Luuux

Lemon Tart

INGREDIENTS: 1 Pastry case. ready or home made (about 24cm) 250g Caster Sugar 2 Fresh Lemons. Zest and Juice 4 Free Range Eggs 250ml Double Cream Icing Sugar to dust METHOD: 1. Preheat oven to 180°C 2. Combine all the ingredients together in a mixing bowl. 3. Pour the mixture into the pastry case. 4. Bake for about 30 mins until brown on top. Once cooked remove from the oven and allow to cool. 5. Before serving, sprinkle with icing sugar and serve with fresh summer berries (strawberry, raspberry, blackberry etc) and a dollop of cream. Enjoy! ;)

St Helen's Farm Chocolate Fudge Tart

INGREDIENTS: Base: 1 20cm cooked pastry case 2 tablespoons raspberry jam Filling: 50g St Helen's Farm goats' butter, softened 50g caster sugar 1 medium sized egg, beaten 20ml (2 tablespoons) St Helen's Farm goats' milk 75g self raising flour 100g white chocolate chips 10ml (1 tablespoon) cocoa powder, sieved Topping: 125g St Helen's Farm natural goats' yogurt 25-50g plain chocolate, grated (optional) METHOD: 1. Pre-heat the oven to 180 °C/ gas mark 4 2. Transfer pastry case to a baking tray, and spread jam in base. 3. Place all remaining ingredients, except yogurt and plain chocolate, in mixing bowl and beat for 1-2 minutes until well mixed. Spread over the jam layer. 4. Bake for 30 minutes until risen and firm to the touch. 5. Remove from oven and quickly spoon yogurt evenly over sponge surface. 6. Bake for a further 3-4 minutes. 7. Serve warm or cold sprinkled with grated chocolate as a treat, or with fresh raspberries and custard as a dessert. TIPS: Note: for a healthier alternative, substitute St Helen’s Farm natural goats’ yogurt with St Helen’s low fat goats’ yogurt. Enjoy! ;)

Rosies Wonderful Cupcakes

INGREDIENTS: For the cake: 125g caster sugar 125g margarine 2 Medium Eggs 1 Vanilla essence 2-3 table spoons of milk 150g self raising flour Buttercream: 140g butter 280g Sifted Icing Sugar food colouring, optional METHOD: IngredientsMethod Mix all the ingredients together in order with an electric mixer until smooth. Bake until golden brown. When they come out of the oven leave them to cool for about 10 mins. When cooled you can decorte them with buttercream by mixing flavouring and boxed icing and mix with butter. TIPS: Make sure you you use self raisng flour and if you want perfect butter cream mix until your arm aches and you will know that you have made the perfect butter cream unless your using a electric wisk make until light and fluffy . If you want flat cupcakes take them out at half time then put them back in but my favorite our big rised cupcakes. Enjoy! ;)

Chocolate Pie with Whipped Cream

INGREDIENTS: 3 tbsp unsweetened cocoa 1/3 cup flour 1 cup sugar 3 egg yolks 1 cup water 2/3 cup milk 2 tbsp butter 1 tsp Vanilla Extract baked pie crust METHOD: 1. Mix cocoa and flour in top of a double boiler over hot water and whisk in about half of the 1 cup of water. 2. Blend in the sugar and the beaten egg yolks and add remaining water and milk. 3. Cook over low until the mixture is thick and add butter and vanilla. 4. Pour into baked pie crust. 5. Top with whipped cream. Chill. Enjoy! ;)

Easter Lemon Meringue Cake

INGREDIENTS: 150g+20g Self-raising flour 0.25 tsp. Salt 0.5 tsp. Vanilla essence 100g Cream cheese 3 tbsp. Margarine 1 Egg 3 tbsp. Sugar For lemon cream: 250 ml Water 3 tbsp. Sugar 1 Zest of Lemon 2 Juice of Lemons 2 Eggs 2 Egg whites 50 ml Creme fraiche METHOD: 1. Mix the flour and salt, then add egg, vanilla, margarine and cream cheese. 2. Roll into a ball and leave to chill in the fridge for an hour. 3. Preheat oven to 180°C (Gas Mark 4). 4. Heat water in a pan and add lemon zest. 5. Mix together eggs, cornflour, sugar and lemon juice in a bowl. 6. Pour mixture into pan, stirring continually over a low heat until lemon cream thickens. Remove from heat and add creme fraiche. 7. Roll out pastry into pie dish. 8. Pour cream into dish, then bake for 20 minutes. 9. Beat egg white until stiff with a pinch of salt and a teaspoon sugar. 10. Spoon onto lemon cream, using a fork to create peaks. Bake for a further 10 minutes. Enjoy! ;)

Nuts About Banoffee

INGREDIENTS: 25g Pecan nuts 2 Oaty biscuits or nutty shortbread 2 Small bananas 3 tbsp. Whipping cream 3 tbsp. Greek yogurt 1 tsp. Almond liqueur or rum (optional) 6 tbsp. Carnation Squeezy Caramel 2 balls Light ice cream METHOD: 1. Place 2 sundae glasses into the freezer. 2. Tip the pecan nuts into a dry pan and toast over a medium heat for 1-2 minutes. Cool and then roughly chop. 3. Crumble the biscuits in a small bowl. 4. Chop the bananas into chunks. 5. Whip the cream to soft peaks then stir in the yogurt and liqueur if using. 6. Drizzle half the caramel around the insides of the glasses. Tumble in some of the biscuits and nuts, a few slices of banana and top with the ice cream. Add the remaining caramel, nuts, biscuits and banana and finish with a blob of the creamy mixture. TIPS: If you want to make these in advance they will keep perfectly for about an hour before you need them in the freezer… Try different nuts or a mixture – almonds and hazelnuts work well in this recipe too. Enjoy! ;)

Rosewater Mini Pavlova Filled with Clotted Cream and Raspberries

INGREDIENTS: 6 medium egg whites 330g Golden caster sugar a few drops Rosewater a few drops pink food colouring 227g tub Rodda's Cornish Clotted Cream 200g Raspberries METHOD: Preheat the oven to 120°C/ fan oven 100°C, gas ½ 250°F. Line two baking sheets with greaseproof paper. Place the egg whites into a clean dry bowl, whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Fold in a few drops rosewater and pink food colouring. Drop 6 large dollops of the mixture onto the prepared baking sheets, making a little well in the middle of each. Bake in the oven for 2 hours, then turn off and leave in the warm oven for a further hour before removing. Allow to cool. Spoon a dollop of Cornish clotted cream on top of each meringue and top with a handful of raspberries. Dust with icing sugar and serve. Enjoy! ;)

Spectacular Chocolate Mousse

INGREDIENTS: 12oz Bourneville Chocolate 6 eggs - seperated 1 extra egg white METHOD: Break the chocolate into squares and melt the chocolate in a double boiler (or in a bowl over a pan of simmering water) Remove from heat as soon as the chocolate is fully melted. Whisk the 7 egg whites until very stiff then put 1 large cupful of the whisked whites into a separate bowl. Whisk the 6 egg yolks into the melted chocolate. The slowly fold the large bowl of whisked whites in with the chocolate mixture. When the colour is even add the last bowl of whisked whites and fold in Set in fridge for 1 hour Enjoy! ;)

Sticky Toffee Pudding

INGREDIENTS: 175g Pitted medjool dates, roughly chopped 1 Teabag 1 tsp. Bicarbonate of soda 1 tsp. Vanilla extract 75g Lightly salted butter, softened,plus extra for greasing 50g Dark muscovado sugar 50g Soft light brown sugar 2 Eggs 100 ml Milk 175g Self-raising flour, plus extra for dusting For the toffee sauce: 150 ml Double cream 100g Dark muscovado sugar 75g Lightly salted butter METHOD: 1. Pour 150ml (¼ pint) boiling water over the dates, tea bag and bicarbonate of soda and set aside to soak for 10 minutes. Remove the teabag and discard. Add the vanilla extract and mash the mixture with a fork. 2. Preheat the oven to gas 4, 180°C, fan 160°C. Butter a 20x30cm (8x12in) tin or ceramic dish and line the base with nonstick baking paper. Alternatively, use six 200ml (7fl oz) pudding tins or ramekins to make individual puddings – butter and lightly flour them before lining the bases with circles of nonstick baking paper. 3. Beat the butter with both the muscovado sugars until smooth. Beat in the eggs, followed by the milk and the date mix, beating well each time (the mixture may split, but will come together when you add the flour). Sieve in the flour and fold. Pour into the dish or tin and smooth the top. Bake for 35 minutes, until golden, springy and risen. 4. Meanwhile, make the sauce. Gently heat the cream, sugar and butter in a pan set over a low heat, stirring often until smooth. Spoon half the sauce over the cooked sponge as soon as it is removed from the oven, keeping the remaining sauce warm. Let the sponge sit for 10 minutes then cut into 8. Serve warm, with the extra sauce and some crème fraîche or ice cream, if you like. Enjoy! ;)