Sunday chocolate cake

A delicious chocolate cake made for a couple of friends. Definitely cheered us all up.

Big Risk!

Well I thought it was very tasty. It was 650 calories for half a big lasagne system good if you're eating healthy. I could only manage just over a quarter it was very filling. My husband didn't seem convinced. He ate it then finished off the cooked chicken in the fridge.

If I'm honest I still prefer my meat lasagne but I'm glad I tried the veggie version.

Big Risk! Vegetarian lasagne

My husband is a meat eater. He loves meat and to him if a meal doesn't have meat in it then somethings not quite right! Saying that he also loves seafood and fish so that is perfectly acceptable. I on the other hand quite enjoying eating some vegetarian meals.

So tonight, I am risking making a completely vegetarian meal for tea. I haven't used a recipe just worked on instinct. It looks lovely but who knows how it will go down.

Below is my step by step recipe and i'll let you know if it was a success or not. Fingers crossed.

1. Fry a red onion and red pepper in oil.

2. Meanwhile slice courgette  thinly and put in simmering water to soften.

 3. Add mushrooms, sweetcorn, grated carrot and diced carrot and swede.

 4. Pour over 3/4 of a large jar of tomato sauce and combine.

 5. Layer mixture- courgettes-mixture- pasta- sauce and cheese.

Put in oven for 40mins until cheese is melted. Allow to cool for 15min before serving.

I'll let you know what hubby thought xx

Mini madeleines

The little french delicacies known as madeleines; light and fluffy, small and innocent and delight to enjoy alongside a cappuccino. My first attempt of these beautiful little cakes so as always after purchasing my new piece of equipment ( a new silicone mini madeleine tray) it was time to have a go.

I found a very simple recipe and 15mins later had my feet up enjoying a couple of these lovely cake with a cup of coffee.

At first as a regular sponge maker I found the method of mixing egg and sugar together first uneasy but I can understand why. The original recipe uses air as the only raising agent thus the need for whisking sugar and egg until mousse like at the start of the recipe. In modern cooking a pinch of baking powder has been added to make ourselves feel better and less likely to fail however I guess its not needed. Fold in flour an dmelted butter and that it. Just spoon the light mixture into mould and 8 mins later they are done.

To be enjoyed in their prime they should be allowed to cool, dusted in icing sugar and eaten on the day they are made.

I thoroughly enjoyed making these and they will become a regular treat from my kitchen.

A treat for mother's day

With mother's day approaching my mom was planning a lovely lamb dinner and I said I'd make desert and she requested a lemon meringue with biscuit base just like my nan used to make. The pressure!

Having never made it before and not having my nans recipe I turned to mary berry for guidnace. It seemed simple in theory; a digestive and ginger nut biscuit base; a lemon flavoured filling and a light soft meringue topping. So I gave it a go and results were quite pleasing.

Next time, to improve I think I would use a smaller tin to make it deeperand possibly adapt the meringue recipe so it was tougher. Yummy all the same :-)