Sunday Recipe 8/2010

One of my favourite cakes has got to be carrot cake and this is my take on Delias Ultimate Carrot Cake

CARROT CAKE

Ingredients

200g grated carrots

110g chopped walnuts

175g dark brown soft sugar

2 large eggs

200g self-raising flour

150ml sunflower oil

1 tbsp ground mixed spice

1 tsp bicarbonate of soda

grated zest of 1 orange

110g sultanas

Syrup Glaze

Juice of 1 orange

75g dark brown soft sugar

Icing

250g mascarpone

200g low fat fromage frais

1 heaped tsp ground cinnamon

1 tbsp golden caster sugar

Preheat Oven to 170C (Gas Mark 3)

You will need 2 x 20cm sponge tins, lightly greased and bases lined with baking parchment

Method

1) Whisk the sugar, eggs and oil together until all the sugar has dissolved

2) Sift in the flour, mixed spice and bicarbonate of soda and stir gently

3) Add 75g of the chopped walnuts and the rest of the remaining ingredients

4) Divide the batter between the tins and bake for approx 30 mins

5) They should feel firm and springy to the touch and show signs of shrinking away from the sides, if not give a few more minutes

6) Meanwhile make the icing by whisking all ingredients together and then chill until you are ready to ice the cakes

7) Make the syrup glaze by whisking the sugar and fruit juice together

8) When the cakes come out of the oven, stab them all over with a skewer and quickly spoon syrup evenly over the cakes

9) Now leave to cool in their tins, once completely cold remove from their tins

10) Spread one third of the icing on a cake and then layer the other cake on top, then spread the rest of the icing over the top of the cakes

11) Finely chop the rest of the walnuts and sprinkle on top

Hope you enjoy, please leave a comment if you try this cake

xxx

Sunday Recipe 7/2010

This week I thought I would give rolo tarts a try and unfortunately the rolos didn't melt as I thought they would, so instead I'm going to give you the recipe for:

WHITE CHOCOLATE AND MASCARPONE TARTS

Ingredients

For the Pastry

250g plain flour

125g butter

3 tbsp caster sugar

1 lrg egg

For the Filling

200g white chocolate

450g mascarpone cheese

150ml double cream

Topping

Soft fruit like Strawberries or Raspberries

Mint leaves

Preheat Oven to 200C (Gas Mark 6)

Method

1) Place the flour, butter into a bowl and rub with your fingertips until it looks like breadcrumbs

2) Add the sugar and egg and mix until it comes together in a ball

3) Roll out the pastry and cut out with a cutter, line your tart tins with it and chill for 20 mins

4) Line the pastry cases with baking cases and fill with baking beans. I use a small cupcake case and fill with dry rice.

5) Bake blind for 10-12 mins, then remove the paper and cook for a further 5 mins, remove from oven and cool.

6) For the filling, place the white chocolate and 125g of mascarpone in a heatproof bowl set over a pan of simmering water and stir until melted.

7) Remove from the heat and add the remaining mascarpone and whisk briskly until smooth, then whisk in the double cream

8) Pour into the pastry cases and chill for 3 hours or until softly set

9) Arrange the berries and mint on the top when ready to serve.

Something very delicious on a Summer Day

xxx

Shortbread Extra

Not so long ago I wrote my Shortbread Recipe and today I have been asked for the recipe for the topping I use for Millionaires shortbread, so here it is, I will add the photos later when I get a chance to make it, which I'm sure won't be long as it is a favourite in our house!

MILLIONAIRES SHORTBREAD

Ingredients
2 x Shortbread Mixture
175g Butter
115g Golden Caster Sugar
3 tbsp Golden Syrup
400g can condensed milk
350g plain chocolate (my family prefers milk chocolate so I use that instead)

I use my trusted ceramic roasting dish as its just the right size. You will need something thats approx 30cm by 20cm and approx 5cm deep.

Preheat oven to 180C (Gas Mark 4)

Method
1) Grease and line the baking dish
2) Make the shortbread as in the recipe but this time press it into the baking dish and smooth the top.
3) Bake for approx 20-25 minutes or until golden
4) Meanwhile, to make the filling, place the butter, sugar, syrup and condensed milk in a saucepan and heat gently until the sugar has melted.
5) Bring to the boil and simmer for 6-8 minutes, stirring constantly until the mixture becomes very thick.
6) Pour over the shortbread base and leave to chill int he refridgerator until firm.
7) To make the topping, melt the chocolate and leave to cool, then spread over the caramel.
8) Chill in the refridgerator until set
9) Cut and serve!

I cut into quite small pieces as it is very moreish and we always go back for more!

If you enjoy these or any other recipe on here then please leave a comment as I would love to hear what you think, Thank you

xxx

Sunday Recipe 6/2010

So I've been promising twitter friends something chocolatey ready for the half term well I hope this will satisfy your chocolate needs!

CHOCOLATE BROWNIES

Ingredients
100g chocolate
2 large eggs
125g softened butter
275g caster sugar
1/2 tsp vanilla extract
50g Self Raising Flour
25g Plain Flour
2 tbsps cocoa powder
100g chocolate chips or chopped nuts (I use a mix of chocolate chips due to the kids not liking nuts)
Preheat oven to 180C (Gas Mark 4) and grease and line a 20cm square cake tin that is at least 6.5cm deep

Method
1) Melt the chocolate
2) Put the butter, sugar and vanilla extract into a large mixing bowl and beat them until fluffy.
3) Add the eggs a little at a time beating between each addition.
4) Sift both flours and cocoa powder into the bowl.
5) Add the melted chocolate and chocolate chips (or nuts) and stir all the ingredients together until they are well mixed
6) Spoon the mixture into the tin and smooth the top with the back of a spoon
7) Bake for approx 35 minutes. They are ready when risen slightly and a crust has formed on top but they will be soft in the middle.
8) Leave the brownies in the tin for 20 minutes, then cut into squares.

If you enjoy these or any other recipe on here then please leave a comment as I would love to hear what you think, Thank you

xxx

Sunday Recipe 5/2010

I always try to have something in the house for the children to eat other than chocolate and this is one of their favourites.

FLAPJACK

Ingredients

110g soft brown sugar

100g butter

1 rounded dessertspoon golden syrup

175g whole porridge oats

75g raisins or sultanas (or perhaps you could try cut apple or apricots, most fruits work)

Preheat oven to 150C (Gas Mark 2)

You will need an 18 or 20cm square baking tin at least 4cm deep, lightly greased

(I use double the quantity and use a large ceramic roasting dish)

Method

1) Place the sugar, butter and golden syrup in a saucepan and heat gently until the fat has melted, stirring every now and then.

2) Take the saucepan off the heat and stir in the porridge oats and fruit

3) Pour the mixture into the prepared tin

4) Press it out using the back of a tablespoon or your hand (I use my hand as I find it flattens easier)

5) Bake for approx 40-45 minutes

6) Allow the mixture to cool in the tin for approx 10 minutes, then cut into oblong bars

7) Leave in the tin until cold before removing them

8) Store in a tin

These are perfect for lunch boxes and after school munchies

xxx

Sunday Recipe 4/2010

Whether you want to impress dinner guests or just finish off a lovely Sunday Lunch this is the perfect dessert.

STICKY TOFFEE PUDDING

Ingredients
6 greased ramakins
175g dates, stoned and chopped
300ml water
1 tsp bicarbonate of soda
50g unsalted butter
175g caster sugar
2 eggs, beaten
175g self raising flour
1 tsp vanilla extract


For the sauce
300ml double cream
50g demerara sugar
2 tsp black treacle


Preheat oven to 180C (Gas Mark 4)


Method
1) Boil the dates in the water for about 5 mins until soft
2) Add the bicarbonate of soda and keep the dates in the water
3) Cream together the butter and sugar until light and fluffy
4) Add the eggs and beat well
5) Mix in the dates (with the water) and the flour and vanilla essence
6) Divide equally between the ramakins
7) Bake for 25-30 mins until just firm to the touch


When you are ready to serve up make the sauce as it only takes a few minutes


1) Place all ingredients in a saucepan over a low heat and stir until blended
2) Bring to boil


Dish up each pudding and ladle on the sauce.


Now I'm a bit of a fan of this recipe and love the sauce so much that whenever I have served this pudding I make double quantity and it always gets eaten!

xxx

Sunday Recipe 3/2010

Be Warned......This recipe will come with many warnings!!!

The second warning is this, my kids love this recipe, as soon as they come out the oven I get pounced on, "Mummy I really really love you, more than Daddy, I love you infinity and beyond", I always try to make the cookies (yes you heard/read right, todays recipe is Chocolate Chip Cookies!) last more than a day but so far that has never happened!!!

I will also warn you that once you have made these once the probability of making them again is very high! I always have the ingredients in my cookery cupboard as they are quite simple to make and I've never had anyone say they don't like them!

My next warning is that the cookie dough is rather moreish too before it is cooked!!!

Try to leave enough time for some cooling before cooking as it does help the dough be less sticky, however you can make them straight away, my tip is to use damp hands when rolling the balls as it seems to stop them sticking to your fingers.

Don't let their appearence put you off they are supposed to be wrinkly!

Again as with most of my recipes, all ovens vary and you will have to find the right timing for your oven, I say this especially with these as it took me a few attempts to get it right, but it is so worth it when you do!

I'm sure there are many more warnings but you are probably getting impatient!

CHOCOLATE CHIP COOKIES

Ingredients
(makes approx 36)

225g butter

200g light soft brown sugar

175g caster sugar

2 eggs

1tsp vanilla extract

350g plain white flour

1tsp baking powder

1tsp bicarbonate of soda

pinch of salt

150g chocolate chips

110g nuts

(when I make these for the kids I use 200g of chocolate chips and no nuts)

Preheat oven 180C (Gas Mark 4)

Method

1) Cream the butter

2) Add in both sugars and cream together with the butter

3) Beat the eggs and add in a bit at a time

4) Add in the vanilla extract and stir

5) Mix all the dry ingredients together and then fold them in to the butter/sugar mixture

6) Add in the chocolate and nuts

7) Put in the fridge to chill for 15-30 mins

8) Divide the mixture into equal size balls, mine are about 1.5" or 40mm diameter

9) Put 6 evenly spaced onto a lined baking tray (I use 2 at a time so that when 1 comes out the next goes in) and bake for approximately 10 mins. What you are looking for it a slight darkness around the edge.

10) Take them out of the oven, they will look risen but will drop when they cool. Take the lining off the baking sheet to allow the cookies to cool, then after about 5 mins you will be able to transfer to a wire rack to finish cooling using a palett knife to loosen and lift them.

When eaten they should be a bit crunchy round the outside but gooey in the middle.

If you have a go I would love to know what you think. If you have any suggestions for recipes you want to try then leave a comment and I'll see what I can find! Trust me between us my family has most recipes so should come up with something that will be just right!

xxx

Sunday Recipe 2/2010

I keep being asked about my recipes so have decided to try and share them with you on here, as with my Friday Favourites I have decided Sunday will be my recipe day, this is not to say I won't add in others during the week but I will post a new recipe every Sunday. Please note that these are not recipes I have made up but ones from various books or handed down to me from my Gran and Mum who are both great cooks and also my Mum is THE BEST (in my opinion & many of her students!) Home Economics Teacher.

So last week I did a recipe for scones which my family have used for many years and I would love to hear if any of you tried the recipe and what you thought.

This week on Twitter there was talk of Shortbread so I thought I would share another recipe that my family have used for years. It is simple but when it comes to the baking it does all depend on your oven temperature so I will give you the timing for my oven but you will need to alter accordingly.

SHORTBREAD BISCUITS

Ingredients

(makes about 12 biscuits)

100g Plain Flour

50g Cornflour

100g Butter

50g Caster Sugar

pinch of salt

Preheat oven 170C (Gas Mark 3)

Method

1) Line 2 baking trays with silicone paper (baking paper)

2) Sift the flour, cornflour and salt into a mixing bowl

3) Cut the butter into small pieces and add to the flour. Stir round with a palette knife

4) Rub the fat into the flour using your fingertips

5) Sprinkle in the sugar

6) Knead the ingredients until they all bind together as a dough

7) Roll out to 5mms thick and cut out the biscuits so that they are even in size using a cutter

8) Prick the biscuits with a fork (and place in the fridge to chill if you have time)

9) Bake in the oven until set and pale golden brown (it takes about 10mins for my oven but as I said ovens vary so watch for the first time and make a note for the next time)

These are great for kids to make as well as eat as they are simple and don't take too long in to cook. They have a buttery taste and a crumbly texture. Why not give them a go and let me know what you think.

If you have any suggestions for further Sunday Recipes, cakes, biscuits, desserts, savory meals then leave a comment and I will see what I can do. Maybe I will share some family secret recipes (like our famous chocolate roulade or individual sticky toffee puddings, mmm, mmm, mmm) if you ask nicely enough!

xxx