Author: Faye Creasey

Spicy Ginger Loaf Cake

This is a beautifully spiced and moist cake which is great for Autumnal evenings with a cup of tea. Quick to make, the cake is best left for a couple of days to improve the flavour. Ingredients: 60g butter, cubed 100g golden syrup 25g black treacle 100g plain flour 25g self raising flour 2 tsp baking powder 1/2 tsp bicarbonate of soda 2 heaped tsp ground ginger 1 tsp mixed spice 100g caster sugar pinch of salt 125 ml milk 1 egg, beaten For the syrup: 100g caster sugar 100 ml water 2 tsp ground ginger Method: Grease and...

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Wine O’Clock: Brancott Estate Sauvignon Blanc 2016

After a pleasant day strolling along a warm beach it was back to the caravan for supper! And we opened a bottle of Brancott Estate Sauvignon Blanc 2016. A Snippet of History: New Zealand’s Brancott Estate were the first to plant Sauvignon Blanc in the Marlborough region, back in the 1970s. The climate in Marlborough, situated in New Zealand’s South island, creates a fresh flavour due to sun filled days and chilly nights. In the 1980s the wine was shipped to the UK where it has gone from strength to strength winning numerous awards from around the world. Review:...

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Light and Spicy Hot Cross Buns

These delightful spicy fruit laden buns have long been an Easter tradition along with the chocolate egg. In England, hot cross buns are marked with a cross. The cross is connected with religious offerings of bread. Traditionally they are eaten during Lent, in the week leading up to Easter. They mark the end of Lent, the cross representing the crucification of Jesus. In 1592 Queen Elizabeth I decreed hot cross buns were too special to be eaten any day and could only be sold on Good Friday, Christmas or for burials.Click To Tweet The buns were also believed to...

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Millionaires Shortbread – A Sweet Treat

The combination of crumbly shortbread, smooth sweet caramel and rich dark chocolate is an utter delight and a firm favourite amongst sweet treats. This recipe makes it easy for you to create your own, particularly using the pre-made caramel. The addition of toffee firms it up a little making it slightly less squidgy to eat. This is a perfect treat for a picnic, a party or just to indulge. INGREDIENTS: Shortbread Base: 110g butter 60g caster sugar 110g plain flour 40g cornflour Filling: 397g tin carnation caramel 80g toffees (about 10 toffees) Chocolate Topping: 240g plain chocolate METHOD: Grease...

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Champagne Jacquart Brut Mosaique

Now, I am a Champagne gal, I don’t profess to know all about Champagne but I adore a glass or two of the bubbly stuff. Some varieties I prefer over others and this particular Champagne is one of my firm favourites. Jacquart came about in the 1960s when a group of grape growers realised they needed to make their own Champagne to build their own sustainable business instead of supplying grapes to the Grande Marques (meaning members of the Syndicat des Grandes Marques, a prestigious organisation composed of many of Champagne’s most famous houses). Champagne Jacquart was released in...

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Roast Pork with Perfect Crackling

What better way to complete your weekend than with a roast dinner. This pork cooking method promises perfect crackling and delicious moist pork. I also include my favourite way to make the best tasting mash potatoes. Ingredients: Leg joint of pork, weighing approx 1kg Baking potatoes, as many as required for your desired amount of mashed potato. I use 6 large potatoes to serve 4 people. 2 knobs of butter Salt & Pepper 350ml stock 3 carrots 1 medium onion 1 tbsp plain flour splash of milk dash of mustard grated cheese Method Firstly, leave your pork out of...

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