Crepe Recipe with Fruit & Chocolate Filling

Crepe Recipe with Fruit & Chocolate Filling

Crepe Recipe with Fruit & Chocolate Filling:

A crêpe is a very thin type of pancake.

This crêpe recipe is fun to make and tastes delicious.

For this blog I have chosen to show you the crêpe filled with delightful white chocolate coupled with some berries.

I went with strawberries and blueberries. You can of course choose your favourites. Blackberries and raspberries are a nice combination too with the white chocolate or all four fruits.

If you didn’t fancy any fruit then it is yummy with just the white chocolate inside.

This pancake or crêpe recipe with fruit is perfect for breakfast, or a snack or a dessert. Just whenever you fancy it, have it.

The crêpe takes no time at all to do and tastes amazing.

What a fun way to have fruit, having it with a crêpe and some white chocolate.

For other delicious desserts check out the desset blogs.


Serves:
About 15 Crêpes

 


Great For:
Dessert OR Breakfast

 


Cooking Time:
30 mins

 

Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.

Ingredients

  • 150g plain (all purpose) flour
  • 1tsp sugar
  • 300ml milk
  • 3 eggs
  • 1 packet of white chocolate chips
  • Icing Sugar for decoration
  • Strawberries
  • Blueberries
  • Butter for frying
  • A White Chocolate Bar
  • Tub of Whipped Cream

Crepe Recipe – Method & Instructions

Crêpe Preparation

Weigh out your flour and place in a bowl.

Whisk up the eggs in cup or bowl.

Measure out the milk in a jug.

Grate your white chocolate and put in a bowl ready for use in your crepe later. (Yes you might sneak a bit to test it)

Cut up your fruit.

Into the bowl of flour, add your whisked eggs.

Pour in half the milk and whisk.

Add your sugar and then the other half of the milk and whisk.

Be careful when adding the milk as it can splash. Start slow then once combined you can whisk quickly.

Let the batter mix rest for five minutes.

If you mix well, hopefully you won’t get any lumps. But if you do, you can put the crepe batter mix through a sieve. This will give your crepe batter a nice smooth texture.

The crepe batter mix is meant to be quite runny, unlike when you make pancakes. Pancake mixture is meant to be thick and the crepe batter is meant to be thin.

Time To Cook The Crêpe

Melt a small bit of butter in a frying pan or a crêpe pan.

It is best if your pan is hot before adding the butter.

Spread the butter over the pan.

Take the pan off the heat.

Get approximately a ¼ cup of the crêpe batter mixture and pour into the centre of the pan.

Swirl the batter around the pan to even out the mixture to cover the whole base, then place back on the heat.

When you see the edges curl up then your crêpe is ready to flip or turn.

Cook the second side for a few more minutes until browned then turn or flip your crêpe again.

Sprinkle 3 – 4 tablespoons of gtated white chocolate all over the crepe while it is still in the pan.

The chocolate will start to melt. At this point if you want to just have the chocolate and no fruit just fold over and then fold again so you are left with a triangle shape.

If however you are having the fruit, then once the white chocolate is starting to melt take it out the pan and place on a plate.

Put some fruit on the crêpe and fold the crêpe whichever way you want. Watch the video for a couple of suggestions.

Dust over the crêpe with some icing sugar by placing the icing sugar in a sieve and tap the edge of the sieve above the crêpe.

Place a dollop of cream at the side of the crêpe along with some fruit and a handful of white chocolate chips.

Serve up your beautiful crêpe and enjoy.

Happy Cooking

Sharon

LifeStyle With Sharon

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Breakfast – How important is it

Breakfast – How important is it

Breakfast – How important is it?

Breakfast is an important part of the day. We all get told that but how important is it?

Think about it when you get up in the morning. And ask yourself – “How long has it been since I last ate any food”?

For instance if you get up at 7.30am and the evening before you had dinner at 6pm, that is 12 and half hours without food. It is a long time.

So naturally after your body has been working while you sleep to replenish you and look after you, maybe you should say thanks to your body, by now giving it a well earned breakfast.

If a colleague or friend worked hard all night, would you expect them to go without food? Of course not, so think of YOUR BODY as your friend or colleague. It deserves to be given some respect, love and care. YOU deserve respect, love and care.

I know you may have heard this cliché before about ‘You wouldn’t let your car run on empty’, but yet lots of us still do let our own bodies run on empty.

It maybe a habit we have developed or perhaps we don’t allow enough time to sit and have breakfast. Or have never taken the time to think about how important breakfast is and why we need it.

 

Fuel Choices

for your Body

 


1st Choice
No Breakfast

 


2nd Choice
Junk Food 

 


3rd Choice
Healthy Breakfast

 

Fuel Choices

for your CAR

 


1st Choice
No Fuel

 


2nd Choice
 Wrong Fuel

 


3rd Choice
Healthy Fuel

 

I Have No Time For Breakfast

How many of us press snooze on the alarm a few times, them eventually jump out of bed and then rush around (ON EMPTY), and then wonder why the morning doesn’t go smoothly. And then say “I have no time for breakfast”.

Then rush to work and try and function on complete empty and then at the break time grab the quickest sugary snack like chocolate or a quick releasing carbohydrate food like a croissant or scone. Or stop in a drive through and grab any junk food and eat it as we are driving to work.

When working remotely from home it is very easy to sit at the computer and get on with your emails or your zoom meetings but how good is your concentration? Are you as fully present in your zoom meeting as you could be? Does that cup of coffee really keep your body and brain working at its optimum?

Those stay at home parents may collapse when they get in from dropping the kids at school and wonder why they feel tired, have no or low energy and lack motivation and enthusiasm. Or on the way back from the school, stop somewhere and grab a coffee and bun on the go. I am sure there are lots of scenarios I could give as examples.

BUT have we really no time for breakfast? Is that really true?

Time To Try Out A NEW Morning & Breakfast Routine

How good do we feel by getting up at the last minute and rushing? Maybe it is time to try something new.

I know the thought of getting up earlier might be awful in your head, but go on, give it a go. The benefits might surprise you.

Try getting up half an hour earlier. Don’t snooze that alarm. Get up as soon as the alarm goes off.

Enjoy sitting (yes actually sitting) and be mindful of your surroundings. And I don’t mean the floor that needs to be cleaned and the washing that needs to be done. I mean look out the window. Admire the colours in the sky. Listen to the sounds around you. Close your eyes and take in the smell of your coffee or tea. Notice your breathing. Relaxing isn’t it. Now that you are relaxed and had your coffee or tea, it is time to eat and reward your body. Click here for a relaxation maditation.

Try Something New and Surprise Yourself

This maybe new to you and you may not feel like eating a breakfast at first so just try eating something small if you can’t face a big breakfast. Try having a piece of fruit, a yogurt and/or a bit of toast. Of course if you want a more substantial breakfast then have that.

Cereals that are slow releasing like muesli or porridge are a great slow releasing energy food, which are really good for us. Preventing the urge to snack on rubbish and will keep the concentration and energy levels good for longer to really help us have a good day. The added benefit is, our Pancreas loves slow releasing food, helping prevent diabetes.

There are so many things you can do with egg. I love a hashbrown and scrambled egg. If you decide to make your own hashbrowns and freeze a big batch then it is so simple to take them out the freezer and cook them when needed.

Homemade Hashbrown – Great for Breakfast, Lunch or Dinner

For to watch the video on how to make a delicious homemade hashbrown click HERE.

This homemade hashbrown recipe can be for breakfast, lunch or dinner. They are versatile and can be ate on their own or with something. By adding a few special ingredients like I have, they tast amazing. Go on try cooking these and see which is your favourite. Personally I love all three and don’t have a favourite. I hope you enjoy the recipe for a homemade hashbrown.

Making breakfast doesn’t take long and of course by getting up that half hour earlier you are not in a rush. Be mindful when you are eating and enjoy each mouthful and savor the taste of each bite. Eating mindfully is great as your calming the mind and physically looking after your body too. Now you are relaxed and have fuel in your body and are ready for your day ahead with optimal concentration and energy.

Enjoy browsing the LifeStyle With Sharon website for more fabulous recipes and lifestyle blogs

Take care and enjoy your day.

From Sharon

Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.

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Lentil Soup – Homemade Soup Recipe

Lentil Soup – Homemade Soup Recipe

Lentil Soup Recipe:

Lentil soup is a wonderful soup to make.

It is very easy to make and the lentil soup has tremendous flavour.

And lentil soup is extremely good for our health. Lentils have lots of nutritional value.

Cooking with lentils is easy. They don’t need soaking, they just need a rinse.

For this lentil soup I used red lentils but you can use red, brown, green, yellow or black lentils. When choosing your colour lentil for your lentil soup it will alter the colour accordingly.

Either way they are all full of goodness. Lentils are rich in Iron and are an excellent source of protein. Lentils are a great source of fibre too.

I love this lentil soup recipe as it is so delicious, easy to make and it is a very healthy meal, perfect for a lunch or dinner.

You can also freeze this lentil soup too, making it a very practical recipe.

For those living alone it is a perfect way of making a healthy meal once and you can freeze it in individual portions for future uses by just heating it up. With this lentil soup recipe you would probably get about six meals which is great.

And of course those of you with a few in the household, it is perfect too.

I love one pot dinners, less washing up and easy to dish out to your guests or family and you can always just leave the pot on the table and let everyone help themselves.

It is easy and tasty to just heat up your lentil soup the next day (if there is any left of course).

For more great recipes do check out the other blogs.

Please do tell your friends about the website and help spread the love of cooking.

Links for more BLOGS below.

Enjoy browsing through the LifeStyle With Sharon website.

Starters

Main Courses

Desserts

Baking

LifeStyle


Serves:
6 portions

 


Great For:
Dinner or Lunch

 


Cooking Time:
30 – 40 mins

 

Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.

Ingredients

  • 300g Or 2 large carrot
  • 160g or 1 large onion
  • 350g or 3 medium potatoes
  • 400g lentils of your choice
  • 20g butter
  • 4 stock cubes
  • 1 ½ litre water
  • Or you can use homemade stock
  • Pinch of salt
  • ½ tsp of black or white pepper
  • 2 bay leaves (optional)

Lentil Soup Recipe – Method & Instructions

When you are chopping your vegetable a good tip is to put a tea-towel under your chopping board and this will stop your chopping board moving as you are using your knife to cut. It is safer.

I like to cut and prepare my vegetables and put in some dishes ready for use.

Firstly peel and dice the onion. To prevent your eyes watering cut the onion in half from root end to the other end. Then cut the opposite to the root end off. Keep the root end intact. See the video for a visual explanation.

Secondly peel carrots and chop off one end, keeping one end intact so you have something to hold, so you don’t end up grating your fingers. Then grate the carrot.

Thirdly peel and cut your potatoes. You can out them in water until you are ready to use them. Keeping them in water stops them going black.

Next you need to put your lentils into a sieve and rinse them under the tap.

You can make your stock by placing stock cubes in water.

If you wanted to make your own stock for the lentil soup, you can use water from previously boiled vegetables.

Making your own chicken stock is an a option too, to make a chicken stock then use the bones from a chicken and either boil them in water or put bones and water in a slow cooker and leave overnight. This gives lovely chicken stock. Another way is to boil a chicken in a large pot and use the water as your stock.

Preparation for your Lentil Soup is done – Now let’s make it

Now in a pot melt some butter and add your onion. Mix the onion into the butter, put the lid on and let them sauté for 5 minutes. Keep on a low heat.

After you have cooked your onion for five minutes, add your grated carrot to the pot.

Then add your potatoes to the pot.

Season the lentil soup with salt and pepper.

Add the rinsed lentils, keeping on a low heat and give all the ingredients a good mix.

Pour the stock into the pot and turn up the heat to bring it to the boil. Add in bay leaves.

Once brought to the boil, turn heat down to low again, put the lid on and simmer, stirring occasionally.

Cook for about 20 – 30 minutes.

The lentil soup is meant to be nice and thick but if you feel it is too thick, just add a little water.

Personally I love the soup like this with but if you prefer the go ahead and liquidise it. Some people love it smooth and others love it with bits in, personal preference.

For more lovely soup recipes, see the soup playlist on YouTube.

And for more delicious recipes check out our other blogs.

Enjoy your Lentil Soup.

Happy Cooking

Sharon

LifeStyle With Sharon

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Homemade Trifle

Homemade Trifle

Homemade Trifle Recipe:

Homemade trifle is one of those delicious desserts that are so moreish. A homemade trifle is perfect for a family get together like at Christmas but can be for any time of year.

When you have some friends over, why not make a beautiful homemade trifle.

I love making a trifle in the summer. Imagine inviting people over for a bar-b-q and then bringing out this amazing homemade trifle.

MMmmmm doesn’t that sound nice, sitting out in the garden in a nice summers evening and munching away at a gorgeous homemade trifle.

And of course at the end of the weather scale, there is something comforting about eating a homemade trifle in the winter.

I love it either way and I am sure you will love this homemade trifle recipe.

I have used a homemade sponge cake, so do check out the recipe for the sponge cake here.

For other delicious desserts check out the desset blogs.


Serves:
6 – 8 people

 


Great For:
Dessert

 


Cooking Time:
60 mins

 

Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.

Ingredients

  • ½ packet Digestive Biscuits
  • Sponge Cake x 2
  • Tinned or Fresh Fruit x 2
  • Jelly x 2
  • Custard x 2
  • Chocolate Flake x 6
  • Double Cream – large

Homemade Trifle – Method & Instructions

Into a freezer bag put some digestive biscuits. Then get a rolling pin and roll over the biscuits, squashing them all into bread crumbs. Put the crumbled biscuits into a container ready to use.

Then take about 3 heaped tablespoons of the crumbled biscuits and put them into a large bowl that you will be making your trifle in.

Cut your sponge cake into little bits about 1 – 2 inch pieces. For the sponge cake recipe, click HERE.

Place a layer of the bits of sponge cake onto the crumbled biscuits.

Now to Make the Jelly for your Homemade Trifle

Make the jelly according to the manufacturer’s instructions. Some people like the powder. I personally use the jelly cubes. So I cut the jelly and put into a jug and add ½ pint of boiling water and stir until dissolved. Once the cubes are dissolved, add ½ pint of cold water.

Put a layer of fruit on top of your sponge cake. Our traditional family recipe for this homemade trifle used tinned mixed fruit. Make sure however you don’t use Ki-wi or Pineapple as this can stop the jelly from setting.

Pour some jelly on top of the sponge cake and fruit, making sure to cover the sponge cake.

Now for the next layer, pour on some custard.

What gives this homemade trifle an amazing texture is a secret ingredient of some chocolate flake sprinkled on top of the custard. Be good now and use the whole flake for each layer and not be tempted to eat it. I knew what you were thinking !!!!

Keep layering your Homemade Trifle

Repeat the whole process again.

Layer with the tasty ingredients: a layer with biscuits, then sponge cake, then fruit, then jelly, then chocolate flake, then custard and then more chocolate flake.

After the second layer, add some more biscuits, then more chocolate flake and then more jelly.

Let that all set.

Now whip up some cream in a deep bowl as it does splash if using an electric whisk. Use double cream or whipping cream. Whisk it up by hand or with an electric whisk.

Put a nice big thick layer of the whipped up cream on the top of your layers.

And of course you have to put plenty of crumbled chocolate flake on the top of the cream to make it look awesome and taste fabulous.

Enjoy making and eating your homemade trifle.

Happy Cooking

Sharon

LifeStyle With Sharon

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Chicken Samosa Recipe

Chicken Samosa Recipe

Chicken Samosa Recipe:

Chicken Samosa is a flavoursome and wonderful thing to eat.

I am glad to be sharing this simple and fun to make chicken Samosa recipe with you.

They really are full of gorgeous flavour.

When you bite into a chicken Samosa you hear the nice crunch of the filo pastry, and experience the perfect texture of the crunchy filo pastry then the succulent chicken filling that just excites the pallet with its amazing flavour.

You can make a pile of chicken Samosa and then freeze them.

This chicken Samosa recipe is perfect for an individual person or a pile of people.

So a family can sit around together and enjoy a yummy chicken Samosa, or if you have a few friends over for dinner, you can enjoy sharing.

I love personally, to make a pile of chicken Samosa and sit and watch a movie while enjoying one of my favourite chicken dishes.

Have fun making your chicken Samosa, especially experiencing the taste test MMmmmmm

For more dinner ideas check out the Mains Courses Blog for lovely recipe ideas.

For desserts check out the desset blogs.


Serves:
20 Chicken Samosa

 


Great For:
Dinner / Lunch / Snack

 


Cooking Time:
30 mins

 

Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.

Ingredients

  • 2 breast of chicken
  • 1 Onion
  • ½ Carrot
  • 2 potatoes
  • Olive Oil for frying
  • Pinch of salt
  • ½ tsp cumin
  • 1 tsp hot paprika
  • ½ tsp chilli flakes
  • 1 tsp turmeric
  • ¼ tsp Extra Cajun Seasoning
  • 1 tbsp coriander
  • Ready-made filo pastry
  • Flour (any type)
  • Water
  • Cooking Oil for frying Samosa

Chicken Samosa – Method & Instructions

Preparing the ingredients for your Chicken Samosa

Peel and finely dice the onion.

Finely dice the carrot. You can peel the carrot or just leave the skin on.

Dice the potato into very small pieces. It is up to you if you decide to leave the skin of the potato on. I personally don’t peel the potato.

Cut the chicken into very small pieces with either a knife or using a pair of scissors.

Cooking the Chicken Samosa Filling

Into a hot wok or deep frying pan add some cooking oil.

Add your onions and chicken together in the wok.

Season with salt, cumin, hot paprika, turmeric, chilli flakes, coriander and Cajun spice.

Mix all the herbs and spices into the chicken and onions.

Fry for about 5 minutes.

Then add the carrots and potatoes and mix well. If you use 2 wooden spoons it easier to toss around in the pan to make sure it is mixed well.

Cook for a further 10 – 15 minutes.

Place a couple of sheets of kitchen paper into a bowl.

Once chicken filling is cooked, put your Chicken Samosa mixture onto the kitchen paper. This will absorb any excess olive oil so your mixture stays dry.

Leave your Chicken Samosa filling cool for at least 15 minutes. If you tried to use the filling when it is hot, then it will melt the pastry. And your Chicken Samosa will have holes in, which will be no good.

I know it looks and smells amazing but just be patient and wait till it cools. Not long now.

Making Your Chicken Samosa

Now for the fun part, cut each individual filo pastry sheet into three long strips.

Bring the left corner up to about 2 – 3 inches high to the middle of your pastry; with a bit of an overlap on the right at the bottom (you may want to watch the video for this bit).

Now bring the right corner up and over to the left side of your pastry so it aligns with left edge. You will be left with a triangle shape. This will give you the pocket.

Gently pick the pastry up. Open up the pocket, leaving a trail of the pastry on your work top. Using a teaspoon, fill with the chicken mixture, leaving a small gap at the top. Compress mixture down gently, not too hard in case you make holes in the pastry.

Lye the filled pocket flat on the work surface and push down the pastry to close the pocket.

Fold the triangle from left to right. Then from right to left and keep going until you have a small bit of filo pastry left at the top of the pastry strip.

Make the Food Glue for your Chicken Samosa          

To make the food glue, use flour and water: put about 4 tbsp of flour into a small bowl or cup. Slowly add some water and mix well with a teaspoon until it is the right consistency. The mixture needs to be quite thick.

Spread a teaspoon of the food glue mixture onto the last part of the filo pastry. Use a teaspoon or your fingers to spread the glue, getting to the edges.

Fold over the glue area of the filo pastry. And you are left with a nice triangular Chicken Samosa ready to cook.

At this stage you can freeze if you wanted to.

Heat some oil in a large saucepan. Don’t fill the saucepan with cooking oil more than half way.

Put a small bit of spare pastry into the pan to test if it is hot enough. If it sizzles you ready to go.

Gently place your Chicken Samosa into the oil, turning your Chicken Samosa every minute.

Once both sides are a beautiful golden colour they are ready.

Drain any excess oil onto some kitchen paper.

Serve and enjoy eating your wonderful homemade Chicken Samosa.

Happy Cooking

Sharon

LifeStyle With Sharon

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