I started watching Jamie Oliver’s new 5 Ingredient TV Show and liked the sound of the Almond Puff Pastry. Using my little magic Crisper Plate, thought I would give this a go.
All butter puff pastry
100g ground almonds or whole and blitz
2 eggs (1 for wash)
1 tbsp double cream
- Roll out puff pastry into 2 circles
- Blitz almonds in a processor, or if using ground add to a mixing bowl, add 1 spoon icing sugar, 1 tbsp cream and egg and mix together until blended
- Place 1 circle onto preheated crisper plate and fill the centre with the mixture leaving approx 1 inch all round
- Place the other pastry circle on top and seal the edges with a fork
- Brush will egg wash and put small knife hole in the middle
- Cook on Dynamic Crisp setting for about 10 minutes.
- Remove and dust with some icing sugar then serve with some fresh cream……oh so yummy!
I visited the Loch Lomond Food Festival recently and purchased this amazing flavour pot from SA Sauces , not sure what to do with it, I visited their website and found this amazing idea. It was absolutely delicious and an excellent twist to the traditional victoria sponge.
Makes 1 cake
- 200g unsalted butter, softened, plus extra for greasing
- 200g caster sugar
- 4 medium eggs
- 200g self-raising flour, plus extra for dusting
- about 6 tbsp raspberry jam
- 250ml double cream, whipped
- icing sugar, for dusting
- One pot of maple syrup and honeyed whiskey
- Heat oven to 190C/170C fan/gas 5. Grease and flour 2 x 20cm sandwich tins. Place the butter, sugar and half the pot of maple syrup and honeyed whiskey into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well.
- Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle. When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
- Mix the reminder of the pot of maple syrup with the cream. Whisk until you get a matt finish.
- Spread the jam (optional) onto one cake and top with the mixed cream. Sandwich the cakes together and dust with icing sugar.
Oh WOW…….these are amazing, if you like all things lemony and fresh then this is the little cupcake for you.
I had a jar of Sicilian Lemon Curd to be used up so thought I;d try some little cupcakes. Yummy….Yummy! Perfect with an afternoon cuppa.
1 Cup of Cream – I used the double light cream (healthier option…lol)
1 cup of caster sugar
2 eggs – beaten
1 1/2 cup of self raising flour
1 Lemon – grated rind and juice
250g cream cheese
125g salted butter
grated rind and juice of 1/2 lemon
250g Icing Sugar – you may need more or less.
- Preheat you oven to 180 deg
- Put cream, caster sugar and eggs into a large mixing bowl and whisk until smooth.
- Grate the lemon rind into the bowl.
- Sift in the flour and whisk until batter is thick and smooth.
- Divide the mixture into your cup cases and bake for approx 15-20 minutes.
6. Allow cupcakes to cool slightly. Then taking a small teaspoon or knife dig some holes into the centre, not too big or too small. Then gently fill the holes with the lemon curd.
7. To make the buttercream:- Add the cream cheese, icing sugar, butter, rind and juice of 1/2 lemon into your mixing bowl and whisk until light and airy.
8. Add into a piping bag and pipe on top of your cupcakes covering the hole. To finish sprinkle some lemon rind on top.
First Recipe trying out my new oven. Baked perfectly and tasted even better….lol!
225g Black Treacle
255g Soft Light Brown Sugar
2 eggs, beaten
350g plain flour
2 tsp ground cinnamon
1 tbsp ground ginger
1 tsp bicarbonate of soda
250ml warm milk (I used semi-skimmed)
- Melt together Treacle, sugar and butter, mixing all the time
- Remove from heat and mix in the eggs
- Sieve flour into a large bowl, add the salt, cinnamon and ginger and mix together until combined
- Mix bicarbonate soda to warm milk then slowly add to the mixture and mix well
- Line a 10″ square baking tin and grease
- Pour mixture into tin and bake in the oven. I used my new Cake function, if you don’t have this then bake 140 deg for about 1-1.5hrs. Test with a knife, if it comes out clean its ready.
- Serve with some warm custard or ice cream.
First try at marbling, I’ve seen it loads of times in magazines but never tried it, who knew it would be that simple!
150g light brown sugar
2 ripe bananas
1 tsp vanilla essence
200 g self raising flour
2 tbsp. baking powder
1/2 tsp bicarb soda
pinch of salt
2 tsp cinnamon
2 tbsp. cocoa powder
1. Preheat oven to 170 deg.
2. Line a baking tin with greaseproof paper
3. Place butter and sugar in a large bowl and mix together until smooth and fluffy
4. Add the eggs, one at a time, whisking well.
5. Mash the banana and add with the vanilla essence and mix
6. In a separate bowl sift the flour, baking powder, bicarb soda, salt and cinnamon together, fold into the wet mixture until combined.
7. Pour half the mixture into another bowl and mix through the cocoa powder
8. Spoon both mixtures into the baking tin alternating between each so you have layers.
9. Drag a knife through the mixture a few times to marble then bake for approx. 1 hr or until knife comes out clean. Leave to cool on a wire rack.
Oh we do love a good cupcake for afternoon coffee break. We bought some new coffee beans to try but then realised we didn’t have any cake to go with it…..so off I went to the kitchen to see what I had. Bananas from last week that were perfect for cake making, so that made my decision, banana cake it was. So yummy!
80g self raising flour
120g light brown sugar (or you can use caster sugar)
20g cocoa powder
1 tsp vanilla essence
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 medium ripe banana – mashed
- Preheat oven to 180 deg. Put all the dry ingredients (flour, sugar, salt, cocoa powder) into a mixing bowl and mix through.
- Then put all the wet ingredients (egg, milk, vanilla, banana) into a separate bowl and whisk together.
- Add the wet ingredients into the dry ingredients and whisk together. It should be runny but not too runny.
- Put some cases into a muffin tin and pour the mixture into each, only 1/2 to 3/4 way, leave room for rising. Bake in the oven for 15-20 mins or until a knife comes out clean.
- Allow to cool on a rack and then decorate to your own tastes. I just used some icing as I didn’t have any frosting.
I made some plain chocolate ones too, follow everything above but just take out the banana.
I just love my Empire Biscuits, I do have to say they are rather tasty. Having the afternoon to myself I fancied getting my creativity on this afternoon and trying some new techniques. I thoroughly enjoyed my creating and so glad they turned out…..I don’t have the steadiest of hands…lol. Although my love hearts could do with more practise…lol!
For the Empire Biscuits:-
Makes approx 10 – Empire Biscuits
I used 1 spoonful of the icing in each tub and added food colouring.
I used a skewer that I had in my kitchen drawer, but anything with a pen like nib would do.
Once you have put your white icing onto your biscuit you then choose your design colours.
I started off with roses. Put the nib of the skewer into the red colouring and place a small dot onto the icing and start to rock and circle the skewer to make your design. Clean nib then dip into the yellow and add a dot in the middle. Clean nib then dip into the green and draw small leaf shapes at the bottom. Finish design with small dots of colour randomly.
I done the same thing but on a bigger scale for me single rose.
Then using each colour draw lines on your biscuit.
Then drag the tip of your skewer firstly down the way then up the way to create the design.