Tuesday, 17 June 2014

Pea & Mint Soup

Hello Everyone

I have been reading through my BBC Good Food magazines and on sunday the family decided not to have a sunday roast as we had eaten far to much the day before at the good food show live, so i decided to make pea and mint soup from a recipe out of the magazine.

I had never made a pea and mint soup and was a bit worried that my sister wouldn't enjoy it as she can be a fussy eater, but it went down really well :)

Its something different and ver refreshing after eating a lot of junk food over the weekend!

My mum absolutely loved comparing it to mushy peas and mint sauce at the seaside in the 'good old days'

We ate it with some lovely seed and honey batard loaf from the local shop and it left us nice and full until late evening :)

Serves 4 - Prep 5 mins - Cook 15 mins
Low Fat - 2 of 5 a day
276 kcals per serving

  • 4 leeks, wash well and thinly sliced
  • 400g potato (unpeeled), scrubbed and grated
  • 500ml chicken or vegetable stock
  • 400g frozen peas
  • 300g natural low fat yoghurt
  • 3 tbsp chopped mint

  1. Put the leeks, potato and stock in a pan and bring to the boil. Cover and simmer for 8 mins.
  2. Tip in the peas, cover and cook for a further 5 mins. Take off the heat and blitz with a hand blender or food processor until smooth.
  3. Stir in the yoghurt and mint.
  4. Re heat if it was made in advance on a low heat until boiling.

Monday, 16 June 2014

Gluten Free: Lemon & Blueberry Cupcakes

Hello Everyone

So i decided recently to try out some gluten free cupcake recipes since i myself have to have a low gluten diet and i also know a few people who have to have a completely gluten free diet and i know how hard it can be when friends and family eat lots of cakes and you can have any.

So since i have been cooking a lot recently i wanted to make my own gluten free lemon and blueberry cupcakes.

I found the recipe on bakingmad.com and i am literally obsessed with this website. It has all my recipe needs!

So here is the recipe that you can try even if you don't follow a gluten free diet, they are a nice change and can be enjoyed by the whole family.

For the cupcakes, you will need:
  • 2 1/3 cups plain Gluten free flour mix ( i got mine from Asda)
  • 2 1/2 teaspoons Gluten free baking powder
  • 1 cup butter or margarine, softened
  • 1 1/4 cups sugar
  • 3 eggs
  • 2 tablespoons lemon zest, grated
  • 1 teaspoon vanilla 
  • 2/3 cup milk
  • 1 cup blueberries
For the frosting, you will need:
  • 1 1/2 cups icing/powdered sugar
  • 3/4 cup butter, softened
  • 1 teaspoon lemon zest, grated
  • 1 1/4 teaspoon vanilla
  • 1 tablespoon milk
Pre- heat the oven to 180 degree c (fan oven)
  1. In a large bowl mix together the margarine and sugar until creamy.
  2. Add the eggs one at a time mixing well after each one. If the mixture begins to curdle add a bit of flour.
  3. Sift the gluten free flour mix and baking powder into the large bowl, add the vanilla and milk and mix until smooth.
  4. Add the lemon zest and blueberries, mix with a spoon.
  5. Spoon the mixture into a cupcake tray lined with cases, filling then 2/3 full.
  6. Place in the oven for 20-25 mins.
  7. For the frosting mix together the butter, icing sugar, vanilla, lemon zest and milk together until smooth. This can then be put onto of the cupcakes one they have cooled.
  8. Decorate with a blueberry.

Sunday, 15 June 2014

Chocolate Chunk Brioche Pudding

Hello Everyone

So todays sweet treat is a chocolate chunk, brioche pudding. This is inspired by a recipe i had seen on a Food Network TV show. The part that really interested me was a women who was selling bread pudding on venice beach, but it was cold! Now i know what your thinking - eww cold bread pudding but it is actually quite nice, but if you are anything like my self and mum you will possibly like it better warm since we live in the bitter cold of England and not sunny venice beach.

So here is my twist on the classic bread and butter pudding because personally i have always hated those raisins and peels! WE WANT CHOCOLATE :)

  • 400g brioche loaf
  • 1 cup brown sugar
  • 5 eggs
  • 1 tablespoon of vanilla extract
  • 5 cups of milk ( I used skimmed )
  • 2 cups of chocolate chips

  • Preheat the oven to 160 degree C (fan oven)
  • In a large bowel tear apart the brioche loaf
  • In a separate bowl mix together the sugar, eggs, vanilla and milk until fully incorporated. 
  • Place the torn bread into a large baking dish and pour the milk mixture. Make sure all the bread is covered by pressing the pieces down and allowing to soak.
  • Mix in the chocolate chips
  • Cover the baking dish with foil
  • place in the oven for 1 hour 30 mins
  • Once the pudding has cooked it can be served hot. If you would like it chilled, allow to cool and then place in the fridge for a minimum of 4 hours.


Saturday, 14 June 2014

BBC Good Food Show Live - Summer 2014

Hello Everyone

So i have just got back from a fun filled day at the good food show live at the NEC Birmingham.
I had been looking forward to the show for a few weeks and i must say that i really enjoyed it.

I went along with my family and split off from my parents with my sister while they looked at the Gardeners World show me and my sophie leisurely took a look around the food stalls.

No only was there things i had never tasted before but also things i had never seen! I managed to taste some spicy banana ketchup which was surprisingly nice and not something i would normally think about trying, some smoked cheese which tasted amazing and some yummy ice cream  which was great since the weather was so nice.

Also since i am now eighteen and wasn't having to drive, me and my mother took it upon ourselves to try every sample of alcohol that was being offered and i must say i have never tasted so many different flavours of vodka, from cucumber to marshmallow flavour!

The stall were all very well presented and the overall experience was very fun and a great family day. A few things that i wished i had done though was book in for a sit down meal in the onsite good food show restaurant and also possibly booked in for the cocktail making class :)


Tuesday, 10 June 2014

Strawberry & Rhubarb Crumble Cupcakes

Hello Everyone

Over the weekend i decided to make some cupcakes from an amazing looking recipe over on Anna Saccones Blog!
The strawberry and rhubarb crumble cakes looked amazing along with all the other cakes recipes she posts, but crumble is one of my favourite puddings and since i have never had strawberry and rhubarb together let alone in a cake, i thought i would give it a go.

The cakes turned out super moist and really yummy! everyone in the family couldn't resist, my mum even ate three and she's supposed to be on a diet..shhh

My little sister also loved them as i caught her eating a couple the morning after for breakfast!

This recipe makes 24 cupcakes   1 cupcake = 230 calories

To make the crumble you will need:

1/2 cup plain flour
3 tablespoons granulated sugar
1/4 cup butter, cubed

To make the cupcakes you will need:

14-15 fresh strawberries
1/4 cup milk
2 3/4 cups plain flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup vegetable shortening
1 1/2 cups caster sugar
5 egg whites
2 1/2 teaspoons vanilla
red food colouring (as many drops as you need)
1 cup finely chopped rhubarb

To make the topping you will need:

fresh cream, whipped until peaks form (about 250ml)
5 heaped teaspoons sugar
a few drops vanilla extract
2-3 strawberries (mashed with a fork)

  • Pre heat your oven to 175 degrees Celsius 
  • line a cake cupcake tray with cases, this recipe makes 24 cupcakes
  • mix into a bowel the plain flour, sugar and cubed butter, rubbing your fingers together to make the crumble topping
  • Mix together in a blender the 14-15 fresh strawberries and 1/4 cup of milk
  • mix in a separate bowel the shortening and sugar until smooth, add the egg whites separately, mixing well after each on then add in the strawberry mixture and dry ingredients a bit at a time until it all mixed together, then add a couple of drops od red food colouring to create a light pink mixture
  • then add the rhubarb pieces into the batter, mixing well
  • fill each cake case 2/3 full, add a teaspoon full of the crumble mixture on top of each cupcake and place in the oven for 20-25 minutes
  • once the cakes have cooled mix together the fresh cream, sugar and vanilla in a bowel until almost over whipped and place into a pipping bag to be piped over the cakes making sure they are not fully covered as you want to see the crumble on top of the cakes