Recent Recipes
Comments (0) | Thursday, 15 November 2012
Lemon drizzle cake
225g butter, room temperature
225g caster sugar
225g self raising flour
4 eggs
finely grated zest of 1 large lemon
For the drizzle:
juice of 1 large lemon
85g caster sugar
Method:
1. Heat the oven to gas mark 4 (180C/160C fan). Beat together the butter and sugar until pale and creamy, then add the eggs one at a time. Sift in the flour then add the zest and mix thoroughly.
2. Put into a greased cake tin and bake for 45-50 mins, until a skewer inserted into the middle of the cake comes out clean. Remove the cake from the oven but leave in the tin, and set aside to cool.
3. Mix together the juice of the lemon and the remaining 85g of sugar. Prick the warm cake all over with a fork or skewer, then pour over the drizzle. Leave in the tin to completely cool, then remove and serve.
225g butter, room temperature
225g caster sugar
225g self raising flour
4 eggs
finely grated zest of 1 large lemon
For the drizzle:
juice of 1 large lemon
85g caster sugar
Method:
1. Heat the oven to gas mark 4 (180C/160C fan). Beat together the butter and sugar until pale and creamy, then add the eggs one at a time. Sift in the flour then add the zest and mix thoroughly.
2. Put into a greased cake tin and bake for 45-50 mins, until a skewer inserted into the middle of the cake comes out clean. Remove the cake from the oven but leave in the tin, and set aside to cool.
3. Mix together the juice of the lemon and the remaining 85g of sugar. Prick the warm cake all over with a fork or skewer, then pour over the drizzle. Leave in the tin to completely cool, then remove and serve.
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Comments (0) | Wednesday, 14 November 2012
Chocolate Mousse
This mousse is very rich, so you only need a small potion.
200g dark chocolate (at least 70% cocoa)
120ml warm water
3 large eggs, separated
40g golden caster sugar
Method:
1. Break the chocolate into pieces and place in a large heatproof bowl along with the water. Place the bowl over a saucepan with simmering water, making sure it doesn't touch the water.
2. Allow the chocolate to melt very slowly on the lowest heat. The remove from the heat, stir well, and allow to cool for about 3 minutes. Then stir in the egg yolks.
3. Next, in a clean bowl, whisk the egg whites to the soft-peak stage, then whisk in the sugar, small amounts at a time. Once this is done, the egg whites should be glossy.
4. Using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it, The carefully fold in the rest. You need to be very patient here. It needs gentle folding and cutting movements so that you retain all the air, which makes the mousse light.
5. Then simply divide the mouse between 6 ramekins or wine glasses, cover with clingfilm and chill in the fridge for at least 2 hours. Serve with freshly whipped cream.
This mousse is very rich, so you only need a small potion.
200g dark chocolate (at least 70% cocoa)
120ml warm water
3 large eggs, separated
40g golden caster sugar
Method:
1. Break the chocolate into pieces and place in a large heatproof bowl along with the water. Place the bowl over a saucepan with simmering water, making sure it doesn't touch the water.
2. Allow the chocolate to melt very slowly on the lowest heat. The remove from the heat, stir well, and allow to cool for about 3 minutes. Then stir in the egg yolks.
3. Next, in a clean bowl, whisk the egg whites to the soft-peak stage, then whisk in the sugar, small amounts at a time. Once this is done, the egg whites should be glossy.
4. Using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it, The carefully fold in the rest. You need to be very patient here. It needs gentle folding and cutting movements so that you retain all the air, which makes the mousse light.
5. Then simply divide the mouse between 6 ramekins or wine glasses, cover with clingfilm and chill in the fridge for at least 2 hours. Serve with freshly whipped cream.
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Comments (0) | Monday, 12 November 2012
Spiced Chai Concentrate
Christmas or winter time is never complete for me without a chai tea latte. This recipe is delicious, quick and easy and now I can make one that tastes better than Starbucks in my own home :)
just over 1litre water
1 stick cinnamon
1 3-inch piece of fresh ginger, chopped
7 whole cardamom pods
2 whole star anise pods
10 whole cloves
1/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground nutmeg
1 teaspoon orange zest
8 bags of black tea
100g brown sugar
1 tablespoon honey
1 tablespoon vanilla essence
Method:
1. Prepare the spices and the tea, and set aside. Bring the water to a boil, and remove from heat. Add the spices and the tea bags, and allow the mixture to steep for 15 minutes.
2. Strain the mixture into a large bowl, discarding the spices. Add the sugar, honey and the vanilla, and stir until the sugar has dissolved. Pour the mixture into a jar or a resealable bottle and store in the refrigerator.
3. To serve, mix 1 part concentrate with 4 parts milk. Heat for a warm beverage, or pour over ice to enjoy cold.
Christmas or winter time is never complete for me without a chai tea latte. This recipe is delicious, quick and easy and now I can make one that tastes better than Starbucks in my own home :)
just over 1litre water
1 stick cinnamon
1 3-inch piece of fresh ginger, chopped
7 whole cardamom pods
2 whole star anise pods
10 whole cloves
1/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground nutmeg
1 teaspoon orange zest
8 bags of black tea
100g brown sugar
1 tablespoon honey
1 tablespoon vanilla essence
Method:
1. Prepare the spices and the tea, and set aside. Bring the water to a boil, and remove from heat. Add the spices and the tea bags, and allow the mixture to steep for 15 minutes.
2. Strain the mixture into a large bowl, discarding the spices. Add the sugar, honey and the vanilla, and stir until the sugar has dissolved. Pour the mixture into a jar or a resealable bottle and store in the refrigerator.
3. To serve, mix 1 part concentrate with 4 parts milk. Heat for a warm beverage, or pour over ice to enjoy cold.
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