ALL · Cakes and Biscuits · Desserts

Chocolate & Walnut Cake

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OMG, this was so yummy! We had a soup ‘n’ pudding kinda day and this is what I decided to try.

Serves about 8

110g plain flour

2 tbsp cocoa powder

110g golden caster sugar

50ml olive oil

50ml walnut oil

55g dark chocolate, chopped

55g chopped walnuts

2 large eggs

1 1/2 tsp baking powder

1 tsp vanilla extract

pinch of salt

100g melted chocolate for topping

30g chopped walnuts for topping

 

  1. Preheat oven to fan 170 deg. Grease a baking tin (approx 12″)
  2. Blitz the walnuts until fine. Transfer to a bowl and add in the sift flour, cocoa powder, baking powder and salt then mix.
  3. Add in the caster sugar, oils, chopped chocolate, eggs and vanilla extract and mix until well blended.
  4. Spoon the batter mix into the baking tin and bake for approx 25 minutes.
  5. Remove and cool on a wire rack.
  6. Melt the chocolate in a microwave and spoon on top of the cake, crumble the remaining walnuts on top. Serve. Yummy!

 

ALL · Cakes and Biscuits

Chocolate & Orange Biscuits

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Keen to get a good biscuit, you can’t go wrong with these flavours. So yummy!

 

Makes about 15 biscuits

125g Butter – unsalted

175g Golden Caster Sugar

225g Plain Flour

2 tsp baking powder

75g Chocolate 70% – chopped small

Zest of 2 oranges

1-2 tbsp orange juice

 

  1. Start by beating the butter and sugar together in mixer until they’re combined.
  2. Then sift the flour and baking powder straight into the mixture. Add the rest of the ingredients, and work the mixture together until you get a fairly stiff paste.
  3. Now flour a working surface and a rolling pin and roll the paste out to about 1cm thick. Then, using a cutter (5cm), cut out the biscuits and place them on the baking sheets and bake one sheet at a time near the centre of the oven. Bake them for about 20 minutes, or until the biscuits are a nice golden colour.
  4. Take them out of the oven and leave them to cool on the baking sheets for 5 minutes, then transfer to a wire cooling tray, and finally sprinkle with a dusting of golden caster sugar or icing sugar or decorate – whichever.
ALL · Cakes and Biscuits · Desserts

Black Forest Brownies

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These were lovely, it was a recipe I was testing, now I’m not much of a chocolate or brownie fan but I have to say I did have more than 1…..lol!

 

Makes 18

375g cubed unsalted butter

300g Dark Chocolate, I used 70%

375g Caster Sugar

75g cocoa powder

6 large eggs

100 g plain flour

200g cherries in kirsch, drained, chopped

Cherry Syrup from jar (8-10 tbsps)

Icing sugar to decorate and finish

 

  1. Preheat oven to fan 160 deg. Line a baking tin with baking sheet and grease. Approx 33 x 23 x 2cm tin
  2. In a large pan, melt the butter and chocolate over a low heat, stirring occasionally, until smooth. Remove from the heat and leave to cool for 2 minutes. If you have Induction hob, put on at level 1.                                                                                           20180824_103257
  3. Beat the eggs and sugar together until pale.                                                             20180824_103305
  4. Slowly pour the melted butter & chocolate into the egg mixture, stiring all the time.   20180824_111918
  5. Fold in the flour & cocoa, then add the cherries and 5 tbsps of the cherry syrup.
  6. Pour the mixture into your baking tin and bake for about 35 minutes or until you get a light wobble in the middle.                                                                           20180824_113042 20180824_120812
  7. Remove from oven and drizzle remaining syrup over the brownie and allow to cool for 10 minutes. Then place in a freezer for 1/2 hour to allow to set.
  8. Slice up into squares and sprinkle with icing sugar to finish, then just devour! Yummy!

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ALL · Cakes and Biscuits · Desserts · Hotpoint Oven & Combi Oven Recipes

Chocolate & Banana Marble Bread

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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.

ALL · Cakes and Biscuits · Pastries and Pies

Choux Bun Doughnuts

Looking for something nice to have with a coffee this afternoon, I decided to have a go at Choux Pastry again. The first time I tried they didn’t puff up, so I was so pleased when these came out lovely and airy. Thought I would try doughnut shape instead of the traditional way. Very tricky to eat this way but then again I did make extra large man size ones……lol!     They were absolutely delicious. Perfect for our afternoon coffee.

 

Makes 4

115g Strong Flour

4 tbsp milk

80ml water

Pinch of salt

Pinch of caster sugar

55g unsalted butter

3 medium eggs

Filling

300ml double cream

100g icing sugar

1 tsp vanilla extract (or any other flavouring you wish)

100g Chocolate (if using on top)

 

  1. Preheat your oven to 200 deg.
  2. Line a baking tray with parchment paper and flour
  3. Put the water, milk, salt, sugar and butter into a pan and bring to the boil on a medium heat until the butter is melted.
  4. Remove from the heat and sieve in the flour and beat vigorously until it forms a dough then cook on a very low heat for 5 minutes.
  5. Leave to cool slightly. Beat the eggs then add in little at a time beating well between each egg. You want a smooth glossy finished dough.                                                    20180527_122131
  6. Spoon the dough into a piping bag with a star nozzle and pipe 4 rings, approx 4 inch diameter onto the baking tray.                                                                                          20180527_122731
  7. Bake for 15 minutes at 200 deg then turn down to 170 deg for 10 minutes or until they have risen well and golden brown. Remove and allow to cool on a wire rack.       20180527_125438
  8. Meanwhile, pour the cream and vanilla into a bowl and whisk until just slightly thickened, then add the icing sugar and continue to whisk until desired thickness. Spoon into a piping bag with the star nozzle.
  9. Cut the cooked Choux in half and pipe the cream into the middle then place the top on. Dust with some icing sugar. If using chocolate, melt chocolate in a microwave for 2 minutes then spoon on top and refrigerate to harden (about 10 minutes). Serve.

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ALL · Snacks and nibbles

Amaretto Coffee Afternoon

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Sometimes you just need to treat yourself with the little things in life that make you happy. This is one of them for me. Having some disaronno left from New Year, I decided to treat myself today, because I deserve it!

 

Put a pot of fresh coffee on, preferably strong taste.

Pour some Disaronno or any Amaretto into a glass.

Top with freshly brewed coffee.

Froth up some milk or cream with a little frother and spoon on top.

Grate some dark chocolate over.

 

Relax and Enjoy a little afternoon delight.  xx

 

ALL · Desserts · pasta

Chocolate & Black Cherry Ravioli

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!

Serves 6

For the Ravioli

300g Plain Flour

1 tbsp of cocoa powder

3 eggs

1 tbsp olive oil

1 tbsp of milk

For the Frangipane

100g ground almonds

100g powdered sugar

100g butter

1 egg

1 tbsp flour

1 tbsp dark rum

 

Others

200g caster sugar

1 vanilla pod

Handful of Black cherries

1 egg for wash

 

  1. 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.
  2. 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.                                                                                                                                      20180324_160519_001.jpg
  3. 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).

     

  4. 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.
  5. 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.                                                          20180324_163707
  6. 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.                                                                                          20180325_131128
  7. Meanwhile, heat up some custard.
  8. 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!

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