Quick Cookies

Practice Cookies 

Mummy wanted cookies,  I wanted to practice making cookies.  Cookies.  My reasons for baking were as simple as that.  La la la la cookies fairy princess day!

This recipe was taken from Mary Berry’s Baking Bible (BBC Books, 2009).

Ingredients:

100g softened butter, 50g caster sugar, 150g self – raising flour.

Method:

1. Beat the butter and sugar together into a bowl until creamy.
2. Add the flour and bring the mixture together to forma dough.
3. Lightly grease baking trays.
4. Pre heat the oven to 160 degrees C.
5. Form the dough into small balls and press into circles.
6. Place on the baking trays with over an inch in between of them.
7. Bake for 10 to 15 minutes in the oven.
8. Leave on a wire rack to cool.

Chocolate Chip Cookies

Sweet You

I have been writing a lot of poetry lately and one poem was based on self empowerment and exploring the sweetness that transcends between performer to the audience.  Art is for sharing and we all know that sharing is caring.  I think that cooks are like performers in this respect by giving sweetness to their guests.  Nigella Lawson is definitely well known for her homely comforting sweet treats, so I didn’t need to think twice about choosing her chocolate chip cookies.  The cookies taste best warm so don’t take too long to eat them.

This recipe was taken from Nigella Lawson’s Nigella Kitchen: Recipes from the heart of the home (Chatto & Windus, 2014).

Ingredients:

150g soft unsalted butter, 125g soft light brown sugar, 100g caster sugar, 2 tsps vanilla extract, 1 egg, 300g flour, 1/2 tsp bicarbonate of soda, 326g chocolate chips.

Method:

1. Preheat the oven to 170 degrees C.
2. Beat the sugars and butter together.
3. Beat in the vanilla and egg until the mixture is creamy.
4. Slowly mix in the flour and bicarbnate of soda and then fold in the chocolate chips.
5. Shape the cookies and place on a baking tray with a baking sheet.
6. Bake for 15 – 17 minutes.
7. Cool on a baking sheet for 5 minutes on a wire rack after baking.

Plantain and Sweet Potato Chips

Fried Food

Sweet and salty fried foods are not the healthiest things you could eat when you are trying to ensure that your face stays spot free, but they are good for when you have company.  In Barbados while I had meetings or hosting friends I made these quick chips.  I didn’t need to spend the earth and fried foods are always a hit with people.

This was taken from The Caribbean Central & South American Cookbook (Anness Publishing Limited, 2010).

Ingredients:

2 green plantains, 1 small sweet potato, oil for deep – frying.

Method:

1. Peel the plantains and sweet potato then slice into fine slices and place into a cold bowl of salted water.
2. Heat the oil in a large pan.
3. Remove the vegetables from the salted water, pat dry on the kitchen paper.
4. Fry the plantain and sweet potato in batches until crisp.
5. Remove with a slotted spoon and drain on a kitchen paper.
6. Sprinkle with sea salt and serve when cold.

Macaroons

Happy Birthday Mummy

I finally got to make mummy something she has been asking for the longest time.  Macaroons.  These are not the dainty ones in french patisserie, but like the chunky ones you can buy at ‘Holland & Barratts’.   They are still just as delicious and mummy was satisfied so I was happy.  I will have to do more practice but I am glad I was able to make mummy one of her favourite snacks.  I personally think these macaroons would taste better with coconut but regardless Mary Berry still provided a nice recipe.  These are very delicate to make so be patient and calm when whisking.

This recipe was taken from Mary Berry’s Baking Bible (BBC Books, 2009).

Ingredients:

2 large egg whites, almond flakes 100g ground almonds, 175g caster sugar, 25g semolina, a few drops of almond extract.

Method:

1. Line baking trays with baking parchment.
2. Put the egg whites into a bowl and whisk until they form soft peaks.
3. Gently fold in the ground almonds, sugar, semolina and almond extract.
4. Spoon the mixture in tsps on prepared baking trays.
5. Smooth out with the back of a spoon.
6. Put almond flakes 1 -2 in the centre of each.
7. Bake in a pre heated oven at 130 degrees C for 20 – 25 minutes, or until they are a pale golden brown.
8. Leave to cool on the trays for a few minutes then lift off and leave to cool on a wire rack.

Turkey & Red Onion Sandwiches

Onion difference

Red onions taste completely different to white onions used for the bases of soups.  One does not simply use a red onion without acknowledging its distinct taste.  This is an awesome sandwich and cannot be used with any onion other than a red one.  It’s just forbidden.  And the onion has to be crunchy and still have a juiciness to it. The sandwich does not take that more effort and is more satisfying than an overpriced subway with no points.

This was adapted from Silvana Franco’s The Really Useful Ultimate Student Cookbook (Murdoch Books, 2007).

Ingredients:

2 tbsps olive oil, 2 red onions (thinly sliced), 1 garlic (peeled and chopped), seasoning, turkey strips, 60g mozzarella

Method:

1. Heat the oil in a frying pan, add the onions and garlic and cook very gently.
2.  After a few minutes add the turkey and season well.
3. Add the the filling to sandwich between the bread and sprinkle cheese over the filling too let it melt.
4. Season to taste.

Spinach Fritters

Quick Snack

This is a nice vegetarian snack it is easy, quick and gets rid of the wilted spinach you don’t want to use in a smoothie.

This recipe was taken from Silvana Franco’s The Really Useful Ultimate Student Cookbook (Murdoch Books, 2007).

Ingredients:

1 egg, 1/2 tsp chilli powder, pinch of nutmeg, 2 tbsps Parmesan cheese, seasoning, 350g spinach (chopped), 45g fresh breadcrumbs, olive oil for frying.

Method:

1. Beat together the egg, chilli, nutmeg, Parmesan and seasoning.
2. Mix with spinach and breadcrumbs and shape into round patties.
3. Heat a little oil in the frying pan and cook fritters for about 4 minutes on each side until crisp and golden.

Classic Baked Potato

Mummy and her potatoes

My mummy purchased a little more potatoes than expected on her shopping trip.  We had a bit of a potato frenzy and aside from Shepherd’s pie I was making roast potatoes, baked potatoes, potato soup.  Well… at least we were not hungry.  And grateful I am a good enough cook where it is impossible for me to mess up a potato.

This recipe was taken from Silvana Franco’s The Really Useful Ultimate Student Cookbook (Murdoch Books, 2000).

Ingredients:

1 large potato, a small knob of butter, salt and pepper

Method:

1. Preheat the oven to 200 degrees C.

2. Scrub the potato in clean cold water and pat dry.

3. Pierce the potato a few times with a fork.

4. Place directly on the ove shelf and bake for an hour until soft.

5. Cut open and serve with butter and sprinkle with salt and pepper.

2.

Tomato and Bread

Uncreative much

This is the worst name for a recipe I have ever seen.  Yes it is literally tomato and bread but Silvana Franco couldn’t have come up with a more interesting name.  This food is good to keep people waiting for the main event,  and it’s also romantic.  Imagine your date is sitting at the table waiting for their meal and nibbling on their appetizer as the parfait sets and the rice fluffs up.

This recipe was taken with not much effort from Sivana Franco’s The Really Useful Ultimate Cookbook (Murdoch Books, 2007).

Ingredients:

1 ripe tomato, a thick slice of rustic country style bread, 2 fresh basil leaves, extra virgin olive oil, corse sea salt.

Method:

1. Cut the tomato in slices and place on the slices of bread.
2. Crush the bread slices down a little so the juice seeps into the bread.
3. Roughly tear the basil leaves and scatter over the top.
4. Drizzle over a tbsp of olive oil and sprinkle with salt.

Orange Bubble Puffs

Lovely

These biscuits are lovely and easy and quick to make just in time for a movie starting in less than an hour.  Being satisfied with food and comforted doesn’t mean waiting a long time.  It just needs creativity and the right ingredients.  The orange flavour blossoms in every bite but not as a tarty flavour.  Enjoy and you might want to double up on the recipe.  These biscuits run out fast.

Ingredients:

150g butter, 200g plain flour, 1/4 tsp salt, 2 tsps baking powder, 1 large egg beaten, 200g caster sugar, 1tsp vanilla essence, 2 tbsps grated orange rind.

Method:

1. Sift the flour, salt and baking powder into a bowl.
2. Put the butter and sugar into another bowl and beat until creamy.
3. Stir in the beaten egg and vanilla.
4. Stir the dry ingredients into the wet ingredients with the zest.
5. Form into a dough and knead onto a lightly floured surface.
6. Cut out biscuit shapes and place on a baking tray.
7. Heat the oven at 200 degrees C.
8. Bake the cookies for 12 minutes until browned.
9. Leave the biscuits on a wire rack to cool before serving.

Easter Biscuits

Oogly

“Oogly” is a new word I adopted a year or so ago from South Park.  It represents a lovely warm feeling of a juvenile nature.  I like saying it in a childish voice and it is truly adorable and reminds me of all the lovely things which bring a smile to my face.  These biscuits remind me of the word.  They are cute, full of love and are soft but chewy inside so your cheeks bubble when you eat them.

This recipe was taken from Good Housekeeping Cook’s Year (Ebury Press, 1995).

Ingredients:

125g butter (softened), 75g caster sugar, 1 egg separated, 200g white flour, pinch of salt, 1/2 tsp ground mixed spice, 1/2 tsp ground cinnamon, 50g currants, 1 tbsp mixed peel, 2 tbsps brandy, soft brown sugar for sprinkling.

Method:

1. Cream the butter and sugar together in a bowl until pale and fluffy.
2. Beat in the egg yolk.
3. Sift the flour and spices and salt together over the mixture.
4. Stir well then add the fruit and mixed peel.
5. Then add brandy to give a fairly soft dough.
6. Knead lightly on a lightly floured surface and shape into small round shapes to desired size but keep at east an inch apart on the baking tray.
7. Bake at 200 degrees C for 10 minutes.
8. Brush with the egg white and sprinkle a little brown sugar on top.
9. Return the cookies back to the oven for a further 5 minutes.
10. Transfer on a wire rack and then leave to cool.