Old fashioned Vanilla Fudge (or as I like to call it "Fuck Yeah! Fudge!"

A personal favorite of mine when I was growing up. Creamy vanilla fudge, not like the little hard bricks you buy in shops, but smooth, a little bit soft when you bite into them and a creamy vanilla aftertaste. Amazing! 

This recipe has very few ingredients and is simple to make, but you MUST follow the recipe and directions exactly to get the right results. Trust me on this. Exactly. 

Ingredients:

• 450g golden caster sugar
• 400g double cream
• 50g butter
• 1 tbsp glucose syrup
• 1 tbsp vanilla bean paste
• Pinch of salt

Method:

• Line a 20 x 20cm cake tin with baking paper. Tip the sugar, cream, butter and glucose syrup into a medium to large saucepan. Heat to dissolve the sugar and melt the butter, stirring now and again.
• Once dissolved, put a sugar thermometer in the pan, making sure the end is completely covered by the syrup – if not, transfer the mixture to a smaller pan (with enough space for the syrup to bubble up). Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C – this is known as the soft ball stage.
• Remove the pan from the heat and leave to sit, undisturbed, for 5 mins, until the temperature drops to 110C. Stir in the vanilla and a good pinch of salt.
• Keep the sugar thermometer in the pan and begin beating the mixture with a wooden spoon, quite vigorously, until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost it glossy shine. Remove the thermometer and continue beating for a few mins more. This process is very important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture.
• Before it sets completely, quickly pour the fudge into your prepared tin and smooth over the surface. Leave to cool at room temperature overnight – don’t put the fudge in the fridge as it will become sticky and won’t set properly. Cut into bite-sized pieces and pop in a box to give as a present. It will keep in a sealed container for up to 2 months.

(Remember to follow the method exactly as discribed above & don't worry if it doesn't turn out as expected on your first attempt. It took me 3 tries to get this right)

Golden Flapjacks

Sometimes people can drop in for a chat & coffee unexpectedly. We don't usually keep any cakes or biscuits in our cupboards for such an event, but we don't really need them. This simple recipe will make you enough tasty flapjacks for 12 portions, and it takes exactly 25 minutes. You can start brewing the coffee then get stuck into these instructions....

Ingredients:

• 250g Porridge Oats
• 125g Butter
• 125g Brown Sugar
• 2-3 tbsps Golden Syrup (depends how gooey you want it)
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Method:

Place all ingredients in a food processor and pulse until fully mixed, but be careful not to overmix making sure the oats keep their texture.

Lightly grease a baking tin with butter and spoon in all the mixture.

Using the back of a spoon press into the corners so the mixture is flat and score the mixture into 12 squares.

Place in the oven and bake on 180 until golden brown (about 20 minutes).

Let cool slightly before serving. 

(Warning: these flapjacks are slightly addictive.)

Kanelbulle (aka Cinnamon Rolls) in 90 minutes!

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  So here in Sweden it's a day for eating kanelbulle (Cinnamon Rolls). Follow this recipe to be eating some tasty fresh Kanelbulle in 90 minutes! What you'll need: 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  3/4 cup milk
• 1/4 cup margarine, softened
• 3 1/4 cups all-purpose flour
• 1 (.25 ounce) package instant yeast
• 1/4 cup white sugar
• 1/2 teaspoon salt

• 1/4 cup water
• 1 egg
• 1 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1/2 cup margarine, softened
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• Directions:

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.

Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).

Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm & enjoy! (p.s. The icing sugar is just a personal preference of mine) 

Mexican Fish Tacos

Ready for something fresh & tasty on your table in 15mins? 

If the answer is yes then keep reading & get ready for some seriously easy Mexican Fish Tacos. 

To keep this to 15mins or less I advise that you use store bought chipotle dressing & coleslaw. If however you have the extra time then just go ahead and whip them up yourself from the many recipes you can find online. 

Ingredients:

Coleslaw 

Chipotle Dressing

Sea salt

Black pepper

Beer

Cod fillets (cut 1 inch think & 4 inches long)

Chopped red onion

Grated cheese

Fresh lime (cut into wedges)

Lettuce (hand torn & washed)

All purpose flour 

Panko 

Vegetable oil (for frying)

Corn tortillas 

Method:

First thing to do is put all your toppings and salad into separate serving dishes and put them on your table before you start any cooking. If you use store bought dressing & coleslaw this will take a maximum of 5mins. 

When that's done get a deep frying pan and add about 1/2 inch of vegetable oil & turn up the heat to medium. 

Grab a bowl & add 1 cup of flour, pinch of sea salt & a good pinch of black pepper. Using a hand whisk mix in about a cup of beer until you have no lumps. 

When your oil is hot enough dip your cod in the beer batter then give it a quick roll in panko. Then gently place it into the hot pan. (This part you should be doing quickly but safely!) Repeat for all you fish, you should be frying about 4-5 bits at the same time. Fry for 2mins then using tongs gently turn them over & fry for a further 2mins. When they have a nice golden color lift them out and onto a paper covered plate to soak up any excess oil, this helps get them crunchy. 

(The frying should have taken around 8mins.)

After a minute or two transfer your crunchy fish to a fresh plate and serve it to your table. 

Pop some tortilla breads in the microwave for 30secs to warm them up. 

Grab a few cold beers & get stuck in!

Everything done in 15mins! (Take your time enjoying your food). 

Super Easy Bread Rolls

A fresh, warm bread roll. That's what I wanted today, so I had a little extra time to whip up a batch of 8. It really only takes 20-30mins of your time to make them. The rest of the time you just leave them to rise before baking. Simple! 

So here's what you'll need:

• 500g Bread flour (white or wholemeal)
• 7g Fast-action yeast
• 1 1/2 tsp White Sugar
• 2 tsp Salt
• 300ml Luke warm water
• 3 tbsp Olive oil
• Plus extra flour for dusting

Method:

1. Firstly before we start, keep in mind that the doughs first rising can be done over night in the fridge in a well oiled bowl. Combine the flour, yeast, salt and caster sugar in a large bowl. 
2. Once combined make a well in the center of the flour in preparation for the wet ingredients.
3. Measure 300ml of luke warm water and add 3 tbsp of olive oil.
4. Pour the water and oil into the well of flour and gradually mix the flour in until it forms a dough.
5. Transfer the dough to the work top and start to knead. Do not be intimidated if your dough is quite wet. Many people tend to then add to much flour and this will result in a denser bread. Persist in kneading for ten minutes until smooth and elastic.
6. Place your smooth dough into a lightly oiled, covered bowl and leave to prove for an hour. If you have made your dough in the evening then you can leave in the fridge overnight.
7. Once your hour prove has finished knock back the dough for a good 10 minutes, then roll into a long sausage shape and divide into 8 sections. Form these sections into small rounds and place on covered baking trays for another hour. Whilst proving preheat the oven to 220C/fan. (This step also applies for the fridge proving option).
8. Now cook your rolls in the oven for 10 minutes. Once out of the oven transfer to a cooling rack, tapping the bottom of the rolls to check that they sound hollow. Cover with a clean tea towel when cooling. This will absorb the moisture from the heat coming of the rolls.
9. Best eaten warm!
10. (Optional) Thow together some homemade burgers & dress them up anyway you like, these bread rolls are perfect for mini-burgers!
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Easter Hot Cross Buns. (Sweetbreads)

According to ancient superstition, baking your own hot cross buns on Good Friday will help you win friends, influence people, protect against kitchen fires, and guarantee that all bread baked in your kitchen turns out perfectly.

There are tonnes of stories, superstitions, fables, bits of folklore and even a well-known song about hot cross buns, but my favourite part of their history is a certain decree passed by Queen Elizabeth in the 1500’s. 

The Queen said that bakers could only sell hot cross buns on Good Friday and Christmas, which led to home-bakers (and those who had enough money to buy in the spices and rich ingredients needed) to covertly bake them at home, and risk confiscation if caught. 

Another favourite hot cross bun fable is the idea that the gifting of a hot cross bun guarantees ongoing friendship for the coming year. 

So without further ado grab yourself the following ingredients. 

Makes 12

• 200 ml semi-skimmed milk

• 55 g unsalted butter

• 2 x 7 g sachet dried yeast

• 455 g strong bread flour, plus extra for dusting

• 1 teaspoon sea salt

• 1 teaspoon mixed spice

• 1 teaspoon cinnamon

• ½ whole nutmeg

• 55 g caster sugar

• 2 pieces stem ginger

• 1 large free range egg

• 2 tablespoons plain flour

• 55 g sultanas or raisins

• 2 tablespoons mixed peel

• runny honey, to glaze

  
  

  

Method:

*Tip

(Soak the dried fruit in water for a couple of hours before you start to ensure your buns stay moist)

1. Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it. 

2. Meanwhile, add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside. 

3. Transfer the warmed milk mixture to a medium bowl and stir in the yeast. Set aside. 

4. Sift the flour into a large bowl, then add the salt, spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix. 

5. Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl. 

6. Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy. 

7. Return the dough to a flour dusted bowl, cover with a damp tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.

8. Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes. 

9. Preheat the oven to 190C/375F/Gas 5. Grease and line a large baking tray. 

10. Divide the dough into 12 equal pieces and roll each into balls. Evenly space them out on a lined baking tray as you go. 

11. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size. 

12. Meanwhile, place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste. 

13. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon. 

14. Place the buns into the preheated oven for 15 20 minutes, or until golden brown. 

15. Transfer to a wire cooling rack, brush over a little honey and leave to cool. 

16. Slice open the sticky hot cross buns, spread with a little butter and serve. 

Simply Scrumcious.

Enjoy & Happy Easter! 

Huevos Rancheros aka Mexican Breakfast

Ok, let's start off by pointing out that this dish is very much a weekend only kind of thing. It's not a healthy dish but damn it is filling & very tasty. I'd recommend this for a Sunday brunch that you can cook up for a few friends. I've been told it's also a great hangover cure but I've yet to test that part out. 

So just what is a Mexican Breakfast? 

Well simply put it's poached eggs cooked in a homemade spicy tomato sauce. Warm corn tortillas, rice, refried beans & grated cheddar cheese are all served on the side. (Tabasco or other hot sauce of your choice should be avalible to spice it up if desired)

The amount of different foods on the table at one time here is almost the same as serving a taco dinner, that's why I prefer to have this as a brunch dish. 

The follow is based on 3 servings. 

What you'll need:

olive oil

1 onion, peeled and finely sliced

2 cloves of garlic, peeled and finely sliced

2 red peppers, deseeded and finely sliced

2 fresh red or orange chillies, deseeded and finely sliced

1 large dried chilli

3 fresh bay leaves

sea salt and freshly ground black pepper

2 x 400 g tins of chopped tomatoes

2 large tomatoes, sliced

6 large eggs

6 tortillas

150 g Cheddar cheese, to serve

What to do:

Get a large frying pan (make sure you've got a lid to go with it) on a high heat and add a few spoons of olive oil. Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of salt and pepper. Stir and cook for 15 minutes to soften and caramelize the veg. Pour in your tinned tomatoes and use a spoon or potato masher to break them up a bit. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes so the sauce starts to reduce down.

(Now would be a good time to start the coffee percolator) 

When you've got a nice thick tomato stew consistency, have a taste and add a pinch more salt and pepper if you think it needs it. Lay your sliced tomatoes over the top of the mixture, then use a spoon to make small wells in the tomato stew, and crack in your eggs so they poach in the thick, delicious juices. Try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time. Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes. Warm your tortillas while this is happening. You can pop them into the oven at 180ºC for a few minutes, microwave them for a few seconds. 

Take the lid off and check your eggs by giving them a poke with your finger. When they're done to your liking, turn the heat off and take the pan to the table with your warmed tortillas, your Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, take a little rice & beans, spoon an egg and some of the wonderful tomato stew on top, add a few drops of hot sauce, wrap it up, and eat it right away.  

Very filling & extremely satisfying. 

(The pictures show a portion made for 2 people)

Huevos Rancheros is served

Adios Amigos!