Thursday, 21 September 2017

Chocolate Cupcake Recipe
This Mary Berry chocolate cupcake recipe is pure chocolate indulgence. Children will love to decorate with chocolate strands and chocolate decorations.

Chocolate cupcake
·         4 tbsp Water (boiling)
·         40g Cocoa powder
·         3Egg(s) (free range)
·         175g Butter (unsalted) (softened)
·         165g Unrefined golden caster sugar
·         115g Self-raising white flour
·         1 tsp Baking powder (rounded)
Chocolate icing
·         60g Butter (unsalted)
·         30g Cocoa powder
·         3 tbsp Milk (whole)
·         250g Unrefined golden icing sugar
·         Chocolate decorations
 Line a muffin tin with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon).
    Divide the mixture equally between the 14 paper cases. Bake in a preheated oven at 200°C (400°F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. Cool in the cases on a wire rack.
      To make the chocolate icing melt the butter and pour it into a bowl. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. If the icing is too thick, gradually add the milk until it reaches the desired consistency. Pipe over the cupcakes, sprinkle with chocolate decorations and leave to set before serving.

--Recipe taken from Mary Berry--

Wednesday, 16 August 2017

Roasted Vegetable FRITTATA
Any VEGETABLES from your allotment would be great 
in this easy, healthy frittata.

·         350g orange sweet potato, peeled, cut into 3cm pieces
·         1 red capsicum, cut into 3cm pieces
·         2 red onions, cut into wedges
·         2 zucchini, cut into 3cm pieces
·         olive oil cooking spray
·         6 eggs
·         1/3 cup skim milk
·         100g baby rocket
·         20g parmesan cheese, (or vegetarian hard cheese) shaved
·         1/4 cup walnuts, roughly chopped
·         1 tablespoon balsamic vinegar

·         Step 1-Preheat oven to 220°C.
·         Step 2-Line a Crafond roasting pan with baking paper. Place sweet potato, capsicum, onions and zucchini in pan. Spray with oil. Roast for 30 minutes or until light golden and tender.
·         Step 3-Spread vegetables over base of Crafond Sauté pan. Reduce oven to 190°C. Whisk eggs, milk and pepper together in a jug. Pour egg mixture over vegetables, shaking dish gently to allow egg to spread to base. Bake frittata for 25 minutes or until top is golden and centre is set. Set aside for 10 minutes. Cut into 4 pieces.
·         Step 4 -Place rocket, parmesan and walnuts in a bowl. Toss to combine. Divide salad and frittata between serving plates. Drizzle 1 teaspoon vinegar over each salad. Serve.

--Recipe taken from

Tuesday, 1 August 2017

Yorkshire Pudding for Four


Ideal to cook in a Crafond Non Stick 24cm Shallow Casserole tin, with 1 litre capacity



55ml water


1.    To make the batter, sift the flour into a bowl (with a cloth under it to keep it steady), holding the sieve quite high to give the flour a good airing, add some seasoning then make a well in the centre.
2.    Break the egg into it and beat with an electric hand whisk (you can also use a balloon whisk), gradually incorporating the flour, and then gradually add and beat in the milk and water.
3.    When its all in, slide a rubber spatula all around the sides and base of the bowl to get any escaped bits of flour. Then give it one more whisk.
4.    There is no need to leave the batter to stand, so make it whenever it’s convenient.
5.    If you are cooking your Yorkshire to accompany a roast, about 15 minutes before the joint is due to come out of the oven, increase the heat to 220°C, gas mark 7 add the dripping (or oil) to the pan and place it in the oven to heat, for 10 minutes.

6.    While your meat is resting, or when you are ready to cook the Yorkshire, place the pan or tin over direct heat, turned to high, while you pour the batter into the sizzling hot fat.
7.    Immediately return the tin to the highest shelf in the oven (or, if you have roast potatoes on that one, the second highest).
8.    The pudding will take 25-30 minutes to rise and become crisp and golden.
9.    Serve as soon as possible: if it has to wait around too long it loses its crunchiness but if it does pop it under a hot grill or back in the oven to crisp up.
--Delia Smith Recipe--

Wednesday, 5 July 2017

Strawberry Eclairs
With Wimbledon in full swing, why not make these eclairs for a treat while you're enjoying the match!

Ingredients (makes 10-12)
plain flour 150g
caster sugar 1 tbsp
unsalted butter 75g, plus more for the tray
milk 75ml, plus a splash extra
eggs 4, 3 lightly beaten and 1 yolk only
double cream
icing sugar
strawberries 5, hulled and sliced
freeze-dried strawberries crushed to decorate (optional)
strawberries 2 big or 4 small
icing sugar 200g

STEP 1 - Heat the oven to 180C/fan 160C/gas 4. Sift the flour into a bowl. Put the sugar, butter and milk in a pan with 125ml water and bring to the boil. Take the pan off the heat, pour in the flour and beat the mixture until it turns into a smooth, thick panade (pastry dough) that comes away from the side of the pan. Tip this into the bowl of a stand mixer and beat it for a couple of minutes to cool it down a bit, otherwise the eggs might cook when you add them.
STEP 2 - Add the whole eggs, gradually (the mixture should be thick enough to hold it’s shape so you may not need all the egg) beating all the time, don’t worry if the mixture looks as if it has split, it will come back. Scrape the mix into a piping bag fitted with a plain round nozzle about 1½ cm wide and pipe éclairs about 12cm long onto your baking sheet, spacing them well apart. Beat the yolk with a splash of milk and paint a wide stripe of egg wash down the top of each éclair.
STEP 3 - Bake for 50 minutes or until the éclairs are completely dry, the best way of checking is to cut one in half horizontally when you think they are done. If they are still soggy they will collapse when they cool. Cool completely.

STEP 4 - make the icing, squash the strawberries and add a couple of tbsp icing sugar and mash everything together well, leave it for 5 minutes. Push the lot through a fine sieve and use this base to add more icing sugar to, and as much water as you need to make a thick icing that will stay on the top of the éclairs without running off.

STEP 5 - Halve the éclairs horizontally. Dip the lids, top-down, in the icing and put them cut-side down to dry. If your icing is thin, double or triple dip until it looks thicker. Spoon the whipped cream into a piping bag fitted with a wide nozzle and then pipe a strip of cream along each base. Arrange a layer of overlapping strawberry slices on top and then pipe on a couple of small dots of cream to help lid stay on. Repeat with all the éclairs and then put a lid on each. Sprinkle with dried strawberries, if you like.

--Recipe taken from Olive Magazine--