Your Basic Meringue

A super quick meringue that can be whipped up in moments, bake in the oven and crumble into a delicious eton mess!
Enjoy!


You will need:

- 4 egg whites-
- 220g caster or light brown sugar-
Method:
1) Preheat the oven to 130 and separate the eggs.

2) Whisk the eggs until the mix is wet and stiff.



3) Slowly add the sugar in spoonfuls at a time, fully whisking after each round, the result should be a shiny and wet mixture that remains firm.

4) Pipe the mix on to a baking tray covered in baking paper and cook for 15-20 minutes until the top is easy to crack and the inside is marshmallow like in consistency.

Crack into an eton mess or just eat with some delicious strawberries!

Happy Baking!
xoxox
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peppermint creams

These sweet treats are heaven for sweet tooths and children alike! Christmas is on its way and what is better than getting started early? These can be bagged and make great party favours or small presents for teachers or work pals! You don't have to only shape these into a round, you can go with any shape you fancy and can dabble in different toppings and styles, why not try a peppermint cream chocolate sandwich?
Enjoy!

You will need:
- 1 Egg white-
- 300g Icing sugar-
- 1 tsp Peppermint essence-



1) Whisk the egg white and the essence together until frothy and bubbly.


2) Slowly mix in the icing sugar until it becomes a ball of smooth dough. Ensure the dough is not sticky and instead lightly dusted with icing sugar.


3) Separate the mix into small balls and press each gently to form flat discs.


4) Leave to dry in a cool dry place. If you want a more indulgent treat, try melting some free from chocolate on to the creams!

Happy baking!
Xoxox
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Chocolate Biscuits!

A quick biscuit that is simple to master and is always a great treat! This is such a good children's recipe to make as they can get their hands in to make the dough and there is no raw egg worries! The recipe is also vegan friendly so this can cater to most diets! Adapt this biscuit to how you please, whether its dried fruits or chocolate chips into the recipe!
Enjoy!

You will need:
- 100g Margarine-
- 50g Caster sugar-
- 115g Self raising flour-
- 15 g Cocoa-

1) Preheat the oven to 180°c and cover a baking tray in greaseproof baking paper.

2) Measure the margarine and the sugar into a bowl and cream together until smooth.

3) Sieve in the flour and cocoa into the bowl and mix until it has all combined and you can no longer see any flour left.

4) Next, form a ball of dough using your hands and break into 12 even sections, roll the sections into flat discs about 5 cm wide and place on the baking sheet.


5) Bake in the oven for 12 minutes or until no longer doughy.

6) Pop on a cooling rack, and when cool tuck in!

Happy Baking!
xoxox
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4 Ingredient Apple Crumble!

What is better than on a cold winters night than having some warm apple crumble with some soya custard? For us it's a no brainer! This is a super easy recipe to prepare as it only involves 4 ingredients and a bit of elbow grease! Get ready for some warming vegan friendly apple crumble!


Ingredients:


-3 to 4 Bramley cooking apples-
-100g granulated sugar-
-150g plain flour-
-75g of dairy free margarine-

Method:

1) Preheat the oven to 180°C.

2) Peel, core and chop the apples into small chunks and place in a large pan of water to stop the apples turning brown whilst chopping.


3) Drain the water from the pan, add 60g of the sugar and two tablespoons of water back into the apples and simmer on a medium heat until the apples become soft and mushy. Pour the apples into an oven proof dish.


4) Using your hands, mix the flour, butter and sugar together until the mixture resembles breadcrumbs.

5) Sprinkle the breadcrumb mixture over the apples until the apples are fully covered, you may need to make more mixture if necessary.


6) Bake in the oven for about 30 minutes until the breadcrumbs have turned golden brown and cooked through.

Spoon into a bowl, pour lashings of soya cream or soya custard on top, sit by the fire and enjoy!


Happy Baking!

xoxox
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Lemon Drizzle Cupcakes!

I have been fantasising about lemon drizzle cake for weeks now and as there was a friends birthday and other friends stopping for the weekend I thought this was just the perfect time to bake some lemon drizzle cupcakes! In the baking process we put chocolate chips in, and they subsequently sunk to the bottom and out of the actual cake! The recipe we're putting up will be without chocolate chips but if you have a fool proof way to keep the chips from sinking like brick then please go ahead (and let us know how you did it!). If you want to cheat (like we did) then you can just use bottled lemon juice and no zest but they will be even more lemony with zest! The cupcakes are accompanied by a super tart simple icing which is a doddle to make! Don't be alarmed by how moist the cakes are and if they peel off the wrappers messily its a good thing! The recipe makes about 9 larger cupcakes!
Enjoy! 


Ingredients:


For the cake:
-150g dairy free margarine-
-150g caster sugar-
-2 medium eggs-
-zest of 1 lemon-
 -juice of half a lemon or a generous splash of bottled lemon juice-
-150 to 170g self raising flour (depending on how moist you want the cakes)-
-teaspoon of baking powder-
-optional chocolate chips-
For the icing:
-500g icing sugar-
-as much lemon juice to get the consistency of icing that you want-
Method:
1) Preheat the oven to 180°C and measure out your ingredients.
2) Cream the butter and sugar together until lighter and you can't feel the sugar underneath the spoon.
3) Add in the 2 eggs one by one and mix until well combined and not lumpy (this will take longer with cold butter and warm eggs!).

4) Add in your lemon zest and juice and mix together.
5) Sieve in your flour and baking powder and fold together, if you feel the mix is too runny just add a little more flour. Fold in some chocolate chips if you wish.


6) Spoon or use an ice cream scoop to evenly spoon the mixture into cupcake cases. Pop in the oven for 15-18 minutes until golden brown and drawing a clean skewer. Leave to cool in the tin for 5 minutes then cool completely on a wire rack.


7) Mix together the icing sugar and lemon juice until the icing reaches the consistency you desire, then when the cakes are cooled spoon the icing onto the cakes! Don't be afraid to microwave the icing for a couple of seconds to make it runnier and easier to work with!


Now peel off the wrapper and tuck in!


Happy Baking!
xoxox
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Perfect Breakfast Pancakes

Looking for the perfect Sunday morning breakfast idea? Look no further than our pancake recipe! What is perfect is that you can make the dry mix in bulk, pop in a jar for when you next fancy some pancakes! Have fun experimenting with different toppings, we plumped for the simple sugar and lemon!
Enjoy!

You will need for the dry mix:
-300g flour-
-2 tsp bicarbonate of soda-
-1 tbsp baking powder-
-20g caster sugar-

For the batter:
-1 1/4 cups or 150g of dry mix-
-a nob of melted dairy free margarine-
-250ml almond or soya milk, as these have worked the best-
-1 large egg-

1) Mix together the dry ingredients and measure out the mix into 150g.

2) Add to a large measuring jug the dry mix, the egg, the milk and the melted butter.


3)Whisk until all the lumps have separated and the mix is thin.



4) Put a slightly oiled pan on a medium heat and pour in some of the batter.

5) Flip when the mix begins to form air bubbles on the top.

6) After flipping cook until both sides are golden brown and serve with whatever toppings you like!

Happy baking everybody!
xoxox
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Super Easy Peasy Jam Swiss Roll

The all encompassing basic Swiss Roll can never disappoint you! The perfect base for trifles or a simple after Sunday lunch pudding with lashes of soya custard! Can be filled with whatever filling your heart desires, we have plumped for some delicious strawberry jam! Just remember to line your tin with some greaseproof paper, as if you don't you wont be able to get the sponge out!
 Enjoy!


Ingredients
-2 eggs-
-100g caster sugar-
-100g self raising flour-
-filling of choice-

and that's it!

Method:

1) Measure out ingredients and preheat oven to 180°C.

2)Using an electric whisk (unless you have guns of steel!) Whisk the eggs and sugar together until when lifting the whisk out, the mixture ribbons along the surface (like a snail trail) and holds its shape for about 5 seconds.



 3) Sieve the flour and fold into the mixture slowly, as to not disturb the air in the batter. Fold until well distributed.


4) Pour the mixture into a lined (so so important) tin and bake for about 8 minutes until cooked through.


5) Once out of the oven, leave the cake to cool slightly, and then, with the liner still on roll up the sponge into your swiss roll shape and leave to cool in this shape.


6) When completely cooled, roll back out, fill with your chosen filling (leaving a small border). This time, roll back up and gently peel the liner off the sponge whilst you go!


And Here is the finished result!
 We hope you love this super easy swiss roll as much as we do!


Happy Baking!

xoxox
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