Peanut Butter Stuffed Cookies

Ingredients

FOR THE FILLING
  • 1 c. creamy peanut butter
  • 1/2 c. powdered sugar
FOR THE COOKIES
  • 1/2 c. creamy peanut butter
  • 1/2 c. (1 stick) Butter, softened
  • 1/2 c. brown sugar
  • 1/4 c. granulated sugar, plus more for rolling
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 1/2 c. all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
Advertisements

Rhubarb & Custard Cake

Ingredients

For the Sponge
  • 500g Unsalted Butter (Softened)
  • 500g Golden Caster Sugar (We like Billington’s)
  • 8 Free Range Large Eggs
  • 1/2 tsp Vanilla Extract (We like Nielsen-Massey)
  • 1/2 tsp Almond Extract (We like Nielsen-Massey)
  • 350g Self-raising White Flour
  • 170g Ground Almonds
  • 1 tsp Baking Powder
  • 1 Orange Zest
  • 200ml Whole Milk
For the Ginger Crème Pat
  • 500ml Whole Milk
  • 1 tbsp Vanilla Extract (We like Nielsen-Massey)
  • 1 tsp Ground Ginger
  • 125g Golden Caster Sugar (We like Billington’s)
  • 6 Free Range Large Eggs
  • 80g Plain Flour
  • 200ml Double Cream
  • 75g Stem Ginger (Diced)
For the Rhubarb Filling
  • 1 tbsp Cornflour
  • 2 tbsp Water
  • 500g Rhubarb
  • 1 Zest & Juice of Large Orange
  • 75g Golden Caster Sugar (We like Billington’s)
For the Vanilla Buttercream
  • 600g Unsalted Butter (Softened)
  • 1.5kg Icing Sugar (We like Silver Spoon)
  • 150ml Whole Milk
  • 1 tsp Vanilla Extract (We like Nielsen-Massey)
To Finish
  • 1 tube Pink Food Colouring
  • 1 tube Yellow Food Colouring
  • 1 bag Rhubarb and Custard Sweets (Crushed)

One-Pan Balsamic Chicken and Asparagus

Ingredients

  • 1/4 c. balsamic vinegar
  • 1/4 c. extra-virgin olive oil, divided
  • 1 tbsp. honey
  • 1 tbsp. Dijon mustard
  • 2 cloves garlic, minced
  • Pinch of crushed red pepper flakes
  • 2 lb. chicken breast tenders
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. asparagus, woody ends trimmed
  • 1 pt. cherry tomatoes, halved

Directions

  1. Make vinaigrette: In a small bowl, whisk together balsamic, 2 tablespoons oil, honey, mustard, garlic, and red pepper flakes until combined. Set aside.
  2. In a large skillet over medium heat, heat remaining oil. Add chicken, season with salt and pepper, and sear until golden, about 3 minutes per side. Remove from pan and set aside.
  3. To pan, add asparagus and tomatoes, season with more salt and pepper, and cook until asparagus is bright green and tomatoes are slightly wilted, 5 minutes or so.
  4. Move veggies to one side, add chicken back in and pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and vinaigrette is thickened, 5 minutes more.

Chocolate Fudge Cake

Ingredients

  • 200g plain chocolate, broken into chunks (use one with a low cocoa content – we used Waitrose plain Belgian chocolate)
  • 200g butter
  •  200g light brown muscovado sugar
  • 100ml soured cream
  • 2 eggs, beaten
  • 200g self-raising flour
  • 5 tbsp cocoa powder
  • Hundreds and thousands, to decorate
For the icing
  • 100g plain chocolate
  • 170g can condensed milk
  • 100g butter

Bourbon Chicken

Ingredients

  • 2 lbs boneless chicken breasts, cut into bite-size pieces
  • 1 -2 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1⁄4 teaspoon ginger
  • 3⁄4 teaspoon crushed red pepper flakes
  • 1⁄4 cup apple juice
  • 1⁄3 cup light brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon cider vinegar
  • 1⁄2 cup water
  • 1⁄3 cup soy sauce

Courgette & Cheddar Soda Bread

Ingredients

  • 400g self-raising flour, plus extra for dusting
  • 2 medium courgettes
  • 50g rolled oat
  • 1½ tsp bicarbonate of soda
  • 75g mature cheddar, grated
  • Small bunch thyme, leaves only
  • 284ml pot buttermilk
  • 1 tbsp clear honey
  • 1 egg, beaten

Directions

  1. Heat oven to 200C/180C fan/gas 6 and dust a baking sheet with a little flour. Place a box grater on top of a clean tea towel and coarsely grate the courgettes. Lift the corners of the tea towel and, holding it over the sink, twist to compact the courgettes and squeeze out as much liquid as you can.
  2. Put the flour, oats, bicarb and 1 tsp fine salt in a large bowl. Add most of the cheddar (save a little for the top), the thyme and the courgette. Mix the buttermilk and honey, then pour into the flour mixture. Stir with a wooden spoon until the dough starts to clump together, then tip onto a work surface and knead briefly to bring all the loose bits together – try not to overwork the dough or the bread will be heavy.
  3. Shape into a round loaf and place on the baking sheet. Brush with egg and sprinkle with the remaining cheese. Use a sharp knife to score a deep cross on top of the loaf, then bake for 40 mins until deep golden brown. Best served warm, but leftovers will keep for 1-2 days.