Coq Au Vin

So I got a new toy for the kitchen. The time saving slow cooker! For my first outing, I decided to make Coq Au Vin.

Serves 4

600ml Red Wine
300ml Chicken Stock
4 Large Chicken Thighs
150g Smoked Bacon Lardons
2 Bay Leaves
2 Cloves Garlic
2 Sprigs Rosemary
2 Sprigs Thyme
150g Baby Chestnut Mushrooms
4 tbsp Plain Flour
8 Shallots, peeled and left whole
2 Carrots, chopped
25g butter

1. Put the flour in the bag with the salt and pepper. Add the chicken thighs to the bag and shake well till the thighs are covered.

2. Take the pot out of the slow cooker and put on a medium heat add the butter till melted and covers the base of the pot. Add the chicken thighs and flour and fry to seal the chicken (all sides should be white). Add the bacon to the pan and fry for a further 2-3 minutes.

3. Add the remaining ingredients to the pot, return to the slow cooker and put on a low heat for 7 hours. If the sauce is too watery then add flour and leave for 20 minutes.

4. Serve with mashed potatoes

Simnel Cake

A light fruit cake served traditionally around Easter. Hope you are sitting comfortably, time for a religion lesson (fun, right?!?!). Traditionally the number of balls on top of a simnel cake represents Jesus 12 apostles minus Judas. Some have 12 balls of marzipan to include Jesus with his apostles minus Judas. Lesson over, time for cake.

Makes 1 Cake

Cake Mixture
500g Dried Mixed Fruit (must include candied peel)
100g Glace Cherries, halved
200g Butter
200g Dark Brown Sugar
2 tsp Mixed Spice
5cl Cointreau
Juice and zest of a lemon
3 Eggs
225g Self Raising Flour
50g Ground Almonds

Topping
500g Ready Roll Marzipan
2-3 tbsp Apricot Jam
Icing Sugar

1. Preheat the oven to 170c/150c Fan assisted. Line a 20cm Cake tin with greaseproof paper. Cream butter and sugar together. It should be well combined. Then gradually add the eggs till its all mixed together and a runny consistency.

2.Then add the Cointreau, juice and zest of a lemon, dried mixed fruit and cherries, mix well. Add the flour, ground almonds and mixed spice and again mix well. It should be of a thicker consistency. Pour into the cake tin and bake for 1 hour and 15 mins. Test the cake by poking a toothpick through the centre. When pulled out it should be clean. If not put in for 5 minute intervals until baked through, Leave to cool on a wire rack.

3. For the topping, cut 2/3 of the block. Dust the surface with icing sugar and roll the portion out and cut into a circle. With the remaining marzipan make into 12 balls (I made one bigger to put in the centre). Warm the apricot jam in a pan on the hob. Base the cake with the apricot jam and apply the rolled out marzipan. Then dab each ball with apricot jam and arrange on top of the marzipan.

4. Preheat the grill and put the cake under for 5 - 6 minutes until the top is golden brown.

Lemon, Lime and Coconut Cake

You put the lime in the coconut and you eat them all up. This delight has been given rave reviews from people who don't like coconut; 'I don't like coconut but this tastes amazing', 'Very Moist'.

Makes 1 Cake


1 Zest and Juice of a Lime
1 Zest and Juice of a Lemon
250g Caster Sugar
225g Butter, cubed
225g Self Raising Flour
3 Eggs
50g Dessicated Coconut
1tsp Baking Powder

Filling/Topping
Lemon and Lime Marmalade (see my own version here)
250ml Coconut Cream
75ml Double Cream
1 tbsp Icing Sugar
Desiccated Coconut

1. Preheat the oven to 180c/160c fan assisted. Grease 2x20cm Cake Tins.

2. Cream the butter and sugar together. When combined add the eggs. zest and juice of the lemon and lime and mix.

3. Then add the flour, baking powder and coconut then mix till combined. Divide the mixture between the two cake tins. Put in the centre of oven for 20-25 minutes until golden brown and if you can poke a toothpick through the cake and it comes out clean. Leave to cool on a wire rack.

4. While the cake is cooling whisk the coconut cream, double cream and icing sugar in a mixing bowl until it thickens.

5. Layer the cake with cream, marmalade and the other half of cake. Sprinkle with desiccated coconut.

Lemon and Lime Marmalade (V)

Zesty flavour for your toast or even for sandwiching between 2 pieces of cake. Everyone loves some homemade marmalade. Made too much? Put some in small pots! Make excellent gifts

Makes about 1.25l

4 Limes

2 Lemon

1.5l Water

1.3kg Granulated Sugar

(Ideally you need a sugar thermometer and you will need Muslin bag)

Also Jars to store the Marmalade

1. Put the muslin bag in a large pan. Scoop out the flesh of the lemon and lime and put it in the bag (including pips). Slice the rinds of the lemon and limes thinly and put in the pan (not the muslin bag). Add the water and leave to soak overnight.

2. Tie the muslin bag. Put the pan on the hob on a high heat. Bring to the boil and leave to simmer for 2 hours. The water should have been reduced by a third and the rind should have softened. If not leave, leave to simmer for 10 minute intervals, until rinds have softened.

3. Take out the muslin bag and put in a sieve and place it over the pan to get all the juices. Add the sugar to the pan and give a stir till dissolved. Then increase to a high heat, so it is boiling. It shoudl boil for about 5 - 10 minutes. To test the marmalade check the temperature on the thermometer (it will need to reach 105c/220F). If you don't have a thermometer (or want to double check the marmalade) take a cold plate and take a small bit of marmalade from the pan drop it on the plate. After a minute, if you poke it, it should set and give a slight jiggle. When it has reached that point give the marmalade a final stir and take off the heat.

4. Before putting the marmalade in the jar, they need to be sterilized. To do this, give a clean in hot soapy water. Give them a dry and put in the oven at about 140c/120c fan assisted for 10 minutes or longer until the jars are completely dry. IMPORTANT: If they have plastic bits on the jar remove these before putting in the oven as they will get damaged. 

5. Pour the marmalade in the jars. Give another stir so the rind is evenly distributed. Will keep for about a month once jar has been opened. Keep refrigerated when opened.

Cheese Twists (V)

Quick and easy snack food. Ideal for dinner parties, buffets, pre dinner food etc. Little effort but maximum flavour.

Makes 12-14

375g Roll Out Puff Pastry
1 Egg
2 Cloves Garlic, Crushed
1-2 tsp Oregano
2 Handfuls Gran Padano or vegetarian alternative
Salt and Pepper

1. Preheat the oven to 220c/200 fan assisted. Roll out the Puff Pastry and lie on the baking sheet.

2. Beat the egg and add the garlic cloves. Wash the pastry with the egg and garlic mix. Sprinkle the cheese and oregano. Then grind salt and pepper over the pastry. Slice pastry with 1-2cm depth and slice leghtways. With each strip take either end and twist 4 times then lay back the greaseproof paper.

3.  Put on baking tray and put in the oven for 12-15 minutes or until golden brown. Serve by themselves or a sour cream and chive dip.

The Dark Chocolate Knight

As described by one person 'crumbly and melts in your mouth' Also ideal snacking when you need to do some brooding in Gotham. 


Makes 24 - 26 Biscuits

150g Butter
100g Caster Sugar
50g Cocoa Powder
1tsp Cinnamon
225g Plain Flour, plus extra for dusting
100g Dark Chocolate, broken up
100g Milk Chocolate Chips
½ tsp Baking Powder

Topping
175g Dark Chocolate

1. Preheat the oven to 180c/160 fan assisted. In a food processor mix the butter and sugar together. Then melt the dark chocolate in a bowl over boiling water on the hob or in the microwave. Once fully melted add to the food processor and mix.

2.  Add the flour, cocoa powder, cinnamon and baking powder and give another mix til everything had combined. Finally mix in the chocolate chips. The mixture should be solid. If runny add more flour and if too dry add some melted butter. Put in cling film and but in fridge for about 10 minutes.

3. Put some greaseproof paper and put on trays. Take the dough and put on floured surface. It will be easy to roll out as the chips will stop you rolling out too thin. Should be the thickness of a pound coin. Once rolled out take either a batman butter or a round cutter and cut into shapes and put on tray.

4. Put in the oven for 15 minutes. Allow to cool. Melt the other dark chocolate. Then dip each biscuit in the chocolate to cover one side of the biscuit. Put on a wire rack for the chocolate to cool.

Chocolate Paradise Brownies (V)

Want to impress a date? Night in alone? Need an accompaniment for your ice cream? Then give this recipe a go. All gooey when warm. But always moist.

Makes a Square Cake Worth (Cut into smaller squares)

Resist the urge to eat the mixture (Difficult, I know)

200g Butter, cubed at room temperature
100g Plain Flour
50g Cocoa Powder
200g Dark Chocolate, broken to small pieces
100g Milk Chocolate, cubed
Pinch of Salt
3 Eggs
250g Golden Caster Sugar

1. Preheat oven to 180/160 fan assisted. Line a square 20cm (8 inch) with greaseproof paper. Heat water in a pan. Place a bowl over the pan, add the butter and dark chocolate. Mix well until combined. Leave to cool.

2. While the mixture cools, in another bowl sift the flour and cocoa powder in a bowl then add the sugar and salt. Mix until combined. Add the eggs and stir.

3. When the chocolate mix has cooled enough, gradually add the melt dark chocolate mix to the flour mix. Stir until all has combined.

4. Either mix in the milk chocolate pieces and pour into the cake tin OR pour the mixture into the cake tin and scatter the milk chocolate. Bake in the oven for 25 - 30 minutes. You should be able to poke the centre of the brownie with a toothpick and it should come out clear. Enjoy by themselves or with ice cream and/or cream.

Nice Warm with Cream