Recent Recipes
Comments (0) | Thursday, 21 November 2013
Scottish Shortbread
100g plain flour
100g butter, at room temperature
50g caster sugar
50g semolina
Method:
1. Preheat the oven at gas mark 2/160C/140C fan. Place all the ingredients together in a food processor and mix until it forms a smooth dough. If you don't have a food processor just mix together in a bowl with a wooden spoon or your hands.
2. Roll shortbread mix out to for an 8 inch diameter circle and flute the edges with the back of a fork.
3. Now prick gently over the top with the fork and score the surface of the round into 8 even wedges, then sprinkle all over with caster sugar.
4. Bake for 20-25 mins until firm and golden, then set aside to cool a little but cut wedges whilst still slightly warm.
5. Once they are completely cool, store in an airtight container.
100g plain flour
100g butter, at room temperature
50g caster sugar
50g semolina
Method:
1. Preheat the oven at gas mark 2/160C/140C fan. Place all the ingredients together in a food processor and mix until it forms a smooth dough. If you don't have a food processor just mix together in a bowl with a wooden spoon or your hands.
2. Roll shortbread mix out to for an 8 inch diameter circle and flute the edges with the back of a fork.
3. Now prick gently over the top with the fork and score the surface of the round into 8 even wedges, then sprinkle all over with caster sugar.
4. Bake for 20-25 mins until firm and golden, then set aside to cool a little but cut wedges whilst still slightly warm.
5. Once they are completely cool, store in an airtight container.
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Comments (1) |
Black Magic
For the cake:
260g plain flour
400g caster sugar
75g cocoa powder
2 tsp bicarbonate of soda
1 tsp baking powder
1 tsp salt
240ml buttermilk, cold
120ml vegetable oil
2 large eggs, at room temperature
1 tsp vanilla extract
240ml coffee, fresh and strong
For the frosting:
220g unsalted butter, at room temperature
450g cream cheese, at room temperature
375g icing sugar, add more or less to taste
2 tsp vanilla extract
Method:
1. Preheat the oven at 180C/ 160C fan/ gas mark 4. Get two 8-inch round cake tins and line the bottom of them with greaseproof paper. Then butter and flour them.
2. In a large bowl combine the flour, sugar, cocoa powder, bicarbonate of soda, baking powder and salt.
3. Now in a separate bowl whisk together the buttermilk, vegetable oil, vanilla extract and the eggs.
4. Next add the wet mixture into the dry a little at a time stirring through each time. Once thoroughly mixed, you should have a fairly thick batter. Then mix in the fresh hot coffee. You won't be able to taste the coffee in the finished product, it just enhances the flavour of the chocolate.
5. Your batter will be quite runny now, which is fine. Distribute the cake mix into the two cake tins evenly. Bake the cakes for 35-40 minutes, or until a skewer comes out clean.
6. Let the cakes cool in the tins for 30mins then turn out onto a wire rack and leave to cool completely.
7. Now it's time for the frosting. First beat the butter and cream cheese together in a large bowl then mix in the vanilla. Next sift the icing sugar into the mix and combine. Leave the frosting in the fridge and let cool slightly so it doesn't drip when you are ready to decorate.
8. Lastly all you need to do it frost the layers and decorate.
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For the cake:
260g plain flour
400g caster sugar
75g cocoa powder
2 tsp bicarbonate of soda
1 tsp baking powder
1 tsp salt
240ml buttermilk, cold
120ml vegetable oil
2 large eggs, at room temperature
1 tsp vanilla extract
240ml coffee, fresh and strong
For the frosting:
220g unsalted butter, at room temperature
450g cream cheese, at room temperature
375g icing sugar, add more or less to taste
2 tsp vanilla extract
Method:
1. Preheat the oven at 180C/ 160C fan/ gas mark 4. Get two 8-inch round cake tins and line the bottom of them with greaseproof paper. Then butter and flour them.
2. In a large bowl combine the flour, sugar, cocoa powder, bicarbonate of soda, baking powder and salt.
3. Now in a separate bowl whisk together the buttermilk, vegetable oil, vanilla extract and the eggs.
4. Next add the wet mixture into the dry a little at a time stirring through each time. Once thoroughly mixed, you should have a fairly thick batter. Then mix in the fresh hot coffee. You won't be able to taste the coffee in the finished product, it just enhances the flavour of the chocolate.
5. Your batter will be quite runny now, which is fine. Distribute the cake mix into the two cake tins evenly. Bake the cakes for 35-40 minutes, or until a skewer comes out clean.
6. Let the cakes cool in the tins for 30mins then turn out onto a wire rack and leave to cool completely.
7. Now it's time for the frosting. First beat the butter and cream cheese together in a large bowl then mix in the vanilla. Next sift the icing sugar into the mix and combine. Leave the frosting in the fridge and let cool slightly so it doesn't drip when you are ready to decorate.
8. Lastly all you need to do it frost the layers and decorate.
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Comments (0) | Thursday, 24 October 2013
Victoria Sponge Cake
For the sponge:
200g butter, softened
200g self-raising flour
200g caster sugar
4 eggs
1 tsp baking powder
2 tbsp milk
For the filling:
140g icing sugar
100g butter, softened
1 drop vanilla extract (or 3 of vanilla essence)
5 or 6 heaped tbsp good quality strawberry jam
Method:
1. Turn on the oven to 170C fan/190C/gas mark 5. Grease and line two 20cm cake tins and set aside.
2. In large mixing bowl cream together the butter and the sugar with a wooden spoon, then add one egg at a time mixing in between. Then sift in the flour and baking powder and incorporate into the mixture.
3. Now split the cake mixture into the two tins smoothing out any bumps on the top with the back of the spoon and bake in the oven for about 20 minutes. When the cakes are golden and spring back when pressed in the middle, take them out of the oven, remove from the tins and let them cool on a wire rack.
4. For the filling, sift the icing sugar into a bowl then beat together with the butter. When it is smooth and creamy add the vanilla and incorporate.
5. Once the sponge is completely cool, spread the jam onto the bottom layer and the butter icing onto the bottom of the top layer. Now put the top layer on and lightly dust with icing sugar.
Perfect with a nice cup of tea :)
For the sponge:
200g butter, softened
200g self-raising flour
200g caster sugar
4 eggs
1 tsp baking powder
2 tbsp milk
For the filling:
140g icing sugar
100g butter, softened
1 drop vanilla extract (or 3 of vanilla essence)
5 or 6 heaped tbsp good quality strawberry jam
Method:
1. Turn on the oven to 170C fan/190C/gas mark 5. Grease and line two 20cm cake tins and set aside.
2. In large mixing bowl cream together the butter and the sugar with a wooden spoon, then add one egg at a time mixing in between. Then sift in the flour and baking powder and incorporate into the mixture.
3. Now split the cake mixture into the two tins smoothing out any bumps on the top with the back of the spoon and bake in the oven for about 20 minutes. When the cakes are golden and spring back when pressed in the middle, take them out of the oven, remove from the tins and let them cool on a wire rack.
4. For the filling, sift the icing sugar into a bowl then beat together with the butter. When it is smooth and creamy add the vanilla and incorporate.
5. Once the sponge is completely cool, spread the jam onto the bottom layer and the butter icing onto the bottom of the top layer. Now put the top layer on and lightly dust with icing sugar.
Perfect with a nice cup of tea :)
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Comments (0) | Friday, 20 September 2013
My Mum's famous Beetroot Dip
1kg fresh beetroot
120g walnuts
4/5 cloves of garlic
300g yoghurt
2tbsp red wine vinegar
125ml olive oil
salt
black pepper
Method:
1. Put the beetroot into a pan of water with skins on. Bring to the boil and then simmer for 20 minutes. Next pour out the hot water and rinse the beetroot in cold water until cool enough to peal.
2. Whilst the beetroot is cooking/cooling, blend the walnuts in a food processor and set aside. Now blend the garlic, olive oil and yogurt. Once these are blended thoroughly add half of the vinegar and beetroot.
3. Now add the walnuts, the rest of the vinegar and salt and pepper to taste.
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1kg fresh beetroot
120g walnuts
4/5 cloves of garlic
300g yoghurt
2tbsp red wine vinegar
125ml olive oil
salt
black pepper
Method:
1. Put the beetroot into a pan of water with skins on. Bring to the boil and then simmer for 20 minutes. Next pour out the hot water and rinse the beetroot in cold water until cool enough to peal.
2. Whilst the beetroot is cooking/cooling, blend the walnuts in a food processor and set aside. Now blend the garlic, olive oil and yogurt. Once these are blended thoroughly add half of the vinegar and beetroot.
3. Now add the walnuts, the rest of the vinegar and salt and pepper to taste.
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Comments (0) | Sunday, 10 February 2013
Indulgent Chocolate Cheesecake
175g digestive biscuits
50g butter
300g cream cheese
200g mascarpone
300g milk chocolate
100g dark chocolate (70% cocoa +)
Method:
1. Crush the biscuits so that there are no lumps left at all. Melt the butter in a pan and then mix in the powdered biscuits. Now press the biscuit mixture into the bottom of a 20cm spring form tin evenly, and leave in the fridge.
2. Now for the filling. Start by breaking up the milk chocolate into a bowl and placing over a pan of simmering water, making sure the bowl does not touch the water. Whilst the milk chocolate is melting, mix the two cheeses in a large mixing bowl. Once the chocolate is melted, add this to the cheese mix and fold through thoroughly until there are no white bits.
3. Next melt the dark chocolate in the same way that you melted the milk chocolate. Once it has melted, fold into your cheese mixture, but not thoroughly-you want nice dark swirls going through the mixture.
4. Empty your mixture on top of your base and flatten out with a spatula. Place in the fridge to set for at least 2 hours.
5. Finally finish by grating some white chocolate over the top. Heavenly :)
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175g digestive biscuits
50g butter
300g cream cheese
200g mascarpone
300g milk chocolate
100g dark chocolate (70% cocoa +)
Method:
1. Crush the biscuits so that there are no lumps left at all. Melt the butter in a pan and then mix in the powdered biscuits. Now press the biscuit mixture into the bottom of a 20cm spring form tin evenly, and leave in the fridge.
2. Now for the filling. Start by breaking up the milk chocolate into a bowl and placing over a pan of simmering water, making sure the bowl does not touch the water. Whilst the milk chocolate is melting, mix the two cheeses in a large mixing bowl. Once the chocolate is melted, add this to the cheese mix and fold through thoroughly until there are no white bits.
3. Next melt the dark chocolate in the same way that you melted the milk chocolate. Once it has melted, fold into your cheese mixture, but not thoroughly-you want nice dark swirls going through the mixture.
4. Empty your mixture on top of your base and flatten out with a spatula. Place in the fridge to set for at least 2 hours.
5. Finally finish by grating some white chocolate over the top. Heavenly :)
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Comments (0) | Tuesday, 29 January 2013
Mince Beef and Onion Pie
This is a classic British dish-always makes me feel very nostalgic and should really be followed up with a top notch trifle :)
500g minced beef
2 medium onions
1 stick celery
400ml beef stock
1 tbsp plain flour
1 tbsp Worcestershire sauce
1 tsp thyme
salt and pepper to taste
a few sheets of frozen puff pastry, defrosted
1 egg
Method:
1. Dice the onions, carrots and thinly slice the celery. Pour a generous glug of flavourless oil into a large frying pan and heat over a medium to high heat. Add the onions and fry until see through. Add the meat to the pan and brown, being sure to break up the meat as it cooks with a wooden spoon.
2. Once the meat has browned and there are no pink bits, add the stock, carrots and celery and bring to the boil.
3. Reduce the heat to a simmer and add the Worcestershire sauce, flour and thyme. Simmer for about 45mins.
4. The sauce should now have reduced. If it has not simply turn the heat up frequently stirring until you achieve the desired consistency. Add salt and freshly milled black pepper to taste and set aside.
5. Roll out the defrosted pastry and line the bottom and sides of your baking dish with a layer. Then fill with you meat mixture and place the top layer of pastry over it. Using a fork, go around the sides and press the top layer of pastry to the pastry lining the sides.
6. Whisk an egg and brush the top of the pie. Now place your pie into a preheated oven gas mark 5/190C/170C fan, and cook for about 30mins or until golden brown. Serve with some fluffy mashed potatoes and steamed broccoli. Yum!
This is a classic British dish-always makes me feel very nostalgic and should really be followed up with a top notch trifle :)
500g minced beef
2 medium onions
1 stick celery
400ml beef stock
1 tbsp plain flour
1 tbsp Worcestershire sauce
1 tsp thyme
salt and pepper to taste
a few sheets of frozen puff pastry, defrosted
1 egg
Method:
1. Dice the onions, carrots and thinly slice the celery. Pour a generous glug of flavourless oil into a large frying pan and heat over a medium to high heat. Add the onions and fry until see through. Add the meat to the pan and brown, being sure to break up the meat as it cooks with a wooden spoon.
2. Once the meat has browned and there are no pink bits, add the stock, carrots and celery and bring to the boil.
3. Reduce the heat to a simmer and add the Worcestershire sauce, flour and thyme. Simmer for about 45mins.
4. The sauce should now have reduced. If it has not simply turn the heat up frequently stirring until you achieve the desired consistency. Add salt and freshly milled black pepper to taste and set aside.
5. Roll out the defrosted pastry and line the bottom and sides of your baking dish with a layer. Then fill with you meat mixture and place the top layer of pastry over it. Using a fork, go around the sides and press the top layer of pastry to the pastry lining the sides.
6. Whisk an egg and brush the top of the pie. Now place your pie into a preheated oven gas mark 5/190C/170C fan, and cook for about 30mins or until golden brown. Serve with some fluffy mashed potatoes and steamed broccoli. Yum!
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Comments (0) | Thursday, 13 December 2012
Lussekatter
These delicious saffron buns are a traditional Scandinavian treat made on the 13th of December to celebrate St Lucia Day. Lekre!
Makes about 30
1 Packet of dry yeast
1 Packet of dry yeast
150g butter
500ml milk
1g saffron
150g caster sugar
1/2 tsp salt
2 tsp ground cardamom
975g plain flour
1 egg
raisins
Method:
Method:
1. Melt butter in a pot. Cool a little and then add the milk and saffron, making sure to crush the saffron between your fingers and thumb whilst sprinkling it in.
2. Mix the flour, yeast, sugar, salt and cardamom in a bowl. Create a well and pour in the milk mix. Mix until the dough forms. Add in a little milk or flour if needed then cover the bowl in plastic wrap and let it raise until double the size (about 30 minutes) – a warm room helps.
3. Sprinkle some flour on the kneading area and knead the dough well. Roll into a loose log to cut dough into bun sizes. Roll them out into long finger thick sausages. Shape them into the famous Lussekatter double spiral.
4. Place the buns on a baking sheet and cover in plastic. Allow them to raise for 15 minutes. Glaze well with beaten egg and decorate with raisins (usually one raisin in each eye of the swirl).
5. Bake in a preheated oven at gas mark 7 (225C/200C fan) for 8-10 minutes or until nicely tanned. Finally, let them cool on a rack.
5. Bake in a preheated oven at gas mark 7 (225C/200C fan) for 8-10 minutes or until nicely tanned. Finally, let them cool on a rack.
N.B. Some recipes say to use turmeric if you can't get hold of any saffron but personally I don't think it is worth bothering if this is the case. Turmeric only impersonates the colour that saffron gives off not the flavour, and the flavour is, for me, essential!
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