Tuesday, 20 March 2018

Mary Berry Classic: Celeriac & Watercress Soup

Hi everyone :)

I am a soup addict, my lunchtime staple all year round in fact. Avoid keeping the soup hot on the hob as the watercress will lose its vibrant green colour. If a little on the thick side, slacken with stock. Adding the celeriac to the watercress makes this lovely soup a bit more substantial and filling.

2 tbsp sunflower oil
2 large onions, roughly chopped
750g peeled celeriac, diced
1 1/2 litres vegetable or chicken soup
200g watercress, reserve a few sprigs for garnish
About 4 tbsp crème fraîche or double cream
Salt and fresh ground black pepper

1. Heat the oil in a large deep saucepan. Add the onion and fry over a medium heat for 5 minutes until just starting to brown. Add the celeriac and fry for 4-5 minutes, stirring occasionally, until starting to colour. Pour in the stock and season with salt and pepper.

2. Cover with a lid and bring to the boil, then reduce the heat and simmer for 15-20 minutes until completely tender.

3. Add the watercress and stir over the heat for 2-3 minutes until wilted. Blend until smooth, either with a hand blender or in a free-standing blender or food processor. Swirl through the crème fraîche or double cream and check the seasoning.

4. Serve piping got with the reserved watercress springs and a fresh muffin.


Sunday, 18 March 2018

Mary Berry Classic: Apple Tart Tatin

Hi everyone :)

The classic 'upside down' French tart, usually served warm as a pudding. Do not butter the tin before pouring in the caramel otherwise the caramel will be cloudy and not clear.

175g granulated sugar
Butter, for greasing
200g peeled and cored Brambley apples
2 tbsp caster sugar
4 large easting apples
Plain flour, for dusting
1 x 375 block of all butter puff pastry

1. You will need a 23cm (9in) fixed-base cake tin with deep sides.

2. First make the caramel. Measure the granulated sugar and 6 tablespoons of water into a stainless-steel saucepan. Stir gently over a low heat until the sugar has dissolved, then remove the spoon and increase the heat. Boil until a golden straw colour and immediately pour into the cake tin, letting it spread evenly over the base, then set aside. Once the caramel has set (after about 30 minutes), butter the tin sides above the caramel line.

3. Meanwhile, place the Bramley apples, caster sugar and 2 tablespoons of water in another saucepan. Stir over a medium heat, then cover with a lid and simmer for about 5-10 minutes until the apples are soft. Remove from the heat, then use a fork to mash the apples to a purèe and leave to cool.

4. Preheat the oven to 220°/200°C fan, Gas 7.

5. Peel and core the eating apples, then thinly slice so they are above 5mm (1/4in) thick. Arrange a layer over the caramel in the tin in a circular pattern. Start from the outside of the tin and work inwards, using larger pieces for the outer edge of the circle, and smaller slices for the inner ring. Scatter the remaining apples on top and press down.

6. Add the cooled apple purèe in spoonfuls over the sliced apples and carefully spread out in an even layer.

7. On a work surface lightly dusted in flour, roll out the pastry into a circle 2-3cm bigger than the tin. Cover the apples with the pastry and tuck in the edges to make a downward lip. Make a small cross in the top of the pastry with a sharp knife, to let the steam out.

8. Bake in the oven for 35-40 minutes, with a baking tray on the shelf underneath to catch any sugary drips, until the pastry is crisp and golden and the apples are soft.

9. Carefully turn the tarte Tatin out on to a plate and spoon the syrup over the apples. Serve with cream or crème fraîche.

Let me know what you think - it was really good!


Thursday, 15 March 2018

Mary Berry Classic: Lemon Syllabub

Hi everyone :)

A forgotten favourite, so easy to do, especially for entertaining - delicate and spoiling.

1 lemon (unwaxed)
100ml sweet white wine
75g caster sugar
300ml double cream

1. You will need six martini glasses or small ceramic pots.

2. Use a vegetable peeler to thinly peel the lemon rind into long, thick strips, taking care not to cut too much of the bitter white pith, and then halve the lemon to squeeze out the juice.

3. Put the wine, lemon rind and juice in a saucepan and add the sugar. Heat gently, stirring, until the sugar has dissolved, then remove from the heat and set aside to cool for a minimum of 1 hour to allow the flavours to infuse. Alternatively, leave to infuse overnight.

4. Strain the syrup into a bowl. Retain some of the lemon peel (now nicely candied from being infused in the syrup) and cut into fine strips.

5. Pour the cream into the same bowl and whisk until it has thickened and is just holding its shape. Divide among the martini glasses or small pots and chill in the fridge for a minimum of 2 hours. Decorate with the strips of candied lemon peel and serve chilled.

This was really easy to make and very extravagant :)


Wednesday, 14 March 2018

Mary Berry Classic: Drop Scones

Hi everyone :)

Also known as Scotch Pancakes, these were classically made on a solid metal griddle on an open fire, back in the day. Now it is more practical to use a large non-stick frying pan or if you have an Aga, the simmering plate. Server as soon as they are made with butter, syrup and jam or fruit and yoghurt.

175g self-raising flour
1 tsp baking powder
40g caster sugar
Finely grated zest of 1 small orange
1 egg
200ml milk
Sunflower oil, for frying

Serving options:
Maple syrup or honey
Natural Greek yoghurt
Blueberries or Raspberries

1. Measure the floor, baking powder and sugar into a large bowl and add the orange zest. Mix together, then make a well in the centre and add the egg and half the milk. Beat well, with a whisk, until you have a smooth, thick batter, then beat in enough of the remaining milk to make a batter the consistency of thick pouring cream.
2. Heat a little oil in a large non-stick frying pan over a high heat. Drop the batter in dessertspoonfuls into the hot pan, spacing each dollop of the mixture well apart to allow it to spread. Cook for about 2 minutes or until bubbles start to appear on the surface, then turn over with a non-stick blunt-ended palette knife or spatula, and cook on the other side for a further 30-60 seconds or until lightly golden brown on both sides.
3. Use the palette knife to lift the scones onto a wire rack, then cover them with a clean tea towel to keep them soft and warm. Continue making scones in the same way with the remaining batter, adding a splash more oil if the pan gets too dry.
4. Server at once with butter, syrup or honey, or with Greek yoghurt and blueberries or raspberries or other seasonal fruits.


Tuesday, 13 March 2018

Cupcake Jemma: Cookie & Cream Cupcake

Hi everyone :)

Ingredients for cupcakes:
85g self-raising flour
25g Horlicks or Ovaltine malt powder
15g cocoa powder
1/4 bicarbonate of soda
pinch of salt
125g caster sugar
135g unsalted butter, softened
2 large free range eggs
1 1/2 tbsp whole milk
1/4 tsp vanilla
2 1/2 packs of oreos

Ingredients for buttercream:
200g unsalted butter, softened
450g icing sugar
3 tbsp whole milk
1/4 tsp vanilla extract
1/2 pack oreos (blended in food processor to crumb consistency)

Method (cupcakes):
1. Preheat the oven to 170°C and line a cupcake tray with cupcake cases.
2. Sieve all the dry ingredients into a mixer bowl - so self-raising flour, malt powder, cocoa powder, bicarbonate of soda, pinch of salt and the caster sugar.
3. Add the unsalted butter and the 2 free-range eggs.
4. Start the mixer of a slow speed until the mixture comes together and then put on a medium speed for 60 seconds.
5. Put the mixture down to a slow speed and add the whole milk and vanilla extract. Mix for another 20 seconds or so until incorporated.
6. Take your lined cupcake tray and add an oreo biscuit to each cupcake case.
7. Scoop the cupcake batter into each cupcake liner on top of each oreo biscuit.
8. Bake in the oven for 22 minutes.

Method (buttercream icing):
1. Add the butter to a mixer bowl and beat for 10 minutes - the butter should become pale and fluffy.
2. Add half the icing sugar (sifted) into the mixer bowl and beat for 5 minutes.
3. Add the last of the icing sugar (sifted) and beat for 5 minutes.
4. Add the oreos and beat for a couple of minutes.
5. Add the milk and vanilla extract and beat for a final 1-2 minutes.
6. Scoop the mixture into a piping bag and pipe onto the cooled cupcakes.
7. Pop another oreo biscuit onto the cupcake in the middle of the icing.

These cupcakes were so good and fun to make - let me know in the comments below if you have made them or if you want to make them :)


Monday, 12 March 2018

Cupcake Jemma: PB & J Cupcakes

Hi everyone :)

An old American favourite turned cupcake! Peanut Butter and Jelly Cupcakes! YUM!

Jemma's original recipe was for 24 but I didn't want to make that many so I halved the recipe to only make 12.

Ingredients (cupcake batter):
125g self-raising flour
125g caster sugar
1/4 tsp bicarbonate of soda
135g unsalted butter, soft
2 large free-range eggs
50g peanut butter
1 tbsp whole milk
1 jar of seedless raspberry jam
1 pinch of salt

1. Preheat the oven to 170°C and line a cupcake tray 12 paper liners.
2. Sift the dry ingredients and 1 pinch of sea salt into a large mixer bowl.
3. Add the butter, eggs and peanut butter to the same bowl and mix for 60 seconds.
4. Add the milk and beat for another 20 seconds.
5. Stop, scrape down the bowl and beat for a final 20 seconds.
6. Spoon the mixture into the liners and bake for 20 minutes.

Ingredients (peanut crumb):
50g peanut butter
50g icing sugar

1. Place the peanut butter and icing sugar into a food processor and pulse until it becomes a crumb-like consistency.
2. Set to one side in a bowl.

Ingredients (icing):
150g unsalted butter, softened
60g peanut butter
270g icing sugar, sifted
2 tbsp whole milk

1. Put the butter and peanut butter into a mixer bowl and mix for 10 minutes - it should become pale and whip-like.
2. Add half the sifted icing sugar and beat for a further 5 minutes.
3. Add the last half and beat for a further 5 minutes.
4. Add the milk and beat for 3-5 minutes or until well combined.


Remove the middle of the  cupcakes and fill with jam. Put the peanut butter buttercream icing into a piping bag and pipe over the cupcake. Drizzle jam over the top and sprinkle the peanut crumb over the top.


Let me know what you think! Peanut butter is amazing!


Friday, 9 March 2018

Chilly's Bottle: Neon Green

Hey everyone :)

You know those annoying ads that pop up all over Facebook, Instagram and Twitter now ... well one for Chilly's kept popping up on my Facebook and I just had to check it out as their bottles looked so cool.

Their mission: is to accelerate the adoption and everyday use of reusable products.

Buying one-use water bottles and then throwing them away and not recycling them properly is not good for the environment - so along came Chilly's Bottle - a modern and stylish product designed to combine the convenience of a plastic water bottle, with the high performance technology and eco-friendly benefits of a traditional flask.

I went with the Neon Green option and it's really bright - the picture doesn't do it justice. There are different sizes available - the bottle I chose was 500ml - this cost me £20 via Amazon, but you can buy direct from their website.

The bottles perks of the product are:

- The Packaging
100% recycled and recycable
Colour matched packaging for each product

- The Lid
Airtight, leak-proof screw top lid

- Double Wall Vacuum Technology
24 hours cold
12 hours hot
No condensation/sweating

- High-Grade 304 Stainless Steel
Inner and outer wall
BPA free
Highly durable

- Chilly's
Distinctive style
Unrivalled performance
Founded in 2010

I think the biggest benefit of the bottle is that it can keep liquids cold for up to 24 hours and hot liquids hot for up to 12 hours! Whenever I think of a flask - I think of the big bulky plastic thing my Dad used to fill in the morning and take to work! You wouldn't think something so modern-looking can do that job while looking stylish :)

There are also many different patterns and colours available - the choices on Amazon seem limited but their website has lots more.

Let me know if you have bought a bottle such as this in the comments below!


Thursday, 8 March 2018

Mary Berry: Classic

Hi everyone :)

I picked up this new book in Asda a few weeks ago and got really excited that the purple sticker mentioned that it was to go along with her new series on BBC - however when I got home I searched the internet and the sky tv programme list and couldn't find it anywhere - no mention whatsoever!

Then last Monday I happened to check the tv list just before bed on my phone and it popped up - I hit record immediately.

The book is full of old classics and no-fuss recipes that are easy and quick to do!

One of my favourite recipes has to be the flapjack - so easy and only a few ingredients and you've got a sweet, yummy traybake!

The first episode of the series aired on BBC last Monday and she made the most amazing chocolate mouse which I'll hopefully be posting on my blog soon!

Let me know in the comments below if you caught her new show!


Monday, 5 March 2018

Mary Berry: Chocolate Truffle Pots

Hi everyone :)

Mary Berry's new show started on Monday and I had already bought the book a few weeks ago in Asda. I had eagerly been awaiting BBC announcing when the show started and as soon as it appeared on Sky - I hit the record series button straight away.

One of her recipes she did on the first episode was: Chocolate Truffle Pots - and I just had to make them.

Mary included alcohol in the truffles - only a small amount but I took mine into work and I can't give my work colleagues alcohol - no matter how little so I excluded this from the recipe.

For the chocolate mousse
100g dark chocolate
50g caster sugar
2 eggs yolks
1 tbsp whisky cream liqueur (optional)
300ml double cream

For the truffle balls
4 digestive biscuits
1-2 tbsp whisky cream liqueur (optional)
100g white chocolate
cocoa powder, for dusting

1. You will need six small wine glasses, sundae glasses or ceramic pots.

2. Place the dark chocolate in a food processor and process for 1 minute or until just a few pieces remain in the otherwise powdery chocolate mixture. Alternatively, finely grate the chocolate.

3. Measure the sugar and 6 tablespoons of water into a small saucepan and heat gently, stirring until the sugar has dissolved. Raise the heat and boil briskly for a few seconds until the liquid has become a thin syrup.

4. Set the food processor running and carefully pour in the hot syrup through the feed tube on to the chocolate so its melts and becomes liquid. Add just a little more boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the whisky cream liqueur. If you are not using a food processor, add the hot syrup to the chocolate to melt it before beating the ingredients together.

5. In a separate bowl, whip the cream to soft peaks, then fold in the chocolate mixture. Reserve 3 tablespoons of the mousse in a medium bowl before spooning the rest into the glasses. Place in the fridge to set for 6 hours or overnight.

6. Meanwhile make the truffle balls. Place the biscuits in a freezer bag and finely crush with a rolling pin. Add the crushed biscuits to the reserved mousse, followed by the whisky cream liqueur. Mix well and shape into six balls, each about the size of a small walnut, then place in the fridge to set for 10-15 minutes.

7.  Melt the white chocolate in a small bowl set over a pan of gently simmering water. Insert a cocktail stick into each of the balls, then dip into the melted chocolate and swirl around until coated. Place on a piece of baking paper and chill in the fridge for 30 minutes until firm.

8. Remove the chocolate pots from the fridge just before serving, place a truffle ball on top of each one and dust with a little cocoa powder.

The mousses tasted amazing and I will definitely be making these again! Let me know in the comments if you watched the episode or made something from it


Friday, 2 March 2018

Orange Cupcakes with Orange Buttercream

Hi everyone :)

I've been ill lately and they always say citrus fruits and citrus-ey things help fight infection - so I took the usual vanilla cupcake and through some orange juice and orange zest in there! 

Ingredients (cupcake batter):
125g self raising flour
125g caster sugar
1/4 teaspoon bicarbonate of soda
125g soft, unsalted butter (very soft!!)
2 large eggs
1 1/2 tbsp orange juice
1/4 tsp vanilla extract
2 tbsp orange zest

1. Preheat the oven to 170°C and line a cupcake/muffin tray with 12 cases.
2. In a sieve over the mixing bowl - add the flour, caster sugar and bicarbonate of soda and sift them.
3. Add 125g of butter.
4. Add 2 large eggs.
5. Start the mixer on a low speed until everything is just mixed and then turn up to medium to high for 1 minute.
6. With the mixer on a low speed add the orange juice, vanilla extract and orange zest.
7. Put the mixer back up to medium to high speed for one last blast (about 30 seconds).
8. Stop the mixer, remove the paddle and get as much batter off as you can. Scrape the sides with a spatula and give a final mix with the spatula to catch anything missed by the paddle at the bottom.
9. Using a dessert spoon and teaspoon scoop the batter into the cupcake cases
10. Bake for 22 minutes in the pre-heated oven. Check with a skewer - it should come out clean.
11. Leave in tray for 5-10 minutes and then transfer to a wire cooling rack.

Ingredients (buttercream icing):
200g very, very soft butter
450g sifted icing sugar
2 tbsp orange juice
1 tbsp orange zest
1/2 tsp vanilla extract

1. Add the butter to a mixer and beat for 2-3 minutes on a medium speed.
2. The butter should now look very pale (edging on white) and be fluffy.
3. Add half the icing sugar to the bowl with the butter and start the mixer on a low speed.
4. Once its incorporated turn the mixer up to medium speed and beat for 2-3 minutes.
5. Add the last half of the icing sugar and again start on slow, then once mixed together, increase speed to medium and beat for another 2-3 minutes.
6. Turn down to a low speed and add the milk and vanilla extract.
7. Turn back up to a high speed for 1-2 minutes.

Then either pipe or spread over the cupcakes.

Let me know in the comments below if you've made or tried these yummy cupcakes!

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