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Monthly Archives: May 2017

Cedges Recommends – janespatisserie.com

If you follow me on Instagram or my Facebook Page you may have noticed that I’ve recently baked quite a lot from this one website.  The recipes are super easy and gratuitous to boot. Who isn’t going to be enticed by Cheesecake Cookie Bars or Twix Cupcakes?

I don’t necessarily wish to reproduce someone else’s recipes on this blog but I did want to showcase some of the items I’ve made and provide links to the recipes I used. There are a couple of photos that I’m quite pleased with although I’m generally not so enamored by the camera on my replacement S7 – the photos seem to run a little dark but as I’ve smashed the screen on it within 6 weeks of having it, the new replacement thats has just arrived will hopefully be better!

Let me know if you try any other recipes from the site and how they go.


Millionaire’s Brownies

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Anyone who knows me will know my long term love for Millionaire’s shortbread, indeed Maureen of Manaccan was once upon a time regularly sequestered to make me a batch under the pretense that it was going to be sold in our Cornish Village Shop. Technically it was nothing special or fancy but boy do I love that soft caramel layer which I have historically really struggled to make myself.  This recipe, whilst requiring some boiling of the caramel mixture was pretty foolproof and I never felt in danger of it splitting or going grainy.

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The brownie element of this was the absolute perfect texture. It held its own whilst being very rich and fudgy without being wet. I struggle a little with very rich chocolate however – I’m more of a milk chocolate girl so this was overall a little rich for me….so next time I thought I’d try another version with a different base….


Millionaire’s Flapjacks

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The swirl on that! This recipe was also spot on and for my taste was a little less rich with the flapjack base providing a still pleasantly yielding alternative to the brownie. I did add 200g of milk chocolate chips to the base because they were to hand and I’m a big fan of chocolate chip flapjack. I did add them when the flapjack mixture was still a little warm so they melted quite a lot into the mixture but I’m going to call that a happy accident!

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The biggest problem I found with both of the recipes was getting the chocolate topping to slice without cracking all over the shop – I’m all for a bit of rustic but I’d like some of the topping to not fall off – I’m sure there is an optimal point of setting to do the slicing but I’m yet to find it! The trick I did employ was to turn the whole block upside down onto a chopping board and then slice it – the pressure of the knife on hard chocolate above soft caramel is part of the issue so the upside down method deals with this somewhat.


Biscoff Fudge

If you are not familiar with ‘Biscoff‘, I cannot recommend it enough. The generic name  is ‘Speculaas‘ and its basically those little slightly spiced biscuits that you get on the side of a fancy coffee. It is now available as ‘Cookie Butter’ which is essentially biscuits whizzed up into a paste with a bunch of oil. Its not exactly health food but never mind! You can buy it, like with peanut butter, in ‘crunchy’ and ‘smooth’ varieties from pretty much all of the supermarkets.

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So the fudge – so so easy. Its basically condensed milk, white chocolate, a little bit of butter and the Biscoff spread melted down together with icing sugar beaten in at the end and left to set in a tray in the fridge. I used the smooth variety as that is what I had in the cupboard and as I was baking this was a bake-sale, I needed to keep the cost down so I didn’t add any crushed biscuits as I’d have needed to purchase these separately.


Nutella Fudge

People seem to go nuts for Nutella (unintentional pun I promise!) – everyone knows what it is and I don’t recall coming across many people that don’t like it. I can take it or leave it on the whole – I like it occasionally but sometimes I find it a little overpowering. As I was baking to sell this however, Nutella seemed like an excellent crowd pleasing option to try.  Again I didn’t add the suggested Kinder Bueno garnish to keep the ingredient cost down but I think a bit of crunch would work very well.

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The recipe is almost exactly the same except the Biscoff spread is substituted for Nutella and the white chocolate for milk chocolate. I struggled to beat the icing sugar into this mix quite so well but I think that might actually be the colour just showing up the lumps of icing a little more. It doesn’t taste grainy and because there isn’t a total shedload of sugar in the recipe, it isn’t too sweet.  Surprisingly, it is actually a not overpoweringly Nutella-y and I’m a much bigger fan of this fudge that I thought I would be.


Peanut Butter Fudge

Another crowd pleaser, I’ve become increasingly fond of peanut butter over the last couple of years – I think its salty nature is extremely appealing. To complete my trifecta of bake-sale fudges, it was the obvious easy flavour to go for.

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I think its my favourite. Until I have a piece of the other flavours, then they’re my favourite again! Either way, this is super accessible and the texture is great – I went with crunchy peanut butter this time. Again its almost a straight swap of the Biscoff spread for peanut butter in the recipe – I can’t wait to start experimenting with other flavours – I have some passion fruit curd in the cupboard which I think would go excellently in a white chocolate based fudge. I’d also like to make this peanut butter version again with dark chocolate chips. I think that will be happening sooner rather than later!

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Fully Loaded Philly Cheesesteaks

I’m continuing my own great tradition of condoning the bastardisation of traditional recipes by bludgeoning the classic Philly Cheesesteak. (See also Carbonara and  Mac’n’Cheese). A ‘Great American Classic’ found on basically every menu in the US, it is of course best in its native Philadelphia. I’d personally go as far as to say its the only good thing about Philadelphia with the exception of the non-existent sales tax on clothes and the GAP outlet store. Its certainly a significantly improved cultural experience than going to view the Liberty Bell (it’s small, broken, made in the UK in any event and definitely not worth queuing up to see!).

The classic sandwich is comprised of a ‘Hoagie‘ roll, extremely thin sliced rib-eye steak and processed cheese. No veg, no actual cheese. Many places serve it with caramelised onion, mushrooms and peppers which is the route I’ve taken along with using a cheaper cut of steak (silverside) and cheese with actual cheese in it. You can use whatever steak your budget affords you – as I mentioned, the traditional cut is rib-eye.

I served two with this recipe – it was ridiculous and quite a lot went to waste (mostly bread and veg!). Realistically it serves 4 hungry people with a side such as roasted sweet potatoes.

Serves 4

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Ingredients: 

2 Onions
2 tbsp Butter
900g Steak
300g Mushrooms
2 Bell Peppers
4 Hoagie/Submarine Rolls
1 Avocado
1 tsp Lemon Juice
500g Grated Mozzerella/Cheddar
Sea Salt Flakes
Frylight


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Finely slice 2 Onions into half moons and start to gently fry them with 2 tbsp Butter and Sea Salt Flakes on a medium heat. Once the are starting sizzle, add a little water to the pan, turn the heat down and cover with a lid. This is low and slow onion caramelising.

Whilst the onion are gently cooking, slice 900g Steak as thinly as possible. Use something heavy to bash each slice a little thinner. This will held tenderise the meat as you will be quick cooking it.

Tip – A good trick to doing this is you have time to plan ahead is to lightly freeze the steak which will make it easier to slice thinly.

Tip – Make sure to slice against the grain. Here is a handy guide to what that means. 

Finely slice 300g Mushrooms and gently fry with a few sprays of Frylight and a pinch of Sea Salt Flakes. Add the cooked mushrooms to the now softened and lightly browned onions.

Repeat with 2 Bell Peppers.  Cover the cooked veg with a pan lid or foil and set aside.

To prepare the bread ready for the fillings, split 4 Hoagie/Submarine Rolls in half. Mash 1 Avocado with a fork and stir in 1 tsp Lemon Juice and a pinch of Sea Salt Flakes. Spread a quarter of the avocado mixture over one half of each of the bread rolls. Set aside.

Tip – For guidance on how to remove the flesh from an avocado easily, check out my step-by-step guide

Take the largest frying pan you have and put it on the largest hob you have on full heat. Let ig get smoky hot then add slices of the beef to the pan.

Tip – Do not overcrowd the pan – this process is going to take several batches. You want to very quickly fry each slice of beef, not stew them.

When the underside of the beef is golden brown, turn the slices and cook until the second side is also a good golden brown colour.

Tip – The whole process should take about 3 minutes depending on the effectiveness of your hob and pan.

Remove the beef to a chopping board and repeat with the rest of the slices.

Once all the beef is cooked, gather it together on the chopping board and using a large knife run through it a couple of time, chopping it into smaller pieces.

Tip – you can go as small as you like – the smaller the pieces, the easier they will be to eat. The bigger the pieces, the more texture they will have. 

Put the chopped beef back in the frying pan in one even layer, this time on a lower heat.  Sprinkle 500g Grated Mozzerella/Cheddar over the beef and cover with a lit. Leave for 3-4 minutes until the cheese has mostly melted.

Assemble the sandwiches by layering a quarter of the beef/cheese mix on top of the avocado layer on each roll then top with one quarter of the veg mixture.

Tip – The veg will still be warm but if you would prefer it to be piping hot, put it back on heat for a couple of minutes whilst the cheese is melting. 

Serve and marvel at the fact that I thought two of these constituted one portion!!