tag:blogger.com,1999:blog-39363562993293697712024-03-17T20:03:37.786-07:00Cake JunkiLifestyle blog featuring baking, cake decorating, food & drink, interiors, recipes, home & garden and family lifeCakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.comBlogger157125tag:blogger.com,1999:blog-3936356299329369771.post-48961845228530049462020-11-30T08:05:00.009-08:002020-11-30T08:05:56.986-08:00Rudolph Christmas Cupcakes <img height="535" src="https://lh6.googleusercontent.com/eCLP-1n42qKbT8T5t-ZOlUYn_d0LHQgVFjt-2uOOBwDqkAnb5AV5GsIxD2XcdqBniTMPc1XIxArBNy3pS7Z6_iUXJzCavAPx_GmXtkfkydq5-tgpK9dWNRHUqpWo39EccqaERh4IL3zj6bJ5jA=w684-h535" width="684" /><br /><br />Keep the kids amused and get them to help create their very own Rudolph! My daughter and I made some of these last weekend and she had a great time piping the buttercream and sticking the 'antlers' in. Ours didn't look as professional as these in the main image, especially as we didn't have any edible eyes to add to our Rudolphs. However, we had lots of fun making them and even more fun eating them! <div><br /></div><div>These cakes are a great alternative to traditional mince pies at Christmas so why not make a batch for your Christmas gathering?<div><h3 style="text-align: left;">Ingredients (makes 16 cakes)</h3>100g Opies Cocktail Cherries, chopped <br />125g unsalted Butter, room temperature<br />75g Caster Sugar<br />2 large Eggs <br />125g Self-Raising Flour <br />1tsp Baking Powder<br /><h3 style="text-align: left;">To Decorate: </h3>16 Opies Cocktail Cherries<br />100g Milk Chocolate<br />200 Butter, softened<br />400g Icing Sugar<br />5 tbsp Cocoa Powder<br />1 bag of Cadbury Curly Wurly’s, cut into sections<br />32 Edible Eyes<br /><h3 style="text-align: left;">Method</h3>- Pre-heat the oven to 190°C and divide 16 paper cases between 2 muffin tins.<br />- Beat the butter and sugar together until pale and creamy, add the eggs a little at a time and continue to beat in between each addition.<br />- Fold in the flour, baking powder and cherries and divide the mixture between the cases.<br />- Bake in the oven for 15-20 minutes until golden and firm. Transfer to a wire rack to cool.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCtXxdd1J67zaNW-jmhtorWuLjupTbhfTiMaFWMuHjC4_i5X3iFe-6mNe6V1pXP-VjhathOTw9urpbzl0iJSl3BdObRgYk3z7s1ppesubGeFHcGH7zsEnRWqQAy6HDIKm3eE3lB9KANcvL/s2048/IMG_8204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCtXxdd1J67zaNW-jmhtorWuLjupTbhfTiMaFWMuHjC4_i5X3iFe-6mNe6V1pXP-VjhathOTw9urpbzl0iJSl3BdObRgYk3z7s1ppesubGeFHcGH7zsEnRWqQAy6HDIKm3eE3lB9KANcvL/w251-h188/IMG_8204.jpg" width="251" /></a></div><div><br /></div><div>- Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water) and stir until melted. <br />- Mix the butter and icing sugar together and sift in the cocoa. Pour in the melted chocolate and mix again until smooth. <br />- Pipe the icing over the cupcakes, top with a cocktail cherry (for the nose), add the candy eyes and use pieces of Cadbury Curly Wurly to create the antlers.<br /><b><br />Tips:</b></div><div>- The cakes can be made ahead and frozen for up to 3 months.</div><div>- The recipe is for 16 cakes but I found that the cake batter was enough for 12 cupcakes.<br /><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhk0jk5yvVyN9nkvXpEl6ERe34sFBPaezhNQAXeBq-feOjF8DhP6OuCkPCifC2dTg7gvKaq1hr5FZp8E7hHMvawOTePlq22AbarFCkoYk7t83DZ6DGzCp1TpcnZRKdr6NrZGPxGlsqFhd/s2048/IMG_8207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhk0jk5yvVyN9nkvXpEl6ERe34sFBPaezhNQAXeBq-feOjF8DhP6OuCkPCifC2dTg7gvKaq1hr5FZp8E7hHMvawOTePlq22AbarFCkoYk7t83DZ6DGzCp1TpcnZRKdr6NrZGPxGlsqFhd/s320/IMG_8207.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><div style="color: black; text-align: start;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgom7ah0-6pTTLgmUb_6JYxk3JvqVvD2wC1kGB4FQBvq6GqDTWN8c2DfuQYNGpiOi9JDjMgdUcJg0hEIjqd9fZLP6SXnTFGbiLD2NCCMALeU1Udo09t8zLVukJSrT3jt-LsrA-hF-dKWCxn/s2048/IMG_8209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgom7ah0-6pTTLgmUb_6JYxk3JvqVvD2wC1kGB4FQBvq6GqDTWN8c2DfuQYNGpiOi9JDjMgdUcJg0hEIjqd9fZLP6SXnTFGbiLD2NCCMALeU1Udo09t8zLVukJSrT3jt-LsrA-hF-dKWCxn/s320/IMG_8209.jpg" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><div style="text-align: start;"><br /></div><div style="text-align: start;">Thank you to <a href="www.opiesfoods.com" target="_blank">Opies Foods</a> for the recipe.</div><div style="text-align: start;"><br /></div>Opies’ Cocktail Cherries are available from Tesco, Asda, Waitrose, Sainsbury’s, Morrisons and Ocado from £1.49<br /></div>CakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com0tag:blogger.com,1999:blog-3936356299329369771.post-65762649697314129692020-11-17T00:00:00.001-08:002020-11-17T00:00:06.512-08:00Black Forest Brownies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh399vELIsauUuvHCAi9qfiWogYr7duws1SlfDmPV6PL-H6xIeQ2kpMrRRwQC4erqtRq-HXUjKDsQR4G8Oxh7NmFXU248EUI9CED9CDNMy7DMsA4LekkzEW1ijoYRWlyIqMUaQiNnlm6r_c/s792/black+forest+brownies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="792" height="511" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh399vELIsauUuvHCAi9qfiWogYr7duws1SlfDmPV6PL-H6xIeQ2kpMrRRwQC4erqtRq-HXUjKDsQR4G8Oxh7NmFXU248EUI9CED9CDNMy7DMsA4LekkzEW1ijoYRWlyIqMUaQiNnlm6r_c/w681-h511/black+forest+brownies.jpg" width="681" /></a></div><br /><div><br /></div>These are a serious upgrade from traditional brownies! Opies’ Black Cherries transform a traditional brownie into a deliciously indulgent grown up alternative. Gloriously rich and chocolatey sponge is beautifully complimented but the fruity sweetness of the cherries.<div><br /></div><div>Serve with the sweet cherry cream and you have a dreamy heavenly dessert!<br /><br /><h3 style="text-align: left;">Ingredients (Makes 8):</h3>250g Opies Black Cherries with Luxardo® Kirsch (drained) plus additional cherries for decoration<br />200g Butter, plus extra for greasing<br />225g Light Soft Brown Sugar<br />220g Golden Caster Sugar<br />125g Cocoa Powder<br />100g Dark Chocolate, broken into chunks<br />4 Eggs<br />125g Self-raising Flour<br />300ml Whipping Cream<br />2 tbsp reserved syrup (from the Opies Black Cherries with Luxardo® Kirsch jar)<br />3 tbsp Icing Sugar, sifted<br />Reserved cherries<br /><h3 style="text-align: left;">Method:</h3>1. Grease a 20 x 30cm tin and line with baking paper. Pre heat the oven to 170°C.<br />2. Place the butter, sugars, cocoa powder and chocolate in a big saucepan and melt gently,<br />stirring occasionally. Remove from the heat and allow to cool for 5 minutes.<br />3. Beat in 2 tbsp of the reserved syrup and the eggs until smooth. Stir through the flour and<br />cherries, then put into the tin and bake for 30 minutes.<br />4. Once the brownies have a crisp top and slight wobble in the centre, remove from the oven<br />and allow to cool completely.<br />5. To serve, whisk the cream with the reserved syrup and icing sugar until it forms soft peaks.<br />6. Dust the brownies with a little icing sugar and serve with some cream and extra cherries.<br /><br /><br /><b>Tip: </b>Also delicious served with cream or ice cream.<br /><br /><br />Opies’ Black Cherries are available from Waitrose all year round from £6.00.</div>CakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com0tag:blogger.com,1999:blog-3936356299329369771.post-58573660502808537402020-11-14T00:00:00.001-08:002020-11-14T00:00:00.466-08:00Easy Gingerbread Men Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmNvt3k3qK6BWEMcfwvSIufiKES26Axt4jh1LjwU-ZzolPj4ZxxwWpEk4hfYCRLlf0a87X7Dy-vEcgVmvaHY39R_1_ANDogr-e4Da2QT-IFXp2xjD69ZXjJ2pN4LaqbMywT8ULgwya9WTB/s2048/Gingerbreadmen.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1371" data-original-width="2048" height="457" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmNvt3k3qK6BWEMcfwvSIufiKES26Axt4jh1LjwU-ZzolPj4ZxxwWpEk4hfYCRLlf0a87X7Dy-vEcgVmvaHY39R_1_ANDogr-e4Da2QT-IFXp2xjD69ZXjJ2pN4LaqbMywT8ULgwya9WTB/w682-h457/Gingerbreadmen.jpg" width="682" /></a></div><br /><div><br /></div>With another lockdown upon us, keeping the kids busy at the weekend can be a challenge. Especially so at this time of year when the weather can be cold and wet, making outdoor activities less appealing. Baking is a great activity to do as a family and this easy recipe is perfect for a rainy day. It's a fun activity to do with the kids, who will love decorating their own gingerbread men.<div><br /></div><div>There’s no better time to roll up your sleeves, don your finest apron and get baking! <div><br /><h3 style="text-align: left;">Ingredients</h3>350g plain flour<br />1 tbsp bicarbonate soda<br />2 tbsp ground cinnamon<br />125g butter<br />175g light soft brown sugar<br />1 egg<br />1 tbsp golden syrup<br />Icing<br />Cake decorations<br />Gingerbread man cutters<br /><h3 style="text-align: left;">Method</h3>1. Preheat the oven to 180C/350F/Gas 4 and line two baking trays with greaseproof paper.<br />2. Sift flour, ginger, cinnamon and bicarbonate of soda and mix together in a mixing bowl.</div><div>3. Add the butter and rub the mixture together until it looks like breadcrumbs, then stir in the sugar.<br />4. Lightly beat the egg and golden syrup together, add to the mixture and beat until the mixture clumps together.</div><div>5. Tip the dough out onto a floured surface and knead until smooth, wrap in clingfilm and leave to chill in the fridge for 15 minutes.<br />6. Using a rolling pin, roll the dough out to about 0.5cm thickness on a lightly floured surface. Cut out the gingerbread men shapes using cutters and place on the baking tray.<br />7. Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray to cool. When cooled, decorate with icing and cake decorations!<br /><br /><br />You can print this recipe out at <a href="http://cartridgesave.co.uk">cartridgesave.co.uk<br /></a></div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>CakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com0tag:blogger.com,1999:blog-3936356299329369771.post-85985622341815360392020-11-09T08:20:00.000-08:002020-11-13T08:50:27.964-08:00Apple and Cheese Scones<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFPNNQnbmCRBVzjeMR4wbxen7OWDDgbbBb1S2op63YuUR2uXCuyWrUAnPtb4vXttfYwKIzFJROyhZUYvf79GEcybqDOxiGOlfUs8rpVOX0rilTNd1cpv2Pmq1L-zlOHuYMbZcP1r1uEu7/s2048/cheesy+apple+scones.jpg" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1365" height="1051" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFPNNQnbmCRBVzjeMR4wbxen7OWDDgbbBb1S2op63YuUR2uXCuyWrUAnPtb4vXttfYwKIzFJROyhZUYvf79GEcybqDOxiGOlfUs8rpVOX0rilTNd1cpv2Pmq1L-zlOHuYMbZcP1r1uEu7/w700-h1051/cheesy+apple+scones.jpg" width="700" /></a></p><div>These savoury scones combine crisp green apples with Winterdale Shaw, a traditional clothbound cheese made near Sevenoaks. Serve warm with butter, extra cheese and apple, or a red onion marmalade. A perfectly delicious Autumn treat!</div><div><br /></div><h3>INGREDIENTS</h3>300g self-raising flour<br />1/2 tsp baking powder<br />75g cold butter-cubed<br />125g of Kentish Winterdale Shaw (or other hard cheese)<br />1 tsp fresh herbs (we used tarragon but thyme or rosemary also work well)<br />1 grated Kentish green apple (or other green apple variety)<br />1 good handful of Italian olives, coarsely chopped<br />1 egg<br />115ml of milk<br /><h3>METHOD</h3>1. Preheat oven to 200 degrees / gas mark 4 and prepare a baking sheet - oiled or with baking paper.<br />2. Mix the flour and baking powder before rubbing in cold butter to create breadcrumbs.<br />3. Stir ¾ of the cheese and the herbs, apples and olives into the mix.<br />4. Whisk the egg and combine with the milk before pouring into the centre of the mixture.<br />5. Using a blunt knife stir and combine until you have a soft dough.<br />6. Transfer to a floured surface and knead gently before flattening with your hands to approx. 2cm thick.<br />7. Cut rounds with a small cutter (easier if straight-sided) until all the pastry is used and place on the baking tray.<br />8. Top with the remaining cheese and bake in the oven for 12-15 minutes.<div><div><br /></div><div><br /></div><div><i>Recipe kindly provided by <a href="https://macknade.com/" target="_blank">Macknade</a></i></div></div>CakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com0tag:blogger.com,1999:blog-3936356299329369771.post-78007926651113103262020-10-16T11:20:00.000-07:002020-10-16T11:20:53.675-07:00Gooey Chocolate Chip Cookies with OGGS® Aquafaba<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iOlnNnT4KEweNbq8APcOKu-6TD-rzKRlnYeQ9m8IbSjA9iVjSNAFjc3SQNNdbgt7NGK1zmZsxm36sYNcJfoNx7CFixJUKc35Zbp9IJ5sKrqdid4x4DdQyxOnHOm6cfym29QHWoaRTs9a/s2048/OGGs+cookies.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iOlnNnT4KEweNbq8APcOKu-6TD-rzKRlnYeQ9m8IbSjA9iVjSNAFjc3SQNNdbgt7NGK1zmZsxm36sYNcJfoNx7CFixJUKc35Zbp9IJ5sKrqdid4x4DdQyxOnHOm6cfym29QHWoaRTs9a/w693-h923/OGGs+cookies.jpg" /></a><br /><br /><div><div>My step-daughter became a vegan earlier this year and she usually has to miss out on the cakes and bakes when she comes to visit as I've not found a good replacement for baking with eggs or a good eggless recipe.</div><div><br /></div><div>Not any more though! OGGS® is the UK’s first patented plant-based egg alternative which means egg-free, plant-based cooking and baking is now possible. OGGS® Aquafaba is a ready-to-pour liquid egg alternative, which whips, whisks and binds just like egg whites.</div><div><br /></div><div>OGGS® Aquafaba is made using chickpea water, which is naturally free from egg, dairy, gluten and soy, so it’s the perfect choice for people with allergies or anyone looking for plant-based, sustainable swaps in their diet. It comes in a ready-to-pour 200ml carton, which is the equivalent to four eggs but is longer lasting and can be stored in your cupboard for up to 12 months.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdUydylILCfsBRMPdCfYI22SAoRTKcFhWhMlr5cRvWX2HX_BBrucg_zH7d-RzSUIli4RQ5IK392Z7Z06iScTtmFzwGqE7MlG2MXMeQJlA3ydsdnFf6FmoXh7ukilRyngzx782PuPikHcMj/s2048/IMG_7767.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdUydylILCfsBRMPdCfYI22SAoRTKcFhWhMlr5cRvWX2HX_BBrucg_zH7d-RzSUIli4RQ5IK392Z7Z06iScTtmFzwGqE7MlG2MXMeQJlA3ydsdnFf6FmoXh7ukilRyngzx782PuPikHcMj/w162-h216/IMG_7767.jpeg" width="162" /></a></div>What’s not to love?</div><div><br /></div></div><div>Keen to try OGGS® Aquafaba, me and my daughter made these delicious gooey chocolate chip cookies. I have to be honest now and say our cookies did not look like the ones on the image above! I completely forgot to do a crucial stage in the recipe - put the cookie dough in the fridge for 30 mins. In my haste to get the cookies in the oven I skipped this important step and my cookies didn't rise - please make sure you do this. Our cookies still tasted delicious but they were very flat!</div><div><span style="text-align: center;"><br /></span></div><div><span style="text-align: center;">You can make this recipe completely vegan if you use vegan spread instead of butter and use vegan chocolate chips.</span></div><div><h3 style="text-align: left;"><i>Ingredients (makes 20)</i></h3>220g butter (or vegan spread), at room temperature <br />120g caster sugar <br />120g soft brown sugar <br />100ml OGGS Aquafaba <br />350g plain flour, sifted <br />1 tsp bicarbonate of soda <br />1 tsp vanilla extract <br />200g chocolate chips<h3 style="text-align: left;"><i>Method</i></h3>- Preheat the oven to 180°C (160°C if using a fan oven)/ gas mark 4 and line a baking tray with parchment paper.<br />- Using an electric whisk, cream together the margarine and both types of sugar until the grains dissolve and the mixture becomes paler.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-7_PcZNLelgj4eRBFvJlu3A_pPnbgQaTazZsJ_4yCZu1Mud4k2i3pumFQunFp9ZSljvyZVPyCYt51wEucY3iMtd-V1oNIfFwNRgEvJdupLICRgEX_LKwCpOA_6LdJPZ-YMzekm_jjviE/s2048/IMG_7771.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-7_PcZNLelgj4eRBFvJlu3A_pPnbgQaTazZsJ_4yCZu1Mud4k2i3pumFQunFp9ZSljvyZVPyCYt51wEucY3iMtd-V1oNIfFwNRgEvJdupLICRgEX_LKwCpOA_6LdJPZ-YMzekm_jjviE/w245-h183/IMG_7771.jpeg" width="245" /></a></div>- Whilst continuing to whisk the margarine and sugar, pour in the OGGS Aquafaba and the remaining ingredients, other than the chocolate chips and continue whisking ’til you’ve formed a lovely thick dough.</div><div>- Add the dark chocolate chips into the mixture and stir thoroughly with a big spoon.</div><div>- Pop in the fridge for 30 minutes.<br />- Using two teaspoons, gather spoonfuls of the dough and roll them into little balls, each roughly the size of a golf ball. Spread them out on a baking tray, about 6 per tray as they tend to spread out a lot (you might need to bake them in batches).<br />- Bake for 10-12 minutes. In this time, they should have turned golden, whilst retaining that crucial gooey centre.<br /><h3 style="text-align: left;"><i>Tips</i></h3></div><div>- Let the cookies cool fully before you try and move them! Because they’re so gooey in the middle, they can easily break when still warm.<br />- Store in a tightly sealed container. If you haven’t already eaten them, they will last up to ten days.</div><div>- Remember to put the cookie dough into the fridge for 30 mins!</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXPbJ9UA4ly4FQbpM4waIQoCCP-mkK9Ko0_JcD8ojeN8QwOnX5wf_zTlD6GCY28-96guUqod059m36mTHVjgdQLSz7Es66fQ53JE8t7wXFEsEK7-A2-EISM3qISrb-Ipl7rDima54f0o4s/s2048/IMG_7776.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXPbJ9UA4ly4FQbpM4waIQoCCP-mkK9Ko0_JcD8ojeN8QwOnX5wf_zTlD6GCY28-96guUqod059m36mTHVjgdQLSz7Es66fQ53JE8t7wXFEsEK7-A2-EISM3qISrb-Ipl7rDima54f0o4s/s320/IMG_7776.jpeg" /></a></div></div><div>Here are our flat cookies!! </div><div><br /></div><div><br /></div><div><br /></div><div><div>OGGS® Aquafaba is available in Waitrose, Sainsbury’s, ASDA and The Vegan Kind Supermarket. It is priced from £1.99 for 200ml. </div><div>If you need any inspiration, you can find hints, tips and recipes created by the OGGONY aunt on the website <a href="http://www.loveoggs.com" target="_blank">www.loveoggs.com</a></div></div><div><br /></div><div><i>AD: I was sent OGGS free to review but views are my own.</i></div>CakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com0tag:blogger.com,1999:blog-3936356299329369771.post-74463014702941775822020-10-06T02:29:00.004-07:002020-10-06T02:29:54.116-07:00 Cinnamon and Ginger Ghost Bakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_-sBumeQNgXOZzwDDZ7D7HAWy51zoR61-6rSnNLqYjbLqMQv27gjCL7_I8ucBepkyeLlg0flKBbhZqc0gQB-Vljm9B3NuiR7CvYFUeoTRcqaIhPNR-MBvS8XScj_E-nqeyG8ffeve8ef/s617/Cinnamon+and+Ginger+Ghost+Bakes.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_-sBumeQNgXOZzwDDZ7D7HAWy51zoR61-6rSnNLqYjbLqMQv27gjCL7_I8ucBepkyeLlg0flKBbhZqc0gQB-Vljm9B3NuiR7CvYFUeoTRcqaIhPNR-MBvS8XScj_E-nqeyG8ffeve8ef/w692-h777/Cinnamon+and+Ginger+Ghost+Bakes.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_-sBumeQNgXOZzwDDZ7D7HAWy51zoR61-6rSnNLqYjbLqMQv27gjCL7_I8ucBepkyeLlg0flKBbhZqc0gQB-Vljm9B3NuiR7CvYFUeoTRcqaIhPNR-MBvS8XScj_E-nqeyG8ffeve8ef/s617/Cinnamon+and+Ginger+Ghost+Bakes.jpg"><br /></a><br /><div>Kids will love making this fun (and delicious) Halloween recipe! It's the perfect breakfast treat for Halloween morning and one the whole family can share. Make yourself a pumpkin spice latte to accompany it and you're all set for the day.</div><div><br /><b>Serves 12</b><br /><h3 style="text-align: left;">Ingredients:</h3><i>Dough</i><br />100g caster sugar<br />1 tsp salt<br />1 sachet (7g) instant yeast<br />350g plain flour, sifted<br />120ml water<br />60ml milk <br />40g butter<br />1 egg<br /><br /><i>Filling</i><br />75g butter, at room temperature<br />50g caster sugar<br />1 tbsp ground cinnamon<br />3 pieces stem ginger in syrup, roughly chopped<br /><br /><i>Glaze</i><br />100g icing sugar<br />2-3 tbsp water<br />3 raisins<br /><h3 style="text-align: left;">Method:</h3>1. In a large bowl mix together the sugar, salt, yeast and 300g of flour, keeping the other 50g to the side.<br />2. In a saucepan combine the butter, water and milk then heat gently until the butter is melted. Be careful not to let the mixture boil.<br />3. Stir the wet mixture through the dry ingredients and then add the egg. Stir until the mixture comes together and you have a soft dough. If the mixture is still a bit sticky, add a little bit of the extra flour. The dough should be soft and should easily pull away from the side of the bowl.<br />4. Lightly flour a work surface and then remove the dough from the bowl. Knead the dough for 4-5 minutes until it has become quite elastic and is springy. Set aside in a bowl covered with a tea towel and kept in a warm place. Leave for 15 minutes.<br />5. After 15 minutes, roll out the dough into a 35x20cm rectangle. Spread the butter over the dough leaving a 1-inch gap along the longer side of the rectangle. Combine the sugar and cinnamon in a bowl and then evenly sprinkle over the butter. Scatter the chopped stem ginger on top. Roll the dough along the long edge, towards the side where you have a left an inch with no butter.<br />6. Divide the long roll of dough into 12 smaller even pieces. Grease a large baking tray and lay the rolls out to form the shape of a ghost. With the shorter side of the baking try in a portrait position, place one roll along the top in the middle, followed by a row of 4 rolls underneath. Then place another 3 rolls in a row under those followed by 2 rows of 2 rolls under that. Leave a gap of about 1cm between each roll and each row to give them space to prove. <br />7. Loosely cover the tray with cling film or a tea towel and then leave in a warm place for 60-90 minutes until the rolls have doubled in size.<br />8. Pre-heat the oven to 190°c. Bake the rolls on the middle shelf of the oven for 20-25 minutes. If they begin to brown too quickly, loosely cover with foil. Once baked, remove from the over and leave to cool.<br />9. To make the glaze, mix the icing sugar with 1 tbsp water and keep adding 1 tsp of water at a time until you have a thick glaze but is can be poured and lightly spread. Drizzle over the cooled rolls starting from the one roll at the top and over the top of the row of 4 rolls. Pour the icing into a v shape so that it comes in between the centre of the bottom two rolls and fill between the v shape. Place two of the raisin on the top roll to create the eyes, and one underneath to create a mouth.<br />10. Leave the icing to set for 10-15 minutes and then enjoy!</div><div><br /></div><div><br /></div><i>Thank you to Wing Yip for the recipe</i>CakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com0tag:blogger.com,1999:blog-3936356299329369771.post-79717329476898465752020-09-29T12:35:00.001-07:002020-09-30T04:07:08.900-07:00Cinnamon Skeleton Gingerbread Men<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRIfCvWLSJSwnzfkAI8ERMleydUJ7a-guGUUTzx51a6IEhE9yn5khEv-aKmivMO8HoY32dZeHRT1v4mDSQ5B8_lyp9cIVXdBmFOqV3En0XtAEMuKFIAo-FNOE8R1Nl-Bf-Pvg7sXH4Xf6y/s1600/halloween+cookies.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRIfCvWLSJSwnzfkAI8ERMleydUJ7a-guGUUTzx51a6IEhE9yn5khEv-aKmivMO8HoY32dZeHRT1v4mDSQ5B8_lyp9cIVXdBmFOqV3En0XtAEMuKFIAo-FNOE8R1Nl-Bf-Pvg7sXH4Xf6y/s640/halloween+cookies.jpg" width="640" /></a></div>
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Halloween is almost upon us and that means it's the perfect time to bake some fun recipes and get the kids into the kitchen. You should also have a look at my blog post for <a href="https://cakejunki.blogspot.com/2018/10/spooky-lime-lemongrass-carrot-cake.html" target="_blank">Spooky Lime Lemongrass Carrot Cake</a> but if you fancy making something a bit simpler then these spooky Skeleton gingerbread men are perfect and are lots of fun to make! The ginger icing is a delicious accompaniment to the cinnamon, ginger and chocolate biscuits.<br />
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Ingredients (Makes 10 – 15 biscuits)</h4>
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<i>For the Biscuits:</i><br />
115g salted butter (room temperature)<br />
100g caster sugar<br />
2 tbsp golden syrup<br />
1 tbsp Belvoir Ginger Cordial<br />
175g plain flour<br />
30g cocoa<br />
1/2 tsp cinnamon<br />
1/2 tsp ginger<br />
1 tsp bicarbonate of soda<br />
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<i>For the Icing:</i><br />
4-5 tbsp icing sugar<br />
Belvoir Ginger Cordial<br />
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Method</h4>
- Preheat the oven to 160C/gas 3 and line a baking tray with baking paper.<br />
- In a food processor, mix the butter and sugar until it’s light and fluffy.<br />
- Beat in the golden syrup (dip the spoon in boiling water first) and the tablespoon of Belvoir Ginger Cordial.<br />
- In a separate bowl, sieve the flour, cocoa, cinnamon, ginger and bicarbonate of soda together and then mix it into the butter and sugar. Bring together into a firm dough.<br />
- Roll out the dough to about 1/2 cm thick, then cut out the shapes using a gingerbread cutter. <br />
- Place the shapes on the baking paper (leave some space between them as they will spread a little) and bake for 15 minutes.<br />
- When cool, make a very thick icing by dribbling the ginger cordial sparingly into the icing sugar.<br />
- Spoon the icing into a piping bag with a small nozzle attached, then pipe out your skeleton designs. Allow to set before serving. <br />
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Tip</h4>
- Make sure the icing is really thick – you don’t want it to spread too much.<br />
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<span style="font-size: x-small;">Note: This recipe was supplied to me by </span><a href="https://www.belvoirfruitfarms.co.uk/" target="_blank"><span style="color: purple;">Belvoir Fruit Farms</span></a></div>
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CakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com0tag:blogger.com,1999:blog-3936356299329369771.post-65842051539892573282020-09-26T07:47:00.000-07:002020-09-30T04:04:10.044-07:00Pumpkin Spice Mug Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguhUHc1fZ-tFe7xapNK4TSYyADDSzGmxTXhNN1Lhypv8AiNVqKkAWsG9Wu3sAdmFyvvmXm357wMBlrRMswhwhq-4wfAiCBsyuD2OkqnSVA6mKx5Y3pFugINUR6mibxUsXHGAZg0JQQQG0O/s1600/DSC_0069.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguhUHc1fZ-tFe7xapNK4TSYyADDSzGmxTXhNN1Lhypv8AiNVqKkAWsG9Wu3sAdmFyvvmXm357wMBlrRMswhwhq-4wfAiCBsyuD2OkqnSVA6mKx5Y3pFugINUR6mibxUsXHGAZg0JQQQG0O/s640/DSC_0069.JPG" width="640" /></a><br />
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When you hear that Pumpkin Spice Latte is back in coffee shops it's a sign that summer is sadly coming to an end (not that it ever actually arrived here in the north west of England!).<br />
With the new season though comes lots of thing to look forward to: such as Halloween, Bonfire Night and all the flavours and treats that they bring.<br />
My favourite comfort on a cold Autumn day is a mug cake so I've come up with a yummy pumpkin spice mug cake recipe that you can whip up in minutes. With hints of cinnamon, pumpkin spice and coffee it's a perfect autumn treat.<br />
There's something comforting about the flavour and smell of pumpkin spice, like gingerbread and mince pies at Christmas, it has a very seasonal flavour and makes you think of chilly Autumn days. Monin's Pumpkin Spice Syrup is perfect for this recipe and you could also make your own <a href="http://www.monin.com/en-gb/node/46810" target="_blank"><span style="color: orange;">pumpkin spice latte</span></a> to drink with your mug cake!<br />
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Ingredients</h4>
2 tbsp soft butter<br />
2 tsp instant coffee granules<br />
1 medium egg<br />
1 tsp MONIN pumpkin spice syrup<br />
3 tbsp caster sugar<br />
4 tbsp self-raising flour<br />
1 tsp cinnamon<br />
1 dsp hot water<br />
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<i>Cinnamon Frosting</i><br />
2 tbsp Cream cheese<br />
4 tbsp caster sugar<br />
1 dsp soft butter<br />
1tsp cinnamon<br />
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Method</h4>
- In a 350ml mug, melt the butter in the microwave for about 20 seconds<br />
- Mix the coffee with the hot water and syrup until dissolved<br />
- Add the coffee mixture, egg and sugar to the mug and beat well until thoroughly combined<br />
- Add the flour and cinnamon to the mug and mix well<br />
- Cook in the microwave for 2 minutes (600W), 1 minute 45 seconds (800W) or 1 minute 30 seconds (1000W)<br />
- Remove from the microwave and leave to cool<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGfS203afYVDJB_y0g0rGpBsd7PHUFnIsvsV4JGtLax5sVleT329i2sSYDwCc8_dQQO-H1-tVnf03b2S6pXDm81kna7E_afFL1j7pzJiJyoRl9b746UINhPOSEa99qzbbwIWIq304MbxlW/s1600/DSC_0060.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGfS203afYVDJB_y0g0rGpBsd7PHUFnIsvsV4JGtLax5sVleT329i2sSYDwCc8_dQQO-H1-tVnf03b2S6pXDm81kna7E_afFL1j7pzJiJyoRl9b746UINhPOSEa99qzbbwIWIq304MbxlW/s400/DSC_0060.JPG" width="400" /></a></div>
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<i>Frosting</i><br />
- Put all the ingredients in a bowl and beat together until thoroughly mixed and you have a smooth frosting. Spread evenly on top of the cooled cake<br />
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<h4>
Tips:</h4>
- You could add 1 dsp chopped roasted mixed nuts or why not try raisins/sultanas for a fruitier cake, just fold them into the mixture after you have mixed in the four and cinnamon<br />
- Serve with custard instead of frosting for an instant pudding. Tip the cake onto a plate and pour over the hot custard<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTsktiwXfKbnsQGaq_e_enKanO3mlfBl1tCKetG90pjYs_NBsTcX48lElJNSo9bY6C42bJEKoCiheCGg00YndVouUDLZ4SEenMM6pvL9OOUTcgpexRfyVV1IKU1TeA5KcEiCEBLdiuczt/s1600/DSC_0056.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTsktiwXfKbnsQGaq_e_enKanO3mlfBl1tCKetG90pjYs_NBsTcX48lElJNSo9bY6C42bJEKoCiheCGg00YndVouUDLZ4SEenMM6pvL9OOUTcgpexRfyVV1IKU1TeA5KcEiCEBLdiuczt/s400/DSC_0056.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTsktiwXfKbnsQGaq_e_enKanO3mlfBl1tCKetG90pjYs_NBsTcX48lElJNSo9bY6C42bJEKoCiheCGg00YndVouUDLZ4SEenMM6pvL9OOUTcgpexRfyVV1IKU1TeA5KcEiCEBLdiuczt/s1600/DSC_0056.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>
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Try my other mug cake recipes <a href="http://cakejunki.blogspot.co.uk/2015/02/rocky-road-mug-cake.html" style="color: orange;" target="_blank"><span style="color: orange;">Rocky Road Mug Cake</span></a>, <a href="http://cakejunki.blogspot.co.uk/2015/05/lemon-drizzle-mug-cake.html" target="_blank"><span style="color: orange;">Lemon Drizzle Mug Cake</span></a> and <a href="http://cakejunki.blogspot.co.uk/2015/01/chocolate-mug-cake.html" target="_blank"><span style="color: orange;">Chocolate Mug cake</span></a></div>
CakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com0tag:blogger.com,1999:blog-3936356299329369771.post-61283177148443489422020-09-25T09:10:00.000-07:002020-09-30T03:56:31.615-07:00Spiced Sweet Potato Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIh0aE3QmxA25-vSvFfpfPOeqbnfAPyaGxPWWQpTW4VcsY9iJbBOv8dFru97vHIg7Pm4GpN7a25FYvA2QQFhQugmEZpWOf5UPI3Digg1Wj1JQ9imxCLqvUV3RunCLpIwFQa4mPg3sfQrML/s1600/59+DD+Sweet+pot+soup.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIh0aE3QmxA25-vSvFfpfPOeqbnfAPyaGxPWWQpTW4VcsY9iJbBOv8dFru97vHIg7Pm4GpN7a25FYvA2QQFhQugmEZpWOf5UPI3Digg1Wj1JQ9imxCLqvUV3RunCLpIwFQa4mPg3sfQrML/s640/59+DD+Sweet+pot+soup.jpg" width="640" /></a></div>
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<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I love soup at any time of the year, as a comforting winter warmer or as a delicious lunch in the warmer months. Soup is also a great way to get lots of healthy veg inside you - this spicy soup has four different types of vegetables in it so it’s certainly ticks the healthy eating box.<br />
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<h4>
Ingredients (Serves 4)</h4>
Butter 15g (½oz)<br />1 onion, peeled and sliced<br />1 large sweet potato peeled and cut into even-sized chunks<br />1 parsnip, peeled and sliced<br />Swede 175g (6oz), peeled and diced<br />
Balti paste 1 tbsp<br />
Vegetable stock 900ml (1½ pints)<br />
Crème fraîche and naan bread to serve, optional<br />
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<h4>
Method</h4>
- In a large saucepan melt the butter over a low heat, then add the onion. Put on the lid and sweat the onion for 5 minutes or until soft.<br />
- Increase heat slightly and add vegetables and balti paste. Cook, stirring, for 2 minutes.<br />
- Stir in 800ml (28fl oz) stock and bring to the boil. Simmer for 20 minutes or until vegetables are soft.<br />
- Remove from the heat, puree with a hand-held blender, add a little more stock, if needed, and season to taste.<br />
- Serve with naan and topped with a spoonful of crème fraîche.<br />
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Recipe courtesy of Dairy Diary, Britain’s favourite diary with recipes! To find out more click on <a href="http://www.dairydiary.co.uk/" target="_blank"><span style="color: purple;">www.dairydiary.co.uk</span></a>.CakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com0tag:blogger.com,1999:blog-3936356299329369771.post-57856046576059612632020-09-23T05:18:00.000-07:002020-09-30T04:02:00.937-07:00Toad in the Hole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLy2hSWku9cOPcd9QaU0-favlunJ4MZKK1DoUQkipQNku8lniWkEJjDtsANed2i3JIgWIL5auvP-ceEqi8Uu9a9zC8GDyZoPh0eCba0DH6q25ZBPyJwYC0y8RMdcsFz7fkqcmtKdM3WRV3/s1600/Knorr_Toad+in+the+Hole+3_Food+Shots_200813.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLy2hSWku9cOPcd9QaU0-favlunJ4MZKK1DoUQkipQNku8lniWkEJjDtsANed2i3JIgWIL5auvP-ceEqi8Uu9a9zC8GDyZoPh0eCba0DH6q25ZBPyJwYC0y8RMdcsFz7fkqcmtKdM3WRV3/s640/Knorr_Toad+in+the+Hole+3_Food+Shots_200813.jpg" width="640" /></a></div>
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It's that time of the year where we all crave comfort food and warm hearty family meals. I recently got a slow cooker and I'm enjoying trying out new recipes with it, there's nothing better on a cold day than coming home to the smell of a tasty meal cooking in the oven.<br />
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I've recently discovered Knorr’s Touch of Taste Chicken, which is perfect for lifting the flavour of a variety of chicken dishes from casseroles and soups to risottos and roasts. Although it is a Chicken stock, I've also tried adding a splash of it to my Spaghetti bolognese and Corned Beef Hash and was surprised how much more flavour the dishes had. I've also used it in this delicious Toad in the Hole recipe from Marco Pierre White. It's ideal for those crisp autumn days, sitting round a big hot pot of tasty grub on a Sunday afternoon!<br />
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Ingredients</h4>
3 medium eggs<br />
250ml cup of plain flour<br />
300ml semi-skimmed milk<br />
6 good-quality Cumberland sausages (approx. 450g)<br />
Dash of Knorr Chicken Touch of Taste<br />
25g beef dripping or vegetable oil<br />
Gravy, to serve<br />
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Method</h4>
- Pre-heat oven to 190˚C.<br />
- Break the eggs into a large bowl and whisk vigorously.<br />
- Add the flour little by little, sprinkling it over the surface of the beaten eggs and whisk until it makes smooth paste.<br />
- Add the milk in little by little, until it’s blended into the egg and flour mix.<br />
- Whisk the batter well and season with a dash of Knorr Chicken Touch of Taste – this gives the batter a nice roasty flavour.<br />
- Set the batter aside to stand for an hour or two. This will help make the batter light and airy when baked.<br />
- Pre-heat the oven to 220˚C.<br />
- Place a deep roasting tin the oven to heat through well.<br />
- Heat the beef dripping or vegetable oil in a large frying pan on the hob. Add in the Cumberland sausages and fry until browned on all sides, turning often. I use Cumberland sausages because they’re large and chunky and work well in this dish. For a healthier version, you can grill the sausages instead of frying them.<br />
- Transfer the browned sausages and the dripping or oil in which they were fried to the pre-heated roasting tin. Place the tin in the oven and heat through for 5 minutes.<br />
- Pour the rested batter over the sausages in the roasted tin. Return to the oven and bake for 25‐30 minutes until the batter has risen and is golden-brown.<br />
- Serve at once, with gravy on the side.<br />
<br />
<h4>
Tip</h4>
<div>
The key to this dish is making the batter carefully so that it rises nicely. To do this, first beat the eggs then whisk in the flour a little at a time, mixing well. Gradually add in the milk, making a smooth batter. Rest it for 1-2 hours.</div>
CakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com0tag:blogger.com,1999:blog-3936356299329369771.post-70233967412637025402020-09-14T11:53:00.000-07:002020-09-30T03:57:35.874-07:00Granny Smith's Famous Apple Scones<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKoabjV4LTfttwC7CO83m5XogPaPfRysXhjDmgRN_gtksx8vk2MPW4y8937NqBFSzQrevS1oNIqRndBfLpkeDB_S4lTNf8FBkSD89sCj_PKmiW6tFA9E8Qt4fxMirjnqNlkKRXaV0u4BCO/s1600/Granny+Smith%2527s+Famous+Apple+Scones.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="591" data-original-width="787" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKoabjV4LTfttwC7CO83m5XogPaPfRysXhjDmgRN_gtksx8vk2MPW4y8937NqBFSzQrevS1oNIqRndBfLpkeDB_S4lTNf8FBkSD89sCj_PKmiW6tFA9E8Qt4fxMirjnqNlkKRXaV0u4BCO/s640/Granny+Smith%2527s+Famous+Apple+Scones.jpg" width="640" /></a></div>
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<br />
The recent cold weather snap has made me yearn for cakes and comfort food. There's something about baking in a kitchen warmed by a hot oven that seems more appealing on cold wintry days. I think it's because the smell of baking reminds me of being a child and my mum baking a yummy cake or pudding for the family on a cold winter's day. The smell was so tempting that I could hardly wait for tea time so I could devour the delicious baked treat. Apple crumble or apple pie would always be a particular favourite treat, served with homemade custard and with a sugary crunchy topping to please my sweet tooth.<br />
<br />
This recipe really appealed to me, partly because I love scones, but also because of the addition of apples. The fruity apple flavour will always be a hit with my tastebuds after my childhood favourites so this recipe is definitely a new favourite of mine.<br />
<br />
Enjoy these yummy apple scones while they’re still warm, topped with clotted cream and warm poached apple slices. A perfect cosy afternoon treat!<br />
<br />
Preparation: 15 minutes, plus chilling<br />
Cooking: 18 minutes<br />
Makes 14 <br />
<h4>
Ingredients</h4>
450g self-raising flour<br />
Pinch of salt<br />
110g butter, chilled and diced<br />
150g caster sugar, plus extra for sprinkling<br />
4 South African Granny Smith apples<br />
Pinch of ground nutmeg or cinnamon<br />
1 large egg<br />
Approx. 280ml milk<br />
Clotted cream, to serve <br />
<br />
<h4>
Method</h4>
- Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Put a baking sheet into the oven<br />
to preheat (this helps to give your scones extra lift).<br />
- Sift the flour and salt into a large mixing bowl and rub in the butter until the mixture looks<br />
like fine breadcrumbs. Stir in 100g sugar.<br />
- Peel and core the apples, chop half of them and stir into the scone mixture. Slice the<br />
remaining apples thinly and put them into a saucepan with the remaining 50g sugar, a pinch<br />
of nutmeg or cinnamon and 100ml water. Heat and simmer until tender – about 10 minutes.<br />
- Beat the egg in a measuring jug, then add milk to bring the liquid up to 300ml, mixing well.<br />
Add just enough to the rubbed-in mixture to make a soft (not sticky) dough - there will be<br />
some liquid left. Bring the dough together.<br />
- Knead the dough lightly on a floured work surface for a few moments. Wrap in cling film<br />
and chill for 10-15 minutes, though no longer, as you don’t want the dough to be icy cold<br />
and tricky to roll.<br />
- Use a lightly floured rolling pin to roll out the dough to about 3cm thick. Use a 5cm plain or<br />
fluted cutter to stamp out rounds. Gather any trimmings together, re-roll and cut out more<br />
scones.<br />
- Arrange the scones quickly onto the preheated baking sheet. Brush the tops with the<br />
remaining egg and milk mixture. Immediately transfer to the oven and bake for 15-18<br />
minutes towards the top of the oven, until well-risen and golden brown. Cool a little, then<br />
serve with the poached apples and clotted cream.<br />
<br />
<h4>
Tip:</h4>
Avoid twisting the cutter when stamping out the scones - just press it straight through the dough. This will help your scones to rise evenly<br />
<br />
<br />
<i>Recipe courtesy of South African Fruit, click<a href="http://beautifulcountrybeautifulfruit.com/" target="_blank"> here</a> for more delicious recipes.</i>CakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com0tag:blogger.com,1999:blog-3936356299329369771.post-30578645426287796542020-09-04T04:42:00.000-07:002020-09-30T03:54:41.351-07:00Meringue Kisses<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZ420nDhgiUCZCiYdOtk2UOd8scxoQsF4Y7nu-OyMAkyRgkNKNwoh2G7K6RDNW5fbnG1CrmFhwbqbakQajnxY_CwQgoTBqoKcg6ttDaWj3WZzKFGKAWl4DO3g8lJGdWO7bNleTErPGSIz/s1600/edit+-+4.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZ420nDhgiUCZCiYdOtk2UOd8scxoQsF4Y7nu-OyMAkyRgkNKNwoh2G7K6RDNW5fbnG1CrmFhwbqbakQajnxY_CwQgoTBqoKcg6ttDaWj3WZzKFGKAWl4DO3g8lJGdWO7bNleTErPGSIz/s640/edit+-+4.jpg" width="640" /></a></div>
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These pretty meringue
kisses are delicious enjoyed on their own or as colourful decoration
to a cake. You can use any colours and make them stripy or all one
colour, mix it up and see what colour effects you can make.</div>
<div class="western" style="margin-bottom: 0cm;">
Kids will also love
making this fun recipe and will enjoy piping these colourful mini
meringues. These sweet treats are super easy to make and they will
last for up to a week in an airtight container, stored between layers
of nonstick baking paper.
</div>
<div class="western" style="margin-bottom: 0cm;">
Any birthdays coming
up? Theses meringues are also a wonderful edible gift to share with
friends and family, package up in complementary coloured tissue paper
in a pretty box and you have an original personal gift.
</div>
<div class="western" style="margin-bottom: 0cm;">
<br />
</div>
<h4>
Ingredients</h4>
<div class="western" style="margin-bottom: 0cm;">
200g caster sugar</div>
<div class="western" style="margin-bottom: 0cm;">
3 large egg whites</div>
<div class="western" style="margin-bottom: 0cm;">
hundreds and thousands,
to decorate</div>
<div class="western" style="margin-bottom: 0cm;">
purple food colouring
gel</div>
<div class="western" style="margin-bottom: 0cm;">
yellow food colouring
gel</div>
<div class="western" style="margin-bottom: 0cm;">
<br />
</div>
<div class="western" style="margin-bottom: 0cm;">
<i>Equipment</i></div>
<div class="western" style="margin-bottom: 0cm;">
Piping bag and nozzle
for each colour</div>
<div class="western" style="margin-bottom: 0cm;">
<br />
</div>
<h4>
Method</h4>
<div class="western" style="margin-bottom: 0cm;">
- Preheat the oven to
gas 6, 200°C (fan 180°C).</div>
<div class="western" style="margin-bottom: 0cm;">
- Line 2 large baking
trays with nonstick baking paper.</div>
<div class="western" style="margin-bottom: 0cm;">
- Put the sugar in a
small roasting tin and heat in the oven for 5 mins.</div>
<div class="western" style="margin-bottom: 0cm;">
- Put the egg whites in
a bowl with a pinch of salt, whisk on medium speed until they form
soft peaks.</div>
<div class="western" style="margin-bottom: 0cm;">
- Remove the sugar from
the oven and tip into egg white mixture in the bowl. Whisk on high
speed for 8 mins or until the mixture is stiff.</div>
<div class="western" style="margin-bottom: 0cm;">
- Reduce the oven
temperature to gas ½, 130°C (fan 110°C).</div>
<div class="western" style="margin-bottom: 0cm;">
- Using a small
paintbrush, apply three stripes of colouring gel to the inside of the
piping bags, from the nozzle to the opening, spacing the stripes
evenly apart. Use a different colour for each bag.</div>
<div class="western" style="margin-bottom: 0cm;">
- Fill the piping bags
with meringue mixture, twist the top of the piping bags to stop the
mixture leaking out of the top.</div>
<div class="western" style="margin-bottom: 0cm;">
- Hold the piping bag
vertically and pipe kisses on the trays by squeezing the mixture out
into evenly sized 'blobs' leaving a peak at the top of each one.
Sprinkle with hundreds and thousands.
</div>
<div class="western" style="margin-bottom: 0cm;">
- Repeat until all the
meringue mixture is used up.</div>
<div class="western" style="margin-bottom: 0cm;">
- Bake for 40 mins,
swapping the shelves half-way to ensure both trays cook evenly. Leave
to cool completely.</div>
<div class="western" style="margin-bottom: 0cm;">
<br />
</div>
<h4>
Tips</h4>
<div class="western" style="margin-bottom: 0cm;">
- I used different shaped
nozzles for different shapes and styles of meringues, a star nozzle
is particularly effective.</div>
<div class="western" style="margin-bottom: 0cm;">
- Use different colours
in one piping bag, have fun with multi-coloured meringues!</div>
<div class="western" style="margin-bottom: 0cm;">
- Add a few drops of vanilla essence for a bit of extra flavour </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZ420nDhgiUCZCiYdOtk2UOd8scxoQsF4Y7nu-OyMAkyRgkNKNwoh2G7K6RDNW5fbnG1CrmFhwbqbakQajnxY_CwQgoTBqoKcg6ttDaWj3WZzKFGKAWl4DO3g8lJGdWO7bNleTErPGSIz/s1600/edit+-+4.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
</a></div>
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</div>
CakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com0tag:blogger.com,1999:blog-3936356299329369771.post-40279400941621760572020-08-28T12:49:00.000-07:002020-09-30T04:00:43.656-07:00Butterscotch Apple Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Q9JLVA_hThMGgsJKVTr5SUmeukCdUIJ2G6NrjlHC-FvgTVRCFHXDCAR0kiX3yYZTUM7yp_heLuGkwRWbSXXwv_gIoxPIaZ5zz5dPkVPiqcPvkr0vHXTO9kI_N_z861CZ0H1_m-HGIvQz/s1600/96-97+butterscotch+pie.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Q9JLVA_hThMGgsJKVTr5SUmeukCdUIJ2G6NrjlHC-FvgTVRCFHXDCAR0kiX3yYZTUM7yp_heLuGkwRWbSXXwv_gIoxPIaZ5zz5dPkVPiqcPvkr0vHXTO9kI_N_z861CZ0H1_m-HGIvQz/s640/96-97+butterscotch+pie.jpg" width="478" /></a></div>
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The apple pie is a classic British dish that always has been and always will be a firm family favourite.<br />
Whether you like yours smothered in creamy custard or served with a scoop of vanilla ice cream it's a comforting treat which is always welcome on the dinner table.<br />
This recipe is a delicious variation on the traditional apple pie with the addition of the butterscotch sauce. Delicious with either custard or ice cream!<br />
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<div>
<h4>
Ingredients (Serves 6)</h4>
</div>
75g (3oz ) Light muscovado sugar<br />
1 tbsp Golden syrup<br />
75g (3oz) Butter<br />
1 tbsp Cornflour<br />
1 tbsp Lemon juice<br />
900g (2lb) Cooking apples, peeled, cored and thickly sliced<br />
320g Pack ready-rolled sweet dessert pastry<br />
Milk to brush<br />
1 tbsp Caster sugar<br />
<br />
<h4>
Method</h4>
- Preheat the oven to 200°C/180°fan/Gas 6.<br />
- Put the muscovado sugar, syrup and butter in a pan and heat gently until the butter has melted and the sugar has dissolved. Mix the cornflour with the lemon juice and add to the sauce. Heat, stirring, until thickened.<br />
- Put the apples in a pie dish and pour over the butterscotch sauce.<br />
- Place the pastry on a lightly floured surface and cut out a lid for the pie and a long strip of pastry about 1cm (½in) wide.<br />
- Dampen the rim of the pie dish and put the strip of pastry around it. Dampen the pastry strip and cover with the pastry lid. Use any trimmings to make decorations.<br />
- Make a slit in the top, brush with milk and sprinkle with caster sugar. Bake for 25- 30 minutes until golden.<br />
<br />
This recipe is taken from Dairy Diary Favourites; a collection of 100 gorgeous recipes from 35 years of the Dairy Diary. For more information click <a href="http://www.dairydiary.co.uk/" target="_blank"><span style="color: red;">dairydiary.co.uk</span></a>.CakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com0tag:blogger.com,1999:blog-3936356299329369771.post-13193897679352478852019-07-12T07:46:00.005-07:002020-09-30T02:53:42.140-07:00Beer can chicken with mustard slaw<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhly6ttR65p_O_pQYD9wC9TFNuCxtG_Y5OQd19mxklV6uneouUe57YMspHEz42BwqqaAxNY6o3q4Y5q_NMQMmctCrrYEYCiVER-STgfoWInyiN0LJeLXjOYBSJ6xgC4hta5phsDpkdVrvTf/s1600/beer-can-chicken.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="302" data-original-width="454" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhly6ttR65p_O_pQYD9wC9TFNuCxtG_Y5OQd19mxklV6uneouUe57YMspHEz42BwqqaAxNY6o3q4Y5q_NMQMmctCrrYEYCiVER-STgfoWInyiN0LJeLXjOYBSJ6xgC4hta5phsDpkdVrvTf/s640/beer-can-chicken.png" width="640" /></a></div>
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<span style="font-weight: normal;"><br /></span><div><span><br /></span></div><div><span><br /></span></div><div><span><br /></span></div><div><span><br /></span></div><div><span><br /></span></div><div><span><br /></span></div><div><span><br /></span></div><div><span><br /></span></div><div><span><br /></span></div><div><span><br /></span></div><div><span><br /></span></div><div><span><br /></span></div><div><span><br /></span></div><div><span><br /></span></div><div><span><br /></span></div><div><span><span><a name='more'></a></span>We're well into barbecue season now and if you're looking for something new and different to cook and want a change from the usual sausages and burgers then look no further! This recipe is from </span><span style="color: red;"><a href="https://truroschoolcookery.com/" target="_blank"><span style="color: red;">Truro School Cookery</span></a> </span>who recently taught this delicious recipe on one of their popular courses. For information on future courses visit <a href="http://www.truroschoolcookery.com/"><span style="color: red;">www.truroschoolcookery.com</span></a></div><div>
<br />
In the meantime, cook this tasty recipe, grab a beer and enjoy the sunshine!<br />
<h4>
Ingredients</h4>
1 Chicken, about 1.35kg<br />1 can Korev, but buy a 4 pack to enjoy while cooking!<br />2 tbsp sunflower oil<br />
5 tbsp, beer can spice blend<div>
<br /><h4>
Spice blend</h4>
4 tbsp Cornish sea salt<br />3 tbsp light brown sugar<br />2 tbsp sweet Pimentón (dulce)<br />1 tbsp cayenne<div>
<br /><h4>
Mustard Slaw</h4>
1 red cabbage, shredded<br />1 large white onion, finely sliced<br />1 large carrot, peeled and julienne<br />1 bunch dill, chopped<br />3 tbsp dijon mustard<br />3 tbsp cider vinegar<br />1 tbsp caster sugar<br />3 tbsp mayonnaise<br />3 tbsp sour cream<br />Salt and pepper<div>
<br /><h4>
Method</h4>
- Pre heat your oven to 200℃.<br />- Combine all of the spice blend ingredients. Not all is required for this recipe so save some in your cupboard to use on anything from wedges to burgers.<br />- Using a tin opener, remove the top of a can of beer, pour out (or drink) a quarter of the contents.<br />- Cover the chicken with oil and then the spice blend, ensure everything is well covered.<br />- Now hold the chicken with the legs facing down, place the open can of beer in the cavity of the chicken to keep it upright. Place a large roasting tin under the beer can and chicken to catch all of the juices.<br />- Cook the chicken for 1¼-1½ hours ensuring to baste the chicken with all of the juices every 15 minutes.<br />- For the slaw, mix the mustard, vinegar, sugar, mayonnaise and sour cream together and season. Then add the shredded vegetables, herbs and mix until thoroughly combined.<br />- The chicken is cooked when the legs are wobbly, juices run clear, or the internal temperature in the thickest part of the thigh reaches 75℃. Leave to rest for at least 15 minutes after cooking.<br />
<br />
<h4>
Tip</h4>
Once the chicken is well browned at 200℃, you can turn the oven down to 180℃ and roast a little more gently and slowly, this may take an extra 20 minutes to cook, will be a lot juicier.<div>
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<i>Photograph: James Ram</i><br />
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</div>CakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com0tag:blogger.com,1999:blog-3936356299329369771.post-24443921271164811132019-07-09T07:41:00.003-07:002020-09-30T02:54:38.207-07:00Korean Inspired Hot Dogs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvmRitkrRgMEcp9yurUtsa0jJgyWHJcKLwNFPWZlgVH098fcuatECcwxHoemyPBLqi_XiAPIUa9hifnylH7f5V41AI2HgBpnS0aiEjP6AkIKmrf9-LsHLW4MsEnQh6rYcwpk2zyQSMfITQ/s1600/hot+dog.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Barbecue Korean hot dog" border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvmRitkrRgMEcp9yurUtsa0jJgyWHJcKLwNFPWZlgVH098fcuatECcwxHoemyPBLqi_XiAPIUa9hifnylH7f5V41AI2HgBpnS0aiEjP6AkIKmrf9-LsHLW4MsEnQh6rYcwpk2zyQSMfITQ/s640/hot+dog.jpeg" title="Barbecue Korean hot dog" width="640" /></a></div>
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<h4>
</h4><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Following on from my <a href="https://cakejunki.blogspot.com/2019/07/8-barbecue-essentials.html" target="_blank"><span style="color: red;">Barbecue Essentials</span></a> post, here is the first of some delicious barbecue recipes. This Korean inspired recipe is a hot and spicy dish which is a great alternative to the standard barbecued sausages. Give this hot recipe a go and add some extra fire to your barbecue!</div><div>
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<h4>
For The Hot Dogs:</h4>
12 <a href="https://www.powters.co.uk/product/pigolatas-chipolatas/" rel="nofollow" target="_blank"><span style="color: red;">Powters Pigolatas</span></a><br />
12 Brioche Hot Dog Buns<br />
Ketap Manis<br />
<br />
<h4>
For The Slaw Dressing: </h4>
2 tbsps rice vinegar <br />
1 tbsp Sriracha <br />
3 tbsps light brown sugar <br />
2 tbsps Dijon mustard <br />
2 tbsps olive oil <br />
½ teaspoon salt and pepper<br />
<br />
<h4>
For The Slaw:</h4>
¼ red cabbage, sliced <br />
3 spring onions, trimmed and sliced<br />
Red chilli, deseeded and sliced <br />
½ red pepper, sliced <br />
Handful coriander, picked and chopped <br />
<br />
<h4>
Method</h4>
- Combine all the dressing ingredients in a bowl and stir together until thoroughly mixed. <br />
- Place all the ingredients for the slaw in a bowl. <br />
- Heat the barbecue and cook the sausages on a medium heat, turning every 2-3 minutes until cooked through. <br />
- Pour the dressing over the slaw and stir well. <br />
- Open out your bun and drizzle with ketap manis. Place a sausage on top and pile on the slaw.<br />
- Finish with a drizzle of sriracha. Serve hot.<br />
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Recipe kindly provided by <a href="https://www.powters.co.uk/" rel="nofollow" target="_blank"><span style="color: red;">Powters</span></a></div>CakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com0tag:blogger.com,1999:blog-3936356299329369771.post-50535304825900526462019-07-05T02:43:00.003-07:002020-09-30T02:55:11.536-07:00Avocado and Yogurt Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSBMwi4pu4LOxsWXN2ghKEXLTDt8mmF6xlRBw_ohUq3R9noSc6Vi3EICmp6khUT0S05fdwiGY3yO71QvOC2BplV4Oxs2CMqJQCcIRK52BYF3uHOn_03qNBb-MAyfpqNinZj049dod5kt-h/s1600/image002.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="766" data-original-width="1067" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSBMwi4pu4LOxsWXN2ghKEXLTDt8mmF6xlRBw_ohUq3R9noSc6Vi3EICmp6khUT0S05fdwiGY3yO71QvOC2BplV4Oxs2CMqJQCcIRK52BYF3uHOn_03qNBb-MAyfpqNinZj049dod5kt-h/s640/image002.jpg" width="640" /></a></div>
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Perfect as a BBQ starter or side dish, this delicious recipe is a great accompaniment to your summer barbecue. It's a healthy option too, made with vitamin-rich avocados and Siggi's plain yogurt.<br />
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Siggi’s is the fastest growing yogurt brand in the US and launched in the UK earlier this year. It’s made with simple, natural ingredients and high in protein – its flavoured only with cane sugar, real fruit or agave syrup so contains 30% less sugar than standard UK yogurts. It's natural flavour make this dip so delicious your barbecue guests will be asking you for more!<br />
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Try this simple recipe and see for yourself - let me know what you think!<br />
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<h4>
Ingredients</h4>
150g pot siggi’s plain yogurt<br />
2 fresh, ripe avocados, halved, peeled, stone removed and mashed<br />
Small bunch of fresh coriander, finely chopped<br />
1 lime, juiced<br />
1 clove fresh garlic, crushed<br />
Salt and freshly ground black pepper<br />
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<h4>
Method</h4>
- Transfer siggi’s yogurt to a mixing bowl<br />
- Add the remaining ingredients and mix well<br />
- Season to taste and serve<br />
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<h4>
Top Tip</h4>
To stop the avocado in the dip from discolouring, simply leave the avocado stone in the bowl<br />
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<i>Check out my <a href="http://following%20on%20from%20my%20recent%20barbecue%20essentials%20post%2C%20here%27s%20some%20inspiration%20for%20your%20barbecue/" target="_blank"><span style="color: red;">Barbecue Essentials</span></a> post for some handy barbecue tips!</i><br />
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Siggi's is available to buy exclusively at SainsburysCakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com0tag:blogger.com,1999:blog-3936356299329369771.post-32649445446945002862019-07-05T02:41:00.004-07:002020-09-30T02:55:57.246-07:008 Barbecue Essentials<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1yl6-Ykm6uoPnO-meZQMlYGEFQB7wVg63_-cNis40Nrzb9e6GB4NJtVKJCPu3y6dJjq0t_iGwJs8drbu-qzokHTlWSwMNIfpTIUINUQvcnfKkiNyidU3zLT9msGDJqObBu6GNe6jXmuh/s1600/barbecue.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="284" data-original-width="425" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1yl6-Ykm6uoPnO-meZQMlYGEFQB7wVg63_-cNis40Nrzb9e6GB4NJtVKJCPu3y6dJjq0t_iGwJs8drbu-qzokHTlWSwMNIfpTIUINUQvcnfKkiNyidU3zLT9msGDJqObBu6GNe6jXmuh/s640/barbecue.jpg" width="640" /></a></div>
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<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />In the UK we've been waiting for summer to arrive for a while now. Cold, wet weather has dampened our weekends and our spirits for a few months now and we've been dreaming of the warm sunshine, wondering if it will make an appearance at all this summer.<br /><br />Well the good news for us sun worshippers is it's finally here and with temperatures set rise it's time to get barbecue ready! I've looked into all the essentials, including ones you might not have thought of, from recipes to accessories so read on to find out what you need to have the perfect barbecue experience.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFQrQ9iwCZiXF5hKH9DsEMxghXsLTQsuWO1UP5xucHLPKCYrcgqcjPjLy2mmr7G5q63qMJqvDrqwO8WJsRheVbDhIXr_VrNjPDVTHye1Xjo60sYc61aQOP1fPPmwiDUd36W7SGy7QRkQM6/s1600/rockwell+220+charcoal+barbecue.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="280" data-original-width="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFQrQ9iwCZiXF5hKH9DsEMxghXsLTQsuWO1UP5xucHLPKCYrcgqcjPjLy2mmr7G5q63qMJqvDrqwO8WJsRheVbDhIXr_VrNjPDVTHye1Xjo60sYc61aQOP1fPPmwiDUd36W7SGy7QRkQM6/s1600/rockwell+220+charcoal+barbecue.jpg" /></a><br />
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<h4>
Rockwell 220 charcoal barbecue</h4>
First of all the most obvious thing you'll need is an actual barbecue! It mind sound obvious but make sure to protect it from the elements all year round with a protective cover or by storing it in your shed or garage. We have made the mistake of not doing this previously and finding a rusty unusable barbecue in the spring. This charcoal barbecue from B&Q with give your cooked food that genuine charcoal cooked taste and it has plenty of handy storage for your cooking accessories and condiments. Looked after properly, this barbecue should provide many summers worth of cooking.<br />
£130<br />
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<a href="http://www.diy.com/" target="_blank"><span style="color: red;">B&Q</span></a></div>
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<span style="color: red;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcq1PknqcVmhWIXjNDLV0aIsEzp6ri43ciirkPzseECMOd3GJ3ld54VdEojJCUU1y4MWQe0-GV0qzMtmVCoiAq0heof4tHFy5WbZDWkcG1T8fnFHOx1SGwNxHkPLOTCOucoUuz0Jn1PGlz/s1600/black+champagne+glass.png" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="223" data-original-width="106" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcq1PknqcVmhWIXjNDLV0aIsEzp6ri43ciirkPzseECMOd3GJ3ld54VdEojJCUU1y4MWQe0-GV0qzMtmVCoiAq0heof4tHFy5WbZDWkcG1T8fnFHOx1SGwNxHkPLOTCOucoUuz0Jn1PGlz/s320/black+champagne+glass.png" width="152" /></a><br />
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Plastic cups</h4>
Glasses aren't ideal for using outside, especially if you have kids or pets running around. This drinkware range from <a href="http://outdoorlivinghottubs.co.uk/"><span style="color: red;">outdoorlivinghottubs.co.uk</span></a> are made from strong polycarbonate material so are completely safe for using outside. They are also completely 'Hot Tub Safe' so you can also enjoy your drinks in the hot tub if you're lucky enough to have one! The range has champagne glasses, wine glasses, tumblers and a large drinks jug. The range is available in black, white and clear and is also dishwasher safe.<br />
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Champagne glasses: £3.75</div>
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Wine glasses: £4.95</div>
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Small tumblers: £2.60</div>
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Large tumblers: £3.50</div>
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Drinks Jug: £8.99<br />
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<a href="https://www.outdoorlivinghottubs.co.uk/collections/plastic-cups" target="_blank"><span style="color: red;">outdoorlivinghottubs.co.uk</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEideklIFK1Ca7ajFj4Bjb3T7Oq3kWqL1wie5lKMxIsGG_fraCvFk8V2aIasjjjQgqZLaVK5mSn5Mx0_7ds9QxQGh9u2DXQV-mGwmyHetbrveMLH36KJUg9CLByzhs5KqGEktZUvkDgtyWDm/s1600/bbq-cleaning.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="370" data-original-width="555" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEideklIFK1Ca7ajFj4Bjb3T7Oq3kWqL1wie5lKMxIsGG_fraCvFk8V2aIasjjjQgqZLaVK5mSn5Mx0_7ds9QxQGh9u2DXQV-mGwmyHetbrveMLH36KJUg9CLByzhs5KqGEktZUvkDgtyWDm/s320/bbq-cleaning.jpg" width="320" /></a></div>
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<h4>
Barbecue Cleaning</h4>
If you've not touched your barbecue since last summer then you might find it in need of a good clean before you use it - especially if it wasn't cleaned properly before it was put away! Fantastic Services offer a barbecue cleaning service so you can focus on cooking your burgers, and let them take care of the rest. Gas and charcoal grills, hooded grills, smokers, spit roasters – you name it, they clean it! If it means less preparation before you start barbecuing then it sounds good to me!<br />
<a href="https://www.fantasticservices.com/professional-oven-and-bbq-cleaning/" target="_blank"><span style="color: red;">fantasticservices.com</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR77elx0zpcadLx_hQZpdAkIpjVG1w_TwFpyDZlVNivu7hVp_hk3sfUU1cD7WezMwPB1dxl0BZhM57xWWODdMoJqhyphenhyphenAUG0qAnVkl58cBEN_P722LwEKaSVUlzRfQ3k1DpxAIHZVcYkoyQg/s1600/wipesnew_1500x1500.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="570" data-original-width="957" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR77elx0zpcadLx_hQZpdAkIpjVG1w_TwFpyDZlVNivu7hVp_hk3sfUU1cD7WezMwPB1dxl0BZhM57xWWODdMoJqhyphenhyphenAUG0qAnVkl58cBEN_P722LwEKaSVUlzRfQ3k1DpxAIHZVcYkoyQg/s320/wipesnew_1500x1500.jpg" width="320" /></a></div>
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<h4>
Mosquito repellent</h4>
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As we all know, there is nothing more irritating at a BBQ than the mozzies who keep pestering. This range from Theye offers everything you need to keep them at bay. Theye also offer a sunscreen, keeping the burning to the sausages!</div>
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The range includes:<br />
<a href="https://www.theye.co.uk/collections/mosquito-repellents/products/mosquito-repellent-wet-wipes-12-pack" target="_blank"><span style="color: red;">Mosquito repellent wipes</span></a><br />
£4.99</div>
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<a href="https://www.theye.co.uk/collections/mosquito-repellents/products/mosquito-repellent-pump-spray-75ml" target="_blank"><span style="color: red;">Mosquito repellent pump spray</span></a><br />
£6.99</div>
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<a href="https://www.theye.co.uk/collections/mosquito-repellent-wrist-bands" target="_blank"><span style="color: red;">Mosquito wrist bands</span></a><br />
£4.99<br />
<a href="https://www.theye.co.uk/collections/micro-sprays/products/sunscreen-spf-30-micro-spray" target="_blank"><span style="color: red;">Ultra-slim sunscreen</span></a><br />
£2.99</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOPT49eG2xXF5tywoLN9P5LDvBUPBCi2jeupokSwPs6uERBnws28AM97iW7-yOwpBdC-QuksrAzY2LNzTJOJMpI_ZsSqqoAU5V2-IKZJ39p5i61fjbKM54doPtmiAMESvIjgU6cp46ill/s1600/Barbecue+Tools-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="280" data-original-width="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOPT49eG2xXF5tywoLN9P5LDvBUPBCi2jeupokSwPs6uERBnws28AM97iW7-yOwpBdC-QuksrAzY2LNzTJOJMpI_ZsSqqoAU5V2-IKZJ39p5i61fjbKM54doPtmiAMESvIjgU6cp46ill/s1600/Barbecue+Tools-2.jpg" /></a></div>
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<h4>
Barbecue Tools</h4>
A good set of barbeque tools is essential for cooking over hot coals. This stylish set is presented in a chic khaki canvas carrying case with handles. The set includes a two-pronged fork, a spatula, basting brush and tongs and is made from stainless steel and wood.<br />
£29.95<br />
<a href="http://www.annabeljames.co.uk/" target="_blank"><span style="color: red;">annabeljames.co.uk</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS8zsVbtNoJOBXRmUQYVlt5jBRiw6vRAQXrGQWmNRev1lJKurTPR6NXSSD6hhZSBDsmtge9ilijCYUGdRsO_YKGmvLEIl8C9gPjBHuL9ERn-FJWhsp5YSZ6_90IptsiFylEcbc6PXHsjZF/s1600/Sophie+Allport+Peony+Melamine+Dinner+Plate.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="280" data-original-width="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS8zsVbtNoJOBXRmUQYVlt5jBRiw6vRAQXrGQWmNRev1lJKurTPR6NXSSD6hhZSBDsmtge9ilijCYUGdRsO_YKGmvLEIl8C9gPjBHuL9ERn-FJWhsp5YSZ6_90IptsiFylEcbc6PXHsjZF/s1600/Sophie+Allport+Peony+Melamine+Dinner+Plate.jpg" /></a></div>
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<h4>
Sophie Allport Peony Melamine Dinner Plate</h4>
The pretty peony flower is brought to life in this elegant floral dinner plate. Adding a touch of style to your outdoor dining table you have peace of mind that the plastic material of this range won't break if knocked onto the patio.<br />
£8<br />
Also available in the range: Bowl £7, Side plate £7<br />
<a href="http://sophieallport.com/" target="_blank"><span style="color: red;">sophieallport.com</span></a><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz5EQFv2njcqd0BYln9cMG9R7m9mv1NGxK9Qu3pkTIH_asBcdVp05vLLAkVc8QAH-Og4lUpdbnF9kovucVrkiMc9ZbfQlklA9N-vOF2eZdB6aR3iSja6syHdtcfZY3LoaopW3mqV5_mySM/s1600/Scaramanga+-+Leather+Canvas+Apron+Full+.jpg" /></div>
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Leather Canvas Apron</h4>
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This leather and waxed canvas apron is the perfect bbq apron. It's handcrafted from top quality buffalo leather and waterproof waxed canvas, making it durable for any work environment. The 4 pockets are generously sized, placed in all the right spots, and will hold a number of things. They've even included handy places for you barbecue tools!</div>
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£75.50<br />
<a href="http://www.scaramangashop.co.uk/" target="_blank"><span style="color: red;">scaramangashop.co.uk</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5blJw5xvDMU_9VNo9_ZKGS7kdtepgv11SlkxbVLUF_u_7VpLoPkgofZ52SssBvyvuQm3N_PFnzuKp-w4e1D2L-tJNiwpr6PEI-dmEF5icwYux6GGGXgAOKGBcc02LyKTBs76SiOmW_2o/s1600/Fire+Food.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="280" data-original-width="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5blJw5xvDMU_9VNo9_ZKGS7kdtepgv11SlkxbVLUF_u_7VpLoPkgofZ52SssBvyvuQm3N_PFnzuKp-w4e1D2L-tJNiwpr6PEI-dmEF5icwYux6GGGXgAOKGBcc02LyKTBs76SiOmW_2o/s1600/Fire+Food.jpg" /></a></div>
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<h4>
Fire Food: The Ultimate BBQ Cookbook!</h4>
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Fancy a change from the traditional sausages and burgers? This big book of recipes contains inspiration from the likes of Central America, North Africa, and the Baltics. As well as teaching you the basics of cooking over charcoal you also learn how to refine classic BBQ dishes and learn brand new ones. Look out for recipes like BBQ spaghetti Bolognese, prawn tacos, crab cakes, smoked potato salad, and, for brunch barbecues, mac and cheese pancakes!</div>
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£14.99<br />
<a href="http://www.menkind.co.uk/" target="_blank"><span style="color: red;">menkind.co.uk</span></a></div>
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I'll be featuring some delicious recipes this week too so check back soon for some yummy ideas!</div>
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CakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com0tag:blogger.com,1999:blog-3936356299329369771.post-34738130816413027852019-06-28T07:30:00.003-07:002020-09-30T02:58:06.303-07:00Quick, Nutritious Breakfast Meals Your Picky Eater Will Love<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMn-joGqGLkq1XEExpW8tuVHx1qTsJ8OF73YKsP2mI9aN9BoV8NEwdTaQJdJtWlxHgWxgTdgSBZGv-OjmR4BlALYfgsX1jLNIQI8dWrW83LCQNS7VCUrmvGjJRNCql6elU6-qaEKh0272/s1600/pexels-photo-2115653.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1125" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMn-joGqGLkq1XEExpW8tuVHx1qTsJ8OF73YKsP2mI9aN9BoV8NEwdTaQJdJtWlxHgWxgTdgSBZGv-OjmR4BlALYfgsX1jLNIQI8dWrW83LCQNS7VCUrmvGjJRNCql6elU6-qaEKh0272/s640/pexels-photo-2115653.jpeg" width="640" /></a></div>
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<i>I've covered <a href="https://cakejunki.blogspot.com/2018/09/back-to-school-lunch-box-fillers.html" target="_blank"><span style="color: red;">healthy lunch box fillers</span></a> previously on Cake Junki now I'm looking at healthy breakfasts that even the pickiest of eaters will be tempted by. Thank you to Rae Steinbach for this guest post which I'm sure will inspire you to get creative in the kitchen.</i><br />
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Many parents worry when their children start adopting more picky habits, but picky eating is a <a href="https://www.mother.ly/child/5-ways-to-make-picky-eating-drama-free-for-you-and-your-growing-tot"><span style="color: red;">completely normal phase</span></a> that most often appears in young children between about fifteen and eighteen months old. It can be tough to prepare a healthy and filling breakfast when you’re not sure what they want and their preferences are unpredictable.<br />
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Fortunately, there are more than a few easy ways to put together a great breakfast that your kids will love. Over time, giving your children healthier options will help them develop their tastes and grow out of their picky eating phase. If you’re not sure which <a href="https://yumblekids.com/"><span style="color: red;">foods your kids will eat</span></a>, check out some of our favorite healthy breakfast recipes that can be prepared quickly on busy mornings.<br />
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<h2 style="text-align: left;">
Breakfast Burritos</h2>
Breakfast burritos are the perfect option for breakfast on the go. They give you the ability to personalize each one while including healthy foods in a convenient, easy-to-eat meal that can be enjoyed while walking or in the car. They can also be prepared in just a few minutes.<br />
<a href="https://www.mother.ly/child/5-ways-to-make-picky-eating-drama-free-for-you-and-your-growing-tot"><span style="color: red;">Our recipe</span></a> starts with a grilled tortilla topped with an egg and melted cheese. From there, you can add whatever ingredients your kids like—making it easy to come up with something they’ll actually eat. Some great options include avocado, mushroom, and sausage, but feel free to get creative!<br />
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<h2 style="text-align: left;">
Peanut Butter Banana Bites</h2>
Another portable breakfast option, these are even simpler to prepare than the breakfast burritos and require no cooking at all. You can give them to your child for breakfast or leave them for their lunch, and you can replace the peanut butter with something else if your little one is allergic.<br />
Start by covering a whole wheat tortilla in a layer of peanut butter, then place a whole peeled banana at one edge. Roll the tortilla up around the banana and cut the roll into slices about an inch long. The result is a protein-packed breakfast that’s sure to keep your child full until lunchtime.<br />
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Breakfast Pizza</h2>
Pizza for breakfast is sure to get your child interested, but this recipe is much healthier than you’d expect. You can even freeze these pizzas over the weekend and then thaw them out as needed during the week, leading to almost zero prep time in the morning.<br />
Whole wheat English muffins act as the crust in this recipe, and we recommend adding some garlic butter before baking for more of an authentic pizza flavor. Top as many as you need with scrambled eggs, diced ham, and cheese, then bake for about ten to fifteen minutes.<br />
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Breakfast is the most important meal of the day, but parents know that it’s often also the hardest one to prepare, especially when keeping picky eaters in mind. Even the fussiest child will love the recipes on this list, and each one is easy to prepare on a tight schedule.<br />
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<i>Guest post by Rae Steinbach</i></h4>
Rae is a graduate of Tufts University with a combined International Relations and Chinese degree. After spending time living and working abroad in China, she returned to NYC to pursue her career and continue curating quality content. Rae is passionate about travel, food, and writing for <a href="https://yumblekids.com/" target="_blank"><span style="color: red;">Yumble</span></a>.<br />
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CakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com2tag:blogger.com,1999:blog-3936356299329369771.post-60939024527458318942018-12-23T00:00:00.001-08:002020-09-30T02:58:47.600-07:00Cranberry Meringue Roulade with Cointreau Orange Cream<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxPiudkJ5EvKoS4305kRmJsz6B69Oo4NmmmsW9iKyEX-F5hTMRL93pOVjZ7O9fYLDo47M9uOCwRjV-HGBYdEnISY2Axhyq39gYqYmcQOpNHhv8TM4PUE9EQsWO23uk9yDlc_Defk83mZvE/s1600/berryworld+cranberry+meringue+roulade+with+cointreau+orange+cream+%25281%2529.jpg" style="clear: left; display: inline; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="567" data-original-width="425" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxPiudkJ5EvKoS4305kRmJsz6B69Oo4NmmmsW9iKyEX-F5hTMRL93pOVjZ7O9fYLDo47M9uOCwRjV-HGBYdEnISY2Axhyq39gYqYmcQOpNHhv8TM4PUE9EQsWO23uk9yDlc_Defk83mZvE/s640/berryworld+cranberry+meringue+roulade+with+cointreau+orange+cream+%25281%2529.jpg" width="478" /></a></div>
<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />A perfect winter party dessert, this cranberry roulade looks fabulous, festive and fun. Fresh and light, the tartness of the cranberries compliments the sweetness of the meringue beautifully. Plus it’s quick to make and can be frozen, making easy entertaining simple.<br /> <br />Read our cook's tips below to see how you can decorate and transform the roulade into a fantastic centrepiece.<br />
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Serves: 8 <br />
Preparation time: 20 minutes <br />
Cooking time: 25 minutes <br />
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<i>Ingredients</i><br />
For the meringue <br />
5 eggs whites <br />
275g caster sugar <br />
50g flaked almonds <br />
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<i>For the filling </i><br />
250g BerryWorld cranberries <br />
100g caster sugar <br />
Grated zest and juice of half an orange <br />
300ml double cream <br />
3 tbsps Cointreau <br />
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Method </h4>
- Preheat the oven to 200°C / Gas Mark 6. Line a 35cmx23cm Swiss roll tin with lightly greased baking parchment. <br />
- Whisk the egg whites until very stiff, then gradually add the sugar. Spread the meringue into the prepared tin and sprinkle with the almonds. <br />
- Bake in the oven for 10 minutes then reduce the heat to 160°C / Gas Mark 3 and continue to cook for a further 15 minutes. Remove from the oven and turn almond side down on to a sheet of baking parchment, allow to cool. <br />
- To make the filling, place the cranberries in a saucepan with the sugar, orange juice and zest and simmer until softened and syrupy. Then take off the heat and allow to cool. <br />
- When ready to assemble whisk the cream and the Cointreau until the mixture stands in soft peaks. Spread the cool cranberry mixture evenly over the roulade then spread the cream over. Roll up from the long end fairly tightly, don’t worry if it cracks a little. Place on a serving plate and chill before serving. <br />
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Cooks Tip</h4>
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- For that extra wow factor decorate with chocolate holly leaves and delicious crystallised fresh cranberries. For the holly leaves, paint melted chocolate onto the back of clean holly or bay leaves, allow to set in the fridge, repeat with another layer of chocolate and set again. Carefully peel off. To make crystallised cranberries, soak fresh uncooked cranberries in a sugar syrup, roll in caster sugar and allow to dry for a few hours. <br />
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To freeze: Place the filled and rolled roulade on a suitable platter, open freeze overnight then wrap in a double layer of foil. Allow to defrost slowly for several hours.<br />
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Recipe and image courtesy of <a href="http://www.berryworld.com/" target="_blank"><span style="color: red;">www.berryworld.com</span></a></div>
CakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com0tag:blogger.com,1999:blog-3936356299329369771.post-61529009064370616602018-12-22T00:00:00.000-08:002018-12-22T00:00:03.469-08:00Turkey Caesar Salad Cups<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdOHN0piGjxP5s1KqrEYyXB5PWW9ChGF3OfkBALB-4fkupspxeh3qK63PM7HyP0NPvvmYbla6eQAruR8hTAwZcKnWzwZyOb7HheQN7YLoG1-i7r0qyvGZtMUShJfBGc15MxrJXCO-vGy-/s1600/Quick+turkey+Caesar+Cups.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1008" data-original-width="756" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdOHN0piGjxP5s1KqrEYyXB5PWW9ChGF3OfkBALB-4fkupspxeh3qK63PM7HyP0NPvvmYbla6eQAruR8hTAwZcKnWzwZyOb7HheQN7YLoG1-i7r0qyvGZtMUShJfBGc15MxrJXCO-vGy-/s640/Quick+turkey+Caesar+Cups.jpg" width="480" /></a><br />
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<a href="https://www.blogger.com/blogger.g?rinli=1&pli=1&blogID=3936356299329369771" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>These Little Gem lettuce cups make perfect bite sized scoops for a delicious cheat’s version of the classic Caesar salad. You could serve these as a canapé at your Christmas party, a starter to Christmas dinner or use up leftover turkey and have them for delicious Boxing Day lunch.<br />
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Serves: 6 as a starter or more as a canapé<br />
Preparation time: 15 minutes<br />
Cooking time: 0<br />
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Ingredients</h4>
3 tbsp mayonnaise<br />
1 clove garlic, crushed<br />
1 tsp Dijon mustard<br />
20g parmesan, finely grated plus a little extra for decoration<br />
4 radishes, cut into wedges<br />
3 spring onions cut into strips<br />
160g cooked turkey, shredded<br />
2 Little Gem lettuces<br />
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Method</h4>
- In a large bowl combine the mayonnaise, garlic, mustard and parmesan and beat well.<br />
- Add the radish, most of the spring onion and shredded turkey to the bowl and stir well so everything is coated.<br />
- Separate the leaves of the Little Gem lettuce and lay out on a platter. Spoon a little of the chicken mix into each lettuce leaf and top with the extra parmesan and left over spring onion.<br />
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Recipe and image courtesy of <a href="https://loveradish.co.uk/" target="_blank"><span style="color: red;">www.loveradish.co.uk</span></a>CakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com0tag:blogger.com,1999:blog-3936356299329369771.post-35890891206555135992018-12-21T00:00:00.001-08:002020-09-30T02:59:28.098-07:00Rudolph's Cranberry Mocktail<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-UaKPClKF1ogxZXpZ9BMbcSzH63cYMPyZTZfFCywKXx1QUJFAiwmVAF_XjWFDIAfKpCjqhQKhq6RuV_oASCw5scUABZ3xjY2tG3mlXv6V2pOTVhUEPu-naU1ZgwcpGrNptUFdDBY02Diu/s1600/berryworld+cranberry+fizz+portrait.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="850" data-original-width="638" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-UaKPClKF1ogxZXpZ9BMbcSzH63cYMPyZTZfFCywKXx1QUJFAiwmVAF_XjWFDIAfKpCjqhQKhq6RuV_oASCw5scUABZ3xjY2tG3mlXv6V2pOTVhUEPu-naU1ZgwcpGrNptUFdDBY02Diu/s640/berryworld+cranberry+fizz+portrait.jpg" width="480" /></a></div>
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Perfect for kids at Christmas time. This cute cranberry mocktail is fun for all the family topped with a floating Rudolph.<br />
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Serves: 4<br />
Prep time: 15 mins<br />
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Ingredients</h4>
<i>For the cranberry syrup</i><br />
300g BerryWorld cranberries<br />
100ml water<br />
100g sugar<br />
<i><br />For the decoration</i><br />
Rosemary sprigs<br />
Marshmallows<br />
Cloves<br />
Cocktail sticks<br />
Cranberries<br />
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<i>For the drink</i><br />
Elderflower presse<br />
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Method</h4>
- Heat the cranberries, water and sugar over low heat and simmer for 10 minutes. Remove from heat and allow to cool.<br />
- Once cool, strain the syrup through a sieve.<br />
- To prepare the Rudolph heads, insert two cloves into the marshmallows as eyes, two rosemary sprigs as antlers and use half a cocktail stick to fix on a cranberry nose.<br />
- Add two tablespoons of syrup, extra crushed rosemary and ice in each glass - pour over the elderflower presse.<br />
- Place Rudolph in glass to decorate. <br />
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Cooks Tip</h4>
- Make an adult version by adding a dash of gin or vodka.<br />
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Recipe and image courtesy of <a href="http://www.berryworld.com/" target="_blank"><span style="color: red;">www.berryworld.com</span></a>CakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com0tag:blogger.com,1999:blog-3936356299329369771.post-39416644946506698132018-12-20T00:00:00.001-08:002020-09-30T03:00:06.839-07:00Indian Turkey Curry with Shallots<div class="separator" style="clear: both; text-align: center;">
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<div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PvFiNgaFZtNImpkUuyu_c2Pt1tJ6jA_0OaM3lSKyVVv8H7F_0wxD3bAmYOd6HMU_oU8zmu016SfK0WCHzzSPCQ2zNsCogtgYu9-yHsswOtMKKjkFPEtZ5EeeBY8VcV1fTOFgmVtiaCN4/s1600/South+Indian+Turkey+Curry.jpg" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="531" data-original-width="709" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PvFiNgaFZtNImpkUuyu_c2Pt1tJ6jA_0OaM3lSKyVVv8H7F_0wxD3bAmYOd6HMU_oU8zmu016SfK0WCHzzSPCQ2zNsCogtgYu9-yHsswOtMKKjkFPEtZ5EeeBY8VcV1fTOFgmVtiaCN4/s640/South+Indian+Turkey+Curry.jpg" width="640" /></a></div><br />
If you usually have leftover Christmas turkey and are bored of making turkey sandwiches with the leftovers, then how about making a tasty curry which is packed full of spices and flavour? This fiery curry is softened by the sweetness of the shallots and the coconut milk. Shallots do not need to be cooked thoroughly like onions and lend themselves extremely well to Indian spices.<br />
This is a quick and easy recipe that would make a delicious boxing day dinner!<br />
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Serves 4<br />
Preparation time: 25 minutes<br />
Cooking time: 25 minutes<br />
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Ingredients</h4>
3 green finger chillies, roughly chopped<br />
½ tsp turmeric<br />
½ tsp ground coriander<br />
¼ tsp ground cinnamon<br />
2 tsp root ginger, peeled and finely grated<br />
4 garlic cloves, roughly chopped<br />
½ tsp salt<br />
10 shallots, topped, tailed and cut in half<br />
4 tbsp sunflower or groundnut oil<br />
6-10 curry leaves<br />
2-4 cloves<br />
500g cooked turkey, cut into 4cm pieces <br />
200ml coconut milk<br />
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Plain basmati rice, to serve<br />
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Method</h4>
- In a blender or with a pestle and mortar, blitz the chillies, turmeric, coriander, cinnamon, ginger, garlic, salt and two shallots with 1 tbsp of the oil and 2 tbsp cold water to make a coarse to medium paste. <br />
- In a bowl combine the turkey and the spice paste so all the turkey pieces are coated.<br />
- Heat the remaining oil in a heavy-based pan. Add the curry leaves and cloves and fry for a minute. Then add the turkey and fry for 5 minutes until the spices become fragrant (leave the remaining paste in the bowl for later).<br />
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- Tip in the remaining shallots and continue frying for 10 minutes until they are lightly brown on the outside. Pour 100ml cold water and the coconut milk in the bowl with the remaining spice paste and combine.<br />
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- Pour over the turkey and mix well. Simmer for 5 minutes.<br />
- Serve hot with plain basmati rice.</div>
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Recipe and image courtesy of <a href="http://www.british-asparagus.co.uk/" target="_blank"><span style="color: purple;"><span style="font-family: "trebuchet ms" , serif;"><span style="font-size: xx-small;">www.UKshallot.com</span></span></span></a></div>
CakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com0tag:blogger.com,1999:blog-3936356299329369771.post-17813739173739805422018-12-19T06:09:00.003-08:002020-09-30T03:00:40.701-07:00Cranberry and Goats Cheese Filo Parcels<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5UfYMy-Rvn7qnjKPf0gQWYKkzCB2M0lGw9e16klCqx2pKOfBQYNfpo-y17SFt2yQumDseYQ-8HVy34NctRZqySFYpiLSyTm5oq2dgdxAPqOmKAx4HkB0v92MT1FWYrk32vHZ9DkQqVW-b/s1600/BerryWorld+Cranberry+and+Goats+Cheese+Filo+Parcels.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="567" data-original-width="506" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5UfYMy-Rvn7qnjKPf0gQWYKkzCB2M0lGw9e16klCqx2pKOfBQYNfpo-y17SFt2yQumDseYQ-8HVy34NctRZqySFYpiLSyTm5oq2dgdxAPqOmKAx4HkB0v92MT1FWYrk32vHZ9DkQqVW-b/s640/BerryWorld+Cranberry+and+Goats+Cheese+Filo+Parcels.jpg" width="570" /></a></div>
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These golden, tasty crispy parcels are perfect for Christmas parties or as a delicious starter to Christmas dinner. They can be made and frozen ahead of time and simply cooked on the day, perfect for this busy time of year.<br />
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Makes: 20<br />
Prep time: 30 minutes<br />
Cooking time 10 – 12 minutes<br />
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Ingredients</h4>
250g fresh cranberries<br />
100g caster sugar<br />
Juice and grated zest of half an orange<br />
Filo pastry (10 x30 x26cm sheets approx 220g packet)<br />
200g goats cheese<br />
8 tbsp olive oil<br />
Rocket leaves<br />
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Method</h4>
- Place the cranberries in a saucepan with the sugar and add the orange zest and juice. Bring to a simmer and cook gently for 8-10 minutes until the cranberries have softened. Leave to cool.<br />
- Pre-heat oven to 200°C / Gas Mark 6. Make the parcels by placing a sheet of filo pastry on the work surface (keep the remaining sheets covered in cling film). Brush the sheet with a little of the olive oil, place another sheet on top, brush evenly with a little more oil. Cut into four squares.<br />
- Place a 10g chunk of goats cheese in the middle of each square and top with a small teaspoonful of the cranberry sauce, fold the pastry around the filling and scrunch the top so it holds together, brush all over with olive oil and place on a baking sheet. Continue until you have used all the filo sheets and goats cheese. Reserve the remaining cranberry sauce to serve with the parcels.<br />
- Bake for approximately 10-12 minutes until golden and crisp. Serve warm with an extra spoonful of the cranberry sauce, garnish with rocket leaves.<br />
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Cooks Tips</h4>
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-The goats cheese can be replaced with blue cheese.</div>
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-To freeze, place uncooked parcels on a tray and open freeze before carefully covering in foil. Cook from frozen for a few minutes more.<br />
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<span style="font-size: xx-small;">Recipe and image courtesy of <a href="http://www.berryworld.com/" target="_blank"><span style="color: red;">www.berryworld.com</span></a></span></div>
CakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com0tag:blogger.com,1999:blog-3936356299329369771.post-85444560466185100142018-12-12T13:36:00.001-08:002018-12-12T13:36:25.621-08:00Kids Christmas Gift Guide<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJwSnVlOXRZ6-Z8XbAtHhHWgoklFkQMmxWoAw9flNyMycYV1ZvlxmJ2JHOZlFMFlW7n5bU-gjiZRO_5RSbxH6GjPV6pv1TmnhWbkVkKXeTejnC7FrOz3DsbuXBC-GD8n88TLGjZLf0Rmtp/s1600/ugly-christmas-sweater-and-gift_925x.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="617" data-original-width="925" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJwSnVlOXRZ6-Z8XbAtHhHWgoklFkQMmxWoAw9flNyMycYV1ZvlxmJ2JHOZlFMFlW7n5bU-gjiZRO_5RSbxH6GjPV6pv1TmnhWbkVkKXeTejnC7FrOz3DsbuXBC-GD8n88TLGjZLf0Rmtp/s640/ugly-christmas-sweater-and-gift_925x.jpg" width="640" /></a></div>
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With less than two weeks to go before the big day, Father Christmas and his elves will be busy preparing millions of toys and checking the naughty and nice lists. So what is on your child's Christmas list this year? Maybe they want the latest computer game or LOL doll or the latest gadget. If you need some inspiration for the perfect gift then look no further, I've picked out a few of the most popular toys around this season and also found some unique gift ideas from small independent businesses.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGegjlfOtEAQbbooP1WnVz_z2fPscrry_TAJtcTpQLSpTnGsi5qj_8xPrmy8nzZS1WvC5B8vf4u6t_Qbo-R8Eny1Jfe4IcD5qFq7ybCtOYoav8E016Swmys93cwZlwzPwf6FyHvV8lxtUX/s1600/Squeezamals_8in_Unicorn_Teal_2.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGegjlfOtEAQbbooP1WnVz_z2fPscrry_TAJtcTpQLSpTnGsi5qj_8xPrmy8nzZS1WvC5B8vf4u6t_Qbo-R8Eny1Jfe4IcD5qFq7ybCtOYoav8E016Swmys93cwZlwzPwf6FyHvV8lxtUX/s320/Squeezamals_8in_Unicorn_Teal_2.jpg" /></a><br />
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Squeezamals 8" unicorn</h4>
2018 has been the year of the unicorn so what better way to end the year than combining it with this year's favourite toy, the squishy? A squeezable unicorn is sure to be big hit on christmas morning!<br />
Squeezamals are super soft, super squishy and scented too!<br />
£16.99<br />
<a href="https://www.smythstoys.com/uk/en-gb/toys/fashion-and-dolls/other-fashion-and-dolls/squeezamals-large-assortment/p/168000" target="_blank"><span style="color: red;">smythstoys.com</span></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9uAttzMrK3emqCqArjz98OhlZ5uqfhrCyhN6QHnkM2FtvBUt0MtfNRldUM8mMOnlcsYaSLnmWzhxL8XWQR-42VG1NR_nEBpoSl3-bnHBTxlUED4FPscuj29yLYUKFo0mFsm6xq6jm3eGh/s1600/unicorn%252Bumbrella.png"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9uAttzMrK3emqCqArjz98OhlZ5uqfhrCyhN6QHnkM2FtvBUt0MtfNRldUM8mMOnlcsYaSLnmWzhxL8XWQR-42VG1NR_nEBpoSl3-bnHBTxlUED4FPscuj29yLYUKFo0mFsm6xq6jm3eGh/s400/unicorn%252Bumbrella.png" /></a><br />
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Unicorn umbrella</h4>
Continuing the unicorn theme, this is a unique gift for a little unicorn fan! This cute umbrella has a sleepy unicorn face and ears and horn. A great reason to be happy when it rains!<br />
£12<br />
<a href="https://www.livvyandrose.com/littlelivvy/unicorn-umbrella" target="_blank"><span style="color: red;">livvyandrose.com</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuNATFqp1rtn-OKfniePG5f0c4zqPEWp3Hcf_icvJw4LYZXDSWn8_AQbx0BkkL6jn1js4y8GeqyJuIA-ZgHz52FY_ocDyXMFkcdZqP_T3aFNVrx8YLRRV53nX5SXKvi5U_bjZ8AMIoF1TO/s1600/Product+Set+1.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuNATFqp1rtn-OKfniePG5f0c4zqPEWp3Hcf_icvJw4LYZXDSWn8_AQbx0BkkL6jn1js4y8GeqyJuIA-ZgHz52FY_ocDyXMFkcdZqP_T3aFNVrx8YLRRV53nX5SXKvi5U_bjZ8AMIoF1TO/s400/Product+Set+1.JPG" /></a><br />
<h4>
One Dear World Dolls</h4>
This family company believe all children, both boys and girls, deserve a doll that represents them so that they can learn to appreciate themselves as they are. The husband and wife team have created a collection of multicultural dolls that allow different children to be represented and allow parents to introduce diversity to children from an early age. The dolls are made by an ethical manufacturer which is certified by the ICTI Ethical Toy Program.<br />
£60 for the whole set plus story book.<br />
From £20 for an individual doll<br />
<a href="https://onedearworld.com/collections/all" target="_blank"><span style="color: red;">onedearworld.com</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYYuf82tieak3j3ekiUdN8nf4t9O6JZWFAYSiERCg0VQsGqSWC_ySN-WCTT4H91I8Ly2MB_0XwByIF4nS7TjKVUY74NUrFWcGyQy7Fa62yMcDIVB64-pu8t0IkeZwu88PgUNsrJBXBMAR/s1600/Woofles+Product+copy.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYYuf82tieak3j3ekiUdN8nf4t9O6JZWFAYSiERCg0VQsGqSWC_ySN-WCTT4H91I8Ly2MB_0XwByIF4nS7TjKVUY74NUrFWcGyQy7Fa62yMcDIVB64-pu8t0IkeZwu88PgUNsrJBXBMAR/s320/Woofles+Product+copy.jpg" /></a><br />
<h4>
Animagic Woofles</h4>
If Santa can't quite manage to get a real live puppy on his sleigh for your child then surely they will be happy with the next best thing, an Animagic Woofles! This playful puppy is very realistic, stroke his head and he will make cute puppy sounds and when you talk to him or use his squeaky bone he will react to you by barking and moving around.<br />
£24.99<br />
<a href="https://www.argos.co.uk/product/8264288" target="_blank"><span style="color: red;">argos.co.uk</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFT6KTQDLg83L67hzpEzO3VROoxk6WK8uEIbzieoobbW9L3Sm7Alvwe1sMMb-tXzccgXkMC16pcsaIQShb8kaZy6arNrgnMtpdTEYn3tw02rY9QnccFO3RaDJ1m5vqgPKJ2dY4Znw32LWn/s1600/10624_00_Fuzzy_Felt_Space_PKG_Front.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFT6KTQDLg83L67hzpEzO3VROoxk6WK8uEIbzieoobbW9L3Sm7Alvwe1sMMb-tXzccgXkMC16pcsaIQShb8kaZy6arNrgnMtpdTEYn3tw02rY9QnccFO3RaDJ1m5vqgPKJ2dY4Znw32LWn/s320/10624_00_Fuzzy_Felt_Space_PKG_Front.jpg" /></a><br />
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<h4>
Fuzzy felt Space</h4>
Fuzzy Felt Space is the perfect way for little ones to create a starry scene, launch a rocket and walk on the moon! Take them on a space adventure with this exciting set of astronomy-inspired felt shapes, ready to create a whole world of pictures. The set includes over 100 assorted felt shapes, an ideas leaflet for endless inspiration and a felt playboard. They can make a different picture every time!<br />
£12<br />
<a href="https://www.hobbycraft.co.uk/fuzzy-felt-space/638359-1000" target="_blank"><span style="color: red;">hobbycraft.co.uk</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQOFLkKEHHB1-6t0jWbczzDmgR7xK0ELitPr6rEp41q_Y-1sLj3HJi0GG0anIhib5Hnm0StiMvcc4ELMvD8Hh8JKdZpbMD5dQWP-tu9L_JA025DJv29skrKgsXlXmMYXpf0VfbEHq8JMf/s1600/ICON-aw18-Dome-Faux-Fur-Pink-2-300dpi.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQOFLkKEHHB1-6t0jWbczzDmgR7xK0ELitPr6rEp41q_Y-1sLj3HJi0GG0anIhib5Hnm0StiMvcc4ELMvD8Hh8JKdZpbMD5dQWP-tu9L_JA025DJv29skrKgsXlXmMYXpf0VfbEHq8JMf/s400/ICON-aw18-Dome-Faux-Fur-Pink-2-300dpi.jpg" /></a><br />
<h4>
Hacienda Classic Bean Bag</h4>
Older kids will love this stylish and cosy bean bag. Perfect for a teenagers bedroom, they'll be the envy of their friends!<br />
£99.99<br />
<a href="http://www.beanbagbazaar.co.uk/" target="_blank"><span style="color: red;">beanbagbazaar.co.uk</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihPKLGJMozkn8GEq6qVxOqeuPrgcu57en6fBqkxf-OJIyqmkmSDJNBcndrdja4aFwMhumADQp5ZmstpviqF6W8asDIKVGvisxNwBMhr8Wp74ZUGdG_QYUhHUK0lsKU7LlcIMM4jpF9E4u_/s1600/dinosaurs+book.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihPKLGJMozkn8GEq6qVxOqeuPrgcu57en6fBqkxf-OJIyqmkmSDJNBcndrdja4aFwMhumADQp5ZmstpviqF6W8asDIKVGvisxNwBMhr8Wp74ZUGdG_QYUhHUK0lsKU7LlcIMM4jpF9E4u_/s320/dinosaurs+book.jpg" /></a><br />
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<h4>
My Encyclopedia of Very Important Dinosaurs</h4>
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This colourful children's book is something that every young dinosaur enthusiast will want to own. The book takes you back in time to practise your palaeontology, see dinosaur bones up-close, and learn facts about fossils.<br />
£14.99<br />
<a href="https://www.dk.com/uk/book/9781465468482-my-encyclopedia-of-very-important-dinosaurs/" target="_blank"><span style="color: red;">dk.com</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbuYDGs1O25TVh-Ep1REcpOuBam7F6GeYK0mVwONKbx129w7eOL4yU74hTpVjJlvkqhXA3RRTuqp2VieyaaqfOw5Ap0VoFLxk2pmUhiaqZkB5Jv69uNZxEfWi64slok-P8SkNVmpXfH3w9/s1600/clip_image001.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbuYDGs1O25TVh-Ep1REcpOuBam7F6GeYK0mVwONKbx129w7eOL4yU74hTpVjJlvkqhXA3RRTuqp2VieyaaqfOw5Ap0VoFLxk2pmUhiaqZkB5Jv69uNZxEfWi64slok-P8SkNVmpXfH3w9/s320/clip_image001.jpg" /></a><br />
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<h4>
Scoop magazine subscription</h4>
Scoop is a magazine aimed at 7 to 12-year olds. The magazine is packed full of short stories, non-fiction, poetry, comics, interviews, reviews, activities and quizzes. It explores everything from punk to painting, from science to poetry, from super-natural phenomena to playwriting! The magazine also publishes original stories created by fantastic authors and illustrators just for Scoop. Contributors include Raymond Briggs, Joanna Lumley, Tom Stoppard, Catherine Johnson, Tom Whipple, Jacqueline Wilson, Chris Priestley, Laura Dockrill, Chris Riddell and many more.<br />
£36 for an annual subscription (£33 if setup by Direct Debit) and six editions will be sent bi-monthly across 12 months.<br />
<a href="http://www.scoopthemag.co.uk/"><span style="color: red;">scoopthemag.co.uk</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9P-PHivlVVxU9ZihIJFsgp47XDWi5-u6cz02gLuo_Z98ck6JVCQdk82j_RC0UBas1p_m4a_fwn_3J3lGZmhQB3BEcl0SAmyLahCNJ62jVYJL88z9zPHRDNUydlfLUXoP579b5V_gilbB6/s1600/Dreamer_unicorn_drink_bottle.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9P-PHivlVVxU9ZihIJFsgp47XDWi5-u6cz02gLuo_Z98ck6JVCQdk82j_RC0UBas1p_m4a_fwn_3J3lGZmhQB3BEcl0SAmyLahCNJ62jVYJL88z9zPHRDNUydlfLUXoP579b5V_gilbB6/s400/Dreamer_unicorn_drink_bottle.jpg" /></a><br />
<h4>
Dreamer Unicorn Bottle</h4>
Designed with little spectacle wearers in mind, this sturdy yet lightweight metal bottle has a white glossy finish with a beautiful unicorn design perfect for any glasses-wearing girl.<br />
£13.59<br />
<a href="https://fairyspecs.com/collections/mugs-drinkware/products/dreamer-unicorn-drink-bottle" target="_blank"><span style="color: red;">fairyspecs.com</span></a></div>
CakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com0tag:blogger.com,1999:blog-3936356299329369771.post-3245118815346491482018-12-10T01:32:00.003-08:002020-09-30T03:01:22.594-07:00Christmas Eggnog<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8PAGwgtpxZ3MMAIbAEprUF0fRR0xoEBH21wptro5oHj1DoU-nyHWoxX3PvTwmqF8bviM-7jtQs60VJ7lXr7U0-2a24TsE3LUMP6Av2knI0Ds8EiimVXtTxwJlaEYlvnJAf2eu3SaJyTqS/s1600/egg+nog.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8PAGwgtpxZ3MMAIbAEprUF0fRR0xoEBH21wptro5oHj1DoU-nyHWoxX3PvTwmqF8bviM-7jtQs60VJ7lXr7U0-2a24TsE3LUMP6Av2knI0Ds8EiimVXtTxwJlaEYlvnJAf2eu3SaJyTqS/s640/egg+nog.jpg" /></a><br />
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Christmas celebrations all over the world would not be complete without a glass of Eggnog - a rich and creamy drink flavoured with spice, served chilled. It’s traditionally laced with alcohol but this recipe can be adapted to cater for all dietary requirements, with non-alcoholic or dairy-free options.<br />
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Creamy and flavoursome, this traditional drink is a real winter warmer that will help to make Christmas that extra bit special this year. Try this recipe from British Lion Eggs and welcome your guests with this delicious festive drink.<br />
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<h4>
Ingredients (serves 8)</h4>
300ml milk<br />
150ml double cream<br />
1 vanilla pod, split<br />
1 cinnamon stick<br />
3 large British Lion eggs, separated<br />
75g caster sugar<br />
175ml dark rum or Bourbon whisky (optional)<br />
a little freshly grated nutmeg<br />
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<h4>
Method</h4>
- In a pan combine the milk and cream, the vanilla pod and cinnamon.<br />
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- Bring to the boil over a medium heat, then set aside to cool and infuse for 30 mins.<br />
- Place the egg yolks and 50g of the sugar in a bowl and whisk until they are pale, fluffy and leave a trail. <br />
- Remove the spices from the milk. Slowly whisk the milk into the egg mixture, then add the alcohol (if using). Pour into a large jug, cover and refrigerate overnight.<br />
- When ready to serve, whisk the egg whites in a large clean bowl until foamy. Add the sugar and whisk until soft peaks form.<br />
- Strain the milk mixture and discard the vanilla and cinnamon. <br />
- Fold the egg whites into the milk mixture, then ladle into glass tumblers. Sprinkle with a little more grated nutmeg before serving.</div>
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<h4>
Tips</h4>
- For a dairy free version: replace the milk with 2 cans of coconut milk and use rum.<br />
- For a non-alcoholic version: leave out the rum/whisky. The warming flavour of the spices mean that this mix makes a great tasting alcohol-free drink too.<br />
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Recipe courtesy of <a href="http://www.eggrecipes.co.uk/"><span style="color: #351c75;">www.eggrecipes.co.uk</span></a><br />
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CakeJunkihttp://www.blogger.com/profile/06398438554056479197noreply@blogger.com0