Thursday, 6 December 2012

Vanilla Biscuits



Ingredients
225g Usalted Butter
225g Granulated Sugar
1 Large Egg
1/2 tsp Salt
2 1/2 tsp Vanilla Extract
290g Plain Flour
 
 
Pre-heat the oven to 190oC. Using an electric whisk mix the butter and sugar together until light and fluffy. Then whisk in the egg, vanilla and salt until all combined. Stir in a little flour at a time until all mixed together. Refrigerated the mix for 15 minutes to chill.
 
Line a flat tray with ungreased baking paper. Roll out your biscuits to about 5mm thick cut and place on the tray. Bake for 10-12 minutes until golden brown then remove from the oven and sprinkle with some caster sugar whilst warm. Place them on a rack to cool.

Perfect with a cuppa!
 

Wednesday, 21 November 2012

No Fruit Christmas Cake

 


Ingredients
 
225g Salted Butter
4 Large Eggs
200g Light Muscovado Sugar
1 tbsp Treacle
330g Plain Flour
2 tsp Baking Powder
1 1/2 tsp Ground Cinnamon
1 1/2 tsp Ground Ginger
1/2 tsp Nutmeg
100ml Milk
Zest of 1 Orange

Pre-heat the oven to 175oC and grease your tin, I like a ring tin for this cake.
 
Melt the butter and set aside to cool. Whisk the eggs, sugar and treacle together in a big bowl. In a separate bowl sift the flour, baking powder, cinnamon, ginger and nutmeg together.
 
Stir the flour mix and the milk alternatively into the sugar and eggs, a little at a time folding gently to keep the air in. Once combined add the orange zest mix it together and add the butter gently. Pour into your tin and bake for 45-55 minutes (depending on your oven) until the cake is springy to touch and you can insert and skewer and pull it out clean.
 
Let the cake cool and then you can decorate with a dusting of icing sugar or a mix of orange juice and icing sugar which can be drizzled over the cake. Alternatively since this cake doesn't have any booze in it like a traditional Christmas cake you could use Cointreau and icing sugar and drizzle that instead.
 

Tuesday, 13 November 2012

Christmas Cake




Ingredients
 
500g Seedless Raisins
200g Currants
100g Chopped Glace Cherries
175g Mixed Peel
175g Chopped Almonds
125g Apricot Jam
6tbsp Dark Rum
1 1/2tbsp Soft Brown Sugar

One week before making the cake put all of the above ingredients into a bowl and cover, coming back to give it a stir every other day.
 
Oil and line a 9 inch round tin with two layers of baking parchment and wrap the outside of the tin with two layers of brown paper.
 
Pre heat oven to 150oC
 
Then you will need.
 
175g Butter
250g Soft Brown Sugar
4 Large Eggs
210g Plain Flour
3/4 tsp Baking Powder
Pinch of Salt
3/4 tsp Mixed Spice
3/4 tsp Nutmeg

Cream the butter and sugar together then add a little beaten egg gradually. Now add the fruit mix and give it a good stir. Sift the flour, baking powder, salt, mixed spice and nutmeg all into the mix and give it another stir until all combined. Pour into the tin and bake for 3 1/2 hours. After 2 hours cover the top with a circle of grease proof paper.
 
When you remove the cake from the oven pour over another two tablespoons of rum. Wrap up and let it mature for a month or two, feeding it with a tablespoon of rum now and again. Then decorate just before Christmas.

 

Saturday, 27 October 2012

Apple Chips and Toffee Sauce Dip


 
Ingredients
 
Apple Chips
 
2 Apples
Cinnamon (optional)
4tsp Caster Sugar
 
Toffee Sauce
 
110g Butter
250g Light Brown Sugar
275g Golden Syrup
225ml Double Cream

Pre heat the oven to 110oC. Cover a flat tray with grease proof paper. Cut the apples into quarters then chop out the core, cut them thinly and lay them so that none of them are overlapping. Sprinkle two teaspoons of caster sugar evenly over the chips and sprinkle evenly with two teaspoons of cinnamon too. Bake for 1 hour then turn over and sprinkle the remaining sugar and some more cinnamon. Bake for another hour then move to a clean bit of grease proof paper and bake for another 2 and a half hours. Turning them form time to time.

Once almost ready to come out of the oven start making the toffee sauce. Put the butter, sugar, golden syrup and cream into a large saucepan. Melt the ingredients together then bring to the boil for 3-5 minutes until thickened. Then take off the heat.

Remove the chips from the oven and set them on a plate with a little bowl of the dip (careful toffee dip will be hot to begin with). Best eaten warm as an alternative to the toffee apple.

(Toffee dip can be stored in the fridge and heated up again when needed, yummy on top of ice cream or plain sponge.)


 

Monday, 22 October 2012

Ghostly Meringues


 
To make ghostly meringues follow the link and use the recipe for meringues.
 
Trace a ghost shape like the one above onto grease proof paper and pipe meringue mix into that shape.
 
Once baked and cooled use a little water, icing sugar and black food colouring (don't make it to runny) to add eyes and a mouth to your ghosts.
 

Monday, 8 October 2012

Spider Web Cup Cakes



Ingredients
 
4oz Margarine or Butter
4oz Caster Sugar
3.5 oz Self Raising Flour
0.5oz Cocoa Powder
2 Eggs
Black food colouring
 
Icing
60g Unsalted Butter
75g Icing Sugar
25g Cocoa Powder
Black Food colouring
 
For the Web
Some icing sugar and water.
 
Pre heat the oven to 180oC. Cream the margerine and sugar together until light and fluffy. Whisk the eggs in one at a time then sift in the cocoa and flour. Stir it all together and then add some black food colouring to give a rich dark colour. Bake for 15-18 mins (depending on oven) until springy to touch.
 
Once cooked allow to cool thoroughly.
 
Mix the butter, icing sugar, cocoa and black food colouring together then smooth the icing over the cakes. Now mix a little water and icing sugar together and place a dot of this in the centre of your cake using a cocktail stick then make two rings around the centre one. From the centre using the cocktail stick drag lines outwards so that you get webs. Enjoy!

Monday, 1 October 2012

Halloween Chocolate Orange Cupcakes



Follow this recipe for chocolate orange cakes adding black food colouring to the cupcake mix to make it really dark then bake in a halloween themed cupcake case such as this one from cakes cookies and crafts shop


 
 
Instead of topping with chocolate use orange sprinkles and a cake topper of your choice I like these ones that I found on cakes cookies and crafts shop I think they give the cakes  a spooky feel to them.
 
 
 
If you have a look around online you can find lots of cupcake cases and toppers at reasonable prices. Also experiment with food colouring try adding green food colouring to cake mixes or lots of blood red colourings.
 

Wednesday, 26 September 2012

Ice Cream in Northern Ireland

I was away in Northern Ireland this weekend for a wedding so I haven't had time to bake anything, however whilst I was there I sampled some of the best ice creams. So if your ever in Northern Ireland why not keep these places in mind. :-)


Delicious Ice cream Oyster from Cafollas in Lurgan

This beast came from Sam's paper shop in Bushmills, and it almost had me beat!
 
Morellis in Portstewart has the best sundaes this one is a yellowman.

An after eight form Morellis

A banoffee pie from Morellis

And a nuts galore also from Morellis I should point out I didn't eat all these sundaes myself :-)
 

Friday, 14 September 2012

Crumble Cream Biscuits

 
Ingredients
350g Unsalted butter , softened
80g Icing sugar
300g Plain flour
50g Cornflour
50g Cocoa
 
For the Filling
175g Mascrapone
4tbsp Caster sugar
25g Plain chocolate (Plus 75g to decorate optional)
2tsp Vanilla Extract
25g Cocoa Powder
 
Pre heat the oven to 180oC. Beat the butter and sugar together until light and creamy then sift in the plain flour and corn flour mix it all together thoroughly then add the cocoa powder again mixing. Place grease proof paper on a baking tray. Roll into small balls and flatten down slightly on the tray. Try and make an equal amount. Bake for 15-20 mins. They may seem soft when they come out of the oven but they firm up once cool. (they are meant to crumble)
 
When the biscuits are cool beat the mascrapone together with sugar, melted chocolate, vanilla extract and cocoa powder. Spread a little onto the biscuits and sandwich them together. Drizzle chocolate over the top and there you have some crumble cream bicys!
 
 
 

Saturday, 8 September 2012

Three Layer Coffee Cake

 
Ingredients
 
8oZ Caster Sugar
8oZ Margarine or Butter
4 Eggs
8oZ Self Raising Flour
3 tbsp Strong Coffee ( I prefer to use decaf)
 
Icing
250g Butter
450g Icing Sugar
5-8tbsp Strong Coffee (dependent how strong you like it)
Chocolates, sprinkle, chopped nuts. (whatever you like to decorate)
 
Pre heat the oven to 180oC, Grease 3 small cake tins and set aside. Cream the margarine and sugar together then whisk in one egg at a time, sift in the flour then stir in the coffee. Mix together thoroughly then spoon evenly into cake tins. Bake for 20-30 minutes until golden brown and springy to touch. Once cooked set aside on a wire rack to cool.
 
Once cooled mix the butter and coffee together and then sift in the icing sugar. Layer your cake with some icing in between layers and ice the rest of the cake. I chose to use chocolate balls around the side of the cake and as it was a birthday cake some happy birthday chocolates, you can choose whatever you like :-) walnuts go particularly nicely with coffee cake. Enjoy.

Sunday, 19 August 2012

Carrot Cake

 

Ingredients

175g Light Muscovado Sugar
125ml Sunflower Oil
3 Eggs
140g Grated Carrot (approx 3 large carrots)
100g Raisins
Grated Zest of 1 Orange
175g Self Raising Flour
1tsp Bicarb of Soda
1/2tsp Grated Nutmeg
1tsp Ground Cinnamon

Icing
175g Icing Sugar
Juice of half an orange


Pre heat oven to 180oC and grease a loaf tin. Tip the sugar into a bowl and add the oil and the eggs lightly beat together. Stir in the grated carrot, orange zest and raisins. Sift in the flour, bicarb of soda, cinnamon and nutmeg and mix thoroughly. Pour the mixture into the tin and bake for 40-45 minutes, or until a skewer can be inserted and come out clean,(remember it is a moist cake the skewer might look damp but shouldn't be covered in cake mix). Let the cake cool.

Mix the icing sugar together with the orange juice and pour over the cooled cake, then enjoy. 















Tuesday, 7 August 2012

Mojito Cupcakes


Ingredients

4oz Caster Sugar
4oz Margarine or Butter
4oz Self raising flour
2 Eggs
1tbsp Rum
1tbsp Lime Juice
Zest of half a lime

Mint Syrup
10 Mint Leafs
100ml Water
4tbsp Caster Sugar

Icing
100g Butter
200g Icing Sugar
2tbsp Lime Juice
between 1tsp-1tbsp Rum (depending how strong you like them)
Food colouring
Mint leafs to decorate
Zest of half a lime

Pre heat the oven to 180oC. Whisk the sugar and margarine together until light and fluffy then whisk in one egg at a time. Sift the flour in and add the lime zest, juice and rum. Mix it all together thoroughly and spoon into cupcake cases. Bake for 15-18 minutes until springy to touch and golden brown. Then remove from oven and allow to cool.

Once cool prick holes in the surface of the cakes with a cocktail stick. Then in a pan boil the water, mint leaves and sugar for 5 minutes. Remove the leaves and allow to cool a little then drizzle over the cakes. Leave the mint syrup to sink in for about half an hour then make the icing.

Cream the butter and sugar together then add lime juice, rum and food colouring (I opted for a lemon and lime colour) once mixed together  pipe onto the cakes. Then top with a sprinkle of lime zest and a sprig of mint. 






Tuesday, 24 July 2012

Frozen Raspberry Ice Cream Cake


Ingredients

4oz Margarine
4oz Caster Sugar
4oz Self Raising Flour
2 Eggs

1 Punnet Raspberries
1/2 Litre Raspberry Ripple Ice Cream
Summer Fruits Coulis (alternative Raspberry Jam)

Pre-heat the oven to 180oC. Whisk the margarine and sugar together until light and fluffy and then beat one egg at a time until all combined. Sift the flour into the mixture and mix thoroughly. Pour into a greased tin and bake for 40-50 minutes depending on the size of tin.

Once cooked allow to cool and then cut in half so you can layer it.

Line the edge of the tin you baked the cake in with grease proof paper then put half of the cake in the bottom of the tin. Pour some fruit coulis over the sponge then line the raspberries around the edge of the sponge. Scoop ice cream into the middle and spread evenly. Place the second piece of sponge on top and repeat the process decorating the centre with additional raspberries.

Place back in the freezer for a couple hours and give it a minute to thaw slightly before serving.

Monday, 16 July 2012

No Bake Lemon and Lime Cheesecake

Makes 6


Ingredients

50g Butter
160g Digestive biscuits
300g Cream Cheese
50ml Double Cream
75g Caster Sugar
Juice of 1 Lime
6 tbsp Lemon Curd
Some Lemon Zest

Melt the butter in a pan, and add to broken up digestive biscuits. Pat the biscuit down firmly into individual dishes and set aside.

In a bowl beat the cream cheese to soften it then add the cream, sugar and lime juice. Mix it all together and spoon on top of biscuit bases. Put these in the fridge to set for about an hour.

Once set spoon a tablespoon of lemon curd on top of each cheesecake and garnish with a little lemon zest. Place back in the fridge for another hour or two then serve.

Tuesday, 3 July 2012

Honeycomb Ice Cream Cake


Ingredients
6 oz Butter or margarine
6oz Caster Sugar
5oz Self Raising Flour
1oz Cocoa Powder
3 Eggs

1 Litre Honeycomb Ice Cream
120g Cadburys Crunchie or other Honeycomb (broken up)
Chocolate Sauce (to decorate)

Pre heat the oven to 180oC and grease a cake tin. Whisk butter and caster sugar together until light and fluffy add one egg at a time and whisk. Sift in the flour and cocoa and mix thoroughly. Bake for about 30-45 minutes (depending on the size of tin)

Once baked allow to cool thoroughly.

Allow the ice cream to thaw a little and mix in the broken up crunchie (reserving some for decoration). 

Place grease proof paper around the edge of the tin you baked your cake in then place the cake back in the tin. Drizzle some chocolate sauce on top of the cake then spread the ice cream onto the cake smoothing out the top. Drizzle with some more chocolate sauce and the remaining crunchie pieces to decorate.

Refreeze for a couple hours then serve. Give the cake a minute or two to thaw.  

Monday, 25 June 2012

Double Chocolate Muffins


Ingredients

50g Plain Dark Chocolate Chips
50g Unsalted Butter
2 Eggs
75g Caster Sugar
75g Self-Raising Flour
25g Cocoa Powder
30g White Chocolate Chips.

Pre heat the oven to 180oC. In a pan melt the plain chocolate chips and butter together. In another bowl whisk the eggs until light and fluffy. Add caster sugar, cocoa and flour to the eggs and then add the melted butter mix. Once it is all mixed together thoroughly add the white chocolate chips. Spoon into muffin cases and then bake for 12-15 minutes or until springy to touch and a skewer can be inserted and come out clean.

Wednesday, 20 June 2012

Raspberry and Rose Water Cupcakes



Ingredients
4oz Self Raising Flour
4oz Caster Sugar
4oz Butter or Margarine
2 Eggs
3tsp Rose Water
For the Icing
520g Icing Sugar
100g Raspberries
125g Unsalted Butter
1tsp Vanilla Extract

Pre heat the oven to 180oC, Whisk butter and sugar together until light and creamy. Whisk one egg at a time into this mixture then sieve the flour in and add the rose water mix together well and spoon into cupcake cases. Bake for 18 minutes.

Once cooked allow to cool thoroughly.

Whisk raspberries and butter together and then add icing sugar about 100g at a time until all combined, add the vanilla then put into a piping bag. Pipe onto the cool cakes and then top with raspberries or any other decoration you might have.

Saturday, 16 June 2012

Mars Bar Buns


Ingredients

200g Mars Bars
50g Butter
100g Rice Krispies
60g Milk Chocolate (optional)


Cut up the mars bars into smaller chunks and melt in a bowl with the butter over a pan of hot water. Once melted add the rice krispies and mix thoroughly. Place in cases or on a flat tray to cut into squares. Melt the chocolate in a bowl over a pan of hot water and drizzle over  the top.

Each bun is aprox 160 calories. 

Tuesday, 5 June 2012

White chocolate, Vanilla and Coconut Cake Pops


Ingredients
4oz Caster Sugar
4oz Butter or margarine
4oz Self Raising Flour
2 Eggs
2tsp Vanilla Extract
100ml Condensed Milk
100g White Chocolate

To Decorate
300g White Chocolate
75-100g Desiccated Coconut

Pre-heat the oven to 180oC and cream the sugar and butter together with an electric whisk until light and fluffy. Whisk one egg at a time into this then sift in the flour add the vanilla extract and mix well. Place in a greased cake tin and bake for 25 mins or until the cake is springy to touch and a skewer can be inserted into the cake and come out clean. Allow to cool once cooked.

Place the cooled cake into a food processor and turn to crumbs. In a bowl over a pan of hot water melt the chocolate and condensed milk together once melted add to the crumbs in the food processor. Mix it all together well then take spoonfuls of the mixture and roll into balls (about the same size as a ping pong ball) then place them in the fridge for about an hour to firm up.

Once firm melt the remaining chocolate then let it sit for a couple minutes to cool slightly so its not to runny. The balls may need some reshaping once they come out of the fridge so just give them a role around to get a round shape again. Dip the balls into the chocolate then roll in the coconut. Put back in the fridge to set then insert the stick and there you have it! yummy cake pops.

Thursday, 31 May 2012

Blueberry and White Chocolate Cupcake



Ingredients
4oz Butter or Margarine
4oz Self Raising Flour
4oz Caster Sugar
2 Eggs
1tsp Vanilla Extract
50g White Chocolate Chips
50g Blueberries

Icing
500g Icing Sugar
100g Blueberries


Pre heat the oven to 180oC. Cream the butter and sugar together until light and fluffy and into this whisk one egg at a time. Sift in the flour and mix thoroughly. Now add the blueberries, chocolate chips and vanilla extract, again mixing it all together. Spoon about a dessert spoonful into cupcake cases and bake for 18-20 minutes until the cakes are springy to touch. (Bear in mind the fruit burst when cooked and can make the cakes feel a little softer than a normal cake.)

Leave the cakes to cool. Place the blueberries in a food processor and blend so that they are smooth don't worry too much about a few bits of the skin being a bit bigger. To this add the icing sugar and spoon on to your cake. Feel free to sprinkle it with whatever you feel like, these ones have edible diamonds for the Jubilee.

Because of the fresh fruit in the icing these should be consumed fairly quickly :-) 





Friday, 25 May 2012

Coffee Cupcake


Ingredients
4oz Caster Sugar
4oz Butter or margarine
4oz Self Raising Flour
2 Eggs
4tsp Strong coffee (I prefer to use decaf)

Icing
50g Butter
250g Icing Sugar
2tsp Strong coffee
Some cocoa powder to sprinkle
Jubilee Chocolate (optional)

Heat the oven to 180oc. Whisk the butter and sugar together until light and fluffy then beat one egg in at a time. Sift the flour and mix it all together. Add the coffee and then spoon into cupcake cases. Bake for 18-20 minutes until springy to touch. Allow to cool.
Whisk butter, icing sugar and coffee together and then top the cakes with this mix and dust with cocoa and a bit of dark chocolate (optional).

Wednesday, 23 May 2012

Jubilee Marble Cake


Ingredients
6oz Self Raising Flour
6oz Caster Sugar
6oz Butter or margarine
3 Eggs
2 tsp Vanilla Extract
1 tsp Strawberry Flavouring
Red and Blue Food Colouring

Icing
75g Butter
350 Icing Sugar
Sprinkles
1tsp Vanilla Extract

Heat the oven to 180oC, then cream the butter and sugar together with an electric whisk. To this add one egg at a time and continue whisking. Sift in the flour and mix until all combined. Separate the mix into three equal measures.

To the first bowl add one teaspoon of vanilla extract and mix thoroughly. To the second bowl add one teaspoon of Vanilla extract and some blue food colouring. To the third bowl add one teaspoon of strawberry and the red food colouring.

Once you have your three mixtures put spoon fulls of the mix dotted about in a loaf tin. Use a fork to blend the gaps but do so gently, you want to see the colours individually not end up with a big purple cake!

Bake for 45-55 minutes depending on your oven then remove from the oven and allow to cool.

When your cake is cool mix the icing sugar and butter together and spread over your cake adding sprinkles to finish. And there you have it, one jubilee cake!

Thursday, 10 May 2012

Jubilee Cake Decorations

Everywhere seems to be going Jubilee mad at the moment so here are my top 5 cake decorations and where you can find them.
 
1. Sugar Diamonds from Chocolate Trading Co 

What diamond Jubilee would be complete without a few diamonds adorning your cakes?


2. Terribly British cupcake kit from Party Ark



3. Red, white and blue sugar strands from the Cake Decorating Company 


4. Sugarflair food colouring from cakes, cookies and crafts

I find you get a really good strong colour from sugarflair some red and blue will be perfect for Jubilee goodies.


5. Queens Jubilee crown dark chocolate cake toppers from the Cake Decorating Company 



Come back soon to see how I put these items to use.


Monday, 7 May 2012

Scones

Inspired by the beach cafe by Lucy Diamond and using the recipe from the book.



Ingredients

350g Self-raising Flour
1/4 tsp Salt
1tsp Baking Powder
85g Butter
3tbsp Caster Sugar
175ml Milk
1 Beaten Egg (to glaze)


Heat the oven to 220oC. Mix the flour, salt, baking powder and sugar together. Cut the butter into small cubes and rub them into the flour mixture until it resembles breadcrumbs. Make a well in the mixture and add the milk. Mix until combined.

Sprinkle the work top with flour and roll out your mixture between 2-4cm thick depending how many scones you want. Cut them out and place them on a baking tray. Brush the tops with beaten egg and bake for 10 minutes.

Serve hot, cold, plain or with jam however you like them.

Tuesday, 1 May 2012

Lemon Drizzle Cake


Ingredients
225g Margarine
225g Caster Sugar
Zest of 3 Lemons
Juice of 2 Lemons
4 Eggs
200g Self-Raising Flour
1tsp Baking Powder
50g Ground Almonds
Icing Sugar


Pre-heat the oven to 180oC. Whisk the sugar and butter together and then add the zest of 2 and a half lemons. Whisk the eggs in one at a time then sift the baking powder and flour into the mix and mix well. Fold the ground almonds in and 3/4 of the lemon juice, setting the rest aside for later. Pour the mix into a greased tin and bake for 45-60 minutes (depending on the size of your tin and variations in ovens)

When the cake is springy to touch and golden in colour remove from the oven. (or insert a skewer that should come out clean if the cake is baked). Put the cake on a cooling rack and leave.

Add icing sugar and lemon zest to the remaining lemon juice so that you get a thin icing, drizzle this onto the cake.

Lovely eaten cold or warmed up with some cream.


Tuesday, 24 April 2012

Upside Down Cake


Ingredients

6oz Self-Raising Flour
6oz Caster Sugar
6oz Butter or Margarine
3 Eggs
1 Tin Pear Half's
1tsp Vanilla Essence

To Decorate

1tsp Butter
1tbsp Golden Syrup


Heat the oven to 180oC. Whisk the butter and sugar together until light and fluffy then beat in one egg at a time. Add the flour and vanilla and whisk it all together. Grease a cake tin and lay the pear half's in a pattern around the tin. Pour the cake mix over and place in the oven for 40-55 mins (depending on the size of your tin and your oven).

Once baked you should be able to place a skewer into the cake and it will come out clean, if it's doughy then give it a bit longer in the oven. Place the cake on a cooling rack and in a saucepan melt the butter and golden syrup together. Using a pastry brush, brush the top of the cake with the mixture. And there you have it your upside down cake. 

Wednesday, 18 April 2012

Basil Grande Cocktail Sorbet


Ingredients

235ml Water
75g Caster Sugar
10g Fresh Basil Leaves
1 Lime, Zest and Juice
150g Raspberries or Strawberries
135ml Cranberry Juice
355ml Cranberry and Raspberry Flavoured Sparkling Water
1tbsp Cointreau
1tbsp Vodka
1tbsp Chambord Raspberry Liqueur

Add water, sugar and basil leaves to a pan and let simmer on a medium heat for 5 minutes until the sugar has dissolved and the basil has infused, then remove from the heat and remove the basil leaves. In another bowl sieve the raspberries to get the juice and add this to the cranberry juice. Add the zest and juice of one lime to the cranberry mixture and add the alcohol (optional) and sparkling water. Now add the sugar basil mixture to the rest give it all a stir and place in a Pyrex dish suitable for freezing.

Place in the freezer and go back every 30 mins to an hour and give it a mix around. After 3-4 hours the mixture should have set.

Serve with some fresh raspberries and a spring of basil to garnish.

Tuesday, 10 April 2012

Mojito Sorbet

Ingredients

235ml Water
200g Caster Sugar
15g Mint Leaves
25g Grated Lime Zest
235ml Freshly Squeezed Lime Juice
355ml Citrus Flavoured Sparkling Water
30ml Rum (Optional)

Heat the water, sugar and mint leaves in a pan over a medium heat gently stirring until the sugar melts then let boil for 3-5 minutes so that the mint flavour is released. Sieve out the mint leaves and let the sugar mixture cool. To this add the lime juice, lime zest and sparkling water giving it a good stir add the rum now as well if you are using it.

Place the mixture in a Pyrex dish and put in the freezer going back every 30 mins to an hour to stir it around so it doesn't freeze solid. (Or if you have an ice cream maker follow the manufacturers instructions) After 3-4 hours in the freezer you should have a good sorbet consistency.

Once set serve with a spring of mint or a slice of lime and save any remaining sorbet in an air tight container in the freezer.

Enjoy :-)

Monday, 2 April 2012

Easter Nest


Ingredients

250g Milk Chocolate
185g Shredded Wheat
Bag of your favourite mini eggs.

Melt the chocolate in a bowl over a pan of hot water. Whilst this is melting bash up the shredded wheat. Make sure you don't bash it to much or you will end up with dust. Mix the chocolate and shredded wheat together and spoon into cases. Make a little hollow in the centre and place two or three eggs. Leave to set, then enjoy :-)

Tuesday, 27 March 2012

Easter Egg


Ingredients
500g Milk Chocolate
125g White  Chocolate (optional)
125g Plain Chocolate (optional)

Optional
Edible glitter
Nuts
Flavoured Sugar (See Chocolate Snaps Recipe)

You will need an Easter egg shaped mould I found mine in Lakeland but I'm sure there are more out there from other suppliers.

If you are using nuts, glitter or flavoured sugar sprinkle your moulds with these then melt the white chocolate and plain chocolate in a bowl over a pan of hot water then drizzle over the mould to create a pattern or if you are just using milk chocolate cover the mould evenly. Now put it in the fridge to set.

Once set melt the milk chocolate in batches and let sit for a minute or two to thicken up.  Coat the moulds with thin layers of milk chocolate and place in the fridge to set again. Keep doing this for three or four layers. Turn out of the moulds and brush the edges with some more melted chocolate to stick together.

Fill your eggs with your favourite sweets or mini eggs.
And enjoy! Happy Easter :-)