These are lovely moist cupcakes. Best eaten when they are a few hours old or even the next day (if they last that long). This recipe only took minutes to prepare so perfect for some who is too busy to hang around the kitchen for long.

Ingredients

1/2 apple peeled and cored. Chop it up into small pieces.
some lemon juice (though I didn't have any this time and it didn't change the recipe)
1 tablespoon of ground cinnamon
3 eggs
1 cup of butter or margarine (nice and soft)
1 cup caster sugar
1/2 cup milk
1 1/2 cups of self raising flour (sifted)

Frosting

1 1/2 cup icing sugar
1 cup butter (room temp)
1 tablespoon of cinnamon sugar (I made this with granulated sugar & cinnamon)

Method

Preheat the oven at 160C / 320F, I think today my oven was a bit too hot so you may need to turn it down if it is fan assisted.

Lay 12 cupcake cases into a cupcake baking tray.

In a small bowl mix the chopped up apple with the lemon juice and the cinnamon.

In a mixing bowl beat the eggs, butter and sugar until light. Then add the milk and flour, beat for another two minutes or so until the mix looks creamy. Add the apple and stir it in.

Divide the mix between 12 cupcakes, this makes a generous amount so you get full cup cakes.

Bake for approx 18 minutes.

For the topping ...

I prepare my topping while the cupcakes are in the oven. Mix half of the icing sugar and the butter, then add remaining icing sugar. This half and half way makes it easier to get out any little lumps. Beat until light and fluffy.

Spoon the topping on the cooled cupcakes and sprinkle with cinnamon sugar.

Ice Cream Recipes for the Ice Cream Maker

We love ice cream, well who doesn't. There's something different about home made ice cream, its creamier, smoother, once tried you always have second helpings. Ice cream is best enjoyed once it has been out of the freezer for ten minutes, many people drag it out of the cold abyss and dig in. If you are one of those people you can never appreciate the smoothness of the frozen delight.

Here's a couple of recipes we enjoy.

Bourneville Chocolate Ice Cream
150g of caster sugar
250ml of milk
1/4 teaspoon salt
2 tablespoon of cocoa
3 egg yolks beaten
50g of Cadbury's Bourneville Chocolate (any chocolate would do, variety is the spice of life)
500ml of double cream
1 teaspoon of vanilla essence or flavouring
I use an ice cream maker but I guess you can make it without by whipping your mix prior to freezing then whipping it every half hour through out the freezing process.

Combine the sugar, milk, salt and cocoa powder in a pan over a medium heat. Bring to a simmer, be very careful you don't boil this mix.

Place the eggs into a bowl or large jug, slowly, carefully trickle a little of the hot simmering liquid into the eggs and mix. (this bit is crucial otherwise you get scrambled eggs) Return the mix to the pan, if for some reason you get a couple bits of 'cooked' egg then fish it out, it wont affect the end result.

Simmer the mix until it thickens. Stir in the chocolate till it is melted and allow your mix to cool

Once cool, stir in the cream and vanilla and put into your ice cream maker for about 40 minutes. Now once this comes out of my ice cream maker its still quite soft and runny, I don't know if this is a flaw of my maker or this is how they all are so you need to put your 'ice cream' into the freezer for a few hours.

When you are ready to serve don't forget to bring your ice cream out of the freezer and allow it to sit for about ten minutes before you dish up.


Toffee Ice Cream
This recipe is so easy and versatile. I use different chocolate bars for different variations. One day this will be Toffee Crisp Ice Cream, and another day it will be Crunchie Ice cream, you get the idea. The brown sugar in this recipes, once cooked, will give a very convincing toffee flavour (lick the spoon).

you need
1 Table spoon of butter
200g of dark brown sugar
2 eggs beaten
175ml milk
175ml double cream
125ml double cream
1 teaspoon vanilla
Ice Cream maker or follow method in above recipe.

Heat the brown sugar, milk, 175ml of cream in a pan. Bring to a simmer. Once again put your eggs in a separate bowl and trickle in some of the warm mix, run it down the side of the bowl so it cools a little. Again watch out for cooked eggs! Return the eggs and mix to the pan and simmer this mix until it thickens.

Remove from heat and allow to cool. Once cool, stir in remaining cream and vanilla. Break up one or two bars of your choice and add to this cooled mix.

Run this mix in the ice cream maker for about 40 minutes then pour into a freezer dish. Freeze for several hours before needed.

For serving take this ice cream out of the freezer ten minutes before you are going to eat it.

Mars Bar Cakes

I made these the other day with Seb and Sol, they haven't eaten them yet though, the cakes went straight in the freezer for another day.

Recipe
6 Mars bars
6 ounces margarine (or butter)
2 tablespoons of golden syrup
6 cups of rice krispies
10 ounces of chocolate to melt and pour over krispie mix.
Gently melt all the mars bars, syrup, and margarine in a heavy pan. Once melted pour on the rice krispies and mix. Press the krispie mix into a baking tin. I used a couple foil throw away dishes (not the small size but the next one up).

Simply melt the chocolate and pour over the top. Leave to set (if you can resist) and enjoy!

Cranberry Sauce Recipe

With Christmas looming I have done most of the preparations, including making some proper cranberry sauce. Keeping up with traditions I am going to share some of my recipes as the month goes by. We wont eat Christmas dinner on the day itself but will enjoy it on boxing day.

I cant really take the credit for this recipe as it is actually one Nigella Lawson shared in her Christmas book and also in her Christmas show which seems to be on every year without fail.

Recipe

340g fresh cranberries

200g caster sugar

45ml of proper cherry brandy (this is the best bit LOL)

75ml of water

Method

Put all of the above ingredients in your favourite pan and give them a good stir.

Heat the pan over a medium heat for about ten minutes, when the berries are popping then they are done. Stir the mix now and again to make sure they all pop and none get stuck to the bottom. Give the berries another good stir and leave to cool. That's about all there is too it - so easy, quick, and why would you bother ever eating supermarket cranberry sauce ever again?

I transferred all my sauce into tubs (I made double) and put them in the freezer. Take the sauce out to defrost at room temperature the day before you need to use it. When its defrosted give it a good hard stir to mix all the berries in and then just eat!

The Children Made Irish Soda Bread

For all my American friends out there who asked about Irish Soda Bread, we finall got round to making some.

Irish Soda Bread

1lb 2oz of Soda Bread Flour
1 teaspoon of salt
12 floz of buttermilk

Mix the ingredients together in a bowl, when sufficiently mixed turn out onto a floured surface.
knead and work the dough into a circle shape and cut into quarters. This mix is enough to make a huge 'circle' and this will give you 4 generous quarters of soda bread. I made double the quantity and the soda bread lasted the kids a couple of days as a snack.

Cook on a hot heavy based pan or griddle with a little bit of butter.

Serve hot with butter and jam.

PLUM JAM RECIPE

We are making plum jam today.

Well you know its about time I saw the fruits of my fruit! My plum tree has hundreds, and hundreds, and hundreds of plums on it. Some of the plums are ripe, some not, some past their best.

RECIPEyou need 2kg plums (fruit weight) or 4lbs (mix of ripe and almost ripe is good for pectin)
1 litre of cold water or 32 fl oz
125 ml of lemon juice or 1/2 cup
1.5 kg of caster sugar (warmed in oven speeds up process) or 3lb

Assuming you already know how to make jam and sterilise the jars!

You will need about 6 jars for this recipe if they are large ones or eight small. I always sterilise loads to be on the safe side.

Chop the plums up, and of course discard the stones. My fingers have turned yellow by the way so wear gloves if this worries you. The chopping up took ages so make sure you go for a pee first and do all your other stuff as you are going to be busy for a while.

Place the plums and the water in a nice big heavy pan and bring to the boil. Reduce the heat and simmer for 50 minutes or until the fruit is soft. This is not an opportunity to go to the local for a pint or anything, just make yourself a cup of coffee and wait ... you probably need it after chopping up the plums.

Add the lemon juice and sugar now, stir them over a low heat for five minutes.

Bring to the boil now for 20 minutes (check for next stage from 15 mins onwards) , keep stirring or better still ask someone else to stir for you as your hands will still be sore from the chopping up.

Remove the scum from the surface and test your jam, it is ready when it falls from a wooden spoon in sheets. Don't do the taste test at this stage otherwise you will burn your mouth!

Test for the setting by placing the jam on a cold plate in the freezer for 30 seconds, if its ready the jam will wrinkle if you push it with your finger. Lick your finger!

Remove any scum from jam and transfer into jars. Put lids tightly on the jars and invert for two minutes, this creates a nice sterile environment in the led and helps create a good seal. You can store this jam for up to 12 months so long as you keep it in your cupboard.

The jars ideally need to cool over night and initially the jam looks runny, don't worry about this it will be set by the time you have your toast made the following morning.


I am also making breadmaker jam - recipe to follow!

RICE PUDDING - LOW FAT RECIPE

I made rice pudding this week, it was a big hit with everyone.

Ingredients

200g pudding rice

100 g sugar (I used my vanilla caster sugar)

1.5 litre semi skimmed milk

nutmeg

Method

Heat the oven to 150, or 130 for fan assisted

grease the dish

Stir all the ingredients in the bowl together and that's all you have to do.

Pop your dish of rice pudding mix in the oven. I checked mine every 20 mins and gave it a good stir, though you don't have to I think its creamier if you stir it more.

After about an hour and ten minutes you need to keep check on your pudding though it could take up to two hours to be how you like it. Mine took about 1hr 25 mins, its all down to personal taste.

Sprinkle some nutmeg on the top. If you like a crusty top then you could finish it off in the grill or simply not stir for the last 30 mins.

BANANA JAM

You can use up all your mushy old brown bananas by turning them into jam.

1kg bananas (between 7 & 12) I simply pro rata the recipe
100ml Lemon juice
750g sugar (warmed opt)

Place all the ingredients in a good heavy pan.
Bring to the boil which happens very quickly.
Keep stirring periodically

turn the heat down to medium and cook for 2o minutes

then Summer for a further 15 - 20 mins

you know the jam is ready when it turns a nice red colour.

remove any scum

Spoon immediately into clean warm jars and seal. Turn upside down for two minutes then back up and leave to cool.

Store in a dark place for 6 - 12 months. Refrigerate after opening.

CHICKEN & HAM PIE

We made HAM & CHICKEN PIE yesterday. There is no exact recipe but this is how I make it.

Ingredients on no particular order
I used 3 chicken breast fillets
1 tin of ham
mushrooms
butter
stock made with Oxo stock concentrate (any will do)
flour
pepper
nutmeg
pouring cream single or double
Pastry - you can either use shortcrust or puff - I did shortcrust on the bottom and puff on the top which is my favourite pie combo.

First of all I cooked the chicken breasts in the grill (just cooked and no more) leave them to cool while you prepare the rest

roll out the shortcrust pastry base and put it on a greased pie dish. At this stage I popped it in the hot oven for a few minutes to give it a head start with the cooking.

I chopped up the ham and chicken and put them in a sandwich bag along with 2 or 3 spoonfulls of flower, plenty of pepper and some nut meg. I gave them a good shake until the ham and chicken were really well coated.

I chopped the mushrooms up small (simply because my kids say they dont like mushrooms - what the eye cant see and all that)

Put the ham chicken mix in the pie dish and sprinkle the mushrooms over.

Melt a good knob of butter and pour it over the chicken and mushrooms on the pie dish.

Then pour on a little cup of stock - you need to just use your judgement here you don't want your dish to over flow nor do you want your pie to dry out either.

Finally I put the pastry lid on the pie. Before you put the pie in the oven make a couple of slits in the top. Glaze what ever way you wish.

When the pie is cooked use a little funnel or jug, using the slits in the pie pour in some cream. Go slowly and carefully tilt the pie in different directions to make sure the cream has spread.

Leave the pie to sit for a few minutes while you dish up your veg and potatoes .... when you cut the pie it will be lovely!

I promise you that if you try my recipe you will never use another recipe for chicken pie again.

RECIPE - CRISPY AROMATIC DUCK

Get yourself a duck. Preferably from the supermarket!

Get a very sharp knife and cut the duck down the middle an flatten it.
Rub salt onto the surfaces of the duck.

Get one of those baking bags and put the duck in it.

Make a marinade
5 star anise broken up
1 tablespoon of peppercorns
1/2 tea spoon of cloves
2 teaspoons of cinnamon
3-4 slices of ginger (I used lazy ginger out of a jar)
a good few glugs of red wine, sherry, or black currant juice.

Pour the marinade into the bag with the duck, shake and seal.
Leave at least 6 hours, better still overnight.

In the morning you wish to eat the duck steam it for 3 hours, you will need to check periodically as mine was ready sooner. It is not pretty at this stage but please don't be put off with how it looks.

leave the duck to cool on a dish (away from the cats)

When its really cool divide the duck up into small pieces and fry in an inch of very hot oil. this is where the duck gets crispy.


Serve with Chinese pancakes or wraps and salad.



I also found a recipe of Chinese pancakes on Video Jug - looks easy enough though I haven't tried them yet. http://www.videojug.com/film/how-to-make-chinese-pancakes

Baking day - Saturday 24th

I am back dating blogging LOL. Today is actually Wednesday not Saturday but I wanted to post these photos before I share this weeks events.

Baking biscuits - Toni got an Angelina Ballerina cook book for Christmas so she decided to give one of the recipes a whirl.

The biscuits looked 'ok' but they did not taste so good.

So we made another batch and they turned out delicious.

The tooth fairy came to our house last week too!

Please Look Away

If you are liable to get a Christmas gift from us then please look away now!

We decided to try something different for our gifts this year - neighbours and friends are getting hand made gifts instead of bought ones.

Snowman Soup thanks to http://www.organizedchristmas.com/.
These simple gifts were made by putting a bag or marshmallows, some wrapped chocolates, and a couple of sachets of hot chocolate in a lovely snowman mug.

The tag has the poem
Snowman Soup
Was told you've been real good this year.
Always glad to hear it!
With freezing weather drawing near,
You'll need to warm the spirit.
So here's a little Snowman Soup
Complete with stirring stick.
Add hot water, sip it slow.
It's sure to do the trick!


The jars below were also simple to make.
The whiter jars need to be made two weeks before you are going to give or use them. Simply split a vanilla pod length ways and cut it into three. Put the vanilla pod and caster sugar in a sterilised jar and give a little shake. After two or three weeks the sugar will smell devine - mmmm. You can use the vanilla sugar in coffee, hot chocolate, baking or anything else you fancy. This is an everlasting gift too, because when your sugar goes down you can refill it a number of times before the vanilla pod fades.

The other jars are maldon sea salt, with some dried chillies, peppercorns and a couple of star anise. The spiced salt is great for putting on your steaks or rubbing onto roast chicken for a bit of extra kick!

Hedgehogs and Fruit

TODAY - well where do I start ... this morning I was rudely awoken by the day break! Getting up I braved a lovely hot shower and a vitamin drink! After the couple small pleasures of the day it was time to tackle more laundry, putting away all the boys things and managing my own, hubby's and some of the girls' clothes I realised it was almost 10am. My cleaner arrived to help me with my housework, ooohhh I do love my cleaner friend. She is a friend too but her job is a cleaner and she does mine woohoo happy dance. Afterwards we do get to sit down to a cup of tea and a gossip.

This is my princess Sol, when she hears the presenters on the radio talking about "the summer".


My shopping arrived this morning as scheduled so I spent the remaining part of the morning sorting groceries out and making space in the freezer. Lunch time brought on a sudden urge to make hedge hog buns with Ellis.

RECIPE

Ingredients
24 fairy cakes chocolate or plain
2 tablespoons cocoa powder
hot water
125g margarine
250g icing sugar
chocolate sticks like match makers
silver ball decorations
chocolate sugar strands
jelly tots or something similar size eg smarties, cherries

Instructions
cream the margarine until pale
Mix the cocoa powder with half a tablespoon of hot water, adding more if need be to make it into a paste.
Mix cocoa powder mix with the margarine, then add the icing sugar. Beat until mixed.

turn the 24 fairy cakes upside down on a baking tray - make sure the paper cases are removed of course otherwise this wont work.

cover the fairy cakes in the chocolate frosting - I just dipped mine in, but if they are too fresh they might crumble.

dip or sprinkle each frosted fairy cake with chocolate strands.

add silver ball eyes, jelly tot nose and broken up chocolate sticks as spikes.

here is our efforts - despite how these look they are fun to make and delicious to eat.



I did offer to take my cleaner friend home later in the afternoon and discovered yet again the car would not start. As luck would have it I had parked the other car in front of it last night so we were able to jump start it. This happens a lot and its pretty annoying when you want to go somewhere and you have to jump start your car.... so off I went to the garage leaving Roy in charge of two children and one came with me (the other one is still at camp). The man at the garage tested the battery and it is fine. As the problem is intermittent there was nothing more he could do for me at that moment, I have to wait till it wont start and call him out to the house. This is the point where I am banging my head on the wall. As the only time I know it wont start is when I get in the car to go somewhere, and the only time I get in the car is when I AM going somewhere which means I will have to drop everything one day and wait for a mechanic. Similarly if Roy is using this car, which sometimes he does as its a 'bus' then he will have to drop all instead of working to wait for the mechanic to come and rescue him. Its a pain!


On a more fruity note - we were out in the garden this evening and noticed our fruit trees are bearing fruit. Last year we had 16 apples, and our neighbour's little girl came in and picked them all while they were still small so we did not get any fruit! This year she has been warned - and the trees are a little bigger. We have loads of apples on two of the trees, some plums on another, and the cherry tree well it is pathetic and has nothing at all so far. We also have raspberries by the dozen and one single solitary strawberry, well we had three strawberries but Toni ate two!

16th January 2008

Looks like we have a budding chef in our house! Mag made dinner for us last night and we all survived, joking, it turned out well.

here is his recipe

Ashley's Sausage Pasta Bake

What you need

good pack of fat sausages
3 carrots
olive oil
some paprika
ketchup
BBQ sauce
pasta
cheese

Cook a half pan of pasta according tot he packet directions and drain

cut up the sausages into small bite size chunks
slice the carrots wafer thin
sprinkle a bit of olive oil round a frying pan and fry the carrots and sausages till browned
add sprinkling of paprika at this browning stage
once sausages are cooked add a splodge of BBQ sauce and a good lashing of ketchup
stir and cook for another moment or two

grate a stack of cheese

mix coked pasta, sausage ketchup mix, and cheese in a big Pyrex dish.

throw the dish into a hot oven until its cooked to your liking

serve and enjoy!