Winter cupcake recipes

Take three delicious and indulgent cupcake recipes, courtesy of LOLA’s

Christmas boozy fun Serves 12 65g currants 65g sultanas/golden raisins 65g cranberries 225g plain all-purpose flour 1tsp baking powder 2tsp ground cinnamon 125g butter cubed and soft 130g dark brown sugar 50g caster sugar 2tbsp dark rum 2tsp vanilla extract 2 eggs 2tbsp milk chocolate coated raisins to decorate Chocolate brandy buttercream 70g butter cubed and soft 200g icing/confectioners’ sugar 3tbsp cocoa powder 1tbsp...

December 16, 2012

read more

Caramelised honey glazed gressingham duck recipe

This flavoursome duck recipe is a great way to soothe those winter taste buds and blows away any dull turkey recipes out the advent calendar window

Honey glazed duck Serves 4 4 Gressingham duck breast (250g each) 1 tbs garlic, chopped 1 tbs ginger, chopped 200ml port wine 50ml veal stock 20g butter 2 tbs olive oil Begin by seasoning the duck breasts on both sides.Then place the duck breasts in a frying pan, skin side down, over a medium heat for 10 minutes.Turn them over and put into the oven to roast for another three minutes at 180°C.Remove the pan from the oven and...

December 06, 2012

read more

Gourmet pancakes

Off home to make pancakes this evening? Why not try one of our gourmet recipes?

Venezuelan chocolate pancakes with chocolate maple syrup Serves 4 Paul A Young’s indulgent chocolate pancakes with maple syrup are made with buckwheat flour – making them suitable for those wanting a gluten or wheat-free treat. Ingredients For the pancakes 25g Venezuelan 100% dark chocolate, grated 200g buckwheat flour, or spelt 1 free-range egg 45g light muscovado sugar 350ml milk 2tps bicarbonate of soda 1tps...

December 01, 2012

read more

The humble fig

Enjoy them pan fried with duck breast or coated in sugar, caramalised and served with creamy ricotta and a crunchy gavotte

“The proper way to eat a fig, in society, is to split it in four, holding it by the stump, and open it so that it is a glittering,rosy, moist, honied, heavy-petalled four-petalled flower” – DH Lawrence The versatility of this humble fruit makes the fig a brilliant starter or salad dish (try with foie gras or served with Parma or Serrano ham), a sweet contrast to some of the rich meats of the season (try venison, duck or...

October 17, 2012

read more