Archives for August, 2013

Orange and Chocolate Chip Fairy Cakes

Orange and Chocolate Chip Fairy Cakes
Author: 
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Serves: 12
 

These make for a great activity with the kids on a rainy day and a tasty treat with a cup of tea
Ingredients
  • 165g butter, softened
  • 165g caster sugar
  • 165g self raising flour
  • 3 eggs, room temperature
  • 1 tsp vanilla extract
  • Zest of 1 orange
  • 100g chocolate chips

Instructions
  1. Preheat an oven to 180 C
  2. Place 12 bun cases into a 12 hole muffin tin
  3. Beat the butter and caster sugar until light and fluffy and pale in colour. (This always takes longer than you think it should!)
  4. Whisk the 3 eggs together and beat into the mixture, bit by bit. A good rule of thumb is to incorporate the egg over 5 additions to prevent curdling.
  5. Sieve in the flour and fold in using a spatula.
  6. Then lightly fold in the orange zest, vanilla extract and chocolate chips, reserving some of the chocolate chips for topping.
  7. Divide the mixture evenly between the bun cases, scatter with the remaining chocolate chips and place in the oven for 18-20mins or until golden brown. To check if they are cooked, insert a metal skewer into the bun and it should come out clean.
  8. Place on a wire rack to cool.

 

Easy Peasy Goats Cheese and Roast Vegetable Tart

Easy Peasy Goats Cheese and Roast Vegetable Tart
Author: 
Cuisine: Light Meals
Prep time: 
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Serves: 3
 

No culinary skills required!! This recipe can also be easily adapted to suit little taste buds by using toppings such as ham, cheddar cheese and tomato sauce / passata. The vegetables can be roasted the day before and it is always a good idea to make extra as they make fantastic sandwich fillers.
Ingredients
  • 1 sheet puff pastry (de-frosted)
  • 2 red peppers
  • 4 cloves garlic
  • 2 small red onions
  • 200g soft goats cheese
  • 3 tbsp good quality pesto (red or green)
  • Salt and Pepper

Instructions
  1. Preheat an oven to 180 C
  2. Chop the peppers and the onions into bite size pieces, place on a roasting tray. Peel the garlic cloves and crush lightly with the side of a chopping knife. Add to the tray and drizzle with olive oil. Season with salt and pepper. Place in the oven for 20-30 mins or until the vegetables are soft.
  3. Once the vegetables have been taken out, increase the heat to 200 C.
  4. Lay out the pastry on a lightly based baking tray, cover lightly with the pesto, and scatter the roasted vegetables over the pastry, leaving a border of approximately 2cm uncovered around the edges.
  5. Crumble the goats cheese and scatter over the tart.
  6. Place in the oven for 15 – 20 mins until the pastry puffs up around the edges and is golden brown.
  7. Serve with some mixed salad leaves

 

Mexican Eggs

Mexican Eggs
Author: 
Recipe type: Easy
Cuisine: Brunch
Prep time: 
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Serves: 2
 

This is full of flavour and is great for brunch or a light supper
Ingredients
  • 4 eggs
Salsa
  • 6 ripe tomatoes, diced
  • Handful fresh coriander, finely chopped
  • 1 red onion, finely diced
  • 1 red chilli, finely chopped
  • 1 tsp sherry vinegar
  • 3 tsp extra-virgin olive oil
  • ½ garlic clove, grated
  • Salt and pepper
Guacamole
  • 2 ripe avocados
  • 1 lime, juice and zest
  • Salt and pepper
Garnish
  • Tortilla chips
  • Mature cheddar cheese, grated
  • Sour cream or crème fraiche

Instructions
  1. Combine all the ingredients for the salsa in a bowl, and season to taste
  2. In a separate bowl, roughly mash the avocados. Add the lime zest, lime juice and mix. Season to taste.
  3. Gently fry the eggs on one side, ensuring the yolk is still runny.
  4. To serve, place 2 eggs on each plate. Place blobs of salsa, guacamole and sour cream around the eggs. Top with tortilla chips, grated cheese and fresh coriander.