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Baking

Baking Christmas

Giant Coconut “Snowball” Marshmallows – The perfect festive food gift

These scrumptious marshmallows are so festive, so yummy and so great as a gift. Even a novice baker can make the most delicious squidgy marshmallow and they make an impressive gift for someone with a sweet tooth. This makes 16 extra large marshmallows.

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at home with Hannah Baking

TEA FOR MINI FOLK – Small and Wild

I often think how clever my friends are with their craft work, dress designs and illustrations. This is one of those times, my ingenious friend Rebecca Coletto and her business partner Katie Towers have come up with an idea we all wish we had had, tea for kids. They have recently launched their brand Small and Wild.

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Baking Drink Parties

Flora Fizz Champagne Cocktail + frozen flower ice

I do love a cocktail, especially a champagne cocktail, especially one with frozen flowers in the ice! This has beautiful floral undertones and goes down a treat.

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Baking Drink

(4 Ingredient) Watermelon Sorbet

The weather has been so beautiful in London recently, so when a giant piece of Watermelon landed in my lap I thought what can I do with this? I looked at lots of recipes that involved lots of stages, but I wanted one that was quick and simple. All you need for this is the watermelon, water, Continue Reading

Baking

Giant Rosewater Meringue

These meringues are light and fragrant and oh so beautiful. Serve with whipped vanilla cream, sliced strawberries and a sprinkle of pistachios… umm heaven!

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Baking

Scumptious Marbled Easter Chocolates 

This is a cute Eastery version of my Scrumptious Chocolate Block recipe from my book Girls’ Night In. So you have seen these in expensive chocolatiers, now is the time to make your own. Using Easter shaped cookie cutters you can theme your chocolates. They make gorgeous gifts for your loved ones, or even pop them into plastic bags and scatter them around an Easter Egg Hunt! Its best to use quality chocolate for them to be absolutely scrumptious. It’s a fun one you can make to your own tastes, adding more or less of one type of chocolate and sprinkling over nuts or candied fruits for extra interest.

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Baking

Earl Grey Tea Cookies with Lavender Marshmallow Centres

I drink a cup of Earl Grey tea EVERY morning, my favourite hands down is the Clipper Tea blend. I’ve fallen in love with a book I received this Christmas on marshmallows so as my new baking inspiration I have created these delicious biscuits combining the two.

They are bright, fragrant and gooey! Just perfect to cheer up a gloomy wintery afternoon.

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Baking Christmas

Candy Cane Three Chocolate Yule Log

For me Christmas just wouldn’t be Christmas without a Chocolate Yule Log, this year I have come up with a modern twist on an old classic, filled to the brim with chocolate. Inside is a milk chocolate buttercream, wrapped in a dark chocolate sponge then finally smothered in a white chocolate mousse. Defiantly an eye catching alternative!

All the chocolate that was used in this recipe was from Weiss.

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Baking Christmas

Luxury Festive Hot Chocolate

I’ll admit that I’m slightly obsessed with hot chocolate, once you learn to make your own, there will be no powdered version for you! It’s so simple all you need is milk and chocolate… and sprinkles.

 

INGREDIENTS

Whole milk

Chocolate dark or milk chocolate best quality buttons or broken ( I’ve used Weiss Chocolate), 35g per 3/4 pint of milk

Ground cinnamon, pinch of

Ground ginger, pinch of

Sqirty cream

Festive sprinkles

Oreo biscuit

 

METHOD

Fill your glass full of milk, then pour that milk into a saucepan.

Bring to the boil, sprinkle over the cinnamon and ginger. Remove from the hob add the broken up chocolate, stir vigorously until dissolved.

Pour the hot chocolate into the glass or mug.

Add the sqirty cream to the top and decorate with sprinkles and Oreo biscuit

Baking

Festive Spiced Poached Pears in Dark Chocolate Ganache

This wonderful dessert is perfect for a dinner party, soaked in festive spices the flavour literally sums up Christmas. It’s best to soak them for 1-2 days before serving which makes them utterly delicious. When it comes to choosing a pear, a Conference pear is a classic with its long thin shape but I have used French Mouneyrac which are shorter and fatter with more of a perfume-y flavour. Make sure to use a really good quality dark chocolate ( or milk if you don’t like dark) I have used Weiss Chocolate Galaxie Noir

pear2jpeg

Makes 6 pears

INGREDIENTS

for the pears

1kg golden caster sugar

2 cinnamon sticks

4 strips of lemon zest

2 star anise

1 vanilla pod

8 cloves

1 2inch length of fresh ginger, peeled and sliced

6 almost ripe pears, peeled with bottoms sliced a little so they can stand

for the chocolate ganache 

500ml double cream

350g dark chocolate

 

METHOD

Using a saucepan big enough to hold all the pears, fill half way with water and bring to the boil.

Add all the dry ingredients ( except for the pears) and simmer for 15 minutes giving the syrup a stir every so often.

Drop in the pears and simmer on low for 45 minutes – 1 hour or until they feel soft.

Turn off heat and set aside until cool.

Place in large tupperware container and cover fully with syrup. Leave in the fridge until you are ready to serve. Keep for up to 4 days.

To make chocolate ganache, simply bring the cream to a boil in a saucepan. Remove from heat and vigorously stir in chocolate chips or broken up pieces until fully melted.

Serve with chopped nuts and vanilla ice cream.