Serves 12
Ingredients
2 eggs
200g caster sugar
130g plain flour
50g cocoa powder
1 tsp baking powder
pinch of salt
160ml milk
1/4 tsp vanilla extract
160g unsalted butter, melted
120g chocolate (can be roughly chopped chocolate, or I used a mixture of white, milk and dark chocolate chips)
50g dark chocolate to top
Instructions
1. Preheat the oven to 170c
2. Mix the eggs and sugar in a freestanding mixer with a paddle attachment and beat until pale and well-mixed.
3. In a separate bowl, sift the flour, cocoa powder, baking powder and salt, and stir to mix. In a third bowl, combine the milk and vanilla extract.
4. Gradually beat these 2 mixtures into the egg mixture alternately, small amounts at a time, and beat until well combined.
5. Stir in the melted butter until well combined, then stir in the chocolate chips or chunks.
6. Spoon in to muffin cases until 2/3 full, and bake in the oven for 25-30 minutes (the sponge should bounce back when touched). Leave to cool in the tray before transferring to a wire cooling rack.
7. Once cooled completely, melt the dark chocolate over a pan of water and spoon over the top.
Adapted from The Hummingbird Bakery Cookbook
I love the hardened chocolate on the top of these as it adds a little crunch before the soft sponge. I also topped these with some honeycomb crumbles for an extra treat!
Showing posts with label 4*. Show all posts
Showing posts with label 4*. Show all posts
Saturday, 3 October 2015
Banana and Chocolate Muffins
Serves 12
Ingredients:
120g plain flour
140g caster sugar
1 tbsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
80g unsalted butter
120ml milk
2 eggs
120g banana (about 2-3 small bananas)
About 50g dark chocolate
Instructions:
1. Preheat oven to 170c.
2. Mix the flour, sugar, baking powder, cinnamon, ginger and butter in a mixer, beating on slow speed until everything is combined into a sandy textured mixture.
3. Slowly pour the milk in to the flour mixture, beating well until totally mixed together. Add the eggs and continue to beat well.
4. Stir in the mashed banana by hand, until well dispersed.
5. Spoon in to muffin cases, until about 2/3 full, and bake for 20 minutes. Leave to cool slightly in the tray before placing on a cooling rack.
6. Once the muffins have cooled, melt the dark chocolate over a pan of boiling water, and spoon over the top of the muffins.
Adapted from The Hummingbird Bakery Cookbook
These are something slightly different from normal banana muffins - the cinnamon and ginger really gives them an extra kick, nicely complemented by the dark chocolate on top.
Ingredients:
120g plain flour
140g caster sugar
1 tbsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
80g unsalted butter
120ml milk
2 eggs
120g banana (about 2-3 small bananas)
About 50g dark chocolate
Instructions:
1. Preheat oven to 170c.
2. Mix the flour, sugar, baking powder, cinnamon, ginger and butter in a mixer, beating on slow speed until everything is combined into a sandy textured mixture.
3. Slowly pour the milk in to the flour mixture, beating well until totally mixed together. Add the eggs and continue to beat well.
4. Stir in the mashed banana by hand, until well dispersed.
5. Spoon in to muffin cases, until about 2/3 full, and bake for 20 minutes. Leave to cool slightly in the tray before placing on a cooling rack.
6. Once the muffins have cooled, melt the dark chocolate over a pan of boiling water, and spoon over the top of the muffins.
Adapted from The Hummingbird Bakery Cookbook
These are something slightly different from normal banana muffins - the cinnamon and ginger really gives them an extra kick, nicely complemented by the dark chocolate on top.
Thursday, 17 April 2014
Lemon Cupcakes (Hummingbird Bakery)
Makes 12 cupcakesIngredients
120g plain flour
150g caster sugar
1 1/2 tsp baking powder
2 tbsp grated lemon zest
40g unsalted butter
120ml milk
1 egg
Splash of lemon juice (not in the original recipe)
For the frosting:
250g icing sugar
80g butter
2 tbsp grated lemon zest
yellow food colouring (as much as for the desired colour)
25ml milk
Splash of lemon juice (not in the original recipe)
Instructions
1. Preheat oven to 170c. Put flour, sugar, baking powder, zest, and butter in a freestanding electric mixer with a paddle attachment. Beat on slow speed until a sandy consistency is reached. Gradually pour in the milk and beat until just mixed. Add lemon juice if using.
2. Add the egg and continue beating until just mixed (scrape any unmixed ingredients from the side of the bowl). Continue mixing for a couple of minutes until smooth (do not over-mix).
3. Spoon the mixture in to paper cases, filling 2/3 full. Bake for 20-25 minutes. Leave to cool slightly before turning out of the tin on to a wire cooling rack.
For the frosting:
1. Beat together the icing sugar, butter, lemon zest and food colouring in a free-standing mixer on medium-slow until well mixed.
2. Turn the mixer down to slow and add the milk and lemon juice if using. When it is all mixed in, turn the mixer up to high speed. Continue beating until light and fluffy, at least 5 minutes.
3. When the cupcakes are cold, pipe or spoon the frosting on top and decorate.
Notes: I wanted to make these particularly lemony so added lemon juice to both the cakes and the frosting.
Adapted from The Hummingbird Bakery Cookbook
Beetroot Dip
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Makes 1 cupIngredients
2 medium beets, rinsed well
2 tsp olive oil
1/2 cup greek-style yoghurt
1/2 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tsp lemon juice
1/2 tsp roasted cumin seeds, to serve
Instructions
1. Preheat oven to 180c. Place beets on a sheet of foil, brush with olive oil and wrap in the foil. Place on a baking sheet, and bake for 1 hour. Cool, then peel.
2. Chop roughly and place in a food processor. Add 2 tsp olive oil, yoghurt, spices and lemon juice. Process until smooth, seasoning with salt and pepper. Serve in a bowl sprinkled with cumin seeds.
Note: We used ready cooked beetroot so just missed out step 1.
Adapted from The Gluten-Free Kitchen
Friday, 11 April 2014
Chicken Rogan Josh
Serves 4
Ingredients
6 skinless and boneless chicken thighs
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2 red onions
3 cloves of garlic
1 red chilli
2 large tomatoes
3 cardamom pods
2 tbsp groundnut/rapeseed oil
1 tsp chilli powder
2 tsp ground cumin
1 tbsp ground coriander
1 tsp turmeric
1 tsp ground ginger
1 tsp soft light brown sugar
1 tbsp tomato puree
1 x 400g tin of chopped tomatoes
5 tbsp ground almonds
1 tsp garam masala
Instructions
1. Cut the chicken thighs widthways in to slices about 1cm thick. Halve the onions, slicing in to thin half-moons, crush the garlic and slice the chilli in to fine rounds. Cut the tomatoes into quarters and crush the cardamom pods.
2. Heat the oil in a saucepan, add the onions and saute gently over a medium heat for 5-6 minutes or until soft but not browned. Stir in the chilli powder, cumin, ground coriander, turmeric, ginger, sugar, crushed cardamom pods and salt.
3. Cook the spices for a minute or two until fragrant, then add the tomato puree, garlic and fresh chilli, and continue to saute for a further 2-3 minutes.
4. Add the chicken and mix in thoroughly so that all the pieces are coated in the spice mixture. Pour over the chopped tomatoes, along with 150ml water, then add the tomato quarters. Cover with a lid, then bring to the boil, reduce the heat to low, and simmer for 30 minutes or until the chicken is tender.
5. Once the curry is cooked, stir in the ground almonds and garam masala and simmer gently, uncovered for about 5 minutes or until thickened. Finely chop the coriander and sprinkle over the top.
Taken from the Intolerant Gourmet, Pippa Kendrick
Ingredients
6 skinless and boneless chicken thighs
2 red onions3 cloves of garlic
1 red chilli
2 large tomatoes
3 cardamom pods
2 tbsp groundnut/rapeseed oil
1 tsp chilli powder
2 tsp ground cumin
1 tbsp ground coriander
1 tsp turmeric
1 tsp ground ginger
1 tsp soft light brown sugar
1 tbsp tomato puree
1 x 400g tin of chopped tomatoes
5 tbsp ground almonds
1 tsp garam masala
Instructions
1. Cut the chicken thighs widthways in to slices about 1cm thick. Halve the onions, slicing in to thin half-moons, crush the garlic and slice the chilli in to fine rounds. Cut the tomatoes into quarters and crush the cardamom pods.
2. Heat the oil in a saucepan, add the onions and saute gently over a medium heat for 5-6 minutes or until soft but not browned. Stir in the chilli powder, cumin, ground coriander, turmeric, ginger, sugar, crushed cardamom pods and salt.
3. Cook the spices for a minute or two until fragrant, then add the tomato puree, garlic and fresh chilli, and continue to saute for a further 2-3 minutes.
4. Add the chicken and mix in thoroughly so that all the pieces are coated in the spice mixture. Pour over the chopped tomatoes, along with 150ml water, then add the tomato quarters. Cover with a lid, then bring to the boil, reduce the heat to low, and simmer for 30 minutes or until the chicken is tender.
5. Once the curry is cooked, stir in the ground almonds and garam masala and simmer gently, uncovered for about 5 minutes or until thickened. Finely chop the coriander and sprinkle over the top.
Taken from the Intolerant Gourmet, Pippa Kendrick
Monday, 17 March 2014
St Patrick's Day Green Velvet Cupcakes
Ingredients
2.5 cups all purpose flour
2 cups sugar
1 tbsp cocoa powder
1 tsp salt
1 tsp baking soda
2 eggs
1 cup oil
1 cup buttermilk
1 tbsp vinegar
1 tsp vanilla
1 oz green food colouring
Instructions
1. Preheat oven to 170c.
2. Lightly whisk the eggs. Add in the remaining liquid ingredients. Whisk until well blended, then set aside.
3. Place all the dry ingredients in your mixing bowl and stir together well. Add the food colouring in to the wet ingredients.
4. Pour the wet ingredients in to the dry, and mix on medium-high speed for about a minute until well combined.
5. Fill the cupcake cases two-thirds full, then bake for 15-20 minutes.
Notes: I topped with some cream cheese frosting (see recipe), and some crushed mint matchmakers!
Notes: I topped with some cream cheese frosting (see recipe), and some crushed mint matchmakers!
Friday, 14 March 2014
Rajasthani Murgh Laccha
Serves 4
Ingredients
500g skinless and boneless chicken breasts, cut into strips
4 tbsp oil
2 large red onions, finely chopped
1 tbsp ginger-garlic paste
125ml natural yoghurt
10g ground almonds
1 tbsp desiccated coconut
200ml chicken stock
1/2 tsp cumin seeds
2 cardamoms (pods removed and seeds finely ground)
2 tsp chilli
2 tsp coriander
1/2 tsp ginger
pinch of ground black pepper
2 green chillies, deseeded and finely sliced
1 tbsp freshly chopped coriander leaves
Instructions
1. Put the chicken in a heavy-based saucepan with a drop of water, place over medium heat and cover with a lid. Steam the chicken for 5 minutes and then set aside.
2. Heat the oil in a heavy-based saucepan over medium heat. When hot, add the cumin seeds. When they begin to sizzle, add the onions and fry for 5 minutes until soft.
3. Add the ginger-garlic paste and fry for 2-3 minutes. Add all the ground spices as well as a pinch of salt. Mix the spices well with the onions and then take the pan off the heat
4. Whisk the yoghurt, almonds and coconut in a bowl for 1 minute, then add to the spice mixture. Stir well to combine, then pour over the chicken. Return the chicken pan to the heat and cook slowly, stirring frequently, for about 5 minutes until the sauce thickens.
5. Add the chicken stock and black pepper and continue to cook over medium heat for 15 minutes, until the chicken is tender. Boil to reduce and thicken the sauce as preferred.
6. Add the ground cardamom and finish with the green chilli and coriander.
Notes: Rehydrate the dried coconut by soaking in coconut milk or water for 10 minute, then drain and use.
We found this a little too spicy, so would either reduce the amount of chilli powder, or pile in some yoghurt!
Adapted from The Three Sisters, Quick and Easy Indian Cookbook
Ingredients
500g skinless and boneless chicken breasts, cut into strips
4 tbsp oil
2 large red onions, finely chopped
1 tbsp ginger-garlic paste
125ml natural yoghurt
10g ground almonds
1 tbsp desiccated coconut
200ml chicken stock
1/2 tsp cumin seeds
2 cardamoms (pods removed and seeds finely ground)
2 tsp chilli
2 tsp coriander
1/2 tsp ginger
pinch of ground black pepper
2 green chillies, deseeded and finely sliced
1 tbsp freshly chopped coriander leaves
Instructions
1. Put the chicken in a heavy-based saucepan with a drop of water, place over medium heat and cover with a lid. Steam the chicken for 5 minutes and then set aside.
2. Heat the oil in a heavy-based saucepan over medium heat. When hot, add the cumin seeds. When they begin to sizzle, add the onions and fry for 5 minutes until soft.
3. Add the ginger-garlic paste and fry for 2-3 minutes. Add all the ground spices as well as a pinch of salt. Mix the spices well with the onions and then take the pan off the heat
4. Whisk the yoghurt, almonds and coconut in a bowl for 1 minute, then add to the spice mixture. Stir well to combine, then pour over the chicken. Return the chicken pan to the heat and cook slowly, stirring frequently, for about 5 minutes until the sauce thickens.
5. Add the chicken stock and black pepper and continue to cook over medium heat for 15 minutes, until the chicken is tender. Boil to reduce and thicken the sauce as preferred.
6. Add the ground cardamom and finish with the green chilli and coriander.
Notes: Rehydrate the dried coconut by soaking in coconut milk or water for 10 minute, then drain and use.
We found this a little too spicy, so would either reduce the amount of chilli powder, or pile in some yoghurt!
Adapted from The Three Sisters, Quick and Easy Indian Cookbook
Friday, 17 January 2014
Banana Bread (with soaked raisins)
Makes 1 loaf
Ingredients
100g sultanas
75ml dark rum, or bourbon
175g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
125g unsalted butter (melted)
150g caster sugar
2 large eggs
4 small very ripe bananas, mashed
60g walnuts (optional)
1 tsp vanilla extract
Instructions
1. Put the sultanas and alcohol in a small saucepan and bring to the boil.
2. Remove from the heat, cover and leave for an hour, or until the sultanas have absorbed nearly all the liquid, then drain.
3. Preheat the oven to 170c. Put the flour, baking powder, bicarb of soda and salt in a large bowl. Combine well.
4. In a large bowl, mix the melted butter and sugar and beat until combined. Beat in the eggs one at a time, then add the mashed bananas. Then, with your spoon, stir in the walnuts, drained sultanas and vanilla extract. Add the flour mixture, a third at a time, stirring well. Scrape in to a loaf tin and bake for 1-1 hour 15 mins.
5. Leave in the tin to cool, then turn out on to a rack.
Adapted from Nigella Community Recipes
Gluten free alternative: Just replace flour with gluten-free alternative plain flour (some have suggested using a richer sugar, eg. molasses, dark brown sugar.
Ingredients
100g sultanas
75ml dark rum, or bourbon
175g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
125g unsalted butter (melted)
150g caster sugar
2 large eggs
4 small very ripe bananas, mashed
60g walnuts (optional)
1 tsp vanilla extract
Instructions
1. Put the sultanas and alcohol in a small saucepan and bring to the boil.
2. Remove from the heat, cover and leave for an hour, or until the sultanas have absorbed nearly all the liquid, then drain.
3. Preheat the oven to 170c. Put the flour, baking powder, bicarb of soda and salt in a large bowl. Combine well.
4. In a large bowl, mix the melted butter and sugar and beat until combined. Beat in the eggs one at a time, then add the mashed bananas. Then, with your spoon, stir in the walnuts, drained sultanas and vanilla extract. Add the flour mixture, a third at a time, stirring well. Scrape in to a loaf tin and bake for 1-1 hour 15 mins.
5. Leave in the tin to cool, then turn out on to a rack.
Adapted from Nigella Community Recipes
Gluten free alternative: Just replace flour with gluten-free alternative plain flour (some have suggested using a richer sugar, eg. molasses, dark brown sugar.
Chickpea and Tuna Salad
Serves 4-8
Ingredients
400g dried chickpeas
30ml lemon juice
15ml olive oil
15g Dijon mustard
20g Creme Fraiche
10g fresh parley, chopped
5g fresh thyme, chopped
45g Parmesan, grated
30g red onion, chopped
50g green olives, chopped (optional)
200g can tuna chunks, drained
Instructions
1. Soak and cook the chickpeas to the pack instructions (Soak for 8-12 hours in cold water; rinse thoroughly and place in a saucepan covered with clean water; boil for 10 minutes; reduce the heat and simmer for 75 minutes; drain and use)
2. Place the lemon juice, olive oil, Dijon mustard and creme fraiche into a bowl and whisk to combine
3. Stir in the parsley, thyme and Parmesan, followed by the red onion, olives and chickpeas
4. Gently fold in the tuna chunks, cover and chill for 1 hour before serving with a leafy salad
Taken from Great Scot Chickpeas packet
Ingredients
400g dried chickpeas
30ml lemon juice
15ml olive oil
15g Dijon mustard
20g Creme Fraiche
10g fresh parley, chopped
5g fresh thyme, chopped
45g Parmesan, grated
30g red onion, chopped
50g green olives, chopped (optional)
200g can tuna chunks, drained
Instructions
1. Soak and cook the chickpeas to the pack instructions (Soak for 8-12 hours in cold water; rinse thoroughly and place in a saucepan covered with clean water; boil for 10 minutes; reduce the heat and simmer for 75 minutes; drain and use)
2. Place the lemon juice, olive oil, Dijon mustard and creme fraiche into a bowl and whisk to combine
3. Stir in the parsley, thyme and Parmesan, followed by the red onion, olives and chickpeas
4. Gently fold in the tuna chunks, cover and chill for 1 hour before serving with a leafy salad
Taken from Great Scot Chickpeas packet
Saturday, 4 January 2014
Raspberry Muffins
Makes 14 muffinsIngredients
60g butter, melted
200g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
150g caster sugar
pinch of salt
120ml milk
1 large egg
1 tbsp lemon juice
180g raspberries
Instructions
1. Preheat the oven to 200c
2. Melt the butter in the microwave and leave to cool. Meanwhile, sift together the flour, baking powder and bicarbonate of soda into a large bowl. Add the caster sugar and salt, and mix.
3. In a separate bowl/jug, whisk together the egg, milk, lemon juice and butter. Add to the dry ingredients, and mix well.
4. Fold in the raspberries, but don't over-stir as the raspberries will break up.
5. Spoon in to a lined muffin tray and bake for 20 minutes in the oven.
Adapted from Jamie Oliver's members' recipes
Monday, 14 October 2013
Chicken and Potato Soup with Bacon
Serves 4
Ingredients
1 tbsp butter
2 garlic cloves, chopped
1 onion, sliced
250g smoked lean back bacon, chopped (or pancetta)
2 large leeks, sliced
2 tbsp plain flour (corn flour if making gluten free)
1 litre chicken stock
800g potatoes, chopped
200g skinless chicken breasts, chopped
4 tbsp cream/yoghurt
Instructions
1. Melt the butter in a large saucepan over a medium heat. Add the garlic and onion and cook, stirring for 3 minutes, until softened. Add the bacon and leeks and cook for a further 3 minutes, stirring.
2. In a bowl, mix the flour with enough stock to make a smooth paste, then stir into the pan. Cook, stirring for 2 minutes. Pour in the remaining stock, then add the potatoes and chicken.
3. Bring to the boil, then lower the heat and simmer for 25 minutes, until the chicken and potatoes are tender and cooked through.
4. Stir in the cream/yoghurt and cook for a further 2 minutes, then remove from the heat and ladle in to bowls. Garnish with grilled bacon and parsley.
Taken from 100 Best Fresh Soups
Ingredients
1 tbsp butter
2 garlic cloves, chopped
1 onion, sliced
250g smoked lean back bacon, chopped (or pancetta)
2 large leeks, sliced
2 tbsp plain flour (corn flour if making gluten free)
1 litre chicken stock
800g potatoes, chopped
200g skinless chicken breasts, chopped
4 tbsp cream/yoghurt
Instructions
1. Melt the butter in a large saucepan over a medium heat. Add the garlic and onion and cook, stirring for 3 minutes, until softened. Add the bacon and leeks and cook for a further 3 minutes, stirring.
2. In a bowl, mix the flour with enough stock to make a smooth paste, then stir into the pan. Cook, stirring for 2 minutes. Pour in the remaining stock, then add the potatoes and chicken.
3. Bring to the boil, then lower the heat and simmer for 25 minutes, until the chicken and potatoes are tender and cooked through.
4. Stir in the cream/yoghurt and cook for a further 2 minutes, then remove from the heat and ladle in to bowls. Garnish with grilled bacon and parsley.
Taken from 100 Best Fresh Soups
Leek and Potato Soup
Serves 4
Ingredients
55g butter
1 onion, chopped
3 leeks, sliced
225g potatoes, cut into cubes
850ml vegetable stock
150ml single cream (or plain yoghurt)
2 tbsp snipped fresh chives, to serve
Instructions
1. Melt the butter in a large saucepan. Add the onion, leeks and potatoes and saute gently for 203 minutes, until soft but not brown. Pour in the stock, bring to the boil, then reduce the heat and simmer, covered for 15 minutes.
2. Transfer the soup to a blender, and blend until smooth.
3. Heat in a saucepan, swirled with the cream or yoghurt, and garnished with chives.
Taken from 100 Best Fresh Soups
Ingredients
55g butter
1 onion, chopped
3 leeks, sliced
225g potatoes, cut into cubes
850ml vegetable stock
150ml single cream (or plain yoghurt)
2 tbsp snipped fresh chives, to serve
Instructions
1. Melt the butter in a large saucepan. Add the onion, leeks and potatoes and saute gently for 203 minutes, until soft but not brown. Pour in the stock, bring to the boil, then reduce the heat and simmer, covered for 15 minutes.
2. Transfer the soup to a blender, and blend until smooth.
3. Heat in a saucepan, swirled with the cream or yoghurt, and garnished with chives.
Taken from 100 Best Fresh Soups
Sunday, 6 October 2013
Ginger Lemon Bites
Serves 15
Ingredients
225g (8oz) unsalted butter
75g (2.5oz) icing sugar
200g (7oz) plain flour
25g (1oz) cornflour
3 tsp ground ginger
2 tbsp milk
2 tbsp lemon curd
2 tbsp icing sugar, sifted
juice of 1 lemon
Instructions
1. Preheat the oven to 180c and line a muffin tin with paper cases.
2. Beat the butter and icing sugar together until pale and fluffy. Beat in the flour and cornflour and ginger. Add the milk (the mixture will be quite thick).
3. Transfer teaspoons of the mixture to paper cases and level out with the back of the spoon. Bake in the oven for 20 minutes or until golden. As soon as they're out of the oven, push a hole in the centre of each with a wooden spoon end.
4. Leave the cakes to cool in the tin, then put a little blob of lemon curd in the centre of each. Make a thin icing with the icing sugar and lemon juice, then drizzle over the top of each cake.
Taken from Cake Magic, Kate Shirazi
Ingredients
225g (8oz) unsalted butter
75g (2.5oz) icing sugar
200g (7oz) plain flour
25g (1oz) cornflour
3 tsp ground ginger
2 tbsp milk
2 tbsp lemon curd
2 tbsp icing sugar, sifted
juice of 1 lemon
Instructions
1. Preheat the oven to 180c and line a muffin tin with paper cases.
2. Beat the butter and icing sugar together until pale and fluffy. Beat in the flour and cornflour and ginger. Add the milk (the mixture will be quite thick).
3. Transfer teaspoons of the mixture to paper cases and level out with the back of the spoon. Bake in the oven for 20 minutes or until golden. As soon as they're out of the oven, push a hole in the centre of each with a wooden spoon end.
4. Leave the cakes to cool in the tin, then put a little blob of lemon curd in the centre of each. Make a thin icing with the icing sugar and lemon juice, then drizzle over the top of each cake.
Taken from Cake Magic, Kate Shirazi
Saturday, 21 September 2013
Chocolate Fudge Cake
Ingredients
150ml (5fl oz) sunflower oil, plus extra for greasing
175g (6oz) self-raising flour
25g (scant 1oz) cocoa powder
1tsp baking powder
150g (5 1/2 oz) soft light brown sugar
3 tbsp golden syrup
2 eggs
150ml (5fl oz) milk
For the icing
125g (4 1/2 oz) unsalted butter
25g (scant 1oz) cocoa powder
125g (4 1/2 oz) icing sugar
2 tbsp milk, if necessary
Instructions
1. Preheat the oven to 180c. Grease the tins and line the bases with baking parchment. In a large bowl, sift together the flour, cocoa, and baking powder. Mix in the sugar.
2. Gently heat the golden syrup until runny and leave to cool. In a separate bowl, beat the eggs, sunflower oil, and milk together using an electrical whisk.
3. Whisk the egg mixture into the flour mixture until well combined. Gently fold in the syrup and divide the batter between the cake tins.
4. Bake the cakes int he middle of the oven for 30 minutes or until springy to the touch, and a skewer inserted into the middle comes out clean. Leave to cool slightly in the tins, then turn out onto a wire rack to cool completely. Remove the parchment.
5. To make the icing, melt the butter over low heat. Stir in the cocoa powder and cook gently for 1-2 minutes, then leave to cool completely. Sift the icing sugar into a bowl
6. Pour the melted butter and cocoa into the icing sugar and beat together to combine If the mixture seems too dry, add the milk, 1 tbsp at a time until the icing is smooth and glossy. Leave to cool for up to 30 minutes. It will thicken as it cools.
7. When thick, use half the icing to fill the cake, and the other half to top it.
Taken from Step-by-Step Baking
Lemon Poppy Seed Muffins
Ingredients
60g (2oz) unsalted butter
280g (10oz) plain flour
1 tbsp baking powder
pinch of salt
200g (7oz) caster sugar, plus 2 tsp for sprinkling
1 egg, beaten
250ml (8fl oz) milk
2 tbsp poppy seeds
finely grated zest and juice of 1 lemon
Instructions
1. Preheat oven to 220c. Melt the butter in a pan over medium-low heat, then leave to cool slightly. Sift the flour, baking powder, and salt into a bowl. Stir in the sugar and make a well in the centre.
2. Put the egg in a separate bowl. Add in the melted butter, vanilla and milk, and beat the mixture until foamy. Stir in the poppy seeds, and the lemon zest and juice.
3. Pour the egg mixture in to the well in the flour. Stir to make a smooth batter, but do not over-mix Stop as soon as the ingredients are blended.
4. Place muffin cases in the muffin tin. Spoon the batter evenly between the cases and sprinkle with 2 tsp of sugar.
5. Bake for 15-20 minutes until a skewer inserted in to the centre of a muffin comes out clean. Let the muffins cool slightly, then transfer them to a wire rack to cool completely.
Taken from Step-by-step Baking
Thursday, 5 September 2013
Giant Jaffa Orange Cake
Ingredients
250g butter, softened
300g golden caster sugar
4 large eggs
100g full-fat natural yoghurt
300g plain flour
2 tsp baking powder
zest 4 large oranges
For the orange jelly
Juice of 5 oranges (500ml)
100g golden caster sugar
6 gelatin leaves (1 1/2 sachets)
To finish
100g dark chocolate, finely chopped
2 tbsp apricot jam
zest 1 orange
Instructions
1. Make the jelly: a) Grease a 20cm roung cake tin and line with cling film. Remove the zest from 4 of the oranges and set aside for the cake. Tip the orange juice and sugar in to a saucepan and gently heat to dissolve the sugar.
b) Meanwhile, soak the gelatine leaves in cold water for a few minutes until soft. Remove the gelatin from the water, squeeze out any excess and add to the warm orange juice, stir until the gelatin is dissolved. Pour the liquid into the lined cake tin and chill for at least 4 hours.
2. Make the cake: a) Heat the oven to 160c/140c fan/gas 3. Line a 23cm round cake tin with baking parchment. Tip all the cake ingredients into a large mixing bowl and combine with an electric hand whisk until smooth.
b) Spoon into the tin and smooth over the surface. Bake in the centre of an oven for 55 minutes. Cool in the tin for 15 minutes, then invert onto a wire rack and leave to cool completely.
3. Make the ganache: Heat the cream in a small pan until hot. Put the chocolate in a small bowl and pour over the cream, leave for 10 minutes. Mix well. Leave at room temperature until the ganache cools and thickens a little.
4. Assemble the cake: Place on a cake stand and trim the top to give a flat surface. Warm the apricot jam in the microwave until a little runny. Paint it over the top of the cake, then flip the orange jelly out of its tin, and position on top. Using a palette knife, swirl the chocolate ganache over the orange jelly, letting it dribble down the sides of the cake a little.
Sunday, 1 September 2013
Chocolate Banana Swirl Muffins
Makes 12 Ingredients
100g unsalted butter
250g self raising flour
150g muscovado sugar
2 large eggs, at room temperature
250g peeled ripe bananas (2-3)
3 tbsp cocoa powder
3 tbsp hot water
Instructions
1. Preheat the oven to 180c/160 fan. Put the butter in the saucepan and melt gently over low heat. Leave to cool. Sift the flour and sugar in to a mixing bowl and stir to break up any lumps.
2. Add the eggs to the cool butter and mix well with a fork. Use the fork to mash the bananas on a plate. Add the egg mixture and the bananas to the flour mixture and mix well with the wooden spoon. Spoon half of the mixture in to another mixing bowl.
3. Put the cocoa in to a heat proof bowl and carefully stir in the hot water to make a smooth paste. Stir the cocoa paste in to one portion of the banana mixture.
4. Add alternate spoonfuls of the banana mix and cocoa mix to the muffin cases. Swirl the two together using a small toothpick or the end of a spoon.
5. Place in the oven for 20-25 minutes. Leave to cool on a wire rack.
Taken from Great British Bake Off, Learn To Bake
Monday, 19 August 2013
Baked Chicken with Lemon and Garlic and Pilaf Rice
Ingredients
2 tbsp olive oil
1 whole chicken, cut into pieces
Salt and pepper
125ml white wine
20 garlic cloves, unpeeled
Finely grated zest of 2 lemons, and the juice of 1 lemon
1 sprig of thyme
1 bay leaf
300ml chicken stock
Pilaf Rice
25g butter
1 small onion, peeled and chopped
300g basmati rice
750ml chicken stock
Instructions
1. Preheat oven to 170c. Heat a large casserole or saucepan over a medium heat. Add the olive oil and chicken pieces, skin side down. Cook on both sides until golden brown. Season with salt and pepper. Pour off and discard any fat.
2. Add the wine and garlic cloves and boil for 2 minutes. Add the lemon zest and juice, the herbs and the stock. Bring to the boil, cover and bake in the oven for 30-40 minutes or until cooked.
3. To cook the rice, melt the butter in a casserole dish or saucepan, add the onion and season. Cover and cook over a low heat for 10 minutes or until soft. Add the rice and stir for 2 minutes until it crackles. Add the stock and some salt and pepper. Bring to the boil, then transfer to the oven to cook for 10 minutes. Cover and keep warm.
4. Serve the chicken with the rice in shallow bowls, sprinkled with chopped parsley. Squeeze the soft garlic out of the skin on to toasted baguettes.
Taken from Rachel Allen, Bake
Saturday, 17 August 2013
Spinach and Chickpea Koftas
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Ingredients
200g spinach
Olive oil
1 tbsp cumin seeds
2 x 420g tins chickpeas, drained
1 tsp paprika
1/2 tsp ground turmeric
2 tbsp chickpea (Gram) flour
Instructions
1. Wash the spinach, then place in a medium hot oiled pan and stir until wilted. Drain thoroughly, squeezing out any excess water, then finely chop.
2. Toast the cumin seeds in a dry hot pan for about 1 minute until aromatic and golden, then grind in a mortar with a pestle.
3. Place the chickpeas, cumin and spices, along with a good pinch of salt and pepper, in a blender and blitz to a fine paste (add 2-3 tbsp of water as needed). Add the spinach, sprinkle in the flour and mix well to combine.
4. Dust your hands with flour, then take a tablespoon of the mixture and mould in to an egg shape (or roll into a ball). Repeat with all the mixture, then place on a plate dusted with flour. Chill for at least an hour.
5. Preheat the oven to 120c. Heat some oil in a pan and shallow fry the koftas in batches over medium heat for 2-3 minutes until golden brown on all sides. Drain after frying, and keep them warm in the oven.
Taken from Gordon Ramsay's Ultimate Cookery Course
Coriander, Ginger and Chilli Butter Chicken
Serves 4
Ingredients
500g boneless chicken, cut in to small chunks
Olive oil
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
3cm piece of fresh root ginger, finely chopped
1 tsp ground coriander
1 tsp garam masala
1/2 tsp ground turmeric
Pinch of chilli powder
2 tbsp tomato puree
25g butter
For the Marinade
2 garlic cloves, peeled and finely chopped
4cm piece ginger, peeled and finely chopped
1 red chilli, deseeded and finely chopped
Juice of 1/4 lemon
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp ground turmeric
150g natural yoghurt
Instructions
1. Make the marinade: Put the garlic, ginger, chilli and lemon juice in a bowl. Toss the chicken in the mixture, then set aside.
2. Continue preparing the marinade. Toast the coriander and cumin seeds in a dry pan for about 1 minute until aromatic and the coriander seeds pop. Grind to a powder, then mix with the turmeric, yoghurt and a pinch of salt and pepper.
3. Pour the yoghurt mixture over the chicken. Mix well, cover and leave to marinate for at least 2 hours.
4. When ready to cook, heat a large pan over a medium heat and add a little olive oil. When the pan is hot, saute the onion with a pinch of salt for 5 minutes. Add the garlic and cook until lightly golden before adding the ginger and cooking for a further minute.
5. Add the ground coriander, garam masala, turmeric and chilli powder and stir in to the onions until aromatic. Add the tomato puree and stir for 30 seconds. Add the butter and melt before stirring it through.
6. Remove the chicken from the marinade and wipe off any excess. Add the chicken pieces to the pan and cook for 10 minutes. Lower the heat, add the remaining marinade to the pan and cook gently for 5 minutes until piping hot. Taste and adjust the seasoning as necessary.
Taken from Gordon Ramsay's Ultimate Cookery Course
Ingredients
500g boneless chicken, cut in to small chunks
Olive oil
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
3cm piece of fresh root ginger, finely chopped
1 tsp ground coriander
1 tsp garam masala
1/2 tsp ground turmeric
Pinch of chilli powder
2 tbsp tomato puree
25g butter
For the Marinade
2 garlic cloves, peeled and finely chopped
4cm piece ginger, peeled and finely chopped
1 red chilli, deseeded and finely chopped
Juice of 1/4 lemon
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp ground turmeric
150g natural yoghurt
Instructions
1. Make the marinade: Put the garlic, ginger, chilli and lemon juice in a bowl. Toss the chicken in the mixture, then set aside.
2. Continue preparing the marinade. Toast the coriander and cumin seeds in a dry pan for about 1 minute until aromatic and the coriander seeds pop. Grind to a powder, then mix with the turmeric, yoghurt and a pinch of salt and pepper.
3. Pour the yoghurt mixture over the chicken. Mix well, cover and leave to marinate for at least 2 hours.
4. When ready to cook, heat a large pan over a medium heat and add a little olive oil. When the pan is hot, saute the onion with a pinch of salt for 5 minutes. Add the garlic and cook until lightly golden before adding the ginger and cooking for a further minute.
5. Add the ground coriander, garam masala, turmeric and chilli powder and stir in to the onions until aromatic. Add the tomato puree and stir for 30 seconds. Add the butter and melt before stirring it through.
6. Remove the chicken from the marinade and wipe off any excess. Add the chicken pieces to the pan and cook for 10 minutes. Lower the heat, add the remaining marinade to the pan and cook gently for 5 minutes until piping hot. Taste and adjust the seasoning as necessary.
Taken from Gordon Ramsay's Ultimate Cookery Course
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