Gingerbread Henna Hand

Gregory's Gingerbread Henna Hand

Great job Greg - high five!!!!!

Ingredients

• 350g/12oz plain flour plus extra for rolling out
• 1 tsp bicarbonate of soda
  
• 2 tsp ground ginger
  
• 1 tsp ground cinnamon
• 125g/4½oz butter
• 175g/6oz light soft brown sugar
  
• 1 free-range egg
• 4 tbsp golden syrup

To decorate

• writing icing (Henna colour)
• cake decorations

Method

• Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the 4ltr Stainless Bowl.
• Add the butter and rub together until the mix looks like breadcrumbs. 
• Using the Small Mix n Scraper stir in the sugar.
• Lightly beat the egg and golden syrup together using a Bamboo Spoon, add to the Stainless Mixing Bowl and stir until the mixture clumps together. 
• Tip the dough out, knead briefly until smooth, wrap in clingfim and leave to chill in the fridge for 15 minutes.
• Preheat the oven to 180C/350F/Gas 4. 
• Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. 
• Using cutters, cut out the gingerbread shapes and place on Rectangle Baking Stone, leaving a gap between them. 
• Bake for 12-15 minutes, or until lightly golden-brown. Leave on the stone for 10 minutes and then move to a Stackable Cooling Rack to finish cooling. 
• When totally cooled decorate with the writing icing or cake decorations.

Cookie Monster!

Cookies galore...

Sweet or savoury it doesn't matter - with a twist, and a twist, and a twist you've got a plate full of scrummy cookies..... so easy with the Cookie Press, it's child's play!  Great job Imogen.

All Occasion Cookies

300g butter – softened

10ml or 2tsp vanilla extract or almond extract

115g icing sugar

350g plain flour

Method:

• Preheat oven to 180oC / 350oF / gas 4
• Cut butter into 1” chunks and place is ClassicBatter Bowl – soften in microwave (DO NOT COMPLETELY MELT.)
• Allow butter to stand and continue to soften for 1 – 2mins.
• Using Stainless Whisk, whist butter until smooth, creamy consistency which is pourable.
• Add vanilla or almond extract and icing sugar, whisk until smooth.
• Add flour and mix with Bamboo Spoon.
• Fill Cookie Press fitted with your favourite disk.
• Press dough onto Baking Stone.
• Bake for 13 – 15 mins or until lightly golden.
• Cool cookies for 3 mins on stone, then remove to Stackable Cooling Rack using Mini Serving Spatula.

Makes approx 48 cookies.

Decorate cookies.   

Dip into melted chocolate, sandwich two together with jam or butter cream.   

Add sprinkles etc.

Ice using either the Easy Accent Decorator or the Decorator Bottle Set.

Sun Dried Tomato and Basil Muffins

The weather forecast isn't too bad for the weekend so why not take Mum out for a picnic on Mothering Sunday?  This savoury muffin treat is delicious either hot or cold - it's guaranteed to raise a smile!  Served with something chilled and fizzy, and a huge cuddle, even better.....

Ingredients: 

• Vegetable Oil (for lightly oiling stoneware muffin pan)
• 85 g/3 oz sun-dried tomatoes, packed in oil; drained and chopped
• 60 ml/4 tbsp fresh basil; finely chopped
• 300 g/10 1/2 oz plain flour
• 20 ml/4 tsp baking powder
• 1.25 ml/1/4 tsp freshly ground black pepper
• 85 g/3oz fresh Parmesan cheese; finely grated, using Course Microplane Grater
• 85 g/3 oz butter; melted
• 250 ml/9 fl oz milk
• 2 large eggs; beaten

Method:

1.   Preheat oven to 200 degrees C/400 F/Gas 6.  Lightly spray cups of stoneware muffin pan with vegetable oil using Kitchen Spritzer; set aside.  Drain tomatoes on absorbent kitchen paper.  Chop tomatoes and basil using Utility Knife; set aside.

2.   Combine flour, baking powder and pepper in Classic Batter Bowl; stir in tomatoes and basil, using Small Mix N Scraper.  Add grated cheese to bowl; stir to mix.

3.   Place butter in Large Micro Cooker.  Microwave on high 40-50 seconds or until melted. Whisk butter, milk and eggs in Small BatterBowl; gently stir into flour mixture.

4.   Spoon mixture into prepared Stoneware Muffin Pan using LargeScoop, dividing mixture evenly between each cup.  Bake 20-25 minutes or until risen and golden brown. Cool slightly; serve warm.  Makes 12 muffins.

If using Deluxe Mini Muffin Pan, do not oil cups, and use Small Scoop.

(Thank you to bbcgoodfood.com for this recipe)

 

Berry hearts

Sunday afternoons are meant to be lazy, leisurely events... A cup of tea in the sunshine and these attractive - and very simple to make -  Berry Hearts make me think of long summer days and the delicious juicy fresh flavours that are so abundant!  Once again this recipe is from Debbie at Slimming World and is absolutely scrummy!

Serves: 4

Syns per serving:   5.5 Syns on Extra Easy, Green or Red

Ingredients 

100g/3½oz puff pastry
100g/3½oz fat free natural fromage frais
57g/2oz quark
2 tbsp artificial sweetener
a few drops of rose water
340g/12oz mixed berries
icing sugar to dust

• Preheat the oven to 220°C/425°F/Gas 7. 
• Divide the pastry into 4 equal portions and using the Baker's Roller, roll each one to make a 4-5in square. 
• Cut a heart shape from each pastry square and place on a Rectangle Stone.
• With a sharp Utility Knife score a border, about  ¼ - ½ inch from the edge of each heart. 
• Bake in the oven for 12-15 minutes until the pastry has risen and is slightly golden. 
• Remove from the oven and place on the Stackable Cooling Rack to cool, push down the centres of the hearts gently to make a case for the filling.
• Place fromage frais, quark and sweetener into Classic Batter Bowl and using the Double Balloon Whisk beat them together.
• Measure the Rose Water using the Adjustable Measuring Spoons and add to fromage frais mixture.
• Using the Easy Accent Decorator pipe mixture onto the bases of each heart. 
• Top with the berries and serve dusted with a little icing sugar (use the Flour/Sugar Shaker to do this for ease).

Chef's tip: Prepare the pastry case and the creamy filling in advance, and then assemble when you are ready to serve.

Vanilla Muffins

Ingredients:

• Oil or meled butter for greasing
• 280g plain white flour (up to 50% can be swapped out for plain wholemeal flour)
• 1 tbsp baking powder
• ½ bicarbonate of soda if using buttermilk or yoghurt
• 1/8 tsp salt
• 115g sugar (brown or white)
• 2 medium eggs
• 9 fl oz milk (can substitute buttermilk, yogurt, sour cream, cream, coconut milk, fruit juice or fruit puree)
• 6 tbsp sunflower oil or 85g butter, melted and cooled
• 1 tsp vanilla extract

Method:

Preheat the  oven to 200oC or 400oF or Gas mark 6.

Grease 12 cup muffin pan or Muffin Pan and line with paper cases

Sift together flour, baking powder and salt into 4lt Stainless Mixing bowl.

Stir in  sugar.

In Classic Batter Bowls. beat together eggs, milk and oil.

Make well in dry ingredients and pour in liquid ingredients

Gently stir together until just combined using Silicone Scraper – it’s important not to overmix

Put a generous Large Scoop of batter into each well of the prepared muffin pan

Bake for 20 minutes until well risen, goldlen and firm to the touch

Leave to cool for 5 minutes and transfer to Stackable Cooling Rack

When muffins cold, split and spoon in some jam or icing if desired and dust with icing sugar.

(If icing required, put cream cheese and butter in a bowl and sift in icing sugar

Beat together until light and fluffy

Chill until ready to serve.)

Healthy Lyonaisse Potatoes

• 5 medium sized potatoes
• 2 onions
• Large pot low fat natural yogurt
• 1/4pt semi skimmed milk
• Paprika

Peel potatoes and onions using Simple Slicer or Ultimate Mandoline slice to desired thickness.





Starting with potato, alternate layers of potato and onions in a Stoneware Mini Baker.



In a Small Batter Bowl beat together 1/2 - 3/4 of a tub of low fat natural yogurt with as much milk from the allowance as necessary to give the consistency of double cream.
Pour slowly over layered vegetables.




Sprinkle a little Paprika over the top and then bake at about 200oC for 40 - 50 minutes or until potato slices are thoroughly cooked and the cooked dish is golden.

Yorkshire Puddings and Posh Alternatives!

Sunday lunch just isn't the same without Yorkshire Puds - this recipe is a favourite as it always works!  Cooked from cold, yes that's right - cold, in a stoneware muffin pan with just a spritz of oil these are a low fat, healthy variation to the traditional "heat beef dripping until you see a blue haze, " method.  No more smoke alarms ringing, mascara melting or steamed up glasses when you open the oven door!
Leave the cooked Yorkshires on the side for a few minutes and simply lift them out of the well-seasoned muffin pan.  A winner from every angle (and they are crisp, with a soft bottom - nothing better!!!!!!)

Yorkshire Puddings

• Plain flour
• 3 eggs
• Splash cold water
• Milk 

Preheat oven to 220oC / 210oC fan

Measure 1 small Prep Bowl (250ml) of flour and put in Classic Batter Bowl

Crack eggs into Prep Bowl and top up with cold water add to Batter Bowl

Measure 1 Prep Bowl of milk

Whisk well using Stainless Whisk until batter is smooth

Using Kitchen Spritzer, spray a little oil into each cup of the 12 Cup Muffin Pan

Evenly divide batter between cups (stone should be cold – no need to preheat).    

Bake for 20 – 30 minutes

Posh Puds!  -  These make a tasty alternative and can be served as a snack or picnic item (warm or cold) in their own right.

Italian

To standard ingredients add 2 cloves of crushed garlic (Garlic Press), measure 1 – 2 tsp Italian dried herbs  using the Adjustable Measuring Spoons and whisk.  Once batter in muffin pan grate the parmessan with the Fine Microplane Grater and dump a good amount of grated cheese on each prior to cooking.

British Beef!

Use the Food Chopper to finely chop some roast beef.  Mix a little with horseradish and cream – divide batter into muffin pan and drop a teaspoon of beef mixture into centre of each one prior to cooking.

Ham and Mustard

Mix a little finely chopped ham with grainy mustard – divide batter into muffin pan and drop a teaspoon of beef mixture into centre of each one prior to cooking.

Sunshine mix!

Mix a little finely chopped sundried tomato, yellow pepper, basil and olives  – divide batter into muffin pan and drop a teaspoon of mixture into centre of each one prior to cooking.

Sweet Treats!

Autumn Glory

Cook traditional Yorkshire Puds but serve as a dessert.  Peel and chop apples and place in Rice Cooker, add 1 tablespoon water and cook on high until soft.  Mash to smooth sauce using Mix n Masher – place a slit in the top of the pud and spoon in some hot sweetened apple sauce and sprinkle over some cinnamon sugar. 

Yorkshire Profiteroles

Cook traditional Yorkshire Puds but serve cold filled with whipped cream (use Double Balloon Whisk to whip the cream and Easy Accent Decorator to fill with cream).  Melt chocolate in Prep Bowl or Double Boiler and drizzle over stacked profiteroles. 

As we say here in Yorkshire,  "They're grand, lass!"

Gregory's Bear Biscuit - decorated cookie

A big thank you to Miss Lamb at school for teaching Gregory to decorate his bear biscuit beautifully. He had so much fun! (It was yummy too.....)  Check out Miss Lamb's cake creations, she's very clever!

Cookies

Ingredients

• 250g/9oz unsalted butter, softened

• 250g/9oz golden caster sugar
• 2 eggs, lightly beaten

• ½ tsp vanilla extract
• 500g/1lb 2oz plain flour
• 1 tsp baking powder
• 200g/7oz ready-to-roll fondant icing
• 1 tbsp apricot jam, warmed with 1tsp water

Preparation method

1. Beat together the butter and sugar in a 4lt Stainless Mixing Bowl, until the mixture is light and fluffy.
2. Beat in the eggs and vanilla extract (measured with Adjustable Measuring Spoons). (If the mixture looks a little curdled, add a spoonful of the flour.) If you’re using food colouring, add a few drops to the mixture.
3. Sift together the flour and baking powder in a separate bowl. Stir the flour into the butter mixture and work into a dough using floured hands. Turn onto a floured work surface and knead into a ball (the dough will be quite wet). Divide the dough into two portions, wrap in cling film and leave to chill in the fridge for at least one hour.
4. Preheat the oven to 170C/325F/Gas 3..
5. Roll the dough out to a 0.5cm/¼in thickness on lightly floured work surface. (It’s best to roll out one portion of the dough at a time, leaving the remainder in the fridge.) Cut shapes out with the your favours shaped cutters.
6. Place the cookies onto a Rectangle Stone or Medium Sheet Pan, leaving a gap between them in case they spread a little.
7. Bake for 12-15 minutes, leave on the tray for 10 minutes and then move to a Stackable Cooling Rack to finish cooling.
8. Once cool, let your imagination go crazy!
9. Using the Bakers Roller, roll the fondant icing out to a 0.5cm/¼in thickness on a work surface dusted with icing sugar and cut out shapes using the same cutters as the cookies.
10. Using the Chefs Silicone Basting Brush, brush the cookies with the warmed apricot jam and stick the icing onto the cookies.

Carrot Cake Muffins

Ingredients:

• Basic Muffin mix
• 1 tsp ground mixed spice
• Use  dark brown sugar
• 200g grated carrot
• 50g coarsely chopped walnuts or pecans
• 50g dried mixed fruit
• 1 orange
• Zest or nuts for decoration

Method:

Preheat the oven to 200oC or 400oF or Gas mark 6.

Grease the Stoneware 12 cup muffin pan or line with paper cases

Sift together flour, baking powder, measure the mixed spice and salt using the Adjustable Measuring Spoons and add into 4lt Stainless Mixing bowl.

Using the Course Microplane Grater, grate carrot and stir in, along with sugar, walnuts and dried fruit.

In Classic Batter Bowl beat together eggs, milk, oil, orange rind and orange juice.

Make well in dry ingredients and pour in liquid ingredients

Gently stir together until just combined using the Small Mix n Scraper – it’s important not to overmix

Put a generous Large Scoop of batter into each well of the prepared muffin pan

Bake for 20 minutes until well risen, goldlen and firm to the touch

Leave to cool for 5 minutes and transfer to cooling rack

To make icing, put cream cheese and butter into the 2ltr Stainless Mixing bowl a bowl and sift in icing sugar

Beat together until light and fluffy using the Double Balloon Whisk

When muffins cold, pipe on icing using the Easy Accent Decorator and decorate with orange zest or chopped unts

Chill until ready to serve.

Molten Camembert Muffins

I love the idea of warm muffins for breakfast and these savoury treats tick all the boxes for me!

MOLTEN CAMEMBERT MUFFINS (March 1 2012)

3 tablespoons sunflower oil, plus extra for greasing

1 round (250 g) ripe Camembert cheese (about 10–11 cm in diameter)

250 g plain flour
60 g wheatgerm
65 g Parmigiano Reggiano cheese, finely grated
5 tablespoons snipped fresh chives, divided
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
¼ teaspoon salt
1 pot (284 ml) buttermilk
2 eggs
1 tablespoon milk
20 g walnut pieces, coarsely chopped

Method:

ð Preheat oven to 180ºC/fan 160ºC/Gas 4.

ð Brush wells of Muffin Pan or Stoneware 12 Cup Muffin Pan with sunflower oil using Chef’s Silicone Basting Brush; set aside.

ð Cut rind off sides only of Camembert cheese using Utility Knife (leave rind on top and bottom of cheese); discard rind.

ð Cut trimmed cheese into twelve 2-cm cubes; set aside. Save remaining cheese for another use.

ð Combine flour, wheatgerm, Parmigiano Reggiano cheese, 4 tablespoons of the snipped chives, the baking powder, bicarbonate of soda and salt in Stainless 4-Litre Mixing Bowl; mix well.

ð In Small Batter Bowl, combine buttermilk, eggs, milk and remaining 3 tablespoons sunflower oil; whisk together well using Stainless Whisk.

ð Stir buttermilk mixture into flour mixture using Small Mix ‘N Scraper®, using as few strokes as possible until just combined. (Mixture will have a slightly lumpy, wet appearance. Do not over-mix.)

ð Using Large Scoop, place one generous scoop of mixture into each well of prepared pan, dividing mixture evenly.

ð Gently press one cube of Camembert cheese into centre of each muffin. Using Small Spreader, spread mixture over cheese cube to cover; sprinkle with chopped walnuts.

ð Bake 15–20 minutes or until risen and firm to the touch.

ð Remove pan from oven to Stackable Cooling Rack; let stand 5 minutes.

ð Carefully remove muffins from pan; sprinkle with remaining snipped chives. Serve warm.

Alternative ideas:

Oak-smoked mature Cheddar cheese, extra mature Cheddar cheese or ripe Brie can be substituted for the Camembert, if desired. These muffins are best eaten warm on the day they are made.

Pampered Chef recipe (Spring/Summer 2012)