Another new feature I’ve dragged out for the depths of my imagination (which, judging by my groundbreaking titles is more like a puddle than a never ending abyss of creativeness).
As you probably gathered from the highly innovative concept, each edition will feature one ingredient used two different ways. The two recipes featured here came about after I was sent the Dietary Specials new recipe Shortcrust Pastry.
I must preface this now by saying this is NOT a sponsored post, I just really love this product.
We all know by now that I am a total lemon slut. I love anything with/near/like lemon and as a result I perhaps post more lemon recipes than any other. I had promised that I wouldn’t do anymore lemon containing recipes for a while, but after I converted this one from the The Hummingbird Bakery book I knew it was far too yummy not to post it on here (despite it being a doppelganger of one I posted last year)
Ingredients
100g Cream cheese (Philadelphia) 200g Plus x2 25g caster sugar 175g Cranberries (I used frozen cranberries defrosted ) 1 Tsp vanilla extract 2 Eggs 2 1/2fl Sunflower oil (don’t be tempted to use olive oil,it will make the muffins taste vile!) 200g Plain flour (Doves Farm,Glutafin) 2 Tsps Gluten-Free Baking Powder Makes 12
Extras
12 Muffins cases 12 Hole muffin tray Small pan Method
Pop the oven up to Gas mark 5 and get on with beating 25g of sugar into a bowl with the cream cheese, mix well until its all combined and whack it in the fridge until you need it later.
Millionaires shortbread seems like one of those things that should be super duper hard to make, but this recipe is actually surprisingly easy. The recipe is in part inspired by a Phil Vickery recipe, but the rest I’ve tweaked and changed to make it easier and even more yummy (if I do say so myself).
Ingredients
120g Butter 60g Golden caster sugar 160g Plain flour mix (Doves Farm, Glutafin) 397g Tin Carnation Caramel (Nestle) 200g Milk chocolate 100g White chocolate A few drops of vanilla extract Extras
An ability to produce homemade mince pie’s is a skill in other people that I greatly admire, and at the start of the year I decided I wanted to be one of these clever people and endeavoured to make my very own mince pies, from scratch, from the pastry to the mincemeat, every last bit of it would be made by my own fair hands. I talked about the hitch I had with the mincemeat, but luckily I found a Gluten-Free mincemeat recipe (god bless Nigella) which I made at the very start of November, and finally this week I decided the time was right to unite mince with pie and bake a batch.
Ingredients
1 Sachet of powdered gelatin 250g Granulated sugar (the same sugar you would use for jam making) 1 Egg white A few drops of pink food colouring 1-2 Tbsp’s cornflour 1-2 Tbsp’s icing sugar 1/2 Tsp vanilla extract Vegetable/sunflower oil Baking parchment and a shallow baking tray Method
Start by using the oil to grease a shallow tin. I used round cake tins to make my marshmallow, but you could use any sort of tin as long as its shallow enough.
