Summer sprinkle cupcakes

Preparation time: 25 minutes

Cooking time: 20 minutes

Makes: 12

Jammy cupcakes topped with fluffy buttercream and sprinkles!
Ingredients
4oz Unsalted butter
4oz Self raising flour
4oz Caster sugar
2 Eggs
30g Seedless raspberry jam

Buttercream:
200g Unsalted butter (soft)
450g Sifted icing sugar
2tbsp Milk
½tsp Vanilla extract

Decoration:
Sprinkles

Method:

1. Preheat your oven to 180°C and line a cupcake tray with cases. In a bowl mix together the butter and sugar using an electric whisk. Whisk until light and fluffy, from there add in the eggs, jam and flour and carry on whisking until fully combined.

2. Spoon the mixture evenly into each case and place in the oven for about 15-20 minutes or until golden brown. When your cupcakes are done set aside to cool.

3. While your cupcakes are cooling its time to make the buttercream. Cream the butter into a large bowl whilst gradually adding the icing sugar. Cream until light and fluffy. Add the vanilla and milk and stir well. Spoon the buttercream into a large piping bag fitted with a nozzle of your choice! Pipe a swirl on each cupcake and top them with sprinkles.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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Caramel balls

Preparation time: 10-15 minutes

Cooling time: 30 minutes

A tasty ball of biscuits, coated with dark chocolate topped with a piece of caramel oozing out.


Ingredients:
200g Bourbon biscuits
200g Cadbury caramel spread
200g Dark chocolate
120g Dairy milk caramel bar


Method:

1. Line a baking tray/dinner tray with greaseproof paper. Crush the bourbon biscuits in a food processor. If you dont have a food processor you can place the biscuits in a sealed bag and crush with a rolling pin. Once you have crushed your biscuits place into a bowl with the caramel spread. Mix with hands until fully combined.

2. Scoop a tablespoon of mixture and roll it into a ball. Repeat this process until all the mixture has gone. Place into the freezer for around 10 minutes.

3. Melt the chocolate either in the microwave or over the pan. Take the balls out of the freezer and dunk one ball into the chocolate bowl at a time. Using two forks, coat the balls with the chocolate then lift the ball up onto one fork and gently shake it to drain the excess chocolate. Repeat this process until all the balls are coated. Place into the fridge for about 10-15 minutes.

4. When the balls are set, break the chocolate bar into individual squares and cut one corner off and press down to squash the chocolate and pull the caramel out. Place the piece of chocolate on top of every ball.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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Profiteroles

Preparation time: 30 minutes

Cooking time: 30 minutes

Serves: 8

Be prepared to use your arm muscles! These beautiful profiteroles will leave you wanting more.


Ingredients:
85g Unsalted butter
100g Plain flour
3 Eggs
250ml Double cream
100g Dark chocolate
Water
Pinch of salt

Method:

1. Preheat the oven to 200°C and place a tray of water at the bottom of the oven. Also line a baking tray with greaseproof paper for the profiteroles. For the choux pastry, add the butter and 220ml water into a saucepan and heat until the butter has melted. Then quickly add in the flour and salt. Remove from the heat and stir vigorously until a smooth paste is formed. Leave to cool for 15-20 minutes.

2. Beat in the eggs, a little at a time and stir until smooth and glossy and a soft drop consistency, you may not need it all. Using teaspoons spoon a blob of mixture onto your prepared baking tray. Place them in the oven for 25-30 minutes.

3. Remove from the oven and prick the bottom of each one with a skewer, transfer to a wire rack and place upside down with the holes pointing upwards.

4. For the filling, whip the cream in a bowl. When the profiteroles are cold use a piping bag to insert the cream. Melt the chocolate and drizzle on top.


There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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Jammie Dodgers

Preparation time: 1 hour

Cooking time: 12 minutes

Makes: 20 biscuits

A beautiful buttery biscuit sandwiched together with jam

Ingredients
100g Unsalted butter
175g Caster sugar
1 Large egg
1tsp Vanilla paste
200g Plain flour
Seedless strawberry/raspberry jam

Method:

1.Preheat the oven to 180°C. In a bowl, mix together the butter and sugar with a wooden spoon until well combined. Add the egg and vanilla and continue to beat by hand until fully combined. Gradually add the flour and mix until combined, then shape into a ball.

2. If the dough is too soft place into the fridge for 10 minutes to firm up. Roll the dough out onto a floured surface and roll to a depth of 5mm.

3. You can use whatever cutters you like just make sure you have 2 cutters, one big, one small for the middle. Cut base biscuits and cut the top biscuits with a hole in the middle. Re roll the dough if you run out of space to cut. Place the biscuits onto a greased baking tray and place in the oven for 12 minutes or until golden brown.

4. When cooked let them cool before transferring them to a wire rack. When the biscuits have completely cooled spread a decent amount of jam onto the base of the biscuits. Then place the top biscuits on top and gently press down.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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1. 
   

*STUDENT CHEF OF THE YEAR COMPETITION*

On June 30th 2017 I got to represent my school at the Student Chef Of The Year competition in Buxton. I was delighted that I had been chosen to go and was excited to feel the experience of a competition.

We had to make a meal and a dessert based on the eat well guide for teenagers.
My meal was: Ratatouille served with crusty baguette pieces
My dessert was: Crepes topped with chocolate, served with strawberries and whipped cream

We also had to have a theme for our presentation table and mine was France. Here is a picture

In the awards ceremony, I won .... Best Presentation Table!!!

I am going to put both my meal and dessert onto my blog and the recipes are just underneath this post.

Many thanks to the University of Derby, Buxton campus in the Devonshire dome for holding the event and all the staff and judges, but most thanks to my Food technology teacher for choosing me!

Competition recipes

Meal: Ratatouille

Preparation time: 10-15 minutes

Cooking time: 20 minutes

Makes: 2 portions

A vegetable Ratatouille topped with delicious hard cheese and not forgetting the basil.

Ingredients
½ Aubergine
1 Courgette
390g Tinned tomatoes
1 Pepper
1 Garlic clove
1 Vegetable stock cube
20g Hard cheese
2 hearts of basil
Pinch of salt and pepper
Oil
4 basil leaves (chopped up small)

Method:

1. Firstly boil the kettle and make the stock cube in half a cup of water. On a chopping board, chop the courgette up. Cut the top and bottom of and cut in half. Chop into thick slices. Then chop the thick slices into quarters. Place this into a plastic bowl.

2. Next chop the pepper up. Cut the top off and remove insides with seeds. Cut in half , then half again. Cut the halfs into 3 slices and then cut the 3 slices into 3 chunks. Place this into a plastic bowl.

3. After this chop the aubergine up. Cut in half and chop either the top or bottom off. Cut into thick slices. Then chop the thick slices into thirds and thirds again. Place this into a heavy bottomed saucepan. Peel and chop the garlic into dices. Leave on chopping board.

4. Add a dessert spoon of olive oil into the saucepan of aubergines and fry for about 2 minutes on a medium heat. Add the courgettes, pepper, garlic and carton of tomatoes including a pinch of salt and pepper. Leave to simmer on a medium heat with the lid on. As soon as it starts to bubble reduce the heat to low. Keep stiring every 5 minutes.

5. When the vegetables have softened take off the heat and add some chopped up fresh basil. Mix in and leave to cool slightly before serving. When its slightly warm serve into your dishes and top with grated cheese and a heart of basil.

Crepes

Preparation time: 5-10 minutes

Cooking time: 10-15 minutes

Makes: 5 crepes

A beautiful light golden crepes filled with chocolate sauce and strawberries bursting out, topped with chocolate sauce and a strawberry fan and a squirt of cream on the side.



Ingredients:

100g Plain flour
2 Eggs
300ml Milk
Vegetable oil
Chocolate sauce
Whipped squirty cream
Strawberries

Method:

1. In a bowl, mix the flour, eggs and milk together uses and electric whisk. Add a small amount of oil into a frying pan and add 2 ladel's of the pancake mixture and tilt the pan round until all the mixture fills the base. With a spatula flip the pancake over when it starts to slide and release from the edges. Keep flipping until a nice golden colour appears. Place onto a plate and leave to cool.

2. When cool, spread chocolate sauce down the middle with a knife and shape into a cone. Lay the diced strawberries coming out the top of the pancake and drizzle chocolate sauce over the top of the pancake, followed by a fan strawberry and a squirt of whipped cream.