Keep It Simple Cookery Videos

KIS stands for Keep It Simple and is a BigBarn initiative to help more people enjoy great food and save money.

You can browse the videos to find recipes using cheaper, seasonal ingredients, or upload your own videos and become the next famous TV chef!

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Hummus recipe using MØL olive oil

We have our own recipe of Hummus with natural products no preservatives or artifial ingredients.

Ingredients
MØL olive oil , organic chick peas, lemon , garlic and tahini paste

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Hummus recipe using MØL olive oil

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MØL olive oil tasting

MØL olive oil is a natural extra virgin olive oil rich in polyphenols . It is collected by a cold pressed olive oil procedure that never goes over 27 degrees. This means that it will not miss any vitamins and antioxidants during this process

Ingredients
Bread and MØL olive oil

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MØL olive oil tasting

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Spiced Banana & Mango Smoothie

Place all of your ingredients into a blender and blend until smooth.

Create the most delicious and cooling smoothie drink, with a kick!

Ingredients
Ingredients
2 bananas, sliced (fresh or frozen)
1 mango, chopped into chunks
3 dates, pips removed
250ml milk of your choice (soya, almond, dairy etc)
1 tsp ground turmeric
1 tsp ground

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Spiced Banana & Mango Smoothie

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Baked Oats With Blueberry And Banana

The perfect breakfast!

Method
Step 1:
Preheat the oven to 200°C. Grease a cake tin with butter or cooking spray.

Step 2:
Add the eggs, oats, bananas, half of the blueberries, honey, baking powder, cinnamon, nutmeg and salt to a blender and mix for around 1 minute until smooth.

Step 3:
Pour the batter into the cake tin and bake for 25 minutes, or until a skewer comes out clean.

Step 4:
Serve with a dollop of yoghurt, the remaining blueberries and a sprinkling of chopped nuts.

Ingredients
160g rolled or quick oats
2 ripe bananas, sliced
250g blueberries
2 eggs
2 tbsp honey or maple syrup
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
A pinch of salt
Handful of choppe

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Baked Oats With Blueberry And Banana

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Mixed Peppercorn Prawns

Step 1:
Using a mortar and pestle, grind together the garlic, ginger, chillies, 1 thumbnail-sized portion of shrimp paste and mixed peppercorns until a smooth paste is formed. Set aside.

Step 2:
In a bowl, combine the chicken stock, oyster sauce and kecap manis. Set aside.

Step 3:
Add a dash of cooking oil and over a low heat. Fry the prawns for around 3 minutes on each side until they turn orange. Remove and drain on a paper towel.

Step 4:
When all the prawns are cooked, drain the oil out of the wok, leaving around 2 tablespoons remaining.

Step 5:
Add the paste and the spring onions and cook for around 2 minutes until fragrant.

Step 6:
Add in the stock mixture and bring to the boil.

Step 7:
Once boiling, add the butter and stir until melted.

Step 8:
Add the prawns to the wok and cook for a further 2 minutes. Serve with fresh coriander.

Ingredients
200g prawns
1 thumbnail-sized portion of shrimp paste
2 garlic cloves, sliced
2cm piece of ginger, peeled and chopped
1 long red chilli, sliced
1 tbsp Mixed Peppercorns
250ml chicken st

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Mixed Peppercorn Prawns

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