Chocolate and Vanilla Frosted Fairy cakes

I'm definitely craving warmer weather now; Christmas has passed and it was a decidedly cosy affair, although I was working Christmas Eve, during the day we had a roast dinner and watched a hell of a lot of movies. The snows from the past few weeks are somewhat of a distant memory, the nights have finally started to get longer and I've ultimately excepted that the end of the year is pretty much here (I think this year passed by far too quickly). I always feel quite melancholy come late December, but right now I'm counting my blessings and الحمد لله its all good. Speaking of, we have a wedding to go to later tonight and I'm yet to locate my dress, but I'm still hoping to whip up a batch of these fairy cakes before all that #priorities. 

This is a standard Mary Berry recipe, meaning that its both quick and easy to make - she literally says that in the recipe header and I can confirm that is an accurate statement. Funnily enough I ended up getting a second copy of her '100 Recipes' book as a Secret Santa gift, I guess I unknowingly exude MB fangirl vibes (p.s. might do a little baking giveaway soon, follow me on Instagram to find out). Her recipe also indicates that these cakes are 'very effective for a children's party', so grab some children, throw a party and eat cake (or skip the first two steps, they'll taste good either way). I remember that a constant feature on the menu at our kiddy parties was decorated cupcakes, pilled with lots of Jelly Tots, chocolate and 100s & 1000s. These were the shop-bought bakers dozen cupcakes because ain't nobody got time for baking back then. Although this recipe is so easy I don't see why not! another noteworthy observation is that I opted for a more subdued colour palette and flavour profile (no offence to Jelly Tots), even though the rustic hand-made appearance is ever present. 

So to make these Chocolate and Vanilla Frosted Fairy cakes you will need the following ingredients:

- Margarine

- Caster sugar

- Self raising flour

- Eggs

- Baking powder

- Milk

- Vanilla essence/extract

- Cocoa powder

For this double batch of 24 fairy cakes begin by measuring out 200g of margarine and 200g of caster sugar. Beat both together until pale and fluffy.

Crack in four large eggs and mix until well incorporated (take care not to overbeat, the mixture may curdle at this stage but the addition of one spoon of flour can amend this).

Sift in 200g of self-raising flour and 2 level tsp of baking powder, along with a dash of milk to loosen up the mixture. Mix until well incorporated.

To make the chocolate fairy cakes, in a separate bowl mix together 2 tblsp of cocoa powder and 3 tblsp of hot water.

Add half of the cake batter and stir until mixed. To the remaining half mix in 1 tsp of vanilla extract.

Spoon the batter into paper cases fitted into a bun tin - fill each case until 3/4 full.

Place into an oven preheated to Gas Mark 6 and bake the fairy cakes until well risen and springy to the touch (approximately 15-20 minutes). Take out of the oven and leave to cool on a wire rack.

To make the vanilla frosting measure out double the amount of icing sugar to butter (200g sugar - 100g butter), then beat until pale and well blended. The longer you beat it for the better.

As for the chocolate frosting, dissolve 2 tblsp of cocoa powder in 3 tblsp of hot water, then as with the other frosting beat together 200g of sugar and 100g of butter. Stir in the chocolate mixture.

Spoon or pipe the frosting onto the cooled fairy cakes.  

Decorate with sprinkles, chocolate chips, edible glitter (or Jelly Tots!) - boxed up these fairy cakes also make a pretty homemade gift.

😋

Enjoy!

 Q x  

Peri-Peri Chicken Pepper Fajitas

It's my day off and I'm quite content right now; it's snowing outside but inside the fire is roaring, I have a slice of homemade nutella cake, the fairy lights are twinkling, there's a vase of the most beautiful orange roses on my table and we just watched the latest episode of TWD. Now not to branded an entitled snowflake millennial (middle finger emoji) but little acts of self-care are quite important, especially considering that day to day we are bombarding with a never-ending cycle of bad news. That's why its essential to sometimes step back, relax and do things that you enjoy. 

One of my more productive forms of enjoyment is cooking (more specifically baking) for other people, but I find cooking for one a big old hassle and so on days when its just me I sometimes end up skipping lunch. Although this isn't so true if I've had the foresight to do some meal prep or if the fridge is stocked with pre-cooked goodies. A great recipe in this case is this chicken pepper mix which tastes just as phenomenal a day later as it does fresh from the griddle.

The chicken is flavoured using a homemade peri-peri style sauce and cooked with red onions and peppers making it both spicy and incredibly flavourful. Traditionally fajitas are made with cuts of beef so feel free to substitute if desired. Either way you can pair it with your flatbread of choice and pile it sky-high with toppings for an easy yet delicious lunch//dinner meal option! 

So to make these peri-peri chicken pepper fajitas you will begin by creating a marinate:

In a jug blend together 3/4 of a bell pepper, 2 green chillies, 2 garlic cloves, 3 tblsp lemon juice and the spices - 1 tsp salt, 1tsp dried mixed herbs, 1/2 tsp black pepper, 1/2 tsp red chilli powder, 1/4 tsp red chilli flakes, 1 tblsp paprika, 1/2 tsp tandoori masala.

Followed by 4 tblsp of olive oil, 2 tblsp of natural yogurt, 2 tblsp of malt vinegar, 1/2 tsp of green chilli sauce and 2 tblsp of peri peri sauce.

Blend ingredients together using a hand mixer until no lumps remain.

Add the mixture to 1 pound of boneless chicken cut into pieces, mix well to ensure everything is well coated then cover the bowl with clingfilm and set aside (this should be left to marinate in the fridge for a few hours if possible or it can be cooked straight away).

The next step is to finely slice up some red onion and coloured peppers. Heat up a few spoons of oil in a frying pan or griddle then cook the onions/peppers until the have softened.

Pour in the chicken along with all the marinade and stir to ensure it is incorporated. Cook on a high heat for a few minutes until the chicken is white in colour then lower the heat slightly, cover the pan and leave to cook for around 8-10 minutes.

The chicken will release its water, allow this to dry out and cook on a high heat for a few minutes to allow the flavour and masala to cling to the chicken pieces.

In the meantime gather up you condiments, grate some mature cheddar and slice up some fresh veggies such as bell peppers, cucumber and tomatoes.

To assemble grab a flatbread (I opted for a herb tortilla wrap), add a generous amount of the chicken mixture, top with grated cheddar, the sliced fresh veg and drizzle on your condiments (in this case, chilli sauce and natural yogurt. 

Wrap up your fajita and grill on a hot pan until nice and toasty. Stack up and serve with salad and sides; chips, guacamole, sour cream, whatever you fancy.

😋

Enjoy!

 Q x  

Chocolate Chip & Orange Cake

I have officially succumbed to my winter state (even though its still autumn) as we saw the first frost this morning and I also feel perpetually cold and so we bid adieu to all things summery and welcome in the knitwear and cosy baking season. I will say however I think its a little early to be putting up the fairy lights and Christmas tree, no joke but I know of more than a handful of people who have done so and that's not including the high-street shops, but I guess I excuse the rampant consumerism and excessive commercialisation of festivals because its adds to the fun.

Speaking of celebrations, remember remember the 5th of November, one of my favourite nights of the year. We had a big firework display in the garden and lots of people came round, there was a mini bonfire and popcorn, chips and pakoras oh and sparklers and cold noses and hot chocolate. The firework 'competition' with the neighbours and the noisy night and smog filled morning that follows - the usual traditions.

Unfortunately I didn't get round to baking anything, but if I had it would have been this chocolate and orange cake because what goes better with hot chocolate than a slab of warm, chocolaty, citrusy cake. This cake recipe is actually a spin of my usual lemon drizzle loaf which means its super fluffy and light but this time its loaded with chocolate chips and a subtle orange flavour. 

So to make this Chocolate Chip & Orange Cake you'll need the following ingredients:

- Butter or margarine
- Caster sugar
- Self raising flour
- Eggs
- Baking powder
- Milk
- Oranges
- Chocolate

Begin by creaming together 113g of butter/margarine and 113g of caster sugar until light and fluffy. Note that these amounts are suitable for a loaf cake, double up the recipe for a larger cake. 

Add in 2 eggs beating well after each addition, then grate the zest of one large orange and add this to the mixture.

Juice the same orange and stir this into the batter, in a pinch this can be substituted for pre-bought pure orange juice. 

Next sift in 138g of self raising flour and 1 tsp of baking powder along with 1 and 1/2 tblsp of milk. If wishing to omit the milk then just substitute for additional orange juice. 

Chop up a generous amount of chocolate (about 60g), if wanting more even sized chunks then opt for chocolate chips. Stir this into the cake batter but set some aside.

Spoon the batter into a lined loaf tin and top with the remaining chocolate chunks.
Place this into an oven preheated to Gas Mark 4 and bake for until golden brown and springy to the touch.

Once it comes out of the oven drizzle the top with some freshly squeezed orange juice and allow this to soak into the cake. 

 Serve with hot chocolate, orange slices and a good TV show (by the way, was anyone else disappointed with the GB Bake Off finale? I found it incredibly boring and that's not because I already knew who the winner was - thanks Prue!)

😋

Enjoy!

 Q x  

Pecan Chocolate Brownies

This year marked the first time I ever made brownies. I'm not too sure why but I always approached 'chocolate baking' with slight trepidation, maybe because its such a strong flavour that it'll turn out delicious or not so (also I'm not the biggest chocolate fan, I have to admit). However, I have overcome this small cooking hurdle of mine due to my little brother's insistence that I never make food he likes aka chocolate flavoured anything. 

Thus began the mission to create a decent brownie and after searching high and low and surfing (or should I say sifting) through a ton of recipes, this one caught my eye and it was love at first bite. Chewy, fudgy, melty and of course chocolatey - these are the ideal brownies, also they're ridiculously easy to make, I didn't even have to bring out the stand mixer, just a bowl and some good old elbow grease (disclaimer: other utensils and ingredients required!)

Funnily enough I ate some of these brownies with tea from a flask on a sand dune, which I highly recommend. This was on a day-trip to the coast and these brownies tasted particularly good after trekking across a windy beachfront and walking through pinewoods where the red squirrels live. Although I know that they will taste just as good cosied up on the sofa with blankets and a mug of tea.

So to make these pecan chocolate brownies you will need the following ingredients:

- Margarine (or butter)

- Eggs

- Granulated sugar & brown sugar

- Plain flour

- Cocoa powder

- Vegetable oil

- Chocolate; milk/dark

- Pecans

To began with melt 230g of margarine in the microwave in a heatproof bowl, to this add 180g brown sugar, 240g granulated sugar and 2 tablespoons of vegetable oil and beat until well incorporated. The oil ensures the brownies stay soft and moist.

Crack in 4 eggs and 1/2 tsp of salt, whisk until the mixture is even in colour. The salt is optional but recommended as it enhanced the chocolate flavour, similarly you can add in around 3 tsp of vanilla if desired.

Then sift in 150g plain flour and 115g unsweetened cocoa powder, fold into the wet ingredients until well mixed but take care not to over beat the mixture as it can result in tough brownies.

 Chop up around 150g chocolate and 120g pecans - alter the amount depending on your preference. You can use milk, plain or white chocolate and substitute walnuts for the pecans.

Fold this into the brownie batter but set some aside to sprinkle on top. Note that the mixture will be very thick, this is to be expected.

Spoon and spread the batter into a greaseproof paper lined baking tin - use whatever tin you have but note that the smaller it is, the taller/thicker the brownies will be. Sprinkle on the chopped nuts and chocolate.

Place the tin into a oven preheated to Gas Mark 4 and bake for 30-35 minutes.

The amount baking time required will vary depending on your oven, but as a reference the tray should be removed from the oven once the top looks cooked and when touched it is well set. Take care not to over-bake as this will change the texture of the brownies. Leave in the tin to cool for around 15 minutes.

Chop into squares or cut smaller pieces to create brownie bites. These taste delicious with vanilla icecream, cold milk, whipped cream or hot tea.

I hope you give this recipe a try! Oh and here's a snap of the coastal pinewoods because look how pretty.

😋

Enjoy!

 Q x  

*recipe adapted from Gemma's Bigger Bolder Baking

Rainbow Pasta Bolognese

The seasons have finally changed and the cold weather is upon us, I have been acutely aware of this because I've already caught a cold, twice. When this happens I have to resort to my mum's chicken soup recipe, it is full of good stuff and I usually feel better after having had it, but here's a little secret, I hate soup (particularly chicken soup). Yet I do know that a lot of people actually enjoy it, a friend of mine used to have soup everyday for lunch.. willingly. 

It was her idea of comfort food. Now I'm a big advocate of each to their own and all that, but my idea of comfort food contrasts significantly, right now I'm thinking melty cheese (in any form), pasta and hot pudding. All of the carbs and calories, oops. But its fine because according to the internet, comfort food provides a nostalgic or sentimental value to someone and may be characterised by its high caloric nature, high carbohydrate level, or simple preparation. 

So pasta definitely ticks all of these boxes and for me it is the epitome of comfort food!  

As you may or may not know, I'm definitely more of a dessert girl but this particular recipe is one of the first main course meals I successfully made. It is still my go-to for when I have to cook something that doesn't include sugar, as its a particularly forgiving recipe and turns out delicious every time. 

By no means is it authentic Italian but what it lacks in cultural authenticity it more than makes up for in flavour. Side note, this reminds me of what an Italian coursemate in uni used to say; people will put tomato sauce on anything and call it Italian. So I'm not about to do that, in fact if anything this pasta has a desi twist i.e. it is on the spicier side and it is is packed with flavour, owing to the combination of spices, vegetables, meat and sauce. 
(Speaking of Italian I have to mention last weeks GBBO, I guess sfogliatelle is next on my baking list, just kidding!) 

To make this Rainbow Pasta Bolognese, start with the following ingredients:

- Pasta

- Tomato Puree

- Tinned plum tomatoes

- Onions, ginger, garlic

- Bell peppers, peas, sweetcorn, carrots, mushroom

 Begin by bringing a large pan of salted water to a boil and add two cereal bowls worth of pasta. Give it a stir, turn the heat to low and leave to simmer for around 15 minutes or until the pasta is al dente. 

Drain and set aside when required (this is to be done whilst you are making the pasta sauce so both components are ready at around the same time).

Make a start on the pasta sauce base by blending together 2 onions, 2 cloves of garlic and an inch of ginger using an electric hand mixer.

Heat around 5 tablespoons of vegetable oil in a large pan, to this add in the onion blend and cook until golden brown.

Now for the spices; 1 tblsp salt, 1 tblsp mixed herbs, 1 tsp red chilli powder, 1 tsp tandoori masala, 1/2 tsp garam masala.

Stir this into the onion blend and allow it to sizzle.

Now stir in a around 4-5 tablespoons of tomato puree and 1/2 a cup of water and incorporate.

If wanting to add meat to the dish then this is the stage at which to do it - add in 1 pound of chicken mince and keep stirring it on low heat to ensure that the meat does not clump up. 
Keep doing this until the chicken is cooked i.e. white in colour, the meat will also release its own liquid and you need to allow for this to evaporate. Cook until the desired consistency is reached.

Now for the tinned tomato, blend the contents in a jug beforehand to ensure there are no lumps then pour this into the pan.

Add in the vegetables (aka the rainbow) and cook for a few minutes. 

To create the sauce consistency mix in 3/4 of a cup of water and a splash of Piri piri sauce (this is the one that I use), put the lid on the pan and leave in to cook on low heat until the vegetables are sufficiently cooked through. Taste test and add more salt if required.

Finally, add the drained pasta to the sauce and gently stir to incorporate.

Serve hot, with added cheese if desired.
This also makes a great pasta bake/lasagna if you layer with béchamel sauce, top with grated cheddar and bake in the oven (let me know if you want the exact recipe!)
😋

Enjoy!

 Q x