Baking · Breakfast · Gluten-Free · Granola · Vegan

Basic Homemade Granola

Easy and healthy homemade granola. This recipe will soon be a staple for your weekday breakfast and it can be topped anyway you like!

Originally posted in January 2015, recipe and photographs updated March 2022.

Looking for an affordable, healthy and delicious breakfast recipe? If so, I have a great granola to share with you – a recipe my Mum created. Breakfast is the most important meal of the day as it’s what sets you up for the day ahead.

Granola just like cake and cookies is another one of my favourite things to make. Most granola recipes I make usually tend to be crunchier, clustered-style granola, which is typically higher in fat and sugar. But since I like to keep as healthy as I can I wanted to share a healthier and lighter granola that can be eaten for breakfast or that could also even be enjoyed as a nourishing snack.

To make my granola, oats are combined with maple syrup, oil and vanilla, the last ingredient of which is an optional addition, but I love the flavour it adds.

Granola is one of my go-to breakfasts to enjoy before heading to work and my favourite way to eat this granola nowadays is with vegan milk or yoghurt and fresh berries or some sliced banana. If you wanted to try something different you can even layer the granola with yoghurt and fruit compotè in a jar and make yourself a granola parfait.

With this basic recipe you can add anything extra you’d like such as different nuts or even dried fruit like apricots, cranberries or raisins. If you’re a chocoholic just like me you can add chocolate chips once the granola is baked and cooled.

This is a speedy breakfast recipe idea, it takes around 15 minutes to prep ready for the oven and then only needs 10 minutes in the oven to bake!

You can adjust the recipe to your taste, add less or more maple syrup depending on how sweet you like it and add a different mix of nuts/seeds you enjoy – this recipe is super customisable.

The recipe makes one large and one small jar of granola, so plenty to keep you going for breakfast throughout the week and beyond!

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Basic Homemade Granola

Healthy homemade granola. This recipe will soon be a staple for your weekday breakfast and it can be topped anyway you like!
Prep Time 15 minutes
Cook Time 10 minutes
Author What Jessica Baked Next

Ingredients

  • 350 g jumbo rolled oats
  • 150 g mixed chopped nuts I use 50g of each almonds, hazelnuts and walnuts
  • 2 tablespoons milled or whole flaxseeds optional - you can also use other seeds you like
  • 5-6 tablespoons maple syrup
  • 5-6 tablespoons vegetable oil I use rapeseed
  • 1 teaspoon vanilla extract optional

Instructions

  • Preheat oven to 200°C / 180°C Fan / 400°F / Gas Mark 6.
  • Mix the oats, chopped nuts and flaxseed (or seeds of choice if using) in a large mixing bowl.
  • Add the maple syrup, oil and vanilla to the oats. Stir the ingredients together until the oats are moistened. Spread the granola out on a large baking tray and bake for 10 minutes or until lightly golden and toasted.
  • Allow the granola to cool before transferring to a jar or airtight container to store it. The granola will keep for up to a month.

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Gluten-Free · Italian Cuisine · Main Meals · Rice Dishes · Vegan

Roasted Tomato Risotto

Roasted tomato risotto: a gluten-free and vegan dinner. It’s comforting, warming and rich in tomato flavour. Delicious served up in bowls and garnished with fresh basil leaves or crispy garlic breadcrumbs. 

As we start to see out the last few weeks of summer, I wanted to share a dinner we’ve loved all summer long. A tasty creamy and flavourful tomato risotto you’re going to want to cook not just in the summer, but throughout the year.

I’ve made a few rice dishes for the blog including Mexican Red Rice (the very first recipe ever posted on this blog), Saffron Rice and Lemon Herb Rice. Apart from sharing these Double Cheese Arancini, I’ve not shared a risotto recipe, which surprises me as risotto is something we eat quite often and a go-to dinner of ours.

If you’re not familiar with risotto, it’s a traditional Northern Italian dish of rice cooked in broth/stock. Traditionally arborio or carnaroli rice is used because these types of rice absorb liquid and release starch, they’re both sticker in consistency compared to long grain rice. It depends on what I have in, but I tend to use arborio, but sometimes I’ll use carnaroli – the latter will produce the creamiest risotto.

I’ve eaten different risotto recipes and my personal favourites include mushroom (risotto ai funghi), butternut squash/pumpkin risotto (risotto alla zucca) and now this tomato version.

We made this risotto only a couple of weeks ago and we enjoyed it so much. Roasted tomatoes are a veggie can’t get enough of, I have them roasted and spread over toast for breakfast, with pasta, on top of polenta or blended up in soup.

The flavour of this risotto reminded me of tomato sauce I used to eat when I was younger, it had sweetness, tangy tomato flavour and the rice/sauce was creamy without needing any butter or cream.

Serve the risotto with some grated cheese (if you’re vegan then just use your favourite dairy-free alternative or nutritional yeast flakes) with a side salad and garlic bread. When we first made this, we ate the risotto with vegan sausages and homegrown green beans and recently with roasted onion and bell peppers.

Dish the risotto up and garnish with some fresh basil leaves or another herb of your choice. I love how vibrant the basil looks on top of the risotto. If you don’t have any basil on hand, even just a sprinkle of dried oregano will look and taste great.

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Roasted Tomato Risotto

Roasted tomato risotto is delicious served with a side salad and garlic bread for a dinner your family and friends will love.
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author What Jessica Baked Next

Ingredients

  • 325 g baby plum or cherry tomatoes left whole
  • 2 tablespoons olive oil one for the risotto and the other for roasting the tomatoes
  • Salt and black pepper to taste
  • 1 red or white onion finely diced
  • 2 cloves of garlic finely chopped
  • 300 g risotto rice
  • 500 ml tomato passata
  • 900 ml vegetable stock, plus extra if needed I use a mix of vegetable and white wine stock cubes

Instructions

  • To prepare the roasted tomatoes: Take the baby plum/cherry tomatoes and place in a small baking dish. Drizzle with one tablespoon of the olive oil and season well with salt and black pepper. We will roast these later on once the risotto has started cooking.
  • To make the risotto: Heat the other tablespoon of olive oil in a large pan (I'd recommend using a frying pan). Over a medium to high heat sauté the onion and garlic for a 2-3 minutes until softened. Season well with salt and black pepper.
  • Now add the risotto rice to the pan and toast over the heat for another minute.
  • In a large jug mix together the pasatta and vegetable stock until combined. Turn the heat down slightly and add a ladel of the tomato/stock liquid to the risotto. Keep adding the liquid bit by bit until it's absorbed, stirrring well in between each addition.
  • Once the risotto has been cooking for about 10 minutes, pop the tomatoes you prepared earlier in the oven at 200°C / 180°C Fan / 400°F / Gas Mark 6. Roast the tomatoes for 15-20 minutes. Once they're ready, take out from the oven ready for later.
  • Cook the risotto for roughly 25-30 minutes or until the rice is cooked through, add more boiling water or stock to get the consistency as you desire.
  • Once the risotto rice is cooked, add 3/4 of the roasted tomatoes and stir through. Serve the risotto in a large bowl or seperate bowls, garnish with the remaining roasted tomatoes and fresh basil leaves.

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Baking · Biscuits and Cookies · Gluten-Free · No-Bake

Passionfruit and Lime Cream Pots

These 4 ingredient tropical inspired cream pots are flavoured with passionfruit and zesty lime. They’ll make a lovely addition to your Christmas menu.

Happy first day of December! It’s the last month of the year and what a rollercoaster 2020 has been. It’s crazy to think Christmas Day is less than a month away!

Have you started planning your Christmas festivities yet? I’m feeling quite organised this year, I’ve nearly got all my presents sorted out and we have our menu planned. We put our Christmas tree and all the decorations up this past weekend and I’m loving how bright and festive the house is looking with the twinkly lights and ornaments hanging on the tree.

This year we’re going partly vegan ready for starting Veganuary in January. We’ve discovered so many vegan recipes and are excited to find more. My sister and I made some delicious mushroom wellingtons for dinner one evening and they went down so well we decided they’d make a fabulous Christmas dinner, we have those planned to enjoy on Christmas Day along with all the trimmings – aka the best part of a roast dinner!

Last month I shared this divine Terry’s Chocolate Orange Traybake. That cake is super delicious and chocolatey, admittedly I can’t believe anyone could dislike chocolate, I do understand that not everybody likes chocolate as much I do and might be looking for an alternative idea. After a heavy main meal that’s rich in different flavours, it’s nice to end your meal with something light and refreshing.

For this recipe I took inspiration from these Lemon Posset. I’ve changed the flavours by adding a tropical twist and made it into a mousse textured dessert. It’s not like a manufactured mousse, these cream pots have more body and substance.

What gives these cream pots a tropical vibe is the delicious combination of passionfruit and lime. I know passionfruit can be a little pricey but it is Christmas after all and 2020 has been a year with plenty of ups and downs, so we deserve to treat ourselves as much as possible. Passionfruit is one of my favourite fruits, but when paired with a citrus fruit such as lime, it comes to life!

So let me do a run through of how to prepare these cream pots. Don’t worry if you don’t have much experience in the kitchen, this recipe isn’t overly complicated!

Start by straining the passionfruit pulp into a sieve set over a bowl or jug. Discard the seeds and squeeze and stir the lime juice into the passionfruit juice. Heat half the cream with sugar, stir until the sugar has dissolved then bring the cream mixture up the boil and simmer gently for 3 minutes exactly. Once the cream has cooked pour it into the fruit juices and stir – it will thicken up quickly and you’ll now need to leave this mixture to cool for 20 minutes. After it’s cooled, whisk the remaining cream until soft peaks have formed and then fold the passionfruit lime cream into the whipped cream. Fold until there’s no lumps of cream left and then transfer the mixture into your serving dishes.

I use a few recycled ramekins that you get those popular gooey chocolate puddings in (UK readers will know what I’m talking about) and some small glasses that had chocolate hazelnut spread in them. You can use whatever serving dishes you have, even small espresso cups would be great if you’re planning to serve more or want a petit fours sized treat.

A delicious Scottish-style shortbread biscuit is the perfect accompaniment to these tropical cream pots

Serve these cream pots with homemade Shortbread Biscuits. I wasn’t sure whether to add some desiccated coconut to the shortbread dough but in the end I stuck with my shortbread recipe as it’s always popular with my taste testers and this classic biscuit allowed the flavours in the cream pots to take centre stage. But who knows, next time if I’m feeling slightly more adventurous, then I might be tempted to give that idea a try!

Once the cream pots have had at least 6 hours to set (overnight is best as this allows the flavours to develop) they’ll be ready to serve. I recommend taking the cream pots out of the fridge and letting them sit at room temperature for about 10 minutes before serving.

I hope you enjoy these cream pots as much as we did. They’re a refreshing end to a meal, aren’t too heavy and leave you wanting more!

(Serves 6)

Ingredients:

1 lime, zested

5 passionfruit

100g caster or granulated sugar

600ml double cream

Decoration:

1 passionfruit – spread this out on the top of the cream pots when serving

Fresh berries – blueberries are my favourite to serve with these but raspberries or chopped strawberries taste great

Method:

  1. Firstly start by zesting your lime and set the zest aside for later on. Scoop the flesh from the passionfruit into a sieve that’s set over a bowl or jug. Push the passionfruit pulp through the sieve using the back of a spoon to extract all the juice. Discard the seeds. Squeeze the lime juice into the passionfruit juice and mix together.
  2. Put the sugar and 300ml of cream in a pan. Heat this mixture gently over a medium heat until the sugar has all dissolved, bring the mixture up to the boil and allow it to gently bubble away/simmer for 3 minutes. Take it off the heat and pour into the passionfruit and lime juice stirring to combine. Set this mixture aside to cool for 20 minutes.
  3. Now in a large mixing bowl whisk the remaining 300ml of cream until soft peaks form. Take the passionfruit and lime cream mixture and fold gently into the whipped cream. Finish by folding through the lime zest.
  4. Transfer the mixture into glasses, ramekins or small pots. Loosely cover the tops (make sure the cling film doesn’t directly touch the tops of cream pots) and chill for at least 6 hours or overnight ideally if you have the time.
  5. Serve the chilled cream pots with shortbread biscuits. The cream pots will keep stored and covered in the fridge for up to 3 days.

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Christmas · Dips and Sides · Gluten-Free · Vegan

Caramelised Onion Chutney

Homemade caramelised onion chutney is a tasty addition to a cheeseboard. This onion chutney pairs well with bread or crackers and mature Cheddar cheese. 

Making homemade chutney is another Christmas food tradition of mine, every year in November or at the start of December I make a batch of caramelised onion chutney ready to enjoy over Christmas on our festive cheeseboard.

You can change around the flavourings in this chutney to suit your own palate. This time I added wholegrain mustard, smoked paprika and chilli flakes for a little kick of heat. On previous occasions when I’ve made this I’ve added fresh thyme but you can add herbs that you like or have in like thyme or rosemary. You can also add a couple of torn bay leaves for extra fragrant flavour – but remember to remove these before you put your chutney into the jars!

This condiment is extremely popular here in the UK, particularly at Christmas when served on a cheeseboard. I’ve eaten lots of readymade chutney however none of those compare to this wonderful recipe – some usually have sultanas added which is a no-no for me as I despise dried fruit like raisins and sultanas, so making your own allows you make a chutney that’s tailored to your taste requirements.

This chutney is sweet, sticky and delicious spooned on top of a cracker and some sliced cheese. But you don’t just have to serve chutney with cheese and crackers, we ate ours with vegan hot dogs on Bonfire Night last week and also we made a tasty lunch with slices of homemade Irish Soda Bread buttered then topped with sliced cheese and chutney.

Also, just an idea of something I’m planning to make for lunch using this chutney – I’m thinking of toasting a couple of slices of bread, topping the bread with a generous helping of the chutney then topping the chutney with grated cheese to make a yummy cheese toast with a difference.

We also made an epic toasted cheese sandwich only the other day for our lunch and filled the toasties with chutney. There’s loads of different ways of serving this chutney, so go ahead and experiment!

I was dubious sharing this recipe as regular visitors to my blog will be used to me sharing lots of sweet baking recipes, I rarely share savoury recipes but that’s something I like to do from time to time to keep things interesting and cater to different tastes. This recipe isn’t all savoury though, I did manage to incorporate my sweet tooth into this chutney with all the brown sugar that was added…

Lastly, if you’re trying to think of Christmas present ideas for your loved ones, then gifting someone special a jar of homemade chutney is a fantastic and thoughtful gift to include in a hamper.

(Serves 20 / Makes approx. 1 litre)

Ingredients:

1.5kg onions, thinly sliced – sometimes I use red but this time I went for brown onions

2 tablespoons oil – I used olive oil but vegetable oil is fine to use

300g dark or light brown sugar

200ml red wine vinegar

3 tablespoons balsamic vinegar

3 cloves of garlic, finely chopped

1 tablespoon wholegrain mustard (optional)

1/2 teaspoon smoked paprika – regular paprika is fine to use

1/2 teaspoon salt

Method:

  1. Heat the oil in a large pan on medium heat. Sauté the onions for 30 minutes until softened and reduced by half – the onions don’t need to colour at this point.
  2. Now add 3 tablespoons of the sugar and continue to cook the onions for a further 10 minutes until they’re starting to turn golden and caramelise.
  3. Next add the remaining ingredients (the red wine vinegar, balsamic vinegar, mustard, paprika, salt and the remaining sugar). Cook the onions for a further 30-40 minutes until the liquid has reduced and is generously coating the onions. You can check the chutney is ready because it’ll coat the back of a spoon.
  4. To sterilise the jam jars, place your jam jars in an oven heated at 140°C / 120°C Fan / 275°F / Gas Mark 1 for 10 minutes.
  5. Carefully fill the hot jars with the chutney and leave to cool before securing the lids. The chutney will store at room temperature for up to one year, but once the chutney is opened it will need to be stored in the fridge and will keep for up to two months.

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Baking · Cakes · Chocolate · Gluten-Free

Chocolate Hazelnut Cake (Torta alla Gianduia)

Flourless chocolate hazelnut cake – this Italian cake originates in Piedmont, a region in North-Western Italy known for its hazelnuts. This gluten-free cake is a chocolate lovers dream dessert

Christmas is now less than two weeks away and if you’re anything like me and want to be organised regarding food this cake will be perfect for an alternative pudding this Christmas Day.

As much as Christmas is one of my favourite times of the year, I’m not the greatest fan of traditional Christmas food. I don’t have the typical Christmas roast dinner as I’m vegetarian and because I’ve never enjoyed mince pies, Christmas cake or pudding that means Christmas Day dessert is usually a creation involving chocolate in some form or another.

Some years we have a yule log, however this year we fancied a change and decided on this classic Piedmontese cake, Torta alla Gianduia.

This torte is simply divine and it has an incredible soft, truffle cake texture that’s simply too hard to resist.

Because this cake is flourless that means it’s suitable for anyone following a gluten-free diet. I was a bit skeptical making this cake, it was one of the first times I’d baked a flourless cake but I was extremely happy with how it turned out! My sister who usually dislikes gluten-free bakes even said this was the only gluten-free cake she has ever liked.

The texture is mousse-like and beautifully light and fluffy – it really does melt-in-your-mouth. You’ll have the urge to eat slice after slice of this cake just like I did!

You know this cake is good because it rivals my favourite chocolate fudge cake. I used Nigella Lawson’s recipe from How To Be A Domestic Goddess, but I used the dark chocolate ganache recipe from SWEET by Yotam Ottolenghi and Helen Goh. The ganache is rich, glossy, silky and has all the qualities a good chocolate ganache should have.

This cake is made differently to the usual cake recipes I make and I love that I’ve discovered a brilliant gluten-free chocolate dessert. I know this cake will most definitely be appearing on our table on Christmas Day or Boxing Day, but I also know it’ll be a year-round favourite for parties and other celebrations.

Serve this showstopper cake with pouring/whipped cream or ice cream. I always serve chocolate bakes with fresh raspberries, but you can also eat it with different berries on the side. If you want you can garnish the top of the cake with extra hazelnuts, chopped or whole.

Torta alla Gianduia is a big hit with my taste testers and I’m sure it will be with yours too! If you adore the combination of chocolate and hazelnuts, then this is the cake recipe for you.

(Serves 10-12)

Ingredients:

Flourless Chocolate Hazelnut Cake:

6 large free-range eggs (whites and yolks separated), at room temperature

Small pinch of salt

125g butter (salted or unsalted)

400g chocolate hazelnut spread

1 tablespoon frangelico, rum or water

100g ground hazelnuts (can be substituted with ground almonds)

100g dark chocolate, melted and cooled slightly

Dark Chocolate Ganache:

200g dark chocolate, chopped into 2cm pieces

200ml double cream

1 tablespoon golden syrup

1 tablespoon butter (salted or unsalted)

Method:

  1. To make the cake: Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 23cm / 9-inch springform cake tin with parchment paper and grease well with extra butter. Set aside.
  2. In a large mixing bowl, whisk the egg whites and a pinch of salt until stiff but not dry. In another bowl, beat together the softened butter, chocolate hazelnut spread and the frangelico, rum or water (just a tablespoon of whatever one you’re using) – I used water for a non alcoholic version.
  3. Now mix in the ground hazelnuts and the egg yolks. Fold in the melted chocolate, then lighten the mixture with a large dollop of egg white – at this point you can beat the mixture as vigorously as you like. Gently fold in the remaining egg white a third at a time, continuing to fold until no egg white is visible in the cake mixture.
  4. Carefully transport the cake mixture into the cake tin, bake for 40 minutes or until the cake is beginning to come away from the sides and a cake tester when inserted into the centre of the cake comes out completely clean without any uncooked batter attached. Leave the cake to cool in the tin completely.
  5. To make the ganache: Place the chopped chocolate in a medium mixing bowl. Heat the cream and golden syrup in a small saucepan until bubbles just begin to appear on the surface and just before it starts to come up to the boil. Pour the hot cream over the chocolate and stir with a spatula or wooden spoon until mostly melted. Now add the butter and continue to stir until smooth. Directly place a piece of clingfilm on the top of the ganache and leave it at room temperature for about two hours until spreadable.
  6. Decorate the cake by covering the top and sides with the ganache. Decorate the cake with chopped, toasted hazelnuts and serve. Keep the cake stored in an airtight container for up to 3 days.

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Baking · Gluten-Free · Rice Dishes · Vegetarian Recipes

Lemon Herb Rice

This one-pot rice pilaf is bursting with Mediterranean flavours! Baked and then garnished with herbs and lemon just before serving – you’ll want to eat this tasty rice straight from the pot!

lemon-herb-rice.png

I love that in food there are memories. Tasting a certain food can transport you back and allow you to reminisce about somewhere you travelled to or a time you really enjoyed and have fond memories of.

That’s exactly what this recipe does for me.

I first had a taste of rice very similar to this a number of years ago on holiday on one of my first visits to the glorious Mediterranean island of Cyprus. My family and I would visit this one restaurant a couple of times during our trip, the restaurant specialised in souvlaki, which consists of various meats and vegetables grilled on a barbecue. Each diner received a massive plate that included a jacket potato, souvlaki meat of your choice such as beef, chicken or pork, a corn on the cob and a small portion of rice. The rice wasn’t just boring plain boiled rice, it was incredibly buttery and rich in sensational flavours.

Greek is one of the many cuisines I really enjoy. A few of my personal Greek food favourites include spanakopita, tzatziki and tiropitakia – we used to buy these from bakeries on the way to the beach and would sit eating these amazing cheesy pastries whilst feeling the gentle sea breeze and sun on us. Just thinking of that I’d desperately like to be transported back there right now!

Wave goodbye to the winter blues by making this rice, it’s sure to bring a touch of sunshine to your day!

We recently enjoyed this rice again served with Greek salad (minus the feta cheese) and some vegetarian sausages. The rice makes a super tasty dinner everyone will love!

(Serves 4-6)

Ingredients:

30g / 2 tablespoons butter

Drizzle of olive oil

1 white onion, diced

2-3 large cloves of garlic, finely minced

1-2 dried or fresh bay leaves, torn – tearing the leaves releases the flavour

450g (2 cups) long grain rice

900ml (4 cups) chicken or vegetable stock

Zest from half a large lemon and a squeeze of the juice

1 tablespoon dried oregano

Few sprigs each of fresh thyme and rosemary, finely chopped

Small handful of fresh parsley (approx. 2-3 tablespoons), finely chopped

Salt and pepper, to taste

Method:

  1. Preheat oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. In a large ovenproof saucepan over a medium heat melt one tablespoon of the butter and the oil.
  2. Add the onion, garlic, bay leaves and a touch of salt and pepper and sauté for 5 minutes until soft and translucent – you don’t want this to colour too much.
  3. Now add the rice and stir until all the grains of rice are moistened by the butter. Then add the stock, cover the saucepan with a lid and allow it to come up to the boil.
  4. Once boiling take off the heat and place in the oven to braise for 15-20 minutes or until all the liquid has been absorbed and the rice is completely cooked through.
  5. Add the chopped herbs, lemon zest and a generous squeeze of the lemon juice and season with extra salt and pepper to taste.
  6. Leave the rice with the lid on and allow the flavours to develop for about 5-10 minutes prior to serving. Garnish the rice with extra chopped parsley if desired.
  7. Rice is best served straight away or at room temperature. Don’t reheat rice more than once. If you’re reheating it check temperature has reached at least 75°C before consuming.

Recipe Notes:

  • If your saucepan lid is not ovenproof then you can cook this rice in a dish covered with tin/aluminium foil.
  • If you’re planning to make this rice dairy-free you can substitute the butter for a dairy-free alternative or just use oil.
  • I’ve tested this recipe out a few times and I’ve found adding the zest from half a large lemon adds more than enough lemon flavour without being overpowering. If you want you can add the zest of the whole lemon if you’re a lemon lover!
  • This rice doesn’t have to the braised in the oven you can cook it by boiling it the stove top instead if you’d prefer to do that. I baked it as this is how I was taught how to cook the best rice at culinary school. Just check how long your rice needs to cook, each brand can cook differently. There’s nothing nice about overcooked rice and you won’t want this rice to be the texture of rice pudding!
  • Rice can be eaten on its own but it’s also great served with chicken or fish such as salmon or prawns/shrimp.
  • This recipe will typically serve 4-6 people generously but it can serve up to 8 smaller portions.

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Gluten-Free · Vegetarian Recipes

Oven Roasted Corn

Buttery baked sweet corn roasted in the oven until tender. Easy and delicious – this will make a great BBQ side dish. 

DSC00653

I love food that transports me back to holidays. I first tried this corn in Cyprus last summer and I’ve been hooked on it ever since. I remember seeing street vendors selling corn and one evening I couldn’t wait any longer and I decided to try some out for myself because it seemed so popular with the locals.

The experience of watching the corn be prepared was not like any way I’d seen it done before. I watched as the man removed the cooked corn from a large pot of water then he started to charr it on a grill. The next step is what left me completely puzzled, the man started to use a hairdryer! Presumably this is used to help speed up the cooking process and make the corn crisp?

So after all that malarkey I finally got a chance to try it and it was love at first bite. I adored the sweet and salty flavour and the caramelised butter. We enjoyed it so much that every time we headed to the supermarket to get groceries I would pick up some sweet corn and recreate the corn I had from the street vendor. Even my sister who used to dislike corn now can’t get enough of it, that’s why I knew this recipe was a winner and one I wanted to share in time for the summer.

DSC00663

To prepare it take each corn and place in a piece of aluminium foil, season generously with salt and pepper and then top with a tablespoon of butter. Wrap it all up and then bake for 20 minutes in the foil, then uncover and cook for a further 5-10 minutes until it’s starting to colour slightly.

My corn recipe is a much easier and simpler version of the original. It doesn’t require much effort to make and the oven does all of the work, which means you can spend more time outside enjoying the weather rather than being stuck inside a hot kitchen. If you want you can cook it on the barbecue, it will be equally as delicious.

This corn makes a great side dish for the upcoming BBQ season. It goes brilliantly with burgers, chicken and ribs. I love this simple and inexpensive recipe and so will you – you’ll be making it all summer long! 🙂

Ingredients:

4 sweetcorn or 8 cobettes

4 tablespoons butter

Salt and black pepper, to taste

Method:

  1. Preheat oven to 200°C / 180 Fan / 400°F / Gas Mark 6.
  2. Line a baking dish with aluminium foil and evenly spread out the corn. Top with butter and season well with salt and black pepper. Cover and seal the corn in the foil, then roast for 20 minutes. Uncover the corn and continue to cook for a further 5-10 minutes until the corn is lightly coloured and the butter is starting to caramelise.
  3. Before serving brush corn with excess melted butter. Serve immediately. The corn is delicious served both hot or cold.

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Enjoy!

jess

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This blog post is in conjunction with a project FourWalls have set-up to celebrate National BBQ Week.

Gluten-Free · Main Meals · Vegan

Sticky Asian Chicken (With Vegan Option)

If you’re a fan of Chinese takeaway then you’re going to love this healthier Asian-style chicken. It’s sweet, sticky and packed with aromatic oriental flavour! 

This sticky Asian chicken is super easy to prepare. You don’t need to marinate the chicken and this recipe doesn’t require any expensive ingredients, most of which are likely to already be in your kitchen, meaning you can cook this dish on a whim and without having the break the bank.

Start by preparing the sticky sauce. All you’ll need to do is whisk all the sauce ingredients (chopped garlic and ginger, soy sauce, honey/vegan alternative and tomato ketchup) until combined. My mum and I experimented with this recipe a fair bit before we achieved perfect ratio of sauce. This delicious chicken dish has been on our dinner menu rotation weekly, so I knew it was a definite blog-worthy meal to share.

Once you’ve got your sauce all ready to go, fry the chicken or vegan substitute in a hot pan until it’s nicely golden and cooked all the way through. Add the sauce and reduce it until it’s thickened and coats all the pieces of chicken. So simple, see I told you it was easy!

The recipe will take you less than 30 minutes to make from start to finish and I know if you’re anything like me this is the kind of food you want when you come home to from a long day at work when you don’t have the time or the energy to cook.

We love serving the chicken on fluffy rice with an assortment of stir-fried vegetables. Mum stir-fried some beansprouts, sliced bell peppers and mangetout with some chopped chilli. You can serve the chicken just with rice if your prefer but we love the addition of the veggies. Also, this chicken is great served with noodles if you want to try something different.

Why eat takeaway when you can cook an easy and super flavourful meal like this in a fraction of the time it would take you to order a takeaway? You’ll save money and you will be eating healthier!

If you’re not eating meat you can substitute the chicken for a vegetarian meat alternative. Cook the meat substitute until crisp as you would with the chicken and then add the sauce, simmer and then serve. We use a vegan chicken substitute, but a block of firm tofu is also a great choice for a meat-free version of this dish.

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Asian Sticky Chicken (With Vegan Option)

If you’re a fan of Chinese takeaway then you’re going to love this healthier Asian-style chicken. It’s sweet, sticky and packed with aromatic oriental flavour! 
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author What Jessica Baked Next

Ingredients

  • 1 tablespoon vegetable oil (sesame oil adds brilliant flavour)
  • 300 g skinless boneless chicken breast, cubed - you can use a meat alternative like Quorn Chicken Style Pieces or extra firm tofu

Sticky Sauce:

  • 2 large cloves of garlic finely chopped
  • 1 tablespoon chopped fresh ginger
  • 4 tablespoons dark or light soy sauce
  • 3 tablespoons honey or maple syrup
  • 3 tablespoons tomato ketchup

Instructions

  • In a small mixing bowl mix together the garlic, ginger, soy sauce, honey/maple syrup and tomato ketchup until thoroughly combined.
  • Heat the oil in a large non-stick frying pan, saucepan or wok. Fry the chicken on a medium to high heat until it's cooked all the way through and is just beginning to turn a golden colour.
  • Once the chicken is cooked add the sauce you prepared earlier to the pan. Turn the heat up to high and reduce the sauce until it's starting to caramelise and coats the chicken. This will take about 4-5 minutes - adjust the consistency of the sauce by adding more soy sauce or a splash of water if needed. Serve the chicken immediately with fluffy rice or noodles and stir-fried vegetables of your choice. The chicken tastes great the next day and makes really good leftovers.

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Baking · Dips and Sides · Gluten-Free · Light Lunches

Paprika Roasted Potatoes

Crispy oven roasted potatoes seasoned with sweet smoked paprika and garlic. Serve as an appetiser or for lunch with your favourite dips. These potatoes are the perfect side dish to about pretty much anything!

Recipe originally posted April 2016, photographs updated January 2022. 

I’ve completed a couple of updates on older blog recipes. Last year I updated this Mexican Red Rice and this Roasted Vegetable Couscous. I’ve also updated my Paprika Roasted Potatoes recipe with a some new photographs as I made the recipe again recently.

We usually enjoy these paprika roasted potatoes on a regular basis. They make a brilliant light lunch and they’re also a great sharing food. Take baby potatoes, slice in half and mix with paprika (I use smoked paprika for best flavour), garlic granules instead of fresh garlic as the granules don’t burn and taste bitter when roasted, some salt and pepper and oil.

As soon as the potatoes leave the oven they’re tossed onto a platter or bowl and served with dips like sour cream, classics like ketchup and mayonnaise or sometimes we like to serve them with sweet chilli or Sriracha for even more flavour.

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 These crisp and golden potatoes are super easy and quick to prepare – they’ll be on your dinner table in half an hour! 

To make this potato dish all you will need is a handful of ingredients, most of which I’m sure will already be in your kitchen cupboard. They take 30 minutes at most to cook and after baking they’re perfectly crispy on the outside, soft and fluffy on the inside and not to mention super flavourful!

Great served with salad along with (vegan) sausages or pizza. However you choose to eat these potatoes, I know you’ll really enjoy them!

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Paprika Roasted Potatoes

Crispy oven roasted potatoes seasoned with sweet smoked paprika and garlic. Serve as an appetiser or for lunch with your favourite dips. These potatoes are the perfect side dish to about pretty much anything!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 1 kg baby potatoes
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic granules
  • Salt and black pepper  to taste
  • 2 tablespoons oil I use olive oil

Instructions

  • Preheat oven to 220°C / 200°C Fan / 425°F / Gas Mark 7.
  • Slice the baby potatoes in half. Place the sliced potatoes in a large mixing bowl along with the paprika, garlic granules, salt, black pepper and oil.
  • Mix the potatoes with the other ingredients until they're thoroughly coated. Toss the potatoes onto a large baking tray and spread them out evenly.
  • Bake the potatoes for 25-30 minutes until crisp and the potatoes are soft and cooked all the way through.
  • Serve the potatoes warm with your choice of dips and a sprinkling of chopped chives or parsley. My favourite dips are vegan soya cream, mayonnaise or ketchup.

Other vegan side dishes to try!

Mexican Red Rice (Arroz Rojo)

Roasted Vegetable Couscous

Roasted Tomato Risotto

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Baking · Biscuits and Cookies · Chocolate · Gluten-Free · Ice Cream · No-Bake

Oreo Ice Cream Pie

 Oreo Ice Cream Pie makes a decadent and refreshing treat! It’s super easy and a brilliant make-it-ahead dessert + you don’t even need an ice cream machine to make it! 

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TGIF! It’s finally Friday! The weekend is just around the corner and I’m heading off on summer holidays in just a few days! I’m super excited to share with you all my latest creation! The Oreo Ice Cream Pie.

I’ve had lots of readers tell me how much they’ve enjoyed the ice cream recipes I’ve been sharing and particularly my no-churn Oreo ice cream. So as you guys liked that recipe so much, I thought I would take that ice cream recipe and transform it to a new level of deliciousness!

Buttery Oreo cookie crust, topped with no-churn Oreo ice cream and then frozen. What could bet better then an ice cream pie loaded with Oreos? I’m sitting here writing this blog post whilst devouring a slice of this frozen delight. Trust this, I’m in total Oreo heaven. I polished off a good two slices as soon as it left the freezer – but who can blame me when you make something that tastes this good!

Me and my sister Becky made this pie ready for a family members birthday earlier in the week. I wanted to make something different to the usual cake. Birthday cake is ok, but for me it gets a tad bit boring and predictable and I wanted the bake to have the wow factor. So I remembered this seriously good no-churn Oreo cookies ‘n cream ice cream I made a few months ago – it’s was creamy, decadent and exploding with cookies ‘n cream in each bite! A definite favourite and I knew it was the perfect base for something even more special!

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 It really is so simple to make, start by mixing together crushed Oreos with melted butter and press into a cheesecake tin. For the filling I just followed my own recipe for Oreo ice cream using the magic no-churn method. 4 ingredients, a little bit of whisking and folding and you’re there! Spread over the base and freeze. The next day, decorate with even more Oreo goodness, whipped cream and then slice up and enjoy!

If you read the blog regularly, then you’ll will have seen how much I LOVE Oreos?! One of my most popular recipes is this divine No-Bake Oreo Cookies ‘n Cream Chocolate Tart. If you’re an Oreo lover then you’ve gotta make that recipe soon too!

This ice cream pie is not only the perfect dessert for a birthday party but it is amazing to make and serve up when it’s too warm to turn on the oven – as I experienced this past week. We’re currently going through a heatwave here in England and it’s been way too hot for my liking! Wednesday was the hottest day in July ever on record, so this pie was great to cool down with. Also, a note to myself, do not photograph frozen bakes in humid 35 degree heat. It’s not a good idea, but the bonus is you get the devour yet another slice of ice cream pie!

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Ingredients – 

Oreo Crust – 

18-20 Oreos or other chocolate cookies

75g (5tbsp) butter, melted

Oreo Ice Cream – 

500ml (2 cups) double cream (heavy cream), chilled

1 1/2 tsp vanilla extract

1 x 397g (14oz) can sweetened condensed milk

18-20 Oreos, crushed

Decoration –

  • Oreos – I used double stuf
  • Whipped cream
  • Chocolate fudge sauce

Method –

1. To make the crust: Crush the Oreo cookies in a food processor. Add the melted butter and mix through to combine. Scatter the cookie mixture into the tin and press down until firm. Place in the refrigerator whilst you make the filling.

2. To make the ice cream: Whisk the cream and vanilla until soft peaks form. Fold through the condensed milk, followed by the crushed Oreos and mix to combine. Pour the mixture into the tin. Cover the top and leave to freeze for 6-8 hours or overnight. *Overnight is recommended for best results.

3. To decorate: Once the ice cream pie is set, allow it sit outside the freezer for about 10 minutes to soften slightly. Now carefully remove from the tin – if you’re having trouble removing it from the tin it’s helpful to dip a knife into hot water, wipe and then run around the sides to release more easily. Finish by decorating with swirls of whipped cream and Oreos.

What Jessica Baked Next original recipe.

no-churn oreo ice cream pie

Now for a summer break for 2 weeks! I have one more recipe scheduled for sometime next week and then I’ll be back with more treats very soon! Have a great weekend everyone! 😀

jess