Chocolate Fudge Cake

150g unsalted butter150g light muscovado sugar or brown sugar40g cocoa powder150g self raising flour1 tsp baking powder1/2 tsp bicarb2 medium eggs1  tsp vanilla extract142ml sour cream2 tblsp golden syrup
FOR THE GANACHE250ml cream250g dark chocolate

1. Heat oven to 180 degrees
2. Grease 2 X 18cm sandwich tins
3. In a separate bowl, sift the cocoa, flour, baking powder, bicarb and a pinch of salt. Mix Well.
4. Beat the sugar and butter well.
5. Add the flour mixture to the butter mixture.
6. In a jug, whisk together the eggs, vanilla, sour cream and syrup. Pour over the other ingredients.
7. Divide into cake tins and bake for 20 minutes.
8. Let the cake cool.
9. For the ganache, put the cream and chocolate into a bowl over simmering water. Heat until the chocolate is melted. Stir until smooth.
10. Allow to cool until thick enough to spread.
11. Ice the cake and decorate as you like...!

New recipe website

www.goodtoknowrecipes.co.uk

KORMA CURRY PASTE

11/2TSP CUMIN SEEDS
3TSP CORIANDER SEEDS
4 CHOPPED GARLIC CLOVES
25G GINGER, PEELED AND CHOPPED
50G TOASTED ALMOND FLAKES
1TSP TURMERIC
1/2TSP SALT
2TBLSP VEGETABLES OIL
1 FRESH GREEN CHILLI CHOPPED
1TBLSP TOMATO PUREE

1. HEAT A DRY FRYING PAN UNTIL HOT.
2. ADD THE CUMIN AND CORIANDER SEEDS AND FRY FOR ABOUT 1 MINUTE.
3. REMOVE AND GRIND IN A MORTAR AND PESTLE.
4. TRANSFER TO A BLENDER AND ADD THE REMAINING INGREDIENTS PLUS 2TBLSP ON WATER.
5. WHIZZ UNTIL FINELY CHOPPED BUT NOT SMOOTH.

Summer Fruit Brioche

3 slices of Brioche Bread
Butter to fry
1 X 500ml Custard
1 can mixed fruit ( peaches, strawberries, raspberries)

1. Fry the bread in butter until golden
2. Place the bread into a bowl, drizzle the custard over the bread and top with the tinned fruit

Hot Cross Buns - How To Make

Salmon & Dill Linguine

2 salmon fillets
small knob of butter
75g dill
50g skinless almond slivers
1 garlic clove
4tblsp olive oil
zest of 1 lemon and juice of half
300g linguine

1. Heat the oven to 180 degrees
2. Season the salmon, dot with the butter and wrap loosely in foil
3. Place on baking sheet and cook for about 12 minutes depending on thickness. Flake the flesh into thick chunks.
4. In a food processor, whizz together the dill, almonds, garloic and olive oil to form a paste. Add the lemon zest and juice and season
5. Cook the linguine, drain and reserve 2tblsp of cooking water
6. Stir the water through the linguine along with the paste and the salmon.
7. Serve immediately!

STEAK TIPS

Don't know how long to cook your steak for?
Never fear, help is near!

Medium rare: 2 - 21/2 minutes on each side
Medium: 3 minutes on each side
Well done: 41/2 minute on each side

Easter

Wishing you all a safe and wonderful Easter with your families.
Travel safe if you are going on holiday and spare a thought for those who will be lonely this long weekend.
God Bless.
XXX

THINGS TO DO WITH THE HUMBLE PEA

1. GREEN SOUP: Fry a chopped onion and celery until really tender, add vegetables stock and frozen peas, them simmer for 5 minutes and blend into a puree. Served with crispy bacon bits.
2. RICH RISOTTO: Increase your vegetable intake by adding a handful of peas to a basic risotto, and flavour with lots of freshly grated parmesan or stir in a dollop of pesto.

3.PASTA & PEAS: Boil a pan full of pasta, add a handful of peas and bring back to the boil. Drain and stir in some chopped marinated sundried tomatoes and a dollop of pesto.

Chicken & Sweetcorn Chowder

1tbsp Sunflower Oil
150g smoked bacon, diced
300g Chicken, sliced
350g Potatoes, diced
2 crushed garlic cloves
3 - 4 spring onions
850ml Chicken Stock
2tbsp fresh thyme, chopped
1 tin sweetcorn, drained
142ml cream
chopped parsley to garnish

1. Heat oil in a large non stick pan
2. Add bacon and fry until crisp
3. Remove and set aside
4. Add the chicken and fry until golden
5. Add potatoes , garlic and chopped spring onions. Cook for 2 minutes
6. Add the stock and thyme and bring to the boil
7. Reduce heat and simmer for 5 minutes
8. Stir in sweetcorn and cream, return bacon to the pan and simmer for 2 minutes
9. Mash potatoes a little making sure it stays textured
10. Serve sprinkled with chopped parsley and warm crusty bread.

Perfect beef stew and dumplings recipe

Beef stroganoff - Beef Recipes from Sophie Grigson

Yummy Hot Cross Buns

FOR THE BUNS:


625g Flour
1 tsp salt
2 tsp ground mixed spice
45g unsalted butter
85g sugar
1 lemon - zest only
1.5tsp fast action yeast
1 Egg
275ml tepid milk
125g cake mix


FOR THE TOPPING:


1 Tblsp Butter
1/2 cup flour
1/2 cup milk


150ml melted golden syrup

1. Sieve flour, salt and ground mixed spice
2. Rub in butter
3. Make a well in the centre of the bowl and add the yeast and sugar and lemon zest
4. Beat the egg and add to th flour with the milk
5. Mix until a nice dough is formed and add the fruit. Mix well
6. Knead lightly for 5 minutes until smooth and elastic (the dough will be quite sticky at this point)
7. Grease a warm mixing bowl and place the dough in the bowl and cover with a clean tea towel.
8. Leave for 1 hour to rise
9. After 1 hour, knead the dough once again
10. Form buns and place on a well greased baking tray
11. Allow to rise again for 15 minutes
12. Mix the ingredients for the cross and place in piping bag
13. Pipe cross on top
14. Bake for 12 minutes at 180 degrees celsius
15. Melt Syrup and coat bun as soon as it comes out of the oven.

How To Make ButterCream Frosting

How to Make Buttercream Icing

How to Make Chocolate Ganache

DARK CHOCOLATE SPONGE CAKE

So sorry that I have been absent for the last few weeks. Just been doing some personal spring cleaning of the mind and soul!

But I back, more focussed than ever and ready to overload you with more recipes than ever!

Todays recipe is my mother's chocolate  cake recipe. It is delicious. It brings back memories of me watching her bake it for our school lunch the following week.

RICH DARK CHOCOLATE SPONGE

4 X large eggs

1 cup of castor sugar

1 tsp of vanilla essence 

1 cup of self raising flour

8 TBLSP of water

4 TBLSP of butter

4 TBLSP of cocoa powder

1. Beat the eggs and sugar until light and fluffy
2. Add vanilla essence and beat
3. Melt butter and water and add cocoa powder
4. Add cocoa mixture to the eggs and add the self raising flour
5. Pour into 2 greased sandwich tins
6. Bake for 20 minutes at 180 degrees
7. Ice with either butter icing or chocolate ganache