Oh I know I keep going on about it, but this Crisperplate is just magical, it has saved me so many minutes in my kitchen and has given me perfect cooking results every time. This time it was a little afternoon treat.
Makes a 12″ cake
150 g Caster Sugar
225g Self Raising Flour
110g butter softened
1 tin of pineapple rounds (drained)
1 tsp vanilla extract
Whipping cream to serve
1. Mix everything together (except pineapple) in a mixer until smooth
2. Preheat Crisper for 2 mins, then pour on batter evenly
3. Place pineapple on top
4. Bake on Crisp setting for 10 minutes.
5. Serve with a large dollop of whipped cream.
OMG! These are so delicious and perfect for the party season. Little bite size pieces of deliciousness.
Makes about 12
8-10 Vittoria Tomatoes
150g plain flour
75 g soft butter salted
40 g grated parmesan
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.
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.
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.
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
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.
- Put all dried ingredients into a large mixing bowl, then add in the coconut oil and orange juice and mix to combine.
- Taking small amounts roll into a ball and place on greaseproof paper on a baking tray and refrigerate.
- 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)
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
- Start by beating the butter and sugar together in mixer until they’re combined.
- 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.
- 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.
- 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.
Today I was off work and decided to have a chillout day……….well, that was before I started looking through all my recipe books. I came across a baking book that I hadn’t used for a while. Looking through I spied Blueberry muffins and thought that would be a nice wee treat with my afternoon coffee…….so off I went into my Kitchen.
They were absolutely delicious. I also made a healthier version too, check them out here.
150g Plain Flour
75 g Caster Sugar
1 tsp baking powder
25g Butter – melted
1 large egg
40ml natural yoghurt
1 tsp vanilla extract
- Preheat oven to fan 160 deg. Case a muffin tin.
- Mix the flour, salt, baking powder and sugar in a bowl.
- In a separate bowl mix the egg, vanilla, butter, yoghurt together
- Add the wet bowl into the dry bowl and mix together, should be slightly thick, if its too thick just add a little milk.
- Then add in the blueberries and mix together.
- Bake in oven for about 18-20 minutes. Remove and allow to cool.
- Devour with a wee cuppa. Yummy!
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!
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
- Preheat oven to fan 160 deg. Line a baking tin with baking sheet and grease. Approx 33 x 23 x 2cm tin
- 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.
- Beat the eggs and sugar together until pale.
- Slowly pour the melted butter & chocolate into the egg mixture, stiring all the time.
- Fold in the flour & cocoa, then add the cherries and 5 tbsps of the cherry syrup.
- Pour the mixture into your baking tin and bake for about 35 minutes or until you get a light wobble in the middle.
- 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.
- Slice up into squares and sprinkle with icing sugar to finish, then just devour! Yummy!
I made this for my mum coming round for dinner this weekend, was looking for something light and refreshing, it totally hit the spot. I served it with cream but you could also serve custard which I think would be nice.
The orange rind gives this cake a fragrant hint of citrus while the almond flour makes it moist and dense, so its virtually melt in the mouth. Perfect with an afternoon cuppa.
Used a 20cm cake tin.
220g icing sugar (leave a little for decoration at end)
90g plain flour
90g Almond flour
Salt to taste
1/2 tsp baking powder
6 egg whites
115 g soft butter
Rind of 1 orange
- Mix all the ingredients together in a mixing bowl
- Preheat the oven to 180 deg, grease a cake tin.
- Pour mixture into the baking tin and bake for about 25-30 mins or until a skewer comes clean. Oh so yummy!