Tuesday, 28 June 2016

How to make flapjacks

Hi everybody in this post I will be telling how to make some flapjacks. Now most people love flapjacks some people don't and I personally really like them I quite like them when there gooey and crumbly. In this recipe the flapjacks have some icing on them but you don't have to do the icing. I will be telling you how to make the icing in my next post.

                                  This recipe will make 12 flapjacks

ingredients you will need
  • 175g butter
  • 175g light brown sugar
  • 350g rolled oats
  • 1/2 lemon-finely grated zest (this is optional)
  • pinch of ground ginger

Line a Swiss roll tin with baking parchment.

pre-heat oven-150oC

Step 1- Combine the butter, syrup and sugar in a medium saucepan and heat gently until the butter has melted and the sugar has dissolved.

Step 2- Take off the heat and stir in the oats, lemon zest and ginger. Mixing well

Step 3- Spoon into the prepared tin and smooth the surface with a palette knife.

Step 4- Bake for approximately 30 minutes.

Step 5- Leave to cool in the tin for about 5 minutes and then mark into 12 pieces. Leave to cool completely then turn out onto a chopping board and cut.

Step 6- Decorate with water icing or melted chocolate and leave to set.  


Wednesday, 1 June 2016

How to make vanilia cupcakes

Hi everyone today I will be telling you how to make some vanilla cupcakes with some blue coloured buttercream icing piped on top. cupcakes are great because you can make them for any occasion for party's, Lunch, and also for work and you can make them any flavour you like and cupcakes are also really yummy too. I hope you enjoy making them as much as I did.

Ingredients you will need
  • Flour (soft)          200g
  • baking powder     1 level tsp
  • salt (optional)      pinch
  • Margarine            125g
  • Caster sugar        125g
  • Eggs                    2-3

Step 1- Cream the margarine and sugar in a bowl until soft and fluffy.

Step 2- Slowly add the well-beaten eggs, mixing continuously and beating really well between each addition.

Step 3- Lightly mix in the sieved flour, baking powder and salt (if using).

How to make the Buttercream icing
  • 225 g/8 oz butter, softened
  • 1 tbsp cream or milk
  • 350 g/12 oz icing sugar
Step 1-Place the butter and cream in a bowl and beat together.

Step  2-Gradually sift in the icing sugar and beat until smooth.

Step 3- Once smooth add in a couple drops of chosen food colouring and mix until it is the colour you want it to be.

Friday, 20 May 2016

How to make a treacle tart

Hi everyone today I will be telling you how to make a treacle tart. Which is great for puddings or for aswell.

Ingredients you will need.
  • 640g golden syrup
  • 125g unsalted butter
  • 275 double cream
  • 4 eggs
  • Lemon juice and zest of 1 lemon

Step 1- Preheat your oven to 180oC  

step 2-Gently heat the golden syrup in a saucepan until melting point.

step 3- Remove from the heat and stir in the butter.

step 4- Beat in the eggs, cream, lemon zest and juice. Leave to one side

step 5- Using the pastry you have made, line two tart rings.

step 6- Pour your golden syrup filling into both rings.

step 7- Using any leftover pastry decorate the top with strips of pastry (egg wash the strips before you place on top).

step 8- Bake for approximately 30 minutes.

step 9- Leave to cool and rest for 10 minutes before cutting.

Monday, 16 May 2016

How to make sausage rolls

Hi everyone today ill be telling you how to make some sausage rolls. Now these sausage rolls dont take long to make anddon't  require many ingredients.This recipe will make 12 sausage rolls.

Ingredients you will need

  • Puff pastry        200g
  • Sausage meat    400g
  • Egg wash    
  • seasoning
Step 1- Roll out the pastry to 3mm thick into a strip 10cm wide.

Step 2- Shape the sausage meat into a roll 2cm in diameter.

Step 3- Place the sausage meat on the pastry. Moisten the edges of the pastry.

Step 4- Fold over and seal. Cut into 8cm lengths.

Step 5- Mark the edge with the back of a knife. Brush with egg wash.

Step 6 - Place on to a greased, dampened baking sheet.

Step 7- Bake at 200oC for approximately 20 minutes

Tuesday, 19 April 2016

five different baking tools and their uses

Hi everyone today I will be talking about different Baking tools and what their uses are. Now if you want to make the best baked goods, there are some important items you might want to consider buying that will greatly improve the outcome of your recipes.

Measuring tools- Spoons, cups, bowls. Measuring tools come in a range of different sizes and different materials its important that you have a set. You will need them to measure out your wet and dry ingredients.

Parchment paper- This baking tool has a number of different uses. You can line your baking tins to keep your baked goods from sticking.

Rubber spatulas- Like parchment paper this tool also has many uses. You can use it to scrape bowls so every last bit of cake mixture goes into your baking tin not your sink. You can also use a Rubber spatula for folding in your more delicate ingredients.

Whisk- Different shape whisks have different uses, which not many actually know. A balloon whisk is good for when you have to deal with lots of cake mixture. You can also sometimes use it for folding in things.

Pastry brush- Even if you haven't tried baking before, you might have seen those smaller paint brushes in the baking area and thought what are they actually for. Brushes like those have a lot uses from brushing on bbq sauce to putting on glazes on baked goods.

Saturday, 9 April 2016

How to segment a orange

Hi everyone today I will be telling you how to segment a orange, now you might ask what does segmenting does well it removes all of the bitter white pith, and you can also use this technique to segment too. Oranges are great in salads or desserts, or accompanied with rich meats such as duck.

 The Things you will need are
  •  1 orange
  •  1 sharp paring knife or a small knife.

Step 1-Using your sharp knife, carefully slice off the top and the bottom of the orange.

Step 2- using even downward strokes, slice the skin away from the flesh and get rid of all the rubbish.

Step 3- Next remove any remaining white pith that is left.

Step 4- Lastly cut between the membranes to segment the orange, retaining any juices

Tuesday, 5 April 2016

Kitchen knives and there uses

Hi everyone in this post ill be talking about Kitchen Knives. Ill be telling you what each knive is and what it is called. I will also be telling you about what the uses of each knive is.

A Chefs knive- A Chefs knive is the most commonly used knive. It is used for chopping, slicing, precision cutting, crushing and carving. The most commonly used size is 25cm however u can get smaller versions of the chefs knive.

A Paring Knive- This small knive which has a blade about 7cm long has many uses. It can be used for peeling and trimming, cutting and turning, garnishes and creative work, which includes fruit and vegetable carving.

A Palette Knive- The palette knive is also known as a spatula it is neither sharp nor generally used for cutting. There are two forms: one is a straight broad blade with a rounded end and the other is the same except that there is a double bend or crank in the blade.The straight blade is used for mainly for lifting, shaping and scraping.

A vegetable peeler- There a number of different types of vegetable peelers. Most have a two sided internal blade, which is hinged at either end so that the blade can follow the contour of a vegetable whilst removing a fixed thickness of material.

Saturday, 2 April 2016

How to make Baked rice pudding

Hi everyone today I will be telling you how to make Baked rice pudding, Rice pudding is also called pouding de riz which in English basically translates as rice powder. Now this recipe doesn't require many ingredients but does take quite awhile to cook. This recipe will make 4 portions.

Ingredients you will need
  • Rice, short or whole grain            50g
  • Sugar, caster or unrefined           50g
  • Milk (whole, semi skimmed or skimmed)  0.5 litres
  • Butter or margarine                     10g
  • Vanilla essence                            2-3 drops
  • Grated nutmeg

Step 1- Wash the rice and place it in a pie dish or individual dishes.

Step 2-Add the sugar and milk, and mix well.

Step 3-Add the butter, vanilla essence and nutmeg.

Step 4- Place on a baking sheet; clean the rim of the pie dish.

Step 5- Bake at 180-200oC, until the milk starts simmering.

Step 6-Reduce the heat and allow the pudding to cook slowly, allowing 1 1/2-2 hours in all (less time for individual dishes).

Saturday, 5 March 2016

How to make Chicken chasseur

Hi everyone in this post I will be telling you how to make Chicken Chasseur. However you may ask what does Chicken Chasseur mean well the Sauce chasseur, which is sometimes called "hunter's sauce", is a simple or compound brown sauce used in French cuisine. It is typically made using demi-glace or an espagnole sauce as a base, and often includes mushrooms and shallots. It may also include tomatoes and a finishing of fines herbs.This recipe that I will be telling you how to make will make 4 portions.

Ingredients you will need are
  • Butter                           50g
  • Chicken, 1 1/4-1 1/2 Kg, cut for sauté
  • shallots, chopped           10g
  • button mushrooms         100g
  • dry white wine               3 tbsp.
  • reduced brown stock      250ml
  • tomatoes concassee       200g
  • parsley and tarragon, chopped
  • salt and pepper


The leg meat takes longer to cook than the breast meat, which is why you should add the drumsticks first then add the thighs. Add the soft herbs and tomatoes just before its ready to eat.

Step 1-Place the butter in a saute pan on a fairly hot stove.

Step 2- Season the pieces of chicken and place in the pan in the following order; drumsticks then thighs.

Step 3-Cook to a golden brown on both sides.

Step 4-Cover with a lid and cook on the stove or in the oven until tender. Dress neatly in a suitable dish.

Step 5-Add the shallots to the sauté pan, cover with a lid, cook on a gentle heat for 1-2 minutes without colour.

Step 6- Add the washed, sliced mushrooms and cover with a lid; cook gently for 3-4 minutes without colour. Drain off the fat.

Step 7-Add the white wine and reduce by half. Add the jus-lie, demi-glace or reduced brown stock.

Step 8-Add the tomato's concassee; simmer for 5 minutes.

Step 9-Correct the seasoning and pour over the chicken

Step 10-Sprinkle with chopped parsley and tarragon.

Wednesday, 17 February 2016

How to make Peanut Butter Cookies

Hi everyone today i will be telling you how to make some Peanut Butter cookies These cookies are quick and easy to make and don't require many ingredients. This recipe will make 24 cookies and only takes 12-15 minutes to cook. If you like peanut Butter crunchy or smooth then you'll really like these cookies.

Ingredients you will need

  • 140g plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 115g butter, at room temperature
  • 165g light brown sugar
  • 1 egg
  • 1 teaspoon of vanilla essence
  • 265g crunchy peanut butter

Step 1- Sift the flour, bicarbonate of soda and salt and set aside.

Step 2-With an electric mixer, cream the butter and sugar together until light and fluffy.

Step 3-In another bowl, mix the egg and vanilla, then gradually beat into the butter mixture.

Step 4-Stir in the peanut butter and blend thoroughly. Stir in the dry ingredients. Refrigerate for at least 30 minutes or until firm.

Step 5-Preheat the oven to 350oF/180oC/Gas mark 4. Grease 2 baking sheets.

Step 6- Spoon out rounded teaspoonful's of the dough and roll into balls.

Step 7- Place the balls on the prepared sheets and press flat with a fork into circles about 2 1/2 in 6c in diameter, making a criss-cross pattern. Bake until lightly coloured, 12-15 minutes. Transfer to a rack to cool.

Here is a variation of something else you could add to the cookies
Add 85g of peanuts, coarsely chopped, with the peanut butter. 

Monday, 8 February 2016

Six different types of food processors

Hi everyone today I will be telling you about six different types of food processors, There are quite a few different types of food processors in the shops these days. But food processors do pretty much everything, Whereas many of the other appliances you might be familiar with by another name are considered food processors aswel.

Blenders-Blenders are appliances which are intended to take the ingredients fed to them and then it turns them into a liquid. Blenders break everything down into the smallest parts possible and then combine them into a liquid.

Juicers- This type of food processor has the main purpose of separating the fruit pulp from the juice. Juicers have become more popular recently due to the trend of juicing for weight loss.

Mandolines- Mandolines are tools that use an automatic or manual blade to slice or dice, the food item usually gets passed over the multiple times.

Hand operated choppers and graters- Before there was electricity, people used knives, choppers and graters. But most people are familiar with hand graters for cheese, carrots and other foods, has many people have them in there kitchens even today.

Grinders- Grinders are soft of in a class by themselves because there are actually several different types of grinder that depend on what type of food your grinding. There are vegetable grinders, and also meat grinders.

True Food processors- True food processors are something that has changeable blades, discs and other accessories that allow you to chop, grind, cut or dice many different types of foods.

Friday, 5 February 2016

How to make pancakes

Hi everyone today I will be telling you how to make some pancakes now pancakes are quick and easy and also fun to make.

Ingredients you will need
  • 100g plain flour
  • 2 large eggs
  • 250ml milk
  • 1 tbsp. vegetable oil plus little bit for frying

Step 1-Put the flour, eggs, milk and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or you can start cooking straight away

Step 2- Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

Step 3- Lastly serve your pancakes with Lemon wedges or some sugar or whatever your favourite filling is to have in a pancake, Once cold you can wrap in cling film and then freeze for up to 2 months.