Serves:
9-12 (maybe 3 – 4 if you're like Zain)
   

Prep time:
15 minutes
 

Cook time:
25 – 30 minutes
     
Ingredients:
200g white chocolate (half for melting,
half chopped into chunks)
100g unsalted butter
150g light brown sugar
2 eggs
1 tsp vanilla extract
125g plain flour
½ tsp baking powder
Pinch of salt
100g fresh raspberries

Method:

1. Preheat your oven to 180°C (160°C fan) and line a 20cm square baking tin with baking paper.
2. Melt the butter and half the white chocolate in a saucepan over low heat, stirring gently until smooth. Remove from heat and let it cool slightly — you don’t want it too hot when adding the eggs.
3. Whisk in the sugar, eggs, and vanilla extract until fully combined and the mixture looks glossy.
4. Fold in the dry ingredients: sift in the flour, baking powder, and a pinch of salt. Stir until just combined — don’t overmix.
5. Add the extras: chop the remaining white chocolate into chunks and gently fold them in along with the raspberries (tip: save a few raspberries and chocolate chunks to press into the top for a nice finish.)
6. Pour the mixture into the tin, spreading it out evenly with a spatula.
7. Bake for 25–30 minutes, or until the top is golden and set but the centre still has a bit of wobble — it’ll firm up as it cools.
8. Cool completely in the tin, then lift out and slice into 9–12 squares.

And just like that, you'll have a delicious sweet treat. If you want, you can top these with some fresh chopped raspberries or melted white chocolate. Enjoy!    
    
    

The post Zain’s raspberry & white chocolate blondie recipe appeared first on ila Journal.

Serves:

1

Prep time:

20 minutes

Cook time:

15 minutes

Ingredients:

Canned chickpeas
1 tsp Sriracha hummus
Cucumber
Feta cheese
Black olives
1 Pickled gherkin
Pickled red onions
1 tsp tzatziki
Avocado (optional)
Wholemeal tortilla wrap
Spices: Paprika, turmeric, cumin, black pepper
Olive oil
  

     
For most ingredients in this recipe, there are no measurements; everything is measured with the heart, so add as much as you'd like!
    

Method:

1. Roast the chickpeas

• Drain and rinse your chickpeas, then pat them dry. Toss them with olive oil, paprika, turmeric, cumin, and black pepper. Line a baking tray with parchment paper and roast in the oven (or air fryer) for 10 – 15 minutes on 180°c, tossing halfway through. Remove once they are crispy and golden, then let them cool slightly.

2. Prep the veggies

• Chop the cucumber into small chunks (big enough that you still get the crunch).
• Chop the gherkin into small chunks.
• Crumble the feta cheese.
• Pit and halve the black olives.
• If you're using avocado, sprinkle on a bit of salt, then slice into small chunks.
• Have your pickled red onions ready to go.

3. Assemble the wrap

• Spread a little Sriracha hummus down the center of the wrap.
• Layer in the roasted chickpeas, cucumber, feta, olives, gherkin slices, pickled red onions, and avocado (if using).
• Drizzle on the tzaziki.
• Fold in the bottom and sides, and roll it up tightly. You can toast it in a pan for a minute or two on each side if you like a bit more crunch.

Then enjoy your fresh, crunchy and flavourful roasted chickpea wrap!

Bonus tip:

You can eat this as a salad if you don't fancy having it as a wrap. Just toss the ingredients in your Sriracha hummus, and top with tzatziki.
  
   
   

The post Sandra’s roasted chickpea wrap recipe appeared first on ila Journal.

   
Serves:
12
 

Prep time:
15 minutes
 

Cook time:
5 minutes
     
Ingredients:
½ red onion
3 garlic cloves
8 basil leaves 
8-9 large tomatoes
35ml balsamic vinegar
60ml virgin olive oil
1 loaf crusty bread or sourdough bread

Method:

1. Finely chop the tomatoes, red onion, and garlic cloves, then place them in a large bowl.
2. Add balsamic vinegar and extra virgin olive oil to the bowl, and mix everything together.
3. Chop the basil leaves and sprinkle them on top of the mixture. Leave it to chill for 15 minutes.
4. Cut 12 slices from the bread loaf and toast them until they are light brown.
5. Spoon the mixture onto the toasted bread slices.

And just like that, you'll have some crispy and delicious bruschetta; perfect for a starter or on its own as a snack. Enjoy!    
   
  

The post Zainab’s crispy bruschetta recipe appeared first on ila Journal.

Peach Sour

 
Ingredients:
60ml whiskey
15ml fresh lemon juice
1 tablespoon peach jam (or peach puree)
Ice
   
Instructions:

1. In a shaker, combine whiskey, lemon juice, and peach jam.
2. Shake well to fully mix and dissolve the jam.
3. Add ice and shake again until chilled.
4. Strain into a rocks glass filled with ice.
5. Garnish with a peach slice or lemon twist.

Jalapeño Margarita

 
Ingredients:
Salt and lime wedge (for rimming the glass)
60ml tequila
60ml fresh lime juice
20ml orange juice or triple sec
30ml agave syrup
½ sliced jalapeño pepper (seeds are optional for extra heat)
Ice
  
Instructions:

1. Rub the rim of your glass with lime and dip it into salt to coat.
2. In a shaker, muddle the jalapeño slices gently to release heat.
3. Add tequila, lime juice, orange juice or triple sec, agave syrup, and ice.
4. Shake well until chilled.
5. Strain into the salt-rimmed glass filled with fresh ice.
6. Garnish with a jalapeño slice or lime wheel.
   

Japanese Slipper

 
Ingredients:
30ml Cointreau
30ml fresh lemon juice
30ml Midori (melon liqueur)
Ice
Melon slice (for garnish)
  
Instructions:

1. Add Cointreau, lemon juice, and Midori into a shaker with ice.
2. Shake well until chilled.
3. Strain into a chilled cocktail glass.
4. Garnish with a slice of melon on the rim or as a skewer.

Whiskey Sour

 
Ingredients:
60ml whiskey
15ml fresh lemon juice
15ml egg white (optional for frothiness)
Ice
Dash of Angostura bitters
   
Instructions:

1. Add whiskey, lemon juice, and egg white into a shaker.
2. Dry shake (without ice) vigorously to emulsify the egg white.
3. Add ice and shake again until well chilled.
4. Strain into a rocks glass filled with ice.
5. Add a dash of Angostura bitters on top for aroma and garnish.
6. Optionally, garnish with a lemon slice or cherry.

The post Zoe’s cocktail recipes appeared first on ila Journal.

Serves:
2
 
Prep time:
20 minutes
 
Cook time:
40 minutes
 
Ingredients:
1 brown onion
2 garlic cloves
1 tsp soy sauce
1 beef stock cube
80g chestnut mushrooms
250g beef cubes
1 tbsp tomato puree
120g puff pastry
 

Method:

1. Preheat the oven to 220°C / 200°C (fan) / gas 7. Peel and finely chop your brown onion. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over medium heat. Once hot, add the chopped onion with a pinch of salt and cook for 4 minutes or until it begins to soften.
2. While the onion softens, peel and finely chop (or grate) the garlic, then slice your chestnut mushrooms finely. Boil the kettle.
3. Once the onion has softened, add the beef cubes to the pan along with 1 tsp flour and a generous grind of pepper. Increase the heat to medium-high and cook for 3-4 minutes or until browned, breaking it up with a wooden spoon as you go.
4. While the beef is browning, dissolve the beef stock cube, then add tomato paste, soy sauce and 250ml of boiled water to make your beef stock.
5. Once the beef is browned, add half the chopped garlic to the pan (save the rest for later!) along with the sliced mushrooms. Cook for 30 seconds, then add the beef stock. Stir everything together and bring it to a boil over high heat. Reduce the heat to medium and cook for 15-18 minutes, or until thickened to a bolognese-like consistency and fully cooked (no pink meat!). This is your beef & mushroom pie mix.
6. Unwrap your puff pastry and roll it out to about 0.5cm thickness with a rolling pin. Cut the pastry into individual portions, then transfer them to a non-stick baking tray (or two) lined with baking paper. Score a 1cm border around the edge of the pastry with a knife.
7. Spoon the beef and mushroom mixture onto the center of each pastry, leaving a 1cm border. Fold the pastry over, seal the edges, and crimp with a fork.
8. Brush the top of each pie with beaten egg or milk for a golden finish.
9. Bake in the oven for 20-25 minutes, or until the pastry is golden and puffed.
10. Let the pies cool slightly before serving. Enjoy!
     

Bonus tip:

Serve with extra homemade gravy

The post Jason’s beef & mushroom pie recipe appeared first on ila Journal.

Serves:
12
 

Prep time:
40 minutes
 

Cook time:
20 minutes
     
Ingredients:

For the cakes:
110g soft spread
225g caster sugar
2 medium eggs
150g SR flour
125g plain flour
120ml milk
1tsp vanilla extract

For the salted caramel filling:
150g carnation caramel
1tsp sea salt

For the vanilla whipped cream: 
300ml double cream
1tsp vanilla extract

For the topping:
12 pretzels

Method:

1. Preheat your oven to 180°C/Gas mark 4. Line a 12-hole muffin tin with cases.
2. In a large mixing bowl, cream together the soft spread and caster sugar with an electric hand mixer until soft and creamy (about 3–5 minutes). Scrape the sides of the bowl with a spatula as you go to ensure the mixture is combined thoroughly.
3. One at a time, mix in the eggs. Stir until completely combined.
4. In a separate bowl, sieve together the self-raising and plain flour. In a jug, measure the milk and stir in the vanilla extract.
5. Starting with the flour, fold a third of it into the creamy mixture. Then fold in a third of the milk mixture. Continue this until all the flour and milk are added.
6. Using two teaspoons, carefully divide the mixture between the tins, so they are about two-thirds full.
7. Place in the middle shelf of the oven and bake for 20 minutes or until browned and a skewer comes out clean.
8. While baking, mix the caramel with the sea salt and set aside.
9. To make the whipped cream, whisk the double cream and vanilla in a large mixing bowl with an electric hand mixer until soft peaks form.
10. Once the cupcakes are cooked, place them onto a wire rack to cool.
11. Once cool, use a knife to cut a square piece of cake out of the middle. Fill generously with the salted caramel.
12. Place the whipped cream into a piping bag with a large circle nozzle. Pipe onto the cupcakes as desired.
13. Top with a pretzel.

And just like that, you'll have some delicious, creamy cupcakes. Enjoy!    
   
  

The post Esther’s salted caramel pretzel cupcake recipe appeared first on ila Journal.

Serves:

4-5

Prep time:

15 minutes

Cook time:

5 minutes

Ingredients:

1 can of tuna

1 apple

2 spring onions

½ red onion 

1 head of lettuce

1 bell pepper

Garlic mayonnaise

10 – 12 cherry tomatoes  

1 tsp Italian herbs

Method:

1. Prepare the ingredients:  

• Drain the tuna and set it aside in a large mixing bowl.  
• Wash the lettuce, then chop or tear it into bite-sized pieces and add it to the bowl.  
• Dice the apple into small chunks and add it to the mix.  
• Slice the spring onions and red onion, then chop the bell pepper into small pieces. Add all of these into the mixing bowl.  
• Halve the cherry tomatoes and toss them into the bowl.  

2. Combine the ingredients:  

• Gently mix all the chopped veggies and fruits together in the bowl.  
• Spoon in the garlic mayonnaise, then toss everything together until all the ingredients are coated.  
• Sprinkle the Italian herbs over the salad.  

3. Serve and enjoy:  

• Scoop out generous portions of the salad into serving bowls.  
• Sprinkle a little more Italian herbs on top for decoration, and serve.  

Enjoy your fresh, crunchy and creamy tuna salad! You can eat this salad with some crusty bread or crackers or have it on the side of a meal.

The post Georgie’s tuna surprise salad recipe appeared first on ila Journal.

Serves:
2
 
Prep time:
30 minutes
 
Cook time:
15 – 20 minutes
  
Ingredients:
1 bulb garlic
1 red onion
4 tbsp butter
2 ½ cups double cream
¼ cup white wine
¼ cup sun-dried tomatoes
Parmesan
Fettucine pasta
5 or 6 Scallops per portion
Fresh basil & thyme
Salt & pepper
Lemon

Method:

1. Preheat the oven & roast the garlic:

• Preheat your oven to 190°C (375°F / gas mark 5).
• Slice the top off the garlic bulb, drizzle on some olive oil, and wrap it in foil.
• Place the garlic in the oven and roast for 30 minutes or until it's soft and caramelised.

2. Start the pasta:

• While the garlic is roasting, bring a pot of water to a boil and cook your fettuccine pasta (following the timings on the packaging).
• Once cooked, strain the pasta and set aside.

3. Make the sauce:

• In a pan, melt 4 tbsp butter over a medium heat. Add the diced red onion and let it cook for 2-3 minutes.
• Pour in the white wine and 2 cups of double cream, and let it simmer for 15–20 minutes, stirring occasionally until the sauce has reduced by half.
• Squeeze the roasted garlic from the bulb into the sauce and stir in the sun-dried tomatoes.
• Add Parmesan to taste and stir in the remaining ½ cup of double cream. Season with salt and pepper, then let it simmer gently for a few minutes.

4. Sear the scallops:

• While the sauce is simmering, heat some butter in a separate pan over medium-high heat.
• Sear your scallops for 2 minutes on each side, until golden brown and cooked through. Be sure to use plenty of butter to prevent sticking.

5. Combine & serve:

• Once the sauce is ready, add the strained pasta to the pan with the sauce and toss until it's evenly covered.
• Plate the pasta, top with seared scallops, and garnish with fresh basil, thyme, and a lemon wedge.

Enjoy your creamy and delicious garlic & scallop pasta!

The post Zoe’s garlic & scallop pasta recipe appeared first on ila Journal.

Method:

1. Preheat your oven to 175°C (350°F).
2. Butter a loaf pan to prevent the bread from sticking. You can also line it with parchment paper for easier removal.
3. Mash the bananas in a bowl, then add the melted butter and mix well.
4. Mix in the remaining ingredients, stirring until everything is combined.
5. Pour the batter into the prepared loaf pan.
6. Bake for 45-50 minutes, or longer depending on your oven, until the bread has risen and is cooked through. Don't worry if the bread is a bit "wet" in the center.
7. Let the bread cool before serving.
8. Enjoy your delicious banana bread! 

Bonus tip:

If you're baking this for an event or special occasion, it's best to bake it the day before – it's almost even better the next day!
 
 

The post Emelie’s banana bread recipe appeared first on ila Journal.

Serves:
4
 
Prep time:
10 minutes
 
Cook time:
30 minutes
 
Ingredients:
For the Kale Pesto
4 cups (268g) kale leaves, stems removed
1 cup (24g) fresh basil
½ tsp sea salt
¾ cup (180ml) extra-virgin olive oil
¼ cup (43g) toasted almonds
1 clove garlic, coarsely chopped
For the rest
½ cup (126g) Kale Pesto
2 boneless, skinless chicken breasts, thickly sliced
Shredded mozzarella cheese, as preferred

Method:

For the Kale Pesto

1. Place the kale, basil, salt, oil, almonds, and garlic in a food processor or blender and blend on high until you reach the desired consistency. Add more oil if you prefer a thinner pesto!
2. Use ½ cup (126g) for this recipe, and freeze the leftover pesto in silicone ice-cube trays, stored in silicone bags, for up to 6 months.

For the rest

1. Preheat the oven to 191°C (375°F).
2. Coat the bottom of a medium roasting pan with some of the pesto.
3. Place the chicken in the pan and cover it with the remaining pesto. Cover the pan with foil and roast for 20 minutes.
4. Remove the chicken from the oven and top it with the shredded mozzarella cheese. Then place the pan back in the oven for 5 minutes.
5. Increase the oven temperature to broil and cook until the cheese is bubbling and lightly golden brown, about 1-2 minutes.
6. Serve with freshly made mashed potatoes or chips, and seasonal veggies of your choice.
7. Enjoy!

The post Jade’s kale pesto cheesy chicken recipe (low histamine) appeared first on ila Journal.