Archive for the ‘Uncategorized’ Category
Oven Scones :
225g (8oz) self raising flour 2.5 ml (1/2 level tsp) salt 5ml (1 level tsp) baking powder 25-50g (1-2 oz) butter or margarine 150ml (1/4 pint) milk beaten egg or milk to glaze
Pot of strawberry jam Suggested Flavouring : Lavender Foodie Flavouring Rhubarb Foodie Flavouring Chocolate Foodie Flavouring
1. Preheat a baking sheet in the oven. Sift the flour, salt and baking powder together into a bowl, then rub in the fat until the mixture resembles fine breadcrumbs.
2. Make a well in the centre and stir in enough and stir in enough milk to give a fairly soft dough. Turn it on to a lightly floured surface, kneed very lightly if necessary to remove any cracks, then roll out lightly until about 2cm thick, or pat it out with your hand.
3. cut into 10-12 rounds with a 5cm cutter or cut into triangles with a sharp knife. Place on the baking sheet and brush if wished with beaten egg or milk. Bake at 230.c for 8-10 minutes, until golden brown and well risen.
4. Transfer to a wire rack to cool. Serve the scones split and buttered.
1. Mix in one drop of your required Foodie Flavouring to jam for your scones and adjust to taste.
Sponge – 3 large eggs 100g caster sugar 75g plain flour 25g cocoa powder 15ml hot water
filling – 115g 4.5 oz unsalted butter 8oz sifted icing sugar 20ml cold water 3 drops of Hazelnut Foodie Flavouring or alternatively 5 drops of Peppermint Foodie Flavouring
1.Preheat the oven to 220.c. Line a swiss roll tin.
2. Put the eggs and the 100g of sugar into a bowl and whisk until very light and creamy. The mixture should be stiff enough to retain the impression of the whisk for a few seconds Sift together the flour and cocoa powder.
3. Gently fold half the flour into the whisked mixture using a metal spoon.
4. Fold in the remaining flour, making sure it has all been incorporated and there are no lumps. Stir in the hot water.
5. Pour the mixture into the prepared tin, smoothing it over evenly and gently. Bake in the oven for 7-9 minutes until well risen, golden brown and spongy.
6. Meanwhile, have ready a sheet of greaseproof or baking parchment and sprinkle on some caster sugar. To make the sponge pliable you can place the paper over a damp tea towel.
7. Turn out the cake quickly onto the paper and trim away the edges.
8. Place a second sheet of paper on top of the sponge and roll it up loosely using the sugared paper underneath as a guide. Leave it too cool completely on a cooling rack, covered in the paper.
1. Put the soft butter in a mixing bowl and add the sifted icing sugar and add it gradually with up to 20ml of cold water. Mix everything together well until smooth.
2. When the sponge is completely cold gently unroll it and remove the paper. Carefully spread the sponge with the cream filling, then re-roll.
100g/4oz salted butter, softened, plus a small amount for greasing 50g/2oz golden caster sugar, plus extra for dusting 10 drops of Lemon Natural Foodie Flavouring 4 pieces of stem ginger or 8 pieces of crysalised ginger finely chopped 175g/6oz plain flour
1. Heat oven to 140.c and Grease a 22cm loose-bottomed fluted tart tin. Put the butter in a bowl and beat with a wooden spoon until soft. Beat in the sugar, then stir in 10 drops of Lemon Natural Foodie Flavouring and ginger.
2. Stir in the flour and work with your hands to form a soft dough. Tip into the tin and press into an even, flat layer with your fingers. Prick all over with a fork and bake in the oven for 40mins until pale gold. Cut into wedges then leave to cool completely in the tin. Remove from the tin and dust with caster sugar to serve.
Biscuit mix –
275g (10oz) plain flour sifted
5ml (1 tsp) baking powder
100g (3 1/2 oz) caster sugar
75g (3oz) butter, diced
1 small egg, beaten
30ml (2tbsp) golden syrup
15 drops of Raspberry Natural Foodie Flavouring
8 oz of fondant
8 drops of Butterscotch Natural Foodie Flavouring
6 drops of Butterscotch Natural Foodie Flavouring
pink food colouring
1. Preheat the oven to 170.c
2. Place the dry ingredients in a mixing bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs, make a hollow in the centre and pour in the beaten egg, golden syrup and 15 drops of raspberry Foodie Flavouring. Mix together well until you have a ball of dough
3. Place the dough in a plastic bag and chill in the fridge for half an hour.
4. Roll the dough out on a lightly floured surface to 5mm thick and stamp out the cookies, using your chosen cutters. If you are using a template, cut around the template with a knife for each cookie.
5. Lightly knead and re-roll the trimmings together again to use up all the dough. Place the cookies on greased baking sheets.
6. Bake for 12-15 minutes until lightly coloured and firm but not crisp. Leave on the tray for two minutes before transferring to a wire rack to to cool.
1. Get your 8oz of fondant and knead in the 8 drops of Foodie Flavouring until well mixed through the fondant.
2. Roll out the fondant to about 3mm and cut out a shape using the cookie template or cutter you used earlier that matches your cookie template. Repeat this for all your cookies.
3. Then get your 6oz of fondant and knead in the 6 drops of Butterscotch Foodie Flavouring and add the pink food colouring. Then with a smaller template or cutter create another shape to layer up the cookie.
4. Attach the shapes to the cookie using warm jam.
1pt of jelly Lemon cake slices 500g of custard 20 drops Foodie Flavours natural Lemon (adjust to taste) 284ml double cream whipped 24 drops of Foodie Flavours Natural Lemon Flavouring (adjust to taste) (add honey if you require a sweeter taste)
1. Add lemon cake slices in bottom of 4 glasses. 2. Make jelly and add to glass to cover cake. Put in fridge to set. 3. Add rest of jelly equally. Put in fridge to set. 4. Make custard or use ready made custard adding approx 20 drops of Natural Lemon Foodie Flavouring. Put in fridge. 5. Whip double cream. Adding approx.24 drops Natural Lemon Flavouring. 6. Pipe onto set custard 7. Decorate and enjoy…
1pt Strawberry Jelly 4 Strawberries 500g custard 6 drops Foodie Flavours Natural Cream Soda Flavouring 284ml (10 floz) double cream 42 drops Foodie Flavours Natural Cream Soda Flavouring Honey to taste Flakes almonds
1. Quarter the strawberries and add them to the bottom of each glass. 2. Make jelly and add to glass to cover strawberries. Put in fridge to set. 3. Add rest of jelly equally put in fridge to set. 4. Make custard or use ready made custard adding approx. 5 drops Natural Cream Soda Flavouring, put in fridge. 5. Whip double cream adding approx. 42 drops Natural Cream soda Flavouring. Add honey to taste. 6. Pipe onto set custard, add flaked almonds and enjoy…
1 cup of your favourite Hot chocolate (plain not flavoured) 1/4 of a cup of milk for frothing 1 drop of Orange Natural Foodie Flavouring Small handfull of marshmallows
1. Make a standard hot chocolate. 3 teaspoons of cocoa mix add a little milk to stir and then fill the cup with hot water and add 1 drop of the Orange Flavouring. Stir well. (not to full with hot water to allow space for the frothy milk and marshmallows.
2. Froth the 1/4 cup of milk and add to the the top of the drink then add the marshmallows. Enjoy
1 pt of strawberry jelly 6 drops Foodie Flavours Natural Champagne 4 desert spoons of whipped double cream to decorate 10 drops Foodie Flavours Natural strawberry Flavouring Clear honey to taste Strawberries to decorate
1. Make Jelly and add 6 drops Natural Champagne Flavouring pour into glasses and put in fridge to set. 2. Whip double cream adding 20 drops Natural Strawberry Flavouring to 4 desert spoons cream add honey to taste. 3. Pipe cream onto set jelly and add sliced strawberries to decorate.
75g butter 75g soft brown sugar 30ml honey 10ml (2 tbsp) orange juice 225g (8oz) plain flour sifted 5ml (1tbsp) bicarbonate soda 5ml (1tbsp) cinnamon 7 drops Foodie flavours. Natural Orange Flavouring 400g Fondant 8 drops Foodie Flavours Natural Almond Flavouring
1. Preheat the oven to 170.c 2. Heat gently in a saucepan the butter, sugar, honey, orange juice, until the sugar has dissolved and the butter has melted. Add the 7 drops of orange Foodie Flavouring to the mixture. 3. Sieve the flour and dry ingredients in a bowl and add the melted ingredients. Mix well until the dough becomes firm. 4. Place the dough in a plastic bag and chill in the fridge for 35 minutes. 5.Bake the cookies for 10-15 minutes. 6. Mix the Foodie Flavours natural Almond Flavouring with the fondant. When the cookies are cool turn fondant out onto a surface dusted with icing sugar and roll out to thickness of 3mm and cut out using cutters. Use some warm jam to act as glue placing sugar paste onto the top of the cookies.
for the icing – 150g plain chocolate 150ml (1/4) pint double cream 16 drops of Cherry Foodie Flavouring
For the chocolate sponge – 200g self raising flour half a teaspoon of baking powder 4 tablespoons cocoa powder 4 medium eggs 225g soft margarine 225g light soft brown sugar 1 tablespoon milk
3 desert spoons of Jam mixed with 2 drops of Cherry Foodie Flavouring
two 20cm round cake tins
1. For the chocolate icing, break the chocolate into pieces. Put the pieces into a heatproof bowl and add the cream. Then pour about 5cm water into a saucepan.
2. Heat the water until it bubbles, then take the pan off the heat. Put the bowl onto the pan and stir the chocolate and cream until the chocolate has melted. Add the 15 drops of Cherry Foodie Flavouring.
3. Let the icing cool for a few minutes. Then put it in the fridge for at least an hour, stirring it every now and then, as it thickens. Meanwhile make the cake.
4. Heat the oven to 180.c. Pour a little cooking oil into the each tin and wipe it over the inside of the tin. Then put the tins on some greaseproof paper.
5. Draw around the tins cut the circles out and place them in the tins. Then, put the flour, baking powder and cocoa into a sieve and sift them into a large bowl.
6. Break the egg into a mug. Add them to the large bowl, then add the milk. Stir everything well. Spoon the mixture into the tins and smooth the tops.
7. Bake the cakes in the oven for about 25minutes. Then, wearing oven gloves carefully lift them out. Press them with a finger, to see if they are cooked.
8. Leave the cakes in the tins for 5 minutes. Run a knife around them and turn them out onto a wire rack. Peel off the grease proof paper and leave them to cool.
9. Mix the 3 desert spoons of jam with 2 drops of Cherry Foodie Flavouring. Then spread some of the icing over the top of one of the cakes then in the middle spread the jam mixed with the cherry flavouring. Then place one half on the other and spread all the icing over the cake.