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Category: Family Recipes

Chocca Mocca Caramel Cake

Lisa

Chocca Mocca Caramel Cake

Chocca Mocca Caramel Cake

 

If you’re looking for a cake that is super easy to make and really yummy then this is the cake for you.

What you need:

2 Teaspoons of instant coffee powder/granules
2 Eggs
2 Tablespoons Cocoa
6oz/175g Butter (at room temp)
6oz Golden caster sugar
2 Tablespoons Golden syrup
8oz/200g Self-raising flour
4 Tablespoons Milk
100g Chocolate Caramel Bars (We used the Cadbury’s Caramel Buttons)

Icing:

100g Chocolate Caramel Bars
2oz/50g Butter
2 Tablespoons Milk
4oz Icing Sugar, sifted

Preheat the oven to around Gas Mark 4 (180c).

This recipe is based on using an 8 inch round tin. Butter and line the tin.

Mix the coffee, cocoa and two tablespoons of hot water to form a chocolately/coffee paste.

Put the butter, eggs, sugar, syrup, flour, milk and cocoa paste in a bowl and mix with a mixer (or by hand). Add in the caramel chocolate pieces.

Add the mixture to the tin and bake in the oven for about 50 – 60 minutes.

To check that it’s ready I use a skewer which I poke into the middle of the cake. If it comes out clean it’s ready.

Once it’s ready leave it for about 10 minutes before turning out onto a cooling rack.

Whilst it’s cooling, make the icing.

Put the caramel chocolate pieces into a pan and heat gently so that it melts, add in the butter and milk and stir until all melted (make sure you stir all the time). Remove from the heat and add in the sifted icing sugar.

Leave to cool whilst the cake is cooling.

Once the cake is cooled, spread over the icing and your good to go.

We decorated ours as it was for Daddy’s birthday which we took to the Donkey Sanctuary. We did have some spare caramel chocolate buttons, but these disappeared!!

Lisa

Recipe – Chocca Mocca Caramel Cake

Simple Mackerel Pate

Lisa

Simple Mackerel Pate Recipe

Simple Mackerel Pate Recipe – As a mum I love to keep things simple, and as a family we’re quite good at making meals that double up into a couple of meals or more.

Cooking a chicken as a roast, making a pasta dish the next day and a stirfry for the following day is quite a usual occurance and is great for us as working parents.

simple_mackerel_pate

I have to confess that Daddy is the main meal maker in our family and has a far better eye for making a meal from anything and everything, including whipping up a meal on the day before shopping day from the randoms left if the fridge/cupboard.

I will share some of these recipes with you as well as our firm family favourites.

One of my fave meals at the moment is mackerel salad. It’s really easy and quick to make. We usually buy the peppered mackerel fillets and grill them to make them extra crispy. We make a salad with lettuce leaves, rocket, red peppers, cucumber, tomatoes and beetroot and top it off with a side helping of potato salad (will share the recipe at some point).

Anyway, I always save some of the mackerel fillets to make Mackerel Pate for me and Belle the following day.

How to make

So to make the pate, you have to add mackerel fillets (we normally save 2 – 3) and put in the whizzer (aka blender), whiz it through for about 30 seconds, add a good squeeze of lemon and then about 3 good tablespoons of mayonnaise.

If you don’t have a whizzer you can mash up the fillets with a fork which makes it slightly chunkier, but Isabelle prefers  the smoother version.

Put into a bowl and then make a pile of toast.

Voila! Simple Mackerel Pate.

Easy lunch for you and your little!

Lisa x

Strawberry and Raspberry Lemonade

Lisa

Strawberry and Raspberry Lemonade

Strawberry and Raspberry Lemonade Recipe – This is the perfect recipe for my daughter as it involves Strawberries (she’s a total Fruit Bat) and fizzy drinks (what kid doesn’t).

Strawberry And Raspberry Lemonade

Difficulty Rating: Easy Squeezy and great to do with the little ones.

What you will need:

2 Cups of Strawberries (maybe a few extra as they get stolen)
1 Cup of Raspberries
1/2 a Cup of Freshly Squeezed Lemon Juice
3/4 Cup of Caster Sugar
4 Cups of Water (Still or Sparkling)
1 Cup of water
Ice Cubes to Serve

Strawberry And Raspberry Lemonade

Puree the strawberries and raspberries in a blender and put through a sieve to get rid of the little pips.

Strawberry And Raspberry Lemonade

Put the cup of water and caster sugar in a pan and heat until the caster sugar melts and leave to cool until room temperature.

Strawberry And Raspberry Lemonade

Once cooled, mix the strawberries, raspberries, lemon juice and 4 cups of water.

Chill in the fridge and serve with ice cubes.

Strawberry And Raspberry Lemonade

The lemonade was perfect to have alongside dinner in the lovely sunshine and we’ve also put some into ice lolly trays as it made quite a bit.

For all of our tried and tested Family Recipes click here.

Enjoy!

Lisa x

 

*This post contains affiliate links which means I may get a small payment at no cost to you if you click and make a purchase. 

 

 

Recipe – Slow Cooker BBQ Chicken

Lisa 3 Comments

Slow Cooker BBQ Chicken

I’ve been so slack on the cooking front this week and Chris hasn’t really done any either. Slow Cooker BBQ Chicken is a really lazy recipe which has a big effect. All of us love the kind of meal where you stick it all in the middle of the table and help yourself.

Even better is that you put it all in the slow cooker in the morning and hey presto it’s all done in time for dinner later on.

Slow Cooker BBQ Chicken

What you will need:

6 boneless, skinless chicken breasts, trimmed of fat
1 1/2 cups BBQ Sauce (I used Sweet Baby Rays Honey BBQ)
3 medium red onions, grated
1 Tbsp olive oil
1 Tbsp worchestershire sauce
2 Tbsp brown sugar

What to do:

Pop the chicken breasts in the slow cooker.

Mix all the other ingredients in a bowl and pour over the chicken.

Add the onion.

Leave to cook throughout the day.

Shred the chicken which should just fall apart.

Serve with salad, coleslaw in a roll or wrap.

Perfect.

Lisa x

Healthy Kids Snacks – Blueberry Yoghurt Bites

Lisa

Healthy Kids Snacks – Blueberry Yoghurt Bites

blueberry_yoghurt_bites

Blueberry Yoghurt Bites.

With a  five year old and a seventeen year old we have to keep the fridge and cupboards full of ready to eat snacks. They both get bored of the same stuff day in day out so after a quick look around Pinterest I found a recipe for Blueberry Yoghurt Bites.

What you need:

Blueberries – you can use as few or as many as you want to make
Natural Greek Yoghurt (I’ve used Honey & Apricot and Strawberry)

You need to:

Wash the blueberries. Line a baking tray with greaseproof paper (making sure that it will fit flat in your freezer). Using a cocktail stick to pick up a blueberry, dip in the yoghurt to that the blueberry is completely covered in yoghurt and then put on the baking tray.

blueberry_yoghut_bites

Once you’ve dipped all the blueberries, but the tray into the freezer and leave to freeze for a couple of hours.

blueberry_yogurt_bites

You should try them this Bank Holiday weekend. My two have decided that they both LOVE them. Next time we’re going to try blueberries as well as raspberries and strawberries.

blueberry_yoghurt_bites

For our full Family Recipe Collection – Pop over and take a look.

Lisa x

 

 

5 Japanese inspired Chocolate Truffle Recipes

Lisa 2 Comments

5 Japanese inspired Chocolate Truffle Recipes

Easter is upon us and everywhere you look there is chocolate to be seen.

I love chocolate with dark chocolate being my favourite and when I was given the opportunity to try some Japanese inspired Chocolate Truffle recipes I jumped at the chance. The flavours we’re going to make are:

  • Miso Caramel – think salted caramel with a twist
  • Shaoxing Rice Wine – a warm, boozy hit
  • Wasabi Furikake – milder than chilli with the added crunch of sesame
  • Pickled Sushi Ginger – chocolate & ginger with the surprising tang of pickle
  • Yuzu – a hint of citrus

Japanese Inspired Chocolate Truffles

I have to be honest when I received a box of ingredients I was hard-pushed to imagine them paired with chocolate but here goes.

This is the list of items needed to make the truffles:

Good quality Dark Chocolate
Double Cream
Unsalted Butter
Truffle cases
Shaoxing rice wine warmed
Vermicelli
Yutaka Wasabi Furikake
Drinking chocolate
Yutaka sushi ginger
Cocoa
Yutaka Yuzu
White chocolate
Sugar
Water
Yutaka Miso
Pink salt crystals

Japanese Inspired Chocolate Truffles

Quite an interesting list of items, but this is to make five different flavoured truffles and will make approximately 30 – 36.

Chocolate Easter Truffles Recipe

200g dark good quality chocolate
60ml double cream
80g unsalted butter
Truffle cases

Method for all truffles

 In a double saucepan (or a Pyrex bowl in a saucepan), place chocolate, butter and cream. Heat through slowly until smooth whilst whisking. Remove from heat and divide into 5 equal portions, adding the various flavourings to each individual portion as below. Place in the fridge to set – overnight if possible.

Remove the various truffle mixes from the fridge and, with a teaspoon, scoop out a goodly amount. Roll into a ball and place on a plate (remembering to keeping the various flavours separate) and continue until all the mixture has been used.

Yutaka Shaoxing rice wine flavouring

2 tbs Shaoxing rice wine warmed
Vermicelli for coating

Yutaka Wasabi Furikake flavouring

2 tbs Yutaka Wasabi Furikake
Drinking chocolate for coating

Yutaka Pickled Sushi Ginger flavouring

2 tbs chopped Yutaka sushi ginger
Cocoa for coating

Roll the ginger truffles in cocoa and place in truffle cases.  Roll the Wasabi Furikake in drinking chocolate and the rice wine truffles in vermicelli and return to fridge.

Yutaka Yuzu flavouring

2 tsp Yutaka Yuzu
100g white chocolate – gently melted for coating

Using a double boiler (or Pyrex bowl in a saucepan) melt the white chocolate over a low heat and, when removed from the heat & cooled slightly, spoon over Yuzu truffles until coated.   You can use a cocktail stick pushed carefully into a truffle to help you turn and coat with the chocolate.  This needs patience!  Leave them to set on a plate.

Miso caramel sauce filling

75g sugar
25ml water
50ml double cream
1 tbs Yutaka Miso
100g dark chocolate – gently melted for coating
Pink salt crystals for sprinkling on the top

Miso caramel flavouring method

Put sugar and water in a heavy bottomed saucepan, stir and leave on a medium heat, stirring occasionally, until caramel in colour. Carefully add double cream (it will hiss a little) and whisk whilst off the heat, add miso paste and whisk thoroughly until smooth. Add 2 tbs of miso caramel sauce to the remaining truffle mixture.  The remainder of the sauce saved and used over ice cream for a delicious dessert.

Melt the dark chocolate and coat the Miso caramel truffles using a cocktail stick pushed carefully into a truffle to help you turn and coat with the chocolate.    Sprinkle a couple of pink salt crystals on the top.

We made up the five different flavours and left them in the fridge whilst we went out for the day. Three of them were fairly easy to mould into ball shapes, but the Shaoxing rice wine flavour and the Pickled Sushi Ginger were quite tacky still.

We thought it was quite fun smelling all of the ingredients and wondering how the truffles were going to taste. I thought that the Shaoxing rice wine smelt quite nice. We all agreed that the Wasabi Furikake smelt awful and Daddy and I had a taste of it neat which was a bit of an experience for the tastebuds.

These are our lovely looking truffles all ready to be tried.

Japanese Inspired Chocolate Truffles

Miso Caramel – We all agreed that it was quite salty, but not in a bad way so this one gets the thumbs up.

Shaoxing Rice Wine – This one was up there as one of our favourites.

Wasabi Furikake  – We were all very nervous about this one. We gave it to Ryan without telling him what it was which he wasn’t impressed by. For me this felt like attempting a ‘Bush Tucker Trial’ so I only had a very little taste. Now that we’ve ticked this off our list of tried and tested I don’t think we would go for this one again. Daddy is very keen to use this in savoury cooking though.

Pickled Sushi Ginger – I wasn’t too sure that I would like this one as it seemed like a lot of ginger, but surprisingly it was a nice hit of ginger.

Yuzu – This was up there as our other favourite. I think the white chocolate made this the prettiest one as well.

This was definitely a taste experience for us all which we enjoyed.

Lisa x

*We were gifted the ingredients by Yutaka for the purpose of this review but all the opinions are our own.

 

 

White Chocolate & Strawberry Cheesecake Cups

Lisa 1 Comment

White Chocolate & Strawberry Cheesecake Cups

White Chocolate and Strawberry Cheesecake Cups – What’s better than a recipe that you don’t have to cook. I’m pretty sure that I don’t know anybody who doesn’t like cheesecake or if I do they haven’t mentioned it. What’s not to like, Yummy creamy topping on an even yummier biscuity base (which if you’re the one serving you get to have extra – servers rights) and fruit. Fab combination!

Strawberry Cheesecake Cups

What you will need:

For the filling

150g White Chocolate
25g Butter
1/2 Teaspoon vanilla extract
200g Cream Cheese
25g Icing Sugar
50mls Double cream, whipped
1 Punnet Strawberries

For the base:

Half a pack digestive biscuits
50g Butter, melted

For the base, put the biscuits in a freezer bag and using a rolling pin crush the biscuits. Add the crushed biscuits to the melted butter.

Strawberry Cheesecake Cups

Put 12 cupcakes cases into a cupcake tray and add a spoonful of biscuit base to each case. Put into the fridge to chill whilst you prepare the topping.

Strawberry Cheesecake Cups

Melt the white chocolate, butter and vanilla extract in a heatproof bowl over a pan of simmering water. Making sure that the bowl doesn’t touch the water. Once all the ingredients are melted, take off the heat and stir to make a smooth mixture and set aside to cool.

Strawberry Cheesecake Cups

In another bowl add the cream cheese, icing sugar (sifted) and cream until smooth.

Add the chocolate mixture to the cream cheese mixture.

Strawberry Cheesecake Cups

Take about half the punnet of strawberries, wash and chop off the tops and cut into very small pieces before adding them to the cream cheese mixture.

Strawberry Cheesecake Cups

Top the biscuit base cases with the cream cheese mixture and put in the fridge for approximately 4 hours. Top each cheesecake cup with a quartered strawberry and serve.

And there you have lovely little scrummy White Chocolate & Strawberry Cheesecake Cups.

Strawberry Cheesecake Cups

Enjoy!

Lisa

Breakfast Mash-up

Lisa

Breakfast Mash-up.

It’s that time of the month when the big shop is due so all you’ve got left is odds and ends. This is the time when having a kitchen know-it-all comes in handy and makes a Breakfast Mash-up.

I look in the fridge and see nothing.

Chris looks in the fridge and then hey presto we’re eating something scrummy and he’s basking in his culinary expertise.

Looks pretty good doesn’t it!

Breakfast Mash-up

This is what he used:

Chorizo cut into small pieces
4 New potatoes cut into small pieces
A pack of bacon lardons
1 Tin of Baked Beans
1 Tin of Chopped Tomatoes
1 Clove of Garlic, chopped
4 Spring Onions (sliced, separating the white from the green)
5 Eggs
2 Teaspoons Smoked Paprika
Salt and Pepper
Oregano
Thyme
Barbeque Sauce

Cook the bacon lardons in a frying pan (no oil needed) and set to one side.

In the same pan cook the chorizo and then put to the side with the bacon lardons.

Add to the pan the cubed new potatoes, garlic with a sprinkle of thyme and salt and pepper. Once fried off remove from the pan with the rest of the cooked bits.

Breakfast Mash-up

Put the white spring onion, tomatoes and the baked beans into the pan and heat through. Season to taste.

Breakfast Mash-up

Add in the paprika, a squirt of barbeque sauce and a sprinkle of oregano.

Add in all the cooked items and keep on the hob for a few minutes, mixing through.

Put in a large oven proof dish and make some wells where you will crack in the eggs and add the green of the spring onion.

Crack the eggs and season again (I know).

Bake in the Oven for about 15 – 20 minutes or until the eggs are cooked.

Breakfast Mash-up

We served ours with hash browns and mushrooms.

 

It was totally scrummy!

Lisa x

If you like what you see then check out our other Family Recipes.

 

Recipe: American Pancakes

Lisa 2 Comments

American Pancake Recipe

This is the first time that I’ve tried and cooked American Pancakes so I’m looking forward to trying something new.

American Pancakes

What you will need:

150g Plain Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Bicarbonate of Soda
35g Caster Sugar
2 Large Eggs
125mls Buttermilk
25g Butter (melted)
Olive oil for frying
8 Thick slices of streaky bacon
Maple Syrup

Sift the flour, baking powder and bicarbonate of soda into a bowl. Add in the sugar, mix and make a well (hole) in the centre.

In a separate bowl whisk the eggs and add the buttermilk and melted butter.

Pour this into the well of the dry ingredients and gradually whisk together.

Put the batter in the fridge for about 30 minutes to an hour.

Heat a large frying pan and add a little bit of oil.

Spoon in dollops of the mixture making sure that there is a little bit of space between them. This will depend on the size of your frying pan.

Cook them for 1 – 2 minutes until they start to bubble on the surface, turn and cook on the other side until golden.

Keep them warm in the oven whilst you batch cook the rest of the pancakes.

In a separate pan heat 1 tablespoon of oil and fry the bacon rashers until crisp.

Serve the pancakes in a stack with the crispy bacon and maple syrup on top.

Alternatively you could have these with fruit and maple syrup as Ryan did.

American Pancakes

Lisa x

Pancake Kebab Recipe

Lisa 3 Comments

Pancake Kebab Recipe

These little pancakes are so cute. You can make a batch up and freeze, and then you can take a few out the night before for breakfast.

Pancake Kebab Recipe

 

Pancake Kebab Recipe

Isabelle had her friend over to play today so it was the perfect time to test these out. Apologies for my none too professional maple syrup drizzle. I think I need a bit more practice!

To make the pancakes you will need:

135g Plain flour
1 Tsp Baking Powder
1/2 Tsp Salt
2 Tbsp Caster Sugar
130ml/ 4 1/2 fluid oz milk
1 large egg
2 Tbsp melted butter, plus extra for cooking

You will also need:

Short Wooden kebab sticks
2 Kiwi fruits
2 Bananas
A few Blueberries
Approx 8 Strawberries
Maple Syrup to serve

To make:

Sift the flour, baking powder and sugar into a bowl and add the salt.

In a separate bowl, whisk the egg with the milk and melted butter.

Mix the wet and dry ingredients together then lightly whisk until well combined and lump free.

Make this mixture a little in advance as it works best if you put it into the fridge for a while.

Melt some butter in a frying pan and if you’re confident put a small amount of mixture in small blobs to make small bitesized pancakes. If not you can either use a squirty bottle or a round biscuit cutter to get the correct size.

Slice the fruit ready for construction.

Once all the pancakes are made you can make up the kebabs alternating pancakes and fruit or you could give them to the kids to make how they like.

To serve add a squeeze of maple syrup.

These got a massive thumbs up from both girls.

Yum!

Lisa

www.babynotincluded.co.uk