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  1. scone


    Classic scones are perfect for afternoon teas and picnics filled with generous servings of jam and cream. This great recipe is simple to make and ready in no time!

    Makes: 8 Prep: 5 mins Cook: 10 mins


    350g self-raising flour

    1/4 tsp salt

    1 tsp baking powder

    85g butter

    3 tbsp caster sugar

    175ml milk

    1 tsp vanilla extract

    1 egg, beaten to glaze



    1. Heat the oven to 200 degrees. In a large bowl, add the salt to the flour, then add the baking powder and mix. Add the butter and rub in with your fingertips until crumb like then stir through the sugar.

    2. Pour the milk and vanilla extract into the dry ingredients and use a knife to combine until a dough. If the mixture is too wet, add some more flour. Tip out onto a floured surface and gently roll out until 4cm thick. 

    3. Cut out rounds using a fluted cutter approx 5 cm diameter and place onto a baking sheet then brush with beaten egg. Bake for 10 minutes until risen and golden brown. Enjoy hot or cold with lashings of jam and cream!



  2. zenker

    Pretzels with Cheese and Caraways Seeds

    melted butter for the pan

    caraway seeds

    for the pastry:
    60 g soft butter
    1 egg (size L)
    ½ tsp. paprika noble sweet
    50 g finely grated cheese (e.g. Emmentaler cheese)
    100 g flour

    Tools Needed:

    1 x Zenker Pretzel Baking Pan

    1. Grease the baking tray with melted butter and sprinkle the deepenings with caraway seeds. Put the tray in a cool place for approx. 10 minutes.

    2. Cream butter, egg, paprika powder and salt. Stir in cheese and flour. Fill the pastry with a dough scraper into the deepenings of the baking tray for pretzels. If the pastry is too firm, add a few drops of milk.

    3. Bake in the pre-heated oven, mid-height, at 180 °C top and bottom heat for approx. 15 minutes until golden. Let them slightly cool down and remove them from the pan.

  3. Clipboard0122


    Serves: 10 Prep: 30 min Cook: 1 hour



    • 140g plain chocolate
    • 150g caster sugar
    • 170g butter
    • 5 eggs seperated 
    • 100g plain flour


    • 1 tbsp unsalted butter
    • 110g plain chocolate
    • 175g icing sugar, sifted
    • 1 tbsp vanilla extract 


    • White chocolate shards


    1. Preheat oven to 180 degrees. Melt 140g plain chocolate over a pan of simmering water and set aside to cool.

    2. Cream sugar and butter until light and fluffy then add the egg yolks. Beat in the cooled chocolate then gradually add the flour.

    3. Beat the egg whites until peaking and fold into the mixture using a metal spoon. Becareful not to over mix.

    4. Bake in a greased and lined tin for 1 hour. 

    5. To make the icing; melt the butter and plain chocolate over a pan of simmering water, when combined remove from the heat add the icing sugar and vanilla.

    6. Spread the icing over the top and sides of the cooled cake and top with a moutain of white chocolate shards.

  4. pudding-1822170_1920

    For the Tarts:


    • 175g Plain Flour
    • 75g Butter
    • 25g Caster Sugar
    • Pinch Nutmeg
    • 1 egg yolk


    For the Custard Filling:

    • 350ml Milk
    • 4 x Medium Eggs
    • 40g Caster Sugar
    • 1tsp Vanilla Extract 


    1. To make the pastry, sift the flour into a bowl, add the butter and rub until breadcrumbs. Stir in the nutmeg, caster sugar and egg yolk and mix until it forms a ball. Gently tip onto a lightly floured work surface and gently knead until smooth and combined.

    2. Roll out the pastry until 2mm thick and cut to fit tins you are using. Chill for approx 30 mins.

    3. To make the custard, put all the ingredients in a jug and whisk until well blended. Once the pastry has chilled pour the custard mixture gently into the cases, be careful not to overfill.

    4. Bake in a preheated 180 degrees oven for 20-25 minutes until the pastry is golden brown and the custard filling is firm but slightly wobbly.  

  5. pesto

    The aromatic flavour of pesto is the perfect addition to many dishes from pastas and pizzas to mash potato! Pesto is ideal for using up a glut of homegrown basil. 

    Prep: 15 mins 


    2 cups fresh basil leaves

    1/2 cup finely grated Parmesan cheese

    1/2 cup extra virgin olive oil

    1/2 cup pine nuts

    3 crushed garlic cloves


    1. Place the basil, Parmesan cheese, garlic cloves and pine nuts in a food processor and pulse several times until combined. You may need to scrap the sides of the bowl down to ensure all the mixture has combined.

    2. Switch the food processor to the lowest/ slowest setting and slowly pour the olive oil until incorporated and combined. You may need to scrap the sides down again.

    3. Season with salt and pepper if required, then transfer to a glass container and keep refrigerated for 1 week.

  6. pasta-789819_960_720

    Nothing beats the taste of homemade pasta! This classic Italian treat needs a simple sauce or pesto dressing to bring out the beautiful flavours and texture of your fresh egg pasta. 


    400g "00" Italian Flour or Plain Flour

    4 Large Eggs 

    1 tbsp Olive Oil


    1. Place 400g flour on a clean work surface and make a well in the centre. Crack the 4 eggs into the centre of the well and add the olive oil.Gently whisk with a fork. As you whisk the eggs gradually bring the flour into the egg mixture until a dough is formed. 

    2. Knead the dough for roughly 5 minutes until the dough is smooth and springy in texture. Form a rough ball shape with the dough, dust with flour and set aside wrapped in cling film for 25 minutes.

    3. Divide the dough into 4 portions, set your pasta machine to the widest setting and dust with flour. Run a portion of the dough through the pasta machine, Fold the dough into thirds then repeat through the pasta machine 4 more times. Begin reducing the pasta machine settings,1 setting at a time, until you reach the lowest setting. Repeat procedure with the remaining 3 dough portions. 

    4. Cut the pasta dough into your preferred style, this could be ravioli shapes, spaghetti, fettucine, pappardelle, fettucine or tagliate, and hang to fry for 20 minutes until they have dried. Be careful not to overlay the pasta strips or shapes whilst they are drying. 

    4. To cook your homemade pasta, bring a pan of water to the boil, carefully lower your pasta into the pan and cook for 3-6 minutes. Strain and serve immediately! 


  7. Ingredients:
    125g unsalted butter
    100g light brown sugar
    1tsp vanilla essence
    2tbsp golden syrup
    175g chocolate chips
    160g self-raising flour 

    Makes: 20 cookies     Prep: 20 minutes  Cook: 12 minutes 

    1. Preheat the oven to 180ºC/gas 4 and line two baking tray
    2. Cream the butter and sugar together until light and creamy then add the vanilla essence and golden syrup and mix until incorporated
    3. Add in the flour and the chocolate chips
    4. Take a teaspoonful of the mixture, roll it into a ball, and place onto the baking tray, and flatten slightly. Continue to fill up the trays, remember to leave enough room for spreading then bake for 12 minutes until golden brown.