Raspberry Jam Doughnut Muffins

I have been missing my regular chat and muffin with a friend. This is my homemade version of it. These are delicious, but are even better shared. 

Servings

10

Ready In:

35min

Good For:

Desserts

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About this Recipe

By Yummy Mummy, BBC Good Food 

Each week I have an exercise class with a friend and afterwards we nip to the cafe and have a proper good chat with a hot chocolate/latte and a raspberry doughnut muffin at the Greenwich Picturehouse Cafe. We are both missing our chat and cake, so I made these today to cheer us up. This recipe is for you Maddie!

My son has declared them ‘delicious’! Nom nom.

Ingredients

  • 300g  plain flour
  • 2 tsp  baking powder
  • 150g  caster sugar
  • 50g butter (melted)
  • 225ml milk
  • 1 medium egg
  • 10 tsp raspberry jam

Step by Step Instructions

Step 1

Pre-heat oven at 200 C or 400 F. Mix together the flour, baking powder, caster sugar, butter, milk and egg.

Step 2

Spoon mixture into muffin/cupcake cases half way.

Step 3

Then add a teaspoon of jam into the centre of muffin/cupcake cases.

Step 4

Pour rest of mixture over the jam so that it is now in the middle of the muffin/cupcake cases (sandwiched).

Step 5

Bake in centre of oven for 15 mins (I used fan assisted oven so times may vary). 

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Smoked Salmon Pasta with Chilli and Rocket

Smoked Salmon Pasta with Chilli and Rocket

Smoked Salmon Pasta with Chilli and Rocket

Refreshing summer pasta dish.

Servings

Ready In:

20 minutes cooking

Good For:

Mains

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About this Recipe

By The Sirt Food Diet

We love this meal on a warm summer evening. The salmon, chilli and cherry tomatoes make a light, refreshing topping to the pasta dish.

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 bird’s eye chillies, finely chopped
  • 150g  cherry tomatoes, halved
  • 100ml  white wine
  • 250-300g buckwheat pasta
  • 250g smoked salmon
  • 2 tbsp capers
  • juice 0f 1/2 lemon
  • 60g rocket
  • 10g parsley, chopped

Step by Step Instructions

Step 1

Heat 1 tsp of the oil in a frying pan over a medium heat. Add the onion, garlic and chilli and fry until soft but not coloured.

Step 2

Add the tomatoes and leave to cook for a minute or two. Add the white wine and bubble to reduce by half.

Step 3

Meanwhile, cook the pasta in boiling water with 1tsp of the oil for 8-10 minutes depending on how al dente you like it, then drain.

Step 4

Slice the salmon into strips and add to the pan off tomatoes along with the capers, lemon juice, rocket and parsley, mix well and serve immediately. Drizzle any remaining oil over the top.

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Banana And Oatmeal Chocolate Chip Cookies

Banana And Oatmeal Chocolate Chip Cookies

Banana And Oatmeal Chocolate Chip Cookies

A family favourite and a great way to use up those bananas

Servings

10

Ready In:

25min

Good For:

Snacks

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About this Recipe

By Bigger Bolder Baking

This is one of my favourite recipes, simply three ingredients; old bananas, oats and chocolate chips. All cooked in 20 minutes. These are top on the list of snacks for my daughter, banana oaties she demands. There are plenty of versions of this recipe on the internet,the one I follow is from Bigger Bolder Baking

Ingredients

  • 1 3/4 cups rolled oats
  • 2 ripe large bananas
  • 3/4 cup chocolate chips (or any alternative)

Step by Step Instructions

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Step 1

Preheat the oven to 180 C. Line a large cookie sheet with parchment paper.

Mash bananas in a large bowl. Add in the oats and mix well to combine. Fold in the chocolate chips.

Step 2

Scoop 2 tablespoons of the oat and banana mixture onto your cookie sheet and shape into a large round about 1 inch apart, no need to worry about these spreading.

Step 3

Bake for 15-20 minutes until the cookies are golden on top and just set to the touch.

Step 4

Remove from the oven and allow to cool for a few minutes before transferring to a wire rack. Store in an air tight container for up to 2 days. Enjoy!

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Pan De Muertos

Pan De Muertos

Pan De Muertos

Mexican Day of the Dead celebratory snack

Servings

5

Ready In:

3 hours 30 minutes

Good For:

Desserts

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About this Recipe

By Lola at All Recipes

We first tried Pan De Muertos when we visited friends in Mexico city a couple of years ago. All of the family instantly fell in love with them.

Pan De Muertos is a cross between a bread and doughnut, best served with a coffee or Mexican hot chocolate. They are traditionally eaten on the Day of the Dead festival (2nd November) to honour dead family and friends, but you can enjoy them at other times of the year too.

Thank you to Sandals 4 Schools for introducing us to this fabulous snac.

Ingredients

  • 50g butter
  • 4 tbsp semi-skimmed milk
  • 4 tbsp warm water  (45C)
  • 375g plain flour
  • 1 1/4 tsp dried active baking yeast
  • 1/2 tsp salt
  • 1 dessert spoon anise seed
  • 4 tbsp caster sugar
  • 2 eggs, beaten
  • 1 dessert spoon orange zest

For the glaze

  • 4 tbsp caster sugar
  • 4 tbsp orange juice
  • 1 dessert spoon orange zest
  • 2 tbsp caster sugar

Step by Step Instructions

Step 1

Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from heat and add warm water. The mixture should be around 45 C.

Step 2

In a large bowl, combine 1/3 of the flour, yeast, salt, anise seed and 4 tablespoons sugar. Beat in the warm milk mixture, then add the eggs and orange zest and beat until well combined. Stir in the remaining flour, a little at a time, until the dough is soft.

Step 3

Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Place the dough into a lightly oiled bowl covered with cling film, and let rise in a warm place until doubled in size. This will take about 1 to 2 hours.

Step 4

Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking tray, loosely cover with cling film, and let rise in a warm place for about 1 hour or until just about doubled in size.

Step 5

Bake in a preheated 180 C / Gas mark 4 oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.

Step 6

To make glaze: In a small saucepan combine the remaining sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with sugar.

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Lancashire Hot Pot

Lancashire Hot Pot

Lancashire Hot Pot

A lighter version of this English Classic

Servings

4

Ready In:

1-2 hours

Good For:

Mains

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About this Recipe

Recipe by Angela Nilsen, BBC GoodFood Website

This famous British stew gets its name not from the cooking vessel but from the ‘hodge-podge’ of ingredients that were traditionally used in the recipe. Originally both kidneys and oysters were added to the dish, but getting those past my children was not worth the effort.

I found this family friendly lighter recipe from the BBC Good Food website for this recipe. My son having declared it smelt horrible whilst I was cooking it has changed his mind and rated it a 7 – said in the voice of Len Goodman.

Ingredients

  • 3tsp olive oil
  • 600g lamb leg steaks, all visible fat removed, cut into bitesized pieces
  • onion, roughly chopped
  • 2 cloves garlic, thinly sliced
  • 250g celery
  • 400g carrots, peeled and thickly sliced
  • small handful fresh rosemary, finely chopped

 

  • few sprigs fresh thyme
  • 1 tbsp plain flour
  • 1 beef stock pot, diluted to make 500ml of stock
  • 2 tbsp worcestershire sauce
  • 2 tbsp tomato puree
  • 650g floury potatoes, ideally Maris Piper, cut into thick slices
  • for seasoning salt and freshly ground black pepper

Step by Step Instructions

Step 1

Preheat the oven to 160C/140C fan/Gas 3.

Step 2

Heat 1 tsp of the olive oil in a large heavy bottomed casserole over a medium to high heat. Brown the lamb on all sides in two batches for 3-4 minutes per batch. Transfer to a plate using a slotted spoon.

Step 3

Add another teaspoon of olive oil to the pan and add the onions, garlic, celery, carrots and fry, stirring for 3-4 minutes. Add the rosemary and thyme and fry for another minute. Sprinkle over the flour and cook for 2 minutes, stirring all the time to cook the flour.

Step 4

Return the lamb to the pan, pour in the stock and stir in the Worcestershire Sauce and tomato puree, then bring to the boil.

Step 5

Add the prawns and cook for 30 – 60 seconds, before adding the beansprouts and mushrooms and cook for another minute.

Step 6

Remove the lid and increase the oven temperature to 200C/180C fan/Gas 6. Brush the potatoes with the final teaspoon of olive oil and bake for a further 15 minutes, or until the top is nicely browned.

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Barbecue Lamb Chops with Chimichurri Sauce, Broccoli and New Potatoes

Barbecue Lamb Chops with Chimichurri Sauce, Broccoli and New Potatoes

BBQ Lamb Chops With Chimichurri Sauce, Brocolli And New Potatoes

Light and summery lamb chop meal, perfect as the evenings are get longer

Servings

4

Ready In:

30min

Good For:

Mains

Inroduction

About this Recipe

By James Martin, found in The Times Eat Magazine and available from Food and Travel Magazine

I am so delighted we found this recipe. Spring lamb is in season and the weather has warmed up so it was perfect to try out this quick BBQ dish. Simply boil the potatoes, BBQ the lamb, then a few minutes all together on the BBQ to finish off the vegetables.

Serve with the punchy Chimichurri sauce.

Thank you James Martin for another masterpiece.

Ingredients

  • 400g new potatoes
  • 25ml olive oil
  • lamb chops
  • 200g brocolli spears
  • for seasoning sea salt and ground pepper
Chimichurri sauce

  • 15g flat leaf parsley, roughly chopped
  • 15g coriander, roughly chopped
  • 15g mint, roughly chopped
  • 2 garlic cloves, chopped
  • 1 green chilli chopped
  • 1 shallot chopped
  • 25ml red wine vinegar
  • 50ml olive oil

Step by Step Instructions

Step 1

Light your barbecue. When the coals are silvery in colour, it’s ready to cook on.

Step 2

While you are waiting for the coals to heat up, bring a large pan of salted water to the boil and cook the new potatoes for 10 minutes until just tender.

Step 3

When the barbeuce is ready, rub a little oil over the lamb chops and season well. Put the potatoes and broccoli spears into a bowl and add the remaining oil. Season and toss together.

Step 4

Put the chops onto the barbecue and cook for 3-4 minutes on each side. Add the potatoes and broccoli spears when you turn the chops over and turn these over after 1-2 minutes.

Step 5

To make the sauce, mix all of the ingredients together in a bowl and season well.

Step 6

To serve, pile the lamb, potatoes and broccoli spears onto a platter and spoon over the sauce.

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Hoisin Duck, Mango & Wild Rice Bowls

Hoisin Duck, Mango & Wild Rice Bowls

Hoisin Duck Mango And Wild Rice Bowls

This is my new favourite duck dish, a slightly heathily version crispy duck wraps.

Servings

2

Ready In:

45min

Good For:

Mains

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About this Recipe

By Waitrose

 When I saw this recipe card in Waitrose last year, I knew we had to make it. Crispy duck is so popular in our house, but saved for treats. This meal is much quicker and healthier than the fast food version coming in at 570 calories per portion. The addition of the mango and rocket is genius, making it refreshing. 

Nom nom….this has fast become one of our go to meals.

Ingredients

  • 120g white basmati and wild rice
  • 1 tsp toasted sesame oil
  • 340g gressingham duck breasts
  • 2 tbsp hoisin sauce
  • lime, juice only
  • handful roughly chopped coriander
  • 1/2 mango, cut into matchsticks
  • 2 salad onions, cut into matchsticks
  • 50g wild rocket leaves

Step by Step Instructions

Step 1

Preheat the oven to 200˚C, gas mark 6. Cook the rice according to pack instructions, then drain and toss with the sesame oil; set aside. Meanwhile, score the skin of the duck breasts in a criss-cross pattern and season. Heat a frying pan over a medium to high heat with no oil. Once hot, place the duck breasts skin-side down in the pan and cook for 5 minutes until the skin becomes golden brown; turn over and seal the fl esh for 1 minute. Pour off the excess fat regularly.

Step 2

Transfer to an ovenproof dish. Brush all over with the hoisin sauce, and put in the oven for 15-18 minutes until the meat is thoroughly cooked and the juices run clear. Remove and rest for 5-10 minutes, then slice the duck.

Step 3

Toss the rice with the lime juice and coriander and divide between 2 shallow bowls. Top with the sliced duck breast, mango, salad onions and rocket, spooning over any roasting juices from the duck.

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Beaver Tails

Beaver Tails

Beaver Tails

These are doughnuts resembling beaver tails are fabulous as a warming snack in the winter.

Servings

8

Ready In:

2 hours

Good For:

Desserts

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About this Recipe

By Great Canadian Cookbook

I’ve been wanting to make beaver tails for such a long time, but the Canadian Grand Prix is in the summer and these have never seemed appropriate to make. We took advantage of a miserable weekend in February to these and we were not disappointed. Although the recipe says it takes 2 hours, most of that is rising time.

Thank you to Great Canadian Cookbook for this recipe.

 

Ingredients

  • 1/4 cup warm water
  • 8g packet or 2 1/2 tsp active dry yeast
  • 1/2 cup milk, warmed
  • 2 tbsp butter, melted
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp vanilla 
  • 1 egg
  • 2 1/2 cups bread flour
  • 1 litre vegetable oil, for frying 

Cinnamon Sugar

  • 1 cup sugar 
  • 1 tbsp cinnamon

Step by Step Instructions

Step 1

In the bowl of a stand mixer combine the warm water, warm milk, yeast and 1 tsp sugar. Let stand until foamy, about 10 minutes.

Step 2

Add melted butter, sugar, salt, vanilla and eggs. Give everything a good mix together. Add flour and mix with the dough hook (or with a wooden spoon if you’re not using a mixer) and mix until the dough comes together and no longer sticks to the sides of the bowl. Knead for about 6 minutes in the mixer and 10 minutes by hand, until the dough is smooth, silky. Use extra flour if dough is sticky.

Step 3

Place dough in a lightly oiled bowl and cover with a damp towel. Leave to rise until doubled in size, about 1 hour.

Step 4

Punch down dough and place onto a lightly floured counter top. Shape into 8 equal sized pieces. Using a rolling pin, roll out each piece of dough into an oval shape. If you like, score a crisscross pattern in the top of dough.

Step 5

Place on a lightly floured baking sheet and leave to rise, covered, for 30 minutes or until doubled in size.

Step 6

Make cinnamon sugar by combining sugar and cinnamon in a large bowl.

Step 7

Heat a large wide pot with about two inches of oil. Heat to 350F/176C. If you don’t have a thermometer, check the oil’s temperature by tearing off a small piece of dough and see if it sizzles and floats to the surface. Keep a close eye on the oil, adjust temperature as needed to prevent it from getting too hot. If you see it smoking or crackling take off the heat to cool down before frying.

Step 8

Fry your doughnuts on each side for 30-60 seconds until they are golden brown. Dunk immediately in cinnamon sugar or top with lemon and sugar, Nutella, jam or my favourite, maple syrup!.

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Honey and Oat Slice

Honey and Oat Slice

Honey and Oat Slice

These are delightful little squares of yumminess that keep you going and have the benefit of sneaking hazelnuts past the kids.

Servings

16

Ready In:

25min

Good For:

Snacks

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About this Recipe

By Paul West, River Cottage Australia, SBS Website 

 These are honey and oat slices are similar to our flapjacks and go perfectly with a nice cup of tea at the end of the day. The five ingredients are simply combined and cooked for twenty five minutes. Don’t forget to slice them into squares whilst they are still warm – I didn’t and it made it a lot harder 😉

Ingredients

  • 200g unsalted butter
  • 100g soft brown sugar
  • 200g honey
  • 400g rolled oats
  • 100g chopped hazelnuts

Step by Step Instructions

Step 1

Preheat the oven to 180˚C. Line a 20 cm x 30 cm baking tin with baking paper.

Step 2

Melt the butter, sugar and honey together in a saucepan over medium heat.

Step 3

In a mixing bowl, combine the oats and nuts, then pour the honey mixture over. Use a wooden spoon to mix everything together.

Step 4

Spoon into the lined tray and use the back of the spoon to smooth the mixture evenly out. Bake for about 25 minutes – the slice should be golden brown.

Step 5

Remove from the oven and cut into squares while still hot in the tray, then leave to cool completely in the tray.

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Chimney Cake

Chimney Cake

Chimney Cake

Ever popular Hungarian street snack.

Servings

4

Ready In:

1 hour 30min

Good For:

Dessert

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About this Recipe

By Sorted 

I have been wanting to make Chimney cake or Kutosh for the last couple of years because it looks like so much fun. Given our fantastic weather this is the perfect dessert for the BBQ or open fire if you are camping.

Essentially it is bread dough, coiled around a can, rolled in cinnamon sugar and cooked. Then you coat the inside with chocolate spread of your choice, basically it is the Hungarian equivalent of churros another favourite in this house.

This recipe went down a storm with the little ones and their cousins that were visiting. Thank you to Sorted Food for the recipe.

NB: I have to admit to cheating I bought chocolate spread instead of making ganache.

Ingredients

For the dough

  • 500g plain flour
  • 14g dried active yeast
  • 50g caster sugar
  • 5g salt
  • 200ml whole milk, warm to tepid
  • 3 large egg yolks
  • 150g unsalted butter

For the outside

  • 200g caster sugar
  • 1 tsp cinnamon
  • 1 tbsp cocoa powder

For the inside

  • 150ml double cream
  • 200g dark chocolate
  • 50g hazelnuts, chopped and toasted

Step by Step Instructions

Step 1 – Making the dough

Tip the flour into a mixing bowl or the bowl of a stand mixer. Add the yeast and sugar to one side of the bowl and the salt to the other. Pour in the milk and start mixing either by hand or in the mixer until it begins to come together. Add the egg yolks and the butter and continue to mix into a dough. Knead for 10-15 minutes until it becomes smooth and elastic, then return to the bowl, cover with clingfilm and leave to prove for 1 hour, or until doubled in size.

Step 2 – Rolling the dough

Preheat a grill to medium-high (or set up your spit roast over an open fire or barbecue)! Scrape the dough out of the bowl and onto a floured surface. Roll the dough out into a thin sheet and cut into long ribbons, then join two ribbons, pressing the dough together to create one very long ribbon. Grease your metal tube (or foil wrapped cans) with a little oil or butter. Spiral the dough from one end of your metal tube to the other, covering the metal but not overlapping the dough. Gently roll the tube over a work surface press the dough together a little. Combine the sugar, cinnamon and cocoa powder on a large plate and roll the dough in it.

Step 3 – Cook

Place the dough rings onto a baking tray and place them under the grill, turning every minute for 10 minutes until they’re golden and crisp on the outside (or attach the tubes to your spit roast and turn over the fire continuously until golden brown and crisp on the outside).

Step 4 – Serve

Leave the dough to cool a little, then slide them off the metal tubes to create a hollow cylinder. Heat the cream to a simmer. Chop up the chocolate, transfer it to a bowl and pour over the hot cream. Leave the chocolate to melt for a moment then stir it into a smooth ganache. Spread the ganache over the inside of the chimneys, then scatter over the hazelnuts so that they stick! Serve up and impress your mates. Makes 4 cylinders.

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Lebkuchen

Lebkuchen

Lebkuchen

Traditional German Christmas Treat

Servings

30

Ready In:

30min

Good For:

Dessert

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About this Recipe

By Emma Lewis, BBC Good Food

I wonder if Vettel will feel like all his Christmases have come at once if he wins at Hockenheim this weekend?

We recommend sitting down with these biscuits and a nice cup of tea to watch. Lebkuchen are traditionally made at Christmas and are similar but not the same as our gingerbread biscuits, but what makes them really special is the lovely white icing. They look as the biscuits have been covered in snow.

The Lebkuchen biscuits are very easy to make and lots of fun as you have to roll the dough into 30 little balls. My 7 year old had a whale of time making them. The little ones also snaffled at least three each when I wasn’t looking!

Thank you BBC Good Food for the recipe.

Ingredients

  • 250g plain flour
  • 85g ground almonds
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp bicarbonate of soda
  • 200ml honey
  • lemon, finely grated zest

 

  • 85g butter
  • pinch ground cloves
  • pinch nutmeg
  • pinch ground black pepper
  • 1 tsp baking powder
  • 100g icing sugar
  • 1 egg white, beaten

Step by Step Instructions

Step 1

Tip the dry ingredients into a large bowl. Heat the honey and butter in a pan over a low heat until the butter melts, then pour into the flour mixture along with the lemon zest. Mix well until the dough is combined and fairly solid. Cover and leave to cool.

Step 2

Heat oven to 180C/fan160C/gas 4. Using your hands, roll dough into about 30 balls, each 3cm wide, then flatten each one slightly into a disk. Divide the biscuits between two baking trays lined with baking parchment, leaving room for them to expand. Bake for 15 mins, then cool on a wire rack.

Step 3

To ice the biscuits, mix together the icing sugar, egg white and 1-2 tbsp water to form a smooth, runny icing. Dip the top of each biscuit in the icing and spread with the back of a knife. Leave to dry out in a warm.

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