Tag Archives: breakfast

Pistachio white chocolate shortbread

14 Aug

Salty & sweet, nutty and nice, this is the biscuit (or cookie) to have with a cuppa tea. Deliciously easy and quick to whip up, you’ll want to keep a batch of this on hand for every unexpected guest, or every time you just need a small nibble!

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Ingredients:

  • 300g plain flour
  • 225g unsalted butter (or margarine)
  • 100g icing sugar
  • 1 egg yolk
  • 150g roasted salted pistachios – coarsely chopped (if you can only find unsalted & unroasted, put your pistachios in a bowl, drizzle with olive oil and salt to your taste. Spread on a baking sheet and bake at 250oC for 10 mins)
  • 100g white chocolate chunks

Method:

  • Put flour, sugar and butter into a stand mixers (or use a hand mixer) and combine until it looks like breadcrumbs
  • Add egg yolk to help form mixture
  • Add pistachios and chocolate and combine
  • Shape dough into a ball and cut into 2 equal halves
  • Roll each half into a log and cover with cling film
  • Put in freezer for 30-40 mins
  • Once chilled, unwrap and slice
  • Lay on covered baking trays and bake for 12 mins at 175oC
  • Once baked, remove from oven and leave to cool on rack
  • Serve these with a cup of something hot and enjoy!

Honey Pumpkin Cake

26 Sep

This weather means summer is officially over, and Autumn in London can begin! Hopefully soon we’ll see orangey brown leaves falling and foods filled with delicious spices!

To celebrate Autumn in London, I made this Honey Pumpkin Cake (adapted from Sally’s Baking Addiction) with it’s warming spices and heady aroma, it disappeared very quickly!

A slice or two for me and you!

A slice or two for me and you!

 

Another slice? OK!

Another slice? OK!

 

 

The Recipe:

Ingredients:

Topping:

  • 60 grams plain flour
  • 60 grams unsalted butter, cold
  • 100 grams dark brown sugar
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon

Cake:

  • 250 grams plain flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp mixed spice
  • 245 grams pure pumpkin puree
  • 100 grams dark brown sugar
  • 120 ml sunflower oil
  • 85 grams honey
  • 120 ml milk

Coffee Glaze

  • 120 grams icing sugar
  • 2 tbs brewed coffee

Method:

  • Preheat oven to 180oC
  • Make the crumb topping first by rubbing cold butter into the dry ingredients until nearly combines, then mix the rest by cutting the mixture with a knife. Set aside.
  • for the cake, mix all the dry ingredients together in one bowl, and then mix all the wet ingredients together in another until just combined.
  • Then pour the dry mixture into the wet mixture and beat until just combined. Don’t over mix!
  • I then poured the mixture into 2 loaf tins, and generously pressed the crumb topping onto both loaves.
  • I baked for about 35 mins in my oven, but bake until a toothpick comes out coated with just a few crumbs
  • Remove from oven and leave to cool.
  • Make the glaze by sifting icing flour and whisking with coffee. Drizzle over the cake when slightly warm
  • Best eaten warm, with a cuppa coffee of course!

Enjoy this one, its just made for those crisp autumn days, perfect with a coffee for elevenses!

A Very Berry Birthday!

3 Sep

Sometimes, there’s nothing better than a slice of victoria sponge… especially when you pimp it up with fresh berries and homemade berry coulis!

Berry Beautiful!

Berry Beautiful!

 

Don't drool on the screen now!

Don’t drool on the screen now!

 

 

I’ve been using Lily Vanilli’s recipe again, but this is so easy to make yourself… just use any old sponge recipe, it could even be a box mix (but shhh don’t tell anyone!)

To assemble make buttercream by whisking butter and icing sugar together. I made a coulis instead of a jam, which again was very easy! It’s made by boiling together 50g caster sugar with 50ml water and 200g any fruit (I used raspberry and blackberries) Simmer for 15 mins then take off the heat and blend well. Sieve to remove seeds.

Drizzle the coulis in the middle of the cake as well as on top. Add berries to the middle and top of the cake for a delicious slice bursting with berry goodness!

Soft and delicious!

Soft and delicious!

 

This is the perfect weekend bake! What are you baking this week?

A Hen ‘Do…

31 Jul

…And a lot of food. When we do a hen do, we do it in style, which means, food drinks and fun! So this is the first hen ‘do i’ve been on, as well as the first i’ve helped to plan. EEEK! Luckily I had the lovely Laura and Tamara at my side to help plan the ultimate hen for Natalie, my oldest and one of my closest friends! The beautiful bride gets married in FOUR weeks!

We started off with an amazing lunch, catered for by Tamara, who made some absolutely gorgeous salads.

One amazing lunch!

One amazing lunch!

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We then had a fabulously fun Spice Girls dance lesson, where we all shook our booties and worked up an appetite for dinner and drinks! We headed back to get ready and start some drinking games after a carby dinner and a few cocktails! (Thanks to Liquid Chefs for the fab cocktails)

 

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We headed out for a night of fun, and came home to a midnight feast of brownies and choc-dipped oreos, made by myself!

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The next day we had a choux pastry decorating session by Choux-London after breakfast which helped to cure our hangovers!

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After a fab girly weekend we all went home to rest! The food on the weekend was of course, amazing and definitely helped make the weekend a great one! Congrats to Natalie and Ben who are getting married in just a few short weeks!

What are the best/worst hen weekends you’ve been on?

Toffee Chocolate Matzah

28 Mar

It’s that time of year again… Yes its Easter but it’s also Passover, which means I can’t eat the lovely easter egg I got from work last night, boo!!

Passover means I can’t eat anything leavened for a whole week (what, no cake?!) So it means I have to be a little more creative with my baking! One thing that is in abundance at Passover is Matzah, a cracker that pretty much tastes like cardboard! So I decided to take matzah and transform it into something everyone wants to eat!

Toffee Chocolate Maztah

Toffee Chocolate Matzah

It’s so easy, ANYONE can make it!

Ingredients:

  • 220g unsalted butter (I used kosher for passover rose butter)
  • 215g brown sugar (I used demarera but ideally a finer sugar is better)
  • 5 matzah
  • Bag of semi-sweet chocolate chips
  • Salt
  • 1tsp vanilla essence

Method:

  • Assemble 2 trays lined with foil, then baking parchment, and arrange your matzah on them, filling all gaps
  • Preheat oven to 180oC
  • Melt together butter and sugar over a medium heat, until it is bubbling away.
  • After cooking for a few minutes, take off heat, add a big pinch of salt and vanilla and mix
  • Pour caramel mixture over matzah and put on oven
  • The mixture should bubble up but not burn, so bake for 12-15 mins
  • Remove from oven and sprinkle over chocolate chips immediately
  • Leave for a few minutes, then use a spatchula to smooth the now melted chocolate into a thick layer over the caramel
  • Leave to harden then break up and serve to your guests, preferably with a cup of tea!
Layers of goodness!

Layers of goodness!

I can't even taste the matzah!

I can’t even taste the matzah!

Chocolate ginger sandwiches

27 Feb

This weather is craaaayzee! Horrible and cold, snow and rain. PLEASE bring the spring soon! To comfort myself on another cold night, I decided to spice it up with an ingredient I don’t normally use… Ginger. I was inspired by the Domestic Sluttery Just Desserts theme of Fred and Ginger.

Of course, every Ginger needs her Fred, a delicious bite of chocolate! So here they are, my choco-ginger cookies, sandwiched together with a marscapone cream cheese stuffing!

Fred and Ginger biscuits

Fred and Ginger biscuits

Ingredients:

  • 290g plain flour
  • 30g cocoa powder
  • 2 teaspoons bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 170g softened unsalted butter
  • 200g light brown sugar
  • 1 large egg
  • 100g golden syrup
  • 60g dark chocolate chips
  • Granulated sugar, to roll the dough in
  • One package marscapone cheese
  • Tsp vanilla bean paste/syrup
  • More golden syrup!

Method:

  • Whist together brown sugar and softened butter in bowl and add the egg and golden syrup until all combined
  • Sift in the flour, cocoa powder, spices and bicarb
  • Mix well until all ingredients are combined
  • Stir in chocolate chips
  • Shape into round balls, you should make about 30
  • Roll in granulated sugar
  • Place onto baking parchment covered tray and bake in a preheated oven at 175OC for 12 mins, or until cracks form in the tops of cookies
  • Leave to cool for a few minutes then transfer onto cooling rack
  • Make the filling by whipping the marscapone and adding in vanilla and as much golden syrup as you like!
  • Spread on cooled cookies and munch… I think these are much better the next day!
Cookie balls waiting for the oven

Cookie balls waiting for the oven

 

Just out of the oven and ready to be sandwiched together!

Just out of the oven and ready to be sandwiched together!

 

Kissing cookies!

Kissing cookies!

 

 

Stacked up ready to be eaten!

Stacked up ready to be eaten!

 

Go on... take a bite!

Go on… take a bite!

 

So have you had any successful baking experiments recently?

Pumpkin Pancakes and Porridge

21 Jan

Morning! I’ve got the perfect breakfast post for you today, and it’s Pumpkin-themed, what better?! I’ve missed big american-style breakfasts on my healthy eating kick, so I thought I’d give it a go, and i’m happy I did because I had 2 very yummy breakfasts this weekend. First up, Pumpkin Pancakes

Pumpkin Pancakes with caramel drizzle

Pumpkin Pancakes with caramel drizzle

These were delish!

The recipe:

  • 1 cup (american measurement) of pureed pumpkin (you can find the brand Libby’s in Waitrose)
  • 2 dollops (heaped tablespoons) of fat free greek yogurt
  • 8 eggs
  • half a tsp of bicarbonate of soda
  • some vanilla bean paste
  • 2 tsp of cinnamon
  • 1 tsp nutmeg
  • 1 tsp mixed spice

Method:

  • Whisk all wet ingredients together, then stir in the dry ingredients until the batter comes together. It should be quite thin
  • I used a few sprays of fry light but you can use butter in a frying pan
  • Scoop the batter in (I used an ice cream scoop)
  • When the pancake bubbles up on one side, flip it
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Flippin’ amazing!

Serve whilst hot! I stacked berries in the middle of my pancakes for an extra healthy kick, plus drizzled my sugar free caramel syrup on top. My mum’s boyfriend positively guzzled them down and he isn’t even on a healthy kick!

Stacked with berries and drizzled with sauce

Stacked with berries and drizzled with sauce

These definitely fuelled my snowy 7-mile walk on the heath!

Walking with Kolo the snow dog

Walking with Kolo the snow dog

On Sunday morning I wanted to use up the rest of my pumpkin, so I called on Chocolate Covered Katie’s recipe for healthy baked oatmeal (That’s porridge to us Brits!)

Pumpkin Porridge

Pumpkin Porridge

The recipe:

  • 35g porridge oats
  • Quarter american cup pureed pumpkin
  • Splash of skimmed milk
  • Tbs sweetener such as splenda
  • 100 ml water
  • tsp cinnamon
  • dash of nutmeg
  • splash of vanilla esscence

Method

  • Combine all ingredients and mix until combined
  • Pour into a heat-proof ramekin
  • Bake on 200oC for 20 mins
  • Turn up to 250oC for last 5 mins for a crispy top
  • Serve warm, I put some berries in the top and obviously also drizzled on some of my favourite caramel sauce!
Tastes like a big breakfast cookie!

Tastes like a big breakfast cookie!

I hope you enjoy! Whats your favourite weekend breakfast?

Baked Blueberry and Raspberry Porridge

14 Aug

I don’t know about you, but here in England we dont usually bake our porridge! However, I wanted to try something different, and after looking around on Pinterest, I decided to do my own twist on the very American “baked oatmeal!”

This recipe has no sugar (you can add your own as I did!) and is a perfect way to start the day! I made this using American measuring cups.

Ingredients:

1/2 cup any oats
1/4 tsp cinnamon
1/4 tsp baking powder
1/2 cup milk (I used skimmed)
1/4 tsp vanilla extract
handful of fresh blueberries
handful of fresh raspberries
Maple syrup to serve

Method:

In a small mixing bowl, mix together the oats, cinnamon, baking powder and milks. Add the vanilla extract. Throw in your fresh berries and give the mixture a quick stir to combine. This should only take a minute!

Spoon the mixture into a small tray (this only makes a single serving) and bake for 20-25 minutes on 220oC depending on how stodgy you like your porridge!

Remove from oven and drizzle with maple syrup or any other sweetener and eat! This should keep you going on your weekend!

*Adapted from The Oatmeal Artist