Makes 12
Ingredients
230g butter
340g caster sugar
1 tsp vanilla extract
280g plain flour
1/2 tsp bicarb of soda
1 tsp baking powder
240g white chocolate, chopped in to small chunks
4 tbsp dried cranberries
Instructions
1. Preheat the oven to 180c. Lightly butter a 23cm square cake tin and line with greaseproof paper.
2. Melt the butter in a saucepan and whisk in the sugar. Add the vanilla extract and whisk again. Remove from the heat.
3. Add the eggs to the butter mixture and stir well. Sift the flour, bicarbonate of soda and baking powder into a large bowl. Whisk the egg and butter in to the mixture, a little at a time.
4. Leave the mixture to cool slightly, then fold in the chocolate chunks and the cranberries.
5. Spoon in the prepared cake tin and spread out evenly. Bake 35-40 minutes. Leave to cool on a wire rack for 10 minutes, then cut in to squares before serving.
Taken from Gordon Ramsay's Ultimate Cookery Course
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
Serves 12
Ingredients
4 green cardamom pods
300g self-raising flour
1 tsp baking powder
150g caster sugar
1 egg, lightly beaten
225ml milk
Finely grated zest and juice of 1 large orange
75g butter, melted
2 tbsp granulated sugar
Instructions
1. Preheat the oven to 190c. Line 12 muffin cups.
2. Split open the cardamom pods and using a pestle and mortar, crush the seeds from the cardamom pods to a powder. Using a fine sieve, sift them with the flour and baking powder into a large bowl, discarding any large bits of spice left in the sieve. Stir in the caster sugar.
3. In a separate bowl or jug, mix together the egg, milk, orange zest and juice and melted butter. Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined.
4. Spoon the batter into the prepared muffin cups, dividing it evenly then scatter the tops with granulated sugar. Bake for 20 minutes. Cool in the tin, for 5 minutes, then turn onto a wire rack.
Taken from Muffins Galore
Makes 12
Ingredients
250g self-raising flour
1 tsp baking powder
110g caster sugar
1 egg, lightly beaten
225ml milk
85g butter, melted
For Cinnamon Sugar
2 tsp ground cinnamon
75g soft light brown sugar
Instructions
1. Preheat the oven to 190c. Line 12 muffin cups. For the cinnamon sugar, mix together the cinnamon sugar in a small bowl. Set aside.
2. For the muffins, mix the flour, baking powder, and sugar in a large bowl. In a separate bowl or jug, mix together the egg, milk and melted butter. Add the wet ingredients all at once to the dry ingerdients and mix briefly until just combined.
3. Put a tablespoon of batter into each prepared muffin cup. Sprinkle each muffin with a heaped teaspoon of cinnamon sugar, then spoon some more batter and cinnamon sugar into the muffin cups. Finish with a layer of batter, dividing it evenly. Use a skewer to swirl the mixture in each muffin cup.
4. Bake in the oven for 18-20 minutes, or until risen and golden. Cool in the tin for 10 minutes, then turn out on to a wire rack.
Taken from Muffins Galore
Serves 4
Ingredients
2 onions, finely chopped
3 garlic cloves
thumb-sized piece ginger, roughly chopped
400g tin chopped tomatoes, drained of juice (keep juice)
4 tbsp oil
8 chicken thigh fillets, cut in to chunks
1 tsp ground cumin
1 tsp ground coriander
2 tsp garam masala
1 tsp ground turmeric
4 cloves
6 cardamom pods
2 cinnamon sticks
handful curry leaves
150g plain yoghurt
Instructions
1. Put 1 of the chopped onions in a blender with the
garlic, ginger and tomatoes and blend to a
purée – add some of the tomato juice if it's too thick. Heat 2 tbsp oil in a large deep frying
pan and add the chicken and ground spices. Stir everything around until it is browned and
aromatic then remove from the pan.
2. Add the
remaining oil, cloves, cardamom, cinnamon,
curry leaves and the remaining onion and
stir and fry until the onion is golden. Add the
tomato mixture and fry for 5 minutes.
Season with salt and add the chicken, then
bring to a simmer and cook for 10 minutes.
3. Stir in the yogurt, bring slowly to a simmer,
then cook for a further 30 minutes with a lid
on, or until a red oil starts to separate out of
the sauce. Stir occasionally to stop anything
sticking to the bottom and if the sauce looks
too thin at the end, simmer until it thickens.
Taken from Olive Magazine October 2010
Serves 4
Ingredients
500g turkey thigh mince
2 spring onions, finely chopped
85g cheddar, grated
1kg sweet potatoes, peeled and cut in to chips
3 tbsp olive oil
1/4 cucumber to serve
ketchup, to serve
Instructions
1. Heat oven to 180c. Put the turkey mince in a large bowl, with the spring onions, cheddar and some seasoning. Mix well, then shape in to 4 even-sized burgers. Chill for 15 minutes.
2. Put the sweet potato chips on a large non-stick baking tray, and toss in 2 tbsp of oil and salt. Cook in the oven for 30 minutes, turning half way through.
3. Heat the remaining oil in a large frying pan over a medium heat and cook the burgers for 10 minutes until golden. Turn over and repeat for the other side until they are cooked through.
Taken from BBC Good Food September 2013
Serves 4-6
Ingredients
3 tbsp sunflower oil
1 onion, peeled and finely choped
2 tsp coriander seeds, ground
2 tsp cumin seeds, ground
1 tsp black mustard seeds
2 tsp grated root ginger
1/2-1 red chilli, deseeded and finely chopped
pinch of ground cinnamon
4 green cardamom pods, seeds extracted and crushed
1 tsp turmeric
1 tbsp tomato puree
250g red lentils
700ml chicken stock
salt and pepper
2-3 tbsp chopped coriander
Squeeze of lemon juice
Instructions
1. Preheat the oven to 180c. Heat the sunflower oil in an oven proof saucepan or casserole over a low-medium heat. Add the onion and garlic, cover and cook for 10 minutes until soft.
2. Increase the heat to medium high, add the spices and cook for 1 minutes to toast. Add the tomato puree and red lentils, stir for 1 minute then add the stock. Bring to the boil, season with salt and pepper. Cover and bake in the oven for 10 minutes or until the lentils are cooked and soaked up the liquid.
3. Add the chopped coriander and season to taste. Add a little citrus juice if necessary.
Taken from Rachel Allen, Bake
