Chantilly cream with popping candy

Posted on April 14, 2013 by Jude

I’ve just made my Victoria sandwich but with chantilly cream instead of butter cream, it was delicious! I’m so glad my diet starts tomorrow! I also sprinkled over some popping candy over the cream to give a little surprise when eating it!

For the chatilly cream I whisked 300ml of double cream with the seeds from a vanilla pod and a table spoon of caster sugar, instead of putting the cream on the cake first, I added the jam first then the cream followed by a sprinkling of popping candy!

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Eggless American style pancakes

Posted on February 10, 2013 by Jude

I’ve never made American style pancakes before, and these actually turned ok, they were delicious with maple syrup on them, I just need to get the shape of them right next time (there were a few odd looking circles!). I think these would also make a good substitute for Blinis.

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Cooking time: 4-6 minute per pancake (approx 2-3 minutes each side)

Preparation time: 10 minutes

Makes 12 pancakes

The Ingredients:

  • 4oz Flour
  • 1 tsp sugar
  • 2  tsp baking powder
  • 9fl0z whole Milk
  • 2 tbsp water
  • 2 tbsp oil
  • oil for cooking

The Method:

  1. Sift the flour in to a bowl
  2. Add the sugar and baking powder
  3. Mix the water and oil with the milk
  4. Add the milk mixture to the bowl and mix with a whisk or folk until it looks like a batter, don’t over mix it, it should still have some lumps in it
  5. Add some oil to a frying pan ( I add approx 2 tsp per pancake as the pancakes taste drier than pancakes with egg in) and heat until it’s smoking hot
  6. Add one ladle of the pancake mixture to the frying pan and move it quickly around the pan until it’s covered the bottom
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Panna cotta with roasted rhubarb

Posted on January 20, 2013 by Jude

Panna cotta is an egg free recipe anyway, but I thought I’d have a go at making one and share my recipe with you all, I have to say it’s one of the easiest things to make! This recipe came out quite firm so I think you could probably get away with only 3 gelatine leaves!

Cooking time: approx 10 minutes

Preparation time: 20 minutes plus at least 2 hours to chill

Serves 4

The Ingredients:

  • 300ml Double cream
  • 250ml Semi skimmed milk
  • 4 Gelatine leaves
  • 25g Sugar
  • Seeds from 1 vanilla pod (you can use the pod too)

For the roasted rhubarb

  • 4 Sticks of rhubarb
  • 1tbsp sugar
  • Drop of water

The Method:

  1. Pre heat the oven to 180C
  2. Heat the cream, milk, sugar & vanilla seeds and pod in a pan over a medium heat
  3. Soak the gelatine leaves in cold water for 5 minutes until soft
  4. Squeeze the water out of the gelatine leaves and add to the cream mix and stir until the gelatine has dissolved.
  5. Once the gelatine has dissolved in to the cream mixture, take off the heat and remove the vanilla pod
  6. pour the mixture in to 4 moulds and chill in the fridge for a least 2 hours, the panna cotta is ready when it looks set and doesn’t move in the mould
  7. Next, put the rhubarb, sugar and water in to an oven dish, cover and roast in the oven for approx 15 mins, remove from the oven and allow the rhubarb to cool.
  8. When you are ready to serve, remove the panna cotta from the fridge and turn out on to a plate (to remove the panna cotta from the mould easily, place the mould quickly in to hot water to loosen it). Place the rhubarb on top of the panna cotta and pour a little of the rhubarb juice around the edge.
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Egg free Victoria sponge

Posted on January 9, 2013 by Jude

I’m back!!! Sorry for not not updating much over the past few months, I’ve been busy in the kitchen and I’ve got loads of delicious new eggless recipes to get up on here, starting with this delicious egg free Victoria sponge cake, I’ve made it a few times over the past few months and everyone has said it tastes like a normal Victoria sandwich. And it’s great to use when it’s a few days old in a trifle…that’s if you can make it last a few days ;o)

Cooking time: approx 20 minutes

Preparation time: 15 minutes

Serves 8

The Ingredients:

For the cake

  • 10oz Self raising flour
  • 6oz Caster sugar
  • ¼ tsp Salt
  • 1 tsp Bicarbonate of soda
  • ½ pint Milk
  • ¼ pint Corn oil
  • 3 tbsp Golden syrup
  • 1 tsp Vanilla essence

For the filling

  • 3 1/2 oz butter, softened
  • 5 oz icing sugar
  • drop of vanilla essence
  • 6 tbsp nice Jam

The Method:

  1. Pre heat your oven to 180C Gas mark 4
  2. Line the base of 2 X 7 inch cake tin with baking paper
  3. Sift the flour, sugar and salt in to a bowl and make a well in the centre
  4. Mix the bicarbonate of soda with a tbsp of the milk and pour in to the well
  5. Add the rest of the milk along with the oil, golden syrup and vanilla essence and beat together to make a batter
  6. Add the mixture to cake tins and cook in the oven for 20-25 minutes (until they bounce back when touched or when a skewer is inserted it comes out clean)victoria sandwich batter
  7. Remove the cakes from the oven and allow to cool whilst you make the butter cream
  8. To make the butter cream beat the butter until it’s smooth and then gradually beat in the icing sugar until it is all mixed together, beat the vanilla essence in at the end
  9. When the cakes are completely cool spread the butter cream to the top of the base layer and add the jam on top followed by the top layer. To serve, sieve some caster or icing sugar over the top
  10. I have found this cake is best kept chilled.
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Chocolate chip cookies

Posted on May 7, 2012 by Jude

I used to love buying chewy cookies from cookie stalls, unfortunately they all have egg in them, but these are a great alternative, they’re really chewy in the centre especially when they are still warm from coming out of the oven.

Cooking time: 10-15 minutes

Preparation time: 15 minutes

Makes approx 28 biscuits

The Ingredients:

  • 4oz Butter, softened
  • 2oz Caster sugar
  • 4oz Soft light brown sugar
  • 3tbsp Milk
  • 6oz Self raising flour
  • 1 tsp Baking powder
  • 1/2 tsp salt
  • 100g chocolate, broken in to small pieces

The Method:

  1. Pre heat your oven to 180C Gas mark 4
  2. In a bowl beat together the butter, caster sugar and light brown sugar until smooth
  3. Add 1 tbsp milk and beat in to the butter and sugar mix
  4. Sift the flour in to the bowl and add the baking powder and salt and beat until the mix looks like a dough
  5. stir in the remaining milk and chocolate
  6. line a baking tray with baking paper and place teaspoons of the dough on to the tray, don’t place the dough too close together as the cookies will spread
  7. Bake for 10-15 minutes, they should look a little brown but not over done otherwise the middle won’t be chewy
  8. Store in an air tight container
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Strawberry tart

Posted on May 7, 2012 by Jude

This Strawberry tart is great as a dessert or for a special occasion, it can be made the day before and kept in the fridge too. The vanilla custard is deliciously creamy and is a great alternative to creme anglaise.

Cooking time: 10 minutes plus 2 hours

Preparation time: 30 minutes

Serves 12

The Ingredients:

  • 200g Ready rolled shortcrust pastry
  • 2tbsp custard powder
  • 50ml Whole milk
  • 250ml Double cream
  • 4 tbsp Caster sugar
  • Seeds from 1 vanilla pod
  • 1 x 70g Red quick jel (jelly glaze)
  • 450g Strawberries, hulled and halved

The Method:

  1. Pre-heat the oven 200C, gas mark 6
  2. Grease a 9inch fluted flan dish
  3. Press the pastry into the dish and place a piece of baking paper in the centre with some baking beans (or off cuts of pastry if you don’t have baking beans)
  4. Bake for 10 minutes then remove the baking beans and baking paper (press down any pastry that has risen) and bake for a further 5-10 minutes until lightly brown
  5. leave the pastry case to cool whilst you make the vanilla custard
  6. To make the vanilla custard, heat the custard powder and milk in a pan on a medium heat, whisk out any lumps and then slowly add the cream, sugar and vanilla and keep stirring until it thickens
  7. Remove the custard from the heat and allow to cool
  8. When the pastry and custard have cooled, pour the custard in to the pastry case and put in the fridge whilst you make the jelly glaze
  9. To make the glaze, heat the quick jel with 200ml of cold water and 1tbsp caster sugar. Heat to boiling point and then remove from the heat and cool for approx 20 minutes, stirring frequently to prevent lumps. Meanwhile, lay the strawberry halves on to the custard
  10. when the quick jel is cool (but can still be poured), pour it over the strawberries ensuring it fills the gaps in between the strawberries.
  11. Top with more strawberries for decoration and put in the fridge to set for at least 2 hours
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lemon shortbread

Posted on May 7, 2012 by Jude

Shortbread has always been a favourite biscuit of mine as they never have egg in them. I’ve flavoured these with lemon, but you could substitute the lemon for orange or vanilla or even add chocolate chips.

Cooking time: 20-25 minutes

Preparation time: 15 minutes

Makes 16 biscuits (depending on the cutter used)

The Ingredients:

  • 9oz Plain flour
  • 3oz Caster sugar
  • 6oz Butter
  • 1 lemon, zested
  • 1 tsp Lemon essence

The Method:

  1. Pre heat your oven to 180C Gas mark 4
  2. Sift the flour and sugar in to a bowl and add the butter and lemon zest and essence
  3. Rub the butter into the flour and sugar and knead together to make a smooth paste
  4. Roll the mix to 1 cm thickness
  5. Use shape cutters to cut the shortbread in to shapes, or cut in to fingers
  6. bake on an oven tray in the oven for 20-25 minutes (depending on the side of the shapes)
  7. Store in an air tight container.

 

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Carrot cupcakes

Posted on May 7, 2012 by Jude

I’ve never had Carrot cake before, but apparently these egg free carrot cakes taste just as good as the egg version, they’re light and fluffy and go down a treat at tea parties.

Cooking time: 15-20 minutes

Preparation time: 30 minutes

Makes 24 cupcakes

The Ingredients:

For the cake

  • 10oz Self raising flour
  • 6oz Soft brown sugar
  • ½ tsp Salt
  • 1 tsp Bicarbonate of soda
  • ½ pint Milk
  • ¼ pint Corn oil
  • 3 tbsp Golden syrup
  • ½ tsp Baking soda
  • ½ tsp Mixed spice
  • ½ tsp Nutmeg
  • ½ tsp Ground cinnamon
  • ½ tsp Vanilla essence
  • 1 Orange, zested
  • 1 Lemon, zested
  • 6oz Carrots, finely grated

For the cream cheese frosting

  • 10oz cream cheese
  • 5oz butter, softened 
  • 4oz icing sugar

The Method:

  1. Pre heat your oven to 180C Gas mark 4
  2. Sift the flour, sugar and salt and make a well in the centre
  3. Mix the bicarbonate of soda with a tbsp of the milk and pour in to the well
  4. Add the rest of the milk along with the oil, golden syrup, baking soda, mixed spice, nutmeg, cinnamon and vanilla essence and beat together to make a batter
  5. Stir in the orange zest, lemon zest and carrot until thoroughly mixed
  6. Add the mixture to cupcake cases and cook in the oven for 15-20 minutes (until they look brown and bounce back when touched)
  7. Remove the cakes from the oven and allow to cool whilst you make the cream cheese frosting
  8. To make the frosting, sift the icing sugar in to a bowl and add the soft butter and beat well until smooth.
  9. Add the cream cheese and beat until all of the ingredients are mixed well
  10. Chill the frosting in the fridge for 10 minutes and then either pipe or spread the frosting on top of each cupcake. These are best kept chilled (if they last that long). I also made mini carrots out of green and orange flavoured sugar dough
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Spinach and Ricotta Parcels

Posted on May 5, 2012 by Jude

These Spinach & Ricotta Filo Parcels are delicious as a warm starter or served cold  as part of a picnic.

Cooking time: 15-20 minutes

Preparation time: 20 minutes

Serves 4

The Ingredients:

  • 200g Frozen Spinach
  • 1 tsp oil
  • 1/2 red onion finely chopped
  • 1 Garlic clove crushed
  • 1/2 tsp Cumin
  • 125g Ricotta
  • 10 Fresh Mint Leaves chopped finely
  • 4 sheets of Filo pastry cut in half
  • Melted butter (to brush the pastry)
  • pinch of Salt & Pepper

The Method:

  1. Pre heat your oven to 180C Gas mark 4
  2. Defrost the spinach in a pan of boiling water and drain once it’s defrosted
  3. Heat the oil in a pan and add the onion and garlic and cook for a couple of minutes until lightly brown.
  4. Add the cumin to the pan and take off the heat.
  5. Add the ricotta, spinach, mint and salt & pepper to the onion mix in the pan and stir until mixed together
  6. Brush half a sheet of filo pastry and fold over to make 2 layers
  7. Brush the top layer with butter and add a small amount of the spinach and ricotta mix in the corner of the pastry and fold over to make a triangle
  8. Keep rolling the pastry over until you have a pastry triangle
  9. Repeat this until you’ve made all 8 and brush with a little more butter and place in the oven for 15 – 20 minutes or until golden brown.
  10. Serve as a starter with salad and sour cream with mint dip

 

 

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Mini Chocolate & Vanilla Cupcakes

Posted on May 30, 2011 by Jude

These mini cupcakes were a hit with my nieces and they couldn’t tell they weren’t “real” cakes. They are delicious and moist just like any other cupcake.

Cooking time: 15-20 mins

Preparation time: 30-40 minutes

Makes approx 32 mini cupcakes (diameter 5cm)

The Ingredients:

For the Cake

  • 5oz Self Raising Flour
  • 1/2 tsp Salt
  • 1 1/2 tsp Cocoa Powder
  • 3 oz Sugar
  • 1 tsp Bicarbonate of Soda
  • 5 floz Milk
  • 2 1/2 floz Corn Oil
  • 1 1/2 tbsp Golden Syrup
  • 1 tsp Vanilla Essence

For the Butter Icing

  • 3 1/2oz Butter (slightly soft)
  • 11oz Icing Sugar (check the ingredients of the icing sugar as some brands contain traces of egg, I’ve found that M&S have the best icing sugar)
  • 1 tbsp Hot Water
  • 1 tsp Vanilla Essence

The Method:

  1. Pre-heat your oven to 180C
  2. Sift the flour, sugar, salt and cocoa and make a well in the centre
  3. Mix the bicarbonate of soda with a tbsp of the milk and pour in to the well
  4. Add the rest of the milk along with the oil and golden syrup and beat together to make a batter
  5. add the mixture to mini cupcake cases and cook in the oven for 15-20 minutes (until they look brown)
  6. Remove the cakes from the oven and allow to cool whilst you make the butter icing
  7. To make the butter icing, sift the icing sugar in to a bowl and add the soft butter, hot water and vanilla essence and beat well until smooth
  8. Using a large star pipe and when the cakes are cool, pipe the butter icing on to the cupcakes. These are best kept in the fridge.
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