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Valentine Strawberry
Cupcakes
Make your loved one these
delicious strawberry cupcakes for valentine's day. They have 2 "hits" of strawberry - in
the filling and in the butter icing. Slightly unusual for cupcakes
these are halved and spread with jam - like a miniature Victoria
sponge - before being decorated with strawberry buttercream.
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Prep and
cooking time: 35 minutes plus cooling
Makes 12
Ingredients
For the cakes
100g /4oz Butter or Margarine, softened
100g /4oz Caster Sugar
2 Medium Eggs, lightly beaten
100g /4oz Self Raising Flour, sieved
1 teasp Vanilla Extract
For the Filling
Approx. 3 tbsp Jam
For the Topping
100g /4oz very soft Butter
225g /8oz Icing Sugar
50g/2oz/6 medium Strawberries - fresh or frozen
(defrosted)
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark 4 and place
12 heart shaped silicone cases onto a baking tray. You
can also use ordinary paper cases or a cupcake tin.
2. Place all the cake ingredients in a large mixing bowl
and beat together with a wooden spoon, electric hand
whisk or in a bowl food processor, until well blended.
3. Divide the cake mixture between the moulds, filling
to about 2/3rds, level the tops with a small spoon or
spatula and bake for 15 - 20 minutes until well risen
and firm to the touch. If using silicone moulds it's
easier to remove the cakes from the moulds whilst they
are still hot. Allow the cakes to cool completely on a
wire rack before filling/decorating.
4. Meanwhile, make the butter icing, place the
butter in a large mixing bowl and beat with a wooden
spoon until very soft then pass the strawberries through
a large sieve onto the butter and mix briefly. Discard
the pulp and seeds.
5. Sift in the icing sugar and beat with a wooden spoon
until well blended and very smooth. Set aside until you
are ready to assemble the cakes but do not refrigerate
as the mixture will "set" and be more difficult to pipe.
6. Cut each cupcake in half horizontally as you would a
layered sponge sandwich, spread with a little strawberry
jam then replace the top.
7. Pipe or spread the butter icing onto the top of each
cake.
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Chocolate Pear Pancakes
Celebrate Shrove Tuesday (Pancake day) on 21st February
with this delicious chocolate pear pancake recipe. With chocolate in the
batter as well as the rich chocolate sauce, it's guaranteed to satisfy
the most ardent chocoholic.
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Cook & Prep time: 35mins
Makes 6 x 20cm/8-inch pancakes (Serves 2)
Ingredients
50g/2oz Plain Flour
½ - 1 tablespoon Pure Cocoa Powder
1 Egg
150ml/5fl.oz. Milk
2 Pears, peeled, cored and cut into 1cm/ ½ – inch pieces
About 4 tbsp Sugar
1 x 2.5cm/1-inch Cinnamon Stick
Cold water
50g/2oz good-quality dark Chocolate, broken into small pieces
25g/1oz Butter
3 tbsp Honey
Vegetable oil
Instructions
1. Place the flour and cocoa powder in a mixing bowl or large jug, mix
well then add the egg and milk and mix until well blended and smooth
using a balloon whisk or handheld electric. Set it aside whilst you
prepare the pears.
2. Place the chopped pears in a small saucepan together with the
cinnamon and sugar and enough cold water to come halfway up the fruit.
Place over a medium heat and bring to simmering point, mixing well and
continue to cook for about 5 minutes or until soft.
3. Meanwhile, put the chocolate, butter and honey in a heatproof bowl
and place over a pan of simmering water and leave until the chocolate
starts to melt. Mix well until you have a smooth sauce. Remove the pan
from the heat, cover the bowl with a lid or clingfilm but leave it in
the pan and set aside.
4. Once the pears are tender, turn the heat off, drain any excess
liquid, remove the cinnamon stick then crush the pears with a fork.
Cover with a lid and set aside whilst you cook the pancakes.
5. Heat 1 teaspoon of oil in a small frying pan until very hot, swirling
it around to coat the base of the pan. Pour off most of the oil then add
one sixth of the batter to the hot pan, tilting the pan so the batter
covers the base evenly. Cook for about 1 minute until just set then
loosen the edges using a palette knife or fish slice, turn the pancake
over and cook for a further 30 seconds or so until lightly browned.
Repeat with the remaining batter, keeping the cooked pancakes warm under
the grill or in a low oven.
To Serve fold each pancake into quarters, place three on a plate, place
the pear mixture over the pancakes then drizzle with the chocolate
sauce.
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Apple &
Blueberry Yorkshires
5th February 2012 is British
Yorkshire Pudding Day
Celebrate this iconic British
dish by whisking up a delicious dessert version made
with fresh apples and blueberries and flavoured with maple syrup.
Serves 4 Cook &
Prep Time: 35mins
Ingredients
Vegetable Oil
2 small Apples
25g/1oz Butter
50g/2oz Sugar (Granulated, brown or caster)
150ml/5fl.oz. Milk
1 Egg
75g/3oz Plain Flour
2 tbsp Maple Syrup plus extra for serving
75g/3oz Frozen or Fresh Blueberries
Instructions
1. Preheat the oven to 200C, 400F, Gas Mark 6. Place about 25mm/¼-inch
of oil in the bottom of 4 of the holes of a 6-hole deep muffin tin and
place in the oven whilst it's pre-heating.
2. Peel and core the apples then cut into
small dice (no larger than 1cm/½-inch.
3. Melt the butter in a small frying pan stir
in the sugar then add the apple and cook over a medium heat for 4-5
minutes, turning and stirring frequently, until just softened.
4. Using a slotted spoon, transfer the apple
mixture to a large plate, spread out and place in the fridge whilst you
make the batter.
5. Meanwhile, place the milk, egg, flour and
maple syrup in a mixing bowl and beat with a hand or electric whisk
until well blended and smooth.
6. Add the cooled apple to the batter and mix well.
7. Make sure the oil in the muffin tin is very
very hot. If it's not sizzling, then heat on the hob. Once sizzling,
divide the apple/batter mixture between the four holes then sprinkle the
fresh or frozen blueberries on top.
8. Place in the oven immediately and bake for
15 minutes until golden brown and slightly risen.
Best served hot with ice cream and
drizzled with extra maple syrup or serve at room temperature.
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Double Shot
Cappuccino Cupcakes
12th-18th September is National
Cupcake Week (UK)
This recipe is perfect for
those who don't like sickly sweet cupcakes decorated with thick butter
cream. The double shot comes from the coffee in the sponge mixture
plus coffee glace icing. A very adult cupcake perfect with morning
coffee or afternoon tea, though watch the kids as they will like them
too.
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Prep and Cooking time:
25 minutes
Makes 12 Cupcakes
Ingredients
For the cupcakes
4 teasp Instant Coffee Powder/Granules
1 tbsp Boiling Water
100g/4oz Self Raising Flour
100g/4oz Butter, softened
100g/4oz Caster Sugar
2 Eggs
For the topping ( Icing frosting)
75g/3oz Icing Sugar (confectioners)
1 teasp Instant Coffee Powder/Granules
2-3 teasp Hot Water
Unsweetened Cocoa Powder and/or
Chocolate
hundreds and thousands
Instructions
1. Preheat the oven to 190C, 375F, Gas mark 5 and place 12 paper fairy
cake cases on a baking tray, evenly spaced apart.
2. Mix the coffee with just enough boiling water to dissolve then place
in a large mixing bowl together with the remaining cupcake ingredients
and beat with a wooden spoon until well blended. Using an electric hand
whisk makes mixing easier and quicker.
3. Divide the mixture between the paper cases, no more than 2/3rds full,
smooth the tops, then bake towards the top of the oven for 12-15
minutes, until well-risen, golden and firm to the touch. Cool on wire
racks.
5. Once the cupcakes are cold, mix the instant coffee with the hot water
in a small bowl to dissolve then add the icing sugar and beat together
until well blended and smooth.
6. Place a teaspoon of glacé icing over the top of each cupcake,
smoothing with the back of the spoon, immediately sprinkle with
chocolate hundreds and thousands or cocoa powder using a sieve, and
allow to set before serving.
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Fondant
Garlic Potatoes
This recipe explains how to
make classic fondant potatoes on the hob (stovetop) which are ready to
serve in around 40 minutes. They are an excellent accompaniment
with grilled or baked fish, poultry or meats.
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Prep and Cooking time:
40 minutes
Serves 2
Ingredients
2 Large Potatoes
25g/1oz Butter
1 teasp Olive Oil
1 Garlic Clove, crushed
Approx. 240ml/8fl.oz. Chicken Stock
Salt and Black Pepper
Instructions
1.
Peel the potatoes, cut a thin slice from the top and the bottom of each
- enough so it can stand upright on its own - then cut each potato in
half widthways. The ideal size is around 5cm/2-inches deep but a little
more or less won't matter so long as all the pieces are the same size.
2. If you want the traditional round sided barrel shape, use a plain
dough cutter, around 5cm/2-inches in diameter depending on how large
your potatoes are, to cut uniform shapes, then trim the sharp edges from
the tops and bottoms to give a more rounded effect.
3. Heat the butter and olive oil over a medium heat in a small pan which
has a close fitting lid. Once it starts to foam but not colour, add the
potatoes, season with salt and pepper and sauté gently for around 5
minutes, basting from time to time, until golden brown.
4. Turn the potatoes over and continue to sauté for a further 5 minutes,
basting once or twice, until golden brown.
5. Very carefully add the garlic and enough stock to come about one
third up the sides of the potatoes. Take care as it will splutter
fiercely. Bring to simmering point then cover with a lid, reduce the
heat and cook very gently for around 20 minutes or until the potatoes
are very very tender. Check half way through the cooking and add a
little more stock if necessary to prevent it drying out and sticking.
Serve with any remaining liquid poured over the top of the potatoes.
For a vegetarian version, use a
strong vegetable stock.
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Iced Banana Bread Ring
This recipe doesn't use yeast
but relies on self raising flour as the raising agent, resulting in a
taste and texture which is more like cake making it perfect to serve
with morning coffee, afternoon tea or any time you fancy a sweet treat.
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Prep and Cooking time:
60 minutes plus cooling
Makes 1 x 23cm/10-inch Ring Cake
Ingredients
275g/10oz (3 medium) over ripe Bananas, mashed
2 Eggs
150g/+5oz Caster Sugar
150g/+5oz Softened Butter
300g/11oz Self Raising Flour
A Pinch of Salt
For the Glace Icing Drizzle
100g/4oz Icing (confectioners) Sugar - sieved
Approx 30ml/2 tbsp Fresh Lemon Juice
Instructions
1. Preheat the oven to 180C, 350, Gas mark 4 and lightly
grease a 23cm/10-inch Bundt tin or ring mould.
2. Place the peeled bananas in a large mixing bowl, mash
well then add the eggs, sugar and butter and beat together
with a wooden spoon or an electric mixer until well blended.
3. Add the flour and salt and fold in with a spatula until
just mixed. Do not over-mix.
4. Pour mixture into prepared tin and bake for 40-45
minutes, until a wooden toothpick or knife inserted into
centre comes out clean. Allow to cool in the tin for about
10 minutes, before turning out onto a wire rack. Allow to
cool completely.
5. Place the icing sugar in a mixing bowl, add the lemon
juice and mix until well blended and smooth then drizzle
over the cake so the icing runs down the sides. Allow the
icing to completely set before serving.
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Individual
Brioche Summer Puddings
Delightful individual summer puddings made extra special by using
brioche instead of ordinary bread and serving with frosted berries which
take just minutes to prepare.
A stunning dessert full of summer
promise.
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Cooking & Prep time: 20 mins plus chilling
Serves 2
Ingredients
250g/9oz Mixed Fresh Berries, e.g. Blackcurrants, redcurrants, blueberries,
raspberries, strawberries, blackberries
4 - 6 tbsp Caster Sugar
120ml/4fl.oz. Freshly Squeezed Orange Juice
A little Water
3 Thin Slices of Brioche (from a large loaf)
For the frosted berries
Fresh Berries
1 Egg White
Caster Sugar
Instructions
1. Prepare and wash the fruit then place in a medium sized saucepan together
with the sugar, orange juice and enough extra cold water to almost cover the
fruit. Bring to the boil over a medium high heat, stirring from time to time
then turn the heat off and cook for 1 minute only, stirring. Set aside.
2. Cut two discs of brioche which are large enough to fit into the bottom of
each ramekin using a small biscuit cutter, then using a slightly larger cutter,
cut two more discs of brioche, then cut the remaining bits of brioche into
squares large enough to fit up the sides of the ramekins.
3. Transfer the fruit from the saucepan to a bowl using a slotted
spoon and set aside then line each ramekin by dipping the smaller disc of
brioche into the fruit juice remaining in the saucepan until coated with juice
on both sides, and place in the bottom of the ramekin.
4. Do the same with the square/rectangle pieces of brioche, dipping into the
fruit juices and use to line the sides if the ramekins, making sure they are
butting up closely so there are no spaces between each piece and using any
off-cuts to patch any gaps, and press firmly against the sides of the ramekin.
5. Fill the lined ramekin to the top with the cooked fruit, using a slotted
spoon so the mixture isn't too wet, then dip the larger disc of brioche into the
fruit juices as before and place on top.
6. Place the pudding on a plate and press down lightly, folding over any pieces
of brioche which may be poking over the top edge. Place a piece of clingfilm
over the top, press firmly (juices will probably flow out over the sides) then
wrap the clingfilm as tightly as possible around the ramekin. Repeat with the
second pudding then transfer them to a clean plate, weight down each with a
small tin of beans or similar and refrigerate until well chilled - preferably +2
hours.
7. Meanwhile, make the frosted berries by whisking an egg white until frothy
then using a pastry brush, lightly coat the berries with the egg white. Sprinkle
with plenty of caster sugar to coat well then place, uncovered, in a cool place
or the fridge to dry off.
8. To serve - Once well chilled, invert the summer puddings onto individual
serving plates, shake vigorously to unmould and serve garnished with the frosted
berries. Excellent served with whipped cream.
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Gypsy Tart
9th November is British Pudding
Day (UK)
This is a traditional Kentish
dessert recipe which many may remember from their schooldays. Not only
is is easy and quick to prepare but it only uses 4 ingredients -
only 3 if a pre-baked pastry case is used.
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Serves 4 Cook &
Prep Time: 30mins plus cooling
Ingredients
250g/9oz Shortcrust Pastry
Icing Sugar or plain flour
1 x 170g/6oz Tin Evaporated Milk, WELL CHILLED
150g/5½ oz Soft Dark Brown Sugar (e.g. Muscavado)
Optional - Cocoa Powder or Grated
Chocolate
Instructions
1. Preheat the oven to 200C, 400F, Gas Mark 6. Lightly dust a work
surface with icing sugar or plain flour, roll the pastry out thinly and
use to line a 20cm/8-inch loose bottom flan tin.
2. Trim off any excess pastry, prick the
bottom of the pastry all over with a fork then line the case with
parchment or greaseproof paper and fill with baking beans.
3. Important: Immediately turn the oven
down to 180C, 350F, Gas Mark 4 and bake the pastry case for 10 minutes.
4. After the cooking time, remove the baking
beans and paper from the pastry case, return the pastry case to the oven
and continue to bake for a further 10 minutes.
5. Meanwhile, place the chilled evaporated
milk and sugar in a large mixing bowl and using an electric whisk
continuously for 10 minutes. The mixture will thicken and become
light, fluffy and toffee coloured.
6. Remove the pastry case from the oven and allow to cool a little
whilst you continue to whisk the evaporated milk mixture for a further 5
minutes. Do not skimp on this timing as it makes a big difference.
7. Transfer the mixture to the pastry case and
bake in the oven for 8 -10 minutes only - no longer. The filling will
still be very soft and tacky but will firm up as it cools. Cool at room
temperature not in the fridge.
Serve as it is with whipped cream or ice cream
or lightly dust with cocoa powder or sprinkle with grated chocolate.
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Coconut & Passion Fruit Layer Cake
Celebrate Easter Day this year
(16th April) , with this exquisite cake using Passion Fruit. The
plant was so named by Christian missionaries who used the flower to
symbolise the “Passion of Christ” i.e. his suffering at the crucifixion,
to the indigenous natives in South America.
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Prep and Cooking time:
50 minutes plus cooling
Makes 1 x 17.5cm/7-inch two-layer cake
Ingredients
225/8oz Butter or Margarine
225/8oz Caster Sugar
3 Eggs, beaten
½ - 1 teasp Vanilla Extract
100g/4oz Desiccated (Shredded) Coconut
150g/5oz Self Raising flour
For the filling
175g/6oz Cream Cheese or Mascarpone
200ml/7fl.oz. Crème Fraîche
1 tbsp Caster Sugar
4-5 Passion Fruit
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark 4 and grease and
line 2 x 17.5cm/7 inch round sandwich tins with parchment
paper.
2. In a large mixing bowl, cream together the butter and
sugar until pale and fluffy.
3. Gradually add the eggs, a little at a time, beating well
between each addition. Don’t worry if the mixture starts to
curdle, just add a spoonful of the flour and carry on.
4. . Fold in the coconut and flour and mix well. Divide the
mixture between the prepared cake tins and bake in the
centre of the oven for 25 minutes. try not to open the oven
door before 20 minutes cooking time.
5. Remove the cakes from the oven and allow to cool for 5
minutes before turning onto a wire rack. Carefully peel off
the paper and allow to cool completely.
6. Place the cream cheese, crème fraîche and sugar in a
mixing bowl and beat until well blended. Set aside.
7. Cut each passion fruits in half and scoop the seeds and
pulp out into a bowl.
8. Once the cakes are completely cold place one on a serving
platter, spread the cheese filling evenly over the top,
making sure you take it completely to the edges of the cake.
9. Top with the passion fruit pulp, once again allowing it
to go right to the edges, then place the other cake on top
and sprinkle with icing sugar.
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Christmas Cake Iced Terrine Recipe
A
delightful frozen dessert using fruit cake and vanilla ice cream. Great
for using up cake which may be past its best, but equally as good using
fresh fruit cake. Makes an ideal lighter alternative to Christmas
pudding but with the same Christmassy flavours.
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Prep time: 10mins plus freezing
Serves 8
Ingredients
275g/10oz (about 2 cups) Fruitcake - fresh or stale, broken up into small pieces
1L/32fl.oz. Vanilla ice cream, softened
Instructions
1. Line a 20x10cm/8x4” loaf tin with a double layer of clingfilm making sure you
have a 7.5cm/3-inch overhang of clingfilm on all sides. Set aside.
2. In a large bowl mix together the fruitcake and half the ice cream until well
blended. Using a spatula or large knife and a "cutting" motion to mix works
best.
3. Place half the cake mixture into the loaf tin, spreading it evenly over the
bottom and making sure you press it well down and into the corners.
4. Place the remaining plain ice cream over the top of that, spreading it evenly
as above then finally place the remaining cake mixture over the top, again
spreading it evenly and pressing down firmly to ensure there aren’t any air
pockets.
5. Fold the clingfilm overhang over the top securely then freeze for at least 6-
8 hours until completely frozen.
6. To serve - unmold the terrine onto a flat surface, remove the clingfilm and
serve it sliced.
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Spiced Red Cabbage
(Microwave Recipe)
Make spiced red
cabbage with apples (or pears) in the microwave in a fraction of the
time it would take to make it on the stove top. It not only saves time
and fuel, but also frees up valuable space on the hob which is
especially useful at Christmas when you may be cooking lots of
other recipes in saucepans, such as cranberry or bread sauce and
vegetables. Freezes very well so an excellent choice to make in advance.
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Cooking and prep time: 30mins
Serves 4
Ingredients
400g/14oz Red Cabbage, finely shredded
2 Dessert Apples, quartered, cored and cut into 6mm/ ¼ - inch thick slices
1 Medium Red Onion, finely chopped
The Juice of ½ a large Orange
3 tbsp Cider Vinegar
1 teasp Ground Cinnamon or Allspice
4 tbsp Brown Sugar
2 tbsp. Water
Salt and Black Pepper
Instructions
1. Place all the ingredients in a large microwaveable bowl and mix thoroughly to
ensure the sugar and spices are well distributed throughout the mixture.
2. Cover with microwave clingfilm, pierce a few times with a small knife or fork
and cook on high for 10 minutes.
3. Remove from the microwave, peel back the film, stir well, replace the
clingfilm and continue cook on high for a further 10 minutes.
NB The exact timing will depend on how finely you shredded the cabbage and the
wattage of your microwave. You may need an extra 5 minutes or so just bear in
mind that the finished cabbage should be very soft.
4. After the complete cooking time, remove from the microwave, stir well,
re-cover and allow to stand for five minutes before serving.
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Beer Bread
Celebrate
Home-made Bread Day on 17th November
with this incredibly easy bread recipe which
only takes around 1 hour to make from start to finish. No kneading, no
proving and no yeast required. You can use whatever beer you have to
hand - from lager to dark beers - so long as it is fizzy.
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Cooking & Prep time 60
mins
Makes 1 x 20 x 10cm/8x4" Loaf
Ingredients:
375g/13oz Self Raising Flour (see note below)
1 tbsp Sugar
½ teasp Salt
360ml/12 fl.oz. Beer (fizzy)
Melted Butter (Optional)
Instructions
1. IMPORTANT - Preheat the oven to 200C, 400F, Gas Mark 6 and grease a 20 x
10cm/8x4" Loaf tin BEFORE you start to make the bread.
2. Sift the flour into a large mixing bowl, add the sugar and salt then use a
balloon whisk to mix together and lighten the mixture.
3. Make a well in the centre of the flour then add the fizzy beer all in one go
and mix with a wooden spoon or spatula. It is important to mix thoroughly but as
quickly as possible, using as few strokes as possible to ensure the carbon
dioxide isn't knocked out of the mixture as it helps to make the bread rise. The
mixture will be very soft - more like a cake mixture rather than a dough.
4. Immediately pour into the greased tin and, if using, brush the top with
melted butter. Immediately place in the preheated oven and bake for 50 - 55
minutes until risen and well browned.
5. Remove from the tin and test to make sure the bread is cooked by tapping on
the base with your finger: it should sound hollow. Place on a wire rack to cool.
NB If using plain flour or a mixture of plain and wholemeal, you will need to
add 3 teasp of baking powder at step 2, mixing well before adding the beer.
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