🥐Croissant Waffle with Camembert🤤❤️

Ingredients:
❤️Croissants
❤️Apricot jam
❤️Camembert cheese
❤️Prosciutto slices
❤️Fresh arugula
❤️Fresh basil leaves

Instructions:
Slice each croissant in half lengthwise.
Place the bottom halves into a preheated waffle maker.
Spread a layer of apricot jam on each croissant half.
Add a slice of Camembert cheese on top of the jam.
Cover with the top halves of the croissants and gently close the waffle maker.
Cook until the croissants are golden and the cheese is melted.
Carefully open the waffle maker and add slices of prosciutto, fresh arugula, and basil leaves inside.
Serve immediately and enjoy!😋🫶

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BAKEMEAS EP 9 | Gingerbread Tiramisu Brownies 🤎

INGREDIENTS
❤️Sponge layer
❤️1 packet of Gingerbread Oreos
❤️2 tsp instant coffee dissolved in warm water

Cream layer:
❤️280g dairy free cream cheese
❤️270ml dairy free double cream
❤️120g icing sugar
❤️Cocoa powder to dust on top

Brownie:
❤️150g dark chocolate (min 50% cocoa)
❤️1 tsp espresso powder
❤️140g plain flour
❤️200g caster sugar
❤️50g dark brown sugar
❤️120g dairy free butter
❤️160g dairy free milk
❤️60g dark cocoa powder
❤️1 tsp gingerbread spice

INSTRUCTIONS:
❤️Line and lightly grease a 15cm square baking tray with baking paper and pre heat your oven to 180°C.
❤️In a saucepan, melt your butter and sugar on a low heat. Add the milk and espresso.
❤️Turn off the heat and then add the chocolate, letting it melt. Mix until smooth and leave to cool.
❤️Sift your dry ingredients into a large bowl.
❤️Pour the wet ingredients into the dry and mix until combined.
❤️Pour half of the batter into the tin.
❤️Dissolve the coffee in the water and then one by one, dunk each cookie in the coffee and then place on top of the brownie mixture.
❤️Cover with the remaining brownie mixture and bake for 25 - 30 minutes or until the top is set and they are just cooked through - all ovens are different so keep checking them every 5 minutes after 25 minutes until cooked.
❤️Longer cooking provides a more cake like texture.
❤️Next make the frosting.
❤️Beat the cream and icing sugar together until soft peaks start to form.
❤️Beat in the cream cheese until smooth.
❤️Spread over the top of the cooled brownies and finish with a dusting of cocoa powder.

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🥧Baked Mango & Ricotta Cheesecake🤤❤️

Ingredients:
❤️ Frozen mango chunks
❤️ Cream
❤️ Ricotta cheese
❤️ Sugar

Instructions:
❤️ Add the frozen mango, cream, ricotta cheese, and sugar to a blender.
❤️ Blend until smooth and creamy.
❤️ Pour the mixture into a baking dish.
❤️ Bake in a preheated oven until set and lightly golden on top.
❤️ Let it cool slightly. Your mango cheesecake is ready to enjoy!😋🫶

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Mocha Tart 🤤❤️

Recipe:
❤️300g chocolate biscuits, crushed
❤️115g dairy free butter, melted

Filling :
❤️300g dairy free cream
❤️380g dark chocolate
❤️4 tbsp Chicory & Coffee Essence

Cream:
❤️150g dairy free cream
❤️270g dairy free cream cheese, room temp
❤️3 tbsp Chicory & Coffee Essence
❤️200g icing sugar

Method:
❤️Start by pouring the melted butter into the crushed biscuits.
❤️Mix together to form a ‘wet sand’ consistency and then press into a 9” greased pie tin.
❤️Pop into the fridge to set whilst you make the filling.
❤️Heat the cream to boiling and then drop in the chocolate.
❤️Leave to sit for 10 minutes until the chocolate has melted and then mix until combined.
❤️Add in the Camp Coffee Chicory and Coffee Essence and mix until smooth.
❤️Pour into the pie tin and then put into the fridge to set overnight.
❤️The next day whip the cream with the icing until soft peaks start to form. Mix in the cream cheese and Camp Coffee Chicory and Coffee Essence until combined.
❤️Pipe on top of the set ganache and then put back into the fridge for another hour.
❤️Serve with a dusting of cocoa powder.

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🍝Baked Salmon Ricotta Pasta🤤❤️

Ingredients:
❤️ 1 ball of ricotta cheese
❤️ A handful of fresh spinach leaves
❤️ 3–4 slices of salmon
❤️ A handful of cherry tomatoes
❤️ 1–2 cloves garlic, grated
❤️ 1 tbsp capers
❤️ Olive oil
❤️ Cooked fettuccine

Instructions:
❤️ Preheat your oven to 180°C (350°F).
❤️ In a baking dish, place the ricotta cheese in the center.
❤️ Arrange spinach leaves, salmon slices, and cherry tomatoes around it.
❤️ Sprinkle grated garlic and capers over everything.
❤️ Drizzle generously with olive oil.
❤️ Cover the dish with a lid or foil and bake for 20–25 minutes, until the salmon is cooked through.
❤️ Remove from the oven, add coo ked fettuccine directly to the dish, and mix everything together gently.
❤️ Serve warm and enjoy your creamy, flavorful pasta!😋🫶

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🍳Baked Salmon and Veggie Fritatta🤤❤️

Ingredients:
❤️ 1 cup broccoli florets
❤️1 cup cherry tomatoes (halved)
❤️200 g salmon fillet (cut into chunks)
❤️ 100 g mozzarella balls (mini)
❤️4 large eggs
❤️1/4 cup milk
❤️Salt and pepper to taste
❤️1/2 cup grated cheese (cheddar or any melting cheese)

Instructions:
Preheat your oven to 180°C (350°F).
Lightly grease a baking dish.
Add broccoli, cherry tomatoes, salmon chunks, and mozzarella balls to the dish.
In a bowl, whisk together the eggs, milk, salt, and pepper.
Pour the egg mixture evenly over the ingredients in the dish.
Sprinkle grated cheese on top.
Bake for 25–30 minutes, or until the eggs are set and the top is golden.
Let it cool slightly before serving. Enjoy!👇🫶

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🍟Golden Crunch Potato Bites🤤❤️

Ingredients:
❤️ 2 large potatoes
❤️ 5 tbsp corn starch
❤️1/3 tsp salt
❤️Black pepper — to taste
❤️Your favorite seasonings
❤️Fresh dill, finely chopped (optional, but recommended)

Instructions:
Peel and dice the potatoes, then boil until soft.
Mash with a fork until smooth.
Add corn starch, salt, pepper, seasonings, and fresh dill. Mix well until you get a smooth dough.
Roll the mixture out on a board or parchment paper.
Cut into fun shapes using cookie cutters or a knife.
Heat oil in a pan and fry the bites on medium heat until golden and crispy.
Transfer to a rack or paper towels to remove excess oil.😋🫶

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🤤❤️Mocha Self Saucing Pudding 🤤❤️

Ingredients:
❤️200 g self-raising flour
❤️50g dark cocoa powder
❤️120g soft brown sugar
❤️240 ml dairy free milk
❤️1 tsp apple cider vinegar
❤️120 ml oil
❤️85 g dairy free yoghurt

Sauce:
❤️420g boiling water
❤️160g soft brown sugar
❤️2 tbsp cornflour
❤️2 tsp instant coffee

Instructions:
❤️Preheat oven to 180°C fan and lightly greased a 9 inch square baking dish.
❤️In a jug combine the milk and vinegar. Set aside to curdle for around 10 minutes
❤️In a large bowl add the dairy free milk mixture then add in the remaining wet ingredients.
❤️Gently mix in the dry ingredients then pour into the dish.
❤️Mix together the sugar and cornflour then sprinkle over the top of the cake mixture.
❤️Dissolve the coffee in the boiling water then pour over the top of the sugar mixture. ❤️I like to pour this over the back of the spoon to stop the mixture breaking.
❤️Bake for 35-40 minutes, then allow to cool for 10-15 minutes before serving with ice cream.

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🌭Breakfast Sausage Egg Boats🤤❤️

Ingredients:
❤️ 2 sausages
❤️ 2 eggs
❤️Salt, to taste
❤️ Sesame seeds, for topping
❤️ Chopped green onions, for garnish

Instructions:
❤️ Take two sausages and slice each one lengthwise, but don’t cut all the way through, just enough to create a pocket.
❤️ Place the sausages on a hot pan, cut side up, and let them start cooking.
❤️ Carefully crack one egg into each sausage pocket.
❤️ Sprinkle with salt, sesame seeds, and chopped green onions.
❤️ Cover the pan with a lid and cook on low heat until the eggs are set to your liking.😋🫶

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🤤❤️Pistachio Crunch Baked Oats 🤤❤️

Ingredients:
❤️480ml dairy free milk
❤️1 tsp apple cider vinegar
❤️200g dairy free yoghurt
❤️2 ripe bananas, mashed
❤️150g rolled oats
❤️100g oat flour
❤️60g vegan chocolate protein
❤️1 tsp baking powder
❤️50g dark cocoa powder
❤️100g dark chocolate chips / chunks
❤️50g pistachio butter

Filling:
❤️200g pistachio paste / butter
❤️1 tbsp butter
❤️200g filo pastry, shredded

Topping:
❤️125g dairy free / dairy dark chocolate
❤️200g dairy free / dairy double cream
❤️20g chocolate vegan protein powder

Instructions:
❤️Lightly grease a 9 x 9 square baking tray with baking paper and pre heat your oven to 180°C.
❤️Combine the milk and vinegar. Set aside for 10 minutes to thicken.
❤️In a bowl combine the dry ingredients and then mix in the wet ingredients.
❤️Fold through the chocolate chips.
❤️Bake at 170 degrees C for 30 - 40 minutes, or until well risen and cooked through.
❤️Whilst the oats cool make the filling.
❤️Heat butter in a frying pan and then add the shredded filo.
❤️Fry until golden and crispy. Add the pistachio butter and mix until combined.
❤️Press the filling on top of the oat base.
❤️Make the ganache by heating the cream to boiling.
❤️Drop the chocolate into the cream and leave it to melt.
❤️Mix into a smooth ganache and then mix in the protein powder.
❤️Pour over the pistachio layer and then put into the fridge until set.
Slice and enjoy!🤗❤️

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🧀Cheesy Chicken & Potato Foil Cups🤤

Ingredients
❤️ 2 medium potatoes, thinly sliced
❤️ 1 chicken breast, diced
❤️ 1 tbsp vegetable oil
❤️ Salt and spices — to taste
❤️ 2 tbsp sour cream
❤️ 1 small onion, cut into rings
❤️ 1 tomato, sliced into rings
❤️ 50 g grated cheese
❤️ Aluminum foil
❤️ 1 cup or mug
Instructions:
❤️ Tear off a piece of foil and wrap it around an upside-down cup to create a mold.
❤️ Gently remove the cup — you now have a little foil bowl.
❤️ Place the sliced potatoes in a bowl, drizzle with oil, and mix well.
❤️ Add a layer of oiled potato slices into the foil cup.
❤️ Top with diced chicken breast.
❤️ Sprinkle with salt and your favorite spices.
❤️ Spread a spoonful of sour cream over the chicken.
❤️ Add onion rings and tomato slices on top.
❤️ Finish with a generous sprinkle of grated cheese.
❤️ Bake in a preheated oven at 180°C (350°F) for about 30–35 minutes or until the chicken is cooked and the cheese is golden.😋🫶

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🤤❤️Banoffee Brownies🤤❤️

Ingredients:
❤️150g nut butter
❤️60g syrup
❤️2 tbsp coconut oil, melted
❤️1 medium banana, cut into coins

Topping :
❤️270ml dairy free / dairy double cream, cold
❤️3 tbsp icing sugar
Cocoa powder to dust on top
Brownie
❤️150g diary free dark chocolate (min 50% cocoa)
❤️120g dairy free / dairy butter
❤️100g dairy free / dairy milk
❤️1 medium banana, ripe and mashed
❤️200g caster sugar
❤️160g plain flour
❤️60g dark cocoa powder

Instructions:
❤️Line and lightly grease a 15cm square baking tin with baking paper.
❤️Start by making the caramel by combining the nut butter with the coconut oil.
❤️Stir in the syrup until smooth and gooey
❤️Pour this into the tin and pop into the freezer to set whilst you make the brownie.
Preheat the oven to 175 degrees C
❤️In a saucepan, melt your butter and sugar on a low heat.
❤️Add the milk and turn off the heat and then add the chocolate, letting it melt.
❤️Mix until smooth, add in the banana and leave to cool.
❤️Sift your dry ingredients into a large bowl.
❤️Pour the wet ingredients into the dry and mix until combined.
❤️Pour half of the batter into the tin and cover with the frozen caramel slab.
❤️Cover with banana coins and then cover with the remaining brownie mixture and bake for 25 - 30 minutes
❤️Next make the frosting.
❤️Beat the cream and icing sugar together until soft peaks start to form.
❤️Spread over the top of the cooled brownies and finish with a dusting of cocoa powder.

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🤤❤️Almond croissant baked oats🤤❤️

Ingredients:
❤️3 ripe bananas, mashed
❤️200g dairy free yoghurt
❤️480ml almond milk
❤️1 tbsp apple cider vinegar
❤️100g rolled oats
❤️150g oat flour
❤️80g ground almonds
❤️50g vegan vanilla protein
❤️1 tsp baking powder
❤️1 tsp almond extract

Custard:
❤️600 ml soy milk
❤️30g cornflour
❤️30g vanilla protein powder
❤️50g caster sugar
❤️1 tsp almond extract

Frosting:
❤️250g dairy free cream cheese, room temp
❤️30g vegan vanilla protein powder
❤️150g dairy free yoghurt
❤️1 tsp almond extract

Instructions:
❤️In a large mixing bowl combine the wet ingredients then gently mix in the dry.
❤️Lightly grease a 9 inch square baking dish and then pour the mixture into the dish.
❤️Bake at 170 degrees C for 30 - 40 minutes, or until well risen and cooked through.
❤️Whilst the oats are baking, make the custard.
❤️In a saucepan whisk the almond extract, cornflour, protein powder and sugar into the milk.
❤️Turn the heat to medium, and whisk until smooth. Bring to a simmer and continue whisking for about 5 minutes, until thickened.
❤️Transfer to a jug covered with cling film and leave to cool. If it’s too thick, add a little more milk.
❤️Make the frosting by whisking the cream cheese and yoghurt together.
❤️Mix in the protein powder until you have a smooth spreadable consistency
❤️Once the oats have cooled cover with the custardfollowed by the cream.
Cover with a dusting of flaked almonds.❤️❤️

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😋Quick & Easy Pasta Pops🤤❤️

Ingredients:
❤️Wooden skewers
❤️Cooked macaroni
❤️Tomato sauce
❤️Grated cheese
❤️Sausage slices
❤️Olives
❤️Corn kernels

Instructions:
❤️ Preheat your oven to 180°C
❤️ Thread the cooked macaroni onto the wooden skewers.
❤️ Arrange the skewers on a baking sheet.
❤️ Brush the skewers with tomato sauce.
❤️ Sprinkle grated cheese generously over the top.
❤️ Add sausage slices, olives, and corn kernels to each skewer.
❤️ Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.
❤️Serve your Skewerlicious Macaroni Bake hot and enjoy!😍😋

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🤤❤️Snickers baked oats 🤤❤️

Ingredients:
❤️480ml milk of choice
❤️200g yoghurt of choice
❤️2 ripe bananas, mashed
❤️150g rolled oats
❤️100g oat flour
❤️60g vanilla protein
❤️1 tsp baking powder
❤️30g peanut butter
❤️100g nuts, chopped

Caramel:
❤️40g syrup of choice
❤️100g peanut butter
❤️2 tbsp coconut oil, melted

Topping:
❤️200g dark chocolate
❤️180g dairy free double cream
❤️100g nuts, chopped

Instructions:
❤️Preheat oven to 175 degrees C and lightly grease a 9 inch baking dish.
❤️In a large bowl combine the wet ingredients then mix in the dry.
❤️Fold through the chopped nuts.
❤️Pour this into the baking dish.
❤️Bake for 30 - 40 minutes, or until golden and cooked through.
❤️Whilst the oats are cooling, make the caramel.
❤️Mix together the nut butter and oil until smooth . Mix in the syrup . Set aside.
❤️Next make the topping by heating cream to boiling.
❤️Drop the chocolate into the cream and leave it to melt for 5 minutes. Gently mix until you have a chocolate ganache.
❤️Once the oats are cooled spread the caramel over the top following by the chopped nuts.
❤️Cover with the ganache and pop into the fridge to set.

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🍕Quick & Easy Pizza idea🤤❤️

Ingredients:
❤️Tortillas
❤️Sausages, chopped
❤️Grated cheese
❤️Eggs
❤️Milk

Instructions:
❤️Take the tortillas and cut them into small pieces.
❤️Add the chopped sausages and grated cheese.
❤️Pour a mixture of eggs and milk over the ingredients.
❤️Cook the mixture in a frying pan until done.

Your pizza is ready!
Enjoy your meal!😋👌

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🤤❤️Red Velvet Brownie Baked Oats 🤤❤️

Ingredients:
❤️480ml milk of choice
❤️200g yoghurt of choice
❤️2 ripe bananas, mashed
❤️150g rolled oats
❤️100g oat flour
❤️60g protein
❤️1 tsp baking powder
❤️1/4 - 1/2 tsp strong red food colouring
❤️2 tbsp cocoa powder
❤️100g dark chocolate

Topping:
❤️280g dairy free cream cheese
❤️159g dairy free yoghurt
❤️25g Protein

Instructions:
❤️Preheat oven to 175 degrees C and lightly grease a 9 inch baking dish.
❤️In a large bowl combine the wet ingredients then mix in the dry.
❤️Fold through the chopped chocolate.
❤️Pour this into the baking dish.
❤️Bake for 30 - 40 minutes, or until golden and cooked through.
❤️Whilst the oats are cooling, make the frosting.
❤️In a bowl using an electric hand held whisk or stand mixer, whip the cream cheese until smooth. Add in the yoghurt and whip again.
❤️Add in the protein powder and whip until smooth and creamy.
❤️Once the oats are cooled spread the cream cheese frosting over the top😍❤️

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🍝Creamy Roasted Tomato Spaghetti🤤❤️
What You’ll Need:
❤️400 g cherry tomatoes
❤️2 whole heads of garlic
❤️3–4 tbsp olive oil
❤️Salt, as preferred
❤️50 g finely grated Parmesan
❤️300 g spaghetti, cooked until al dente
❤️A handful of fresh arugula
❤️Extra cherry tomatoes, for decoration (optional)

How to Make It:
❤️Preheat the oven to 200°C (390°F).
❤️Arrange the cherry tomatoes and halved garlic heads (cut horizontally) in a baking dish.
❤️Drizzle generously with olive oil and season with salt.
❤️Roast for 25–30 minutes until the tomatoes are blistered and the garlic turns soft and golden.
❤️Allow to cool a little, then squeeze the garlic cloves from their skins.
❤️Transfer the roasted garlic and tomatoes to a blender or food processor. Add Parmesan and blend until creamy.
❤️Toss the cooked spaghetti with the sauce in a large bowl until evenly coated.
❤️Plate up, garnish with fresh arugula and extra cherry tomatoes if desired. 😋🫶

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🍝Creamy One-Pan Tomato Pasta🤤❤️

Ingredients:
❤️5–6 ripe tomatoes
❤️3–4 garlic cloves
❤️1 cup (240 ml) tomato sauce
❤️1/2 cup (120 ml) heavy cream
❤️200 g dry pasta (penne, fusilli, or your choice)
❤️1 tbsp olive oil (optional)
❤️Salt and pepper to taste
❤️Fresh herbs (parsley, basil, or dill), chopped

Instructions:
Cut the tomatoes in half and place them cut-side down in a large skillet.
❤️Add garlic cloves and cover with a lid. Let them steam over medium heat for about 10 minutes, until the tomatoes are soft.
❤️Remove the lid and peel off the tomato skins using tongs or a fork.
❤️Pour in the tomato sauce and blend everything in the pan using an immersion blender until smooth.
❤️Add the cream, stir to combine, and season with salt and pepper to taste.
❤️Add the dry pasta directly into the sauce. Stir and simmer over low heat, stirring occasionally, until the pasta is tender and cooked through (add a bit of water if the sauce gets too thick).
❤️Sprinkle with chopped herbs, stir again, and serve hot.😋🫶

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