Sweet But Savoury, Perfect Parsnip Soup

Well, I've found my new favourite thing and it's soup-a parsnip-y. Sorry, christ, that was terrible. But funny. There's definitely a time and a place for a soup-d up pun (wow, another...really?) rarely, granted. But there's a time and place nonetheless.

This soup is a little sweet, but mainly savoury and very, very consumable. Perfect with a little seedy bagel, smothered in a lashing of Dairylea. Just yum-all-over-everything.

Here's how it's done. Do it. It needs to be done, etc etc etc.

This recipe makes enough for 6 good-sized servings.

Ingredients:

1500g parsnips, chopped
2272ml semi-skimmed milk
5 tbsp of clear honey
2 large knobs (mwa-ha-ha) of butter

Method:

1.) Put your butter and honey into a large pan and melt. Once melted place your chopped parsnips into the pan (they don't need to be peeled, huzzah, peeling veg is the bane of my life and I love for it to be avoided wherever possible.)
2.) Leave cooking on a relatively low heat, stirring every five minutes, for approximately 30 minutes. Perhaps slightly less if you use less parsnips, but cook until your parsnips have softened to touch.
3.) Entirely cover your parsnips with the milk and stir until butter, honey and milk are well combined with the parsnips.
4.) Leave to cook, stirring occasionally, for approximately 40 minutes, until the parsnips have almost perished.
5.) Blend all ingredients together (I used my treasured NutriBullet) before putting the liquid back into the pan and adding more milk, until it has reached that desired soupy consistency.
6.) Add salt and pepper and perhaps more honey, to taste. Serve and enjoy.

Dinner Party Triumph

In the midst of my house smelling like an authentic Italian home (picture one of those picturesque little places, nestled deep in the lush hills of Tuscany) home to an Italian mumma who looks strangely like me, only slightly more harassed and more-than-a-little sweaty...it is here that some truly wonderful dinner party creations have been born over the last fortnight; through blood, sweat and tears.

For the past two weeks my boyfriend I have been having a Come-Dine-With-Me-Off with my brother and his girlfriend, with some memorably wonderful and unforgettably bad outcomes, and today I'm going to share the peaks and troughs with you. 

As you know, I'm always in the market for stress-free and taste-full, so this was a perfect opportunity to stretch my kitchen-legs, to flex those admirable cooking biceps, if you will; it could have all gone horribly wrong, especially with such feigned self-belief as that.

This wondrous cook-off idea was mine…after I had cooked a distinctly average spaghetti bolognese accompanied by garlic bread and a little vin rouge (okay, more than a little vin rouge) and a rather-better fruit-bowl crumble, the recipe for which can be found by clicking here. However, this idea led to rather more exciting times than my first and best attempt at feeding everyone, on a rather fragile and slow-moving Sunday. While not particularly exciting, the best advice I can offer you when cooking a spaghetti bolognese is that ketchup, HP Sauce, Lea & Perrins and red wine (one for the dish, two for you, naturally) are the key to worldwide fame in the spag bol department. Not particularly like-a-mumma-used-to-make, but a serious goody nonetheless.

Following this was the first week's trials which firstly saw my (irritatingly lazy/good at cooking when he bothers, instead of ordering a chicken chow mein) brother cook up and absolute storm, with one of the best soup's I've ever tried, later deemed Max's Marvellous Mushroom Soup. To make this truly marvellous creation (I urge you to do this) here's the recipe and method for you, it's enough to serve 4:

Ingredients:

800g button mushrooms
4 spring onions, finely chopped
2g of chive stalks, chopped
2g basil leaves, chopped
Salt and pepper to taste
600ml of double cream
1 vegetable stock cube, made into broth
Chilli flakes, optional

Method:

1.) Put your spring onions, chives and basil in butter for a couple of minutes on a high heat, before placing all your mushrooms into the mix. Be sure to add olive oil to ensure you don't burn your mushrooms, cook until reduced a little, then add more butter.
2.) Once reduced, add your prepared stock, then cover and reduce the mixture by half (approximately 10 minutes.)
3.) Blend the mixture, place back into the pan, add your cream, chilli flakes and salt and pepper to taste and cook for a further five minutes, with the lid back on until reduced further.
4.) Blitz for a final time to ensure it is completely smooth and place back on the heat, until suitably warmed before serving.

As you can imagine this simple, rustic but smooth, luxurious soup went down an absolute storm and has been requested/created again since, I have a feeling it will be a firm household favourite in years to come, much to the annoyance of the part of me that still suffers from the curse of lifelong sibling rivalry on an almost daily basis.

The following day saw my boyfriend cook-up a heart attack for each of us, including chicken burgers in cheesy rolls with what we like to call 'fake cheese', we all know what we mean, those perfectly shiny squares of bright orange 'cheese'. I'd hate to see what kind of crazy cow it's made from.
His dish was finished off with mozzarella dippers and sweet potato fries, you know, just in case we hadn't all had enough carbs. Alas, his final dinner more than compensated for this slight oversight and temporary lapse in judgment. Oh the indigestion. Oh the meat sweats.

The next night my brother's girlfriend cooked up a healthy delight (thank goodness) including cooked peppers with overflowing spicy rice, chicken in a garlic and herb sauce and some homemade sweet potato fries. This was finished by the last triumph-of-other-people dish I will mention, before moving on to a well-kept family secret recipe. 

She made adorable puff pastry hearts, packed full of crème fraîche and topped with drizzly chocolate, with gorgeous little chocolatey strawberries served chilled, to the side. 

Adorable, girly and not completely awful for the waistline. Bravo.

Here's how she did it, again, it's enough to make 4:

Ingredients:

Ready-to-roll puff pastry (it's not lazy, it's efficient)
1 egg, beaten
1 pot of crème fraîche 
300g of milk chocolate
250g fresh strawberries
A sprinkle of sugar

Method:

1.) Cut your puff pastry into hearts and use a pastry brush to brush the beaten egg over each heart, before dusting with a little sugar and placing into the oven, on greaseproof paper for 10-15 minutes at 180 degrees, based on a fan assisted oven.
2.) Once cooked through, remove and leave to cool, before slicing each heart in half.
3.) Once sliced, add your crème fraîche and then, when ready place the two halves back together before drizzling yummy chocolate over them.
4.) Lastly, heat up your remaining chocolate and dip the whole strawberries into it, before leaving to one side to cool on some baking parchment.
5.) Serve together and enjoy.

Lastly, on the final and closing night, the fun and frolics fell to me and I decided to do a three course-er, no pressure whatsoever was put on oneself as, of course, one doesn't like to put pressure on oneself at all, does one? Sod that, the pressure was sodding high. Sod, sod, sod.

Growing up my favourite thing in the world, which I genuinely believed God created just for my pleasure (I'm not even religious, but feelings such as that would wash over me like a heavenly cloud with each spoonful) was my Grandma's Lemon Syllabub. Or, as I like to think of it, my Grandma's soaked-in-sherry, oh yeh, right up to the top, it's-lemon-but-that-doesn't-make-you-healthy-it-still-makes-you-a-total-lush-because-it-is-so-full-of-sherry syllabub. 

For my dessert, guess what, my interpretation happened - an interpretation that left everyone hiccuping naughtily and with satisfied, lemon-fuelled, smug looks on their faces.

Begrudgingly, I share the recipe with you now. I say begrudgingly because I fear we will now have a mass exodus of the following items listed in supermarkets all over the world this summer, once you mix all the ingredients together and experience something I suggest you all do, sooner rather than later. 

This recipe offers enough to serve eight people (who have a normal sized appetite for such dishes) or one person (for those, such as myself, who can be utterly dangerous with a large bowl of such yumminess and only one spoon.)

Ingredients:

One pint of double cream
175g caster sugar
Juice and rind of three large, unwaxed lemons
10 tbsp of medium dry sherry (I used Harveys Bristol Cream)

Method:

1.) Firstly grate the rinds of your lemons and place into a large mixing bowl, before squeezing all the juice you can out of the lemons and into the same bowl. 
2.) Then add your sugar, cream and sherry and beat with an electric whisk until thick. Don't over-beat this mixture or it will spoil. You want it like a thick, almost mousse-type consistency.
3.) Place in the fridge for approximately two hours, until set, and serve. I served mine with shortbread rounds which worked perfectly.

After all was eaten and drunk and I felt like I had just completed the London Marathon, I opted to force everyone to have a shot of Schnapps (a-la-after a meal on a European summer holiday style) and we all had the best sleep of our lives. THE END.

PS - if you do take me up on any of these dinner party highlights, then I salute you. Good luck. Go forth and make/break friendships, sweats and crockery. It's a whole lot of fun, if nothing else.

Healthy Choccy Muffins

I don't know about you, but my week's been a super busy one and, generally when that happens, I begin to look forward to the simple pleasures offered by the weekend and, for me, the main one of those simple pleasures is a'baking an' a'blogging and here I am, having now done both, with an easily recognisable combination of happiness/smugness lashed about ALL over my face. And breathe. Happy Sunday.

I hope when you read my blog I feel like a friend as well as a happy-to-help-recipe-offerer and, for that reason, I offer you these show-stopping chocolate gooey yummy-o muffins that are also one of your five a day (or very nearly anyway) because, hey, that's what friends do.
Sorry about all those hyphenated mashed up phrases in my opening gambit, there's just so many words I want to squeeze in about these casually luxurious muffins and clumsy nouns/superlative adjectives seem to be the only tools at my disposal that nail it.

These gooey muffins, packed full of sweet blueberries and even sweeter white chocolate chips will seriously perk you up during the great sugar crashes of 2015…you know, those ones that ordinarily strike at around 15:00 each day.

They're just perfect with a little unsweetened tea or indeed a fruit tea would no doubt be just yummy too.

Without further a-do, or whatever cliché best expressed that we're moving on from my jibber jabber, here's the yummy recipe. I hope it makes you happy and healthy-ish and feel productive. Feeling productive is the best thing ever isn't it…? I remember this one time…NO. Woman, quit yo jibber jabber, we've been through this.

Recipe (makes 12 muffins)

Ingredients:

2 large eggs
200g caster sugar
130g plain flour
50g white hot chocolate powder (Whittards do a delightful one of these, however, if you can't get your hands on it straight away, a little more vanilla essence into the mix in it's absence will work wonderfully too!)
2 tsp baking powder
160ml semi-skimmed milk
1 tsp vanilla extract
160g salted butter
140g white chocolate chips
150g fresh blueberries

Method:

1.) Heat your oven to 170 degrees (based on a fan assisted oven) and lay out 12 muffins cases on a 12 hole muffin tray.
2.) Beat together to eggs, sugar, flour, white hot chocolate powder, baking powder, semi-skimmed milk, vanilla extract and butter until well beaten and light.
3.) Use a wood spoon to fold in the blueberries and white chocolate chips until well combined. This will look like rather a lot of the good stuff…it is…and you're welcome. I haven't mistyped any amounts, theses muffins are just full of stuff you like rather than just sponge. Life's too short to not have a lot of what you fancy.
4.) Evenly place the mixture in the cases (this should work out just perfectly - happiness) and bake for 25 minutes. After 25 minutes skewer to check if they are cooked. If any mixture comes out on the skewer, they may need to be cooked for longer.
5.) Once cooked remove from the oven and leave too cool. A little. Not completely because there's a large amount of fun in eating something you've made, fresh from the oven, when it's still warm.
6.) Make tea, put on an episode of your favourite programme or blow the dust off your favourite book…sit back, feet, up relax…don't move until another muffin is needed. You're welcome.

Fruit Bowl Crumble

Some nights it's all about the tastes of home and something that's super simple to make (that looks like it is more complicated than it is, so you can lie and say it was hard work and look uber talented) Tonight, aka a lazy Sunday, was without a doubt one of those nights and so, my glorious fruit bowl crumble was born. A crumble which enables you to use up some in seasonal fruits, just before they turn bad, because you didn't eat as much fruit as you thought the past week on account of Haribo Starmix being on offer in your local supermarket. Whoops.

Anyway…so you don't feel too bad about that for too long as it doesn't do to dwell on wrongdoings, particularly ones you would repeat in a heartbeat given half the chance, I offer you this wonderful crumble recipe, ready in about an hour from start to finish, to make you feel better about your recent life choices.

In mine, I used pears, apples and a handful of raspberries because I like crumbles that are tart on the bottom and super-sweet on the top (Nigella, pun-your-heart-out) however, the fruits listed in my recipe can of course be substituted for others, just make sure you keep roughly the same quantities over all.



Recipe


Ingredients:


For the filling:


6 pears, peeled and sliced
5 apples peeled, cored and sliced
200g raspberries
4 tbsp water
4 tbsp caster sugar


For the crumble topping:


75g butter, softened
150g plain flour
100g light brown sugar


Method:

1. Firstly prepare your fruit and heat your oven to 180 degrees (based on a fan assisted oven.) The apples will need to be peeled and cored before being sliced, the pear will need to be peeled and sliced and the raspberries can be left whole. 
2. Place your fruit into a large saucepan with the water and sugar and cover. Heat on a low-medium heat. This little concoction will stew away until the fruit almost seems to be a mushy consistency, at these point, remove from the heat and leave to cool a little.
3. Once slightly cooled, place your fruit into a suitable, oven proof dish and leave to one side.
4. Prepare your crumble topping by putting your flour, sugar and softened butter into a bowl and mix by hand until it reaches a breadcrumb-type consistency. 
5. Once done, sprinkle evenly over your filling and, when ready, pop into the oven for 30 minutes.
6. If you don't wish to put this mixture in the oven straight away, that's no problem, simply cover and cook when desired. 
7. Serve as you wish. I had takers with vanilla ice cream, some completely on it's own and some went for custard. IT'S ALL GOOD. Promise.

Smokin' Hot Muffins

There's been a couple of times in my life where I've stopped, waited a moment before breathing slowly, evaluating and wondering if that exact moment is the reason I was put on this planet. Today, on one of the more hungover Sunday's of my life, I had one of those moments as I unapologetically plunged my teeth into these delectable little cheesy, salty, carby muffin-shaped dreamboats.

Yesterday evening held a party to celebrate my brother's twenty second birthday and it's safe to say I entirely underestimated the coma-inducing powers of the heady combination of Champagne and Pimms. This subsequently led to me waking up today and really fancying a litre of orange juice (or perhaps more, it's often tricky to determine an amount to drink during a raging thirst) and that perfect comfort food. The sort of food I could eat all day long and feel no regret about, because hey…I'm just feeling that fragile.

These gorgeous savoury muffins, called smokin' hot for there attractive qualities/smoked ingredients rather than any spice, are just perfect for everything I needed today and I can imagine they would be just right for most other, less groggy, days too. With almost the same amount of Smoked Applewood cheese as there is muffin mix and a gorgeous lashing of buttery cooked onions and smoked ham…these are a meal, a treat or whatever you may need on any given day. They're mouldable, adaptable, footloose and fanciful.

I've always had a soft spot for savoury muffins, in amongst my various amorous feelings towards anything sweet, as they can be perfect with baked beans and cheese, or cold as an on the go snack or warm, as a savoury breakfast. Back when I was a student, they would feed me all week. A treat that's tough to beat.

This recipe makes twelve muffins and one way or another they should last you a week or even a little longer. Those figures are taking for granted that fact that no one else also begins tucking into them, which although seems improbable, I suppose may happen in some world, somewhere…someday.

The other nice thing about these muffins is that the ingredients are interchangeable. All you really need for life is a really, really good basic muffin recipe and you can experiment from there. Just ensure that if you do trade in or out, that it is for like-for-like ingredients, both in their texture or consistency.

So, if you too are suffering today then I hope I've talked you into making these relatively mess-free, simple and quick-to-make little muffins. I promise that they'll hug you from the inside, comfort you, listen to all your problems and make it all better, pretty quickly, on an intermittently overcast Sunday such as today.

Recipe


Ingredients:

• 50g butter
• 2 small onions, finely chopped
• 360g plain flour
• 2 1/2 tsp baking powder
• 250g Smoked Applewood cheese
• 250ml whole milk
• 1 large egg
• 80g smoked ham or smoked bacon

Method:

1. Firstly, preheat your oven to 170 degrees (based on a fan assisted oven) before heating the 50g of butter in a frying plan. Once entirely melted, cook off your onions. (I added a few splashes of Lea & Perrins, Tabasco Sauce and a pinch of pepper and salt to mine too, for a little added flavour. Lea & Perrins always makes most aspects of life a lot better.) Leave this to one side, off the heat, once cooked.
2. Mix together the flour, baking powder, whole milk, egg and cheese in a mixing bowl. This does form a peculiarly thick consistency, but don't be put off. Once baked, the muffins don't really expand, so this mixture is quite dense to start with so you can fill a muffin case with it, without fear of it spilling out over the edge as it cooks. 
3. Pour in to your mixing bowl, your prepared onions and thinly sliced smoked ham or bacon, dependant on your preference, and stir into your mixture using a wooden spoon, until fully combined. 
4. Spoon this mixture into your prepared muffin cases and bake, on a muffin tray, for approximately  25 minutes. 
5. Ensure that your muffins are cooked all the way through using a skewer (if any muffin mix comes out on the skewer, then you will need to cook them for a little longer. Try to do this in intervals of no longer than five minutes, as burning these muffins would be a total tragedy) and if they are completely cooked then leave to cool a little. Be sure not to leave them to cool entirely as these little muffins really are quite amazing when still warm. 
6. Sit down, eat, rehydrate, recuperate, be happy living in that one amazingly tasty moment. Repeat.

I hope you love these little muffins as much as I do, however should you happen to try any alternative ingredients then let me know how you get on and about anything that REALLY works. I'm always keen to try something savoury and wonderful.

Happy Sunday to you all!

Amuse l'eau

Hello diehard blog watchers, it's time for my daily rundown of something wonderful and today, I'm all about fruit infusing (or whatever wondrous infusions you wish to dilute into an otherwise boring, tiresome pint of water) water bottles. This seems to have become a big deal overnight, people I follow on Instagram are forever lusting after one or have just got one and numerous people I know just float fruit in normal water bottle, wishing they had one. Tip: this is not so desirable due to frequent mouthfuls of soggy, colourless fruit. Trust me, a strawberry isn't so fun when it's been floating for a while.

So, I've had this water bottle for about three weeks now, having waited four months for it to arrive from China (I paid a lot less for it but had to wait to scratch my water bottle itch, if you can do the same then eBay is a hub of wondrous water bottles) and I have since found some delectable ideas, which I will share with you now.

I was a little bit blind as I did think this would make sin-free naturally strong squash, it is not quite that strong of  a taste; rather it tastes like fruit, but only a bit. However, I am not a girl who really thinks about her water intake as some so vehemently do and this does take that edge off the boredom of guzzling gallons of water  and make me drink more of it, so it's clever whatever it's doing.

So, my top three picks for stacking up this little bottle are:

1.) Lime, cucumber and mint. It's water but it tastes a little like a mojito, go figure. That's my sort of water. Go heavy on the lime, you won't be disappointed, promise.

2.) Ginger and orange water. A perfect way to soothe your stomach and replenish your fluids and it tastes gorgeous. One of the most flavoursome ones I tried. Ginger gets surprisingly potent when it's left to its own devices in fresh water. You'll only need about an inch of ginger, cut up into smaller pieces and then stack it up with orange slices.

3.) Frozen raspberries, blueberries and strawberries. A hint of summer berries, it's delicious. It made me crave Eton Mess, but so long as you can stave off from hurriedly and guiltily eating  a handful of meringue, you'll be golden.

I hope you all love these recipes as much as I do and if you have any combinations to add to my repertoire, please comment below. I'm always keen for any new suggestions. I'm one of those girls who will try anything once…you know…so long as it's edible or I can take it off with a make-up wipe.

Strawberry Milkshake Cupcakes

Now it's officially summer, or at least, the British version of it (only us Brits would dash outside, with an ice-cold Pimms in hand, ready for some hardcore sunbathing when in reality it's only a little bit sunny, with a surprising chill of those subzero temperatures offered in January still in the air. We will get rid of those faded vest top tan lines, we will…we will.) And that means that it's time to bake in accordance with these new (not to subtropical) climes, so this weekend I whipped up some heavenly Strawberry Milkshake Cupcakes. Bake and enjoy them, I urge you.

These little cakes have plenty of fresh ingredients in them, so it's best to ensure they are kept chilled which, to be honest, adds to the various thrills these little cakes offer. They are a fresh, cakey milkshake of a treat and, if you're anything like me, then you will have often guzzled down a milkshake and thought, "What's the one thing that could make this more heavenly?" and left yourself with no other option or answer, other than, "if it was cakey. Yeh, that would be good."
Although to be honest, that's a relatively standard way to make things better in my world. Oh, the cakiness, the chilledness and oh, OH, the milkshakiness. All hail the almighty flavour-combining powers of the cupcake.

As you can see from my pictures, I topped mine with half a strawberry which looks adorable and more than a little bit British Summertime themed, however do be aware this may shorten the shelf life of your cakes. If you don't eat your cakes quickly once they're baked (I've never known or affiliated myself with someone who is like this, but I'm told that such people exist) then you may wish to replace this with something that's blessed with a little more longevity; there's a time and a place for a trusty sprinkle.

Phew, that's enough of my cake-loving/general ramblings. Here's the recipe for you, go forth and bake.

Ingredients (makes approx 12 cupcakes) :

For the sponge:

70g butter
250g caster sugar
2 large eggs
210g plain flour
100g strawberry milkshake powder (Nesquick is the money shot)
1 tbsp baking powder
220ml semi-skimmed milk

For the icing:

190g butter
600g icing sugar
70ml semi-skimmed milk
175g of strawberry milkshake powder
6 fresh strawberries, halved to decorate
(A couple of drops of red food colouring is optional at this point, don't go made with it though or you'll have a chemically tasting cake problem on your hands)

Method:

1.) Preheat your oven to 170 degrees (based on a fan assisted oven) and select some adorable cupcake cases (take your time choosing these, it's a moment of creative self-indulgence that I truly enjoy, and a little of it, I'm convinced, does you good.)

2.) Beat together all the sponge ingredients until smooth and light, before spooning into the cases and cooking for 20-25 minutes, or until they are cooked through.

3.) Remove and leave to cool completely. This should take approximately one hour, so go walk your dog, read that book you're enjoying or watch a short film but definitely don't fill this time with anything horrid. No ironing, eating salad or talking to boring people, please. Please promise me you won't.

4.) Beat together all the frosting ingredients and pipe onto your cakes before finishing off with half a fresh strawberry (or a failsafe sprinkle or two, as discussed.)

5.) Sit back, eat, get all nostalgic about how these cakes taste of your childhood summers and then go get another one. Blame me, I'm ok with it.

6.) Repeat

Biscuits Melt like Lemon Drops

I truly believe that if I do ever find that place 'somewhere over a rainbow', these lemon biscuits may well be what is at the end of it. Move over leprechauns and pots of gold, I no longer wish to find you waiting for me.

These suped-up-lemony little biscuits are just perfect with a cup (or Minnie Mouse cup and saucer, a la me) of steaming hot, sugary earl grey and are sure to set you up for the afternoon that lies ahead, whatever it may bring. Refreshing, but creamy and lemony but sweet; they are a bit Mary Poppins in spirit; practically perfect in every way.

The gorgeous tin I popped them in is from Figgins in Frome, a gorgeous little shop that offers all things old fashioned at a reasonable price. It's newly opened and a genuine treat just to walk around, so imagine my surprise when I saw the perfect cookie jar with 'Eat Me' brandished across it this afternoon, ready to be purchased and brought home.
This jar has made me learn something about myself…I like a pretty jar that tells me to eat the glorious contents inside it. Taking advice from inanimate objects, I'm not sure what that's the start of, but I like it.

This gorgeous little jar, just as a sideline note, seemed to be between £12.00 - £20.00 everywhere I saw it online and I paid an enjoyable £10.00 for it in Figgins. Make a trip when you can (that's not an if, it's a when) and be sure to have free hands/an empty boot. You're sure to come out with wonderful trinkets, kitchen utensils and yummy smelling candles.

So, onto these Lemon Drop Biscuits of mine, it's time for the recipe and expectedly simple method. Genuinely, 20 minutes after you start putting your ingredients in the bowl, you will be tasting these biscuits. I hate those people who say "these were so quick and easy to make" and you know they're lying and it took them hours and numerous uncharacteristic expletives to get to the pristine, finished article, but I promise, these are super simple, unbelievably tasty and relatively mess-free.
That's my sort of cooking.

Ingredients:

115g salted butter
Zest of 3 large lemons
275g caster sugar
1 large egg
60ml fresh lemon juice (this should work out to be the juice of those three lemons you've, so nothing is wasted. Or you can of course use a cheeky bit of Jif lemon, for those who are looking for even quicker comfort food)
270g plain flour
2 tsp baking powder

Method:

1.) Line three baking trays with greaseproof paper and heat your oven to 170 degrees.

2.) Simply beat together all the ingredients until they are somewhere between runny and thick. This mixture will not be a dough-like consistency like some cookies/biscuits are, so don't be afraid and hastily throw this mixture away if it seems a little thin - it makes for an amazingly light, fluffy biscuit when they get taken out of the oven.

3.) Spoon your mixture onto the baking trays. You will need to use about one dessert spoon of the mixture. Ensure you leave about 3cm between each heavenly splodge and cook for approximately 12 minutes (or a little more, until the biscuits look cooked to your taste.)

4.) Remove from the oven and leave to cool completely. At this point, I cut mine into heart shapes which makes them look just as good as they taste, but you can leave them as they are or cut them into alternative shapes - it's all about what makes simple pleasures, pleasurable to you.

5.) Brew your earl grey, sit back and enjoy.

Happy four o'clocksies, everyone.

Sweet Strawberry Shake

Stop what you're doing, I've sussed it. Here is it, the ultimate, insanely perfect, impossibly wondrous (AND SPOOKILY HEALTHY) strawberry milkshake. That's by anyone standards. Beauty is in the eye of the mason jar holder.

Wherever you are look up your nearest supermarket, head to it and buy the following ingredients (if you are somewhere strange and horrid, such as in a forest or on holiday somewhere that doesn't offer WiFi or 3G then, I hate to break it to you, but you're going to have to use a map and compass and get walking. It's worth returning to the old-age methods of travel for.)

Ingredients:

1 cup of frozen strawberries
5 pitted dates
1 dessert spoon of manuka honey
Almond milk to the max line, if using a nutribullet (if not, it's approx 200ml)
2 Tsp of strawberry Nesquick (optional. A baddy, but a goody)

Whizz up, pop in a pretty glass, decorate how you wish (or don't bother if the anticipation becomes too strong. You can find what I did with mine below: the milkshake, old fashioned paper straw and a slice of strawberry on top, all served in a mason jar. Ladies love mason jars) and enjoy, preferably in your favourite sunny spot in the garden.

It's thick, sweet and with a heavenly natural taste of proper, Somerset-grown (depending on where you hail from) strawberries.

Hello, British Summertime. As always, we're angry you left us for so long but we must forgive you, as we have of course all missed you so much and we love you even more.

Frome Independent Market Bakes

On the first Sunday of every month, The Frome Independent Market takes place and it's fast become something I wait the remaining 28-30 days to come around again.

The whole of Frome becomes a sea of stalls selling a lot of locally produced foodie goodness, cute little trinkets, handmade candles and fantastic pictures, paintings and drawings created by local talent. It's an inspiring place to be for a few hours. 

When I went I came back with a haul that included a gorgeous hot air balloon notebook, a heart shaped brie (the one thing that could make brie any better is being heart shaped), a vanilla scented candle in an old milk bottle which, by happy coincidence, had my boyfriend's name on it, a homemade jar of 'slim jim' marmalade, a box of bath melts and bath bombs from Herbs on the Hill and lastly, the showstopper, a box of Earl Grey marshmallows, made by EatToastDunkMe.

These gorgeous marshmallows are cubes of white with a unique purple swirl throughout eat piece, making them as visually appealing as they are delicious. I simply had to bake with them, they near enough begged for me to.

I decided to make earl grey and lemon cupcakes, with an earl grey marshmallow chunk aloft and it resulted in one of the nicest moments of what I like to call 'afternoon-tea-me-time', I've ever had.

I'm going to share my recipe with you all now, but I must insist you invest in and use the EatToastDunkMe marshmallows for the top - nothing else will do. For my cupcakes I used two-tone icing (theres a post a few months back on my blog on how to do this!) this is of course optional, but it is wonderfully in keeping with the marshmallow on top.

Recipe

Ingredients for the Sponge:

• 4 Earl Grey Teabags
• 3 tbsp boiled water
• 80g butter
• 280g caster sugar
• 240g plain flour
• 1tbsp baking powder
• 200ml whole milk
• 2 large eggs

Ingredients for the Frosting:

• 80g of unsalted butter (at room temperature)
• 250g icing sugar
• The zest of five lemons
• A few drops of yellow food colouring (optional but pretty!)
• 25 ml of whole milk 

Method:

1. Firstly, pop four earl grey teabags into a mug, with three tbsp of boiling water and just leave to stew while you prepare the rest of the mixture. A lot of recipes will tell you to use less teabags or not leave them to stew for as long, but I don't think the flavour comes through strong enough otherwise, especially with the rather citrusy icing I have in created for the top (you're in for a treat with that, lemon lovers!)
2. Then choose your cupcake cases/any decorations you wish to use - for regular bakers this is arguably one of the loveliest parts of the baking process, so feel free to take your time with this - then place them into your cupcake baking tray and heat your oven to 170 degrees (based on a fan assisted oven.)
3. Lastly, beat together your sponge ingredients, until smooth, adding the earl grey brew last, before spooning into your cupcake cases. Only fill each cupcake case to about half full (of half empty, depending on your life viewpoint) otherwise the mixture will spill out while cooking and cupcakes simply must be beautiful, dahhhhhling.
4. Cook your cakes for around 30 minutes, until cooked through before leaving to cool completely. I usually allow about an hour for this - just enough time to take a bath or watch a couple of episodes of the Big Bang Theory or, on the right day, have a self-indulgent afternoon nap. Whatever you do with you time, enjoy.
5. Once completely cool, get zesting those lemons and beat together your frosting ingredients. If you do decided to go two-tone (and why wouldn't you) simply spoon half of the mixture into your piping bag and add purple food colouring to the remaining half, before spooning into the other half of the bag.
6. Then simply pipe onto the cakes, starting from the edge and working your way in or, if you like a little less icing then simply pipe straight onto the middle to create on 'iced gem' sort of shape. This looks beautiful too. Then decorate as you wish. Serve and enjoy.

Banana Bread with Naughty Chocolate Chunks

 Normally I'm an advocate of cupcakes, however last weekend I decided to try my hand at a loaf cake, a cake form which I've always found to be notoriously dry and therefore, a cake form I was determined to make moist (gah, I hate that word, but there's none better) and one which didn't need to be accompanied by a litre of water, just to make it manageable.

Upon the commencement of this bake up, I poured myself a glass of wine - relatively straight forward protocol for a Friday evening baking session - which led to me deciding to use up a 300g bar of Dairy Milk in my loaf, you know…just to make things more interesting.

I substituted out a few ingredients I found in online recipes, because I was pretty convinced things like light brown sugar would work far better than caster sugar and I was far more generous with the bananas than most recipes tell you to be.

I enjoyed mine with a steaming hot, sugary cup of Graze's Afternoon Infusion, which is ultimately a strong cup of earl grey, which was just perfect. Let me know how you enjoy yours!

Recipe

Ingredients:

• 270g soft light brown sugar
• 2 eggs
• 4 large bananas
• 280g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 140g unsalted butter, melted
• 300g Dairy Milk (or a chocolate of your choosing.)

Method (as we know, I like to keep it simple.)

• You will need a 23x13cm loaf tin which you will need to grease, there's no need to line it with greaseproof paper and then you will need to heat your oven (based on a fan assisted one) to 170 degrees.
• Then mix together all the ingredients listed above, aside from the peeled bananas and optional (well, optionalish, I can't force you but I can apply light pressure and that light pressure tells you it's a good idea to do so) Dairy Milk/other such milk chocolate. These ingredients will seem quite thick, but the addition of the banana adds just the right amount of fluidity. 
• Once you have beaten all these ingredients together, simply pop chunks of your banana into the mixture and beat in, until relatively smooth - if you have the occasional bit left in there, don't worry, these add to the fun once cooked!
• Finally, drop in those wondrous chocolatey cubes and mix well, before pouring into your pre-prepared tin and popping in the oven for approximately 45 minutes, or until firm. Just ensure that the mixture is cooked all the way through using a skewer or knife. If it comes out entirely clean then you're good to take the loaf out and allow to cool.

Once completely cool, brew yourself the perfect cup of your favourite tea, put on those dodgy slippers you own but never show to anyone, find your favourite spot and just sit and take time to enjoy. 

Creme Egg Frosted Brownies

Presumably if you're reading this post then you've found this post  via a chocolatey hashtag, meaning you're in search of tasty, calorific inspiration, so welcome, friend. Please come on in.

Each weekend I try to have a bake off, something that is impressive visually, or tasty or that makes my house smell heavenly - if I reach all three, then I've had a truly successful day. Today was that successful day. A day where Cadbury's Creme Eggs and Hummingbird Bakery's Frosted Brownies came together in a beautiful, unspeakable-amount-of-calories-but-such-great-fun, unison.

I'm about to share my recipe with you, which differs a little from Hummingbirds original recipe and, from what I can see, is far simpler than recipes I found online which insist you used the dreaded bain-marie and sift all ingredients. Show me a modern woman who still believes that a microwave doesn't do the same job as a bain-marie in half the time and that things actually need sifting and I'll show you my resting bitch face. A face which shows my disbelief and disinterest.

There is one bit of advice I will give you for these brownies, a thought which crossed my mind in this exact way while stood in the supermarket earlier on, (while shovelling enough Creme Eggs into my basket to begin to wonder whether I should have chosen a trolley instead and loudly exclaiming that I have a lot of cousins to think about for Easter, so people wouldn't believe each one was for my own purposes), you're baking Creme Egg brownies, CREME EGG ONES. One, two or even four Creme Eggs simply won't do, we don't want to hint at Creme Eggs, we want to explode Creme Eggs all over whichever unlucky, clean plate we have chosen to eat it off. We want Easter all up in and around our mouths and we don't want to explain, worry or doubt it.

Please use no less than ten Creme Eggs for this fondanty, chocolately dream, blame whatever happens to the middle of your body on me. I'm alright with that.

So, the recipe. Firstly, you will need:

For the brownie:

10 CREME EGGS (incase not already noted)
5 normal boring eggs
120g plain flour
100g cacao powder (I used raw, organic cacao powder because I had to give a nod to my health somewhere in there.)
250g salted butter (the unsalted butter thing is also a myth. Next time you crack open a recipe book, have a look at the ingredients, you'll often find unsalted butter and salt listed as two of the ingredients.)
30g dark chocolate, roughly chopped

For the frosting:

200g icing sugar
75g salted butter
30g cacao powder
150g cream cheese

Here comes my slap dash, Jamie Oliver (minus the lisp) method, which saves you a bunch of time and gets you a whopping slice on your plate an awful lot quicker.

Head your oven to 170 degrees (based on a fan oven) and line a baking tray (33 x 23 x 5cm) with greaseproof paper. If it doesn't fit, which it never does, and you don't want ugly corners, then just cut a square into each corner and you'll find that the paper sits perfectly.

Beat ALL ingredients, aside from the Creme Eggs, together in a bowl until there are no unsightly lumpy bits, it takes a good three minutes for this to happen, don't be put off.

Once this is done, spoon all your mixture into the baking tray and flatten off, ensuring the majority is even. Don't stress too much about this, as it warms up it flattens off anyway.

Bake for 15 minutes and take this opportunity to have some fun cutting up Creme Eggs, ready for brownie sacrifice.

Once your 15 minutes are up, take the brownie out and push your Creme Egg halves into the top of it. Bake for a further 15 minutes.

Once done, leave to cool completely before beating all your frosting ingredients together and spreading over the top of your brownie, like the ultimate chocolate spread on the ultimate chocolatey toast.

Cut up and impress everyone. You will make new friends with a slice of this brownie. Cake makes you popular.

Enjoy!