White chocolate and cranberry cookies

Preparation time: 10-15 minutes

Cooking time: 20 minutes

Beautifully cooked, chewy white chocolate and cranberry cookies, that will leave you wanting more.




Ingredients
135g Unsalted butter
80g Caster sugar
90g Soft light brown sugar
1 Egg
220g Plain flour
½ tsp Bicarbonate of soda
75g Cranberries
100g White chocolate chips
½ tsp vanilla essence

Method:

1. Preheat your oven to 170°C/Gas mark 3 and line two baking trays with greaseproof paper. In a bowl add your butter and sugar and cream them together. Add in your brown sugar and mix in well. (You could use your hands to bring it all together to make it easier)

2. Add your egg and vanilla essence to the mixture and mix together with an electric whisk. Sift your flour and bicarbonate of soda into your mixture and fold in until all mixed in and forms a cookie dough. Add your cranberries and white chocolate chips into your mixture at this stage.

3. Break off pieces of the dough (about 2 tbsp's big) and roll them into ball and place onto your prepared baking tray. Allow 6 cookies on each tray. When all your cookies are on your tray, flatten them down just a little.

4. Place in the oven for around 15-20 minutes or until golden brown. When cooked take out the oven and leave on tray until cool before peeling the greaseproof paper off.

If you enjoyed this recipe make sure to give it a like by hitting the +1 button at the bottom of this recipe and dont forget to check out more recipes from MyFoodAddiction! I'll see you next Sunday with another recipe! :-P x

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Fruit Smoothies

Left to right: Apple & Raspberry, Orange & Mango, Berry Blast

Preparation time: 2 minutes for each

Blend time: A few seconds until nice and smooth.

These beautiful fruit smoothies will treat your summer with deliciousness!



Ingredients

Apple and Raspberry:
1 Apple of your choice
Handful of Raspberries

Orange and Mango:
Pure Orange Juice
All ready chopped mango

Berry Blast:
6 Raspberries
3 Strawberries
4 Blackberries
Handful of Blueberries
Pure Orange Juice

Method:

Apple and Raspberry:
Chop your apple up into chunks making sure you get all the skin off. Add the apple to your mixer/blender and then add a good handful of raspberries. Add water into the mixer/blender until it is halfway up the fruit, then add the pure orange juice until it reaches the top. Blend all together until nice and smooth and you can sieve the seeds out to if you want but you dont have to.

Orange and Mango:
Pour your chopped mango into your mixer/blender and add the pure orange juice until it covers the mangos. Blend together until nice and smooth. You wont need to sieve the seeds out as there will be none.

Berry Blast:
Place a handful of blueberries into your mixer/blender and add 4 blackberries and 6 raspberries. Chop the heads of 3 strawberries and place them to your mixer/blender. Add some pure orange juice and blend away till it is nice and smooth. You can sieve the seeds out if you want but you dont have to.

If you enjoyed this recipe make sure to give it a like by hitting the +1 button at the bottom of this recipe and don't forget to check out more recipes at MyFoodAddiction! I'll see you next Sunday with another recipe! :-P x

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Blog: myfoodaddiction14.blogspot.com

Facebook: https://www.facebook.com/MyFoodAddiction14/

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No bake strawberry chocolate tart

Preparation time: 15 minutes

Cooling time: 2 hours

A very rich chocolate and strawberry tart that doesn't need an oven!


Ingredients

Crust:
400g Bourbon biscuits
150g Butter (melted)

Chocolate filling:
200g Milk chocolate
100g Dark chocolate
200ml Double cream

To decorate:
300g Fresh strawberries
100g White chocolate chips

Method:

1. Place the bourbon biscuits into the bowl of a food processor and blends until crumbs. Melt your butter and pour over the crushed biscuits. Process until moistened. Pour the biscuit mixture into a rectangular 5 x 14 inch tart pan with a loose base and with the back of a spoon and fingers gently press all the mixture into the bottom and edges of the tin. Refrigerate whilst you prepare your filling.

2. In a small sauce pan, or a microwave, heat the cream up until it is hot but not boiling or simmering. When the cream it hot, remove off heat and pour in chocolate and let it rest for 1-2 minutes before stirring. After 1-2 minutes, stir until dissolved.

3. Pour your chocolate filling into the biscuit base and top with fresh strawberries and white chocolate chips. Place in the fridge for 2 hours or overnight before serving.

If you enjoyed this recipe please give it a like by hitting the +1 button at the bottom of this recipe and dont forget to check out more recipes from MyFoodAddiction! I'll see you next sunday when another recipe! :-P x

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Rocky Road

Preparation time: 10 minutes

Cooling time: 1 hour

A very simple, quick and easy recipe for everyone to enjoy. Why not give it a go?


Ingredients:
50g Mini marshmallows
100g Maltesers
100g Skittles
100-150g Dairy milk caramel
8 Chocolate digestive biscuits
10 Jaffa cakes
300g Dark chocolate
30g Butter
85g Golden Syrup

Method:

1. Grease a foil roasting tray at approximately 32cm x 26cm x 5cm. Melt your butter, chocolate and golden syrup either in the microwave or on top of a pan. TIP: I would advise using a microwave as it is a lot quicker and less washing up!

2. When your butter, chocolate and golden syrup has melted you can start to add your ingredients. Before you add your biscuits, you need to crumble them by hand and then add to the mixture. Add everything else into your mixture and stir well until everything is coated in chocolate.

3. Pour your mixture into the foil roasting tin and set aside to cool in the fridge for 1 hour. When your rocky road has set in the fridge you can cut into squares. If you would like to you could drizzle some white chocolate on top just like I did to give it a nice decoration.

And there we go! Your Rocky Road is complete!

If you enjoyed this recipe please give it a like by hitting the +1 button at the bottom of this recipe and dont forget to check out more recipes from MyFoodAddiction! :-P x

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Blog: myfoodaddiction14.blogspot.com
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Strawberry Mousse Cake

Preparation time: 30 minutes

Cooking time: 20 minutes

Cooling time: 2-3 hours 

A very light subtle strawberry mousse cake that will leave you feeling fruity.

Ingredients 

For the sponge: 
4oz Caster sugar
4oz Self raising flour 
4oz Butter
2 eggs

For the strawberry mousse: 
1 x 135g strawberry jelly
450g strawberries
2 x 170g evaporated milk

To decorate: 
50g dark chocolate
50g white chocolate
5 strawberries

Method:

1. Preheat your oven to 180°C and grease a spring loaded circular cake tin and line the base with greaseproof paper.

2. First make the sponge. Put all your ingredients for the sponge into a bowl and whisk together with an electric whisk until light and fluffy like cake mixture. When your mixture is done pour into your tin and bake in the oven for 20-25 minutes.

3. When cooked take out of the oven and leave it to cool for an hour. When your cake it completely cool, take your cake out the tin and peel the greaseproof paper off the bottom. Line the edge of your tin with a one very long piece of greaseproof paper and cut snippets on the bottom. Place your cake back into the tin with the greaseproof paper around it with the flaps underneath the cake. 

4. Next make the mousse. Break up your jelly and put it in a small pan with a tablespoon of water. Melt gently over a low heat until smooth. Remove from the heat and set aside. Purée 200g of the strawberries in a blender until smooth and pass through a sieve to remove the seeds. Gather the remaining strawberries and cut in half top-to-toe (or slice into three if large). Place each slice of strawberry on the edge of the tin going around the cake.

5. Using an electric whisk, whisk the evaporated milk for at least five minutes, or until it is thick, bubbly and doubled in volume. Then gently fold in the liquid jelly, then fold in the strawberry purée. 
Pour your mousse into your tin and spread evenly round the tin. Place in the fridge for 2 hours to set.

6. When your mousse is set its time to decorate! decorate, melt both chocolates in two separate bowls and heat in the microwave for about 1 minute or you can heat over a pan. 

7.  Pour the chocolate into a piping bag. Snip the end off the piping bag and drizzle lines of chocolate over the top of the mousse and place the 5 strawberries on top.

There we go! Your strawberry mousse cake all done! You can now share it with family and friends.

I hope you enjoy my recipe and i'll see you next sunday with another delicious recipe! Thanks for all the support! Keep baking! :-P x

Lauren Fee

Facebook: https://www.facebook.com/MyFoodAddiction14/

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Cornflake Tart

Preparation time: 15-20 minutes

Cooking time: Around 20-25 minutes

A delicious pastry tart coated with a layer of jam and a beautiful sweet syrup cornflake top!

Ingredients

8 oz self raising flour
½ tsp of salt
4 oz margarine
6-8 teaspoons of cold water
1 oz caster sugar
200g cornflakes
125g golden syrup
125g caster sugar
125g butter
Strawberry seedless jam

Method:

1. Preheat your oven to 200°C/Gas 6 and grease a small rounded tin. In a bowl rub your flour, salt and margarine together until it forms breadcrumbs. Using a round bladed knife, stir in the cold water a little at a time until the mixture begins to come together. Use your hands to make a ball of pastry and wrap your pasty into clingfilm and rest for 30 minutes to an hour in the fridge. (If this is too much trouble then you can always just buy it in the shop!)

2. Once your pastry is cooled, dust your work surface with some flour and roll your pastry out until it is big even to cover your tin. When you have rolled your pastry out you need to get it in your tin. TIP: Roll the pastry onto your rolling pin and then unravel it onto your tin.

3. When your pastry is in your tin add a sheet of greaseproof paper on top of your pastry and fill with either baking beans or rice. Blind bake in the oven for around 10-15 minutes. Whilst your pastry is in the oven you can get on with your filling.

4. In a bowl add your syrup, sugar and butter and heat over a large pan or in the microwave until all melted. After melted gradually add your cornflakes to the coating and mix together well, making sure each cornflake is covered in the syrup.

5. When you pastry has been in the oven for around 10-15 minutes, take it out and remove the rice and greaseproof paper. Once removed spread your jam onto the pastry and add the cornflakes on top. Turn your oven down to 170°C/Gas 4 and continue cooking in your oven for another 10 mins.

6. When your cornflake tart has done take out the oven and set aside to cool. When completely cool cut into triangles or squares, however you like it.  

There you go! Your cornflake tart is all done!

Please be sure to comment and share! Thank you so much! I'll see you next sunday with another delicious recipe! :-P x

Lauren Fee
My Facebook Page: https://www.facebook.com/MyFoodAddiction14/

Marbled raspberry cream sponge

Preparation time: Around 5 minutes

Cooking time: 30-40 minutes

Luxurious, rich and fruity sponge cake, perfect to share with your family and friends!

Ingredients

250g Butter
250g Self raising flour
250g Sugar
4 Eggs
600ml Whipped cream
1 Bottle of raspberry coulis

Method:

1. Preheat your oven to 170°C and grease a spring loaded circular cake tin and line the base with greaseproof paper.

2. Place your butter into the microwave for about 20 seconds (this will make the butter softer for you to mix together). Add the rest of the ingredients to your butter except the cream and raspberry coulis. Mix all of it together with an electric whisk for a few seconds without turning it on until some of the flour is mixed in. Then turn the electric whisk on a low setting and mix until light and fluffy. (If you have a food processor you can put all your ingredients in straight away and

3. Pour the mixture into your cake tin and place into the oven for around 35-40 minutes until a golden brown colour. When cooked take out of the oven and place onto a cooling rack to cool but leaving it in the tin.

4. Get a knife and cut ¾ of the way up from the base in a straight line. Spoon about 3-4 tbsp's of raspberry coulis on both of the insides of the sponges and spread out until all of the sponge is covered. Pour your whipped cream into a bowl and use your electric whisk until it stiffens. (TIP: if you tip the bowl upside down and nothing falls out then it is done).

5. Add quite a few drops of raspberry coulis to your cream and using a wooden skewer marble it into the cream using the method of a figure of 8. Spread your marbled cream on top of your base and place all your raspberries on top, covering the cream. Carefully place the lid of the cake on top of the raspberries and cream and sift some icing sugar on top.

There you go your cake it now ready to serve, you can serve it with the lid on or you could serve it as an open cake like this.

Please comment down below what you think, and I'll catch you next Sunday with another delicious recipe! Thank you! X

Lauren Fee
My Facebook page: https://www.facebook.com/MyFoodAddiction14/?fref=ts

Zesty chocolate orange shortbread fingers

Preparation time: 15-20 minutes

Cooking time: 5-10 minutes

These light, citrus shortbreads will leave you with a sweet mouthwatering taste. They are so easy to make and perfect for an evening bite.





Ingredients

115g unsalted butter
50g caster sugar
Finely grated rind of 1 large orange
175g plain flour
40g dark/milk chocolate


Method:

1. Preheat your oven to 190°C/375°F/Gas mark 5. Lightly grease 2 baking tins.

2. Put your butter into a large bowl and place in the microwave for 15 seconds. (This will just make the butter a bit softer for you to mix together) When your butter is softened, add your sugar and mix together until soft and creamy, then finely grate your orange rind and add to the mixture and beat well until fully mixed.

3. Gradually add the flour using a wooden spoon at first, then with your hands gently form your mixture into a soft ball. Roll the dough on a lightly floured work surface to about ½cm or 1cm thick.

4. Cut into fingers. (My size was about 3½cm wide and 10cm long) and place onto your tray making sure they are far apart. Sprinkle a dust of sugar on top of your shortbreads and prick them lightly with a fork.

5. Bake until very lightly golden. Take them out the oven and carefully lift your shortbreads onto a wire rack and set aside to cool completely.

6. When your shortbreads are completely cool, melt your chocolate (either in a pan or microwave, i recommend the microwave as it only takes seconds!). When your chocolate is all melted, place them on a plastic tray or something big and flat. Grab a piping bag and place your chocolate in and pipe away!  When you have finished decorating your shortbreads place them in the fridge to set.

There you go, now you can enjoy your shortbreads with your friends and family (or to yourself! :-P)

Please comment down below what you think, and I'll catch you next Sunday with another delicious recipe! Thank you! X

Lauren Fee
My Facebook Page: https://www.facebook.com/MyFoodAddiction14/?fref=ts
                             

Creamy chocolate and raspberry fudge

Preparation time: 5 minutes

Cooking time: 20-30 minutes

 A gorgeous melt in your mouth sensation with this soft creamy fudge! Chocolate flavoured with a sweet sprinkle of freeze dried raspberries.

Ingredients

50g unsalted butter
300ml double cream
150ml milk
100g chocolate chips (milk or dark)
45ml water
450g sugar
Freeze dried raspberries
20cm/8in shallow square tin
Sugar thermometer

Method:

1. Grease a 20cm /8in shallow square tin. Weigh out your sugar, milk, cream, butter and water into one bowl and then add into a heavy pan. Heat very gently stirring occasionally until the sugar has dissolved.

2. When all your sugar has dissolved bring it to boil, still stirring occasionally. Use your sugar thermometer to check when your mixture reaches just under the soft ball stage (113°C/230°F).

3. Once at this temperature take your pan off the heat. Add the chocolate and mix until dissolved. Once dissolved pour your mixture into your greased tin and sprinkle your freeze dried raspberries on top. Leave out on a cooling rack for about an hour.

4. Once cooled place in fridge until solid. Once solid take out your fudge and turn out onto a chopping board and slice into cubes.

There you go your fudge is all done. Now you can enjoy with your friends and family, or you could give them as gifts by placing them in clear cellophane bags, tied with ribbons.

Enjoy! :-P x

Carbonara

Preparation time: Less than 10 minutes

Cooking time: About 10 minutes

Serves: 1 or 2 people

Beautiful rich and creamy carbonara with a wonderful mix of vegetables and meat, not forgetting the amazing Italian tagliatelle.



Ingredients

4 mushrooms
Can of sweetcorn
2 spring onions
2 slices of ham
4 nests of tagliatelle
Tub of philadelphia
Flora cuisine
Salt

Method:

1. Chop your mushrooms into quarters, slice your spring onions into small chunks and cut your ham into thin slices. Also drain your sweetcorn over the sink.

2. Boil your kettle and add your tagliatelle nests to a saucepan. Put your saucepan onto a medium heat and pour your hot water in just to cover the pasta.

3. Add a small amount of flora cuisine into a medium size frying pan and on a medium heat add your mushrooms in and stir until they have darkened in colour. Once your mushrooms are fried add your spring onions, ham and sweetcorn and your philadelphia.

4. Stir in your philadelphia and mix with veg and meat until everything is covered in it. Turn it down to a low heat.

5. Keep checking your pasta and add 2 turns/pinches of salt. TIP: A way to know if the pasta is cooked is to carefully using a spoon or a fork pick a piece of pasta up and try it. If it is soft and not chewy or hard then your pasta is done.

6. When your pasta is done, turn of the heat and drain it over the sink with a sieve or a colander. TIP: Run cold water on your pasta so it stops itself from cooking.

7. Give your sauce one last stir and turn of the heat. Add your pasta into the pan and give it a good stir until the pasta is covered in the sauce.

8. When you have done that you can pour your carbonara into your bowl and eat away!

There you go, a very easy carbonara meal made in 10-15 minutes!

Please comment down below what you think, Thank you! :-P x

Seed Slices

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 5-6 sticks

Pumpkin, poppy and sunflower seeds all in one. These delicious slices are a great snack but even better with some cheese and grapes!



Ingredients

50g Caster sugar
50g Oats
50g Plain flour
50g Margarine
20g Pumpkin seeds
20g Poppy seeds
20g Sunflower seeds
Splash of water

Method:

1. Preheat your oven to a low heat/100°C/Gas mark ½, grease a loaf tin and line with greaseproof paper.

2. Place all of your ingredients, except the seeds and water, into a bowl and rub together until mixed.

3. Place your seeds into the bowl with a splash of water and mix it in.

4. Place your mixture into your tin and place in the oven for about 30 minutes

5. After 30 minutes in the oven take your loaf out of the oven and set aside to cool.

6. When it has completely cooled carefully lift the greaseproof paper up from the tin and cut into slices.

There you go! Your seed slices are all done!

Please comment down below what you think, Thank you! :-P x

Magdalenas

Preparation time: 10 minutes

Cooking time: 20 minutes

Serve: 4 magdalenas

Magdalenas originally come from Spain. They're small sweet cakes that are light and fluffy and traditionally eaten at breakfast time with a hot chocolate.


Ingredients

1 egg
60g granulated sugar plus extra for dusting
28g unsalted butter
98g white flour
½ tsp baking powder
½ tsp lemon extract
¼ tsp vanilla extract
1 tsp milk

Method:

1. Preheat your oven to 190°C

2. Weigh out all your ingredients. Crack an egg into a bowl and add your sugar and beat together until the mixture is a light colour.

3. In a small pan, melt the butter on a medium heat. Before you add your butter to your mixture make sure its slightly cooled and not bubbling. As you continue to beat the egg mixture, slowly pour in the melted butter and mix thoroughly.

4. When your butter has mixed in with the egg, add your lemon flavouring, vanilla and milk and mix in. Add your baking powder into your flour and whilst stirring the egg mixture add in your flour. Continue to stir until all ingredients are mixed well. The batter will be very thick.

5. Get a cupcake tray and place 4 cases in. Using two tablespoons scrap the batter into the cases until they're half full. The batter will double in size when baked. Get a pinch of sugar and sprinkle over the batter on each one.

6. Place your magdalenas in your preheated oven for around 20 minutes until they're crisp golden brown on top. Remove from oven and cool for about 5 minutes before taking them out of the tray.

There you go, your magdalenas are all done!

Please comment down below what you think. Thank you! :-P x

Fruit Scones

Preparation time: 20-25 minutes

Cooking time: 10-15 minutes

Serves: 10 scones

Rich scones topped with delicious whipped cream and jam, not forgetting the strawberries on top! Perfect for an afternoon tea or even a picnic!



Ingredients

8 oz self raising flour
1 tsp baking powder
1½ margarine
1 oz sugar
2 tbsp sultanas
1 egg and milk to make 150ml of liquid
300ml double cream
Seedless strawberry jam
Strawberries

Method:

1. Preheat your oven to 220-230°C/Gas mark 7-8 and grease 2 baking tins. In a bowl rub your flour, baking powder and margarine together until its like breadcrumbs. When that's done, add your fruit and sugar and mix together.

2. Crack an egg into a jug and pour milk in until it reaches 150ml. Beat them both together. Add your egg and milk mix to the flour and stir in until it forms a soft dough. Make sure you leave a little bit of egg and milk for the top of your scones

3. Sprinkle some flour over your work surface and roll out your dough to half an inch thickness and use whatever size cutter you like to cut them into circles.

4. Place your scones onto your greased baking tins and brush the egg and milk mix over the top of the scones. Bake in the oven for around 10 minutes.

5. When your scones have turned a nice light brown colour take them out the oven and let them completely cool. While they're cooling you can make your topping. Pour your cream into a bowl and whisk until thick and fluffy.

6. When your scones are completely cool cut them all in half. Spread a layer of jam on each one and add your whipped cream, and to finish place your fruit on top.

There you go, your scones are all done and looking delicious to eat!

I hope you enjoy my fruit scones and please comment down below what you think. Thank you! :-P x

Oat Chocolate Chip Cookies

Preparation time: 15-20 minutes

Cooking time: Around 15 minutes

Serves: 8-9 cookies

These cookies are really easy to make, not many pots are needed in this so that means less washing up!



Ingredients

125g Margarine
75g Soft brown sugar
100g Self raising flour
75g Oats
50g Chocolate chips/Sultanas/Dried Fruit

Method:

1. Preheat your oven to 180°C/Gas mark 4 and grease 2 flat baking tins, cut up some greaseproof paper just to cover the tin.

2. Weigh out all your ingredients into one bowl except your chocolate chips and mix everything together with your hands. When all the ingredients are mixed together and are formed as cookie dough add your chocolate chips and mix them in.

3. Grab a handful of the dough. TIP: Put some flour on your hands every time you grab a ball of cookie dough, this will help prevent the dough from sticking to your hands. Roll the dough into a ball in your hands and squash the ball so its flat in your hands like a cookie. Then place your cookie onto your tray

4. Repeat this process until all the dough has gone. Put in the oven for about 15 mins or just until golden brown.

5. When they are golden brown take them out the oven and leave them to cool before you peel them off the greaseproof paper

There you go your Oat chocolate chip cookies are done!

I hope you enjoy my cookies and please comment down below what you think. Thank you! :-P x

Gooey Chocolate Brownies

Preparation time: 15-20 minutes

Cooking time: 25-30 minutes

Serves: However many you want depending on how you cut them

These brownies are rich and gooey on the inside with white chocolate chips for an extra special treat! These are perfect for children and adults.

Ingredients

115g plain chocolate

100g white chocolate chips

115g margarine

3 eggs

200g soft light brown sugar

1tsp vanilla extract

Pinch of salt

150g plain flour

Method:

1. Preheat your oven to 180°C/Gas mark 4 and lightly grease a 33 x 23cm/13 x 9 inch rectangular cake tin with butter or margarine.

2. Break your chocolate into a bowl. TIP: Hit your chocolate on the side of your worktop to break the chocolate up, then all you need to do is open the wrapper and pour it in the bowl. Add your margarine to the bowl. TIP: Use a knife to add your margarine instead of a spoon as it is easier. You can either melt it on a pan or in the microwave. TIP: I would use a microwave as its quicker and less cleaning up. When your chocolate has melted leave it to one side to cool down to room temperature.

3. In another bowl beat your sugar, eggs, vanilla extract and salt together until creamy.When your mixture is all creamy check to see if your chocolate is at room temperature, if it is pour it into your mixture. FACT: If you put your chocolate in whilst its too warm it can curdle the egg.

4. Using a metal spoon carefully fold and stir in the chocolate to your mixture. When that's done add a little bit of your flour to the mixture at a time and keep folding and stirring it in. When all your flour is mixed in add your white chocolate chips and gently stir in.

5. Pour all your mixture into your rectangular cake tin and spread evenly with a metal spoon. Bake in the oven for around 30 minutes until it has just set. The brownie should be slightly moist inside. When it has cooked remove from the oven and place aside to completely cool.

6. Run a round bladed knife round the edge of the baking tin and invert (turn upside down) onto a baking sheet. Place another baking sheet on top of the brownies and invert again do they're the right way up. Cut into squares or bars for serving and store in an airtight container for up to 1 week.

There you go your brownies are all done!

I hope you enjoy my brownies and please comment down below what you think. Thank you! :-P x

American Pancakes

Preparation time: 15-20 minutes

Cooking time: 10-20 minutes

Serves: 10-12 pancakes

These pancakes are very light and fluffy and are perfect for breakfast and so delicious.



Ingredients

115g Plain flour
1 heaped tsp Baking powder
Pinch of salt
140ml Milk
3 large free range eggs

Method:

1. First separate your eggs by putting the whites into one bowl and the yolks in another.

2. Add the flour, baking powder and milk to your yolks then mix your batter with an electric whisk until you get a smooth thick batter.

3. Add your salt to the whites and mix with an electric whisk until it forms into stiff peaks (a bit like marshmallow)

4. Carefully tip your egg whites into your batter and using a metal spoon gently fold the egg whites into the batter.

5. Heat a non stick pan onto a medium heat. Using a ladel pour a spoonful of your batter into the middle of your pan and spread your pancake to as big or as small as you want by moving your ladel in circles round the pancake.

6. When your pancake has a lot of bubbles on top use a spatula to flip your pancake over. When you have flipped it over, leave your pancake for around the same amount of time. Carry on flipping till both sides are golden.

7. Repeat this process till all your batter is used.
    TIP: You may need to turn your heat down if your pancakes are cooking too quickly

There you go, your pancakes are all done. You can serve them with whatever you want but I love to use strawberries, blueberries and kiwi with a little bit of maple syrup to give it a nice flavour. You could also even add your toppings into your batter whilst its in the pan!

I hope you enjoy my pancakes and please comment down below what you think. Thank you! :-P x

Introduction

Hello, welcome to MyFoodAddiction! My name is Lauren and I'm 14 years old. Ever since I was a little kid I have had a huge passion for cooking, and I still have now! I have grown up loving foods and loving watching my mum cook. I don't really make meals but I do really enjoy making desserts. I have so many ideas that are so yummy so I decided to share them on my very own blog! I hope you enjoy my recipes! :)