Apologies!

To all of my lovely followers out there, my sincerest apologies for the lack of blog action around here lately. I’ve moved house and am currently living in mild chaos with nowhere to take pictures.

I will rectify this as soon as possible and hope to be up and running again in the near future. I’m also hoping to whip up a few posts about my new abode, if the decorating goes to plan!

In the meantime, I hope you like my new blog format, I’m currently experimenting with looks and it may change several more times in the coming months, as I am fairly fickle.

May I recommend a Chocolate Cherry Frangipane Tart while you’re waiting?

 

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Overnight Oats #4 – Roasted Rhubarb with Orange

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For today’s overnight oats post we’re talking rhubarb and what better accompaniment to rhubarb than orange. They play off each other so beautifully and the pink and orange colour combo is just gorgeous.

The orange, with the help of a touch of brown sugar, counteracts the tartness of the rhubarb and makes for a perfect, zingy contrast to the creamy oats. It takes a little longer to prep the night before, but keeps in the fridge for a good few days, so it’s worth a little effort.

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Overnight Oats with Roasted Rhubarb and Orange
Makes enough rhubarb for 2 servings

For the basic overnight oats recipe click here

Rhubarb ingredients:
200g (1 1/2 to 2 sticks) rhubarb
1 tbsp honey
Juice and zest of half an orange

Preheat the oven to 175C / 160C / 350F.

Slice the rhubarb into 1 inch pieces and put it in a baking tray (with sides) and pour over the honey, zest and orange juice and give it a little stir.

Cover the baking tray loosely with foil and bake the rhubarb for 20-30 minutes until soft but holding its shape.

Once cooled pop the rhubarb in a bowl in the fridge and serve over your basic overnight oats.

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Marcona Almond, Cherry & Chocolate Blondies

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Blimey these blondies are good. They’re so good that I only had time to snap a couple of incredibly dull pictures before I had to tuck in, my willpower falling to the wayside.

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The secret here, as in a lot of good things, is the almond butter. In much the same way as it adds richness to a bowl of overnight oats, here it adds an irresistible depth of flavour that blondies can sometimes lack.

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Crunchy almonds, dried sour cherries and chunks of deeply dark chocolate add just the right amount of interest and variety to every bite. (Chocolate, almonds and cherries are always a fantastic combo, see also my cherry chocolate frangipane tart, ridiculously good.) (continue reading…)

Overnight Oats #3 – Roasted Strawberries

Overnight Oats and Roasted Strawberries 1

For this week’s overnight oats episode I took a note out of Tracy Shutterbean’s book and roasted some strawberries.

Roasting strawberries intensifies their flavour, adding a cheeky splash of balsamic vinegar gives them an amazing tang and maple syrup provides just the right level of stickiness.  This method is especially effective if you’ve accidentally bought a duff batch of watery flavourless strawberries, it really perks them up.

The strawberries cut through the richness of overnight oats beautifully, but I couldn’t resist adding to the richness with a little almond butter. Any excuse!

I recommend you prepare a big batch of these strawberries as there are so many uses for them, such as Tracy’s gorgeous snack idea of popping them on graham crackers topped with ricotta. Heaven!

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Overnight Oats with Roasted Strawberries
Strawberries from Shutterbean

You can find the basic overnight oats recipe here

Ingredients:
450g strawberries, hulled and sliced in half lengthways
4 tbsp maple syrup
2 tbsp balsamic vinegar
2 tbsp olive oil
1/2 tsp sea salt

Preheat the oven to 175C / 160C Fan / 350F and line a baking tray (with sides) with parchment paper.

Mix all of the ingredients except the strawberries in a small bowl. Pop the strawberries into a larger bowl and pour over the liquid. Toss the strawberries around to coat them thoroughly.

Remove the strawberries from the liquid and spread them out over the baking sheet, then dispose of the remaining liquid. Roast them for 40-45 minutes. They should stay fresh in the fridge for about a week.

Enjoy!

 

Spring Vegetable Quinoa with Feta & Mint

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Spring is indisputably here, and one of the best thing about it, apart from sunshine, lighter evenings and Game of Thrones, has to be the arrival of spring vegetables and the queen of them all, asparagus. (Yes, asparagus is a girl, and I may have been carried away by the Game of Thrones thing)

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For me a quinoa salad is just a way of getting as many different vegetables, and usually some feta, onto my plate at the same time as possible, (see also roasted vegetable & feta quinoa) so it’s the obvious accompaniment to the glorious new selection of vegetables. It’s also insanely easy to throw together.

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Crunchy and spicy radishes, freshly shelled broad beans (do you call these fava beans in the US? My spell check really doesn’t like it!) and chargrilled asparagus mixed through some quinoa and topped with crumbled feta and finely sliced mint leaves. It’s fresh, light and the perfect spring lunch, even better served with a side of mustardy watercress leaves. (continue reading…)

Overnight Oats #2 – Earl Grey Raisins and Almond Butter

Overnight Oats & Raisins 1

Welcome to part 2 of my overnight oats series. Now we’ve gone though the basic recipe, it’s time to start thinking about toppings.

Although this may not look like the most exciting of accompaniments, it’s the one I go back to time and time again. For one thing you don’t need to have any fresh fruit in the house, just raisins, a tea bag and a jar of nut butter.

Secondly, it tastes amazing! Overnight, the tea turns the raisins into juicy, sweet little globes that burst wonderfully in your mouth, with just a hint of citrus and tea flavour. The almond butter adds richness to the oats and provides some marvellous essential fats. It’s the perfect combination.

Go on, give it a go.

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Overnight Oats with Earl Grey Raisins and Almond Butter

1 serving of basic overnight oats, for recipe click here
1 earl grey tea bag (or other tea of your choice)
1 tbsp raisins
1 tsp almond butter (or any other nut butter you fancy)

In the evening, once you’ve whipped up your overnight oats and put them in the fridge, make a cup of tea, remove the tea bag and put the raisins into the cup. Cover the cup with a saucer and leave it on the work surface over night.

In the morning remove the raisins and sprinkle them over the overnight oats. Stir through the nut butter and enjoy!

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Cherry Chocolate Frangipane Tart

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This Monday is the first anniversary of Scaredy Cat Kitchen’s inaugural blog post, my ‘anniblogary’, if you will. It’s been an exciting and slightly terrifying year for me. There have been highs (did someone say Oreo Topped Chocolate Chunk Cheesecake?) and there have been lows. (man, those tastespotting rejections hurt!)

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To celebrate this momentous occasion,  I decided to bring together 3 of my all time favourite things, bitter dark chocolate, frangipane and cherries.

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Crisp chocolate pastry, filled with rich almond and melted chocolate frangipane with bursts of bitter sweet cherry and crunchy flaked almonds.  I am so bloomin’ happy right now. (continue reading…)

Overnight Oats #1 – The Basics

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Welcome to my new series, may I present my latest obsession, overnight oats!

Okay, as usual I’m hugely behind the food curve, (see Chocolate Chia Seed Pudding about 6 months too late!) but now I’m seriously making up for lost time.

I am a great believer that breakfast is the most important meal of the day, but the best days for me start with something oaty and yoghurty. So when I discovered overnight oats I got myself into a happy food rut.

Like a perfect bowl of porridge, with the added advantage of not having to get up early in the morning to cook, you mix them up before bed and the next morning you top them with whatever you like.

In this series I’m going to show you a few of my favourite toppings and attempt to persuade you to share in my obsession!

So let’s start with the basic recipe (only 3 ingredients!!) and maybe throw on some pomegranate seeds and maple syrup.

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Basic Overnight Oats
Makes 1 serving

Ingredients:
1/2 cup oats
1/4 cold water
1/2 natural yoghurt

Before bed, stir the ingredients together in a cereal bowl, cover the bowl with a plate and pop it in the fridge until morning. You’re done!

If you like your oats a little runnier throw in some more water next time.

Stay tuned for toppings!

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Coconut Rice Pudding with Rum Pineapple (aka Pina Colada Rice Pudding)

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It took 32 and a half years for me to try my first Pina Colada. The combination of coconut and pineapple just didn’t work in my head, all I could think of was Malibu with pineapple juice and it just sounded terrible. But then last year I went to a late summer BBQ, tried my first Pina Colada and it blew my mind!

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I’ve barely been able to get it out of my mind ever since, which led to day dreams of creamy coconut rice pudding with sweet, sticky, rum-flavoured pineapple and a hint of lime. This dish lived up to my expectations and what’s more, it’s even better cold for brekkie the next day (although perhaps without the boozy pineapple!)

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The rice pudding is super straight forward to make and it’s vegan too! The pineapple is sticky, sweet and fragrant with a mega kick of rum (which of course you can skip if you’re that way inclined) The combination is epic! (continue reading…)

Double Chocolate Thumbprint Cookies

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Last time I visited New York, I frequented a lovely Soho restaurant called The Dutch. After a very tasty meal, of which I no longer recall the detail, the bill arrived with a couple of petit fours which stuck in my memory much more clearly.

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Super chocolatey cookies with a little thumbprint of white chocolate in the centre. Immediately thumbprint cookies were added to my blog to do list.

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This weekend I finally got a chance to whip some up and not only were they scrumptious, (if not quite what I’d had in NYC) but bagged up and decorated with a bit of ribbon they made an ideal hostess gift! (continue reading…)