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Thursday, 26 July 2012

Chocolate Brownie Cake

100g butter
175g caster sugar
75g light brown or muscovado sugar
125g chocolate (plain or milk)
1 tbsp golden syrup
1 tsp vanilla extract /essence
100g plain flour
½ tsp baking powder
2 tbsp cocoa powder

Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.
Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.
Remove the pan from the heat.
Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.
Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.
Remove and allow to cool for 20-30 mins before cutting into wedges and serving.
Serve with cream or ice cream and plenty of fresh fruit

**I have made this previously using Terrys Chocolate Orange - It was amazing!  The cake can also be baked in a normal square tin and cut into bite-sized brownies.

Tuesday, 17 July 2012

Slow cooker BBQ ribs

1 full rack ribs
3/4cup ketchup
1/4 cup BBQ sauce
splash chilli sauce
1/4 cup brown sugar
2tbsp apple cider vinegar
1tsp dried oregano

Mix all sauce ingredients together.

Place ribs in slow cooker and pour sauce over the top.

Cook on slow for 4 1/2 hours and then turn up to high for another 4 hours.

When ready to eat, brush some of the sauce over the ribs and grill/bbq until crispy.

Monday, 16 July 2012

Sweet Bacon wrapped Chicken

4 chicken breasts
1lb streaky bacon
2/3 cup packed light brown sugar
2 tbsp chilli powder (optional)

Pre heat oven to 170 degrees c.

Cut chicken into 1" cubes and wrap each with bacon before placing on a baking tray.

Mix brown sugar and chilli powder and sprinkle over chicken

Bake for 35-40 minutes until crisp

French Onion Soup

Image taken from

50g butter
1k brown onions, thinly sliced
3 tbsp brandy/sherry
1 litre beef stock
1 baguette
1 garlic clove
100g gruyere cheese

Heat butter in a large pan and gently cook onions until soft but not browned, about 20 minutes.

Increase heat for 15 minutes until the onion becomes brown and sticky.

Add brandy and simmer for 2-3 minutes before adding stock and simmering for 10 minutes.

Meanwhile slice and toast the baguette.  Rub each slice with garlic, top with cheese and grill until brown and bubbling.

Top soup with croutons and serve.

Dauphinoise Potatoes

Image taken from

1k potatoes
150ml semi skimmed milk
142ml double cream
1 garlic clove, peeled and halved
pinch nutmeg
25g parmesan
40g cheddar
butter for greasing

Heat oven to 160 degrees c.

Line a casserole dish with grease proof paper and butter.

Peel and slice the potatoes about 3mm thick and set aside.

Pour the milk and cream into a pan with the garlic and heat until boiling point.  Cool slightly and remove garlic.

Layer half the potatoes into the dish and pour over half the cream mix.  Add the remaining potato and cream mix and then sprinkle with the cheese & nutmeg before baking for 1hr 30 or until cooked through.

Rocky Road Squares

Photo taken from

125g butter
300g chocolate
3 tbsp golden syrup
100g rich tea biscuits
100g pink and white marshmallows
2 tsp icing sugar

Melt the butter, chocolate & syrup together slowly over a gentle heat.  Set aside half the mixture.

Break the biscuits into small pieces and cut the marshmallows in half before mixing into half of the chocolate mix

Pour mixture into a buttered 7" square tin and press down.  Pour remaining half of the chocolate mixture over the top and refrigerate until set (at least 2 hours)

When ready to serve, sprinkle the icing sugar over the rocky road and cut into 9 squares.


170g water
75g butter
100g plain flour
4 large eggs

Heat butter & water together in saucepan

Meanwhile sift the flour and keep it to hand

When the butter/water mixture starts to boil, remove it from the heat, quickly add the flour and beat until mixed.  Place the saucepan back on the heat and cook for 2 minutes stirring constantly until mixture comes away from the sides.

Allow to mixture to cool in a large mixing bowl

Once cooled, gradually add in beaten eggs one at a time until completely combined.
Pre-heat oven to 180 degrees c (fan oven)

Spoon mixture into a piping back fitted with a ½” nozzle and pipe small amounts onto a baking tray lined with parchment.  (Mixture will triple in size so only pipe a small amount)

Bake the profiter rolls for 15 minutes, open the oven to let steam escape.  Turn the temperature down to 160 degrees c and cook for a further 5 minutes.

Remove from oven and prick each roll to allow the steam to escape.  Cook for a further 3 minutes.

Once cooled keep in an airtight container until ready to fill.

Chewy Meringues

Photo taken from

Makes 5 large meringues

4 large egg whites
200g caster sugae
1 tsp vinegar
1 tsp cornflour
3 drops red food colouring

Pre-heat oven to 130 degrees c (fan assisted)

Whisk eggs whites until they form stiff peaks (about 3 minutes in a kitchen aid mixer)

Add the sugar and continue whisking until mixture is very glossy

Add vinegar & cornflour

Add food colouring and mix through slowly to create a ripple effect.

Place large spoonfuls of the mixture onto baking parchment and shape with a pallet knife

Bake for 1hr 10 minutes before turning oven off, leave meringues in the oven until they have completely cooled.

Friday, 6 July 2012

Slow Cooker Rotisserie Chicken

Recipe & Image from

1 whole chicken (3.5-4 lbs)
2 tbsp Paprika
1/2 tsp. cayenne pepper
1 1/2 tsp onion powder
2 tbsp garlic powder or 3 cloves garlic
1 tsp salt
1/2 tsp black pepper

Place all of your ingredients in a small bowl and stir in water by the teaspoon until a paste forms. Spray your slow cooker with cooking spray and place the chicken in, breast side up.
Coat the chicken inside and out with the paste.

Cover and cook on low 6-7 hours or on high 3.5-4.5 hours. Make sure the thickest part of the thigh registers at 180 degrees.