Guaranteed to put a smile on everyone's face! These are the Double chocolate muffins that you need in your life! Chocolate + Muffin = JOY! I lived on choc muffins when I lived in the States and I've been trying to recreate that proper taste and texture ever since! These bad boys are light and fluffy inside but have that delicious muffin top that makes a muffin so gloriously muffiny - and is also the reason that some bakeries in the USA actually just sell the muffin tops - the best bit!! If you wanted you can add extra tastiness such as fine chopped walnuts, or mix up the chocolate chunks into white and milk - you do you and go with what you fancy! The key to muffins is not to over-mix them, they have a slightly thicker cake batter than a usual cake of cupcake, so don't be put off if the batter seems less runny than when you're making cupcakes. I also always sprinkle extra chocolate chips on the top before baking - because chocolate. Recipe makes 14-16 muffins Ingredients 150g Unsalted butter, melted 160g Light brown sugar 80g Caster sugar 1 Teaspoon vanilla essence or vanilla paste 2 Eggs 120ml Runny natural/plain yoghurt 150ml Milk (or sub the milk and yoghurt for 250ml buttermilk) 40g Dark chocolate 300g Self raising flour 60g Cocoa powder 2tsp Baking powder 1/2 tsp Fine salt 1/2 tsp Baking soda 200g Chocolate chips/chunks Oven at 170*C muffin tray filled with cases 1 - Melt the dark chocolate either in the microwave or using the bain marie methods 2 - In a large bowl mix together the sugars, melted butter, yoghurt, eggs, melted chocolate and milk. 3 - In a separate bowl sift together the flours, cocoa, baking powder and sod and the salt. 4 - mix the wet and dry ingredients together and finally fold in 160g of the chocolate chunks 5 - Spoon in the mixture to your muffin cases, approx. 2/3 full and sprinkle a few chocolate chips/chunks on top, don't overfill them or they will overflow from the cases when they bake. 6. Bake for 20-25 minutes, or till cooked through, then leave to cool slightly before diving straight in! Enjoy!
Shakshuka, filling, warming, meat free and bang full of flavour. I'd say its healthy but I always end up eating loads of bread with it. Shakshuka is an easy dish and can be super flexible with what you put in, its great for chucking in any leftover Veg or fresh hers that are on the way out. I also love it with a bit squeeze of lemon over the eggs. My version is below. Sorry if its not fully authentic, but it is definitely delicious. Recipe Serves 2. 1 onion thinly sliced 1 pepper thinly sliced 1 teaspoon fresh grated garlic 1 fine chopped chilli - Optional (note the heat) 3-4 tomatoes chopped into rough thick chunks 1tsp smoked paprika 1/2 tsp cumin 1 tin 400g chopped tomatoes 1tbsp tomato puree 4 good sized (free range) eggs fresh coriander/parsley or herb of choice 1 - In a deep saucepan add the onion and pepper and cook for a few minutes on a low heat to sweat, add in the garlic and tomatoes, along with the chilli if using, season and stir together and simmer for 5 minutes, stirring every now and then to make sure it doesn't stick. 2 - Add the smoked paprika, cumin, tin of chopped tomatoes and tomato puree and simmer it down (if it gets too dry add a splash of water). 3 - Make a well and crack in an egg (do the same with all 4 eggs) pop the lid on and leave for 5 mins on a low simmer. Once done (runny eggs don't take long, keep an eye on them) and sprinkle on lots of fresh coriander or parsley and enjoy with warm crusty bread! Tip - Be careful with the chilli, if you like a lot of spice then feel free to add ore or some chilli flakes/hot paprika, if less only use half a chilli or leave it out completely if you're scared of the heat or this dish is being served to young children. I actually love this with potato in it which I know is completely and utterly not authentic in any way shape or form :D I simply cut up potatoes into wedges or cubes and boil/roast them, once cooked in pop them into the pan along with the tomatoes and garlic. Its a great option if you're GF and cant have bread or if you have some that need using. Enjoy!
These little beauties are pumpkin, carrot and potato fritters and they are divine!! Spiced with cardamom, fennel and nigella seeds they are absolutely packed with flavour. We have them as a complete meal with a rocket and spinach salad and a big dollop of Greek yoghurt, but they are yummy as a snack, picked up, dunked in sauce and scoffed down in a few bites. You can use most veg for this, parsnips, courgettes and squash all work very well, and adding fresh grated beats adds an amazing pop of colour too! Recipe Makes 10-12 fritters . Ingredients 1/2 small pumpkin - seeds and skin removed 1/2 onion 2-3 medium sized potatoes 1 large carrot 2 eggs 4 tbsp flour (plain, wholemeal or gram all work) 1/2 teaspoon baking powder handful of fresh parsley - chopped 3 cardamom pods 1 teaspoon cinnamon 1 teaspoon fennel seeds 2 teaspoon sesame seeds 2 teaspoon black sesame seeds or nigella seeds 1 lemon S&P Sunflower oil for frying 1 - grate all the veg, either by hand or in a processor, place into a collider and sprinkle over a teaspoon of salt, mix well and leave to sit for half an hour - this is important as it removes excess moisture and starch from the veg and will keep the fritters crisp. 2 - Remove the seeds from the cardamom pods and pop them into a pestle and mortar along with the fennel seeds and bash them until broken up and fine. 3 - In a large bowl mix the eggs, parsley, all the ground spices, seeds and season with salt and pepper, add the grated veg (make sure to squeeze any moisture you can out of them as you add!) then finally add the flour and baking powder and mix the lot together. 4 - Heat about 1-2 cm of oil in a frying pan and once hot scoop spoonful's of the mixture into the pan and fry for a minute or so on each side, until they're browning and crisping up, then once cooked remove to a bowl lined with kitchen roll to drain slightly. keep going till you've used up all the batter! Squeeze over a bit of lemon juice and you are good to go! NOTE: Do not be tempted to avoid either salting the veg and letting it sit OR squeezing out the excess moisture before mixing, too much moisture and starch in these fritters can make them soggy and watery inside. Now - try not to eat them all before they've hit the table. Enjoy!
Austrian Linzer biscuits, a buttery crumbly biscuit, filled with jammy goodness - the original jammy dodger! They are easy to make, with few ingredients, but as the mixture is crumbly they can be a bit of a faff if you want to rush, I find using a processor makes it as easy as ca be, so this recipe uses one, but it can be all done by hand if you have the patience. They bake in about 10 mins, and they cool quick, so no waiting around too long to sandwich either. As a base its a nice tasting biscuit on its own, so you could do round ones, and dip in chocolate too. You can share them, or you can eat the entire lot yourself. I save the middles of the biscuits I cut out and bake them alongside. As they’re lush, moorish little bitesize snacks. I use a mix of Mackays Strawberry and Bramble Jams a they are both utterly divine, and not too runny which is important as you don't want jam glugging out the sides of the biscuits. Their Jams really are beautiful, readily available in most supermarkets they're also my go-to for my Bakewell tart! Recipe Makes 15-20 sandwich biscuits . Ingredients 200g Plain Flour 50g ground almonds 200g unsalted butter cut into squares 100g Icing Sugar plus extra for dusting Pinch Cinnamon 2 egg yolks 1/2 teaspoon vanilla extract or vanilla paste Jam of choice 1 - Place the flour, ground almonds, butter, icing sugar and cinnamon into a processor and run till the mixture resembles fine breadcrumbs. Alternatively if doing by hand rub together until it creates a breadcrumb texture. 2 - Add the egg yolks and vanilla essence and mix until a dough forms. Collect it all together and bind, then on a floured surface roll out to about the thickness of a £1coin (1/2cm). Cut out into rounds. 3 - Cut a smaller hole or design in half of your round biscuits and place them onto a lines baking tray. Pop in the freezer for an hour (do not skip this step!) Oven at 170*c 4 - Bake for 10-12 minutes, or until light golden-brown. 5 - Remove, cool for 5 minutes on the tray then transfer to a wire rack to cool completely. 6 - On your plain round biscuits place a splodge of jam and cover the biscuits, then sandwich another with a hole on top. dust with icing sugar. These make lovely little edible gifts for friends, they will last 3-4 days in an airtight container. NOTE: Do not be tempted to skip freezing these biscuits, if you bake these without chilling them they will spread and lose their shape. Enjoy!
Choc fudge sheet cake! I love doing this sheet cake, its easy to cook - one pan only needed, easy to decorate - no layers or fancy toppings, and tastes great! Along with a good Victoria sponge its one of my favourite bakes and as of yet I've not met one single person who doesn't love it. The fact it doesn't have actual melted choc in it means that, whilst being easier to make, a good quality cocoa is key here to make sure get that rich fudgy chocolate taste and colour. I use a 12*8*2 traybake tin by Silverwood Bakeware which you can get here but if you don't want to do a sheet cake then this will make 8 or 10" round tins, - only making 1, simply halve the recipe The way you mix this will also have an effect, anytime you bake a cake where it calls to 'cream' the butter and sugar make sure you mix this together till it starts to go lighter in colour, and when it comes to icing ALWAYS sift the icing sugar. Recipe Makes 1 sheet cake. Ingredients For the cake 340g soft light brown sugar or caster sugar 340g stork baking spread 5 tablespoons cocoa powder 6 medium eggs 1 teaspoon vanilla extract or vanilla paste 360g self raising flour 1 teaspoon baking power 2 tablespoon milk For the chocolate butter cream 85g stork baking bread or unsalted butter 200g icing sugar 5 tbsp milk 50g Cocoa 1/2 tsp Vanilla paste/extract Oven at 180*c and your cake tin of choice greased and lined 1 – Cream together the stork, sugar and vanilla extract till they go light and fluffy, 2 - In a cup mix the cocoa powder and some boiling water into a lose paste and mix into the butter and sugar mixture - you may need a touch more cocoa or a touch more water, you’re looking for a toothpaste type texture. 3 - Add the eggs one by one, mixing after each egg, followed by the milk. 4 – Sift in the flour and baking powder and mix till it all comes together, pour into your lined tin 5 – Bake for about 25 minutes or till its cooked through and a skewer comes out clean - this will depend on what cake tin you have gone for so keep an eye on it. 6 - Once out the oven transfer to a wire rack to cool completely. For the buttercream icing. 7 – Using an electric whisk if you have one beat the butter, milk and cocoa powder in a bowl, sift in the icing sugar bit by bit and mix till its smooth and light. spread thickly onto the top of the cake and top wit some chocolate shavings. Left over mixture? Just pour into muffin cases and enjoy them as cupcakes or chocolate muffins, they taste just as great!! Enjoy!
Its been a very grey day here in Shropshire, and i wanted to feel at least a little like we aren't knee deep in winter (even if my warmth was provided by the boiler instead of the glorious sunshine) So, I decided to give some love to the best of all British bakes, the humble scone! Vanilla buttermilk scones, which I will snaffle later with some cream and jam. I LOVE scones, both sweet and savoury (cheese and bacon scones, I'm looking at you here, you sexy beast) They remind me of summer, when me and my sister Maria would go down to the Cotswolds with our parents, and the treat after a day of wanderings was a cream tea in Bourton-on-the-water. I always do buttermilk scones instead of baking powder and milk, just because I think it makes them a little more rich, but however you make them, they're utterly, deliciously, British. So the question is, cream or jam first?? Ingredients: 450g Self raising flour 1/2 teaspoon baking powder 100g Unsalted butter 90g Caster sugar 280ml buttermilk 1 teaspoon vanilla paste or extract pinch salt 1 tablespoon milk for glazing Oven at 220*c. Mix self raising flour, baking powder and a pinch of salt and rub in the cubed cold butter till it resembles breadcrumbs (you can do this is a processor if you have one, its much quicker), then add in caster sugar and stir. In a measuring jug mix the buttermilk, along with the vanilla paste or extract (make sure you use the good stuff) and pour into the flour mixture and bring together with your hands till it forms a dough, careful not to overwork it. Wrap in clingfilm and rest in the fridge for half an hour. Roll the mixture to about 3cm thick and cut out with a cutter, place into a greased and lined baking tray, brush with a little milk, sprinkle on some sugar and bake for about 10 minutes or until they have a nice golden brown colour on top. Cool and serve. Tips If you want that line down the middle roll the dough out, brush with a little milk and fold it back over itself then lightly roll again and cut. These work with the addition of both currants and chocolate chips, just add to the dry mixture before you add the liquid. For a real summer treat whip up some whipping/double cream with a splash of vanilla essence and a few tablespoons of icing sugar, this with strawberry jam tastes like a summer strawberry sundae and is utterly delicious!! Enjoy!
Hello winter food! I love a one pot, I absolutely hate washing up and tidying my kitchen post dinner so anything that limits the amount of that I have to do is always a win, and the fact that this is DELICIOUS makes it a new favourite of mine! It's packed full of Cypriot flavours of tomato and earthy cinnamon and the creamy yoghurt is just perfect with the lamb - as an added bonus the rice is full of veggies too! I used my Procook cast iron dish as It's absolutely perfect for hob to oven cooking. This dish can be on the table in just over half an hour, and 15 of that is it sitting in the oven doing its thing, and get all your veggies prepared before you start cooking and you'll be good to go in no time! Ingredients: 8 lamb leg steaks 1 onion finely sliced 1 pepper finely sliced 1 large carrot grated on the large grater setting 1 courgette grated on the large grater setting 2 large handfuls of baby spinach 10 cherry tomatoes sliced in half 2 cloves of garlic grated/finely chopped OR 1 teaspoon pre chopped lazy garlic 300 ml in a measuring jug of long grain rice, washed and drained 2 nests of vermicelli lightly crushed or a handful of ready crushed fide 700ml boiling water 1 chicken/veg stock cube 1 tablespoon tomato paste/puree 1 teaspoon cinnamon 1/2 teaspoon cumin 1/2 teaspoon smoked paprika 1 lemon 2 tablespoon fresh mint roughly chopped Oven at 190*c and 1 kettle full of water boiled ready. 1 - In a hob to oven safe dish heat a little oil, season the lamb steaks and fry them for a few moments each side just till slightly browned, remove to a plate and set aside. 2 - In the same pan fry the onions and peppers for about 3-4 minutes (add a little extra oil if needed) and then add the garlic, carrot and courgette. Season and add the cinnamon, cumin and smoked paprika and vermicelli/fide. Continue to cook for a few minutes longer on a medium heat. 3 - Add the long grain rice and stir so everything is coated well, and turn to a low heat. measure 700ml of boiling water, and dissolve a stock cube in, once dissolved add in the tomato paste, mix well and pour into the pan, stir well. cover and leave on a low heat for 2-3 minutes 4 - Remove the lid and stir in the spinach, cherry tomatoes, chopped mint and the juice of half a lemon. Place the lamb steaks on top of the rice, cover again and oven cook for 10 minutes, check half way through to see if the rice needs a splash more water adding. 5 - Once the rice is cooked through, remove the lid and cook for a final 5-6 minutes in the oven. remove, squeeze over a bit more lemon juice and top with some thick Greek yoghurt! Enjoy! Notes: For rice I measure using a measuring jug - it saves on weighing things out and you can use the same just for measuring out the stock too. I add crushed vermicelli/fides to mine, as I always do when I make pilaf, its common within Cypriot and Middle eastern cooking but if you don't have any or don't want to it doesn't matter to leave it out. This dish and these flavours also works well with Skin on chicken thighs - you would just need to cook them a little longer in the pan and check they're cooked through before serving. Got extra veggies you want to use - don't be shy and chuck them in, a handful of peas or green beans works well thrown in just before it goes in the oven! Just before I put it in the oven uncovered I also add a few dots of salted butter to the top of the rice - it's not integral, but I love butter and it adds a extra bit of rich naughtiness which I cant resist.
Those of you who know me know that I am an absolute cookbook addict, I love getting a new cookbook and working my way through it for inspiration and new ideas on flavours and pairings,. The new Zest book from Dairy Diary is packed full of delicious healthy fresh recipes and this Indonesian pork noodle salad is one of my faves! It was super quick and easy to make and packed a punch if flavour. Not loads of ingredients and anything that takes 20 mins from book to bowl to mouth is always a win for a midweek meal In my eyes. I served it with some Asian greens and it was just perfect! The lovely guys over at DairyDiary have said I can share the recipe so here it is in all its yumminess! You can buy the Zest book from the their website directly and I highly recommend it, it's got the AKT stamp of approval! Ingredients: 200g Dry rice noodle - thin or flat both work well 500g lean minced pork (or meat alternative such as Quorn mince) 2 cloves garlic, peeled and crushed 2cm piece of root ginger, peeled and grated 1 bunch spring onions, trimmed and chopped 3 tbsp soy sauce 2 limes 1 tbsp clear honey small bunch fresh coriander, chopped small bunch fresh parsley, chopped 1 red chilli, deseeded and fine chopped 50g roasted peanuts, crushed carrot, radish and cucumber salad to serve (optional) 1 - Put the noodles in a large heatproof bowl and cover with boiling water. Leave to soak for 5 minutes to soften, then drain well, cover and set aside. 2 - Put the pork in a bowl and mix in the garlic, ginger, spring onions and 1 tablespoon soy sauce. 3 - Heat a wok or large frying pan until hot. Add the pork mixture and dry fry over a high heat for 5 minutes, stirring to break up the meat into small clumps, until lightly browned all over. 4 - Squeeze the juice from one of the limes and pour over the pork along with the remaining soy sauce and honey. Stir-fry for a further 3–4 minutes until cooked through. 5 - To serve, stir the noodles through the pork then spoon into bowls and sprinkle with chopped herbs, chilli and peanuts. Cut the remaining lime into wedges and serve with the pork and noodles. Serve with a shredded carrot, radish and cucumber salad, if you like. Enjoy!
A simple bake if you want the house smelling of uplifting cookies, and they last about 4 days in tin (if you don't eat them all before then) This is a great one to make with kids, and can be adapted easily with some adaptions at the end of the post. Plus can easily be made vegan. These delicious cookies taste like a flapjack in a cookie. You can mix it up by using different chocolates, or raisens and nuts. A bit of orange zest can give them a citrus zing. But personally I love them just as they are. Ingredients: 75g unsalted butter 80g oats 70g plain flour 55g caster sugar 1 teaspoon baking powder 100g chocolate chunks 1 1/2 tablespoons golden syrup 2 tablespoon milk Oven at 180*c 1 - Put the unsalted butter into a small pan to melt. 2 - Whilst that's melting mix the oats, plain flour, caster sugar and baking powder into a bowl, along with the chocolate chunks. 3 - Once the butter has melted take it off the heat and add in the golden syrup or honey, plus milk. 4 - Mix the lot together and roll into balls. Place onto a lined baking tray and squash them down flat to about 1cm high, they will spread ever so slightly too so allow room. You can make them whatever size you like. Small bitesize ones are great for kids! Pop in the fridge for an hour or so or the freezer for 15 minutes to firm up a little to minimize spreading. 5 - Bake for 10-15 mins or till browning on the edges, and leave on the tray for 5 mins till they start to harden then move to a rack to cool. Don't try and move them right away as when they come out the oven they will be soft. Tips - to get them round (and because I like things to be the same) i used a cookie cutter as a base to press the mixture down into. These an be vegan by using oat milk, dark chocolate and the stork baking block (in the block, not the tub) Swap chocolate for raisins if you prefer a healthier bake. Swap milk for any milk substitute if that's what you have in. Don't have plain flour or are gluten intolerant - gf flour, chickpea flour etc can all be used. Brown and white sugar can be used, aswell as coconut sugars if you prefer. Enjoy!
This recipe couldn't get any easier. The versatility of this recipe comes from what you serve it with. Salad (especially rocket) , roasted root veg, chips, roast tomatoes, greens. They ALL work with this! So it's great to go with what you have in your cupboards. I love it with roasted tomatoes, rocket and a bit of balsamic as those are the flavours I adore! Kids absolutely love this. They can get involved in the process too! Serves 2 Ingredients: 2 chicken breast Breadcrumbs from 2 slices of bread (bought or homemade) 1 egg or milk or natural yoghurt 3 tablespoon any type of flour 1 teaspoon of dried oregano, thyme, mint or rosemary 2 teaspoons grated parmigiana (optional) Butter or oil for shallow frying 1 lemon zest and juice 3 shallow bowls or lipped plates 1 - Between 2 pieces of clingfilm flatten the chicken breast down to about 1 cm thick. 2 - In a bowl mix the breadcrumbs, herb of choice, parmigiana, salt and pepper and the grated zest of 1 lemon, a tip out on the plate/shallow bowl. 3 - On another put the egg or your egg substitute if you can't find eggs right now. Then finally put the flour last. 4 - Season the chicken with some salt and pepper then I will this order dip into the flour and coat completely, then dip in the egg or milk mixture, followed by the breadcrumb mixture. 5 - In a frying pan put the oil or butter and heat till it melts, put your chicken Schnitzel into the pan and cook on each side for a few minutes on each side till it browns and cooks through. 6 - Enjoy with a good squeeze of lemon juice. This can be done in the oven, put them on a rack over a tray and bake at 200* (190* fan) for 20 minutes turning over half way through. Halloumi works well as a substitute for the parmigiana or you can leave it out completly. This can be done with pork chops, do the exact same process but they will cook for a little less time in the oven. About 15 minutes should be enough. It can also be veggie by using halloumi instead - which I must admit I absolutly love! Different breadcrumbs will give a slightly different texture and look a little different . Homemade will be courser, and shop bought will obviously be a lot finer, but both will be delicious Be inventive! Whatever herbs you have will work. If you want a kick add a few chilli flakes or paprika, love oriental flavours, of you're doing chicken then some 5 spice add a lovely fragrant flavour to it too. Enjoy
Coconut and lime poached chicken This delicious dish is low cal but packs in LOADS of flavour and is quick to make. Gluten free so Coeliac friendly. Perfect for a midweek meal. Lime, lemongrass and coconut milk poached chicken, with lime basmati and greens. Yes Please Serves 4 Ingredients: 350g Basmati rice 2 veggie or chicken stock cubes 3 limes, 2 Zested and then juiced (keep the zest and the juice seperate) and 1 for serving 4 chicken breast 1 400ml tin coconut milk 3 lemongrass stalks bashed 1 birds eye or hot chilli sliced in half, seeds removed 4 kaffir lime leaves (optional and not integral to the dish if you don have/cant find) veg of choice (I go for pak choi, Baby corn and mangetout, but whatever green veg you have would work fine) fresh coriander to serve if you have 1 - Rinse and drain the basmati rice in some cold water. Put in a pan and cover with 700ml water mixed with 1 of the stock cubes, the lime juice and a generous pinch of salt. 2 - Put to boil, once boiling simmer with the lid on and then once absorbed turn off the heat, stir through half the lime zest and fluff up the rice. Leave covered. 3 - Whilst the rice is cooking put 4 good sized chicken breasts in a pan and cover with the coconut milk, 300ml boiling water with the other stock cube dissolved in, the lemongrass stalks, halved chilli, some salt and pepper, 4 kaffir lime leaves and the other half of the zest. Heat till boiling, then simmer till the chicken is cooked (about 10 mins) 4 - For the last few minutes add in the veg to the poaching pan. 5 - Bowl up the rice, chicken and veg and pour over A few tablespoon of the poaching coconut stock, and serve with with some lime quarters and a sprinkling of fresh coriander. Poaching the chicken makes it very moist and tender and this dish is full of delicate flavours. If you've got fussy little ones at home, this dish is good for them even without the veg, poaching the chicken locks in the goodness, and the dish uses no oil or frying methods. Fresh raw veggies can also work well, I've had this as more of a Buddha bowl option before, finely grating some carrots and thinly sliced cucumber - which some kids tend to prefer. Enjoy
Chocolate and cinnamon loaf cake. Not too sweet with a lovely earthy taste from the cinnamon and Little pops of chocolatey goodness. An easy bake, great with a brew and smells AMAZING when it's cooking! Win win! Ingredients: For the cake - 170g unsalted butter or stork baking spread. 170g caster sugar. 1 teaspoon of ground cinnamon 1 teaspoon vanilla extract 3 medium eggs 180g self raising flour 1/2 teaspoon baking powder 150g chocolate chips or chunks, or the kids Easter eggs you're going to hide from them and demolish. For the icing sugar top- 1/4 teaspoon ground cinnamon 1/4 teaspoon cocoa powder 1 teaspoon icing sugar Oven at 170*c 1 medium sized loaf tin greased and lined.this also makes a 10inch round cake of you don't fancy a loaf. 1 - Cream the butter and sugar together till they go light and fluffy. 2 - Mix in the vanilla and cinnamon then add the eggs one by one, mixing after each egg 3 - Fold in the flour and baking powder and finally add the chocolate chips. 4 - Bake for about 45 minutes or until cooked through, if it browns too quick in the oven just cover it with some foil. 5 - When just out the oven mix the topping ingredients together and sieve ontop of the cake. Leave to cool and pop the kettle on. Enjoy