I love rusks, but after you have made them a few times and realise how much sugar and fat go into them, you feel more and more guilty about eating them. I have experimented with many so called ‘healthy’ recipes and in my experience if you drop the fat content too much the rusks end up super hard. But I have successfully reduced the sugar in this recipe by 80% and added lots of fibre rich ingredients making it tummy friendly. And there is no compromise in flavour! The whole family will love them. Low sugar high fiber rusks 2 cups cake flour 2 cups nutty wheat or brown flour 2 cups bran flakes 2 cups desiccated coconut 1 cup oats ½ cup of toasted seeds (breakfast mix; omega mix; ultimate mix) 15 ml bicarbonate of soda 15 ml baking powder 15 ml cream of tarter 150g brown sugar 2tsp cinnamon 10ml vanilla essence 100g honey Non nutritive sweetner (the equivalent of 20 spoons of sugar) 5ml salt 400g butter, just melted 2 large eggs, beaten 800ml buttermilk Preheat the oven to 200˚C. Sift together all the flowers and add the remaining dry ingredients. Make a well in the centre and pour in the melted butter, honey, buttermilk and eggs. Mix to form a thick dough. Spread into a greased baking tin and bake until risen and golden brown, about 45 mins to an hour. Allow to cool completely before cutting into long thin pieces. You can speed up the cooling process by putting it into the fridge or freezer. Arrange spaced out on a baking tray or wire rack and dry out in the oven at 80˚C, for a couple of hours until crisp and dry. PS - if you want this recipe in a nice printable word format, please e-mail me at [email protected] and I will gladly mail it to you.

My life has been changed by this amazing bread recipe. I have been mind blown by the easiness of this recipe and the deliciousness of the end result. I am sure my domestic goddessness has risen at …

…cooking, we know, has a way of cutting through things, and to things, which have nothing to do with the kitchen. This is why it matters. Sometimes…we don’t want to feel like a po…

This one-pot chickpeas and orzo dish is simmered in a creamy garlic sauce with sun-dried tomatoes, basil and spinach. So delicious and ready to go in 30!

Source: How To Be A Domestic Goddess

It’s Wednesday. The week is half over! I am extremely tired tonight, just like every Wednesday. Do you ever try to extend the weekend into Monday, finding yourself wiped out during the wee…

Courgettes are, for those of you who aren't fancy-minded (or British), your regular garden-variety, zucchini. Very normal, and very un-fancy. "If courgette cake sounds dodgy to you, think about carrot cake for a moment; this is just an adaption of that" says Nigella. And I must say, it's infinitely better than the humble carrot cake. I run in fear at the sight of a Sara Lee carrot cake slab - too many boarding school memories! And we all know that these "vegetable cakes" are really just a vehicle for cream cheese icing. [cake] 60g raisins (optional, and I didn't use them) 250g courgettes (2-3, weighed before you grate them) 2 eggs 125ml vegetable oil (I used rice bran) 150g caster sugar 225g self-raising flour 1/2 tsp bicarb soda 1/2 tsp baking powder Preheat oven to 180C. Grease and line 2 x 21cm round tins. If using raisins, place in a bowl and cover with warm water to plump them up. Rinse whole courgettes, and then grate (skin on) with the course side of a grater. If its too fine it turns to mush. I can vouch for that... Place eggs, oil, and sugar in bowl of electric mixer, and beat until creamy. Fold in sifted flour, bicarb, and baking powder. Stir in courgette (and raisins if using). Pour mixture into tins and bake for 30 minutes, until golden on top and firm to touch. Remove from oven and leave to cool completely before assembling. For filling, you can buy a good lemon or lime curd. If you prefer, you can make Nigella's own curd (to come soon), which I definitely recommend. [Icing] 200g cream cheese, softened 100g icing sugar, sifted juice 1 lime 2-3 tbsp chopped pistachios (make sure they're raw it your cake will get a salty edge) Beat cream cheese with some sort of electric mixer until smooth. Gradually add icing sugar, beating continually. Add lime juice. To assemble cake, place bottom layer on a serving plate and spread thickly with lime curd. Place 2nd cake on top carefully. Spread cream cheese over the top, and sprinkle with pistachios. I promise you, this cake will change the way you look at vegetables forever!

Channel your inner domestic goddess without breaking a sweat by whipping up a batch of deliciously crispy, light cookies using self-rising flour in place of the all-purpose flour that's the more common choice.

These are my favorite muffins. They are so yummy right out of the oven. They freeze well, so I usually make a double batch. If you like pumpkin, you'll probably enjoy these. Perfect for fall! Butternut Squash Muffins (makes about 3 dozen mini muffins) Ingredients butternut squash (1 lb or 1 cup of cooked and pureed squash) 1 1/2 cups all purpose flour 1/2 cup sugar 1/4 tsp salt 2 tsp baking powder 1/2 tsp baking soda 2 tsp pumpkin pie spice 3/4 cup milk 1 egg, beaten 1 tbsp butter, melted To make your own pumpkin pie spice, you can mix these ground spices: 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ginger 1/8 tsp cloves Directions Preheat the oven to 350 degrees. Cut the ends off the butternut squash, then cut in half lengthwise. Scoop out the seeds and pulp. Rub a bit of olive oil on the exposed squash to keep it from burning in the oven. Lay cut-side down on a baking pan. I line it with foil for easy clean up later. Bake the squash for 1 hour or until soft. Once cool enough to handle, scoop out the flesh of the squash. Puree until smooth in a food processor. You only need one cup of puree. In a large bowl, mix the dry ingredients together (flour, sugar, salt, baking powder, baking soda, and pumpkin pie spice). Measure out the milk and beat the eggs into the milk. While stirring, slowly add the melted butter. Mix in the butternut squash. Add the wet ingredients to the dry mixture and stir just until incorporated. Don't over mix it. You can use baking cups or grease a muffin pan with baking spray. I prefer mini muffins, but you can make regular size ones as well. For mini muffins, bake for 13 minutes at 350. For regular size muffins, bake about 17-20 mins. Cool on a baking rack. Enjoy! To freeze, wrap them in plastic wrap, then put in a plastic bag (protects them from frost). For best results in reheating, microwave for 30-45 seconds. You can also let them thaw at room temperature.

plus: all the recipe inspo you could ever need

This Turkish Stuffed Eggplant recipe, also known as Karniyarik, is made by stuffing roasted eggplants with tasty ground beef, pepper and tomatoes filling. Originated from the Ottoman cuisine, this is a delicious way to use eggplants that are in abundance during the summer months.

An easy, impressive recipe for restaurant-quality fondant potatoes made with just five staple ingredients.

Dal Tadka is a popular Indian lentil dish brimming with spices and is the best wholesome comfort food. Lentils are cooked in aromatics and spices until creamy, then topped with a tempered spiced oil (tadka). This version tastes gourmet and rivals any Indian restaurant but is easy to make. Stovetop and Instant Pot instructions.

There is a very high broccoli to fritter batter ratio in this recipe. It's a fabulous way to hide a lot of greens in irresistible little bites that even kids will gobble up! Makes 6 fritters about 9cm/3" in diameter, 1cm/1/3" thick. Adapted from Smitten Kitchen

This particular salad is the crowning glory of a cold sesame noodle dish that I make endless variations of, especially when time is short, summer is high and courgettes are abundant, which is plenty often

A freshly baked batch of these easy as pie, homemade sausage rolls will earn you serious domestic god or goddess style brownie points...

This Fresh Herb Chicken Noodle Soup recipe puts a flavorful twist on the classic. The chicken is simmered with a blend of aromatics until fall-apart tender and served in a healing broth with veggies and fat pasta noodles. It’s the best kind of meal: simple and healthy, yet so delicious!

A superfood-packed male fertility smoothie to boost sperm quantity and quality!

Sangria is summer in a glass. When the sun is beating down, tree ripened fruit fancied up with libations and served over ice, is like stepping in from the sweltering heat to a house with the air conditioning set at 72 degrees; you sink down into the couch and let out a deep sigh. In the heat of the

Dashes of hot sauce and olive brine give this tomato-based mocktail a delicious kick.

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Super versatile slow cooked curry mince - eat it alone or use in lots of other dishes!

What, you've never had a Last Minute Cookie craving?! | #recipe #cookies #cookie #timesavers #lastminute #holidays #dessert

We made this version of Bolognese sauce with ground pork and served it over spaghetti but you can use your favorite pasta too.

How to make a gin and tonic with St Germain from The Sweetest Occasion

Try this hidden vegetable smoothie that both adults and kids can enjoy together! Includes beets, spinach, berries, and more heart-healthy ingredients.

This banana bread is light, fluffy, moist and oh so incredibly delicious. Just the smell coming from the oven is enough to drive you crazy for it.

Shrimp and Okra Stew

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