Here is a nice easy way to make Easter that bit more special! Make your own Easter Eggs!! There are loads of Easter Egg moulds out there big and small and everything in between! The mould I used from this was from eBay and cost only a few pounds. All I did was melt some chocolate and pour it in the mould! May I suggest the following; put in a thin layer first and allow to harden and then add the rest of your chocolate. This just makes sure that you have a nice outside layer to suport the heavy layer of chocolate which creates the thickness. I am going to use some coloured tin foil (eBay once again!) to wrap them and as you can see I will use the chocolates that I made earlier to fill it! Yum Yum! The mould I used here is 4.5 inches tall and it took 50g of chocolate to fill.
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Ingredients
- 1kg strawberries, hulled
- 1kg jam sugar
- juice of 2 lemons
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Method Wash, drain and hull the fruit and place into a non-metallic bowl. Sprinkle over lemon juice and sugar, gentle mix until fruit is well coated. Cover with a tea-towel and leave overnight. Tip the fruit and sugar into a heavy based pan. Heat gently until the sugar melts completely, don't let the mixture come to the boil before all the sugar has melted. Turn up the heat and boil hard for exactly 4 minutes. Take off the heat and do the saucer test*. If jam is not ready then return to the boil for another 2 minutes. Turn off the heat and swirl in the butter. Skim of any scum that forms. Cool for 10 - 15 minutes. Stir gently and pour into sterilised jars. Seal.
Keeps for approximately 3 months.
*The saucer test: place a suacer into the freezer for about 5 minutes. When ready for the test, remove from the freezer. Drop a spoonful of the jam onto the saucer. Leave for about 5 minutes. Run your finger through the mixture, if it wrinkles then the jam is ready.
My Recipe Features on Foodista!
It's nearly Easter and what is more Easter-esque than Hot Cross Buns! Toast 'em and get the kettle on....
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Ingredients
450g (1lb) flour (I used white bread flour but feel free to use whatever flour you like, even gluten and/or wheat free)
1tsp salt
7g of yeast
50g (2oz) caster sugar
1 1/2tsp mixed spice
150g (5oz) dried mixed fruit
325ml (11fl oz) lukewarm milk
1tsp white wine vinegar
2 medium eggs, lightly beaten
90ml (3 1/2fl oz) sunflower oil
Decoration
3 tbsp flour
3 tbsp milk
Glaze
4 tbsp milk
3 tbsp caster sugar
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Method
- Mix the flour, salt, yest, sugar, mixed spice and fruit in a bowl. Make a well in the middle and pour in the milk, eggs and vinegar. Mix with a wooden spoon until almost combined then work in the oil to make a soft, sticky mixture. Spoon into a bun tray and gently mould each bun with the back of a spoon.
- Cover the tray and leave in a warm place for about an hour for the buns to rise slightly. Make sure the cover doesn't touch the mixture. Towards the end of the rising time preheat the oven to 220oC/Gas 7.
- Make the decoration by combining the flour and milk in a bowl and put into a a piping bag. Pipe a cross loosely over each bun. Cook for 20 minutes until golden, well risen and firm.
- Make the glaze by heating the milk and the sugar. Brush the buns when they come out of the oven and leave to cool.
- Serve, toasted with butter.. yum yum!
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Hey!! Wonder where I had got to? Well, I am back and I have a great and SO easy recipe for you to try!
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Ingredients
3oz cream cheese
2 1/2 cups (10 oz) icing sugar
4-6 drops of food colouring
4-6 drops of flavouring
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Method
Mix the cream cheese and the icing sugar together. Start with four drops of food flavouring and then carefully add flavouring and colour as desired. Mix until the mixture is an even colour. You may wish to add more icing sugar if your mixture seems a bit thin. Melt the milk chocolate and half fill your moulds. (depending on your moulds you may want to experiment with the following method but this worked perfectly for me. Using a icing piping bag put a blob of the mixture into the centre of the chocolate (see picture below). Spoon a small amount of chocolate onto the top to seal and then place in the fridge. Turn out when set. Keep in the fridge until needed.
I used low fat cream cheese, just to try and convince myself that these are healthier! Put full fat os fine also. I had to go to eBay for the flavouring, I was struggling to find sweet flavourings but found an American company LorAnn Oils which do a great range and are very reasonably priced.
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 Have you ever tried making your own chocolates? I tried a while ago with some moulds from my mums coffee shop gift shop. At the time they were top of the range, plastic affairs and to be honest they made a decent chocolate, if you could get the silly things out! Although, that did make for a lot of wastage and somebody has to eat it!!! Well, one of the Christmas presents I bought for my self last year was one of the moulds pictured. In fact the one at the top, and I am definately going to be adding the others to my collection! They are silicone moulds which means they are all bendy so each little 'insert' can be turned completely inside out! This means the chocolates can be popped out cleanly and easily and there is no broken chocolate. I rustled out a batch last weekend as a present for my mum as we were visiting. (Well, I had made dog biscuits for the dog, it seemed only fair.) It is a great way to use up all that left over chocolate and nuts. I used both dark and white chocolate and layered it. White chocolate filled to half way, pop in a hazelnut, dark chocolate to finish, pop them in the fridge to set then he presto! they are ready. I will be experimenting with different fillings and additions to the chocolate over the coming weeks so watch this space. I do recommend these moulds but I would say, for the frugal kitchen equipment buyer destined to only buy one for emergencies, go for a generic shape, like the square, as this will cover a range of events. Hearts are nice but a bit limited to their usage.
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It is to be my online diary as my husband and me set off to try and make a life in the country. We want to try an start a home business, as well as have all the peaceful surroundings of the countryside. I am also going to attempt a bit of self-sufficiency too, get a proper vegetable garden going, fruit bushes and definately some chickens. I will then be able to get some nice 'Farmhouse Kitchen' recipes going!! There have been so many days since my last post, I apologise, regular service will be resumed shortly. So please, check out the new blog, let me know what you think, what you think I can do to improve, what you'd like to see.
For those of you that didn't know I am an avid enterer of competitions, my philosophy being 'You have to be in it to win it!' So with that in mind I entered the Sainsbury 'Delicious' Magazines competition to in a Gabbiano Hamper. And I recieved the email saying that I had one!! I was well chuffed and it beat the usual spam you get in your inbox!!! They are going to contact me for delivery but I will be getting the following: Tuscan cookery pack, which includes: A case of Castello Di Gabbiano Chianti DOCG 2006 (6 x 75cl bottles), a case of Castello Di Gabbiano Pinot Grigio Delle Venezie 2007 (6 x 75cl bottles), a case of Castello Di Gabbiano Toscana Rosé (6 x 75cl bottles), a Return to Tuscany cookbook by Giancarlo and Katie Caldesi, a Gabbiano cook’s apron, a bottle of Castello di Gabbiano extra virgin olive oil (Olio Extra Vergine di Oliva) and a bottle of Delizia del Castello Balsamic Vinegar. I am WELL chuffed and I am looking forward to all the the things I will be able to cook. Never tried Tuscan food before so I am looking forward to that!!!
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Top Secret Recipes - Todd WilburHave you been here yet? Well, if you like Fast Food, and Lord knows I do, then this is the site for you. Todd Wilbur shows us how to recreate the tastes of all your favourite Fast Food Recipes, at home! From the McDonalds Big Mac to Crispy Creme doughnuts there is something for everyone. Why do I bring this up now? Well, I decided to test him out, something simple, something straight forward - The Big Mac. Off down the supermarket I went clutching my shopping list and after some strange looks from passers-by as I cried 'What and Where is Sweet Pickle Relish? - Lord have mercy!!' I had my bag of goodies. The recipe asked for the sauce to be left for several hours or overnight and I have to admit it got about a hour at most before being burgerised! I followed his instructions even on how to build the burgers before presenting them to the Husband - 'Burger Mc Rosie Macs' I announced (or something similar). And so to the tasting - - Wonderful!! The sauce didn't taste like anything, in fact it tasted like vinegary mayonnaise when it was just in the bowl, but once it was on the burger.... WoW! It was like eating a Big Mac! Even the Husband liked them and he is the eater of many a Big Mac. I will definately be making these again! Want to try it out? Go Here for the full recipe - McDonalds SauceSo whats the site all about. Well, the site, which is wonderfully laid out and whose moving banner I shall steal for this blog :), is very easily navigated and broken down into obvious sections. The site lists all the current recipes available, some are free and some you have to pay a minimal 79cents for. The recipes are easy to understand, in plain English and show that they have been written by a self confesed non-cook. It also has the added benefit of a comments section on each recipe so you can see how other people got on and any advice or tips they have for achieving, or in some cases improving the recipe! You are also able to buy the various cookery books, containing the recipes and a few more, I am definately in the market for one and I think everyone should have one on the shelf. What's even better is that you can see the ingredients, so unlike buying from a local fast food resturant you know exactly what is in the mix!! I definately recommend you take a look, you will be more than pleasantly surprised and you will be amazed at how you too can make fast food favourites in your own home!!
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Ingredients
- 3 medium potatoes
- 450g cod fillets
- 2 tbsp lemon juice
- 1 large onion, sliced
- 1 tbsp oil
- 40g margarine
- 40g flour
- 1/2tsp mustard
- 1 pt milk
- salt and pepper
- 30g low fat cream cheese
- breadcrumbs from 2 slices
- 2 tbsp sweetcorn
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Method
- Slice potatoes into rounds and par-boil.
- Arrange fish a serving dish and cover in the lemon juice. Cook on HIGH in the microwave for approx. 4mins until fish flakes easily.
- Lightly fry the onion until soft, add the sweetcorn and heat through.
- Melt the margarine in a saucepan and add the flour, stir to form a thick smooth paste. Add half the milk and stir until smooth. Add the rest of the milk and combine well.
- Add the cream cheese to the sauce and mix well.
- Flake the fish in the serving dish and add the onion and sweetcorn.
- Lay the potatoes on the top and pour over the sauce. Sprinkle on the breadcrumbs and bake in the oven (190oC) for about 20 mins, or until top is browned and it is piping hot.
- Serve
This recipe serves four and works out at 7 1/2 points per serving. As you can see we ate it with a nice fresh salad. Another little tip, I Love croutons with my salad so a healthy aternative, toast some bread, chop into cubes and crisp them up in a frying pan with a couple of sprays of cooking oil, season with salt and pepper! Yummy!!
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Ingredients
- 2 eggs
- 55g caster sugar
- 1tbsp finely grated lemon zest
- 85g self-raising flour
- 1 tbsp freshly squeezed lemon juice
- Selection of fruits of your choice - I used and apple, a satsuma and a kiwi
- 100g low fat yoghurt
- Icing sugar for dusting
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Method
- Preheat the oven to 220oC. Lightly grease and line the base of a 9 inch cake tin.
- Break the eggs into a bowl with the caster sugar and the lemon rind. Place the bowl over a saucepan of gently simmering water and whisk until the bowl leaves a trail when it is dragged lightly across the surface. Remove from the heat and whisk until cool.
- Add the flour and stir very lightly, taking care not to overmix. Add the lemon juice and stir lightly then pour into the prepared cake tin. Tap lightly to remove any air bubbles.
- Bake for 8 - 10 minutes or until the top springs back lightly when pressed. Remove from the oven and leave to cool for 10 minutes before turning out, discard the paper.
- Prepare the fruit.
- Place the cake on a serving place, pour on the yoghurt and spread evenly. Arrange the fruit on top.
- Makes 10 slices.
We had this as a light pudding tonight and really enjoyed it. Definately going to try it again with summer berries. I am going to attempt a hot version soon so watch this space!! By the way for you Weight Watchers out there this worked out at 1 1/2 points per slice, the points may vary if you change the fruits however.
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Hey, another low fat recipe for you, I am serving this one with a Sweet Red Pepper Sauce and wholemeal Pasta! Enjoy!!
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Ingredients
- 1 red pepper
- 2 slices of wholemeal bread
- 500g turkey breast mince
- 1 egg, beaten
- 100g sweetcorn
- 1 tsp dried parsley
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 400g can of chopped tomatoes
- 300g wholewheat pasta
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Method
- Preheat the grill to high. Cut the pepper in half and remove the core then griil, cut-side down for 5 - 8 minutes until the skin is blackened and blistered. Transfer to a plate, cover with a tea-towel and set aside to cool.
- Put the bread into a food processor and make fine breadcrumbs (you can, like me, use your hands to do this if you haven't got a food processor). Add the turkey mince, egg, sweetcorn, parsley and season. Whizz it again (or smoosh it up with your hands!!). Shape into 20 balls.
- Heat the oil in a frying papn and cook the onion for 5 minutes until soft. Add the can of tomatoes and then add half a can's worth of water. Bring to a simmer then carefully place in the meatballs.
- Skin the pepper, cut into strips and add to the pan. Part cover with a lid and simmer very gently for 20 minutes, or until the meatballs are cooked through.
- Cook the pasta and serve.
This recipe serves four people (5 balls each).
Had this tonight and for once remembered to photo it before eating it!! We really enjoyed this and although it doesn't look much when you first serve it out it is definately filling!!
Happy Cooking Folks!!!
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Wanting perfect rice everytime!!
If you are like me you probably end up with either loads of water left in your saucepan, even after the rice is cooked. Or not enough water and one minute it is fine and then the next minute it's all burnt and stuck to the bottom of the pan?
Sound familiar?
Well, here's a great wee trick that will give you perfect rice every time!!
Use twice as much water as rice. I find this easiest by weighing out the rice I require then putting it into a cup or glass, make a mental note of how full the glass is. Put the rice in the pan, fill the glass with water to the line you remember, put in the pan. Do it again. Put the lid on the saucepan and cooked as you would! Light fluffy rice and no watery left-over!!!
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I just wanted to share this amazing recipe for all you Weight Watchers out there. This recipe comes from the site: Gina's Weight Watch Recipes.
I just had to share with this you.
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Ingredients
1 dry box cake, any flavor
10 oz diet soda, any flavor
2 egg whites
Baking spra |
Method
Preheat oven according to box directions. Spray 9 x 13 pan.
Beat cake mix, diet soda and egg whites. Pour into pan.
Bake as directed on box, or until toothpick comes out clean when inserted.
Let cake cool about 10 minutes before cutting. Cut into 12 pieces. Top with fat free whipped cream if you wish.
You can also make cup cakes which would be only 1.75 points each!
Please check out the other recipes on Gina's Weight Watcher's Recipes!!
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Ingredients - Red pepper, deseede and chopped
- Onion, sliced
- 120g green beans
- 1/2 small cauliflower, broken into florets
- 2 carrots, thinly sliced
- 2 celery sticks, sliced
- 900ml vegetable stock, made from water and two cubes
- 4 tbsp curry paste, choose your own type
- Salt and Pepper
Method - Boil the vegetables in the stock, then simmer, covered for about 10 minutes. The vegetables shouldn't be soft.
- Drain the vegetables and add the curry paste, salt and pepper.
- Serve with rice and Raita
This is SO easy and smells wonderful. For those looking for points, this serves 4 people and each serving is 3 1/2 points (that is served with 60g of basmati rice). I have made this in advance and popped it in the freezer for quick tasty teas when we need them!!!
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Ingredients
- 150 ml low fat natural yoghurt
- 5cm of cucumber, finely chopped
- tbsp chopped fresh mint
Method
- Mix all ingredients together and chill.
- Serve with your curries as a great accompaniment.
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 | Ingredients
1 1/4 tsp yeast
550g (1 lb 4oz) white flour
2 tsp sugar
25g butter
1 1/2 tsp salt
360ml water
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This was another cheat in the bread maker for me - for those with a machine I am not sure how the usage varies but this required the XL Loaf setting, with basic bake!!
Method
- Preheat the oven to 210C/410F/Gas 6.
- Place the yeast and milk into a large bowl and whisk together.
- Add the flour and salt and mix with your hands to bring together as a soft, sticky dough.
- Melt the butter and pour over. Mix this into the dough with your hands, then cover the bowl and leave to stand for ten minutes.
- Grease your hands and a flat clean surface with olive oil. Remove the dough from the bowl and knead for ten seconds, then form the dough into a smooth round ball. Wipe the bowl clean and grease with olive oil, then return the dough ball to the bowl and leave for a further ten minutes.
- Repeat this ten-second kneading and resting process every ten minutes twice, then leave the dough to rest for 30 minutes.
- Grease a deep 12x19cm/5x8in loaf tin and dust with flour. Divide the dough into two equal pieces, shape into two balls and place side-by-side into the loaf tin. Cover with a cloth and leave to rise for one and a half hours, or until almost doubled in height.
- Brush the top of the loaf with a little milk and place into the preheated oven to bake for 15 minutes, then reduce the heat to 180C/350F/Gas 4 and bake for a further 25-30 minutes, or until the top of the loaf is a shiny dark brown and the loaf has come away from the sides of the tin.
- Remove from the tin and leave to cool on a wire rack.
- Incidentally use this recipe to make rolls by splitting the dough into balls and placing them on a greased baking tray before cooking!!!
Another FABULOUS loaf, this one was SO soft!!! Keep your laves in a bread bin if you have one or if, like us, you don't have a bread bin then wrap in some tin foil - keeps for ages!!
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 | This is the breadmaker that we got as a wedding gift!! Thank you! I love this thing. I used to make bread, as there is NOTHING like the smell of fresh bread but it always took so long and there is just nowhere in our current house that was warm enough to leave the dough to rise. My bread making life has changed since getting this machine!!!
Let's go through the basics. It is pretty much just a drum with a removalable pan where the bread is made. The lid lifts up so you can get it in and out! It essentially works like this:
- put in ingredients
- close lid
- select loaf size, bake type and crust colour.
- press go
That's it! It IS as easy as that.
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This particular model allows you to make three different sizes of loaf: Medium, Large and X Large. If you want to do smaller loaves or rolls there is a setting for just making the dough allowing you to then remove the dough and shape it yourself!
It can cook various styles of bread: basic, french, italian, sandwich, gluten free, pizza and bake only. So far I have tried basic and sandwich, both have been excellent.
The machine is also capable of making bread with ingredients, with this model you must add the ingredients yourself, but the unti beeps to let you know when it is time.
The machine can be placed on a timer so, pop the ingredients in the machine before bed, set the timer, warm fresh bread ready for breakfast!! We have tried that and it works wonders, it was great to come down the stairs in the morning to the smell of freshly cooked bread!!
The unit is also capable of making cakes although I have yet to try out this facility but no fear I shall let you know how it turns out.
All in all I love this machine, and it is certainly a welcome addition to my kitchen toys!!!
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Ingredients
1 mango
4 kiwi
4 mint leaves
350ml pineapple juice
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Method- Peel the mango and remove the stone. Slice the flesh into small cubes.
- Peel the kiwi and slice.
- Put the fruit, mint leaves and pineapple juice into a blender and blend until smooth.
This is really resfreshing. It makes two servings and in terms of weight watchers points it is 2 1/2 points per serving.Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?
While I am munching away on my lunch I shall share with you all a tasty recipe I created for my tea last night, sorry there is no photo but it smelled so good I was tucking in before I realised that I hadn't photoed it!!! For all the Weight Watchers out there, this works out at 4 1/2 points using a 1 point serving of cheese and a 2 point serving of bread (I cut mine kinda thick!) You can use as many mushrooms and garlic as you like, but you may have to up the cheese to fully coat them.) Ingredients Mushrooms (I used four), sliced 30g of low fat soft cheese 1 rasher of bacon, fat removed and diced 1 clove of garlic, crushed and chopped 1 slice of crusty bread (I will be putting up a recipe for this next!)
Method Use a couple of sprays of low fat oil. Fry mushrooms and garlic until soft. Add the bacon and continue to fry until cooked (cook it until it is how you like it, I prefer it just off crispy. Toast your piece of bread. Add the soft cheese to the mushrooms and keep on a low heat until the cheese is fully melted and the mushrooms are coated. Put the mushrooms on the toast. Munch!!
Tastes: AWESOME!!!!!
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Ingredients
- medium courgette, sliced
- 125g sweetcorn
- 1 red onion, chopped
- 2 garlic cloves, crushed
- 2 red, green or yellow peppers, deseeded and sliced
- 350g passata
- 8 cherry tomatoes
- tsp Oregano
- 6 lasagne sheets
- 200g low fat soft cheese
- 100ml semi skimmed milk
- ground black pepper
Method
- Preheat oven to 190oC/GM 5/Fan Oven 170oC.
- Simmer courgette, corn, peppers, onions and garlic in a little boiling water for 5 minutes.
- Drain well and stir in the passata, cherry tomatoes and oregano.
- Spoon half the vegetables into a lasagne dish and cover with three lasagne sheets.
- Repeat.
- Beat together the soft cheese and the milk. Season and spread over the top sheets.
- Bake for 25-30 minutes until golden and bubbling.
Really loved this, very tasty and only 3 points for all you weight watchers out there, so very healthy!!!! This recipe makes enough for 4 people, serve it with a nice green salad.
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Well, with all the Weight Watching going on I just had to share this blog with you all Gina's Weight Watcher's Recipes.I LOVE the recipe's here and wonderfully there is always the weight watcher points value at the end of each recipe!! I will definately be trying some of them and I recommend that you take a gander! Go on! Eat yourselves skinny! LOL Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?
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Ingredients
- 120g Pasta
- 1 onion, chopped
- 200ml skimmed milk, boiling
- 1 tbsp cornflour
- 70g peas
- 2 small tins of tuna
- 2 tbsp grated half fat cheddar
- 2 tbsp breadcrumbs
- Cherry Tomatoes, halved
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Method
- Cook pasta with the onion then drain and set aside.
- Make white sauce by boiling the milk and adding the cornflour, keep stirring until thick and smooth.
- Add the peas and tuna.
- Mix in the cheese and the pasta and onion.
- Transfer to an ovenproof dish and sprinkle with breadcrumbs, and parmesan (optional).
- Top with cherry tomatoes and grill until golden and crispy.
This recipe tasted great!! The above is for 2 people (WW Points of 8 per serving) but we found that we didn't eat it all, so there is some left!! Excellent!!!!
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Ingredients
- 2 Medium Carrots
- Small onion
- 2 gralic cloves, crushed
- 500ml vegetable stock
- 100g dwarf beans
- 1 tbsp tomato puree
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/2 courgette, diced
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Method
- Spray a saucepan with low fat cooking spray, heat.
- Saute the carrot, onion and garlic over a low heat until softened, about 5 minutes.
- Add stock, beans, tomato puree, basil, oregano and salt.
- Bring to the boil. Reduce heat and simmer, covered, for about 15 minutes or until beans are tender.
- Stir in courgette and heat for 3-4 minutes.
- Serve hot.
So we are starting the whole dieting thing, as is most of the UK I reckon!!! So I am trying the Weight Wathers thing so I shall let you know the Weight Watchers points on things I make (if I know them) for anyone else who may be interested. This is ZERO point soup!!! Yes, eat as much as you like people!!!
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 | Ingredients
- 1 tsp Yeast
- 475g Strong White Flour
- 1 1/2 tsp sugar
- 25g Butter
- 1 1/4 tsp Salt
- 340ml milk
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Method
This is a bit of a cheat as I have a Bread Machine (thank you wedding gift list!!). But the ingredients are the same if you are making the bread by hand.
- Preheat the oven to 210C/410F/Gas 6.
- Place the yeast and milk into a large bowl and whisk together.
- Add the flour and salt and mix with your hands to bring together as a soft, sticky dough.
- Melt the butter and pour over. Mix this into the dough with your hands, then cover the bowl and leave to stand for ten minutes.
- Grease your hands and a flat clean surface with olive oil. Remove the dough from the bowl and knead for ten seconds, then form the dough into a smooth round ball. Wipe the bowl clean and grease with olive oil, then return the dough ball to the bowl and leave for a further ten minutes.
- Repeat this ten-second kneading and resting process every ten minutes twice, then leave the dough to rest for 30 minutes.
- Grease a deep 12x19cm/5x8in loaf tin and dust with flour. Divide the dough into two equal pieces, shape into two balls and place side-by-side into the loaf tin. Cover with a cloth and leave to rise for one and a half hours, or until almost doubled in height.
- Brush the top of the loaf with a little milk and place into the preheated oven to bake for 15 minutes, then reduce the heat to 180C/350F/Gas 4 and bake for a further 25-30 minutes, or until the top of the loaf is a shiny dark brown and the loaf has come away from the sides of the tin.
- Remove from the tin and leave to cool on a wire rack.
So we are getting healthy, what better way than making your own bread. I have been playing with my new bread machine, still getting the hang of it!! I have perfected the standard loaf now I am trying something new with this. It isn't as rounded as I expected but it was sure yummy!!! I love the steam coming off it, this is FRESH bread!!!
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 | Ingredients
30g cocoa powder
40g self-raising flour , plus extra for dusting
1/2 tsp baking powder
3 large eggs
50g caster sugar
Icing Sugar for dusting
Filling
1 punnet raspberries
1 Punnet blueberries
142ml double cream |
Method
- Heat the oven to 190C/fan 170C/gas 5. Line a 15x20cm swiss roll tin with baking parchment, butter and dust with cocoa.
- Sift the flour, baking powder and cocoa into a bowl. Beat the eggs and caster sugar with an electric mixer until thick, pale and trebled in volume, about 8 minutes. Fold in the flour mix with a large metal spoon - the less air you squash the better, so do this carefully but quickly. Pour into the tin, tipping the tin as your pour so the batter is even. Bake for 15-20 minutes or until firm to the touch.
- Cool the sponge for 2 minutes then turn it out onto a piece of baking parchment dusted with caster sugar. Peel off the lining paper and roll the sponge up using the paper underneath. It may crack a bit but don't worry. Cool.
- Whisk the double cream until it is stiff.
- Gently unroll the sponge and dot the raspberries and blueberries over then cover with the cream. Spread out gently. Reroll the roulade as tightly as you can, using the paper to help you, without squashing out the filling.
- Dust the top with the icing sugar. Use a few of the reaspberries and blueberries to decorate.
I know I said that all the posts would be healthy from now on but I had to just slip this great pudding into the mix!! It is so light all your guests will have room! And they will definately be after seconds!!
Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?
I am sorry! It has been so long since I last posted and I had so many amazing plans for the Christmas period! But then I came down with a Respritory Infection and haven't been well so no cooking :( I have got a recipe that I made for New Year's (and my birthday) which I will share with you tomorrow!! This year we have got some healthy recipes appearing. Yes it is that time of year again when we all go off on diets!! And by gum do I need to!! Well, I am hoping to find some great recipes that mean you can enjoy your food while still getting into that healthy lifestyle!! Remember, it is easier to stick to a diet if you don't deny yourself some pleasures so treat yourself occassionally, just don't go over board!! Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?
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Ingredients
Easy Strawberry Jam
