Sunday, 24 May 2015

Lemon Meringue Pie Recipe

The sun has finally come out in England so I decided to celebrate and bake a summery Lemon Meringue Pie! As you can tell, I had a little too much fun with the blowtorch but it makes it very entertaining for everyone watching when you nearly burn (caramelize) the meringue on top!



On to the recipe: 
Ingredients: 
Biscuit Base - 
300g hobnob or digestive biscuits (or any you like really)
100g butter / margarine
Lemon Curd - 
4 lemons (zest and juice)
4 eggs
300g caster sugar
200g cold cubed butter 
2 tsp cornflour
Meringue - 
6 egg whites
250g caster sugar

1. For the biscuit base, melt the butter and completely combine with the biscuits
2. Once combined, place at the bottom of the loose bottomed tin and make sure it's compact
3. Onto the lemon curd, heat the zest and juice of the lemon and the 4 eggs until they are combined
4. On a low heat, whisk in the caster sugar and butter and bring up to a simmer
5. Add the cornflour and stir until the mixture is thick enough to coat the back of a spoon
6. Pour evenly on top of the biscuit base and set in the fridge for 2 hours
7. Whilst cooling, whisk the meringue. Whisk the egg whites until there are stiff peaks
8. Add in the caster sugar and gently whisk (so you don't knock out too much air and there is still soft peaks). At this stage, you can either place it into a piping bag with a star nozzle and spread it in circular motions over the curd or spread it over the curd with a palette knife.
9. Finish the meringue with a blowtorch or under the grill





There you have it a sweet and sharp Lemon Meringue Pie! Enjoy xx

Sunday, 10 May 2015

Tanya Burr's Chocolate Cookies

After putting off making these for the longest time, and persuading myself that I don't need another cookie because my beach body won't thank me for it in August, I changed my mindset. Am I healthy? Yes (kale smoothies are doing some favours) Am I happy? Yes. So why is it so important that we all obsess about having the right figure for one season in the year. And we go to the furthest extent and make ourselves less healthy, less happy and yet supposedly more attractive if we go on a ridiculous diet. I'm not saying that all diets are awful, because some are both healthy and work, but I don't think that we should obsess over it. Treat yourself, eat that one cookie you have been eyeing up all day, enjoy every last mouthful and don't feel guilty. So all that being said, here is my treat to you, a fellow blogger,Tanya Burr's Cookie Recipe which is just heavenly! 



This will make approx 10 cookies: 
 
200g butter
300g caster sugar 
1 large egg
275g self-raising flour
75g cocoa powder
a little dash of milk 
a large bar of milk chocolate (I used Galaxy)
Any other chocolate you'd like to use or just have lying about (which is unusual in my house because chocolate is a rare commodity here, as soon as it's bought, it's devoured in moments)

On to the Method: 
Preheat the oven on to 200C
Cream together your butter and sugar 
Crack in your egg
Stir in all the dry ingredients
Add a dash of milk if your mixture is looking dry
Break up all of your chocolate and throw it in, using your hands to get it into the dough
Line 2 trays with baking paper (the cookies will spread in the oven so don't place them close together)
Pick up a 10 small handfuls of cookie dough and place them onto your trays
Pop them into the oven for 11 minutes - I have found this to be the perfect baking time. When you get them out they will not look cooked, it is vital you know this, as it will be very tempting to leave them in for longer and then they'll be hard and overcooked once they are cool. Just take your cookies out after 11 minutes and leave them to cool for about 30 minutes.

I hope you've had a wonderful weekend in the sunshine, 
Enjoy xx


Sunday, 3 May 2015

Kate and William Royal Baby Princess Cake

I am absolutely delighted that Kate has given birth to such a beautiful little princess (literally). I discovered the news by shouts of 'she's given birth' at early hours in the morning; and conclusively grasping that it was in fact the Duchess of Cambridge that had given birth and not someone randomly downstairs in my house, although either could be plausible due to the loud, excitement that shook the household at 9am. The only time it is acceptable to be abruptly awoke at such hour is when it's Christmas, it snows or a royal has given birth! 

So, in honor of the new, yet to be named, princess I decided to bake a fitting pink present cake.




The grandest of congratulations to Catherine and William... and George! Did anyone see Will and George wave whilst visiting the hospital, as cute as a basket full of kittens! 
Link to article

Welcome to the world, little Princess x 


Sunday, 19 April 2015

Buttercream Chrysanthemum Flower Chocolate Cookiedough Cupcake

Spring has to be one of my favourite times of year, mainly because of the flowers and weather. I'm pretty sure all the film in my 35mm camera is full of daffodils and pretty flowers! 
So today, I thought I'd make a cupcake inspired by one of my favourite flowers - a Chrysanthemum. It's surprisingly simple and tastes incredible - believe me, they were all eaten within a couple of days! They made all my family laugh and say 'Diet??... What diet?'
 
Chrysanthemum - link source
 On to the recipe: 
Chocolate and cookie dough cupcake -
100g self-raising flour
20g coca powder (Bourneville) 
150g caster sugar 
1tsp baking powder
50g butter
120ml milk (preferably whole milk)
1 egg
1tsp vanilla extract
2 tsp cookie dough / spread
Icing: 
100g icing sugar
50g butter
Milk (to alter the consistency) 
Pink food colouring (preferably gel) 


  1. Preheat the oven to 170C(325F)Gas 3
  2. Mix the flour ,cocoa powder,sugar,baking powder,salt and butter in large mixing bowl until there is a sandy texture
  3. Whisk the milk,egg,and vanilla extract together in a jug ,then slowly pour in gradually whilst mixing.
  4. Spoon the mixture into the paper cases until two-thirds full, spoon a small 1cm ball of the cookie dough and place in the middle of the cupcake.
  5.  Bake in a preheated oven for 20-25 minutes,or until the sponge bounces back when touched.
  6. Leave on a wrack to cool
  7.  Whisk the butter and icing sugar until it is smooth and a light colour - this will make your coloured buttercream
  8. Place the buttercream into 3 separate bowls and place the pink food colouring into each, each having slightly more than the bowl before - so there are 3 different shades of pink. 
  9. Using a Wilton petal shaped nozzle (link) place it into the piping bag, starting with the darkest shade of pink - pull the icing from the inside to the out of the cupcake case. Repeat with all three colours until you reach the middle of the cupcake - for a more detailed video explanation watch this... it's incredible! - link


There you have it, a delicious flower buttercream cupcake, perfect for spring. Enjoy xxx

Sunday, 5 April 2015

Cadbury Cream Egg Easter Chocolate Cupcakes

Happy Easter Sunday! I hope you all are having a wonderful day, whether you're celebrating it having walks with your family or eating all the chocolate in bed watching a movie... whatever floats your boat!
Now, cream eggs are amazing and even more incredible in a chocolate cupcake.


On to the recipe:
Cream Eggs x 10 (ish)
50g caster sugar
60g brown sugar
110g butter / margarine 
2 eggs
100g self raising flour
20g cocoa powder 
1/2 tsp baking powder
splash of milk 
- Butter cream 
100g icing sugar 
50g butter
10g cocoa powder
Small amount of milk

Method: 
- Preheat the oven to gas mark 4
1. Cream together the sugars and margarine
2. Add the eggs gradually 
3. Sift in the self raising flour and cocoa power and fold in carefully
4. Add the baking powder and splash of milk until there is a loose consistency. 
5. Spoon into cupcake cases and bake for 10-15 minutes & allow to cool
6. Combine all the butter cream ingredients together and whisk until it is smooth
7. Pipe on top of the cupcakes and place the cream egg (cut in half) on top
- You could also place the cream egg inside the cupcake before baking :

There you have it, a lovely Easter recipe, perfect if you're a lover of Cream Eggs!
Enjoy xx (I apologize if you're frightened of gnomes!)


 


Sunday, 29 March 2015

Almond Amaretto Chocolate Rice Pudding

Rice pudding is a classic dish, which I used to find awfully bland and boring. I then thought that it didn't need to be like that, so I combined my two favourite things, amaretto and chocolate and concocted a recipe for this gorgeous rice pudding which will convert even the skeptics into rice pudding lovers.




On to the recipe: (Makes 4 portions)

Ingredients: 
100g pudding rice
900ml milk (preferably whole fat) 
6 tbsp caster sugar
2 tbsp cocoa powder
2 tsp vanilla essence 
1 tsp almond flavouring 
4 tbsp ground/flaked almonds 
30ml amaretto liqueur
double cream (to loosen the mixture if needed) 

Method: 
1.Heat the milk up in a large pan with caster sugar, cocoa powder, vanilla and almond extract until the cocoa powder has dissolved and it resembles hot chocolate
2. Add the pudding rice and stir over a medium heat 
3. After 10 minutes add the amaretto liqueur 
4. Leave on the heat for approximately 30 minutes more, stiring consistently every 5 minutes (so it doesn't stick) 
5. One you get the desired consistency (thick but pour-able) remove from heat (you can loosen the mixture with double cream if it is too thick) 
6. In a un-oiled pan lightly fry the ground/flaked almonds for a minute or so, until they are slightly golden. 
7.Optionally, place into a ramekin (which I found is easier to re-heat) and top with the almonds




 There you have it, a rich chocolaty almond dessert, Enjoy xx


Sunday, 22 March 2015

Borough Market Review

Located near the picturesque London Bridge is Borough Market, a area filled with bustling food businesses selling their delectable produce. Every corner you turn, there are different stalls selling a diverse variety of foods (from expensive truffle oil to miniature macaroons!) you can certainly collect a concoction of different ingredients, that you wouldn't necessarily be able to find with ease and in such a close proximity between each other in the city.


Stunning architecture - perfect for those artsy Instagram shots!
As it is located so close to the river, the market tends to be bustling with tourists who are eager to take pictures (stopping right in the middle of where everyone is trying to walk) but once you manage to navigate around them (without losing too much patience) the stalls are incredible. I went on a Wednesday morning at 10am so relatively early, which meant that it was reasonably empty and the perfect time to chat to stall holders and wander around in temporary peace. 

Stalls packed with fruit and vegetables - tomatoes in all shapes and sizes that you probably wouldn't find in the shops!

Mainly what I loved about the market, was the variety of international food stalls serving lunch, including goat, pulled pork, traditional fish and chips, Ethiopian and even Egyptian cuisine! - Let's just say, no matter where you're visiting from in the world, you'll be right at home!

Yes, I left the best until last, THE PATISSERIE, is remarkable. Although being slightly over price (probably having to compensate for the price of hiring a prime stall in central London) the baked goods are stunning, a mixture of macaroons, tarte au citron, meringues, enormous cookies, the list could be endless, but this stall never fails to provide me with ideas of what to bake in the future.

I think i is definitely worth a trip to Borough Market, it's been there for over 1000 years... so the market must be pretty incredible! Enjoy xx
Source: http://boroughmarket.org.uk/