Mother's Day Lunch

Mothering Sunday.

This year was quite different than what we normally do. Our little dinner turned in to a big lunch, from originally four of us it quickly increased and became eleven of us.

So true to ourself. We created a nice table and using bits from the garden to add that spring element to the table. We set the table up differently from normal and the colour scheme, kept it to Black and White with spring colours.

La Table

Entree 

Parma Ham with charantais melon, avocado and cherry tomatoes 

Plat Principale 

Souris d'agneau 

Concombre et carotte a la creme 

Parsnips 

Broccoli 

Roast Potatoes 

Salade 

Dessert 

Baba au Rhum 

Red Velvets

Fresh Fruit 

Entree

Each place was set up with a little treat a chocolate chick, the ladies had a Lindt chick and the men had a Smarties one.

Plat Principle 

As there were a number of us to cater to, we done a dish that was not required too much attention once the guest got here and easy to cook, what is magic about this dish is the preparation and the cooking of it,  can cook in the slow oven of the Aga over several hours and voila, ready to serve.

My Famous Red Velvets

Lunch its self was lovely, we all laughed at each others silly child stories and embarrassing moments, was a pleasant afternoon, the dessert was long awaited as my cupcakes are starting to get a name for themselves, and I had them placed on the table so when everyone came over they saw them, there too good to hide them, also my mum did Baba au Rhum, which is a small little cake that resembles a doughnut which is soaked in liquor (we used spiced rum) and then whipped cream fills the centre. This was a light treat. A good dish for a dinner party as you prepare it before hand and just have to the cream before you serve. 

Hope everyone had a pleasant mothers day,

Bon Appétit.

Hot Chocolate Cupcakes

Hot Chocolate Cupcakes

Two delightful treats in one, A hot chocolate and a cake in one. These cupcakes are light, fluffy and a perfect partner to your hot chocolate, or tea if you prefer, with the weather turning cold on us, why not have a double indulgence, something to warm up the soul.

In this recipe I used the nicest hot chocolate powder ever, a very personal top choice, I cant remember the exact name of it as I call is Zuma Chocolate, (its the same one the restaurant Zuma uses). So they were soft and not to chocolatly. (unlike the Chocolate Fondant Cupcakes). These are a perfect ways to sort out them monday blues. 

Bon Appétit 

Chocolate Fondant Cupcakes

Rich, Decadent, Chocolaty and Creamy all in one cupcake to accompany you on your lazy sunday.  

Had a strangely productive sunday today, been to the gym, done the silly bits and bobs, food shop, uni work and of course baking, I was in my house mates room, and all of a sudden i got the baking bug, again. So I tried out another chocolate based dessert. 

I had to take a cheeky snap of the melted chocolate, you can take my word for it, its yummy. When I was creating these decadent treats, I barred my housemates from the kitchen and had the tunes on, so was having a whale of time, as one would say!!

These can also be a dessert, with the centre of fondant chocolate, these are very rich, not for the light hearted, to make them extra rich, add an extra dollop of whipped cream or custard, but for the ones which want to make the guilt less, have it with fresh fruit, can have like a fondu type cupcake.

The finished cupcake - A night in with the house mates, living with three other girls, chocolate is fifth housemate. Anything chocolate is welcomed. This weekend turned to out be chocolate themed, we are about to sit and relax and enjoy these naughty little treats in front of the film Chocolat. 

So enjoy the rest of the weekend, 

Bon Appétit 

Christmas Red Velvets

Red Velvets - Christmas Style 

If I had to choose my favourite cupcake, it would be the Red Velvet.  I remember my first one, I was in London and it was from the legendary Hummingbird Bakery.

When mum got me my first baking book this summer, It was The Hummingbird Cookbook. I was so excited and with out fail I was in the kitchen making my own batch of Red Velvets.  Over time I have added my own bits and taken away from the recipe to make it my own.

This Christmas, I went to the indulgent side and used 70% dark melted chocolate, rather than coco powered, and added my secret ingredient. To decorate them I used two types of red glitter, rather than adding some of the crumbs of the cake back on top, just a simple finishing for my favourite. My taste team (brother and his friends), said that these where the best batch yet.

I had this is with a cup of tea, in my snowman mug of course. Went down a lovely treat! 

Bon Appétit