Easy butterscotch tart

I am a firm believer that life’s too short to mess about making pastry which is why I buy Edler’s ready made pastry cases. Coming in at just under £1 each they’re probably similar cost wise to buying all the ingredients and making from scratch. So tasty and versitile they could be used for sweet or savoury tarts.

As the title would suggest I normally make butterscotch tart with butter but I really fancied one the other day and had no butter to hand only Flora Light and Flora Buttery. Both were  nearing their use by dates so I figured I had nothing to lose. I actually used a mixture of both so was really taking my chances but was delighted to find my butterscotch tart came out really well and tasted just as good as normal.

I have listed my recipe below. It’s so quick and easy and so indulgent. Hope you’ll give it a go.

  1. For butterscotch filling: Melt 160g butter in a pan over a low heat.
  2. Mix in 160g demerera sugar and stir until dissolved.
  3. Slowly add the milk and 40g flour, whisking as you do so until smooth.
  4. Heat mixture, whisking continuously until butterscotch coats the back of a spoon.
  5. Pour into pastry caseand allow to cool then refrigerate

 

 

 

Creamy Halloween Pumpkin Soup (with bacon optional)

Halloween Creamy Pumpkin Soup (with bacon optional) – 5/6 servings

 1 kg pumpkin flesh grated

2 carrots grated

1 potato grated

1 onion diced

4 slices of bacon diced (optional)

Garlic or dried minced garlic

Salt and pepper to season

150ml cream (optional)

  1. Fry off the diced onion in a little olive oil in a large saucepan
  2. Add in some garlic and diced bacon (optional) and fry for a couple of minutes
  3. Add all the grated vegetables, 1 litre of vegetable stock and salt and pepper to season
  4. Bring to the boil then cover and simmer lightly for about half an hour, stirring when needed
  5. Remove from heat and use a hand blender or electric blender to puree it all together into a fine creamy consistency.
  6. Stir in 150ml of cream and simmer for a few more minutes (I used Millac Gold single cream but I have seen recipes that suggest double) Cream is optional as the vegetables alone make a creamy consistency but this just adds some extra richness to the flavour.
  7. Pour into bowls, sprinkle over some roasted pumpkin seeds or croutons and serve.

Giant Halloween Pumpkin and Raisin Cookies

Halloween Pumpkin & Raisin Cookies

Pumpkins are so cheap this year but rather than waste all the insides by not make some tasty treats and healthy snacks with the inside.

When you have scooped out all the inners, spread the seeds out on a baking tray and roast at the same time as you make the cookies. They are a delicious healthy snack.

I found an American recipe for Pumpkin Cookies but it was all in cup sizes. Rather than mess about trying to convert I found that you could buy the measuring cups very cheaply in large supermarkets.

1 cup  flour
2/3 cup porridge oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/4 teaspoon ground mixed spice
3/4 cup  sugar, plus additional for sprinkling
1/2 cup pumpkin puree
1/3 cup vegetable oil
1 tablespoon honey or syrup
1 teaspoon vanilla extract
1/2 cup raisins/saltanas

Preheat oven to 180 degrees

Stir together the flour, oats, cinnamon, baking soda, salt and spice in a medium sized bowl.

In a seperate large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend.

Stir the dry ingredients into the pumpkin mixture then stir in the raisins.

For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart .
Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Allow to cool on a rack.

Tropical Chocolate Gnache

Ingredients

This is such a quick and easy to do cake/pudding that will really impress anyone you serve it to.

200g Nice Biscuits (as in the name NICE the coconut flavour ones – all biscuits are nice!)

50g butter

150g chocolate

100ml Millac Single Gold Cream

Dole Pineapple pieces and desiccated coconut to top

Method

  1. Crush biscuits into a fine crumb
  2. Melt butter and mix into biscuit crumbs
  3. Press down firmly into a tart tin and put in the freezer while you  prepare the topping
  4. Break chocolate into small pieces and put in a glass bowl
  5. Heat cream on a low heat then pour over the chocolate and stir together until smooth (the hot cream will melt the chocolate and form a smooth paste)
  6. Take the base from the freezer and pour the chocolate gnache making sure it covers all the biscuit base
  7. Top with Dole Pineapple pieces and sprinkle with desiccated coconut
  8. Leave to set overnight in a fridge or for 1 hour in a freezer

Say Happy Birthday with a rich Chocolate Cake

I was lucky enough to try Bioglan Superfoods Cacao free as party of a Tesco Orchard Programme. It’s a healthier version of Cocoa powder that you can use in baking as well as drinks and is part of a whole range of Bioglan Superfoods that are now being stocked in Tescos. I have also tried the Cacao with Flax & Superberries and Chia & Flax, both of which are great to add to yogurts and smoothies, and the latter to salads. It’s such an easy way to get added nutrients into your diet. I’ve also used ingredients from some of my other favourite companies. I made this for a birthday cake but of course you dont need a special occasion to enjoy chocolate cake.

INGREDIENTS   

50g Bioglan Cacao,

6tbsp boiling water,

3 large eggs,

50ml milk,

175g self raising flour and 1 tsp baking powder ,

100g softened butter/cooking margarine

275g sugar

300ml double cream,

150g tub of yogurt – I used Collective Coconut and Lime but any flavour works well with chocolate

  1. Preheat oven to 180 degree and line two sandwich tins with greaseproof paper
  2. mix cocao powder and boiling water to form a paste in a large bowl
  3. mix in all the ingredients then stir in 2/3 of pot of yogurt and pour into the two baking tins
  4. Cook for around 40 minutes
  5. Allow to cool then whip the double cream until firm peaks are formed, stir in the remaining 1/3 yogurt
  6. Use half the cream mix for the filling then the other half for the top of the cake.
  7. Sprinkle with chocolate flakes or shavings and serve.

Summer Fruits Breakfast Cake

As part of a health kick we are all trying to eat that bit better. It’s not always easy to make food interesting and healthy but we’ve enjoyed this today as an alternative breakfast.  To make, I’ve melted a little #Kerrygold butter into a pan and cooked off some oats until they soften and are starting to bind together. I pressed the mix hard into some flan cases and when cooled, topped with some #CollectiveDairy live gourmet yogurt (Raspberry and Rhubarb are perfect for this) and popped in the freezer for 1/4 hour. I then topped with a selection of delicious berries and served. I hope you will try it really is delicious and looks as good as it tastes.


I am a member of #TescoOrchard I get to trial products. The new cherries and berries campaign means I got some of these berries free #TriedItFree