Always Clean Up As You Go Along!


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The Apartment X Starbucks Verismo

So just before Christmas I attended an event run by The Apartment, a company who organise different events for over may industries including Fashion Week. The business was created by blogger AbimarvelEvery London Fashion Week they hold a Fashion Week event and invite around 60 bloggers from around the world. 

STARBUCKS VERISMO 6 STARBUCKS VERISMO 2 STARBUCKS VERISMO 1The event was in association with Starbucks Verismo, and 9 bloggers including myself were invited to bake 2 recipes including the Starbucks Verismo Coffee in it. John Whaite the Great British Bake Off winner Season 2 guided us through the recipes and helped us bake the food. We started with  Mocha Choca Madeleines (Click for Recipe). STARBUCKS VERISMO 38 STARBUCKS VERISMO 39 STARBUCKS VERISMO 91 STARBUCKS VERISMO 83The Starbucks Versimo Coffee machine is available to buy from websites such as Selfridges and the Starbucks website itself. STARBUCKS VERISMO 4 STARBUCKS VERISMO 8 STARBUCKS VERISMO 79We all made sure we were updating our Instagram and Twitter accounts and once we all took loads of pictures of the Madeleines, we then moved onto the Caramel Shard Cookies (Click for recipe) which were quick, easy and delicious.  The only difficult part of the recipe is making the Caramel, and John kindly made the caramel for everyone. STARBUCKS VERISMO 60 STARBUCKS VERISMO 88 STARBUCKS VERISMO 11 STARBUCKS VERISMO 96

At the end of the day we all had a great time. Thanks again Abi!

Photos by Abimarvel

Adeola x


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Caramel Shard Cookies

Here is a recipe for Caramel Shard Cookies.

STARBUCKS VERISMO 60The Starbucks Versimo Coffee machine is available to buy from websites such as Selfridges and the Starbucks website itself.

STARBUCKS VERISMO 88Makes 20 cookies

Ingredients-

For the caramel:

• 100g caster sugar
• 3 tbsp water

For the cookie dough:

• 200g light brown muscovado sugar
• 150g salted butter, at room temperature
• 200g plain flour
• 1 tsp baking powder
• Seeds from 1 vanilla pod, or 1 tsp vanilla paste or extract

Essential equipment
1 large or 2 small baking sheets

Method-
1. Place the sugar and water in a pan and stir to mix them, then place the pan
over a high heat and allow to boil without stirring it again. After about 5
minutes the sugar will have turned amber in colour and the bubbles will have
reduced in size. Pour on to a baking sheet and leave to solidify for at least 10
minutes.

2. To make the cookie dough, beat the sugar and butter together until paler in
colour and lighter in texture. You could do this with an electric whisk or in a
freestanding electric mixer. Add the remaining ingredients and mix by hand
into a stiff dough. Leave in the bowl and place to one side.

3. Break the dried caramel into small shards and add to the cookie dough. Stir
or knead the shards into the dough until they are well incorporated. Chill the
dough in the fridge for 30 minutes.

4. Preheat the oven to 170°C/Gas 3.

5. Divide the dough into 20 and roll into little balls. Place these, spread well
apart, on baking sheets. Bake for 15–20 minutes, or until the cookies are
baked and have turned golden around the edges. Remove from the oven and
allow to cool before gobbling up.

Perfect coffee partner: Starbucks Verismo Guatemala Antigua Espresso Americano- the medium roast’s gentle tones harmonises perfectly with the crispy, sweet biscuits.

Photos by Abimarvel


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Mocha Choca Madeleines

Here is a Recipe for Choca Mocha Madeleines.
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Mocha Choca Madeleines

Makes 16

Ingredients

100g salted butter

2 eggs

100g caster sugar

1tsp instant freeze-dried coffee

85g plain flour

15g cocoa powder

For the sauce:

2 tbsp golden syrup

2 tbsp cocoa powder

1 tbsp water

Essential equipment

6-hole madeleine tin (or a 12-hole shallow bun tin), greased and floured

Disposable Piping Bag fitted with 10cm plain nozzle

Method

Preheat the oven to 190°C/Gas 5.

Melt the butter in a saucepan over a medium heat. Do not let it boil. Set aside.

Put the eggs, sugar and coffee in a mixing bowl and beat with a hand-held electric whisk until light and fluffy and tripled in volume. If you have a freestanding electric mixer, you can do this using the whisk attachment. This will take 12–15 minutes.

Sift the flour and cocoa powder into the egg mixture, and pour in the butter. Gently, and I mean gently, fold these additions into the egg until smooth and silky.

Scoop the mixture into the piping bag and fill the madeleine molds about 2/3 full. Bake for 8–10 minutes (a minute or two longer if using a bun tin), or until the madeleines look slightly browned around the edge. Turn them out of the tin as soon as they are baked or they will stick.

To make the sauce, simply whisk together the ingredients until you have a smooth, glossy dip.


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The Starbucks Versimo Coffee machine is available to buy from websites such as Selfridges and the Starbucks website itself.
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Perfect coffee partner: Starbucks Verismo Espresso Roast Latte – the Latin American and Asia Pacific blend, which is dark roasted and has the perfect deep caramel tone to match the ultra-chocolaty flavours in these quick treats.

Photos by Abimarvel


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Creamy Pasta

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Creamy pasta is one of my favourites because it’s extremely delicious and takes less than 30 minutes to cook. Your guaranteed a delicious pasta dish every time.

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Ingredients-

  • 500g Penne Pasta
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 300g button mushrooms, sliced
  • 200g bacon, rind removed, finely chopped
  • 1 tablespoon plain flour
  • 300ml cream
  • 250ml milk
  • Pinch of black pepper

Method-

  1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain. Return to saucepan.
  2. Heat oil and butter in a frying pan over medium-high heat until sizzling. Add mushrooms. Cook for 5 minutes, or until light golden. Remove to a plate.
  3. Add bacon to frying pan. Cook for 3 to 4 minutes, or until crisp. Sprinkle flour over bacon. Stir until well combined. Remove frying pan from heat. Slowly add cream and milk, stirring constantly until combined. Return frying pan to heat. Bring to the boil. Add mushrooms. Season with salt and pepper.
  4. Add sauce to pasta. Cook over low heat for 2 to 3 minutes, or until heated through. Spoon into bowls, sprinkle with black pepper and serve.

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Adeola x


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Carrot Birthday Cake

So I recently turned 17, and wanted my favourite cake flavour. Carrot Cake. My mum made my birthday cake with a orange Philadelphia cream ( because we forgot to buy mascarpone). Philadelphia cheese gave the same taste as mascarpone would, so I recommend Philadelphia as a substitute for mascarpone.

photoWe used a Mary Berry recipe which is straight forward and hard to go wrong with. I decided I wanted to have walnuts in the cake because I don’t normally have walnuts in my carrot cakes and wanted a change. They tasted great with the cake, just make sure you cut them finely and not too chunky.

Here is the recipe from Mary Berry-

For the Cake-

  • 250ml (9fl oz) sunflower oil
  • 4 large eggs
  • 225g (8oz) light muscovado sugar
  • 200g (7oz) carrots, peeled and coarsely grated
  • 300g (10oz) self-raising flour
  • 2 tsp baking powder
  • 1 tsp ground mixed spice
  • 1 tsp ground ginger
  • 75g (2½ oz) walnuts, shelled and chopped, plus 8 halves to decorate

For the Icing-

  • 50g (1¾ oz) butter (room temperature)
  • 25g (scant 1oz) icing sugar
  • 300g Philadelphia Soft Cheese
  • a few drops of vanilla extract

Method-

For the Cake-

  1. Preheat the oven to 180C/fan 160C/gas 4. Grease two deep 20cm round sandwich tins and line the bases of the cake tins with baking parchment.
  2. Put the oil, eggs, and sugar into?a large mixing bowl. Whisk until the mixture is well combined, lighter, and noticeably thickened. Gently fold the carrot into the cake batter, then stir in the flour, baking powder, mixed spice, ginger, and chopped walnuts until evenly blended.
  3. Spoon the mixture evenly between the tins. Put the cakes in the oven and bake for about 35 minutes, or until golden brown, risen, and shrinking away from the sides of the tins. Transfer to a wire rack to cool.

For the Icing-

  1. Put the butter, icing sugar, cream cheese and vanilla extract in a bowl and whisk using a hand or electric whisk until smooth and thoroughly blended.
  2. Spread half the icing on one cake, sit the other cake on top, and spread the remaining icing on top to make a swirl pattern. Decorate the top of the cake with the halved walnuts.

Adeola x


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Summer chicken & basil stew

Here’s the main for the Summer Meal Plan. It’s quick, easy and extremely delicious.

Ingredients-

  • 1 tbsp olive oil
  • 8 chicken thighs
  • 1 tbsp plain flour, seasoned
  • 2 red peppers, diced
  • 12 new potatoes, halved
  • 150ml white wine
  • 200ml chicken stock
  • 20g pack basil, leaves only
  • crusty bread, to serve

Method-

  1. Heat the oil in a large, flameproof casserole. Dust the chicken thighs with the seasoned flour and add to the casserole. Cook over a high heat, turning once, until golden all over.
  2. Add the peppers and potatoes to the casserole and cook for 3 mins. Pour in the white wine and chicken stock and season with salt and pepper. Cover the casserole and simmer for 20-25 mins or until the chicken is cooked through. Stir in the basil and cook for another 5 mins. Serve with some crusty bread.

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Summer Meal Plan!

So I’ve finally finished all my exams for this year and can finally get back to blogging. As promised I have the perfect summer recipe. I have created a meal plan for a dinner or lunch, and will post the meals in different posts. First off Starter!

Seared scallops with leeks & lemon chilli butter<br /><br />
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Seared scallops with leeks & lemon chilli butter 

Ingredients

  • 4 young, but not baby leeks, trimmed
  • 12 scallops , roes on or off
  • 1 tbsp light olive oil
  • lemon wedges, to serve

 For the Butter

  • 250g pack butter , softened
  • 1 red chilli , deseeded and finely chopped
  • 2 garlic cloves , crushed
  • zest 2 lemon
  • bunch parsley, leaves chopped, plus extra to serve

Method-

  1. For the butter, mix all of the ingredients together in a large bowl, then beat well with a wooden spoon until there are no lumps of butter left. Spoon onto a large sheet of cling film, then wrap tightly in a sausage shape. Chill until firm (or put in the freezer if you’re short of time).
  2. Set up a pan with a steamer or suspend a heatproof colander over the top of a pan. Cut the leeks in half length ways, then slice into long strips, about the thickness of tagliatelle. Cover, then steam for 6 mins until tender, with no signs of squeakiness. Season, then set aside.
  3. Dry the scallops on kitchen paper and season. Heat a heavy-based pan, then add the oil. Once hot, add the scallops, keeping them close together – this helps the sides to stay straight and tall rather than sagging. Sizzle for 2 mins until caramelised and you can see the heat creeping up the outside. Turn over with a palette knife, then fry for 1 min more. Take off the heat, then add a few good slices of the butter to the pan, spooning over the scallops as it melts.
  4. To serve, wind a nest of warm leeks in the centre of 4 plates, top each with 3 scallops, spoon over the buttery sauce (it looks smart trickled around the plate), then sprinkle with the remaining parsley. Squeeze over a little lemon juice before you tuck in.

Recipe and Picture from BBC Good Food

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