Raspberry & Cream Cupcakes

This recipe is from the Great British Baking Show; I have copied it here just so I can find the recipe for future use. It was super yummy!


For the cupcakes

  • 180g/6oz butter, softened
  • 180g/6oz caster sugar
  • 180g/6oz plain flour
  • 1 heaped tsp baking powder
  • 3-4 tbsp milk [I used 4]
  • 2 free-range eggs
  • 150g/5oz raspberries

For the icing

  • 125g/4oz butter, softened
  • 250g/8oz icing sugar
  • 1 tbsp milk
  • small drop red food colouring [I left out the food coloring and added 1 Tablespoon of smoked maple Raspberry jam]
  • 12 raspberries
  1. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases.

  2. Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined. Add more milk, if necessary, to get the mixture to a soft drop consistency. [Note: I did my usual mixing in stand mixer, creaming butter with sugar, adding eggs and mixing, then flour and baking powder and milk. The batter was not pourable.]

  3. Put one spoonful of the mixture into the cases, then follow with 2-3 raspberries, and another spoonful of mixture.

  4. Bake for 15-20 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes.

  5. Meanwhile, for the icing, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk and food colouring.

  6. Decorate the cupcakes with the icing and top each cupcake with a raspberry.

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Herbed Goat Cheese

Chop up some fresh herbs. I used equal amounts of tarragon, thyme, parsley, basil, and mint. Roll a log of goat cheese over the chopped herbs so they coat the outside. That’s it.

Now spread some on toasted baguette and sprinkle with chopped sun-dried tomato. Or put it on your hamburger. Or something else… tell me what you did with it.

The beauty of this is that it can be varied in so many ways, with different herbs such as rosemary or oregano or dill, and by adding ground pepper, finely diced shallots, roasted garlic.

Image result for herbed goat cheese

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Sloppy Joes

  • 1 lb ground beef
  • 1 garlic clove, finely diced
  • 2 Tablespoons finely chopped onion
  • 1 stalk celery, finely diced
  • 1/2 green pepper, finely chopped
  • 3 Tablespoons ketchup
  • 1 teaspoon brown sugar
  • 2 teaspoons mustard
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • Soft sesame-seeded burger buns

Directions to come later.


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Leftover Roast Chicken Something

This blog is to share cooking with my children.  Tonight I looked in the fridge for dinner and it occurred to me that I should share with the children how to make something from whatever.

  • 1 cup dry white wine
  • 1 (14 ounce) can diced tomatoes, drained OR diced fresh tomatoes (good place for past-prime tomatoes)
  • 1/2 cup water
  • 2-3 tablespoons extra virgin olive oil
  • 1 cup finely chopped white onion
  • Optional: what leftover/extra veggies are there in the fridge? mushrooms? olives? slice and add them
  • 1⁄2 teaspoon oregano
  • 1⁄2 teaspoon thyme
  • 1⁄2 teaspoon basil
  • 1/2 teaspoon tarragon or rosemary
  • 2 cloves crushed garlic or 2 cloves minced garlic
  • 1 lb linguine or 1 lb other pastas

This dish will be much better if you have fresh herbs – just increase the amount of the herb and chop them up. 

Combine olive oil, onion, garlic, (other leftover veggies, sliced mushrooms…) and spices in a skillet and saute until onion is tender.
Add tomatoes, wine, water, salt and pepper to taste.
Reduce heat, cover, and simmer about 15 minutes while preparing pasta, stirring occasionally. At some point add the chicken so it warms.
Drain pasta al dente,place into serving dish and toss with olive oil.
Pour chicken mixture over pasta.

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Saag Paneer

Made this recipe pretty close to directions and it came out really good. I may make it a bit spicier next time.


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Beverly’s Lamb Curry

  • 1 1/2 lbs lamb
  • 1 lemon
  • 2 t salt
  • 1 small thingee of natural yogurt
  • cooking oil (it says 6 oz but I never use that much)
  • 1 1/2 large onions cut thin
  • 2 cloves of garlic (knowing me I probably doubled that)
  • 1, two inch piece of fresh ginger
  • 2 t cumin
  • 2 t paprika
  • 1/2 tsp ground turmeric
  • 2 tsp ground coriander
  • 1/2 tsp red chili powder
  • 1/2 tsp garam masala
  • 1 t black pepper
  • 20 oz tomato puree
  • 1 t salt

Cut fat off lamb and cut in 1 inch cubes  and put in bowl.  squeeze lemon on meat.  Rub in 2 t salt add yogurt and leave meat to marinate over night.  (really do that and I guarantee it will be tender)  Use large heavy pan.  Fry onions til soft. Peel and slice garlic and add to saucepan and cook for 2 minutes.  Peel ginger and cut into thin strips and add to sauce pan.  Cook for another minute.  I try to minimize the yogurt that actually gets into the sauce cuz it can be too sour. So I sometimes set the meat on a paper towel before I add it.  Once you add meat, reduce heat and seal it on all sides.  (I took this to mean make it brown).  When done remove meat and then add spices and cook for 5 minutes.  Add a little water if it is too dry.  Then throw the meat back in and add tomato puree and salt.  Mix around and simmer for an hour and a half with cover on.

The hardest part is getting the right consistency.  It shouldn’t be too runny, but not too gloopy.  It should be about the consistency of tomato puree.


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Tagliatelle alla crema di asparagi

  • 4 nests of tagliatelle
  • 1 cup (250 mL) of heavy cream
  • 50 g butter
  • Salt
  • White pepper
  • 2 Shallots
  • Grated Parmesan cheese

Trim asparagus spears. Boil in salted water until tender, about 5 minutes. Cut off the tips and reserve. Process the tip-less spears in a food processor with the heavy cream and a pinch of salt until you have a perfectly smooth puree.

Melt butter in a skillet. Saute shallots for 2 minutes. Add asparagus puree and let simmer for 3 minutes. Turn off heat. In a separate pan, saute the asparagus tips with a tablespoon of butter, just to warm up.

Meanwhile, boil a pot of water and cook the pasta. Drain pasta and add to skillet of puree. Add white pepper to taste. Serve topped with asparagus tips and some grated parmesan.


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