Victoria Sponge Cake with Fresh For You Berries and Cream

Posted on at 5:13 pm.

Written by Kristam Moffett

Victoria Sponge Cake with Fresh For You Berries and Cream

Servings:6

Preparation Time:45

Cooking Time:20

Ingredients

175 g butter
175 g caster sugar
3 Fresh For You eggs
175 g self raising flour
250 ml Dale Farm double cream
1 teaspoon vanilla extract
500 g Fresh For You berries
1 tablespoon Icing sugar extra for decoration

Method

Pre-heat the oven to 180°C. Butter and line two 18cm (7in) sandwich tins with nonstick baking paper.
Beat the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well. Fold in the flour, one spoon at a time.
Divide the mixture evenly between the tins and level with a knife. Bake in the oven for 20 minutes until the sponge cakes are well risen, golden brown and firm to the touch.
Cool the sponge cakes on a wire rack. Wash all berries. Hull the strawberries and slice them in half. Whip the cream till quite stiff, mix in the icing sugar and the vanilla.
When the cakes are cool, spread the jam on one of the sponge cakes and spread half of the whipped cream on top. Place half of the berries on top of the cream.
Place the other sponge cake on top and spread with the remaining whipped cream. Arrange the remaining berries around the top of the cake and dust with the remaining icing sugar.

Lemon Drizzle Cake

Posted on at 5:22 pm.

Written by Kristam Moffett

Lemon,Loaf,Cake,With,White,Glaze,And,Lemon,Slices.,Selective

Lemon Drizzle Cake

Servings:6

Preparation Time:1

Cooking Time:45

Ingredients

250 g unsalted butter
250 g caster sugar
250 g self raising flour
2 Fresh For You eggs
100 g Icing sugar
3 Fresh For You lemon zest/juice only

Method

Preheat the oven to 180 degrees (fan setting) and grease your baking tin.
Add all cake ingredients to a mixing bowl and beat into a smooth batter.
Spoon your cake mix into your baking tin and smooth out.
Bake for 45-50 minutes.
Allow cake to cool slightly and poke holes with a skewer/knife whilst still in the tin.
Make a thin paste using your icing sugar and lemon juice/zest.
Pour your icing mix over your cake and serve.

Bubba Ali’s Fluffy American Style Pancakes

Posted on at 4:50 pm.

Written by Kristam Moffett

Banana,Pancakes,With,Fresh,Blueberries,,Honey,And,A,Bottle,Of

Bubba Ali's Fluffy American Style Pancakes

Servings:2

Preparation Time:25

Cooking Time:20

Ingredients

135 g plain flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons caster sugar
1 large Fresh For You egg Beaten
2 tablespoons butter Melted
1 tablespoon greek yogurt Low Fat
1 tablespoon honey
1 handful Fresh For You blueberries, raspberries and strawberries 1 handful of each

Method

Sift the flour, baking powder, salt and caster sugar into a bowl.
In a separate bowl, lightly whisk together the milk and egg, and then the melted butter.
Mix the wet and dry ingredients together until you have a smooth batter. Any lumps will soon disappear with a little mixing.
Heat a non-stick pan over a medium heat and add a drop of oil. Add a ladle of batter to the pan (or two if there's room). It will seem thick, it should be. When the top of the pancake begins to bubble, flip it and cook until golden brown. Ensure that it rises to 1cm thick.
Put the berries in a pot, bring to the boil and simmer until fruits are soft. Remove from the heat, allowing to cool a little before serving with Greek yogurt and honey.

Mulled Wine

Posted on at 2:38 pm.

Written by Kristam Moffett

Mulled Wine

Servings:1

Preparation Time:5

Cooking Time:15

Ingredients

750 ml Bottle Rare Vineyards Malbec
2 cinnamon sticks
4 Cloves
2 Strips Lemon Zest Peeled with a vegetable peeler
2 Strips Orange Zest
4 tbsp caster sugar

Method

Place the red wine, cinnamon, cloves, lemon zest and sugar in a large pan.
Cook on a low heat for 10 minutes.
Remove from the heat and cool, leaving to infuse for about 30 minutes.
To serve, heat without boiling and pour into mugs or heatproof glasses.

Pete’s Fluffy Pancakes

Posted on at 5:42 pm.

Written by Kristam Moffett

Pete’s Fluffy Pancakes

Servings:6

Preparation Time:10

Cooking Time:10

Ingredients

300 g self raising flour
1 tsp baking powder
1 tbsp caster sugar
2 Medium Eggs
1 tbsp Maple Syrup or Rowse Honey
300 ml Fresh Milk

Method

Weigh the flour and tip into a bowl with the baking powder, sugar and a pinch of salt.
Crack in the eggs and whisk until smooth.
Add the maple syrup/honey and milk while whisking.
Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling.
Use a ladle to add the batter to the pan.
Cook until bubbles start to form on the surface, then flip and cook the other side.
Eat right away or keep warm in a low oven while you cook another batch.

Cinnamon Rolls

Posted on at 3:54 pm.

Written by Kristam Moffett

Cinnamon Rolls

Servings:8

Preparation Time:40

Cooking Time:35

Ingredients

300 grams self raising flour
2 tbsp caster sugar
1 tsp ground cinnamon
70 grams butter melted
2 Egg Yolks
130 ml milk
1 tsp ground cinnamon
55 grams light brown sugar
2 tbsp caster sugar
40 grams butter melted
60 grams Icing sugar
1 tbsp Cream Cheese softened
1/2 tbsp butter softened
1/2 tsp vanilla essence

Method

Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.
Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.

Frosé

Posted on at 4:52 pm.

Written by Kristam Moffett

Frosé

Enjoy the taste of Summer in a glass!

Servings:4-6 people

Preparation Time:5

Cooking Time:

Ingredients

1 Bottle of Rosé
50 grams caster sugar
300 grams Strawberries
1 Lemon juice

Method

Pour the bottle of Rosé into a deep roasting tin and carefully put it in the freezer overnight.
The next day, mix the strawberries with the sugar and leave to sit for 30 mins until the strawberries begin to release their juices.
Blend the frozen Rosé, strawberries, sugar and lemon juice together, then divide between glasses for the ultimate refreshing summer cocktail.

Nutella Mug Cake

Posted on at 6:50 pm.

Written by Kristam Moffett

Nutella Mug Cake

The easiest cake you'll ever make!

Servings:1

Preparation Time:5

Cooking Time:1

Ingredients

2 tablespoons butter
1 Fresh For You egg
3 tablespoons Chocolate Buttons
2 tablespoons caster sugar
2 tablespoons self raising flour
1 tablespoon Nutella
Sprinkles to serve (optional)

Method

Add butter and chocolate buttons into four large mugs. Microwave for 40 seconds or until melted
Stir 1 tablespoon of sugar into the mug
In a bowl, beat the eggs and add to you mug.
Mix in the flour and Nutella to the centre of your mug.
Cook in the microwave for 1 minute (800 watts) until the tops of the cake has turned opaque.
Let it cool and serve with sprinkles (optional)
No chocolate buttons? use chocolate chips or a broken-up chocolate bar. No self-raising flour? Use plain and add a small amount of baking powder to each mug.

Raspberry Pavlova

Posted on at 1:03 pm.

Written by Kristam Moffett

Raspberry Pavlova

The perfect dessert to enjoy at the weekend!

Servings:8

Preparation Time:25

Cooking Time:1

Ingredients

4 Egg Whites
250 grams caster sugar
1 teaspoon white wine vinegar
1 teaspoon Cornflour
1 teaspoon vanilla extract
500 grams Raspberries
200 grams Blueberries
3 tablespoons Icing sugar
350 millilitres Double cream

Method

Heat oven to 150C and using a pencil, mark out the circumference of a dinner plate on baking parchment.
Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.
Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven. When the meringue is cool, chop 100g of the hulled raspberries. Mix them with 2 tbsp icing sugar.
Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.
Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved raspberries and blueberries on the cream and finally pour the sauce over the whole lot.

Lemon Cupcakes

Posted on at 9:35 pm.

Written by Kristam Moffett

Lemon Cupcakes

These tasty buns are the zest!

Servings:12

Preparation Time:10

Cooking Time:25

Ingredients

125 grams Soft butter
125 grams self raising flour
125 grams caster sugar
2 tablespoons milk
2 large eggs
125 grams unsalted butter
250 grams Icing sugar
1 Lemon zest
1 Lemon juiced

Method

Line the muffin tin with the paper cases. Put all the cake ingredients into a bowl, and beat with an electric whisk until evenly combined and smooth.
Make the icing: put the butter and half of the icing sugar into a bowl, and beat with an electric whisk until evenly combined and smooth. Add the lemon juice and the remaining icing sugar, and beat again until light and fluffy.
Spread the icing over the cold cup cakes, and decorate with a slice of lemon.