Happy Saturday!💛
I like to do a few things differently at the weekend just to make it feel more special. Today I’ll be having a slow morning with a nice coffee in the garden, followed by a run and finishing the day with a takeaway from the fabulous @secretsupper 🙌
This weeks recipe on @bbcoxford with @itsmeadamball was a little bit different because...everything is a little bit different right now! It’s also a great way to start your weekend off, a creamy Dalgona coffee and a peanut butter cookie all made within 30 mins 🍪
Thank you for the recipes from @miammiamyum and @alicethroughtheyear via @bbcfood 👌Both wonderful food bloggers to be following right now! I’ve listed the recipes below...
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Dalgona Coffee
Serves 2
3 tbs of Instant coffee
2 tbs sugar
3 tbs of boiling water
1/2 pint of milk
Maple syrup
Whisk the coffee, sugar and water in a bowl for around 5 mins or until the mixture is thick and fluffy with peaks. I used an electric whisk but it can be done by hand.
You can have this as a hot coffee or an iced coffee, if hot then heat your milk and put it into the glass. If cold, you can start by putting an ice cube into the glass. Then add your creamy coffee mixture to the top. If you want extra sweetness then add a bit of maple syrup and then stir.
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Peanut Butter cookies
200g peanut butter
175g golden caster sugar
1 egg
1/4 teaspoon of salt
Combine peanut butter, sugar & salt and mix, add the egg and mix to create a dough. Make into cherry tomato sized chunks and put them on a baking tray, push down slightly with a fork.
Bake for 12 minutes at 160 fan. Leave to cool
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Enjoy!
With love & food ❤️🍴