20 Valentine Recipes To Try...


With Valentines day just around the corner, here is a few yummy treats to try out before the big day.
All pictures are clickable and will take you to the recipes >>>>



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Warm Magic Stars Cookies...


Warm cookies just have to be the best!?! Agree? We had these over the holidays and they tasted so yummy...

Makes : 14-16

You will need :
  • 100g Margarine 
  • 75g Dark brown sugar 
  • 2 tbsp Golden syrup 
  • 175g Self raising flour 
  • 117g Magic stars 
  • 2 tbsp milk
Method :
  • Pre-heat the oven to 180c {fan oven}. 
  • Grease 2 baking trays. 
  • Beat the margarine and sugar together with an electric whisk until light and fluffy. 
  • With a wooden spoon stir in the syrup, flour, milk and Magic stars. 
  • Mix well. 
  • Spoon onto greased baking tray { makes around 14-16} 
  • Bake for around 8-10 minutes until golden. 
  • Flat down cookies once cooked with the back of a fish slice. 
  • Leave to cool slightly. 
  • Serve with a glass of milk, yummy..

Warm cookies are the best!!




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10 Savoury Party Food ideas...

We love party food here at our house. Today I'm sharing some cool ideas I've posted over the last few years. All pictures clickable >>>


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Roast Butternut Squash With Potatoes...



On Sunday it was the first time I had cooked Butternut Squash before and I loved it...

Yummy and sweet, {so I was bound to like it}.

 Took me ages trying to peel it though, my knifes are so 'cheap and tacky' trouble is I don't like sharp knifes in case I cut my fingers as I'm daft like that!!

I roasted the Butternut Squash with Potatoes, and added dried herbs to give a sweet and not so sweet twist to them, they tasted delicious...


What you need~
  • 1 large Butternut Squash
  • 1 Large Potato
  • 2 Tbsp Olive oil
  • 2 Tbsp margarine
  • 1 Tbsp dried Rosemary
  • 1 Tbsp dried Basil
  • Sprinkle of salt, pepper, and chilli and garlic 

Method~
  1. Preheat oven 180c
  2. Peel, de-seed and chop the Butternut Squash into small cubes.
  3. Peel, and chop the potato into small cubes.
  4. Pour over olive oil, sprinkle Rosemary, Basil, Salt, Pepper, Chilli and Garlic over and mix well in the oil.
  5. Place the margarine in bits over the top of the mix.
  6. Roast for around 50 minutes, until cooked through. Mixing them around and turing them over, half way through.


Other roasted vegetables ~




I love roasted vegetables with my Sunday dinners, especially in Winter...

What are your favourite Roasted sides?

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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
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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.



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