Showing posts from August, 2010

Carrot Cake Muffins

I have a confession. I've never made carrot cake before! It just kind of slipped through the net, so when Lowen came home from nursery asking to make it I thought it was about time I got grating. We decided to make individual muffin size carrot cakes so we could ice half and leave the other half plain so Rory could enjoy them too (you'll need to double the icing quantities if you want to ice them all). CARROT CAKE MUFFINS | Serves: MAKES 10 | Prep Time: 20 Minutes | Cook Time: 22 Minutes  | Total Time: 42 Minutes | Ingredients:  175g brown muscovado sugar   200g self-raising flour 1 tsp bicarbonate of soda 1 tsp cinnamon zest 1 orange 2 eggs 150ml sunflower oil 4 carrots, grated 50 ml Milk icing: 50g butter, softened 150g soft cheese 50g icing sugar , sifted Squeeze orange juice Instructions: Step 1: Heat oven to 180C/160C fan/gas 4 and line a muffin tin with cases. Step 2: In a large mixing bowl, mix the sugar, flours, bicarbonate of


Baked Berry Cheesecake

My favourite cheesecake in the world...ever.  BAKED BERRY CHEESECAKE | Serves: 10  | Prep Time: 20 Minutes  | Cook Time: 40 Minutes  | Total Time: 1 Hour | Ingredients: 8 Digestive Biscuits 50g Melted Butter 600g Full Fat Philly 2 TBSP flour 175g Golden Caster Sugar 2 Eggs, plus 1 yolk 142ml carton Soured Cream 100g Raspberries 100g Blackberries Instructions: Step 1: Heat the oven to 180C/fan 160C/gas 4. Blitz the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the melted butter. Press into a 20cm spring form tin and bake for 5 minutes, leave to cool. Step 2: Beat the cream cheese with the flour, sugar, eggs, the yolk and soured cream until light and fluffy. Stir in the raspberries and blackberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool. | Author: Beth Sachs | Date: 19th August 2010 |


Chorizo, Mushroom and Mozzarella Pasta Bake

CHORIZO, MUSHROOM AND MOZZARELLA PASTA BAKE Pasta Yield: 4 Author: Beth Sachs Print Recipe Pin it With Image Without Image Chorizo, Mushroom and Mozzarella Pasta Bake A hearty pasta bake with chorizo, mushroom and mozzarella. prep time: 10 mins cook time: 20 mins total time: 30 mins ingredients: 2 fresh Chorizo sausages, sliced 1 Garlic clove, sliced 100g Mushrooms, sliced Handful of Baby Spinach Jar of Heinz Tomato Frito (or passata) Ball of Mozzarella 300g Pasta instructions Step 1: Preheat the oven to 180°c.  Fry the chorizo and garlic in olive oil for a few minutes then add the mushrooms and continue to cook. before adding the spinach and frito. Step 2: Meanwhile cook the pasta, drain and toss into the tomato and chorizo mix. Stir through and then spoon into ovenproof dish. Tear the mozzarella over the pasta and bake until golden and bubbling - about 20 minutes. WHY NOT TRY MY CHEESY TUNA PASTA BAKE ?