Recipe Corner

Mocha loaf cake

Mocha loaf cakeSaturday is baking day at Kitchen Elements. Recently we made a mocha loaf cake in the Miele H2661BP single oven.

Ingredients: 112g softened butter, 112g self-raising flour, 112g caster sugar, 1/2 teaspoon baking powder, 2 eggs, 25g chocolate chips, 1 tablespoon espresso, 1 teaspoon vanilla extract.  Syrup – 82g granulated sugar, 82ml water, 1 tablespoon instant coffee.

Method: Grease and line a 1kg loaf tin.  In a large bowl beat the butter, flour, sugar, baking powder, eggs, espresso,  and vanilla extract together until smooth.  Fold in the chocolate chips.  Spoon the mixture in to the tin and bake at 180 degrees for 30 minutes until a skewer comes out clean.

For the syrup add all the ingredients to a pan and boil for about 2 minutes until the sugar has dissolved and the syrup has thickened.

Remove the cake from the oven and make small holes in the top with a skewer.  Carefully drizzle the syrup on top of the cake until it has all soaked in.  Allow to cool slightly in the tin before removing it and allowing to cool completely on a cooling rack.

Chocolate, orange and almond biscotti

BiscottiHere is a chocolate, orange and almond biscotti, made in the Miele H2661BP single oven.

Ingredients: 2 eggs, 100g caster sugar, 250g plain flour, 1/2 teaspoon bicarbonate of soda, zest of 1 orange, 25g toasted roughly chopped almonds, 25g chocolate chips.

Method: Pre-heat the oven to 160 degrees fan and line a large baking sheet with baking paper.

Whisk the eggs and sugar together until light and fluffy.  Sift the flour and bicarbonate of soda into a bowl and add the orange zest, almonds and chocolate chips.

Fold in to the egg mix to make a soft dough.  Tip onto a lightly floured surface, shape into a 25cm sausage shape then transfer to the baking sheet.  Flatten to a 3cm thickness then bake for 30 minutes until lightly browned on top.

Remove from the oven and slide onto a chopping board.  Reduce the oven temperature to 140 degrees fan.  Cut the log into 1cm thick slices and return to the baking sheet, cut-side up.  Bake for 15 minutes until crisp then cool on a wire rack.

These will keep in an airtight container for 3 weeks.

Hummingbird cake

Hummingbird cakeWe are always exploring the potential of our Miele and Siemens appliances. Recently we decided to have a go at this scrummy Hummingbird cake!

Ingredients: 250ml sunflower oil, 350g self-raising flour, 1 teaspoon cinnamon, 350g caster sugar, 4 ripe bananas, 1 x 425g tin pineapple chunks, 2 large free-range eggs, 1 teaspoon vanilla extract, 50g pecans – we actually used hazelnuts for this cake.  Icing – 400g icing sugar, 150g butter, 200g cream cheese.

Method: Grease and line two 23cm round cake tins.  Mix the flour, cinnamon and sugar together in a large bowl.  In another bowl mash the bananas and then drain and finely chop the pineapple chunks and add them along with the oil, eggs and vanilla to the banana.

Fold this wet mixture in to the dry mixture until completely combined.  Chop the nuts and fold these in too.

Divide between the baking tins and bake at 180 degrees for 35 to 40 minutes until a skewer comes out clean and the cakes spring back when touched in the centre.

Remove from the oven and leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Meanwhile to make the icing sift the icing sugar and beat together with the butter until pale and creamy.  Add the cream cheese then leave in the fridge until you are ready to use it.

To assemble the cake place one cake on a cake stand or plate and spread with half the icing.  Top with the other sponge and spread over the rest of the icing.  We smashed up some more hazelnuts along with some banana chips to scatter over the top of our cake.

Enjoy with a cup of tea and feel very comforted…thank you Jamie!

Madeira cake

Madeira cakeHere’s a classic Madeira cake made in the Miele H2661BP single oven.

Ingredients: 240g butter, 200g caster sugar, 3 large eggs, 210g self-raising flour, 90g plain flour, teaspoon almond extract, 2 tablespoons milk.

Method: Grease and line a 1kg loaf tin.  Cream the butter and sugar together and add the almond extract.

Add the eggs one at a time with a tablespoon of flour for each.  Fold in the rest of the flour and add the milk.

Sprinkle with sugar and bake for 1 hour at 170 degrees until a skewer comes out clean.

Remove from the oven and leave to cool in the tin.

This cake is delicious with a cup of coffee or if you do have any leftovers it is perfect for the base of a trifle.

Marmalade and ginger cake

Marmalade & ginger cakeThis is a lovely marmalade and ginger cake. This recipe is from The Real Food Cookbook.

Ingredients: 100g butter, 3 tablespoons caster sugar, 1 tablespoon marmalade, 200ml golden syrup, 200g self-raising flour, 1 teaspoon ground ginger, 1/4 teaspoon bicarbonate of soda, 2 large beaten eggs and 6 tablespoons milk.

Method: Grease and line a 1kg loaf tin.  Put the butter, sugar, golden syrup and marmalade in a pan and cook on a low heat until melted.

Mix the flour, ginger and bicarbonate of soda together and whisk in the golden syrup mixture then add the beaten eggs and milk.

Pour the mixture in to the tin and bake at 180 degrees for about 45 minutes until firm to the touch and golden brown.

Remove from the oven and leave to cool in the tin.  Slice and enjoy.  This cake will keep for up to a week in an airtight container.

Chocolate and banana loaf

Banana & chocolate loaf This recipe is adapted from Hugh Fearnley-Whittingstall’s Banana, chocolate and cardamom loaf from his River Cottage Fruit Everyday book.

Ingredients: 100ml sunflower oil, 175g caster sugar, 2 medium free-range eggs, 3 medium bananas, 75g plain full fat yoghurt, 200g self-raising flour, 100g chopped dark chocolate, 2 tablespoons demerara sugar.

Method: Grease and line a 1kg loaf tin.  In a large bowl beat the oil, sugar and eggs together together until smooth.

In a separate bowl mash the bananas, add the yoghurt and mix together.  Add this to the egg mixture and stir thoroughly.

Sift in the flour and half of the chopped chocolate and fold it all together.  Pour the mixture in to the tin and sprinkle with the remaining chocolate and the demerara sugar.

Bake for 50-55 minutes at 180 degrees until a skewer comes out clean.  Remove from the oven and leave to cool for 10 minutes in the tin and then transfer to a wire rack and leave to cool completely before slicing.

Plaited sultana loaf

sultana loafRecently we made an enriched sultana loaf using the Miele DGC5080 XL combination steam oven and the Miele H2661BP single oven. Amazingly you can bake this bread from start to finish in just over 1 hour!

Ingredients: 750g strong white bread flour, 2 teaspoons salt, 2 teaspoons caster sugar, 7g instant yeast, 75g butter, 400ml warm milk, 1 egg, 50g sultanas.

Method: Mix the flour, salt, sugar and yeast together and rub in the butter.  Then add the egg and the warm milk.  Mix together to form a soft dough.  Kneed for 10 minutes by hand or 5 if using a food mixer until the dough is elastic and comes away from the bowl.  Put the dough back in the bowl and cover with cling film. Put in the Miele DGC5080 XL oven on steam function at 50 degrees to prove for 15 minutes.

Knock back the dough and kneed in the sultanas.  Shape in to a loaf, in any shape you want – we plaited ours – and place on an oiled baking tray. Cover with cling film and put back in the Miele DGC5080 XL oven on steam at 50 degrees for another 15 minutes.

Remove the cling film and brush the top with egg wash.  Pre-heat the Miele H2661BP oven to 200 degrees.

Bake the loaf at 200 degrees for 25-35 minutes.  Leave to cool on a wire rack. Then eat and enjoy!

Lovely lemon drizzle cake

Lemon drizzle cakeHere’s a rather lovely lemon drizzle  made in the Miele H2661BP single oven.

Ingredients: 225g caster sugar, 225g softened butter, 4 eggs, 275g self-raising flour, 2 teaspoons baking powder, 4 tablespoons milk, zest of 2 lemons.  Topping 175g granulated sugar,  juice of 2 lemons.

Method: Grease and line a 30cm baking tin.  In a large bowl beat all the cake ingredients together until smooth.  Turn the mixture in to the tin and bake for 35-40 minutes at 160 degrees fan until golden and a skewer comes out clean.  Remove from the oven.

To make the topping mix the lemon juice and sugar together.  While the cake is still warm spoon the topping over the cake while the cake.

Cut in to squares when cooled and enjoy.

Raspberry shortbread sandwich biscuits

sandwich biscuitsHere are raspberry shortbread sandwich biscuits, baked in the Miele H2661BP single oven.

Ingredients: 130g softened butter, 60g caster sugar, 130g plain flour, 60g rice flour, raspberry jam, icing sugar for dusting.

Method: Cream the butter and sugar until pale and fluffy.  Add the plain flour and rice flour and stir well until the mixture is smooth and uniform.

Shape the mixture in to a ball, wrap in cling film and put in the fridge to rest for 30 minutes.

Roll the dough out to 1/2cm thick and cut in to rounds with a biscuit cutter.  On half of the rounds cut out a shape in the middle of the biscuit – we’ve used K and E cutters for Kitchen Elements but you can do any shape you like!

Place the biscuits on a baking sheet dusted with flour and bake at 170 degrees for 15 minutes until the biscuits are a light golden brown.

Remove from the oven and then allow to cool on a wire rack.  Take a biscuit without a cut-out and put a teaspoon of raspberry jam on the top then sandwich a cut-out biscuit on top.  Repeat with all the remaining biscuits.

Dust with a little icing sugar and enjoy.

Spiced apple cake

Apple cakeHave a try of this spiced apple cake, which we made in the Miele H2661BP single oven.

Ingredients: 200g dried figs, 200ml milk, 250g butter, 280g self-raising flour, 200g light soft brown sugar, 1/2 teaspoon baking powder, 4 large eggs, 1 tablespoon mixed spice, 3 small red apples, demerara sugar to sprinkle.

Method: Grease and line a 20 x 30cm rectangular baking tin. Put the dates and milk in a pan and bring to a simmer.  Remove from the heat and set aside to cool.

Whizz the date mixture to a smooth puree with a hand blender and scrape in to a large mixing bowl.  Add the butter, flour, brown sugar, baking powder, eggs and mixed spice and beat together until smooth.  Poor the mixture in to the tin.

Quarter and core the apples and slice quite thinly.  Arrange the apple slices on top of the cake lengthways.  Sprinkle the demerara sugar over the top.

Bake at 180 degrees for 45-50 minutes until a skewer comes out clean.  Remove from the oven and allow to cool on a wire rack.

Enjoy!

Strawberry and white chocolate cake

Strawberry & white chocolate cakeWe thought you might like this delicious vanilla sponge cake with a white chocolate and strawberry topping.

Ingredients: 225g softened butter, 225g self-raising flour, 225g caster sugar, 1 teaspoon baking powder, 4 eggs, 2 tablespoons milk, 1 teaspoon vanilla extract.  Topping – 500g mascarpone, 100g white chocolate, 400g fresh British strawberries.

Method: Grease and line a 20 x 30cm rectangular baking tin.  In a large bowl beat the butter, flour, sugar, baking powder, eggs, milk,  and vanilla extract together until smooth.  Spoon the mixture in to the tin and bake for 30 minutes until a skewer comes out clean.

Remove from the oven and allow to cool.

For the topping melt the white chocolate and mix in to the mascarpone.  Spread over the top of the cake and decorate with the fresh strawberries.  This cake is the perfect way to enjoy seasonal British strawberries at their best.

Raspberry Bakewell traybake

BakewellA raspberry Bakewell traybake – This recipe is adapted from a BBC Good Food Blackcurrant Bakewell recipe.

Ingredients: 250g softened butter, 280g self-raising flour, 250g caster sugar, 1/2 teaspoon baking powder, 4 eggs, 150ml sour cream, 1 teaspoon vanilla extract, 1 teaspoon almond extract, 4 tablespoons raspberry jam, 25g toasted flaked almonds, icing sugar to dust.

Method: Grease and line a 20 x 30cm rectangular baking tin.  In a large bowl beat the butter, flour, sugar, baking powder, eggs, sour cream, vanilla and almond extract together until smooth.  Spoon the mixture in to the tin and bake for 10 minutes.

Remove from the oven and quickly dot over the jam, scatter over the almonds then bake for another 15-20 minutes until golden and risen and a skewer comes out clean.  Remove from the oven allow to cool then cut in to 15 squares and dust with icing sugar.

Alternatively use fresh raspberry’s or blueberry’s instead of the jam.

This lovely traybake will cheer up any rainy Saturday afternoon!

 

Chocolate orange drizzle cake

orange drizzle 2Chocolate orange drizzle cake:

Ingredients: 225g caster sugar, 225g softened butter, 4 eggs, 275g self-raising flour, 2 teaspoons baking powder, 4 tablespoons milk, zest of 2 oranges.  Syrup 25g caster sugar,  juice of 2 oranges.  Topping – 200g 70% chocolate.

Method: Grease and line a 28cm cake tins.  In a large bowl beat all the cake ingredients together until smooth.  Turn the mixture in to the tin and bake for 35-40 minutes at 160 degrees fan until golden and a skewer comes out clean.  Remove from the oven.

To make the syrup melt the orange juice and sugar together in a pan.  While the cake is still warm spoon the syrup over the cake while the cake is still in the tin.  Allow to cool in the tin.

Melt the chocolate and pour over the top of the cooled cake.  Allow the chocolate to set.

Enjoy this delicious twist on a classic recipe.  The chocolate will set hard on top and the cake will be sticky and moist underneath – yum!

 

Classic Victoria sandwich

Victoria sandwich Victoria sandwich cake:

Ingredients: 200g caster sugar, 200g softened butter, 4 eggs, 200g self-raising flour, 1 teaspoon baking powder, 2 tablespoons milk.  Filling – 100g softened butter, 140g icing sugar, 340g jam.

Method: Grease and line two 20cm sandwich tins.  In a large bowl beat all the cake ingredients together until smooth.  Divide the mixture between the tins and bake for about 20 minutes until golden and a skewer comes out clean.  Remove from the oven and leave to cool on a wire rack.

For the filling beat the icing sugar in to the butter until smooth.  Spread the butter cream over the bottom of one of the sponges and then put the jam on top.  Sandwich the second sponge on top.  Dust with icing sugar before serving.  Alternatively you can replace the butter cream with whipped cream and the jam with fresh strawberries.

They call this a classic for a reason – enjoy!

 

Almond and lemon cake

Almond and lemon cakeAlmond and lemon cake – This recipe is from The Vegetarian Student Cookbook by Ryland, Peters and Small.

Ingredients: 3 lemons, 200g butter, 150g caster sugar, 75g flour, 185g ground almonds, 1 teaspoon baking powder, 3 eggs.  Icing – 75g icing sugar, 2 tablespoons lemon juice.

Method:  Zest 2 of the lemons and juice all 3 until you have 80ml of juice.  Put the butter, sugar and lemon peel in a bowl and beat for about 5 minutes until the mixture is thick.  Add the eggs 1 at a time beating well in between each.  Fold in the flour, baking powder and ground almonds.  Add the lemon juice and stir in to the mixture.

Spoon the mixture in to a greased and lined 23cm cake tin.  Bake at 180 degrees for about 35 minutes until the top of the cake is golden and the center springs back when gently pressed.  Remove from the tin and allow to cool.

To make the icing mix the icing sugar and lemon juice together until completely combined.  Drizzle the icing over the cake when cooled and let it set before serving.

Enjoy!

 

Easy oat cookies with espresso cinnamon icing

oat cookiesEasy oat cookies with espresso cinnamon icing – a recipe adapted from Mary Berry’s oat cookie recipe.

Ingredients: 175g self raising flour, 75g porridge oats, 175g demerara sugar, 1 teaspoon baking powder, 175g butter, 2 tablespoons golden syrup.  Icing – 300g icing sugar, 2-3 tablespoons freshly brewed espresso, 1/2 teaspoon ground cinnamon.

Method: Put the flour, oats, sugar and baking powder in to a mixing bowl.  Put the butter and golden syrup into a pan, heat over a low heat until the butter is melted.  Mix the ingredients together and divide the dough in to 28 balls.  An easy way to do this is to use a tablespoon measure for each ball.

Arrange on 2 large greased baking trays and press the top of each ball to flatten it a little.

Bake at 180 degrees for 12-15 minutes until golden brown.  Remove from the oven and allow to cool and firm up on a cooling rack.

Mix all the icing ingredients together and drizzle over the cooled cookies.

Enjoy!

Apple & prune cake with toffee walnut topping

apple & prune cakeApple and prune cake with a toffee walnut topping. This recipe is adapted from Nigella Lawson’s community recipe apple and date cake on www.nigella.com

Ingredients: 2 apples, peeled and cut in to chunks, 250g dried prunes chopped, 1 teaspoon bicarbonate of soda, 250ml boiling water, 125g butter, 1 egg, 1 teaspoon vanilla extract, 375g plain flour.  Topping – 60g butter, 125g brown sugar, 125g finely chopped walnuts.

Method:  Put the apples, prunes and soda in a bowl.  Pour over the boiling water and place aside to cool.  Beat the butter and sugar together until thick and creamy.  Blend in the egg and vanilla.  Fold in the flour and apple mixture including all the juice.

Put the mixture in to a greased and lined 23cm springform tin.  Bake at 180 degrees for 45 minutes.  To make the topping put all the ingredients in a pan and melt together until the butter is melted and the sugar is dissolved.

Remove the cake from the oven.  Spread the topping evenly over the top of the cake.  Bake for a further 15 minutes until the topping is golden and a skewer comes out clean from the middle of the cake.  Allow to cool completely in the tin.

Enjoy!

 

Pear frangipane tart

FrangipanePear frangipane tart, adapted from Lesley Wild’s plum frangipane tart from the Betty’s Cookery School book ‘a year of family recipes’.

Ingredients: Pastry – 250g plain flour, 60g caster sugar, 125g butter, 1 egg.  Frangipane – 135g butter, 135g caster sugar, 2 eggs, 1 teaspoon almond extract, 160g ground almonds, 55g plain flour, 1 tin pear halves.

Method: Pastry – Put the flour, sugar and butter in a bowl and rub together until the mixture begins to look like breadcrumbs.  Add the egg and incorporate this in to the dry ingredients until it forms in to a dough.  Wrap the pastry in cling film and leave to rest in the fridge for 30 minutes.

Once rested turn the dough out on to a floured surface roll the pastry out to approximately 3mm thick carefully lift in to a 28cm tart case make sure the pastry covers the tin and then trim off the excess with a knife.  Place this back in the fridge to rest for 20 minutes.

Put a sheet of baking paper on top of the pastry and cover the surface with baking beans or rice.  Bake for 10 minutes at 180 degrees.  Remove the paper and beans and return to the oven for another 10 minutes.  Remove from the oven and  set aside to cool.

Frangipane – Place the butter and sugar in a bowl and cream together until the mixture is light and soft.  Add the eggs one by one beating in well.  Add the almond etg7xtract then the ground almonds and flour.  Spoon in to the tart case.

Slice the pear halves and arrange the slices on top of the frangipane mixture pushing them down in to the mixture.  Bake for approximately 45-50 minutes at 180 degrees until the frangipane is golden brown and set.  Remove from the oven and set aside to cool.

Enjoy with an afternoon cup of tea or serve with Chantilly cream as an elegant dinner party dessert!

Breakfast muffins

breakfast muffins

Ingredients: 210g self raising flour, 225g caster sugar, 1/2 teaspoon baking powder, 112g melted butter, 1 large egg, 80ml milk, 1 teaspoon vanilla extract, 2 ripe mashed bananas, 50g chopped walnuts, 50g granola, 50g dried cranberries, 50g dried chopped figs.

Method: Line 12 muffin cups with paper liners.  Mix all the dry ingredients together.  Whisk the milk, eggs, melted butter and vanilla together and along with the mashed banana add to the dry ingredients.  Combine all the ingredients thoroughly but don’t over beat.

Using an ice cream scoop put one scoop of mixture in to each muffin case.  Bake at 180 degrees for 25 to 30 minutes until the tops are slightly brown and a toothpick comes out clean.

These muffins make a delicious alternative to your weekend breakfast or are fantastic as a mid-week breakfast on the go!

Glazed fruit buns

Buns

Ingredients: 500g plain flour, 3/4 tsp salt, 7g instant yeast, 75g caster sugar, 3 eggs, 120ml vegetable oil, zest of 1 orange, 1/2 tsp cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger, 75g dried mixed fruit.

Glaze: 110g caster sugar, 3 tablespoons water, 1 tsp vanilla extract.

Method: Mix all the ingredients except the dried fruit together in a large bowl.  Once the mixture has come together knead for 10 minutes by hand or 5 if using a food mixer until the dough is elastic and comes away from the bowl.  Towards the end of kneading add the fruit.  Put the dough back in the bowl and cover with cling film. Put in the Miele DGC5080 XL oven on steam function at 50 degrees to prove for 15 minutes.

Shape in to 12 rolls and place on an oiled baking sheet. Cover with cling film and put back in the Miele DGC5080 XL oven on steam at 50 degrees for another 15 minutes.

Remove the cling film.  Pre-heat the Miele H2661BP oven to 180 degrees on moisture plus setting.  Set it to release 3 bursts of steam the first burst after 2 minutes.

Bake the rolls for 25-30 minutes until golden brown on top. Remove from the oven and while they are still hot prepare the glaze.

Bring all the ingredients to a simmer, stirring until the sugar is fully dissolved.  Brush the glaze over the hot buns then allow them to cool on a wire rack.

Fruity apple cake with cream cheese topping

apple cake This is a different twist on a carrot cake recipe which we think makes a delicious alternative.  Without the topping this cake is also great for anyone who has an intolerance to dairy.

Ingredients: 225g self-raising flour, 2 tsp baking powder, 150g golden caster sugar, 2 eggs, 1 tsp vanilla extract, 50g mixed dried fruit, 1 grated apple, 1 tsp mixed spice, 2 ripe mashed bananas, 150ml sunflower oil.

Topping: 250g cream cheese, 1 tsp vanilla extract, 2 tablespoons icing sugar.

Method: Mix all the ingredients together in a large bowl until they are thoroughly combined.

Put the mixture in to a well greased and lined 20cm deep round cake tin or alternatively divide between 12 muffin cases to make cupcake sized cakes.

Bake at 180 degrees for 40-50 minutes until a skewer comes out clean.  Remove from the oven and leave to cool completely on a wire rack.

To make the topping combine all the topping ingredients together.  When the cake is cool spread evenly on the top of the cake and serve.

Chewy chocolate orange cookies

Cookies

Ingredients: 195g plain flour, 200g golden caster sugar, 1 egg, 1 tsp vanilla extract, 100g milk chocolate chips, 1/2 tsp baking powder, 1/2 tsp bicarbonate of soda, zest of 1 orange.

Method: Cream the butter and sugar until just combined.  Stir in the egg and vanilla and mix well.  Add the flour, baking powder, bicarbonate of soda, chocolate chips and orange zest and mix together well.

Use a tablespoon to take out spoons of the mixture and roll each spoon full in to a ball.  Place the balls on lined baking sheets well spread apart.

Bake the cookies at 190 degrees for around 12 minutes.  Remove the cookies from the oven and allow them to cool on the baking trays until they have hardened.

Enjoy with a latte macchiato or a glass of cold milk!

Fruit & nut flapjack

flapjack This makes a large batch but it keeps really well.

Ingredients:  369g butter, 4 tablespoons golden syrup, 397g golden caster sugar, 284g self raising flour, 567g oats, 454g dried fruit, 198g roughly chopped nuts.

Method: Melt the butter and golden syrup together.  Mix all the dry ingredients and then mix in the butter and syrup.

Grease and line your universal tray with baking paper.  Put the mixture in the tray and press down to make one even layer.  This amount of mixture will fill the tray.

Bake at 180 degrees for about 30 minutes until golden.

Cut the flapjack in to pieces while it is still warm then allow it to cool.  It will keep in an air tight container for almost a week – if it lasts that long in your house!  Alternatively freeze half the batch and take out and enjoy at your leisure.

 

Shortbread biscuits

Shortbread This is Lorraine Pascale’s shortbread recipe and is definately the best we’ve found.

Ingredients: 130g softened butter, 60g caster sugar, 130g plain flour, 60g rice flour.

Method: Cream the butter and sugar until pale and fluffy.  Add the plain flour and rice flour and stir well until the mixture is smooth and uniform.

Shape the mixture in to a ball, wrap in cling film and put in the fridge to rest for 30 minutes.

Roll the dough out to 1cm thick and cut in to rounds with a biscuit cutter.  Place the biscuits on a baking sheet dusted with flour and bake at 170 degrees for 20 minutes until the biscuits are a light golden brown.

Dust the biscuits with caster sugar as soon as you take them out of the oven and then allow to cool on a wire rack.

Put the kettle on make yourself a cup of tea, sit back and enjoy!

Chocolate chip brioche

IMG_0132 Amazingly you can have authentic French brioche from start to finish in just over 1 hour!

Ingredients: 250g plain flour, 5g salt, 7g instant yeast, 80g softened butter, 2 tablespoons caster sugar, 5 tablespoons warm milk, 2 eggs, 50g milk chocolate chips.

Method: Mix the flour, salt, and yeast together. Add the warm milk, then add the butter piece by piece mixing each piece in before you add the next.  Then add the eggs one by one.  Kneed for 10 minutes by hand or 5 if using a food mixer until the dough is elastic and comes away from the bowl.  Put the dough back in the bowl and cover with cling film. Put in the Miele DGC5080 XL oven on steam function at 50 degrees to prove for 15 minutes.

Knock back the dough and kneed in the choc chips. Shape in to 5 balls and place in a circular spring form tin. Cover with cling film and put back in the Miele DGC5080 XL oven on steam at 50 degrees for another 15 minutes.

Remove the cling film slash the top of each ball then brush the tops with egg wash. Pre-heat the Miele H2661BP oven to 200 degrees.

Bake the brioche at 200 degrees for 10 minutes. Then turn the oven down to 180 and bake for a further 25 minutes. Leave to cool on a wire rack. Then eat and enjoy! Tres bien!

Wholemeal date & walnut scones

scones

Ingredients: 100g self raising flour, 125g wholemeal self raising flour, 25g caster sugar, 50g butter, 25g chopped dates, 25g chopped walnuts, 1 egg beaten with enough milk to make 150ml of liquid.

Method: Rub butter in to flour. Mix in sugar, dates and walnuts. Add in milk and egg mixture.  Kneed lightly on a floured surface and roll out to 1cm in thickness and cut in to rounds using a scone cutter.  Put on a greased baking tray and brush the tops with a little milk then sprinkle each one with demerara sugar.  Bake at 220 degrees for about 10 minutes.  Enjoy!

Easy Vanilla Cake

cake-copy It’s light and buttery and goes perfectly with one of our trademark cappuccinos!

coffee-cake-copyIngredients: 250g self raising flour, 250g caster sugar, 250g softened butter, 4 eggs, 75g of dried cranberries, 75g dried apricots chopped, 1 teaspoon of vanilla extract or the seeds from a vanilla pod if you have one.

Method: Cream the butter, sugar and eggs until pale and fluffy . Fold in the flour and fruit and add the vanilla extract. Put the mixture in to a greased spring form cake tin. Bake at 180 degrees for about 40 minutes until a skewer comes out clean. This recipe can also be used for individual puddings – divide the mixture in to small pudding tins and bake for about 20 minutes at 180 degrees then serve hot with custard or cream – yum!

Crusty date bloomer

bread-wine-800

It goes perfectly with a strong cheddar and a glass of red wine on chilly evenings!

Ingredients: 500g strong white bread flour, 10g salt, 7g instant yeast, 320ml tepid water, 40ml olive oil, 125g dried stoned dates.

Method: Mix the flour, salt, and yeast together. Add the water and olive oil. Kneed for 10 minutes or 5 if using a food mixer. Put the dough back in the bowl and cover with cling film. Put in the Miele DGC5080 XL oven on steam function at 50 degrees to prove for 15 minutes.

Knock back the dough and kneed in the dates. Shape in to an oval and place on a baking tray. Cover with cling film and put back in the Miele DGC5080 XL oven on steam at 50 degrees for another 15 minutes.

Remove the cling film slash the top of the dough and dust with flour. Pre-heat the Miele H2661BP oven to 220 degrees and place a roasting tin filled with water at the bottom of the oven.

Bake the bread at 220 degrees for 20 minutes. Then turn the oven down to 200 and bake for a further 10 minutes. Leave to cool on a wire rack. Then eat and enjoy!

Chunky monkey muffins

muffins copy

Ingredients: 450g self raising flour, 450g caster sugar, 1 teaspoon baking powder, 225g melted butter, 2 large eggs, 180ml milk, 1 teaspoon vanilla extract, 2 ripe mashed bananas, 100g chopped walnuts, 100g plain chocolate chips.

Method: Line 20 muffin cups with paper liners.  Mix all the dry ingredients together.  Whisk the milk, eggs, melted butter and vanilla together and along with the mashed banana add to the dry ingredients.  Combine all the ingredients thoroughly but don’t over beat.

Using an ice cream scoop put one scoop of mixture in to each muffin case.  This recipe will make about 20 muffins.  Bake at 180 degrees for 25 to 30 minutes until the tops are slightly brown and a toothpick comes out clean.

TOP TIP:  If you have over ripe bananas sat in your fruit bowl but don’t have time to make these muffins simply peel the bananas and put them in a freezer bag.  Freeze them until you are ready to use them, defrost and use them in this recipe straight away.