Monday, September 26, 2011

Wispa flapjacks

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

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...



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