100g honey,
100g demerera sugar &
100g unsalted butter
200g oats
2-3 diced wispas
* Heat honey, sugar and butter in a pan until dissolved.
Stir in oats & Wispas
* Bake at 160°C for 20 minutes
* Leave to cool, then cut into squares
Monday, September 26, 2011
Tuesday, September 20, 2011
Double Chocolate Orange Loaf
Possibly my favorite chocolate cake recipe from Lurpack- it is like a brownie in cakey form!. I have successfully used yoghurt instead of sour cream, just because I tend to have yoghurt around more often and I don't really bother with the syrup due to extensive laziness on my part...
1. Butter the tin (990 ml loaf tin) and line with greaseproof paper. Heat the oven to 160°C/140°C Fan/Gas 3.
2. In a large bowl, cream together the butter and sugar with an electric whisk until light and fluffy. Add the eggs and continue to whisk until well combined.
3. Gently fold in the flour and cocoa then the sour cream and chocolate chips. Spoon the ingredients into the loaf tin and bake for 1hour 15minutes until the loaf is risen and springs back when you gently press the top.
4. While the cake is cooking make the syrup and candied peel. Using a vegetable peeler remove the outer skin from the orange, leaving the white pith behind, and cut it into thin slivers. Set aside the orange for later.
5. In a saucepan heat the water and sugar together until boiling, add the orange peel and simmer for 5-6 minutes until the liquid is reduced and syrupy.
6. When the cake is cooked make several skewer holes in the top. Remove the orange peel from the syrup, add the juice of half the orange and drizzle over the cake. When the cake has cooled remove from the tin and scatter over the candied peel.
Ingredients
- For the cake:
- 275g caster sugar
- 175g Slightly Salted Lurpak butter at room temperature
- 2 eggs
- 200g self-raising flour
- 50g cocoa
- 280ml sour cream
- 100g dark chocolate chips (or chopped up bar)
- For the syrup:
- 100g caster sugar
- 125g water
- 1 orange
1. Butter the tin (990 ml loaf tin) and line with greaseproof paper. Heat the oven to 160°C/140°C Fan/Gas 3.
2. In a large bowl, cream together the butter and sugar with an electric whisk until light and fluffy. Add the eggs and continue to whisk until well combined.
3. Gently fold in the flour and cocoa then the sour cream and chocolate chips. Spoon the ingredients into the loaf tin and bake for 1hour 15minutes until the loaf is risen and springs back when you gently press the top.
4. While the cake is cooking make the syrup and candied peel. Using a vegetable peeler remove the outer skin from the orange, leaving the white pith behind, and cut it into thin slivers. Set aside the orange for later.
5. In a saucepan heat the water and sugar together until boiling, add the orange peel and simmer for 5-6 minutes until the liquid is reduced and syrupy.
6. When the cake is cooked make several skewer holes in the top. Remove the orange peel from the syrup, add the juice of half the orange and drizzle over the cake. When the cake has cooled remove from the tin and scatter over the candied peel.
Tuesday, September 13, 2011
Balsamic Chicken
4-6 boneless, skinless, chicken breasts
2 14.5 oz can diced tomatoes
1 onion thinly sliced (Not chopped)
4 garlic cloves
1/2 cup balsamic vinegar
2 T olive oil
1 tsp each: dried oregano, basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste
Pour the olive oil on bottom of crock pot
place in chicken breasts, salt and pepper each breast
put sliced onion on top of chicken
then put in all the dried herbs and garlic cloves
pour in vinegar and top with tomatoes
Cook on high 4 hours, serve over angel hair pasta
2 14.5 oz can diced tomatoes
1 onion thinly sliced (Not chopped)
4 garlic cloves
1/2 cup balsamic vinegar
2 T olive oil
1 tsp each: dried oregano, basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste
Pour the olive oil on bottom of crock pot
place in chicken breasts, salt and pepper each breast
put sliced onion on top of chicken
then put in all the dried herbs and garlic cloves
pour in vinegar and top with tomatoes
Cook on high 4 hours, serve over angel hair pasta
Saturday, August 13, 2011
Nigella's fully loaded potato skins
Makes 20 stuffed potato skins
MAKE AHEAD TIP Fill the potato skins, as directed, and sprinkle with the cheese and crispy bacon (or add the crispy bacon after cooking if preferred). Cover loosely and keep in the fridge for up to 2 days. Cook as directed.
FREEZE AHEAD TIP Fill the potato skins as above, wrap in clingfilm and freeze for up to 1 week. To cook, lay the frozen potato skins on a baking sheet and cover loosely with foil. Cook in the oven for 35-40 minutes, removing the foil after the first 15 minutes.
INGREDIENTS
- 10 baking potatoes
- 225g strong cheddar or red leicester
- 250ml sour cream
- 4 spring onions
- 1 teaspoon Maldon salt or
½ teaspoon table salt or to taste
- good grinding of black pepper
- 1 x 15ml tablespoon worcestershire sauce
- 10 rashers American-style or thin-cut streaky bacon
- oil for frying
- The day (or up to 2 days) before you load them, preheat your oven to 200C/180C fan/400F/gas 6 and bake the potatoes (pricking them first) for about 1½ hours, or until the skins are crisp and the insides fluffy. As soon as you can bear to tackle the hot potatoes, cut them in half lengthways and scoop the insides into a bowl.
- Put the husk-like skins of the potatoes on a tray and, when cool, cover until you are ready to fill them. Let the potato cool in the bowl, and then cover until needed.
- When you are ready to fill the potatoes, preheat your oven to 200C/180C fan/400F/gas 6. Grate the cheese, and add 200g of it to the cold potato along with the sour cream. Chop the spring onions and add to the potato, with the salt, pepper and worcestershire sauce.
- Spoon the potato filling into the potato skins, and lay each half on a baking tray so they fit snugly together. Sprinkle over the remaining cheese, giving each potato skin a light covering, and cook for 20-30 minutes until golden.
- Fry (or grill) the bacon rashers in oil until crispy, then crumble them and sprinkle half a rasher’s worth over each potato skin to make them fully loaded.
MAKE AHEAD TIP Fill the potato skins, as directed, and sprinkle with the cheese and crispy bacon (or add the crispy bacon after cooking if preferred). Cover loosely and keep in the fridge for up to 2 days. Cook as directed.
FREEZE AHEAD TIP Fill the potato skins as above, wrap in clingfilm and freeze for up to 1 week. To cook, lay the frozen potato skins on a baking sheet and cover loosely with foil. Cook in the oven for 35-40 minutes, removing the foil after the first 15 minutes.
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