Pain d'Epi: Bread Recipe

Pain d'Epi

I can't think of anything better than the smell of freshly baked bread. Well, apart from eating a chunk with butter when it is straight out of the oven. This is an easy bread recipe with impressive results. 

Ingredients

275g Strong white flour

1 tbsp Olive oil

175ml Warm water

1 sachet Yeast

1 tsp Salt

Method

1. Preheat the oven to 200C/400F/Gas 6. Mix the flour, olive oil, water, yeast and salt together. When adding the salt do not put directly over the yeast, put to the side of the bowl as salt can stop the effectiveness of the yeast. You may need to add some water if the consistency isn't soft enough. 

2. Dust the worktop with flour and knead the dough for 10 minutes until it is a soft dough. 

3. Make the dough into a ball, ensuring that you fold in all of the edges and shape in your hand. Roll into a long and even sausage shape. 

4. Then cover with oiled cling film on a baking sheet and leave to rise in a warm place, until it has doubled in size, roughly around 35 minutes. 

5. Then using scissors create a wheat stalk effect by cutting the dough from one end at a 45 degree angle but not cutting straight through. Angle the first cut to the left and the next cut to the right and continue.

6. Brush with olive oil and sprinkle with salt then flour. 

7. Spray the inside of the oven with water, to help the bread to rise then bake for 20-25 minutes. 

Lipstick & Marzipan *Tip*: Cutting the bread into the shape sounds tricky, but it really isn't, feel free to message/comment and I will guide you through it : ) 

Recipe: Lorraine Pascale 

Home Cooking Made Easy

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Autumnal Apple Crumble

Apple Crumble

Crisp leaves in a comforting rust colour, a breezy chill in the air, cozy knits and warming soups. Autumn is finally here. I was very dismayed at the heat outburst we had recently. Autumn is my favourite season, plus there's a time limit for how long you can wear your summer wardrobe. I am so ready for tights and oversized jumpers. I want to ditch sandals for ankle boots, salads for soups, sunglasses for fur stoles and iced drinks for hot chocolate. I've been craving apple crumble and custard since July, but it wasn't seasonally appropriate...until now. 

Ingredients

360g Cooking Apples

30g Ground Almonds

60g Plain Flour

2tbsp Water

100g Demerara Sugar

1/2tsp Mixed Spice

1/2tsp Cinnamon

30g Butter, chilled

A Few Cloves

Sprinkling of Flaked Almonds

Makes two individual dishes, or one larger dish

Method

1. Preheat the oven to 180C/400F/Gas 6. Slice and core the apples, then place into a saucepan with the water, half of the sugar, mixed spice, cinnamon and cloves. Leave to simmer gently until the apples are soft but haven't started to break down.

2. Rub the butter and flour until the mixture resembles fine breadcrumbs, then combine with the sugar and ground almonds. Rub the mixture using your fingertips only. 

3.  Put the apple mixture into your desired dish and top with the crumble, then place into the oven for 30 minutes.

4. After 15 minutes take out the crumble and scatter with the flaked almonds, before putting it back in the oven for another 15 minutes. 

5. Remove from the oven and serve warm with custard, ice-cream or greek yoghurt 

<3


Also, check out my Tumblr Page: Flying With Feathers for inspiring and positive quotes and a few things that I love.


Recipe & Photography: My own

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Classic Victoria Sponge Cake

Classic Victoria Sponge Cake

With all the fabulosity and excitement of New York Fashion Week, what better way to watch the collections than with a slice of a quintessentially British cake. You know that Jason Wu dress, that you will fantasise about for the rest of the season, it will look even better when accompanied by cake. Trust me. 

Ingredients:

Sponge:

175g Unsalted butter, softened

175g Caster sugar 

3 Medium free-range eggs, at room temperature

1/2 teaspoon vanilla extract

175g Self-raising flour

1 tablespoon milk, at room temperature

Filling:

140g Butter

280g Icing Sugar

1/2 teaspoon Vanilla Essence

1 teaspoon Milk 

4 rounded tablespoons Strawberry Jam

2 x 20.5cm round tins

 greased with butter and the bases lined with greaseproof paper

Method:

1. Heat the oven to 180C/350F/Gas 4. Put the softened butter and sugar into a bowl and beat with an electric whisk or mixer until light and fluffy. You can use a wooden spoon if you do not have a mixer. 

2. Beat the eggs and vanilla with a fork until well mixed, then gradually add to the butter mixture, beating well after each addition. Sift the flour on to the mixture, add the milk and carefully fold in with a large metal spoon.

3. Divide the mixture between the 2 tins and spread evenly. Bake for 20-25 minutes, until golden brown or when a skewer inserted into the middle comes out clean. Run a round-bladed knife around the inside of the tins to loosen the sponges, then turn them out on to a wire rack and leave to cool completely. 

4. I chose to use a buttercream but you can also use double or whipped cream to fill the cake. For the buttercream: Mix together the butter, icing sugar and vanilla essence, I found that using a wooden spoon to mix gives a better result. Set one sponge upside down on on a serving plate and spread with the cream. Top with the jam. Gently place the second sponge, golden crust side uppermost, on top and gently but firmly press down to sandwich the cakes. Dust with icing sugar and serve <3

Lipstick & Marzipan *Tip*: For the buttercream, add more icing sugar and milk as you go, in order to have a fluffy and creamy consistency. As you don't want the cream to leak on the sides. Alternatively, you can use whipped cream and fresh raspberries/strawberries instead of the buttercream and jam. The alternative will need to be kept refrigerated. 

Recipe: The Great British Book of Baking - Adapted by myself. 

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Nutella & Banana Marbled Loaf Cake

Nutella & Banana Marbled Loaf Cake

I'm never too sure if I actually like bananas or not. I can't eat them in their natural form, but they really taste good in milkshakes or cake. I guess it's the same as tomatoes, I am a pick-them-out-of-sandwiches person but can tolerate them in pasta sauces and the like. Wow... that was random. So yes, I had a jar of Nutella that I was anxious to open, so I thought I would try something different. Plus, bananas and Nutella are a perfect pairing... not sure why, but it really works. This cake is delightful and light, and it's not cloyingly sweet which eliminates any post-bite guilt. Plus, the marbling looks adorable.

Ingredients:
250g Self Raising Flour
1tsp Baking Soda
Pinch of Salt
220g Demerara Sugar
2 Ripe Bananas, Mashed
1tsp Vanilla Extract
2 Eggs
150g Nutella
100g Butter, Softened


Method: 
1. Preheat the oven to 180C/350F. Grease and flour a 9inch loaf tin.
2. Mix the flour, baking soda and salt into a bowl.
3. In a separate bowl mix the sugar, bananas, butter and vanilla until creamy and the ingredients are all combined. Then add the eggs one at a time.
4. Add the flour mixture into the wet ingredients and mix until combined. Take half of the mixture and place into a separate bowl.
5. Add the Nutella to one half of the mixture and mix well.
6. Alternate spoonfuls of each of the mixture into the tin, then swirl with a knife.
7. Bake for 1 hour and test with a skewer <3

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Heston From Waitrose: Ready to Bake Biscuits Review

I am not a ready to bake kinda girl... I don't cheat when it comes to baking. However, when it comes to anything marzipan related I can't resist. Plus, I'm a sucker for shiny TV ads. I saw Mr Blumenthal on the Waitrose advert making his ready to bake biscuits into a delectable ice-cream sandwich. After work one day, I popped into Waitrose to get a bottle of wine. Somehow I got seduced into the freezer aisle and ended up purchasing a packet of Heston From Waitrose: 12 Ready To Bake Marzipan and Almond Biscuits.

The instructions were a simple take out of packet and pop into oven job. I was ridiculously excited and guilty at the same time. Excited from the sheer almondy goodness that I would be imminently devouring and guilty for having not baked them myself. When the oven timer rang, I took them out and waited not too patiently for them to cool. They looked and smelled as they should. After a few episodes of Sex and The City, it was time for the taste test.

How can I describe this? Well, you know when you see a gorgeous dress in a magazine and rush to the shop to get it, then when you finally see it your disappointment only allows you to say 'oh'. Yes, that is what the biscuit was like, a distinctly underwhelming 'oh.' I did not taste any resemblance to marzipan or almond. I wouldn't have even believed there was any form of almond in it apart from the obvious almond shapes peeking out from within the biscuit. The biscuit had no flavour, whatsoever. It made me sad. It still makes me sad when I open my freezer and see the rest of the unbaked biscuits frowning back at me. I expected more from Waitrose and Heston. But, I shall continue on in my one woman baking mission and carry on avoiding any ready to bake/pre-mixed 'delights'.

Sigh.

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It's A Boy: Baby Shower Cakes

It's A Boy: Baby Shower Cakes

For the last few Saturdays I have spent my time in a series of antenatal classes. My beautiful friend is about to have a baby boy, so I went along. I will not go into the details of these classes as I am sure you can use your imagination. Plus some of what I have seen still haunts me. Anyway we had a lil baby shower for her and I decided to make a cake... of course. I decided to do a 23cm round red velvet cake and then some vanilla cupcakes. This cake requires time and patience, but the result is a cute cake, which you can customise for any special occasion. 

Red Velvet Cake 

Ingredients:

350g Butter, Softened 

350g Caster Sugar

6 Eggs

1/2tsp Vanilla Essence

Small Pinch Salt

300g Plain Flour

50g Cocoa Powder

15g Baking Powder

50ml Red Food Colouring

1kg Pack Ready to Roll White Icing

Buttercream:

250g Butter, Softened

600g Icing Sugar

100g Cream Cheese 

Equipment:

23cm (9in) Round Cake Tin

23cm (9in) Cake board

Two Cake boxes

Blue Food Colouring (decorations)

Blue Ribbon 

Method:

1. Line and grease the cake tin with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. 

2.  Cream the butter and sugar in a bowl until light and fluffy. Then gradually beat in the eggs, vanilla and salt and some of the flour, if the mix starts to curdle. Then add in the remaining flour, baking powder and cocoa powder and mix together. 

3. Add the red food colouring and mix well, spoon into the tin and bake for 1hr 15mins. Test the cake is ready when a skewer comes out clean when inserted. Leave to cool in the tin for 5 minutes before turning onto a wire rack. 

4. For the buttercream, cream the butter and icing sugar together until light and fluffy. Beat in the cream cheese and add some vanilla essence to taste. Cover and chill until ready to use. I left the cake overnight to cool before I added the buttercream. 

5. Cut the cake in half carefully and spoon the cream cheese frosting in the middle then sandwich together. Using a palette knife also cover the tops and side of the cake with the buttercream with a very thin layer. Put the cake in the fridge to firm up for 30 minutes. 

6. Knead the ready to roll icing until it is pliable, then roll out with a rolling pin until it is a very large and thin surface area, so you can drape over the cake. You will need to work very fast and make sure you dust the work surface with icing sugar. Carefully lift the icing with the rolling pin or your hand and drape over the cake. Ensure that the surface is very smooth with your hand. Then cut the edges. 

7. Leave to dry. Whilst you are waiting you can make the decorations. I coloured some of the leftover icing in blue and cut out small circles and hearts. I left some dots plain and added a button detail to the rest. Decorate with anything you like, and add a ribbon to the edge of the cake for a perfect finish. Use a tiny amount of water to stick the decorations onto the cake... et voila!

Vanilla Cupcakes

Ingredients:

115g Butter, softened

115g Caster Sugar

2 Large eggs, at room temperature

1/2tsp Self-Raising Flour

Lemon zest to taste 

Makes 12

Method:

1. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole cupcake tin with paper cases.

2. In the food processor, beat the butter, sugar, eggs, vanilla and optional zest until smooth.

3. Turn off processor and add flour. Mix the flour in, stopping as soon as it is blended.

4. Divide the mixture between the paper cases.

5. Bake for 15-20 minutes until golden and springy to the touch.

6. Add vanilla frosting and decorate with the same roll icing decorations as the main cake. 

Lipstick & Marzipan *TIPS*: Be very careful with the red food colouring you use as they vary in strength, so try and get the best one that you can. It is also worthwhile to test it out on a few cupcakes beforehand just to make sure. Don't be dismayed by the ready to roll icing, it is not easy, but practice makes perfect. 

All photos taken by myself

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Honeycomb...

Honeycomb

There's always that time of the week when you have a sweet craving, and then there is nothing in the cupboard of any use. The nearest shop which is about 3.5 minutes from my house seemed way too far. So I decided to make some honeycomb, which must be the quickest and most satisfying recipe ever. Not only does it taste unreal on its own, it can also transform a dessert. Crumbled into ice-cream or used as a decoration it is perfect... memories of childhood will come flooding back. 

Ingredients:

1tbsp Vegetable Oil, for oiling baking tray

80g Butter

160g Caster Sugar

80g Golden Syrup

2tsp Bicarbonate of Soda

Method:

1. 1. Grease a 20cm square baking tin with vegetable oil.

   
   

   2. Gently heat the butter, sugar and golden syrup in a medium heavy based pan until the sugar has dissolved. Turn up the heat and boil rapidly, without stirring. If the mixture goes darker at the sides then swirl the pan gently to mix. Keep boiling until the mixture goes a golden-brown colour - this will take about 5 mins.

   
   

   3. Add the bicarbonate of soda and stir it for a few seconds, and the mix will expand and fizz. Tip the honeycomb into the oiled baking tray and leave until cold and set.

   
   

   4. Break into shards and use in desserts.. or just eat.

   
   

   *Lipstick & Marzipan* Tip: These make great presents, put in cute plastic or paper bags and decorate with ribbon and a little note. 

Recipe: Lorraine Pascale 

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Comforting Plum & Peach Crumble

Comforting Plum & Peach Crumble

In the name of fashion, well actually my dissertation, I have been researching, visiting archives and perusing through vintage Vogue. Plus it is New York Fashion Week, so that has kept me busy as you can see. So, as I was lazing around on my sofa this morning I thought I deserved a little treat and a dose of escapism. I decided to make this, it is exactly what you need after a hectic week and before an upcoming hectic week. Comfort, warmth and delicious flavours... plus this gave me the opportunity to use up some leftover fruit that I had in the basket after a food shoot. 

Ingredients

Filling: 

400g Ripe plums and peaches

Zest and juice of 1/2 an unwaxed orange

1/2 Cinnamon piece, broken up into pieces

A few cloves

1 Teaspoon of ground mixed spice

2 Tablespoons light brown sugar, or to taste

Topping: 

50g Plain flour

50g Demerara or golden caster sugar

50g Unsalted butter, chilled and diced

50g Ground almonds

Flaked almonds, to decorate

Makes 2: Large individual dishes

Method:

1. Heat the oven to 180C/350F/Gas 4. Wash the plums and peaches, remove the stone and cut into quarters. Place in a bowl with the cinnamon, sugar, orange juice and zest, cloves and mixed spice. Toss this until the ingredients are mixed well, then put aside. 

2. Mix the flour and sugar in a bowl and add the butter and mix into the flour. Rub the butter into the flour using your fingertips, until the mix turns into crumbs. Stir in the ground almonds. 

3. Place the fruit mixture into the individual dishes and top with the crumble. Put these into the oven for 30-35 minutes, add the flaked almonds to the top of the crumbles halfway through the cooking time. Keep an eye on them to ensure the crumble doesn't burn.  

4. Once they are ready serve with greek yoghurt, custard or vanilla ice-cream. <3

*Lipstick & Marzipan Tip: If you make too much of the crumble mixture, if your dish is smaller, pop into a food bag and place in the freezer and you can use it again.*

Recipe & Photography: Myself 

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Melting Meringues & Raspberries

Melting Meringues & Raspberries

Summer appears to have deserted us, not too long ago I wouldn't leave the house without my sunglasses.   Today, I left with my winter cape and umbrella in hand. I decided to give summer a proper send off with this sunshine induced dessert. I love meringues with some fresh raspberries and a dollop of greek yoghurt. From now on, I guess it's more apple crumble and warming cakes... so au revoir summer puds. 

Serves 6 

Ingredients 

2 Egg Whites

Pinch of Salt

150g Caster Sugar

1/4 tsp Vanilla Extract

Pink/Red Food Colouring 

Method

1. Preheat the oven to 140C/Gas mark one and line two baking sheets with parchment/greaseproof paper. 

2. Put the egg whites into a bowl with high sides and add a pinch of salt. Whisk this until soft peaks form. Then add the sugar gradually, a tablespoon at a time. Make sure to whisk after each spoonful. Keep whisking until the meringue has a satin finish and forms stiff peaks. Then do the bowl over head move to make sure its ready. 

3. Fold in the vanilla extract with a metal spoon, then scoop with a spoon or piping bag into individual meringues on the baking sheets. 

4. To add some swirls, dip a skewer into the food colouring and swirl it through the meringues. 

5. Bake in the oven for 30mins, test one by pressing the bottom of the meringue. It should be crisp, but break with slight pressure. 

6. Turn the oven off and leave the meringues in there to cool completely, with the oven door slightly open. 

*Lipstick & Marzipan: Tip* I served these with greek yoghurt and raspberries, but you can mix some whipped cream, raspberries and icing sugar together and sandwich this between two meringues...yum. 

All photography by myself

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Chocolate Chip & Amaretti Cookies

Chocolate Chip & Amaretti Cookies

Freshly baked cookies that are soft and chewy and melt with each bite, served with a glass of cold milk. All of this at around midnight underneath a fleecy blanket. Undoubtedly the ultimate in sweet treats. These delicious cookies have a nutty edge for a twist on the old favourite. I love almonds, (hence the Marzipan in Lipstick & Marzipan), so I couldn't resist adding some almondy goodness to them. 

Ingredients

112g Unsalted Butter, room temperature 

1 Egg

1/4 Teaspoon Almond Extract 

180g Plain Flour

50g Ground Almonds

160g Golden Caster Sugar

1/4 Teaspoon Salt

1 1/4 Teaspoons Bicarbonate of Soda

100g Waitrose Swiss Plain Chocolate with Amaretti, roughly chopped

Makes 12 

Method

1. Preheat the oven to 170C/325F/Gas 3. Line two baking trays with greaseproof paper. 

2. Put the butter and the sugar into a bowl and cream with a handheld electric whisk, until light and fluffy. 

3. Add the egg and make sure to mix well. Then slowly beat in the almond extract. 

4. Add the salt, flour, bicarbonate of soda and mix until you reach a doughy consistency. Stir in the chocolate until they are mixed in evenly. 

5. Put 6 equal amounts (the larger the blob, the bigger the cookie) of cookie dough onto each baking tray. Ensure that they are spaced as the cookies spread when they are baking. 

6. Bake for about 10 minutes or until golden brown. Leave the cookies on the trays to cool for a while then transfer to a wire rack to cool completely. 

LIPSTICK & MARZIPAN *TIP*: The chocolate I used from Waitrose was perfect for this recipe as it contained small pieces of amaretti biscuit. However you can use a dark chocolate, and add in some almond pieces or chunks of amaretti. 

Recipe and Photos My Own

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Dessert at Jamie's Italian

So I went for a late lunch at Jamie Oliver's Italian chain of restaurants. I've been there before and the food is divine. I usually go for the Prawn Linguine but today I opted for the South Coast Fritto Misto. This was a range of fried fish and accompanied by a to-die-for tartare sauce. But anyway, let's talk about desserts. I could easily go to a restaurant and just eat 3 desserts, but me and The Mother had one each today. I had the Chocolate and Espresso Tart with sticky glazed figs and orange creme fraiche. Mummy had the Pannacotta, which came with strawberries. On my last visit I had the Bakewell Tart (they no longer do this...sigh) and my BFF had the Raspberry and Amaretto Brownie.  I sincerely apologise for the photo quality of the first two pictures. I went for lunch so the atmosphere did not warrant the use of my beloved Canon with flash and all the trimmings. So I decided to use my blackberry hence the blur, discolouration and overall yuckness.

Pannacotta: This has to be the most creamiest pannacotta I've ever had. It was smooth, silky and the subtleness of the vanilla was perfect. The strawberries provided another texture which went very well. I loved that it was rich and creamy but not heavy and was a good dessert to follow the meal.

Chocolate and Espresso Tart: The chocolate filling was dense and melted in the mouth, and had just the right balance of bitter and sweet. The figs and the orange creme fraiche were made to go with this tart. The glazed figs were just enough to add a sweet note to the dessert. Mmmh...

Bakewell Tart: Unfortunately, this is no longer on the menu. I am a huge fan of the not-so-humble bakewell tart. Have a rummage through my archives to see my recipes. This tart was so moist and the apricots were delightful. Gutted... is not the word to describe how much I wanted to scoff this today.

Raspberry and Amaretto Brownie: Isn't this just perfect. Amaretto is delicious as are raspberries and paired with chocolate... dessert heaven. This was scrumptious, the best part of this meal had to be when my BFF asked me ''Amaretto, is that a booze or a nut?''

Jamie's Italian have many locations across the country have a looksie on Jamie Oliver for your nearest one.

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Sensational Sultana Scones

Sensational Sultana Scones

I had such a craving for scones today, and I had two options. Either to go and find the nearest afternoon tea available or to get in the kitchen. I opted for the latter, as I was having the ultimate lazy day. These scones are so easy to make, luckily. Serve when they are still warm and cram them with oozing strawberry jam and butter. Or clotted cream if you're feeling extra naughty. 

Ingredients: 

225g Self Raising Flour

1tsp Baking Powder

Pinch of salt

25g Caster Sugar

50g Unsalted Butter, slightly softened 

150ml Milk

As many Sultanas/Raisins as you like 

1 Egg, beaten for brushing

Method:

1. Pre-heat the oven to 220C/425F/Gas 7

2. Sift together the flour, baking powder and salt into a bowl. Stir in the sugar, add the butter and rub quickly into the flour, creating a fine breadcrumb consistency. 

3. Add the milk, a little at a time and work into a smooth dough. 

4. Leave to rest for 5-15 minutes.

5. Roll out the dough on a lightly floured surface until the dough is around 2cm think. Use a 5cm pastry cutter and cut the dough. Do not twist the cutter to remove, one sharp tap should do it. 

6. After the scones have ben cut, brush with the beaten egg for a shiny glaze. 

7. Place on a greased baking tray and bake in the oven for 10-12 minutes until golden brown. 

Serve whilst they are still warm and enjoy <3

Recipe: James Martin and adapted by myself 

All photos taken by myself 

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Decadent & Delicious Brownie Bites

Decadent & Delicious Brownie Bites

Who can turn down sumptuous and gooey chocolate brownies. 

Actually, who can turn down chocolate full stop. These rich brownies are delicious, 

especially with the sticky sour cherries and crunchy walnut pieces.

If entertaining, serve with some creme fraiche or mascarpone for an easy dessert.  

Ingredients: 

190g Unsalted Butter

200g Dark Chocolate, 70% min cocoa solids, broken up

75g Dried Sour Cherries

50g Walnuts, chopped

80g Cocoa Powder, sifted

65g Plain Flour

1 Teaspoon Baking Powder

340g Caster Sugar

4 Large Eggs 

Method:

1. Preheat the oven to 180C/350F/Gas 4. Line a 25cm square baking tray with greaseproof paper.

2. In a large bowl over some simmering water, melt the butter and the chocolate, and mix until smooth.

3. Add the cherries and the nuts and stir together. In a separate bowl, mix the cocoa powder, flour, baking powder and sugar then add this to the chocolate, cherry and nut mix. 

4. Stir together well, beat the eggs and mix until there is a silky consistency. 

5. Pour the brownie mixture into the baking tray, and bake for about 35 minutes (have a look, mine were too gooey at 25 minutes, so I left mine in for longer). 

6. The brownies should be springy when touched and gooey in the middle, let it cool fully in the tray before transferring. 

7. Cut into small and bitesize chunks and enjoy!

LIPSTICK & MARZIPAN *TIP*: 
Substitute the cherries and nuts for your own flavourings. Such as orange zest, white chocolate chunks, chocolate chips, dried raspberries... The list goes on, see what your favourite flavours are.

LIPSTICK & MARZIPAN *TIP*: 
These are very very rich and chocolatey, so cut into small bitesize pieces!

Recipe: www.jamieoliver.com

Amended by me 

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Rose Delight Cake

Rose Delight Cake

The fragrant scent of rose evokes memories of English gardens, middle eastern sweets and my Grandma. Maybe this is why rose is one of my favourite flowers, scents and tastes. So I decided to create a twist on the classic victoria sponge. This cake is filled with a rose buttercream which have little jewels of turkish delight mixed in. This is just gorgeous. <3

Ingredients:

175g Soft Margarine

175g Caster Sugar

175g Self-Raising Flour, Sifted

3 Eggs beaten

Splash of Rosewater (to taste)

Icing Sugar for dusting

Rose Delight Buttercream:

75g Butter, softened

175g Icing Sugar (or slightly less)

1 tbsp milk 

Splash of Rosewater (to taste)

Turkish Delight pieces, chopped

Method:

1. Preheat the oven to 180C/350F/Gas 4. Lightly grease and line the bottom of two 18cm/7in sandwich tins. 

2. Put the margarine and caster sugar in a bowl and mix together until light and fluffy. 

3. Add the eggs, small amounts at a time, beating well after each amount. Fold in half of the flour and then add the rest.

4. Divide mixture between the two tins and smooth surface with the back of a spoon.

5. Bake for 25-30 mins, until the cakes have risen and are golden brown and firm when touched. 

6. Take out of tins carefully and cool on a wire rack. 

7. Mix the icing sugar, butter, milk and rosewater for the buttercream. Then add in the turkish delight pieces.

8. When the cakes have cooled, spread the buttercream on one of the cakes, then sandwich together. Dust the top of the cake with icing sugar and...enjoy <3

Lipstick & Marzipan *TIP*:  Rosewater is a very tricky ingredient, very good supermarkets sell them or in authentic middle eastern shops. If you have roses that have not been sprayed in your garden you can make your own. When you do find some, make sure you check the percentage of rose in the ingredients the higher the better. Just add as much as you want depending on how strong the rosewater you have.

This cake is delicious with my new tea love from Twinings. 

Recipe: My own 

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Mini Raspberry and Almond Tartlets

Mini Raspberry & Almond Tartlets

I keep buying almond tarts on my travels, especially the bakewell from good old Pret. So, I thought it was about time that I made the giant leap into tartdom and make my own. These sweet little bites are gorgeous especially with a glass of elderflower cordial in the sunshine. 

Ingredients:

1/2 x 375g Pack Sweet Shortcrust Pastry, chilled

2 tbsp Seedless Raspberry Jam

25g Butter, softened

25g Caster Sugar

25g Ground Almonds

1 Medium Free-Range Egg Yolk

Few Drops Almond Extract

1-2 Level tbsp Flaked Almonds

Icing Sugar, for dusting

Plus:

7cm Fluted Pastry Cutter

12-hole Bun Tin, greased 

Method:

1.  Pre-heat the oven to 200C, 180C Fan, 400F, Gas 6. Roll out the pastry on a lightly floured surface. Using the pastry cutter, cut the pastry to line the holes of the bun tin. You can re roll the pastry if you need to.

2. Mix the raspberry jam until it is runny, then place a small amount in the base of each pastry case, smear until you cover the base of each.

3. Beat the butter so it's really soft, then add sugar, ground almonds, egg yolk and almond extract. Beat until smooth, then divide the mixture between the pastry cases, spreading it out slightly. Sprinkle the flaked almonds on top. 

4. Bake the tartlets in the centre of the oven for 10 minutes, then reduce oven temperature to 150C, 130C Fan, 300F, Gas 2. Cook for a further 10-15 mins or until light-golden. 

5.  Remove the tartlets from the oven and transfer to a wire rack to cool. Dust with icing sugar just before serving. 

 

Recipe: Woman & Home Feel Good Food Magazine- Summer 2010

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Lovely Lemon Loaf Cake

Lovely Lemon Loaf Cake 

After a month of interning and returning to university (hence my absence from the blogosphere), I decided that I could do with a sweet treat. I love lemon cakes, they remind me of Spring and sunshine. Plus, I wanted to try out a recipe from The Hummingbird Bakery Cookbook. This delicious cake is perfect with some iced tea, as the sun goes down. 

Ingredients:  

320g Caster Sugar

3 Eggs

Grated Zest of 2 Unwaxed Lemons

350g Plain Flour

1 1/2 Teaspoons Baking Powder

1 Teaspoon Salt

250ml Whole Milk

1/2 Teaspoon Vanilla Extract

200g Unsalted Butter, melted

Lemon Syrup:

Freshly Squeezed Juice and Zest of 1 Lemon

50g Caster Sugar 

A 23 x 13 cm Loaf Tin - Greased and Dusted

Makes 8-10 Slices 

Method:

1. Preheat the oven to 170C (325F) Gas 3

2.  Put the sugar, eggs and lemon zest into a bowl and beat with a handheld electric whisk and beat until well mixed. 

3. Sift the flour, baking powder and salt into a separate bowl. Combine the milk and vanilla extract in another bowl. Add 1 third of the flour mix to the sugar mix and beat well. Then beat in 1 third of the milk mix. Repeat twice more until everything is added. Turn the mixer/whisk speed to high and beat until light and fluffy.

4. Turn the mixer/whisk down to low, pour in the melted butter and beat until incorporated. 

5. Pour mix into the prepared loaf tin and bake in oven for about 1 hour 15 minutes. Or until golden brown and the sponge bounces back when touched. 

For the syrup: 

Whilst the cake is in the oven, add lemon juice and zest, sugar and 100 ml water in a small saucepan and bring to boil on a low heat. Raise heat and boil until it has reduced by half. When the hot cake comes out of the oven, put on a wire rack and pour syrup over the top. Leave to cool in the tin and then remove and put on wire rack.

Lipstick&Marzipan - TIPS: I added less sugar to the recipe as the lemon syrup adds sweetness to it. After a couple of days the cake tastes even better as the syrup sets into it. Yum. It stays well when wrapped in greaseproof paper 

Recipe: The Hummingbird Bakery Cookbook available at Amazon

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Cornbread. The American Way.

I miss the U.S. I miss 5th Avenue. I miss Sephora. I miss the hustle and bustle of New York and the ease and calm of the South. I miss Mike's Diner. I miss drinking Frappucinos in Central Park. I miss standing outside Tiffany's and staring at the sparkles and dodging suited business men. I miss lazing around on balconies in Georgia in the midst of a heatwave. God Bless America. So I thought I would make some good old cornbread. There were loads of recipes on English websites but none as good as an American one I found, hence the American Unit measurements. But, cups are very easy to use, less washing up and no scales needed. You can't always be precise but I quite like that.

Cornbread. The American Way.

This recipe is not very sweet, but tastes great. It is delicious with strawberry jam and clotted cream to add a quaint British twist. Or go all traditional with some sticky syrup.

* Lipstick & Marzipan Tip: I didn't have any sour cream so I added the same quantity of milk with some fresh lemon juice and it worked a treat.

Ingredients:

1 Cup Flour

1 Cup Cornmeal

1/4 Cup Sugar

1/2 Tsp Baking Powder

1/2 Tsp Baking Soda (Bicarb)

1/2 Tsp Salt

1 Egg (lightly beaten)

1 Cup Sour Cream

1/3 Cup Milk

1/4 Cup Melted Butter

Method:

1. Grease a square tin and preheat oven to 200C.

2. Mix all dry ingredients together

3. Add all of the wet ingredients to the mix and stir well. Et Voila

4. Bake for 20-25 minutes until golden brown and a knife/toothpick has no residue on it when placed in the middle of cake.

Recipe: www.allrecipes.com

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The Ultimate Vanilla Cupcakes

The Ultimate Vanilla Cupcakes

For my Pink & Silver birthday slumber party, I decided to make some cupcakes instead of having a birthday cake. I made my amazing Vanilla & Chocolate ones (older post) and thought I'd make some regular Vanilla ones too. They were gorgeous and my friends adored them. The recipe was really easy to make, I added some lemon zest that I had in the freezer for extra flavour.  The zest doesn't give an overwhelming lemony flavour just adds an extra zing and complements the vanilla essence.

Ingredients:

• 4oz/115g butter, at room temperature
• 4oz/115g caster sugar
• 2 large eggs, at room temperature
• half tsp vanilla extract
• 4oz/115g self-raising flour
• Lemon Zest to taste

Method: 

1. Preheat the oven to 170C/325F/gas mark 3. Line a 12-hole cupcake tin with paper cases.

2. In the food processor, beat the butter, sugar, eggs, vanilla and optional zest until smooth.

3. Turn off processor and add flour. Mix the flour in, stopping as soon as it is blended.

4. Divide the mixture between the paper cases.

5. Bake for 15-20 minutes until golden and springy to the touch.

Then I decorated with chocolate balls covered in icing sugar and pink edible sparkles. 

Don't you just love my sleepover mini-table: Girly DVD's, Lots of sweeties and snacks and goody bags filled with the essential beauty treats : ) 

Recipe: Xanthe Clay - Telegraph. Adapted by me

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