Archives for posts with tag: baking

Pastry is the best. And I actually made it from scratch for this pie – with help from my trusty Kenwood!

[15 mins prep / 4o mins baking @ 180 degrees C / serves 4 : 3 chicken breasts, 2 leeks, half an onion, half a tub of Philadelphia, 200ml chicken stock, 125g plain flour, 55g butter, pinch of salt, water]

1) chop the leek, onion and chicken. Fry chicken in a pan, and after 5 mins add the leek and onion.

2) add the chicken stock and leave to simmer.

3) put the flour, butter and salt in a food processor and pulse. Gradually add the water to combine. Once a dough is formed, place aside.

4) remove the chicken pan from the hob and stir in the Philadelphia.

5) pour into a pie dish (mine is le Crueset naturally).


6) roll out the pastry and place on top of the pie dish. Cut of excess pastry.

At this point I made a couple of leaves with the leftover pastry, but you can make whatever design you like. In hindsight I’d go for a chicken.

7) egg wash or milk wash the pastry and bake for 30 mins until golden brown.

Serve with greens and chicken gravy.

  I find it hard to eat fruit but I always buy it so I have to eat it. I’ve got better with blueberries but I had half a punnet to use up, and since it’s so cold today I thought I’d have them warm. This is so simple, it’s barely a recipe, and I baked it whilst eating my dinner, so I wasn’t waiting around for it to be done. The addition of frozen yoghurt was ridiculously good. 
1) grease an oven proof dish with butter.

2) place a layer of blueberries in the dish and lightly drizzle with honey.

3) in a separate bowl, mix 1/3 cup of oats with 1 tsp cinnamon and 1/2 tsp ground ginger. I also added a few chopped nuts. 

4) sprinkle the oat mixture over the blueberries, and bake for 45 mins at 160 degrees C.

Enjoy hot from the oven with a spoonful of ice cream/ custard/ frozen yoghurt. Heavenly.

  
I’ve named these ‘tuna cupboard fish cakes’ because they are made with whatever was left in my cupboard and fridge. Cupboard a weird word. The more you look at it the more you think, that should be a board for cups. Anyway, these fish cakes are super quick and easy. I made four and saved 2 for another day. 

1) peel and chop 1 medium sized sweet potato. Place in a pan of water and boil til softened.

I also added 1 chopped brocolli floret to the pan as it needed using up. 

2) in a bowl, place 1 drained tin of tuna, and 2 chopped Spring onions.

3) mash the sweet potato and add to the tuna mix.

4) line a baking tray with foil, and heat the oven to 170 degrees C.

5) in a dish, bash up 3-4 crackers and a handful of mixed seeds.

6) form patties with the fish and potato mix, and roll in the ‘breadcrumb’ mix. Pat down and place on the baking tray.

7) oven for 20 mins (I also added frozen oven chips at this point because I didn’t have any real potatoes, sorry!)

8) for the mushy peas – boil in a pan of water on the hob, drain, mash and stir in some cream cheese like Philadelphia to smoothen it.

I served all mine up with a big dollop of tomato ketchup. Happy days. 

  
I was going to make brownies for a bake off last night but received an email from Delicious. Magazine yesterday morning containing this giant cookie. I thought it would make a nice change from cake. It went down very well, despite not winning the bake off. I used this recipe, but baked it for longer. I think my oven is a bit pants.

1) cream together 200g butter and 400g caster sugar.

2) whisk in 2 eggs. 

3) fold in 360g of plain flour and 1 tsp of bicarbonate of soda.

4) mush in 3 chopped crunchie bars.

5) place mixture in a lined round baking tin – I had push it down with the back of my hand as the mixture is not soft!

6) bake on 140 degrees C for 50 mins, and then 160 degrees C for 10 mins. 

7) leave out of the oven to cool and gently peel off the baking parchment.

8) melt chocolate and drizzle over the top (eat the leftovers).

Serve warm if you can. It would be even better with ice cream. Mmm. 

  
Another successful granola experiment at a cost of about 50p. Why anyone buys bags of granola is beyond me – this took about half hour with minimal effort. I also use Tesco basic oats that cost 75p for a kilogram. They taste great as porridge, flapjacks or granola. Happy days!

1) in a pan melt 2 dessert spoons of coconut oil and 1 dessert spoon of honey.

2) in a separate mixing bowl, stir together 1 1/2 cups of oats, 2 dessert spoons of chia seeds, handful of chopped nuts and whole seeds, and a good shake of desiccated coconut.

3) Add a couple of drops of vanilla essence or the seeds from a vanilla pod.

4) pour the liquid over the oat mixture and stir – it should just coat the oats.

5) lay the oats out on a baking sheet lined with baking parchment. Oven for 20 mins on 150 degrees C.

Sprinkle over some more desiccated coconut once cooled. I eat mine with natural yoghurt or sprinkled on porridge or cereal and milk. Tasty.

  
New Year’s Eve is probably not the best time to post a Christmassy recipe, but hey ho, you can enjoy this granola all year. It makes a great present in a hamper and is so easy it’s barely worth calling it a recipe.

1) melt 1 dessert spoon of butter and 1 dessert spoon of golden syrup in pan.

2) in a bowl mix 2 cups of oats, 1/2 cup of chopped nuts, 1 dessert spoon of chia seeds, 1 handful of chopped seeds. Sprinkle over 1 tsp ground ginger and 1 tsp cinnamon.

3) pour over the melted butter and golden syrup. Mix and lay out on a baking tray lined with baking parchment.

4) bake on 160 degrees C for 20 mins. Keep an eye on it so it doesn’t burn.

Wait for it to cool and place in a Kilner jar – mine cost £6.99 for 3 in TK Maxx. Wilko also do a great set of smaller jars for £7/£8. 

  

These muffins are the perfect summer bake – light, fluffy and fresh. I surprised myself with how tasty they are! I followed this Baking Mad recipe. 

1) preheat oven to 180 degrees C.

2) cream together 150g softened butter and 150g sugar (I used a mixture of caster and granulated as that’s all I had!)

3) break in an egg and whisk in – add another egg and whisk, then add your final egg (3 in total) and whisk.

4) grate in the zest of 1 lemon and squeeze in most of the juice.

5) fold in 150g plain flour and 1 tsp of baking powder. 

6) add 2 handfuls of blueberries and fold in.

7) place in 12 cake cases and bake for 20-25 mins – mine were done after about 22 mins.

I’m not a fan of frosting so I left mine naked. They’re sweet enough without a pile of butter icing on top.

  

  
Made this lemon cake for my birthday party, but no one ate it because people brought cheesecake and amazing penguin muffins. I tucked into this yesterday whilst I was cleaning up from my dinner party and boy it surprised me. I thought I’d overbaked it, but it was fresh and zingy. I followed this recipe to the letter but used a round tin instead of a loaf tin. I did however use 1 lemon and the rest was lemon juice from a bottle (for shame). It still tasted great though!

1) cream together 225g caster sugar and 225g butter til fluffy.

2) break in an egg at a time (4 in total) and whisk in. 

3) grate in the zest of a lemon and squeeze in 1/2 of the juice.

4) fold in 225g self raising flour.

5) pour into a lined cake tin and bake for 35-40 mins at 180 degrees C. 

6) for the drizzle mix caster sugar and lemon juice. Prick small holes over the cake and pour over once cooked.

Mine didn’t really have that nice drizzle crust so I’ll have to practice that again. Still tasted fabulous though. The boyfriends parents are getting a slab of it this evening. 👍

  
This is the best banana bread I’ve made. It tastes amazing warmed up and with a swipe of Nutella. I used this recipe but added less sugar. 

1)  with an electric whisk, cream together 2 tablespoons of butter and 1/4 cup granulated sugar, and 1/4 cup muscavado sugar.

2) mix in 2 mashed bananas and 1 egg.

3) stir in 1 full cup of wholewheat flour and 3 teaspoons of baking powder.

4) if needed, add 2 tablespoons of milk (I added 2 dessert spoons). Scrape into a lined loaf tin.

5) oven on 190 degrees C for 40-45 mins. 

Leave it in the tin for 10 minutes, then lift it out and have warm with peanut butter or Nutella (or both!). 

  

This pie is a throwback to a delicious pie I had twice at Glastonbury and decided I would try make it when I got home. I didn’t follow a recipe, except for googling how to prepare a butternut squash! Before you ask, no I didn’t make the pastry, I’m sorry! Promise to do better next time. Anyway this pie tasted amazing!

1) top, tail and halve the butternut squash. ‘Peel’ using a knife (basically chop down the sides), scoop out the seeds and cube the whole thing. Toss in olive oil and bake for 40 mins on 180 degres C.

2) place a bag of spinach in a bowl and pour over boiling water. Drain, squeeze out the excess moisture from the spinach and then chop.

3) place spinach back in the bowl and add a packet of crumbled goats cheese. Mix together with a wooden spoon.

4) grease a pie tin with butter and lay over the pastry, chop off the excess and roll to make a lid. Add the spinach mixture and roasted butternut squash pieces, then cover with the pastry lid.

5) give it a good egg wash.

 
 6) oven the pie for 20 mins at 170 degrees C.

Make some mash, peas and gravy to go with the pie and enjoy!