breakfast, baking brittany leigh breakfast, baking brittany leigh

Honey & Vanilla Breakfast bars

ingredients:

  • 2 Cups of Rolled Oats

  • 1/2 Cup of Seed Mix (Sunflower Seeds, Pepitas)

  • 1/4 Cup of Pine Nuts

  • 1 Tbsp Chia Seeds

  • 1/2 Cup Sultanas

  • 1/2 Cup Dried Cranberries

  • 2 Large Eggs

  • 1/3 Cup of Honey

  • 1/4 Cup of Olive Oil

  • 1/2 Tbsp Vanilla Bean Paste

METHOD:

  1. Preheat oven to 160 degrees Celsius

  2. Add all the wet ingredients (Honey, Oil, Eggs, Vanilla) to a large bowl, whisk together.

  3. Add all the dry ingredients to the bowl, mix until well-combined.

  4. Line a 20cm x 20cm square baking tin with baking paper

  5. Pour in the mix and spread evenly

  6. Bake for 35-40 minutes

  7. Remove from oven and leave to cool inside of the tin

  8. Remove from tin and cut in to 9 Squares

  9. Enjoy!

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Slow Cooker Beef Stroganoff


METHOD:

  1. In a frying pan over medium-high heat, drizzle olive oil and add your beef. Fry for 2 minutes to brown the beef. Remove from heat.

  2. Add beef, onion, garlic, paprika, tomato paste, dijon mustard and mushrooms to the slow cooker, stir until everything is coated evenly.

  3. Add the beef stock, mix until well-combined.

  4. Cook for 8 hours on low or 5 hours on high.

  5. Turn the heat off, add your sour cream and mix until combined. If you don’t want the sour cream specks in your sauce, combine some of the sauce from the slow cooker with the sour cream in a separate jug before mixing with all of the sauce. Taste, add salt & pepper if needed.

  6. Cook Pappardelle according to packet instructions. Strain.

  7. Transfer the Stroganoff from the slow cooker to a large pan, cook for 2 minutes on medium to high, the sauce will start to thicken. Add strained Pappardelle to the sauce, toss until coated. Serve with chopped parsley.

SERVES: 3

INGREDIENTS:

  • 500g Diced Beef

  • 4 large Swiss Mushrooms, Sliced

  • 1 Brown Onion, Diced

  • 1 Tbsp Garlic, Minced

  • 1/2 Tsp Paprika

  • 175mL of Beef Stock

  • 2 Tbsp Tomato Paste

  • 1.5 Tbsp Dijon Mustard

  • 150mL Sour Cream

  • Salt & Pepper

  • Olive Oil

  • 375g Pappardelle

  • Chopped Flat Leaf Parsley for garnish

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