Archive | May, 2012

Strawberry Frangipane Tarts

30 May

Bring on the festivities! The 4 day weekend to celebrate the queens reign is going to be amazing…food, drink, get togethers and hopefully sunshine! Here’s a treat you can add to the menu for your street party…here’s how:

What you need:
500g all butter shortbread pastry
For the coulis:
225g finely chopped strawberries
30g caster sugar
1 star anise(not essential)
For the Frangipane:
150g butter
150g sugar
30g plain flour
150g ground almonds
2 eggs
For the topping:
70g butter
50g icing sugar
1tsp vanilla paste
100g cream cheese
Almond flakes
6 strawberries

What you do:
1) Firstly the coulis – in a medium pan put in all the ingredients including a dash of water and allow to simmer until infused. Remove the star anise then let this cool before blending to a paste.
2) Secondly the Frangipane – beat together the butter, sugar and flour. Add the ground almonds and then the eggs and whisk till it becomes a creamy paste.
3) Thirdly the pastry – grease a 12 hole cupcake/muffin tin. Roll ready made pastry till its 2mm thick. Using a round cutter, cut out 12 10cm disks and pop into all the holes. I like a crinkled edge tart but it is entirely up to you!
4) Pop the disks in the freezer for 20 minutes.
5) Once the pastry is hard, fill with baking beans and blind bake for 15minutes at 200C.
6) Lower the oven temperature to 180C
7) Take the pastry out, spoon in 1-2 tsps of the coulis, then the Frangipane topping, finally press in the strawberries, and flake on a few almonds.
8) Bake further for 15-20 minutes.
9) Dust with icing sugar, and enjoy!!

Mmmmm summer desserts at their finest! Plus it’s all British! Enjoy and have a fab weekend!

Keep it delicious!

Caramel Ice-Cream Pie

28 May


The summer has finally arrived and here is a dessert that will have everyone swooning!

What you need for the pie:
8 ounces chopped semisweet chocolate, melted
4 cups crisped Kellogg’s honey nut cornflakes and oaty hob nobs,
2 pints mint vanilla ice cream, slightly softened

What you do:
1) In a large bowl, combine the melted chocolate, cereal and biscuit mix until the cereal is completely coated.
2) Transfer to a 8-inch springform pan. Press the mixture into the bottom and 1 inch up the sides of the pan. Freeze just until firm, 5 to 10 minutes.
3) Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours and up to 3 days.


What you need for the caramel:
250g caster sugar
142ml pot double cream
50g butter

What you do:
1) Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved.
2) Turn up the heat and bubble for 4-5 mins until you have caramel.
3) Take off the heat, then carefully stir in the cream and butter.
4) Leave the sauce to cool, then tip into a squeezy bottle.

Decorate as you please, get the kids involved, make it messy!! Add bananas to the mix for a chunky monkey flavoured ice-cream pie!

Keep it delicious!

Limoncello Trifle

18 May


A delicious compliment to any gorgeously fresh Italian meal. The Limincello trifle, lightly refreshing yet beautifully satisfying.

What you need:
3 oranges
75 ml Limoncello
100g trifle sponge fingers
250g mascarpone
2 heaped tblsp icing sugar
100ml semi-skimmed milk
1 lemon
1tsp vanilla extract
1 handful of raspberries
100g bar of good quality dark chocolate(green and blacks)

What you do:
1) Squeeze the juice of 3 oranges into a trifle bowl.
2) Stir in the Limoncello, taste to ensure its not too potent for you and your guests.
3) Cover the base of the filled trifle dish with the sponge fingers.
4) Mix the mascarpone, icing sugar and milk in another bowl until combined.
5) Add in the lemon zest and the juice of half a lemon and whisk. Now add in the vanilla extract.
6) Once the mixture is combined spread it over the sponge fingers in the trifle bowl.
7) Scatter over the raspberries and finely grate the a chocolate over the top.
8) Pop in the fridge and enjoy!!

Deliciously simple, plus you could even make it the day before a dinner party and the sponges will be beautifully limoncello-y.

Keep it delicious!!

Vanilla Cheesecake Bars

13 May

I know, I know it’s been a while since I’ve picked up the iPad and shared some recipes with you beautiful people. Well I’m free today so the plan is to write up a few of mums golden gems and share them with the world 🙂 here goes:


Vanilla Cheesecake Bars. Everyone loves cheesecake, nothing over the top just a simple vanilla cheesecake. Well what’s better these bars can have you chomping away on the go!

What you need:
For the base:
2 cups all-purpose flour
1 cup softened butter
1/2 cup icing sugar
For the filling:
8 ounces softened cream cheese
1/2 cup caster sugar
1 teaspoon vanilla extract
2 eggs, lightly beaten
For the frosting:
1-1/2 cups icing sugar
1/4 cup softened butter
1 teaspoon vanilla extract
4 to 5 teaspoons milk

What you do:
1) Pre-heat the oven to 175C.
2) Combine the ingredients for the base and press onto an ovenproof dish.
3) Pop in the oven and leave to bake for 25 minutes.
4) Combine all the ingredients for the filling and whisk until soft peaks appear.

5) Once the base is cooked, pour in the filling and level out with a spatula.
6) Place it back into the oven and bake for 15 minutes.
7) Remove it from the oven and leave it to cool.
8) Combine the frosting ingredients together and pour over once the cheesecake is cool, pop in the fridge and enjoy once set.

A brilliant summer snack for picnics and kids lunchbox’s!

Keep it delicious!