Sunday, 5 April 2015

Oatmeal Raisin Cookies

It's easy to make & definately everyone favourite 

  • 170g butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed light brown sugar
  • 2 eggs
  • 1 tsp vanilla extract 
  • 11/4 cup plain flour 
  • 1 tsp baking soda
  • 3/4 tsp ground cinnamon 
  • 1/2 tsp salt
  • 23/4 rolled oats 
  • 1 cup raisins

Pre heat oven to 190C/170C for fan oven

In a large bowl, cream together butter, sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonful onto ungreased baking sheets leaving some spec in between each dough.

Bake for 8 to 10 minutes in preheated oven or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely 

Friday, 3 April 2015

Raspberry and strawberry Eton mess parfait

This easy to make dessert is definately a hit with family anfd friends. It's easy to make and  tasted so good will leave everyone with mmmm and aarrr. 


  • 280ml double cream
  • 200ml Greek yogurt
  • 4 meringue nests
  • 100g strawberries
  • 2tbsp lemon curd
  • 100g raspberries
  • 150g strawberries
  • 2tbsp icing sugar
  • 1tbsp lemon juice

Pour the cream into a large bowl and whisk until you form soft peaks.
Prepare the strawberries by removing the stalks and then slice along with the raspberries.
Break up the meringue nests into small pieces and then fold into the cream along with the Greek yogurt, raspberries, strawberries and lemon curd. Line the 6 ramekins with cling film and then spoon the mixture into them, making sure to firmly compact each one. Place into the freezer for 2 hours.
To make the sauce put the raspberries, strawberries, lemon juice and icing sugar into a food processor and blend into a puree. Pass the sauce through a sieve so all of the seeds are removed and then place in a jug for serving.
Remove the ramekins from the freezer and turn onto plates for serving with the sauce.