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ยฉ 2023 TikTok

lisamarleychef

Lisa Marley

56Following
482Followers
7853Likes

www.lisamarleychef.com

filming with channel5. #fastfoodsecrets #fastfood #chef #fastfoodgiants #northonetv #channel5 #vegan created by Lisa Marley with Lisa Marleyโ€™s original sound
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๐Ÿช๐ŸŽ‰ Calling all dessert lovers! Get ready to celebrate National Cookie Day with a giant, mouthwatering treat that will have your taste buds dancing with joy. Lace up your running shoes because this colossal peanut butter chocolate chip cookie ๐Ÿช is worth every delicious calorie.

Here's what you'll need:
- 220g of soft brown sugar
- 100g of plant-butter
- 225g of plain flour
- 80g of melted coconut oil
- 110g of melted peanut butter
- 1 tsp of bicarbonate of soda
- 1 tsp of baking powder
- 2 tsp of vanilla extract
- 150g of vegan chocolate chips ๐Ÿซ

Now, let's get baking:
1. Start by creaming together the butter and sugar until smooth and creamy.
2. Gently melt the coconut oil and peanut butter, creating a luscious mixture.
3. Add the melted mixture, flour, bicarbonate of soda, and vanilla extract to the butter and sugar. Mix until well combined.
4. Don't forget to save a handful of chocolate chips to sprinkle on top before baking. Add the rest of the chocolate chips to the batter and mix them in.
5. Line and grease a baking pan, then spread the batter evenly to cover the surface.
6. Bake at 160 degrees for 20 minutes, allowing the giant cookie to turn golden brown and irresistible.
7. Once baked, let it cool in the pan or give in to temptation and dive right in.

Get ready to experience a taste sensation like no other. This giant peanut butter chocolate chip cookie ๐Ÿช is the perfect way to celebrate National Cookie Day. Grab a glass of milk ๐Ÿฅ› and indulge in this delectable treat that will satisfy your sweet tooth cravings. Join me in the kitchen and let's create something truly extraordinary.
#NationalCookieDay #GiantCookie #PeanutButterChocolateChipBars #Indulgence
#baking #explorepage #recipe
Here's a recipe for mini filo pies with a delicious plant-based filling:They are a great alternative to mince pies. They take no time at all to bake.

Ingredients

- 200g extra firm tofu, crumbled
- 50g soaked cranberries
- 50g toasted walnuts, chopped
- 1 tablespoon finely chopped rosemary
- 100g wilted spinach, chopped
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 12 sheets of filo pastry
- Olive oil for brushing

Instructions:
*You will need a muffin tin.
1. Preheat your oven to 180ยฐC (350ยฐF) and line a baking tray with parchment paper
2. In a mixing bowl, combine the crumbled tofu, soaked cranberries, toasted walnuts, chopped rosemary, wilted spinach, cumin, onion powder, garlic powder, salt, and pepper. Mix well until all the ingredients are evenly distributed.
3. Take one sheet of filo pastry and brush it lightly with olive oil. Scrunch It into the muffin tin, ensuring space for the filling..
4. Cut the filo pastry stack into squares or rectangles, depending on the size of the pies you want to make.
5. Place a spoonful of the tofu filling in the centre and top with some extra scrunched filo pastry. Repeat this process with the remaining filo pastry and filling.
6. Place the mini filo pies on the prepared baking tray and brush the tops with a little more olive oil.
7. Bake in the preheated oven for about 15-20 minutes, or until the filo pastry is golden brown and crispy.
8. Remove from the oven and let the mini filo pies cool slightly before serving.

These mini filo pies make a perfect appetiser or party snack. Enjoy the delicious combination of flavours and textures in each bite!
#sunday #christmas #holidays #festive #recipe #vegan #plantbasedrecipes
๐Ÿซ๐Ÿฐ FAT & SUGAR FREE - CHOCOLATE CAKE RECIPE ๐Ÿ ๐ŸŒฑ

Do you want to indulge in a guilt-free treat? This is a delicious and healthy chocolate cake recipe! Made with sweet potatoes and free from fats and refined sugars.

Ingredients:
- 2 medium sweet potatoes, peeled, boiled & blitzed with 50ml of plant milk to form a smooth paste (allow to cool)
- 100g white spelt flour
- 80g self-rising flour
- 220ml plant milk mixed with 1 tsp apple cider vinegar
- 1/2 of the sweet potato purรฉe
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 60g cacao powder
- 60ml maple syrup

For the Frosting:
- Remaining sweet potato purรฉe
- 50ml maple syrup
- 30ml plant cream
- 40g cacao powder

Instructions:
1. Preheat your oven to 180ยฐC (350ยฐF) and grease a cake tin with a little bit of plant oil or line it with parchment paper.

2. In a large mixing bowl, combine the white spelt flour and self-rising flour. Mix well.

3. In a separate bowl, whisk together the plant milk and apple cider vinegar. Let it sit for a few minutes to curdle slightly.

4. Add the sweet potato purรฉe, bicarbonate of soda, baking powder, cacao powder, and maple syrup to the flour mixture. Mix until well combined.

5. Gradually pour in the plant milk mixture while stirring continuously. Mix until you have a smooth batter.

6. Pour the batter into the prepared cake tin and smooth the top with a spatula.

7. Bake in the preheated oven for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.

8. While the cake is baking, prepare the frosting. In a bowl, combine the remaining sweet potato purรฉe, maple syrup, plant cream, and cacao powder. Mix until smooth and creamy.

9. Once the cake is baked, remove it from the oven and let it cool completely in the tin.

10. Once cooled, carefully remove the cake from the tin and transfer it to a serving plate.

11. Spread the frosting evenly over the top of the cake using a spatula.

#weekend #baking #GBBO #cake #recipe #easyveganbaking
Sure! Here's a recipe for Sticky Cauliflower Bites:

Ingredients:
- 1 medium cauliflower (around 600g) ๐Ÿฅฆ
- 150g chickpea flour ๐ŸŒพ
- 1 teaspoon 5 spice powder ๐ŸŒถ๏ธ
- 200ml plant milk ๐Ÿฅ›
- 150g panko breadcrumbs ๐Ÿž
- Retail sauce (e.g., sweet chili sauce or teriyaki sauce) ๐ŸŒถ๏ธ
- Sesame seeds for sprinkling ๐ŸŒฐ
- Fresh coriander for garnish ๐ŸŒฟ
- Sesame oil for drizzling ๐Ÿฏ

Instructions:
1. Preheat your air fryer to 180ยฐC (350ยฐF).

2. Cut the cauliflower into bite-sized florets. ๐Ÿฅฆ

3. In a mixing bowl, combine the chickpea flour and 5 spice powder. Gradually add the plant milk while whisking until you have a smooth batter. ๐ŸŒพ๐ŸŒถ๏ธ๐Ÿฅ›

4. Dip each cauliflower floret into the batter, making sure it's well coated. Shake off any excess batter. ๐Ÿฅฆ๐ŸŒพ

5. Roll the cauliflower in the panko breadcrumbs, pressing gently to ensure they stick. ๐Ÿž

6. Place the coated cauliflower bites in the air fryer basket, making sure they are not overcrowded. Cook for about 12-15 minutes, or until they are golden brown and crispy. ๐Ÿฝ๏ธ

7. While the cauliflower bites are cooking, prepare the sticky sauce by heating the retail sauce in a small saucepan over low heat. ๐ŸŒถ๏ธ

8. Once the cauliflower bites are cooked, transfer them to a large mixing bowl. Pour the sticky sauce over the bites and toss gently to coat them evenly. ๐Ÿฅข

9. Sprinkle sesame seeds over the cauliflower bites for added flavor and texture. ๐ŸŒฐ

10. Serve the Sticky Cauliflower Bites hot, garnished with fresh coriander leaves. Drizzle with a little sesame oil for extra richness. Enjoy! ๐ŸŒฟ๐Ÿฏ

Note: The quantities provided are approximate and can be adjusted according to your taste preferences.
#recipe #eating #sticky #fyi #explore
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