FLAPJACK TART

So I'm continuing on with my Great British Bake Off inspired tarts and this is a sweet one.  I've used pineapple but most fruit works well.  Apple is particularly good too because the flapjack topping is like chewy toffee so a perfect match. 

I usually make one large tart but opted for individual portions purely so I could try out my new silicone mould.  I'm quite new to silicone for baking and not sure if I quite like it but I have to say, they were very easy to get out.  It can be a bit hit and miss sometimes using metal baking tins, especially when cooking something with bubbling sugar that sticks but I'm too old school I think.  When making a victoria sponge I can only do it in pounds and ounces, my husband says that's because I'm classically trained.  I quite liked that.

Anyway, back to the recipe.  It's just a case of making a pastry shell, fill it with fruit them bob the flapjack mix on top and bake.  I could not believe how unctuous and cosy these were.  My Mother used to make Pine Tarts which were a triangular jam tart with pineapple jam, these are like the pimped up version of those.

PASTRY                                     

200gPlain Flour                           

75g Butter                                    

1 Egg                                           

FILLING                                                    

500g Pineapple in small chunks (Fresh or Tinned)

50g Butter

2 tbsp Golden Syrup

50g Light Brown Sugar

75g Porridge Oats

Make the pastry by rubbing the butter into the flour to make a light crumb, add the egg and form into a dough.  Knead slightly till soft and smooth.  Line a muffin tray with the pastry and bake blind at 180C for 15 minutes.  I used cup cake cases in each tart shell to put the baking beans in.

When the shells are baked mix the flapjack topping.  In a pan warm the butter, sugar and syrup till they have melted then stir in the oats.  Don't mix the flapjack till you are ready to use it as it gets stiff and difficult to use as it cools.  Fill the pastry with the pineapple and top with a spoonful of flapjack mixture.  Bake for a further 15-20 minutes till the flapjack has browned.

PIRI PIRI PRAWNS

I couldn’t give you a Portuguese recipe without using Piri Piri.  This spice mix is readily available in many different forms from the supermarket these days but there’s nothing like home made and it will take just 5 minutes to make.

You can cook the prawns on a griddle but they are also brilliant on a barbecue or roasted in the oven at 220C for 20 minutes.  If the shells are crispy enough I have been known to eat the lot but you can shell your prawns leaving just the tails on before adding them to the marinade.

12 Large Raw Prawns or Crevettes

3 Cloves Garlic

2 Red Chillies

1 tbsp Smoked Paprika

Juice of 1 lime

2 tbsp Olive Oil

2 tbsp White Wine Vinegar

1/2 bunch Fresh Corriander

Chuck all the ingredients apart from the prawns into a food processor and whizz them till they form a smooth marinade.

Tip everything into a sealable bag and give it a good mix up making sure that all the prawns are coated in that lovely spicy mix.  Leave it in the fridge for an hour to marinade.

Heat a griddle pan till it’s good and hot then cook the prawns for about 4 minutes on each side till they are cooked through and pink.

NATAS - PORTUGUESE CUSTARD TARTS

I was asked recently to make some Portuguese Custard Tarts - Natas  and jumped at the chance.  There are lots of recipes out there but I find these work every time guaranteed.  You make the custard first so when it’s baked you have a lovely caramelised top.

Portuguese food has the warmth of it’s mediterranean neighbours with an added kick of north african spices.  Cinnamon and vanilla are very popular and this recipe calls for both.  The pastry has a lovely swirl of cinnamon running through it which means it looks great and tastes very special indeed.

I have used a cinnamon paste from the supermarket but if you can’t find it just sprinkle the pastry with sugar and ground cinnamon to cover it.

PORTUGUESE CUSTARD TARTS

500g Puff Pastry

1 tbsp Cinnamon Paste

80g Sugar

80ml Water

500ml Milk

2 tbsp Corn Flour
1 tsp Vanilla Bean Paste

2 egg yolks

CUSTARD

Over a low heat warm the water and sugar till the sugar has dissolved then simmer for a further 2 minutes.

Mix the corn flour in a bowl with a little of the milk to form a paste then add the remaining milk.  Add the milk to the water along with the egg yolks and vanilla.  Whisk over a low heat till it thickens.

Remove the pan from the heat and cover with clingfilm to stop a skin forming.  Leave to cool.

PASTRY

Roll out your pastry on a floured surface to form a square roughly  35cm x 35cm.  Evenly spread the cinnamon paste over the pastry, not too thick, think of it as marmite.  Then roll it up tightly to form a long sausage.  

Cut the roll into 12 even pieces then roll out each piece flat on a floured surface to about 10cm/4” diameter.  

Lightly grease a muffin tin then line each hole with pastry.  Fill the shells with the cooled custard and bake for 15-20 minutes at 200C

STROMBOLI SALAD

So there we were, eating our supper watching The Hairy Bikers when low and behold, they started to cook our meal.  It was like 5D TV, we could see it, touch it, smell it, eat it and taste it!  Great minds think alike is all I can say.  Si and Dave were in Italy making Stromboli, I was on the Wirral eating it.

Stromboli is basically an olive oil bread dough topped with pesto, parma ham, mozzarella and basil then rolled up like a swiss roll and baked. This was the kind of supper my husband and I would have pre-children, in one big bowl with two forks.  The bread is served warm from the oven, cut into chunks and added to salad.  The only dressing you need is some olive oil and balsamic which soaks into the bread making it even more lush.

In a bowl weigh:
500g Bread Flour
12g Dried Yeast
10g Salt
50g Olive oil
320g Water

Mix till it's all combined.  It shouldn't be dry so add a little more water if necessary. Remember, the softer your dough, the softer your bread.  Now tip it onto the surface and knead till it's smooth and elastic, about 8-10 minutes.

Leave to rise in a bowl covered in cling film (or a shower cap) for an hour to double in size.

Next divide the dough into 2 and roll each into rectangles.  Cover with:
Pesto or Sun Dried Tomato Paste
Parma Ham
Grated Buffalo Mozzarella
Fresh Basil,Rocket or Spinach

Roll the dough along the longer edge like a swiss roll and put onto a lined baking sheet.  Make some slashes along the top and leave to rest for another hour. Lastly Bake at 200C for 20-25 minutes.

Eat your heart out Ingrid Bergman x

LAMB FLATBREADS

Well it's been a bit of a lamb fest recently - Spring, Easter, what can I say.  On Easter Sunday we had slow roast lamb which I covered in one of those 'Life's Too Short' pastes from the supermarket.  You know the one's in the fancy spices and sauces section that's already done for you.  M&S and Tesco have a particularly good range.  Anyway, I covered our boned leg in a Moroccan Tagine paste and slammed it in the oven for 6 hours on 150C.

It was quite delish and needless to say far too much for 2 adults, 1 child and 2 children who think they're veggies cos they only want sausages.  So the leftovers went into my home made kebabs.  I have to admit I am rather partial to old elephants leg especially since our local kebab shop started delivering - How bad is that, getting your kebabs delivered.

Anyway, that is what became of the surplus lamb along with some home made flat breads.  I've flavoured mine with a mix of whatever spices I had to hand, cumin seeds, chili flakes, garlic flakes, and coriander seeds ground roughly in a pestle & mortar.  You could also use one of those grinders you get with a mix ready made for you.  Nigella seeds are great too, nothing to do with Ms Lawson though, it's the flavour you get in naan breads and I always put them in my flatbreads and samosa's.


Flat Breads

500g Strong Bread Flour
15g Yeast
15g Spice Mix
5g Nigella/Black Onion Seeds
10g Salt
50g Oil
320g Warm water



Mix all the dry ingredients in a large bowl then add the oil and water.  Combine well till it all comes together to form a dough.

Tip it onto a floured surface and knead for 8-10 minutes till it becomes smooth and elastic.  Return the dough to the bowl and cover with cling film (or - genius top tip,  a disposable shower cap) and leave to stand for 1hr till doubled in size.

when the dough is ready divide it into roughly 16, 50g balls.  Roll each one out to the size of a side plate, it will be quite thin, then cook each side on a hot griddle pan, hot plate or frying pan.  Cook the first side for about 3 minutes till it starts to bubble then flip it over to finish.

I served mine warm with the lamb, some salad and a little tzatziki - not an elephants leg in sight!

MOROCCAN MEATBALL STEW

I've had a real craving for lamb recently, it's my favourite meat and I suppose quite traditional at this time of year.  In fact, my local supermarket ran out of mint sauce this week, luckily I had an emergency pot stashed away - am I the only person that does that?  Anyway, This lamb recipe uses mince and Harissa paste.  Most supermarket sell this spice mix now, usually in their fancy spices/sauces section.

Harissa is a chili paste used in North Africa.  The main ingredients are a mix of chili peppers along with garlic, coriander and caraway.  It is a standard ingredient in food from Morocco and the inspiration for this dish.

I’ve also added cinnamon, cumin and smoked paprika which all have an earthiness that completments the harissa adding to the moroccan influence.

Serves 4

500g Lamb Mince

1 Onion Chopped

1 tsp Ground Cumin

1/2 tsp Smoked Paprika

Pinch Ground Cloves

1 Large Bunch Coriander Chopped 

1 Egg

Vegetable Oil

2tbsp Harrisa Paste

400g tin Chopped Tomatoes

4 Tomatoes Chopped

400ml Chicken Stock

1 Cinnamon Stick

Using your hands mix the lamb, onion, cumin, paprika, cloves,  half the coriander leaves and egg till well combined.

Next form the meat into walnut sized meatballs - I made about 20, then brown them in a pan with a little oil.

Remove them from the pan and add the harissa.  Cook the paste for a minute then add the tomatoes, stock and cinnamon.  If you snap the cinnamon stick in half it helps to release the flavour.

Simmer the sauce for 15 minutes then return the meatballs  and simmer for a further 20 minutes until cooked.

To finish, stir through the rest of the coriander.

I have served the stew with pasta but steamed cous cous, rice or mashed potato all work well with the thick rich sauce.

HOT CROSS BREAD & BUTTER PUDDING

So, imagine you've made your hot cross buns and you actually have some left over, this is a twist on bread and butter pudding which is great for using them up.  The hot cross buns and custard already have enough fruit and sugar which means you don't have to add any more. It's really quick to throw together and I have to confess to having this for breakfast but don't tell anyone x

6 Hot Cross Buns

Butter to Spread

2 Eggs

200ml Milk

250g Ready Made Custard

2 tbsp Demerara Sugar

Split the hot cross buns and butter both sides.  Place the bottoms in a buttered baking dish.  Combine the custard with the eggs and milk and pour over half.  Now add the tops and pour over the remaining custard mixture.

Leave to stand for 20 minutes allowing the custard to soak into the bread.  Sprinkle over the sugar and bake at 160C for 30 minutes till the custard has set.

HAPPY EASTER XX

HOT CROSS BUNS & BAKING GIVEAWAY - ENDED

Ooh, there's nothing like warm hot cross buns straight from the oven with lots of butter slathered on top so it's all lovely and melty.  Easter seems to give us loads of baking opportunities but this is my favourite.  I've thrown caution to the wind here and messed with a classic recipe but I think it really works.  My inspiration came from Natural Selection Foods and their cinnamon cranberries, they are the perfect addition and you could try them for yourself if you enter my giveaway.  The winner will be chosen on Thursday 5th April

The lovely people from Natural Selection are offering 1 lucky winner an extremely generous hamper of baking goodies that will keep you very busy.  You can also 'like' their face book page and print a £1.00 Off voucher to spend at Asda or Sainsbury's.

The hamper includes:

3 Packs Chopped Apricots

3 Packs Dried Cranberries

3 Packs 5 Fruit Mix

3 Packs Crystallised Ginger

3 Packs Cinnamon Cranberries

3 Packs Chopped Dates

2 Packs Crimson Raisins

A Natural Selection Apron

A Rolling Pin

And A Copy of The Great British Bake Off How To Bake Book

    

All you have to do is :             a) Leave a message on this post

                                                           b) Spread the word on Face Book & Twitter

                                                                c) 'Like' Natural Selection Foods on Face Book

HOT CROSS BUNS

500g Bread Flour                                              CROSSES 

15g Yeast                                                            2 tbsp Plain Flour

60g Butter                                                         1 tbsp Sugar

40g Sugar                                                          Water to Mix

10g Salt                                                              

1tsp Cinnamon                                                     GLAZE

1/2tsp Nutmeg                                                     1 tbsp Sugar

1/2tsp Cardamom                                                 1 tbsp Water

100g Cinnamon Cranberries                     

250ml Warm Milk

2 Eggs

1 tsp Orange Extract

Combine all the dry ingredients in a large bowl and rub in the butter and fresh yeast if your using it.  Now add the warm milk, orange extract and eggs.  Because it is such a sticky dough I start it off in my freestanding mixer using the dough hook.  When it has all come together tip it onto a lightly floured surface and knead by hand for 8-10 minutes.  If it sticks to the surface dust your hands with flour till it stops.

It's important that you don't add too much flour so dusting your hands rather than the surface will reduce this.  Remember, the softer your dough, the softer your buns will be - ooh err misses.

Return the dough to a floured bowl and cover with cling film or, GENIUS TIP ALERT! A disposable shower cap - the one's you get free from hotels.

Leave the dough to rise in a warm place for 1 hour then remove it from the bowl, divide it into 12 pieces and shape into buns.  Put them onto a baking sheet lined with parchment, cover with a clean t-towel and leave in a warm place for another hour.

Your buns should be lovely and plump now so mix the batter for the crosses.  You want it pipeable but not so runny it just slides off your buns.  First brush each one with egg wash then pipe on the crosses.  Bake them at 220C for 15-20 minutes.  Keep an eye on them though as sweet bread tends to burn quite easily.

While they are baking warm the sugar and water till the sugar melts.  As soon as they come out of the oven brush the tops with the glaze to give them a gorgeous sticky shine.

GOOD LUCK WITH THE GIVEAWAY 

MERINGUE NESTS & EASTER ROCKY ROAD

OK, I have six kids to entertain over the easter holidays and one of the best ways I know of is cooking because after the cooking comes the eating.  These are two recipes that children will love getting stuck into

Believe it or not there are people out there who don't like chocolate, I know it's difficult to comprehend but there are even some who still have Christmas chocolate! Those people look away now, you may find the following scenes upsetting.

EASTER ROCKY ROAD

170g Dark Chocolate
170g Butter
170g Golden Syrup
400g Shortbread Biscuits
100g Mini Marshmallows

100g Micro Mini Eggs

This is a bit of a variation on the classic easter nests but with some cheeky extra's..

Melt the butter, syrup and chocolate in a pan.
Leave this to cool slightly while you break up  the short bread.
Now stir the short bread into the chocolate then add the half the marshmallows and half the Micro Eggs.
Press the mixture into a  20cm x 15cm tin lined with parchment or into muffin cases.
Sprinkle over the remaining marshmallows and Mini Eggs.
Leave to cool to room temperature before putting it in the fridge to set completely.

EASTER MERINGUE NESTS

If my house is anything  to go by, Easter brings with it a small mountain of chocolate so hear is a bake which avoids using too much.

(Makes 15)

4 Egg Whites

250g Caster Sugar

1/2 tsp Vanilla Extract

100g Dark Chocolate

50g Sugared Coconut

Mini Eggs

These are just the kind of thing that as a child I would stare at longingly in the cake shop window.  They definitely have a bit of a retro feel to them with two of my favourite sweets, mini eggs and sugared coconut.  I remember buying a 1/4 of both of them from my local sweet shop.

Heat the oven to 100C and line a baking sheet with baking parchment.

Whisk the egg whites with an electric whisk until they form soft peaks.  Add the sugar a spoon at a time while continually whisking.  The egg whites should become stiff and glossy.

Draw circles on the underside of your parchment approximately 6cm across.  Turn your parchment back over and use them as a guide to pipe your nests.  Bake the nests for  1-1 1/2 hours until the nests come away from the parchment easily. 

Leave to cool while you melt chocolate in a double boiler. 

To decorate spoon a little chocolate onto each nest and top with the coconut and eggs.

Have a good Easter break

SPRING BAKES & GIVEAWAY - ENDED

Woohoo! it's spring which to me means warmer weather, flowers everywhere and our local school's easter bake sale with lots of pretty cakes.

Here I have a couple of cake recipes to hopefully inspire you to get baking.  You don't have to be raising money with them, maybe you want to make a random bake of kindness for someone or just scoff them yourself.  What ever your reason for baking, have fun.

To help you make your cakes even more special I have a brilliant giveaway for you. Jo from Just Bake is offering a gorgeous array of easter themed decorations including cute iced bunnies and chicks, sugar strands, iced daffodils and easter eggs, she's even throwing in the cake cases, all you need to do is make the cakes.

To Enter:    A) 'Like' my Face Book page and spread the word on Twitter
                  B)  Leave a Comment on the Blog
                  C)  Take a Look at all the lovely cake supplies at Just Bake

You've got until Friday 30th to to enter the giveaway - Good luck

So, now the cakes.  Of course with those great iced bunnies from Just Bake I couldn't resist a carrot slice and   I drew inspiration from the camomile that's just coming up in my front garden to make a camomile cupcake with honey frosting.  The Iced chicks finished them off nicely along with mini eggs and some tiny weenie mini eggs that are now available.

CAMOMILE CUPCAKES with HONEY FROSTING

Makes 12

140g Self Raising Flour
125g Butter
125g Sugar
2 Egg Yolks                        
1 Egg
1/2 tsp Vanilla Extract
70ml Sour Cream
20ml Milk
2 Camomile Tea Bags

150g Cream Cheese
1 Dsp Runny Honey

Cream the butter and sugar till fluffy.  Beat in the egg and yolks along with the vanilla extract then add the butter. Mix the milk and sour cream together then add this to the mixture.  Cut open the tea bags and stir the contents into your mixture. When all is well combined, divide between cake cases and bake for 25 minutes.  Allow them to cool in the tin for 10 minutes before transferring to a cooling rack.

Once the cakes have cooled, mix the cream cheese with the honey and top each cake with the frosting

CARROT SLICE

Makes 12

350g Grated Carrots
200g Light Brown Sugar
225g Self Raising Flour
1tsp Baking Powder
1 tsp Cinnamon
1 tsp Mixed Spice
75g Chopped Nuts
3 Eggs
150ml Sunflower Oil

300g Cream Cheese
1 tbsp Icing Sugar

In a large bowl combine the sugar, flour, baking powder, cinnamon and mixed spice.  In a jug whisk together the eggs and oil then add this to the dry ingredients.  When well combined stir in the carrots and nuts.

Pour the batter into a 9" x 7" lined baking tin and bake for 25-30 minutes at 160C Fan

Once the cake has completely cooled, stir the sugar into the cream cheese top your cake and slice into 12 portions.

VENISON STEW WITH CHILI & CHOCOLATE

To continue with my scottish menu I have chosen this gorgeous dish which has been adapted from a Thomasina Miers recipe and is guaranteed to melt any heart along with the chocolate that goes in it.  There are a lot of ingredients but that doesn't mean it's difficult to put together.  Juniper berries are always good with venison and there is just enough chocolate to give it an earthy richness without it tasting like chocolate sauce.

Once you've marinated the meat it is more or less a case of slow cooking and it can be made a couple of days in advance to make your life even easier.  There's nothing like bung it in the oven cooking.   We went out for a bracing and invigorating walk then came back to this hearty warming stew - proper comfort food.  This should serve 4 people.

MARINADE                  
1/2 Bottle Red Wine
2 Cloves Garlic Crushed
1 Sprig Rosemary
2 Sprigs of Thyme
1 Red Chili Deseeded and finely chopped  
5 Juniper Berries Crushed
1 tbsp Olive Oil
S&P

700g Venison
1 Onion Chopped
1 Carrot Diced
1 Parsnip Diced
2 Celery Stalks finely Chopped
2 Garlic Cloves
Pinch of Dried Chillies
300ml Stock
1/2 Bottle Red Wine
1 tbsp Redcurrant Jelly
50g Chocolate in small pieces

Combine all the ingredients for the marinade and add the meat.  Leave it over night if you can or as long as possible.

Next remove the venison from the marinade but reserve the marinade for later.  In a casserole, brown all the meat in a little oil and put to one side.  Next soften your onions,  when they become translucent add the carrot, parsnip and celery.  Cook for a further 10 minutes allowing them to brown.  Lastly add the garlic and cook for a further 5 minutes.

Now return the meat to the casserole along with the reserved marinade.  Bring everything to the boil and once it's bubbling turn off the heat, add the redcurrant and chocolate and stir till melted.  Put the whole casserole in the oven at 190C for 1 1/2 hours.  That wasn't complicated was it.

SAVOY MASH

Even my children don't mind eating cabbage when it's done like this.  While you're boiling 250g Spuds, blanch 4 leaves from a Medium Savoy Cabbage.  You don't want the first outside leaves but the next ones in.  Blanch them in boiling water for 3 minutes then immediately put them into cold water to stop them cooking further.  Finely shred the remaining cabbage and saute in a little Butter till tender.

Once the potatoes are cooked, drain and mash them along with 40g of Cheddar.  Stir in your shredded cabbage and season with Salt and White Pepper.

Now divide the potato between the cabbage leaves and gather each leaf to form a parcel.  To help them keep their shape, I have rested them in a deep muffin tray ready for the oven.  Sprinkle over a little more cheese and cook at 190C for 10-15 minutes till the cheese is bubbling and brown.

Stay tuned for the pudding! x

HAGGIS NEEPS & TATTIES

It was Burns Night this week so I decided to come up with a scottish inspired menu.  Some of the recipes are traditional and some not so traditional.  I'm kicking off with Haggis for my starter.

Haggis is sheeps heart, liver and lungs minced with onion, oatmeal, suet and spices.  It's encased in the sheeps stomach and boiled.  Doesn't sound particularly appetising really but in fact it's quite delicious.

I didn't cook mine in the traditional way but instead split the haggis open and cooked it like mince.

Haggis in Filo Pastry on Neeps & Tatties with redcurrant & Marsala Jus          (serves 6)

1 Onion
2 Cloves Garlic
1 Small Haggis
6 Filo Sheets
Butter/Oil to brush

Half a small Swede (Neeps)
6 New Potatoes
Olive Oil
Thyme
S&P

500ml Stock
1 Glass Marsala
1 tbsp Redcurrant Jelly

Finely chop the onion and soften with a little oil in a large frying pan, when it becomes translucent add the garlic and cook for a further 5 minutes.  Now split open the haggis and add to the pan.  You will need to crumble it a little with a fork to start with.  Cook for 10-15 minutes until it has browned.

To assemble your parcels, cut each filo sheet in half horizontally then vertically so you have 4 equally sized pieces.  Spray them with oil or brush with butter then arrange them crossing over each other like a star - am I making sense here? I hope so.  Put a tablespoon of the haggis mixture in the centre and gather  up the pastry to make the parcel.

Bake at 160C for 15 minutes.

Cut the swede and potatoes into small cubes and saute them to brown, season with S&P and some thyme then put them in the oven to finish cooking along with the haggis.

Tip your stock into a frying pan and heat, when it starts to simmer add the marsala and bring to the boil, cook for 2-3 minutes then add the redcurrant jelly stirring till it melts - Done

Scottish Scotch Eggs

I used a large haggis so I had extra to play around with. I came up with a Scottish Scotch Egg.  It was basically the raw haggis wrapped around a quails egg, dipped in egg and bread crumbs then deep fried.  It made a good appetiser and I think a few ended up in my son's lunch box too Xx

PANETTONE FRUIT PUDDING

Unfortunately I'm not a great fan of panettone, it's the bits of peel I'm not keen on but I love getting them at christmas because they usually come in such beautiful tins.  In past years I've made them into bread and butter pudding but this year I wanted to come up with something different.

This is my version of a summer pudding with a hint of winter.  I've added mulling spice I had left from a hamper and star anise to the fruit in an attempt to make christmas last just a little longer.

Over a medium heat warm 900g Soft Fruit with 200g Sugar.  I used a bag of cherries and a bag of mixed berries that included blackberries, strawberries and redcurrants, both were frozen but you can use fresh. Blackberry and Apple are also a good combination. To this add 2 Star Anise and 1 Mulled Wine Spice bag.

Gently cook for 5 minutes till the sugar has dissolved and the juices begin to run. Remove from the heat and leave to cool slightly while you line your basin or ramekins.

You will need 2/3 of a Large Panettone to make 6 individual ramekins or a 1 1/2 pint pudding basin.  I lined mine with cling film to make them  easy to store remove.  Cut a circle to line the base then add slices slightly overlapping around the sides.  Fill each one with fruit and juices, reserving about half the juice, then cover with a panettone lid.

Place each pudding on a baking sheet, bring your cling film over the tops of the ramekins to cover then place another baking sheet on top.  Next use a heavy weight on top and place in the fridge.  I used a 3 litre water bottle.  Leave it over night for the juices to soak in.

To serve, turn your puddings out and pour over the reserved sauce to cover any white patches then just add cream x

CHRISTMAS CATCH-UP

One of the favourite things I made this christmas were Gingerbread Cupcakes with a Mascarpone Buttercream top and finished with a mini Gingerbread Biscuit.  Unfortunately they were so delicious I didn't manage to get a photos before they were scoffed - every time!  The only evidence I have is the picture above of the biscuits so you'll just have to imagine them, make it good though x


I think this year was the most un-organised christmas I've ever had, but judging by the amount of baking I did for others, everyone else was sorted.  Friends ordered mini pies for christmas eve and large pies for boxing day.  Cafe's were getting an array of festive cupcukes and there was a lot of edible glitter involved.

   Can't believe I made 2000 Mince Pies for
    Dafna's Cheescake Factory in Liverpool

    And a few more for The Aubergine Cafe
                      in West Kirby








My Birthday is December 9th which is not great just 2 weeks before christmas but I have a very dear friend Merry Phillips who's birthday is just 2 days before christmas.  It was a very special one this year and I was so honoured and touched to be invited to her 21st celebration.  Cake was always going to be on the cards and I came up with this small selection

Amy at Weekly Bake Off had the genius idea of having an online Secret Santa.  Everyone taking part exchanged home made gifts by post.  I have to thank you Amy for organising it all,  I had such fun putting my gift together and was unbelievably excited to take delivery of the one sent to me.

I made a Retro Hand Bag and a Felt Needle Case along with a jar of Quince Jelly, Egyptian Dukkah spice mix and a Bake-Your-Own Cookie Jar

I do hope it was liked by Jan.  I have to say I was overwhelmed by the gift I received.  It was so beautifully wrapped and as I unpacked it I could not stop squealing with joy as I discovered more delights.  Cranberry and Brandy Fudge, Millionaires Shortbread with Dates & Pecans and 2 lovely decorations.  Thank you so much but please let me know who you are, I need the recipe for those squares x

Edible gifts were the way forward for me this year.  Gingerbread Wreaths were so much fun to do and got me feeling very festive and  Gingerbread Snowflakes were a good by-product with the scraps.

Lastly,  my gift hampers.  They included Peri Spiced Olives, Mini Christmas Puddings, Quince Jelly, Dukkah Spice Mix and Lemon Infused Olive Oil

I hope you all had a great Christmas and still have a few goodies tucked away to enjoy - I do but don't tell anyone cos I'm not sharing Xx