Boozy Homemade Christmas Mincemeat... Margarets Make and Bake 2022-12-05 | Homemade Mincemeat Recipe…It really wouldn’t be Christmas without mincemeat. The beautiful taste of spicy fruit, the sweet and buttery flavours and the dark mellow boozy elements that meld together to make this fantastic ingredient. Today’s recipe is my homemade version that has been tried and tested to produce this dark and delicious preserve.Mincemeat can be used in a variety of ways. It is lovely in a bread and butter pudding or try it in my chocolate truffles. (Here’s the link: youtube.com/watch?v=JvlgJBZIfrA)It is great in pastry, and traditional mince pies are always a favourite…• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake• Instagram: instagram.com/margaretsmakeandbakeIngredients 350g of your favourite mixed fruit(figs, sultanas, currants, raisins, cranberries, apricots, dates)150g mixed peel 1 Bramley apple, chopped very smallZest & juice of 1 lemon and 1 orange2 tsp mixed spice1 tsp cinnamon½ tsp grated nutmeg175g soft dark sugar80ml brandy or dark rum60g shredded suet50g butter50g pistachios 3 tbsp brandy or dark rumMethod1) Preheat oven to Gas 1/ 135’C or 275’F2) Add the first nine ingredients to a bowl and stir together. Cover and leave overnight so the flavours can blend and the dried fruit can soak in the juices 3) Add 60g shredded suet, 50g butter, 50g pistachios. Stir, cover and pop into the oven for 1 and a half hours4) Leave to cool then stir in 3 tbsp brandy or dark rum.5) Pop into a sterilised jar and leave to mature for up to 3 monthsMusic:Arkansas Traveller by Nat Keefe & Hot Buttered RumNat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
Decorating finished and ready to go... Margarets Make and Bake 2023-07-16 | Had some fun decorating these little beauties. The darker cupcakes are filled with caramel and topped with chocolate buttercream and a mini bueno bar. The lighter caks are filled with crunchy biscoff spread and topped with vanilla buttercream, topped with a lotus biscoff biscuit...
Beautiful Baklava; sticky and sweet! Margarets Make and Bake 2023-05-01 | I had always thought this would be difficult to make but as it happens, I couldn't have been more wrong. Ready-made filo pastry, nuts, syrup, and a few flavours, and there's baklava!Love these, and they will be added to my list of regular bakes... For the syrup:6 Cardamom pods200ml of water2 tbsp rose water flavouring250g caster sugar50g honey For the filling:350g roasted mixed nuts4 tbsp golden syrup2 tsp vanilla extractA little salt 100g butter9 large sheets of filo pastry First make the syrup. Add all the syrup ingredients to a saucepan and heat until the sugar has dissolved. Turn up the heat then bubble gently for 10 mins.Leave to cool. 1) Line a 7x10 inch baking tin2) Preheat Oven Gas 3/ 160°C or 320°F3) Pop the roasted nuts in a food processor and blend until small pieces. Add 4 tbsp golden syrup, a little salt, 2 tsp vanilla extract and mix with a wooden spoon or spatula 4) Melt the butter and cool a little5) Fold the filo pastry in half, cut to the size of the tin and cover with a damp paper towel6) Unfold the filo and sprinkle with the melted butter. Fold back in half and pop into the prepared tin. Do this with 3 sheets7) Spoon in half of the nut mixture and level8) Add another 3 sheets of filo pastry in the same way and add the rest of hhe mixture9) Add the final 3 buttered filo sheets and finally brush the top with butter10) With a sharp knife cut straight across in strips then diagonally to form diamonds11) Bake for 20 mins then lower the temperature to Gas 2/ 130°C or 260°F and bake for a further 45 mins12) While still warm, pour the syrup evenly over the baklava then leave to cool overnight13) remove from the tin and enjoyArkansas Traveller by Nat Keefe & Hot Buttered RumNat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
English Muffins... Margarets Make and Bake 2023-04-10 | How we used to love these as children. They were always bought fresh from the baker and were so beautifully soft and fluffy. They were split in two, popped under the grill and generously buttered. Perfect with poached eggs at the time but now they are an excellent base for a decadent eggs benedict...• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake• Instagram: instagram.com/margaretsmakeandbakeIngredients 400g plain flour 7g instant yeast A little salt 250ml milk 1 egg 15g butter A little semolinaMethod1) Into a jug, pour 250ml milk, 1 egg and 20g butter. Warm gently, not too hot. 2) Into a mixing bowl, pop 400g plain flour and a sprinkling of salt. Mix together then stir in the 7g instant yeast3) Add the milk mixture and with a fork, bring the dough together4) Using the dough attachment on a mixer, Knead for 5 mins. It should become stretchy 5) Pop into an oiled bowl, cover and leave to rise in the kitchen overnight 6) Turn out onto a floured board and knock the dough back, pushing the excess air. Knead a little on the board and cut into 10 or 12 pieces; depending if you want them smaller or larger7) Pop these on a baking paper lined tray which has been sprinkled with semolina. Cover and leave to rise until doubled in size 8) Heat a large frying pan on low and sprinkle with semolina. Add four of the muffins, cover the pan and cook until golden, about 5- 8 mins.9) Turn each one and cook uncovered for a further 3 or 4 mins, until golden brown10) To serve, spread with butter or serve with your favourite breakfastThese are lovely fresh and can be frozen successfully too.Music:Arkansas Traveller by Nat Keefe & Hot Buttered RumNat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
Easter Simnel Cake... Margarets Make and Bake 2023-04-03 | Now here's a nicely traditional recipe for Easter. Simnel Cake has long been a favourite around this time of year. It is lightly spiced and topped with a circle of marzipan. 11 balls of marzipan are popped on top to represent Jesus' apostles although there were in fact 12 apostles written into the bible, Judas has been left out for being a traitor in the story. It is a delicious treat for Easter and not a difficult cake to make...• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake• Instagram: instagram.com/margaretsmakeandbakeIngredients100g halved glacé cherries 250g mixed fruitZest of 1 lemonZest & juice of 1 orange175g self-raising flour100g ground almonds1 tsp baking powder2 tsp mixed spice250g butter200g light brown sugar1 tsp vanilla extract 4 eggs2 packs of marzipan (1kg)A little apricot jamWafer flowers & Chocolate mini eggsMethodPreheat oven Gas 2/ 150°C or 300°FButter and fully line an 8inch cake tin1) Pop 100g halved glacé cherries, 250g mixed fruit, zest of 1 lemon, zest & juice of 1 orange into a small pan and heat gently. Allow to cool 2) Knead and roll out a third of the marzipan on sifted icing sugar, to a circle 8 inches and set aside3) To a medium bowl, add the dry ingredients: 175g self-raising flour, 100g ground almonds, 1 tsp baking powder & 2 tsp mixed spice. Mix together and stir in the cooled fruit mixture4) In a mixing bowl, cream the butter until light and fluffy. 5) Sift in the brown sugar and whisk well until creamy6) Add the eggs one at a time, mixing well after each one. Then whisk until light and fluffy7) Stir in the dry ingredients until just mixed in8) Pop half of the mixture into the prepared tin. Place the circle of marzipan on top9) Top this with the rest of the cake mixture. again, spread with a spoon until flat and bake for 2 hours. Test after baking with a skewer pushed into the centre. if it comes out clean it is ready. Cool completely 10) Roll out a second circle of marzipan, this time 7 inches in diameter and flute the edges. Aim for 11 flutes. (See the video)11) Knead and roll the rest of the marzipan into 11 balls and toast under the grill for a few seconds. 12) Brush the top of the cake with apricot jam and add the fluted circle to the top13) Place the marzipan balls on top of this in a circle and decorate with sugar paper flowers and chocolate mini eggsMusic:Arkansas Traveller by Nat Keefe & Hot Buttered RumNat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
A Chocolate Treat for Easter... Margarets Make and Bake 2023-03-30 | Recipe Link:youtu.be/gUazA73-ETU
Chocolate Salami... Margarets Make and Bake 2023-03-27 | Now, I've often made recipes that are simple to make but this has to be one of the very easiest. It's basically a chocolate and butter base with all your favourite additions. You really can add almost anything you want to. I've chosen some chewy, some crunchy and a few extra flavours like vanilla, rum and chilli. It's beautifully sweet & delicious and will look fab on any afternoon tea table... • Website: margaretsmakeandbake.wixsite.com/margaretsmakebake• Instagram: instagram.com/margaretsmakeandbakeIngredients200g chocolate100g butter1 tbsp dark rum75g biscuits 50g glacé cherries50g hazelnuts50g pistachios100g pink & white mini marshmallows1 tsp vanilla extract 1/2 tsp chilli flakesA little flaked saltIcing sugar to roll the salamiMethod1) Melt the chocolate and butter gently in the microwave. 30 seconds stir, 20 seconds stir. Then 10 seconds, stir, 10 seconds, stir until melted. 2) Stir in, all the other ingredients except the icing sugar and stir3) On a piece of cling film, form into a sausage shape and roll up to make the salami. Push out any air. Twist the ends to hold in place.4) Pop into the fridge overnight to set5) Unroll, slice and serve6) Store in the fridgeMusic:Nat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
Orange Marmalade... Margarets Make and Bake 2023-03-20 | This homemade marmalade is beautifully flavoursome and ten times better than shop bought. It takes a little time to make but is quite straightforward. This recipe makes 6 jars so plenty for you and some for your friends too...• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake• Instagram: instagram.com/margaretsmakeandbakeRecipe:Ingredients1kg oranges1 lemon2.5 litres water1.8 kg preserving sugarMethodJuice the oranges and the lemon and save the pulp and peelPop the pulp into a small muslin square and tie the ends to make a bagCut each of the orange peels into half and holding each one tightly, cut small slices very thinlyInto a large pan, add the fruit juice, sliced orange peel and the water. Tie the muslin bag onto the handle of the pan and sit it in the liquidBring to the boil and bubble steadily for 2 or up to 3 hoursTest the orange peel. Take a piece out of the pan and leave on a plate until it is cool enough to touch. If it can be broken when gently pinched with your fingers, it is doneSet the muslin bag aside to cool and add the sugar to the pan. StirBring to the boil and again bubble. This time for 20- 30 minsTest to see if the marmalade is ready by putting a spoonful onto a cold saucer and popping into the fridge for 5 minsI you can then push your finger through the marmalade on the saucer and it forms wrinkles, then it is readyUse sterilized jars to pop the marmalade into, screw on the lids and leave to cool. I leave mine into the fridge overnight before usingSpread onto your favourite toast and enjoyMusic:Nat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
Orange & Chocolate; the perfect match... Margarets Make and Bake 2023-03-16 | Recipe Link:youtu.be/QoaKXZC5pyw
Chocolate & Orange Cake... Margarets Make and Bake 2023-03-13 | Here's a lovely easy recipe to make a soft and delicious chocolate & orange cake. By using both devil's food cake mix and chocolate fudge brownie cake mix, you can make the softest, fudgiest cake with very little effort. Go on, give it a go... you know you want to...@tonyschocolonelyIngredients260g choc fudge brownie mix210g devils food chocolate cake mix2 eggs150ml water120ml veg oil30g sour cream150g choc chipsOrange Curd to fill (Link: youtu.be/k-RxlNq9NS8)Chocolate Topping (Link: youtu.be/U9PcbcnYbF4)Chocolate orange slices to decorateMethod1) Preheat oven Gas 4/ 180°C or 350°F2) Sieve 260g choc fudge brownie mix and 210g devils food chocolate cake mixinto a mixing bowl3) Add 2 eggs, 150ml water, 120ml veg oil and 30g sour cream. Mix well for 2 mins with an electric mixer4) Stir in 150g chocolate chips5) Line the base of an 8inch, cake tin with baking paper and butter the sides6) Bake for 55 mins or until a skewer comes out clean7) Cool completely8) Use a small knife to loosen the edges and remove from the tin9) Cut into 2 layers and fill with orange curd. Top with Chocolate Topping and decorate with Chocolate Orange SlicesMusic:The Arkansas Traveller Nat Keefe & Hot buttered Rum Nat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
A Quick and Easy Chocolate Cake Topping... Margarets Make and Bake 2023-03-09 | Recipe Link:youtu.be/U9PcbcnYbF4
A Quick Chocolate Cake Topping... Margarets Make and Bake 2023-03-06 | How to make frosting without butter.This is a very simple and easy recipe. With just two ingredients, you can add a beautifully chocolaty topping to any cake.Tony's chocolate is a little more expensive, and the reason for this is they make sure that the cocoa chain of their chocolate production is equally valued at each level. You can find their message inside the wrapper of each delicious bar...@tonyschocolonely• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake• Instagram: instagram.com/margaretsmakeandbakeIngredients 100g chocolate2 tsp coconut oilMethod1) Chop the chocolate, add the coconut oil2) Microwave and stir3) Leave for 2 mins to thicken a little4) Pour over your cakeMusic:The Arkansas Traveller Nat Keefe & Hot buttered Rum Nat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
Simple Butterfly Cakes... Margarets Make and Bake 2023-02-27 | Butterfly Cupcakes....Here is a lovely simple bake that we used to often have as children. A cupcake with a butterfly topping. Jam and buttercream is a great filling or you can replace the buttercream with whipped cream. Whichever you use, this will always be a lovely quick and delicious bake …• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake• Instagram: instagram.com/margaretsmakeandbakeFor the Cakes:225g Butter225g Castor sugar4 eggs1tsp Baking powder1tsp Vanilla extract225g self raising flourFor the Topping:A little icing sugar.A little Strawberry JamButtercream or whipped cream Method1) Pre heat oven. Gas 4/ 180’C or 350’F2) Add 225g butter. Into a large mixing bowl and beat well until smooth, soft and light in colour3) Add the caster sugar and beat until it is completely incorporated.4) Add each egg one at a time, mix each one in thoroughly before adding the next.5) Add one teaspoon of vanilla extract 6) Fold in the remaining flour and one teaspoon of baking powder7) Pop 12 large cupcake cases into a bun tray and 2 heaped teaspoons of the batter into each one8) Bake for 18 minutes or until a skewer pushed into the centre comes out clean9) Leave to cool completely. 10) Using a small round cutter, mark a circle in the top of each cake and with a small sharp knife, cut a circular crevice into each one. Cut the removed piece in half to make the two butterfly wings11) Add a tsp of strawberry jam and top with a good amount of buttercream or whipped cream. Top with the wings12) Sift icing sugar over the cakes and add sprinkles if desiredMusic:The Arkansas Traveller Nat Keefe & Hot buttered Rum Nat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
Portuguese Custard Tarts... Margarets Make and Bake 2023-02-23 | Recipe Link:youtube.com/watch?v=WEtIDhzIAbM&t=15s
Portuguese Custard Tarts... Margarets Make and Bake 2023-02-20 | I had a little Portuguese Tart this week with my coffee at a local cafe and it reminded me how lovely they really are. I have often thought about making some so today I did just that. They came out so well and are super easy to make. I have used shop bought flaky pastry this time and it works real well for this recipeI do hope you try these as they are such a treat...• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake• Instagram: instagram.com/margaretsmakeandbakeIngredientsFor 12 Tarts: For 24 Tarts40 ml water 80ml water140g caster sugar 280g caster sugar1/2 tsp vanilla extract 1 tsp vanilla extractZest of 1/2 lemon Zest of 1 lemon1/8 tsp ground cinnamon 1/4 tsp ground cinnamon175 ml milk 350ml milk20g plain flour 40g plain flourA little salt A little salt3 egg yolks 6 egg yolks250g rolled flaky/puff pastry 2 x 250g rolled flaky/puff pastryA little cinnamon to sprinkle A little cinnamon to sprinkle1) Preheat oven Gas 6/ 200°C or 400°F2) To make the sugar syrup: Add the water, caster sugar, vanilla extract, lemon zest and ground cinnamon to a saucepan and bring to the boil cook for 2 mins. Pour into a small bowl and set aside3) Add the milk, plain flour and a little salt into a saucepan and cook over a medium heat stirring continuously until thickened. Take off the heat and leave to cool4) When cool, mix in the egg yolks then add the prepared sugar syrup and mix well. Pour into a jug and cover closely with cling film to prevent a skin forming on top5) Unroll the pastry, spread very soft butter thinly on top and tightly roll up from the short end6) Cut each pastry log into 12 and place each one into a buttered tart tray crevise, round side down. Gently push the pastry into each case and bring up to the edges to form the tart shape7) Pour the custard into the cases almost up to the top and bake for 15-20 mins or until caramelised on top8) Serve sprinkled with a little cinnamon Music:Arkansas Traveller by Nat Keefe & Hot Buttered RumNat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
Puffed Cream Hearts... Margarets Make and Bake 2023-02-13 | Here is another simple treat for Valentine’s Day to surprise your loved ones. You can use readymade puff pastry or if you would like to make your own here is the link to my Puff Pastry Recipe:youtu.be/dA-aYg0naJQAnd here are a few more delicious treats for Valentine's Day: youtube.com/playlist?list=PL3AlC6xbq54nKTyzjgP38jtVbgiVB27lL• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake• Instagram: instagram.com/margaretsmakeandbakeIngredientsHalf batch of my puff pastry recipe (you can freeze the other half to use later)Recipe link: youtu.be/dA-aYg0naJQ140g Cream cheeseStrawberry, raspberry or cherry jamIcing sugar to dust200ml Whipped creamMethod1) Roll the puff pastry out to ½ cm thick and cut out large hearts with a cookie cutter. Cut a smaller heart imprint into half of the hearts; do not cut right through. This helps to guide the decoration later. Sprinkle with sieved icing sugar; be generous 2) Pop onto a baking tray, lined with baking paper. 3) Top with a second piece of baking paper and cover with a second baking tray placed upside down. This will help to stop the hearts rising too much4) Bake at Gas 6/200’C or 400’F for 15 mins or until golden brown and cooked through5) Cool for 5 mins then gently take them off the baking tray and onto a cooling rack to cool to a nice crisp and flaky pastry6) To make the filling, mix the cream cheese and jam together 7) Once the hearts are cool, cut in half to make top and base. Pipe the cream onto the base round the edge and fill with the cream cheese jam8) Pop the top on and again pipe cream around the edge and pipe a heart in the centre with warmed raspberry jamMusic:Arkansas Traveller by Nat Keefe & Hot Buttered RumNat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
Marshmallow Honey Hearts... Margarets Make and Bake 2023-02-09 | Recipe Link:youtube.com/watch?v=-LSGRT7uiiU
Marshmallow Honey Hearts... Margarets Make and Bake 2023-02-06 | It’s always nice to make something sweet for Valentine’s Day and I thought these lovely little Honey Hearts would fit the bill nicely. Marshmallows can be made with corn syrup or in the UK, egg whites and glycerine seem to be preferred. Probably because corn syrup is not as readily available here. But for this recipe I’m using honey in place of the corn syrup which makes for a delicious honey treat…• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake• Instagram: instagram.com/margaretsmakeandbakeIngredients70g icing sugar70g cornflourA little coconut oil 24g powdered gelatine120ml water300g caster sugar360g honeyA little salt1 tsp vanilla extract1) In a small bowl, mix 70g icing sugar and 70g cornflour then set aside 2) Brush a 8x8 inch square container with coconut oil, line with baking paper, brush again with oil. Marshmallows are very sticky and this extra preparation will be well worth it3) In a mixing bowl pour 120ml water and sprinkle 24g powdered gelatine on top. Leave this to bloom for 15 mins4) Into a saucepan add 300g caster sugar and 360g honey. Heat gently until the sugar is dissolved then increase the heat until it reaches 240’F or 120’C. Use a candy thermometer for this, do not stir once the sugar has dissolved5) Have the sugar syrup to hand, slowly whisk the gelatine mixture for a couple of minutes with an electric mixer, then begin to slowly & gently drizzle the sugar syrup down the side of the bowl while slowly whisking continuously, it will still be very hot so take care. 6) Once all the sugar syrup has been added, turn the electric mixer to high and whisk until the mix is very fluffy and leaves a long ribbon when trailed along the surface 7) Pour the mix into the prepared container, leave for several hours at room temperature, preferably overnight but 4-6 hours at a minimum8) Dust your board with the dusting mix and turn out the marshmallow, sieve the dusting mix on top9) Brush oil on your cutter and cut hearts, dust each one as the sides will be sticky too10) To decorate, use tempered white chocolate to dip each marshmallow into and add sprinklesMusic:Arkansas Traveller by Nat Keefe & Hot Buttered RumNat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
A Carrot Cake with a Zing of Orange... Margarets Make and Bake 2023-02-05 | Here's a tasty adaptation of my Carrot Cake Recipe. I made it this week for a birthday cake gift. It's beautifully soft and orangey with that tangy orange curd filling. Use my lemon curd recipe for this, substituting oranges and halving the sugar content... • Website: margaretsmakeandbake.wixsite.com/margaretsmakebake • Instagram: instagram.com/margaretsmakeandbake Ingredients 310g self-raising flour 1 tsp baking powder ½ tsp baking soda ½ tsp ground ginger 1 tsp mixed spice 240ml vegetable oil 200g light brown sugar 90g caster sugar 200g grated carrots 1 tsp vanilla extract 3 eggs Zest and juice of 3 large oranges(120ml) ½ a batch of my buttery Cream Cheese FrostingRecipe Link:youtu.be/YDm4BNmJuTY 1 batch of my Orange CurdRecipe Link:youtu.be/k-RxlNq9NS8 Method: 1) Set oven to gas 4 (180 degrees C) 2) Butter and line 2x 8 inch cake tins with baking paper 3) To a mixing bowl, add 310g flour, 1tsp baking powder, ½ tsp bicarbonate of soda, ½ tsp ground ginger, 1tsp mixed spice and zest of 3 oranges. Mix with a fork4) In a medium bowl, add 240ml vegetable oil, 200g soft brown sugar, 90g sugar, 3 eggs and the juice of 3 oranges, mix well5) Pour this into the dry ingredients with the grated carrots and mix until just incorporated6) Pour equal amounts into each cake tin 7) Bake for 30 – 35 mins or until a skewer comes out clean8) Leave to cool completely in the tins9) Turn out the cakes and using a star nozzle, make rosettes around the edge of the base cake and spread in a circle over the top of the top cake 10) Pipe the orange curd generously onto the centre of the base and between the rosettes so it can be seen around the edges.11) Place the top cake on the base and decorate as you wish. I used fondant leaves, small bought carrots and golden balls with slices of fresh orange. Music:Arkansas Traveller by Nat Keefe & Hot Buttered RumNat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
Breakfast Wraps... Margarets Make and Bake 2023-01-30 | If you need a quick breakfast that’s hot and delicious then you could try these. Each little tortilla wrap is coated in egg and beautifully browned. Then you can add all of your favourite fillings as this recipe can be adapted to suit your own tastes. Here is my favourite Breakfast Wrap; I hope you try it as it’s right tasty…• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake• Instagram: instagram.com/margaretsmakeandbakeIngredients1 egg A splash of truffle olive oilA few sliced cherry tomatoesA handful of baby spinach leavesFinely chopped red & green chilli peppers (optional)1 small tortilla 1 slices hamYour favourite cheese sliceAvocado, slicedSalt and black pepperA little balsamic crème for serving1) Whisk the eggs and season. Chop and prepare the fillings2) Heat a non-stick pan to a medium heat and add a little butter and a splash of truffle olive oil3) Fry the tomatoes and spinach then season with salt and black pepper, 4) Pour ½ of the whisked eggs on top 5) Cook a little then top with the tortilla. Turn the tortilla over once so both sides are coated with egg; continue to cook until egg has set6) Slide out of the pan 7) Top with the cooked vegetables and add a slice of ham and a slice of cheese, season 6) Roll together, cut in half and serve with more balsamic crèmeMusic:Arkansas Traveller by Nat Keefe & Hot Buttered RumNat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
Snowdrops... Margarets Make and Bake 2023-01-27 | It's so cold out today but these little beauties still managed to show themselves...
Nutty Breakfast Bars... Margarets Make and Bake 2023-01-26 | Recipe Link:youtube.com/watch?v=mHQ51Wcs2c8
Nutty Breakfast Bars... Margarets Make and Bake 2023-01-23 | Here’s a nice breakfast if you’re on the go. Pop one into your pocket for a nice nutty treat…• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake• Instagram: instagram.com/margaretsmakeandbakeIngredients225g Mixed nuts20g Pumpkin seeds15g Sesame seeds20g Chia seeds250g Honey6 dates finely chopped or run through an electric grinder1 tsp Flaked Salt1 tsp VanillaMethod1) Brush a 7x7 square baking tin with coconut oil and line with 1 piece of oiled baking paper a little longer than the tray so it laps over 2 sides. This will help to remove the bars more easily. 2) Pop the nuts and seeds into a dry frying pan and cook gently for a few minutes. This will enhance the flavour. Set aside3) Pour the honey into a heavy bottomed saucepan and bring to 266’F or 130’C then add the vanilla, dates, nuts and seeds and stir4) Immediately pour this into the baking tray. Scatter with choc chips if desired and push down with a heavy object such as a flat bottomed mug. Sprinkle with flaked salt5) Cool for about 15 minutes then cut into bars. Next cool completely6) Store wrapped in baking paper in an air tight containerMusic:Arkansas Traveller by Nat Keefe & Hot Buttered RumNat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
Breakfast Muffins... Margarets Make and Bake 2023-01-19 | Recipe Link:youtube.com/watch?v=EYXr8x2GTyc&t=55s
Breakfast Muffins; No flour and no refined sugar... Margarets Make and Bake 2023-01-16 | Muffins for breakfast? O yes, I have made these as healthy as I can by using rolled oats for texture, bananas and honey for sweetness and blueberries and lemon for flavour and they are just gorgeous. So quick to make too so they can be served warm with your favourite yoghurt and fruit…• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake• Instagram: instagram.com/margaretsmakeandbakeIngredients250g rolled oats2 very ripe bananas2 eggs1 tbsp vanilla paste150g honey50ml fresh lemon juice1 tsp baking powder1 tsp bicarb of soda1 tsp flaked salt130g crunchy peanut butter 1/2 cup frozen blueberriesNuts, seeds, oats for toppingMethod1) Preheat the oven to Gas 4/ 180’C or 350°F 2) To a blender add 250g rolled oats, 2 mashed ripe bananas, 2 eggs, 1 tbsp vanilla paste, 150g honey 50ml lemon juice, 1 tsp baking powder, 1 tsp bicarb of soda, 1 tsp flaked salt & 130g crunchy peanut butter. Then blitz for a minute3) Fold in the blueberries and pop 2 teaspoons of the batter into each muffin case4) Bake for 18- 20 mins or until a wooden skewer comes out clean, serve warm with yoghurt and fruitMusic:Arkansas Traveller by Nat Keefe & Hot Buttered RumNat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
Coddled Breakfast Eggs... Margarets Make and Bake 2023-01-12 | Recipe Link:youtube.com/watch?v=ZINTS9tkXv0&t=2s
Coddled Breakfast Eggs... Margarets Make and Bake 2023-01-09 | Here's a lovely little breakfast that is fun to make and real tasty. Coddled eggs became popular in the 19th century and were made in an ornate porcelain coddler with a little lid. I remember them being around when I was a child; not so much now. Here is my version which has extra added ingredients to make the full breakfast experience... • Website: margaretsmakeandbake.wixsite.com/margaretsmakebake• Instagram: instagram.com/margaretsmakeandbakeIngredients1 tbsp truffle olive oilA little baby spinach4 sliced button mushrooms4 tsp ricotta 4 halved cherry tomatoes1 tsp smoked garlic4 eggsA little cream Flaked saltBlack pepperSourdough BreadParmesan crisp 1) Preheat oven to Gas 6/ 200°C or 400°F2) Choose 2 ramekins mine are 4 inches in diameter3) Fry the mushrooms, tomatoes and spinach in truffle oil then add the smoked garlic, salt and black pepper4) Cut the crusts off 2 slices of brown bread and roll out thinly5) Put the bread on the base of the ramekins and pop the cooked vegetables on top 6) Add a splash of cream then break 2 eggs and 2 tsp ricotta on top of each one 7) Sprinkle with a little more parmesan, black pepper & flaked salt6) Bake for 10- 12 mins7) top with a parmesan crisp and serve with toasted sourdough breadMusic:Arkansas Traveller by Nat Keefe & Hot Buttered RumNat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
Crunchy Breakfast Granola... Margarets Make and Bake 2023-01-05 | Recipe Link:youtube.com/watch?v=74WkmlQ6_As
Crunchy Breakfast Granola... Margarets Make and Bake 2023-01-02 | Crunchy Breakfast Granola; Healthy & Delicious..Here’s a lovely addition to your breakfast; homemade, oaty and delicious.This recipe is so adaptable too. You can vary the types of fruit and nuts to include your favourites. Add choc chips or leave them out. Use maple syrup instead of honey. Even drizzle honey on top before you serve. It’s great with yoghurt and fruit or add it to your winter porridge for a crunchy topping…• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake• Instagram: instagram.com/margaretsmakeandbakeIngredients:240g rolled oats20g mixed seeds120g mixed nuts60g dried fruit50g chocolate chips100ml honey40ml coconut oil1 tsp cinnamon1 tsp vanilla extract 1 tsp flaked salt Yoghurt, fresh fruit and chopped freeze dried strawberry to decorateMethod:1) Preheat oven to Gas 4/ 180’C or 350’F2) Add all of the dry ingredients to a large bowl 3) Add 1 tsp cinnamon, 40ml coconut oil, 100ml honey and 1 tsp vanilla extract4) Mix until all the dry ingredients are well coated5) Pop onto a baking tray lined with baking paper 6) Bake for 20 – 25mins or until golden brown7) When cool, break up and store in an airtight containerMusic:Arkansas Traveller by Nat Keefe & Hot Buttered RumNat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
Stollen... Margarets Make and Bake 2022-12-26 | Stollen…Originating in Germany, this delicious treat is always a winner. I’ve made this one for Christmas as it is always a favourite in our home. Wishing you all a Very Happy Christmas…• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake• Instagram: instagram.com/margaretsmakeandbakeIngredients60g raisins50ml dark rum 200g plain flour200g strong plain flour 50g sugarA little saltOne 7g sachet instant yeast80g very soft butter150ml Milk1 egg30g Chopped Almonds1/2 tsp ginger1/2 tsp five spice1 tsp ground nutmeg60g candied orange and lemon peel1 tsp ground star aniseZest of 1 lemon1 tsp ground Cardamom1/2 Cloves1/2 Corriander1 tsp vanilla extract MarzipanMethod:For the Pastry:1) Soak the raisins in the rum overnight 2) Add 200g plain flour, 200g strong plain flour , 50g sugar, A little salt, one 7g sachet instant yeast and 80g very soft butter to a large bowl and using a hand held mixer, mix until incorporated3) Add 150ml milk and 1 egg, mix well and knead for 5 mins with a dough attachment on the mixer4) Cover and leave to rise until doubled in size 5) Knead the marzipan to soften it and roll into 2 long cylinders of about 30cm; set aside6) Drain the raisins and to them add 30g Chopped Almonds, 1/2 tsp ginger, 1/2 tsp five spice, 1 tsp ground nutmeg, 60g candied orange and lemon peel, 1 tsp ground star anise, Zest of 1 lemon, 1 tsp ground cardamom1/2 tsp cloves, 1/2 tsp coriander and 1 tsp vanilla extract. Mix well7) On a floured board, roll out the dough to about 1 cm thick and sprinkle the fruit mix on top. Roll this up to encase the fruit and knead a little until the fruit has spread through the dough. Do not over knead8) Roll out the dough again and this time place both marzipan rolls on top. Cut to size and roll the dough to encase each one, making sure there is dough between the two. Squeeze in the ends so the marzipan is completely covered in dough9) Pop onto a baking tray lined with baking paper. Cover with buttered cling film and leave to rise again until doubled in size10) Bake at Gas 6/ 200’C or 400°F for 20 mins then lower the heat for a further 25 mins at Gas 2/ 150’C or 300'F11) As soon as it has come out of the oven, brush with browned butter and dust with sieved icing sugar12) When cool, wrap well to keep the moisture in and leave to mature for up to 10 daysMusic:Arkansas Traveller by Nat Keefe & Hot Buttered RumNat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
Christmas Biscotti... Margarets Make and Bake 2022-12-22 | Recipe Link:youtube.com/watch?v=bymmrotrbTI
Christmas Biscotti... (#christmascookieextravaganza2022) Margarets Make and Bake 2022-12-19 | Christmas Biscotti…This video is part of @MitchAndPhilip 's #christmascookieextravaganza2022 follow the hashtag for more great Christmas Cookie recipes and visit @MitchAndPhilip for more fun videos.Now, although I have made biscotti before I thought I would adapt this recipe to make a Christmassy version. These tasty little treats have spices and flavours to highlight the Christmas theme. Pistachios, cranberries & lemon peel also add the festive colours to this beautiful biscuit…Easy Tempering Chocolate: youtube.com/shorts/Z76mxtjG7mY• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake• Instagram: instagram.com/margaretsmakeandbakeIngredients2 large eggs100g light brown sugar 1 tsp vanilla extract250g plain flour1 tsp baking powder1 tsp cinnamon1 tsp mixed spice1 tsp nutmeg½ tsp salt60g dried cranberries60g preserved lemon peelMethod1) Preheat oven to Gas 4/ 180’C or 350’F2) In a mixing bowl, mix the 100g light brown sugar and 2 eggs and set aside3) Pop the 250g plain flour into a medium bowl and add the 1 tsp baking powder, 1 tsp cinnamon, 1 tsp mixed spice, 1 tsp nutmeg, a little salt and set aside4) To the eggs and sugar add the 1 tsp vanilla extract, mix5) Pop the dry ingredients into this and mix together6) Pop onto baking paper, shape into 2 logs, brush with a little egg wash, ( 1 egg and a splash of milk)7) Bake for 20 mins or until golden8) Cool a little and slice. Lay on sides 9) Return to the oven and bake for another 15-20 mins10) Transfer to a cooling rack to cool completely11) Melt the chocolate gently in the microwave; 30 seconds stir, 20 seconds stir, then 10 seconds stir until nearly all melted then stir and stir until all melted. (This keeps the chocolate in temper so it sets with a snap and a shine)12) Brush or dip each biscotti at one end and leave to set on baking paper13) These can be open frozen and then stored in the freezer in an airtight bagMusic:Arkansas Traveler by Nat Keefe and Hot Buttered RumNat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
Marzipan Mincemeat Pies... Margarets Make and Bake 2022-12-15 | Recipe Link:youtube.com/watch?v=Pye-9FFGOac&t=40s
Marzipan Sweet Mincemeat Pies... Margarets Make and Bake 2022-12-12 | A nicely simple recipe to make for a Christmas treat. Baked in pastry and topped with marzipan, these little bites are a great addition to the Christmas Season… (Here’s the link for the Sweetcrust Pastry Recipe: youtube.com/watch?v=ncDOoJlEpV8 )• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake• Instagram: instagram.com/margaretsmakeandbakeIngredientsFor the sweetcrust pastry:320g plain flour 80g fine semolina a little salt 180g cold butter cut into cubed 100g icing sugar 2 egg yolks & 1 egg white For the filling:1 jar of homemade or shop bought fruit mincemeat(Recipe Link: youtube.com/watch?v=fmTDD8wXXuM&t=56s )A little marzipanEggwash; one egg mixed with a splash of milkMethod:For the Pastry:1) In a mixing bowl, add 320g plain flour, 80g fine semolina and 180g cold butter cut into cubes 2) Using a hand mixer with a whisk attachment, mix until it becomes as smooth as sand. This could take up to 10 mins. 3) Sieve in the 100g icing sugar and mix until it is well blended 4) Add 2 egg yolks & 1 egg white and mix well with a fork 5) Gather the mixture together with your hands to form one piece 6) Wrap in cling film and pop into the fridge to rest until needed7) Roll the pastry to just under half a centimetre thick and cut crimped circles a little larger than the indents in a shallow 12 hole pie tray. 8) Cut stars out of the rest of the pastry, some just large enough to touch the edges of the tarts and some a little smaller. Set aside9) Egg wash and bake until still pale but just cookedTo make the Pies:Preheat oven to Gas 5/ 190'C or 375'F1) Roll out the marzipan and cut some stars a little larger and some a little smaller than the pie size2) Cool and add a tsp of mincemeat to each one3) Top with a large star then a small star; alternate pastry & marzipan so that some have the pastry on top and others, the marzipan4) Bake for 10 mins or until the pastry is goldenMusic:Arkansas Traveller by Nat Keefe & Hot Buttered RumNat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
Boozy Christmas Mincemeat... Margarets Make and Bake 2022-12-08 | Recipe Link:youtu.be/fmTDD8wXXuM • Website: margaretsmakeandbake.wixsite.com/margaretsmakebake• Instagram: instagram.com/margaretsmakeandbake
Decorating the Christmas Cake... Margarets Make and Bake 2022-12-06 | Recipe Link:youtube.com/watch?v=IoxRmreMrTU• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake• Instagram: instagram.com/margaretsmakeandbakeWe Wish You a Merry Christmas by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/Artist: http://www.twinmusicom.org
Marzipan for the Christmas Cake... Margarets Make and Bake 2022-12-02 | Recipe Link:youtu.be/o0ErllckwKM
Coffee & Walnut Cake with Extra Caramel... Margarets Make and Bake 2022-12-01 | Recipe Link:youtu.be/CKZn9x9OK3w
Coffee, Walnut & Caramel Cake... Margarets Make and Bake 2022-11-28 | Caramel, Coffee and Walnut Cake…Now here's a winner of a cake to share for afternoon tea. It has the intoxicating flavour of freshly brewed coffee and the soft and spongy cake holds the gorgeous crunchy walnuts. By adding caramel to the mix, you have created a heavenly comfort food of sweet delightfulness...Here's my favourite Caramel recipe:youtu.be/GQWtp7e8vZE• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake• Instagram: instagram.com/margaretsmakeandbakeIngredients For the Walnut Brittle:100g chopped walnuts 50g sugar 4 tbsp water 125g syrup 1 tsp butter 1 tsp vanilla extract A little saltFor the Coffee Buttercream:240g butter 600g icing sugar a little milk 4 tbsp strong brewed espresso coffee powderFor the Cake:225g butter 225g caster sugar 4 eggs 1 tsp vanilla extract4 tbsp extra strong freshly brewed espresso coffee280g self-raising flour 1 tsp baking powder 100g chopped walnutsMethodFor the Walnut Brittle1) Line a baking sheet with baking paper 2) Into a pan pop 50g sugar, 4 tbsp water, 125g syrup and1 tsp butter3) Heat on a medium heat until the sugar has dissolved, keep on a low bubble for 5 mins until it reaches 130’C or 266’F 4) Add the 100g chopped walnuts and a little salt and turn out onto your baking sheet 5) Cool completely then crush with a rolling pin in a ziplock bagFor the Buttercream1) Cream the butter until light in colour and texture 2) Sieve in half of the icing sugar and mix by hand then whisk well 3) Add 2 tbsp strong espreso and mix well 4) Sieve in the rest of the icing sugar, mix well and add another 2 tbsp strong espresso before a final mix 5) Buttercream can be popped into a ziplock bag with the air squeezed out and chilled or frozen until needed. Bring to room temperature before use For the Cake1) Preheat oven at Gas 4/180’C or 350’F 2) Line and butter 2x 8 inch cake tins with a circle of baking paper 3) In a mixing bowl, cream together the 225g butter and 225g caster sugar until light in colour and creamy in texture (an electric whisk works well for this) 4) Add the eggs one by one and mix well. Add 1tsp vanilla extract and 4 tbsp of extra strong freshly brewed espresso coffee. It is worth giving the batter an extra mix at this stage5) Add the 280g self-raising flour and 1 tsp baking powder. Fold in with a wooden spoon or spatula until just incorporated 6) Stir in 100g chopped walnuts7) Divide the mixture between the 2 cake tins 8) Bake for 25 to 30 mins 9) Do not open the door during this time or your cakes may sink 10) Leave to cool completely. Remove from tins then fill with coffee buttercream and top with more buttercream and walnut brittle pieces and shards11) This cake keeps for 3 - 4 days in a tinMusic:Arkansas Traveller by Nat Keefe & Hot Buttered RumNat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
