Archive of ‘baking’ category

Sweet Chilli, Philli Bites

These bites are such a great alternative to crisps and dips. They’re really, really easy to make, taste amazing and get your tastebuds flowing for whatever is to come next – whether it be a barbecue or a simple salad!     
Ingredients    
French baguette  
Philadelphia  
Sweet chilli sauce     

Method
- Slice the French baguette into thin rounds and pop under the grill and flip over after about 30 seconds. – Once nicely golden allow them to cool.     
- Then top them with the Philadelphia – just a small coating.     
- Drizzle over the sweet chilli sauce. 
- Serve straight away or pop in the fridge until you need them!
Recipe and photography by Ailie Williams

Very Chocolately Muffins

You can’t beat cake…. especially when it’s chocolate! So we combined both together to create some delicious light muffins with big chunks of oozy melted chocolate. Perfect with a cuppa!  
Ingredients
8 Squares of White Chocolate 
200g Butter 
85g Brown Sugar 
3 Eggs 
2tbsp Cocoa Powder 
150g Self Raising Flour  
Method
1. Preheat the oven to 180C.
2. Put the chocolate squares into the freezer (so they don’t burn when cooking) and pop the muffin liners into the tin. 
3. Cream together the butter and sugar in a bowl. Add the eggs and cocoa powder and beat again until well mixed.  
4. Using a metal spoon fold in the flour. Fill the cases up to just over half full with the mixture. 
5. Then place one chunk of chocolate in the middle of each and put into the oven to cook for 18-20 mins. 
6. Remove from the oven and allow to cool in the tray for 5 mins. 
7. Eat straight away, leave to cool completely or pop them in the microwave for a few seconds to let the chocolate melt again when you need them – the choice is yours!!

Recipe and photography by Ailie Williams

Avocado Four Way

Here’s Cellardoor’s first spring-summer recipe of the year, our avocado four-way! Great for a party starter or to accompany a jacket or yummy snack! We’ve chosen four of our favourite combinations but you can put anything you like in your avocado. Go ahead and try it out for yourself… 
 Ingredients 
Serves 4 
2x avocado (cut in half, stone removed) 
Spoonful of cottage cheese
100g prawns (roughly) 
Tbsp sesame seed oil
1/2 juice lime 
Sprinkling of paprika 
Tbsp sesame seeds 
1 slice of melon
1 egg (boiled and chopped)
Spoonful of mayonnaise 
Cherry tomatoes

 Method
- Mix prawns, paprika, sesame seed oil and sesame seeds and lime juice together (for best flavour leave to marinate for 30 minutes)
- Scoop out any excess avocado once the stone has been removed (this depends on how much filling you want in your avocado) 
- Then we chose our four favourite four combinations: egg and mayonnaise mixed together, prawn mix and egg, prawn mix and chopped melon, and prawn mix, cottage cheese, egg and tomato
- Put the four different fillings in to the four avocado nests
- Serve on its own or with salad or whatever takes your fancy!
By Melodie Walter

Easter Egg Nests

Next to Christmas, Easter is the most food-oriented holiday of the year. If you want a break from all of the usual Easter eggs you snack on over the weekend, why not take a stab at these tasty Easter Egg Nests?
Ingredients
Makes 4
2 tbsp golden syrup
56g butter
2 dsp brown sugar
4 large handfuls of cornflakes
1 tbsp peanuts
1 tbsp raisins
1 tbsp dried pineapple 
1 tbsp coconut flakes
1 tbsp dessicated coconuts
Mini chocolate eggs

Method
- Put the golden syrup, butter and sugar in a saucepan. Bring to the boil then change from a medium to a low heat and boil for 1 min
- Add the syrup to the cornflakes and mix, make sure that they are all covered in a sticky layer
- Add the coconut flakes, dessicated coconut, raisins, dried pineapple and peanuts and mix
- Press down the mixture in cupcake cases, press the mixture down in the middle and sprinkle a little dessicated coconut over each ‘nest’ and place a mini chocolate egg in each
- Ready to eat!

Cherry Cheesecake

Kick the dreary winter blues out with this delicious cherry, chocolately and lime-drizzled cheesecake!

Ingredients
Base
  300g dark chocolate digestive biscuits (crushed)  
150g butter (slightly melted)     
Filling
227ml double cream  
600g soft cream cheese   
1 tsp vanilla extract  
100g icing sugar  
410g canned dark cherry fruit filling     
Lime sauce  
2 fresh limes  
3 tbsp sugar  
4 tbsp water  
2 tsp cornstarch        
Method  
- Mix the crushed biscuits and butter together and put into a 20cm springform baking tin and chill in the fridge for an hour  
- Beat together the soft cream cheese; then beat in the icing sugar and vanilla extract and finally thoroughly beat in the double cream  
- Layer the mixture on top of the biscuit base from the outwards inwards so that it is spread evenly  – Put in the fridge over night 
 – Add fruit topping and return the cheesecake to the fridge while you make the lime sauce  
-  Mix the cornstarch and water in a bowl until the mixture is smooth  
- Heat the lime juice and sugar on a medium heat, then add in the cornstarch mixture  
- Heat and stir until the sauce thickens and begins to boil 
–  Allow to cool and then drizzle over the cheesecake   
- Eat when ready to be demolished – yum yum!
By Melodie Walter

Breakfast Muffins

It is International Women’s Day today so we’ve decided to celebrate this morning baking our own cornflake breakfast muffins – they smell delicious and taste just as good! Try for yourself…

Ingredients
80g porridge oats
20g cluster oats
½ pint milk
1 egg
125ml sunflower oil
175g Demerara sugar
50g cornflakes
150g raisins
20g chopped walnuts
20g sesame seeds
150g self raising flour
½ tsp cinnamon
Method
- Mix the oats, cluster oats and milk in a bowl and leave them to soak for 15mins.
- Heat oven to 200C
- Grease the muffin tray with a little butter
- Beat the egg, then beat altogether with three quarters of the sugar, with the oil, half the cornflakes and the raisins and cinnamon, add the oats and milk and mix thoroughly
- Beat in the flour and divide the mixture between the cups of the muffin tray
- Sprinkle tops with the sesame seeds, walnuts, remaining sugar and cornflakes
- Put in oven for 20-25mins

By Melodie Walter

Valentine Tarts

Valentine’s Day is pending and there is no doubt that there is no better opportunity to use a bit of creativity and show your love for someone special! For those who like the cute, crafty and sweet things, try making your special someone peanut butter chocolate spread Valentine tarts. Decorated with heart-like strawberries on some pretty paper will make a very pretty edible gift!


Ingredients
225g Butter crust pastry mix
Jar chocolate spread (can be any but we recommend Nutella)
Jar peanut butter
Strawberries (cut in half)
Edible gold spray
Method
-       Heat oven 180C
-       Make the pastry as the packet manufacturer instructs
-       Then sprinkle the surface with flour and roll out the pastry so that it is quite thinly but not too thin!
-       Use heart pastry cutter to cut out the tarts then use your thumb and make a deeper imprint as deep as you would a jam tart and fill each case with baking paper and rice to hold in place
-       Put in the oven for 20mins
-       Spread the base thickly with peanut butter then layer on top the yummy chocolate spread
-       Bake extra 10mins or until crust is golden
-       Take out the oven and allow to cool
-       Spray gold and serve with cut strawberries and cream

By Melodie Walter

Limoncello and Lime Flat Cakes

Limoncello – a divine Italian liqueur – soaked up in our own special flat cupcakes with lots of cream make for one ridiculously good dessert or a great accompaniment for afternoon tea!


Ingredients
Makes 12
Sponge
100g butter
100g caster sugar
Tiny pinch salt
2 medium eggs
100g plain flour
1 tsp baking powder
Limoncello syrup
150ml bottled/fresh lime juice
150g caster sugar
50ml Limoncello liqueur
Icing
80g butter
80g icing sugar
Pink food colouring
Cream (whipped double cream/squirty cream)
Method
-       Note: make sure eggs and butter room temp before starting!
-       Heat oven to 180C
-       Cream together the butter, sugar, salt until pale and fluffy and beat in the eggs slowly (add a little flour if the mixture starts to curdle)
-       Add in the flour or the rest of the flour – depending on whether you used some to prevent the mixture curdling!
-       Divide mixture into well greased non-stick cupcake tin tray and bake for 15-20 mins
-       Make syrup by heating the lime juice and sugar in a pan and bring to the boil; allow this to cool before you add the Limoncello liqueur
-       Once the cakes are out of the oven wait 10mins or so before you brush the syrup on top (be generous!)
-       Allow the liqueur to soak into the sponge while you make the icing: simply cream the icing sugar and butter and food colouring together (we did ours slightly differently but if you want standard butter icing then this is the format)
-       Pipe cream on top and indulge!

By Melodie Walter

Homemade granola

Whether you want a snack during the day or a breakfast with yoghurt or milk, homemade granola is great because not only is it easy to do but you can make it exactly to your own taste. Not chewy enough? Add more syrup. Want coconut? Just add coconut! You get the idea. Here are two of our favourite combos… 

Ingredients
Peanut butter, ginger and chocolate granola
100g rolled oats
Large handful peanuts
2 tbsp golden syrup
1 tsp ginger
1 tbsp peanut butter
50g cooking chocolate
Apricot, honey and walnut granola
100g rolled oats
Large handful of chopped walnuts
1 tbsp honey
1 tsp cinnamon
1 tsp vanilla extract
30g chopped apricot
½ freshly chopped apple
Method
-       Heat oven to 180C
-       The same procedure more or less applies to both the sweet and savoury granola
-       First you must mix the oats and nuts together
-       Then mix in the golden syrup/honey, the spice and either the peanut butter or the vanilla extract, depending on which one you’re making
-       Put the granola mix in the oven and bake for 30-35mins, turning the mixture over every 10mins
-       Approx. 10mins before the end add in the dried chopped apricot
-       Take out of the oven and let the granola cool
-       Melt the chocolate and pour over the sweet granola and let it cool
-       Store in an air tight container max. 2 weeks
-       Remember to chop up some fresh apple to have with the savoury one and add yogurt or milk if desired or eat without!
By Melodie Walter

Sweet Pumpkin Pie

Our childhood memories of trick or treat may have long gone but the Cellardoor girls think that life would be very dull without a good dose of sugar and Halloween fun!! If you like custard tart this sweetly spiced pumpkin pie will certainly tickle your taste buds – and in view of the occasion we’ve also carved our own Unicorn pumpkin!


Ingredients
Pastry
230g flour
120g margarine
Tbsp water
Filling
500g cooked pumpkin
2 eggs
110g sugar
1 tsp nutmeg
1 tsp ginger
1 tin condensed milk
Topping
110g Sugar
2x egg whites
Method 
To make the pastry:
-       Pre-heat oven to 200C
-       First, to make the pastry, sift the flour into a bowl and rub the margarine and flour together to make what almost seem like bread crumbs
-       Combine the water into the mixture gradually to make the dough
-       ‘Flour’ the work top and roll the pastry out to make the base of the pie (8 or 9 inch width pie dish will be fine)
-       Grease the dish and place grease proof paper at the bottom and place the rolled and cut dough into the dish and blind bake for ten minutes; take this out of the oven while you make the filling and topping
-       Separate the egg whites from the yolks and whisk the whites until they form stiff peaks, fold in the sugar and leave to one side
-       Cut up and mash the cooked pumpkin (so that it is still fairly ‘meaty’)
-       Put the mashed pumpkin in a bowl and add the eggs, spices and sugar and mix
-       Add the condensed milk and stir together
-       Put the filling mixture into the semi-baked pastry
-       *If you’re feeling creative make the pastry stars to place on the outside of the pie sticking them on with water and use the leftover egg yolk to cover the pastry stars*
-       Put the pie into the oven and bake for 50 minutes
-       Take it out of the oven and scrape the egg white and sugar mixture on top of the pie to make a flat meringue topping
-       Turn the oven temperature down to 140C and bake for a further 1 ½ hours
-       Let it cool and place in fridge – when ready to eat this tastes great with hot rum and cinnamon coffee 

 Please do share your creative treats and carvings – we’d love to see them!!

By Melodie Walter

1 2 3 4