Featured

Chewy Flapjack Recipe

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Ingredients

Chopped rolled (cheap porridge) oats (asda own brand scottish oats). 125 g
Rolled (premium porridge) oats (asda own brand scottish oats) 125 g
Margarine (aldi baking spread) 150 g
Golden syrup ( asda own brand) 75 g
Sugar (granulated) 75 g

Method

  1. Put the 150 g of margarine, 75 g of sugar & 75 g of golden syrup in saucepan (or microwaveable bowl if using a microwave ) and heat until it is all liquid.
  2. Meanwhile line the baking tin with greaseproof paper.
  3. Mix the oats into the liquid. Leave to cool a little if using chocolate chips as you don’t want them to melt.
  4. Put the mixture into the baking tin & press flat.
  5. Bake at 175 °C (Gas Mark 4) for 25 to 30 minutes.
  6. Cut into squares whilst still hot
  7. Leave to cool and set.

Notes: asda own brand golden syrup is best as it is not as sweet as Tate and Lyles . If using tate and Lyles use less sugar or golden syrup to adjust sweetness accordingly .

I use a 20 x 20 cm tin

you can use just one type of oats instead of two

use 60g choc chips or any other flavourings you like such as nuts.

 

original recipe source: http://duramecho.com/Food/Flapjack/index.html

Bread Loaf

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Ingredients

  • 400g malted grain brown bread flour, or wholemeal or granary bread flour (Asda wholemeal bread flour)
  • 100g strong white bread flour (aldi)
  • 7g sachet easy-bake dried yeast (aldi bellbake) (or 2 tsp Quick dried yeast)
  • 1½ tsp salt
  • 1 tbsp soft butter (I can’t believe it’s not butter)
  • 4 tbsp mixed seed (optional), such as linseed, pumpkin, sesame and sunflower, plus extra for sprinkling

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Method

  1. Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
  2. Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
  3. Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough’s lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.
  4. Now shape to make a tin loaf Grease a 1.2-litre capacity loaf tin (about 23 x 13 x 5.5cm) and line the base with baking parchment. Using your knuckles, flatten the dough into a rectangle about 25 x 19cm. Fold both shorter ends into the centre like an envelope, make a ¼ turn, then flatten again into the same size and roll up very tightly, starting from one of the short ends. Roll the top of the dough in extra seeds and place in the tin with the join underneath, pressing the seeds gently into the dough. Cover with a clean tea towel. Leave for 40-45 mins, or until risen about 5cm above the top of the tin.
  5. Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for about 30 mins or until golden, covering with foil for the last 5 mins if starting to brown too quickly. Leave in the tin for 2-3 mins, then remove and cool on a wire rack. If you tap the underneath of the baked loaf if should be firm and sound hollow.

 

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Original recipe link: bbcgoodfood

https://www.bbcgoodfood.com/recipes/1582639/brown-loaf

 

 

 

Welsh Cakes

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 Ingredients

  • 225g of self-raising flour (aldi) , or 225g plain flour and 1 tsp baking powder
  • 1 pinch of salt
  • 100g of butter (block of salted kerrygold butter), or margarine, plus extra for cooking
  • 50g of caster sugar (silverspoon) , plus extra for sprinkling
  • 50g of greek currants (bellbake lidl)
  • egg, beaten  ( asda 6 pack of free range eggs)  with 3 tbsp milk (full fat) 

 

Method

1.Mix the flour and salt together in a large bowl and rub in the margarine or butter. Add the sugar and currants and stir well

2 Pour the egg mixture in and mix until you have a stiff dough
3 Roll the dough out on a lightly floured board until 5mm (1/4 inch) thickness and stamp out rounds with a pastry/biscuit cutter
4.Heat the griddle over a medium heat until hot and grease with a little butter – the baking griddle should be well-greased, and then heated until a little water sprinkled on the surface skips about in balls, evaporating. A heavy cast iron frying pan makes a good substitute. Cook the cakes for about 3 to 4 minutes each side, until they are golden brown and have risen slightly
5 Serve immediately sprinkled with a little extra caster sugar
Notes for next time: roll thinner and cook on a low heat!

Chewy Ginger Molasses (Treacle) Cookies

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These Chewy Ginger Molasses Cookies are easy to make, super-soft and chewy, and irresistibly delicious.

Ingredients:

  • 171g butter, softened to room temperature (not melted*)
  • 100g granulated (white) sugar
  • 100g packed light brown sugar
  • ½ cup Lyles black treacle
  • 1 egg
  • 264g plain flour
  • 1/2 tbs ground ginger
  • 2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves

Method:

  1. In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
  2. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
  3. Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.
  4. Preheat oven to 350°F.  Line a baking sheet with parchment paper; set aside.
  5. Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
  6. Bake for about 8-10 minutes, until the cookies begin to slightly crack on top.  (They will crack more while cooling.)  Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
  7. Serve warm and enjoy, or store in a sealed container for up to 4 days.  Or freeze for up to 3 months.

Note: recipe also works with all white sugar if you don’t have any brown sugar

Recipe taken from

https://www.gimmesomeoven.com/chewy-ginger-molasses-cookies/comment-page-11/#comment-1582556

 

Chia seed pudding

An extremely quick breakfast packed with nutrients!

Ingredients

  • 1/2 cup milk
  • 1 tbsp Maple syrup
  • 1/2 tsp Vanilla
  • 1/4 cup chia seeds
  • Selection of fruit as desired

 

Method:

  1. Mix all the liquids together in a bowl until combined
  2. Add the chia seeds to the bowl and whisk to ensure there are no clumps
  3. Cover the bowl and place in the fridge overnight
  4. Serve with fruit

Pecan and Chocolate Babka

 

 

Not the prettiest looking thing I have made but this was a recipe I have been wanting to try for a long time. Can you believe I have not edited these pictures in any way, that deep, rich, golden colour is how the end product turned out! I had my reservations about making this recipe as I thought it was going to be dry but curiosity getting the better of me meant that I just had to make it. Babka also known as Krantz is a staple sweetened bread dough typical of Jewish cuisine, typically served during Hannukah. The pecans in this Babka just take it to another level!

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Recipe was taken from this book

Now this recipe is quite labour intensive and I have to admit I was quite relieved when I had finally finished making them. However, I did feel a great sense of achievement once they had been done. It was my first forray into making bread, even if my bread shaping skills could do with a little it of work! I was amazed that my bread actually rose as it was supposed to and I had successfully proved my first loaf. I managed to create something that actually resembled the tutorial in the book! The inside was light and fluffy  and the chocolate flavour was good, I had feared it might have had a bitter taste because the colour looked very dark however that was not the case at all. I have already found another Babka recipe to try, this time with cinnamon and apple!

 

Ingredients

For the bread

  • 530g plain flour
  • 100g caster sugar
  • 2 sachets (14g) dried yeast
    • zest of 1 orange (I would decrease the amount next time)
  • 3 free-range eggs
  • 120ml water
  • 1/3 tsp salt
  • 150g unsalted butter, softened
  • sunflower oil for greasing

For the chocolate filling

  • 50g icing sugar
  • 30g cocoa powder
  • 130g dark chocolate
  • 2 tbsp caster sugar
  • 120g butter, melted
  • 100g pecans, roughly chopped

For the sugar glaze

  • 260g caster sugar
  • 160ml water

Method

In a bowl, add the flour, sugar, yeast and zest and mix together using your hands or a food processor with the dough hook. Add the eggs and water and mix for a few minutes until the dough comes together. Add salt and start adding the butter, a cube at a time, letting it all melt into the dough. Mix for five-ten minutes, until you obtain an elastic, smooth and sticky dough.

Grease a large bowl with sunflower oil, place the ball of dough into it, cover with cling film and leave to rise overnight or for at least half a day.

The next day, start by preparing the chocolate filling. Mix the icing sugar, cocoa powder, melted dark chocolate and melted butter. Beat until you get a smooth, spreadable paste.

Grease two 2lb loaf tins and line the bottom with parchment baking paper.

Divide the dough into two parts, work one part on a floured surface, leave the other part covered in the fridge.

Using a rolling pin, roll out the dough onto the surface, then trim the edges with a knife to obtain a 38cm x 28cm rectangle. Spread half of the chocolate filling over the dough, leaving a 2 cm border all around. Sprinkle half of the pecans and one tablespoon of caster sugar.

Brush a little of water over the long edge of the dough on your left. Using both hands, roll up the rectangle like a roulade, starting from the long side on your right, rolling towards the left side. Roll the dough completely into a perfect, thick log, sitting on its seam.

With a knife, trim off 2 cm of both ends. Gently, cut the roll into two, lenghtways, from the top to the bottom. Position the cut sides facing up, gently press the ends together.

Lift the right half over the left half. Repeat with the left half over the right half and press the ends together to seal it. Carefully lift the loaf and place into the tin.

Repeat the process with the remaining dough. Then, cover the loaves with a wet tea towel and leave to rise in a warm place for 1/1.2 hours.

Preheat the oven to 170 °C. After the cakes have risen, remove the tea towels and place them on the middle shelf for 30 minutes.

Make the syrup while the cakes are in the oven. Place the sugar and water into a saucepan over a medium heat. As soon as the sugar dissolves and the syrup starts to boil, remove the pan from the heat and leave to cool.

When the cakes are baked and are out of the oven, brush them with the syrup. You may find that there is too much syrup, but the recipe recommends to use it all up.

Remove the cakes from the tins to cool down completely.

 

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Peppermint cookies

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Ingredients

For the cookies

  • 62.5 g Butter or baking spread
  • 100 g Caster sugar
  • 1 small Egg
  • 1/2 tsp Peppermint extract
  • 80 g Plain flour
  • 70 g Cocoa powder
  • 1/2 tsp Baking powder
  • 40 g Chocolate chips

For decoration

  • Dark chocolate melted
  • 3 Candy canes crushed

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a few baking trays (or however many you own) with baking paper

  2. Mix the butter and caster sugar together with a spoon in a large bowl until smooth and fluffy

  3. Add the egg and peppermint extract, and mix them in

  4. Mix in the plain flour, cocoa powder and baking powder

  5. Fold in the chocolate chips

  6. Spoon blobs of the mixture onto your lined baking trays, leave space between the cookies as they will spread

  7. Bake the cookies for 12-14 minutes, leave them on the tray for 5 minutes before carefully removing and placing on racks to cool fully

  8. Once the cookies are fully cool, lay out a piece of baking paper on the worktop. Dip half of each cookie into the melted dark chocolate and place on the baking paper

  9. Sprinkle some crushed candy cane on the chocolate while it is still wet so it sticks, then leave the chocolate to set

  10. Store in an airtight container and eat within 3 days. They also be frozen

 

Recipe from: http://thebakingexplorer.com/mint-chocolate-candy-cane-cookies/

 

 

 

Pumpkin Soup

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Ingredients:

  • 1 tablespoon olive oil
  • 1 small white onion, peeled and diced
  • 3 cloves garlic, minced
  • 2 tablespoons red curry paste (1 currypaste shot from m and s)
  • 4 cups vegetable stock (2 knorr stock pots dissolved in 1 litre of boiling water)
  • 1 cup coconut milk (one small 165g tin of tropical sun coconut milk from sainsburys)
  • 2 regular sized tins pumpkin purée
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • optional toppings: chopped fresh cilantro, pepitas, sliced red onions, and/or sliced Thai bird chiles

Method:

  1. Heat oil in a large stockpotover medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until softened.  Add the garlic and red curry paste, and stir to combine.  Sauté for 2 more minutes, stirring occasionally.
  2. Add vegetable stock and coconut milk, and stir to combine.
  3. Using a hand blender or a traditional blender, puree the soup until smooth.  (If using a traditional blender, be careful because warm/hot liquids expand when heated.  I would recommend pureeing the soup in two batches.  Then return it to the stockpot.)
  4. Add the pumpkin puree, cumin, ginger, salt, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low.  Give the soup a taste, and add extra salt, pepper, and/or red curry paste if needed.
  5. Serve warm, sprinkled generously with your favorite toppings.  Or store in a sealed container and refrigerate up to 3 days, or freeze for up to 3 months.

Recipe taken from: https://www.gimmesomeoven.com/thai-curried-pumpkin-soup/

 

Chocolate chip muffins

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yield:10 small muffins

Ingredients

  • 1 & 1/4 cups (154g) all-purpose flour
  • 1/2 tbsp (6.5g) baking powder
  • 1/2 tsp (2.5g) baking soda
  • 1/4 tsp (1.25g) salt
  • 1/4 cup (57g) unsalted butter, melted and cooled
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1/2 cup (125ml) milk (whole or buttermilk is preferred)
  • 1/2 tbsp (7.5ml) vanilla extract
  • 1 pack chocolate dark chips plus extra for the top

Instructions

  1. Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
  2. In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
  3. In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
  4. Fill the cupcake cases to the top and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.

Notes: Muffins taste best the day of, but can be stored in an airtight container at room temperature for up to 5 days.
For mini muffins; bake for 10-12 minutes at 375F only.

 

Original recipe from: https://www.littlesweetbaker.com/2014/10/03/bakery-style-chocolate-chip-muffins-2/

Personalised Chocolate Cake

Yes, another chocolate cake recipe, but it’s oh so good- and a real indulgence!! It’s also another recipe from Joanne Wheatley as she’s so reliable and her recipes always seem to work for me. The cake has a wonderful texture and cuts like a dream. You won’t be disappointed! 

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 Ingredients:

165 g softened butter
300 g caster sugar
3 Eggs
65 g S/R flour
200 g plain flour
1 tsp bicarb
70 g cocoa powder
200 ml of sour cream & 50 g cream cheese mixed together

2 tubs of Betty Crocker chocolate fudge icing

Flower paste and gel food colouring for the flowers and letters

Method:

Mix caster sugar and butter until light and fluffy, add eggs one at a time beating in between each egg. Sieve flours bicarb and cocoa into a bowl, add half to mixture, fold in, add half of sour cream & cream cheese, fold in, then repeat with both, spoon into a 8 inch prepared tin.

Cook for 1 hour and 20mins @ 180, leave to cool for 10  mins before turning out onto a wire rack.

 

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