Showing posts from November, 2012

Thank you!

Another little note just to say THANK YOU. This blog has had over 1000 hits since I started it in and that's crazy. I didn't think anyone would bother to read it! So just wanted to say a sincere thank you to everyone who reads, who comments and to anyone who tries one of the recipes themselves. Thank you X Bo

Just a little update.

I have been baking again today, although I can't share too much about it as it's research for foodie Christmas gifts for my friends.  I did just want to share a lovely recipe I found in the Sainsbury's magazine.  Sticky sausages Marinade 12 sausages in 3 tablespoons of honey, 1/2 tablespoon of soy sauce and 1/2 tablespoon of sesame oil. Cook at 180 for 25 minutes. Sprinkle sesame seeds over and cook for another 5 minutes until golden brown and the sauce is thick. Best served with a baked potato and garden peas!  Hopefully more baking will be coming up soon! Until next time... X Bo

Chelsea Buns, again.

These went down very well the first time around. I had some time spare today so thought I would give them another go. (First attempt found here: )  Ta da! Today's batch turned out well. About to have one with a cup of tea X Bo

Iced Gingerbread Stars

Feeling very festive today. If you find yourself in a similar mood I definitely recommend throwing on a woolly jumper, making and decorating a batch of these delicious biscuits, whilst listening to some jolly Christmas music.  Ingredients  350g plain flour 1 tbsp ground ginger 1 tsp ground cinnamon 1/2 tsp ground mixed spice pinch of salt 1 tsp bicarbonate of soda 175g unsalted butter 150g dark muscovado sugar 4 tbsp golden syrup Method 1. Sift the flour, ginger, cinnamon, mixed spice, salt and bicarb into a mixing bowl.  2. Put the butter, sugar and syrup into a saucepan. Melt until smooth then add to the flour mixture. Mix with a wooden spoon to form a dough. 3. Tip out onto a floured surface and knock into a ball. Wrap in cling film and chill for 20 minutes in the fridge.  4. Roll out and cut out star shapes. Re-roll and re-cut until you have used all the mixture.  5. Preheat the oven to 160. Place the stars on a baking tray and bake to 10-12 minutes (It helps to ro

Marbled Cupcakes

Decided to adapt a recipe from the GBBO Book I'd already tried, the Mocha Marbled Loaf Cake: I wanted to make it in cupcakes, instead of a loaf to make it easier to share with my pals!  Also had to change it so it didn't have coffee in it... I have a fussy friend.  Ingredients for the sponge 250g unsalted butter, softened  250g caster sugar 1 tsp vanilla extract 4 large eggs, beaten 250g self-raising flour pinch of salt For the chocolate mixture 30g cocoa powder 2 tbsp milk For the vanilla mixture 1 tsp vanilla extract Chocolate chips For the glaze 100g white chocolate 100ml whipping cream Method 1. First, make the sponge mixture! Put the butter in a large mixing bowl and beat with an electric mixer until very creamy. Gradually add the sugar and then the vanilla.  2. Gradually add the eggs, one tablespoon at a time, beating well with every addition. When you're down to the last two spoonfuls, add o

Tarte Tatin Take Two!

Today is the birthday of the most important woman in my life, my Mum. She taught me how to bake, she's the person I turn to when something goes wrong. She is truly wonderful and I cannot express with words how much I love her.  To celebrate her birthday I made banana tarte tatin again. (First attempt found her e: )  Ta da! It was so much easier this time! The caramel was simple this time. I'd made the pastry the night before so it was chilled perfectly and rolled out like a dream. Very happy X Bo

Tuesday Scones

As it's my Mum's birthday tomorrow I decided to celebrate by baking her a few treats! Started off with Hugh Fearnley-Whittingstall's scones. Ingredients 450g self raising flour pinch of salt 2 tsp baking powder 100g butter, cubed 100g caster sugar  300ml buttermilk Method 1. Preheat the oven to 200. Put the flour, salt and baking powder in a bowl. Add the butter and rub in until it resembles bread crumbs. 2. Mix in the sugar. Then add the buttermilk and combine to make a rough dough, using a palette knife. Turn out onto a floured surface. 3. Roll out and cut using a scone cutter. Place on a baking tray, lined with greaseproof. 4. Bake for 10-12 minutes until golden brown. Ta da! I filled mine with apricot jam and clotted cream and they were delicious! More to follow later X Bo 

Caramel Layer Cake

This was a big challenge but very rewarding... and sweet. Another recipe from the GBBO Show Stopper Book.  Had a bit of a disaster with my first attempt... Needless to say I started again and it came out very well! Ingredients for the sponge 300g self-raising flour pinch of salt 300g caster sugar 250g unsalted butter, very soft 4 large eggs 4 tbsp buttermilk 1 tsp vanilla extract For the filling 225g unsalted butter, very soft 450g dark muscovado sugar  175ml double cream 300g icing sugar pinch of salt flakes  100g dark chocolate Method  1. Preheat the oven to 160. Grease and line 3 20cm sandwich tins. Put the flour, salt and sugar in a large mixing bowl. Add the butter. In a separate bowl whisk the eggs, buttermilk and vanilla using a fork, then add to the flour mix. Beat together using an electric hand mixer until everything is thoroughly combined and very smooth, thick and light.  2. Divide the mixture between your 3 tins and spread level. Bake for 25 minutes