Strawberry Cupcakes

Dad’s beef, mushroom & mustard pies

Ingredients

·        1 tbsp vegetable oil

·        1 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

·        2 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

METHOD

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.

6.    

7.   Credit to: bbcgoodfood.com

How to make Buttermilk Caramel Cupcakes

Strawberry & Poppy Seed Cake

INGREDIENTS

·        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)

METHOD

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: bbcgoodfood.com

Cherry Cheesecake Cupcakes

Strawberry & White Chocolate Mousse Cake

INGREDIENTS

·        75g digestive biscuits

·        75g /2½ oz butter , melted

·        400g white chocolate

·        400g strawberries

·        300g tub full-fat soft cheese

·        200ml double cream

Method

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 : bbcgoodfood.com

Caramel Cupcakes Recipe

Strawberry Hazelnut Tart

INGREDIENTS

FOR THE PASTRY

·        140g plain flour

·        50g ground hazelnuts

·        100g butter , diced

·        50g caster sugar

·        1 egg yolk

·        FOR THE FILLING

·        250g tub mascarpone

·        2 tbsp icing sugar

·        150ml tub double cream

·        450g strawberries

TO FINISH

·        140g soft toffees

·        6 tbsp milk

·        85g shelled hazelnuts , toasted and chopped

Method

1.   Heat oven to 190C/170 fan/gas 5. Tip the flour and ground hazelnuts into the food processor and add the butter. Process until it looks like fine crumbs, then add the sugar and mix briefly. Add the egg yolk and 1-2 tbsp cold water, then pulse to a firm dough.

2.   Knead the dough briefly on a lightly floured surface, then roll out and use to line a 23-24cm loose-based flan tin. Using a sharp knife, trim off the excess pastry, then chill for 15 mins. Line pastry case with a round of baking parchment and fill with baking beans. Bake for 15 mins, then remove the paper and beans and cook for a further 5-7 mins until the pastry is cooked and pale golden.

3.   Put the toffees and milk in a small pan and gently heat, stirring until the toffees have melted and you have a smooth glossy sauce. Set aside.

4.   Beat the mascarpone with the icing sugar to loosen it. Whip the cream until it just holds its shape, then fold into the mascarpone. Slice half the strawberries and mix into the cream. Remove the pastry case from the tin and set on a serving plate. Spread two-thirds of the toffee sauce over base, then spoon over the mascarpone.

5.   Slice the remaining strawberries and scatter over the filling. Drizzle the rest of the toffee sauce over the strawberries and sprinkle with the hazelnuts.

Credit to : bbcgoodfood.com

Limoncello & Raspberry Semi-Freddo

Ingredients

100g fresh or frozen (thawed)raspberries

85g golden caster sugar

284ml carton double cream

4 tbsp limoncello

2 x 200ml cartons crème fraîche

For the coulis

225g fresh or frozen (thawed)raspberries

2 tbsp golden caster sugar

2 tbsp limoncello

To serve

extra raspberries

METHOD

1.   Line the base of a 1kg loaf tin (19cm x 12cm x 9cm deep) with baking parchment. For the semi-freddo, mash the raspberries and half the sugar in a bowl with a fork. Whisk the cream, the rest of the sugar and the limoncello to soft peaks. Beat the crème fraîche briefly so it is in soft peaks like the cream. Gently fold the cream mixture and crème fraîche together.

2.   Pour the mashed raspberries into the cream and give a few stirs only - just enough to swirl it through the creamy mix. Pour the mixture into the loaf tin and smooth the top.

3.   For the coulis, mash the raspberries, sugar and limoncello with a fork, then push through a sieve.

4.   Open-freeze (see 'Try' below) the semi-freddo then cover with cling film and foil and freeze for up to 1 month. Pour the sieved coulis into a rigid container and freeze for up to 1 month.

5.   To serve, thaw the coulis in the fridge overnight. Thaw the semi-freddo in the fridge for 1 hr. Remove it from the tin and peel off the lining paper. Drizzle with a little of the coulis and scatter some raspberries over the top. Serve in slices with the rest of the coulis.

Credit to : bbcgoodfood.com

How to Make Lemon Meringue Pie

Mango, Lime & Blackberry Bombe

INGREDIENTS

2 x 200g punnets blackberries

250g icing sugar

2 x 425g cans mango in syrup, juice reserved

grated zest and juice 4 limes

142ml carton double cream

285ml carton double cream

2 crushed bought brandy snaps, to serve

Method

1.   Put the blackberries in pan with 4 tbsp of the sugar, add a splash of water then cook until the berries have softened. Rub through a sieve. Cool then freeze in a plastic container until slushy, stirring every now and then.

2.   Whizz the mango with 75ml of its syrup and 2 tbsp icing sugar until smooth, then freeze in a container until slushy as above.

3.   Stir the rest of the sugar with the lime zest and juice. Beat the cream with 3 tbsp of the remaining mango syrup until it forms soft peaks, then beat in the lime mixture. Freeze in a container until semi-frozen.

4.   Line a medium Pyrex basin with cling film then beat all three icy mixtures and spoon alternately into the bowl to make rippled layers. Return to the freezer until solid.

5.   To serve, pull out of the bowl and strip off the cling film. Put on a plate, scatter with the crushed biscuits and leave for 30 mins to soften in the fridge before eating.

Credit to : bbcgoodfood.com

Caramel Cupcake

Chocolate Swirl Cheesecake

Chocolate Dipped Cherry Cake

Ingredients

·        150g good quality milk chocolate

·        175g self-raising flour

·        1 tsp baking powder

·        140g golden caster sugar

·        140g very soft, slightly salted butter

·        3 large eggs

·        3 tbsp milk

·        1 medium banana , mashed

FOR THE FILLING AND TOPPING

·        200g white chocolate

·        400g cherries

·        150ml crème fraîche

·        2 tbsp kirsch (optional)

Method

1.   Preheat the oven to fan 160C/ conventional180C/gas 4. Butter and line the base of two 20cm sandwich tins. Coarsely grate two thirds of the chocolate and chop the rest. Set aside.

2.   Put the flour, baking powder and sugar into a large mixing bowl. Make a well in the centre and add the butter, eggs and milk (the butter must be very soft for this to work). Beat together with a hand held electric whisk for about 2 minutes until light and fluffy (or use a wooden spoon and beat well for 3 minutes). Lightly fold in the grated, chopped chocolate and mashed banana.

3.   Divide the mixture evenly between the tins. Gently level the surface with the back of a metal spoon or spatula. Bake side by side on the middle shelf for 25-30 minutes until springy to the touch and beginning to shrink away from the sides.

4.   Remove from the oven, leave to cool in the tins for 5 minutes. Turn out on a wire rack, remove the lining paper and leave to cool for about 1 hour before icing.

5.   For the icing and filling, break up the white chocolate into a heatproof bowl and melt gently over a pan of hot, not quite simmering water until just melted. Remove from the pan and set aside for 5-6 minutes.

6.   Cover a baking sheet with foil or waxed paper. Dip the cherries, one by one, into the chocolate to half coat them, then put them on the baking sheet to set.

7.   Stir the crème fraîche into the remaining melted chocolate until smooth and shiny. Then let cool and thicken (5 minutes or so). Now transfer half of this mixture to another bowl. Pit another 200g/8oz cherries, cut them in half then add to one of the bowls with 2tbsp kirsch (optional) and stir until mixed. Put one sponge cake on a serving plate and spread the surface with the cherry mixture, then sandwich with the second sponge. Spread the rest of the chocolate mixture over the top and decorate with the dipped whole cherries. This cake is best eaten on the day it's been made.

Credit to: bbcgoodfood.com

How to Make No Bake Mini Cheesecakes

Lemon Meringue Ice Cream Cake

Ingredients

·        bought slab of Madeira cake

·        8 meringue nests

·        500ml tub crème fraîche

·        jar of good quality lemon curd

·        red summer berries to decorate

Method

1.   Line the base of a 20cm round springform cake tin with greaseproof paper. Cut the Madeira cake into 1cm slices and use to line the base of the tin. Fill in the gaps between the slices with small pieces of cake.

2.   Break the meringues into pieces and put into a large bowl. Tip in all the crème fraîche and fold together. Dollop large spoonfuls of the meringue mixture and lemon curd into the tin. Don't stir. Spread level with a palette knife, then tap the tin on the counter surface to make sure the mixture is packed down. Freeze for at least 4 hours.

3.   When ready to serve, remove the cake from the tin and put on a serving plate. Decorate with red summer berries.

Credit to: bbcgoodfood.com

Buttercream Flowers

Black Forest Trifle

INGREDIENTS

·        500ml tub ready-made chilled custard - look for one with real vanilla seeds

·        100g plain chocolate , broken into pieces

·        400g chocolate brownies

·        2 x 390g jars cherries in kirsch or similar

·        300g tub double cream

·        200ml tub crème fraîche

·        25g icing sugar

·        grated chocolate , to decorate, and fresh cherries (optional)

METHOD

1.   Put the custard into a pan with the chocolate pieces. Gently heat, stirring, until the chocolate has melted into the custard. Cover with cling film and cool.

2.   Arrange the brownies in the base of a trifle bowl. Drain the jars of cherries, reserving the liquid, and scatter over the brownies. Drizzle over 100ml reserved liquid. Spoon the cooled chocolate custard over and chill while you make the topping.

3.   Lightly whip the cream with the crème fraîche and icing sugar until soft peaks form. Chill until ready to serve, then pile on top of the trifle and decorate with grated chocolate and fresh cherries, if you like.

Credit to : bbcgoodfood.com

Sunflower Cake

Triple Ginger Cheesecake

Ingredients

200g ginger biscuits

100g unsalted butter

400g full-fat soft cheese

50g icing sugar

juice ½ lemon

1 tsp ground ginger

100g Greek yogurt

50g crystallised ginger , chopped

roasted rhubarb or other seasonal fruit, for the topping

Method

1.   Whizz together the biscuits or crush in a sealed bag until you get fine crumbs. Gently melt the butter, then mix into the crumbs. Press evenly into a 20cm loosebottomed round cake tin. Chill in the fridge while you make the filling.

2.   Put the remaining ingredients into a food processor and whizz until smooth. Spread over the base, then smooth the top with a knife. Leave in the fridge overnight to set. Remove the cake from the tin and top with roasted rhubarb (recipe, below) or your choice of fruit.

Credit to : bbcgoodfood.com