Category: Recipe of the Month

Ingredients:

• 275g unsalted butter
• 275g sieved icing sugar
• 350g nutella

Method:

Beat the butter until smooth and creamy. Then add in the sieved icing sugar one half at a time until smooth. Finally beat in the Nutella until thick and creamy. For the chocolate cake, I used Nigella’s recipe here – it is so quick and easy to make!

Ingredients:

• 25g plain flour
• 1-2oz golden syrup
• 150g butter (salted)
• 225g oats
• 100g light brown sugar

Method:Preheat the oven to 180 degrees celsius. Melt the butter, sugar and golden syrup in a pot over a low heat. Once melted, take off the heat and pour into a bowl. Then add the oats and flour and stir thoroughly. Place a baking sheet onto a tray, and pour the flapjack mixture in, flattening with a spoon. *Note do not make them too thin (about half an inch.) Bake for 20 minutes until golden.

Leave to cool and cut into squares.

**Tip: if you are a chocolate lover, you can melt some chocolate and drizzle on top of the flapjacks.

Ingredients:

9x 33.8g Mars Bars

90g butter

100g Rice Krispies

200g white chocolate

M&Ms to decorate

Method:

Melt butter and mars bars over a low heat until fully combined. Place the rice krispies in a bowl and add in the mars bar mix. Line a square tin with parchment paper and add the mars bar mix. Flatten with a spoon then put in the freezer for 20 mins. Meanwhile melt the white chocolate. After 20 mins, take out the mars bar tin and pour the white chocolate over, spreading evenly. Add the M&Ms. Leave in the fridge until hard. Once the chocolate has hardened, take the mars bar mix out of the tray, slice into squares and serve.

Ingredients:

6oz self raising flour

6oz caster sugar ( a little extra for glaze)

6oz butter

3 eggs

3/4 lemons

icing sugar

Method:

Beat the butter and sugar together until creamy. Then beat in the eggs. Finally sieve the flour in and mix thoroughly until there are no lumps. Place in a small square/rectangular tray (8×8/9×9) with parchment paper. Bake for approximately 20 minutes at 180 °C.

Once baked, take out of the tray and leave to cool. In the meantime, squeeze the juice from 2-3 lemons into a bowl and add in 3 tablespoons of caster sugar. Mix together. Poke holes in the cake and pour the sugar/lemon juice mix over the cake. This will seep into the cake making it very moist. Finally, mix some icing sugar and lemon juice together to make a thick icing (note you will only need a small bit of lemon juice.) Spread the icing on top of the cake. Use a knife to do this, constantly dipping the knife into water (this will help it spread easier.)

Leave the icing to dry, then slice into even square shapes and serve.

Ingredients:

3 eggs

250g caster sugar

100g chopped white chocolate

100g chopped milk chocolate

280g butter

190g 70% dark chocolate

115g plain flour

125 ml double cream

245g granulated sugar

Sea salt

Method:

To make the caramel, add 245g granulated sugar to a pot and stir consistently over a high heat. Once the sugar turns to chunks, it will melt to form a light brown liquid. Once the sugar is a liquid, add in 90g of butter. Stir for about 2 mins until it combines. Then add in 125ml of double cream and a 1/4 tsp of vanilla slowly to the mixture. Allow to boil for 1 minute. Then take off the heat and allow to cool.

To make the brownies, melt the dark chocolate in a bowl over boiling water. Then melt in the butter. Separately whisk the eggs and sugar together. After the chocolate/butter mix has cooled slightly, add eggs and sugar mix and beat. Finally sieve in the plain flour. Place the brownies into your tray and spread evenly. Then add in the half of the caramel and swirl through with a knife.

Bake at 180°C for about 25 mins.

Once the brownies have completely cooled, chop into even squares and play on to your serving tray. Drizzle the remaining caramel over the brownies, sprinkle with sea salt on top and serve. (as per below)

Ingredients:

250g  butter

165g caster sugar

165g brown sugar

335g plain flour

1 egg

130g pistachios

170g white chocolate chopped

1 tsp bicarbonate soda

Method:

1. Beat the butter and 2 sugars together.
2. Then add in the egg and beat in.
3. Sieve in the flour & bicarbonate soda.
4. Chop up the white chocolate into chunks and chop the pistachios into smaller pieces.
5. Stir in the white chocolate and pistachios into the mixture then roll into small balls. Place on a baking tray with parchment paper. Bake for approximately 15 mins at 180°C.

Ingredients:

3 eggs

250g caster sugar

100g chopped white chocolate

100g chopped milk chocolate

190g butter

190g 70% dark chocolate

115g plain flour

Method:

Melt the dark chocolate in a bowl over boiling water. Then melt in the butter. Separately whisk the eggs and sugar together. After the chocolate/butter mix has cooled slightly, add eggs and sugar mix and beat. Finally sieve in the plain flour.
Chop the chocolate into chunks and add them in.

Bake at 180°C for about 25 mins.

 

Ingredients:

• 1 onion
• 1 tin chopped tomatoes
• 2 -3 cloves garlic
• Tomato puree
• 1 tsp cumin
• 1 tsp paprika
• Handful of chopped chorizo
• 4 eggs
• Fresh Coriander & Parsley

 

Method:

1. Chop the onion and crush the garlic. Fry both in some olive oil and add the paprika, chorizo and cumin.

2. After 3-4 mins, once the onions have softened, add a dessert spoon of tomato puree.

3. After 2 mins, add in the tin of chopped tomatoes and leave to simmer over a medium heat for 5 mins.

4. Create 4 holes in the mix and carefully break in the eggs.

 

5. Continue to cook over a medium heat until the eggs are cooked.

6. Serve with some fresh coriander and parsley, and flatbread.