3 Reasons To Keep Your Supermarket Rose Plants

Today on my blog I am talking about those gorgeous mini rose bush plants you can buy them in your local supermarket. You can usually get one for around £3-£5 for a plant, sometimes they come in a pretty little pot as well. When choosing one, go for one with a nice thick and healthy main stem and with buds that are still yet to open and flower.

The Supermarket Rose is a beautiful gift for someone who just to brighten up your windowsill. I have had two yellow roses and a pink rose in the last two years. You can often find them in Red, Peach and even a pale White shade of Rose petals. Supermarkets usually stock a wide range of colours, I like Yellow as I feel it brightens up a room.

So many people toss their little Rose bushes into the bin when they finish flowering. One reason for this is because they see the label which often reads “Guaranteed to Flower for 14 days” and they presume that after this flowering rose is finished blooming then the plant is now obsolete, and that is so wrong! Did you know that with a little love and care you can make your little Rose last for months or even years? And they will flower again!

Well in this blog post I am going to tell you just how and why you should keep them. Here are my main 3 Reasons…

Reason 1. They can survive inside or outside! I will go into how you would care for each in a moment.

Reason 2. You sometimes get extra growth of the original plant after a couple of months, and some plants can be re-potted into more than one Rose bush. Then you could keep one for yourself and gift away the other if you like!

Reason 3. Looking after plants during difficult and uncertain times can help your mental health by giving you something to care for and focus on. It will also produce flowers several times a year to brighten up your home.

Keeping Your Rose Inside or Outside

Inside
A nice regular sized pot and a windowsill with half sun and half shade, your Rose bush should thrive here. Water it every day, keeping the soil damp and remove dead leaves and dead flowers to prolong its growth. Leave it inside the pot it comes in until all the flowers have finished, and then you can re-pot it into something prettier if you’d like, pop a few stones at the base to allow for drainage and if you’re increasing the pot size to allow for growth use some moisture controlling compost.

Check the plant if and when you re-pot it. You may find it has two separate stems and roots systems, if that is the case you can do as I did above (image) and pot in two pots and then you’ll end up with two plants.

Outside
A pot of any size because the bush will grow into it. But in order to be liveable outside and to survive the Winter you must do two things. One, is to line the pot with a sheet of bubble wrap plastic, this is to keep the roots safe from any frost. And two, you also need to put a few stones in the base and place the plant into some moisture controlling compost, which will retain water so as to keep the plant nourished. You must water it regularly in warm weather and do not let the pot dry out.

So far my Pink Outdoor Supermarket Rose is coming up to its third year in a pot outside. I got lots of flowers on it in June, I also gave it some flower food once the flowers began to show their buds. As you can see I had some rich new green leaves grow this summer. I may need to re-pot it into a larger pot next summer if it grows again.


I hope you have enjoyed reading this blog post, please let me know if you’d like to see more like this, such as gardening related or tips on making the most of supermarket purchases.

Thanks for visiting Severn Wishes today.

✩ Sabrina ✩

Sabrina’s Recipe for Dark Chocolate Chip Dairy Free Cookies

Sabrina’s Dark Chocolate Chip Cookies

These cookies of mine are not only delicious, but dairy free and made with dark chocolate chips which add a real depth of flavour too! I haven’t baked anything else since I perfected this recipe! I can guarantee you’ll love them too! I have been trying and testing my cookie bakes for years and I have finally found a bake that I am totally happy with, I was so happy with the recent batches of cookies that I just had to share them with you. Did you see my images and videos all over my social media?

Trust me when I say you’ll love these cookies, I don’t even contemplate buying cookies anymore because these are just as good, in fact they taste even better in my honest opinion! So why don’t you give them a go and see what you reckon? If you need them to be GF then change the Flour, if you don’t need them to be DF then alter the spread to regular butter. Just make sure you follow my other ingredient amounts and the method exactly!

The trick with these cookies is to refrigerate the dough for a minimum of 20 hours, and then you must bake all the cookie dough batches within 3 days of making the dough. It will keep for a couple of days in the fridge if it’s well wrapped and air tight. This time around I baked one batch of cookies at 20 hours and the next batch the morning after around 36 hours after I first mixed my dough. The second batch tasted the best!

The longer you refrigerate the dough for the chewier the cookies will be. You could freeze some dough if you weren’t going to use it all in the time frame, but make sure you use it within a month if you do that. You will also need to add extra minutes to the cook time if you’re baking the dough from frozen too.

Because this is one of my quicker prep time recipes I used an average sized Mug as a measurement for the ingredients instead of scales and grams. Sometimes I don’t get a lot of time to bake with my toddler in tow! So if you want a recipe that is fast to prepare in an evening, ready to bake the following afternoon, then this is the one for you! This amount of ingredients made approximately 14 Cookies. If you make my cookies please share and tag me on social media.

Author: Severn Sabrina
Prep Time: 15 Minutes
Refrigerate Time: 20 to 40 Hours
Cook Time: 8 to 10 Minutes
Serves: 14 Cookies
Allergens: Contains Egg, Gluten, Soya Lecithin.

Ingredients

½ a Cup of Dairy Free Spread (softened in the microwave in a small bowl)
1/3 a cup of Caster Sugar
2/3 a cup of Soft Brown Sugar
1 Egg
1 Teaspoon of Vanilla Essence
1 Teaspoon of Baking Powder
½ Teaspoon of Salt
1 and ½ Cups of Plain Flour
A Bag of Dark Chocolate Chips (100g ish)

You Will Need

Two Bowls – 1 Large and 1 Medium
A Sieve
A Tablespoon and A Teaspoon
A Wooden Spoon
A Flat Oven Tray
Baking Parchment
A Microwave and a Small Microwavable Bowl

SABRINA’S TOP TIPS! Don’t over microwave the spread, just twenty seconds should be enough and then stir it gently until it melts and is smooth and pourable. You can use the same piece of baking parchment if you’re baking two lots of cookies, just place the next set of cookie dough mounds in the gaps that weren’t touched on the paper on the previous bake!

Method

1. In a large bowl you need to mix up the two sugars with the softened spread. Mix with a spoon until it is all smooth.

2. Next you add the egg and vanilla and once mix until it’s smooth and combined. I always do it by hand because this is a quick recipe, just put some effort into the hand mixing for a good 60 seconds. It should look smooth and pale.

3. In a separate bowl, sieve the flour to remove any large lumps, and then add the baking powder and the salt. Mix together well.

4. You now want to take your time combining the wet and dry ingredients. So use the sieve once again to sieve the dry ingredients into the wet, do this a quarter at a time, and between each quarter you want to stir the bowl and combine them. Once that quarter is mixed in to the wet ingredients you start with another quarter of dry, and so on. Once you have mixed all the ingredients together you will be left with a smooth and pale dough.

5. Now it’s time to add the dark chocolate chips or chunks, I prefer chunks because they stay a little more stable in the dough.

6. Refrigerate the dough overnight at least, and when it comes to baking you can do as little or as much as you’d like. It’s best to test a couple of cookies on your oven for a time frame before doing a full batch. Everyone has a different oven.

7. When you get to the baking stage I always recommend you take a Tablespoon size of cookie dough, using two spoons to press the dough together, and then gently make a little round mound of it as your cookie size. I use baking parchment over a flat oven tray so as to stop the cookies from sticking. Leave a space of approximately 6cm between each mound so they have space to spread out.

8. Bake for around 8 minutes, the best way to tell if they are done is that the colour changes around the edges of the cookie. You don’t want them to go too browned otherwise they will be overdone and more crunchy than chewy. I do mine at 180’c fan assisted oven for around 8 minutes. Set for 6-8 and then check them, some cookies could take up to 10 minutes.

9. Once they’ve begun to change colour on the edges remove them from the oven and leave them to sit for five minutes. Then you can gently pull them off and let them cool completely before eating them or storing them in an airtight container. They will last for 3 days if you make them air tight about an hour after baking.

Before…

You Can Make This Recipe Gluten Free by Using Gluten Free Flour!

After…

Thank you very much for reading this post today, if you do try my recipe please let me know how you got on. If you have any questions about my bakes then feel free to leave a comment, I’m more than happy to answer them and give you more tips.

You can keep up with all my cooking and baking by following me on my various social media pages.

Have a lovely weekend!

✩ Sabrina ✩

You should refrigerate the dough before baking it!
Freshly Baked!

Thanks for visiting Severn Wishes blog! See you soon!

Sabrina’s Dairy Free Chicken Tikka Style Curry Recipe

Sabrina’s Dairy Free Chicken Tikka Style Curry

Good Day All! It’s time for a cookery related blog post today. If you follow me on social media you will have seen me share images of this one already, it’s a great alternative to a take away, and it costs a fraction of the price of one too! It’s a simple recipe, easy to make and complete in just a few minutes. Of course I am making mine dairy free because of my sons allergies, I have worked on this recipe for months. You can use alternatives and I will outline those in my recipe below if you want to alter it.

So why am I sharing this particular recipe? Well, I really miss a proper Chicken Tikka, and I thought with a little experimenting I could make a recipe I would really enjoy. Coconut is often used in curry sauce anyway, so by using coconut yoghurt as part of the base it eliminates the dairy aspect and allows me to play with the spices. This recipe I have made is great, although proper Tikka has nuts and dairy in, usually Almonds, and I can’t have either because of my son. It is also more red in colour, so I am considering adding some Paprika next time! So I will be continually trying to better this recipe and cooking in every aspect of my life, but this is the best I have so far. If I make an awesome adjustment I will edit this post! But for now my Curry is both Tasty and a little spicy too!

This is my Dairy Free Chicken Tikka Style Curry Recipe

Author: Severn Sabrina
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 60 Minutes
Serves: 2 for Curry & Rice OR 4 (if you add sides)
Allergens: This Recipe is Dairy Free unless you change the Yoghurt

You Will Need

A Teaspoon
A Wooden Spoon
A Bowl for the Marinade
A Medium Saucepan
A Knife for Chopping
A Flat Oven Tray
Scissors for Cutting the Chicken

INGREDIENTS

Pilau Rice (it compliments the flavours of my sauce but you can have plain white rice if you would prefer) I sometimes just use a microwave rice packet for convenience.
300g Chicken or for a Vegetarian Alternative use Quorn Chunks
White Onion – 2 Onions chopped two different ways, large chunks and diced
2 Pots of Coconut Yoghurt (average size from a usual pack of 4 pots)

Optional Extras (to increase it for the amount people you’re serving)
1 Pepper diced into bite sized cubes and fried off with the onions
1/2 Tin of Chopped Tomatoes (if you prefer a more tomato based curry with less spice)
Poppadoms and Chutneys
Naan Bread (Shop bought usually contains Dairy)
Chips

For the Marinade
1 Pot of Coconut Yoghurt
1 Teaspoon of Tikka Curry Powder (or something similar)

For the Sauce
6 Teaspoons Tomato Puree
1 Small Pots of Coconut Yoghurt (You can use regular yoghurt if not doing DF)
2 Tspn Tikka Curry Powder OR 1 Tspn of Garam Massala + 1 Tspn Cumin
Salt and Pepper to taste

(If you want to make a more complex curry sauce look through my blog for my other recipes).

METHOD

1. Start by chopping your onions and frying it off in a saucepan with a little oil. You want the onions to be softened but not caramelised. Once they are cooked you can start to build the sauce up. Start by using a teaspoon to measure out the other sauce ingredients and add them into the onions. Including the spices, yoghurt and tomato puree. Stir gently to combine. Leave this on a low heat stirring it frequently. Your sauce should resemble mine in the image below.

Onions Ready to Fry, Chicken Marinade and Ready to Chop Fresh Chicken.

2. Then take your chicken, cut it bite size pieces, try and get them all roughly the same size so they cook evenly. You want to marinade the raw chicken for as long as possible before cooking it, so I would often do this as a first step and then go ahead to chopping and cooking. But it all works the same way and it will be just as soft and tender but slightly less flavoursome than if you marinaded it for a few hours! So if you’re planning to do this recipe and have some time on your hands, marinade the chicken in the fridge for a couple of hours before putting it in the oven. (With a toddler in tow I often just get a short window to cook!) When you do get to this stage you should lay the chicken pieces out evenly on a tray and oven them for around 20 minutes at 180’c. They should look baked and coated, cooked through and still tender. See my images below as a guide.

3. For the next step you want to remove the cooked chicken pieces from the oven tray gently, and set them down in the sauce, try not to lose much of their tasty marinade coating! This will add extra flavour to your sauce. Stir all of the chicken up with the sauce and then leave it on a low heat for around twenty minutes.

Mix the oven cooked chicken with the sauce you made earlier.

4. Serve the curry as soon as your rice is cooked and hot, half and half works well, you could even accompany it with some poppadoms and chutneys, a naan bread to tear and share or even do half rice and half chips while the oven is hot – if you’re that way inclined! 😉
There should be plenty of that tasty sauce for dipping things in whatever way you decide to serve it!

The Final Curry Dish Served with Pilau Rice

Thank you very much for reading this post today, if you do try my recipe let me know how you got on. If you have any questions feel free to leave a comment, I’m more than happy to answer them.

Have a lovely evening,

✩ Sabrina ✩

Fun Easter Crafts

HAPPY EASTER FROM SEVERN WISHES

Fun to Make ~ Easter Art and Crafts ~ with Sabrina of Severn Wishes

I have wanted to do this blog post for the last three years, and I have always been too busy to complete it! Mainly because it is a mixture of writing the blog, creating and making the craft items, and then taking the step by step images, processing all of those and then putting the entire lot together in one blog post. It is both time consuming and a lengthy in process too. So what changed this year? Well for one thing, I was more determined to do some more craft this year, but isolation has also made me re-evaluate what’s important, and that is to make happy memories with my son. No matter what is going on outside our home, he doesn’t understand, and it is my job to keep things as normal as possible, so extra fun, extra learning and extra memories are all on the table at the present time. I’m so glad you could join me to hopefully make some memories of your own!

So without any further ado, let’s get our crafty fingers at the ready! Depending upon which Crafty Project you wish to undertake you will need a variety of items. My idea is this, pick an item from the four below, and then match the “You Will Need” items with what you already have at home. Providing you have all the necessary bits and bobs then feel free to scroll down to that Project and then get cracking with my Step by Step guides! Happy Crafting!

1. 3D Friendly Ladybird
2. Wiggly Caterpillar
3. 3D Paper Flower (Can be Framed or Made into an Easter Card)
4. Hand Print Easter Bunny Rabbit

5. Other Craft Ideas

1. 3D Friendly Ladybird

You Will Need
Pritt Stick or Glue
Coloured Paper and / or Card
Circular Objects to Draw Around (This will determine the size of your Ladybird)
Pencil
Scissors
Black Pen
Googly Eyes (if you have some but not essential)

This is the easiest of my crafts today, and will take around twenty minutes to make. You can make it any size, any colour that you like. Why not make one for each member of the family? I am going to make several of them to put around my son’s bedroom. He loves Gaston from Ben and Holly’s Little Kingdom, so my son is the inspiration behind this particular craft project.

Step 1. Choose the Size of your Ladybird. Choose your colour. Draw around a Circular object so that you have 4 Circles the same size, and then you will need a smaller circle for the head, judge this depending upon the size of the body. Cut out these 5 circles and then you’re ready to begin.

Step 2. On the small circle draw a line across the centre, you want to colour the half of this circle in with black pen. Don’t forget to draw eyes on it too like mine, if you don’t have any fun stick on eyes to hand! Then pop this face to one side you won’t need it now until Step 6.

Step 3. Take 3 out of the 4 Large Circles and fold them in half across their centre. Gently crease them with your fingers, take a look at my image below to see how they should look.

Step 4. Take the flat circle and cover it lightly in glue or pritt stick, I always prefer a glue stick when messing with card, less mess! Then take two of your folded circles, stick glue on their side that faces flat, place them back to back and glue them down on to the flat circle so that they make a V shape.

Step 5. Take the remaining Circle that is folded in half and cover it in glue before pressing it down into the centre of your Ladybird body, covering the two below neatly. You now have a finished insect body.

Step 6. You can now glue the head on by placing the glue on to the half you didn’t colour in, make sure you line it up with the V of the Ladybird to make it look right. See my image below.

Step 7. Push down all the flat surfaces of the Ladybird and leave for an hour or two for the glue to dry. Then using a Pen or Marker, draw on however many Spots you would like.

Step 8. Repeat steps for making other colours or other sizes if you have Card or Paper left over. If you need a base for your Ladybird to sit on, why not make him a cardboard leaf! (You need leaves for another of my crafts anyway!) 😉

CRAFT FINISHED

2. Wiggly Caterpillar (munching on a leaf)

You Will Need
Pritt Stick and PVA Glue
Green Paper or Card (Card is better)
A Mixture of Green and Black Pens
Poms Poms! All Colours Welcome!
Googly Eyes or Stick on Sequins
Scissors
A Pencil
A Piece of Cardboard (Cereal box is good!)

This is a fun craft to do with young children. They can make their Caterpillar whatever colour they want. All you need is some Pom Poms! You can follow my Steps or watch my video below!

Step 1. Draw and Cut Out a Leaf Shape (this is your main leaf) from your Cardboard. Then draw around this cut out piece of cardboard on to your green paper or card and Pritt Stick together.

Step 2. Draw your Leaf design on with Green pens. Set to one side.

Step 3. Decide what Pom Poms you want to use and arrange them!

Step 4. Make some antenna and extra leaves and stick your eyes on to a Pom Pom ready to assemble your bug!

Step 5. Using PVA glue stick your Caterpillar together, don’t forget the extra leaves, arrange however you wish, then leave to dry in a warm flat place.

Step 6. Add any additional things to your bug once it has dried.

Caterpillar Video

3. 3D Paper Flower (Can be Framed or Made into an Easter Card)

You Will Need
Pritt Stick or Glue
Different Coloured Cards or Papers
A Piece of Card for Sticking to
Scissors
Pencil
A Circular Object to Draw Around (it’s diameter will be half the width of the flower so choose wisely)

This idea is simple but looks so pretty when complete. It makes a great card.

Step 1. Take a piece of plain card, this will be your base. Draw a Stem or Cut Green Card or Paper and create one. Make sure you leave plenty of room to stick the flower part. Cut out leaves and small circles of yellow paper to create the centre of the flowers. Be as creative as you like.

Step 2. Making the petals next, you need to cut circles of different colours, you will end up with 8 Petals in total per flower. I did two different sized circles to end up with two sized flowers.

Step 3. Fold all of the petals in half so you end up with 16 halves with flat sides that stick up. This is how the petals will look 3D.

Step 4. Using Pritt Stick, stick the sides of the petals down so that they rotate around the centre of the flowers. You want them all to face the same way when you stick them around the yellow centre.

Step 5. Turn the flowers into a card if you like, or make other smaller flowers too using smaller circles, and make a pretty Easter meadow scene picture. Draw or Stick Easter Eggs and Rabbits and other Easter items along the edge like an Easter scene.

4. Hand Print Easter Bunny Rabbit

You Will Need

Paper or Card
Pencil
Hands!!!
Pens for the Details
Scissors
Paint

Paint works well for this one so you don’t have to colour in, unless you prefer to colour of course. It depends how much you’re painting, if you plan to do my hand prints picture (below) then you could do extra on different paper and make them into cute Rabbits!

Step 1. Draw around your hand and / or children’s hands. Or you can do a Hand Print on to Paper using Paint! MAKE SURE YOU LEAVE OUT THE THUMB! You want the shape to resemble a Rabbit head with two of each fingers being the ears! Keep two fingers together!

Step 2. Once dry you can cut the Rabbit shape out.

Step 3. Draw on Nose, Mouth and Eyes!

Step 4. Add any extras like whiskers, inner ears and freckles! Cut it out and hang it up or stick to a handmade card if you like.

FINISHED

Not the best hand print but you get the idea! My son was a bit reluctant to help out yesterday, ha ha!

5. Other Craft Ideas
If you want to just Print some Easter Egg patterns and do some Colouring in with younger children then here are a few that I really like that you can save and print 🙂

Alternatively you could do some Painting of Hands and do some Prints!

Layer the Prints of your Hands to make a nice picture.

Thanks so much for joining me for this blog post. I hope that you’ve had fun, maybe even a laugh at my crafty items. If you made something please share it with me on social media, tag me or my page! I would love to see them! What was your favourite? Would you like to see more Art and Craft? Leave me a comment. Have a wonderful fun and safe Easter!

Best wishes from me!

Sabrina

Sabrina’s Tips On How To Make Your Food Go Further

Chicken Stir Fry with Noodles and Peppers

If you’ve been following my blog for a while then you’ll know that food is a huge passion of mine. Coming up with new recipes and experimenting is a hobby of mine. But today, with all this talk about panic buying amidst this deadly virus, I couldn’t help but think, what can I do now to help others…

My epiphany was this! My Ideas On How To Make Your Food Go Further!

There are certain things that most of us keep in our kitchen during week to week shops or our larger monthly stock ups, so I wanted to focus on those to begin with. The issue right now is that due to bulk panic buying some of our staples are very hard to get a hold of. Take a look at the meals below to see if any of them would appeal to you or your family. Then see how you can make them go further with my recipe adjustments.

All of these recipes are my own, so if you wish to recreate one please credit me and notify me on where you have used it, thank you.

Keep those handy takeaway boxes ready to freeze any leftover freshly cooked meals, extra vegetables or leftover homemade sauces.

Author: Severn Sabrina
Prep Time: 45 Minutes
Cook Time: 40 Minutes
Serves: 4 to 6 people
Allergens: Wheat Flour, Barley and Soya in the Gravy Granules

COTTAGE PIE
Serves 4 to 6 people (sometimes with leftovers if its children’s portions)
Ingredients

1 or 2 Large White Onion – Diced
3 or 4 Large Carrots – Diced
500g Mince Beef – Cooked & put through a processor to make smaller pieces
1kg Potatoes – Cooked and Mashed
Gravy Granules – I use the Bisto Onion Gravy Granules
Additional foods to add to make it go further…
Baked Beans x 1 Tin
Mixed Dice Vegetables x 1 Cup
~~~
Most people will have a bag of frozen veg or veg that needs to be used up. Dicing it up small and adding it to your cottage pie gravy is a great way to get extra veg into children as well as help an adult get their 5 or more a day! Same with the tin of beans! Pour off a little sauce if there is lots in the tin, but the tomato sauce actually helps you to get a lovely gravy. The beans bulk out the cottage pie filling while adding your veg in take. You can even add all of this into a large casserole dish, and cook it in the oven for an hour, even the veg if cut small enough will cook in the gravy, locking in all the vitamins…

My Cottage Pie is a family favourite! If you cannot get fresh meat then using a tin of Minced Beef and Onion would work just as well!

Author: Severn Sabrina
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Serves: 4 to 6 people
Allergens: Dairy will be present in Naan Bread if you choose it as a side

CHICKEN CURRY
(You can use one of my Recipes already on my blog for the method)
Serves 4 to 6 people (sometimes with leftovers if its children’s portions)
Ingredients

2 Large White Onion – Diced and Chopped into two sizes
50g Tomato Puree (this is for your homemade sauce)
2 Tin of Chopped Tomatoes (for your sauce)
500g of Chicken cut into bite size pieces
100g of Yoghurt, I use Dairy Free Coconut Yoghurt
Serve with Rice and / or Naan Bread
Sauce – I prefer to make my own to my taste but you can use a jar of sauce, but if you do use a jar you only need 1 Tin of the Chopped Tomatoes. You then add curry spices like Cumin, Paprika, Garam Masala and Chilli. As well as Garlic and Coriander usually! (See my Recipes for more on making sauce and a method for the curry too).
Additional foods to add to make it go further…
New Potatoes x 1 Tin (They’ll cook in the sauce on a low heat for 20 mins)
1 or 2 Peppers Sliced thinly (fry these a little with your onion then add)
Cauliflower Diced up x 1 Cup (Chopped small it will cook in the sauce)

Here is one of my recent Curry dishes, this one was with extra Peppers and Potatoes

Author: Severn Sabrina
Prep Time: 25 Minutes
Cook Time: 40 Minutes
Serves: 4 to 6 people
Allergens: Check Jar if you purchase a sauce, otherwise none.

CHILLI CON CARNE
Serves 4 to 6 people (sometimes with leftovers if its children’s portions)
Ingredients

2 Large White Onion – Diced
4 Large Carrots – Diced
1 Tin of Plum Tomatoes (they are sweeter but you need to chop them)
1 Tin of Chopped Tomatoes (you could use 2 of these and no plum if easier)
500g Mince Beef or Pork or both – Cooked & then put through a processor to make the pieces of meat smaller – or use Quorn or Soya Mince
1 Tin of Red Kidney Beans
Serve with Rice
Sauce – I use a packet or a jar for convenience but you can make a sauce, you have done the basics with the tomatoes already. So add the tomatoes to a bowl, then add Cumin, Garlic and Chilli to your own taste.
Additional foods to add to make it go further…
Baked Beans x 1 Tin (some people don’t like Red Beans so you could use Baked Beans (Haricot Beans) instead.
Peppers – as many or as little as you like, if one needs using up do it!
Mixed Dice Vegetables x 1 Cup (You can add other basic veg if you don’t have enough or you want to do a vegetarian style chilli).

✩ ✩ ✩

Author: Severn Sabrina
Prep Time: 25 Minutes
Cook Time: 30 Minutes
Serves: 4 to 6 people
Allergens: Check the Jar of Sauce if you buy one.

SWEET AND SOUR CHICKEN
Serves 4 to 6 people
Ingredients
500g Chicken Breast (Diced) or a Vegetarian Alternative
Tin of Pineapple – Cut into Small Chunks – 1 Ring per person
Peppers – 1 Yellow and 1 Red Cut into Small Long Pieces
1 Large Onion – Diced into Small Long Pieces
2 Carrots – I Peel and Slice them with the Peeler into long thin shards!
Serve with Rice
Sauce – I always buy a cheap jar of sauce, the cheaper the better!
Alternatives
This dish is so easy to make and these flavours are quite specific, if you aren’t keen on that much pineapple then do one ring total or leave it out but then you should add more of the other ingredients.



Fresh meat, fresh fruit and fresh vegetables are hard to get hold of in my area right now. When I did a home delivery order most of what I asked for was either out of stock or I was given a substituted alternative closest to what I wanted. This was very inconvenient and I have ended up spending 4 hours in total, chopping, peeling and bulk freezing some of the fresh veg before it went bad. I created mixed veg bags including a stir fry mix!

TOP TIP: Only make a freezer portion size for what you or your family members would eat at a meal time! Then there is no waste when you defrost it to use!

Washed, Chopped and Sliced, Ready to Freeze. MY TOP TIP always squeeze the air out of the freezer bags before popping them into the freezer to save space!

You can make 6 portions of Vegetable Stir Fry using the following raw vegetables, washed, chopped and ready to cook or freeze:
3 Coloured Peppers – 1/2 a sliced pepper per portion
1 Broccoli Head – cut into thin stems
1kg Carrots – I use a peeler to slice mine into strips
1 White Onion for every 2 Portions – Diced into small chunks
~ Add any of the following to make it go further and become 8 portions~
Water Chestnuts – I use Tinned x 1
Bamboo Shoots – I use Tinned x 1

Adding Noodles OR Rice on the Day you make the Stir Fry for extra bulking out of your food. Either use 1 Packet of Stir Fry Noodles once your veg is cooked, or a packet of Microwave Noodles or a Microwave Rice (all down to your preference) and one of these makes this meal double in amount.

Using a bought Sauce or Making a Sauce?

Adding a bought sauce to this stir fry is great, but if you’re feeding more than 4 people then 1 jar is only just enough. TOP TIP: Make sure you add 2 cm of warm or hot water to the bottom of the jar, replace the lid and give it a good shake, add this to your stir fry, no sauce left in the jar and wasted!

Don’t be scared of not using all the sauce, you can you half, replace the lid and use the rest within 2 or 3 days usually (always check the label).

Alternatives for Sauce… Make your own!
You will need… Garlic fresh or paste, Ginger fresh or paste, Sweet Chilli Sauce or Chilli Sauce (if you like it hot!) Salt, Pepper and Chinese Five Spice! I prefer the pastes as it makes things so easy!

In a small bowl mix up a tablespoon of everything above! Less of the hot chilli though unless you like it spicy! Add more or less and experiment with the taste until it’s to your preference. Add this to your stir fry when you add the noodles. One of each paste does me around 7 or 8 stir fry’s or Chinese orientated meals. Chinese Five Spice goes a long way too!

A Pasta Bake is also a great way to use up Vegetables about to go stale and any leftover sandwich meats or leftover sausages for example. This is a firm fave of mine, bacon chunks, peppers and tomato!

I really hope I have given you some inspiration on some family favourites and ideas on how you can make them go a lot further during this difficult time. You can of course substitute the meats for vegetarian alternatives or swap out the vegetables you don’t like for others too.

Experiment with what you’ve got to use up and so long as you’re making healthy meals with vegetables in you’re already winning for the day! If you liked any of my meals after making them please leave me a comment, I would love to know how you got on.

Is there anything you would like to cook but need some help with? I’m an experienced cook and perhaps have experience of the dish, please comment and ask me 🙂 I’m happy to help!

Stay In and Stay Safe Friends. I might go do some baking now I’m done with my savoury cooking! If you’re after sweet treats check out those recipes that are on my blog already too!

✩ Sabrina ✩

Sweet Treats Week – Day 5 – Sabrina’s Customisable Cookies

Welcome to Sweet Treats Week on Severn Wishes. This half term I wanted to share my top 5 baking treats with you all, hopefully you’ve got some time this week to make them with me! I cannot believe this is Day 5 already! I hope you’ve had as much fun baking these as I have!

Check out my Instagram and Facebook page for more food pictures, videos and future recipe ideas too!

Day 5 is Sabrina’s Customisable Cookies!

And the great thing with these is that you can literally add anything into them… I like mine to have chocolate chips. But you could put tiny marshmallows in them or different kinds of chocolate confectionery. Just follow my basic recipe and then add in whatever you feel like! This is a great one to get the children involved in too and perhaps they could each make two or three cookies just for them!

My recipe will make between 12 and 16 cookies with a prep time of 20 minutes and a fridge time of 3 hours. When you bake they take as little as 15 minutes and only a five minute cool time, so before you know it you could have cookies to enjoy as a mid afternoon snack today!

What You Will Need

A Flat Oven Tray or two
Baking Paper or Parchment
A Large Mixing Bowl for the main mixture
Small Mixing Bowls if your children are doing their own
A Wooden Spoon
A Tablespoon or Ice Cream Scoop
A Sieve
A Cooling Rack
Something To Store The Cookies In After They Are Cooled

Ingredients to make the Cookies

100g Light Brown Sugar
75g Caster Sugar
100g Butter / Dairy Free Spread (Melted)
1 Teaspoon of Salt
1 Egg
1 Teaspoon Vanilla Essence
1 Teaspoon Baking Powder
220g Plain Flour

Additional Ingredients

100g of Chocolate Chips

You can use other colourful confectionery like Smarties, M&Ms, Chocolate Chips of different sorts or even chop up your favourite chocolate bars and use those. (Get an adult to do this chopping up). You can use as much or as little as you want.

Step 1. Mixing Sugar and Butter and Salt

Method Steps

1. In a Large Bowl start by mixing the melted butter with the sugar and salt. You should have a thick brown liquid when it’s mixed enough.

2. Next you need to add the egg and once again mix thoroughly.

3. Make sure you sieve the flour and baking powder into the mixture and stir gently to combine as you do so. Once it’s all mixed in you can add your chocolate chips. If you’re doing different cookies you can now transfer some of the mix into smaller bowls and add the various confectionery. If your mixture is looking dry add one tablespoon of water at a time until it becomes more like cookie dough.

4. Place cling film over each bowl you have and let them cool in the refrigerator for up to 3 hours. TOP TIP While you wait you could play a game!

5. Then coming up to the end of the 3rd hour you can preheat your oven to 180’c and place some baking parchment onto a flat tray ready for your cookies.

6. In order to make your cookies the same size either use a tablespoon or an ice cream scoop to get a measurement out of the bowl. You want to make heaped almost ball shape but press them lightly to the baking paper. TOP TIP Leave at least 4 cm between each cookie! You may need 2 trays!

7. Bake the cookies but stay close by and keep an eye on them! I always have to rotate my tray half way! They will take between 12 and 15 minutes in a fan assisted oven, and you need to let them cool on a rack before you tuck in!

Step 6. Ready to Bake

TOP COOKIE TIPS

Don’t over handle your cookie dough!
Mix in your chosen confectionery into the dough but don’t over mix it.
When laying the cookies on the tray leave them heaped, they will flatten on their own.
Bake your cookies straight from the fridge for best results.
Keep an eye on them so they don’t over bake, it’s a fine line!

Cookies Freshly Baked and Cooling Down on the Rack

Thank you for joining me for Sweet Treats Week! I do hope you have enjoyed it and if you do make any of my bakes then please let me know how they turn out!

If you make any of my recipes be sure to tag me on social media, leave me a comment here on my blog. Any questions about a recipe please don’t hesitate to ask them! If you recreate this recipe somewhere else please credit me for it and name me and my blog, or even better link back to this original post too! Thanks everyone!

 Sabrina 

Sweet Treats Week – Day 4 – Sabrina’s Loaf Tin Cake

Lemon Loaf Cake

Welcome to Sweet Treats Week on Severn Wishes. This half term I wanted to share my top 5 baking treats with you all, hopefully you’ve got some time this week to make them with me! Check out my Instagram for more food pictures, videos and recipe ideas too!

Chocolate and Banana Loaf Cake

Day 4 is Sabrina’s Loaf Tin Cake

I know some people aren’t fond of eating loads of chocolate things so I figured I’d have to put my next favourite baking combination out there, which is Loaf Tin Cake! This can be my favourite cake which is a Lemon Drizzle cake! Or we can do a Banana and Chocolate Chip flavour!

I make this delightful and refreshing cake in a loaf tin because it’s easier to cook it, easier to cut it and easier to store it too! You have lots of options to customise your own cake too! I will be giving you two versions, Lemon or Banana and Chocolate, you can choose which to try or even do both!

When baking you’re looking for a gorgeous golden colour on top!

A loaf tin cake is much easier to judge than a round cake, I think!

It’s also easier to store, cut it into slices and it’s ready whenever you want a piece! One tin gives you around 8 slices! This cake keeps best for up to 3 days, but because there aren’t many slices it’s usually enjoyed during a day or two when it is at it’s best. TOP TIP Store this cake in a cake tin with a piece of kitchen roll underneath the baking parchment to help absorb any moisture.

Fresh Out Of The Oven

What You Will Need

A Loaf Tin
Baking Paper or Parchment
A Large Mixing Bowl
A Small Mixing Bowl
A Wooden Spoon
A Tablespoon
A Sieve
A Knife
A Whisk (Manual or Mechanical)
Something To Store The Slices In After They Are Cooled

Lemon Drizzle Cake
Banana and Chocolate Chip Cake

Author: Severn Sabrina
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Serves: 6 people per loaf made
Allergens: Wheat Flour, Dairy, Egg and Soya (unless you use my alternatives listed below)

Ingredients To Make Any of Sabrina’s Loaf Cake Recipes

1 Free Range Egg (Fresh is best for baking)
125g Butter (or Dairy Free Spread) Melt in the Microwave
100g White Caster Sugar
50g Golden Caster Sugar
190g Self Raising Flour
1 Tablespoon of Vanilla Essence
1 Tablespoons of Milk or a Milk Alternative

Additionals to Flavour the Cake

Lemon Drizzle Cake
For the Cake: 30ml of Lemon Juice
For the Drizzle: 30g Icing Sugar, Lemon Juice, Lemon Rind (Optional)
In a small bowl Mix Lemon Juice one Spoonful at a time to Icing Sugar, how much you want to make depends on your personal preference.
Pour this over your cake when it’s baked.
Add the Lemon Juice at Step Number 2.
Add the Drizzle only when the Cake has cooled but still on its parchment.

Banana and Chocolate Chip Cake
For the Cake: 1 Banana – The Softer the Better! Mushed Up!
50g Chocolate Chips (I use Dark and Dairy Free)
25g Chocolate to Melt and Pour on Top of the Cooled Cake (Optional)
Add the Mushed Up Banana and Chocolate Chips at Step Number 2.

Method Steps

1. In a Large Bowl mix the egg and sugars together with a wooden spoon until smooth. Then add the milk and vanilla. Add the melted butter which has cooled and combine all these ingredients together using a whisk.

2. Now is the time to add your additional filling, use your small bowl to measure out anything you want, then transfer it to the large bowl and mix in.

3. Next you need to sieve the self raising flour into the bowl, do this a little at a time, stirring it together constantly mixing until the mixture is smooth.

4. Make sure you cut a piece of parchment to the correct size for your tin, it needs to stick out above the sides to allow the cake to rise and not spill over.

5. Bake this Cake at 160’c or 150’c (Fan) for 30 – 35 minutes. Check the cake at 25 minutes with a knife or skewer and then check it again at 30 minutes. The knife should come out clean and the top of the cake should be golden like my image below.

6. Once baked remove the cake from the tin by lifting it out using the parchment, and leave it to stand on a flat surface to cool down. Once cooled you can either add the additional options as outlined above or cut it and serve.

Chocolate Chip Loaf Cake

Thank you very much for joining me for Sweet Treats Week! I hope to see you again tomorrow for our final baking day!

If you make any of my recipes be sure to tag me on social media, leave me a comment here on my blog. Any questions don’t hesitate to ask them! If you recreate this recipe somewhere else please credit me for it and name me and my blog or even better link back to this original post! Thanks everyone!

Sabrina

Sweet Treats Week – Day 3 – Sabrina’s Rocky Road

Welcome to Sweet Treats Week on Severn Wishes. This half term I wanted to share my top 5 baking treats with you all, hopefully you’ve got some time this week to make them with me! Check out my Instagram for more food pictures and recipe ideas too!

Day 3 is Sabrina’s No Bake Needed Rocky Road

Definitely one that the kids can get involved in, and this tray bake requires zero baking! You just need an adult to do some melting and chopping! This recipe will make 24 delicious squares of Rocky Road and you can do a custom set of ingredients to suit your family too!

Start by gathering all of your favourite things and a giant bowl to mix them! You’ll need chocolate for melting which will be the glue to hold all of the other ingredients together! You also need a deep tray to squash it all down into before you refrigerate it too!

The best thing about Rocky Road is that it’s totally customisable to your family and you can’t really get it wrong! Plus it’s fun for everyone! There’s only one danger with Rocky Road! Just don’t go eating all the singular ingredients while you’re making it!

I love to put things in mine you don’t usually find in a supermarket style tray bake, sometimes you find Nuts and I don’t put any of those in, some also contain fruit, which is a personal preference to whether or not you add this in. I will outline all the measurements below, and you can make your selection of your favourites.

Step 6.

What You Will Need

A Large Mixing Bowl – the bigger the better!
A Wooden Spoon or Two
A Saucepan (to do the melting part)
A Spatula
A Sharp Knife
Tea Towel and Rolling Pin (Or something to smash the biscuits with)
Baking Parchment to line your tray
A Large Tray that will still fit in your Fridge minimum of 1.5 inches deep

Ingredients

Mini Marshmallows 50g to 60g
Maltesers or Honeycomb Shards 50g to 60g
White Chocolate Chips 30g to 40g
Biscuits 150-200 grams (You can use a mixture of biscuits like I do, Digestive, Shortbread and Ginger are my faves, Ginger give a nice taste!)

Milk Chocolate (for the melting) 250 grams
Dark Chocolate (for the melting) 120 grams
Butter (for the melting) 140 grams
Golden Syrup (for the melting) 4 tablespoons

Additional Ingredients to Personalise your version of Rocky Road

Your “Special Ingredient” can be anything, between January and April I tend to use Mini Eggs or other Easter related Mini Chocolate Eggs etc. I just cut some of them up for going inside the bake. Other things that go well and add colour are Smarties, Aero Bubbles anything that sort of size etc.

Use around 70g to 100g of your chosen ingredient and remember to save around 30g of it for the topping!

You can also add any of the following things that all go brilliantly with this type of non-bake recipe – Cherries / Cranberries / Nuts / Raisins etc…

You will need 50 grams of your chosen one/s and make sure you then increase the depth of your tray by half an inch / 2 cm if you decide to include more than one of these ingredients. You could also choose to remove say, the white chocolate from my main list, and add in Raisins instead, just keep the ratio the same…

The customization is all down to you and your family! Go crazy! Have fun!

Method

1. Measure out and then Crush the Biscuits into mixed bite size pieces and add them to a large bowl.

2. Next, gather all your additional ingredients as outlined above, measured correctly and add these to your large bowl. The aim is to then mix all these dry ingredients together so they are evenly distributed.

3. Melt the Milk and Dark Choc with the Syrup and Butter until Smooth. Set 150ml of this melted chocolate mixture to one side in a jug to cool a little (you need this for the top of the mixture).

4. Add your melted mixture from the saucepan to your large bowl, coating all of the dry ingredients, keep mixing it quickly but carefully. You need to cover all of them in a light chocolate covering before it cools down too much.

Step 5.

5. Transfer from the bowl to the tray making sure the parchment is already lined inside it and smooth the rocky road out as flat as possible, push it down gently using a wooden spoon. Then pour the remaining melted chocolate (from the jug) over the mixture and smooth that all over the top with a spoon or a spatula, you need to try and coat most of the mix if not all of it, TOP TIP don’t forget to coat up to the corners!

6. Finally add your chosen Chocolate Decorations like Mini Eggs. Push them down a little so that they stick to the melted chocolate. Score the pieces of size you want to cut once it’s solid, using a knife (adult part only). Then put the whole tray in the fridge to set for a couple of hours.

7. To serve it, gently remove the paper from the baking tray, lay flat and cut the Rocky Road where you scored into it earlier, do this using a knife that has been run under hot water (another adult only part). Remember to put the pieces into a seal-able tin or tub afterwards to make sure it stays fresh. Once set and cut you just store it at room temperature, for the best results eat it within 3 days.

Step 2.

Thanks very much for joining me for this recipe on Sweet Treats Week!
I do hope to see you here again tomorrow! See my social media for some videos while I am baking these as well! Including versions and what I use to make my bakes dairy free too!

If you make any of my recipes be sure to tag me on social media, leave me a comment here on my blog. Any questions about a recipe please don’t hesitate to ask them! If you recreate this recipe somewhere else please credit me for it and name me and my blog, or even better link back to this original post too! Thanks everyone!

 Sabrina 

Sweet Treats Week – Day 2 – Sabrina’s Warm and Gooey Cookie Dough

Welcome to Sweet Treats Week on Severn Wishes. This half term I wanted to share my top 5 baking treats with you all, hopefully you’ve got some time this week to make them with me! Check out my Instagram for more food pictures and recipe ideas too!

Finished Cookie Dough, Yummy!

Day 2 is Sabrina’s Warm and Gooey Cookie Dough Recipe.

This fantastically easy recipe is great if you want a hot desert ready in under an hour. It’s egg free too! I make mine with a dairy free butter and use dairy free chocolates. But you don’t have to if you prefer the real thing. This warm desert is best served about thirty minutes after it’s finished baking, cooled off a little bit but while it’s still warm and gooey. Great on its own or you can pair it with a nice vanilla or coconut ice cream for example.

What You Will Need

A Glass Dish measuring approximately 12cm x 17cm / 5″ x 7″ and preferably with a lid for easy storage after its cooled down!
A Large Mixing Bowl
A Wooden Spoon
A Sieve

Ingredients

150g Plain Flour
115g Butter (Dairy Free Spread)
110g Light Brown Sugar
Water (Per Tablespoon – See Method)
1 Tablespoon of Vanilla
Chocolate Chips or Chunks (As many as you like but a nice ratio between dough and chocolate) I used around 60g of dairy free chocolate chips.

Additional Information: This sized portion will make 4 portions when transferred into pudding bowls. This is a rich desert and you can divide it up into 8 portions if you want to have it accompanied with something else such as ice cream. Keep any leftovers inside the glass dish with the lid on at room temperature, eat it within 48 hours. If you want it warm and extra gooey then microwave a portion for 20 seconds in the microwave.

Dairy Free Cookie Dough with Various Dairy Free Chocolates

Cookie Dough Variations

Add Chunks of Chocolate Brownies. If you have already made brownie earlier in the week you could put small lumps of your softest brownie into the cookie dough along with some chocolate chips. Just ensure they are submerged in the dough so as not to overcook near the top!

Method Steps

1. First you will need to soften the butter a little, add the measured out spread into the large mixing bowl, melt it at 10 second intervals in the microwave and stir after each one. Once softened you add your measured out sugar. Mix until smooth and combined.

2. Sieve your measured flour into the bowl now, make sure once it’s all in you carefully mix it. Then when smooth you add your Vanilla and Chocolate Chips.

3. You now need to add some water to the mixture, add it a tablespoon at a time until you achieve a Cookie Dough consistency. It usually takes between 4 and 8 tablespoons to achieve the dough like substance. Once you’re happy transfer it to your preferred baking dish.

Step 3. Ready to Bake!

4. Now it’s time to bake! Preheat your oven to 180’c and cook in the centre of your oven until the cookie dough top goes golden and slightly brown. The best way to test the dough is right for you is to carefully touch the top, beware it will be hot, so leave it a minute outside of the oven and push down on the top. I like mine to be like a Cookie on the top, and then soft and gooey underneath! Mine took around 24 minutes!

5. As I described above, leave the glass dish out of the oven for around 30 minutes after the bake is complete. Serve the dough after this, it won’t be too hot that way, it should just be warm and gooey!

Thanks very much for joining me on my blog for this recipe! Thank you very much for joining me for Sweet Treats Week! I do hope to see you here again tomorrow!

If you make any of my recipes be sure to tag me on social media, leave me a comment here on my blog. Any questions about a recipe please don’t hesitate to ask them! If you recreate this recipe somewhere else please credit me for it and name me and my blog, or even better link back to this original post too! Thanks everyone!

 Sabrina 

Sweet Treats Week – Day 1 – Sabrina’s Extra Special Chocolate Brownies

Welcome to Sweet Treats Week on Severn Wishes. This half term I wanted to share my top 5 baking treats with you all, hopefully you’ve got some time this week to make them with me! Check out my Instagram for more food pictures and recipe ideas too!

Sabrina’s Chocolate Brownies

Day 1 is Sabrina’s Extra Special Chocolate Brownies

Brownies can be tricky, but if you follow my recipe one step at a time you should be able to recreate my incredible triple chocolate brownies! Since needing to go dairy free I’ve even made these brownies free from dairy by substituting the butter for a dairy free spread and then I swapped the triple chocolate chips for only dairy free chocolates, and they still taste incredible! So do whichever version you would prefer, the difference in butter doesn’t change the end result.

My recipe will make around 20 brownies once you cut them after they have cooled. They are quite rich which is nice because they will last longer! They will last around 3 days in a sealed container, the best way to keep them is to store them at room temperature. TOP TIP Reheat a square or two for between 10 and 20 seconds in the microwave and serve them with ice cream! Yum!

Sabrina’s Triple Chocolate Style Brownies (A.)

What You Will Need

A Glass Dish or Baking Tray measuring approx 26cm x 20cm (8 x 10″)
Baking Paper or Parchment
A Saucepan
A Large Mixing Bowl
A Wooden Spoon
A Metal Spoon
A Whisk – Manual or Mechanical
A Sieve
A Knife
A Cooling Rack
Something To Store Them Inside After They Are Cooled

Step 5. Once Smooth Add Your Chocolates To The Mix!

Ingredients

3 Free Range Eggs (Fresh is best for baking)
175g Plain Chocolate (for melting) (You can use dairy free chocolate too)
175g Butter (or Dairy Free Spread)
200g Caster Sugar
75g Plain Flour
50g Cocoa Powder

Additional Flavours or Additional Chocolates… There Are Endless Possibilities! What Would You Do? Here are my favourites…

Brownie Variations

A. Triple Chocolate Brownies require 75g of White Chocolate Chips and 75g of Milk Chocolate Chips (or use different varieties of dairy free chocolates). Add these at Step 5.
B. Chocolate Orange Brownies require 100g of Chocolate that is Orange Flavoured, dairy free choc orange bars from Asda are fab or a few broken segments of a Terry’s Chocolate Orange are best! Put these pieces in the mixture at Step 5 instead of chocolate chips.
C. Mint Chocolate Brownies require 75g of Chocolate that is Mint flavoured, with such a strong flavour of chocolate it can be used as part of the melted part at the start of the bake. For a more Minty flavour later on you could add some Aero Mint Chocolate Balls when the brownie is almost cooked! Push them into the top of the brownie before the top is solid leaving just a little sticking out so they don’t melt and or burn!

Sabrina’s Chocolate Orange Brownies (B.)

Method Steps

1. First you need to place your butter and plain chocolate into a saucepan. Break the chocolate into small bits so it melts faster. Only melt on a low heat slowly. Keep stirring the melting mixture frequently until it is smooth with no lumps left. TOP TIP I only have my hob one setting 1 or 2 for melting, you don’t want to burn the mixture! I don’t like melting chocolate in a microwave, it’s too easily burnt!

2. Set the melted chocolate mixture to one side and allow it to cool. You can now preheat your oven to 180’c, 160’c for a Fan Assisted or 350F or Gas Mark 4. Cut a piece of baking parchment for your tray and push it inside.

3. In a large bowl break the 3 Eggs, make sure no shell falls in. Using a wooden spoon mix them up, add the Caster Sugar gradually while stirring. You then need to Whisk them both up together until they are combined and smooth with a light and creamy colour.

4. Using a Large Metal Spoon, you now fold in the cooled melted chocolate and butter mixture, one spoonful at a time. Keep stirring it through the creamy mixture, keep going one spoon at a time until all of the smooth thick liquids are combined into one large one. It should be a lot and not lumpy. TOP TIP If the chocolate mixture is still hot it instantly cooks the eggs and you end up with a curdled concoction! Make sure its cool, lukewarm is best, and stick to my one spoon at a time method!

5. Finally you need to Sieve the Cocoa Powder and the Plain Flour into your liquid, again you do this gradually, shaking a little into the bowl and mixing it through until it disappears. Repeat until all the dry ingredients are in the bowl and the mixture should now be a thick pour-able liquid. Add your chocolate chips or buttons or other bits now! Mix them in thoroughly.

6. Pour the mixture entirely into your tray with the parchment inside it. The mixture should sit just over half way inside giving it a little room to rise up slightly. Add any toppings like chocolate chips now, or part way through if they are not bake stable. Shake the tray from side to side before pushing it into the oven, so the bake is level.

7. Bake it with the correct setting for your oven, you’re looking for an even bake with the slightly crisp topping, it should change colour, it should be soft but cooked in the centre. On average this bake takes between 20 and 30 minutes, depending upon tray used and oven type. Just keep an eye on it, take it out and stick a knife into it. When the knife comes out almost clean, pull the tray out. Leave it on top of your oven for ten minutes, try the knife again. Remember if you hit a melted chocolate chip you may think it’s not cooked when it is! For this reason don’t be tempted to over cook it! They should be soft with the additional chocolates melted inside when you cut it!

Remember to wobble the tray so the mixture goes flat!

Thank you very much for joining me for Sweet Treats Week! I hope to see you again tomorrow!

If you make any of my recipes be sure to tag me on social media, leave me a comment here on my blog. Any questions don’t hesitate to ask them! If you recreate this recipe somewhere else please credit me for it and name me and my blog or even better link back to this original post! Thanks everyone!

Sabrina

Sabrina’s Chocolate Orange Brownies (B.)