Hi and welcome to my blog Clairejustine

Fashion and lifestyle from a mum of 4 from Nottinghamshire.

Showing posts with label Guest Post. Show all posts
Showing posts with label Guest Post. Show all posts

Sunday, 1 December 2013

Simple Cinnamon Christmas Cake...


Fancy making a cake that is quick and easy to bake? 


Ingredients
  • 180g sugar
  • 75g butter
  • 2 happy eggs
  • 200ml milk
  • Two cups sifted flour
  • 2 tsp baking powder
  • 1 tsp powdered cinnamon
  • 1 tsp mace
  • 1 tsp mixed sugar and cinnamon


Method
  • Whip sugar and butter until no grains of sugar are left and it is a pale yellow colour. 
  • Beat eggs into the mix then add gradually milk, sifted flour, baking powder, cinnamon and mace, folding ingredients together.
  • Bake in a buttered, non-stick 20cm round dish for 40 minutes at 180ºC, until the sides just begin to pull away from the tin. 
  • Sprinkle the top of the cake with the cinnamon and sugar mix and replace in oven for 5 minutes to glaze.

Recipe and photo credit by- Mat Follas and happy egg co


Friday, 29 November 2013

Individual Christmas Puddings...



Makes: 8

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Ingredients
  • 150g Whitworths Cranberries
  • 150g Whitworths Sultanas
  • 150g Whitworths Raisins
  • 50g Candied Mixed Peel
  • 120ml Dark Rum
  • 125g Unsalted Butter, diced
  • 160g Dark Brown Sugar
  • 100g Plain Flour
  • 3tsp Mixed Spice
  • 1 tbsp Black Treacle
  • 2 Medium Eggs, lightly beaten
  • 1 Medium Cooking Apple, peeled & grated
  • 25g Whitworths Flaked Almonds
To decorate
  • 50g Whitworths Walnut Pieces
  • 1tbsp runny honey


Method
  • Soak the cranberries, sultanas, raisins and candied peel in the rum for 48 hours, in a covered bowl, before making the Christmas puddings.
  • Preheat the oven to 180oC (fan 160oC), Gas Mark 4.
  • Use 25g of the butter to generously grease eight cups of a deep muffin tin, leaving the four corner cups ungreased.
  • Beat the remaining butter until soft in a large mixing bowl and then stir in the sugar.
  • Sift the flour and mixed spice together into the bowl and beat until evenly combined with the butter mixture.
  • Add the black treacle and gradually beat in the eggs, one at a time.
  • Fold the alcohol soaked fruit, the grated apple and almonds into the batter and gently mix until evenly distributed.
  • Spoon the mixture evenly into the eight greased muffin tin cups, leaving the four ungreased corners empty.
  • Fill the corner cups with boiling water and carefully place the muffin tray on the bottom shelf of the preheated oven & bake for 40 minutes.
  • Carefully remove the muffin tin from the oven and use a blunt knife to ease the Christmas puddings out of the muffin tin. 
  • Serve immediately.
To decorate
  • Mix the walnut pieces and runny honey and use to top the mini puddings, then serve warm with vanilla custard, cream or brandy butter.

Recipe and photo credit by - Whitworths


Thursday, 28 November 2013

Eggnog...


Every year at Christmas I treat myself to a bottle of eggnog. Today I'm sharing a guest post on how to make your own yummy drink created by Masterchef winner Mat Follas accredited to the happy egg co.


Ingredients
  • 6 happy eggs
  • 60g caster sugar
  • 600ml milk
  • 1 tbsp vanilla extract
  • ½ tsp grated nutmeg
  • 150ml plain yogurt
You will need a cooking thermometer for this recipe.

Method
  • Don’t be scared of raw eggs in eggnog; we gently cook them in this recipe.
  • Place 4 happy eggs, 2 happy egg yolks, caster sugar and milk in a saucepan. 
  • Heat slowly whilst stirring continuously; bring the temperature up to 72°C then remove the saucepan from the heat and keep stirring until it has cooled to around 60°C, this will take about 5 minutes.
  • Once it is below 60°C, pour the mixture through a sieve to capture any overcooked lumps. 
  • Add the vanilla extract and the nutmeg, stir and refrigerate the mixture. 
  • Once cool, add the plain yogurt and gently whisk together for a delicious and refreshing eggnog.
  • You can add other flavours in place of the vanilla and nutmeg and/or use double cream in place of the yogurt.
  • Adults might want to add some rum or bourbon too for a grown up drink.
Mat’s top tip: 
  • Use double cream instead of yogurt if you’re adding alcohol.

Recipe and photo credit by- Mat Follas and happy egg co

Tuesday, 19 November 2013

Primula Santa’s Cheese Cakes...


Give the family something to ho ho ho! about with scrumptious bite sized Primula Santa Cheese Cakes – a decadent way of using Primula Original Cheese in your festive baking...

Preparation: 24 hours

Makes:12


Ingredients

  • 1 tube of Primula Original Cheese
  • 4 ginger biscuits
  • 3 digestive biscuits
  • 12 strawberries
  • 60g icing sugar
  • 200ml double cream
  • 50g butter
  • 3 gelatine leaves
  • 1tsp vanilla extract
  • 12 cupcake liners (5cm in diameter)


Method

  • Melt the butter in a bowl in the microwave for 30 seconds.
  • Put the digestive and ginger biscuits in a sandwich bag and bash them with a rolling pin until they are a crumbly powder.
  • Mix the biscuit crumbs with the melted butter until it starts to join together.
  • Place a spoonful of the biscuit mixture in the base of each cupcake liner and press down firmly to the bottom using a teaspoon until each base is roughly 1cm in thickness. 
  • It is easier to pop the liners in a cupcake-baking tray, as they will keep their shape. 
  • Place in the fridge to set whilst you make the cheese mix.
  • Squeeze Primula Original Cheese into a mixing bowl and add the icing sugar and vanilla extract. 
  • Mix to a smooth consistency.
  • In a separate bowl whip up 150ml double cream until it stands in stiff peaks. 
  • Fold the cream into the cheese mixture.
  • Follow the gelatine mix as described on the packaging and stir thoroughly through the cheese.
  • Take the bases from the fridge and spoon in the cheesecake mix on top (2.5cm thick) and place inside the fridge to set overnight.
  • Take the cheesecakes out of the fridge and remove the liners. 
  • To decorate, cut the tops off 12 strawberries. 
  • Place the strawberries upside down on the top to look like a Santa hat.
  • Whip up the remaining double cream, until it stands in stiff peaks and put into a piping bag. 
  • Pipe a tiny decorative silver ball on the top of every strawberry and a ring of balls around the base.
  • This will look like the fur parts of the hat! Serve and enjoy!

About this post -

Recipe and photo credit by Primula


Primula Surprise Mince Pies...



Christmas is all about spreading joy; so why not give your loved ones a little surprise this year with real mince pies, loaded with spicy minced beef and a surprise cheesy centre.


Cooking: 18-20 minutes

Makes:10


Ingredients

  • 1 tube of Primula Original Cheese
  • 500g ready-rolled short crust pastry
  • 150g minced beef
  • 4-5 chopped sundried tomatoes
  • ½ diced onion
  • ½ pint beef stock
  • 1 crushed garlic clove
  • 2tbsps tomato puree
  • 1tsp cayenne pepper
  • 1tsp paprika
  • 1tsp corn flour
  • ½tsp sugar
  • 1tsp olive oil


Method

  • Preheat the oven to 180oC. 
  • Roll out pastry large enough to cut out 10 discs to line the mini muffin tin moulds and 10 smaller discs for lids. 
  • Brush the tin moulds with a little oil.
  • In a frying pan, fry the mince with about ½ teaspoon of oil. 
  • Add the crushed garlic and onions and cook. 
  • When the mince is brown add sundried tomatoes, tomato puree and the stock.
  • Add the cayenne pepper, cumin, paprika and sugar and simmer for about 10 minutes so that the liquid reduces. 
  • Add the corn flour and mix thoroughly. 
  • Season to taste.
  • In the bottom of each of the pie bases spoon a layer of mince into each and squeeze a layer of Primula Original Cheese on top. 
  • Leave enough space to fit the pastry lid.
  • Brush the rim of the pie with milk and place the lid on top. 
  • Pinch around the rim to seal the lid and then make a small hole in the top to allow steam to escape.
  • Brush the top with some milk.
  • Bake in the oven for 18-20 minutes. 
  • Take out of the oven when the pastry is a nice golden brown. 
  • Enjoy piping hot from the oven or cool for a chilled treat.


About this post -

Recipe and photo credit by Primula

Saturday, 16 November 2013

Chocolate Truffles...

Fancy making some chocolate truffles?

Great for presents to make for someone special...

Ingredients

  • 150g plain chocolate
  • 150ml thick double cream
  • 25g unsalted butter
  • 2 tablespoons rum or brandy
  • 1 tablespoon Greek Yoghurt
  • Sweet paper or petit fours cases

25g of any of the following

  • Whitworths Chopped Almonds
  • Whitworths Chopped Hazelnuts
  • Whitworths Toasted Chopped Mixed Nuts
  • Whitworths Flaked Almonds, roughly chopped




Method

  • Break the chocolate into small pieces and grind it in a food processor or grate until very fine.
  • In a pan simmer the cream, butter, and rum or brandy.
  • Add the chocolate and mix off the heat until smooth.
  • Add the yoghurt and stir in.
  • Transfer the mixture into a bowl, cover with cling film and cool.
  • Then leave in the fridge overnight, or simply place in the freezer for 1-2 hours until thickened.
  • Take a teaspoon of the mixture and roll between your hands to create a ball shape.
  • Roll each individual ball in the chosen chopped nuts to then place into the paper cases.
  • This recipe should make approximately 40 truffles that can be put into boxes and given as Christmas gifts.
  • They should be kept refrigerated and be eaten within three days.
  • The truffles also freeze well.

Recipe and photo credit by - Whitworths

Primula Breakfast Egg Muffins...


Start your lazy duvet day off right with a truly indulgent breakfast. This cheesy breakfast involves lashings of Primula Cheese with Chives, eggs, tomatoes and mushrooms all wrapped up in a hug of delicious bacon.

Cooking: 15-20 minutes

Makes: 4

Ingredients

  • ½ tube of Primula Cheese with Chives
  • 3 Eggs
  • 8 rashers of streaky bacon
  • Handful of cherry tomatoes
  • Handful of sliced mushrooms
  • 2 slices of granary toast


Method

  • Preheat the oven to 200oC.
  • Grease a muffin tray and line each cup with 2 rashers of bacon ensuring all sides are covered.
  • Crack the eggs into a mixing bowl and squeeze half the tube of Primula Cheese with Chives. 
  • Mix with a whisk.
  • Pour the mixture into the muffin cups so they are ¾ full. Place the tray in the oven for 15-20 minutes or until the eggs are firm and golden brown.
  • Whilst the egg muffins are cooking, fry up the mushrooms and tomatoes with a little oil.
  • Once cooked, place two muffins on a plate with a spoonful of mushrooms and tomatoes with a slice of toast. 
  • Serve and enjoy!


About this post -

Recipe and photo credit by Primula


Tuesday, 12 November 2013

Gluten-free Mini Strawberry Frangipanes...


Packed into a pretty box, these mini frangipanes make a great gift or alternative to a box of chocolates when going for dinner with friends.

Makes 24

Preparation: 20 minutes

Cook: 12-15 minutes


Ingredients

  • 175g (6oz) strawberries, hulled
  • 75g (3oz) butter, at room temperature
  • 75g (3oz) caster sugar
  • 50g (2oz) self-raising gluten free flour blend
  • 1 medium egg
  • 50g (2oz) ground almonds
  • Few drops almond extract
  • 40g (11/2oz) flaked almonds


Method

  • Preheat the oven to 180oC (350oF), Gas Mark 4. 
  • Separate 24 foil or paper petite four cases and put into 2 x 12 section mini muffin tins. 
  • Halve or quarter the strawberries depending on their size and keep 24 pieces to one side. 
  • Chop the rest.
  • Cream the butter and sugar together until soft and pale. 
  • Add the gluten free flour and egg and mix until smooth then stir in the ground almonds and almond extract.
  • Stir in the chopped strawberries then spoon into the petite four cases. 
  • Press a strawberry piece into each one then sprinkle with the flaked almonds. 
  • Bake for 12-15 minutes until well risen, golden brown and the cakes spring back when pressed with a fingertip.
  • Leave to cool for 10 minutes then transfer the cakes to a wire rack to cool completely. 
  • Pack into a box lined with non-stick baking paper and tie with ribbon. 
  • Best eaten on the day of making.



About this post -

Recipe and photo credit by Seasonal Berries


Sunday, 27 October 2013

Shortbreads with Strawberry Conserve...


Do you love Sunday afternoon tea time cooking?

Sharing a fun guest post today from  ‘Bonne Maman 30 Best Loved Recipes’ Hachette Book.

These biscuits look so, so sweet and reminds me of some I use to eat lots of years ago..

Talking of biscuits I don't think there is any I have not tried! ?!

This looks a great recipes for sharing fun baking times with the little ones helping you to make and also cutting out lots of different shapes and sizes...



Printer Friendly Recipe Link

(MAKES 20 SHORTBREADS)

Ingredients

250g plain flour

70g caster sugar

Pinch of salt

200g of very cold butter

½ large egg, beaten

½ tsp vanilla essence

Zest of one orange

½ jar of Bonne Maman Strawberry Conserve

Icing sugar to decorate

Method

Preheat the oven to 170ºc / 325ºf / Gas Mark 3.

Sieve the flour, sugar and salt into a large bowl. 

Cut the butter into small pieces, add to the bowl and use your fingers to combine the fine crumbs.

Add the egg, vanilla essence and the orange zest and knead the dough until it is smooth, being careful not to overwork it.

Lightly dust a work surface with flour and use a rolling pin to roll the pastry out to a thickness of about 0.5cm.

Cut out 40 discs or rectangles as desired. 

On half of the batch cut decorative shapes (stars or Christmas trees usually work well) out of the centre. 

Arrange on a lightly greased baking tray. Put in the fridge for about an hour.

Bake for about 12 minutes or until just starting to brown. Take out of the oven and leave to cool completely.

Spread half of the shortbreads with Strawberry Conserve and use the other halves to top each biscuit off. 

Sprinkle with icing sugar before serving.

About this post~

This is a guest post taken from ‘Bonne Maman 30 Best Loved Recipes’ Hachette Book.


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