Pour Some Sugar On Me!

Romance gushes in many guises & St Valentine’s Day is no exception.  There are the usual, traditional gifts of long-stemmed, sweetly scented ruby red roses, accompanied by cheeky cards & boxes of beautiful Belgian chocolates, all intended to melt even the frostiest of hearts.  Whether you’re a secret admirer or a “heart-on-your-sleeve” kind of person, everyone loves receiving a sweet token of affection on this particular day.  We all get the warm fuzzies when we open a Valentine’s love note or receive flowers – it’s human nature.  In the past, I have sometimes given a card & small gift to some of my single friends, just to let them know they were appreciated (not that I wanted to pick out curtains or anything).

Over the last couple of years, I’ve usually been busy creating handmade chocolate hearts in their hundreds as treats for people to give to their beloved, dipping each one in melted chocolate, decorating them by hand & turning my kitchen into my own little chocolate factory!  By the time I’d finished, I really didn’t want to see, smell or taste chocolate for a few weeks after!  Last year, my Husband was suitably spoiled as always, with a selection of his favourite handmade chocolates decorating a rather large, milk chocolate frosted heart-shaped chocolate cake (I think there was just enough chocolate in it!).

This year, I wanted to do something a bit different & as it was birthday month in our house this January, I decided to make my own sugar roses.  I did so much research that I was dreaming in fondant & buttercream!   Our lovely neighbours have been my taste testers (every time I knock on their doors, they must be thinking “oh no, it’s that cake woman again!”) & I’ve been handing out buttercream roses like I’m on some sort of quest.  Once I had realised that (a) you need a much stiffer buttercream & (b) you need the nozzle the right way up, my roses started to actually resemble flowers.  There was a lot of “woohoo-ing” & dancing around the kitchen at this point – it was a major achievement for me, as previous attempts had resulted in wavy pebbles on sticks (albeit edible ones).  As these were a success, I decided to make a small bouquet for a birthday gift.

Obviously, once I’d realised that I could make these fabulous floral treats, I couldn’t stop there & decided to create some sugar art of my own, modelling them from fondant sugar paste & even marzipan.  I made a couple of fondant roses one Summer & they lasted for a full five minutes, before retreating into a puddle of sugary petals (it was rather hot that day, so it probably wasn’t a good idea).  This time, I made them with both marzipan & sugar paste, so was quite surprised with my achievement (they’re quite fiddly & I’m not very patient).  I won’t bore you with the details, but as it took me about a couple of hours to create each one from scratch (not including the centres), you can appreciate that I couldn’t watch them being eaten (the Husband kept wandering into another room every time he ate one, so I wouldn’t see).

Whatever Valentine’s Day treats you make, they should always be made with love.  Here’s a recipe that even the most challenged cook can create in their own kitchen.   We have been making these cookies for many years now & call this the 1234 recipe, because it’s so easy & only has four basic ingredients – just add chocolate!  So, aprons on & hands washed, here we go!

What you need for the basic recipe:

1oz Custard Powder
2oz Light Muscovado Sugar
3oz Softened Butter or Spread (although Butter tastes best)
4oz Self-Raising Flour

Optional:

100g Milk Chocolate chunks (chuck a bar in the blender & pulse it to get chunks)
Or:
A handful of Sultanas

What to do:

Pre-heat the oven to 200*C & line a couple of baking trays with sheets of greaseproof paper (no washing up!).

Put everything in a mixing bowl, get your hands in & squelch everything together to make a silky, smooth dough.  Break up any large pieces of the Muscovado sugar while your doing this too.

If you’re adding chocolate chunks or sultanas, chuck these in now & mix evenly into the dough (tip any powdered chocolate out of that blender too – we don’t waste chocolate!).

Take a tablespoonful of mixture in your hand, roll into a ball & press onto the baking tray with your fingers.  Leave about an inch gap between each & repeat until you have all the mixture done on the tray.

Bake for approximately 8-10 minutes, until just turning golden.  When they’re ready, use a pallet knife to transfer each one to a cooling rack – be careful, as they will be soft & breakable.

Once cooled, eat them as they are or drizzle all over with melted chocolate & let them set.  Keep in an airtight container or biscuit tin until you fancy a treat.  They will keep for about a week (but only if you don’t tell anyone about them).

That’s the basic recipe, but for something more love inspiring, here’s a Valentine’s Day variation for your Amour – Cookie Sweethearts.  If you don’t want to use the heart cookie cutter, you could always use a flower one & make an edible bouquet of cookie flowers instead!

What you need:

2oz Custard Powder
4oz Light Muscovado Sugar
6oz Butter or Spread
8oz Self-Raising Flour (with more for rolling out)
A pinch of Bicarbonate of Soda

For the filling:

3oz Softened Butter
6oz Icing Sugar
Half a jar of Strawberry or Raspberry Jam (purée any large pieces of berry)

1 Heart shaped Cookie Cutter & 1 small Heart shaped Cookie Cutter

What to do:

Preheat the oven to 200*C & prepare two large baking trays with greaseproof paper as before.

Mash all the ingredients (except the jam) into a large mixing bowl, squishing everything together to make a silky dough as before & breaking up any large pieces of the sugar.

Dust your work surface with a little flour & take half of the dough, rolling it out to about half a centimetre thickness.  You will find that you need to slide your pallet knife underneath at stages, as it can get sticky.  Avoid adding too much flour, just dust it lightly, as this will alter the recipe.

Cut out the large heart shapes with your cookie cutter.  Take half of those you have cut out & place on your prepared baking tray, about an inch apart as before.

With the remainder of your heart shapes, take the smaller cookie cutter & cut hearts out of the centre of the larger shapes.  Keep the tiny hearts & put them on the baking tray to bake alongside your other hearts.

Put the hearts with the holes in on another prepared baking tray, spaced out as above.

Bake them all for about 8-10 minutes, until golden & then gently transfer them to a cooling tray.  These will be crisper than the other recipe, so they should be firmer.

Whilst they are cooling, make the buttercream.  Put the softened butter in a mixing bowl & using a spatula or the back of a wooden spoon, press it out all around the bowl to make it smooth.

Add the icing sugar & repeat, pressing it into the butter until you have a creamy consistency.  This is how I make buttercream, because I’ve been covered with a cloud of powdered sugar by using the mixer & it’s not fun (the damp tea-towel over the bowl didn’t work for me).  Once it’s all smooth, give it a quick whisk up with the mixer if you like & it will become light, fluffy & airy.

Put the buttercream into a piping bag (you can use a nozzle if you like or just snip the tip off the bag) & set aside.

Tip the jam into a small bowl & give it a stir with a wooden spoon or spatula to smooth it out.  You want the jam to soften, so that you can pipe it.  Sometimes, you can just give it a whisk by hand in a bowl until it’s smooth.  Break up & purée any large pieces of berry (or eat them – Cook’s bonus).

Pour into another piping bag & again, you don’t need a nozzle – just snip off the end of a bag, but keep it small this time.

Take your whole hearts & pipe a thin layer of buttercream on top.  These will be the base of your heart biscuits.  Put one of the open heart biscuits on top & press gently to attach – wipe off any excess buttercream that might ooze out of the sides & smooth with a fingertip or back of a teaspoon.

Pipe a small amount of jam carefully into the tiny heart-shaped hole on the top & leave to set on the cooling rack.  Repeat the above filling stages until all your biscuits are double layered & have pretty jam centres.

Remember all the little heart centres that you baked?  Simply pipe a small splodge of buttercream into them & make little layered lovehearts, for bite-sized treats.  You can always drizzle melted chocolate over the top of these if you want to make them extra special.

Any leftover jam can be put back in the jar & left in the fridge until you need it (don’t throw jam away!).  The same goes for the buttercream – just wrap up the end of the piping bag & fold over the snipped end, then keep it in the fridge to use on random cupcakes or chocolate puddings.  If you’re really feeling adventurous, tip it into a bowl & add more icing sugar until a bit firmer, then use it to pipe some buttercream roses onto cookies (if you make a mistake, scrape it off, shove it back in the bag & start again – great for teaching kids & keeps them entertained for ages).

So this St Valentine’s Day, give your Sweetheart some sugar & share these love bites!  Stay hungry 😉  A x

 

 

 

 

Give Sultanas A Swirl!

There are some things that just don’t do it for me & that includes anything with really over-dried fruit in it – shop bought mince pies, heavily laden fruit cakes that are more fruit than cake (that’s just plain wrong), & anything with shrivelled up sultanas in it.  Scones, buns, cakes or fruit bread should all be graced with sweet, sumptuous fruits & nothing dried of any description.

Sultanas have always intrigued me since I was a child.  In those days, those wrinkly, chewy chunks were picked & flicked from whatever pastry they had dared to adorn!  I wasn’t quite sure what to make of them & always found them to be hard, chewy & just not very nice!  In the history books, a Sultana is depicted as a beautiful bejewelled Queen, so it’s hard to associate such a regal sovereign with this dried delicacy.

My Mum & Grandma taught me to show the sultana some respect & give these fabulous fruits a bit of a pre-bake pampering.   Before I bake anything with sultanas in, I give them a good soak in a fragrant warm tea bath, sometimes with a splash of Brandy or Sherry in it.  One of my favourite teas for doing this is Chai, especially at this time of year because of it’s heady, spicy scent.  The sultanas soak up all this luscious liquid to make them plump & pretty again.

There are a variety of treats you can rustle up with these little beauties & on a Sunday morning, if my Husband isn’t making croissants (his speciality), I will make my Sultana Swirlies.  They’re pretty much twirls of enriched dough with squishy sultanas in a swirl of sugar, butter & cinnamon.  If you don’t have the time to make the dough, use pre-made all butter puff pastry (the good stuff) instead.  So get your apron on & here’s the recipe!

What you need:

1lb 4oz Strong White Bread Flour (plus extra for dusting)
Half an ounce of Fresh Yeast (or dried equivalent)
Half a pint lukewarm water
1 large Egg
A quarter of a teaspoon of ground Sea Salt
2oz Vanilla Sugar (plus another ounce for sprinkling)
1oz melted Butter (salted)
Ground Cinnamon for dusting (only a tiny bit – a little goes a very long way!)
2-3 tablespoons Milk (for brushing on at the end)
1 Chai Teabag
Quarter of a pint of boiling water
1 handful of Sultanas (about 2 or 3oz should be sufficient)

What to do:

Firstly, soak your fruit: put the sultanas in a small bowl or a large coffee cup along with the tea bag, pour on the boiling water & stir well.  Put a lid on it (a saucer or small plate will do) & leave to one side for a couple of hours at least.  If you want them to really plump up, do this just before bedtime the night before & leave them until you’re ready to use them (I’ve left them for 24 hours before, so they will be fine).

While the sultanas are soaking in their bath, get the dough made!  Put the yeast into a measuring jug, pour over the lukewarm water & stir with a fork until the yeast has dissolved.  Crack in the egg & give it a quick whisk with the fork until fully combined.

Tip the flour into a large mixing bowl, add the salt & mix in with your hands, making a well in the centre of the flour.

Pour in the liquid & using the fork, draw the flour into the liquid centre, stirring well.  Then get your hands in & bring it all together to form a dough, leaving the bowl almost clean.  Tip the dough onto a flour dusted worktop & sprinkle a little flour in the bottom of the bowl you just used (you’ll need it again in a few minutes).

Knead the dough for ten minutes by hand (free mini-workout! Yay!).  If you’ve never kneaded dough before, simply push it firmly away from you with the heel of your hand then pull it back over, turn it to the side a quarter turn & repeat.  Be careful not to tear the dough, you just want to stretch it so that it will rise later.  Once you’ve finished kneading, the dough will be noticeably smoother & more elastic.  The more effort you put in now, the more risen your dough will be when you bake it, plus you’ll have lovely toned arms.  Pop it into the floured bowl, cover with a bit of oiled clingfilm (use a pastry brush, it’s easier) & place on a tray in the airing cupboard to prove for an hour.

While the dough is proving & your sultanas are soaking, relax.  There’s not much you can do here, so put the oven on to 220*C, put the kettle on & make yourself a cuppa.  Prepare your baking trays – brush with butter & flour them, or line them with greaseproof paper.  I’ve used pizza tins for this & they work quite well.

Once the dough is ready, your sultanas will be too.  Your dough will have almost doubled in size & have a domed top (your hard work will have paid off!).  Scrape it out of the bowl & onto the worktop, then knock it back – give it a quick knead & throw it onto the worktop a couple of times.  This knocks out any large air bubbles.

Strain your sultanas thoroughly using a sieve, giving them a good shake to remove any excess moisture.  Leave them to sit in the sieve & put this over the bowl they were in (to catch any drips).

On a lightly floured worktop, stretch your dough into a rectangular shape, dust with a little flour & roll out to about a quarter inch thickness.  The dough will snap back, just be patient & if it needs a little more flour underneath, dust some sparingly just to prevent it sticking to the worktop.

Next, brush on the melted butter all over from edge to edge using a pastry brush.  Sprinkle the sugar evenly all over the buttered dough, followed by the sultanas.

Then comes the fun part – rolling it up to form a big spiral, sultana-filled sausage.  It doesn’t really matter which way you roll it, towards you or away from you, but it just needs to be rolled carefully so you don’t lose your fruit.  Gently roll the filled dough, until you have a long, sultana-filled sausage.

Using a sharp knife, cut the sausage in half, then cut each half in half again.  You should be left with about 16 slices, each one about an inch thick.  Lay them in a circle on a prepared baking tray to make a flower shape, leaving about an inch gap between them.  Press them down slightly to flatten them a bit.

Cover loosely with greased clingfilm to protect them, then leave them on a draught-free worktop to prove again for about half an hour.  They will have doubled in size again & filled the tins completely.

Bake them in the centre of the oven for about 12-15 minutes until golden brown & risen.  When they are ready, gently ease them out of the tin onto a wire cooling rack – to test if dough is cooked, give it a tap on the bottom & it should sound hollow.

While they are still hot, brush with cold milk & dust sparingly with ground Cinnamon, plus another sprinkling of vanilla sugar, before leaving to cool.

These fragrant, fluffy swirls taste great as they are, but I like to make some glacé icing & drizzle it over the top, filling the curves like a little icing path to the centre.  You can use freshly squeezed lemon or orange juice to make your icing instead of water & give it a zesty zap.  They make lovely lazy breakfasts (you’ll burn off all the sugar by lunchtime), or a gorgeous snack with coffee.  However you have them, just remember to treat your sultanas like a Queen.  Stay hungry 😉 A x

 

 

 

 

 

Good Pie, the Blackberry Way!

It’s that time of year, when the hedgerows are bursting with delicious, deepest dark purple blackberries, just waiting to be plucked from their brambles.  There’s something satisfying about picking fresh fruit that instantly transports me back to childhood – I would pick apples, blackberries, raspberries & cherries for my Mum to turn into the tastiest treats, carefully carried home (usually in my skirt turned inside out & filled with berries that stained – sorry Mum!).  I’ve always grown blackberries in the garden – they are really easy to grow either in pots on the patio or along a hedgerow & the more fruit you pick, the more they seem to produce.  Plus they have the prettiest little white flowers that the bees adore, so I’m doing my bit for them too!

One of the best ways to enjoy blackberries is encased in pastry, adorning slices of crisp apple & making them pink with their juice (although, I like to freeze a few & pop them in Prosecco to make blackberry bubbles!).  Pastry making used to elude me.  It is one of those voluptuous little vehicles that carry fabulous fillings into your mouth.  Yet, despite it’s beautiful taste & crumbly texture, it can be a bit of a nightmare to make your own – mine used to resemble tasty cardboard!   There are so many different types to choose from, then there are all the rules you should follow – keep your hands cold, only use your fingertips, don’t handle it too much, only roll it out once 28 degrees north while standing on one leg, blah blah.  It’s exhausting just thinking about it!

Although I would never attempt to make my own filo pastry, I have made my own puff pastry in the past (it’s like making the croissant dough – lots of folding, plenty of butter & leaving to rest for a bit).  It does take time, but it is absolutely worth it & I know exactly what’s in it!  Shop-bought pastry of any kind can be nice, however I’m pretty sure that all those added little extras they put in are not good for us (don’t get me started on unnecessary & unpronounceable ingredients!).  Plus, when it says “all butter” on the packet, it doesn’t necessarily mean just butter (have a look next time you go shopping).

Sometimes a recipe will say “bake blind”.  That does not mean tie your apron over your face & wander around your kitchen blindfolded (apparently).  It means that once you have lined your tin with pastry, put a sheet of greaseproof paper on top, along with a layer of ceramic baking beans to hold the paper down & allow the pastry to cook a little before you fill it.  Baking beans can be found at most supermarkets or good baking supply stores – I got mine from Nisbets Catering Supplies (they are on Fletcher Gate in Nottingham – it’s an Aladdin’s cave in there).  In an emergency, you can use dried pasta shapes – they can be reused a couple of times, however they tend to break after that.  Once you have baked your pastry case, then it’s ready to be filled or frozen for when you need one!  If you are making a fruit pie like this one, you don’t need to bake it blind as your filling isn’t going to be too wet.

For sweet dishes, the basic pastry I make is just butter, flour, sugar & eggs.  One of the best tips I’ve discovered is to use icing sugar – your pastry will be smooth, silky & really easy to roll.  Depending on the filling, sometimes I’ll add a bit of orange or lemon zest (or both!).  It’s always fabulously fluffy in the middle, with that melt-in-the-mouth buttery taste.  I have used this recipe for all kinds of pastry delights & it is easy to adapt, so you can change it up as you need or leave it simple & let the filling do the talking.

What you need:

12oz Self-Raising Flour
4oz Salted Butter, room temperature (slightly softened)
4oz Vanilla Sugar or Vanilla Icing Sugar (make your own – just pop a Vanilla pod in a jar of sugar overnight, or add 1/4 teaspoon Vanilla Extract if you don’t have time)
2 large Eggs

Prepared filling – peeled, cored & thinly sliced apple or pear (you only need about three or four regular sized apples/pears for a 12″ pie); washed & drained blackberries or raspberries
2 tablespoons Vanilla Sugar (for the filling)
2 tablespoons of Milk for brushing on top

Optional ingredients:

Zest of an Orange or a Lemon (or half of each mixed) – wash & dry them first to remove any wax or dirt (try to get unwaxed fruit if you can)

Ground Cinnamon (if you are using apples, a dusting of this fragrant spice will enhance the flavour)

What to do:

Pre-heat the oven to 190*C.   Prepare your baking tin(s) – there is enough pastry here to make a large 12″ pie or a dozen small ones with lids, so it’s whatever size you are making.  To prepare your baking tins, wipe the inside with butter using a piece of greaseproof paper or just your fingers, then dust with flour to coat the butter.  This will make them non-stick & your pastry will pop out easily.  If you are making a large pie, try using a loose bottomed pie tin (easier to transfer from tin to plate), or lay a couple of long, wide strips of greaseproof paper across each other in the bottom of the pie tin & hanging over the edge by a couple of inches (once cooked, simply lift your pie out).  For smaller tartlets or pies, I’ve used patty tins & the silicone cases – they actually work quite well.  Whatever tin or case you use, always place it on a baking tray for extra support & ease when removing from the oven later.

Tip the flour into a large mixing bowl & then add the butter, eggs & 4oz of vanilla sugar or icing sugar.  If you are using orange & lemon zest, add that too.  Get your hands in the bowl & start mixing, squishing everything together to distribute evenly & make a pliable ball of pastry.  Dust a worktop with flour & place the dough on top.  Dust your rolling pin too (you don’t want the pastry to stick to it!).

Cut the pastry ball in two & set one aside (this will make the top of your pie).  Take the other pastry ball & roll it out, turn it & then roll again.  If it’s a bit sticky, add another dusting of flour underneath before rolling – use a pallet knife to slide underneath if necessary.  Try not to add too much flour to the worktop though, because it will combine with your pastry & become dry.   Once rolled, transfer it to the prepared baking tin, making sure that there is no air between the pastry & tin.  Use a floured finger to press it gently into all the corners or curves if using a fluted tin, or the dusted handle of a wooden spoon works really well.

Once your pie case is prepared, add the filling.  I use regular, uncooked ripe apples or pears that have been peeled & cored, then sliced thinly & fanned out over the bottom of the pastry case.  Top with a few luscious blackberries, dusted with a little cinnamon & a good sprinkling of vanilla sugar.  Don’t over-fill your pie case – just one layer of sliced fruit & a few berries is sufficient – too much filling will make it soggy underneath (never a good look!) & the pastry won’t cook.

Roll out the pastry top slightly larger than the base, then use your rolling pin to lift it & gently roll it over the pie.  Pinch & press the edges together into a pretty pattern using your fingers, all the way around until it is sealed up nicely.  If you feel like being a bit creative, cut out shapes with the trimmings to decorate – add after brushing with milk, then brush them too.  When I’m making a pie with blackberries in, I like to decorate with flowers, because they look a bit like blackberries & sometimes I’ll add pastry leaves too.  It’s just to use up any leftover pastry trimmings – no need to throw them away, just create some pretty shapes for the top.

Brush with a little milk, then prick holes in the top with a sharp knife or a fork.  Sprinkle a little vanilla sugar over the top.  Bake it in the middle of the oven for about 25 minutes, until it is golden & the filling will be all bubbling out of the tiny holes you made.  Don’t worry about the little pools of filling – they will bake into the pastry in the oven & it will be crispy, golden & lovely.

After baking, remove your pie from the oven & place on a cooling rack. Leave it in the tin for a few minutes, as it will be easier to remove once it has cooled down a bit.  Even if you are going to eat it hot, you don’t want to be burning your mouth – fruit fillings especially will be like molten lava & tend to be hotter than the sun, so give it a moment & save yourself (& your guests) some pain!  If you’re going to eat it cold, just leave it to cool completely in the tin before cutting it.

If you’ve used a loose-bottomed tin, just push the base up from underneath & ease your pie onto a serving plate or board.  Slide a pallet knife gently underneath the pie to separate it from the actual tin base.  If you’ve use the greaseproof paper method, simply lift it out & transfer to a plate, then slice, serve & share!

So next time you have an abundance of blackberries, forget the crumble & pack them in a pie!  A x

 

 

 

 

 

 

Fast Breaks & Breakfasts

So who had breakfast this morning?  No, “just a coffee” won’t do.  I mean food, whether it’s porridge, a bacon butty or a boiled egg, some kind of sustenance to keep you going.  A bit of toast maybe?  Or did you grab something sweet at your local shop or a flat pack snack from the petrol station on your way to work?  Oh dear, you really do need something a bit perkier than forecourt fayre, especially if you’re going to stop your stomach doing dragon impressions at your desk (which is never a good look)!

This morning, after I had been chocolatiering all week, I really couldn’t face making anything too elaborate & wanted to make something relaxed, easy & not faffy.  This is one of those “chuck it all in a bowl” kind of recipes that we all love & anyone can make these with ease – the kids or the other half that doesn’t cook (yes, even you!).  I actually put a batch of these in the oven to bake while I had a shower – that’s how easy they are!

Now the kids have finished school for the Summer, get them in the kitchen & making some of these.  They will learn something useful, you get to have a lie in (hopefully) & as these are portable, you can pop a few in your bag for when you fancy a snack!

What you need:

7oz Salted Butter, chopped into chunks
8oz Plain Flour
8oz Light Muscovado Sugar
6oz Porridge Oats
2oz Dessicated Coconut or chopped Mixed Nuts (your choice here)
1 teaspoon Baking Powder
1 jar of good Jam (use whatever is your favourite or in your pantry)
A little extra Butter for smearing around the dish

What to do:

Turn on the oven to 180*C to warm up.  Grease your dish with a little butter, getting into all the corners – I use a large lasagne dish, so something similar sized will do.  Make sure you grease the sides too.

Tip all the dry ingredients (except the coconut & nuts) into a large mixing bowl & give them a stir to combine everything.

Add the butter pieces & rub in with your fingertips, until you have a crumble mix of what looks like moist chunky breadcrumbs.  Add the nuts and/or coconut, mix in well.  (You can add a few sultanas here or chopped, dried apricots – whatever you like!).

Tip half of the mix into the dish, spread around evenly & gently press down to form a nice layer on the bottom of the dish (make sure you get it in the corners).

Spread splodges of jam all over the top, then using the back of a dessert spoon smooth it out to form a nice fruity layer.

Scatter the rest of the crumble mixture on the top of the jam & press down very gently to form another even layer on top.  Be careful not to press too hard, otherwise the jam will squish out of the sides!

Put the dish into the middle of the oven & bake for about 30-35 minutes, until the top is gorgeously golden & the jam is bubbling around the edges (tip: use a glass lasagne dish, then you can see what’s happening).  If it needs a few more minutes, pop it back in the oven & then check again in five minutes.

Once cooked, it may look slightly risen on top – don’t worry, this will go down as it cools.  Place the dish on a wire rack & leave the whole thing to cool for about half an hour (remember, jam is like molten lava & will melt your mouth, so be patient – go & wash up or something while you wait).  When cool, the jam becomes a thick, gooey & ever so luscious layer of fruitiness, so it is worth the wait.

After it has cooled, run a knife around the edge to loosen the slice & tip very carefully onto a chopping board (it will still be quite soft).  Cut into even sized slices & it’s ready to eat!  If you’re not comfortable with the tipping out method, just cut it in the dish & use a spatula to lift them out individually.  I get 16 good sized slices from one lasasgne dish, so there are plenty for everyone.

They should keep in an airtight container, but I have no idea how long for because they didn’t last that long!   I suspect they will keep for a few days, if you hide them well.  Wrap them up in a bit of greaseproof paper to take to the office, munch at a picnic or eat on the run.  The best thing is you can prepare them in advance & then you have no excuses for not eating breakfast!  They are also great for giving you a bit of a boost in the afternoon when you’re flagging.

If you’re taking them on a picnic, why not add a few ripe raspberries to the jam layer & drizzle swirls of melted white chocolate over the cooled slices.   They make a nice alternative to a dessert & you don’t need plates or spoons, just a napkin (you all know how much I adore washing up!).  These will make you very popular though, so I advise that you keep a small stash for yourself in the back of the cupboard!

So next time you want breakfast fast or a fast break, try making these sumptuous little slices for your family – be warned though, they are very moreish!  A x

 

 

 

 

 

Gentlemen Prefer (Chocolate Chip) Blondies!

Even in Summertime, soggy mornings make me think of massive mugs of heavenly hot chocolate, teeming with a mountain of mini marshmallows on a cloud of whipped cream, dusted with chocolate shavings.  It’s guaranteed to put a smile on even the sourest of faces, especially if there’s a chunky chocolate chip cookie to dunk in it. I must admit, I like my hot chocolate made the old-fashioned way – boiled milk, slowly poured over flakes of grated chocolate & whisked up until silky smooth with a delicate foamy froth.  After one of these & a cookie, I can take on the world (albeit slowly!).

Over the weekend, I was invited to a beautiful ladies’ afternoon tea at one of my lovely friend’s homes & took some of these naughty chocolate chip delights as a little gift for her (fresh flowers are nice, but you can’t really eat them!).   These are based on a blondie recipe & are really rich & indulgent, because they are full to the brim with so much chocolate, then swirled & drizzled with more chocolate (just to make sure there’s enough in them!).  The chocolate chip & peanut butter version was a kind of happy mishap – I was experimenting with the recipe & added a splodge of smooth peanut butter into each scoop, encasing that nutty, buttery centre in the cookie dough.  As they bake in the oven, the peanut butter starts to melt & infuse the cookies (& kitchen) with that nutty flavour & sweet scent.  Of course, they are drizzled with melted chocolate too & a few chopped, salted peanuts sprinkled generously on top – the slight saltiness complements the chocolate so well!  These are not for the faint-hearted, nor are they for everyday munching really – they should be a treat, or for those days when you’re just feeling a bit pants & want a “pick me up”.   If I’m feeling particularly decadent, I’ll make some with plain chocolate chunks & shards of stem ginger (my favourite), or chopped dried apricots with white chocolate pieces.  The choices are as endless as your imagination!  The best bit?  They are really easy & take minutes to make.

What you need:

100g vanilla or caster sugar (I make my own vanilla sugar, so it’s naturally flavoured)
125g light Muscovado sugar
150g melted butter
1 large egg
1 egg yolk
300g plain flour
2 teaspoons vanilla extract (the proper stuff, not “essence”)
Half a teaspoon of bicarbonate of soda
200g milk chocolate & 100g plain chocolate, chopped into chunks (I chuck mine in the fridge for an hour, then whizz them up in the food processor)
200g milk chocolate (for melting)

What to do:

Pre-heat the oven to 170*C.  Prepare a couple of baking sheets by lining them with greaseproof paper (no washing up tins later!).

Gently melt the butter & set aside to cool slightly.

In one bowl, sift the flour & bicarb.

In another bowl, mix the Muscovado & the vanilla sugars.  Muscovado is a bit moist, almost like damp sand in texture, so break up any lumps with a whisk or fork.

Pour the melted butter, egg & egg yolk into the sugars, along with the vanilla extract.  Whisk together until just combined & you get a creamy, caramel coloured liquid.

Slowly add the sifted flour & bicarb to the caramel liquid, stirring well until it is all incorporated & turns into a lovely firm cookie dough.

Add the chocolate chips to the cookie dough, distributing evenly.

Get yourself a medium sized metal ice-cream scoop (one with a spring loaded handle is best), then scoop dollops of cookie dough up & drop them onto the greaseproof lined baking tray.  Leave a good couple of inches between them all – they will grow!   If you want to save some for another day, you can always freeze a few scoops at this stage &  just defrost them when you fancy a treat.

Bake in the centre of the oven for between 16-18 minutes, then gently transfer the cookies onto a cooling rack.  If you put the tin next to the cooling rack, you can actually pull the greaseproof paper onto the rack & then move the cookies directly onto the rack after.  They will be soft until they cool, so be careful as they are more delicate than they look.

Once cooled, put another sheet (or the same one) of greaseproof paper underneath the cooling rack.  Then melt the chocolate & drizzle over the cookies, making whatever pretty patterns you like & even adding more chocolate chips or chopped nuts on top.   That’s it!  

You might want to leave them to set before indulging, or you’ll get into a chocolately gooey mess!   Diamonds may be nice but chocolate is everyone’s best friend (especially when you share).  A x