Cupcakes

For the cupcakes

200g self raising flour
200g caster sugar
200g butter / margarine
4 eggs
1 tsp baking powder

For the icing

300g icing sugar
150g butter / margarine
food colour


Pre heat oven to 170 degrees C (fan assisted).  Using a freestanding mixer or a hand whisk mix together all the cake ingredients until smooth.

Divide the mixture between 9 cupcake cases in a muffin tin and bake for approximately 18 minutes or until cooked through.  Allow to cool completely before decorating.

Once again using the mixer or hand whisk, mix together the butter & icing sugar and colour as required before piping onto the cakes.

Macaroons

Recipe & image taken from wwtw.howtocookthat.net

4 large egg whites 

70g caster sugar 

230g pure icing sugar

120g ground almonds

pinch salt

food colouring (optional)

Pre heat over to 125 degrees (fan assisted).  Place egg whites  in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out, add caster sugar and then food colouring of choice and continue to whip for 1-2 more minutes.  

Sift the almonds, icing sugar and salt twice, discarding any lumps that wont pass through. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula.  The mixture should be smooth and a very viscous, not runny. 

Draw small circles on greaseproof paper and pipe macaroons, neaten the top of the macaroons with a wet finger and rap trays firmly before baking in the oven for 20 minutes. 

Finish with filling of choice.

Lemon and Coconut Cake

Recipe & Image taken from http://www.josblueaga.com

300g self raising flour

1 tsp baking powder

250g margarine/butter

230g caster sugar

50g desiccated coconut

4 eggs

100ml milk

Zest & juice of 2 lemons

3 tbsp caster sugar mixed with 3 tbsp desiccated coconut

3 tbsp lemon curd

150g margarine/butter

300g icing sugar

With either a freestanding machine or hand-whist mix together flour, baking powder, sugar, coconut and butter.  In a jug whisk the milk and eggs and lemon zest together.  Add half the flour mixture and the slowly add the second half and mix to combine.  Spoon into two 8 inch greased sandwich tins and give a little tap for a flat bake.  Bake at 170 degrees for 20 minutes then sprinkle the coconut and sugar mix over one of the cakes and continue to bake for 5-10 minutes more until well baked.  Leave to cool completely before spreading the bottom sponge (the one without the sugar mix on) with 3 tbsp lemon curd.  Whip together the butter and icing sugar and pipe in rings over the bottom cake before adding the top sponge onto finish.

Sweet & Sour Pork

Photo & Image taken from http://www.slimmingworld.com/

500g pork loin steak, all visible fat removed, cut into strips

Low calorie cooking spray

Salt and freshly ground black pepper

1 large onion, thinly sliced

1 red pepper, deseeded and cut into strips

2 large carrots, peeled and cut into matchsticks

200g sugar snap peas, halved length-ways

¼ tsp Chinese 5 spice

2 garlic cloves, finely chopped

1 level tbsp cornflour

4 tbsp tomato puree

1 tbsp white wine vinegar

4 tbsp light soy sauce

150ml chicken stock

400g dried egg noodles

400g fresh pineapple flesh, cut into bite-size pieces

Place a wok or large frying pan over a high heat. Spray the pork with low calorie cooking spray and season well. When the pan is hot, add the pork and stir-fry for 5-6 minutes or until cooked through. Transfer to a plate, cover and set aside. 

Spray the pan with low calorie cooking spray and keep over a high heat. Add the onion,pepper,carrots and sugar snap peas and stir-fry for 5-6 minutes. Return the pork to the pan and cook for a further 3-4 minutes until piping hot.

Meanwhile in a bowl mix 2 tbsp water with the Chinese 5 spice, garlic, cornflour, tomato puree, white wine vinegar, soy sauce and stock. Add the mixture to the pan, stir and reduce the heat to low. Cook for 3-4 minutes until thickened.

Cook the noodles according to the packet instructions. Remove the wok or frying pan from the heat and stir in the pineapple. Drain the noodles and dived between 4 warmed bowls. Spoon over the pork mixture and serve.

Chelsea Buns

Recipe & image taken from www.bbcgoodfood.com

Buns

450g strong white flour, plus extra for dusting

2 x 7g packs easy-blend yeast
50g caster sugar

150ml warm milk
1 egg beaten
50g unsalted butter , melted, plus extra for greasing

oil , for greasing

Topping

25g softened butter , plus extra for greasing

85g dried apricots , finely chopped

85g toasted flaked almonds , plus a few extra to decorate

25g caster sugar

2 tbsp apricot jam

Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.

Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.

Heat oven to 200C/180C fan/gas 6 and grease a deep 21 or 23cm cake tin. Tip the risen dough out onto a lightly floured surface and knead for a few secs. Roll out the dough to a rough 20 x 30cm rectangle. Spread the butter evenly over the dough, then sprinkle with the chopped apricots, almonds and sugar. Roll up firmly like a Swiss roll from one of the long sides - dampening the open edge to help it stick if you need to. Cut into 8 even slices with a sharp knife, shape into 8 round pinwheels, then arrange in the tin, cut-side up. Cover with a clean, damp tea towel and prove in a warm place for about 20 mins until roughly doubled in size.

Bake the buns for 10 mins, then lower oven to 180C/160C fan/gas 4. Cook for 10 mins more until golden brown. Melt the jam with 1 tbsp water, brush all over the buns, then sprinkle with a few more flaked almonds.

Maple & Bourbon Glazed Pork Chops

Recipe & Image taken from  http://www.howsweeteats.com

4 boneless center cut pork chops

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon smoked papika

1 tablespoon canola oil

1/4 cup low-sodium chicken stock

3/4 cup bourbon (I used a cherry bourbon – yum!)

3 tablespoons brown sugar

1 garlic clove, minced

1 teaspoon apple cider vinegar

1 tablespoon worcestershire sauce

2 tablespoons maple syrup

1/2 teaspoon ground mustard

Preheat oven to 350 degrees F.

In a small saucepan, combine bourbon, sugar, maple syrup, garlic, worcestershire, vinegar and mustard. Bring to a boil, stirring constantly, then reduce to a simmer and let cook for 10-12 minutes, stirring every now and then. Remove from heat and let sit to thicken.

Pound pork chops with a meat tenderizer, then season on both sides with salt, pepper and paprika. Heat a cast iron (or oven-safe) skillet over medium-high heat. Brush with canola oil and once hot (I let my skillet heat for almost 5 full minutes), add pork chops. 

Sear on one side for 2-3 minutes, or until golden Flip and cook for 2-3 minutes more. Turn off heat, add chicken stock to skillet, then place in oven and bake for 15 minutes. My pork chops were about 1 inch thick, so if yours are a bit thicken they may need to bake a little longer.

Once finished, pour glaze over top and serve immediately.

Baked Mozzarella Sticks

Recipe & image taken from www.olivetheingredients.blogspot.co.uk

12 wonton wrappers, at room temperature

12 light mozarella string cheeses

Preheat over to 400 degrees 

Take out your room temperature wraps and wrap each one around a cheese string.

Bake in the over for 10-12 minutes, turning once until golden brown.