Miscellaneous, Recipes

Don’t forget the goggles!

I can’t believe I have never made Churros before!

A week or so ago we hosted a ‘Games Night’ (it started with a Movie Trivia Quiz Game and ended with Cards Against Humanity…) It is kind of an unwritten rule that the host puts on a little bit of a buffet/selection of nibbles. Well quite frankly, I’ve had enough buffet food over the festive season so opted for chilli, wedges and nachos, plus something sweet.

So easy to make, I used the recipe from the BBC Good Food Website but added a generous sprinkling of sugar to the dry ingredients before mixing together, and for an extra twist, I used Dark Chocolate with a hint Orange. Don’t be put off by the comments in the Method on the site- basically suggesting you wear full body armour as the Churros can explode when cooking, don’t get me wrong, I have no doubt that they could be pretty dangerous (please always be careful around hot oil!) But none of mine exploded so thankfully I didn’t regret not having any protective eye wear!

Definitely recommend you give them a go, everyone was impressed (well, everyone who got to try them- one person was a little slow and missed out due to everyone else scoffing them!) and I have even been instructed to make them again!


Caramel Popcorn

A little treat for you…

Here’s a quick recipe as have had a few people asking about it (It’s really simple, just takes a while)…

Approx 5 cups of plain popped popcorn (I see the beginnings of a tongue twister here..! I have a popcorn maker so just make 1 batch of popcorn)
1/2 cup butter
1/3 cup dark brown sugar
2/3 cups caster sugar
1/3 cup honey
pinch of salt
1 tsp Vanilla Extract
1/4 tsp Bicarbonate of Soda

Melt the butter in a pan, add the sugar, honey and salt and bring to the boil. Remove from the heat and add the vanilla and bicarbonate of soda, make sure stirred in well.
Coat the popcorn and spread out onto baking trays. This needs to go in the oven at approx. 95 degrees Celsius for 1hour. Make sure to disturb the popcorn every 20minutes to keep it from sticking to the tray and each other.

Dish up and enjoy!




Totally Tropical

The lack of baking this weekend meant I fancied experimenting. I had a mango in the fridge that needed using up, and I’ve wanted to have a go at dried pineapple flowers for a little while so that was where I began…

Dried Pineapple Flowers
Needed: One fresh pineapple, food colouring.

I removed the outside of the pineapple and thinly sliced (well, I very unevenly attempted to slice the pineapple thinly..!) the pineapple, then split these between three bowls of food colouring mixed with water (I used pink, blue and purple- not necessarily a wise choice!).



After 30 minutes I placed some of these on a lined baking tray in the oven at approx. 120 degrees, turning every 20-30 minutes. They took quite a long time to dry out but the effect is worth it. (I’m not sure the taste is though, but if you like that sort of thing then that’s a bonus!) Once they were finished in the oven I placed them in a muffin tin to give them a bit of shape as they were setting. The other slices were left to soak up the colour for another 30 minutes before going in the oven.


Mango Curd
Needed: 1 large mango, 1 lemon, 1 orange, 4 egg yolks, approx. 120g butter, 80g caster sugar and 40g soft light brown sugar.

I blitzed the mango pulp and added the juices from the lemon and orange to add a bit of zing. This along with the sugar, butter and egg yolks went into a heatproof bowl on top of a simmering pan of water. I whisked this with an electric whisk every few minutes until it thickened up enough to coat the back of a spoon. I need to invest in some sort of splatter guard- the mess was unbelievable!

Orange and Lemon Sponge
Needed: 120g butter, 200g caster sugar, orange zest, 2 eggs, 200g self-raising flour, 1tsp baking powder, 1/4tsp bicarbonate of soda, 1/2tsp salt, 125ml lemon yoghurt, orange curd (previously made with our left over egg yolks by Mum!)

As usual, I creamed the butter and sugar together, added the zest and eggs, gradually added the dry ingredients and then folded in the yoghurt and curd. I used my loose-bottomed mini sponge cake tray (which makes 12 mini sponges, my mixture was enough for 15 which was slightly annoying!) greased and floured, and baked at about 180 degrees for approx. 20 minutes (till they’d turned golden and sprung back up to touch).

Pineapple Buttercream
Needed: Equal parts butter, icing sugar, flavoured icing sugar all creamed together.

Once everything had cooled down, I sliced the mini sponges in half, sandwiched them back together with the mango curd and topped with a thin layer of the mango curd. I then covered these in the pineapple buttercream and topped with the pineapple flowers!


Hope you enjoy!

Cat xx