Chocolate chips cake

Ingredients:
- 200g sugar
- 225g unslated butter
- 225g flour
- 1 tea spoon of baking powder
- 5 eggs
- 50g chocolate chips

Preheat the over at 160 degrees.

Melt the butter. Using a brush, lightly brush the dish with butter.

Break the eggs with white in one dish and yoak in another.

Beat the yoaks with the sugar until the mixture goes a white ish colour. Add the butter, flour, baking powder and chocolate chips. Mix well.

Beat the egg white until they are very firm and add them delicately to the mixture.

Pour the mix in your cake dish and cook in the over for 50min.

Voila!


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Simple Cupcake Recipe

Cupcake Recipe Ingredients

• 100g butter or margarine
• 100g caster sugar
• 100g self-raising flour, sifted
• 2 eggs
• 1/4 teaspoon baking powder (optional)
• 1/2 teaspoon vanilla essence (optional)

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• Preheat the oven to 180°C (Electric oven | Electric fan oven 160°C | Gas Mark 4) and place 12 paper cases into a muffin tin.
• Using an electric whisk, food processor or wooden spoon, beat the butter and sugar until very light and fluffy.
• Add the eggs one at a time, beating each one in well before adding the next. Add the vanilla essence if using.
• Carefully fold in the flour (and baking powder if using).
• Alternatively, you can mix the ingredients together using a food processor. Use the pulse button to mix together in between adding the ingredients in the order above.
• Bake in the oven for 10 - 20 minutes. After 10 minutes, check to see if the cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the cupcakes are done. If not, then back in the oven for a few minutes more. Don't overcook the cupcakes otherwise they will dry out. Lift the cupcakes out of the muffin tin and leave to cool on a wire rack.
• For a simple icing topping, add a little water to some icing sugar until you have a smooth paste. When the cakes are cool, drizzle some icing mixture over the top. These cupcakes are best eaten on the day they are made.

 Recipe from http://www.cupcakerecipe.co.uk


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Easter bunny cup cakes

Yummy, scrummy georgeous Easter Bunny cupcakes. Fun to make and even more fun to eat. Let the kids make their own- it's easy.

Ingredients

• A cupcake (baked from your favorite recipe)
• White icing
• Shredded coconut
• Pink decorators' sugar

• Jelly bean nose
• Chewable Sweet Tart eyes
• Large marshmallow
• Mini marshmallows

 

Instructions

1. Frost a cupcake (baked from your favorite recipe) with white icing and sprinkle on shredded coconut fur.
   
2. Cut a large marshmallow in half widthwise. Squeeze each half slightly to give it an oval shape, then decorate the sticky side of each one with pink decorators' sugar and set them in place for ears.
   
3. Add a jelly bean nose and either jelly bean or snipped Sweet Tart eyes, and mini marshmallows for cheeks. For a finishing touch, draw on decorators' gel pupils or whiskers if you like.
   

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Vegetable Quiche - Perfect for using left overs from Sunday Roast.

 Ingredients:
- 3 eggs
- 1 small glass of milk
- 100ml creme fraiche
- 100g Grated cheese (Emmental or Cheddar)
- Ready roll shortcut pastry
- 1 small onion or 4 shallots
- 2 or 3 cloves of garlic
- left over veg from sunday roast (cabbage, carrots, greens, potato and/or sweet potato or any other veg you have left over. Spinach/Mushroooms or courgette/tomatoes/goat cheese are also great combinations )

Mince the onions and fry in a frying pan with little bit of olive oil. Add the crushed garlic half way through so it doesn't cook too much and lose too much flavour. Keep on the side.

In a bowl, mix eggs, milk & creme fraiche. Keep on the side.

Unroll the pastry on a baking paper and give it a circle shape so it fits in a tart dish. Move the paper with the pastry on it in the tart dish. Push around the side to give it the shape of the tart dish. With a pair of scissors, cut pasrty + paper  outside the dish to give it a circle shape. Fold the bit of pastry from outisde in so it create a thicker crust all around.






Using a fork pick the pastry on the bottom and aroudn the side.











Spread onions + garlic on the pastry. Then spread your veg cut in small bits (or break with your fingers). if you're not using left over cooked veg from Roast dinner, you will need to cook the veg before putting them in the quiche.

Grate the cheese over the top so it covers the vegs.






Pour the egg/milk/creme fraiche mixture on the top making sure it covers everything (use a fork to push the vegs back down a bit if needed).

Cook in a preheated over 25 min at 180 degrees.








Serve with lettuce and a nice french dressing.












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SEND US YOUR KIDS RECIPES FOR A CHANCE TO WIN A FREE DIGITAL BOOK PERSONALISED WITH YOUR FAMILY FACES (as seen on saronti.com). We'll post them on the blog and every month, the one with the most comments will get a Free book!
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