Posts Tagged ‘Recipes’

Almond and Berry Loaf

Nothing perks up an afternoon like a good old mug of tea and, of course, a piece of cake. We added some yummy summer berries to this classic almond loaf and topped with an amazing bright pink berry glaze and it’s delicious. But don’t just take our word for it, why not try it for yourself? Just don’t forget to pop the kettle on! Almond Berry Loaf cake

Ingredients
50g raspberries
120g blueberries
180g caster sugar
Juice of half a lemon
200g butter
200g caster sugar
4 eggs
200g ground almonds
40g flour
3 tbsp berry compote
100g icing sugar

Method
– Rinse berries under cold water then add them to a heavy bottomed saucepan and coat in the sugar and squeeze in the lemon juice. Bring to a boil, and then take off the heat and strain to remove the broken berries. Turn down the heat and reduce the compote until it’s nice and thick – about 10 minutes.

- Pour into a sterilised jar, ready to use for the almond loaf and berry icing. Preheat the oven to 160C/gas mark 2 and line and grease a 1lb loaf tin. In a bowl, cream butter and sugar until light and fluffy, then add one egg at a time, mixing well after each addition.
– Next, mix in the eggs, followed by the ground almonds. Stop mixing as soon as soon as the almonds are fully incorporated.

- Add the mixture to the loaf tin and smooth the top with a knife, spoon blobs of cooled berry compote all over the top and then use a toothpick to swirl the compote in with the loaf mixture to create a marble effect. Bake the loaf for 30-35 minutes, or until a skewer inserted comes out clean.

- Leave to cool in the tin for 10 minutes and then transfer to a wire rack to cool completely. Meanwhile, make the icing by adding the compote to icing sugar and mixing vigorously until smooth. Drizzle the icing over the loaf once cooled.

Recipe and and photography by Emine Hassan

Homemade Mulled Wine

Homemade Mulled Wine

From mince pies to mulled wine, the festive season wouldn’t be complete without some traditional treats. One of the best things about the Christmas period is enjoying a steamy cup full of mulled wine that’s both warming and spicy. There’s something special about this beverage and it cooks up an image of cosy firesides and twinkling fairy lights; it’s a celebration of everything festive.

The term ‘mulled’ means to be heated and spiced and its origins can be traced to the Roman Empire where it was regarded as medicinal with healing properties. The Romans heated quality wine with herbs and spices to create an aromatic potion and named it the Hippocras. Later it featured in Charles Dickens’ work of A Christmas Carol where there is reference to a cup of Smoking Bishop, which is believed to be made using port. Now the festive tipple is an international tradition and the recipe is adapted across different parts of Europe with additional spices.

Mulled wine doesn’t just have to be made using wine, non-alcoholic versions can be brewed. Below is a recipe that will be sure to warm your cockles and ignite your senses; it’s rich in spices and free from alcoholic ingredients. Merry Christmas!

You will need:
2 litres of grape juice
2 cups of water
1 cup of sugar
2 dozen cloves
4 cinnamon sticks
1 orange zest
1 lemon zest
3 squeezed lemons

Method:
Step 1: First heat the water and add sugar, cloves, cinnamon and lemon zest.

Step 2: Boil for five minutes. Once the ingredients have boiled, simmer for a further five minutes.

Step 3: Now strain the liquid, add the lemon juice and continue to heat.

Step 4: Finally, add the grape juice and keep it on a low heat for another five minutes.

Step 5: Once it’s as warm as you like, serve into cups and enjoy.

Recipe by Laura Dunham

Apple Butter Hand Pies

These intensely buttery and flaky hand pies are like a posh man’s McDonalds apple pie. If you read the recipe ahead and bake them over two days though, they can be enjoyed by anyone. And they darn well should be, because nobody should be subjected to applesauce that tastes like wall glue.

Apple Butter Hand Pies

Ingredients:
Apple Butter
14-16 Braeburn or Pink Lady apples, peeled, cored & sliced into chunks
1 cup (275ml) apple juice
2 tbsp brandy
1 cinnamon stick
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
1 cup (220g) caster sugar
2 tbsp lemon juice

Pie Dough
2 ½ cups (290g) plain flour
1 tsp salt
1 tsp sugar
1 cup (230g) cold, cubed butter
¼ / ½ cup (around 100ml) cup cold water plus extra for brushing
½ cup (110g) sugar
1 tsp cinnamon

Notes: as the apples are cooked down, it doesn’t matter which apples you choose for this recipe, just go for the ones that you believe have the best flavour.

Apple Butter Hand Pies

Method

1. Put the flour, sugar, salt and cubed butter in a food processor and pulse until breadcrumbs form. Before it forms a ball, slowly add the water – add a little extra if it feels dry, pulse until dough forms. Pat the dough into a ball, wrap in cling film and refrigerate for 30 minutes, preferably overnight.    

2. Make the filling. Combine all ingredients in a large heavy bottomed saucepan. Cook over medium heat and stir every so often. The apples will start to break down and will eventually reach a saucy consistency. Cook for 45 minutes and mash up unbroken pieces of apple. Reduce heat to medium-low and continue to cook for 2 hours until the sauce is much darker, thicker and half the amount. Transfer to a jar and let cool to room temperature and then refrigerate, will last there for 1 month or up to 6 months in the freezer.   


3. On a lightly floured surface, roll the dough out a ¼ inch thick. Take a 4/5 inch cookie cutter and cut out as many rounds as you can, you should have about 16. Place the rounds on a baking tray, cover and refrigerate for 30 minutes. Spoon 1 ½ teaspoons of apple butter in the centre of half the rounds, making sure to leave a 1/2 inch gap between the edges of the pastry. Brush water around the edges of rounds and place another round on top. Gently seal the dough with your fingers and create a cross in the centre using a knife. Repeat with the rest of the rounds. Place back on baking sheet, cover and and refrigerate for 30 minutes.   

4. Preheat the oven to 180 C. Combine cinnamon and sugar in a small bowl. Brush pies with water and then sprinkle with cinnamon before baking. Bake for 22 minutes until lightly browned. Let cool or eat warm, lasts for 3 months in the freezer or 4 days at room temperature.

Apple Butter Hand Pies finished

Recipe and photography by Emine Hassan

Cocktail Hour

Whilst summer has been a little fleeting of late, this weekend is set to be a scorcher. Now that the British Isles will be graced with blazing hot, sunburn-worthy sunshine, we should definitely make the most of the weather.

With a bank holiday on the horizon and the potential (or vain hope?) for more sun-drenched days ahead, here are some cocktail recipes which are full of summer flavours and ingredients. These quick and easy concoctions will upgrade even the most impromptu of garden parties, barbecues or picnics in the park.

Cucumber Gin Cocktail

The Summer Gimlet
This cocktail is a modern variation on the traditional gimlet, a mixture of equal parts lime juice and gin which is said to have been used by the Royal Navy as a way to combat scurvy. There is nothing medicinal about this reincarnation, which combines delicately fragrant elderflower with refreshing mint and cucumber. It looks oh so pretty in the glass and tastes of pure essence of summer. Though it packs a serious punch!

Ingredients:
50 ml gin
25 ml St. Germain elderflower liqueur
15 ml lime juice
3 cucumber slices
Handful fresh mint

Method:
In a cocktail shaker, muddle two cucumber slices with the mint until nicely bruised. A pestle or small rolling pin does the job nicely. Add the gin, St Germain, lime juice and a handful of crushed ice. Shake well before pouring through a sieve into an awaiting martini glass. Garnish with the remaining slice of cucumber.

Extra Step: Infuse your gin with cucumber for a deeper flavour. Simply peel half a small cucumber (the skin can taste bitter), scoop out the seeds from the middle and cut into small cubes. Leave these to steep in 200ml of your preferred gin for as long as possible. Pre-chill the glasses for extra brownie points from cocktail connoisseurs.

pomegranate & prosecco cocktail

Pomegranate and Prosecco
Pomegranate is a delicious ingredient with a vibrant colour which looks great in cocktails. The following recipe couldn’t be simpler. Or tastier.

Ingredients:
20 ml pomegranate juice
10 ml sugar syrup (you can buy this in most supermarkets or make your own by heating
equal parts sugar and water until fully dissolved)
125 ml Prosecco

 Method:
Mix together pomegranate juice and sugar syrup in a champagne flute. Top up with ice-cold
Prosecco. Drink. Easy peasy!

Extra step: If you’re feeling fancy, first rub the rim of the glass with a wedge of lime and then dip incaster sugar.

Raspberry slushie
Boozy Raspberry and Orange Popsicle

The humble ice lolly is not simply a chunk of flavoured ice on a stick. It is that, but it also evokes childhood memories of endless summer days, paddling pools and bare feet on grass. In adulthood, arguably the best way to enjoy this nostalgic treat is to corrupt it with a little tequila.

Ingredients (makes four):
A popsicle mould
10 raspberries
30 ml water
50 ml cherry juice
20 ml tequila
20 ml Cointreau
10 ml sugar syrup
150 ml orange juice

Method:
Blend together the raspberries, water, cherry juice and tequila in a blender. Sieve into a jug (you should have around 120 ml liquid after this) and distribute evenly between four moulds. Next, mix the Cointreau, sugar syrup and orange juice in a jug and top up your moulds. Measure the alcohol carefully as too much will prevent your popsicles from freezing. Leave to freeze for at least two hours.

Extra step: If you’re a child of the nineties, you may be more interested in slushies than ice lollies. To make your own, simply pop your lolly into a martini glass, leave to melt ever so slightly and crush with a fork. A childhood favourite, reimagined.

Recipe and photography: Kate MacCarthy

Instagram Spotlight

We share another one of our favourite instagrammers, this time in the shape of Jess Powderly from @FoodfromJess. She shares some beautifully styled recipes as well as cute little foodie spots that we can’t wait to try out ourselves. Warning, it will make you hungry!

Foodfromjess instagram Long

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 for Sweet Chilli Philli Bites

Ingredients
French baguette
Philadelphia
Sweet chilli sauce

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

Sweet Chilli Philli Bites

Recipe and photography by Ailie Williams 

Apricot and Cranberry Cinnamon Rolls

The smell of baked cinnamon rolls wafting through the house is the ultimate in festive comfort at this time of year. Added cranberries and apricots give these a seasonal twist – the perfect thing to enjoy on a cold winters morning.

recipe

Ingredients
For the rolls
450g strong white flour
75g dried cranberries
1tsp fast acting dried yeast
1tsp salt
1 ½ tbsp caster sugar
150ml hot milk and 150ml hot water mixed together – hot but not boiling!

For the filling
25g butter, melted
50g light brown sugar
2tbsp ground cinnamon
75g dried apricots, cut into small pieces

Makes 8 rolls

Method
- Place the flour, cranberries, yeast, salt and caster sugar into a large bowl and stir together. Now add the hot milk and water and mix together using an electric mixer with a dough hook attachment for 5 minutes – if you don’t have an electric mixer that’s fine, you can just use your hands and mix and knead for about 10 minutes. Once the dough has been mixed and kneaded, cover the bowl with a tea towel and leave in a warm place for 1 ½ hours, or until the dough has doubled in size.

- Once the dough has risen, turn it out onto a lightly floured surface and knead for another 5 minutes. Roll the dough out into a large rectangle about 1 cm thick, spread the surface with the melted butter and scatter over the sugar, cinnamon and apricot pieces in an even layer, making sure you reach the edges. Now roll the dough into a tight sausage shape, slice into 8 even pieces and place these, swirl side up on a lightly oiled baking tray.

- Leave in a warm place for a further 30 minutes, or if you want to make these for breakfast next day you can leave them in the fridge overnight (although if you do this, you will need to take the rolls out of the fridge and leave for 30 minutes to come up to room temperature before baking).

- When you are ready to bake the rolls, preheat the oven to 180°C and bake for 13-15 minutes, or until the rolls are well risen and a lovely golden brown. Remove from the oven and leave to cool slightly. You can eat the rolls as they are, but for an extra delicious twist make up some icing using 3tbsp icing sugar, 1tbsp water and 1tsp vanilla extract and drizzle over the top of the hot rolls. Tear off and eat warm – heavenly!

By Millie Norton