We have had a rather wet weekend here in Cumbernauld, Glasgow, so nothing better than getting in the kitchen and baking! Wanting to carry on with the summer, I decided that we were going to have an indoors picnic. I’ve been wanting to try this recipe from Jamie Oliver for a while now so today was that day. It was absolutely delicious, so refreshing and light, perfect for my picnic.
250g unsalted butter at room temperature
250g Golden caster sugar + 4 tbsp for syrup
4 large eggs
275g self raising flour
1 tsp baking powder
50g poppy seeds
- Preheat the oven to 180 deg. Grease a 23cm cake tin and line bottom with greaseproof paper.
- Cream the butter and sugar together until light and fluffy. Add the eggs in 1 at a time, mixing thoroughly before adding each one.
- Grate in the zest of 2 lemons then squeeze in the juice and combine.
- Sift in the flour and baking powder and fold gently until combined.
- Add in the milk and poppy seeds and mix through.
- Pour mixture into the cake tin and bake in the oven for about 45 minutes, or until a knife comes out clean.
- Leave in the tin for 5 minutes then remove and place on a wire rack to cool.
- Meanwhile, slice very finely the other 2 lemons.
- Put 4 tbsps water and 4 tbsp caster sugar into a pan, add the lemons and heat gently on a medium to low heat for about 15 minutes or until the lemons are translucent and you have a lovely syrup.
- Spoon the syrup over the top of the cake and serve.
Having loads of bananas left, I decided on my favourite Banana Bread Recipe . This time I tried my Automatic settings on my oven, and it baked perfectly. I do love new technology.
These Automatic Recipes are a full proof way of cooking if your not sure, I love them and I’ve learned to experiment with recipes I might not have done before.
O.M.G. what can I say, another satisfying little dish. Ever since I got my pasta maker I’ve been keen to use it, so this weekend I decided to try something different. So deliciously scrumptious!
For the Ravioli
300g Plain Flour
1 tbsp of cocoa powder
1 tbsp olive oil
1 tbsp of milk
For the Frangipane
100g ground almonds
100g powdered sugar
1 tbsp flour
1 tbsp dark rum
200g caster sugar
1 vanilla pod
Handful of Black cherries
1 egg for wash
- Prepare the dough for the ravioli by mixing all the ingredients together in a mixer. Allow the dough to rest for about 1 hour covered in cling film.
- Meanwhile, mix up the frangipane by mixing all ingredients in a mixer until you get a thick mixture. Put into a piping bag and refrigerate until ready to use.
- Cut the dough in half and flatten with your hands, then feed through a pasta maker (No. 4 or 5 setting) (or roll out to about 2mm if you don’t have one).
- Lay the pasta on a floured surface, with the piping bag place a dollop of frangipane evenly spaced on 1 of the sheets, then place a cherry on top and brush around each one with egg wash.
- With the other sheet of pasta lay on top and press down to seal. Cut the ravioli using a cutter and seal the edges with a fork.
- Bring about 2 litres of water with the sugar and vanilla to a boil, place the ravioli in the water and cook for about 3-4 minutes. Remove with a slotted spoon.
- Meanwhile, heat up some custard.
- Serve in soup bowls, pour custard in bowl and add in the ravioli, add in some black cherries and grated some dark chocolate over for extra sweetness. Yummy!
I wanted to make a ginger cake but came across this recipe from Mary Berry that added cocoa powder, so I decided to give it a try. As there was only 2 of us I made a mini version. The combination of Chocolate and Ginger is just so moreish!
Serves 4 (double quantities for a 20″ size cake)
100g butter at room temperature
25g Cocoa powder
2 tbsp semi skimmed milk
2 medium eggs
90g self raising flour
1 tsp baking powder
1 tsp ground ginger
125 g caster sugar
1 tsp stem ginger
For the topping and filling:-
115g icing sugar
60g butter at room temperature
1 tbsp of stem ginger syrup
1 tsp semi skimmed milk
1 tsp of Stem ginger bits for topping.
- Grease and line 2 cake tins, I used 2 x 5″ springform tins.
- Preheat oven to 160 deg on fan.
- Put the cocoa powder into a large, heatproof bowl. Stir in 3 tablespoons of boiling water, then add the milk. Mix to make a smooth paste.
- Add all the remaining ingredients and mix with an electric whisk for a few minutes, but watch not to over mix as you want it light and fluffy.
- Divide the cake mixture evenly between tins and bake in oven for about 25-30 minutes. Then remove and allow to cool in tins for a few minutes before removing to cool completely on a rack.
- To make the filling, sift the icing sugar into a bowl, add the stem syrup, milk and butter and whisk with an electric mixer until well blended.
- Take 1 of the cakes and if needed trim the top of the cake so you have a flat base then spoon some of the mixture on and smooth with a palette knife. Take the other cake and place on top, then spoon the rest of the mixture and smooth with the palette knife. Finally garnish with the stem ginger pieces.
- Serve with a lovely cuppa.
I know right!….low calorie doughnuts! O.M.G! Who knew? These are inspired by Tom Kerridge, I just needed to give these a go after seeing him bake these on TV, I have to say they are amazing, the flavour is fabulous and they are extremely light and fluffy too. At ONLY 120 CALORIES per Doughnut……..why would you not?? I have to say I was in heaven this afternoon……my fav Sunday afternoon treat….Fresh Coffee & Doughnuts! (no guilt)
250g Self Raising flour
180ml milk – semi-skimmed
2 tbsp sugar
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp chinese five spice
1/2 tsp dried yeast
1 egg beaten
1 tsp vanilla extract
- Gently heat the milk, butter and vanilla extract in a saucepan on hob. (do not boil)
- In a mixer, sift the flour, 1 tbsp sugar (keep 1 tbsp back for finishing), cinnamon, chinese five spice and yeast, mix together.
- Add in the egg to the flour and mix then add in the milk mixture and mix until you get a thick batter.
- If you have a doughnut tray…..brilliant! If not, (like me) spoon the mixture into a piping bag and grease a baking tray.
- Gently pipe round circles like doughnuts onto the tray.
- If you have a proving setting on your oven set or place in a warm place and allow to rise for about 2 hours.
- Preheat your oven to 210 deg and bake for about 10 minutes.
- Remove and allow to cool slightly.
- Brush each doughnut with a little water and dip into the remaining sugar. You could also use light brown sugar and maybe add 1 tsp of cinnamon for extra flavour.
Then………devour………..and don’t feel guilty about it! Happy Days!
I had some left over apples and filo in my kitchen so it was obvious it had to be little apple parcels. These were so tasty and so quick to cook using my little crisper plate……..oh did I tell you how much I love this little crisper? lol!
2 Granny smith apples – chopped into small chunks
3 sheets of filo pastry
1 beaten egg for wash
small handful of raisins
70g light brown caster sugar
2 tsp ground cinnamon
Fry oil – light
2 tbsps Icing sugar to finish
- Spray a fry pan with oil on a medium heat
- Gently fry the apple, sugar, cinnamon and raisins until just caramalised (about 8-10 mins) Remove and allow to cool.
- Lay your first sheet of filo on a worktop and brush with the egg wash, then take your 2nd sheet and lay onto, brush with egg wash, and then your 3rd sheet as above. Then cut vertically into 4 sections.
- Preheat your crisper plate for 3 minutes on dynamic crisp setting
- Once cooked, remove from plate and allow to cool slightly. Sieve some icing sugar over the parcels and serve. These are lovely with ice cream, whipped cream or even caramel sauce. oh so yummy!
You can of course bake these in a 190 deg oven for about 20 minutes.
I recently bought this little jar of Oak Smoked Apple Butter from The Sweet Beet Company, I decided to give doughnut muffins a go……..oh WOW! So tasty and different, another great food find for my recipe book.
For the Muffins
260g plain flour
32g Caster Sugar
2 tsp baking powder
1 tsp salt
4 tbsp oak smoked apple butter
1 tsp cinnamon
2 eggs beaten
1 tsp vanilla extract
1 tbsp melted butter
For the Topping
1/4 cup of caster sugar
1/4 cup light brown sugar
1 tbsp cinnamon
1 egg beaten for wash
- Preheat oven to 165 deg.
- Grease a muffin tin
- Mix flour, sugar, baking powder and salt in a mixing bowl
- Add in melted butter, milk, vanilla, apple butter and eggs and mix together until well blended, if too thick just add a little more milk.
- Spoon mixture evenly into the muffin tin, only about 3/4 full.
- Bake for about 15 minutes or until a knife comes out clean.
- Mix together the sugars and cinnamon in a bowl for the topping, and set aside the egg wash. Once the muffins have cooled, remove from tin and brush with egg wash then dip into the sugar mix, thoroughly coating the whole muffin, lay on a rack to set.
- Serve with a lovely cuppa! These are so moreish!