Friday, November 23, 2012
Haven't blogged for a while... Let's start off gently with a good quote!
“A smart person knows what to say, a wise person knows whether or not to say it!”
Tuesday, March 06, 2012
OREO CUPCAKES
For the Cupcakes
Ingredients
50g Cocoa
240ml Boiling water
175g Plain flour
2tsp Baking powder
A good pinch of salt
115g Unsalted butter
200g Caster suger
2 Large free range eggs
2tsp Vanilla Extract
Mini Oreo’s
Method
Preheat the oven to Gas Mark 5 (190 degrees Celsius/375 Degrees Fahrenheit )
Start by sieving the cocoa into a small bowl and stirring in the boiling water until smooth. Set aside to cool.
Beat the butter and sugar with an electric whisk or by hand until light and fluffy. Add the eggs one at a time beating between each addition. Add the vanilla extract and beat again.
Stir in the flour, baking powder and salt and mix gently. Finally add the cooled cocoa and water and mix the cake batter until smooth.
Line a 12 bun muffin tin with cupcake/muffin cases and put a mini Oreo into the bottom of each case. Fill the cases about two thirds full with the cake batter. (Obviously you will have to make these cakes in two batches.)
Pop into the oven for 20 minutes at Gas Mark 5 (190 degrees Celsius/375 Degrees Fahrenheit ) – They should be well risen and an inserted skewer should come out clean.
Leave to cool before icing.
For the Icing
Ingredients
150g Unsalted butter
325g Sieved icing sugar
3 Tbsp milk
One and a half tsp vanilla extract
12 Fullsize Oreo cookies, finely crumbed in a food processor
Mini Oreo’s to decorate.
Method
The best way to make this icing is to put all the ingredients into a food processor and mix until fully incorporated.
Finally, ice the cupcakes and decorate with a mini Oreo! Yummy!
Friday, February 03, 2012
Red Onion Gravy - Perfect for your posh sausages!
Ingredients
75g butter
3 large red onions, sliced
1tbsp plain flour
100ml red wine
400ml beef stock
1 tsp Worcester sauce
2 tsp English mustard
salt and black pepper
Method
1. Melt the butter in a pan and cook the onions over a medium heat for about 10 mins, turn the heat right down, put a lid on and cook the onions until they are caramalised. (30 mins)
2. Add the flour and stir in, then add the wine, stock, Worcester sauce and mustard, bring to the boil and simmer for 15 minutes stirring from time to time.
3. Add salt and pepper to taste and serve.
serves 4
75g butter
3 large red onions, sliced
1tbsp plain flour
100ml red wine
400ml beef stock
1 tsp Worcester sauce
2 tsp English mustard
salt and black pepper
Method
1. Melt the butter in a pan and cook the onions over a medium heat for about 10 mins, turn the heat right down, put a lid on and cook the onions until they are caramalised. (30 mins)
2. Add the flour and stir in, then add the wine, stock, Worcester sauce and mustard, bring to the boil and simmer for 15 minutes stirring from time to time.
3. Add salt and pepper to taste and serve.
serves 4
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