Tag Archives: Baking

Bake Box – the treat that keeps on giving. And win, win, win!

 

The Bake Box

It’s easy to feel flat at this time of year when the excitement of Christmas is long gone and the days are short.

How about treating yourself to regular surprise? 

In these modern days of email and social media (remember letter writing?) it’s rare to receive something unexpected through the post. With the fabulous new Bake Box you get every an exciting box of goodies every couple of months.

Bake Box is the brand new subscription box designed for blossoming bakers to build up a brilliant repertoire of new skills as well as a collection of great baking equipment.

Bake Box is the first of its kind available in the UK and
includes recipe cards for 6 stunning bakes and the tools
needed to transform any cake into a showstopper.

The contents of each box are kept secret – so each package is a surprise!

The Bake Box

With a subscription to the Bake Box you automatically receive complimentary access to the gorgeous Bake Club site. Here you can check out masterclass videos, enjoy fortnightly bonus recipes, expand your knowledge of ingredients and techniques and show off to your fellow bakers!

Bake Box won’t break the bank either. At £14.99 per box it’s great value for money as each box contains at least £40 worth of equipment. Wow!

Sign up here now. I already have!

THE BAKE BOX

 

And for 3 VERY lucky people we have a fabulous Bake Box to give away.

To be in with a chance of winning  enter now.

ENTER

 

#treatyourself #bakeclublive #win

 

 

 

Must-Have White Chocolate Cheesecake

White Chocolate Cheesecake

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You MUST try the cheesecake

I don’t usually even like cheesecake but loved this one taken from the 2016 Dairy Diary.

 

White Chocolate Cheesecake

Time 45 mins plus chilling,
Serves 8-10,
Calories 678,
Fat 51g of which 31.4g is saturated

  • Butter 75g (3oz), melted
  • Ginger nuts 200g (7oz), crushed
  • Good quality white chocolate 350g (12oz), chopped, plus extra, shaved, to decorate
  • Double cream 150ml (¼ pint)
  • Full fat cream cheese 500g (1lb 2oz)
  • Frozen cranberries 150g (5oz)
  • Caster sugar 125g (4½oz)
  • Orange juice 125ml (4fl oz)

1 Mix together butter and biscuits. Press into the base of a 20.5cm (8in) round loose-based tin. Chill for 10 minutes to firm.

2 Place chocolate in a heatproof bowl. In a saucepan heat cream until almost simmering then pour over chocolate. Stir well until chocolate has melted then leave to cool.

3 Beat cheese until soft. Fold into chocolate cream and mix well. Spoon over biscuit base and smooth the surface. Cover with cling film and chill for 8 hours, or preferably overnight, until set.

4 Place cranberries, sugar and juice in a saucepan and heat gently, stirring, until sugar has dissolved. Bring slowly up to boil, then simmer for 5-10 minutes.

5 Reserve 12, then blend rest of cranberries until smooth. Unmould cheesecake. Decorate with chocolate and cranberries and serve with cranberry coulis.

A Dairy Diary 2016 recipe. For more information and to purchase click here.

 

#recipeoftheweek

#tripletested

#christmasrecipes

 

Five Festive Dairy Diary RecipesFor more recipes see
Five Fantastic Festive Recipes.

 

 

 

 

 

 

 

 

Dairy Diary 2016

Dairy Diary 2016Britain’s favourite home diary is packed with essential information plus inspirational weekly recipes and fascinating features.

The diary is clearly laid out with lots of writing space plus a sheet of memorable dates stickers for appointments and occasions.

Notable features of the 2016 Dairy Diary include:

Clear A5, week-to-view diary
Easy-to-follow weekly recipes
Reminder stickers
Handy pocket for notes and cards
Essential kitchen and home information
Budgeting, conversions, addresses, etc.
The first edition of the Dairy Diary was produced in 1982 and since then more than 30 million copies have been sold, making it Britain’s best-selling home diary.

Order online or call 08450 948 128 (lines open 9am-8pm, Mon-Fri).

 

To read the recipes click on the images above or visit http://www.dairydiary.co.uk/blog/five-fantastic-festive-recipes.html

 

#christmas #menu #recipes

 

 

 

 

 

 

Win a very special Christmas Baking Set

Win Christmas Baking Set app

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Win a very special Christmas Baking Set

Dairy Diary is offering you the chance to win a very special Christmas Baking Set including our most-wanted Christmas baking products.

  • Hand-engraved wooden rolling pin which
    cleverly embosses a Christmas tree design
    onto pastry, biscuits or icing
  • Denby Heritage Pavilion mixing bowl
  • Handmade wooden spoon
  • Dairy Diary 2016

Enter

Good luck.

 

 

 

 

A Game-Changing Hot Drink Plus a Fabulous Give-Away

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A Game-Changing Hot Drink
Plus a Fabulous Give-Away

Very occasionally you stumble across a game-changing new discovery.

For me, in the last 12 months, my foodie discoveries have been Chai tea, which I love to make with hot skimmed milk as a calciumtastic bedtime drink; cauliflower ‘rice’ – a tasty and nutritious carb-free side dish and comforting hot fruit infusions.

I first discovered fruit infusions on a
decadent trip to London to celebrate
my friend Kirstin’s 40th birthday.

Posh Pomelo & Melon fruit infusionWe enjoyed a spectacular ‘fashionista afternoon tea’ in the Berkley Hotel, Knightsbridge. With our fabulous array of goodies Kirstin ordered a Posh Pomelo & Melon fruit infusion as an alternative to ordinary leaf tea.

After a sneaky taste, all three of us were converts – wow. Nothing like the insipid nature of normal fruit teas, this infusion, made with dried fruits, was a revelation.

A while later our friend Gudi tracked fruit infusions down online and sent us a selection of Fr’cinni to enjoy at home.

These award winning Fr’cinnis are made using only the finest natural ingredients: air dried fruits, herbs and spices to create a taste experience like no other. Simply add 2-3 teaspoons to a cup or teapot, add hot water and drink hot or cool then chill. You can even eat the fruit afterwards.

Win-Frcinni-Fruit-Infusions

Spice Way, who produce Fr’cinni have kindly supplied us with a fabulous selection of infusions to give away, these include: Opulent Orange Chilli, Zesty Citrus, Green Tea with Ginger & Cinnamon, Amazing Apple, Fruit Earl Grey.

To be in with a chance of winning these and a gorgeous glass teapot – perfect for one cup click below.

Enter

To find out more about Frcinni click here https://www.spicewayuk.com/store/products/fr-cinni-fruit-infusions

 

And to accompany your fruit infusion why not bake this tasty teabread? Enjoy one or two slices then freeze the rest.

Banana & Sultana Loaf

Banana & Sultana Loaf

  • Servings: 8-10 slices
  • Print

Calories 176 per portion
Fat 0.4g (0g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Sultanas 225g (8oz)
  • Hot tea 300ml (½ pint)
  • Sunflower oil for brushing
  • Bananas 200g (7oz) weight with skins on
  • Light brown or caster sugar 110g (4oz)
  • Self-raising flour 225g (8oz)
  • Bicarbonate of soda 1 tsp
  • Ground cinnamon 1 tsp

Banana & Sultana Loaf Instructions

  1. Put the sultanas in a bowl and pour over the hot tea. Leave for 1 hour.
  2. Preheat the oven to 180°C/350°F/Gas 4. Lightly brush a 900g (2lb) loaf tin with a little oil and line the base with non-stick baking paper.
  3. Peel and mash the bananas in a large bowl. Add the sugar, flour, bicarbonate of soda and cinnamon, then stir in the sultanas and tea and mix thoroughly.
  4. Spoon the mixture into the tin, level the surface and cook for about 1 hour or until well risen and a skewer comes out cleanly when inserted in the cake.

To serve now: Leave the cake to cool in the tin, then loosen the edges and turn out, peel off the paper and slice.

To freeze: When the cake is cold, interleave the slices to be frozen with paper, then put them in a polybag, label and freeze. Use within 3 months.

To serve from the freezer: Thaw as many slices as required at room temperature for about 2 hours or until thoroughly defrosted.

Cook’s tip
You can use luxury mixed fruits in place of the sultanas, if you prefer. It tastes really good spread with a little butter.

Discover more recipes on the Dairy Diary website

 

#tripletested #win #competition

Recipe of the Week: Chocolate, Ginger and Cardamom Tea Bread

Chocolate, Ginger and Cardamom Tea Bread

Chocolate, Ginger and Cardamom Tea Bread

Ingredients

  • Ground cardamom 2 tsp
  • Crystallised stem ginger 250g (9oz)
  • Raisins 110g (4oz)
  • Light muscovado sugar 75g (3oz)
  • Orange 1, zest only
  • Strong Assam tea 200ml (7fl oz)
  • Egg 1, beaten
  • Self-raising flour 200g (7oz)
  • 70% dark chocolate 110g (4oz), chopped into generous chunks

Instructions

  1. Add the cardamom, ginger, raisins, sugar and zest to a large bowl and pour in the hot Assam tea. Cover the bowl with a cloth and leave overnight to soak
  2. When ready to start baking, preheat the oven to 160°C/gas mark 3. Line a loaf tin with baking parchment and set aside
  3. Add the egg to the mix, stir to combine then gradually mix in the flour until smooth and incorporated. Stir in the chocolate chunks then pour the mixture into the lined loaf tin. Bake in the oven for an hour and a half, until a metal skewer inserted into the cake comes out clean
  4. Remove from the oven and leave the cake to cool in the tin. When cool, carefully remove from the tin and wrap in parchment paper, followed by a clean tea towel. Leave the bundle for 24 hours before unwrapping and eating – this will allow the cake to develop a deeper, more rounded flavour.

 

#baking

Gorgeous Bake Club and the most delicious cake ever!

Chocolate, Ginger and Cardamom Tea Bread

My friends and colleagues at Baked & Delicious have recently launched the most fabulous online community called Bake Club.

This stunning site is packed full of the most beautiful recipes and fascinating foodie blogs and vlogs.

While I was having a nose the other day I got very excited about this recipe I stumbled across.

I LOVE tea bread and chocolate,
and ginger – in fact this must be
my perfect cake, so I had to give it a try.

The original recipe actually used ground cardamom but I couldn’t find it so I replaced it with allspice and it was still delicious. Every single member of the family loved it.

 

Chocolate, Ginger and Cardamom Tea Bread

Ingredients

  • Chocolate-&-Ginger-Tea-Bread-AGround cardamom 2 tsp
  • Crystallised stem ginger 250g (9oz)
  • Raisins 110g (4oz)
  • Light muscovado sugar 75g (3oz)
  • Orange 1, zest only
  • Strong Assam tea 200ml (7fl oz)
  • Egg 1, beaten
  • Self-raising flour 200g (7oz)
  • 70% dark chocolate 110g (4oz), chopped into generous chunks

Instructions

  1. Chocolate-&-Ginger-Tea-Bread-BAdd the cardamom, ginger, raisins, sugar and zest to a large bowl and pour in the hot Assam tea. Cover the bowl with a cloth and leave overnight to soak
  2. When ready to start baking, preheat the oven to 160°C/gas mark 3. Line a loaf tin with baking parchment and set aside
  3. Add the egg to the mix, stir to combine then gradually mix in the flour until smooth and incorporated. Stir in the chocolate chunks then pour the mixture into the lined loaf tin. Bake in the oven for an hour and a half, until a metal skewer inserted into the cake comes out clean
  4. Remove from the oven and leave the cake to cool in the tin. When cool, carefully remove from the tin and wrap in parchment paper, followed by a clean tea towel. Leave the bundle for 24 hours before unwrapping and eating – this will allow the cake to develop a deeper, more rounded flavour.

Recipe by Paul A Young for Great British Chefs

 

Bake ClubTake a look at Bake Club for yourself

Bake Club has some absolutely gorgeous recipes.

http://www.baked-and-delicious.com

 

 

 

 

 

#BakeClub #Baked&Delicious #baking

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