Saturday, June 15, 2013

Strawberry Cupcakes

Dad’s beef, mushroom & mustard pies


·        1 tbsp vegetable oil
·        onion , chopped
·        300g stewing beef , cut into chunks, fatty bits and sinew removed
·        2 tbsp plain flour
·        1 tbsp mustard powder
·        1 tbsp tomato purée
·        1 tbsp wholegrain mustard
·        1 tbsp Worcestershire sauce
·        thyme sprigs
·        500ml beef stock
·        140g chestnut mushrooms , quartered
·        carrots and broccoli to serve (optional)

For the pastry
·        300g plain flour
·        2 tsp mustard powder
·        100g light suet
·        50g cheddar
·        1 large egg , beaten

1.   Heat the oil in a flameproof casserole. Add the onion and cook until soft, about 5 mins. Meanwhile, season the beef and toss with the flour and mustard powder. Push the onions to the edge of the pan and add the beef. Brown the meat, then add the purée and cook for 2 mins more. Add the remaining filling ingredients, except the mushrooms. Season, stir well, then cover and simmer for 2 hrs, stirring occasionally.
2.   Add the mushrooms and cook without a lid until the mushrooms are soft and the liquid has reduced to a thick gravy, about 10 mins. Leave to cool while you make the pastry.
3.   Tip the flour, mustard powder, suet, cheddar and ½ tsp salt into a food processor. Blitz until there are no visible lumps of suet, then dribble in all but 1 tsp of the egg (you'll need this for glazing the top) and enough water, 1 tbsp at a time, to bring the mixture together as a dough. Tip onto a floured work surface and knead briefly until smooth. Remove ¼ of the pastry, wrap in cling film and set aside. Divide the remaining pastry into 2 lumps, on a lightly floured surface, roll out to approximately 0.5cm thickness, and use each piece to line a 500ml pie tin, leaving some pastry hanging over the edges. If you want to cook the pies now, heat oven to 200C/180C fan/gas 6.
4.   When the filling has cooled down, divide the mixture between the 2 cases. Roll out the remaining pastry and cut out 2 lids to fit, saving the trimmings. Brush the inside edges of each pie with a little egg, then press on the top. Trim the overhanging edges and crimp to seal. Brush the top of the pies with more egg and cut a small air hole in the top of each one. Use the pastry trimmings to decorate.
5.   Put the pies on a baking tray, and bake for 45 mins until the pastry is golden brown and the filling is hot. Alternatively, cover the uncooked pies with cling film and freeze for up to 2 months. Cook from frozen at 200C/ 180C fan/gas 6 for 1 hr. Serve with carrots and broccoli, if you like.

7.   Credit to:

How to make Buttermilk Caramel Cupcakes

Strawberry & Poppy Seed Cake


·        4 tbsp poppy seeds
·        200g unsalted butter , melted, plus a little extra for greasing
·        225g plain flour
·        1 tsp baking powder
·        4 large eggs , at room temperature
·        225g golden caster sugar
·        1 tsp vanilla extract

For the syrup and filling

·        zest and juice 1 large orange
·        100g golden caster sugar
·        1 tbsp orange liqueur (optional)
·        170g pot full-fat Greek yogurt
·        500ml pot full-fat crème fraîche
·        350g strawberries , sliced, plus extra to serve (optional)

1.   Dry-fry the poppy seeds in a pan over a gentle heat for 2 mins or until aromatic. Let cool. Heat oven to 180C/160C fan/gas 4. Grease and line 2 x 20cm sandwich tins.
2.   Mix together the flour and baking powder, then set aside. Put the eggs and sugar in a large mixing bowl. Using electric beaters, whisk until thick, pale and foamy. Pour in the cooled butter and vanilla extract, and briefly whisk again. Sift in the flour mix, add 3 tbsp poppy seeds then, using a large metal spoon, carefully fold into the cake mixture until even. Pour the mixture into the tins and bake for 25 mins or until golden and springy to the touch. Cool in the tins for 10 mins, then transfer to a wire rack.
3.   To make the syrup, warm the orange juice and 50g of the sugar in the microwave for 30 secs. Stir in the liqueur, if using. Using a large serrated knife, cut each cake in half horizontally to make a total of 4 circles. Brush the cut side and edges of each circle with plenty of the warm orange syrup.
4.   To make the filling, beat together the yogurt, crème fraîche, remaining sugar and orange zest until thick and spreadable. Stack the cakes with the creamy filling and strawberries, finishing with a creamy layer on top. Sprinkle the remaining poppy seeds over the top, then let the cake sit for 30 mins before slicing.

Credit to:

Saturday, June 8, 2013

Cherry Cheesecake Cupcakes

Strawberry & White Chocolate Mousse Cake


·        75g digestive biscuits
·        75g /2½ oz butter , melted
·        400g white chocolate
·        400g strawberries
·        300g tub full-fat soft cheese
·        200ml double cream

1.   Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.
2.   Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.
3.   Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.
4.   Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.

Credit to :

Caramel Cupcakes Recipe

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