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

Monday, 17 November 2014

Sweet Potato And Cinnamon Muffins ...

Sugar, Spice And All Things Nice...


Embrace the festive season with this unique recipe for sweet potato and cinnamon muffins. Spicy cinnamon compliments fluffy butter cream to create a sweet treat that’s perfect for a thoughtful Christmas gift, special Boxing Day brunch or simply gobbled up fresh from the oven.


Sweet Potato and Cinnamon Muffins

Makes: 10

Per muffin
  • 256kcal
  • 3.7g protein
  • 9.7g fat
  • 1g saturates
  • 41g carbs
  • 22.8g sugar
  • 1.4g fibre
  • 0.3g salt
  • 237mcg vitamin A

Ingredients

For the muffins
  • 2 eggs
  • 180g sugar
  • 250g cooked sweet potato, mashed
  • 80ml vegetable oil
  • 50ml water
  • 200g self raising flour
  • ¾tsp ground cinnamon

For the butter icing
  • 50g sweet potato jam or any other jam
  • 80g butter (soft but not melted)
  • 300/400g icing sugar

Method

1. Preheat the oven to 180° C and line a muffin tin with paper cases.
2. In a large bowl beat the eggs with the sugar. Add the oil and water and mix well.
3. Sieve the flour and cinnamon together before adding to the egg mixture. Fold everything together before adding the sweet potatoes.
4. Pour into the muffin case filling them about 3/4 full. Bake in the preheated oven for 20-25 minutes or until muffins are cooked.
5. Place the butter and jam in a large bowl (you can use a food processor if you prefer) and slowly add the sugar a little at the time mixing continuously.
6. Carry on adding sugar till your preferred consistency has been reached. Pipe the cream onto the cold muffins and enjoy.


About this post~

This is a guest post from  Love Sweet Potatoes 

No payment was received.

The recipe was created by celebrity chef and sweet potato lover Felice Tocchini.


Thursday, 6 November 2014

Paddington Bear Inspired Recipe...



To celebrate the launch of Paddington Bear coming to the big screen in November, 50 statues of the fictional bear are on the streets of London. Today I have a guest post from Borough Market’s with an ultimate marmalade sandwich recipe..

Celebrating Paddington’s first glimpse of Borough Market..

Paddington couldn’t fail to love this marmalade sandwich: 

Plain and simple, no fancy twists, but made with the finest ingredients a bear could wish for.

Marmalade Recipe

Ingredients
  • 1kg Seville oranges
  • 1 Unwaxed lemon
  • 1.75kg granulated sugar (no need for preserving sugar)






Method

Step 1
  1. Wash the oranges and lemon well and then put them in your pan and cover with water. 
  2. I weighed down the fruit with a small dish to stop it bobbing above the surface. 
  3. Cover with a lid and then boil for 1-2 hours until the peel feels soft and can be easily pierced with a fork. 
  4. Meanwhile enjoy the ambrosial citrus scent wafting around your kitchen.
Step 2
  1. Remove the fruit from the water and allow to cool. 
  2. Measure the liquid left in your pan, you will need about 1.25 litres. 
  3. If you have too much you can reduce it by boiling, too little - just add a splash of water.
Step 3
  1. Now for the fun, and many hands do make light work; it’s time to prepare the fruit. 
  2. Quarter the oranges and lemon. 
  3. Take a spoon and scrape the pith, flesh and seeds into a large sieve set over a bowl.
Step 4
  1. Slice the peel into coarse or fine shreds, the choice is yours (it wasn’t mine as an impatient seven year old will always mean thick slices).
  2.  Put the peel into the pan with the measured cooking water.
Step 5
  1. Take a rubber spatula and squash as much juice as you can from the pulp in the sieve and tip this into the marmalade pan. 
  2. Put the remaining pips and pulp into a muslin square and tie up (or take the pop sock approach) and then dangle this down into your pan too. 
  3. The pith and pips contain masses of pectin which will set the marmalade later.
Step 6
  1. Bring the pan up to the boil and then remove your bag, or sock, and give it a squeeze to release as much of the valuable pectin as possible back into the marmalade.
Step 7
  1. Tip in the sugar and place the pot on a low flame.
  2. Once the sugar has dissolved you can up the heat and bring the marmalade to a rolling boil. 
  3. Watch it carefully, you don’t want it bubble over. 
  4. Give it a stir and skim the froth from the surface from time to time (or you will have cloudy marmalade).
Step 8
  1. Now you’re on the home straight. Your marmalade will take about 25 - 45 minutes at a fast boil to reach setting consistency (there are so many variables - the heat, the width of your pan, the amount of pectin, so I can’t be precise). 
  2. Test the setting consistency after 25 minutes by spooning some hot marmalade straight onto one of your plates from the freezer, allow it to cool for a couple of minutes.
  3.  Now push the marmalade with your fingertip, if it’s ready it will form a wrinkly skin as you do so. 
  4. If not, continue to boil and check at 5 minute intervals.
To Serve
  1. Once ready leave the marmalade to cool for 15 minutes, skim off any last foam and ladle into the hot jars.
  2.  Cover with waxed disks if using, and seal with lids or cellophane at once.

Borough Market’s ultimate marmalade sandwich recipe...


  • London bloomer, or other fabulous bread from Bread Ahead
  • Hand-churned, lightly salted Sussex butter from Hook & Son
  • Award winning chunky Seville orange marmalade from Jill’s Natural Preserves
Method
  1. Cut a couple of thick slices of bread and spread one very generously with butter. 
  2. Open up the marmalade jar and spoon (no paws thank you!) 3 or 4 dollops of the very finest homemade marmalade upon the butter. 
  3. Spread carefully.
  4. Top with your second hunk of bread and, using every ounce of self-discipline that a small bear can muster, stop to cut your sandwich in half before devouring.
  5. Now wash sticky whiskers and paws.

About this post

This is a guest post.

No payment was received.

Recipe and photo credit by Borough Market

Tuesday, 4 November 2014

Raspberry And White Chocolate Muffins...



Few combinations are loved as much as raspberries and white chocolate.

Makes 10

Preparation time: 20 minutes

Cooking time: 20 minutes




For the muffins
  • 300 g (11 oz) plain flour
  • 3 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • 100 g (4 oz) caster sugar
  • 75 g (3 oz.) butter, melted
  • 3 eggs
  • 150 g (5 oz.) natural fat free yogurt
  • 1 teaspoon vanilla essence
  • 175 g (6 oz.) raspberries
  • 100 g (4 oz.) white chocolate diced


To decorate
  • 50g (2 oz.) white chocolate, melted

Method~

  1. Line a 12 hole muffin tin with 10 muffin cases. 
  2. Mix the flour, baking powder, bicarbonate of soda and sugar together in a bowl.
  3. Fork the melted butter, eggs, yogurt and vanilla together in a second bowl until just mixed then add to the dry ingredients and fork together until just mixed. 
  4. Add the raspberries and diced chocolate, mix together briefly then spoon into muffin cases.
  5. Bake in a preheated oven set to 190°C (375°F) Gas Mark 5 for 15-20 minutes until well risen and golden. 
  6. Leave to cool for 10 minutes then loosen the edges of the cases with a round bladed knife, lift muffins out of the tin and cool on a wire rack.
  7. Decorate the muffins with melted chocolate drizzled from a spoon or piped from a paper piping bag with the tip snipped off – no need for a piping tube. 
  8. Leave to harden for 5-10 minutes before serving.

About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..


Thursday, 11 September 2014

Gallo Family Vineyards Summer Rosé Canapé Cakes...


Gallo Family Vineyards Summer Rosé Canapé Cakes
  • Preparation time: 40 minutes
  • Cooking time: 25 minutes
  • Serves: 12

Cake Canapés: You’ll need…
  • 115g unsalted butter, room temperature
  • 280g caster sugar
  • 2 eggs
  • 1/2 tbsp red liquid food colouring
  • 325g plain flour, sifted
  • 30g cocoa powder, sifted
  • 250ml buttermilk
  • 1 tbsp bicarbonate of soda
  • 1 tbsp cider vinegar
  • 7 raspberries
  • 150g double cream, whipped
  • pink rose petals (to decorate)
  • Strawberries (to decorate)
  • Toasted pecans, cooled & brushed with edible gold lustre dust (to decorate)
  • 10 inch round cake tin, greased and lined


Cake Canapés: How to…
  • Preheat the oven to 180˚C fan assisted/gas mark 6.
  • Cream together the butter and sugar until light and fluffy, starting on medium and increasing to high speed – the mixture should be pale and increased in volume, about 4 minutes. 
  • Add the eggs gradually, then the food colouring, and beat until just incorporated.
  • Sift together the flour and cocoa and add half to the batter, beating to incorporate evenly and ensuring you scrape down the sides. 
  • Then beat in the buttermilk & raspberries and finally the second half of the dry ingredients.
  • In a small bowl, using a clean spatula or teaspoon, mix together the bicarbonate of soda and cider vinegar (it will fizz up) and fold it immediately into the batter – do not use the mixer, just fold evenly with a spatula by hand.
  • Tip the mixture into your tin and level out to the edges. Bake for 20–25 minutes, or until a toothpick inserted in the centre comes out clean. 
  • Remove from the oven and leave to cool in the tins for 10 minutes before turning out on to a wire rack to cool completely.


Coulis: You’ll need…
  • 80g rhubarb, chopped into small pieces
  • 125ml Gallo Summer Rose
  • 30g light brown sugar

Coulis: How to…
  • Add all ingredients to a pan over medium/high heat and heat until rhubarb has softened.
  • Once soft use a hand blender to pulse until you have a thick, smooth coulis.

Whipped Cream: You’ll need…
  • A chilled bowl (large enough to hold at least double the volume of cream you are whipping)
  • An electric hand whisk
  • Very cold double cream
  • 1 tbsp caster sugar and 1/4 tbsp vanilla extract per 200ml of cream (optional)

Whipped Cream: How to
  • Pour the cream into the bowl and whip thoroughly and evenly, beginning on a medium speed.
  • Ensure that you run the beaters around the edge of the bowl to keep it all evenly mixed. 
  • When the cream starts to thicken and you see the first sign of soft peaks, add the sugar and the vanilla, if using.
  • Now reduce the speed to medium-low and watch carefully, it’s almost done.
  • Continue just until you have very soft peaks. Using an electric hand mixer this should take under 2 minutes.

To assemble...
  • Once cooled, use a small round cookie cutter to cut out your canapés. 
  • Transfer onto a plate or little cake cases.
  • Pipe or spoon some double cream onto each case, followed by some of the coulis, a rose petal and strawberry half.
About this post -

This is a guest post from Gallo Family Vineyards

No payment was received.


Tuesday, 29 July 2014

POM Strawberries and Cream...



Ingredients

  •  25ml POM Wonderful 100% Pomegranate Juice
  • 37.5ml Vanilla Vodka
  •  12.5ml White Chocolate Liqueur
  • 3 large Strawberries
  •  25ml Milk


Glassware

  • Rocks glass

Garnish 

  • Pomegranate arils and blueberries


Preparation

  • Muddle your strawberries in a glass until reaching a puree like consistency.
  • Add the POM Wonderful 100% Pomegranate Juice, vanilla vodka, white chocolate liqueur and milk.
  • Shake all ingredients with ice and strain over a rocks glass filled with ice.
  • Garnish with a strawberry and pomegranate arils.

This cocktail is perfect…as a light dessert, at Wimbledon, for a get together with the girls!


About this post -

This is a guest post from- Pom Cocktails

No payment was received.



Saturday, 26 July 2014

Chicken Breasts with Tomatoes and Olives


Ingredients: (serves 4)

  • 4 (6-ounce) skinless, boneless chicken breasts
  • 1 cup multicolored cherry or grape tomatoes, halved
  • 3 tablespoons oil and vinegar dressing, divided
  • handful of olives
  • 1/2 cup (2 ounces) grated cheese



Preparation

  1. Turn on Plancha.
  2. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
  3. Place chicken on grill coated and cook for 6 minutes on each side or until chicken is done. 
  4. Keep warm.
  5. Half the olives and combine them with tomatoes and 1 1/2 tablespoons dressing in a medium bowl over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally.
  6. Brush chicken with remaining 1 1/2 tablespoons dressing.
  7. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.



About this post -

This is a guest post from Verycook


Sunday, 20 July 2014

Buffalo Chicken Burgers...



Ingredients
  • 4 tablespoons reduced fat soured cream
  • 4 tablespoons crumbled blue cheese
  • 1/4 teaspoon Worcestershire sauce
  • 675g chicken meat, pulsed in a food processor until finely chopped
  • 4 tablespoons hot pepper sauce
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon chicken seasoning
  • 1/2 teaspoon paprika
  • 1 pinch cayenne pepper, or to taste
  • 1 tablespoon hot pepper sauce
  • 4 sandwich rolls, split
  • 4 leaves iceberg lettuce
  • 60g celery, diced



Method

  1. Preheat the plancha gas grill on medium-high. Stir the soured cream, blue cheese and Worcestershire sauce together in a small bowl; set aside.
  2. Mix the chicken, hot sauce, salt, chicken seasoning, paprika and pepper together in a mixing bowl until evenly blended. 
  3. Make 4 burgers from the mixture.
  4. Cook the chicken burgers for 6 to 7 minutes and flip the burgers over. 
  5. Brush the cooked side with 1 tablespoon hot pepper sauce and continue cooking for about 5 minutes more or until they are fully cooked.
  6. Serve burgers with lettuce, the burger sauce from step 1 or other dressings of your choice.


About this post -

This is a guest post from Verycook

No payment was received.


Tuesday, 17 June 2014

Strawberry Sandwich...

Strawberry Sandwich anyone!?!


These fab sandwiches in true Alice in Wonderland style are not all that they seem. 

While they may look like white bread spread with butter and filled with salad they are actually made with thinly sliced white chocolate cake topped with delicious olive oil white chocolate ganache flavoured with just a hint of chamomile tea, a thin layer of chocolate ‘grass’, fresh British strawberries, mint leaves and strawberry jam pepped up with black pepper and orange blossom water.

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


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