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Queen Cakes

Queen Cakes

Ingredients 125 g soft salted butter 125 g caster sugar 2 eggs 175g plain flour 1 level tsp baking powder 100g sultanas Optional additions; 2 tsp of rose water or orange flower water 1/2 tsp lemon or orange zest , 1/8 tsp mace or nutmeg 1/2 tsp Vanilla essence Method Cream together butter and sugar, add egg and beat well. Mix together baking powder and flour and add alternatively with the sultanas. Spoon into greased patty pan trays. Makes 20-24 Bake 10-12 mins 160c fan oven. Serve warm. Image Credit: missfoodwise.com

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Easy Slow Cooked Lamb

Easy Slow Cooked Lamb

This is my go to favourite Lamb recipe from ‘Essence’ by Carrie & Watts. Serve it with thick slices of grilled OLIVE TOSCANO BREAD and a Tomato, marinated Feta, Cucumber Black Olive salad. Ingredients 2- 2.5 kg leg or shoulder of Lamb, bone in or out 2 tabsp Olive oil 3 cloves local garlic, crushed 1 tsp oregano fresh or dried 1 tsp fennel seeds 2 lemon Salt & pepper Parsley and Olive Toscano for serving Method Heat oven to 160c fan/150c Put lamb into a snugg fitting deep oven dish or large oven proof pot with lid Sprinkle over...

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Hot Cross Bun–and-butter puddings

Hot Cross Bun–and-butter puddings

MAKES 6 Ingredients 115g sugar 3 eggs 185ml milk 500ml cream ½ vanilla bean, split & scrape seeds Zest of 1 lemon or orange 6 hot cross buns (about 100g each) 50g currants 50gm unsalted butter Individual ramekins about 100-150ml each Method Preheat oven 10 120°C Mix sugar, eggs, milk, cream, vanilla bean and zest for the custard. Strain through sieve and put in a large jug. Slice the buns into three circles, using the top of the buns to make the lid for the ramekins. Cut the bottom third in to quarters. Save the middles for toast Butter the...

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Royal Icing

Royal Icing

Recipe From Phillippa’s Home Baking Ingredients 2 egg whites 400g icing sugar 1 ½-2 tbs lemon juice Method Beat egg whites with a whisk until soft peaks form. Gradually add the icing sugar and slowly add them lemon juice until the desired consistency is formed and blend until smooth. Place icing in a bag with a fine nozzle and pipe. Allow a few hours to set, overnight if possible. Use to assemble and decorate gingerbread houses.

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