Tag: Recipes

Sunday Supper Club – Hazelnut Praline Cupcakes

19/01/2014 | 0

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You Mean The World To Me

Happy Sunday everyone. If you don’t feel like braving the chilly outdoors, then why not indulge in a little home-sweet-home baking?

 

Today’s oh-so-tasty recipe is brought to you by Lucy, Editor of the delicious blog Supergolden Bakes. Lucy will be showing you how to create the crème de la crème of cupcakes – seriously, they are divine. But beware, once you try these little beauties, there will be no going back, they are literally all you’ll be able to think about! Enjoy…

 

Supergolden Bakes:

This cupcake was inspired by a cake my mum used to make when I was little. It has a moist, fluffy sponge and an incredibly addictive Swiss meringue buttercream frosting laced through with crunchy hazelnut praline. Every single person who has eaten one of these babies has emitted something between a sigh and a moan upon biting into one. Yes, they are THAT good.

 

Hazelnut Praline Cupcakes

 

Ingredients

  • 200g hazelnuts
  • 200g caster sugar
  • squeeze of lemon

 

For the cupcakes

  • 300g plain flour
  • 150g golden caster sugar
  • 150g light muscovado sugar
  • 100g hazelnut praline, processed to a fine powder
  • 1 tbsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 200g unsalted butter, room temperature and cut into small pieces
  • 4 medium eggs
  • 200ml buttermilk
  • 2 tsp vanilla paste (I used Pinner Vanilla)
  • 2 tsp Camp coffee extract

 

Praline Swiss meringue buttercream

  • 5 large egg whites
  • 200g golden caster sugar
  • 200g butter, room temperature cut into small pieces
  • 1/2 tbsp vanilla paste
  • 1/2 tbsp Camp coffee extract or very strong espresso coffee, cooled
  • 5-10 tbsp of powdered hazelnut praline (to taste)

You Mean The World To Me

You Mean The World To Me

You Mean The World To Me

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Sunday Supper Club – Homemade Mince Pies

14/12/2013 | 0

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You Mean The World To Me

One of the best things about Christmas is of course the fabulous festive food that we all know and love (and overindulge with!). If mince pies are your treat of choice, you’ll know that you can really taste the difference when they’re homemade.

Take a little break from your Christmas shopping and fill your home with the salivating smell of festive homemade mince pies.

 

Rachel’s Kitchen:

With December well underway it’s time to get started on the Christmas cooking. Nothing beats a homemade mince pie fresh from the oven, so here is our favourite recipe.

 

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(Almost totally) Homemade Mince Pies

Makes around 20

 

Ingredients

  • 250g plain flour
  • 200g unsalted butter, cut into small pieces and at room temperature
  • 100g icing sugar, sifted
  • Pinch of salt
  • 2 egg yolks
  • 2 jars of the best mincemeat you can get
  • Muffin tins

 

Method

  • For the pastry, blend the flour, butter, sugar and salt together (preferably in a food processor) until the butter is the consistency of sand. Add the egg yolks and pulse in the food processor until the mixture comes together. Tip the pastry out onto a work surface and then wrap it in cling film and store in the fridge for a minimum of 20 minutes, and at the most for a week.
  • Preheat the oven to 180C. Knead the pastry a few times, and then roll on a well-floured work surface to 3mm thickness. Cut circles out that are slightly wider than a muffin tin hole, and then ease each one gently into the tin. Cut star shapes for the top of your mince pies out of the remaining pastry.
  • Fill each pastry case with a spoon of mincemeat, then place a star on top and press the edges gently to attach the star to the pastry case.
  • Bake in the oven for 10 minutes or until the pastry is light golden brown. Sprinkle with sugar and return to the oven to glaze for 1 minute, or simply dust with icing sugar.
  • Leave to cool slightly on a wire rack and then serve warm with some mulled wine.

 

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You Mean The World To Me

Want to learn how to make more delicious food? Sign up to Rachel’s classes, or for all you brides-to-be book the ultimate hen party experience with Rachel’s Kitchen as a tasty activity for you and your hens to enjoy.

 

Copyright Rachel’s Kitchen 2013

 

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Sunday Supper Club – The Townie

30/11/2013 | 0

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You Mean The World To Me

On a cold winter’s day, there’s nothing better than staying home, putting the oven on and baking some homemade treats to enjoy with a cup of tea (or  perhaps some mulled wine? It is almost Christmas after all!). If that sounds like the perfect Saturday afternoon for you, then this simple, yet oh-so-tasty Townie recipe is a treat that you must try. 

 

To bring you the first in this new Saturday Supper Club series, we have Rachel from cookery school Rachel’s Kitchen. Rachel not only graduated in Cuisine and Patisserie from Le Cordon Bleu, but has also worked with some of London’s most inspiring chefs at Galvin Bistro de Luxe in Baker Street, and Lanka Patisserie in Primrose Hill. Take it away Rachel…..

 

Rachel’s Kitchen:

We’ve all heard of the cronut (although I have yet to taste one), but have you tried a duffin or a townie? I have to admit, I hadn’t heard of either until I had a request to teach a townie for a private class, by a client more current on baking trends than I am.

 

Townies, which Google reveals to be brownie tarts, were started by Bea’s of Bloomsbury, and the recipe remains a closely guarded secret. Having recipe tested my own version of townies using my favourite pastry and brownie recipes combined, I declare them wonderful!

 

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Brownies are one of the easiest things you can bake, and this does detract from the ‘mix, bake, serve’ process by adding pastry and blind baking, but the results are so fantastic that I think it’s worth it.

 

What can go wrong with flaky pastry and gooey brownie combined? Exactly… So give these a go and you will not only wow your friends with your baking, but also on your up to the minute finger on the baking pulse trendiness. Go!

 

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