Posts Tagged ‘Kitchen


Peking Toffee Apples

By Ex

4 Crisp Apples (I tend to use Granny Smiths)
1 egg
2oz/60g Plain Flour
4tblsps/60ml Water
6tblsps/90g Sugar
3tblsps/45ml Oil
3 tblsps Golden Syrup
Bowl of Iced Water
Oil for deep frying at 180c
Peel core and thickly slice apples
Blend the egg, flour and water to make a smooth batter
Dip the apple slices into the batter and deep fry several slices at a time for 2-3 minutes until golden. Drain and keep warm.
Heat the sugar, oil and water over a low heat until sugar dissolves. Turn up the heat and cook for about 5 minutes until the sugar starts to caramelise.
Stir in the syrup and heat for a further 2 minutes.
Add the fried apple and stir slowly, covering each piece with the syrup.
Quickly spoon the hot syrup covered apples into the bowl of iced water to harden the syrup.
Remove quickly and serve.


Toffee Bananas

By Ex

4 Bananas (go for firm but ripe ones)
1 egg
2oz/60g Plain Flour
4tblspns/60ml water
6tblspns/90g Sugar
3tblspns/45ml Oil
2tblspns/30ml Water
Bowl of Iced Water
Oil for Deep Frying at 180c
Peel and cut bananas into bite sized chunks
Blend flour, egg and water to make a smooth batter.
Dip banana chunks into batter and deep fry several at a time for 2-3 minutes until golden. Drain and keep warm.
Heat the sugar, oil and water and cook for about 5mins until the sugar has dissolved.
Turn up the heat and cook for about 5 minutes until the sugar starts to caramelise.
Stir in the syrup and heat for a further 2 minutes.
Add the fried bananas and stir slowly, covering each piece with syrup.
Quickly spoon the hot syrup covered bananas into the bowl of iced water to harden the syrup.
Remove quickly and serve.


Coconut Ice

By Ex

340g desiccated coconut
340g icing sugar
400g tin of condensed milk
Optional pink food colouring
Place the condensed milk into a bowl and add the icing sugar beat well, then mix in the desiccated coconut. The mixture will get firm and difficult to stir but persevere until everything is all combined.
Divide the mixture into two (add optional food colouring’s to each) and spread into an 8inch square tin giving two coloured layers and allow to set overnight
Cut into small cubes and spread on a sheet of greaseproof paper to dry slightly.


Peppermint Creams

By Ex

I used to love making these when I was a kid and it was one of the first things I taught my girls as it doesnt involve cooking.
White of 1 Small Egg
250g Icing Sugar
Peppermint Essence
Food Colouring
Whisk the egg white in a bowl until frothy and add a few drops of Peppermint Essence.
Mix in just enough Icing Sugar to make a stiff mixture.
Add a few drops of Food Colouring or leave white.
Sprinkle some Icing Sugar on the work top and knead the mixture until smooth.
Then roll/shape it into a long sausage shape about 1inch in diameter. Slice the sausage into 1/4 inch slices.
Roll out the dough to a thickness of about 1/4 inch and use small fun/fancy cutters to cut out the sweets.
Place the sweets on greaseproof paper and leave to harden.


Scottish Tablet

oh was meant to post this last night but ended up with toothache so i took some painkillers and fell fast asleep 😦

By Ex

Scottish Tablet
(also called Scottish Toffee)


1 teacup of milk
Large tin of condensed milk
900g of sugar
100g of butter

Melt the butter and sugar. Add the condensed milk and the teacup of milk.

Stir and turn up the heat and keep stirring until it reaches boiling point.

Turn the heat down low and stir for 45 minutes (chair and book optional! )

Remove from the heat and beat 60 times with a wooden spoon. Put a wee bit on a plate and if it sets then it’s ready to be put onto the shallow trays.

Score the tablet surface marking into squares and allow to set and get cold.

Best washed down with Irn Bru! 🙂


5 Minute Chocolate Fudge

by Bec

3 cups chocolate chips (if you can’t find some good quality chocolate chips, just chop up some chocolate)
14 ounces (400 grams) fat-free sweetened condensed milk
Dash salt
1 1/2 teaspoons vanilla extract (or peppermint extract for Chocolate Mint Fudge)
Optional Mix-ins to personalize your fudge, such as:
For Rocky Road Fudge: 1 1/4 cups miniature marshmallows + 1 cup walnut pieces.
For German Chocolate Cake Fudge: 1 cup flaked or shredded coconut + 1 cup pecan pieces.
For Peppermint Stick Fudge: 1 cup crunched-up candy canes or any hard mint lollies.
For Peanut Butter Fudge: 2/3 cup of peanuts. 1/3 cup of peanut butter
Line a square baking dish with foil.
Add chocolate chips, sweetened condensed milk, and dash salt to a microwave-safe bowl and stir to blend (you can put it in a saucepan to slowly heat it on the stove if you prefer, just don’t let the chocolate burn).
Microwave on high for 1 minute. Stir and microwave 1 minute more. Stir until chocolate chips are completely melted and a smooth mixture has formed.
Stir in any mix-ins you’re using to personalize your fudge (including vanilla extract) and spoon into prepared baking dish.
Cover and chill in refrigerator for at least 2 hours, or until firm. Pull foil out of baking dish so you can easily cut fudge into squares (cut about 7 columns vertically, then horizontally).
This fudge is absolutely delicious

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5 Minute Chocolate MUG Cake

By Bec


This is the most simple chocolate cake in the world, made just for one person.
I make it for a quick dessert or when I need chocolate
You’ll need:
4 Table spoons of Self-Raising flour
4 Tablespoons of Sugar
2 Tablespoons of cocoa
1 Egg
3 Tablespoons of Milk
3 Tablespoons of Vegetable Oil
3 Tablespoons of Chocolate Chips (optional)
1 Coffee Mug
Here’s what you do:
1. Put all the dry ingredients into the mug and mix well
2. Crack the egg and add it to the mug. Be sure to mix it well to avoid any pockets of flour in the corner.
3. Pour in the milk and oil, mix well.
4. Add the chocolate chips if you’re using them and a splash of vanilla essence if you like.
5. Put the mug into the microwave and cook for 3 minutes on maximum power (microwaves will differ in heat)
6. Wait until the cake stops rising and sets in the mug
7. Run a knife around the side of the mug and tip the warm cake out onto a plate.
Now eat!
For an extra treat, drizzle some chocolate sauce over the cake.

December 2019
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