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Rice Crispy Marshmellow Bars

Good evening friends,

A oldie but a goodie, but who doesn’t love a rice crispy treat?

This is a sweet delight I’ve made, 3 times this year so far (Yes I know we’re only a few weeks in) however, if you have a sweet tooth like myself, this is a quick, easy, and cheap treat.

Ingredients
22g butter
150g marshmallows
90g Rice crispies cereal
*If you want to add a little something extra, use 50g of a chocolate of your choice to drizzle over

Recipe

1. Line a baking tray with grease proof paper, or if you don’t have any, grease the pan with a little oil.
2. Measurement out your rice crispies and pour into a large mixing bowl

3. Melt the butter in a large saucepan over a low heat. Add the marshmallows, stir constantly and fold over to ensure all are equally melted and doesn’t burn in the pan

4. Pour the melted marshmellows into the bowl of cereal and mix vigorously, to coat all of the cereal

5. Once your ingredients are mixed together, pour into the tray and flatten with your spatula/cooking utensil or clean hands.

6. Heat your chocolate either on the hob or in the microwave until melted, and then drizzle over your tray

8. Place your tray in the fridge for 20 minutes, once chilled, cut and enjoy!

Kaya •

Blogmas 2020, Cooking at home with Kaya

Blogmas – Christmas Spiced Chocolate Cake

Good afternoon friends,

Today I’m sharing a recipe, one that I’ve made before, but will no doubt become a new Christmas tradition.

This Christmas Spiced Chocolate Cake, can be prepared, baked and decorated in just over an hour. A simple recipe, with the most delicious smooth, light and flavoursome cake.

Although Nigella labels this a cake, I wouldn’t personally, as it’s flourless and doesn’t have this consistency, I would say it’s more of a gooey spiced pudding.

Photo from Nigella’s site

Click on the link below for the recipe, or read on for the information and a few step by step pictures.

Christmas Spiced Chocolate Cake

Recipe

For the cake

  • 150 grams chopped dark chocolate (I used 1 while Terry’s Dark chocolate Orange)
  • 150 grams soft butter
  • 6 large eggs
  • 250 grams granulated sugar
  • 1 teaspoon vanilla extract
  • 100 grams ground almonds
  • 1 teaspoon ground cinnamon
  • 1 pinch of ground cloves
  • zest of 1 clementine (or satsuma)
  • 4 teaspoons instant espresso powder
For the topping

  • juice of 1 clementine (or satsuma)
  • 15 grams butter
  • 1 tablespoon caster sugar
  • ¼ teaspoon ground cinnamon
  • 50 grams flaked almonds

Method

  • Take anything you need out of the fridge to bring it to room temperature. The only truly important thing, however, is that the eggs aren’t cold, so if they are, just put them into a bowl (I use the KitchenAid bowl I’m going to whisk them in later) and cover with warm water for 10 minutes
  • Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF. Butter the sides and line the bottom of a 23cm / 9 inch springform tin.
  • Melt the chocolate and butter together in a heatproof bowl, in a microwave according to the manufacturer’s instructions, or suspended over a pan of simmering water, and set aside to cool slightly.
  • Beat the eggs, sugar and vanilla together until thick, pale and moussy. They should have at least doubled in volume, even tripled. If you’re using a freestanding mixer, as I do, this is effortless.

  • Gently fold in the ground almonds, cinnamon, cloves, clementine/satsuma zest and espresso powder, taking care not to lose the air you have whisked in, then, finally, pour and scrape in the melted, slightly cooled, chocolate and butter, folding gently again.

  • Pour into the prepared tin and bake in the oven for 35–40 minutes, by which time the top of the cake should be firm, and the underneath still a bit gooey.

  • Remove from the oven, and sit it on a wire rack, draped with a clean tea towel, to cool completely.

  • To make the topping for the cake, put the clementine/satsuma juice into a small, preferably non-stick, frying pan with the butter, sugar and cinnamon and melt everything together, then let it sizzle for a minute or so and begin to caramelize before adding the almonds.
  • Stir everything together, and occasionally tip the pan to keep it all moving; what you want is for all the liquid to disappear and the nuts to look shiny and be coated thinly in a fragrant, orange-scented toffee.

  • Remove to a plate and cool.
  • Unspring the cake and transfer to a cake stand or plate; I am brave enough to take it off its base sometimes, but don’t if you’re scared. Remember this cake, however intense and elegant within, has a rather ramshackle rustic appearance on the outside.
  • (My cake was curved at the top and a bit crumby, I flipped mine over, which I think looks more enticing)

  • Scatter with the almonds, mainly letting them pile up in the centre of the cake, but drop a few here and there all over the top. And serve with the cointreau cream.
  • My cake did not look anything like the picture, it wasn’t as ‘stable’, but it tasted like a dream. I dropped off slices to family, and to our neighbour with a variety of double cream, whipped cream and custard.

    If you give this recipe a go please let me know!

    Kaya •

    Blogmas 2020

    Blogmas – Christmas Biscuits

    Good afternoon friends,

    If you’re looking for quick, easy, classic Christmas style biscuits, I’ve got the perfect recipe for you.

    Christmas Biscuits

    I bought a pack of 10 Christmas cutters for just £4.99 from amazon, and a variety of icing pens and sprinkles from B&M for a few quid each

    Ingredients
    100g/3½oz unsalted butter, softened at room temperature100g/3½oz caster sugar1 free-range egg lightly beaten1 tsp vanilla extract275g/10oz plain flour

    To decorate
    400g/14oz icing sugar
    3-4 tbsp water
    2-3 drops food colourings
    Edible glitter

    Method

    • Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof paper.

    • Cream the butter and sugar together in a bowl until pale, light and fluffy.

    • Beat in the egg and vanilla extract, a little at a time, until well combined.

    • Stir in the flour until the mixture comes together as a dough.

    • Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in.

    • Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw.

    • Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack.

    • For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.

    • Carefully spread the icing onto the biscuits using a knife and sprinkle over the glitter. Set aside until the icing hardens.

    A no fuss recipe, for relaxing and fun decorating fun by yourself or with family, FYI the biscuits go well with a cuppa tea

    Kaya •

    Cooking at home with Kaya

    Home made Marmalade

    Good afternoon friends,

    So with trying to stay healthy, we perhaps bought too many clementines.

    Instead of them going to waste, we decided to make Marmalade.

    I bloody love Marmalade, I’m surprised I haven’t made this before.

    (Apologies if the pictures are a bit blurred, I originally filmed this and it didnt work out so I screen shot it)

    Ingredients

    • 4 lbs Satsuma oranges or around 20 clementines
    • 1 fresh lemon
    • 6 cups of granulated sugar
    • 1/4 tsp. butter

    Materials

    • 5 medium Jars
    • 2 large saucepans
    • 1 chopping board
    • 1 large bowl

    Instructions

    Wash and peel the Satsumas.

    Peel off and throw away any pith and put the satsumas to one side on a large bowl.

    Cut the peel into very thin strips about a inch long

    Boil 4 cups of water, and then add the chopped peel, and boil for 10 minutes.

    Meanwhile mash the satsumas using the back of a spoon or a fork. Be careful of your eyes, there may be a bit if a spray.
    Once mashed, squeeze one whole lemon into the bowl and mix.

    Go back to the boiling peel, drain and add 2 cups fresh water.

    *Depending on how smooth you like the marmalade, before the next step, you can always decided to pour the mashed contents into a blended for a few second (around 3 seconds)*

    Add to the mashed satsumas on the orange peel and bring to a full boil.

    Add the sugar and butter and cook over medium to high heat for 25 minutes, stirring occasionally.

    Meanwhile thoroughly clean your jars.
    Simply wash the jars and lids in very hot soapy water, rinse, and then fill the sink with boiling water and submerge the jars and lids.

    Once the marmalade is ready, stir and pour into the jar.
    I found this easiest by using a measuring jug to pour the contents in.

    Once all jars are filled, seal with lids and fill a saucepan of boiling water, and carefully place the jars inside for 10- 15 minutes.

    Carefully take the jars out of the saucepan, and sit on the side to cool.

    Once cooled, place in the fridge to set.

    Leave it the fridge for 8-10 hours and enjoy!

    We enjoyed our this morning with tea and toast. It was so fresh and zesty, next time I might channel Monica from friends and make obscene amounts of Jam.

    Let me know if you give this a go.

    Kaya •

    Cooking at home with Kaya

    Cheesy Fish Pie Recipe

    Good afternoon friends!

    During this pandemic I’ve spent alot of time, maybe too much time, cooking.

    I’d like to share one of my favourite dishes.

    A delicious and creamy meal for a Saturday night dinner.

    Prep 15-20 minutes
    Cook time 45 hour at 180°

    Serves 4

    Ingredients

    • 350g Potatoes cut into chunks
    • 200g unsalted butter
    • 4 tbsp flour
    • 350ml whole milk + 2 tbsp
    • 200g cheddar
    • 300g fish pie mix (I use either Morrisons or Iceland fish mix)
    • 100g frozen peas
    • 1 large onion finely sliced
    • Half a lemon
    • 1 tbsp of Paprika (optional)
    • 1 tsp of Pepper
    • Sprinkle of finely chopped Parmesan ontop to serve

    Method

    Pre hear your oven to 180°

    Skin your potatoes, and dice into chunks.
    Place potatoes in a saucepan and cover in boiling water for 15-20 minutes until tender

    Meanwhile,
    Dice up your onion into small pieces.
    On a medium heat, add a few drops of oil/cooking spray in a deep frying pan.
    Add the onions and peas and cook for a few minutes, then add the fish mix.
    This is optional but I love to squeeze in half a lemon and some paprika
    Leave this to cook for 8-10 minutes, and stir occasionally.

    Whilst your potatoes and fish mix are cooking.
    Warm the butter in a deep pan over a low heat.
    Add the flour and stir until you have a paste. Gradually whisk in 350ml of milk until you have a thick white sauce.
    Simmer on a medium heat and stir for 4 minutes .

    Once the sauce is smooth and has thickened, turn the heat down to allow and gradually fold in the cheese.
    Add a pinch of pepper

    Now add the sauce to the onion and the fish mix, and stir until everything is completely covered.

    Mash the potatoes with the 2 tbsp’s of milk. Fold in the remaining 25g of cheese.

    Pour the filling into a large heatproof dish, and spread the cheesy mash potato ontop.

    Cook for 45 minutes until the mash is golden brown.

    Once cooked, remove and sprinkle over your parmesan.

    Dish up and enjoy!

    Please do let me know if you try this recipe!

    Kaya•

    Cooking at home with Kaya

    Easy Banana Bread Recipe

    Good morning friends and happy Sunday!

    Last night I popped open a bottle of red wine, and banana bread struck me as a good idea.

    Now you know I love a quick and fuss free recipe, and this ones supplied by the amazing, Mary Berry.

    Banana Bread Recipe

    Prep time: 15 m

    Cook time: 1 h

    Total time: 1 h 15 min

    Ingredients

    100g (4oz)butter, softened

    175g (6oz)caster sugar

    2eggs

    2ripe bananas, mashed

    225g (8oz)self-raising flour

    1 tspbaking powder

    2 tbspmilk

    Essential kit

    You will need a 900g (2lb) loaf tin, 17 x 9 x 9cm (6½ x 3½ x 3½in) base measurement.

    Instructions

    Lightly grease the loaf tin and line it with non-stick baking parchment. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Measure all the ingredients into a mixing bowl and beat for about 2 minutes, until well blended; an electric mixer is best for this but of course you can also beat by hand with a spoon.

    Spoon the mixture into the prepared tin and level the surface. Bake for about 1 hour, until well risen and golden brown. A fine skewer inserted in the centre of the cake should come out clean.
    Leave the cake to cool in the tin for a few minutes, then loosen with a small palette knife and turn the cake out. Remove the lining paper and leave on a wire rack to cool completely. Slice thickly to serve.

    This paired particularly well with the wine, but I’m sure it’ll be delicious all the same with a cuppa tea!

    Kaya •

    Cooking at home with Kaya

    National Shortbread Day

    Who doesn’t love a good bit of shortbread?

    Today is national Shortbread Day, so I thought I’d I make up a batch, and for the first time! How is that even possible?

    I found this super quick and easy recipe, using only 3 ingredients, making between 20 and 25 shortbread fingers.

    Shortbread Recipe

    Ingredients

    I used a traditional recipe but made them my own by using a Batman cutter. The shortbread were bigger so this only made about 15, and for a little something extra, I covered a few in dark chocolate. I’d definitely reccomend it if you havebabnextra sweet tooth.

    Happy Baking!

    Kaya •

    Blogmas 2019, Cooking at home with Kaya

    Blogmas Day 27 – Beef Stew

    Good evening friends,

    Winter is all about food… that’s a lie, life is all about food! And, this is a simple but delicious meal for all the family, especially in the winter months.

    I love a beef stew, my recipe changes slightly almost everytime, and I litrally throw everything together, but this is roughly what I’ve been using the past couple of months.

    Ingredients

    800g of Beef

    4x large Potato (peeled and diced)

    4x Carrots (peeled and diced)

    2x large onions

    2x beef stock cube in 400ml of hot water

    2 table spoons of tomato puree

    1 tea spoon of each – salt, pepper, paprika and cumin

    1 half squeeze of a lemon

    Method –

    I tend to have a few saucepans/frying pans on the go at a time.

    • Peel and dice the carrots and potatos, and boil in a large saucepan until soft.
    • Dice and fry the beef and onion until tender/soft.
    • Defrost the peas
    • Stir the beef stock cubes in 400ml of hot water until they disolve
    • Add all ingredients, stock mixture, seasoning, and the lemon juice to the large saucepan.
    • Put the lid on lightly, lower the heat and let simmer for 1 hour.

    The meat and veg will fall apart and warm you through. And a chunk of buttered bread accompanies it nicely.

    Kaya •

    Blogmas 2019

    Blogmas Day 22 – The best Yule Log

    Good evening friends,

    So, this winter I made my first ever Yule log. I dont know how it’s taken me this long?

    I made this This is a super quick, easy, and delicious yule log for my works chrostmas buffet. And it went down a treat!

    It is not the prettiest of yule logs, but I did make it in between finishing work and going to the cinema, but, I’m sure with a little more time and effort it would look amazing!

    Nigella yule log

    FOR THE CAKE

    • 6 large eggs (separated)
    • 150 grams caster sugar
    • 50 grams cocoa powder
    • 1 teaspoon vanilla extract
    • 5 teaspoons icing sugar (to decorate)

    FOR THE ICING

    • 175 grams dark chocolate (chopped)
    • 250 grams icing sugar
    • 225 grams soft butter
    • 1 tablespoon vanilla extract

    METHOD

    1. Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF.
    2. In a large, clean bowl whisk the egg whites until thick and peaking, then, still whisking, sprinkle in 50g / ¼ cup of the caster sugar and continue whisking until the whites are holding their peaks but not dry.
    3. In another bowl, whisk the egg yolks and the remaining caster sugar until the mixture is moussy, pale and thick. Add the vanilla extract, sieve the cocoa powder over, then fold both in.
    4. Lighten the yolk mixture with a couple of dollops of the egg whites, folding them in robustly. Then add the remaining whites in thirds, folding them in carefully to avoid losing the air.
    5. Line a Swiss roll tin with baking parchment, leaving a generous overhang at the ends and sides, and folding the parchment into the corners to help the paper stay anchored.
    6. Pour in the cake mixture and bake in the oven for 20 minutes. Let the cake cool a little before turning it out onto another piece of baking parchment. If you dust this piece of parchment with a little icing sugar it may help with preventing stickage, but don’t worry too much as any tears or dents will be covered by icing later. Cover loosely with a clean tea towel.
    7. To make the icing, melt the chocolate – either in a heatproof bowl suspended over a pan of simmering water or, my preference, in a microwave following the manufacturer’s guidelines – and let it cool.
    8. Put the icing sugar into a processor and blitz to remove lumps, add the butter and process until smooth. Add the cooled, melted chocolate and the tablespoon of vanilla extract and pulse again to make a smooth icing. You can do this by hand, but it does mean you will have to sieve the sugar before creaming it with the butter and stirring in the chocolate and vanilla.
    9. Sit the flat chocolate cake on a large piece of baking parchment. Trim the edges of the Swiss roll. Spread some of the icing thinly over the sponge, going right out to the edges. Start rolling from the long side facing you, taking care to get a tight roll from the beginning, and roll up to the other side. Pressing against the parchment, rather than the tender cake, makes this easier.
    10. Cut one or both ends slightly at a gentle angle, reserving the remnants, and place the Swiss roll on a board or long dish. The remnants, along with the trimmed-off bits earlier, are to make a branch or two; you get the effect by placing a piece of cake at an angle to look like a branch coming off the big log.
    11. Spread the yule log with the remaining icing, covering the cut-off ends as well as any branches. Create a wood-like texture by marking along the length of the log with a skewer or somesuch, remembering to do wibbly circles, as in tree rings, on each end.
    12. You don’t have to dust with icing sugar, but I love the freshly fallen snow effect, so push quite a bit through a small sieve, letting some settle in heaps on the plate or board on which the log sits.

    Kaya •