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  1. The popularity of cup cakes hasn't deminished despite the attempts of whoppie pies and macaroons to push them off their perch. easy to bake and quick to decorate they are the perfect 'starter' product for those looking for a first step into professional baking. However there are many cakes out there that fall short on taste....all show and no substance.

    Had a request for a carrot cake recipe suitable for cupcakes so here it is

    Carrot Cup Cakes

    225g/8oz self raising flour
    110g/4oz caster sugar
    1 tsp mixed spice
    1 tsp bicarbonate of soda
    1 egg
    200ml/7fl oz milk
    55g/2oz butter
    110g/4oz golden syrup

    2 medium sized carrots

    Method

    1. Preheat the oven to 160C/300F/Gas 3.
    2. Grate carrots, squeeze out excess juice and place carrot on a paper towel.
    3. Sieve the flour, sugar, spice and bicarbonate of soda into a large bowl.
    4. In a small pan gently heat the butter and syrup until melted.
    5. Beat the egg into the milk.
    6. Gradually pour the butter and syrup into the flour and stir. The mixture will be thick.
    7. Pour in the egg and milk and stir until smooth and add carrot. The mixture will be wet.
    8. Mix well and 3/4 fill cake cases.
    9. Bake 15/20 minutes.

     

  2. Hello!

    Our family has made bon fire night it's annual traditional get together and have been serving the same hot pot every year and should I even contemplate a change of menu dissent ensues, the recipe has been passed around family and friends. I have had the same 'can I have the recipe' requests this year so I'm putting it here for convenience and prosperity!

    Quantities dont matter that much just do as you please but some of the ingredients are a must

     

    Diced lamb....brown it in batches in a frying pan or wok and add to large pan.

    Sliced leeks....add to meat in large pan.

    Sliced carrots...I like to keep the chunky....add to pan.

    Couple of beef oxos depending on the size of the pan.

    Cover the lot with water aand bring to a boil

    Add half the quanity of peeled potatoes you think you need (this is an important bit as are the following seasonings)

    Good spoon of whole grain mustard, another of redcurrant jelly, seasoning for lamb(or rosemary and thyme), white pepper, salt and a dash of wostershire sauce. Increase quantities for bigger pans!

    Cook until the potatoes are about half done and then add the remaining potatoes. The half cooked pots will the thicken the hot pot.

    I find cooking on day before it's needed works best as the flavours develop nicely.

     


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