Mint Chocolate Cupcakes (Makes 24 mini)
3/4 cup self raising flour
1/4 cup cocoa powder
1/2 cup caster sugar
1/2 tsp vanilla bean paste or vanilla extract
1/2 cup milk
1. Preheat oven to 170°C. Line cupcake tray.
2. Cream butter, sugar and vanilla with an electric beater.
3. Add eggs and beat until combined.
4. Stir cocoa powder and flour together and sift into mixture. Stir with a spatula or wooden spoon.
5. Add milk and mix until well combined.
6. Cook for about 15 minutes.
1. Beat the butter until pale. Divide butter and set aside half.
2 1/2 cups icing sugar (chocolate icing mixture)
1/2 cup cocoa powder
1/4 cup milk
1. Using half of the butter, add icing sugar and cocoa powder and beat until combined.
2. Add small portions of milk (until you reach desired consistency) and beat until combined. Add more or less milk or icing sugar to get the right consistency. (Add more icing sugar for a thicker mixture, or more milk for a softer mixture).
3 cups of Icing Sugar
Handful of fresh mint (about 1/2 cup)
1/4 cup milk
1. Finely chop mint leaves and add to milk. Allow mint leaves to sit in milk for about 30 minutes.
2. Using the other half of beaten butter, add icing sugar and beat until combined.
3. Add small portions of the milk/mint mixture (until you reach your desired consistency) and beat until well combined. Add more or less milk or icing sugar to get the right consistency. (Add more icing sugar for a thicker mixture, or more milk for a softer mixture).
50g (2 oz ) Butter
75g (3 oz ) brown sugar
100g (4 oz) plain flour
2 teaspoons baking powder
1 tablespoon coco powder
90 ml (3 fl oz) milk
In a bowl add the sugar , butter ,egg and flour and stir them together with a wooden spoon untill well mixed.
Next add the baking powder, coco powder and milk and again mix well .
Grease the muffin or cake tin
divide the mixture up equally into the muffin try and bake for 12 minutes at 190c/375f/gas mark 5 .
Leave to cool before removing from the tray then decorate to your personal preference
3 Large eggs
75 g (3 oz ) caster sugar
75 g (3 oz) self-raising flour
3 tablespoons of raspberry or strawberry jam or chocolate spread
Put a baking tin (22.5 5 cm or 9 x 12 inch ) on a sheet of greasproof paperand draw arou d it leaving an edge of 2.5cm (1 in) , cut out the shape and make a slit in each corner .
Grease the tin lightly then add the greaseproof paper and then lightly grease again .
In a bowl add the eggs and sugar and whisk for a few minutes until light and creamy .
Add the flour to the bowl and fold in gently trying not to lose all the air you just whisked into the mixture ,
Pour the mixture into the tin and smooth the top with the back of the spoon , bake for 7 – 10 minutes (200c-400 f gas mark 6 ) until the edges have shrunk slightly away from the tin. leave to cool in the tin for 2 minute .
Lay out another sheet of greaseproof paper and sprinkle with caster sugar ,
While the cake is still warm turn it out onto the paper and trim off the edges with a knife .
Spread the cake with jam or chocolate and roll the cake quite tightly using the paper to help you
sprinkle a little more caster sugar on when finished
Peppermint creams bring back lots of happy childhood memory’s and there easy to make with the whole family . yum!
450g icing sugar
1 egg white
drop or two of peppermint essence
food colouring (optional)
In a bowl add the icing sugar . In a separate bowl whisk the egg white until frothy, then add it to the icing sugar with one or two drops of peppermint essence (to suit your own taste) .
Mix together with a wooden spoon to make a thick paste .
Knead until very smooth .
At this point if you wish to have coloured peppermint creams divide the mixture up and colour each by adding a drop or two of food colouring and mixing in )
Use your hands to make small balls of the mixture then flatten them into disc shapes and lay them on a wire rack or tray to harden slightly
you can also dip peppermint creams in melted chocolate and leave to set . yum!
Enjoy these beauty’s any time of day. quick and easy to make and delicious with or without a topping .
75g self raising flour
1 tsp baking powder
2 tbsps instant coffee powder
1 tbsp coco powder
100g spreadable butter or marg
100g caster sugar
For the icing :
2 tbsp instant coffee
1-2 tbsp warm water
100g icing sugar
chocolate flakes to decorate
pr heat the oven to 200c (185c fan assisted) 400f gas mark 6.
Grease a muffin tin or line with cake cases .
In a bowl add all the ingredients and beat together for two to three minutes , Then fill the cases or muffin tin with mixture .
Bake for 15 -2o minutes .
Let cool and enjoy either on their own or topped with icing or a topping of your choice .
For the icing dissolve the instant coffee with the warm water then add the icing sugar and stir until desired consistency is reached . decorate as desired
This dish can use Beef, Pork or duck also
450 g boneless lamb or meat
2 tbsp hoisin sauce
1 tbsp dark soy sauce
1 crushed garlic clove
2 tsp grated fresh ginger root
2 tbs veg oil
1 fennel bulb
4 tbsp water
1 red chilli , cut into thin long strips
1 green chilli cut into long strips
2 tbsp rice wine vinegar
2 tsp light brown sugar
3 tbsp oil
Cut the lamb into cubes and place in a shallow dish
in a bowl mix together the hoisin,soy,garlic and ginger and pour over the lamb , coating all meat .leave to marinade for at least 20 mins
heat the veg oil in a wok ,add the lamb and stir fry for 2-3 minutes
add the onions ,fennel to the wok and cook for another 2 minutes or untill they are just beginning to brown
stir in the water,cover and cook for 2-3 minutes
to make the sauce place the chillies,rice wine vinegar,sugar, oil in a saucepan and cook over a low heat for 3-5 minutes stirring to combined .
place the lamb and onion in a dish and pour the sauce over the top and serve
1tsp dark soy sauce
2 tbsp clear honey
1 tsp garlic vinegar
2 crushed garlic cloves
1 tsp ground star anise
2 tsp corn flour/cornstarch
2 tsp water
2 boneless duck breasts
in a bowl mix together the soy sauce, honey,garlic vinegar ,garlic and star anise.
blend the cornflour and water together to form a paste then add to the mixture
place the duck breast in a shallow dish and brush both sides with the marinade
cover and leave to marinade for at least 2 hours to over night
place the duck breast in a pre heated oven at 220/425/gas mark 7 for 20 – 25 minutes basting frequently with the marinade
remove the duck from the oven and transfer to a pr heated grill
grill for 3-5 minutes to caramelize the top
remove from the grill , slice and enjoy (ensuring the duck is cooked throughout )
900g pork spare ribs
2 tbsp dark soy sauce
3 tbsp hoisin sauce
1 tbsp chinese rice win or dry sherry
pinch of chinese five spice
2tsp dark brown sugar
1/4 tsp chilli sauce
2 garlic cloves crushed
Chop ribs into single ribs
Mix together the soy , hoisin, chinese rice wine or sherry ,five spice, dark brown sugar, chilli sauce and garlic into a large bowl
Place the ribs in a shallow dish and pour the mixture over them , turning to coat completely , cover and marinade for at least an hour (turning occasionally )
remove the ribs and arrange them in a single layer on a wire rack over a baking tray half filled with warm water (this steams and aids cooking)
brush with the marinade and save the remainder
cook in a pre heated oven 180/350/gas mark 4 for 30 minutes , remove from the oven and turn over,brush with more marinade and return to the oven for a further 30 minutes or until cooked through
serve and enjoy
60 g /1/4 cup caster sugar
50ml/1/4cup rice vinegar
2 tbls water
In a pan add all the ingredients and stir until the sugar has dissolved .
boil rapidly until a syrup has formed
remove from the heat and add 1-2 finely chopped chillies (remove seeds if needed)
leave to cool then serve
4 tsp veg oil
1-2 cloves of garlic , crushed
225g/8 oz pork mince
225/8 oz pak choi, shredded
4 1/2 tsp light soy sauce
1/2 tsp sesame oil
8 spring roll skins ,25cm/10 inch
oil for deep-frying
heat the veg oil in a wok, add the garlic and stir fry for 30 seconds, add the pork and brown .
Add the shredded pak choi, soy sauce and sesame oil and cook for 2-3 minutes, remove from the heat and set aside to cool.
on a work surface spread out the spring roll skins and spoon 2 tablespoons of the pork mixture along on edge of each , roll the skins over once and fold the sides in then roll the rest .brushing the edge with a tiny bit of water to seal. set aside for 10 minutes.
head the oil for frying in the wok until hot enough to deep fry. fry spring rolls for 3-4 minutes until golden brown .
remove from the oil and drain
perfect served with chilli sauce ( see chilli sauce recipe)
filling can be adapted to suit personal taste