The weather was unbelievable today – grey, overcast, snow and even a hail storm. Is it really the beginning of April? This morning we had to go out as the toddler had a hair appointment. Little Sis got her first hair cut too, one quick snip across her fringe and she can see again.
When we were home with the front door shut firmly behind us we started baking. We needed a sweet treat so turned to our favourite, classic butterfly (or fairy) cakes. They are simple to make but look and taste great!
Just in case you want to make some yourself I’ll share my recipe which makes 12 cakes.
- 110g butter
- 110g caster sugar
- 110g self-raising flour
- 1/2 tsp baking powder
- 2 large eggs
- 1 tsp vanilla essence
Preheat the oven to 180° and line your cake tin with cases.
Place the butter, sugar, flour and baking powder in a bowl, add the eggs and vanilla essence and mix with an electric whisk for a couple of minutes. Add a generous spoonful of mixture to each case and bake for 15-18 minutes. Leave to cool before transferring to a wire rack to cool completely.
To make the butter cream:
- 110g butter
- 225g icing sugar
- 1/2 tsp vanilla essence
- 2 tsp milk
Slowly beat the butter and icing sugar and add in the vanilla essence and milk. Cut a small circle of cake from the top of each cake, fill with buttercream, cut the cake circles in half and place back on the top of each cake to look like wings. Sprinkle with icing sugar.
Because I wanted to make and eat my cakes quickly I was naughty and didn’t allow the butter to come up to room temperature. This meant my food processor really struggled and I made such a mess that even my toddler commented on the state of the kitchen! Cold butter doesn’t mix well with icing sugar. Or perhaps I just need a new food processor for my lovely new house!
I’ve always wanted a slow cooker, which is lucky, because I was offered the new Morphy Richards Sear and Stew Slow Cooker to review as part of my role as a Morphy Richards Innovator.
Initially I turned to Twitter for help and was inundated with recipe suggestions. So far we’ve tried pulled pork and rice pudding and I’ve ordered some Slow Cooking recipe books for inspiration. The Slow Cooker is incredibly easy to use, light and goes in the dish washer – what more could you ask for?!
The Sear and Stew Slow Cooker allows searing and slow cooking in the same cooking pot, making the process as easy as possible and ensuring succulent flavours and juices are retained. The cooking pot is placed on the hob to sear meat, then remaining ingredients added so the pot can be transferred directly back into the slow cooker. The Sear and Stew slow cooker has three different cooking settings from three to 12 hours, perfect for making a delicious casserole, chilli, curry or a multitude of other family favourites.
I can’t wait to get started on using this a lot more for family meals.
Filed under cooking, recipe
I was invited to take part in Good Natured’s Winter Warmer recipe challenge. Good Natured produce a range of pesticide-residue fruit and vegetables, including the wholesome Splendid Spuds. I was sent a bag of freshly picked Splended Spuds and have hopefully created a ‘winter-warmer’ potato recipe you will enjoy. It’s a family favourite in our household and a great variation (I think!) of a British classic with a modern twist.
Here is my recipe for Indian Shepherd’s Pie (Shepherd’s Pie with an Indian twist!)
You will need:
1 medium onion, diced
2 tbsp garlic puree
2 tsp ground ginger
500g minced lamb
1 tsp tumeric
2 tsp ground coriander
2 tsp ground cumin
1 tbsp tomato puree
400ml tin of chopped tomatoes
For the mashed potato
5-6 medium sized potatoes, peeled
1 tbsp butter
Place the potatoes in a large saucepan, allow to boil then simmer until tender. Drain and set aside.
Heat the oil and gently fry the onion with the garlic and ginger for 5 minutes. Add the lamb and cook for a further 5 minutes . Add the tumeric, ground coriander, ground cumin and cook for 1 minutes before adding the tomato puree and chopped tomatoes. Season and simmer for 20 minutes before transferring to an overproof dish.
Mash the potatoes with the milk and butter until smooth, then layer over the top of the lamb. Cook at 180° for 30 minutes until the top browns.
Serve with green beans and enjoy.