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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 flour1 tsp bicarbonate of soda1 tsp cinnamonzest 1 orange2 eggs150ml sunflower oil4 carrots, grated50 ml Milkicing:50g butter, softened150g soft cheese50g icing sugar , siftedSqueeze 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 soda, cinnamon and orange zest. Whisk together the eggs, milk …

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 Biscuits50g Melted Butter600g Full Fat Philly2 TBSP flour175g Golden Caster Sugar2 Eggs, plus 1 yolk142ml carton Soured Cream100g Raspberries100g 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| Serves: 4  | Prep Time: 10 Minutes | Cook Time: 20 Minutes  | Total Time: 30 Minutes  |
Ingredients:  2 fresh Chorizo sausages, sliced1 Garlic clove, sliced100g Mushrooms, slicedHandful of Baby SpinachJar of Heinz Tomato FritoBall of Mozzarella300g Pasta
Instructions: Step 1: Preheat oven to 180c.  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.
| Author: Beth Sachs | Date: 4th August 2010 |