The 2nd best thing to have in your martini glass.

For when the liquor cabinet is empty which is hardly ever... obviously... Moving on- don't leave those ever so sophisticated cocktail glasses looking glum on the shelf, here I offer a new use to tantalise you're sweeter side. 

Delicate White Chocolate mousse, raspberry coulis & White choc chip Shortbread

And yes you can eat this many and still
feel sexy at the end so don't fret.

First start with your raspberry coulis, you'll need a good handlful of raspberries around 250g place them in a saute pan with 1 tablespoon of icing sugar and cook over a low heat not letting it catch. 

Then start making your mousse first melt 170g of good quality white chocolate. Then whisk 7 egg whites with a teaspoon of lemon juice till soft peaks. Fold in 40g of caster sugar followed by the melted chocolate till thoroughly combined. Add your coulis to the glass then carefully add the mousse scraping off any excess, place in the fridge to set.

For the shortbread measure out 125g of butter, 55g sugar & 180g of plain flour. Cream the butter and sugar together till fluffy then combine with the flour and a good handful of white choc chips till you have a paste. Cover & place in the fridge for atleast 15 minutes the longer you leave it the better quality end product. Roll out, cut out and then in to the oven they go at 145 degrees for 14 minutes till they're just about to colour. 

Transfer to a cooling rack, then you're all done so bring everything together get as fancy as you like from edible gold to simpler touches like fresh berries- whatever makes it your own go wild! 

Cake By The Lake,

I have recently moved to the beautiful Lake District starting out as a Commis Chef. I have mainly worked with pastry and all things sweet! So I thought I'd share a few of my favourites for those last minute inspirations.

Here are a few of my successful dishes that you can easily re-create in you're own home.

Meringue kisses with Autumn berries,
orange reduction, honey & toasted oats

Caramelised puff pastry finger with jam,
strawberries, icing sugar and lemon balm

Pavlova with mango strands,
 orange sauce and raspberry purree

Raspberry Jelly with summer Berries

Dark & White Chocolate mousse with honey
tuille, pistachio praline and honeycomb crumb

Pine berries with fresh strawberries
and sabayon

Chunky banoffee pies with caramel
sauce and chantilly cream

Mille Fuille with citrus cream
and fresh berries

Tall, Dark & Delicious

So you haven't got much in your cupboards but want a quick cake fix to impress the stupidly attractive postman, who you'll just 'happen to bump into while walking your dog at 5:30am with a slice of cake'... Seems legit. Here's a little show-stopper to leave him wanting more.

Double Chocolate Nutella Cheesecake

So you'll need only a handful of ingredients,
1 pack of digestive biscuits
1 block of 250g salted butter
1 400g jar of nutella
2 180g tubs of philadelphia soft cheese
70g icing sugar

So you'll start by putting your pack of biscuits in a food processor and blitzing till they're all crushed and there's no big pieces left, melt you're block of butter in a microwave or on the hob- whatever takes your fancy. Then add to the biscuit mix, add a table spoon of nutella and combine everything together in a bowl.

In another separate bowl scoop out the two tubs of soft cheese and add the last of your nutella jar, mix together till you can't see and speckles of cheese. Then mix in bit by bit your icing sugar.

Press biscuit base down in a cake tin, you may want to line the sides with greaseproof paper to make it easier getting out later. Then pour the chocolate mix on top and smooth out with a spoon. Then simply chuck it in the fridge overnight to set, gives you enough time to fight off whoever was waiting to lick out the bowl!

Green Things

With summer on the way everyone seems to be after that bikini body. But being a big bread lover myself I know how hard it can be swapping those carbs for few green things, so here's a salad that packs enough punch to help you forget all about those stodgy sandwiches!

My Crispy bacon, chicken & french brie salad -

First start by preparing your salad shred some salad leaves for the base, add a diced pepper or two, cucumber, some cherry tomatoes for sweetness, a handful of rocket for a bitter edge & then a few rings of red onion to really finish the plate off.

Use fry light for your bacon rather than sunflower oil to save on unnecessary use of calories, fry your bacon till crispy but not quite done and then wrap in foil and place in a low pre heated oven to finish off. Then add a handful of thinly sliced chicken breast to the pan you may have to add a little oil to stop it from sticking cook for about 5-10 minutes till cooked throughout and golden brown, then add to bacon in the oven to keep warm while you prep your brie. Trim off the white coating of your brie careful not to lose too much brie in the process. Slice your cheese into thin long slices and scatter over your salad. Quick tip if you dip your knife in boiling water you get a cleaner cut when slicing your cheese. Then lift out your bacon use a knife to break it into pieces top your salad with bacon bits and your chicken slices, the slight heat from your meat will melt your brie underneath to a warm gooey consistency. Uber-YUMMY

When life gives you lemons

Lemon cakes are a yummy treat for any occasion, with all the deliciousness of a chocolate fudge cake but minus the heavy sickly feeling to follow. Here's some mini lemon cupcakes that would look the part on any buffet spread or ladies at lunch table.

To start you'll need 125g of soft butter and caster sugar, beat them till they're well combined and fluffy. Add 2 lightly beaten eggs and 3 tea spoons of lemon juice, then mix everything together.
Sift in 100g of self raising flour fold in, then add a spoonful of mixture to each cupcake case. Bake in the oven for 10-15 minutes till risen and golden brown.

While the cupcakes are baking whisk together 350g of icing sugar with 175g of butter. Add a pinch of lemon zest and a drizzle of lemon juice. Remove the cake from the oven and set aside to cool completely. Once cooled put the lemon buttercream into a piping bag and pipe in a circle creating a swirl on top of each cake. I added crushed pieces of lemon meringue and popping candy to mine but you could add anything from candied lemon slices or simple zest shavings.
The good thing about mini cupcakes is you can alot more and only have half the guilt!

Morning Glory.

Pancakes, yes these lovely little breakfast cakes are not just reserved for one day a year! oh no no no, everyone deserves a tower of maple syrup covered goodness every once in a short while. So here's a simple little recipe with a lemony edge.

Add to a bowl, 100g of plain flour, 300ml milk, 2 eggs & a pinch of salt whisk till all ingredients are combined to a smooth batter.
I use Lurpak Cooking Mist to stop the pancakes from sticking, spray the base of the pan and pour in the batter to cover the base of the pancake pan. Cook your pancakes for about a minute until golden on each side then flip them over and do the same on the other side. If you're making a few batches keep your others warm on low in an oven.

Then plate them up and
here's the fun part you can customise them to suit any fussy eaters taste. I like to spread mine with a bucket of lemon curd and dust with icing sugar, yum!

Coffee break!

http://www.thecaffeinedrip.com/

Everyone deserves a treat on holiday, I recently went on a weekend break to Edinburgh and found a lovely little underground cafe called The Caffeine Drip. I ordered what I thought would be a nice little piece of coffee and walnut cake and a after eight white chocolate coffee just to put me on till dinner... I was mistaken as a doorstop of a cake was placed in front of me followed by a bucket of cream topped goodness! So I thought I'd share this underground slice of heaven to make sure you all find it and order twice as much as I did!

Those new year resolutions...

Yes, that's right The Diet.

Here's a healthy alternative that literally you just chuck everything in the bowl!

Lemon & Lime jelly with oranges and a melon medley!

Literally all you will need is a selection of your favourite melons (pardon the pun), an orange or if you'd like a sweeter option a nice clementine would go perfectly. Then one pot of your favourite hartleys jelly and a few dessert spoons of lemon juice.

Then chuck all your fruit in a bowl drizzle the lemon juice over it and give it a quick toss (again sorry for the crude references). Then arrange nicely in a bowl leaving room for your jelly. Tip the jelly pot upside down and swivel it around till the jelly becomes loose add to the plate and vuala! A fruity explosion with the fun of wobbly jelly, ENJOY!

Miss Vegetarian.

You always have that one guest who's against a bit of bacon. You haven't got a clue what to cook but you don't want to go with the usual garlic mushrooms, so here's a simple recipe that will still dazzle their little broccoli heads and when they say 'you really didn't need to go to all this trouble' you can sit across from them grinning knowing it was no trouble at all. You cheeky minx you!

Mozzarella and stir fried vegetables individual tarts.

Start with a selection of fresh vegetables such as peppers, onion, cherry tomatoes, courgette etc. Fry them off in a little butter and vegetable oil to stop the butter from burning. Add two crushed garlic cloves and mix together so all the flavours combine. Remove from the heat.
Roll out a sheet of puff pastry, cut it to the right size whatever shape you like, line a baking tray with greaseproof paper place the pastry ontop. Add the cooked vegetables to the pastry leaving about a one centimetre border around. Top with sliced mozzarella.
Beat one egg with a little milk. Score the inner edge of the border, then brush with egg wash. Place in pre-heated oven at about 170 for 15-20 minutes till pastry is golden and slightly risen. Serve piping hot with a pot of salsa, and a fresh salad :)!

Chocowok attack!

You're not in the best of moods, that guy you liked turned out to be gay, you've drank the last bottle of wine, found out your pet fish wasn't sold to an old lady like mother had told you and you dropped your last fruit pastel in a puddle. Things are looking grim... Until you read this lovely chocolate recipe online and decide to make the best cake in the universe!

Spongy chocolate tower :3 

You'll need 250g of caster sugar and another 250g of butter to start cream them both together till light and fluffy, add 3 eggs mix well.

Sift in 250g plain flour and 3 table spoons of cocoa powder, fold together. Add 2 teaspoons of vanilla extract. 

Line a shallow baking tray with greaseproof paper, little tip if it won't stay still put a blob of butter underneath each corner to keep it in position. Pour cake mix into the tray, bake in a pre-heated oven (180 degrees) for about 20-25 minutes till cooked throughout. 

Take out of the tray carefully peeling away the paper leave to cool on a wire rack. Meanwhile whisk together one 300ml pot of double cream with approx 2 table spoons of nutella or any chocolate spread of your choice.

Using a sharp knife cut into rectangles whatever size you like, using a piping bag and nozzle spoon chocolate mix into the piping bag twist tight and then pipe in rows down the sponge shapes. Stack ontop of each other leaving the top one pipe a single line down the middle of the rectangle. 

To finish place some chopped strawberries ontop and dust with icing sugar.

Now put Bridget Jones on and forget about everything!

Happy Hour!

I've been experimenting with alcohol but by the looks of things you can probably tell I have a sweet tooth when it comes to my usual. Here are 3 of the easiest recipes I used to pass my college exam :)

First to take to the stage The Smirnoff Marmalade Collins!

Serve in a jar for a cute vintage edge!

1. Add Smirnoff No.21 Vodka, lemon juice, caster sugar and marmalade to a jam jar.
2. Using a jigger, measure 50ml Smirnoff No.21 Vodka, 25ml lemon juice, 1 tsp caster sugar and 1 tsp marmalade into a jam jar.
3. Add ice to the jar.
4. Fill the rest of the jam jar with ice cubes.
5. Screw on the lid of the jam jar and shake.
6. Screw the lid tightly onto the jam jar and shake the mixture until the surface of the jam jar feels chilled.
7. Remove lid and top with ice and soda water.
8. Unscrew the lid of the jam jar and top with a little more ice and some soda water.
9. Garnish with a lemon wedge.

Then to follow a super sweet Raspberry Daiquiri!

1. Start off by filling half your cocktail shaker with fresh raspberries, then add two teaspoons of caster sugar, 1 shot (or a double if you're feeling daring) of white rum any will do but I used bacardi, a teaspoon of lime juice and then a shot of cranberry juice, top up with 3 spoons of crushed ice.
2. Using a cocktail muddler squash the mix until well combined and all your fruit is broken up, then strain the liquid into a martini glass garnish with mint leaves and a fresh berry or a simple slice of lime! 

And then to finish you off and give you the confidence to make out with that fireman across the road.. or is that a telephone box? Anyway The Grand Deco!

Easy as pie!

1. Fill a tall glass with ice cubes.
2. Pour Grand Marnier Cordon Rouge Liqueur (or cointreau if you cant find it) and cranberry juice into a cocktail shaker stir well and then pour into your chilled glass. 
3. Top up with soda water for a weaker acidity garnish with a slice of lime!

Pumpkin Soup :)

Pumpkin soup with black pepper, fresh cream & cheese on toast croutons.

Recipe -

You’ll need equal quantities of potatoes, onion, and pumpkin (all peeled and chopping into bite size pieces, quantities depend on how many you need to feed… or how hungry you are)

Add vegetable stock to cover, boil till all vegetables are soft. Once soft remove from the heat and blitz with a hand blender until smooth. depending on how much soup you have made depends on how much cream you add I usually make for five and I use two 300ml double cream tubs. Save a little for garnish then fold into soup mix till completely combined.

Return to heat as low as possible to prevent cream from splitting, and start to make your cheese on toast croutons. For extra flavour spread a thin layer of english mustard on your toast before adding your cheese.

Once you’ve got lovely bubbly cheesy toast cut into 1cm squares, then drizzle the cream you saved earlier over the top sprinkle with cracked black pepper & generously throw your cheesy squares into thick pumpkin depths. Then put your face in it and thank me later.

Steak, mushroom & onion pie

Cut my pie into 4 pieces I don’t think I could eat eight.

Recipe -

You’ll need to start of by sauteing button mushrooms with chunks of red onion in a little butter and oil (to prevent the butter catching)

Once the mushrooms are slightly browned and the onion is soft add 2 crushed cloves of garlic, a teaspoon of english mustard, a dash of worcestershire sauce & then seasoning to taste.

Empty 2 tins of stewed steak into a baking dish, add the mushrooms & onion mix to the stewed steak combine together. Then you can either make you’re own puff pastry or buy ready made.

Roll out pastry to appropriate size place on top of mix, cut off any excess then pinch the edges all the way round to create a crimping effect. Pierce the middle of the lid to allow steam to flow out of the pie.

Then bake in the oven till you’ve got lovely golden pastry!

Belgium waffles with warm strawberry compote :)

Simply sweet breakfast.

And in the morning I’m making waffles!

Classic Belgium waffles on a bed of golden syrup, topped with lashings of warm strawberry compote & fresh strawberries.

Recipe -

Use good quality Belgium waffle mix add bit by bit to 75ml of vegetable oil & 500ml of water whisking at all times for a smooth batter (these measurements make a large batch approx 6 servings)

Brush your waffle plates with a light coating of vegetable oil or melted butter to enhance the non stick effect.

Pour the mixture into piping hot waffle plates and leave to cook for 4-5 minutes till golden brown add your own little twist and away you go

Vanilla, lemon & strawberry cake pops!

A little goes a long way!

One on my best purchases has to be my little VonShef cake pop maker, from just £13.99 on amazon you can't fault it! I used the simple equal quantities of self raising flour, butter and caster sugar (300g because i made 3 different flavours). First start by creaming your butter and sugar together till light and fluffy.

Add 3 beaten eggs and mix well then sift in 300g of self raising flour, combine together then split into 3 bowls, now i chose vanilla, lemon and strawberry so i added vanilla essence to one, strawberry essence to the second and lemon juice to the third. Mix it all up and melt about a table spoon of butter in the microwave (about 10-20 seconds) then brush the inside if the pre-heated cake pop maker. Spoon quickly into the pop moulds and close the lid. After about 5 minutes they should be golden brown and soft, skewer them to make sure they're cooked all the way through.

You can decorate them however you want but I injected lemon curd and strawberry syrup into mine then melted different kinds of chocolate dipped them in and then topped with popping candy, hundreds and thousands and edible silver pearls. Enjoy:-)!