Edible Gifts

Rocky Road (pictured)

300g dark chocolate

3 tbsp golden syrup

300g butter or margarine

300g digestive biscuits

200g white marshmallows

100g sultanas

Method

Melt the chocolate, golden syrup and butter in the microwave or over boiling water.

Put the digestives into a freezer bag, seal and hit with a rolling pin to break into small chunks.

Mix the sultanas, broken biscuits and marshmallows into the chocolate.

Line a tray (16cmx32cm) with cling film and spread the mixture into the tin and place in the fridge.  When the mixture is solid turn it out and cut into squares - as big as you like!

Cherry Shortbread

115g butter

55g caster sugar

1 tsp vanilla extract

175g plain flour

75g glace cherries, quartered.

Method

Preheat your oven to 170oc/Gas 3 and line the base of a 20cm square shallow baking tin.

Cream butter, sugar and vanilla until fluffy.

Sift in flour and combine to form breadcrumbs.  Turn onto a floured surface and work into a dough.

Roll out the dough to fit the tin and place inside.  You can use your fingers to push the dough into the corners to make a perfect fit.

Prick all over with a fork and place the cherries on top  I find lines are best as you can use them to mark out the 'fingers'.

Bake for 35 - 40 minutes until golden.  mark into the fingers while still hot then allow to cool.  Once they are cool they will snap along the lines.  If you wish you can sprinkle the fingers with golden caster sugar to finish.

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Chocolate Orange Bombe

For the Sponge
200g Self Raising Flour
200g Caster Sugar
3 large eggs
200g Self Raising Flour
1 tsp baking powder
3 tbsp cocoa powder

For the Filling
500g ricotta cheese
80g caster sugar
juice of 2 oranges and zest of 1 orange
100g dark choc chips

Method
Make the Sponge

1. Line 2 10 inch circle baking tins
2. Cream the butter and sugar until fluffy.
3. Add the eggs, flour, baking powder and cocoa powder.
4. Mix well and divide into the two tins
5. Bake for 7-8n minutes or until firm but springy to the touch.
6. Let cool.

Make the filling.

1. Mix the ricotta with the sugar until smooth and shiny.
2. Add the orange zest and juice and the choc chips.
3. Mix well.

Build the bombe.

1. Line your bowl with clingfilm
2. Cut one sponge into eight triangles (like a pizza) and with points to the base of the bowl line the bowl with the triangles.  Make sure all holes are filled with sponge.
3. Pour in the filling.
4. Place the other sponge on the top as a 'lid' and press down to seal.  It may help to use a small plate or saucer to help press this down.
5. Place in the freezer until frozen.

Before serving take the bombe out of the freezer, turn on to a plate and leave in the fridge for a couple of hours to allow the centre to soften slightly,


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Vanilla Ice Cream

1 1/2 pints of whole milk
1 cup skimmed milk powder
1 1/2 tsp vanilla essence
6oz caster sugar

Put everything into a saucepan and slowly bring to the boil, stirring all the time.

As soon as the mixture begins to boil remove from the heat and pour into a bowl to cool.

Once the mixture is completely cool pour into your ice-cream maker for the specified length of time. With my machine I have to finish the freezing process in the freezer. This entailed me pouring my mixture into a freezeable container and placing in the fridge. Every hour I went in and stirred up the mixture woth a whisk, just to break up the ice crystals. I did this about 3 times before letting it freeze completely.

If you don't have a machine then you will need to do all the freezing in the freezer, just make sure you give it a stir every hour or so as it freezes, just to keep it smooth!

This ice-cream was great and I am very pleased, I think I will use it as a base for other flavours (as well as on its own!).

Red Onion Relish

Ingredients

2 large red onions, halved and finely sliced
2tbsp sunflower oil
2 level tbsp brown sugar
100ml red wine or red grape juice
1tsp fresh thyme leaves
3tbsp balsamic vinegar

Method

1. In a small pan, cook the red onions in the oil over a low heat for about 15 minutes or until very soft, stirring frequently until done.
2. Add the sugar, wine or grape juice, thyme leaves and vinegar. 
3. Cover and simmer for 10 minutes. 
4. Remove the lid and simmer for 5 minutes or until the liquid is syrupy. 
5. Cool, then store in a jar in the fridge.

Red Velvet Cupcakes

Ingredients

• 60g butter at room temperature
• 1 egg
• 150g caster sugar
• 10g cocoa
• 10ml red food colouring
• 1/2 tsp vanilla extract
• 120ml buttermilk
• 150g plain flour
• 1/2 tsp bicarbonate of soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp white wine vinegar

Vanilla Butter Icing

• 85g butter
• 375g Icing sugar
• 3 tbsp milk
• 1 1/2 tsp vanilla

Method

1. Preheat the oven to 180C.
2. Cream the butter, egg and sugar together until light and fluffy.
3. Combine the cocoa powder, red food colouring and vanilla extract and once mixed add to the creamed butter mixture. Mix well.
4. Mix the flour and baking powder together.
   
5. Add half the buttermilk and half the flour mix.
   
6. Combine well before adding the remainder of the buttermilk and flour and mixing further.
7. Add the bicarbonate of soda and salt and white wine vinegar (in that order), mix thoroughly for at least 5 mins.
8. Spoon the mixture into the cases of your choice. I used cupcake cases and my mixture made 15 cakes.
9. Bake in the preheated oven for 20-25 mins or until the cupcakes spring back slightly when touched.
10. Allow the cupcakes to cool slightly before turning out onto a wire cooling rack.

The Frosting

1. Cream together the butter and the icing sugar.
2. Add the vanilla extract.
3. Slowly add the milk 1 teaspoon at a time until you reach the consistency you wish. I ended up using 2 teaspoons.
4. Spread or pipe the frosting onto the cakes and get ready to munch!
   

Easy Red Velvet Cupcakes
See my recipe on Foodista!

Sausage & Pea Risotto

Ingredients
1 smoked sausage or 8 sausages, sliced
400g rice
250g peas
1 1/2ltrs chicken stock

Method
Heat oil in a frying pan and cook the sausage slices.  If using sausages you may find it easier to part cook the sausages before slicing, this will make them easier to cut.
Add the rice and stir for one minute.
Add 1/2 ltr of the chicken stock and simmer until fully absorbed.
Add a further 1/2 ltr of stock and simmer until absorbed.
Add the remainder of the stock and cook until all liquid is absorbed.
Serve.


Sausage and Pea Risotto

My recipe is featured on Foodista

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Ultimate Chocolate Cake

INGREDIENTS

• 200g good quality dark chocolate, broken into pieces
• 200g unsalted butter, roughly chopped
• 1 Tbl instant coffee granules
• 125ml water
• 85g plain flour
• 85g self raising flour
• 1/4 tsp bicarbonate soda
• 200g light brown/muscovado sugar
• 200g caster sugar
• 25g cocoa powder
• 3 eggs
• 75ml buttermilk*

*Note - if you don't have buttermilk, add about 10ml of white vinegar to 65ml of milk and sit for 5 minutes.

For Ganache

• 200g good quality dark chocolate
• 285ml pouring cream
• 2 Tbl caster sugar
  

Method

Preheat oven to 160°C and grease and line a 22cm springform tin.

In a heavy based saucepan over low heat, place the chocolate and butter. Mix the instant coffee into the water and add to the chocolate. Gently melt together and stir to combine. Remove from heat.

While chocolate is melting, sift in the two flours, bicarb, two sugars and cocoa powder and whisk it to remove lumps. In a separate bowl, gently beat the eggs with the buttermilk.

Pour into the flour bowl, the chocolate mix and the egg mix. Stir together until just combined and pour into cake tin.

Bake for 80 - 90 minutes (1.20 - 1.5 hr) until skewer comes out clean and the centre springs back when lightly touched.

Rest in tin for 5 minutes then remove springform ring cool completely on wire rack.

Break the chocolate into pieces in a bowl and set aside. Heat up the cream and sugar in a pot and bring it to just under a boil. Pour the cream into the chocolate pieces and sit aside for a couple of minutes. When chocolate has melted, stir gently to combine into a silky ganache. Refrigerate until it has thickened but still loose enough to pour.

To assemble cake

Divide cake into 3 even layers and use some ganache to sandwich the layers together. Pour the rest of the ganache over the top of the cake and use a palette knife to push it to the edges so it'd spill over and coat the sides. Use the palette knife to smooth ganache all over the cake and leave aside to set. Pour over another layer of ganache to smooth out the cake if it's still bumpy (you'll need a double batch of ganache for this) Decorate the top with chocolate curls (recipe to follow) or grated chocolate and dust with cocoa powder.

Lavender Scones

Ingredients
350g Self Raising Flour
1/4 tsp salt
1 1/2 dried culinary lavendar
1 tsp baking powder
85g butter
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
squeeze of lemon juice
beaten egg



Method
Tip flour into a bowl with salt and baking powder. Add butter and rub with your fingers until the mixture resembles breadcrumbs.  Add lavender and sugar and mix well.
Put the milk into a jug and heat for 30 seconds, add the vanilla and lemon juice. Set aside.  Put a baking sheet in the oven.
Make a well in the dry mixture and add the liquid.  Combine quickly with a knife.
Scatter flour on a board and pat the dough into a round about 4cm deep.  Do not over work.
Cut out rounds and place on the tray.  Re-round the dough and cut out more rounds until all dough is used.
Brush with beaten egg and bake for 10 mins, until risen and golden.





Lavendar Scones

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White Chocolate Banana Pie

Ingredients

• 150g (5oz) plain flour
  
• Pinch of salt
  
• 65g (2½oz) cold, unsalted butter, diced
  
• 25g (1oz) sugar
• 1 large egg, beaten
• 250g tub mascarpone
• 200g (7oz) bar good quality white chocolate
• 284ml carton double cream
• 2-3 bananas

Method:

1. Sift the flour and salt into a food processor. Add butter and whiz until the mixture resembles fine breadcrumbs. Add sugar and just enough egg to bring the mixture together - use the pulse button to help you. Shape pastry into a disc, wrap in clingfilm and chill for 30min.
2. Roll out the pastry, then press into the base and sides of a 20.5cm (8in) fluted pastry tin. Prick all over. Chill until firm.
3. Preheat the oven to 190°C (170ºC fan) mark 5.
   Bake for 12-15min until the pastry has set and the pastry is dry and slightly sandy to the touch. Cool in the tin on a wire rack.
4. Melt the mascarpone and chocolate together in heatproof bowl set over a pan of gently simmering water, making sure the base of the bowl doesn't touch the water.
   
5. Remove bowl from pan and set aside to cool completely.
6. Meanwhile, lightly whip the cream. Fold chocolate into the cream. Spoon the filling into the pastry case and chill. To serve, top with bananas

Banana & White Chocolate Cream Pie

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Triple Choc Chip Cookies

Triple Choc Cookies

Ingredients
1/2 lb butter - room temperature
1 cup light brown sugar
1 cup granulated sugar
2 tsp vanilla essence
2 large eggs - room temperature
2/3 cup cocoa powder
2 cups plain flour
1 tsp bicarbonate of soda
1 tsp salt
1 1/2lb of chocolate chunks - use whatever chocolate type you wish, I used a mix of white, plain and milk.

Method
Preheat oven to 180oC, 350oF.
Cream butter and both sugars until light and fluffy.  Add vanilla and eggs (1 at a time) and mix well.
Add the cocoa and mix again.
Sift together the flour, bicarb and salt.  Add to the chocolate mixture and mix until just combined.
Fold in the chocolate chunks.
Use a 1 3/4 inch scoop or a rounded tablespoon and place on a baking sheet.
Dampen hands and flatten each ball slightly.
Bake for exactly 15 minutes, remove and cool slightly on the tray before transferring to a cooling rack.  The cookies will appear underdone when you remove them from the oven, this is fine.


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Mississippi Mud Pie

Ingredients

For the pastry case:

• 190g plain flour, sifted
• 2 tablespoons caster sugar
• ½ teaspoon salt
• 100g chilled unsalted butter, chopped into small pieces
• 1 egg yolk
• 2 tablespoons chilled water

For the Filling:

• 30g butter
• 30g plain chocolate, chopped
• 6 tablespoons cocoa powder, sifted
• 2 teaspoons instant espresso coffee powder
• 3 eggs
• 250g caster sugar
• 2 tablespoons soured cream
• 3 tablespoons golden syrup
• 1 teaspoon vanilla extract or essence

Method

Preheat the oven to 180°C 350°F, gas 4. Prepare a 3.5cm deep, 23cm diameter, loose-based, well-greased flan tin.

• To make the pastry, sift the flour, sugar and salt into a bowl. Rub the butter into the flour mixture until all the butter is mixed and the mixture looks like breadcrumbs.
• Mix the egg with the water and gently, with a fork, mix into the flour mixture a bit at a time, so that there is enough to make the flour mixture into clumps. Then bring together into a ball and cover with cling-film, and chill in the fridge for 30 minutes.
• At this point you can set about making the filling.
• When you are ready to prepare the pastry case, roll it out and line your flan tin, keeping chilled till you are ready to fill and bake.
• Place a baking sheet in the lower third of the oven and preheat the oven.

For the filling,

• Gently melt the butter in a small saucepan. Remove from the heat and stir in the chocolate, cocoa powder and coffee, stirring until all the chocolate has melted.
• Set aside.
• Beat the eggs and the sugar together until the mixture is creamy and blended, then add the soured cream, golden syrup, and vanilla extract. Stir that mixture into the chocolate and coffee mixture.
• Pour the filling into the pastry shell. Bake on the hot baking sheet in the lower third of the oven for 35-40 minutes, or until the filling puffs up and forms a crust on top.
• Remove from the oven and place pie on a wire rack to cool. The filling will sink a little and crack a little as it cools.
• When you are ready to serve, decorate the pie with chocolate curls; any colour chocolate will do very nicely, and vanilla ice cream also goes down a treat with this Mississippi mud pie recipe.
• Keeps for 2 days in the refrigerator. Makes 8 to 10 slices.

May KEEP for two days but this didn't last one! I missed out the coffee as Farm Guy doesn't like it and it was still delicious, if you like 'em chocolaty then this is for you! And I found it really easy to make!

Mississippi Mud Pie

My Recipe is Featured on Foodista

Bacon and Mushroom Pasta

Ingredients

• Pasta shapes or spaghetti (about 50g to 75g per person)
• 6 rashers bacon, chopped
• 10 mushrooms, chopped
• 1 onion, chopped
• 1 clove garlic, crushed
• 25g (1oz) butter
• 25g (1oz) flour
• 1/2 pint of milk
• Handful of grated cheese

Method

1. Cook the pasta in boiling water according to packet instructions.
2. Meanwhile, fry the bacon, mushrooms, onion and garlic for 10 mins, until done.
3. In a separate pan, melt the butter and add the flour. Gradually stir in the milk, whisking to get rid of any lumps.
4. Bring the sauce to the boil, then simmer. Add the cheese and allow it to melt.
5. Take the sauce off the heat, mix in the bacon, mushrooms, onion and garlic. Pour over the drained pasta and serve.

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Cinnamon Fruit Scones

Cinnamon Fruit Scones
Ingredients
225g/8oz self raising flour
pinch of salt
55g/2oz butter
25g/1oz caster sugar
150ml/5fl oz milk
1 tsp vanilla essence
1/2 tsp baking powder
2 tblsp sultanas
1 tsp cinnamon
Method

1. Heat the oven to 220C/425F/Gas 7.
2. Mix together the flour, baking powder and salt and rub in the butter.
3. Heat the milk for 20 secs and add the vanilla essence. Place a baking tray in the oven.
4. Stir in the sugar, cinnamon and sultanas. Add the milk to get a soft dough.
5. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
6. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.
   

Featured on the Trendy Treehouse Blog Hop!

Cinnamon Fruit Scones

My Recipe Features on Foodista

Lemon Squares

My Recipe is Featured on The Trendy Treehouse

If you love lemony cakes then you'll LOVE these Lemon Squares! The topping is reminisant of Lemon Curd or the lemony bit of Lemon Meringue Pie - soft, squidgy and nice and tangy! And they are nice and easy and quick to rustle up!!

Ingredients
For Base
250g self-raising flour
70g icing sugar
175g butter
1/2 tsp vanilla essence

For Topping
2 large Lemons
4 large eggs
230g caster sugar
45g self raising flour
1/2 tsp baking powder



Method
Make Base
Put the flour and icing sugar in a bowl with a pinch of salt. Dice the butter and add to the flour mixture with the vanilla essence. Rub with fingers to form fine breadcrumbs.
Tip the crumbs into a 28x23x4cm greased baking tray and put in the oven (180oC) for 15 - 20 minutes until pale golden.

Make Topping
Zest Lemons and juice. Add zest and juice to all other topping ingredients and mix to form a thin batter. Pour the topping over the cooked base and return to the oven for 15 minutes, or until spongy to the touch.
Remove from the oven, cool, cut into square and remove from the tin.

You can dust them with more icing sugar before serving if you wish.

These seemed best when they were still slightly warm, just out of the oven, so you may wish to heat them slightly if there is a gap between making and serving!

Spongy Lemon SquaresMy Recipe is Featured on Foodista

Hot Cross Buns

INGREDIENTS

• 450g strong white flour , plus extra for dusting
• 2 x 7g sachets easy-blend yeast
• 50g caster sugar
• 150ml warm milk
• 1 , beaten
• 50g unsalted butter , melted, plus extra for greasing
• oil , for greasing
• 1 tsp ground cinnamon
• ½ tsp mixed spice
• ¼ tsp grated nutmeg
• 100g currants
• 4 tbsp plain flour
• 2 tbsp granulated sugar

INGREDIENTS

1. Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
2. Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
3. Tip the risen dough onto a lightly floured surface. Knead for a few secs, then divide into 12 even portions - I roll my dough into a long sausage shape, then quarter and divide each quarter into 3 pieces. Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.
4. Use a small, sharp knife to score a cross on the top of each bun, then cover with the damp tea towel again and leave in a warm place to prove for 20 mins until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
5. When the buns are ready to bake, mix the plain flour with just enough water to give you a thick paste. Spoon into a piping bag (or into a plastic food bag and snip the corner off) and pipe a white cross into the crosses you cut earlier. Bake for 12-15 mins until the buns are golden and sound hollow when tapped on the bottom. While still warm, melt the granulated sugar with 1 tbsp water in a small pan, then brush over the buns.

Toad in the Hole

Toad-in-the-Hole
Serves 4

Heat oven to 200oC/fan 180oC/gas 6.

Put 8 sausages and two onions (cut into wedges) into a baking dish. Drizzle with 2 tbsp of oil and season with salt and pepper. Cook for 20 minutes until everything is browned.

Put 150g of plain flour and 2 tsp of English Mustard Powder into a bowl and season. Whisk 2 eggs and 300ml milk to make batter.

Pour into the hot dish with the sausages and cook for 30-40 minutes until golden.

Chocolate Cookies

Chocolate Cookies
220g dark chocolate
10g butter
80g plain flour
1/2 tsp baking powder
1/2 tsp salt
2 eggs

1. Preheat the oven to 180 C / Gas mark 4.
2. Melt chocolate and butter. At the same time, in a small bowl combine the flour, baking powder and salt.
3. In another bowl, whip the eggs with the sugar. Add the flour mixture. Add in the melted chocolate and stir.
4. Make small balls of dough using teaspoons. Place them on a tray covered with baking parchment.
5. Bake for 10 to 12 minutes in the preheated oven.

Mulled Apple Juice

Serves 6

Ingredients:

• 1.5 Litres (50 fl oz) apple juice
• 4 tablespoons maple syrup
• 2 cinnamon sticks
• 6 whole cloves
• 2 tablespoons allspice
• peel of 1 0range
• peel of 1 lemon

You could even use one of those mulled wine spice bags, instead of creating your own spice bag!

Method:

1. Pour the apple juice into a large saucepan, and add the maple syrup and allspice.
   Place the cinnamon sticks, cloves, orange peel and lemon peel into a muslin spice bag, secure with kitchen string and drop the spice bag into the mixture.
2. Simmer the saucepan on medium heat for 5-10 minutes or until the mixture is very hot (but not boiling). Remove and discard the spice bag.
3. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.