Mary Berry Viennese whirls

I have been meaning to make these bad boys for a while now since they made their appearance on GBBO as one of the technical tasks. I didn’t bother making my own jam, can’t be bothered with that and I have too many jams to use up at home.

Whilst making the biscuit dough was pretty straight forward (please bear in mind to avoid loss of arms by using an electric mixer!). I did find pipping these little monsters was so so difficult. I mean really difficult, I remember everyone struggled on the program but I didn’t realise it was that hard. I managed to some how pull through and pipe all the biscuits, in the end I wouldn’t say my whirls would get a very good score, being the very big critic of my own food I would say  in Paul and Mary’s words…’although the biscuits taste nice, I notice there isn’t much definition in your whirls’. So yeh they do taste nice and are ‘short’ but definition is so not there! 

I’m in two minds if I would make these again, my parents loved them but it’s just the piping but I just don’t want to feel like I’ve been defeated over some whirls…maybe I should make them again (just for my parents).

Mary Berry Viennese whirls
Write a review
Print
For the biscuits
  1. 250g - very soft unsalted butter
  2. 50g - icing sugar
  3. 225g/ - plain flour
  4. 25g - cornflour
For the filling
  1. 100g - unsalted butter, softened
  2. 200g - icing sugar, plus extra for dusting
  3. 1/2 tsp - vanilla extract
For the biscuits
  1. 1. Line 3 baking sheets with non-stick baking parchment. Using a 5cm/2in round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath.
  2. 2. In a stand mixer add the butter and icing sugar into a bowl and beat until pale and fluffy. Sift in the flour and cornflour and beat well, until thoroughly mixed.
  3. 3. Place the mixture in a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets.
  4. 4. Leave the trays in the fridge for 30mins-1hr*
  5. 5. Preheat the oven to 190°C and bake in the centre of the oven for 13—15 minutes, until a pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely and harden.
Buttercream
  1. 1. add the butter into a bowl and sift the icing sugar on top. Add the vanilla extract and beat with until very light and smooth. Spoon into a piping bag fitted with a large star nozzle.
  2. 2. Spoon a little jam onto the flat side of 12 of the biscuits and place jam-side up on a cooling rack. Pipe the buttercream over the jam and sandwich with the remaining biscuits. Dust with icing sugar to finish.
Notes
  1. *I did this but it's not in the recipe.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
Continue Reading

Eggless Spiced Apple Cake

This cake shouts autumn, it has the lovely spice and apples and to top it off it’s eggless too woop. The mornings and evenings are really starting to get that bit chilly and the leaves are starting to change to the beautiful reds and orange shades how beautiful. 

I actually used a carrot cake recipe of mine and replaced the carrots with apples, super simple, however I found the taste of apples were not quite there. I think as this cake is so similar to carrot cake you get mistaken with thinking it’s a carrot cake and not an apple cake. For future baking I would suggest to cut the apples into chunks and possibly add some more of top of the cake which hopefully will bring give more of an apple taste and add a bite too.

The cream cheese frosting is always a must and something that always gives the cake the extra lift. Please don’t forget to add this!

Eggless Spiced Apple Cake
Serves 8
Spiced and fluffy eggless apple cke
Write a review
Print
Cook Time
30 min
Cook Time
30 min
For the Cake
  1. 11/2 cup - plain flour
  2. 1 cup - brown sugar
  3. 1 tsp - baking soda
  4. 1/2 tsp - baking powder
  5. 1 1/2 tsp - cinnamon powder
  6. 1/2 tsp - ginger powder
  7. 1/4 tsp - salt
  8. 1 cup - grated apple
  9. 3/4 cup - water
  10. 1/2 cup - extra virgin olive oil
  11. 1 tsp - vanilla extract
  12. 1 tsp - vinegar
  13. 3/4 cup - chopped walnuts
Cream Cheese Frosting
  1. 250g - cream cheese
  2. 40g - unsalted butter
  3. 1/4-1/2cup - icing sugar
For the Cake
  1. 1. Line and grease a 9-inch round/square baking pan. Preheat the oven to 175°C.
  2. 2. In a large bowl of a stand or hand mixer blend all the dry ingredients add flours, brown sugar, baking soda, baking powder, spices and salt).dd the grated carrot and stir until well blend.
  3. 3. In a separate bowl mix the wet ingredients (water, olive oil, vanilla and vinegar). Add the wet ingredients to the first mix and mix until combined.
  4. 4. Fold in the grated carrot and walnuts until just combined.
  5. 5. Pour the batter into the prepared baking pan and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool.
For the cream cheese frosting
  1. 1. In a stand mixer on a slow speed beat together the icing sugar and butter until smooth. Add the cream cheese beat on high speed until it's all smooth and combined.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
Continue Reading

Strawberry and Cream Cupcakes

The summer is starting to fade away (kindaof) and slowly the mornings are starting to crisp up and feel chilly, all in time for the autumn season. 

These cupcakes are very quintessentially British but also shout summer, who doesn’t like a bit of strawberries and cream, maybe it should really be called Wimbledon cupcakes as you know, that is how you roll when your there!

These are a very basis and easy recipe with the added twist (and bonus) of the strawberries inside the cupcake too! So for those how are fans of strawberries these are real treat for you.

Strawberry and Cream Cupcakes
Yields 12
A delicious and creamy strawberry and cream cupcake
Write a review
Print
Cook Time
15 min
Cook Time
15 min
For the cupcakes
  1. 3 - large eggs
  2. 175g - unsalted butter
  3. 175g - caster sugar
  4. 175g - self-raising flour
  5. 11/2 tsp - baking powder
  6. 1 tsp - vanilla extract
  7. 12 - Large strawberries
For the cream
  1. 300ml - double cream
  2. icing sugar to taste
  3. 1 tsp - vanilla extract
  4. 6 strawberries cut in half (optional) decoration
Instructions
  1. 1. Pre-heat the oven to 180°C/Fan 160°C/gas 4. Line cupcake tin with cases.
  2. 2. Cut each strawberry into four lengthways. Place four strawberries so it lines up against the case.
  3. 3. Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended.
  4. 4. Divide the mixture evenly between the cases.
  5. 5. Bake in the pre-heated oven for about 15 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave the cupcakes to cool on a wire rack.
For the cream
  1. 1. In a stand mixer mix the cream, sugar and vanilla extract until it's forms stiff peaks.
  2. 2. Pipe onto cooled cupcakes and top off with a strawberry.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
Continue Reading

Eggless Cookies and Cream Cupcakes

Cookies and Cream are a perfect couple.

As well as many others, wine and cheese, bread and butter, gauc and tortilla chips, burger and fries the list can go on and on!

These cupcakes were the best eggless cupcake I’ve made, I was really impressed. They were light, fluffy and moist. I would happily make them again and again and feel happy in the process! They also tasted so yummy, I especially loved the frosting as I tweaked it to be made with cream cheese instead of buttercream. 

The other great thing about these cupcakes was how easy they are to make. So this recipe deserves an extra *gold star*. Happy, happy me :).

cookies-cream-cupcake cookies-cream-cupcake2cookies-cream-cupcake3cookies-cream-cupcake

Cookies and Cream Cupcakes
Yields 12
Creamy cookies and cream cupcakes
Write a review
Print
Cook Time
20 min
Cook Time
20 min
For the cupcakes
  1. 350ml - coconut milk
  2. 165g cup - sugar
  3. 80ml cup - canola oil
  4. 1 tsp - Apple cider vinegar
  5. 1 tsp - vanilla extract
  6. 240g - all purpose flour
  7. 3 tbsp - Cocoa powder
  8. 3/4 tsp - baking soda
  9. 1/2 tsp - baking powder
  10. 1 cup - roughly chopped Oreo cookies
For the frosting
  1. 250g - Philadelphia cream cheese
  2. 250g - softened/room temp, good quality unsalted butter
  3. 350g - icing sugar
  4. 2 tsp - vanilla extract
  5. 1 cup - ground oreos
Instructions
  1. 1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  2. 2. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda, baking powder and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
  3. 3. Next, add coconut milk, canola oil, apple cider vinegar in a jug and whisk until well combined.
  4. 4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add chopped oreo cookies and mix for another 20 seconds.
  5. 5. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  6. 6. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

For the frosting
  1. 1. In the stand mixer add the butter and icing sugar, beat until fluffy.
  2. 2. Add the cream cheese and then fold in the ground oreos.
  3. Pipe the
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
Continue Reading

Eggless Sticky Date Cake

So, I’ve come to a conclusion, that this sticky date cake, is basically a little bit like a sticky toffee pudding. It has dates (tick), it has the caramel sauce (tick) but the only thing is, it’s not as smooth and it’s a light as your normal sticky toffee pudding but half way there is good enough I thought.

I really enjoyed making this cake as it’s been a while since I made a sticky toffee pudding and it wasn’t like your normal procedures of making a cake. I wish I thought of putting spice in the cake, like cinnamon and mixed spice (note to myself for next time I make this cake) this would have elevated the flavour of the cake a lot more. Even so, the cake was nice enough, but be warned this cake is quite rich so a little goes a long way!

eggless-date eggless-date2 eggless-date3 eggless-date4eggless-date5eggless-date6eggless-date7eggless-date8eggless-date9eggless-date10

Eggless Sticky Date Cake
Yields 12
A rich, sticky, date cake perfect with sticky gooey caramel sauce
Write a review
Print
Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
For the pudding
  1. 300g - dates
  2. 250ml - boiling water
  3. 1 tsp - baking soda
  4. 1 cup - self-raising flour
  5. 1 cup - brown sugar
  6. 113g - butter
Instructions
  1. 1. Preheat oven to 180°C and grease and line a 8"square baking tin.
  2. 2. In a small bowl, add the dates, boiling water and baking soda and allow to sit for 10 to 15 minutes until the dates have softened.
  3. 3. In a stand mixer beat the brown sugar and butter until pale and fluffy. In another bowl, add the self-raising flour, brown sugar and margarine.
  4. 4. Drain the dates, keep the liquid and pour this in the butter/sugar bowl. Add the flour and mix.
  5. 5. In a food processor, add the dates and pulse until finely chopped. Scoop the finely chopped dates into the bowl with the rest of the ingredients.
  6. 6. Use electric beaters to beat the mixture until smooth and creamy.
  7. 7. Pour the mixture into the baking tin and allow to bake for 45 minutes until risen and a skewer comes out clean when poked into the centre.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/

 

Continue Reading

Baked Jam and Cream Doughnut Sandwich

jam cream doughnuts4

I love eating baked doughnuts it’s much easier to make and less fattening. 

I decided to use the recipe I made for the mini cinnamon doughnuts and tweak them a little to make regular sized jam and cream doughnuts sandwich…yeh how amazing!! it’s like a Victoria Sandwich but in a doughnut form.

These are very simple and easy to make, I also recommend using this doughnut tin. I’ve used it a few times and it’s really good quality and doesn’t stick (although remember you have to grease it first).

When I make sugary doughnuts, I love the process of dipping the doughnuts in butter and then in the sugar, it’s fun and messy! The only problem with these doughnuts are (apart from being so yummy) is they are very delicate to handle once you make them into a sandwich, so quite difficult to handle when dishing them out.

I usually fill the doughnut pan 3/4 way full but I think for next time I would make larger doughnuts, I would fill them to the top and add extra baking time. I think this would help give the doughnuts more structure and hold.

jam cream doughnuts2 jam cream doughnuts jam cream doughnuts3jam cream doughnuts4jam cream doughnuts6jam cream doughnuts7jam cream doughnuts8

 

Baked Jam and Cream Doughnut Sandwich
Yields 12
Delicious and moist jam and cream baked doughnuts
Write a review
Print
Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
For the doughnuts
  1. 125g - plain flour
  2. 1 tsp - baking powder
  3. 1/4 tsp - baking soda
  4. 1/4 tsp - salt
  5. 1/4 tsp - ground cinnamon
  6. 1 large - Egg
  7. 65g - light brown sugar
  8. 60ml - milk
  9. 60g - yogurt
  10. 30g - unsalted butter, melted
  11. 1 1/2 tsp - pure vanilla extract
For the sugar
  1. 200g - Castor sugar
  2. 1 tsp - ground cinnamon
  3. 115g - unsalted butter, melted
For the cream
  1. 1 small tub of double cream
  2. icing sugar taste
  3. 1 tsp - vanilla extra
  4. 1/4 -1/2 jar - Jam (any kind but I used strawberry)
Instructions
  1. 1. Preheat oven to 175°C and spray/grease a donut pan.
  2. 2. In a medium bowl whisk the flour, baking powder, baking soda, salt and cinnamon together. In a another bowl whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined.
  3. 3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix, the mixture will be very thick.
  4. 4. The best way to fill each donut cup is by using a piping bag, filling each doughnut cup 2 ∕3 – 3 ∕4 of the way full.
  5. 5. Bake for 9–10 minutes or until the edges are lightly browned, allow to cool for about two minutes and transfer to a wire rack set. Allow donuts to cool down until you can handle them.
  6. 6. In a two bowls big enough to dip the doughnut in, combine the sugar and cinnamon in one and melt the butter in another. Dip the donuts in the melted butter first then dunk into the cinnamon/sugar mixture coating all sides. Allow doughnuts to cool completely.
For the cream
  1. 1. In a stand mixer add the cream sugar and vanilla and beat until you achieve stiff peaks but be careful not to overheat.
To decorate
  1. 1. Make sure the doughnuts are completely cool.
  2. 2. Cut the doughnut in half on side pipe or spread the cream. On the other half spread the jam and carefully place the jam side on top of the cream side.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
Continue Reading

Terry’s Chocolate Mousse

Terry's Chocolate Orange Mousse14

I love eating mousse, it has a bubbly, light and airy texture. I really like the combination of chocolate and orange, it’s such an great combination and the taste works well together. For this recipe I used Terry’s chocolate orange to make this mousse, I really do think their chocolate orange does taste good for a cheaper alternative (although any chocolate orange would work well).

I have never made a mousse before and was excited about making it. I’m always sceptical about using raw eggs, but it is actually fine and nothing to worry about, but I would advise you make sure that you use fresh eggs or ones that are a maximum of 2 weeks old.

Mousse isn’t very hard to make surprisingly or maybe I hit a lucky streak with it as mine turned out well. It was difficult to know when to stop whisking the egg whites, I suppose I did judge that myself and maybe I could be wrong. I whisked it until I felt it was right, as the instruction did say not to over mix and I did the bowl over the head test and it worked! no egg whites over my head :). I do think next time I wouldn’t add the juice as it did make it a little too light. 

I enjoyed making the mousse and would make it again, it’s a great dessert and light after a heavy meal. I would also like to try different flavour combinations and see how that works, maybe coffee, mint, raspberry.

Terry's Chocolate Orange Mousse Terry's Chocolate Orange Mousse2 Terry's Chocolate Orange Mousse3 Terry's Chocolate Orange Mousse4 Terry's Chocolate Orange Mousse5 Terry's Chocolate Orange Mousse6 Terry's Chocolate Orange Mousse7 Terry's Chocolate Orange Mousse8 Terry's Chocolate Orange Mousse9 Terry's Chocolate Orange Mousse10 Terry's Chocolate Orange Mousse11 Terry's Chocolate Orange Mousse12 Terry's Chocolate Orange Mousse13 Terry's Chocolate Orange Mousse14

Terry's Chocolate Mousse
Yields 6
Terry's Chocolate Airy Mousse
Write a review
Print
Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 200g - Terry's chocolate*
  2. 100ml - water
  3. 4 - eggs
  4. 2 tbsp - caster sugar
  5. 1 tsp - orange oil (optional)
  6. Juice of 1/4 orange and zest of an orange
Instructions
  1. 1. In a heat proof bowl (if you have a large bowl use that as the whipped egg whites will be placed in that) add the chocolate broken in the segments with the water. In 30 sec intervals heat the chocolate in the microwave until nearly melted. Then add the orange oil and orange juice be stir until fully mixed.
  2. 2. Meanwhile separate the eggs and in a medium bowl with a stand mixer or hand mixer beat the egg whites until soft peaks. Then add the sugar and continue to beat until the point at which they begin to form harder, stiffer peaks, careful not to over beat.
  3. 3. In the chocolate mixture bowl, using the hand beaters (no need to wash them) add one egg at a time and mix until fully cooperated and repeat until all eggs are used.
  4. 4. Gently fold the egg whites into the chocolate mixture in three parts. When fully incorporated gently place the mixture into glasses of your own choice, place them in the fridge and leave to set for an hour or so.
  5. 5. Add grated orange zest when ready to serve.
Notes
  1. * Terry's Chocolate Orange is 157g I used one whole dark orange and the rest milk so the orange mousse as some of the people who were eating it don't like too bitter chocolate. However I found I could of used all dark chocolate.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
Continue Reading

Salted Caramel Cupcakes

caramel-cupcakes14

I enjoy eating cupcakes (apart from overly sweet buttercream) but I’m not very good at making them, the best ones I’ve made were my Red Wine Cupcakes and Guinness Cupcakes these were chocolate based surprisingly and turned out well, but my attempts of normal vanilla cupcakes haven’t gone down so well :s.

I usually leave the cupcakes to the experts, I know the trend of cupcakes is dying out slowly but I want to be great at making them as I have been asked a number of times to make cupcakes. The perfectionist in me wants to get them right first before I can say I’m finally happy for them to be given to people, so I’m on a quest to find that perfect recipe to make cupcakes. 

I have tried a number of american recipes out and looked into the recipes in detail, reading their reason why they think they have the perfect recipe but it all depends on how it works when you try it. 

The original recipe was based on a chocolate cupcake but I used the basic vanilla recipe and made these into salted caramel as I was visiting my family and I know my sister in law has a major obsession with salted caramel. I would say this recipe is easy to follow and the mixture turned out fine, my only flaw with this recipe was that I found they were over baked. So I want to try them again and bake them for less time. I did think it was odd that the temperature was set low at 160°C fan, usually it’s about 175°C. I do need to experiment on the buttercream as I did find it overly sweet, although the texture was great and held well.

  caramel-cupcakescaramel-cupcakes4caramel-cupcakes2caramel-cupcakes3caramel-cupcakes4caramel-cupcakes5caramel-cupcakes6caramel-cupcakes7caramel-cupcakes8caramel-cupcakes9caramel-cupcakes10caramel-cupcakes11caramel-cupcakes12caramel-cupcakes14caramel cupcakes15 caramel-cupcakes caramel-cupcakes13

Salted Caramel Cupcakes
Yields 24
Vanilla cupcakes with a salted caramel filling, salted caramel buttercream and topped off with crunchy caramel biscuits
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Cupcakes
  1. 430g - plain flour
  2. 3 tsp - baking powder
  3. 265g - granulated sugar
  4. 1/2 tsp - salt
  5. 375ml - milk
  6. 125ml - vegetable oil
  7. 125g - butter
  8. 2 tbsp - greek yogurt (can substitute with sour cream)
  9. 1 tsp - vanilla extract
  10. 2 - large eggs
Buttercream
  1. 250g - softened unsalted butter (room temperature)
  2. 500g - icing sugar mixture (sifted)
  3. 2 tbsp - milk
  4. 1 tsp - vanilla extract
  5. 1/4 cup - caramel sauce
Optional
  1. 6-8 crushed lotus biscuits or any other caramel tasting biscuits
  2. caramel sauce for drizzle
Cupcakes
  1. 1. Preheat oven to 160°C and line a muffin tin with cupcake liners.
  2. 2. In the bowl of a stand mixer combine the dry ingredients - flour, baking powder, sugar and salt. Turn mixer on low and allow it to mix for a couple minutes.
  3. 3. In a large jug combine all of the wet ingredients (except the butter) oil, milk, yoghurt, vanilla and eggs in a large jug and whisk well.
  4. 4. Add softened butter into dry ingredients and mix until the batter appears grainy with a sand-like texture to it. Next, add 2/3 of your wet ingredients in a slow and steady stream to the bowl until no dry ingredients are visible, stop the mixer. Mix on slow until the batter appears smooth. Scrape down the bowl and mix for another 20 seconds.
  5. 5. Line a cupcake pan with cupcake papers and fill each paper 3/4 of the way. Bake for 20-30 min or until a toothpick inserted comes out clean.
  6. 6. Allow to cool completely before frosting.
Buttercream
  1. 1. In a stand mixer soften the butter and mix for 5 minutes so it gains some volume and goes pale in colour.
  2. 2. Add half the icing sugar and caramel sauce and mix on medium for 5 minutes. Then add the rest of the icing sugar along with 2 tbsp of milk and a tbsp of vanilla extract.
  3. 3. Continue mixing for 5 min until it's all well combined.
Piping
  1. Using a piping bag and tip, pipe the cupcakes according to how desire. Sprinkle with crushed
Love. Eat. Sleep. Food http://loveeatsleepfood.com/

 

Continue Reading

Baked Chocolate Orange Doughnuts

chocolate orange doughnuts13

I recently brought a regular size doughnut pan and was so excited to try it out. I do owe a really mini doughnut pan but I found most recipes use regular sized pan.

I’ve really got a taste for chocolate and orange baked goods and I thought this would be perfect to try on my first regular sized doughnuts. I love doughnuts but love it more knowing that these are baked and not fried so less fattening! So maybe instead of having one, you can have two right??

In the original recipe, the didn’t use ganache but I wanted a bit of luxury added to these babies so I added the ganache! with luxury added comes more calories but oh well! 

These doughnuts, I felt weren’t as fluffy as the first mini cinnamon doughnuts I made but they still tasted nice. I’m still excited to try more different doughnut recipes! So watch this space!

chocolate orange doughnutschocolate orange doughnuts2chocolate orange doughnuts3chocolate orange doughnuts4chocolate orange doughnuts5chocolate orange doughnuts6chocolate orange doughnuts7chocolate orange doughnuts8chocolate orange doughnuts9chocolate orange doughnuts10chocolate orange doughnuts11chocolate orange doughnuts12chocolate orange doughnuts13 

Baked Chocolate Orange Doughnuts
Yields 12
Chocolate and Orange Moist baked doughnuts with a thick ganache
Write a review
Print
Prep Time
20 min
Cook Time
13 min
Prep Time
20 min
Cook Time
13 min
Ingredients
  1. 1 cup + 2tbsp - plain flour
  2. 5 tbsp - cocoa powder
  3. 3/4 tsp - baking powder
  4. 1/4 tsp - baking soda
  5. 1/4 tsp - salt
  6. 43g - butter
  7. 1/3 cup - chocolate chips
  8. 1 tsp - espresso coffee (diluted in a little bit of water)
  9. 1 - egg
  10. 3/4 cup - buttermilk
  11. 1 tsp - vanilla
  12. 3 tbsp - orange juice (I added)
  13. 1 tsp - orange extract
  14. zest of 1 orange
Icing
  1. 4 oz - chopped dark chocolate
  2. 1/2 cup - cream
  3. 1 tbsp - orange juice
  4. knob of butter
  5. Extra zest for decoration (optional)
Instructions
  1. 1. Preheat the oven to 175°C.
  2. 2. If you need to make buttermilk, make and let it sit.
  3. 3. In a small saucepan heat the butter until melted (whilst that's melting go to step 4). Add the chocolate chips, coffee, orange juice and vanilla and mix until combined. Leave to cool for a few mins. Then add the brown sugar, orange zest and egg. Stir until combined.
  4. 4. In a medium bowl, add the flour, baking powder, baking soda, cocoa powder and salt.
  5. 5. Add the wet ingredients to the dry and fold, don't over mix. Pour the ingredients in a zip lock bag and make a small incision. Pipe each doughnut hole until it's 2/3 full.
  6. 6. Bake for 13-15 min, until springy. Leave on a wire rack to cool.
Ganache
  1. 1. Whilst it's baking, make the ganache. Place the chopped dark chocolate a heatproof. In a small saucepan add the cream and bring it a simmer. Add the cream to the chocolate and stir and add the orange juice, stir a little more. Then leave for 5 minutes.
  2. 2. Add the butter and stir until smooth. Leave to cool.
To decorate
  1. 1. Wait until the doughnuts were completely cool before applying the ganache.
  2. 2. Holding the doughnut, dip the doughnut in the ganache, then swirl and then pick it up.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
Continue Reading

Cheesy Courgette Frittata

Whilst I was grating the courgettes for the courgette scones I was making. I overgrated and I decided the left over courgettes would be great for making into a frittata or was it a tortilla? I had to check what the difference is between them…thanks to google…this is the difference.

The main difference between a tortilla and a frittata is in how the eggs are finished. Both preparations begin with the eggs and filling, cooked stovetop in a frying pan. But whereas the frittata is finished in the oven, Spanish tortillas are flipped and finished on the stovetop.  Google

So in the end I made a frittata, I didn’t realise that was the only difference between them is that it?!

This frittata was so simple and easy to make and would make a easy dinner if your busy. It does take a long time to cook, but prep work is simple and you can leave it in the oven whilst you get on with other things.

You can also experiment with flavours and ingredients as long as you have enough eggs. I think this is a good way of getting rid of vegetables that are stuck in the back of the fridge. To make it more luxurious is to add some good cheeses.

courgette-frittata3courgette-frittata4courgette-frittata2courgette-frittata9courgette-frittata8courgette-frittata6courgette-frittata8courgette-frittata9

Cheesy Courgette Frittata
A fluffy and lovely courgette frittata with mozzarella and cheddar
Write a review
Print
Prep Time
15 min
Cook Time
35 min
Prep Time
15 min
Cook Time
35 min
Ingredients
  1. 4 - eggs
  2. 1/2 cup - grated courgettes (squeeze out excess water)
  3. 1tsp - dijon mustard
  4. chill flakes to taste
  5. 1 tsp - dried parsley or fresh parsley would be even better
  6. 1/2 tsp - garlic powder
  7. Salt and pepper to taste
Instructions
  1. 1. Preheat the oven to 175°C.
  2. 2. In a mixing bowl, crack all 4 eggs and whisk. Add the seasoning then add half the grated courgettes and mix until combined.
  3. 3. Pour the egg mixture into a well greased cast iron or dish that can be put in the oven. (If you don't have a ovenproof pan).
  4. 4. Place the rest of the grated courgettes and randomly scatter the teared mozzarella.
  5. 5. Leave to cook for 35-40 mins.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/

 

Continue Reading
1 2 3 18