Archive of ‘food’ category

Chunky Monkey

So following on from our ice cream filled post yesterday and whilst basking in the glorious sunshine this afternoon (which is set to stay all weekend yay!) we got thinking. Us Cellardoor girls like nothing better than to cool off with something yummy (preferably in a bikini by the pool!) so we’ve come up some delicious treats that will not only taste great and cool you down, but are good for you too!

You will need: 3 or 4 bananas and some lolly sticks
Firstly cut the bananas into bite size chunks and push the lolly sticks into them. Then place them in the freezer with a freezer proof dish over them for a couple of hours or until frozen.
Then serve! If you’re feeling a little more adventurous, why not try adding your own toppings by dipping your bananas into some melted chocolate or syrup (be quick – it sets quite fast!) and then into dry ingredients of your choice. We like hundreds and thousands!
Perfect for all those wonderful long summer days we’re looking forward to!

We Scream For Ice Cream

Well hello June, where did you spring from! We can’t believe you’re here already, but not to fear as that can only mean one thing – Summer is most definitely on it’s way! And what better way to celebrate the start of the season than National Ice Cream week.

Now the Cellardoor girls are quite partial to a cone or two (preferably with a flake) but it got us thinking of our favourite childhood ice creams. We remember the delight of unwrapping a Fab and even racing through the rainbow colours of the Fruit Pastille lolly. What was your favourite?

Summer Salad

It appears that Spring has officially sprung and the much longed for warmer weather has arrived.  And how very considerate of Mother Nature to coordinate it with the Easter holidays and bank holiday – finally!
So in true Brit style, it’s time for Pimms, sunburn and picnics! But want a change from the usual egg and cress (You do really have to stop that, it’s not the weather for that kind of behaviour) or pasta salad?
Try this simple Greek Salad recipe:
4 Tomatoes
1 Cucumber
300g Feta cheese
Large bunch of mint
25-30 black olives
1 red onion
Drizzle of olive oil
Chop everything roughly, apart from the red onion which you should finely dice. 
Don’t worry about de-stoning the black olives if they haven’t been done already, although do mention it to your guests!
Take to the nearest park/garden/open space
Serve with crust bread, rosé wine and factor 40 sun cream.

Weekend Inspiration

We love reading new recipes and salivating over images of gorgeous food, so this week we thought we’d share some of our food inspiration with you. It’s enough to make our stomachs start rumbling… good job we’ve got a roast in the oven.
 [p.s we just had to include those hamburger cakes… aren’t they great!]

Nostalgic Nuggets

Do you ever feel nostalgic? Ever get that secret longing to just stop, rewind, and enjoy those seamlessly easy days of childhood all over again? It can seem only five minutes ago when you were 10 years old, wondering exactly what a real job was and figuring it can’t be as important as catching up on the latest Tracy Beaker/generically uncool kids programme anyway. 

Well this recipe is made for those moments; when all you want to do is be that little kid again. Chicken nuggets with chips and beans was a perfectly balanced meal in your eyes: protein? Check. Carbohydrate? Check. Veg? Check. We may not be able to run away from our grown up stresses, but we can at least remember the good ol’ days by recreating those wonderful golden nuggets of deliciousness. Too far? Thought so.

Ingredients [Serves 4-6]
4 chicken breasts
100g Plain Flour
1 egg, beaten with 1tbsp water
75g breadcrumbs [This equates to about 4 slices of bread, grated into crumbs]
45g grated cheese [the original recipe calls for Parmesan but unless you’re an exceedingly rich student, finely grated cheddar will do fine]

After pre-heating the oven to Gas Mark 6 [200°C], cut the chicken into nugget-sized chunks of fairly equal size. Mix the breadcrumbs and cheese together and spread onto a large plate or baking tray. Put the flour [no need to sieve] onto a plate and beat the egg with the water in a bowl. Now for the messy bit… roll a piece of chicken in the flour, dip it in the egg mixture and roll it in the breadcrumbs before placing it onto a lightly greased baking tray. Then just repeat for…well… quite a few times; trust me it’s worth it. Flour, egg, breadcrumbs, tray. Flour, egg, breadcrumbs, tray. You get the idea! 

Once all the chicken has been coated [and before you throw any at the wall in frustration] put the tray into the preheated oven and bake for 20 minutes. After this, the crumbs will be golden and the chicken will be hot and white throughout. If there are any leftovers [doubtful] the nuggets can be frozen after cooking as long as they’ve had time to cool. These are great served with salad, wedges, or if you’re feeling truly retro chips and beans. Aaaaah the joys of childhood…

By Danni Slater

Christmas Cupcakes!

We’ve been working with the lovely Cait and have uncovered her wonderful talent for creating some delicious recipes. We’ve spent ages poring over her beautiful images and now she’s giving us the chance to recreate some of them by sharing all her secret recipes with us ….. and of course you. 
Look out for more in the next issue!

Christmas Cupcakes

December is here and the snow is falling, it’s time to play Phil Spector’s Christmas Gift For You, don your frilliest apron and bake some festive treats.

I’m yet to find a person who doesn’t just love Red Velvets, and as if these weren’t festive enough already, I added a dash of peppermint and some candy cane sprinkles, just for a little extra yuletide cheer.

Candy Cane Red Velvet Cupcakes
65g soft butter
175g caster sugar
1 egg
38ml bottle red food colouring
125ml buttermilk
25g cocoa powder
150g flour
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 teaspoon bicarbonate of soda
1 teaspoon vinegar

Yields 24 mini or 12 standard cupcakes

500g icing sugar
75g butter
225g cream cheese
Candy Cane Sprinkles to decorate

Half this recipe for mini cupcakes
Preheat oven to 170°c/325°F/Gas 3.

Line a cupcake tray with paper cases and set aside.

Cream butter and sugar using an electric mixer, then beat in the egg until light and fluffy. In a separate bowl mix the cocoa powder with the flour and bicarbonate of soda and set aside.

Add the food colouring and extracts into the butter mixture and mix until combined. Then add in the buttermilk and flour mixture in alternate until fully combined. Finally mix in the vinegar and divide between the cupcake cases.

Bake for around 15 minutes for mini cupcakes and 25 for standard and set aside to cool.

While the cupcakes are cooling, beat the sugar and butter together using an electric mixer until it starts to look like fine bread crumbs then add the cream cheese and beat until smooth, this can take a few minutes.

Fit a piping bag with a large star tip nozzle. Pipe in an anti-clockwise spiral starting in the centre of the cupcake working up and over the original circle. Finish off with candy cane sprinkles

I hope you enjoy them as much as I do.

Homemade is Best

The Cellardoor team ventured to Ikea at the weekend and being surrounded by lots of lovely things really got us inspired. We’ve already planned out our dream office, living room, kitchen…. now we just need to go and claim that Euro Millions win. Pah… us girls can dream.

Speaking of Ikea, we’ve recently come across this cute little baking book from the Swedish dream company. The 140 page coffee-table book presented in a very visually unique and spectacular way, and we instantly fell in love… not to mention the lovely pink cover.

Ikea says “90% of all the photographs taken in baking books look extremly alike. We wanted to try something different and present the recipes in a totally new fashion.The idea of the book became to tone down the actual cake and put the ingredients in focus. The recipes are presented as graphic still-life portraits on a warm and colourful stage. And when you turn the page you see the fantastic result.

The result really is stunning, and we were bowled over buy the simple photographs and clean layout and all the ingredients are styled in a fun way. The book contains 30 classic swedish baking recipes with everything from small biscuits to large cakes. So what are you waiting for.. lets gets cooking.

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