Tuesday, April 14, 2015

Mushroom and Pesto Pasta

8 closed cup mushrooms sliced
3tsp pesto
1/4 pint of water from the pasta pan
300g pasta

Fry the mushrooms in some butter for about 8 minutes.

Boil the pasta and cook for 9 minutes.

Add the pesto to the frying pan with the water from the pasta and stir. Add the pasta to the pan and mix together on a low heat.

Serve with some Parmesan cheese sprinkled on the top.

This served 2 of us.

Monday, September 29, 2014

S'more in a Mug

S'more in a mug

2 tablespoons of soft butter
2 tablespoons of cocoa
1 medium egg
2 tablespoons of milk
3 tablespoons of caster sugar
3 tablespoons of Self raising flour
pinch of salt
30g crushed bisuits digestives or cookies
2 tablespoons of marshmallow fluff or marshmallows

Place butter in a mug and microwave for 10-20 seconds until melted
Stir in the cocoa until combined, add the egg and the milk and beat with a fork until combined
Add sugar, flour and salt and beat again until smooth
Press the crushed biscuits into the bottom of a 350g mug. Spoon over the cake mixture, and carefully cover with marshmallow

Cook in the microwave for 2 minutes for 600w, 1 minute 45 seconds for 800w or 1 minute 30 seconds for a 1000W.

Tuesday, June 10, 2014

Malteaser and Mars Bar Slice

Saw this on Facebook and like the look of it.

MALTESER AND MARS BAR SLICE

I will start with an apology – this possibly is the most amazing and naughty slice I have ever made, and if you can stop after just one piece you have more will power than me.

✿´¯`*•.¸¸✿ Share to Save on your Timeline ✿¸¸.• *´¯`✿

INGREDIENTS:
1 cup of Maltesers plus extra to decorate (grab a 280g pack)
4 Mars Bars (4 x 53g bars)
1/2 cup Condensed Milk
1 pack of Chocolate Ripple Biscuits (250g)
2 blocks of Cadbury Milk Chocolate
100g unsalted butter
1 teaspoon vegetable oil

DIRECTIONS:
Line the base and sides of a slice tin with baking paper.
Finely crush the Chocolate Ripple Biscuits. You can use a food processor or the end of a rolling pin if you are like me!
Roughly crush 1 cup of Maltesers.
Dice the Mars Bars into small pieces.
In a small saucepan over a low heat, melt the butter and condensed milk, stirring until combined.
Add the roughly crushed Maltesers and Mars Bars to the crushed biscuits and stir through.
Then add the melted butter and condensed milk and stir until combined – it will be very sticky!
Pour the mixture into the slice tin and flatten with the back of a metal spoon. Pop it in the fridge for approximately an hour until it has completely cooled.
Melt both of the blocks of chocolate and add 1 teaspoon of vegetable oil to the melted mixture, making sure you stir it in.
Pour the melted chocolate over the cooled slice and then decorate with remaining Maltesers.
Put the slice back into the fridge and cut into pieces before it has completely set.

Sunday, May 18, 2014

Donut Muffins

140g Golden caster sugar plus 200g for dusting
200g plain flour
1tsp bicarbonate of soda
100ml natural yoghurt
2 large eggs beaten
1tsp vanilla extract
140g butter
12tsp raspberry jam for filling or nutella

Heat Oven to 190/170 (fan) gas mark 5
Lightly grease a 12 hole muffin tin
Put 140g Sugar, flour and bicarbonate of soda and mix
Whisk together eggs, yoghurt and melted butter
Fold in to the dry mixture to combine
Dive 2/3's of the mixture in the muffin holes 
Carefully add 1tsp of filling to the centre of each hole.  
Cover with the remaining mixture
Bake for 16-18 minutes until springy.
Leave to cool for 5 minutes before rolling in the extra sugar.

Friday, March 28, 2014

Bero Cornflake Flapjacks Recipe

NUTTY FLAPJACKS 
4.oz(100grams) Marg/butter 
1.tablespoon golden syrup 
40z(100grams)sugar 
2oz(50grams)oats 
2oz(50grams)Be-Ro self raising flour 
3oz(75grams) crushed cornflakes. 

1.Melt the marg/butter and syrup together gentle. 
2. Mix the dry ingredients pour on marg mixture and mix well 
3. Spread evenly in a greases swiss roll tin and press down firmly. 
4. Bake in a moderate oven 190c 375f. Gas mark 5 for 20 mins. 
5. Cut into fingers while still warm. 

Sunday, March 16, 2014

Apple Muffins

  • 255g (9 oz) plain flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 100g (4 oz) caster sugar
  • 60g (2 oz) butter
  • 225ml (8 fl oz) semi-skimmed milk
  • 110g (4 oz) apple - peeled, cored and chopped
  • Preheat oven to 200 C / Gas mark 6. Lightly grease a 12-cup muffin tin, or line with paper muffin cups.
  • In a large bowl, sift together the flour, baking powder and salt.
  • In a separate bowl, cream together sugar and butter. Stir the flour mixture into the sugar mixture alternately with the milk. Fold in the fruit. Pour batter into prepared muffin tin.
  • Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the centre of a muffin comes out clean.

Friday, October 25, 2013

Fridge Cake

Ingredients

  • 250g digestive biscuits
  • 150g plain chocolate
  • 150g milk chocolate
  • 100g unsalted butter
  • 150g golden syrup

Method


Put the biscuits in a plastic bag and bash them into pieces with a rolling pin.


Melt both kinds of chocolate, the butter, and golden syrup in a heatproof bowl set over a pan of simmering water. Stir well.


Remove the bowl from the heat and stir in the broken biscuits,


Line a 20 cm (8 in) shallow, square-shaped tin with clingfilm. Spoon the mix into the tin and level it by pressing down with a potato masher.


Set the cake in the fridge for 1-2 hours. Then turn it out and peel off the Clingfilm. Cut into slices and serve