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If you are a newspaper, magazine or other media, permission is given to use any of the recipes and pictures below with a credit to www.Recipes4us.co.uk.  We are constantly adding more recipes with photos and videos, so do check back regularly.  All photographs, and recipes on this page are © www.Recipes4us.co.uk  and are fully downloadable. Alternatively you can write to us requesting a high resolution photograph at PR@recipes4us.co.uk Don't forget to state which graphic you require. Recipes listed in order by most recent.    N.B. Please check terms of use if you wish to use any Recipes4us video content.

 

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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.

 

Courtesy of www.Recipes4us.co.uk

 

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.
 

Courtesy of www.Recipes4us.co.uk

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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.
 

Courtesy of www.Recipes4us.co.uk

   

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.

 

 

Courtesy of www.Recipes4us.co.uk

 

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.

 

 

Courtesy of www.Recipes4us.co.uk

 

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.
 

 

Courtesy of www.Recipes4us.co.uk

 

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.

Courtesy of www.Recipes4us.co.uk
 

 

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.
 

Courtesy of www.Recipes4us.co.uk

 

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
.

 

Courtesy of www.Recipes4us.co.uk

 

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.

 

Courtesy of www.Recipes4us.co.uk

 

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.

 

Courtesy of www.Recipes4us.co.uk

 

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.

 

Courtesy of www.Recipes4us.co.uk

 

      
      
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