PEANUT BUTTER and TOFFEE CUPCAKES by Sarah Farley at Relish Cafe Ingredients for the cake: 5oz butter or margarine 3oz peanut butter 8oz soft brown sugar 4 eggs 8oz self-raising flour For the Icing: 5oz butter 3oz peanut butter 14oz icing sugar Few drops of toffee or caramel flavouring or a splash of flavoured syrup For the nut topping: A handful of salted peanuts 1 dessertspoon
of golden syrup Method: | Preheat the oven to 180c.
6 Halve the avocado, remove the stone and then use a dessertspoon
to remove the flesh.
Spoon about a dessertspoon
of the mixture into the centre of each plum half.
For this problem you will get better results by spraying the leaves with a mixture of a level dessertspoon
of zinc chelate in five litres of water, which the tree can absorb more easily.
Mix a dessertspoon
of English mustard and honey together, spread it evenly over the surface of the meat and return the joint to the centre of the oven.
The tablespoon," the voice continued in an authoritative tone, "is not much bigger than a dessertspoon
," and the owner of the voice insisted on looking it up to prove she was right.
He reached for the sugar bowl, loaded a dessertspoon
, forced the drink down in a gulp.
INGREDIENTS For the base: 200g digestive biscuits 25g light brown Demerara sugar 100g butter, melted For the filling: 300g full-fat cream cheese 50g caster sugar 50ml double cream 1 Posh Birds hen egg, plus 2 Posh Birds hen egg yolks 1 dessertspoon
vanilla extract 1 dessertspoon
lemon juice 250g raspberries Raspberry coulis and icing sugar, to serve METHOD 1 Preheat the oven to 180degC/160degC fan oven/gas mark 4.
Cooking Time: 2 hrs plus marinating overnight INGREDIENTS | 1 whole Capestone organic chicken | Olive oil | 2 red onions, cut into chunks | 6 dried figs | 3 dried apricots | 2 small preserved lemons, halved | 400ml chicken stock FOR THE MARINADE | 1 red onion, roughly chopped | 1 garlic clove, crushed | 1cm piece fresh ginger, roughly chopped | 2tbsp olive oil | 3tbsp lemon juice | 1 dessertspoon
Wye Valley honey | 1 dessertspoon
Ras el Hanout* | 1 tsp ground turmeric | 1 tbsp fresh parsley | 1 tbsp fresh coriander | Pinch of salt * Ras el Hanout is a Moroccan spice mixture available in specialist food shops and some supermarkets.
For the Parched Peas Ingredients 1 bag parched peas/black peas 1 dessertspoon
of bicarbonate of soda Salt and malt vinegar Method 1.
Shape either into 1 dessertspoon
oval per person or three teaspoon size ovals per person.
Ideally you blend a raw egg in a liquidiser with a wine glass of sherry, two spring onions, a teaspoon each Worcester Sauce and Dijon mustard, a few comprehensive shakes of Tabasco and a rounded dessertspoon
of tomato puree.