My Recipes

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Fresh blueberry muffins that melt in your mouth. This recipe can use coconut oil instead of butter for extra moisture. The recipe also uses brown sugar and white sugar combination.

Ingredients:

3 cups (375 grams) all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, at room temperature
¾ cup (150 grams) granulated sugar
¼ cup (50 grams) light brown sugar
1 cup (240 ml) milk, at room temperature
½ cup (120 ml) butter or melted coconut oil for extra moisture
1 teaspoon vanilla extract
1 and ¼ cup (215 grams) fresh blueberries*
coarse sugar

How to make fresh blueberry muffins

Set your oven to 425F degrees

Line a muffin tin with muffin cases

I a mixing bowl, add your flour along with you baking powder, salt and cinnamon. Next step is to mix the ingredient thoroughly ensuring all your ingredients are well mixed.

In another bowl add eggs, granulated sugar, brown sugar, vanilla extract and butter or oil and milk and whisk together. The mixture should be a nice pale yellow colour.

Next step is to fold the wet ingredients into the dry ingredients and mix with a wooden spoon. Don’t over mix.

The batter should be quite thick with no dry flour remaining. All ingredients should be combined. Now to create these delicious blueberry muffins, add the blue berries to the mixture and combine into the mixture.

Now add the blueberry muffin mixture to your muffin cases spooning equal amounts into the cases.

Sprinkle sugar on top to give your blueberry muffins an extra sugary glow.

Bake the blueberry muffins at 200c for around 20 minutes until spongy on top and golden brown.

These delicious blueberry muffins can be served warm straight from the oven.

Tips: Add raspberries for fresh raspberry muffins.

Tips: add chocolate chips and raspberries for Chocolate chip and raspberry muffins

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fresh raspberry muffin

Try these delicious Raspberry Muffins for breakfast or for after dinner. A great recipe that produces moist sweet muffins that jam packed with fresh raspberries.

Ingredients:

3 cups (375 grams) all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, at room temperature
¾ cup (150 grams) granulated sugar
¼ cup (50 grams) light brown sugar
1 cup (240 ml) milk, at room temperature
½ cup butter or melted coconut oil
1 teaspoon vanilla extract
1 and ¼ cup (215 grams) fresh raspberries
coarse sugar

Sweet Raspberry Muffins

Method

Set your oven to 20c

Now place you muffin cases in a muffin tin

The first step to making these delicious raspberry muffins is to combine all your dry ingredients, flour, baking powder, salt and cinnamon in a large mixing bowl. Mix all the ingredients together until nicely combined.

In a separate medium bowl add eggs, granulated sugar, brown sugar, vanilla extract and butter or coconut oil along with the milk and whisk together. Mixture should be yellow in colour.

Fold both the wet and dry ingredients together with a wooden spoon.

Make sure all ingredients are combined. The final step for making these fresh Raspberry muffins is to add the your fresh Raspberries to the mixture and combine.

Add the Raspberry muffin mixture to your muffin cases spooning equal amounts into the cases.

To make your Raspberry muffins extra sweet, top with sugar before baking.

Bake the Raspberry muffins at 200c for around 20 minutes. Raspberry muffins should be spongy on top and golden brown.

Try these Raspberry muffins straight from the oven warm.

Tips: Add Blueberries for Blueberry muffins.

Tips: add chocolate chips and raspberries for Chocolate chip and blueberry muffins

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orange muffin

Try these Sweet orange muffins for breakfast. Fresh orange juice and orange peel make these orange muffins sweet in flavor and great for breakfast.

Ingredients
2 orange, quartered and seeds removed (with peel)

1/2 Orange Zest
1⁄2 cup orange juice
1 large egg
1⁄2 cup butter or 1⁄2 cup margarine
1 3⁄4 cups all-purpose flour
3⁄4 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda

Method

  1. Set your oven to 200c and line a muffin tin with your cases
  2. In a food processor, add the orange quarters and orange juice and blend until forming a tick puree
  3. Now add your butter and egg to the mixture and blend
  4. Add your flour, sugar and baking powder to a separate bowl and combine until well mixed.
  5. Now add all the mixture together and combine in a large bowl
  6. Fill the muffin cases together with your orange muffin mixture
  7. Bake your sweet orange muffins in the oven for 20 minutes until golden brown
  8. Tip: Serve your sweet orange muffins straight from the oven for breakfast

Sweet Orange Muffins

 

20151025_113204 20151025_113212 20151025_113217 orange muffin

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chocolate fondant

Try this Chocolate fondant cake recipe to wow your guests. We all love chocolate desserts but the ultimate chocolate dessert must be the Fondant. How many Valentine’s Menus end with chocolate fondant. For those who watch Master Chef, the chocolate fondant is a firm favourite that can also have many variations for those looking to be a little more adventurous. Actually chocolate fondants are very easy to make and still add the wow factor to any menu especially when your guest cut into the pud to release that lovely gooey centre. Melted chocolate, castor sugar and butter with the addition of eggs and a little flour and that’s it. Simply line some greased pudding bowls with the mix and chill before baking.

Top Tip

Do not overcook the pudding otherwise your pudding will cook inside and you will be left with a chocolate sponge pudding. Ensure your oven is to the required temperature beforehand. Check out a great recipe below.

What you Need

  • 85g/3oz caster sugar
  • 150g/6oz butter, chopped, plus extra for greasing
  • 150g/6oz dark chocolate (70% cocoa solids), roughly chopped
  • 3 free-range egg yolks
  • 3 whole free-range eggs
  • 1 tbsp plain flour
  • double cream, to serve (optional)

Method

  • Preheat your oven to 180c/350F
  • Lightly grease 4 small pudding moulds
  • Add the sugar, chocolate and butter to a heatproof bowl that is simmering over some hot water
  • Heat gently and gradually whisk the mixture together to get a smooth chocolate mixture
  • Now add the eggs and egg yolks
  • Whisk together and then fold in the flour
  • Beat well
  • Add the mixture to the pudding moulds and chill for at least 25 minutes
  • Cook in the oven for about 10 minutes
  • Once cooked allow to cool for a couple of minutes and then tip the pudding moulds upside down onto your serving plates. Slowly remove the moulds
  • Decorate and serve

chocolate fondant

chocolate fondant

chocolate fondant chocolate fondant chocolate fondant chocolate fondant

Check out another recipe below by Gordon Ramsey

 

http://youtu.be/yack7pTDqxg

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tangy lemon tart

A firm favorite with dessert lovers and actually very easy to make. You can cheat if you wish to buy in pastry cases which are available in most supermarkets including Tesco.

For the Pastry

For the pastry (makes double)

  • 500g plain flour, plus extra for dusting
  • 140g icing sugar
  • 250g unsalted butter, cubed
  • 4 egg yolks

Mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together. Roll into a ball and divide in half (freeze one half for another recipe). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins. While the pastry is chilling, make the filling. Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest.

 

Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.

Heat oven to 160C/140C fan/gas 3. Line the tart with foil and fill with rice or dried beans. Bake for 10 mins, then remove the tart tin from the oven, discard the foil, and bake for another 20 mins until biscuity. When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 mins until just set. Leave to cool, then remove the tart from the tin and serve at room temperature or chilled.

Read the recipe below for full details

http://www.bbcgoodfood.com/recipes/380616/greggs-tangy-lemon-tart

 

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slamon fishcakes

My own recipe here using fresh salmon and chilli to add a little kick. Bread crumbs and shallow frying on both sides add a lovely crispy texture with a smooth and delicious Salmon Filling.  I simply finish in the oven to cook all the way through.

for the fishcakes

  • approx. 500 grams cold mashed potatoes
  • 2 pieces of fresh salmon 
  • 15 grams unsalted butter (melted – if the mashed potato hasn’t got any butter in it)
  • 1 fat pinch of cayenne pepper or chilli powder
  • grated zest of 1 lemon
  • 1 Spring Onion Finely Chopped
  • 1 Fresh Red Chilli
  • Pinch of Chopped Chives
  • salt
  • pepper
  • 1 large egg

This dish is so easy so lets get going

  1. Peel Potatoes and boiled with a pinch of salt until Soft
  2. Just before the Potatoes are boiled, add a culinder with the salmon pieces inside. Place on top of the pan with the boiled potatoes. Cover with foil and steam until the salmon is cooked.
  3. Drain the potatoes and leave to stand until all water is drained.
  4. Add the butter, the potatoes to the pan
  5. Flake the salmon into the pan with the Potatoes and mash lightly
  6. Add the salt and pepper, chilli powder, fresh chilli, spring onion, chives, beaten egg, lemon and mix
  7. Leave to set in a fridge for half hour
  8. Now take the mixture and shape into fish cakes. You can use a small pastry ring if you wish.
  9. Pop back into the fridge to set until ready to cook

For The breadcrumbs

  • Fresh bread in popped into a food processor
  • 1 Beaten Egg
  1. Dip the fishcakes in the egg and into the breadcrumbs untill coated
  2. Lightly shallow fry until golden
  3. Pop in the oven (180c) for 15 minutes until cooked
  4. Serve with Lemon and a tomato Salsa

 

Great for lunch or dinner

 

 

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