Saturday, 2 August 2014

COCONUT AND RASPBERRY LOAF CAKE

150g unsalted butter
150g golden caster sugar
1 tsp vanilla extract
3 eggs
250g self raising flour
100g desiccated coconut
4 tbsp semi skimmed milk
6 tbsp raspberry jam
FOR THE ICING
80g icing sugar
2 tbsp raspberry jam
2 tbsp hot water
FOR THE TOPPING
2 tbsp desiccated coconut

Preheat oven 180c/fan 160c/gas 4.Grease a 900g loaf tin.Beat the butter,sugar,and vanilla together until fluffy.Beat in the eggs one at a time with a little flour.Fold in the coconut,remaining flour and milk.Spoon 3/4 of the cake mix into the tin and top with the jam.Spoon the rest of cake mix on top.Bake for 35 minutes,cover and return to the oven fo another 20-25 minutes until cooked and just golden.Leave to cool.Mix together the icing ingredients,drizzle the icing over the cake and sprinkle with the coconut on top.

QUICK CHEESE STRAWS

A little plain flour to dust
320g sheet puff pastry
100g mature cheddar cheese,finely grated

Preheat oven to 200c/fan 180c/gas 6 and line 2 baking trays with greaseproof paper.
Sprinkle the flour evenly over a chopping board and rest the sheet pastry on it.
sprinkle 3/4 of the cheese over one half of the pastry and fold the other over the top to make a sandwich.Use a rolling pin to roll the pastry out until it is back to the original size of the pastry sheet.
Cut the pastry into 20 long thin straws.Hold a starw,use your hand to twist it and rest on the baking sheet.Repeat with the remaining straws,sprinkle the straws with remaining cheese and bake for about 10 minutes until golden and cooked.

Easy Brownies

175g butter,plus extra for greasing 200g milk chocolate,broken into pieces 225g light soft brown sugar 2 eggs 1tsp vanilla extract 100...