Tag Archives: delicious

Chocolate and Hazelnut Mini Muffins

29 Aug


Any food in miniature is just delicious; canapés, mini doughnuts, babybel 😉 haha. Well this one’s a favourite in our house; you can eat 3 of these miniature beauties and feel half as guilty! Sneaky sneaky I hear you say, forget it…winter is on its way and I need to keep warm is my response. Here’s how…

What you need:

The Muffin

50g dark chocolate

150g plain flour

1 tsp baking powder

¼ tsp salt

1 large egg

40g golden caster sugar

130 ml whole milk

50g butter

The Topping

50g Hazelnuts, chopped roughly

75g dark chocolate


What you do:

1)      Pre-heat the oven to 200°C

2)      Toast the hazelnuts in the preheated oven for 5 minutes or until they are golden brown.

3)      For the muffins, sift the flour, baking powder, salt and coco powder into a large bowl.

4)      In a separate bowl beat together the egg, sugar, milk and the butter which should be melted.

5)      Re-sift the dry ingredients again (this is important as it keep things gorgeously fluffy) and mix into the egg mixture, lightly fold the ingredients together.

6)      Fold in the chopped dark chocolate, without over mixing.

7)      Divide the mixture between the 24 mini muffin cases, I use this muffin tin!


8)      Bake the muffins for 10 minutes – once baked, remove and let cool, now let’s make the topping! Place the broken-up chocolate in a small heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Allow the chocolate to melt slowly.

9)      Take it off the heat once it’s melted and remove from the heat and let it cool for a few minutes.

10)   Once the muffins are cool enough to handle spoon a little melted chocolate on eat muffin and sprinkle with hazelnuts.

11)   Enjoy with a cup of freshly make coffee…mmmm delicious!

Keep it delicious!

Blueberry Frap

28 Aug


The sun is out!! It’s about that time when i share a delicious new recipe with you gorgeous people! So I noticed that Starbucks fraps were giving me major skin issues…I’m thinking it might have been because I was having about 3 a day :|…but now I have discoveredthis…blueberry fraps, a third of the calories but 100% of the taste! It is beautifully refreshing, looks adorable and will keep you full all morning! Give it a go!

What you need:

200g blueberries fresh or frozen
500ml natural soy milk
3 scoops soy vanilla ice cream
100ml soy whipping cream
1 glass crushed ice

What you do:

1)      Put all ingredients except for whipping cream to a blender and blend till smooth.

2)       Divide between two glasses.

3)      Whip the soy cream and spoon over the blueberry mix.

4)      Top with a few blueberries and mint. Sit in the park with a good book and enjoy summer!

Mix it up, use different berries, leave the cream if you’re on a diet but this method wont fail you J an easy treat for when you have unexpected guests!

Keep it delicious!

Easy Mini Banoffee Pies

11 Jun


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


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!!

Poached Pears

18 Apr


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.

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!