Monday Catch-Up:Back to Reality

Sorry about missing last weeks Monday Catch-Up. There was a good reason for it. I was sunning myself up in Tenerife with my boyfriend and he (and I) both wanted a tech break for the week. I was lucky that I had pre-written some of the blog posts in the week before 1,2,3 so all I needed to do was hit publish. 

The holiday was great by the way, thanks for asking. We packed lots in for a short space of time including Loro Parque, Siam Park, Royal Delphin Cruise and lots of walks by the beach. I came back lightly tanned and a bit burnt. I guess that's the price you pay when you have an 'English rose' complexion.

Getting back from holiday is very exciting too. Not because I have fun getting questioned by customs or anything like that, but because I've got 2 more adventures to look forward too. Firstly, I've moved in with my boyfriend of 3 and 1/2 years, which is exciting and scary at the same time. What strange habits does he have? Does he get freaked out by the many, many, many sauces I have? Who's going to do the washing up?! I'm sure its going to be hard but also fun, for both of us. I'll have to keep you posted on how we get on. 


The second adventure is that I'm starting a new pastry course at college. As most of you know I've graduated uni now so, for me, going BACK to college, is kind of a step backwards. I should be going into a graduate job or full time job like many other of my uni peers, but I decided to take the chance, improve my patisserie skills further and follow my dream. Even if its kind of scary, meeting new people and starting from fresh in a new area. 

I always like to think everything happens for a reason and it all works out in the end. Hopefully our oven works so I can still bake and post some tasty treats on here.

Are you going on any adventures? 

Fat Friday #7 Mojito Cocktail Cupcakes

Its Fat Friday Time. This week we're looking at Mojito Cupcakes-a cocktail in cupcake form. The base is lime flavoured while the buttercream is mint and rum flavoured. I made these ages ago and they were very well received. I barely got a chance to photo them before they were devoured.  
Anyway's sorry for the short post, I'm just travelling back from Tenerife and its hard to bake and holiday at the same time. Will be doing a round up post soon of the holiday. Happy Baking!

Recipe:

Makes 24 Cupcakes  (Recipe adapted by The Cake Book by Cupcake Jemma) 

·      275g unsalted butter, softened

·      250g golden caster sugar

·      4 large eggs

·      250g self raising flour, sifted 

·      1/2 teaspoon bicarbonate of soda

·      The zest from 3 limes, plus 2 tablespoons lime juice

·      2 tablespoons mint infused milk

 Equipment:

·       2 cupcake tins lined with cupcake wrappers

·       Electric mixer/hand-held electric whisk

·       Sieve

·       Bowl x 2

·       Knife

·       Tablespoon

·       Teaspoon
·       Grater

1.    Pre heat the oven to 170c/375c/ Gas mark 5. Line the tins with cupcake wrappers.
2. Sift all the dry ingredients into a large bowl, and add the lime zest. 
3. In another bowl, cream the butter and sugar together for 2 minutes, add the eggs and lime juice and beat for a further minute. 

4. Add the mint infused milk, beat and add in the sifted dry ingredients. beat the mixture for a further 30 seconds until fully incorporated.   

5. Fill the papercups up about 2/3 full and bake for 20 minutes until the cupcakes spring back when touched. Leave cupcakes to cool on a wire rack.  

Recipe:

Buttercream (Recipe adapted by The Cake Book by Cupcake Jemma) 

·      300g unsalted butter, softened

·      675g icing sugar

·      3 tablespoons dark rum/rum flavouring

·      2 tablespoons mint infused milk

Equipment:

·       Electric mixer/hand-held electric whisk

·       Sieve

·       Piping bag fitted with a star nozzle

·       Tablespoon

·       Decorations of your choice, I used cut up straws and crystalised mint

1.Beat the butter with an electric whisk until smooth. 
2. Sift the icing sugar into the same bowl as the butter and mix well until incorporated. 
3. Gradually add the rum and infused milk and beat for about 5 minutes.

4.Fill up the piping bag with the buttercream and pipe onto the cold cupcakes.

5. Garnish with straws or any other decorations. 

What's your favourite cocktail? Happy Baking!

Fat Friday #6 Mint Ice Lollies Dipped with Dark Chocolate

Totally made it to week 6! Who have thought?! Ha! I'm typing this just under 24 hours until me and my other half fly off on holiday to Tenerife. Aww don't get jealous, I'll be instagramming all the way, that's the time to get green-eyed. I'll see you when I get back from holiday! Woo! I'll do my best to keep posing while I'm away!
Right back to this week,  I thought I'd go with some ice lollies to cool you down in the fading summer sun. This are mint infused creamy ice lollies don't have to be made with whole milk. They can be made with different types of milk and cream. Soy products and other dairy free options can be substituted but it will affect the end lolly result in terms of creaminess. (Please note i couldnt get my 10 year old laptop to work so no introduction photo. Will have to wait for now. Sorry :/) 

Recipe: (Recipe adapted from the Telegraph Website)

• 40 fresh mint leaves 
• 560ml whole milk 
• 150ml double cream 
• 130g granulated sugar

Equipment: 

• Saucepan
• Fine Sieve
• Spoon
• Ice Lolly Mold (Best I've lolly mold ever used. Also comes with 24 lolly sticks)
• 10 wooden Lolly Sticks
• Freezer
• Bowl
• Wooden spoon
• Large Airtight Container lined with baking paper (make sure it can fit in the freezer! I made that mistake and this resulted in half melted lollies) 
• Baking paper
• Scissors

1.Crush the mint leaves a little with the back of a spoon. This will squish the juices out of mint to create a super mint lolly. 

2.Put the milk, cream and sugar in a saucepan and bring almost to the boil. 

3.Remove the pan from the heat and add the mint leaves. Cover and allow to cool. This allows the mint leaves to infuse. The longer you do this the better the mint leaves will infuse and the minter (is that a word?) the lollies will be. 
4.Strain the mixture through a fine sieve, pressing down on the leaves with the back of a spoon again to get all the minty-ness out. 

5.Fill the ice-lolly moulds enough so you leave about 1/4 cm gap. This is to allow the mixture to expand but not split the lolly mold. 

6. Place the the ice-lollies in the freezer for about 1 hour and then insert the sticks. Place back into the freezer for about 8 hours. 

7. Check the ice-lollies are completely frozen. If they are, then melt the chocolate in a bowl, over a pan of hot water or in the microwave. 
8. Line a few air tight containers with baking paper, and cut out extra squares if you are putting lollies on top of other lollies. This is so that they don't stick together. 

9. Get a sheet of baking paper and remove the lollies from the molds by dipping them in warm water. Drizzle the chocolate with a spoon to make really cool zig-zag patterns. 
10. Quick as you can put the lollies in the prepared air tight containers and place back into the freezer. 

What is your favourite cold treat on a hot day? See you when I'm tanned! 

Summer Raspberry Roulade

Hello and Happy Friday! Or should I say Happy Fat Friday! I love Fat Friday's its sort of like TGIF, but about gorging yourself on food purely because its Friday. Or is that just me? Maybe its just be who goes "Yeah! Its Friday! Stuff my face with food!". Anyway, its recipe time.  

Nothing says summer like a roulade, and what works better with sweet sticky meringue and smooth cream? Tart summery raspberries, of course. I had this recipe written up and ready to publish but had a serious lack of pictures. There wasn't even a picture of the end product... So it sat in the drafts for about, oh I don't know, 2 years?

I remember making this for the first time in my pastry class, this was when the blog first started my gosh! Its a good dessert to use up any leftover egg whites and cream. Lots of different fruit can also be used, try a tropical version with pineapple chunks or try mixing a little cocoa powder in the whipped cream for a taste of chocolate.  

Recipe: Meringue (My own recipe)
4 egg whites
275g caster sugar
Lots of Whipped Cream (I whip about 500ml double or whipping cream.)
200g Raspberries

Equipment:
Bowl
Electric mixer with the whisk attachment/Handheld whisk
Baking sheet lined with baking paper
Large palette knife
Clean teat-towel
 

1. Preheat the oven to 220c/200f/Gas Mark 7. Line the baking sheet with baking paper and set aside. 
 2. Whisk eggs whites to a soft peak. This should be white, foamy but still holding a peak.
3. Put your mixer on a low/medium speed and add the sugar gradually one tablespoon at a time every 10-15 seconds. This gives the time for the sugar to dissolve.

4 Once all the sugar has been incorporated, whisk for a further 2-3 minutes at a lower speed. The meringue should be stiff.

5. Spread onto a baking sheet using a palette knife and bake for 8 minutes until a pale golden colour. The reduce the heat to 160c/140f/Gas Mark 3 and bake for a further 15 minutes. 

6.Remove from the oven, the meringue should be firm to touch, not wet or soggy. Place on clean teatowl and remove from the baking paper. Set aside to cool

7.Meanwhile, whip the cream until it stands in stiff peaks. 

8. Once the meringue is cool, spread the cream over the meringue. Sprinkle some raspberries liberally.

9. The next part is a little tricky. Roll the meringue with the tea-towel to support the roll. This will keep you're fingers clean and will prevent it breaking.

 

What type of fruit would you put in your roulade? Want to share your Fat Friday foodie moment? Use the hashtag #fatfridays on Instagram and twitter or whatever the cool kids are using nowadays.

Have a good weekend and Happy Baking!

 

Home-made Raspberry Pink Lemonade

In the last two days its been really hot and humid here in the UK. I was going to do some baking but I found it so stifling and after a day's work, heat can make you so lazy. Instead of cooking, I made lemonade, for the first ever time! I've never thought to make it before! It was a good opportunity and why not? 

Also, I've been super busy planning my graduation ball (party time! woo!) and my actual graduation. I'm so excited and I can't believe its finally happening!! About damn time! I'll be posting pictures on instagram and will maybe do a vain follow-up post for it :D . In the meantime, put your feet-up, relax and sip this easy to make summer drink. 

Recipe:

Makes 4 glasses  (Recipe Adapted from Peggy Porschen Boutique Baking ) 

·      100ml fresh lemon juice

·      100g caster sugar

·      500ml spring water or filter water

·      60g fresh raspberries  

·      Ice cubes

·      Lemon or lime slices

 Equipment:

·       4 glasses plus pretty straws

·       Juicer

·       Saucepan
·       Sieve

·       Spoon

·       Jug

·       Saucepan

·       Bowl

1. Place the lemon juice, sugar and water into a saucepan and bring to the boil. 
2.Simmer until all the sugar has dissolved and set aside to cool.

3. While the lemon liquid is cooling, place the raspberries into a sieve, with a bowl underneath, and pass through using a spoon. You should have a fresh raspberry juice. 

4.Add the raspberry juice to the cooled lemon liquid, mix and serve in glasses with ice and lime. Drink.  

iI'm just so in love with the colour of this. Its bright and vibrant. Perfect summer cooler drink. 
I hope you all have a great weekend in the sun! I'll see you after I graduate WOOO!!!

Raspberry and Chocolate Chip Cookies

Its been a little difficult to do some baking at the moment as I'm still getting settled into London again but I really wanted to bake some snacking cookies with a difference. Its a twist on a traditional chocolate chip cookies. With the addition of raspberries into the batter gives the cookies a sweeter Summer taste. 

Recipe: Makes 15 cookies (Recipe inspired by Cookies Galore Book)

        100g white chocolate chips
        100g milk chocolate chips
         150g raspberries 

         200g unsalted butter, at room temperature

·       150g golden caster sugar

·       1 egg

·       200g plain flour, sifted

·       1 teaspoon baking power

·       1 teaspoon of vanilla extract

Equipment:

·       Electric hand-mixer/Wooden spoon
        Bowl x 3 

        Sieve

·       Teaspoon

·       Tablespoon

·       Masher
        Knife
        Baking Sheet x 2 lined with baking paper/silicone paper

1.  Pre-heat the oven to 180c/350f/Gas Mark 4 and grease the baking sheets with the light oil spray/butter and line with silicone paper.

2.  Take 100g of raspberries and mash them in a bowl until a pulp. Set aside. 
3. Roughly chop up the rest of the raspberries (50g) and set aside. 
4.Cream the butter and sugar together until pale and fluffy.

5. Beat in the egg and vanilla to the creamed mixture. Add the raspberry puree at this stage and mix well. 

6. Sift the flour and baking power together and then beat to the cookie batter. 

7.  Add the chocolate chips and roughly chopped raspberries and mix well. Drop rounded tablespoons onto the baking sheets. Make sure sure you space them well apart as they will expand.

8. Bake in the oven for 30 minutes. Leave the cookies on the baking sheet for about 3 minutes and remove to a wire rack. 

Your cookies should have still be a little soft but not raw. If you do find they are a little raw, don't freak out like I did when I first made these cookies. Simply pick them up carefully and place them back on a baking tray and into the oven for 5 mins. Keep an eye on them because cookies are temperamental and them will burn. 

Chilli Chai Chocolate Pannacotta and 'The Student' Cocktail (Also going to Disney woooo!)

I know it's a little odd doing a drink on a baking blog but I was kindly asked by the teapigs crew to do a summer drink. I was a little hesitant and said: "I do bake and I do drink (on occasion) but rarely at the same time (very bad results), I'm not sure if I could just come up with a cocktail recipe just like that."
The lovely Becky from teapigs told me not to worry and just do what  could with the teas they sent me. 

I did come up with a spur of the moment cocktail as I was chilling

in my boyfriends kitchen when our friend nicknamed, Doocky Dan decided to get out a bottle of sparking wine. 
Not champagne, but the cheap and cheerful sparking wine. Nothing wrong with that, its just a little dry for my taste. That's when the cogs in my head began to whirl. 
"Do you think that we can put these Super Fruit teabags into our glasses of sparkling?"
"Why not?" Was his response. 
 So that's what we did:

'The Student' Summer Cocktail:

• A chilled bottle of sparkling dry wine
• teapigs superfruit teabags
• red berries of your choice

Equipment:

• Glasses
• Measuring jugs

1. Place teabags into the measuring jug and pour the wine over the tea bags. 

Step 1. Place teapigs into measuring jug. You can have a friend  trying to get into the shot. This is optional. 

2. Let the teabags infuse with the wine until it turns pink.

3. Serve with strawberries, raspberries and red berries. Or nothing if you're a lazy students. 

This next recipe came to me as a suggestion from a work mate (thanks Lucy!) . Chilli and chocolate goes down surprisingly well, who would have guessed. Going along with the lazy student theme, pannacotta is quite an easy dessert, it took 30 minutes to prepare and make. Mind you it takes forever to set but its chocolatey goodness is worth the wait. 

Chilli Chai Chocolate Panna-Cotta (Inspired by this vanilla pannacotta recipe)

Ingredients:

•  125ml milk
•  375ml double cream
•  2 Tablespoons of cocoa powder
•  2 gelatine leaves/ 2 agar agar leaves if you're a vegetarian   
• 50g caster sugar
• 2 teapigs chilli chai tea bags

Ingredients needed

teapigs chilli chai

Equipment:

•  Whisk
•  Bowlx2
•  Saucepan
•  Spatula
• 4 dario mould/ or the small Christmas pudding moulds
• Measuring jug
• Sieve
• Scissors

Step 1. Soak the gelatine in cold water

1.    Soak the gelatine in a small with cold water. Make sure that it is cold water as if the water is warm the gelatine will dissolve and become useless and no-one wants to waste ingredients. 
2. Cut open the teapigs tea bags, empty contents and set aside. 
3. Add the cream, milk, the chilli chai and cocoa powder into a saucepan and mix until combined. 

Step 3. Add all the cream, milk, tea and cocoa powder in a saucepan

3.    Once the mixture is hot enough add the sugar and gelatine. 

Step 4. Take off the the heat and stir in sugar and gelatine.

4.    Take the mixture off the heat and stir until the sugar and the gelatine has dissolved.

Step 5. Sieve the mixture

5.    Sieve the mixture into a measuring jug. This removes the tea bags contents.

Step 6. Pour into molds

6.    Let the pannacotta mixture cool for a few moments before pouring into the Dario moulds and placing into the fridge for about 1 hour or until set.

7.    The best way to get the pannacotta out of the mold onto a plate, is to have a bowl of warm water ready. Place the mold into the water for about 6 seconds, get your desired plate on top of the mold then flip the plate, so that is on a table. Wiggle the mold a little until it is evenly on the plate.

Or if all else fails just slam it on the table aggressively until the pannacotta comes out. It looks a little smashed but it tasted great! 

Another thing I'd like to mention that, is I'm going to Disneyland Paris for the 5th time. (Greedy girl!) But this time I'm taking my good friend Sofia with me, who is completely delirious with excitement, as am I! I'm so excited that I really wish I had the time to make these Disney Princess Cakes to celebrate tomorrows departure to Euro Disney! In fact I've got a cute little princess-y siggie in celebration!
Bake and Princess On !

(Look at my  little dress. It's got a little sparkles!)