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.
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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..


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Mini Raspberry And Chocolate Nests...


These are fun to make and decorate with small helpers. 

Perfect for a real tea time treat they can also be made into individual birthday cakes with the simple addition of a candle in the centre of each one.


Makes 12

Preparation time: 15 minutes

Cooking time: 12-15 minutes

Finishing time: 15 minutes

Ingredients 

  • Little oil for greasing
  • 25 g (1 oz) cocoa
  • 3 tablespoons boiling water
  • 175 g (6 oz) soft margarine
  • 175 g (6 oz) caster sugar
  • 150 g (5 oz) self-raising flour
  • Half teaspoon baking powder
  • 3 eggs


To finish

  • 300 ml (1/2 pint) double cream
  • 100 g (4 oz) white chocolate curls
  • 250 (9 oz) raspberries




Method

  • Preheat the oven to 180oC, 350oF, gas mark 4. 
  • Lightly brush the insides of a 12 section deep muffin tin with a little oil and line the base of each one with a circle of greaseproof or non-stick baking paper.
  • Put the cocoa into a small bowl, mix in the boiling water until a smooth paste then leave to cool.
  • Put the margarine, sugar, flour and baking powder into a mixing bowl, add the cocoa paste and the eggs and beat until smooth. 
  • Divide the mixture evenly between the sections of the muffin tin, smooth the tops level then bake for 12-15 minutes until well risen and the tops spring back when lightly pressed with a fingertip.
  • Leave for 5 minutes then loosen the edges with a knife, turn out on to a cooking rack and peel off the paper.
  • Whip the cream in the rinsed and dried mixing bowl until it forms soft swirls. 
  • Split the cakes in half then sandwich back together with cream, spreading the remainder on top.
  • Arrange the raspberries in the centre of each cake then sprinkle the chocolate curls around the edge to make a nest. 
  • Arrange on a plate to serve.

Tip

  • To make chocolate curls, unwrap a block of white chocolate and turn over so the underside is uppermost on a chopping board. 
  • Run a swivel bladed vegetable peeler along the edge to make curls. 
  • If the curls are very tiny, put the chocolate on a plate and microwave on full power for 10 seconds to soften the chocolate then try again. 
  • If it is still difficult microwave once more and then try.



About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..



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White Chocolate And Raspberry Blondies...


Cuts into 12

Preparation time: 30 minutes

Cooking time: 30-35 minutes


Ingredients
  • 150 g (5 oz) white chocolate 
  • 100 g (4 oz) butter 
  • 3 eggs 
  • 175 g (6 oz) caster sugar 
  • 1 teaspoon vanilla essence 
  • 200 g (7 oz) self-raising flour 
  • 1 teaspoon baking powder 
  • 175 g (6 oz) raspberries 
  • 75 (3 oz) white chocolate, melted to decorate 


Method
  1. Preheat an oven to 180°C, 350°F, gas mark 4. 
  2. Line an 18 x 28 cm (7 x 11 inch) roasting tin with a large piece of non-stick baking paper, snipping diagonally into the corners so that the paper fits snugly over the base and up the sides of the tin. 
  3. Break the chocolate into a bowl, add the butter and set the bowl over a saucepan of gently simmering water and leave until melted. 
  4. Whisk the eggs, sugar and vanilla in a second bowl with an electric whisk for about 5 minutes until very thick and the mixture will leave a trail when the whisk is lifted up. 
  5. Gently fold the melted chocolate and butter into the egg mixture then the flour and baking powder. 
  6. Pour the mixture into the lined tin and sprinkle with the raspberries. 
  7. Bake for 30-35 minutes until well risen, the top is crusty and the centre still a little soft. 
  8. Leave to cool in the tin then lift the paper and blondies out of the tin and put on to a chopping board. 
  9. Drizzle with the melted chocolate to decorate then leave to set. 
  10. Cut into squares and peel off the paper to serve. 
Tip
  • Unlike a Victoria sandwich style cake, blondies or brownies are almost better if they are slightly undercooked as the high proportion of chocolate will firm up slightly as it cools.
  


About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..


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Chocolate And Raspberry Tart..


Impress your friends with this wonderfully moreish dessert...


Serves 8

Preparation time: 30 minutes

Chilling time: 30 minutes

Cooking time: 40-50 minutes

Chocolate pastry

  • 175g (6oz) plain flour
  • 15g (1/2oz) cocoa powder
  • 50g (2oz) caster sugar
  • 100g (4oz) butter, diced
  • 2 egg yolks


Filling

  • 250ml (8fl oz) double cream
  • 125ml (4fl oz) semi skimmed milk
  • 150g (5oz) dark chocolate, broken into pieces
  • 2 medium eggs
  • 65g (21/2oz) caster sugar
  • ½ teaspoon vanilla bean paste or extract
  • 175g (6oz) pack fresh raspberries
  • Extra raspberries and a little sifted cocoa powder to decorate



To make the pastry

  • Sift the flour and cocoa into a bowl, add the sugar and the butter and rub the butter in with fingertips or an electric mixer until it resembles fine crumbs.
  • Stir in the egg yolks and gradually bring the crumbs together, squeezing with fingertips and bring together to form a ball. 
  • Add a little cold water if needed.
  • Knead the pastry lightly and roll out thinly on a lightly floured surface. 
  • Lift the pastry over a rolling pin and then drape into a 24cm (9½in) fluted flan tin that is 2.5cm (1in) deep. 
  • Ease the pastry into the flan tin, pressing into the flutes. 
  • Trim the pastry a little above the top of the tin with scissors to allow for shrinkage during baking.
  • Prick the base with a fork and chill in the fridge for 30 minutes.
  • Preheat the oven to 190°C/375°F/Gas Mark 5. 
  •  Transfer the chilled tart tin to a baking sheet, line the pastry case with a large square of non-stick baking paper and fill with baking beans. 
  •  Cook for 10 minutes. Carefully lift the paper and beans out of the pastry case and cook for 5-10 more minutes until the base is crisp.


Meanwhile make the filling –

  • Pour the cream and milk into a saucepan, bring just to the boil, take the pan off the heat and add the chocolate. 
  • Leave for five minutes until melted. 
  • Whisk the eggs, sugar and vanilla together in a bowl until smooth and gradually whisk in the warm chocolate milk.
  • Sprinkle the raspberries over the base of the warm pastry case. 
  •  Strain the warm chocolate cream into the tart case and cook in the oven reduced to 160°C/325°F/Gas Mark 3 for 25-30 minutes or until just set with a slight wobble in the centre. 
  • Leave to cool at room temperature for at 1-1½hours. 
  • The tart can be made in advance and chilled in the fridge but the filling will be much firmer when sliced.


When ready to serve

  • Remove the tin and transfer tart to a serving plate. 
  • Sprinkle a few extra raspberries over the top and decorate with a little sifted cocoa. 
  •  Cut into slices to serve.


About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..

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White Chocolate And Mixed Berry Cups...


Serves 2

Preparation time: 15 minutes

Chilling time: 1-2 hours

Finishing time: 15 minutes

Ingredients

  • 65 g (21/2 oz) good quality white cooking chocolate
  • Few drops pink food colouring
  • 100 ml (31/2 fl oz) double cream
  • 1 tablespoon white rum, grand marnier or other favourite liqueur
  • 1 tablespoon icing sugar, plus extra sifted sugar to decorate
  • 50 g (2 oz) raspberries
  • 50 g (2 oz) small strawberries, halved or quartered depending on size
  • 50 g (2 oz) blueberries
  • Little sifted icing sugar, optional


Method

  1. Break the chocolate into pieces and melt in bowl set over a small saucepan of gently simmering water.
  2. Cut two squares of non-stick baking paper about 15 cm (6 inches) across.
  3. Divide the chocolate between the squares of paper, add a drop or two of pink food colouring then spread each into a large wavy edged circle with a round bladed knife to give a marbled effect. 
  4. Drape each circle over an upturned tumbler so that the chocolate is uppermost and leave to harden in the fridge for at least 1 hour.
  5. When the chocolate if firm, gently lift the paper off the glass, turn the moulded chocolate up the other way and very carefully peel the paper away. 
  6. Set each chocolate cup on a plate.
  7. Whip the cream until just holding its shape, flavour with the liqueur and sugar then fold in the fruit.
  8. Spoon into the chocolate cups, dust lightly with a little sifted icing sugar if liked and refrigerate. 
  9. Serve within 1 hour of finishing.
Tips


  • These cups can also be made with a mix of dark and white melted chocolate or all dark chocolate if preferred.

  


About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..


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Posh fridge cake...

The easiest cake you’ve ever made ..

 Incredibly quick to mix together but remember to leave plenty of time for the cake to set in the fridge or it will crumble as you cut it...


Makes 20 pieces

Preparation time: 15 minutes

Ingredients 
  • 200g (7oz) dark chocolate broken into pieces
  • 50g (2oz) butter
  • 2 tablespoons golden syrup
  • 180g pack soft amaretti biscuits or 175g (6oz) good shortbread biscuits, roughly broken into pieces
  • 50g (2oz) pistachio nuts, roughly chopped
  • 175g (6oz) raspberries
  • 150g (5oz) blueberries
  • 75g (3oz) white chocolate, melted

Method
  1. Line a 20cm (8in) shallow square cake tin with a large square of non-stick baking paper, snipping diagonally into the corners of the paper then pressing the paper into the tin so that the base and sides are lined.
  2. Add the dark chocolate, butter and golden syrup to a bowl set over a saucepan of gently simmering water and heat for about 5 minutes, stirring from time to time until the chocolate has melted and the mixture is smooth and glossy.
  3. Take the bowl off the heat, add all the biscuits and, keeping a few nuts and berries back for the top, stir the rest into the chocolate mix. 
  4. Spoon into the paper lined tin and press into an even layer. 
  5. Sprinkle with the remaining nuts and fruit. 
  6.  Chill for 3 hours until firm.

To finish
  • Drizzle the melted white chocolate over the top of the cake in zigzag lines using a dessert spoon, then chill for an extra 30 minutes until set. 
  •  Lift the cake out of the tin, peel away the paper and cut into small squares. 
  •  Arrange in a pretty box lined with a square of non-stick baking paper and interweave the layers with squares of extra paper and tie with ribbon. 
  •  Keep in the fridge and eat within 2 days.


About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..



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10 Ice Pop/Creams To Keep You Cool This Summer...

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