Overnight oats seem to have exploded online recently. With the new trend of eating clean and healthy it really is the perfect breakfast for all of those super fit gym bunnies with abs bursting out of their slinky vests. To be clear, we are not those girls! We are girls who see something new and want to eat it regardless of fat content, it just so happens that these are good for us. Hurrah!
For you busy bees who like to spend as much time in bed before dashing off to work, this breakfast is for you. Prepared in advance and left in the fridge over night you can just grab and go, prepare a weeks worth if you're really into it.
For you busy bees who like to spend as much time in bed before dashing off to work, this breakfast is for you. Prepared in advance and left in the fridge over night you can just grab and go, prepare a weeks worth if you're really into it.
Rhubarb and Strawberry Overnight Oats
For the Oats:
125ml Hazelnut Milk (or any milk you want, I just like hazelnut)
100g Rolled Oats
1tbsp Flax-seed
2tbsp dessicated coconut
1tsp Cinnamon
1/2tsp Ground Ginger
100ml Greek Yogurt
For the sauce:
250g fresh or frozen rhubarb
150g fresh or frozen strawberries
Splash of water
1/2tsp vanilla extract
2-4tbsp sugar - to taste
For the Oats:
Simply put everything into a large bowl and stir together. Pop in the fridge over night or decant into jars (mixture is easily doubled or tripled) with the sauce for grab and go ease.
For the sauce:
Put everything in a sauce pan and bring to the boil. Turn the heat down and simmer until you have a delicious thick, jammy sauce. Around 30 minutes. Leave to cool and use in you oats, spread it on toast or slap into some rice pudding. Yum!
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The colder months are cruel in the market. As a grade 1 listed building, built in 1835 heating is sadly just a dream, the big stone walls hold onto the cold and no amount of storage heaters will banish it. A must in Pet Lamb HQ during the colder climate is thermals, lots of tea and flask upon flask of warming soup.
If you know us, you'll know we have a major weakness for all things Mexican based. We cover everything in chipotle tabasco, have fruit bowls full of under ripe avocados and would sell our own grandmothers for a decent margarita so when I saw this soup I knew it would become a lunch time regular. The recipe calls for a jointed chicken but if you're feeling lazy, like us, just use a rotisserie chicken and shred it at the end.
Mexican Roast Chicken & Tomato Soup
(Adapted from BBC Good Food Magazine)
Ingredients:
1.5kg tomatoes, halved
2 red onions cut into wedges
1 medium chicken, jointed (or miss this bit out and buy a rotisserie)
2tbsp chilli oil
Olive oil, for shallow frying
4 garlic cloves
1 long red chilli, chopped
1tbsp corriander seeds, curshed
400g black beans, drained and rinsed
zest and juice of 1 lime
Jar of chipotle paste (we like Trees Can't Dance)
3 corn tortillas cut into triangles
2 avocados, stoned, peeled and cut into cubes
Method:
Heat the oven to 200C. Place the tomatoes and onion wedges in a large roasting tray and top with the chicken pieces (omit this part if using a rotisserie) drizzle with chilli oil. Season well and roast for 45 minutes until the chicken is crisp and the tomatoes have begun to caramelize.
Remove the chicken from the tray and cover with some tin foil. Using a slotted spoon place the onions and tomatoes into a blender and blend until smooth, make sure your reserve the cooking liquid for later.
Heat a splash of oil in a large sauce pan and fry the chilli, garlic and coriander seeds for a few miutes until just brown. Pull the chicken meat from the bones and mix with the lime juice, zest, beans and chipotle paste. Add 2/3 of the chicken mixture to the pan, reserving the remaining 1/3. Pour the soup into the pan and add just enough of the cooking jucies to make your desired soup consistency.
Heat a few inces of oil in a small frying pan and shallow fry your corn triangles until just brown. Remove to a plate lined with kitchen roll, they corn triangle will crisp up as they cool.
Reheat the soup and season to taste. Ladle into warmed bowls and top with the remaining chicken mix and chopped avocados, serve with the fried corn tortillas and sour cream if you wish.
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Hands up if you love Nutella! I'm choosing to assume your hands are up in enthusiastic agreement, if not I'm afraid you're simply not welcome here and we just can't be friends. Just kidding, we can still be friends, I suppose.
Nutella is a hot commodity in the Pet Lamb kitchen. If it's not filling our ferrero cakes or drizzling our brownies it's piled high on a spoon and shoved in our gobs. We simply can't get enough of the stuff, and neither can our loyal customers (our ferrero cakes are a firm favorite!). If, like us, you're nuts about Nutella we demand that you give these amazingly delicious Nutella truffles a try. They're just so gosh darned easy we're sure they'll become part of your kitchen repertoire in no time. Use them to bribe new friends, bag that hottie in your local coffee shop you've had your eye on or just lock the door and scran the lot in guilty solitude. We're not here to judge, no siree!
Ingredients:
Nutella is a hot commodity in the Pet Lamb kitchen. If it's not filling our ferrero cakes or drizzling our brownies it's piled high on a spoon and shoved in our gobs. We simply can't get enough of the stuff, and neither can our loyal customers (our ferrero cakes are a firm favorite!). If, like us, you're nuts about Nutella we demand that you give these amazingly delicious Nutella truffles a try. They're just so gosh darned easy we're sure they'll become part of your kitchen repertoire in no time. Use them to bribe new friends, bag that hottie in your local coffee shop you've had your eye on or just lock the door and scran the lot in guilty solitude. We're not here to judge, no siree!
Nutella Truffles
Ingredients:
300g good quality plain chocolate, chopped
30g unsalted butter
150ml double cream
150g Nutella
1 teaspoon vanilla extract
A splash of Frangelico liqueur (optional but lovely)
Chopped hazelnuts (you can buy these pre roasted and chopped)
Cocoa powder
Method:
30g unsalted butter
150ml double cream
150g Nutella
1 teaspoon vanilla extract
A splash of Frangelico liqueur (optional but lovely)
Chopped hazelnuts (you can buy these pre roasted and chopped)
Cocoa powder
Method:
Place a heatproof bowl over a pan of simmering water. Melt together the butter, chocolate, cream and Nutella until smooth.
Remove from chocolate mixture from heat and cool slightly. Whisk in vanilla and Frangelico, if using. Pour mixture into a shallow dish and cover with clingfilm before placing in the fridge for a few hours or until set.
Using two teaspoons scoop out the chocolate mixture, roll into one inch balls, and place on a baking sheet lined with greaseproof paper. Continue with remaining chocolate mixture. Roll balls in chopped hazelnuts or cocoa powder. Place your truffles in the fridge until ready to serve, that is if you don't eat them all first.
Remove from chocolate mixture from heat and cool slightly. Whisk in vanilla and Frangelico, if using. Pour mixture into a shallow dish and cover with clingfilm before placing in the fridge for a few hours or until set.
Using two teaspoons scoop out the chocolate mixture, roll into one inch balls, and place on a baking sheet lined with greaseproof paper. Continue with remaining chocolate mixture. Roll balls in chopped hazelnuts or cocoa powder. Place your truffles in the fridge until ready to serve, that is if you don't eat them all first.
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You should know by now that we at Pet Lamb have a major soft spot for all things spicy. We're often found dousing our lunch time slice of pizza with Tabasco or sneaking a spoonful of chipolte chilli paste into our soups and stews. On one of our frequent visits to Redhouse, home of real ale and bloody brilliant pies, we noticed something odd floating in our vinegar bottle. Upon closer inspection we discovered that these funny little floaters were in fact tiny dried chillies. Well this revelation swept over the table in a wave of excitement, the bottle was passed between us to try this spicy condiment using only our fingers. No, we simply could not wait for our pies to arrive, don't be silly!
Since covering our pie and mash with chilli infused vinegar we've been unable to stop thinking about this delicious nectar. Surely it can't be too hard to whip something similar up at home, right? Right! It's so easy for such high reward. So easy in fact I can't stop dropping little chillies into everything I can get my hands on. Next up, vodka!!
Chilli Vinegar
Ingredients:
Small handful of dried chillies
Bottle of golden malt vinegar
Empty bottle, sterilized
Method:
Place a handful of dried chillies, as many as you dare, into the bottom of your empty bottle. Top up with vinegar and leave to infuse in a cool, dark place for at least a week. Your vinegar will become more potent the longer you leave it.
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Sunday is breakfast day here at Pet Lamb. Through the week we are more accustomed to glugging a quick cup of tea while wrestling ourselves into our coats and diving out the door than actually sitting down and enjoying the most important meal of the day. We spend our working week fantasising about how we're going to spend our lazy Sunday mornings while munching on Snackajacks (I know, right!) Since we get so excited about our beloved Sunday brunches we decided to share some of our favourites with you lovely lot.
First up we have the indulgent and ridiculously delicious toffee pecan pancake stack. Hooked yet? These pancakes are a bit strange as the batter doesn't contain any sugar, instead gaining that super sweet taste from the pulverized toffee pieces. If you're not much of a morning person you could always make the batter the night before and rest it in the fridge, that way you can have delicious pancakes without the hassle of weighing, cracking and mixing.
Toffee Pecan Pancakes
Ingredients:
150g plain flour
50g Ovaltine
1.5tsp baking powder
200ml milk
3tbsp sunflower oil
1 large, free range egg
75g English toffee
75g pecans, toasted
1tbsp butter, melted for frying
Method:
Place a large, none stick frying pan over a medium heat and melt 1tbsp of butter.
Put the toffee and pecans in the bowl of a food processor and grind them down till the resemble large breadcrumbs. Don't worry if you have a few larger chunks of toffee, they'll melt into an ooey gooey treat while cooking the pancakes.
In a large bowl mix all of the dry ingredients together. Whisk the milk and the egg together in a jug and add to the dry ingredients, mixing until just incorporated. Add the oil and mix to combine. If using right away rest the batter for 5 minutes, if making in advance cover the batter with clingfilm and place in the fridge till you are ready for pancakey goodness.
Using a ladle scoop a small portion of batter onto your heated frying pan and cook over a medium heat for around 3 minutes per side. Look out for bubbles rising to the surface of the batter and bursting, this is usually a good indication of when to flip your pancake.
Serve with a scattering of pecans and a drizzle of caramel sauce.
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We can hardly believe how fast our first year has whizzed by. It feels like two minutes ago that we were handed the keys to an empty little box in the Grainger Market wondering how on earth we were gonna make it work!
What a whirlwind it has been! We've sold cupcakes by the bucket load, made many friends (yes that's you guys!) been featured in magazines and on TV, our Katie wrote a book and we're currently at number 3 of places to eat in Newcastle on trip advisor!
We feel so lucky to have had such great support from everyone along the way, thanks a bunch! You're all our little lambs.
We feel so lucky to have had such great support from everyone along the way, thanks a bunch! You're all our little lambs.
We celebrated turning one with the launch of our amazing new website, a new blog and lots of lovely offers in the shop! We even allowed ourselves a day off and closed our little store for the big day (we think we earned that one!).
But then came the real celebration, you know we're quite partial to a few tipples and a boogie! Well our birthday was no exception! We had a great big soiree with our family, friends and customers and partied long into the night!
Here are a few snapshots from the evening...
Wondering what the next year will have in store....wouldn't you like to know!!
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We've been experiencing a major heatwave up in Newcastle recently. The sun has been shining and doing anything other than lie in the garden drinking ice cold beverages has been a huge challenge, lets not even talk about baking in the shop. Phew!!
A few weeks ago we held a stall at the North East Chilli Festival where, you guessed it, the sun was blazing. We went to search out something cold and wet to cool our little selves down and came across a stall selling agua frescas. Agua frescas, which is Spanish for fresh waters, are delicious drinks made with fresh fruit blended with water and sugar. One sip and we were addicted, trying out each flavour on offer over the two days. Since then we've dreamed about that fresh, fruity taste that no other fruit juice can replicate. Only an agua fresca would do, so we made our own and man alive is it easy!
There really is something so refreshing about these little drinks and we implore you to give it a go next. We're already planning our next flavour concoction.
Watermelon Agua Fresca
1 watermelon, cubed
4 limes, juiced
500ml cold water
5tbsp of honey or sugar
Ice
Blend the watermelon with the water and lime juice. Stir the sugar or honey into the mixture till disolved. Strain juice through a sieve into a jug, top up with ice and enjoy!
If you're feeling saucy, you can always add a splash of white rum. We won't tell anyone.
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- Pet Lamb Girls
- Super canny lasses baking up a storm in their super adorable cupcake shop! Based in Newcastle Upon Tyne.
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