Ferrero Rocher Cupcakes {Recipe}

One thing that's exciting for most of us at Christmas is the food. I've said before that I'm not a HUGE chocolate fan, I prefer sweets or crisps, but Christmas I tend to indulge a little more than usual, although by that I mean I'll have 4 chocolates from a selection box rather than 2! I know what you're thinking, I'm a rebel.
One chocolate that I can never ever ever resist is....a Ferrero Rocher. Oooooo, aren't they lovely.
Now Ferrero Rocher's are also the only chocolate I can eat lots of in one go. I *might* have polished off a pack of 10 a couple of weeks ago.

Thinking to the end of the school term I want to get gifts for not only Charles' keyworker, but also the other staff members at his preschool because every single one of them is lovely.
I thought about getting cupcakes made but it would completely break the bank (small budget) and I didn't want to buy 8 boxes of chocolates.
And what better than Ferrero Rocher Cupcakes!

150ml Vegetable Oil
170g Self Raising Flour
2 Eggs
150g Caster Sugar
40g Cocoa Powder
100ml Full Fat Milk
Ferrero Rocher

First mix together the oil and eggs in a bowl, gradually adding sugar until all combined.
Then add your flour whilst mixing.
Add the cocoa powder and milk and mix.
One all the ingredients are combined devide between cake cases. I was able to make 15 cakes using the same units as above.
Bake for 20-25 minutes at 175 degrees.
Once baked, leave for around 5-10 minutes.
Once they have cooled slightly scoop a hole in the middle of the cake, discard (into your mouth) the scooped piece of cake and add a scoop of Nutella (you could use anything, I thought Nutella worked well though). Then simply add a Ferrero Rocher to the top and you are finished!



Peppery Parmesan Potato Wedges {Recipe}

I love potato wedges. Simply because I think they make a great alternative to chips and can be served in many different ways. I love how the are suitable for Spring, Summer, Autumn and Winter. Served with Salad, Chilli or Pie.
Earlier this year I posted a Cajun Potato Wedges recipe.
Today I think I may have beaten this recipe. In terms of flavour and ease of making them.

Using just one potato you can get a portion for one person.
Before I used olive oil and heated my wedges in the microwave before adding the flavouring and then transferring into the oven.
I wanted to reduce the time needing to cook and reduce the methods of the potato being cooked.
So, I experimented and shockingly, was really pleased with my first attempt and will be making more to serve with dinner tonight!

Potatoes (for my experiment I used one medium sized potato)
2 tablespoons of parmesan
2 tablespoons of natural breadcrumbs
1 egg

First chops your potatoes into wedges. I keep the skin on mine.
In a bowl mix up one egg.
In a seperate bowl, mix together parmesan, breadcrumbs and salt and pepper. I used big chunks of peppercorns and sea salt.
Roll the potato wedge into the egg mix, then transfer it into the dry mix and cover well. Then place on a baking tray.
Do this for all wedges.
Place in the oven at 200degrees, for 25-30 minutes, or until the wedges are cooked.
Remove from the oven and serve.

I sprinkled a little more Parmesan on mine and served with mayo.



Old School Cornflake Tart | Recipe

I was always a fan of school dinners. I either had a mixture of school cooked dinner, packed lunch or I went home for lunch.
High school would normally involve us all having a slice of pizza and a cheeseburger in the break, then home for something light or nothing at all. It was a nightmare to queue up at lunchtime and the school had a silly system so it was easier to eat a bigger meal at morning break.

The food cooked at Middle school was, now looking back, a mixture of junk and yummyness. They occasionally had a really nice flan. I remember it so clearly and wouldn't know how to recreate it! In those days too we were also served Jamie Olivers nemesis....Turkey Twizzlers. I'm not ashamed to say that actually, I quite liked them. The flavour was always quite nice. They were something like 20p per Twizzler and I would spend the majority of my £1.50 on as many Twizzlers as I could, with also a lump of mash potato and dessert, if I could afford it.
Some desserts I liked and some I didn't.

It seems, through various discussions, that everyone has vivid memories of school dinners, specifically desserts and there is one in particular that comes up as a strong favourite.
Cornflake Tart.
I used to mix it up a bit by having chocolate custard poured over mine rather than the normal custard. Rebel, I know.

This week I all of a sudden fancied one and looked into how easy they would be to make.
They are super easy! Literally anyone could make one.
And I did just that.

I used a ready made sweet pastry case from Sainsburys
200g Strawberry Jam
115g Cornflakes
135g Golden Syrup
70g Butter or Margarine (I used stork)
40g Dark Brown Sugar

Firstly, take your sweet pastry case and place it in a quiche dish to ensure it will keep it's shape during cooking.
Melt the butter, sugar and golden syrup together in a saucepan until the sugar has dissolved. Then gently fold in the cornflakes until they are all coated in the syrup mixture.
In a separate saucepan, gently warm up the strawberry jam. You don't want it too hot.
One this is warmed, pour/spread onto the pastry case. Making sure there is a nice, evenly distributed layer.
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