tag:blogger.com,1999:blog-3287222124271245132024-03-05T21:36:49.249-08:00What Lisa BakesA blog of recipes I love to bake at home. Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-328722212427124513.post-19772583858307754212020-07-13T12:00:00.000-07:002020-07-13T12:00:08.376-07:00Orange and Almond Cake<font face="verdana">I love Orange and Almond cake and this recipe works so well...</font><div><font face="verdana"><br /></font></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWCN1i4YHtZXCzsZAmmCBAM8vGvshGy1_mrpf-q74OxsPKBcvqK1RnlpmzHuS9wQRyHSaDdJjtMdMnJwtOOO8dS_xYvKJdmbk01t6qSOgfVD4GBD8qDBErfI5WNmywSJSfpITpXC9Hyw/s640/blogger-image--729595819.jpg" style="margin-left: 1em; margin-right: 1em;"><font face="verdana"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWCN1i4YHtZXCzsZAmmCBAM8vGvshGy1_mrpf-q74OxsPKBcvqK1RnlpmzHuS9wQRyHSaDdJjtMdMnJwtOOO8dS_xYvKJdmbk01t6qSOgfVD4GBD8qDBErfI5WNmywSJSfpITpXC9Hyw/s640/blogger-image--729595819.jpg" /></font></a></div><font face="verdana"><br /><br />
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Ingredients:<br />
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2 whole oranges<br />
200ml orange juice<br />
6 Eggs whites<br />
250g caster sugar<br />
100g ground Almonds<br />
A pinch of salt<br />
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Method:<br />
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Preheat oven to 185 degrees C 175 degrees C for Fan.<br />
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Boil your oranges in water for 10 minutes then leave to simmer for 30 minutes with the lid on.<br />
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Grease a baking tin well. I used a 12" round one.<br />
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Cut the oranges in half and then quarters. At this stage remove the seeds!!!<br />
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Blend the orange in a blender with the orange juice. completely blended no bits!<br />
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Whisk the eggs whites until firm. Whisk in the sugar and then the almonds.<br />
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Fold the oranges into the egg white and almond mix.<br />
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Bake in the oven for 30 minutes or until firm/spongy to touch.<br />
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Leave to cool and then serve with cream...<br />
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Scrumptious!</font></div>Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.com0tag:blogger.com,1999:blog-328722212427124513.post-65876630348521479512020-07-10T12:00:00.000-07:002020-07-13T08:33:56.636-07:00Carrot Cake Cupcakes<div>
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<img alt="" height="316" id="id_2658_a709_cf29_e06d" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghXGA9B9xzf24FOGkBBePMHG9kgPSiDV8wQxybWue_wsb1X6SyDOJrN7XI8RZmyvvOU0Zrsb29Wg3wwJl6lsbdKyMdWvzgIDuebxVrnL-S8RipRYPBnum7fJLKzSYC3uqlt68pSXZIQA/" style="height: auto; width: 298px;" title="" tooltip="" width="400" /> </div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5 medium carrots peeled and grated</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">200g Caster Sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">175ml of Vegetable oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon of cinnamon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Grated rind of a lemon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">250g Plain Flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Teaspoon of baking powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For the frosting:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cream cheese </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Icing Sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Juice of a Lemon</span></div>
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<b><span style="font-family: Verdana, sans-serif;">Method:</span></b></div>
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<span style="font-family: Verdana, sans-serif;">Preheat oven at 170 Degrees C</span></div>
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<span style="font-family: Verdana, sans-serif;">Put the carrots, caster sugar, vegetable oil, eggs, cinnamon and grated rind of the lemon in the bowl together and mix.</span></div>
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<span style="font-family: Verdana, sans-serif;"><img alt="" id="id_2096_3e53_7ce2_c9eb" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7wAuQGqjTrr9OCGa5Rcbg8j8AWYqS2R7SawCY5GseMepMJjtbYglYjw6zfO9wXy_-6A7TeJ6FMkguHnzDi2ntBdcUumZWrETFQ5dU5Yl_ulj33BnHpi61v6resw-y4ym3sDAnjvWmJQ/" style="height: auto; width: 298px;" title="" tooltip="" /> </span></div>
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<span style="font-family: Verdana, sans-serif;">Add the flour and baking powder and stir in until all the powder is mixed in well.</span></div>
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<span style="font-family: Verdana, sans-serif;">Spoon the mixture into twelve large size cupcake cases and put in the oven for 20 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">While leaving the cakes to cool put a tub of cream cheese and 75g of icing sugar into a clean bowl and stir. Add the juice of half a lemon and stir again. Spoon on top of your carrot cakes and enjoy! </span></div>
Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.com0tag:blogger.com,1999:blog-328722212427124513.post-51427473853937896812020-07-03T12:00:00.012-07:002020-07-03T12:00:09.800-07:00Cheese Top Rolls<div><br /></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc3-Hin6ICVzfb6cm1YjoDODY127zeiQKHOYxEwUiVvLrORH3L8rn01CaGAjHltUiqwQ4j5yjdQQEe-vMbs1XxbSgStWQlLo3XnHF0y9JERRf4rXhduxlm32-I5vIHP3ijziBJI6PRow/s640/blogger-image-510002575.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc3-Hin6ICVzfb6cm1YjoDODY127zeiQKHOYxEwUiVvLrORH3L8rn01CaGAjHltUiqwQ4j5yjdQQEe-vMbs1XxbSgStWQlLo3XnHF0y9JERRf4rXhduxlm32-I5vIHP3ijziBJI6PRow/w384-h384/blogger-image-510002575.jpg" width="384" /></a></div></div></blockquote></blockquote></blockquote><div style="text-align: left;"><br /></div><div><font face="verdana"><br /></font></div><div><font face="verdana">These are my children's absolute favourite bread rolls. They beg for me to make them for them all the time and, I have to agree, they are super lush. Here's the recipe:</font></div><div><b><br /></b></div><div><b><font face="verdana">Ingredients:</font></b></div><div><font face="verdana"><br /></font></div><div><font face="verdana">500g white bread flour</font></div><div><font face="verdana">Vegetable oil or Olive oil 3 tablespoons </font></div><div><font face="verdana">340ml warm water</font></div><div><font face="verdana">7g dried yeast</font></div><div><font face="verdana">15ml of granulated sugar</font></div><div><font face="verdana">1 teaspoon of salt</font></div><div><font face="verdana">150g cheese (I use the strongest cheddar cheese I can find)</font></div><div><font face="verdana"><br /></font></div><div><b><font face="verdana" size="5">Method</font></b></div><div><font face="verdana"><br /></font></div><div><font face="verdana"><b>Step 1</b></font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">Mix the flour and the salt together in a bowl</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana"><b>Step 2</b></font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">Pour in the oil and stir in until barely visible.</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana"><b>Step 3</b></font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">In a cup put the yeast, sugar and 150ml of warm waster, wait until it begins to foam then pour into the flour mix and stir in well.</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana"><b>Step 4</b></font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">Add the rest of the warm water and need until it turns into smooth ball of dough then leave to rise in the bowl for 1 hour with cling film on the top.</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana"><b>Step 5 </b></font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">kneed again for 5 minutes and break into 9 equal parts.</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana"><b>Step 6</b></font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">Roll each part into a round shape and place on a baking tray with equal amounts of space between them. </font></div><div><font face="verdana"><br /></font></div><div><font face="verdana"><b>Step 7</b></font></div><div><font face="verdana"><b><br /></b></font></div><div><font face="verdana">Push a couple of your fingers into the centre of each ball of dough to make a well. Put a tablespoon of grated cheese into each well.</font></div><div><font face="verdana"><b><br /></b></font></div><div><font face="verdana"><b>Step 8</b></font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">Leave for 30 minutes to rise further and then out in a preheated oven set at 200C - bake for 15 minutes!</font></div><div><font face="verdana"><br /></font></div><div><br /></div>Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.com0tag:blogger.com,1999:blog-328722212427124513.post-57803708066220698812020-06-29T12:00:00.001-07:002020-06-29T15:08:49.496-07:00Soft Cheese Bread Rolls<font face="verdana">I made these this week when I was experimenting in the kitchen with the flour I had in, throughout lockdown flour (especially bread flour!) and yeast have been so hard to find here... it actually turned out really well and makes lush soft bread rolls laced in cheese.</font><div><font face="verdana"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-jvyK6ch855XXDWEkhaAv8huflc1kzMCybL_flc2HdZQOsX5vqeWvKFl1H2G-CMvA7lSghixABHI_SIwadbwKRaHv_w8is2hQj73doOzVd0eCRTeM26jFk2bV8-0ptnXgeVK48PQBA/s960/soft+cheese+rolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-jvyK6ch855XXDWEkhaAv8huflc1kzMCybL_flc2HdZQOsX5vqeWvKFl1H2G-CMvA7lSghixABHI_SIwadbwKRaHv_w8is2hQj73doOzVd0eCRTeM26jFk2bV8-0ptnXgeVK48PQBA/s320/soft+cheese+rolls.jpg" /></a></div><font face="verdana"><br /></font><div><font face="verdana"><br /></font></div><div><font face="verdana">Takes 2 Hours to make and bake</font></div><div><font face="verdana"><br /></font></div><div><b><font face="verdana">Ingredients:</font></b></div><div><font face="verdana"><br /></font></div><div><font face="verdana">Wholemeal bread flour 50g </font></div><div><font face="verdana">Self raising flour 450g </font></div><div><font face="verdana">Plain flour 250g </font></div><div><font face="verdana">Dried yeast 7g </font></div><div><font face="verdana">1 teaspoon of sugar</font></div><div><font face="verdana">500ml of lukewarm water</font></div><div><font face="verdana">Grated butter 100g </font></div><div><font face="verdana">Grated cheddar cheese 75g </font></div><div><font face="verdana">1 teaspoon of salt</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana"><b>How to make Soft Cheese bread rolls:</b></font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">In a small bowl add the yeast, sugar and 100g of the lukewarm water. Stir and leave for 10 minutes. </font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">While you're waiting for the yeast, put all the flours into a bowl and add the grated butter and cheese and stir in with a spoon. add the salt and stir again.</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">The yeast should be foamy on top at this point. Pour this yeast mixture into the flour and mix in using a mixer and kneading tools or by hand a</font><span style="font-family: verdana;">nd slowly add the rest of the lukewarm water until you have a dough that you can knead without it sticking to your hands. Add slowly as you might not need quite all of it and you don't want the dough to be sticky.</span></div><div><font face="verdana"><br /></font></div><div><font face="verdana">Knead well and then set in a bowl dusted with flour so the dough doesn't stick as it proves. Leave your dough for an hour, it will rise so it's double in size. </font></div><div><font face="verdana"> </font></div><div><font face="verdana">Make sure your Oven is pre-heated to 170C ready for the bread. </font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">Prepare 2 baking trays - to do this I rub a thin amount of butter around and sprinkle just enough flour to cover it very lightly. </font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">When your dough has proven, push all the air out of it with your fists and knead for another 5-10 minutes really well.</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">Cut the dough into 12 equal parts and shape them into rolls, they will double in size when they cook in the oven so make sure there is enough room for them to expand on the baking trays</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">Bake for 15 - 20 minutes </font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">They should be brown all over, the crust should be soft and look something like this when you cut them open... </font></div><div><font face="verdana"><br /></font></div></div><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pUoi_tpz6TSrfczk9_QQCEz3kOxFy9ZUeFc8wq0cMVNThTcQ4A3sJV7NEBv0GNCNwP86sa_GzCfOrnjETR3vxFRbhrEneL8tMb_zBWV6jKKDB_MwgHqlxv5PVy5HcH0YLIY1JUA-sg/s960/soft+cheese+rolls+open.jpg" imageanchor="1" style="font-family: verdana; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="808" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pUoi_tpz6TSrfczk9_QQCEz3kOxFy9ZUeFc8wq0cMVNThTcQ4A3sJV7NEBv0GNCNwP86sa_GzCfOrnjETR3vxFRbhrEneL8tMb_zBWV6jKKDB_MwgHqlxv5PVy5HcH0YLIY1JUA-sg/s320/soft+cheese+rolls+open.jpg" width="320" /></a></div></div></blockquote></blockquote></blockquote></blockquote><div><font face="verdana"><br /></font></div><div><font face="verdana">These are great just with butter or as a bun for a burger. This batch was so good my children came running down the stairs begging for some straight out of the oven and wanted seconds.</font> </div>Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.com0tag:blogger.com,1999:blog-328722212427124513.post-84395085133366521322020-06-26T12:16:00.001-07:002020-09-02T11:24:32.329-07:00Grilled Chicken Greek Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYc_AJD3wKCNjBkX7ECnvxIFZc2N41Gxi9kOJ_WrjkndrDWyovAQttKK-6WiFfM4KydG2vxUZkKfoekTtvD6O3NN15SytSqHRGqPPRNTL0VBYf9jNeQgHNQPMjzl4q6v8cZcWvlKe_Fw/s960/Greek+Grilled+Chicken+Salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYc_AJD3wKCNjBkX7ECnvxIFZc2N41Gxi9kOJ_WrjkndrDWyovAQttKK-6WiFfM4KydG2vxUZkKfoekTtvD6O3NN15SytSqHRGqPPRNTL0VBYf9jNeQgHNQPMjzl4q6v8cZcWvlKe_Fw/s320/Greek+Grilled+Chicken+Salad.jpg" /></a></div><div><br /></div><div> </div>This recipe is not about baking but does go wonderfully with the bread I made and posted about Monday, you can find the link here: <a href="https://whatlisabakes.blogspot.com/2020/06/greek-psomi-bread.html" target="_blank">Greek Psomi Bread</a>. <br /><br />As my family grows bigger, taller and more hungry, making healthy meals and family time full of smiles is something I am working at. I want lots of different ways to feed the 6 of us! <br /><br />A Greek salad is so fresh and makes a great meal for the family. This salad is full of flavour, fresh, simple and easy for a summery family meal at the table or alfresco, so here is how to make my Grilled Chicken Greek Salad... <br /><br /><div style="text-align: left;"><div><div>Ingredients:</div></div></div><div><div><br /></div><div>Feta Cheese 200g<br />Baby plum tomatoes 250g</div><div>A Cucumber </div><div>Black Olives 150g</div><div>Baby Gem Lettuce</div><div>Red wine Vinegar (if not: White wine vinegar or lemon juice work too)</div><div>A Lemon</div><div>Extra Virgin Olive oil</div><div>A tablespoon of Sugar</div><div>4 Chicken Breasts</div><div><br /></div><div>Method:</div><div><br /></div><div>Prepare your salad.<br /><br />Slice the lettuce and add it to the salad bowl. I prefer to cut my tomatoes in halves, then I slice the cucumber and cut the slices into quarters to make triangles. Cut all your olives in half then add them to your salad bowl with the cucumber and the tomatoes.</div><div><br /></div><div>Chop the Feta into small cubes add them to the top of the salad in the salad bowl</div><div><br /></div><div>Preheat the grill to a high heat and grill the chicken for 5-6 minutes, then turn the chicken breast and give it another 5-6 minutes on the other side of until it's completely cooked through.</div><div><br /></div><div>While the Chicken is grilling. Make the Salad dressing as below:</div><div><br /></div><div>Add 2 tablespoons of the red wine vinegar (white wine vinegar or lemon juice will work too) to a small bowl, mix in 3 tablespoons of extra virgin olive oil and the sugar. Stir it and keep stirring every few minutes to help the sugar saturate into the vinaigrette. You can add a teaspoon oregano to the dressing too if you like. </div><div><br /></div><div>When the Chicken is done pour the vinaigrette onto the salad and then cut the chicken into slices and place on top of the salad if you like, however I like to serve this as a big bowl of salad in the middle of the table with the chicken breast on a separate serving dish and the bread on the bread board - this way it satisfies the fussiest of my children. However you serve this, it is delicious! </div></div><div><br /></div><div>I'd love to know what you think so feel free to comment below! </div>Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.com0tag:blogger.com,1999:blog-328722212427124513.post-80187389630815721102020-06-22T12:01:00.000-07:002020-06-22T12:01:01.533-07:00Greek Psomi Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-AFi6H97VXLx3ABWJss6VU0tOuvYpub4B8tZP98MhM8i2nIFMAxievYHA774MOYydnA3Q6H3R0q-_9Txal66kAhyry3vUoO9MOXId7_I5-Zv-oorqEdUrs6Gbb2owBY6JNihJiDCqoQ/s960/Greek+psomi+bread.jpg" style="margin-left: 1em; margin-right: 1em;"><font face="verdana"><img border="0" data-original-height="720" data-original-width="960" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-AFi6H97VXLx3ABWJss6VU0tOuvYpub4B8tZP98MhM8i2nIFMAxievYHA774MOYydnA3Q6H3R0q-_9Txal66kAhyry3vUoO9MOXId7_I5-Zv-oorqEdUrs6Gbb2owBY6JNihJiDCqoQ/w500-h375/Greek+psomi+bread.jpg" width="500" /></font></a></div><div><font face="verdana"><br /></font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">This is an Ancient Greek bread, seen in that time as a superior bread as it's traditionally a white bread. Socrates himself said that wholemeal bread was for the pigs, so Psomi was very popular and still is today!</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana"><br /></font></div><font face="verdana">After discovering George Psarais' Facebook group, <a href="https://www.facebook.com/groups/622405495019223" target="_blank">George's Mediterranean Kitchen</a>, I was inspired by the recipes we posted and I realised I have never tried to bake Greek Bread before, so I began reading! I read all the recipes I could find to try and make the most traditional style Psomi bread that I could so I could share it here with you. </font><div><font face="verdana"><br /></font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">I have tried and tested this recipe and it works so well, but all the steps must be followed carefully for it to work. If you're looking for a soft but crusty loaf of slightly sweetened bread then this one is perfect for you.</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">Ingredients:</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">2 sachets of dried yeast 14g</font></div><div><font face="verdana">1/2 a cup (62g) of plain flour</font></div><div><font face="verdana">4 floz lukewarm water This water needs to be between 25C and 35C. </font></div><div><font face="verdana">2 Tablespoons of Honey</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">2 Tablespoons of Milk</font></div><div><div><font face="verdana">2 1/2 Cups (320g) Plain flour</font></div><div><font face="verdana">1 Tablespoon of Salt</font></div><div><font face="verdana">2 Tablespoons of Olive oil</font></div></div><div><font face="verdana">About 2 cups of lukewarm Water</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">First add the dried yeast, the 1/2 cup of plain flour, honey and 4 floz lukewarm water together in a clean bowl. </font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">With a wooden spoon mix it together well and </font><span style="font-family: verdana;">leave for an hour in a warm room, without covering the bowl. This allows the yeast to ferment. It should foam and bubble increasing in size.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><font face="verdana"><b>It's really important to make sure the temperature of the water is between 25 and 35 degrees Celcius. Too hot and the yeast will die and it won't work, too cold and the fermenting process will take too long and won't be ready after the hour of waiting for the right amount of fermentation.</b></font></div><div><font face="verdana"><b><br /></b></font></div><div><font face="verdana">Add the 2 /1/2 cups of flour, salt, olive and milk in a separate bowl and mix together. </font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">Add the yeast mixture to your flour add only as much lukewarm water to make the dough so it's no longer sticky (the dough should come off your hands and stick to the rest of the dough).</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana"><b>It's really important to only add a little water at a time in this second stage, as too much and it could ruin your dough. I used very little of the 2 cups I suggested to have ready at a lukewarm temperature.</b> </font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">Knead the bread really well. I use a hand mixer with kneading tools, to make sure the mixture is worked in well.</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">In the bottom of a clean bowl add another tablespoon of olive oil, place your ball of dough in the bowl and gentle move it about so that all the olive oil spreads round the whole inside of the bowl.</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">Leave the dough in the bowl and cover the bowl with cling film and leave for one hour to prove.</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">Pre-heat your oven ready for the next stage. I have a fan oven and set the temperature at 170C.</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">After the hour, when you go back to your dough, it will more than double in size if all has worked out for you.</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">Push the air our of it and then with your hands knead the dough again one last time until it is smooth.</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">This bread is traditionally a flat loaf so I prepare a flat baking tray, I smear the baking tray lightly in olive oil, to help prevent the bread sticking to it during the cooking process.</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">Place your dough on the prepared tray and leave in the oven for an hour. It should be a really golden brown all over and the crust should be super crunchy and the inside super soft and fluffy.</font></div><div><font face="verdana"><br /></font></div>Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.com2tag:blogger.com,1999:blog-328722212427124513.post-5121274340327230702016-07-15T11:04:00.000-07:002016-07-15T11:18:14.460-07:00Chewy Chocolate Brownies<span style="font-family: "arial" , "helvetica" , sans-serif;">This is my recipe for chewy chocolate brownies they are so rich I serve them in little bites but they are incredible moreish.</span><br />
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi08sKnYP7wnqsDaPULY7ALj9KrME_s07vmIZfYaphgyKkpWslOV3tNuxWStQ37Q1UTvH2bTqtalsTZdT8wGjqFV77k1uoDIe9HFtI8Qxao-fOQmeX7MHjqjz_1XW3SCQ3evjtL6jwVHw/s1600/1111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi08sKnYP7wnqsDaPULY7ALj9KrME_s07vmIZfYaphgyKkpWslOV3tNuxWStQ37Q1UTvH2bTqtalsTZdT8wGjqFV77k1uoDIe9HFtI8Qxao-fOQmeX7MHjqjz_1XW3SCQ3evjtL6jwVHw/s320/1111.jpg" width="320" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">150g Plain Chocolate 70% cocoa preferably</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">125g butter</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon of salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">200g Caster sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">50g Plain flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">25g cocoa powder</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 eggs</span><br />
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Method:</span></b><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat the oven at 170 degrees C</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Prepare a baking tray 30cm by 20 cm and 5 cm deep. Greasy the tray by rubbing a thin layer of butter over in and then dust it with cocoa powder - this will stop the Brownies from sticking. If you want to be super sure you can line it with some grease proof paper too!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Break up your pieces of chocolate into a heat proof bowl, add the butter, sugar and salt.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Put half a pan of water on to boil. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Put your heat proof bowl on top of the saucepan, this is called a bain marie, the steam from the pan of water is what heats up your chocolate, this is so we can control the temperature the chocolate melts at. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">When everything in the bowl has melted, take the bowl off the heat carefully so as not to burn yourself. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Measure your flour and cocoa powder into a seperate bowl and sift into you melted mixture. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Stir in well.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Add all three eggs to the mixture and stir well until the mixture starts to look glossy.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Add the baking powder.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Put it in the oven for 25-30 minutes, just so they don't wobble when she shake the baking tin gently.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cool and cut into squares.</span>Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.com0tag:blogger.com,1999:blog-328722212427124513.post-15821186752520819692015-10-15T06:52:00.002-07:002015-10-15T15:26:50.475-07:00Rich Chocolate Cupcakes!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEVYLLqEk-Vm5oTrZHUSo_xYTuNnjfCKxZKkfp1Ul5-TF2etqvsAepcgHaeEZ1yLCO8aFl5keJgcB_KvgNuUhxOeVzCYZqAYVPXqkhS5wNxWzfa7ozP7RtxhYWkfF8MfafJ9aC2NlJhA/s1600/choc+cup+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEVYLLqEk-Vm5oTrZHUSo_xYTuNnjfCKxZKkfp1Ul5-TF2etqvsAepcgHaeEZ1yLCO8aFl5keJgcB_KvgNuUhxOeVzCYZqAYVPXqkhS5wNxWzfa7ozP7RtxhYWkfF8MfafJ9aC2NlJhA/s320/choc+cup+cake.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">These cupcakes are so simple to make but so delicious! Here's how I make them...</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients...</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">125g softened butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">125g golden caster sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 large eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons of cocoa powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">a pinch of salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">125g Plain flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon of baking powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cupcake cases</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cupcake tray</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Icing sugar to make them look pretty - optional</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Method...</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat your oven at 175 degrees C</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cream the butter and sugar together until the mix becomes lighter in colour.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Slowly add one egg at a time and beat into the butter and sugar well.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the cocoa powder. I add a lot because I love the rich chocolate flavour it gives.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sift in the flour, salt and baking powder together.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fold the flour and baking powder mix in with a metal spoon. until you have your cake mix.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Spoon your mixture into 12 cup cake cases set in your tray. Put in the oven for 15 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You are done, try to let it cool before eating - although it can be difficult to avoid the temptation to eat them hot.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Once cool sift some icing sugar over them to make them look pretty.</span></div>
Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.com2tag:blogger.com,1999:blog-328722212427124513.post-34469228209204050432015-07-26T16:33:00.000-07:002015-07-26T16:33:55.595-07:00Gooey marshmallow sugar cookie recipe<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody;">Gooey marshmallow sugar cookie recipe</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnjIWDMa2v8jd55SeMX85vSPid9PnxlP0hMOXkvhUblSCaV_Xiot2peg1A_8Am8Piltt2o4F6yccFkD3dQUE4MUaGKt1t-o6ohULmODo8klFTFaMvNOhy_5lNHeMRo5SJ9asmnOKovQ/s640/blogger-image-1330698753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnjIWDMa2v8jd55SeMX85vSPid9PnxlP0hMOXkvhUblSCaV_Xiot2peg1A_8Am8Piltt2o4F6yccFkD3dQUE4MUaGKt1t-o6ohULmODo8klFTFaMvNOhy_5lNHeMRo5SJ9asmnOKovQ/s640/blogger-image-1330698753.jpg" /></a></div>
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<strong>Ingredients:</strong><br />
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125 g butter </div>
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200g brown Demerara sugar</div>
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300g flour</div>
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1 egg</div>
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<strong>Makes about 20</strong></div>
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How to make your marshmallow sugar cookies...</div>
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Preheat oven - 200 c</div>
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Place grease proof baking paper over two baking sheets.</div>
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Soften the butter with a wooden spoon. </div>
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Add the demerara sugar.</div>
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Mix in the marshmallows and a teaspoon of salt.</div>
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Add the flour and mix well.</div>
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Add the eggs and mix into a dough.</div>
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<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody;">
Roll golf ball size chunks into mini spheres.</div>
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Place them on your baking sheet and put in the oven for 10 minutes.</div>
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Allow to cool. </div>
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Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.com0tag:blogger.com,1999:blog-328722212427124513.post-83451050394446395642015-07-26T16:17:00.001-07:002020-06-13T07:42:54.396-07:00Chocolate raisin Nutella cake!<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">This is such a yummy cake! I love to serve it with Cream and a Cherry compote but it's great as it is too!</span><br />
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<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo5ThWsZPYpC4CTVlfBxTBIbCTR3biTUiZIoPEyC3jqJdZF7_EzooxzZ3RFKUl5U16gXkDLj9hWqt_TaJasrU5VoHYUADRU0WW620XgTSI0eJWkfH8NPgs0O1zsFJ0X8_o4arNr8pfFg/s640/blogger-image--1591952936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo5ThWsZPYpC4CTVlfBxTBIbCTR3biTUiZIoPEyC3jqJdZF7_EzooxzZ3RFKUl5U16gXkDLj9hWqt_TaJasrU5VoHYUADRU0WW620XgTSI0eJWkfH8NPgs0O1zsFJ0X8_o4arNr8pfFg/s640/blogger-image--1591952936.jpg" /></a></div>
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></strong><br />
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Cocoa powder 25g</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Butter, salted 125g</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Sugar - golden caster 125g</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Rasiins 150g</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">5ml vanilla extract</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 large eggs</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">125g Plain flour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">5ml baking powder</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Nutella</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Preheat oven at 170 degrees C</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Grease a 10 inch round cake tray</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Mix the butter and sugar together until creamed well.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Add the eggs and beat well.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Add the vanilla, cocoa powder and raisins</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Fold in the flour mixed with the baking powder</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Pour half your mix into the greased tray and then generously dollop nutella in the centre. One or two good table spoons of it.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Add the other half of the mix on top.</span><br />
<div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkGWbPCaY66UPt56ryE5Ob-bW4RMIhZNFeAUIeaSND-DLlUX3w4wiUDfZXic02_WfnCIDwBPA8I3hQjwKQMVc40nV70CSmdTU6UQl3qTj4rX0sfrKjRlhyHLXX4K_25ryWM-GRozi_A/s640/blogger-image--1275821069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkGWbPCaY66UPt56ryE5Ob-bW4RMIhZNFeAUIeaSND-DLlUX3w4wiUDfZXic02_WfnCIDwBPA8I3hQjwKQMVc40nV70CSmdTU6UQl3qTj4rX0sfrKjRlhyHLXX4K_25ryWM-GRozi_A/s640/blogger-image--1275821069.jpg" /></span></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Bake for 20 - 25 minutes, until the cake feels sponge when you press down on the top of it.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Leave to cool or eat warm! Both ways are delish!</span></div>
Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.com0tag:blogger.com,1999:blog-328722212427124513.post-37716056937144036172015-03-08T11:32:00.001-07:002015-03-08T11:32:22.024-07:00Buttermilk Cheese Scones<div>
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<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7Kk9EXDeAJKo9NngeetW0mcCPwDFu5cClHPgUB-b2mdZEJ5lP_fc5PqgFsqHofrD4G2JXQYqJPfFrRinQDuRMne0HbsuKHRfuJ9UWLIU7w4plTtFhKT3tpLhOWkGmhbLoOWy86F5tQ/s640/blogger-image-548419060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7Kk9EXDeAJKo9NngeetW0mcCPwDFu5cClHPgUB-b2mdZEJ5lP_fc5PqgFsqHofrD4G2JXQYqJPfFrRinQDuRMne0HbsuKHRfuJ9UWLIU7w4plTtFhKT3tpLhOWkGmhbLoOWy86F5tQ/s640/blogger-image-548419060.jpg" /></a></div>
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<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody;">
<span style="font-family: Arial, Helvetica, sans-serif;">Scones always taste better, in my opinion, when made with buttermilk. This is my recipe tweaked over the years and they rise so well. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Ingredients:</b></span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody;">
<span style="font-family: Arial, Helvetica, sans-serif;">450g plain flour</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody;">
<span style="font-family: Arial, Helvetica, sans-serif;">7.5ml in other words 1 and a half teaspoon of baking powder</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody;">
<span style="font-family: Arial, Helvetica, sans-serif;">75g salted butter</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody;">
<span style="font-family: Arial, Helvetica, sans-serif;">150g strong cheddar cheese </span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody;">
<span style="font-family: Arial, Helvetica, sans-serif;">1tspn of mustard </span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody;">
<span style="font-family: Arial, Helvetica, sans-serif;">284ml carton of buttermilk </span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs beaten</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><br /></b></span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Method:</b></span><br />
<a name='more'></a></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody;">
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 220 degrees C or 200 degrees C fan</span></li>
</ul>
</div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody;">
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Get your baking tray and line with a sheet of grease proof baking parchment.<br /></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Measure out the flour and baking powder in a bowl. Mix well.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add the butter and rub into the flour until it forms a texture like breadcrumbs.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Stir in the cheese.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">In another bowl add the buttermilk, eggs and mustard. Whisk together.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Mix the wet mix into the dry to form a dough. </span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Lightly sprinkle a clean work surface with flour. </span><span style="background-color: rgba(255, 255, 255, 0);">Knead the dough until soft and smooth.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Now roll out the dough so it's about 2cm thick. </span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Use your cutters to cut out your scones but a tip would be not to twist your cutter. Straight down, straight up.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Put them in the fridge for 15 to 30 minutes.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">You can brush them with egg yolk first but this is optional...</span><span style="font-family: Arial, Helvetica, sans-serif;"> then put in your oven for 10 minutes or until golden brown.</span></li>
</ul>
</div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody;">
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Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.com0tag:blogger.com,1999:blog-328722212427124513.post-8225392571321062392015-03-05T05:55:00.000-08:002015-03-05T05:55:13.088-08:00Nutella cookies!!!<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">These are crunchy chocolate nutty yumminess! Here's how to make them...</span></div>
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<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnS73-LsM-UE-oBkPd8hZTpdxNXmVqWM39_dAVr7555iXUJ7gGgzEnSlMBg5fwNBSZaurvzb5ZRJEoTeeqdTXqGDvv_7sGyg88F2Rxj9KG7xKwuJOuNXUBx7Iq_9C9zJQFGKsv1c4WMA/s640/blogger-image--691753130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnS73-LsM-UE-oBkPd8hZTpdxNXmVqWM39_dAVr7555iXUJ7gGgzEnSlMBg5fwNBSZaurvzb5ZRJEoTeeqdTXqGDvv_7sGyg88F2Rxj9KG7xKwuJOuNXUBx7Iq_9C9zJQFGKsv1c4WMA/s640/blogger-image--691753130.jpg" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></b><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></b>
<span style="font-family: Arial, Helvetica, sans-serif;">100g sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100g butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons nutella</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">300g flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 egg </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Optional: Peanut butter</span><br />
<br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Method:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Pre-heat oven to 200 C or 180 C for fan ovens.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Cream the butter and sugar together in a bowl.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Add the Nutella, stirring it in well.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Add the egg and beat into the mix until smooth.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Mix in half the flour and then add the rest of the flour. Mix it in until you have a ball of cookie dough!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">All you have to do now is lightly flour a clean surface, roll it out until it's about 5mm thick and find your favourite cookie cutters.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">This made about 25 cookies for us.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Put in the oven for 10 minutes. Leave to cool then enjoy.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Optional, but delicious: once cooled spread some peanut butter on one cookie and then sandwich it with another cookie. It's scummy!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiofd-oVWE7-TmdhniMIUMdhUOLl6CzS-LzJ3GzV86nlFjJBv1PoaP0p_iUbOcyspTzI2AE2_QfDfK2X9rM55Gwzyr0CGQK8ON8zvuiVvGhFT0ApmcDzVW7IaDy9O_bW8hjD5YwstIWSg/s640/blogger-image--470051828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiofd-oVWE7-TmdhniMIUMdhUOLl6CzS-LzJ3GzV86nlFjJBv1PoaP0p_iUbOcyspTzI2AE2_QfDfK2X9rM55Gwzyr0CGQK8ON8zvuiVvGhFT0ApmcDzVW7IaDy9O_bW8hjD5YwstIWSg/s640/blogger-image--470051828.jpg" /></a></div>
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<br />Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.com0tag:blogger.com,1999:blog-328722212427124513.post-69953220571225951502015-02-21T09:34:00.000-08:002015-02-21T09:34:59.928-08:00Swirly chocolate biscuits<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">These are really fun to make and fill the biscuit tin for the week too! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoz8NWqi4yCRtob6npSogfjVsJrywLN_th7SMiOWIoIWpwZYKb-3JCH_uZTxMXyT13w7McPi6v4TXker3KVMUmfKsMctUMRSuyEeBEJQtqXRo9YK2lEQ50nPlCqyYIG2hS_n_SuT_9Zg/s640/blogger-image-2115619034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoz8NWqi4yCRtob6npSogfjVsJrywLN_th7SMiOWIoIWpwZYKb-3JCH_uZTxMXyT13w7McPi6v4TXker3KVMUmfKsMctUMRSuyEeBEJQtqXRo9YK2lEQ50nPlCqyYIG2hS_n_SuT_9Zg/s640/blogger-image-2115619034.jpg" /></a></div>
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<br />
<b><span style="font-size: large;">Ingredients:</span></b><br />
<b><span style="font-size: large;"></span></b><br />
<a name='more'></a><b><span style="font-size: large;"><br /></span></b>
<b>plain cookie dough - </b><br />
<br />
100g Butter<br />
<br />
125g golden caster sugar<br />
<br />
1 egg<br />
<br />
300g plain flour<br />
<br />
2.5g salt<br />
<br />
<b>Chocolate cookie dough -</b><br />
<b><br /></b>
100g Butter<br />
<br />
125g golden caster sugar<br />
<br />
1 egg<br />
<br />
300g plain flour<br />
<br />
20g cocoa powder<br />
<br />
2.5g salt<br />
<div>
<b><br /></b></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>method:</b></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Make the first cookie dough: </b></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Cream in the butter and sugar.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Add the egg and mix in well.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Add the salt and flour. Mix until it forms a ball of dough.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Wrap the dough in cling film and put in the fridge for 15 -30 minutes.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Make the second cookie dough:</b></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Cream in the butter and the sugar.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Add the egg and mix in well.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Add the salt, flour and cocoa powder. Mix until it forms a ball of dough.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Wrap in cling film and leave for 15 - 30 minutes.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Now all you have to do is roll out the two cookie doughs. They will have to be quite thin, about 3mm - 5mm thick.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>Pre heat the oven to 200 degrees C or 180 degrees C if you have a fan oven.</i></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Lay the rolled chocolate dough on top of the plain rolled out cookie dough.</b></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Carefully but confidently roll the dough up. It should look like a swiss roll.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Slice the dough as you would cut through a swiss roll. Make sure each slice is about 5mm-10mm thick.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Place on a baking tray, they won't spread out much during cooking so you can fit quite a few at a time on a baking tray. When we made these we managed to make 48 biscuits out this recipe.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Put in the oven for 10 -15 minutes. You will know when they are done when the plain cookie dough goes slightly golden.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Allow to cool completely before putting in your biscuit tin or munching! </span></div>
Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.com0tag:blogger.com,1999:blog-328722212427124513.post-64621148937677921662015-02-09T06:00:00.000-08:002015-02-10T07:05:57.893-08:00Easy Milk Loaf Recipe<span style="font-size: large;"><b></b></span><br />
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4JP_hi94UNRLmaxYJMBffPDkBquc1v0PcSumzMbLU49qqhlmWx-QIIBaNBQ_-7eevezg_6RuCS106heYn-K7hqyJPdCks5LP_5DdMwRq6n6TbY5ywLnD0ViAd8TtocE2yCvY5L1YdQ/s640/blogger-image-945644914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4JP_hi94UNRLmaxYJMBffPDkBquc1v0PcSumzMbLU49qqhlmWx-QIIBaNBQ_-7eevezg_6RuCS106heYn-K7hqyJPdCks5LP_5DdMwRq6n6TbY5ywLnD0ViAd8TtocE2yCvY5L1YdQ/s640/blogger-image-945644914.jpg" /></a></div>
<br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>Ingredients:</b></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">15ml dried Yeast</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">10ml golden caster sugar</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">500g Strong white flour</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">40g butter</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">350ml of milk</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div style="text-align: justify;">
<span style="font-size: large;">You will also need a 2lb loaf tin. To prepare, grease and dust with flour so your bread easily falls out when cooked.</span></div>
<br />
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This makes one very rich and tasty milk loaf, here's the <b>method...</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">First pre heat your oven to 200 degrees C</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Now measure your flour into a large bowl, add the butter and rub it into the flour.</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Now heat a pan of water.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>When the water is bubbling vigorously, put your milk in a pyrex measuring jug and place the jug in the water, a bain marie, and leave for 5 minutes or until the milk is warm.</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">In a small bowl, or cup, add your yeast and sugar.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Pour in some of the warm milk about 50ml -100ml of it. Wait for the yeast to begin to grow.</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">We used a mixer with the kneading tool to make our bread.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Pour the yeast, sugar and milk mix into your bowl and knead on a slow speed.</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add the rest of the milk and knead for another 5 - 10 minutes.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Shape your dough and place in your loaf tin. Leave for 45 minutes.</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Put your loaf in the oven for 30 minutes.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>It should turn golden brown.</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i>Leave to cool and enjoy.</i></span></div>
Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.com0tag:blogger.com,1999:blog-328722212427124513.post-4367798371080619662014-07-18T05:24:00.000-07:002014-07-18T05:24:04.956-07:00Cheese, tomato and basil spelt wheels<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large;"><strong>These are yummy and they're so healthy too!</strong></span></div>
<br />
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUa_S4GpJMM51dv2sF1R6kYAr2dpLemfLVFhyrgz5v9EmAXVPW2hPsuBBhEBOsXyN4-qgT1ySWynIitopAa5lhYnSJOngofLSU89zYYlx4gkCbG70xYXllCOi7pzC58-Ir1KWQUjlbA/s640/blogger-image-52537312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUa_S4GpJMM51dv2sF1R6kYAr2dpLemfLVFhyrgz5v9EmAXVPW2hPsuBBhEBOsXyN4-qgT1ySWynIitopAa5lhYnSJOngofLSU89zYYlx4gkCbG70xYXllCOi7pzC58-Ir1KWQUjlbA/s400/blogger-image-52537312.jpg" width="400" /></a></div>
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<div>
<br /></div>
<div>
<span style="font-size: large;">Makes about 24 wheels</span><br />
<div>
<br /></div>
<div>
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>Ingredients:</strong></span></div>
</div>
<div>
<br /></div>
<ul>
<li><span style="font-size: large;">500g Spelt flour </span></li>
<li><span style="font-size: large;">1 tablespoon of honey</span></li>
<li><span style="font-size: large;">7g dried yeast</span></li>
<li><span style="font-size: large;">300g warm water</span></li>
<li><span style="font-size: large;">2 tablespoons of Tomato purée </span></li>
<li><span style="font-size: large;">A small handful of fresh basil chopped finely</span></li>
<li><span style="font-size: large;">75g Grated strong cheese, we used cheddar cheese.</span></li>
<li><span style="font-size: large;">1 teaspoon of salt</span></li>
</ul>
<div>
<br /></div>
<div>
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>Method:</strong></span></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>STEP ONE</strong></span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Mix the tomato puree with the freshly chopped basil in a small bowl and leave on the side until <strong>STEP SIX.</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong></strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>STEP TWO</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Mix the Honey and yeast with about 100ml of your warm water in a cup or a glass. Leave for 5 minutes.<br /><br /><strong>STEP THREE</strong></span></div>
<div style="text-align: justify;">
<strong></strong> </div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Put the flour and salt in a large bowl and mix together.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>STEP FOUR</strong></span></div>
<div style="text-align: justify;">
<strong><span style="font-family: Arial;"></span></strong> </div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Pour the yeast, honey and water mix into the flour and mix well, then add the rest of the water and knead for 5 minutes.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>STEP FIVE</strong></span></div>
<div style="text-align: justify;">
<strong><span style="font-family: Arial;"></span></strong> </div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Place your dough on a clean, well floured surface and, using a rolling pin, roll it out so it is about half a cm thick.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>STEP SIX</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Using the back of a spoon spread the tomato and basil paste on your bread as you would with pizza.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>STEP SEVEN</strong></span></div>
<div style="text-align: justify;">
<strong></strong> </div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Sprinkle your grated cheese over as evenly as possible.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>STEP EIGHT</strong></span></div>
<div style="text-align: justify;">
<strong><span style="font-family: Arial;"></span></strong> </div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Carefully roll your dough up like a Swiss roll - this is why you need a well floured surface.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>STEP NINE</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Carefully and gently, with a bread knife is best I have found, cut in to 2cm thick slices and place each slice down on a baking tray. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>STEP TEN</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Pre-heat the oven to 200 C and leave them to rise for 20 minutes.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>STEP ELEVEN</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Put the pinwheels in the oven for 25 minutes on a middle shelf.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large;">ENJOY!</span></div>
Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.com0tag:blogger.com,1999:blog-328722212427124513.post-61628504793624020242014-03-11T08:20:00.000-07:002014-03-11T08:27:19.034-07:00Banana Loaf Cake!<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large;"><strong>If you are looking for something to make with those over ripe bananas this recipe is perfect!</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">I have made a few of these recently and when I have shared my recipe out with others they loved it so much they have been blogging about it, so I thought it was time to add the recipe to my collection...</span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3z0UXB5XqnDnk7-Xq8SI3MdKiSE87AjG-SpjYOUXtjR3MWTK473Tif2QLVy-R2TNsxVNUdohsH2E4Iqc1w-04w6U5_7zVRLFXjZqVXL_XKux2J5eFpOSMC0dt2__EIxeTkhFTFMgDPw/s640/blogger-image--1609940202.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3z0UXB5XqnDnk7-Xq8SI3MdKiSE87AjG-SpjYOUXtjR3MWTK473Tif2QLVy-R2TNsxVNUdohsH2E4Iqc1w-04w6U5_7zVRLFXjZqVXL_XKux2J5eFpOSMC0dt2__EIxeTkhFTFMgDPw/s640/blogger-image--1609940202.jpg" /></a><span style="font-family: Georgia; font-size: x-large;"></span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;"></span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">This recipe makes enough for about <strong><em>12 servings</em></strong>. It only takes <strong>10 to 15 minutes to prepare </strong>and <strong>an hour to bake </strong>in the oven.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial; font-size: large;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Arial; font-size: large;"><strong>Ingredients:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial; font-size: large;"></span> </div>
<ul></ul>
<span style="font-family: Arial; font-size: large;"></span><ul><span style="font-family: Arial; font-size: large;">
<li>175g of golden caster sugar </li>
<li>100g of Soft butter</li>
<li>2 Large ripened bananas</li>
<li>2 large eggs</li>
<li>225g of self raising flour</li>
<li>1 teaspoons of baking powder</li>
<li>2 tablespoons of Milk</li>
</span></ul>
<span style="font-family: Arial; font-size: large;">
</span><span style="font-family: Arial; font-size: large;">
</span><br />
<span style="font-family: Arial; font-size: large;"></span><br />
<span style="font-family: Arial; font-size: large;"><strong>How to make it:</strong><br />
</span><br />
<br />
<a name='more'></a><span style="font-family: Arial; font-size: large;"><ol>
<li>Preheat your oven to 160 C </li>
<li>Grease the loaf tin - I use a 2lb loaf tin for mine.</li>
<li>Cream the butter and sugar together and then mix in the eggs and bananas and Milk. </li>
<li>Add the flour and baking powder stirring until smooth.</li>
<li>Pour the mixture into your pre-greased loaf tin.</li>
<li>Bake for an hour.</li>
</ol>
</span><ol></ol>
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<span style="font-family: "Trebuchet MS", sans-serif;"><em><strong>TIP:</strong> To be sure that your cake is cooked touch the top if it wobbles give it five or so minutes more if it's firm and bounces back in shape it's done.</em></span><br />
<em><span style="font-family: Trebuchet MS;"></span></em><br />
<span style="font-family: Trebuchet MS;">Leave to cool and then serve!</span></span>Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.com0tag:blogger.com,1999:blog-328722212427124513.post-69760466660594910092013-12-08T13:06:00.005-08:002013-12-08T13:06:58.676-08:00Flapjacks<span style="font-size: x-large;"></span><br />
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<span style="font-size: x-large;">Flapjacks are simple and easy to make. I have tweaked recipes over the years to get the best one I can, todays batch were particularly good (I think) so here's how I made it...</span></div>
<span style="font-size: x-large;"></span><br />
<span style="font-size: large;"><strong>Ingredients:</strong></span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">110g butter</span><br />
<span style="font-size: large;">100g golden syrup</span><br />
<span style="font-size: large;">50g caster sugar</span><br />
<span style="font-size: large;">300g of oats</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">You will also need:</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Extra butter for greasing and a 12 inch square baking tin.</span><br />
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<span style="font-size: large;"><strong><em>Pre-heat the oven to 180 degrees C</em></strong></span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Simply melt the butter, golden syrup and sugar together on a low heat. </span><br />
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<span style="font-size: large;">Once all the butter is melted bring it off of the heat.</span><br />
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<span style="font-size: large;">Put your oats in a mixing bowl.</span><br />
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<span style="font-size: large;">Add the butter, golden syrup and sugar you heated up into the oats. </span><br />
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<span style="font-size: large;">Stir really well so all the oats are covered.</span><br />
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<span style="font-size: large;">Grease your baking tin and pour in the flapjack mixture.</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Put in the oven for 25 minutes or until it's golden brown on top. Wait for it to completely cool. (This will take about an hour) </span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Cut into squares. we made 16 squares. Then serve!</span><br />
<span style="font-size: large;"></span><br />Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.com0tag:blogger.com,1999:blog-328722212427124513.post-7216054683912923642012-08-17T07:14:00.001-07:002012-08-17T07:14:31.784-07:00Chocolate covered Sticky Toffee Pud Sweets<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FNVuvZwHm8AJQp5X9gYlvCbQBXqaPUEEDu4hZtqCVaWBcwJ54Y_VNEIK8-SHV3Z5bycKJXclO8x1nB6UiRbDb9D4pMy6OjuVj6ANOLkqtWkZKXI_IednHSEkamFCTCx33U0dBV4oZA/s1600/P1090714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FNVuvZwHm8AJQp5X9gYlvCbQBXqaPUEEDu4hZtqCVaWBcwJ54Y_VNEIK8-SHV3Z5bycKJXclO8x1nB6UiRbDb9D4pMy6OjuVj6ANOLkqtWkZKXI_IednHSEkamFCTCx33U0dBV4oZA/s640/P1090714.JPG" width="640" /></a></div>
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These are really easy and super delicious. I used the left over of last nights homemade sticky toffee pudding and made it into crumbs. We mixed a desertspoon of toffee sauce with some soft cheese, again about a desertspoon full. We then rolled them into balls and put it in the fridge. Melt some white chocolate, cover the balls in the chocolate then put them back in the fridge until set. Yum!Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.com0tag:blogger.com,1999:blog-328722212427124513.post-30154518803292096102012-05-31T14:54:00.002-07:002012-06-03T16:29:28.304-07:00Jammy Heart Biscuits<div style="text-align: center;">
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I invented these when trying to workout what to make for the Jubilee street party we're hoping to attend this bank holiday coming. They are far too yummy, but if you want to try them yourself here is the recipe:</div>
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<strong>What you'll need:</strong><br />
200g Butter<br />
375g Flour<br />
90g sugar<br />
2 egg yolks<br />
Raspberry Jam (I vote seedless)<br />
Large heart-shape cutters and small heart-shape cutters<br />
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<strong>Method:</strong><br />
Mix the butter flour and sugar together and then add the yolks and work into the mixture until it becomes a dough. Wrap in cling film (a little tip is to ready roll it 0.5cm thick before putting it in the fridge). Leave for at least 2 hrs. Using large heart-shaped cutters cut out 24 hearts. Now with the smaller cutter cut a small heart shape out of 12 of the hearts.<br />
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Bake in the oven at a preheated 200 degrees for 12 minutes or until they turn light brown. Let them completely cool.<br />
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When they are cool put a very small teaspoon of jam in the centre of each full heart - be careful not to put too much jam in as it will spill over the sides and look messy. put the heart biscuits with heart shape holes on top (jammy dodger style) and you've made them! Hope yours turn out as well as mine did!<br />
<br />Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.com0tag:blogger.com,1999:blog-328722212427124513.post-22018051410238307852011-10-10T15:30:00.000-07:002020-06-13T05:18:29.115-07:00Easy Peasy Lemon CurdI made this tonight with the girls. I haven't made any for ages. This recipe will make you a small pot and is super scrummy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qgyuSuJZcES-jPZ8GH-hi3wgLjvUytCQ3OfW546MoJ9R8B6LvboeTLMo6754RU4K2oMx_dLerL693AIr68g4if8q8tzT_3L_aQhk8mSSNxGjtxj69Hp_2N94XGAkrMt2XKS0_k6CBg/s1600/P1050158.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qgyuSuJZcES-jPZ8GH-hi3wgLjvUytCQ3OfW546MoJ9R8B6LvboeTLMo6754RU4K2oMx_dLerL693AIr68g4if8q8tzT_3L_aQhk8mSSNxGjtxj69Hp_2N94XGAkrMt2XKS0_k6CBg/s320/P1050158.JPG" height="320" kca="true" width="240" /></a></div>
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All you need is:</div>
<br />
A lemon the rind and juice of<br />
100g caster sugar<br />
50g salted butter<br />
3 egg yolks<br />
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First heat the lemon, sugar and butter gently in a bowl above a pan of boiling water. Don't let the bowl touch the water.<br />
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When it's all melted add the egg yolks and whisk constantly (it must be constant otherwise the eggs will cook funny and you'll have a bitty mixture instead of smooth) for about 5 minutes.<br />
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Put in the container you choose to keep it in and allow to cool at room temperature for about half an hour. Put in the fridge and allow to cool for a further 30 minutes to an hour then enjoy.Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.com1tag:blogger.com,1999:blog-328722212427124513.post-22105521221572827942011-06-07T15:50:00.000-07:002016-07-11T12:56:48.464-07:00My very well-loved Cheese and Bacon StrawsEveryone I make these for loves them. It can be made without the bacon, but it makes for a nice twist. Brilliant for parties or as a snack. They freeze well too, so you could make up a nice big batch and get them out as you need them.<br />
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<strong>Cheese and Bacon Straws</strong><br />
<br />
300g wholemeal flour<br />
150g butter diced (I like to use salted)<br />
150g extra mature cheese grated<br />
50ml water<br />
1 teaspoon mustard<br />
100g bacon (as fatless as possible is best)<br />
1 egg yolk.<br />
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Preheat the oven to 200c.<br />
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Put the flour and the butter into a bowl and rub together until it goes like bread crumbs then add the cheese and stir it in.<br />
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Stir the mustard into the water well and slowly add the water bit by bit until the mixture starts to bind and turn into a dough.<br />
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Roll the dough flat about half a cm thick. Place the slices of bacon evenly over half of the pastry then fold over so to 'sandwich' the bacon. Roll out again until a little thinner than 3/4 of cm.<br />
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Using a sharp knife (because of the bacon) cut into straw shapes. You can make long ones or short ones, whatever you fancy.<br />
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Place them on the baking tray and then glaze with an egg yolk - I like to use only an egg yolk because I like the colour it gives.<br />
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Place in the oven for 12 minutes. Allow to cool on a cooling rack for a couple of minutes and then enjoy. They are super yummy when warm out the oven!<br />
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Experiment with a cheese you really like. I find a really strong cheddar is the best bet though.Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.com0tag:blogger.com,1999:blog-328722212427124513.post-42964765582909347622011-05-26T15:51:00.000-07:002011-05-26T15:51:39.186-07:00Honey and Almond Biscuits<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Someone asked me if my almond biscuit recipe could be done with honey. I hadn't even considered it. Although once the thought had entered my mind I couldn't shrug it off and so, I began experimenting and have come up with this recipe. It's not quite the same but still very yummy.<br />
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<strong>Honey and Almond biscuits</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDkPlEUVPG5ptjQG8KccWwfLFLkEpWCu1LJeRAT7CqFUmvxLVuIu0_DEgdBQwnM_Y1tTpXWJxsXa_FyMKTJQ9L5YxycdtxEbxjZr7cTA4gamuV4gdQX2yrjbn7_7MrpUQZ9NVGjGcM7w/s1600/P1010179.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDkPlEUVPG5ptjQG8KccWwfLFLkEpWCu1LJeRAT7CqFUmvxLVuIu0_DEgdBQwnM_Y1tTpXWJxsXa_FyMKTJQ9L5YxycdtxEbxjZr7cTA4gamuV4gdQX2yrjbn7_7MrpUQZ9NVGjGcM7w/s320/P1010179.JPG" t8="true" width="320px" /></a></div>50g butter</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tablespoons of honey</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">pinch of salt</div>50g ground almonds<br />
150g wholemeal plain flour<br />
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Preheat oven to 200c<br />
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Mix the butter and honey together add the almonds and pinch of salt and mix in thoroughly. <br />
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Stir in the flour until it's a ball of dough.<br />
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Dust a clean surface down with flour and a rolling pin too. Roll the dough until it's about half a centimetre thick and cut with a cutter it should make about 15 -18 biscuits in all.<br />
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Put in the oven for 8 minutes, then leave to cool on a cooling rack for a few minutes before eating. At first they seem very soft, but after cooling become wonderfully crunchy, like they should be. When I first made them, I brought them out of the oven and thought they were never going to go hard but I was delighted when they did.<br />
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Hope this works for you too.Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.com0tag:blogger.com,1999:blog-328722212427124513.post-49386852681929179152011-05-22T12:29:00.000-07:002011-05-22T12:32:46.878-07:00Almond biscuitsThe girls went on and on about how hungry they've been today. It didn't seem to matter what I fed them they were still hungry so we decided to made some biscuits. They were so delicious I thought I'd put the recipe in here and it kept them quite until tea.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhcGC9G8geJVD46wZk9A68xLGO6N7MTfa92PBaGQcsiDsoLgK3y864feNVCNjQn7w00HdGVoFH1pX-txEhu_7ZaJ1daJZ3uBwHSELBpTpeZ3_WfN-8N917uHXWq7Il_-IgHtNSPhpJw/s1600/P1010108.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhcGC9G8geJVD46wZk9A68xLGO6N7MTfa92PBaGQcsiDsoLgK3y864feNVCNjQn7w00HdGVoFH1pX-txEhu_7ZaJ1daJZ3uBwHSELBpTpeZ3_WfN-8N917uHXWq7Il_-IgHtNSPhpJw/s320/P1010108.JPG" width="240px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Almond biscuits</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">50g butter</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">25g sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">pinch of salt</div>50g ground almonds<br />
75g wholemeal plain flour<br />
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Preheat oven to 200c<br />
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Cream the butter and sugar together add the almonds and pinch of salt and mix in thoroughly. <br />
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Stir in the flour until it's a ball of dough.<br />
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Dust a clean surface down with flour and a rolling pin too. Roll the dough until it's about half a centimetre thick and cut with a cutter it should make about 12 biscuits in all.<br />
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Put in the oven for 8 minutes, then leave to cool on a cooling rack for a few minutes then they should be ready to eat!Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.com0tag:blogger.com,1999:blog-328722212427124513.post-11354949623927133982011-05-18T04:39:00.001-07:002020-06-13T07:53:29.144-07:00Fun in the Kitchen<div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7nXtp9J7sFY3Iin5fooSbzrJM6xpqQdf2B8kXv1adLqRFhf7FgXTNBAiaN9ond02w0XII9JEzoI6bh_ReSPO5env-fzplPLHSwe3lduC9faHnw7bl56yIM4OdxZ4IB3ogcafKBS9E-A/s828/profile+pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="828" data-original-width="827" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7nXtp9J7sFY3Iin5fooSbzrJM6xpqQdf2B8kXv1adLqRFhf7FgXTNBAiaN9ond02w0XII9JEzoI6bh_ReSPO5env-fzplPLHSwe3lduC9faHnw7bl56yIM4OdxZ4IB3ogcafKBS9E-A/s320/profile+pic.jpg" /></a></div><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;">
<span style="font-size: large;">I am the writer of what Lisa Bakes. I have a family of six to feed and I'm always looking for fun ways to feed them and make dinner time a fun family experience too.</span></div>
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<span style="font-size: large;">I began writing this food blog because I love cooking all my life and more so with my 4 daughters. I am always having fun looking a different foods from around the world, tweaking recipes and creating new ones or cooking with the girls, so I thought I'd share the best of my inventions and recipes with everyone else.<br /></span></div>
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<span style="font-size: large;">I hope you all enjoy reading this blog and have even more fun trying them out! </span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">I love to here from my readers so all feedback is very welcome.</span></div>
Lisa Gwinnellhttp://www.blogger.com/profile/16217510693331174728noreply@blogger.com0