Giveaway winner!!

Thanks to everyone who took the time to enter my first giveaway! There was an amazing 699 entries! chosen number on random.org was number 4 Congratulations to the winner! go here to find out if you are a winner! http://www.youtube.com/watch?v=4F5_ll-MHn8&feature=youtu.be

Apple turnovers

Ingredients

55g soft brown sugar

25g butter
1 apple, cored, halved, thinly sliced
25g raisins
½ tsp ground cinnamon

Ready to roll puff pastry

1 free-range egg, beaten

Method

1. Preheat the oven to 220C or Gas mark 7.
2. Place the sugar and butter in a frying pan and melt . Add the apple, raisins and cinnamon and stir well 
3. Roll out the puff pastry and have a circle mould or you can cut into squars and do the triangle ones but i prefer the circle ones. Once rolled spoon the apple mixture into the centre of the pastry and fold over all the ends, into the centre covering the apple and press down the edges with a fork.
4. Brush the top of the pastry with egg. Place into the oven and bake for ten minutes, or until the pastry is   golden brown and puffed and leave to cool. Alternately you could always reopen the seal and add freshly whipped cream and also make a royal icing mixture to glaze the top of the turnover.
5. Dust the apple turnover with icing sugar and serve and enjoy!

My first ever giveaway!!

CONTEST NOW CLOSED! WINNER WILL BE ANNOUNCED SHORTLEY GOODLUCK EVERYONE! come on and enter my first blog giveaway, this giveaway ends on the 22nd july and will announce the winner on the 23rd july! come on and give it ago it could be your lucky day and you can spend the gift voucher on anything you want! a Rafflecopter giveaway

EASY Fresh Cream Horns

   

    Ingredients

• butter, for greasing
• plain flour, for dusting
• 100gready-rolled puff pastry
• 1 free-range egg, beaten
• 175ml double cream, whipped until soft peaks form when the whisk is removed 
• 1 tbsp icing sugar, plus extra for dusting
• Strawberry jam
  
  
  Glacier cherry
  
  
• You will need horn moulds for this
  
  
  Method
  1. Preheat the oven to 200C or gas mark 6. Grease the cream horn tin moulds with butter as the butter will stick better and if you used oil it will taste the cream horns.
• 2. Roll the ready-rolled puff pastry rectangle out onto a lightly floured work surface and cut the pastry into 1cm strips.
• 3. Wind one pastry strip around one of the prepared horn tins, starting at the tip. Overlap the edges as you wind the pastry strip around, finishing at the wider rim of the tin and if it doesnt fill in the gap just wind another strip around the top of the other one!
• 4. Brush the pastry with egg wash and place into the oven on a cooling wire and cook for 10-15 minutes until the pastry is golden and risen. Once cooked take of the moulds and leave on a cool wire. Once cool twist from the moulds do not try and take it of when its still warm as it will just fall apart.
• 5. In each horn place a teaspoonful of jam in each one and with your prewhipped cream pipe into the horns and decorate with a cherry and serve and enjoy!

Holiday

So on sunday the 23rd it was my birthday and i had a fab time! I got told that i was going to Blackpool on the 29th! i was so happy so i am going to take 9 days of from this blog and i will post a recipe as soon as im back, been busy packing and getting things ready for blackpool, I cant wait to get away , This will be my first holiday really because ive never been abroad and ive only been to london and northern ireland, So this will be a big journey and fingers cross i will enjoy it. I im really looking forward to the pleasure beach even though im scared of rollercoasters but i think im the age now to go on it accept that im on it and im going to have to deal with it! Wish me luck!
There will be loads of pictures taken i can assure! Cant wait to try all the yummy food and candyfloss nom! Well i hope everyone has a good week when im away!

FryLight 1 cal butter cooking spray review

Firstly id like to thank Frylight for giving me the opportunity to review their new butter flavour!

Frylight 1 Cal spray is different from all the other oils and fats. Fry Light is reinforced with super non-stick sunflower lecithin.Each 1 Cal spray of Fry Light replaces up to 30 Cals of 
cooking oil in shallow frying.

Frylight is available at supermarkets including Sainsbury’s, Tesco, Asda and Morrison’s. 

Frylight isn't just used for cooking its also an anti stick spray to, So if your baking you can spray your tins and baking sheets and your cakes and biscuits wont stick and also they wont crumble. You can use this for stir fry's, sauteing vegetables and even making roast potatoes.

All varieties of Frylight is vegan and vegetarian friendly, so anyone can use it and is a great healthy option to.

For more anwsers and questions please head to their website and please like and follow there facebook page and twitter.

http://frylight.co.uk/

https://www.facebook.com/FryLight1Cal

http://twitter.com/FryLight1Cal

What did i get?
I received 3 bottles of butter frylight spray along with a few recipes to try out in my box.

How did i use it and what did i think.
At first i was wondering how could this really work? How could i get the same great taste and be less calouries.
The first thing i used it on was my tea which was an omelette and the recipe was in the booklet i got given with the sprays. 

I put the frying pan on at a low temperature and sprayed 6 sprays as my pan was 30 cm's waited for the spray to bubble and then poured in my eggs. I let it cook for 5 minutes and i was amazed at how easy the egg lifted from the bottom of the pan and it was so easy to flip without it sticking to the bottom! I then added my cheese and ham and folded it in half and flipped it again on the other side and it still wasn't sticking, I was really amazed at how good it was from not sticking to the pan. Once the Omelette was cooked the cleaning up was so easy all i had to do was give it a wipe with the cloth and that was it clean, no mess, no grease and no extra pans to wash up.
Now this was the important part, What did it taste like? Well it tasted just like an Ordinary Omelette but you couldnt tell if it was cooked in butter or Frylight Cal spray. The results i recieved with just making an Omelette amazed me and i cant wait to try out more recipes or even cakes to see how they turn out but overrall im so pleased to have got the opportunity to actually try this product. I think im going to have to go out and buy the whole collection!
Thanks Frylight for making my cooking a more easy experience and also less hassle with the clearing up!

White chocolate profiteroles with strawberry cream and strawberry coulis

Ingredients

Choux pastry
100g unsalted butter, plus extra for greasing
300ml water
140g plain flour, sifted
Pinch of fine salt
Pinch of sugar
4 large eggs, lightly beated

For the coulis
300g straberries, washed and hulled
40g icing sugar, sifted and a teaspoon for dusting

Decorations
300g white chocolate
Double cream for whipping
2 tbsp icing sugar to sweeten cream
4 tbsp straberry coulis

Method
1. Preheat oven to 200 degrees or gas mark 6. For the Choux Pastry. In a pot place the butter water sugar and salt in to the pot and bring to the boil, Once the butter had melted take of the heat and add the flour and keep mixing with a wooden spoon. Place back on to the heat until the pastry comes away from the sides and take of the heat and place in a bowl to cool.
2. Once you can touch the pastry, with the back of your hand and it feels slightly warm add the egg bit at a time and keep mixing. At first it will look like it has curdled but keep beating. Once all the egg is in and its been mixed, Place in a piping bag and place on a oven tray which either has grease-proof paper on or a silicon mat and pipe to a medium size, or whatever size you feel like doing. Once done place in oven and cook for 20-30 minutes until they feel like cardboard (do not worry about this as its just a term)
3. Place a pot of water on to the cooker and bring up to the boil and place a bowl on top. Once out of the oven place on a cooling wire but on the bottom of the profiteroles pierce a hole to let the steam out and also to fill later. While your waiting for your profiteroles to cool make your strawberry coulis. Place the strawberries and icing sugar in a blender or blitzer and blitz until a puree consistency or until its smooth and place in the fridge to cool. Whip up the double cream and add the icing sugar. Add 4 tbsp of your coulis to the cream for the strawberry cream, taste it to see if you need anymore coulis. Add the chocolate to the bowl on top of the pot of water and turn down the heat.
4. Insert the piping bag into the bottom of the profiteroles and fill. Do this for all of them and then once your chocolate is melted place the top of the profiteroles into the white chocolate and place back on the cooling wire to cool. Once all of the profiteroles are done place in the fridge to set
5. Serve 5 each and on the side place you strawberry coulis and enjoy!