking cakes and biscuit type desserts that actually coming up with something reasonably healthy was difficult. I struggled, not gonna lie! I scratched my head, did a little bit of googling for inspiration but couldn’t really find anything that was healthier but still scrummy.  It then dawned on me that I needed to stick with what I know – fruit and natural flavours – and to set myself a bigger challenge – NO ADDED SUGAR – none… nada…zilch!

guest post for www.myrealfairy.com

 

So here you have it, these protein packed granola bars are healthy and yummy! They store well, last well and taste even better a day or so after they’ve been baked. Oh, and they are gluten free too.  Actually, thinking about it, if you could find a honey substitute (maple syrup maybe?) they could easily be vegan – challenge for ya there!

guest post for www.myrealfairy.com

INGREDIENTS

This recipe yields 16 to 20 granola bars and shouldn’t take you longer than 15/20 minutes to pull together.

  • 65g pecan pieces & 65g almonds (loosely chopped or blitzed in a food processor)
  • 45g pumpkin seeds
  • 85g dried cranberries
  • 130g of quick-cook oats (I used gluten free)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon of ginger
  • 1/2 teaspoon of salt
  • 1 teaspoon orange zest
  • 100g of smooth peanut butter (Whole Earths is my favourite)
  • 175g of runny honey
  • 5 tsp of vanilla extract

METHOD

  • Line a 8-inch tin with parchment paper (you could use a bigger tin if you didn’t want them so chunky)
  • Pour the oats into a large mixing bowl and then add both nuts, pumpkin seeds, cranberries, cinnamon, ginger, salt and orange zest. Mix to combine.
  • In a smaller bowl, mix together the peanut butter, honey and vanilla extract until all combined and smooth.
  • Pour the liquid ingredients into the dry ingredients and mix them together until the two are evenly combined and no dry oats remain. This will be tough – if it’s too easy and too smooth add a few more oats.
  • Transfer the mixture to the prepared tin and use your spoon to press down and make sure the mixture is even and packed together. I used my hands too as it was easier to tell if it was all compact.
  • Cover with cling-film and chill for 1 hour in the fridge.
  • Bake bars at 200 degrees (fan) for 30 minutes (conversions are here if you need them)
  • When cool lift out of the tin using the parchment paper edges and slice in to bar type shapes.

 

guest post for www.myrealfairy.com

If you make these do let me know!

 

Thanks to Natalie for these yummy treats and for being part of our #guestpost series. You can read and find out more about Natalie and her work through her media sites below:-

Blog: http://hellocuppies.com

Orders: www.cuppiesncream.co.uk

Twitter: here

Facebook: here

 

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Easy Cranberry Sauce Recipe

This is a great easy cranberry sauce recipe as it is so quick to make. Also it has just 3 ingredients. It couldn’t be simpler to prepare, even at short notice as it only takes 15 minutes. Super tasty and looks great too. I love it with any of my christmas roasts and it can be used with your desserts too. I enjoy putting it with mince pies and cream.

What you will need is:

12oz cranberries

1 cup of sugar

1 cup of orange juice

 

Start by washing the cranberries in cold water and drain.

Place the orange juice and sugar in a large saucepan.

Stir together and bring to the boil.

When it’s reached boiling point turn down the heat to medium and stir until the sugar is dissolved.


Easy Cranberry Sauce Recipe www.myrealfairy.com

Add the cranberries and bring to a gentle simmer. You will hear and see them pop a little. Be careful of splashes so don’t get too close. Simmer for 10 minutes.

Easy Cranberry Sauce Recipe www.myrealfairy.com

Remove from the heat.

Leave to cool until they reach room temperature.

Place in jars. It can be stored for up to 2 weeks in the fridge.

easy cranberry sauce recipe

 

It can also be frozen. If you want to do this then pop it into a freezer bag or appropriate plastic container and freeze when cool.

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Easy Rocky Road Recipe

I’m going to open with a bold statement today…..this Rocky Road is the best one I’ve tasted! Oh yes our house went into chocolate meltdown when we tried these the morning after I made them.

There are plenty of ways to make this and we gave a couple of them a try before hitting the jackpot with this. So in good myrealfairy tradition, this Easy Rocky Road recipe is the one to share with you.

What you will need is:

300g Milk chocolate

75g Butter

2 tablespoons Golden Syrup

1 cup Marshmallows

1 cup Maltesers

What you need to do is:

EASY ROCKY ROAD RECIPE

Break up the chocolate into pieces so that it melts easier.

EASY ROCKY ROAD RECIPE

Place the butter and chocolate into a saucepan and put on a low heat. This recipe is all about being gentle with the heating, don’t rush it.

EASY ROCKY ROAD RECIPE

Add the 2 tablespoons of golden syrup and stir in while still on the low heat.

EASY ROCKY ROAD RECIPE

As soon as this has all melted together, remove from the heat. Crush the maltesers so that they hold some chunks to them and are not totally bashed to crumbs. Now eat a couple of the maltesers that haven’t been crushed – originally there were many more than shown in this picture, they are too tempting not to eat a few while making this. Go on treat yourself to the cook’s perks:)

rocky road www.myrealfairy.com

Fold in the marshmallows and maltesers to the chocolate mixture. Put into a foil tin or baking tray which has sides to it so that you can get that Rocky Road look to it by having it around 1 inch (2.5cm) high.

EASY ROCKY ROAD RECIPE

Leave in the fridge overnight. In the morning turn out onto a chopping board and cut into cubes. Sprinkle with some icing sugar if you fancy. Product test by having at least a square to yourself with a cuppa before popping into bags if giving as gifts. I suggest leaving in the fridge until needed to keep firm and crunchy.

Let your friends see how easy Rocky Road can be....Click To TweetEASY ROCKY ROAD RECIPE

I’d love to hear how you get on with this recipe, let me know in the comments. Have fun with it and you can print below.

5 from 1 vote
EASY ROCKY ROAD RECIPE
Print
Easy Rocky Road
Prep Time
10 mins
 

Easy Rocky Road recipe for all occasions. You can print here to take into the kitchen and leave the laptop in a safe place!

Course: Sweet Treat
Servings: 8
Author: www.myrealfairy.com
Ingredients
  • 300 g Milk Chocolate or Dark Chocolate if you wish.
  • 75 g Butter
  • 2 tbsp Golden Syrup
  • 1 cup Marshmallows
  • 1 cup Maltesers
  • A Sprinkle Icing Sugar Optional
Instructions
  1. Break up the chocolate into pieces so that it melts easier.

    Place the butter and chocolate into a saucepan and put on a low heat. This recipe is all about being gentle with the heating, don’t rush it.

    Add the 2 tablespoons of golden syrup and stir in while still on the low heat.

    As soon as this has all melted together, remove from the heat. Crush the maltesers so that they hold some chunks to them and are not totally bashed to crumbs. Now eat a couple of the maltesers that haven’t been crushed –  Go on treat yourself to the cook’s perks!

    Fold in the marshmallows and maltesers to the chocolate mixture. Put into a foil tin or baking tray which has sides to it so that you can get that Rocky Road look to it by having it around 1 inch (2.5cm) high.

    Leave in the fridge overnight. In the morning turn out onto a chopping board and cut into cubes. Sprinkle with some icing sugar if you fancy. 

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Easy Pickled Onions

It’s coming up to Christmas and one of the things that we love in our house is pickled onions. They are just beautiful when served up with leftovers such as gammon ham and bubble and squeak on boxing day. They are also nice and easy to do and if you have a day spare a few weeks before christmas then you can get a some jars ready. You can take round as a pressie to friends when you are visiting, it’s nice to turn up with something a bit different.

I was lucky enough this year to have the help of my two boys and we had a great time sitting together peeling the onions.

Hope you enjoy the recipe and the joy of making them.

What you will need:

1kg small onions for pickling

Tablespoon of salt

800ml malt vinegar

Black peppercorns (optional)

Dried chilli flakes (optional)

Glass jars

Sieve/colander

Some little helpers (optional but lots of fun)

What you need to do is:

*top tip…. Your house and your clothes are going to smell of onions, think about what you are wearing and even consider putting on plastic gloves.

Ensure your jars are clean and sterile. I washed my thoroughly then popped in a preheated medium oven for 5 minutes then left to cool.

Now the next task is either pretty mundane or pretty therapeutic depending on how you view it. You have to peal each individual onion and gently slice off the base so that it still holds its shape but loses the tough root area.

Once they are all peeled, place in a colander and sprinkle the salt over them. Leave for 6hrs or overnight if possible. This will draw out excess water and give you crunchy pickled onions.

Rinse well in cold water and pat dry with kitchen roll.

Take your jars and pop the onions into the jars. You will need to push them about a little to get the maximum amount in and utilise the space well.

This is the time you can use some extra spices depending on your taste. I did one jar with a quarter teaspoon of dried chilli flakes to add some heat to the onions. Peppercorns are also a good addition.

When you have filled up all of your jars you can pour over the vinegar right to the top making sure they are all covered.

Put the lid on tight and you are then ready to label them.

Pop on the date, type of vinegar used and any little extra spices you’ve added to the mix.

Leave to mature for at least 4 weeks but best after 6. They should keep for up to a year unopened. Once opened store in the fridge and eat within 4 weeks. It’s home-made so times may vary slightly depending on your own preserving conditions. The main thing is…enjoy!

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Easy Toad in the Hole

We love an easy recipe and what I try to do is to make them as simple as possible while keeping the great taste of the dish.

All week I have been chatting with my boys and my OH to see what we shall make for Sunday dinner and we have decided on Toad in the Hole. It’s quite an English tradition so I am going to see what my OH thinks of it. My youngest son Little G has also made a vlog which you can watch and is also great if you want to get your little ones involved in cooking with one of their peers.

Here’s what you will need – Ingredients List:

6 sausages

6oz flour

2 eggs

4 fluid ounces of water

6 fluid ounces of milk

Half a teaspoon of mustard

1 tablespoon vegetable oil

And here’s how to make it:

Mix the eggs with the flour.

Add the water and stir in with a whisk lightly.

Add the milk and again stir in lightly being careful it doesn’t spill over the side of the bowl.

Add the mustard and whisk in.

Once it’s all mixed together into a smooth liquid then set aside for the mixture to rest.

toad in the hole www.myrealfairy.com

Put the sausages in the ovenproof dish with the tablespoon of oil and cook for 20 minutes. They should let out a fair bit of oil which will join with the added oil.

One of the main points of this dish is that the oil should be really hot…if it’s not then the batter will not rise and lift out nicely.

toad in the hole www.myrealfairy.com

toad in the hole www.myrealfairy.com

 

Take the ovenproof dish out of the oven and pour over the batter and get it straight back in the oven for 30 minutes on gas mark 7.

When it’s risen and nicely browned then you’re ready to take out of the oven. We really love this meal served with onion gravy, mashed potatoes and peas. Brilliant for autumn and winter evenings.

toad in the hole www.myrealfairy.com

Added tip – If you have any leftovers of the batter then it is delicious with a spoonful of clotted cream and jam for a sweet treat!

Hope you’ve enjoyed this. You can find some of my other Easy recipes on the links here:

Easy Lemon Curd

Easy Focaccia Bread



Easy Pickled Green Chillies

As you may know by now I love a quick and easy tasty recipe. Here we have Easy Pickled Green Chillies. I grew these cayenne peppers in pots on our window sill at home and because they were producing so many of them quite quickly I wanted a way to preserve them for future use. I have picked when green but you can wait and do the same when red.

Here are the ingredients you will need for one jam jar size:

Half a jar of clear vinegar.

1.5 teaspoon of sugar

1 teaspoon of salt

A big bunch of green chillies

500ml hot water

OK here’s what you need to do:

Combine the vinegar with the sugar and salt in the jar you will be using to store them when finished.

Put the lid on and give it a good shake so that the sugar and salt dissolve in the vinegar.

pickled green chillies www.myrealfairy.com

pickled green chillies www.myrealfairy.com

pickled green chillies www.myrealfairy.com

Top and tail the chillies and then chop in 1cm lengths.

Place in a large bowl and pour over the hot water.

Leave for 30 seconds and then scoop out with a slotted spoon.

Try and leave behind as many of the chilli seeds as possible – you don’t need or really want them all as they are pretty hot.

Place the chillies into the jar with the vinegar, sugar and salt solution.

Pop in the fridge and leave for a week before using.

If you have enjoyed this recipe, please have a look at my other ‘Easy’ ways to create great food here:

Easy Focaccia Bread

Easy Lemon Curd

 

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Easy Lemon Curd

Following on from the easy focaccia bread that I made last week, I have come up with something sweet for you to try today. This lemon curd is easy and can be used in lots of other recipes or just on its own spread on hot toast and butter.

So without further ado, here’s the 5 ingredients you will need:

200g caster sugar

The juice and grated zest of 4 lemons (wax free if possible)

1tbsp cornflower

130g butter

3 large eggs and the yolk of 1 more

lemon curd post myrealfairy.com

lemon curd post myrealfairy.com

lemon curd post myrealfairy.com

In a medium sized saucepan, combine the butter, sugar, lemon juice and lemon zest and melt them all together over a low heat. Stir as it melts.

When it’s all melted, stir in the cornflower. Beat the eggs together in a cup and take the saucepan off the heat and stir in the eggs. Then change to a hand whisk and gently whisk for about 10 minutes and you will feel it start to thicken up. When you feel this happen, keep whisking gently for another 5 minutes.

Take off the heat and let it cool a little (about 5 mins) then pour into a jam jars or other containers depending on how quickly you plan on using it.

It makes about enough for 3 good sized jam jars. That’s it, easy lemon curd!

lemon curd post myrealfairy.com

 

Do you think you might give it a go or have you any tips to make it even better?

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How to Make Easy Focaccia Bread

We are not huge bakers in the myrealfairy household but we do get the urge now and again to don the aprons and throw the flour around the kitchen.

So for this weekends challenge, something easy was number one on the list of priorities and something that we could all share was the second. We love our food!

Focaccia bread is a great base to add toppings to and we thought it would be great to use our basil and coriander from the pots which our son big M had planted.

Here’s the ingredients and instructions for this quick and easy bread if you fancy giving it a go:

1 (7g) sachet of dried active baking yeast

1 teaspoon of caster sugar

250g plain flour

2 tablespoons of olive oil

Large pinch of salt

Herbs of your choice

Sprinkle of grated cheese if you wish

First off, dissolve the sugar and yeast in half a cup of warm water and let it stand for about 10 minutes and you’ll see it gets frothy on top.
bread making myrealfairy.comIn a large mixing bowl, mix the flour and the yeast together. Keep adding water 1 tablespoon at a time until the dough is coming together and you can form a ball. Put it on a floured surface and knead for 1 minute. Place in a lightly oiled bowl, leave it to stand in a warm place with a damp clean cloth covering the bowl, for about 30 minutes and it will just about double in size.

img_2497While it is ‘proving‘ you can get ready your toppings for your bread. We used some herbs tomatoes, onion and garlic but use whatever you feel like. Sprinkle with the salt. Set aside.

 

 

img_2498Return to the bowl and you will see the difference in size. pop it back onto your floured surface and knead for 1 minute. Stretch the dough out into a rectangle sheet about 1cm thick and place on a lightly oiled baking sheet. Put your toppings on. Bake in a preheated oven on 240 C or gas mark 9. It should take about 15 minutes but you can leave longer for a crispier bread. Just keep an eye on it so it doesn’t burn.

 

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