Sunday, December 12, 2010
oil, for greasing
300 ml milk
350 g caster sugar
100 g unsalted butter
1 tsp vanilla extract
1. Grease an 18cm square cake tin.
2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted.
3. Bring to the boil and boil for 15-20 minutes, stirring all the time.
4. When the mixture reaches the soft-ball stage (115°C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.
5. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.
6. Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge).
7. Once set, cut the fudge into small squares and store in a sealed container.
Sunday, October 24, 2010
· 3 eggs
· 1 cup* plain flour
· 2 heaped Tablespoons cocoa powder
· 2 heaped teaspoons baking powder
· 1 pinch salt
· 1 teaspoon vanilla essence
· 1/2 cup* milk
· 1 rounded tablespoon of butter
Cream the sugar and eggs together until pale.
Add all the sieved dry ingredients and the vanilla essence and mix well.
Place the milk and butter in a pan and heat until just before it starts to boil (it will go frothy around the edges)
Pour it into the mixture and beat well.
Pour into two greased cake tins and bake at 200 degrees for 15 - 20 minutes.
Friday, October 01, 2010
Tea Loaf Recipe
350g Mixed Fruit
200g Soft Brown Sugar
270g Self Raising Flour
3/4 Pint Freshly Made Tea
2 Medium Eggs
Make the tea,
Pour over the Fruit and Sugar, and leave to soak as long as you want.
After the Fruit and Sugar has soaked in the tea, for however long you like, mix the Flour and beaten Eggs with the Fruit and Sugar and cook in a greased 2lb Loaf Tin in a pre-heated oven at 150ºC (300ºF, Gas Mark 2) for 1.5 hours. Cool on a Wire Rack
Thursday, September 09, 2010
- 5 oz of butter
- 5 oz of icing sugar, sifted
- 4 tablespoons of cocoa powder
- 3 tablespoons of milk
(If you’re a proper choccy monster use double – I tend to make half as much again.)
Slowly and gently melt the butter in a pan (skim it if you want to to remove excess salt and impurities).
Add the cocoa and up the heat, cooking it gently for a minute or so, then add the icing sugar.
Add the milk gradually (you’ll know when to do this, as the icing sugar will eventually make your cocoa and butter the consistency of cement) and keep stirring until you have a glossy, smooth paste.
Allow it to cool, and then use half to sandwich your cake together, and half for the topping. It looks fabulous and tastes divine.
Friday, September 03, 2010
Wednesday, July 07, 2010
• sea salt and freshly ground black pepper
• 2 x 300g good-quality sirloin steaks
• 2 teaspoons coriander seeds
• olive oil
• 1 red onion, peeled and finely sliced
• 2 cloves garlic, peeled and finely sliced
• a thumb-sized piece of fresh ginger, peeled and finely chopped
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
egg noodles, to serve
finely sliced red chilli, to serve
Slice the steaks into finger-sized strips and season with salt and pepper. Pound the coriander seeds in a pestle and mortar, then sprinkle over the meat so they stick to it and give it a lovely, fragrant flavour.
Heat a wok or large frying pan until very hot. Pour in a splash of olive oil and add the onions, garlic and ginger. Fry for a couple of minutes until the onions have softened a little. Drop in the seasoned pieces of beef and stir-fry for a couple of minutes. Add the broccoli spears and fry for a further 2 minutes, stirring all the time.
Pour in the soy sauce and sesame oil. Toss in the pan until everything is well coated. Serve with egg noodles or steamed rice, with some sliced red chilli sprinkled over the top.
Tuesday, July 06, 2010
• 2 cloves of garlic
• 2 medium carrots
• 2 sticks of celery
• 2 red peppers
• olive oil
• 1 heaped teaspoon chilli powder
• 1 heaped teaspoon
• ground cumin
• 1 heaped teaspoon ground cinnamon
• sea salt and freshly ground black pepper
• 1 x 400g tin of chickpeas
• 1 x 400g tin of red kidney beans
• 2 x 400g tins of chopped tomatoes
• 500g good-quality minced beef
• 1 small bunch of fresh coriander
• 2 tablespoons balsamic vinegar
• Halve the red peppers, remove the stalks and seeds and roughly chop
• Place your largest casserole-type pan on a medium high heat
• Add 2 lugs of olive oil and all your chopped vegetables
• Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper
• Stir every 30 seconds for around 7 minutes until softened and lightly coloured
• Add the drained chickpeas, drained kidney beans and the tinned tomatoes
• Add the minced beef, breaking any larger chunks up with a wooden spoon
• Fill one of the empty tomato tins with water and pour this into the pan
• Pick the coriander leaves and place them in the fridge
• Finely chop the washed stalks and stir in
• Add the balsamic vinegar and season with a good pinch of salt and pepper
• Bring to the boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching
Saturday, June 12, 2010
|150g (5 oz) caster sugar|
|50g (2 oz) butter, softened|
|4 tablespoons water|
|3 very ripe bananas, mashed|
|200g (7 oz) plain flour|
|1 teaspoon bicarbonate of soda|
|1/2 teaspoon salt|
|1/4 teaspoon baking powder|
|20-25 digestive biscuits|
|2 tablespoons drinking chocolate powder, plus more for coating|
|1 tin condensed sweetened milk|