March 01, 2015

I know pancake day is over. But nothing beats a good pancake stack on a lazy sunday morning. Now these pictures aren't exactly pretty but when a stack of fluffy pancakes is drenched in raspberry coolie and creme fraiche I don't think it needs to be!

This recipe will give you about 4 large fluffy pancakes. Experiment with toppings. Go crazy! These are great for your all american maple syrup and crispy bacon or go sweet with strawberries and nutella. 


135g Plain Flour
1 tsp baking Powder
Pinch of Salt
2 tablespoons caster sugar
130ml milk 
1 large egg beaten lightly
2 tbsp olive oil plus extra for frying 

 Mix all the dry ingredients together in a large mixing bowl. In a separate bowl mix the egg, milk and oil. Combine both mixes and beat until smooth and light. It should be thicker than regular pancake mix. Leave to stand in fridge for ten minutes.

Heat the spare oil in a pan, take a ladle full of batter and spoon into the centre of the pan. Wait until you see the middle beginning to bubble up a little then flip the pancake. Stack up, top up and enjoy!


February 20, 2015

I'm not really a biscuit kind of person. By that, I mean your unlikely to see me reaching for a bourbon or custard creme. However, I do love a good white chocolate cookie. They need to be crisp around the outside and nice and chewy in the middle. I added glacier cherries to this classic chocolate chip recipe for an extra sweet texture. 


150g Salted Butter Softened to room temperature
2 tsp vanilla extract
80g Granulated Sugar
80g Light Brown muscovado sugar
1 Large egg
220g Plain Flour
Pinch of Salt
1/2 tsp bicarbonate of soda
200g White Chocolate chopped into chunks
Handful of Glacier cherries chopped in half

Pre-heat oven to 190 degrees and line a baking sheet with greaseproof paper. Cream the butter and sugars together in a bowl until pale and fluffy. Beat in the egg and the vanilla extract. 

Sieve the flour, bicarbonate of soda and salt into the bowl and mix well. Add the chocolate chips and cherries. Mix until the dough is consistent. 

Spoon into small rounds onto the baking sheet. They will expand when baked so take care not to put them too close together. Bake for around 8 - 10 minutes until they are golden brown. Leave them to cool on the tray for 5 minutes before transferring them over to a wire cooling rack. 

Be warned. These are addictive! If anyone baked them don't forget to send me pictures so I can check it out! 


February 16, 2015

I feel like the title of this post is a little deceptive. It actually not MY granny who gave me this as a gift but my best friend Hayley's Granny. How cute is that! Last week I sent Hayley home with a big wedge of my White chocolate and raspberry cake which she took over to her Granny's and she loved it that much she sent me this gorgeous jar of Red Tomato, celery and Onion Chutney and even asked for the cake recipe! 

I honestly feel honoured because this Lady is an amazing baker and cook and basically a general domestic goddess. I really hope when I'm older I will be as creative as her! I can't wait to sit down with some crackers and soft cheese and a nice cup of tea.

Homemade gifts are so wonderful. It means so much that someone would give me a gift that took them time and effort to make and I will be definitely asking for some of Granny's recipes for here on the blog!


February 14, 2015

Happy valentines day everyone! I'm not usually one for valentines day but this one has been super nice so far. I woke up to a dozen long stemmed white roses which are so beautiful. Anyway Tom is off to work now so I thought I would share the recipe for this amazingly decadent white chocolate and raspberry cake. The smooth creamy white chocolate is such a perfect contrast to the sharpness of the raspberries. This cake does take a little time and patience but is so worth it. Whether you make it for your other half or just to treat yourself (I won't tell!) its sure to be a big hit. The recipe is my own adaptation on Peggy Porschen's white chocolate and passion cake. 


For the cake: 

125g White Chocolate chopped
225g Caster sugar
160ml milk
60g Light Soft brown sugar
105g unsalted butter softened
2 Large eggs
215g Plain flour
1 tsp baking powder
pinch of salt

For the Chocolate Frosting:

50ml Whipping Cream
70g White chocolate chopped
55g Unsalted Butter softened
55g Icing Sugar

For Filling and Decoration:

A few tbsp raspberry Jam
A punnet raspberries (approx 200g)

Pre-heat the oven to 160 degrees. Prepare 2 20cm sandwich tins by lining with greaseproof paper and grease with butter. 

To make the cake mix: Melt the white chocolate, brown sugar and 85g of the caster sugar in a deep pan until boiling stirring with a spatula. 

Place the butter and remaining caster sugar in a mixing bowl until pale and fluffy. Beat the eggs lightly in another bowl and add to the butter mixture whisking quickly. Sift the flour, baking powder and salt into the mixture and mix together until combined. 

Slowly pour the chocolate mixture into the butter mix, mixing at a medium speed until well combined. Pour the mixture in the cake tins. 

Bake for around 30 minutes depending on your oven. The top should be golden brown and the cake should have shrunk away from the sides. Once baked leave to cool completely. 

For the buttercream: Place the cream in a pan and heat till it is just simmering. Add the white chocolate in and reduce heat, whisk until smooth and remove from heat. Once combined leave to cool to room temperature. Place butter and sugar in a mixing bowl and cream together. Add to the chocolate ganache one spoon at a time and mix well. 

Make the cake: Finally! (I promise this recipe is worth it!) Take one of the sponge layers and spread a generous amount of raspberry jam all over the top. Chop a handful of the raspberries and scatter all over the jam. Place the other sponge carefully on top. Take a palette knife and smooth the frosting all over the top and sides. Decorate with raspberries around the edges and a few on top. 

Enjoy! Send me some piccies of your creations and I may feature some on instagram :)


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