Showing posts with label Party Food. Show all posts
Showing posts with label Party Food. Show all posts

Saturday, 15 November 2014

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.

Saturday, 1 February 2014

Easy Pizza Muffins

My kids love having pizza muffins every Friday at school so I decided to surprise them and make lots of yummy pizza muffins at home to share. These pizza are great for party food too...

Makes 20

  • 10 Muffin (breakfast roll ones)
  • 180g Grated cheese
  • 20 tablespoons of tomatoes paste
  • 10 slices of chorizo
  • 3 large slices of ham
  • Few chopped mushrooms
  • Spray light cooking spray
  • Pre heat oven to 180c.
  • Get a large cooking tray ready.
  • Cut the breakfast muffins in half and lay cut side upwards on the tray.
  • Place a spoon full of tomatoes paste on each muffin and spread all over the tops.
  • Sprinkle the cheese evenly over the muffins.
  • Chop the chorizo ham and mushrooms up in separate bowls.
  • Sprinkle different topping on each of the muffins and mix and match some so there is lot of variety.
  • Just ham? just mushroom? chorizo and mushroom ? or all 3?
  • A quick burst of cooking spray on top
  • Cooki for around 15-20 minutes until golden and cooked.

Friday, 18 October 2013

Pumpkin Cookies And Toffee Apples...

Pumpkin Cookies

Time to make: 1 hour

Skill level: Beginner

We used

  • One batch cookies (see recipe below)
  • Pumpkin cookie cutter
  • Ready made sugarpaste, orange & black
  • White vegetable fat such as Trex
  • Small quantity of buttercream to act as 'glue'

How to make

  • Lightly grease your work surface with the fat and roll the kneaded orange sugarpaste to a thickness of approximately 3-4mm.
  • Using the same pumpkin-shaped cutter that cut the cookie shapes, cut a shape, lift carefully, moisten the back with buttercream and place on the cookie. 
  • Repeat with other cookies.
  • Use a finger moistened with water to smooth and round the edges.
  • Roll out the black sugarpaste in the same manner as step 1.
  • Use a craft knife or small kitchen knife to cut out pumpkin features and apply to half the cookies with a little buttercream.

  • If desired, moisten the surface of the remaining iced cookies with water and sprinkle over orange edible glitter.

Vanilla cookies

  • 225g/8oz flour
  • 5ml/1tbsp baking powder
  • 100g/4oz butter
  • 175g/6oz caster sugar
  • 5ml/1 tsp vanilla extract
  • 1 egg, beaten

Oven temp: 190C/Gas Mark 5

Makes 20-24

How to make

  • Rub butter into sifted flour and baking powder.
  • Add sugar then mix to a dough with vanilla and egg.
  • Roll out fairly thinly on a lightly floured surface.
  • Transfer to a lightly greased baking sheet allowing space for spreading.
  • Bake until golden brown and cool on a wire rack before decorating.

Toffee Apples

Time to make: 40 mins

Skill level: Beginner

We used

  • 6 x small apples (Russet apples are best but any will do)
  • 300g sugar and small saucepan
  • Lollipop sticks
  • Slips of kraft paper
  • Slips of white card and a hole punch
  • Jewellery cord, natural
  • Cellophane wrap in orange & clear
  • Assorted ribbons in shades of orange, brown and purple
  • Alphabet rubber stamps
  • Pigment ink pad, brown

How to make

  • Prepare a sheet of kitchen foil by oiling it lightly with vegetable oil. Push a lollipop stick into each apple.
  • Melt the sugar in the pan and allow to boil gently until it turns a caramel colour. 
  • Do not overcook as it will taste bitter. 
  • Remove from heat.
  • Take each apple in turn and holding it by the stick, dip each apple in the sugar until it is well coated.
  • You might need to spoon the mixture over the last apple as the level in the pan drops. 
  • Place each apple on the oiled foil sheet and allow to cool.
  • Place each cooled apple in the centre of a 30cm square ofcellophane sheet and draw up and around the apple securing where the apple and stick meet with a knot of ribbon.
  • Attach a stamped label to each stick with the cord if desired.
 Recipe and photo credit to Hobbycraft

Tuesday, 15 October 2013

Halloween Chocolate Pots...

Kids will love these simple chocolate pots with spooky tombstone cookies for Halloween


  • 200ml double cream
  • 130g dark plain chocolate (minimum 70% cocoa solids)
  • 70g milk chocolate
  • 2 tbsp liquid glucose
  • 2 egg yolks 
  • 20g butter
  • 100g Rachel’s GREEK STYLE natural yogurt
To Decorate

  • 50g Oreo cookies crushed

Serves: 6 

Preparation time: 30 minutes 

 Cooking time: 10 - 15 minutes

Method for the Chocolate Pots

  • Heat the cream, do not allow it to boil.
  • Break the chocolate into a bowl and pour over the hot cream. 
  • Stir the chocolate until it melts and there is a smooth consistency.
  • Add the liquid glucose, egg yolks and butter, and beat lightly to combine the ingredients into the chocolate mixture.
  • Fold in the yogurt.
  • Pour the mixture into the glasses and refrigerate for a couple of hours before serving.

  • 50g Oreo cookies, crushed
  • 180g unsalted butter, softened
  • 112g caster sugar
  • 1 large egg, beaten
  • Couple of drops vanilla extract
  • 200g plain flour, sifted
  • 1/2tsp baking powder
To Decorate

  • 100g dark chocolate, melted

Method for the Cookies

  • Pre-heat the oven to 200°C/400°F/Gas Mark 6. 
  • Line a baking sheet with parchment paper.
  • Begin by crushing the Oreo cookies and then put them to one side.
  • In a large bowl or using an electric mixer, beat the butter with the caster sugar until light and creamy.
  • Beat in the egg and the vanilla extract. 
  • Add the flour and baking powder and blend until a soft dough is formed.
  • Add the crushed Oreo cookies to the mixture and combine fully until you have a speckled looking dough.
  • Refrigerate the dough for at least one hour (this will make it easier to roll out).
  • On a floured surface roll out the dough to ½ cm thickness. 
  • With a sharp knife, cut out tombstone shapes and place the cookies apart on the tray.
  • Bake the cookies until the edges are slightly browned for approximately 10 minutes. 
  • Transfer to a cooling rack and cool completely before handling.
  • Using a small piping bag with a small plain nozzle, fill with the melted chocolate and pipe the letters RIP.
  • Leave once again for the chocolate to set.
  • Place a RIP cookie in the centre of each glass and then sprinkle crushed Oreo cookie crumb around the biscuit to look like soil and stones.
  • Serve immediately.

Recipe and photo credit by Rachel’s the organic dairy

Thursday, 10 October 2013

Creepy Halloween Cupcakes...

Fancy making some fun Creepy Cupcakes with the children for Halloween?

(makes 12 fairy cake sized cakes)

Scale up to 3 eggs for a dozen larger cakes.


  • 2 eggs
  • 125g softened butter or baking margarine
  • 125g self raising flour (or plain flour with 1 tsp of baking powder added)
  • 125g white or golden sugar
  • 1 heaped tbs cocoa powder
  • 1 tsp vanilla extract
  • pinch salt
  • 1 – 2 tbs milk

Add the eggs, butter, flour, sugar, cocoa & salt to a bowl and beat with a hand whisk until blended.
Add the milk and briefly mix again.
 The batter should be loose enough to dollop off a spoon.
Line a bun tin with fairy cake cases.
Fill each case 2/3 with batter and bake at 190C / GM 5 for about 12 minutes until risen and when a cocktail stick inserted into the cake comes out clean.


  • 75g butter
  • 220g icing sugar
  • 30g cocoa powder
  • 1tsp vanilla extract
  • 1 – 2 tbs milk


  • The secret to fluffy butter cream is to beat the butter really well before you add any sugar.
  • Beat the butter until it is soft and fluffy, and then slowly add the icing sugar, cocoa, vanilla and milk.
  • You can make butter cream in advance and store in the fridge until needed.
  • (Remove from the fridge well before you need it)
  • I store mine in the piping bag, with a clip just behind the nozzle and the end of the bag twisted so it is airtight.
  • Decorate your cakes with the Halloween flavours of Jelly Belly of choice.
  • The oranges, blacks, purples and blood curdling red are the obvious ones but Halloween is about doing things YOUR way!

Recipe and photo credit-

Created for Jelly Belly UK by Helen Best-Shaw

Freelance Food & Recipe Writer

Fuss Free Flavours

Thursday, 19 September 2013

Cake Pops...

I thought you had to have a cake pop maker to make cake pops, not with this recipe!!

How sweet are these cake pops...

Time to prepare: 1 hour, plus cooling and chilling time

Cooking time: 25 minutes

Makes: 20


  • 115g slightly salted butter, softened
  • 115g Tate & Lyle Fairtrade Caster Sugar
  • 1 tbsp Lyle's Golden Syrup
  • 2 medium eggs
  • 115g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp cocoa powder


  • 75g full-fat cream cheese
  • 2 tbsp Lyle's Golden Syrup
  • 125g Tate and Lyle Fairtrade Icing Sugar


  • 200g plain chocolate, melted
  • 200g white chocolate, melted
  • Sprinkles as available


  • For the cake pre-heat the oven to 180°C/160°C Fan/Gas Mark 4.
  • Grease and base line a 20cm round cake tin.
  • Put all of the ingredients for the cake into a large bowl and beat until smooth.
  • Transfer to the cake tin and level, then bake for 20-25 minutes until springy to touch and a skewer comes out clean when inserted into the centre of the cake.
  • Leave to cool in the tin for 15 minutes then turn out and cool completely.
  • Best left for a day before making the cake pops.
  • Mix the frosting ingredients together until smooth.
  • Crumble the cake into fine crumbs into a bowl, add the frosting and mix together to make a moist textured mixture that sticks together.
  • Cover with cling film and refrigerate until firm - for about 1 hour.
  • Take rounded teaspoons of mixture, and roll into firm balls with your hands.
  • Place on a sheet of greaseproof paper on a flat plate or tray.
  • Make about 20 balls.
  • Put into the freezer for about half an hour to firm.
  • Have ready a polystyrene block or a florist block.
  • Take a pop stick and dip into one of the cooled melted chocolates, about 2cm deep.
  • Insert immediately into a cake ball, about halfway through.
  • Now dip into the chocolate, making sure the cake ball is coated all over then gently tap the cake pop over the bowl to remove excess chocolate.
  • Place in the block and scatter sprinkles before the chocolate sets, which will be quite quick as the cake is cold from the freezer.
  • Repeat with the rest of the cake balls using both of the melted chocolates.
  • The pops will keep for a week in an airtight container in the refrigerator.

Recipe and photo credit by- This recipe was made using Tate & Lyle sugars and Lyle’s golden syrup, for more delicious recipes visit Taste And Smile or Lyles Golden Syrup

Chocolate Brownies : Childrens Party Cakes...

With 4 children its always like a party here, and that is just at dinner time. 

Today's guest post is how about trying some tasty Gluten Free Chocolate Brownies?


  • 1 cup Orgran All Purpose Plain Flour (120g)
  • 1½ cups caster sugar
  • 3 eggs, lightly beaten
  • 150g chopped butter
  • 125g chopped dark chocolate
  • ¼ cup cocoa powder (20g)
  • 1 tsp. vanilla essence pure icing sugar to dust


  • Preheat oven to 180°C (355°F)
  • Grease 20cm (8”) square tin with oil or melted butter.
  • Line base with baking paper, extending over two opposite sides (to help you lift the brownies out).
  • Bring small pan of water to a simmer.
  • Put butter and chocolate in heatproof bowl.
  • Place the bowl over the pan, but do not let the base of the bowl sit in the hot water.
  • Stir occasionally until smooth.
  • Remove from heat and cool slightly.
  • In a large bowl whisk eggs, sugar and vanilla together.
  • Add melted chocolate mixture and whisk together.
  • Stir in the combined sifted flour and cocoa, taking care not to over beat.
  • Pour into the greased tin and bake for 40 minutes or until slightly risen and just firm.
  • Leave to cool in the tin (brownie will sink back down on cooling).
  • When cool, lift out and cut into squares.
  • Dust with sugar icing and serve


  • For nut brownies, add 1 cup of chopped roasted macadamias, walnuts, or pecans to the mixture.
  • For white chocolate brownies, use white chocolate melts instead of the dark chocolate.
  • For marshmallow brownies, add 1 cup of mini marshmallows to the raw mixture.
  • To make a brownie ice-cream sandwich, cut brownies into small squares and sandwich two squares together with vanilla ice-cream.
  • Serve with hot chocolate fudge sauce as a dessert.

Recipe and photo credit by Orgran

Wednesday, 12 June 2013

Tiered Strawberry Jelly And Custard...

Favourite combo ...

 Bring back childhood memories of jelly and custard with these fun looking two tone jellies, a clear fresh tasting strawberry jelly flavoured with cranberry and raspberry juice then topped with a second creamy custard layer.

Makes 6

Preparation time: 25 minutes

Chilling time: 4 hours or overnight


300ml (1/2 pint) cranberry and raspberry juice

6 teaspoons powdered gelatine or 2 small packets

225g (8oz) strawberries, hulled, sliced

4 tablespoons water

500g (1lb 2oz) carton chilled readymade vanilla custard

150ml (1/4 pint) double cream


Pour 150ml (1/4 pint) cranberry and raspberry juice into a small heatproof bowl, sprinkle over 3 teaspoons or 1 packet powdered gelatine and leave to stand for 5 minutes.

Stand the bowl in a saucepan of water and heat for 5 minutes until the gelatine has melted to make a clear liquid.

Stir in the remaining cranberry and raspberry juice then the sliced strawberries.

Spoon into the bases of 6, 250ml (8fl oz) individual jelly moulds, set on a tray.

Allow to cool then freeze for 15 minutes or until the jelly has just set.

Meanwhile, add the water to the rinsed heatproof bowl, sprinkle over the remaining gelatine and leave to soak for 5 minutes.

Stand the bowl in a saucepan of gently simmering water and heat until it makes a clear liquid.

Pour the custard into a bowl, lightly whisk in the cream then the gelatine in a thin steady stream.

Pour this over the set strawberry jelly and chill in the fridge for 6 hours or overnight until set firm.

To serve, dip the moulds into a large dish of hot water, one at a time, count to 10 then lift out of the water, dip a finger in a little water and loosen the top edges of the jelly. Invert jelly mould on to a plate or small cake stand, jerk mould to release jelly then remove mould. Repeat with other jellies then serve.

About this post- This is a free guest post by Seasonal Berries

Sunday, 2 June 2013

Mini Rainbow Jellies : Great For Childrens Birthday Party...

These tiny jellies are just three bites big, so perfect for a children’s birthday party. Make them in plastic shot glasses that can be easily picked up in the supermarket and you won’t even have to wash them afterwards, simply throw them out.

Makes 12

Preparation time: 20 minutes

 Chilling time: 3 ½ hours


35g pineapple jelly tablet

 Little blue food colouring

 ½ x 35g lime jelly tablet

 4 strawberries, sliced


Make up the pineapple jelly with water as the pack directs.

Pour half into a jug and add a drop of blue food colouring to darken the jelly slightly.

Allow the jelly to cool slightly.

Pour the darker coloured jelly into the base of 12 plastic shot glasses then chill in the freezer for 15 minutes or until just set.

Make up the lime jelly as the pack directs using half the amount of water.

 Leave to cool.

Pour the lime jelly over the set coloured pineapple layer, then put back in the freezer for 15 minutes or until set.

Press a slice of strawberry into each jelly then pour over the remaining uncoloured pineapple jelly to fill each glass.

Chill in the fridge for about 3 hours or until set.

About this post -

Recipe and photo credit by Seasonal Berries

Thursday, 11 April 2013

Peachy Keens And My youngest Boy Turns 10...

Last night we let my son pick somewhere special to go for dinner as one of his treats for his 10th birthday which is today ( Happy Bithday Son x) . He pick Peachy Keens in Nottingham an all you can eat multi-cuisine buffet ( with all you can eat treat too :))  It just happens to be one of his mum and dads favourite places to go on a rare date night, so he had not yet got around to trying but knew they had a great selection of  yummy food and cakes!!
e buffet

Cardigan ~ Primark
Dress ~ KooKia via Charity shop
Shoes ~ Tesco

This is a rare family outing and picture of all my children together now the older two are growing up!!

Everyone is still full from last night and no ones has had breakfast yet!!

As its his birthday today we are having a party later so lots more yummy food today too...

Linking up - Fashion-hops

Saturday, 19 January 2013

Rainbow Rocky Road Cupcakes...

I made these rainbow rocky road cupcakes as something to keep the children's energy levels up when running around in the snow this weekend. This recipe made 34 cupcake sized bun so you could half the recipe or make a big batch up for children's party's. Found some rainbow drops in a shop a few weeks back, not seen these in ages so had to try something with them!!you can replace the rainbow drops for rice krispies.


75g Dried cranberries

25g Chopped dried apricots

25g raisins

100g Mini marshmallows

80g Packet of rainbow drop sugar coated rice

100g Cornflakes

600g white cooking chocolate

Approx 34 cup cases


In a large bowl mix all the ingredients together apart from the cooking chocolate

Place the cup cases in a oven cup cake tray so they will keep there shape when you add the mixture

In a heat proof bowl break the cooking chocolate into pieces and place the bowl over a pan of pre boiled water simmering to melt the chocolate

When the chocolate has melted pour into the dried ingredients a little at a time so it all mixes in well

Spoon the mixture into the bun cases and leave to set

Wednesday, 12 December 2012

Meringue Topped Mince Pies ...

This twist on the traditional mince pie recipe includes a light, fluffy meringue top.

Preparation Time : 40 minutes

Baking Time : 20 minutes

Portions : 12

Meringue Topped Mince Pies 


  • 250 grams plain white flour
  • 100 grams butter (cold and cubed)
  • 25 grams lard
  • 3 tbsp golden caster sugar
  • 400 grams mincemeat
  • Ice sugar (to dust)


  • 2 free range eggs (whites only)
  • Pinch salt
  • 125 grams golden caster sugar
  • 1 teaspoon Nielsen-Massey Almond Extract


  • Place the flour in a large bowl and using your fingers, gently rub in the butter and lard until it resembles breadcrumbs. 
  • (or place in food processor and whiz until it resembles breadcrumbs).
  • Add 2-3 tbsp of ice cold water, a little at a time, until it comes together in a soft dough.
  • Knead gently into a ball, wrap in cling film and chill for 15 minutes.
  • Preheat the oven to 220 °C (fan 200°C, gas mark 7).
  • On a lightly floured surface, roll out half the pastry until 3mm thick.
  • Take a 7.5 cm fluted cutter and stamp out 24 circles and use to line a 12 hole bun tins.
  • Place a heaped tsp of mincemeat into each pastry case.
  • Bake 15 minutes until golden brown.
  • Meanwhile, whisk the egg whites and a pinch of salt to medium peaks in a mixer, then gradually add the sugar and the almond extract.
  • Whisk until stiff and glossy.
  • Spoon the meringue onto the pies and bake for 3-4 minutes until meringue is lightly golden.

Recipe and photo credit by- Nielsen-Massey Almond Extract


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