140g flour 12,5ml baking powder 1,2ml salt a pinch of smoked paprika 100g mature cheddar cheese, grated 250ml milk 1 egg
Preheat your oven to 200℃ and spray a 12-hole muffin tin with cooking spray. Sift the flour, baking powder, salt and paprika into a mixing bowl. Add the grated cheddar and mix through. Add the milk and egg to a jug and whisk together. Add the milk mixture to the flour mixture and mix together to form a batter. Spoon the batter into the muffin tin and bake for 15 minutes. Serve warm or at room temperature.
Preheat your oven to 180℃ and line a cupcake baking tin with paper cups. Add the vegetable oil, eggs, buttermilk and vanilla to the bowl of a stand mixer fitted with the paddle attachment and mix to combine. Add the sugar and mix at high speed for 2 minutes. Turn the mixer to a low speed and add the cocoa powder and coffee. Add the flour, baking powder, bicarbonate of soda and salt to a separate bowl and stir to mix. Turn the mixer to a low speed and add spoonfuls of the flour mixture, waiting for it to be incorporated before adding more. Spoon the batter in the paper cups, filling each three-quarter-full. Bake the cupcakes for 22 minutes or until a toothpick inserted into the centre of one, comes out clean. Cool on a cooling rack.
For the frosting: Add the butter, vanilla and coffee granules to the bowl of a stand mixer fitted with the paddle attachment and mix on high speed. Add the sifted icing sugar in three batches and then drizzle in the milk. Mix at high speed for 2 minutes. Spoon the frosting into a piping bag and pipe on to the cupcakes.
2 x 400g puff pastry rolls, thawed 400ml tomato sauce for pizza 400g sandwich ham, sliced into squares 200g salami, sliced 200g green olives, halved a handful of basil leaves 500g mozzarella cheese, grated egg-wash: 1 egg yolk + 15ml water, whisked together
Preheat your oven to 200℃ and line a baking sheet with baking paper. Unroll both the puff pastry rolls and place one horizontally in front of you on a work surface. Brush a 2cm wide strip at the top of the pastry with water and overlay the other pastry roll so that the two overlap. Press the overlapping sections together. Spread the tomato sauce over the entire pastry. Scatter the ham, salami and olives evenly over the tomato sauce. Arrange the basil leaves across the surface and top the entire pizza with the grated cheese. Now lift the edge of the pastry closest to you and start rolling it up into a roll. Work lightly as you do not want to tear the pastry. Slice the roll into 4cm thick slices and then lay the slices flat (cut-side down) on the baking sheet. Brush the top and sides of the rolls with the egg-wash. Bake the pizza rolls for 25 minutes until oozy and golden. Serve immediately.
Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper. Add the oats and chopped almonds to a baking sheet, spread it out evenly and bake in the oven for 5 minutes. Stir the mixture around and bake for another 5 minutes, until lightly toasted. Spoon into a large mixing bowl and set aside. Add the honey, butter, sugar, vanilla and salt to a small saucepan and place over medium heat. Stir the mixture until the butter has melted and the sugar dissolved. Allow it to bubble for 30 seconds and remove from the heat. Pour the honey mixture into the bowl with the oats and almonds and mix well. Add the cranberries and the chocolate chips and stir again. Spoon the mixture into the prepared baking tin and firmly press into the tin. Wet your fingers with water and press some more – this is really important for the mixture to stick together. Cover the tin with plastic wrap and refrigerate for 2 hours. Remove from the tin and cut into 12x bars. Store in an airtight container at room temperature. I like to wrap the individual bars in baking paper so that they are ready to be taken on-the-go!!
My Whisk and I 