Month: January 2018

Holiday Hot Cake (Nigella Lawson’s Recipe)

Ingredients: 150 grams plain flour 300 grams light brown muscovado sugar 1 teaspoon baking powder 2 teaspoons ground ginger 2 teaspoons mixed spice 125 milliliters full-fat milk 60 milliliters vegetable oil 1 large egg 6 teaspoons butter 500 milliliters boiling water Vanilla Ice Cream Instructions for Hotcakes Menu – Holiday Hot Cake (Nigella Lawson’s Recipe): …

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Cranberry Champagne Cocktail

Ingredients: – Champagne – Cranberry Juice – Raspberries – Mint Instructions: Mix up equal parts of champagne and cranberry juice. Garnish with raspberry and mint. Prep time: 3 min Total time for preparing Cranberry Champagne Cocktails Holidays: 3 min Notes: If you want you can garnish with some cranberries and leave the raspberries and the …

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Cherrytini Cocktail

Ingredients: 30 ml cherry liqueur/cherry brandy 90 ml vodka 90 ml cherry juice 1 tsp lemon juice Instructions: Pour everything into a jar with plenty of ice and shake vigorously for at least 30 seconds. Strain into glasses and add some ice. Prep time: 5 min Total time for preparing Cherrytini Cocktail Holidays Recipe: 5 …

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Perfect Oven Roasted Potatoes (Jamie Oliver’s Recipe)

Ingredients: 1.5 kg Maris Piper potatoes 1 bulb of garlic red wine vinegar 3 tablespoons olive oil 1 bunch of fresh rosemary Instructions for preparing oven roasted potatoes recipes: Preheat the oven to 190ºC. Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is …

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Easy Portuguese Custard Tarts (Jamie Oliver’s Recipe)

Ingredients: 2 sheets frozen puff pastry (thawed) 1 tablespoon cinnamon (enough to cover both pastry sheets)  Custard use 2 eggs 2 tablespoons sugar 2 teaspoons vanilla 1 cup Crème fraîche 2 tablespoons orange zest (zest from 1 orange) Caramel Topping 8 tablespoons sugar 1⁄2 cup orange juice (juice from 2 oranges) Instructions for easy Portuguese …

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Chocolate Pound Cake From Scratch

Ingredients: Butter – 226 gr. (room temperature) Sugar – 500 gr. Vanilla Extract – 2 teaspoons 5 eggs (room temperature) Cocoa – 88 gr. Flower – 280 gr. Baking Powder – 1 teaspoon Salt – half a teaspoon Sour Cream – 227 gr. For. the glaze – Powdered Sugar – 125 gr. – Cocoa – …

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