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Monday, 20 July 2015

Boy v. Food : Creative Mondays Blog Hop..


Happy Monday everyone. Creative Mondays is my favourite blog hop of the week as I get to see all your amazing creative ideas :) Link up, have fun blog hopping and please be kind enough to link back to the hop in your post and leave a comment if you like the blog hop.
We have a new chef in the house. One problem, he only likes to make burgers! Nice ones though, with all the trimmings. Perfect for BBQ's !!
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Sunday, 18 January 2015

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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Thursday, 13 November 2014

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}.
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Monday, 13 January 2014

13/01 Creative Mondays Blog Hop And This Weeks Featured Blogs...


Hello and welcome to Creative Mondays where you can link up all your creative post each week.
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Monday, 9 December 2013

9/12 Creative Mondays Blog Hop And This Weeks Features...


Hello and welcome to Creative Mondays, hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week.
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Tuesday, 26 November 2013

what's for dinner? second helpings : cookbook review...


I am not really a book worm, I don't find time to read novels, most of my reading is done on-line. In saying that I do love a good cook book. Looking at photos of different foods and especially cakes, reading how they are made, planning the time to give the recipe a try. I can get lost, slumped in a corner for hours with a new cook book. Lost in a world of colours, flavours and tastes. Fabulous.
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Monday, 25 November 2013

25/11 Creative Mondays Blog Hop And This Weeks Features..


Hello and welcome to Creative Mondays, hosted by Clairejustineoxox and Judy-H-JS Thoughtwhere you can link up all your creative post each week.
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Monday, 21 October 2013

21/10 Creative Mondays Blog Hop And This Weeks Featured Post...


Hello and welcome to Creative Mondays, hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week.
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Monday, 23 September 2013

23/09 Creative Mondays Blog Hop And This Weeks Featured Post...

   
Hello and welcome to Creative Mondays, hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week.
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Monday, 9 September 2013

09/09 Creative Mondays Blog Hop And This Weeks Featured Post...

 
Hello and welcome to Creative Mondays, hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week.

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Monday, 18 March 2013

18/03 Creative Mondays Blog Hop And Features...


Looking for fashion bloggers to join me on Share your style Saturdays blog hop, as this is a new hop I will be keeping it open for a month for you to link up as many posts as you like and I will re post it every Saturday :)

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Tuesday, 5 February 2013

Tangy Lemon Cakes...


Can you believe it the snow is back!!

This means not much going out and lots of baking cakes inside today.

Got to take the children to school so I might just nip to the gym for a quick run on the treadmill first.


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Wednesday, 1 August 2012

Homemade Strawberry Jam.....


Homemade Strawberry Jam.....

This jam is also a real treat at breakfast time, served over your toast or crumpets.

Makes 6 -10 assorted sized jars
Preparation time: 10 minutes
Cooking time: 35-40 minutes

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Monday, 25 June 2012

Pan and Fried Potatoes : Creative Mondays Blog Hop...


Hello and welcome to this weeks Creative Mondays blog hop. Hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up all your creative post each week.... what have you all been up to this week?

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Friday, 8 June 2012

Valentine Warner’s Raspberry Soufflé....


Valentine Warner’s Raspberry Soufflé....

Making a hot soufflé is simpler than you think.

This is essentially a sauce with whisked egg whites folded in. They look spectacular the minute they come out of the oven so the tricky bit is making sure that everyone is sitting at the table ready to enjoy the moment that they are ready.


Serves 4
Preparation time 30 minutes
Cooking time 10-12 minutes
Chilling time: 4 hours
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Thursday, 10 May 2012

Raspberry and Vanilla Cambridge Creams...


Raspberry and Vanilla Cambridge Creams...

A quintessentially British version of the crème brulee and said to have originated from Trinity college, Cambridge.

This delicious dessert is flavoured with a vanilla pod and speckled generously with fresh, jewel-like raspberries.


Serves 6

Preparation time: 20 minutes
Standing time: 30 minutes
Cooking time: 25-30 minutes

Chilling time: 4 hours

You will need:
  • 1 vanilla pod
  • 600ml/1 pint double cream
  • 6 egg yolks
  • 75g/3oz caster sugar
  • 300g/11oz raspberries

Topping:
  • 6 tablespoons caster sugar


Method:
  1. Slit the vanilla pod along its length, scrape out the black seeds from the inside with a small knife and place in a medium saucepan with the cream and bring just to the boil.
  2. Take off the heat and leave to infuse for 30 minutes.
  3. Beat the egg yolks and sugar together in a bowl until creamy.
  4. Remove the vanilla pod from the cream and discard then bring the cream to the boil once more.
  5. Gradually mix into the egg yolks until smooth.
  6. Divide the raspberries between six x, 250ml/8fl oz, shallow ovenproof dishes with a diameter of 11.5cm/4 ½ inches and a depth of 2.5cm/1inch then stand the dishes in a roasting tin.
  7. Strain the vanilla cream over the top.
  8. Pour warm water into the roasting tin to come halfway up the sides of the dishes then bake the custards, uncovered in a pre-heated oven set to 160°C/325°F/Gas Mark 3 for 25-30 minutes or until just set in the centre with a slight wobble.
  9. Lift dishes out of the roasting tin.
  10. Cool then transfer to the fridge for at least four hours.
  11. Sprinkle the tops with the remaining sugar and caramelize with a cook’s blow torch.
  12. Leave to stand for 30 minutes or until ready to serve.

Tip:
  • If you don’t have a cook’s blow torch, put the dishes in the base of the grill pan, surround the dishes with ice and cook under a preheated grill with the tops of the dishes near the heat until golden.
  • Put back in the fridge until ready to serve.


Recipe and photo credits : Seasonal Berries


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Monday, 30 April 2012

Creative Mondays Blog Hop #week 18 : Mushroom Bolonese Hot Pot Style...


Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up all your creative post each week....

What creative things have you all been up to this week?


I have so many ideas and unfinished things I want to do but this weather has really been boring me and I can't seam to find the motivation to finish them,hopefully this week I will...

Do you have unfinished ideas?
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Thursday, 19 April 2012

French Goat's Cheese Mini-Log, Rosemary And Green Olive Muffins...


Today I'm sharing this recipe post by By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador.

French Goat's Cheese Mini-Log, Rosemary And Green Olive Muffins...


These muffins make a great Saturday afternoon tea time treat, fantastic lunch box filler or picnic hamper favourite. They really are seriously easy to make.

Makes 12 muffins 

Prep time 20 minutesCooking time 20 minutes Oven temp 200oc
Approximate cost per muffin: 21 pence

Ingredients:
  • 75g mild ripe French goat’s cheese mini-log (rind removed)
  • 275g plain flour
  • 1 tbsp baking powder
  • 2 large eggs
  • 250mls milk
  • 1 tsp salt
  • 50g chopped pitted green olives
  • 2 tsp chopped rosemary, plus a little extra for garnish


Method:
  1. Pre-heat the oven to gas mark 6, 400°F (200°C) while you make the basic muffin mixture.
  2. Sift the flour, baking powder and salt into a large bowl.
  3. Beat one egg and whisk it together with the milk.
  4. Fold the mix into the flour. 
  5. Add the crumbled French goat’s cheese mini-log, chopped olives and chopped rosemary.
  6. Arrange you muffin cases in a tray and spoon in the mixture to the top of each case.
  7. Beat the other egg and gently brush the top of each muffin.
  8. Garnish with a small sprig of rosemaryBake for about 20 minutes, or until well risen and golden.
  9. Remove the muffins from the tins and leave to rest for a few minutes before eating!
Recipe and photo credit by-  French goats cheese

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