Best Baba Ganoush

I have been growing Eggplant or Aubergine as I know it better in my garden during the summer. I’ve loved growing them but they are quite labour intensive and the plants are really large. There are easier plants to grow but the results are so delicious that it is well worth the effort in the end.

I have managed to harvest these cute fruits. Yes they are fruits but are commonly used and eaten as a vegetable. Whatever they are classed as, these little gems are beautiful and sweet when roasted.

I wanted to make the Best Baba Ganoush dip that I could and have the perfect recipe that show off their sweet flavour.

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Baba Ganoush
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

A Silky Egg Plant Dip ideal for all occassions

Course: Snack
Servings: 6
Author: mainy - myrealfairy
Ingredients
  • 1 Egg Plant (Aubergine)
  • 2 tbsp Tahini Paste
  • 1 whole Garlic Clove
  • Salt and Pepper
  • 1 pinch Ground Cumin
  • 1 tbsp Olive Oil
Instructions
  1. Preheat the oven to 200 oc

     Wipe clean the skin of the eggplant.

    Place the eggplant halves, flesh side down, on a lightly oiled baking sheet then drizzle with olive oil. Bake for 30-40 minutes or until the eggplant fully softens through. 

    Remove from the oven and set aside to cool.

    When it is cooled, scoop out the flesh out and transfer to a food processor. 





  2. Do not use the skins in the dip, just the flesh.

  3. Add the garlic, lemon juice, ground cumin, olive oil and tahini paste. 

  4. Process until you achieve a puree consistency. 

  5. Add salt and pepper to your personal taste.

Recipe Notes

Top with a little olive oil and fresh coriander for garnish and aroma.

Let me know what you think to this and have you tried to grow your own?

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Carrot and Gogi Berry Loaf Cake

I’ve been wanting to make a carrot cake for a little while now and I wanted to give it a bit of a twist, something to make it stand out from the crowd. Well I have done just that! Adding Gogi Berries to it has given it a lift and a flash of colour, I love it!

I’ve used Gogi berries before and was looking for other recipes I could adapt so that I could make even more use of this yummy fruit.

Carrot and Gogi Berry Loaf Cake
4.6 from 5 votes
Carrot and Gogi Berry Loaf Cake.
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Carrot and Gogi Berry Loaf Cake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Add a twist of something special to this lovely Carrot cake with these super cool Gogi Berries

Course: Dessert
Servings: 10
Ingredients
  • 50 g Dark brown sugar
  • 2 Eggs
  • 125 ml Rapeseed Oil
  • 3 large Carrots
  • 50 g Gogi Berries
  • 150 g Plain Flour
  • half teaspoon Baking Powder
  • half teaspoon Bicarbonate of Soda
  • 1 teaspoon Mixed Spice
  • 30 ml Maple Syrup
Instructions
  1. Grate the carrots (these will be part of your wet ingredients)

  2. Mix all of the dry ingredients together apart from the Gogi Berries in one bowl then set aside.

  3. In a food mixer put all of the wet ingredients and mix until combined.

  4. Combine together and add the Gogi Berries.

  5. Pour into a medium loaf tin

  6. Bake for 35 mins on 170oc

This is great to use up some of those extra ingredients you might have around the store cupboard. Another easy recipe which big results is my Cheese Scones which are super quick. If you fancy a sweet treat try my Ultimate Chocolate Brownies!

Quick tip!

If you want to rehydrate dried Gogi berries then pop them in a bowl or cup, pour over boiling water and leave for 10 minutes. Drain well and then they are plump and juicy, ready to use.

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The Best Butternut Squash Recipe

I like to try all the different vegetables on offer and this week I had an organic box delivery which had a great Butternut Squash nestled inside.

I wanted to make the most of what I could do with it so I have devised the best butternut squash supper recipe I can imagine which is great for all the family.

Luckily my boys and OH love their food and will try all the different dishes that I come up with. My eldest son loves sweet potatoes and I think that the butternut squash looks very similar. They have had it before but not like this, being made the star of the show!

The Best Butternut Squash Recipe
Quartered and with the seeds removed
4.8 from 5 votes
The Best Roasted Butternut Squash Recipe
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The Best Butternut Squash Recipe
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

The Best Butternut Squash Recipe. Great for all the family to enjoy.

Course: Main Course
Servings: 6 people
Author: mainy - myrealfairy
Ingredients
  • 1 Butternut Squash
  • 1 tbsp Olive Oil
  • Salt and Pepper To personal taste
  • 200 g Quinoa
  • 50 g Parmesan Cheese
Instructions
  1. Slice the Butternut Squash into 4 or 6 slices depending on how large it is.

    Place on a baking tray with lining paper

    Sprinkle on the olive oil

    Add salt and pepper to taste


    The Best Roasted Butternut Squash Recipe
  2. Roast in the over for 40 minutes

  3. Cook the Quinoa for the required time depending on pre cooked or part cooked.

  4. Take the Butternut Squash out of the oven and immediately grate over the parmesan cheese. 

  5. Serve straight away with the cooked Quinoa.

    The Best Roasted Butternut Squash Recipe
Recipe Notes

Tastes great with shredded cabbage!

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I’d love to know that you think of this supper dish and if you are a fan of butternut squash.

the best butternut squash recipe

If you like easy, delicious recipes then I think you will love my Easy Focaccia Bread. Try these two together and wow your friends and family.

the best butternut squash recipe

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Vegan Chocolate Cake Recipe

This vegan chocolate cake recipe is one to keep. I came across the idea when I realised there were many more people that I know who are either vegan or who are removing some areas of food from their diet. There are so many ways in which we can tweak our favourite recipes to meet our own requirements.

With my vegan chocolate cake it does not contain any eggs or butter. The standard sugar has been replaced with Natvia sweetener – Natvia is made from the stevia plant and is completely natural – and the oil is vegetable oil.

This is a cake that is so versatile. It’s perfect with a hot coffee, if you fancy a summer party then adding fresh fruit will put the sunshine feeling into the day, or if it’s luxury you are after then vegan hazelnut frosting is something that will top this off a treat!

vegan chocolate cake

 

See how easy it is to make….

 

5 from 7 votes
vegan chocolate cake
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Vegan Chocolate Cake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

This No Egg, No Butter, Vegan Chocolate Cake is delicious! Try it out with fresh fruit or a hot steaming coffee. You can upgrade this to the best wedding cake with vegan frosting, it's so versatile. 

Course: Dessert
Cuisine: Worldwide
Servings: 12
Author: mainy - myrealfairy
Ingredients
  • 1 lb Plain Flour
  • 12 oz Natvia Natural Sweetener
  • 3 oz Cocoa Powder
  • 3 teaspoon Bicarbonate of Soda
  • 8 fl oz fl oz Vegetable Oil
  • 1 pint Water
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Cider vinegar
Instructions
  1. Measure out your dry ingredients and mix these together in a large bowl.
    vegan chocolate cake
  2. Add your wet ingredients and blend these in making a smooth paste.
    vegan chocolate cake
  3. Line an 8 inch (22cm) loose bottomed cake tin with parchment.
  4. Carefully pour into the tin.
    vegan chocolate cake recipe
  5. Bake in a pre-heated oven for 45 minutes.
Recipe Notes

Insert a clean toothpick into the centre of the cake to see if it is baked. If the toothpick comes out clean then it’s done!

 

vegan chocolate cake

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I’d love to hear your thoughts and please rate the recipe if you like the look of it or if you have tried it.

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I was given one pack of Natvia Sweetener to try. It works and tastes great in this cake!

Paleo Cassava Banana Pancakes

Today I have a lovely treat in store for you all, who can resist a healthy, filling and nutritious breakfast? Not me! Here you will see with the help of my lovely guest blogger how you can make super easy Paleo Cassava Banana Pancakes and pick up a few tips on the Paleo way of cooking too.

Rachel Peterson is a Paleo blogger and self-professed Twitter fanatic from the US. She enjoys cooking, Zumba, and giving out nutrition advice to friends, family, and pretty much anyone who will listen! Her blog can be found at: www.austinpaleogrrl.blogspot.com

It’s over to you Rachel…

These pancakes are the perfect breakfast (or dinner!) food, and their light and fluffy texture can easily be achieved using what may be considered somewhat unconventional ingredients.

I am a Paleo blogger from Austin, Texas USA. This banana pancake recipe was born through trial and error. It took me three tries to get it just right! You don’t have to follow a Paleo diet to enjoy them, and the type of flour used (cassava – also known as yuca root) works just as well (if not better) than conventional wheat or white flour and is much healthier. Plus, cassava flour has some calcium and potassium in it.

Being Paleo, I don’t eat any grains (especially gluten), so I had to find an alternative flour so that I could still enjoy my favorite breakfast! I personally use Otto’s Cassava Flour, as I think it has the best texture and taste. It can be purchased on Amazon or in some health food stores. These pancakes are delicious served up with sliced bananas and pure maple syrup or with any other ingredients you can dream up. The possibilities are endless!

This recipe yields 6 small pancakes

Ingredients

5 US Tablespoons cassava flour

1 US Tablespoon organic honey

½ US Teaspoon baking soda

1 pureed banana

2 free range or pastured eggs

Coconut oil for cooking

 

Directions

In a large mixing bowl, combine flour, honey, baking soda and eggs.

In a blender, combine one whole ripe banana with a small bit of water and blend until smooth

Add blended banana into your batter mixture and whisk until smooth

Next, heat a small skillet on stove top to medium heat and add in a small amount of coconut oil. I recommend coconut oil, because it melts quickly and has a medium smoke point (350° F or 171º C).

When your skillet is warmed up enough, scoop ¼ US cup of pancake batter and pour it onto the skillet, tilting the pan up and down just a bit so that the batter spreads out into an even circle.

Some bubbles will begin to form in the batter, and these pancakes will brown quite quickly, so be sure to check them often with your spatula. When browned to your liking, flip the pancake onto its other side and cook for another 30-45 seconds

Repeat with the rest of the batter, and serve warm with your favorite toppings!

Paleo-Cassava-Banana-Pancakes-1

Tip: to keep the pancakes warm, put them on a plate and keep them covered in the microwave until you are finished using up all of the batter

Thank you Rachel for this yummy recipe. You can see more of what Rachel is up to on her  Twitter and Facebook pages.

 This is so good I’ve put it in a printable format below. Enjoy!
4.5 from 2 votes
Paleo-Cassava-Banana-Pancakes-1
Print
Paleo Cassava Banana Pancakes
Prep Time
5 mins
Cook Time
6 mins
Total Time
11 mins
 

Paleo Cassava Banana Pancakes. They’re the perfect breakfast (or dinner!) food, and their light and fluffy texture can easily be achieved using what may be considered somewhat unconventional ingredients. 

Course: Breakfast
Cuisine: Worldwide
Servings: 6
Ingredients
  • 5 US Tablespoons cassava flour
  • 1 US Tablespoon organic honey
  • ½ US Teaspoon baking soda
  • 1 pureed banana
  • 2 free range or pastured eggs
  • Coconut oil for cooking
Instructions
  1. In a large mixing bowl, combine flour, honey, baking soda and eggs.

  2. In a blender, combine one whole ripe banana with a small bit of water and blend until smooth
  3. Add blended banana into your batter mixture and whisk until smooth
  4. Next, heat a small skillet on stove top to medium heat and add in a small amount of coconut oil. I recommend coconut oil, because it melts quickly and has a medium smoke point (350° F or 171º C).
  5. When your skillet is warmed up enough, scoop ¼ US cup of pancake batter and pour it onto the skillet, tilting the pan up and down just a bit so that the batter spreads out into an even circle.
  6. Some bubbles will begin to form in the batter, and these pancakes will brown quite quickly, so be sure to check them often with your spatula. When browned to your liking, flip the pancake onto its other side and cook for another 30-45 seconds
  7. Repeat with the rest of the batter, and serve warm with your favorite toppings!
Recipe Notes

Tip: to keep the pancakes warm, put them on a plate and keep them covered in the microwave until you are finished using up all of the batter.

 

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If you like the look of this then see what you think of my Easy Pickled Green Chillies

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You never guess what… It’s Holiday Time!

Yippie, it’s now just around the corner, in just a jiffy we’ll be jetting off for a week in the sun! Fingers crossed on the sun bit but I’m hopeful, optimistic and downright determined that it will be sunny so that these legs can turn from flour white to bronzed turkey goddess!

via GIPHY

It can’t come too soon, it’s been a busy year so far and I know when work and the whole juggling aspect of my chosen lifestyle gets a bit much. The kids, my mum and I will be going for the sun and my OH will be heading to the mountains for his visit home. We always have a break this time of year then we do the family holiday around the end of the summer holidays.

I’ve enjoyed having some more guest posts on the blog recently there’s a wonderful banana pancake recipe that has a twist. I have also been experimenting and have developed a vegan chocolate cake that has gone down a treat at home.  I am so pleased that I found this outlet of blogging and I thank you for reading what I come up with to share. Every visit is appreciated so much.

vegan chocolate cake

I will also be sharing my gardening adventures shortly. The patio vegetable garden is coming on a treat and we recently had our first lettuce on our dinner table, it was a big whoop whoop moment for me! Watch out snails, these are not for sharing!

it's holiday time
A small lettuce but with a big heart:)

I am hoping to write some poetry while I am away. I have had ideas swirling around about some topics that are dear to me. To be honest I just haven’t had the head space to be able to concentrate on them. Too much going on and no quiet time. Another reason why the break is going to be so good.

All of these will be available on the blog in the next week. I look forward to seeing what you think to the latest adventures in the myrealfairy household.

I’ve also seen this great blog takelessons.com which provides classes and you can search thousands of teachers for local and online lessons.

 

If you have enjoyed this post and my blog, I would love it if you would nominate me in the BiBs 2017 Bloggers Awards in the categories:

Fresh Voice

Family & Lifestyle

Click here to vote http://www.britmums.com/nominate-for-the-bibs2017/

Details you will need are…….

Blog Name: myrealfairy.com

Blog URL: http://www.myrealfairy.com

Email: fairyqueen@myrealfairy.com

Twitter: @myrealfairy

via GIPHY

Chocolate and Cherry Tiffin – Guest Post Recipe

Guest Posting for me today is Ruth, a 36 year old, mum of two from the West Midlands. Ruth’s a Lifestyle blogger, High school teacher and full time tea drinker.

Ruth blogs at www.craftwithcartwright.co.uk where she writes about recipes, reviews, parenting and crafts. Pop along when you’ve seen this yummy recipe and see her on her blog.

Chocolate and Cherry Tiffin Recipe.

Tiffin is a cold set hard pressed chocolate and biscuit combo. You’ll have to go far to find anything more deliciously chocolatey, sweet and crumbly. It is moreish beyond belief. In an attempt to make it slightly healthier I’ve added dried cherries, you could also try sultanas, cranberries or even figs. But be warned this is a calorific treat and should not be consumed in one sitting.

I also included in brackets how to make it gluten free, which is pretty simple with some ingredient substitutions.

You will need:

  • 225g digestive biscuits, (gluten free version) crushed
  • 100g dried cherries
  • 100g butter
  • 25g sugar
  • 3 tbsp cocoa powder (check gluten free)
  • 4 tbsp golden syrup
  • 225g plain chocolate (check gluten free, I use green and Blacks)

 

  1. First crush the biscuits in a food processor or a sealed food bag with a rolling pin.
  2. Then tip the crushed biscuits into a large mixing bowl and add the dried cherries.
  3. Melt the butter, sugar, cocoa powder and golden syrup over a low heat in a heavy based saucepan.
  4. Once melted, combine the butter mixture with the biscuits in the mixing bowl.
  5. Press the mixture into an 8” square tin and leave to cool.
  6. Once cool, melt the chocolate in a bowl sat over a saucepan of simmering water or in a microwave.
  7. Then spread it over the top of the biscuit mixture whilst still in the tin.
  8. When set, remove the tiffin from the tin and cut into squares using a sharp knife.

Chocolate and cherry tiffin guest post

5 from 2 votes
Chocolate and cherry tiffin guest post
Print
Chocolate and Cherry Tiffin
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

You’ll have to go far to find anything more deliciously chocolatey, sweet and crumbly. It is moreish beyond belief. 

Course: Dessert
Servings: 12
Ingredients
  • 225 g digestive biscuits gluten free version
  • 100 g dried cherries
  • 100 g butter
  • 25 g sugar
  • 3 tbsp cocoa powder check for gluten free
  • 4 tbsp golden syrup
  • 225 g plain chocolate check for gluten free
Instructions
  1. First crush the biscuits in a food processor or a sealed food bag with a rolling pin.

  2. Then tip the crushed biscuits into a large mixing bowl and add the dried cherries.

  3. Melt the butter, sugar, cocoa powder and golden syrup over a low heat in a heavy based saucepan. 

  4. Once melted, combine the butter mixture with the biscuits in the mixing bowl.

  5. Press the mixture into an 8'' square tin and leave to cool.

  6. Once cool, melt the chocolate in a bowl sat over a saucepan of simmering water or in a microwave. 

  7. Then spread it over the top of the biscuit mixture whilst still in the tin.

  8. When set, remove the tiffin from the tin and cut into squares using a sharp knife.

 

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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

 

Great Easy Granola, share with your friends this healthy recipe! Thank you!Click To Tweet
4.5 from 2 votes
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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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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