ALL · Cakes and Biscuits · Hotpoint Oven & Combi Oven Recipes · Snacks and nibbles

Parmesan & Tomato Stars

20181117_145039

OMG! These are so delicious and perfect for the party season. Little bite size pieces of deliciousness.

 

Makes about 12

8-10 Vittoria Tomatoes
Dried Thyme
150g plain flour
75 g soft butter salted
40 g grated parmesan
1 egg
250g mozzarella
Green pesto
Paprika & poppy seeds

 
1. Pre heat oven to Fan 160 deg, Line a baking sheet with greaseproof paper.
2. Sift the flour into a mixing bowl, add the butter and parmesan, add in half the whisked egg, slow speed on mixer mix together.
3. Tip onto a non stick surface and bring together with your hands until you have a dough, flatten slightly. Wrap in clingfilm and chill for 30 minutes.
4. Meanwhile, heat crisper plate and cut tomatoes in half, sprinkle with salt & thyme and cook for 2 minutes. Remove and allow to cool slightly.                                                    20181117_143712
5. Take a small 3cm star cutter and cut the mozzarella into thin stars.
6. Remove the dough and roll out and cut with a 5-6cm star cutter, place on baking sheet and bake for about 10-12 mins or until slightly browned.                                      20181117_143313
7. To serve, once stars are cooled, spread a little pesto on star then place mozzarella star, a little more pesto then the tomato half.
8. Yum!  Gorgeous with some prosecco.

20181117_145017

20181117_144956

 

ALL · Cakes and Biscuits · Desserts · One Pot Wonders · Snacks and nibbles

Mini Christmas No Bake Puddings

20181116_135130

These are perfect for a little bite size treat at Christmas and they look the part too. I first saw this recipe from Madaboutmacarons and just had to try.

I added a little orange liquor for a different flavour and they were delicious. (optional)

 

Makes about 12

50g raisins
40g dried apricots, finely chopped
40g dates, finely chopped
5 tbsps orange juice (or 2 tbsp orange liquor and 3 tbsp orange juice)
60g desiccated/shredded coconut
60g caster sugar
40g Scottish oats
40g candied orange peel, finely chopped
2 tbsp unsweetened cocoa powder

50g coconut oil – melted if solid

2 tsp Christmas Spice – See below for recipe mix.

(Spice Mix:- 2tbsp ground cinnamon, 2 tbsp ground ginger, 2 tbsp ground all spice, 1 tbsp nutmeg, 1/2 tbsp ground cloves, pinch black pepper) This can be stored in an airtight container.

50g White Chocolate – melted.

 

  1. Put all dried ingredients into a large mixing bowl, then add in the coconut oil and orange juice and mix to combine.
  2. Taking small amounts roll into a ball and place on greaseproof paper on a baking tray and refrigerate.
  3. Melt 50g of white chocolate in a microwave for about 1.5 mins and drizzle over the puddings. To decorate add a cranberry and edible holly decorations. (or you can cut some icing or marzipan for this)

Yummy!

ALL · Cakes and Biscuits · Snacks and nibbles

Crunchy Crackers

20181030_144909

These are so easy to make and perfect for parties and get together’s. With a lovely dip of your choice they are perfect little nibbles.

 

Makes about 60 crackers

125g Plain Flour

125g Strong White Flour

15g Lard – melted

7g dried yeast

150ml warm water

Pinch of salt

Olive oil

 

  1. Mix flours, yeast, water & lard in a mixer bowl then add in the salt and mix until you have a smooth dough.
  2. Allow to rise until doubled in size, about 1.5 hrs – 2 hrs.
  3. Preheat oven to 210 deg on a convection bake setting.
  4. Cut the dough into 3 or 4 pieces and flatten with your hand, using a pasta maker, put through and roll until you have a very thin sheet. I used No. 1, No. 3 then No. 5 setting on my Kitchen Aid mixer pasta roller.                                                      20181030_141834
  5. Using a pizza cutter, cut into thin slices about 3″ x 1.5″, mine were all different sizes, so its really whatever size you want, but not too small or too big.                             20181030_141853
  6. Place onto a baking tray and brush each cracker with the olive oil, then bake for about 5-7 minutes or until bubbled and slightly browned.
  7. Remove and allow to cool.
  8. Serve with some yummy dips.

 

20181030_165225

 

20181030_145106

ALL · Cakes and Biscuits · Healthy Eating Ideas · lunch/ light bites · Snacks and nibbles

Rye & Oat Banana Blueberry Muffins

 

After making my Blueberry Muffins from a recipe book, I decided to try and make them a bit healthier. OMG! these were lovely and sweet still and with a little crunch, so delicious and only 120 calories per muffin.

 

Makes 6

150g Rye Wholemeal Flour

25g Caster Sugar

1 ripe banana – mashed

50g Scottish rolled oats

1 large egg

1 tsp vanilla

75g blueberries

pinch salt

1 tsp baking powder

25g butter – melted

 

  1. Preheat oven to 160 deg fan. Line muffin tin wth cases.
  2. Mix flour, sugar, baking powder, salt and oats in a bowl
  3. In a separate bowl mix egg, banana, vanilla, butter together                                  20181003_105314
  4. Pour wet ingredients into dry ingredients and mix together then add blueberries.
  5. Bake for about 18-20 minutes. Remove and allow to cool.

 

20181003_113122

Devour!

ALL · Cakes and Biscuits · Desserts · Snacks and nibbles

Doughnuts!

20180818_160818

O.M.G! What can I say…..super tasty and fluffy!

I attended a Doughnut Master class recently and thoroughly enjoyed it, so this weekend was the time to put my new found skills to the test and it was a success. I was so pleased with myself, although I am a perfectionist so I’ll give these 9/10, always room for improvement…..lol!

The flavour ideas going through my head just now are buzzing, so look forward to experimenting in the future.

 

Makes 18

For the Doughnuts:-

500g Strong White Flour

60g Caster Sugar (plus 60g for finish)

10g dried yeast

10g salt

4 Whole eggs

180g cold water

125g unsalted butter

 

  1. Add all the dry ingredients to a mixer the add the eggs and water. Mix on low setting for 30 seconds then on high for 5-7 minutes until the dough comes together.
  2. Let the dough rest for a minute, then cut up the butter into cubes and add to the dough. Mix on high for about 5 minutes.
  3. Once mixed transfer the dough to a large bowl and allow to rise/prove until double in size. If you have a setting on your oven great, if not cover with cling film and leave in a warm place.
  4. Once doubled, knock the dough back and allow to rise again in the fridge for a couple of hourse, ideally overnight though. (doing this in the fridge gives a stronger flavour)
  5. Remove dough from fridge, knock back and roll into 55g balls then cover with flour. Lay onto a baking tray, making sure you cover the tray generously with flour or the balls will stick. Allow space in between for them to double in size. Prove the balls until doubled in size.
  6. Preheat some rapessed oil in a pan to between 175-180 deg. Gently place the balls in the oil and fry for about 2 minutes each side. Remove, allow to cool slighty and roll in the sugar. Set aside.

 

For the Creme de patisserie:-

6 egg yolks

80g strong bread flour or plain

125g caster sugar

 

  1. Whisk together egg yolks in a bowl then add in flour & sugar, whisk together
  2. Gently heat 500ml milk – do not boil. Warm enough to touch. (60-70deg)
  3. Slowly add the milk to the egg mixture, ensuring you whisk at all times to prevent curdling.
  4. Then add mixture back to the pan and whisk continually on a medium heat until the mixture thickens up (this will take about 10 minutes)                           20180818_120844
  5. Remove from heat and put into a dish, cover with cling film ensuring film is touching crem pat. This is to prevent a hard crust forming. Allow to cool then chill in fridge for around 2 hours.
  6. Remove and add in your choosen flavours. I used Lemon Curd in 1 and Nutella in the other. Transfer crem pat mixture into a piping bag.                                      20180818_154110
  7. Take the doughnuts and gently push your finger into the side where it is white making space for the filling. Gently push the piping bag in a fill.                                 20180818_154346
  8. Nothing else to do then get the kettle on and devour! Oh so Yummy!

 

20180818_155845

ALL · Combi Microwave Ideas · Hotpoint Oven & Combi Oven Recipes · One Pot Wonders · Snacks and nibbles

Chilli Chips

20180402_135039

So after my bargain purchase of potatoes, I decided to make some homemade chilli chips using my crisper plate. You know how much I love this little Crisper plate don’t you? lol! You can find more information here:- Crisper Plate Technology

 

I decided on a bit of spice today, so I seasoned the chips with salt, pepper and chilli flakes…..soooooooo Yummy!

 

  1. Wash potatoes and cut into desired chip length and width. Approx 1-2 cm cube is perfect.
  2. Pre-heat the Crisper plate for 2 minutes on Dynamic Crisp setting.
  3. Coat chips with a little spray oil and season, then place onto plate & cook for 12 minutes. Perfect little chips.

 

20180402_133215

20180402_135100