baguette, baking, barbecue, bbq, bites, bread, chilli, cooking, crisps, dips, food, philadelphia, recipe, salad
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!
Sweet chilli sauce
- 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!
avocado, baking, cheese, cooking, food, party, prawn, recipe, salad, snack, starter, Summer, tomatoes
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!
8 Squares of White Chocolate
85g Brown Sugar
2tbsp Cocoa Powder
150g Self Raising Flour
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
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…
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
- 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
baking, biscuit, cake, cheesecake, cherry, chocolate, cream, lime, pie, recipe, Summer
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?
2 tbsp golden syrup
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
- 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!
Kick the dreary winter blues out with this delicious cherry, chocolately and lime-drizzled cheesecake!
300g dark chocolate digestive biscuits (crushed)
150g butter (slightly melted)
227ml double cream
600g soft cream cheese
1 tsp vanilla extract
100g icing sugar
410g canned dark cherry fruit filling
2 fresh limes
3 tbsp sugar
4 tbsp water
2 tsp cornstarch
- 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
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!
- 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