Flower Cookies

Makes 16

Ingredients for the cookies 175g (6oz) plain flour 100g (4oz) butter, softened 100g (4oz) caster sugar 45g (1 ½oz) ground almonds a few drops Dr. Oetker Natural Vanilla Extract 1 medium egg, beaten

For the icing 50g (2oz) unsalted butter, softened 75g (3oz) icing sugar a few drops Dr. Oetker Natural Vanilla Extract

To decorate 150g (5oz) Dr. Oetker White Ready to Roll Icing Pink, Blue and Yellow Dr. Oetker Food Colourings Dr. Oetker Chocolate Beans Assorted tubes Dr. Oetker Writing Icing

Method 1. Preheat the oven to 180ºC/350ºF/Gas Mark 4. Line 2 large baking trays with greaseproof paper.

2. Sieve the flour into a bowl, then rub in the butter until the mixture resembles fresh breadcrumbs. Stir in the sugar, ground almonds and Natural Vanilla Extract, then bind together with the egg to bring together to form a firm dough.

3. Knead gently on a lightly floured surface until smooth, then roll to a thickness of 6mm (¼ inch). Cut out 32 x 2.5cm (2 inch) shapes using a flower cutter, re-rolling the dough as necessary. Place on the baking sheets and chill for 30 minutes.

4. Bake for about 15-20 minutes until firm and lightly golden, then set aside to cool on a wire rack.

5. To make the butter icing beat the unsalted butter to soften and gradually sieve and stir in the icing sugar. Add a few drops Natural Vanilla Extract to flavour and spread half the cookies with the icing. Sandwich together with an un-iced cookie.

6. To decorate, colour pieces of Ready to Roll Icing with a few drops of assorted Food Colourings, and roll out thinly on a surface lightly dusted with icing sugar. Cut out 16 x flower shapes, slightly smaller than the cookies. Gently press on top of each cookie, brushing the top of the cookie with a little water if necessary to help the icing to stick.

7. Push a Chocolate Bean in the centre of each and decorate with Writing Icing. Set aside for 10 minutes before serving.

SOURCE:http://www.oetker.co.uk/oetker_uk/html/default/debi-7qdmsd.en.html

CHILLI CHICKEN

Ingredients:

2 tbsp oil

1 tsp crushed garlic

1 tsp crushed ginger

2 med onions

2 chopped green chillis

1 lb boneless chicken cut into cubes or strips

2 tbsp soy sauce

1 packet Chinese stir fry veg

Method:

Heat oil in wok, add the onions and cook until slightly brown add chicken, soy sauce, green chilli’s, garlic and ginger and cook until chicken is well done, add veg and toss around in the wok for a few min, this way the veg stays crispy.

To make the sauce: 1 cube chicken stock, 1 tsp corn flour, 1 tbsp sugar and 2 tbsp vinegar. Add all these into a jug and mix then add to the chicken and cook for a further few min. Serve with egg fried rice.

Source: AYSHA DAUD

EGG FRIED RICE

Heat 3 tbsp of oil in a pan, add 1 beaten egg and scramble it using a fork so it looks like scrambled egg, then add 2cups of washed basmati rice, 3 cups water and 2 tsp salt. Cook the rice like normal rice.

Source: AYSHA DAUD

SWEET & SOUR SAUCE

1 cup water

1 cup vinegar

1 cup sugar

1 cup tomato sauce

¼ tsp salt

1 tbsp soy sauce

½ tsp corn flour

Method:

Mix all the above in a small pan and cook for about ½ an hour on a low heat and the consistency becomes slightly thick. You may add a few chunky onions and peppers to the sauce.

Source: AYSHA DAUD

CHINESE PILAU

Ingredients:

1lb boneless chicken cut into cubes

2 mugs basmati rice

1 medium onion chopped

1 tsp crushed green chillis

1 tsp crushed garlic

¼ cup soy sauce

1 tsp monosodium salt (normal salt will do but half the amount)

1 ½ tsp salt

¼ pack small cooked prawns

4 tbsp oil

2 eggs made into an omelette and then cut into strips

Method:

heat oil in a large pan, add onions and brown slightly, then add chicken, chilli’s soy source, salt and mono salt and cook until chicken is done then add the prawn and cook a further few min, wash the rice and add to the chicken, add the omelette and 2 cups of water and cook the rice until all the water has evaporated, put the lid on and let it simmer until rice is nicely cooked. Serve on its own or with sweet & sour sauce on the side.

You may add some veg to this dish if you fancy.

Source: AYSHA DAUD

GINGER AND GARLIC PRAWNS

Ingredients:

1 pack king prawns with shell

2 tbsp crushed peri peri

2 tsp crushed garlic

2 tsp crushed ginger

3 tbsp tomato puree

Juice of 1 lemon

1 tsp salt

1 cup olive oil

Method:

Clean and slit the prawns leaving the shell on. Marinate in the above ingredients except for the olive oil, leave for 1 hour. In a wok heat the olive oil and place a half of the prawns in the oil and cook but not the marinade. Toss the prawns for 5 min and take out and leave aside, then cook the remaining prawns, again not the marinade. Once all the prawns are cooked pour in the marinade and cook for a few min then add the prawns, toss and sprinkle with dried parsley before serving either on a bed of rice or with fresh crusty bread and chips.

This recipe can also be done with boneless chicken cut into strips.

Source: AYSHA DAUD

PERI PERI PRAWNS

Ingredients:

I pack king prawns with shell

2 tbsp tomato puree

¼ pack anchor butter

¼ cup vinegar

2 tsp chilli powder

1 tsp crushed garlic

¼ cup tomato sauce

Method:

Clean and slit the prawns leaving the shell on. Marinate in the above ingredients except the anchor butter and the tomato source. Leave for about 1 hour.

In a wok heat the butter and add the prawns cooking them on high heat, be careful not to over cook the prawns. Cook for about 5 min and then add the tomato source and cook another 5 min. Serve with chips and crusty bread.

This recipe can also be done with boneless chicken cut into strips.

Source: AYSHA DAUD

MEXICAN CHICKEN

Ingredients:

1 cut chicken without skin or 1lb boneless

8oz yoghurt

1 tin cream style corn

1 tsp crushed garlic

1 tsp salt

1 tin tomato crushed

2 tbsp butter/marg

1 tsp chilli powder

A few whole green chillis

Fresh coriander to decorate

Method:

Heat butter in a pan, add tomato’s, garlic, salt, chilli powder and green chilli’s and cook on medium heat for a while then add chicken and cook.

In a separate bowl mix yoghurt and cream style corn and then add to the chicken and simmer on a moderate heat, finely sprinkle with fresh coriander leaves and serve with rice.

Source: AYSHA DAUD

Easter cupcakes

SOURCE: Google images

Easter cupcakes

Ingredients

• 
  
• 85 g dark chocolate, 60-70% cocoa solids, finely chopped
• 85 g butter, cut into pieces
• 1 tsp coffee granules
• 1 tbsp milk
• 200 g self-raising flour
• 1 tbsp cocoa powder
• 1/2 tsp bicarbonate of soda
• 85 g light muscovado sugar
• 50 g golden caster sugar
• 1 egg
• 150 ml Greek or Greek-style yogurt

For the coffee icing

• 180 g butter
• 325 g icing sugar, sifted
• 1 1/2 tbsp milk
• 2 tsp coffee granules

For the decoration

• chocolate mini eggs
• chocolate vermicelli

Method

1. For the cupcakes: Preheat the oven to 190C/fan 170C/gas 5. Line a muffin tin with 11 paper muffin cases. Put the chocolate and butter in a small pan. Stir the coffee with the milk to dissolve, then pour into the pan. Put over a low heat, and as soon as the chocolate and butter have melted, immediately remove the pan and leave to cool.

2. Measure the flour and tip into a large bowl. Take out 1 tablespoon of the flour and replace with the 1 tablespoon of cocoa. Stir in the bicarbonate of soda and both the sugars, then rub the mixture between your fingers to get rid of any lumps of muscovado sugar. Beat the egg in a medium bowl and stir in the yogurt. Pour this into the bowl with the flour, then pour in the cooled, melted chocolate. Gently stir together a few times with a large metal spoon, just until mixed and without over-stirring or that will toughen the mixture. It should feel light and airy.

3. Divide the mixture between the paper cases. Bake for 20 minutes until risen and firm on top.

4. For the coffee icing: beat together the butter and icing sugar in a bowl. Stir the milk and coffee together, then beat into the icing until smooth. Spoon the icing into a large piping bag fitted with a large star nozzle, then pipe swirls of it over the cupcakes.

5. For the decoration: Using a teaspoon, sprinkle the chocolate vermicelli around the piped icing and sit the Easter eggs on top.

SOURCE:http://uktv.co.uk/food/recipe/aid/643041

Caramel chocolate cupcakes

Ingredients

For the cupcakes:

• 125g (4oz) self-raising flour
• 30g (1oz) cocoa
• 125g (4oz) soft dark brown sugar
• Half a 397g jar of caramel sauce or condensed milk
• 2 medium eggs
• 150g (5oz) butter, softened

For the topping:

• Half a 397g jar of caramel sauce
• 200g bar plain chocolate, melted
• 84 brightly coloured sweets
• 12-hole muffin tray, lined with paper cases

Method

1. Set the oven to 190ºC (380°F/gas mark 5).
2. Start with the cupcakes. Sift the flour and cocoa into a bowl and stir in the sugar. Add the caramel sauce or condensed milk, eggs and butter to the bowl and beat until the mixture is smooth. Divide the mixture between the paper cases in the bun tray.
3. Bake the cakes in the centre of the oven for 15-20 mins or until they have risen and are just firm to the touch. Remove the cakes from the oven and transfer them to a wire rack to cool.
4. To make the topping, warm the remaining caramel sauce or condensed milk very slightly and stir in the chocolate.
5. Leave the mixture to cool and thicken slightly and then spread it over the top of the cup cakes. Arrange 7 sweets on the top of each. (Not suitable for freezing).

Cooking time: 15 mins

SOURCE:http://www.goodtoknow.co.uk/recipes/260312/Caramel-chocolate-cupcakes

Cupcake with Flake "99"

Ingredients

• 12 cupcakes made using basic cupcake mixture

For the topping:

• 1 x basic buttercream recipe
• 6 Flake “99”®
• Large piping bag fitted with star piping tube

Method

1. Have your cupcakes ready.
   
2. Fill the piping bag with the buttercream and pipe a swirl on the top of each cake.
3. Cut the chocolate bars in half and stick one piece into the buttercream on the individual cakes.

Cooking time: 18 mins

SOURCE:http://www.goodtoknow.co.uk/recipes/491282/Cupcake-with-Flake--99-

Basic cupcake recipe

Ingredients

250g (8oz) unsalted butter, softened

• 250g (8oz) caster sugar
• 250g (8oz) self-raising flour
• Pinch of salt
• 4 medium eggs
• 4 tablespoons milk
• Ice-cream scoop (optional)
• 2 x 12-hole muffin tins, lined with paper cases

Method

1. Set the oven to 190°C or Gas Mark 5.
   
2. Tip the butter into a bowl and beat it until softened. Add the sugar, flour, salt, eggs and milk and whisk until the mixture is smooth.
   
3. Use a traditional-style ice-cream scoop, or spoon, to divide the mixture between all the paper cases.
4. Place both muffin tins in the oven and bake for 15 minutes, then swap over the position of the tins over and bake for a further 3-7 minutes, until both trays of cupcakes are a light golden colour.
   
5. Remove the tins from the oven. Leave the cupcakes to cool in the tins for a few minutes, then transfer them to a wire rack to cool.

Cooking time: 25 mins

SOURCE:http://www.goodtoknow.co.uk/recipes/340648/Basic-cupcake-recipe

All-Bran Classic Carrot Muffins

Ingredients

• 1 1/2 cups whole wheat flour
• 1 1/2 cups Kellogg's* All-Bran* Original cereal
• 1/2 cup packed brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup raisins or chopped dates
• 1 cup grated carrots
• 1 3/4 cups buttermilk or soured milk
• 1/4 cup vegetable oil
• 1 egg, lightly beaten
• Grated rind of 1 lemon or orange

Directions

1. In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, soda, salt raisins and carrots.
2. Add buttermilk, oil, egg and lemon rind, stirring just until combined.
3. Spoon into greased non - stick muffin tins. Bake in 200 degrees C (400 degrees F) oven for 20 minutes or until tops are firm to the touch.

Cook Time:
20 Min

SOURCE: http://allrecipes.com/Recipe/All-Bran-Classic-Carrot-Muffins/Detail.aspx

Creativecupcake

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