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Tag Archives: sweet
  • Posted on August 10, 2017

    Vegan Fruit Tea Bread recipe

    This recipe is a great, not totally naughty but lovely and indulgent, afternoon treat! The healthy combination of ingredients are transformed, with a little love and effort, into a very tasty loaf that will make the whole family happy. Not to mention the fact that many ingredients in this recipe can be replaced with any of the fruits, seeds and nuts that have been cluttering your kitchen cupboards for months!

    the vegan baker teabread

    Vegan Fruit Tea Bread

    60 g/1⁄2 cup dried plums

    60 g/1⁄2 cup dates

    40 g/1⁄3 cup dried cranberries

    2 tablespoons dried goji berries

    60 g/1⁄2 cup raisins

    330 ml/11⁄2 cups strong, hot tea (eg. rosehip and aniseed)

    3 tablespoons brown rice or pure maple syrup

    freshly squeezed juice and grated zest of 1 orange

    65 g/1⁄3 cup sunflower oil

    200 g/1 1⁄2 cups flour (eg. unbleached spelt flour plus unbleached plain/ all-purpose flour)

    1 teaspoon baking powder

    1 teaspoon bicarbonate of/ baking soda

    1⁄4 teaspoon salt

    1⁄2 teaspoon ground cinnamon

    1⁄4 teaspoon ground nutmeg

    1⁄4 teaspoon ground ginger

    110 g/2⁄3 cup chopped cashews

    110 g/2⁄3 cup chopped walnuts

    3 tablespoons chopped hazelnuts or pine nuts

    1-kg/2-lb. loaf pan, oiled

    Makes 8–10 slices

     

    Chop all the dried fruit into pieces roughly the same size as the raisins. Take the strong, hot tea and pour over the chopped fruit in a mixing bowl. Allow it to steep for at least 30 minutes or longer.

    Preheat the oven to 180°C (350°F) Gas 4.

    Add the syrup, orange juice and zest and the oil to the bowl of soaked fruit and mix well.

    In a separate bowl, mix together the flour, baking powder, bicarbonate of/baking soda, salt, cinnamon, nutmeg, ginger, cashews, walnuts and hazelnuts or pine nuts. Add them to the fruit mixture and mix again with a wooden spoon until incorporated.

    Spoon the cake mixture into the prepared loaf pan and spread level with a spatula. Bake in the preheated oven for 45–55 minutes or until a skewer inserted in the middle comes out clean. Allow to cool in the pan for 10 minutes, then remove and allow to cool completely on a wire rack.

    Serve a slice of the cake with a cup of hot tea, of the same type used in the cake!

     

    For more sweet and savoury vegan bakes, check out The Vegan Baker by Dunja Gulin.

    The Vegan Baker

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, fruit, recipe for the weekend, sweet, tea bread

  • Posted on July 28, 2017

    Chocolate and Hazelnut Squares recipe

    These Swedish cookies are from our new book The Lagom Life and we think they're the perfect bake for a lazy Sunday afternoon. So take some time out for a little fika and give them a try!

    chocnutsquares

    'nötchokladrutor' chocolate and nut squares

    When my parents had gatherings at home with friends or family, after dessert there always had to be a  kaka till kaffet, which basically means a “biscuit with coffee.” When coffee was served, you also wanted something a little bit sweet to go with it, so my mom would often bake these. They are quick to make, the perfect lagom size, and my favorite from the cookie tray. I particularly love the crunch of the hazelnuts on top.

     

     Makes about 20 squares

    7 tablespoons/100g butter, at room temperature, plus extra for greasing

    scant ¾ cup/140g superfine/ caster sugar

    ½ teaspoon baking powder

    2 tablespoons cocoa powder

    1 egg

    1 teaspoon vanilla sugar or vanilla extract

    ½ cup plus 1 tablespoon/75g all-purpose/plain flour

    ¾ cup/100g chopped hazelnuts

     

    Preheat the oven to 200ºC/400ºF/

    Gas 6. Grease a baking sheet about 10 x 14 inches/25 x 35cm or larger, and line with parchment paper. If using a larger baking sheet, only prepare an area no larger than 10 x 14 inches/ 25 x 35cm. Cream the butter and sugar together until pale and fluffy, using a hand-held electric whisk or a balloon whisk. Add the baking powder and cocoa and blend until smooth. Add the egg and vanilla sugar or extract and whisk until incorporated. Sift in the flour and mix until blended and you have a batter that resembles smooth butter. Spread the batter evenly on the baking sheet. Scatter the chopped nuts on top.

    Bake in the preheated oven for 15 minutes and cut into squares while still warm. Let cool and store in an airtight container.

     

    For more fika recipes, check out The Lagom Life by Elisabeth Carlsson.

    The Lagom Life

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with chocolate, recipe for the weekend, sweet, lagom, fika

  • Posted on July 13, 2017

    Lime and Mint Granita recipe

    Simple and delicious, this ice-cold granita couldn’t be more refreshing on a hot summers day. Best served with a good helping of sunshine!

    lime and mint granita

    Lime and Mint Granita

    150 g/ ¾ cup granulated sugar

    grated zest of 2 limes

    100 ml/scant ½ cup freshly squeezed lime juice

    90 g/4 ½ cups fresh mint (I like to use apple mint)

    lime slices, to serve

    SERVES 8

     

    Pour 600 ml/2 1⁄2 cups cold water into a small saucepan, add the sugar and lime zest and bring the mixture to a simmer. Cook, stirring, until the sugar has dissolved.

    Add half the mint (there’s no need to chop or remove stalks) to the saucepan, then take it off the heat. Cover with a lid and allow to stand for 10 minutes, then remove the lid and let the mixture cool to room temperature.

    Once cool, strain the mixture through a sieve/strainer into a large jug/ pitcher, pressing firmly on the mint to extract all the flavour. Stir the lime juice into the mint syrup and then pour into an airtight lidded freezer container, 30 x 15 cm/12 x 6 in.

    Place the granita in the freezer, then check it after 1 hour. Once it begins to freeze around the edges, take a fork and stir the mixture, breaking up the frozen parts near the edges into smaller chunks and raking them towards the centre.

    Return the container to the freezer, then check the mixture every 30 minutes, stirring each time and breaking up any large chunks into small pieces with a fork, until you have fine crystals of granita. If at any time the granita freezes too hard, simply leave it out at room temperature for a few minutes until it softens enough to be stirred again with a fork, and rake it back into crystals. Then return it to the freezer.

    Serve in small glasses decorated with the remaining extra sprigs of mint and lime slices.

     

    For more summer inspired recipes, check out Lemons and Limes by Ursula Ferrigno.

    lemons and limes by ursula ferrigno

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with recipe for the weekend, sweet, summer, granita

  • Posted on July 6, 2017

    Chocolate Fudge Ice-Cream recipe

    On World Chocolate Day, what’s better, more simple and spectacular than rich chocolate fudge ice cream? Rippled with a simple fudge sauce, this chocolate ice cream is super indulgent, but isn’t that what you want? It was made to make you smile!

    chocolate fudge ice cream

    Chocolate Fudge Ice-Cream

    350 ml/1 1⁄3 cups whole milk

    500 ml/2 cups double/ heavy cream

    5 egg yolks

    125 g/1 1⁄4 cups soft light brown sugar

    150 g/1 1⁄2 cups caster/ granulated sugar

    2 teaspoons pure vanilla extract

    a pinch of salt

    40 g/1⁄3 cup cocoa powder

    125 g/1 cup dark/ bittersweet chocolate (70%), chopped

    Fudge ripple

    175 ml/2⁄3 cup double/ heavy cream

    75 g/3⁄4 cup soft light brown sugar

    4 tablespoons golden/ light corn syrup or liquid glucose

    100 g/3⁄4 cup dark/ bittersweet chocolate

    30 g/1⁄4 cup cocoa powder

    25 g/2 tablespoons unsalted butter

    1 teaspoon pure vanilla extract

    a pinch of salt

    Waffle cones

    6–8 waffle cones

    100 g/3⁄4 cup tempered dark/bittersweet chocolate

    chopped hazelnuts

     

    an ice cream machine

    Makes 1 1⁄2 litres/2 1⁄2 pints and serves 6–8

     

    To make the ice cream, heat the milk and half of the cream in a saucepan or pot set over a medium heat until just below boiling.

    Meanwhile, whisk together the egg yolks, both sugars, vanilla and salt in a large mixing bowl until smooth and light.

    Steadily pour 3–4 tablespoons of the hot milk into the egg mixture, whisking constantly until smooth. Add the cocoa powder and whisk again. Add the remaining milk and whisk until combined. Return the mixture to the pan and cook over a low heat, stirring constantly, for about 3 minutes, or until the mixture thickens enough to coat the back of a spoon. Take care not to let it boil or the eggs will scramble.

    Tip the chopped chocolate into a large mixing bowl and pour the hot mixture on top. Add the remaining double/heavy cream and whisk until you have a silky smooth, chocolatey custard. Set aside until cool, then cover with clingfilm/plastic wrap and chill in the fridge for at least 1 hour. Meanwhile, prepare the fudge ripple. Put all of the ingredients in a saucepan or pot set over a low heat, and warm through, whisking constantly until smooth. Remove from the heat and cool to room temperature.

    Churn in the ice cream machine according to the manufacturer’s instructions. Spoon a quarter of the ice cream into a freezer container in an even layer. Top with a couple of tablespoons of fudge ripple and continue this layering, ending with a swirled layer of fudge ripple on the top. Freeze the ice cream overnight, until firm.

    To serve, dip each waffle cone in tempered dark/bittersweet chocolate and then in the chopped hazelnuts. Scoop the ice cream into the cone and enjoy!

     

    For more delicious chocolate recipes,  check  outChocolate at Home by Will Torrent.

    chocolate at home by will torrent

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with chocolate, recipe for the weekend, sweet, ice cream, summer

  • Posted on June 22, 2017

    Fig and honey ricotta cheesecake recipe

    We are feeling the summer vibes this week, so we turned to our lovely book The Mediterranean Table for our recipe for the weekend. Using ricotta makes for a pleasantly light-textured cheesecake, combined with figs and honey to give that Mediterranean flavour. Serve it for dessert or enjoy it with coffee as a mid-morning treat.

    Fig and honey cheesecakeFig and honey ricotta cheesecake

     

    150 g/5 oz. digestive biscuits/ graham crackers

    50 g/3 ½ tablespoons butter, melted

    750 g/3 cups ricotta cheese

    2 eggs

    2 tablespoons runny honey

    1/2 teaspoon orange flower water

    40 g/1/3 cup plain/all-purpose flour

    6 fresh figs, halved

    20-cm/8-in. loose-based cake pan

    SERVES 6

     

    Preheat the oven to 180°C (350°F) Gas 4.

    Using a rolling pin, crush the biscuits/ crackers into crumbs. Use a large bowl to mix the crumbs with the melted butter. Next, press this mixture firmly and evenly into the cake pan to form a base.

    In a separate large bowl, mix together the ricotta and eggs. Stir in the honey, orange flower water and flour. Spoon the ricotta mixture evenly across the biscuit base. Now, press the halved figs, skin-side down, into the ricotta mixture.

    Bake the cheesecake in the preheated oven for 50 minutes to 1 hour until set.

    Remove the pan from the oven and cool, then cover and chill until serving. The cheesecake will keep for a few days, covered, in the refrigerator.

     

    For more summer recipes, check out The Mediterranean Table.

    The Mediterranean Table

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with baking, recipe for the weekend, sweet, summer

  • Posted on May 4, 2017

    Oliebollen - doughnut recipe

    National Doughnut Week starts tomorrow, so it only seemed right to share with you a doughnut recipe for this week’s blog. Although not your typical doughnut, these wonderful and light, almost rugged doughnuts are just delicious and we have the Dutch to thank for their creation. The addition of sharp apple and soft plump raisins makes these fruity bite-size doughnuts that little bit special, so get baking and raise some money for The Children’s Trust this Doughnut Week!

    olliebollen doughnut recipe

    Oliebollen

    2 ½ teaspoons active dried yeast

    30 g/2 ½ tablespoons caster/ granulated sugar

    65 ml/ ¼ cup lukewarm water

    225 g/1 ¾ cups plain/ all-purpose flour

    pinch of salt

    125 ml/ ½  cup full-fat/whole milk

    1 egg, lightly beaten

    100 g/ ¾ cup (dark) raisins

    1 small Granny Smith apple, peeled, cored and finely chopped

    vegetable oil, for deep-frying

    icing/confectioners’ sugar, to decorate

    deep fat fryer (optional)

    MAKES 10 DOUGHNUTS

     

    Place the yeast, sugar and lukewarm water into a small bowl and stir to dissolve. Set aside in a warm place for 10 minutes or until the mixture bubbles.

    Place the flour and salt in a large bowl and make a well in the centre. Pour the milk, beaten egg and the yeast mixture into the well and stir until fully combined. Add the (dark) raisins and chopped apple and stir until well combined. The dough will be soft. Cover with clingfilm/plastic wrap and set aside in a warm, draught-free place for 1 hour or until the dough doubles in size. The dough will be quite soft and spoonable.

    Fill a deep fat fryer or large, heavy-bottomed pan one-third full with vegetable oil and heat to 175°C (345°F) or until a cube of bread turns golden in 40 seconds. Working in batches, use two dessertspoons to scoop out a spoonful of the dough and gently drop it into the oil. Deep-fry, turning halfway, for 5 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towels.

    Dust the doughnuts generously with icing/confectioners’ sugar and serve.

     

    This recipe is from LOLA's: A Cake Journey Around the World.

    LOLA's A Cake Journey Around the World

    Photography by Steve Painter ©Ryland Peters & Small

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with recipe for the weekend, sweet, doughnut, national doughnut week, donut

  • Posted on March 23, 2017

    Sweet ideas for Mother's Day gifts

    Don’t forget it’s Mother’s Day this weekend!  We know that she deserves something special, so for this week’s blog we’ve picked three fantastic recipes that will make the perfect homemade gifts…

    This peanut butter fudge recipe is so simple to make, it’s perfect if you’re running a bit short on time! Topped with chocolate chips and peanuts, it looks so tempting… just make sure you leave time for it to set!

    Peanut butter fudge from Miracle Mug Cakes

    Cheat's Peanut Butter Fudge

    500 g/2 ¼ cups smooth peanut butter (you want the least oily peanut butter that you can find)

    1 x 397-g/14-oz. can sweetened condensed milk

    a pinch of salt

    100 g/2/3 cup icing/ confectioners’ sugar, sifted

    100 g/2/3 cup dark/bittersweet chocolate chips

    100 g/1 cup chopped peanuts

    a 28 x 18 x 4-cm /11 x 7 x 1.5-inch cake pan, lined with overhanging baking parchment

    MAKES 64 PIECES

    In a large saucepan, melt together the peanut butter, condensed milk and salt over a medium heat.

    Remove the saucepan from the heat and stir to loosen the mixture.

    Carefully add in the sifted icing/confectioners’ sugar and stir until fully combined and very thick.

    Empty the mixture into the prepared cake pan, making sure it covers the whole of the base – the weight of the mixture will hold down the baking parchment. It will be quite oily and you will need to use the back of a spoon to smooth the fudge out.

    Sprinkle over the dark chocolate chips, making sure they are spread out and push them in to the fudge slightly. They may melt a little but this is okay.

    Sprinkle over the chopped peanuts, pushing them in to the fudge, too.

    Allow the fudge to cool, then pop it in to the fridge to set for at least 4 hours or overnight.

    Once set, use the overhanging baking parchment to lift the fudge out of the pan.

    Slice the fudge into small squares and enjoy.

    NOTE You can store this fudge for around 2 weeks in an airtight container in the fridge, but it is best eaten at room temperature.

     

    For something a little bit more grown up, why not try these Pina Colada Jellies? These heavenly cubes, flecked with cherry and pineapple are the best part of a cocktail in a mouthful.

    Pina Colada Jellies from Party-Perfect Bites

    Pina Colada Jellies

    700 ml/scant 3 cups pineapple juice (not from concentrate)

    34 sheets of gelatine, softened in cold water for 5–10 minutes

    350 ml/1 ½ cups cherry juice

    400 g /14 oz. sweetened condensed milk

    300 ml/1 ¼  cups Malibu or other coconut-flavoured white rum

    80 ml/ 1/3 cup coconut cream

    25 x 18-cm/10 x 7-inch and 12 x 9-cm/4 ½ x 3 ½ -inch containers, lined with clingfilm/ plastic wrap

    makes about 120 cubes

    Heat 120 ml/ ½ cup pineapple juice to a simmer in a saucepan. Take off the heat, squeeze the water out of 11 sheets of gelatine, add to the juice and whisk. Add this to the remaining pineapple juice and whisk. Pour into the large prepared container and set in the refrigerator for at least 3 hours.

    Heat 60 ml/ ¼ cup of the cherry juice to a simmer in a saucepan. Take off the heat, squeeze the water out of 6 sheets of gelatine, add to the juice and whisk. Add this to the remaining cherry juice and whisk. Pour into the small prepared container and set in the refrigerator for at least 3 hours.

    Once both jellies are set, heat 180 ml/ ¾ cup water to a simmer in a saucepan. Take off the heat. Squeeze the water out of 17 sheets of gelatine, add to the water and whisk. Add this to the condensed milk, along with the rum, 150 ml/generous ó cup water and the coconut cream. Mix, then let cool, but don’t allow it to set.

    Cut the pineapple and cherry jellies into 1.5-cm/ ¾ -inch cubes. Arrange the cubes in a container large enough to hold them all, then cover with the cooled coconut jelly to a depth of 2.5 cm/1 inch. Set in the refrigerator overnight. The next day, cut into 2.5-cm/1-inch cubes to serve.

     

    These mini chocolate cheesecakes are sure to go down a treat with any chocoholic! This recipe uses vanilla and orange flavours, but you could choose any flavour you like to make these the perfect gift.

    Mini chocolate cheesecakes from Cheesecake

    FOR THE CAKE BASES

    55 g/4 tablespoons butter

    55 g/4 ½ tablespoons caster/ white sugar

    1 egg

    55 g/scant 1⁄2 cup self-raising flour

    grated zest of 1 orange

    FOR THE DRIZZLING SYRUP

    freshly squeezed juice of 1 orange

    1 tablespoon icing/confectioners’ sugar

    FOR THE FILLING

    170 g/ ¾ cup mascarpone cheese

    170 ml/ ¾ cup crème fraîche

    1 tablespoon icing/confectioners’ sugar

    1 teaspoon vanilla bean paste

    TO ASSEMBLE

    400 g/14 oz. dark spiced chocolate (such as Green & Black’s Maya Gold)

    24 sugar flowers

    a 24-hole square mini brownie pan, greased

    a piping bag fitted with a round nozzle/tip (optional)

    24 paper petit fours cases

    MAKES 24

    Preheat the oven to 180ºC (350ºF) Gas 4.

    To make the cake bases, whisk together the butter and sugar in a large mixing bowl, until light and creamy. Beat in the egg and whisk again. Sift in the flour, add half of the orange zest and stir through again. Put a small spoonful of mixture into each of the holes of the prepared brownie pan. (This is easiest done with a piping bag.) You only want a little cake mixture in each hole as when the cakes are baked you still need room to add the cheesecake mixture on top. Bake in the preheated oven for 10–12 minutes until the sponges spring back when you press with a clean finger.

    Simmer the orange juice and sugar in a saucepan until the sugar has dissolved, then drizzle a little of the syrup over each of the cakes. Leave the cakes to cool, then press the cakes down so that there is room for the filling on top.

    For the cheesecake filling, whisk together the mascarpone, crème fraîche, icing/confectioners’ sugar, vanilla and the remaining orange zest until smooth. Spoon the mixture over the cake bases, spreading in tightly using a pallet knife or spatula so that all the holes of the brownie pan are filled completely. Transfer the pan to the freezer and freeze until the cheesecake is solid, which will take about 30 minutes.

    When the cheesecakes are frozen, melt the dark chocolate in a heatproof bowl set over a pan of simmering water, stirring until the chocolate has melted. Remove the frozen cheesecakes from the freezer and, one at a time, dip them into the warm chocolate. Transfer to a wire rack to set, with a sheet of foil underneath to catch any chocolate drips. Before the chocolate sets, affix a sugar flower to the top of each cheesecake. The chocolate will set quickly given the frozen temperatures of the cheesecakes – if it sets too quickly you can simply attach the flowers using a little extra chocolate. Once set, place each chocolate in a petit fours case and store in the refrigerator until you are ready to serve, by which time the cheesecake will have defrosted.

     

    In order, these recipes have been taken from,

    Miracle Mug Cakes by Suzy Pelta, available here.

    Miracle Mug Cakes by Suzy Pelta

    Party-Perfect Bites by Milli Taylor, available here.

    Party-perfect bites by Milli Taylor

    Cheesecake by Hannah Miles, available here.

    Cheesecake by Hannah Miles

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    This post was posted in Featured, Featured, News, Recipes, Recipes, UK, What's new, What's new and was tagged with homemade, baking, Mother's Day, gift, chocolate, quick, sweet, recipe, gift ideas, cheesecake, fudge

  • Posted on March 16, 2017

    Irish Stout Cake for St Patrick's Day

    In celebration of St Patrick’s day, what better recipe to share than one that uses everyone's favourite Irish drink - Guinness. This stout cake really showcases the rich, dark nature of the classic Irish ‘perfect pint’ and by adding extra malt, it creates an even more sensational bake.

    Irish Guinness Cake from LOLA's recipe book

    Irish Stout Cake

    50 ml/3 ½ tablespoons dark Irish stout (we use Guinness)

    250 g/2 ¼ sticks butter

    400 g/2 cups white sugar

    100 g/1 cup cocoa powder

    30 g/3 ½ tablespoons malt powder (we use Horlicks)

    150 ml/ ¾ cup sour cream

    2 eggs

    1 teaspoon pure vanilla extract

    2 teaspoons bicarbonate of/ baking soda

    275 g/2 cups plain/all-purpose flour

    CREAM CHEESE FROSTING

    25 g/ ¼ stick butter, softened

    100 g/ ¾ cup icing/

    confectioners’ sugar

    200 g/7 oz. cream cheese

    grated chocolate, to decorate

    23-cm/9-inch springform cake pan, greased and lined with baking parchment

    MAKES 1 LARGE CAKE

     

    Preheat the oven to 180°C (350°F) Gas 4.

    Put the stout and butter in a large pan set over gentle heat. Don’t let it boil, just let the butter melt through the liquid. Add the sugar, cocoa and malt powder to the warm

    butter-stout mixture and whisk gently to get rid of any lumps. Add the sour cream and stir in – this will cool the mixture sufficiently so that you can add the eggs and then the vanilla extract. Continue to mix until all the ingredients are completely incorporated.

    Add the bicarbonate of soda/baking soda and then begin to add the flour, little by little, stirring each time until fully incorporated.

    Pour the mixture into the prepared cake pan and bake in the preheated oven for 50–60 minutes. A skewer should come out clean when inserted into the centre. Turn out, them allow the cake to cool completely before decorating.

    To make the cream cheese frosting, place the softened butter in a large bowl and add the icing/confectioners’ sugar and cream cheese. Using a stand mixer or handheld electric whisk, slowly and carefully beat everything together. Once combined, increase the speed and whip until you have a soft and fluffy frosting.

    Place the cooled cake on your serving plate and loosely spoon over the frosting – we like to use a very informal swirl technique, but this is entirely up to you. Sprinkle around the top edge with grated chocolate to finish.

     

    This recipe is from LOLA's A cake Journey Around the World, available here.

    LOLA's A Cale Journey Around the World

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, What's new, What's new and was tagged with baking, chocolate, recipe for the weekend, St Patrick's Day, sweet, cake, LOLA's, irish, guinness

  • Posted on March 7, 2017

    Win a Hotpoint Microwave and 'Miracle Mug Cakes and other Cheat's Bakes'

    In celebration of the brilliant new baking book by Suzy Pelta, Miracle Mug Cakes and other Cheat's Bakes, we've teamed up with our friends at Hotpoint to offer you a piping hot prize!

    Miracle Mug Cakes and other Cheat's Bakes Hotpoint Microwave

    For your chance to win this gorgeous Hotpoint Ultimate Collection microwave and a signed copy of Suzy's book, simply enter your name and email below before Tuesday 14th March. This is the perfect prize for anyone who enjoys tasty treats but loves recipes that can be whipped up in no time!

    Double Choc Brownie Mug Cake

    One lucky winner will be selected at random to win both items. More details about the microwave and Suzy's book below. Good luck!

    ABOUT THE MICROWAVE

    The Hotpoint Ultimate Collection MWH 33343B combination microwave performs like a best-in-class oven for supreme cooking in your home. Boasting Hotpoint's Multiwave Technology, the Ultimate Microwave boasts two emission plates that guarantee full heat distribution for quick, evenly cooked food.The microwave also includes Dynamic Technology so you can crisp or steam meals at the touch of a button. There's even a hot fan-aired cooking option for Sunday roasts.

    Hotpoint Microwave open Hotpoint Microwave side view

    The Hotpoint Ultimate Microwave makes the most of your kitchen space with a vertical opening door, offering additional practicality in your home.For a complete, high quality solution to microwaveable cooking, the Hotpoint MWH33343B is the perfect choice.

     

    ABOUT THE BOOK

    Indulge your inner child (or your actual children) with these 28 recipes for mug cakes and cheat's bakes. The book includes recipes for Nutella and Peanut Butter, Crushed-up Cookie, and Hidden Oreo mug cakes so there's plenty to delight little ones; while the Boozy Strawberry Center, After Dinner Mint and Café Latte mug cakes put a sophisticated twist on these simple bakes, making them perfect dinner party desserts!

    Miracle Mug Cakes Signed Copy

    Suzy guides you through with plenty of handy tips and tricks and has included ideas for fridge cakes, ice cream sandwiches, garbage cookies and other cheat's bakes too. Whatever sweet treat your craving and whatever the occasion, you will be able to whip something up in a matter of minutes - making this the ultimate quick baking book for sugar lovers everywhere! Find out more here

     

    Suzy Pelta Logo   Hotpoint logo Black - container

    Huge thanks to Suzy Pelta and Hotpoint for teaming up with us on this fantastic prize!


    This post was posted in Competitions, Featured, News, UK, What's new and was tagged with baking, kids, sweet

  • Posted on December 20, 2016

    7 Recipes You Need To Cook This Christmas!

    To finish up our Christmas round-ups, we’re thinking Christmas Food today on the blog. From food for the main event to Boxing Day leftovers to New Year’s Eve nibbles, we’ve got recipes to take you right through the festive season. And if you’re still in need of some present inspiration, check out our Homemade Gifts Round-Up here.

    For the main event we obviously turn to Miranda Ballard and her Modern Meat Kitchen. Click here for her Roast Turkey recipe, and here for what you HAVE to do with your leftovers on Boxing Day.

    Just the words salmon caviar and canapé are enough to get us drooling! You can find the recipe here.

    Or how about Christmas dinner in a mouthful? Click here for the recipe.

    Tiny pizza anyone? You’ll find the recipe here.

    Brontë Aurell’s Ginger Biscuits & Glögg are so quick to make, they’re perfect to have a batch on hand for any unexpected guests this festive season. Click here for the video tutorial and recipe.

    And last, but very much not least, don’t forget Team TWISTED’s Camembert Hedgehog Bread for the ultimate in cheesey goodness – perfect for any party this festive season! Head here for the recipe.

    Happy eating!

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    This post was posted in Featured, News, News, Recipes, UK, What's new and was tagged with New Year, christmas, salmon, drinks, canapes, savoury, recipe for the weekend, cheese, sweet, 2016, turkey

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