I’m back and this time im sticking!

20 Aug

Hello again,

Please don’t be angry I know it has been ages (by ages I mean 2 months) since my last blog post and I am a terrible person for it…I put my hands up and say ‘IM SORRY!!’ – I will try and make sure it doesn’t happen again! It has been a hectic few months with wedding cakes, a new job and a social calendar longer than my arm…but I finally think it’s time for me to tickle those taste buds again and get those recipes rolling! As you know I love your input, let me know if there is something you want to make, let me know if there is a technique you want me to demonstrate or let me know if you’ve tried any recipes J..I love hearing from you guys!

Sticky Toffee pudding, the ultimate self indulgent piece of gorgeousness…honestly this is my favourite slice of heaven and recently I’ve been craving it more and more. Having tasted about a million different recipes I have found the perfect one, the warmth, the sweetness and the sticky toffee trickling through every mouthful makes this a glorious comfort desert, perfect for those wet and windy days we have so many of. Here goes:

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What you need:

Cake:

200g dried dates, stoned and chopped.

250ml black tea (not too strong)

½ tsp bicarbonate of soda

85g softened unsalted butter,

175g self-raising flour

1 tsp mixed spice

175g golden caster sugar

2 eggs, beaten

Toffee sauce:

100g light muscovado sugar

100g unsalted butter

142ml carton double cream

 

What you do:

  1. 1. Pre-heat the oven to 160C.
  2. 2. Place the dates and tea in a saucepan and bring to the boil. Cook for 3-4 minutes to soften the dates. Stir in the bicarbonate of soda.
  3. Beat the butter and caster sugar together until they are pale and creamy.
  4. Beat in the eggs (one at a time), then add the flour and mixed spice.
  5. Fold in the date mixture and pour into a buttered cake tin.
  6. Bake for 30-35 minutes or until the top is just firm to touch.
  7. While the cake’s in the oven and the aroma swirls around the kitchen, make the sauce!!
    Put the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a lovely toffee colour.
  8. Cut the pudding into squares and serve with the warm sauce and a scoop of vanilla ice cream.
    Pop your feet up and enjoy

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I know that this recipe is slightly different to a quick Madera put I promise you that tiny bit of extra effort makes this pudding a magical mouthful!

 

Keep it delicious! x

 

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Easy Mini Banoffee Pies

11 Jun

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Banoffee is one of these desserts, everyone loves that gorgeously crumbly pastry, ripe bananas and the trickle of warm toffee oozing it’s way into every part of this dish. Here’s a quick and easy recipie that will make this treat a staple in your household…here goes:

What you need:
225g hob nobs
120g melted butter
397g tin Nestlé Carnation caramel
300ml pot double cream
3 ripe bananas , finely sliced

What you do:
1) Crumble the biscuits in a sandwich bag with a rolling pin, some people like a fine crumble but I love a little nutty crunch with the bananas.
2) Place the crumble into a mixing bowl and stir in the melted butter until fully combined.
3) Spoon the mixture evenly between 8 individual fluted, loose-bottomed tart tins (9cm). (Or make one big Banoffee pie, using a 20cm fluted, loose-bottomed tart tin.) Press the mixture in firmly – you can use the back of a teaspoon for this…pop into the refrigerator for at least half an hour.
4)Spread the caramel over the base of the tarts not quite to the edges. (If you are feeling adventurous make your own caramel, but as a quick bish,bash,bosh job this caramel is perfect). Arrange a layer of bananas on top of the caramel.
5) Whip the cream until is has just reached soft peaks. Dollop onto the tarts to give a pillowy effect.
Remove the tarts from the tins and serve.
6) I like chocolate sauce with my Banoffee too, so perhaps a drizzle of the good stuff for extra deliciousness. And finally finish with finely shaved dark chocolate shavings…

One word…Nom! Not only is it delicious for adults its an amazing way to get your kids eating fruit!! As it only takes a few minutes it’s perfect for any occasion!!

Keep it delicious!

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

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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.

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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

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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:

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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.

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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!

Poached Pears

18 Apr

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Nothing beats a gorgeous pear…its actually my favourite fruit 🙂 that juicy, slightly fluffy flavour has my mouth watering in an instant. Have a go at these!

What you need:
6-12 ripe pears
1 orange juiced and zested
400ml Sauternes or any other medium sweet white wine
750ml water
55g honey
200g sugar
The juice of 2 lemons
1 vanilla pod
1 cinnamon stick
4 cloves

What you do:
1) Using a small sharp knife score a zig zag line at the top of the pear by the stalk and remove the skin in a downwards motion.
2) Remove the core using a melon baller or a corer.
3) Zest the orange into strips
4) Combine all the ingredients into a saucepan large enough to hold all the pears. Place over a medium heat until the liquid boils, then bring the temperature down to a simmering point. Leave to simmer for 10 minutes until the pears gets soft.

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5) place the pears in a bowl and leave to cool at room temperature, garnish with. The orange zest.

How easy is that?! And how gorgeous do they look?

Keep it delicious!