Tuesday, 27 March 2012

Chocolate Easter Egg Nests

Chocolate Easter Egg Nests

I remember making these with my own mum & they are delicious & simple to make

You will need

  • 75g milk chocolate
  • 75g plain chocolate
  • 50g butter
  • 3 tbsp golden syrup
  • 75g Kellogg's Rice Krispies
  • 30 Candy Coated Mini Easter Eggs
1. Melt the chocolate-
Break the chocolate into pieces and put into a saucepan together with the butter and golden syrup and melt over a gentle heat.
2. Stir in Rice Krispies-
Line two baking sheets with non stick baking paper. 
Stir the Kellog's Rice Krispies into the chocolate mixture.
3. Make into mounds- Spoon ten mounds onto the baking sheets, shaping into rounds and make a dip in the centre using the back of a teaspoon.
 4. Chill in fridge-
Chill in the fridge for several hours until set, then peel off the nests carefully and fill with mini eggs.

Thursday, 22 March 2012

Annanel Karmels Chicken Dippers

Chicken dippers
Make your own tasty chicken dippers with Annabel Karmel's simple recipe and serve with her quick-and-easy dips. -
Annabel says: 'These strips of chicken are coated in crisps! I’ve used cheese, but you can choose whichever flavour you like best.'


  • 250g (9oz) chicken breast, cut into thin slices
  • 150g (5½ oz) bag good-quality cheese-flavoured crisps
  • 5tbsp grated Parmesan cheese
  • 6tbsp plain flour
  • pepper
  • 1 egg

For the marinade
  • 200ml (7 fl oz) buttermilk
  • 1tsp Worcestershire sauce
  • 1tsp soy sauce
  • 1 small clove garlic, crushed
  • ¼ tsp paprika
  • ¼ tsp dried oregano

Maple mustard mayo
  • 4 tbsp mayonnaise
  • 1 tsp wholegrain Dijon mustard
  • 1½ tsp maple syrup or honey
  • 1 tsp cold water

Slightly spicy tomato
  • ½ tsp sweet chilli sauce
  • 2 tbsp tomato ketchup
  • 2 tsp lime juice


  1. Mix the ingredients for the marinade in a large bowl. Coat the chicken slices in the marinade. Cover and leave for at least an hour.
  2. Next, preheat the oven to 200˚C (400˚F, gas mark 6). Crush the crisps into crumbs in a plastic bag. Then mix them with the Parmesan.
  3. Mix the flour and pepper in one bowl. Beat the egg with 1tbsp cold water in a separate bowl. Dip the chicken in the flour, egg, then crumbs.
  4. When done, place the chicken strips on a baking sheet. Bake in the oven for 15 mins. Turn over after 7 mins.
  5. Mix the ingredients for each sauce in a small bowl, ready to dip your cooked crunchy chicken in.
Recipe from http://www.goodtoknow.co.uk/recipes/513335/annabel-karmels-chicken-dippers

Monday, 19 March 2012

Mia's Leek & Potato Soup

This recipe comes from The kids Cooking Company

Serves 2
Preparation Time 5 mins
Cooking Time 20 mins
1 leek (sliced)
1 large potato (chopped into small cubes)
50g/2oz butter
1 chicken stock
300ml boiling water
Salt & Pepper
Chopping board
Measuring Jug
1 Put the butter in the saucepan and melt.
2. Add the leek and potato and gently fry for 5 minutes until softened.
3 Dissolve the stock cube in the boiling water and add to the leek and potato
4 Simmer gently for 15 mins and add salt and pepper to taste

Looking for kids cookery items?
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visit :- http://www.finishingtouchinteriorsboutique.co.uk/

Friday, 16 March 2012

Hannah's Kitchen

Features Chef Hannah Jones shares her Corn Bread recipe
Hannah Jones

                                                Corn Bread

Cornbread is so easy to make and tastes wonderful warm straight from the oven. Corn meal is not sold in the shops near to me but you can get hold of it at Amazon.  This bread is more like a cake it has no yeast and tastes quite sweet, must be why I like it so much!  The recipe follows and I hope you enjoy making it. If you have a little time please click on the link below and vote for my small business I am trying to get a grant and I need as many votes as possible Thank you to everyone who has already voted for me.

1 and a quarter Cups Plain flour
Three  quarters of a Cup Corn meal
A quarter Cup of sugar
2 tsp Baking powder
Half tsp Salt
1 Cup milk
A quarter of a Cup vegetable oil
2 eggs whites or one beaten egg.

  • Heat the oven to 200'C
  • Grease a 8 inch cake tin with butter and flour
  • Combine the dry ingredients in a bowl
  • Then stir in the milk, oil and egg and give a quick mix
  • Pour into the cake pan and cook for 20 to 25 minutes
  • Check to see if cooked like a cake by putting a cocktail stick inside and if come out clean its cooked.
  • Turn out on to a wire rack and enjoy warm.
(A huge thank you to Hannah for providing the scrumptious delights to the Pink Rose Charity Tea Party last week. To see what Hannah made visit my other blog http://finishingtouchinteriors.blogspot.com/
Sarah x)

Thursday, 15 March 2012

Smoothie Jellies With Ice Cream

 Smoothie jellies with ice cream
  • 6 sheets leaf gelatine
  • 1l bottle orange, mango and passion fruit smoothie (we used Innocent)


  • 500ml tub good-quality vanilla ice cream such as Green & Black's (you might not need it all)

  1. Put the leaf gelatine into a bowl and cover with cold water. Leave for a few mins until soft and floppy. Meanwhile, gently heat the smoothie in a saucepan without boiling. Take off the heat. Lift the gelatine out of the water, squeeze out the excess water, then add it to the smoothie pan. Stir well until smooth, then pour into 12 moulds, pots or glasses, or use 24 shot-glass-sized pots. Chill for at least 1 hr to set.
  2. For perfect mini scoops of ice cream, dip a tbsp measuring spoon into a cup of hot water, then shake off the excess. Scoop the ice cream, dipping the spoon in the hot water each time. Serve each smoothie jelly topped with ice cream.
This recipe is delicious

                                                     (Sourced from BBC Good Food)

Rainbow Cookies


  • 175g softened butter

  • 50g golden caster sugar

  • 50g icing sugar

  • 2 egg yolks

  • 2 tsp vanilla extract 

  • 300g plain flour

  • zest and juice 1 orange   

  • 140g icing sugar , sifted

  • sprinkles , to decorate

  • Method
    1. heat oven to 200C/180C fan/gas 6. Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Stir in the orange zest. Roll the dough into about 22 walnut-size balls and sit on baking sheets. Bake for 15 mins until golden, then leave to cool.
    2. Meanwhile, mix the icing sugar with enough orange juice to make a thick, runny icing. Dip each biscuit half into the icing, then straight into the sprinkles. Dry on a wire rack.