It's almost Christmas!

Christmas Homemade Gifts

I've collected together a few Gift Ideas for Christmas. These are Perfect for friends and family, and as stocking fillers. 
Bakes (If you would like any of the recipes please comment to say which one(s) and I will type them up for you)
Millionaires Shortbread Squares,
Vanilla Fudge,
Gingerbread tree decoration,
Shortbread Shapes,
Florentines, 
Honey Comb,
Cookie Mix in a Jar.


Crafts (Again if you would like instruction just leave a comment)
Fabric Tree decorations,
Stockings,
Felt Robbins,
Candles,
Spiced Oranges (Decoration),
Cards,
Gift Tags,
Knitted Scarfs,
Knitted Teddys,
Knitted Egg Warmers.




Merry Christmas everyone! 3 Weeks to go! Just enough time to make lots of homemade gifts :)

Giant Birthday Cookie My Sister made me :)

Recipe - Makes 16 Small cookies or 1 Large Cookie

Ingredients:

100g Milk Chocolate chips

100g Margarine

75g Caster Sugar

175g SR Flour

2 Tbsps Golden Syrup

1-2 Tbsps Milk

Method:

1. Preheat Oven to 170C and Line 2 baking trays with Greeceproof paper (Only 1 baking tray is needed for giant cookie)

2. Beat the Margarine until soft, add the sugar and cream together until light a fluffy.

3. Stir in the syrup, Flour, Chocolate Chips until well combined.

4. Add the milk Until the dough is sticky but still a dough not a batter.

5. Place spoon fulls of mixture onto a baking tray about 2 inches apart (To make giant cookie place spoon fulls of the mix in a big circle shape onto the baking tray) and bake for 10 - 15 minutes until golden and still slightly soft.

6. If making a Giant Cookie Ice with the Butter Cream Bellow.

Buttercream:

100g Icing Sugar (Confectioners sugar)

50g Butter

A splash of Milk

Food Colouring

1/4 Tsp Vanilla Essence

1. Using an electric whisk beat the butter and Icing sugar until light and fluffy.

2. Beat in the Milk and Vanilla with a wooden spoon.

3. Add food colouring of your choice.

4. Put the buttercream into a piping bag and decorate the cooled giant cookie.

My Grandpa's Cake I made him :)

My Grandma's Cake I made for her :)

Long time no Post

Sorry I haven't posted in a while, I kept trying to log onto my blog with the wrong account and couldn't work out why it wasn't working! But I have finally managed to get on again! A picture and Recipe for a friendship cake will be up soon (It's just baking now).

Summer fruit smoothie.

Here is my Summer fruit smoothie with a citrus twist.


Ingredients    Serves 1
4 Strawberries
1 Banana
2Tbsp Orange Juice
2 Tbsp Lemon Sorbet








Method
1. Put everything except orange juice into a blender or use a stick blender.
2. Add orange juice until the smoothie is the consistency you like.
3. Poor into a glass.
4. Enjoy!

Japanese Inspired Asparagus and Pasta

*Picture Coming Soon*
Ingredients (Serves 1)
6 Spears of Fresh Asparagus
About 12 French/Green Beans
1 Tsp Light Soy Sauce
1 Tbsp White Sesame Seeds
3 Sheets of Lasagna Pasta (Or 60g of Uncooked Pasta)


Method
1. Put the pasta on to boil for 6 Minutes.
2. Whilst the pasta is cooking cut the ends off the Asparagus and Green Beans, Add the green beans to the pasta after 6 Minutes then cook for a further 4Minutes until the pasta is cooked.
3. Cook the Asparagus for 2 Minutes in Boiling water and then remove and put into a small bowl.
4. To the Asparagus add the Soy Sauce and Sesame Seeds Mix to combine.
5. Using a lightly oiled griddle or frying pan cook the asparagus until the griddle makes marks on them (or until golden if using a frying pan).
6. Put the Asparagus onto a plate and Cook the remaining Soy and Sesame to make a dressing.
7. Layer the Pasta, Green Beans and Soy and Sesame dressing over the Asparagus.
8. Enjoy


Nutritional Info
316 Kcal, 1332 KJ, 12.7g Protein, 49.2g Carbohydrates. 

Caramel Shortbread

For The Shortbread:
225g Plain Flour
75g Caster
175g Butter


For The Filling:
397g Condensed Milk
110g Caster Sugar
75g Butter


For The Topping:
200g Milk Chocolate


Method

1. Rub all the shortbread ingredients together to form a loose pastry like texture and put into a 8inch Square tin and bake at 170C for 15 Minutes and then a further 20minutes at 150C.
2. This is the tricky bit, But all the Filling Ingredients into a heavy based saucepan and heat until the butter has melted and the sugar has dissolved.
3. Turn down the heat on of the pan and cook for a further 15 - 20 minutes until it is a deep golden colour and thick, Mixing all the time to prevent burning.
4. Pour the Filling over the shortbread and leave in the fridge to cool.
5. Meanwhile Melt the Chocolate over a pan of water or carefully in the microwave.
6. Pour the Chocolate over the Base and Filling.
7. Leave to cool for roughly 30 minutes in the fridge until the chocolate is almost set.
8. Slice into 9 Pieces and cool for a further 10 minutes until completely set.
9. Remove from the fridge and tin and leave in an airtight box.
10. Enjoy!

Caramel Shortbread

For The Shortbread:
225g Plain Flour
75g Caster
175g Butter


For The Filling:
397g Condensed Milk
110g Caster Sugar
75g Butter


For The Topping:
200g Milk Chocolate


Method

1. Rub all the shortbread ingredients together to form a loose pastry like texture and put into a 8inch Square tin and bake at 170C for 15 Minutes and then a further 20minutes at 150C.
2. This is the tricky bit, But all the Filling Ingredients into a heavy based saucepan and heat until the butter has melted and the sugar has dissolved.
3. Turn down the heat on of the pan and cook for a further 15 - 20 minutes until it is a deep golden colour and thick, Mixing all the time to prevent burning.
4. Pour the Filling over the shortbread and leave in the fridge to cool.
5. Meanwhile Melt the Chocolate over a pan of water or carefully in the microwave.
6. Pour the Chocolate over the Base and Filling.
7. Leave to cool for roughly 30 minutes in the fridge until the chocolate is almost set.
8. Slice into 9 Pieces and cool for a further 10 minutes until completely set.
9. Remove from the fridge and tin and leave in an airtight box.
10. Enjoy!

Rotary Young Chef Competition

At the end of last year i entered a cooking competition called Rotary Young Chef Competition, In the First round i competed against others from my School and we all had to enter our recipes and the best ones got chosen out of 12 entrees Myself and 3 Others got chosen. We then had to Cook a 2 course meal for 2 people in 2.5hours, I cooked Butternut Squash Risotto and Cheesecake Tart. I won against the others from my school but they all turned out delicious food!

So I went through to the North Finals against 2 other girls, One of whom was ill so could not attend so i was just against one girl, She had entered a few times before so walked in very confident. The Newspaper interviewer arrived and asked us questions as we cooked. I cooked vegetable cobbler and Creme Brulee. A local chef judged, but right from the beginning when the other contestant walked in i already knew i had lost but i gained a lot from it and i will enter again next year!

Spinach and Ricotta Pancakes

Ingredients
For the Batter:
255g Plain Flour
3 Egg
2tbsps Oil
Milk to make a batter (Roughly 150ml)
For the Filling:
150g Spinach, Cooked and Chopped
150g Ricotta Cheese
Pinch of Nutmeg and Pepper

1. Mix the Flour and Eggs together until well combined.
2. Whisk in the milk until a smooth thick batter.
3. Heat the Oil in a large sauce pan and once hot add one ladle full of Batter, swirl round to make a circle of batter.
4. Cook for 1-2minutes on each side and then flip over and cook for another 1-2minutes.
5. Then repeat with the rest of the batter, Meanwhile whilst they are cooking beat the Ricotta, Nutmeg, Pepper and Spinach until well combined.
6. Once all the pancakes are cooked roll them up with the Spinach mix inside then cut on a diagonal into 2 halves.

Chocolate Torte with Creme Fraiche

This Chocolate torte has a soft, light, gooey Body and a Crumbly Pastry Enjoy! 
Ingredients
Pastry:
175g Plain Flour
25g Cocoa Powder
100g Butter
Tart Filling:
175g Dark chocolate, Broken into pieces
100g Butter
100g Caster Sugar
2eggs + 1 Egg yolk
35g Self raising Flour
To decorate : Creme Fraiche

1. First The pastry you can do this either in a food processor or by hand, Put the Flour, Cocoa and Butter into the bowl / processor and rub to a fine crumb (or pulse).
2. Add a little cold water until it forms a dough, then wrap in cling film and leave to cool in the fridge for 20minutes.
3. Remove Pastry from Fridge and roll to fit a 21cm Fluted Loose bottom Tart Tin, then put the Tin in the fridge for ten minutes and pre-heat your oven to 180C.
4. Pierce the pastry base with a fork and cover with Baking paper then fill with baking beans or Pasta / Rice blind bake for 15minutes and then remove the Baking Paper and Beans and bake for a Further 5minutes.
5. To Make the Filling melt the chocolate over a pan of hot water or in a microwave, then leave to cool on the side.
6. Beat the butter and sugar together until light and fluffy.
7. Add the Eggs, Yolk and Flour, Mix well (do not worry if it looks slightly curdled the chocolate will solve it!)
8. Fold in the Melted chocolate and fill the pastry base.
9. Cook at 160C for 25-30mins until almost completely set but still slightly wobbly in the middle.
10. Leave to cool.
11. Fill a piping bag with creme fraiche and pipe onto the cool tart base,
12. Enjoy.

In the Picture it is served with a Raspberry Coulis, To make the Raspberry Coulis put 100g of Raspberries in a small saucepan with 2tbsps of Sugar and cook at a medium heat until it become a sauce, add more sugar to taste.

Raspberry and White Chocolate Muffins :)

Ingredients
300g Plain flour
2tsp Baking Powder
150g Caster Sugar
1 Egg
1tsp vanilla Extract
225ml Semi-Skimmed Milk
50g Butter
100g Raspberries (Fresh Or Frozen)
110g White Chocolate

1.     Preheat oven to 200 degrees C (180 degrees C fan oven), Gas mark 6.

2.     Cut the raspberries in half and chop the chocolate into chunks.

3.     Sift the flour and baking powder into a large bowl.

4.     Stir sugar into the flour mixture.

5.     Melt the butter.

6.     In a second bowl, crack the egg and whisk in the vanilla, milk and melted butter.

7.     Stir the liquid mixture into the dry mixture.

8.     Fold in the raspberries and white chocolate chunks gently into the mixture. Be sure to use a metal spoon to avoid damaging the raspberries.

9.     Fill the baking cases 2/3 of the way to the top using a metal spoon.

10.   Bake for 20 minutes of until the muffins are risen and firm.

Lemon Bars

These Delicious Bars are a soft Shortbread like biscuit base with a lemon curdy top.

Ingredients

Shortbread:

1/2 cup (1 stick) (113 grams) unsalted Butter,

1/4 cup (25 grams) confectioner's (powdered or icing sugar)

1 cup (130 grams) all purpose flour

1/8 teaspoon salt

Lemon Filling:

1 cup (200 grams) Caster Sugar

2 large eggs

1/3 cup (80 ml) fresh Lemon Juice (approximately two large lemons)

1 tablespoons (5 grams) grated Lemon Zest

2 tablespoons (25 grams) all purpose Flour

Lemon Bars: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 x 8 inch (20 x 20 cm) pan. Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and Sugar until light and fluffy.  Add the flour and salt and beat until the dough just comes together. Press onto the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling. Lemon Filling: In your electric mixer, or with a hand mixer,  beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling has set. Remove from oven and place on a wire rack to cool.  To serve: Cut into squares and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the fridge for a day or two. Makes: 16 - 2 inch (5 cm) bars

Banoffee Pie

This may not be a healthy dessert but it is definitely delicious.

Ingredients

3 Bananas

300ml Whipping Cream

15g Dark Chocolate

397g Condensed milk

110g Butter

50g Demerara Sugar

3/4 packet of Hobnob

1.     Melt 60g of the butter and add to the Hobnobs (Crushed into fine pieces), line the bottom of a tart tin with the mix and leave to cool in fridge. 2.     Put the Condensed milk, Remaining Butter and Sugar into a Heavy Bottomed sauce pan, cook for 15-20minutes on a low heat, stirring continuously until it’s a rich golden colour and has thickened (If when you drop a little bit in cold water it forms a ball it’s ready). 3.     Chop 2 of the Bananas and layer them on top of the hobnob base. 4.     Pour the caramel over it and leave to cool in fridge (This forms a barrier and keeps the banana fresher). 5.     Whip the cream until soft peaks and layer over the cooled caramel. 6.     Grate chocolate over the top and leave to cool for  10 – 15 minutes before serving.

TheBlueSpatula

Hi and welcome to my blog,
This blog is about cooking and recipes.
I have loved to cook for a long time now and would like to share my hobby.
Thanks for looking
Ciao