Salmon Stir-Fry and Chocolate Muffins: Eatwright cookery demo Leonie Wright - Fabulous Older Women
This week on Eatwright with Leonie, it was all about Stir-frys and Snacks!
Recipe's below...
Salmon or Prawn Mushroom and Ginger Stir-Fry (serves 2)
Ingredients:
3-4 tbsp extra virgin olive oil
2 carrots, thinly sliced
400g mixed mushrooms, cleaned with paper towel
2 large red peppers, thinly sliced
160g baby sugar snaps, washed
450g large chopped organic salmon OR raw prawns, peeled
2 garlic cloves, finely chopped
Fresh coriander leaves to garnish
For the sauce:
150ml fish or chicken stock made with ½ stock cube
2 tsp sesame seeds
3 tbsp finely cut or grated fresh ginger
1 tbsp low salt soy sauce
1 tsp gluten free cornflour
Method:
1. In a small bowl, stir together the stock, sesame seeds, ginger, soy
sauce and cornflour until blended. Set aside.
2. In a large frying pan or wok, heat 2 tbsp of oil. Stir-fry the carrots for 3 minutes, remove from pan and set aside.
3. Add 1 tbsp of oil to frying pan or wok and fry mushrooms and sugar snaps for 2 minutes. Remove from pan and set aside.
4. Add more oil if needed and stir-fry the pepper with the prawns and garlic for 3 minutes, until prawns turn pink and opaque.
5. Stir sauce again and pour into the frying pan. Cook until the mixture bubbles, then return carrots and mushrooms to the pan. Cover and cook for a further 2 minutes, until heated through.
6. Serve with courgetti and garnish with coriander.
Healthy Chocolate Muffins (makes 6-8)
Ingredients:
60g ground almonds
50g courgette, grated
½ banana, mashed
100g coconut oil, melted
120g gluten free oats
1 tbsp desiccated coconut, for garnishing
3 tbsp raw cacao powder
3 tbsp Erythritol (Sukrin:1)
5g baking powder
Method:
1. Preheat oven to 180C/350F/Gas mark 4.
2. Mix dry ingredients together except for the desiccated coconut.
3. In another bowl mix wet ingredients together.
4. Mix dry and wet ingredients together in a large bowl.
5. Divide mixture over 6-8 muffin moulds.
6. Bake the muffins in for 15-20 minutes depending on your oven type and its temperature.
7. Leave the muffins to cool in the moulds for 15 minutes, then take them out of the moulds and place on a wire rack to cool down further.
8. Garnish with desiccated coconut.
TOP TIPS:
If you prefer the muffin to be more solid replace 50g coconut oil with 1 egg and add a little lukewarm water.
Add 1 tbsp cacao nibs to make the muffins more crispy!
Our full collection can be found here:
Look Fabulous Forever create makeup and skincare specially formulated for older faces, eyes and lips. Get Makeup Tips and Exclusive Offers by email here:
We've created a Facebook Community of supportive older women. Join here:
Look Fabulous Forever
*Please note that some of the products and branding in this video may have changed since it was published. For up to date product packaging and information, always visit our website:
Only 4INGREDIENTS for THESE!
Hello lovelies, let's fry some dough and these are sweet and yummy and very simple and quick to make.
Ingredients:
-2cups self raising flour
-1/2cup sugar
-2eggs
-3tbsp oil
Gingerbread Muffins: Way Better Than a Scented Candle! And, You Can Eat Them!
Gingerbread for breakfast? Most definitely! These muffins are perfect for Christmas morning breakfast and such an easy muffin recipe!
YesterKitchen merchandise is HERE!!! Shot glasses, coffee mugs, flasks, aprons... the things you need to have! -
It would be my honor to have you support me in our ever-growing YesterKitchen channel by making a one-time donation or becoming a member!
Join my Facebook page!!
Inquiries about Sponsoring, Product Testing, Affiliates and Partnering please contact me at YesterKitchen@gmail.com
Thank you so much for joining me!!!! We’re cooking history through food and recapturing some childhood memories along the way!
Here’s your recipe!
1/2 Cup Shortening or Softened Butter
1/2 Cup Sugar
1 Egg
1 Cup Molasses
3 Cups Flour
1 1/2 TSP Baking Soda
1/2 TSP Salt
1 TSP Cinnamon
1 1/2 TSP Ginger
1/2 TSP Cloves, Ground
1 Cup Hot Water
Set oven to 375. Sift flour, baking soda and salt, set aside. Cream shortening or butter with sugar. Beat in egg, then molasses. Stir dry ingredients into molasses mixture. Gradually add hot water, beat until smooth. Fill greased muffin tins 2/3 full and bake 250 - 25 minutes until toothpick or skewer comes out clean.
Looking for more? I have you covered! Here are my favorite Playlists!!
Best of YesterKitchen! My Most Popular Episodes!
Wayback Machine! Dishes from 1939 and Earlier!
Jill’s Retro Restaurant Tributes!
Have a Retro Party!
1960s Main Dishes and Sides!
Thank you so much for joining me!!!! We’re cooking history through food and recapturing some childhood memories along the way!
#easymuffinrecipe #christmasmorningbreakfast #holidaybaking
Quick Ginger Garlic Miso Tahini Dressing | Minimalist Baker Recipes
Creamy, rich tahini dressing infused with fresh ginger, garlic, and miso paste. Perfect for topping salads, bowls, and more. Just 10 minutes and 8 ingredients required!
Full Recipe:
The stars of this dressing: tahini & miso! Tahini is an Arabic name for ground sesame seeds. However, its origins are thought to have been in Persia, where it was called “ardeh.” Tahini later found its way to Israel and was held as a delicacy. Miso was believed to have originated in China and later introduced to Japan more than 1,300 years ago by Buddhist priests. It has since become a staple in Japanese cuisine.
FOLLOW US!
Blog:
Instagram:
Twitter:
Facebook:
Pear Ginger Muffins, Moist Delicious and Flavorful Page 234 Simply Homemade Home at The Hollow
Extracts to Inspire
Digestive Bitters
1 (15oz.) canned pears, drained diced and blotted dry
2 cups ap flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground cloves
1/2 cup firmly packed brown sugar
1 egg, lightly beaten
1 (8 0z.) carton sour cream
1/2 cup vegetable oil
3 tab molasses
1/2 cup chopped pecans
1/2 cup crystallized ginger, finely chopped
Running The Kitchen: Spiced Ginger Muffins
In this episode of Running The Kitchen I am baking with two special guests, my niece and nephew, Valentina & Joey! We are baking Spiced Ginger Muffins, a tasty and healthy breakfast treat. These muffins are made with whole wheat flour, brown sugar, and apple sauce instead of butter. They are moist and full of delicious winter spices like nutmeg and cinnamon. Feel free to spread them with a pat of butter and some jam for some added sweetness.
Happy Holidays & Enjoy!
RunningTheKitchen.com