Wednesday, 31 March 2010
Castles and Caves
Monday, 29 March 2010
A day of baking with my little sister
Monday, 22 March 2010
Mothers' Day in London
We then went for a spot of shopping followed by a wander round Fortnum and Masons and we each had yummy marshmallow, and eyed up the beautiful looking cakes.
I love old and antique books
Thursday, 18 March 2010
Coconut Cupcakes!
Ingredients
4 ounces of self-raising flour
4 ounces of butter
4 ounces of caster sugar
2 large eggs
The Three C's: Chocolate Cherry and Coconut!
Ingredients
200g unsalted butter
85g caster sugar
85g soft brown sugar
1 egg
225g self-raising flour
100g roughly chopped chocolate
85g roughly chopped glacé cherries
85g dessicated coconut
4. You can either use non-stick baking sheets or (as I usually prefer to do) just grease 2 baking trays.
6. Bake in the preheated oven for 12-15 minutes until they start to go golden. Ensure that the cookies are still pale and soft in the middle and the edges aren't too dark in colour as it is very easy to overcook them.
In my opinion cookies are always best when they are still warm from the oven and squidgy in the middle. store the cookies in an air-tight container and eat within a week.
Alternatively you could try nutty cookies by exchanging the cherries and coconut for chopped nuts and a generous dollop of peanut butter!Tuesday, 16 March 2010
Broccoli and Goats Cheese Soup!
For Christmas I got a food processor... and it is most definitely one of the best Christmas presents I have been given! I have been loving making my own soups that are easy to make, cheap, tasty and healthy. So I thought I would share my favourite recipe with you.
Broccoli and Goats Cheese Soup
3 large heads of Broccoli
2 cloves of garlic (or 1 tsp of garlic purée)
1 red onion
2 vegetable stock cubes
200ml low fat crème fraiche
1 pack of soft Welsh Goats cheese
2. Chop the broccoli into smaller florets and remove the thicker stems.
6. Return the blended broccoli to the saucepan, add the goats cheese in small pieces until it has all melted. Then add the crème fraiche.
This recipe makes 4 servings of soup at 250 calories per bowl... or three generous servings! and is it perfectly fine to freeze; I freeze three of the four servings and they keep really well and are easily thawed and reheated, or simple popped frozen into a pan and gently heated until it has melted and piping hot.
For variations, you could use double cream instead of creme fraiche, or exchange the goats cheese for stilton or another cheese of your choice.
Also… not only do I get to enjoy the yummy broccoli soup, but my pet rabbits get to take advantage of the leftover broccoli and discarded stems.