Protein Cookie Butter Raspberry Smoothie Bowl

Name: Protein Cookie Butter Raspberry Smoothie Bowl
Prep time: 5 min
Total time: 5 min
Ingredients: 1/4 cup (60ml) milk of your choice (almond, soy, oat, etc.); 2/3 cup (127g) frozen raspberries; 2/3 cup (127g) frozen sliced strawberries; 1 scoop Vanilla Protein Powder (Approximately 4 TBS); 1 TBS Biscoff cookie butter; 1 TBS cookie butter, melted (to drizzle); fresh raspberries; granola; chia seeds; sugar free white chocolate chips

Wednesday, 25 May 2022

There is something really special about having a Smoothie Bowl for Breakfast. Having one of these is almost like having dessert for breakfast except that they are a whole lot healthier!

This version I am sharing with you today contains only a very few natural and wholesome (for the most part) ingredients and goes together in literally minutes, making for a very quick breakfast indeed. Five minutes tops.

You will need a heavy duty blender, but other than that no special equipment is needed other than a spoon!

Frozen raspberries and strawberries are blitzed together with some milk, cookie butter, and vanilla protein powder until the mixture is smooth. It takes literally minutes.

Poured into a bowl and topped with your favorite toppings, these are not only quick and easy, but quite healthy as well, providing you with several of your five a day! Plus the protein powder helps to keep you feeling full until lunch time!

The protein powder I used is called Vanilla Pea protein powder. It contains only three natural ingredients. Vanilla, coconut sugar and pea protein which has been extracted from yellow split peas grown on Canadian and American farms.

Pea Protein is a protein which is easily absorbed by the body, making it an excellent plant-based alternative to whey protein, which means it is also vegan.

As you can see it is very finely powdered and mixes in very well with whatever you add it to. It is also free from additives and artificial sweeteners, using only coconut sugar to sweeten it. It has a lovely Vanilla flavor that goes very well in smoothies.

Its been processed via water extraction without the use of chemicals on environmentally friendly farms, which means it is also good for the environment.

Certified gluten free, it is also GMO free, Dairy free, and soy free. I really like that it is produced exclusively on American and Canadian farms. This also helps to lower its carbon footprint.

The more food that we can eat that is sourced closer to home, the better it is for our environment.

I got mine from Naked Nutrition. It came with a handy scoop for measuring.

WHAT YOU NEED TO MAKE PROTEIN COOKIE BUTTER RASPBERRY SMOOTHIE BOWLS

There are only a very few basic ingredients needed to make the smoothie itself. With these plus a food processor you are well on your way. The recipe makes only one serving. My smoothie blender only makes basically one serving at a time.

1/4 cup (60ml) milk of your choice (almond, soy, oat, etc.)
2/3 cup (127g) frozen raspberries
2/3 cup (127g) frozen sliced strawberries
1 scoop Vanilla Protein Powder (Approximately 4 TBS)
1 TBS Biscoff cookie butter

I used frozen berries that I got from my local shops. I also used regular lactose free milk. You can use any kind of milk you want. If you are a vegan you would want to use an oat, soy or even coconut milk. Whatever works for you!

There is the protein powder. I highly recommend the Naked Pea Vanilla Protein powder. There is no funny taste. Just protein, a bit of sweet and nice vanilla flavor.

I used Speculoos Cookie Butter, which is also called Biscoff or Lotus butter. It tastes just like those moreish cookies you get when you are flying or at the side of your coffee cups when you go to a coffee shop in the UK. Very moreish.

What you choose to top it with is up to you. I topped my bowl with some more fresh berries, rather than frozen.

I also added some chia seeds and keto granola, which is basically just nuts, seeds, and coconut.

Normally I would only use a sprinkling of chia seed, but when I was sprinkling it got away from me, so ignore the copious amounts and try to imagine it as just a sprinkle.

As Maxwell Smart would say, Sorry about that Chief! If you are really young you won't know who I am talking about! haha My age is showing.

The real piece de resistance was the melted cookie butter I drizzled on top. Oh my, my . . . this was fantastic.

Cinnamony and incredibly moreish, it added the perfect finishing touch. It felt and tasted really decadent.

I just popped a TBS of the cookie butter into a bowl and melted it in the microwave. About 20 to 25 seconds on high.

Drizzle it back and forth over the top with a spoon. Mmmmmagnificent!

I loved that this went together so quickly. The fact that it was incredibly delicious didn't hurt either. Smoothie bowls are much thicker than smoothies and are meant to be eaten with a spoon, just like ice cream, except they are not ice cream.

They just look and taste like it.

I really hope that you will be inspired to want to try to make one of these for yourself. The protein powder really does help to keep you full until lunch time. I highly recommend!

If you are a bit worried at the expense of buying protein powder or thinking you won't possibly use it, think again, and do check out a few other ideas for using it that I have given at the bottom of this post.

Protein Cookie Butter Raspberry Smoothie Bowl

Yield: 1

Author: Marie Rayner

Prep time: 5 MinTotal time: 5 Min

This easy to make smoothie bowl tastes just like a spicy speculoos cookie and fruit bowl. Healthy with a bit of crunch, this makes the perfect start to the day.

Ingredients

1/4 cup (60ml) milk of your choice (almond, soy, oat, etc.)
2/3 cup (127g) frozen raspberries
2/3 cup (127g) frozen sliced strawberries
1 scoop Vanilla Protein Powder (Approximately 4 TBS)
1 TBS Biscoff cookie butter

Toppings: (all optional)

1 TBS cookie butter, melted (to drizzle)
fresh raspberries
granola
chia seeds
sugar free white chocolate chips

Instructions

Place your chosen milk into the blender. Add the frozen fruit, protein powder and 1 TBS of the cookie butter. Seal and blend until smooth.
Pour into a bowl.
Top with your favorite toppings and drizzle with the melted cookie butter. Serve immediately

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # TheEnglishKitchen

I also made a Peanut Butter and Jam Smoothie Bowl, inspired by one I discovered on Skinny Taste. That one used frozen blueberries and strawberries, as well as peanut butter, and the milk and vanilla protein powder.

I topped it with fresh blueberries, chia seed and keto granola.

Another treat that we made with the Protein powder was these amazing Oatmeal Protein Energy Balls from The Healthy Maven. We used chopped dates instead of raisins, and some raw unsweetened coconut flakes in addition to the Vanilla Pea Protein powder and other ingredients.

They were incredibly delicious and what I would call very moreish.

I cannot recommend the Naked Vanilla Pea Protein enough. It is an excellent product. It was packed really well for shipping and arrived totally intact. With 27 grams of protein per serving and only 120 calories it is a nutritional powerhouse.

I have not tasted it on its own, but only mixed into other things and it works very well in that way. If there is one drawback to this product it is that here in Canada it is only available in the 5 lb/2.27 Kg size. I am sharing this with my sister. I am also going to try freezing some to see if I can keep it for longer that way. In any case I give this product two thumbs up!

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com

Thanks so much for visiting. Do come again!

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Top British Comfort Food Classics

Tuesday, 24 May 2022

Get your bibs on because you are about to commence drooling as I take you on a culinary trip of some of the most delicious British Foods and dishes. These ten British favorite dishes with recipes are guaranteed to put a smile on your face and all are easily replicated in the comfort of your own home!

There is a bit of something here for everyone.

British cuisine has a well deserved reputation for being heartwarming, filling and very satisfying, and these recipes I am sharing with you today are the best of the best! Get ready to tuck into some of the best and most delicious British foods on offer today!

Number one has to be THE ROAST DINNER WITH ALL THE TRIMMINGS! This will consist of a perfectly cooked roast, be it Beef, Chicken, Pork, or Lamb. Also included will be perfect Roasted Potatoes, and tall and fluffy, crisp Yorkshire Puddings, or batter puddings as they are also called.

There will also be gravy and an assortment of cooked vegetables on the side and any number of condiments such as Horseradish Sauce, hot English Mustard or Apple Sauce. Popular vegetables are cabbage, brussels sprouts, carrots, swede (rutabaga) and peas!

Number Two would have to be FISH AND CHIPS. This delicious dish has been a popular meal with the British since the 19th century. Known as a street food, even small Hamlets can boast of having their own fish and chips shop and it would not be a trip to the seaside without enjoying a feast of fish and chips, wrapped in white paper as you sit on a bench watching the waves and beating off the sea gulls. (They love fish and chips as well.)

The fish, which usually Cod, Haddock or Plaice is dipped in a delicious batter and deep fried. Chips are almost always hand cut and twice fried. You will always be asked if you want salt and vinegar on them and they will lavish them with salt and malt vinegar if the answer is yes. This is the ultimate finger food! When enjoyed in a sit down restaurant you will often have them served with some mushy peas and or coleslaw.

Number three - EGG & CHIPS - Simple supper fare for the working class man, and boy does it taste good. Some crisp hot chips picked up at the local chippy, served with fried eggs and bread and butter. It doesn't really get much better than this.

Simple, yes, but proof positive that sometimes simple can be very, very good. You can use oven chips if you wish, but once in a while it doesn't hurt to have a real chip. (In the UK French fries are called Chips.)

Number Four, CLASSIC SHEPHERD'S PIE - The UK is famous for all of their pies, steak and kidney, chicken and mushroom, pork pies, etc. but one of the absolute most comforting of pies is this classic. And its not really even a pie!

This is the perfect family meal and is very easy to make with a rich ground lamb and gravy filling topped with vegetables and a layer of fluffy mashed potatoes. You can top the potatoes with grated cheese if you wish. It is cousin to the also very popular COTTAGE PIE which is made with ground beef.

Both are equally popular and incredibly satisfying. You can also use leftover cooked beef or lamb in the fillings, which is how they were originally planned to be used, as a vehicle for the leftovers from Sunday dinner.

BUBBLE AND SQUEAK is another bonus meal created from the leftovers of Sunday lunch! Traditionally it is a hash made with leftover gravy, potatoes, cabbage, and onions, as well as brussels sprouts during sprout season, but really . . .

You can use whatever combination of cooked vegetables you have to hand . . . carrots, peas, parsnips, beans, swede . . . it doesn't really matter . . .

The name comes from the way it bubbles and squeaks in the pan as it is cooking.

Number five -LANCASHIRE HOT POT. This hearty dish hails from the North West of England and is synonymous with an era that pre-dates the Industrial revolution. Here you have layers of a hearty lamb stew and vegetables (usually carrot and onions) topped with a "thatch" of sliced potatoes.

This is usually cooked in a heavy pottery dish, very slowly over low heat. It is plain and simple hearty fare, which is delicious. You will often see it eaten with pickled red cabbage or beetroot. There are also very similar stews that are regional such Scouse (Liverpool) and Irish Stew from Ireland.

Number six - BANGERS AND MASH - This is so popular that even songs have been written about it. Banger is a term lovingly used to describe sausages and is a term which began during World War ll. This was attributed to the sound that sausages might make when cooked under high heat, a pop and a sizzle.

You will find this tasty dish on offer at most pubs and restaurants in the country. What you get here is a delicious snappy skinned thick pork sausage grilled to perfection and served with a fluffy pile of mashed potatoes and plenty of onion gravy!

Number Seven - TOAD IN THE HOLE - This tasty dish combines grilled sausages and Yorkshire pudding batter. The sausages are partially cooked in a dish and once the fat has been released a pudding batter is poured around them and they are baked until the batter is all puffed and golden brown and the sausages are cooked through,

This is a favorite of one and all and delicious served with Bisto gravy and fluffy mash. The origin of the name 'Toad-in-the-Hole' is quite vague. Most suggestions are that the dish's resemblance to a toad sticking its little head out of a hole provide the dish with its somewhat unusual name.

Number eight - CHICKEN TIKKA MASALA - The British love their curries and Chicken Tikka Masala is a real favorite. Chicken tikka masala is a dish of pan roasted chunks of chicken in a spicy sauce. The sauce is usually creamy, spiced and orange-coloured, from the tomatoes that are in the dish.

It was almost certainly invented in Britain and is among the country's most popular dishes, leading a government minister, Robin Cook, to claim in 2001 that it was a British national dish.

When I went to Culinary school in the UK Chicken Tikka Masala was one of the first dishes we were taught to make.

Number 9 - APPLE CRUMBLE - So popular you could almost call it the National dessert. Usually served warm with cold cream for pouring over top, or warm custard sauce.

When it comes to an apple dessert you can't get much better than an apple crumble. I like the ones with the Oats in the crumble most of all. You can find my recipe for the custard here. This custard is also awfully good served with stewed rhubarb, another British favorite!

Number ten - THE CREAM TEA - You will find "Cream Teas" on offer throughout the UK, but they are truly a speciality of the SouthWest . . . Devon and Cornwall areas. I have seen Welsh Cream Teas as well as Cream Teas being offered in many other areas of the UK. In general nowadays, they are offered in Tearooms EVERYWHERE across the UK wherever someone wants to give an impression of British influence.

Not to be confused with high tea which is more like a meal, Cream teas are meant as a light lunch or snack and usually consist of CLASSIC SCONES, served with jam and clotted cream (a true British delicacy) and hot pots of tea.

This is by no means a complete list, but only the tip of a very delicious iceberg. I came to love many different dishes when I lived in the UK. Every region has their own specialty and all of them are endearingly delicious. These are just a few of the things which wangled their way into my foodie heart!!

There is Sticky Toffee Pudding and Banoffee Pie for instance, but I had to draw the line somewhere. If you ever are lucky enough to travel in the UK these are some of the more traditional culinary delights which await you! Bon Appetit!

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Air Fryer Cinnamon Rolls

Sunday, 22 May 2022

I sure am enjoying experimenting with my air fryer. I had it for almost a year before I really started using it. It was collecting dust in my closet and I dug it out, refusing to let it beat me.

I used to call it the cremator because I burnt everything in it. Since then I have learned that its just a matter of timing and temperature. There is a bit of an art to it, but once you get the hang of it, there is no turning back!

Essentially an air fryer is like a mini convection oven, obviously much smaller than a regular convection oven! It cooks things by blowing hot air around the food. This means that the food cooks faster and at a lower temperature than is needed in a regular oven.

It gives you a nice crisp finish without having to resort to cooking in oil or deep frying. Don't expect the same results as deep frying however. It is not an actual "fryer."

It is a much healthier way to get nice crisp coated food without having to resort to deep frying however, and in the case of baked good, a nice crisp finish, usually in far less time than oven cooking, which means this will come in really handy in the summer months when you are not wanting to heat up your kitchen!

Today I baked a can of Pillsbury Cinnamon Rolls in my air fryer with fabulous results. Crisp on the outside with a delicious flaky crumb inside with beautiful cinnamon layers.

These are a fabulous way to start off the day and the smell of them cooking is sure to get everybody out of bed pronto! No fuss, no muss, easy peasy!

BEST HINTS AND TIPS FOR USING AN AIR FRYER

These are some of the things I have learned so far in my air fryer adventure. I thought you might find them helpful.

1. Preheat your fryer before cooking food in it. About 5 minutes does the trick. This really goes a long way towards preventing food from being soggy.

2. If you are making diced potatoes, diced chicken, or anything which is cut into smaller pieces, shake the air fryer basket frequently. This helps to ensure your food cooks evenly, as well as developing even color and crispness. All you need to do is to pull out the drawer and give it a few shakes, then push it back in.

3. When cooking fatty food add a bit of water to the bottom drawer. This helps to draw the fat away from the food and prevents your food from burning, and your air fryer from smoking.

4. When you are baking quick breads, muffins, cakes, and other baked goods, if a toothpick test reveals that the middle isn't done yet at the end of the cook time, just take the bread cake, etc. out of the pan and flip it. Carefully place it in the basket upside down and allow it to finish cooking.

5. Resist the temptation to overcrowd the basket. Food will cook more evenly and quicker if you make sure there is plenty of space. Single layers are best. Food which is stacked will cook unevenly and lack crispness when done.

6. Flip or shake the food halfway through the cook time. If I am cooking meat, chicken or fish, I start with the bottom side up and finish it off with the presentation side up.

7. The air fryer is a great way to heat up frozen foods. As a general rule of thumb there is a 30% reduction in cook time.

8. If you are cooking something really fatty and you want to avoid creating too much smoke (like bacon) place a slice of bread in the bottom of the drawer. This will help to absorb the grease and prevent burning and smoking.

9. You can use aluminum foil in the air fryer. Wrap vegetables in it to steam then. Use it over baked goods like cakes and pies to slow down browning on top while the middle cooks, removing it for the last bit of the cook time to brown things up.

10. You can use parchment paper in the air fryer to help minimize clean up. You can just throw it away when you are done.

11. It is a smart thing to check for doneness from time to time. Times given in most recipes are merely guidelines. You need to learn which times are best for your particular model of air fryer. You will only need to do this a few times before you get a real view for what timings are best for your air fryer.

There are actually two ways of cooking ready made cinnamon rolls in the air fryer. You can cook them in a small round pan that fits into the air fryer like I have, or you can cook them directly on the rack

This depends on what kind of finish you want. In the pan they are soft sided. On the rack they have crisper sides and are more individual.

If you cook them on the rack they will cook a lot quicker so do start checking them about 5 minutes or so earlier than if you are cooking them in the pan. Depending on your model of air fryer, you may need to cook the ones in the pan longer than I did.

I could have probably cooked mine for a few more minutes, but they were actually quite adequately done in the time stated in the recipe. If you want them crisper, cook for a bit longer.

I don't recommend increasing the temperature above what I have suggested. You will end up with cinnamon rolls that are quite dark, or maybe even burnt on the outside and still raw in the middle.

Haste makes waste in this instance.

Here in Canada I used the Pillsbury brand of cinnamon roll dough and I used the one which has only five rolls in the can.

In the UK, I recommend using Jus-Rol Cinnamon Swirls Dough.

If you are not using the Grands version, your rolls will fit differently into the pan and you will need to adjust the cook time somewhat in order to make sure they bake properly.

These really do make a delicious breakfast option and such an easy one. They are hardly any work at all.

While they are cooking you can put the coffee on, pour some juice and set the table. Get ready for the pats on the back when everyone stampedes down the stairs!

You are going to have one very happy family that's for sure. They don't need to know that you barely broke into a sweat making them. That can be our little secret!

If you are more of a traditionalist I have several other versions of Cinnamon Rolls here in The English Kitchen.

MOM'S CINNAMON ROLLS (SMALL BATCH) - These are a fluffy tender biscuit type of cinnamon roll. Flaky, rich and delicious. In all honesty I would have to say that I LOVE these cinnamon rolls better than any commercial cinnamon roll you can buy out there, including the big namers.

CINNAMON ROLLS YEAST (SMALL BATCH) - This recipe makes six beautiful big soft yeasty cinnamon rolls with a beautiful sweet glaze. Just the right size for the smaller family.