All posts filed under: Baking

RECIPE: Chocolate Easter bark

Looking for a nice homemade Easter gift or something to do with the kids over the long weekend? Chocolate Easter bark is just the thing! 200g dark chocolate (at least 70% cocoa solids) 100g white chocolate Mini eggs Sprinkles 1. Line a baking tray with greaseproof paper. 2. Break the dark chocolate into pieces and place in a heatproof bowl over a saucepan of simmering water until melted. Do the same with the white chocolate in another bowl. 3. Pour the dark chocolate onto the baking paper and spread out. Swirl over the white chocolate and scatter with mini eggs (I left some whole and broke others up) and sprinkles. Put the tray into the freezer to cool. 4. When the chocolate is set it will lift easily from the paper. Either wrap as a whole slab, or break into shards and wrap. Keep it cool or it will melt. Have fun experimenting with your favourite toppings!      Advertisements

RECIPE: Chocolate Chip Cookies

Chocolate chip cookies have always been a childhood favourite. My Mum used to make us gooey milk chocolate chip versions, and me and my sisters would stand on chairs in the kitchen helping her mix the ingredients. Then, the house smelling of chocolate and biscuits we would gobble them up while they were still warm. They are quick and easy to make, so a perfect half hour activity for keeping little ones occupied, and for making use of easter egg goodies! This is my Mum’s recipe for chocolate chip cookies, which I’ve adapted for white chocolate, just because we had white chocolate buttons in the house. You could easily substitute these for milk chocolate, or experiment with your own fillings. Makes c.15 100g softened unsalted butter 50g light brown muscovado sugar 50g granulated sugar 1/4 tsp vanilla flavouring 1 egg 125g plain flour ½ tsp bicarbonate of soda 150g white chocolate chips (white chocolate buttons work fine if you break them up a bit first!) 1. Preheat oven at 190 C/GM5 and grease two baking …

RECIPE: Portuguese Custard Tarts

As a little girl growing up in Herne Bay in Kent, one of my earliest food memories was the Saturday morning promise of a trip to Dunn’s Bakery on the High Street –  The warmth of the shop, the smell of freshly baked cakes and bread and sausage rolls, and the delight of choosing something from the rows of iced treats. My Mum always had a jam doughnut, my Dad a Chelsea bun, my sister an iced finger.  For some reason my cake of choice was their English Custard Tart. Recently the delis and coffee shops of London seem to have been over-run with the English Custard Tart’s sexier Portuguese cousin. The pastry a little uneven, more romantic somehow, the custard browned in inviting patches like they’ve been baked in a big old blue Aga, by a happy smiling woman, made more beautiful by the smattering of flour in her hair. Portuguese Custard Tarts, for me, are somehow more than a cake. They say, look at me, look how cool and relaxed and effortlessly delicious I am. So …