Hey guys,
Over the past few weeks, I have been helping my mum with cooking lunch and dinner and I have realized that in a lot of dishes my mum has made a basic white sauce and then added things to it depending on the dish.
This is probably one of the most basic things I have/will ever put in my blog but it is so useful sauce.
Lasange- For the white sauce that tops the dish and is put on top of the pasta sheets I add some grated cheddar cheese, you can add as much or as little as you want depending how much flavour you want.
Fish Pie- I added parsley to the sauce, which I then put all over the fish, before topping with mash potato.
Method:
1. Put the butter in a pan and heat until liquid.
2. Then add in the flour little by little until it becomes an almost very wet consistency that kind of gathers together when you whisk it. Keep stirring for 2-3 mins so that you cook out the flavour of the flour.
3. You are then ready to add the milk, pour in a good amount and stir. The sauce needs to be quite thin so make sure you keep adding the milk until it is at this consistency.
4. Lastly add any flavouring (cheese, parsley, salt and pepper...)
I hope that you enjoy my occasional tips and tricks blopg posts. Please subscribe and thank you for all your support.
Anja x
Links:
Instagram: https://instagram.com/angelicbaking_x/
Twitter: https://twitter.com/bakingbuddies_
Pinterest: https://www.pinterest.com/AngelicBaking/
Email: bakingbuddiesblog@gmail.com
Sunday, 20 September 2015
Doggy Cupcakes
Hey guys,
So I know that this is not the usual recipe that I write up on Mondays and Thursdays but I thought that I would do this anyway. I have two dogs and their birthdays are coming up soon so I took inspiration from other blog posts to make my own. I have played around with a couple of different recipes to make my own. I hope that you enjoy. BTW photos are coming soon.
Ingredients:
1 medium egg
1/4 cup of vegtable oil
1/3 cup of light honey
1 tsp of vanilla extract
1/4 cup of peanut butter
1 cup of carrot, shredded
1 cup of whole wheat flour
1 tsp of baking powder
Icing:
tub of cream cheese
4 tsp of peanut butter
Method:
1. Start by preheating the oven to 175C/fan 165C. Line a cupcake tin with cupcake cases. In a bowl, mix the flour and vegetable oil in a bowl and then add in the honey. Once well mixed add the vanilla extract, peanut butter, egg and shredded carrot. Last of all add in the baking powder.
2. Once well mixed spoon the mixture into the cases so that they are around half full. Then pop them into the oven for 20 mins and leave to cool. Then you can start on the icing.
3. Get a disposable piping bag and put a nozzle at the end. Fill the piping with cream cheese and once the cakes are cool pipe a swirl, starting from the outside and going into the middle. Pop the 4 tsp of peanut butter into a small pan, heat until it has thinned down.
4. Then leave to cool and then drizzle onto the cupcakes. Get a tiny dog treat and pop on the top. Keep in the fridge for 2 days maximum or your dog can eat them straight away.
I hope that you enjoyed this recipe
Anja x
Links:
Instagram: https://instagram.com/angelicbaking_x/
Twitter: https://twitter.com/bakingbuddies_
Pinterest: https://www.pinterest.com/AngelicBaking/
Email: bakingbuddiesblog@gmail.com
So I know that this is not the usual recipe that I write up on Mondays and Thursdays but I thought that I would do this anyway. I have two dogs and their birthdays are coming up soon so I took inspiration from other blog posts to make my own. I have played around with a couple of different recipes to make my own. I hope that you enjoy. BTW photos are coming soon.
Ingredients:
1 medium egg
1/4 cup of vegtable oil
1/3 cup of light honey
1 tsp of vanilla extract
1/4 cup of peanut butter
1 cup of carrot, shredded
1 cup of whole wheat flour
1 tsp of baking powder
Icing:
tub of cream cheese
4 tsp of peanut butter
Method:
1. Start by preheating the oven to 175C/fan 165C. Line a cupcake tin with cupcake cases. In a bowl, mix the flour and vegetable oil in a bowl and then add in the honey. Once well mixed add the vanilla extract, peanut butter, egg and shredded carrot. Last of all add in the baking powder.
2. Once well mixed spoon the mixture into the cases so that they are around half full. Then pop them into the oven for 20 mins and leave to cool. Then you can start on the icing.
3. Get a disposable piping bag and put a nozzle at the end. Fill the piping with cream cheese and once the cakes are cool pipe a swirl, starting from the outside and going into the middle. Pop the 4 tsp of peanut butter into a small pan, heat until it has thinned down.
4. Then leave to cool and then drizzle onto the cupcakes. Get a tiny dog treat and pop on the top. Keep in the fridge for 2 days maximum or your dog can eat them straight away.
I hope that you enjoyed this recipe
Anja x
Links:
Instagram: https://instagram.com/angelicbaking_x/
Twitter: https://twitter.com/bakingbuddies_
Pinterest: https://www.pinterest.com/AngelicBaking/
Email: bakingbuddiesblog@gmail.com
Tuesday, 15 September 2015
Double/Triple Chocolate Biscotti
Hi guys,
My favorite combo at the moment is hazelnut and chocolate. I came across this recipe about a week ago and as I have never made biscotti before so I decided to have a go at this recipe. I haven't decided what I think of this recipe but I have made them and they seem to be a very good hit in my family so I think that maybe some of you will like them too.
I have used nuts in this recipe which some people don't like so you can take them out and replace them with something else like cranberries or raisins. I hope that you enjoy and if you do alter the recipe then please let me know and I can try it out too.
Ingredients:
100g of whole hazelnuts
100g of unsalted butter
3 medium eggs
200g of caster sugar
1/2 tsp of vanilla extract
325g of plain flour
2 tsp of baking powder
3 tbsp of cocoa powder
110g of dark chocolate, roughly chopped
To finish:
150g of dark chocolate
Method:
1. Pre heat the oven to 180C/350F/gas 4. Once the oven has heated up pop all the hazelnuts into the oven and toast for 4-6 mins or until they are golden brownish. Then take out of the oven, leave to cool and chop in half.
2. Pop the butter into a dish and put in the microwave and heat until the butter is liquid (using ten second bursts). Put the eggs into a bowl and whisk for a couple of minutes, until frothy. Then add in the sugar and vanilla extract and whisk for 3-4 minutes until thick. Then pour in the butter while whisking at a medium speed.
3. Once all mixed in add in the flour, cocoa powder, baking powder and salt by using a wooden spoon. Keep on mixing until you cannot see any specks of flour or cocoa powder. Then toss in the hazelnuts and roughly chopped chocolate. The dough should be quite stiff (though mine wasn't and I had to add some extra flour).
4. Split the dough in half and pop each half of dough onto two lined trays. Pop in the oven and bake for 25-30 mins. Once baked leave until completely cooled. Once completely cooled, you can chop the logs into biscotti. Using a serrated knife, cut the loaf into thin slices about 1 cm thick. Then pop back into the oven for 10-15 mins so that they bake all the way through. Then remove from the oven.
5. While cooling, melt the rest of the chocolate in a bowl and once the biscotti has cooled dip a 1/3 or so of each biscotti into the chocolate and leave to set.
I hope that you found this recipe and please use the hashtag #bakingbuddiesautumn.
Thank you
Anja xx
Links:
Instagram: https://instagram.com/angelicbaking_x/
Twitter: https://twitter.com/bakingbuddies_
Pinterest: https://www.pinterest.com/AngelicBaking/
Email: bakingbuddiesblog@gmail.com
My favorite combo at the moment is hazelnut and chocolate. I came across this recipe about a week ago and as I have never made biscotti before so I decided to have a go at this recipe. I haven't decided what I think of this recipe but I have made them and they seem to be a very good hit in my family so I think that maybe some of you will like them too.
I have used nuts in this recipe which some people don't like so you can take them out and replace them with something else like cranberries or raisins. I hope that you enjoy and if you do alter the recipe then please let me know and I can try it out too.
Ingredients:
100g of whole hazelnuts
100g of unsalted butter
3 medium eggs
200g of caster sugar
1/2 tsp of vanilla extract
325g of plain flour
2 tsp of baking powder
3 tbsp of cocoa powder
110g of dark chocolate, roughly chopped
To finish:
150g of dark chocolate
Method:
1. Pre heat the oven to 180C/350F/gas 4. Once the oven has heated up pop all the hazelnuts into the oven and toast for 4-6 mins or until they are golden brownish. Then take out of the oven, leave to cool and chop in half.
2. Pop the butter into a dish and put in the microwave and heat until the butter is liquid (using ten second bursts). Put the eggs into a bowl and whisk for a couple of minutes, until frothy. Then add in the sugar and vanilla extract and whisk for 3-4 minutes until thick. Then pour in the butter while whisking at a medium speed.
3. Once all mixed in add in the flour, cocoa powder, baking powder and salt by using a wooden spoon. Keep on mixing until you cannot see any specks of flour or cocoa powder. Then toss in the hazelnuts and roughly chopped chocolate. The dough should be quite stiff (though mine wasn't and I had to add some extra flour).
4. Split the dough in half and pop each half of dough onto two lined trays. Pop in the oven and bake for 25-30 mins. Once baked leave until completely cooled. Once completely cooled, you can chop the logs into biscotti. Using a serrated knife, cut the loaf into thin slices about 1 cm thick. Then pop back into the oven for 10-15 mins so that they bake all the way through. Then remove from the oven.
5. While cooling, melt the rest of the chocolate in a bowl and once the biscotti has cooled dip a 1/3 or so of each biscotti into the chocolate and leave to set.
I hope that you found this recipe and please use the hashtag #bakingbuddiesautumn.
Thank you
Anja xx
Links:
Instagram: https://instagram.com/angelicbaking_x/
Twitter: https://twitter.com/bakingbuddies_
Pinterest: https://www.pinterest.com/AngelicBaking/
Email: bakingbuddiesblog@gmail.com
Monday, 14 September 2015
Brownie Cupcakes and Peanut Butter Frosting
Hey guys,
I love brownies. They are my ultimate comfort food and as I am warming to peanut butter I thought that I could mix them together and make a perfect snack. So here is a recipe that I have whizzed together. I hope that you enjoy.
Ingredients:
225g of plain chocolate
85g of unsalted butter, softened
2 large eggs
200g of soft brown sugar
1 tsp of vanilla extract
140g of plain flour
175g of unsalted butter
220g of icing sugar
110g of peanut butter
Method:
1. Preheat the oven to 180C/fan 160C. Then line a 12 hole cupcake/muffin tin. Pop the butter and the chocolate in a medium pan and heat over a medium heat. Once the chocolate and the butter have melted take off the heat.
2. Whisk the eggs and the sugar together, then add the vanilla extract. Stir in the flour until well combined. Then add in the chocolate butter mixture. Spoon the mixture into paper cases until they are half full and then bake for 25-30 mins.
3. Once the cakes have cooled start on the icing. In a bowl beat the unsalted butter for around 30 secs to soften. Then add the peanut butter, once well mixed, add the icing sugar little by little. Then put a nozzle in a piping bag and put the icing in the piping bag. Then starting from the outside and circling into the middle.
I love brownies. They are my ultimate comfort food and as I am warming to peanut butter I thought that I could mix them together and make a perfect snack. So here is a recipe that I have whizzed together. I hope that you enjoy.
Ingredients:
225g of plain chocolate
85g of unsalted butter, softened
2 large eggs
200g of soft brown sugar
1 tsp of vanilla extract
140g of plain flour
175g of unsalted butter
220g of icing sugar
110g of peanut butter
Method:
1. Preheat the oven to 180C/fan 160C. Then line a 12 hole cupcake/muffin tin. Pop the butter and the chocolate in a medium pan and heat over a medium heat. Once the chocolate and the butter have melted take off the heat.
2. Whisk the eggs and the sugar together, then add the vanilla extract. Stir in the flour until well combined. Then add in the chocolate butter mixture. Spoon the mixture into paper cases until they are half full and then bake for 25-30 mins.
3. Once the cakes have cooled start on the icing. In a bowl beat the unsalted butter for around 30 secs to soften. Then add the peanut butter, once well mixed, add the icing sugar little by little. Then put a nozzle in a piping bag and put the icing in the piping bag. Then starting from the outside and circling into the middle.
Then these cupcakes are done x
I hope that you enjoy this recipe and please tweet me pictures of your bakes using the hash tag #bakingbuddiesautumn. By the way, is anyone watching The Great British Bake Off?
Thank you
Anja x
Links:
Instagram: https://instagram.com/angelicbaking_x/
Twitter: https://twitter.com/bakingbuddies_
Pinterest: https://www.pinterest.com/AngelicBaking/
Email: bakingbuddiesblog@gmail.com
Links:
Instagram: https://instagram.com/angelicbaking_x/
Twitter: https://twitter.com/bakingbuddies_
Pinterest: https://www.pinterest.com/AngelicBaking/
Email: bakingbuddiesblog@gmail.com
Thursday, 3 September 2015
Plum and Almond Crumble Bar
Hey guys,
So todays recipe is going to be the first in a series of #autumnwithangelicbaking. This is a recipe that can be had as a pudding with custard or as a snack if you seal a couple of slices in a Tupperware box and take to school or work. Plum is a very autumnal flavour so is perfect for this time of year.
Please use the hashtag #autumnwithangelicbaking and send me any photos of bakes that you have made or any other recipes that you want me to see. Thank you for all your support my blog. Well lets get into it....
Ingredients:
250g of hard unsalted butter
225g of caster sugar
300g of ground almonds
140g of plain flour, plus another 25g
2 eggs
1 tsp of cinnamon
1 tsp of baking powder
6 plums, sliced into sixths and stoned
50g of flaked almonds
Method:
1. Preheat the oven to 180C/160C fan. Then grease and line a tin that is roughly 20 x 30cm. Pulse the butter, sugar and ground almonds in a food processor until it resembled breadcrumbs. Spoon half of the mixture into a bowl and set aside for later.
2. Add all of the flour into the mixture that is in the food processor and blend until it forms a dough. Once a dough has been formed, tip the dough into the lined and greased tin. Press the dough around the bottom and the edges of the tin and bake for 15-20 mins or until golden brown and leave to cool.
3. To make the filling take the remaining butter, almond and sugar mixture and pop back into the food processor (saving a few tsps for the topping). Then add the eggs, 25g of flour, baking powder and cinnamon. Then pulse until the mixture resembles a batter like consistency.
4. Spread over the cooled base evenly and then top with the plum pieces and scatter over a little extra caster sugar and cinnamon. Then bake for another 20 mins and once this time is up sprinkle over the couple of tsps of almond, butter and sugar mixture along with the flaked almonds. Bake for around another 20 mins or until it looks golden brown.
5. Then leave to completely cool and then you can slice it up into bars to take as a snack to school/work or for puddings.
The hint of cinnamon in this dish really helps to make this more of an autumn/winter pudding. I hope that you enjoyed this recipe and don't forget to subscribe and send me your photos.
Anja x
Links:
Instagram: https://instagram.com/angelicbaking_x/
Twitter: https://twitter.com/bakingbuddies_
Pinterest: https://www.pinterest.com/AngelicBaking/
Email: bakingbuddiesblog@gmail.com
So todays recipe is going to be the first in a series of #autumnwithangelicbaking. This is a recipe that can be had as a pudding with custard or as a snack if you seal a couple of slices in a Tupperware box and take to school or work. Plum is a very autumnal flavour so is perfect for this time of year.
Please use the hashtag #autumnwithangelicbaking and send me any photos of bakes that you have made or any other recipes that you want me to see. Thank you for all your support my blog. Well lets get into it....
Ingredients:
250g of hard unsalted butter
225g of caster sugar
300g of ground almonds
140g of plain flour, plus another 25g
2 eggs
1 tsp of cinnamon
1 tsp of baking powder
6 plums, sliced into sixths and stoned
50g of flaked almonds
Method:
1. Preheat the oven to 180C/160C fan. Then grease and line a tin that is roughly 20 x 30cm. Pulse the butter, sugar and ground almonds in a food processor until it resembled breadcrumbs. Spoon half of the mixture into a bowl and set aside for later.
2. Add all of the flour into the mixture that is in the food processor and blend until it forms a dough. Once a dough has been formed, tip the dough into the lined and greased tin. Press the dough around the bottom and the edges of the tin and bake for 15-20 mins or until golden brown and leave to cool.
3. To make the filling take the remaining butter, almond and sugar mixture and pop back into the food processor (saving a few tsps for the topping). Then add the eggs, 25g of flour, baking powder and cinnamon. Then pulse until the mixture resembles a batter like consistency.
4. Spread over the cooled base evenly and then top with the plum pieces and scatter over a little extra caster sugar and cinnamon. Then bake for another 20 mins and once this time is up sprinkle over the couple of tsps of almond, butter and sugar mixture along with the flaked almonds. Bake for around another 20 mins or until it looks golden brown.
5. Then leave to completely cool and then you can slice it up into bars to take as a snack to school/work or for puddings.
The hint of cinnamon in this dish really helps to make this more of an autumn/winter pudding. I hope that you enjoyed this recipe and don't forget to subscribe and send me your photos.
Anja x
Links:
Instagram: https://instagram.com/angelicbaking_x/
Twitter: https://twitter.com/bakingbuddies_
Pinterest: https://www.pinterest.com/AngelicBaking/
Email: bakingbuddiesblog@gmail.com
Subscribe to:
Comments (Atom)