Spiced Caramelised Onion Chutney

This chutney is perfect for adding to your cheese board!

I made this chutney with the intention of recreating some of my favourite flavours that go with cheese: red onions and a slight sweetness. I have to say I don't often have a cheese board, but when I do I want a really good sticky chutney. I want the best cheese to go with it, a mature cheddar, or a Red Leicester, something strong and not too crumbly. Something with tang to encourage the sweetness from those red onions. I don't often make my own chutney to be really honest. It's so easy to buy one these days, but I found the whole process quite rewarding. And better yet, it tastes SO MUCH better than a store-bought one. To make this chutney a little different to your standard caramelised red onion, I've added some spices: star anise, cinnamon and cloves. They add a lovely depth to the chutney, but I actually think you can make this all year round because spiced recipes aren't just for December!

And to assist with all of the hard graft of chutney making (I joke it's really very simple), Kilner jars will come in handy. I've used the small 250ml jars with the sealed lids to preserve the chutney as these will last a few months (unopened). And by using these jars, they make great presents, for the cheese and wine night lover or anyone who favours a cheddar and ploughman's sandwich, this caramelised red onion chutney is perfect for those occasions. I also believe this recipe is encouraging you to host a cheese board night, purely so you can make this delicious chutney. 

Kilner has some incredible chutney recipes on their website to make a nice collection of preserves, all you need is the cheese! 

Check out these recipes for more inspiration!

• Apple Banana Bread
• Strawberry and Banana Baked Oats
• Sweet and Salty Trail Mix

Recipe

Prep: 10 minutes

Cook: 1 hour

Serves: Makes 500g worth of chutney 

Notes:

• Don't be tempted to make the chutney without the spices, it really enhances the flavours of the onions and once paired with cheese you'll love the taste.
• Any red wine here will do, there's no need to spend a fortune unless you want to. 

Ingredients

• 750g red onions
• 250g caster sugar
• 250 ml red wine
• 50 ml balsamic vinegar
• 1 tbsp olive oil
• 1 tsp allspice
• 2 tbsp cinnamon 
• 1 star anise
• ½ tsp ground cloves
• salt and pepper

Method

1. Heat the oil in a large, heavy-based saucepan and gently fry the onions over a medium-low heat for 25-30 mins, stirring regularly. The onions should be softened but not browned, and reduced by about half.
2. Stir in 3 tbsp of the sugar, increase the heat, and cook for 7-10 mins, stirring occasionally, until the onions are just starting to colour. Lower the heat, then add the remaining sugar, ½ tsp salt and all the other ingredients. 
3. Simmer, uncovered, so it bubbles gently on a low to medium heat for 30-40 mins, or until the chutney has reduced and thickened to a dark caramel colour. Make sure to stir occasionally so it doesn’t stick to the bottom of the pan. 
4. To test if the chutney is ready, drag a wooden spoon across the bottom of the pan – it should take a few seconds for the juices to re-cover the bottom of the pan.
5. Spoon the hot chutney into cooled, sterilised jars, then seal and label. The chutney will keep for up to 6-12 months unopened, or up 3 months opened, stored in the fridge. Enjoy!

Christina

xx

Halloween Cookie Bars

 A simple cookie bar tray bake using lots of Halloween-themed treats!

I wanted to make a cookie bar traybake that wasn't overtly Halloween, just simple enough that it erred on spooky but wasn't overdoing it you know? And so I used whatever treats I could find in the supermarket that I know most would also find accessible. Every year Oreos release their "spooky" Oreos - they're literally orange coloured and vanilla flavoured but they'll do. And yes I did spend some time (and money) picking out the yellow green and brown M&M's so they were on theme. Add some of the Curly Wurley Squirlies and you've got Halloween in a cookie bar! The all important thing is that they're quick to make and not long to bake and they're very tasty :)

If you love cookie bars...

Check out my other recipes for more inspiration!

Nutella Ferrero Rocher Cookie Pie

Vegan Kit Kat Cookies

Biscoff Cookies

Recipe

Prep: 10 mins

Cook: 20 mins

Serves: 16

Notes:

• The Oreos I used are the Halloween vanilla ones because they are orange in the middle but any Oreos works fine if you can't get them - they only come out around September/October!
• You can swap the Curly Wurley Squirlies for jelly snakes if you fancied a sweetie option.
• You may need to buy a couple of packets of M&M's to get enough of the colours!

Ingredients

115g butter, melted

55g caster sugar

135g light brown sugar

1 medium egg

1 tsp vanilla extract

250g plain flour

1 tsp bicarbonate of soda

½ tsp salt

1 tbsp cornflour

100g smarties or M&M's

1 packet (157g) Oreos - chopped into quarters

110g Cadbury Curly Wurly Squirlies

2 tbsp Halloween sprinkles

Method

• Preheat your oven to 190ºc/170ºc fan and line a 9x9inch square tin with baking paper.
• In a larger bowl, add the melted butter and the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. 
• Add in the egg and vanilla extract, and mix.
• Add the plain flour, bicarbonate of soda, salt and cornflour and mix to a cookie dough.
• Add most of the M&Ms and most of the chopped Oreos (save a handful of each for on top) and mix into the cookie dough.
• Press the mixture into the bottom of the tin and top with the sprinkles.
• Bake the traybake in the oven for 20 minutes, until golden.As soon as the cookie bars are out of the oven, press the rest of the Oreos and the M&M's into the top - it's best done when they are warm so they stick and you can press them in easier.
• Leave the cookie bars to cool in the tin for about 10 minutes, then lift out of the tin and leave to cool fully on a wire rack. Cut into 16 and serve. Enjoy!
  
  Christina xx

Strawberry Rosé Jam

A twist on a classic strawberry jam with a floral Rosé to spruce up your morning jam on toast!

This blog post is in collaboration with the wonderful Kilner Jars who kindly asked if I could make them an alcohol-based jam. I'll admit, me and alcohol only really go together in desserts, so I did do a wee bit of research to really make sure I knew what flavours I wanted. Strawberries are currently making more of an appearance as summer approaches so I thought that was the perfect reason to make the base of the jam with juicy strawberries. And a delicate Rosé seemed the perfect flavour combination with its floral notes, and depending on which one you use, some Rosé's can be quite fruity, which marries well with a jammy spread. 

What I like most about Kilner jars, is their reliability and complete trust that they will keep food fresh. Which is most important for making jams, as you want that sealed tight before you commit to opening it. I also think a lovely Kilner jar of jam makes a sweet little gift for someone, whether it's their birthday, a Christmas stocking filler or just to cheer them up. Plus Kilner has some really adorable little berry-shaped jars which are even better and look really groovy on your kitchen shelf. 

If you love strawberry jam...

Check out my other recipes for more inspiration!

• Strawberry Crumble Bars
• Victoria Sponge
• Jammie Dodger Cupcakes

Recipe

Prep: 5 minutes

Cook: 40 minutes

Serves: Makes about x3 400g jam jars – will require a very deep saucepan or divide in two and make two batches.

Notes:

• Make sure to follow the instructions precisely. There's a lot of science to jam making, and requires your full attention. If you take it too far it might become like jelly!

Ingredients

• 1kg strawberries, hulled and quartered.
• 1kg Jam sugar
• 100ml Rosé wine 
• Juice of 1 lemon

Method

1.  Put a couple of small plates into the freezer to chill. Gather your jam jars and sterilise them by washing them in hot, soapy water and then drying them off in an oven set to 100°C/Fan 80°C or by washing them in a dishwasher.
2. Hull and quarter the strawberries then place them in a large heavy-based saucepan . Use a masher or fork to mash the strawberries together.
3. Add the sugar, lemon juice and rosé to the saucepan. 
4. Gently heat the pan to melt the sugar. Turn the heat up and bring it to the boil. Boil for 20-40 mins till the jam is thickening which is when you know it is starting to set. Make sure to stir often so that the bottom doesn’t catch and burn.
5. Check the jam is set after 20 mins by taking a plate out of the freezer. Add a teaspoon of jam to the plate. Leave it to cool for 1 min, then push it with your finger. If it wrinkles a little, the jam is ready (strawberry jam will set quite softly, so it won’t be very thick or solid). Keep boiling the jam and testing every few mins till you get the wrinkle.
6. Once the jam is set, remove from the heat and leave to cool for 10 minutes. 
7. Spoon the jam into the clean jars and seal. If unopened, the jam should last up to a year. Once opened, store in the fridge and use within a month or two. Enjoy!

Christina

xx

 

Cherry Bakewell Slice

These slices are great for serving a big crowd of cherry Bakewell lovers!

I am a huge cherry Bakewell lover which is exactly why I made these slices. Purely so that I could make a bigger version, those little Mr Kipling tarts just aren't enough for me, they only leave me wanting more! With these slices you get a little extra of that soft almond sponge, and they are a lot easier to make than trying to make individual tarts. I'll never understand those people who dislike glacé cherries and almond extract. My sister is one of those people, so I always have to warn her when I'm making recipes like these so that she avoids the kitchen, missing out on those beautiful aromas! Anyway, if you're here then it means you're like me so sharing these cherry bakewell slices may be as difficult as I found it! I hope you like this recipe, it does take a little longer because of the pastry element but thats key to a cherry Bakewell. So have fun with it! 

If you love cherries and almond....

Check out my other recipes for more inspiration!

• Cherry Lattice Pie
• Cherry Bakewell Flapjacks
• Cherry Crumble Bars

Recipe

Prep: 30 minutes

Cook: 35 minutes

Serves: 16

Notes:

• It's easier to spread the icing on top of the cake whilst the cake is still in the tin so that it doesn't pour over the sides and creates neater edges. 
• You can always make your own shortcrust pastry, but the ready-rolled one saves on time. 

Ingredients

Base

• 375g ready-rolled shortcrust pastry 
• 6 tbsp cherry jam

Sponge

• 150g ground almonds
• 150g plain flour
• 2 tsp baking powder
• ¼ tsp bicarbonate of soda
• pinch of salt
• 200ml soya milk + 1tbsp apple cider vinegar
• 60g vegan butter, melted
• 120g caster sugar
• 1 tsp almond extract

Icing

• 70g icing sugar
• 1-2 tsp cold water
• 20g flaked almonds
• Glacé cherry halves

Method

1. Preheat the oven to 180℃ fan and grease an 8x8 inch square cake tin.
2. Roll out the ready-rolled shortcrust pastry and lift into the tin. Press the pastry into the sides and base so its flat and even, then prick with a fork all over.
3. Chill the pastry for about 20 minutes in the fridge.
4. Add a sheet of baking paper on top of the pastry base and fill with baking beans or dried rice. Place into the preheated oven and bake for 10 minutes.
5. Then removed the beans and bake the base for another 2 minutes. Remove from the oven and leave to cool.
6. Make the sponge. Place all of the ingredients for the sponge into a large bowl and use an electric hand whisk to beat them together until combined. 
7. Spread the cherry jam over the shortcrust base.
8. Spoon the sponge batter on top of the jam and spread out evenly.
9. Place into the oven to bake for about 35 minutes until a knife inserted comes out clean.
10. Once baked, leave to cool in the tin - do not remove the cake from the cake tin.
11. Make the icing. Mix the icing sugar with the cold water till you have a thick mixture. You may need to add more water. The icing needs to be thick but spreadable.
12. Spread the icing over the cake and work quickly to move it all over the top and into the sides and corners. Scatter over flaked almonds and the glacé cherries whilst the icing is still wet.
13. Leave to firm and set before slicing into 16 squares. Serve and enjoy!
14. These cherry bakewell slices are best stored in an airtight container at room temperature for up to 5 days. 

Christina

xx

Cadbury's Caramilk Brownies

Fudgy brownies filled with Cadbury's Caramilk gold chocolate!

Hidden Bunny Loaf Cake

 A buttery vanilla loaf cake hides a cute chocolate bunny in the centre for a delicious Easter cake!

Hot Cross Bun Blondies

 Hot Cross buns are the epitome of Easter and I've used all the flavours for these gooey blondies!

Chocolate Guinness Tart with Coffee Whipped Cream

 A shortcrust pastry with a chocolate Guinness

filling and a coffee whipped cream top for a light but decadent dessert

My Guinness recipes have grown as I present this wonderful tart. I'm not sure where the idea came from to feature Guinness in a chocolate tart, but I'm enjoying more ideas of ways to use it. And it's funny that the flavour isn't directly Guinness, only that it enhances the chocolate flavour which I'm a big fan of. Along with the buttery shortcrust base, and the light whipped cream on top it doesn't feel like an indulgent dessert but it's a step up from your average chocolate bar. I added coffee to the whipped cream as my research suggests that along with chocolate, coffee and stout marry well together and I love coffee. This tart is perfect to add to a table of celebrations especially for St Patrick's Day or any other day which might need a special dessert.

If you love chocolate and tarts....

Check out my other recipes for more inspiration!

• Vegan Chocolate Guinness Loaf Cake
• Chocolate Guinness Cake with Cream Cheese Icing
• Blueberry Vanilla Tart

Recipe

Prep: 3 hours

Cook: 30 minutes

Serves: 8

Notes:

• If you're short on time, store-bought shortcrust pastry will work just fine though I always recommend making your own as I think it tastes better!
• You could swap the Guinness for the non-alcoholic version. 
• Usually I would say most desserts can be frozen but I wouldn't freeze this tart because of the whipped cream topping, the freezer can alter the texture of the cream. 

Ingredients

Shortcrust pastry

• 125g butter, cold
• 220g plain flour
• pinch of salt
• 2-3 tbsp ice cold water

Filling

• 100g unsalted butter
• 100g light soft brown sugar
• 150ml Guinness 
• 100ml double cream
• 200g dark chocolate, chopped
• 1 tsp vanilla bean paste

Coffee whipped cream

• 150ml double cream
• 2 tsp instant espresso powder
• 30g icing sugar

Method

1. Grease and lightly flour a 9-inch tart tin and set aside.
2. Make the pastry base first. In a large bowl add the butter, salt and flour. Use your fingers to rub the butter into the flour until it resembles a bread crumb consistency. Then add the water 1 tbsp at a time. Mix together until a firm dough is formed. 
3. Flatten out into a disc shape on to clingfilm then wrap and place in the fridge to chill for 30 minutes.
4. Remove the chilled pastry from the fridge and allow it to come to room temperature for 10 minutes so it is not too hard when you try to roll it out, otherwise the pastry will crack.
5. Lightly flour your work surface and roll out the pastry to about 3mm thick into a rough circle - bigger than the tart tin.
6. Roll the pastry up with your rolling pin so that you can easily transfer it over the tart tin to drape over. 
7. Use your fingers to push the pastry down into the sides of the tin for a sharp edge. Use a sharp knife to trim the excess from around the top of the tart. If you have any spots of the base that look thinner you can use the excess pastry to press into it to make the base thicker. 
8. Place the tart base back into the fridge for about an hour.
9. Preheat the oven to 180℃. Once the pastry is chilled, use a fork to prick the base all over.
10. Line the base with greaseproof paper on the bottom and the sides and use baking beans or dried rice to sit on top of the paper - this is blind baking.
11. Bake for 15 minutes, then remove the paper and baking beans and bake for another 5 minutes.
12. Leave the tart base to cool.
13. Meanwhile make the filling. 
14. Put the sugar in a saucepan with the butter and heat gently until the sugar has dissolved and the butter has melted. Simmer for 2 minutes, then stir in the Guinness and 100ml of cream and simmer for about 5 minutes until slightly thickened.
15. Remove from the heat and add the chocolate. Whisk gently until the chocolate has melted and everything is combined. 
16. Pour the filling into the tin on top of the cooked pastry and chill in the fridge for about 6 hours, until set. You can speed this up by placing it into the fridge for about 2 hours first, then transfer to the freezer for an hour and it should be set.
17. Once the tart is set make the cream topping. Add the double cream to a large bowl along with the icing sugar and instant coffee and whip to medium stiff peaks, about 3 minutes.
18. Spread on top of the set chocolate filling.
19. Grate some chocolate on top to finish, then serve.
20. Best stored in the fridge up to 3 days. Enjoy!

Christina

xx

Chocolate Guinness Cake with Cream Cheese Icing

Using Guinness is the key ingredient for fluffy and soft sponge cake layers!

When I made my Vegan Chocolate Guinness Loaf Cake a few years ago, it was such a success that I thought it would be nice to do a non-vegan one and make it bigger. Bigger cake is always better right? I wanted to see how the Guinness reacted with other emulsions such as the eggs and the buttermilk which help to leaven the sponges and it worked beautifully. I could tell just by looking at the silky cake batter how the blend of liquids really helped to keep the moisture within the cake. It's essential that chocolate cake is not dry, that would not be good. 

Sometimes I become wary when I need to make two sponges, I want them to be the same depth and it's always a pain when one comes out thicker than the other, but this time was perfectly even! Having two layers means you get double the helping of the cream cheese icing which creates a beautiful tang against the stout and slightly bitter chocolate flavours. The icing has a velvety texture which balances nicely with the fluffy sponge. I use to think chocolate cake always had to have a chocolate fudge icing, but cream cheese is such a game changer. If you're looking for a smaller chocolate Guinness cake then definitely use my vegan recipe here, but if you need to feed a few more mouths, this is definitely the cake recipe you need. And it's not just for St Patrick's day, chocolate Guinness cake can be enjoyed all year round!

If you love chocolate cake....

Check out my other recipes for more inspiration!

• Vegan Chocolate Guinness Loaf Cake
• German Chocolate Cake
• Chocolate Coffee Layer Cake

Recipe

Prep: 20 minutes

Cook: 25 minutes

Serves: 10

Notes:

• If you can't get buttermilk, sour cream could also work as a replacement but I prefer buttermilk flavour. 
• Guinness also have a non-alcoholic beverage which work just the same. 

Ingredients

Cake

• 175g butter, melted
• 150ml Guinness
• 250g plain flour
• 50g cocoa powder
• 150g dark brown sugar
• 100g caster sugar
• 150ml buttermilk
• 3 medium eggs
• 1 tsp bicarbonate of soda
• pinch of salt

Icing

• 150g butter, room temp
• 300g full fat cream cheese, room temp
• 150g icing sugar
• 1 tsp vanilla extract
• 20g chocolate

Method

1. Preheat the oven to 160℃ and grease and line x2 8-inch cake tins with baking paper. Set aside.
2. Melt the butter, then add to a large bowl along with the sugars, buttermilk, cocoa powder, eggs and Guinness. 
3. Whisk together till well combined.
4. Sift in the plain flour and bicarbonate of soda and whisk in till you have a smooth batter.
5. Divide the batter into the cake tins and bake for 25 minutes or until a knife inserted comes out clean. 
6. Meanwhile make the icing. Cube the butter and place into a large bowl. Use an electric hand whisk or standing mixer to beat the butter till smooth.
7. Add the icing sugar in stages and mix in till combined and there aren't any lumps of sugar or butter.
8. Add the cream cheese and vanilla and mix in. Scrape around the bowl to make sure everything is mixed well. Set aside.
9. Once the cakes are baked leave them to cool in their tins for about 15 minutes, then remove and leave to cool completely. 
10. To assemble, place one cake layer onto a cake board or plate. Spread half of the cream cheese icing on top, then place the other cake layer on top. 
11. Spread the remaining icing on top evenly. You could always pipe if you wanted a neater decoration.
12. Use a microplane tool to grate small shavings of the chocolate on the top layer of cake to decorate. 
13. Store in the fridge till ready to serve or can also be kept at room temperature in a container. Will keep up to 5 days. Enjoy!

Christina 

xx