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Golden puppies made with Golden Oreos

I have received product from Oreo for this post. It is an entry to the Foodies100 Wonderfilled recipe challenge sponsored by Oreo, which marks the launch of two exciting new flavours: Peanut Butter and Golden. The delicious new flavours are available in all major supermarkets at an RRP of £1.08. To find out more, visit www.facebook.com/oreo

Recently we were asked by Oreo to create a Wonderfilled recipe using one of their two new flavours, Golden and Peanut Butter. We chose the Golden flavour and wanted to create a tasty treat based around the colour of their new snack. So what animal do you think of when someone says “golden” to you? For us there was no competition! Golden Retriever puppies every time!

My golden puppies are based around a marshmallow rice cake and are really easy and fast to make. Make sure you have a few ingredients to spare though, I had a battle keeping everyone from helping themselves to “spare” bits as I put them together!

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Plum and white chocolate fragipane tarts

Last weekend when we had our housewarming, one of the guests brought us a bag full of fresh plums. Or rather to be accurate one of the guests friends who we had never met before, brought us a bag of plums. We live in that sort of place, where strangers turn up at our door with bags of fresh fruit and no one bats an eyelid.

So anyway, as I already have a good stash of plums in the freezer, I thought I should turn the plums into a dessert and this is what I came up with. A sort of combination of everything that was in the cupboard/fridge. The result was rather delicious and that comes from someone who has spent most of the last couple of days not eating…. but that’s a whole other story!

Ingredients…
Pastry base
250g plain flour
125g unsalted butter
80g caster sugar
1 egg
Fragipane filling
180g unsalted butter
180g icing sugar
2 free range eggs
120g ground almonds
50g plain flour
50g white chocolate chips
6 fresh plums
(Makes 6)
image


Make the pastry by combining the flour, butter and caster sugar in a food processor until they look like breadcrumbs, then add the egg and allow the mixture to come together in a ball.

Next roll the pastry out and cut to fit your tart tins.

Refrigerate tins with pastry cases while you make the frangipane. To do this beat the butter and icing sugar together until light and fluffy. Mix in the eggs one by one, then stir in the almonds flour and finally the white chocolate chips.

Fill the pastry case with the fragipane mixture and top with fresh plums cut into thin slices.

Bake at 175c for 25 minutes.

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I’m entering my plum tarts recipe into the Rix Aga Inspired Recipes competition for a chance to win a £100 Waitrose voucher…

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Great Bloggers Bake Off – Week 2

This week on the Great British Bake Off it was biscuit week. As tempted as I was to try constructing a three-dimensional biscuit scene, I know my limitations (of both talent and time) and decided instead to make much simpler batch of chocolate chip cookies.

My husband found me making these in the kitchen when he took a break from wallpapering the bathroom (that’s a post for next week) and was so surprised he felt compelled to tell me how long it was since I’d last made cookies (mostly cause we just eat them) so I’m waiting for the “ohhhhhhhh” moment when he sees the blog and realises why I really made them!

This recipe is adapted from one in the Popina Book Of Baking by Isidora Popvic, which (amongst other things) contains my go-to recipe for shortcrust pastry (which doesn’t require chilling.) It is well worth a look.

Ingredients :

120g salted butter (at room temperature)
150g soft brown sugar
1 tablespoon of golden syrup
Few drops of vanilla essence
1 egg
210g plain flour
1/2 teaspoon baking powder
100g chocolate chips (I used a mixture of plain and white)

Method :

* Heat the oven to 170c.
* Combine sugar and butter
* Add syrup, vanilla esssence and beaten egg
* Add dry ingredients
* Finally stir in the chocolate chips
* Place the cookie mixture in clingfilm and mould into a log shape.
* Chill in the fridge for an hour
* Cut into discs and place on a baking tray
* Put in the oven. Set the timer for 12 minutes and check on the cookies. They may need an extra 2 or 3 minutes. They will be a little floppy when they come out of the oven, but they harden as they cool and will still retain that chewy cookie consistency.

Tasty Tuesdays on HonestMum.com
 

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Brownie with Montezuma’s chocolate…

I try whenever I can, to support local businesses and it’s never easier than when it comes to chocolate. Montezuma’s is made in West Sussex, their offices are only about 20 minutes from me and it turns out I even know some of the staff who work there!

They recently sent me a selection of their chocolate to review and rather than just eating it straight from the pack, I decided to try using one of the bars as an ingredient in my constantly evolving brownie recipe. It worked really really well… like dangerously well.

4oz butter
6oz soft brown sugar
1oz cocoa powder
2 eggs
1oz flour
1.5oz Mountezuma’s Treacle Tart chocolate

Optional extras
Handful of crushed walnuts/sultanas/descicated coconut

Directions

To make it heat the butter, sugar and cocoa powder in a bowl over a saucepan of boiling water (bain marie) when melted remove from the heat and add the chocolate mixing until it dissolves. Leave to cool for a short while and then add beaten eggs, flour and any of the additional extras you fancy.

Bake in a lined tin at 170c for 35 minutes.

For my next experiment I think I might try dipping strawberries in the Ginger & Chilli chocolate… M’mmm

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Warming Spanish Chicken Casserole

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Co-operative Electrical are currently running a competition giving bloggers the chance to win £750 to spend with coopelectricalshop.co.uk.  My recipe for the competition is inspired by my childhood summer holidays to Spain. It’s both a recipe that warms with its ingredients and warms with the memories of sandy beaches and long summer days.

So first of all the ingredients…

chickenstewingredientschickenstewlargeonions2

Ingredients :

2 tablespoons of olive oil
A knob of butter
6 boneless and skinless chicken thighs
2 onions
400g carrots
4 celery sticks
1 tin of Canneleni beans (rinsed)
1 tin of chopped tomatoes
3 tablespoons of tomato puree
1/2 pint of chicken stock
4 cloves of garlic
A pinch of Cayenne pepper
100g of chorizo (skin removed)
A splash of red wine (optional)

 
chickenstew

Directions…

Heat the olive oil in a large casserole dish, when very hot add the chicken thighs and brown on both sides. Remove the thighs from the caserole and add a knob of butter, add chopped onions and allow to fry for a couple of minutes.

Add chopped celery, carrots and chorizo and cook for 5 minutes. Finally add remaining ingredients and return chicken thighs to the dish, bring to the boil and turn down to a low heat. Allow to simmer for 30 minutes covered.

I haven’t tried this in a slow cooker yet, but I would imagine it would work very well. Serve with crusty bread and a hearty glass of wine.

chickenstew2

PS – If you want to see the less glamorous side of putting this blog post together. There is a photo here of me shooting the pics using our floor samples on our bedroom floor!

 

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