Thursday, 24 May 2018

Raspberry & Chocolate cookies | Recipes

One of my best friends has recently moved out in to her first home and whilst I was over there visiting recently we decided to bake together using her ‘Bake-off oven'! We chose a recipe from Janes Patisserie (of course), her White Chocolate and Raspberry cookies. 

Initially we were going to attempt to use frozen raspberries because that’s what she had in the house but we decided that the 5 minute walk to Sainsbury’s was worth it, to avoid ending up with a soggy cookie. We also added less chocolate chips and less of the freeze dried raspberries because we didn’t want to buy any more! ha! 

We did probably over bake them a little bit and for some reason the mixture was really dry so they didn’t flatten as much as Jane’s appear to. However, I can confirm that regardless of the limited chocolate and chunkiness, they were delicious and it didn’t matter in the slightest. Win! 



Ingredients
  • 300 g Plain Flour
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 1 tbsp Cornflour
  • 115 g Unsalted Butter/Stork
  • 100 g Brown Sugar
  • 100 g Granulated Sugar
  • 1 Large Egg
  • 1/2 tsp Vanilla Extract
  • 6 g Freeze Dried Raspberries (original recipe 15g)
  • 200 g White Chocolate Chips (original recipe 250g)

Instructions
  1. Preheat the oven to 180C/160C Fan and line two/three large baking trays with parchment paper, leave to the side.
  2. Whisk the Plain Flour, Bicarbonate of Soda, Salt, and Cornflour together in a bowl and leave to the side.
  3. Melt your butter carefully, and then add to a bowl. Add in the Sugars, and whisk the mixture together for two minutes. (I used my electric whisk, if whisking by hand, whisk for 3 minutes)
  4. Add in the Vanilla and Egg and whisk again till combined.
  5. Add in the flour mixture, freeze dried raspberries, and Chocolate Chips and beat till everything is evenly distributed and a cookie dough is formed.
  6. Scoop the cookie dough using a cookie scoop for even portions, then roll into balls. Bake in the oven for 10-13 minutes.
  7. Leave the cookies to cool on the trays for 5 minutes, then transfer to a rack to cool completely! Enjoy!

Tuesday, 12 September 2017

6 week post-op update

Today marked the first return to the hospital since I was allowed to go home 5 days after undergoing major spinal surgery. I was quite nervous about going back but actually quite excited to finally see my x-ray. It's hard to explain but I personally found it really frustrating walking out of the hospital after my operation without having seen the x-ray, there was something about the fact that I couldn't see what he'd done that really bothered me!

We got the hospital a little earlier that my appointment, 'checked in' and were told to sit in the infamous waiting room. The white board showing who was holding each clinic today was saying there was a delay for the spinal consultant.. typical!

Thankfully, I was called pretty quickly and sent off for an updated x-ray which I was called for almost instantly too. The usual "I just need to check you're not pregnant" questionnaire filled out and the x-rays done, I was sent back to the waiting room before being called in to the consultants room.

Pre-op vs. post-op!

All-in-all I think we were at the hospital for about 30 minutes. I was seen really quickly after my x-ray and the consultant was really happy with everything, the x-rays, the strength in my legs and the wound itself. I went through a few of my worries but he assured me they were all just my body getting used to it's new positioning and nothing to worry about.

He sent me away with some advice; take paracetamol (stay ahead of the pain, don't chase it), try swimming and up the physio. My favourite part of the whole appointment... he signed me off to drive again! I can't begin to tell you how good it feels to have my freedom back - it's been hard work having to rely on people to come to me or pick me up and ferry me about!

So, I can finally drive my poor little car that hasn't moved in 6 weeks (YAY!) and I can begin a phased return to work which, I never thought i'd say, but I can't wait. Being off work and stuck in the house for 6 weeks has been a lot harder than I thought it would be. I thought i'd just watch loads of series and movies and be fine but I had 0 interest in anything on netflix/amazon prime.

Trust me when I say, 6 weeks off work sounds so much better than it is!

Thursday, 7 September 2017

Recipe | Eton mess cake

One of my go-to websites for recipes is BBC Good Food, each time i've tried one of these recipes i've always been impressed with how they've turned out. With being off work for 5 weeks, i've done a lot of baking recently - we had a couple of meringues left over from the other weekend so that was the basis of my search for this bake.

Serves: ~15

Ingredients:
175g butter
5tbsp double cream
1tsp vanilla essence
225g plain flour
100g ground almonds
1tsp baking powder
200g golden caster sugar
5 large eggs
400g strawberries (1/2 roughly chopped & 1/2 thinly sliced)
4 meringue nests (we only had 3, and it worked fine!)

Method:
  • Grease and line a 30 x 20 cm deep traybake 
  • Melt the butter, then stir in the cream and vanilla
  • Mix the flour, almonds, baking powder and a pinch of salt - then set aside
  • Whisk the caster sugar and eggs, until very think and foamy (~5 mins)
  • Pour in the butter mix and whisk again then whisk in the dry mix
  • Stir in the chopped strawberries
  • Pour into tin and level
  • Scatter the strawberries and meringue over the cake
  • Bake for 40-45 mins until golden



This was definitely more of a pudding that a snack cake, with a bit of extra cream it was really nice. It wasn't my favourite bake and i'm not 100% sure i'd make it again but it was nice enough and a great way to use up some left over meringues!