Parmesan & chive grissini difficulty ** #29

Makes about 30
Preparing time: 30 minutes
Cooking time: 15-20 minutes

  • 500 strong white bread flour
  • 2 teaspoons fast-action dried yeast 
  • 1 teaspoon salt
  • 50 g Parmesan cheese 
  • 4 tablespoons chopped chives 
  • 3 tablespoons olive oil
  • 300 ml hand-hot water
  • semolina 
  • beaten egg, to glaze
  1. Mix together the flour, yeast,salt, cheese and chives in a bowl
  2. Add the oil and measurement water and mix to a dough, adding a dash more water if the dough feels dry
  3. Knead the dough on a floured surface for 10 minutes until smooth and elastic
  4. Place in a lightly oiled bowl, cover with clingfilm and leave to rise in a warm place until doubled in size
  5. Sprinkle 2 light oiled baking sheets with semolina
  6. Punch the dough to deflate it, then roll out on a floured surface to a 30 x 20 cm rectangle
  7. Cut across into 1 cm strips, then stretch each one slightly and place on a baking sheet 
  8. Brush with the beaten egg and sprinkle with extra semolina
  9. Bake in a preheated oven, 220 C ( 425 F),Gas Mark 7, for 15-20 minutes 
  10. Transfer to a wire rack to cool 
  11. Best eaten freshly baked.
  12. I hope, you'll enjoy in something new on my blog! 


Mini custard tarts difficulty *** #28

Makes 12 
Preparing time:30 minutes
Cooking time: 35-40 minutes

  • 500 g ready-made puff pastry 
  • 1 tablespoon vanilla sugar 
  • 3 eggs
  • 2 eggs yolks 
  • 75 g caster sugar 
  • 1 teaspoon vanilla bean paste
  • 300 ml single cream 
  • sifted icing sugar for dusting

  1. Roll out the pastry on a floured surface to 5 mm thick
  2. Cut in half and sprinkle one half with the vanilla sugar
  3. Lay the second piece on top and thinly roll out the pastry 
  4. Cut out 12 rounds using a 9 cm plain biscuit cutter
  5. Re-roll the trimmings to make more
  6. Press the rounds into the holes of a 12-hole nonstick muffin tray, pressing firmly into the sections
  7. Line the pastry cases with squares of foil 
  8. Bake in a preheated oven, 200 C(400 F),Gas Mark 6 for 15 minutes
  9. Reduce the oven temperature to 160 C(325 F),Gas Mark 3
  10. Meanwhile, beat together the eggs, egg yolks, caster sugar and vanilla in heatproof bowl
  11. Bring the cream to the boil in a saucepan and pour over the egg mixture, whisking well
  12. Strain into a jug and pour into the cases
  13. Bake in the oven for 15-20 minutes
  14. Leave to cool in the tin
  15. Serve dusted with sifted icing sugar.
  16. Hope, you'll enjoy! :-)


Squidgy apple cake difficulty ** #27

Cuts into 16
Preparing time: 20 minutes
Cooking time: 40-45 minutes

  • 250 g slightly salted butter
  • 250 g golden caster sugar
  • 2 teaspoons ground mixed spice
  • 4 eggs
  • 300 g self-raising flour 
  • 1 teaspoon baking powder
  • 4 tart dessert apples

  1. Beat together the butter, sugar, mixed spice, eggs, half of the flour and the baking powder in a bowl until pale and creamy
  2. Peel 3 of the apples and coarsely grate into the bowl, stirring after each one is grated
  3. Stir in the remaining flour
  4. Spoon the mixture into a greased and lined 32 x 22 cm shallow baking tin and level the surface
  5. Peel and grate the remaining apple over the surface
  6. Bake in preheated oven, 180 C(350 F),Gas Mark 4, for 40-45 minutes
  7. Sprinkle with caster sugar and leave to cool in the tin
  8. Peel off the lining paper and cut into squares, then serve, warm or cold, with Spiced Blackberry  if liked.
  9. I hope, you'll enjoy! :-)


Marshmallow crackle squares difficulty * #26

Cuts into 14
Preparing time: 10 minutes
Cooking time: 5 minutes

  • 200 g marshmallows
  • 40 g unsalted butter
  • 100 g crisped rice
  • pink sugar sprinkles, to decorate 

  1. Reserve 50 g of the white marshmallow
  2. Put 25 g of the butter and remaining marshmallows into a saucepan and heat very gently until melted
  3. Remove from the heat and stir in the cereal until evenly coated
  4. Spoon the mixture into an 18 cm square shallow baking tin, greased with baking parchment and pack down firmly with the back of a lightly oiled spoon
  5. Place the remaining butter and reserved marshmallow in a small saucepan and heat gently until melted
  6. Drizzle into the tin in lines, then scatter the sprinkles over the top
  7. Leave in a cool place for 2 hours or until firm
  8. Turn out of the tin on to a board, peel off the lining paper and cut into small squares.
  9. Enjoy in this dessert! :-)


Stilton & peppercorn scones difficulty ** #25

 Makes about 12

Preparing time: 20 minutes
Cooking time: 12-15 minutes

  • 2 tablespoons green peppercorn in brine
  • 125 g plain wholemeal flour
  • 100 g self-raising flour
  • 2 teaspoons baking powder
  • 50 g slightly salted butter
  • 50 g Stilton cheese 
  • 150 ml milk

  1. Roughly crush the peppercorns using a pestle and mortar or a small bowl and the end of a rolling pin
  2. Put the flours and baking powder in a bowl
  3. Add the butter and rub in with the fingertips or process until the mixture resembles dine breadcrumbs
  4. Add the peppercorn, cheese and milk and mix or blend to a soft dough, adding a dash more milk if the dough feels dry
  5. Shape the dough into a ball on a lightly floured surface, then roll out to 1.5 cm thick
  6. Cut out about 12 rounds using a 4 cm plain biscuit cutter, re-rolling the trimmings to make more
  7. Place slightly apart on a greased baking sheet and lightly brush with milk
  8. Bake in a preheated oven,220 C(425 F),Gas Mark 7 for 12-15 minutes 
  9. Transfer to a wire rack to cool 
  10. Serve warm or cold, split and buttered with Pear Relish, if liked. 
  11. Have a nice meal! :-)


Layered nutty bars difficulty** #24

Cuts into 10 slices
Preparing time 20 minutes
Cooking time 5 minutes 

  • 50 g butter
  • 400 g fat-free sweetened condensed milk
  • 200 g plain dark chocolate 
  • 125 g rich tea biscuits  
  • 50 g blanched hazelnuts
  • 100 g shelled pistachio nuts

  1. Put the butter, condensed milk and chocolate in a saucepan and heat gently for 3-4 minutes, stirring until melted
  2. Remove from the heat 
  3. Place the biscuit in a plastic bag and crush roughly into chunky pieces using a rolling pin
  4. Toast the hazelnuts under a preheated hot grill until lightly browned, then roughly chop with the pistachios
  5.  Stir the biscuit into the chocolate mixture, then spoon half the mixture into a greased 20 cm spring-form cake tin and spread level
  6. Reserve 2 tablespoon of the nuts for the top, then sprinkle the rest over the chocolate biscuit layer
  7. Cover with the remaining chocolate mixture, level the surface and sprinkle with the reserved nuts
  8. Chill for 3-4 hours until firm, then loosen the edges and remove the ring and base
  9. Cut into thin slices or into tiny bite-sized pieces to make petits fours.
  10. Enjoy in this type of bar. :-)


Rich chocolate brownies difficulty ** #23

Cuts into 15 
Preparing time: 20 minutes
Cooking time: 35 minutes

  • 400 g plain dark chocolate
  • 175 g slightly salted butter
  • 3 eggs
  • 225 light sugar
  • 100 g self-raising flour

  1. Chop 150 g of the chocolate into 5 mm pieces
  2. Break the remaining chocolate into pieces and put in a heatproof bowl with the butter
  3. Melt over a saucepan of gently simmering water (don't let the base of the bowl touch the water)
  4. Beat the eggs and sugar in a separate bowl until light and foamy
  5. Stir in a melted chocolate mixture
  6. Tip in the flour and chopped chocolate and mix together until just combined
  7. Spoon the mixture into a greased and lined 28 x 18 cm shallow baking tin or roasting tin and level the surface
  8. Bake in a preheated oven, 190 C (375 F),Gas Mark 5, for about 30 minutes,
  9. Leave to cool in the tin 
  10. Then transfer to a board and cut into small squares
  11. Peel off the lining paper. 
  12. I hope, you'll enjoy in this recipe! :-)