'The Perfect Dunker'

It was a biscuit making one this weekend. And the first recipe I tried out from Lisa Faulkner's Tea and Cake book. 

I bought Lisa's book after having tried out her gorgeous Orange and Almond Cake, with Passionfruit Icing (Ah the Passionfruit Icing!) when I saw her bake it on This Morning. 

I'm having a bit of an Easter bake next weekend so I thought I'd do something nice and simple this one, and biscuits are always easy to do. 

Scrambled Egg, anyone?!

My ones seemed to be a tad chocolatier than Lisa's, but I'm not sure whether that's because I substituted the cocoa powder for Cadbury's hot chocolate powder, but it's all relative, right?! Any how, chocolates always a good thing so the more the merrier! 

I also used both white and milk chocolate chips, and found that even though I used the exact measurements, ended up with around 40 biscuits, when the recipe should only make 30. Bonus number two! 

Coming together...

The end result was a lovely soft chocolate middle and a crunch on the outside - a real chocoholics treat! 

I'm not much of a tea drinker, so didn't dunk mine, but I can see why these are called The Perfect Dunker...

The Perfect Dunker!

If you should fancy having a go yourself - here's the bits you'll need to know:

Ingredients

Makes 30

225 g (8 oz) unsalted butter, softened, plus extra for greasing
330 g (111⁄2 oz) caster sugar 2 eggs
300 g (101⁄2 oz) plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
70 g (23⁄4 oz) cocoa powder
150 g (5 oz) chocolate chips

Method

Preheat the oven to 180°C (350°F), gas mark 4. Grease a baking tray with butter (or two if you don’t have one large enough for 30 cookies) and line with greaseproof paper.

Beat the butter with an electric (hand) whisk until light and fluffy then beat in the sugar.

Beat in the eggs one at a time, adding 1 tablespoon of the flour after each egg to prevent the mixture from splitting.

Sift together the remaining flour, baking powder, bicarbonate of soda and cocoa powder, then mix with the chocolate chips.

Slowly add the dry ingredients to the wet mixture. Scrape the bowl down again so that the ingredients are evenly mixed, then give one final stir to ensure everything is combined.

The mixture will be quite dry; this is exactly what you want as you have to take heaped teaspoons and roll them into balls.

Once all your balls are rolled, pop them on the baking tray, spaced a few inches apart, as they will spread. Pat the cookie balls to flatten slightly and bake for 12 minutes.

Transfer to a wire rack to cool.

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Fudging Brilliant

Earlier this week I got cracking on a home made fudge making kit, from Fudge Kitchen, that my boyfriend bought me as part of my Christmas pressie.

It was actually really simple to make, and those of you who enjoy seeing a bunch of ingredients come together to make something that looks completely different to what went in will enjoy it. I can also imagine it be something fun to get children involved in too.

The kit comes with the option to make three different flavours of fudge. Chocolate, Plain and Toffee.

The full kit

Izzie wanted in on the action!

I decided to make the toffee this time, so as you can imagine, the caramel made it all the more gooey to put together.

The boyfriend was also present when I made it, and he loved the science behind the fact that the syrupy ingredients had to be exactly 23.6° (the kit comes with its own thermometer). As he's also a chef, I think he enjoyed making confectionery again, as this is something he doesn't usually get to do in his day job.

Kyle couldn't contain his excitement!!!

Once the mixture is at the right temp, the good bit begins, as you pour the (very hot) runny fudge onto a tray and score with the plastic tool provided, Once the score mark stays apart for a few seconds, it's time to fold the fudge with the plastic tools.

At first it felt like the mixture would never get thick enough to become its fudge destiny, but all of a sudden it soon comes together!

You get an apron - it's all very professional!

Obligatory fudge selfie!

The end result was a gorgeous toffee fudge, which went down a treat, especially when I bought some into work.

The only thing I would do different next time is to make the whipping cream needed, more 'whippy', to get a smoother result.

You can also get inspiration from the booklet, to add cherries or almonds to the fudge and make your own recipes, so you can really get creative.

Check out the different kits on offer from Fudge Kitchen, here.

Have you ever made your own home made fudge?

One for the girls...

Okay, so it's not a 'beauty' post as such, but it's a very important one for us ladies.

Smear tests.

The word embarrasses some, and puts the light of fear in others, but I thought I'd share a little word about my experience over the last couple of years.

When I turned 25 four years ago, I received a letter inviting me to my first cervical screening. I ignored the letter, not on purpose, but just because it wasn't something I was looking forward to going to and as the days went on I just forgot all about it, as I imagine many other girls have done.

Fast forward a year later and I ended up popping along to the Docs for a totally different reason, to see the nurse.
It was then she informed me that I was overdue my cervical screening. I didn't have time, I told her. I would come back another day.
The nurse laughed, and said she had heard this all before, and I may as well have it done now, as it would only take five minutes.

So; before I knew it, I was on the couch, having the test.

Afterwards, I was surprised at what a little deal it actually was. and although it was slightly uncomfortable, it didn't hurt and was over in a flash.

Then the results arrived, and it said that I had an abnormal result and would need to go for a further test at the Colposcopy clinic.

Now I know what that entails, I'm a lot more relaxed about it and can't really remember how I felt at the time, but I'm sure it was a lot more panicked and scared than I feel about it all now.

A few weeks later I went to the Colp clinic and found it to be a little more uncomfortable as the generic screening, as it lasts a little longer (about 5-10mins). If you want to know more about what happens at Colposcopy clinics, Jo's Trust has great advice, here.
The nurse at my first Colp also took a biopsy to check my cells and that was the most painful bit. I say painful in a loose term, as it was literally a pin-prick. Afterwards, later in the day, you can feel a little sore, but it's nothing too bad. Or at least wasn't for me.

Thankfully, my results showed nothing dangerous, my actual cervical cells were normal, but I had 'dodgy skin' as I like to call it on my cervix. The nurse said she could only best describe it as like eczema but on my cervix!

I had to go back to the Colp clinic a year later, which I did, and the nurse also took a routine test, but said that my cervix looked healthy, which made me more relaxed about the results coming through.
This test came back normal, but I had to go back a year later, again.
Last year was my last Colp appointment. The nurse, Joyce, who had seen me each year over the past two, said that  I would be discharged if this test also came back normal.

Again, thankfully, it did.

So a few weeks ago, I went along to my Drs for a routine screening. The nurse actually said that I wasn't due for one for another two years, but as I was there, she would do it for me, if I so wished.

I decided to go ahead, to be on the safe side. Having the screening done routinely was nothing on what I was used to at the Colp clinic! So easy and over in seconds!

This morning, I received another 'normal' result, so I'm not due for another for three more years, which is great.

I just wanted to write this piece to urge girls to go for their screenings, when called. As it's really nothing to be worried about and really could save your life.
I put mine off on that first year, and had an abnormal result, I know it turned out to be nothing serious, but I'm also aware that it could have been the start of something more serious developing.

I always imagine having a screening test done a piece of cake, compared to what some girls are going through in their fight of cervical cancer.

We're lucky to have the opportunity to be screened. So, lets make the most of it.

#NoFearGoSmear

Liz Earle, the morning and night ritual I stick by...

Liz Earle Naturally Active Skincare was first introduced to me by mum, when I was a teen. I suffered from problem skin, nothing too terrible, but as a teenager, it was almost the end of the world each time a new blemish popped up!

After a year or so, I moved on to other skin care products, but always found myself going back to Liz Earle, and it's there I've stayed loyal since.

I use the Cleanse and Polish Hot Cloth Cleanser, Instant Boost Skin Tonic and Skin Repair Moisturiser each morning and night.

It leaves my face feeling cleaner and fresher than anything else.

Liz does a range of moisturisers, and I use the light option, for combination/oily skin, and if you pop into her shop (it's in the Isle of Wight) and gorgeous, or into Boots, or John Lewis, and there teams there will sure;y help. I always go to John Lewis in Brent Cross - and the ladies there are always lovely and helpful!

Each morning, I also use the Daily Eye Repair, which helps rid those tired, dark, morning circles and at night I pop on the smoothing line serum, to keep my face looking young and fresh. (I know, I know, I am young and fresh anyway!!)
But no, in all seriousness, my mums been using it for years, and for someone who's 50 - she has not ONE line around her eye area. If she lets me, I'll try and post a pic, as proof..!

The Cleanse and Polish is also perfect for removing your eye make up, and finishing of taking away any excess with the Eyebright Soothing Eye Lotion is perfect.

I can't rate Liz Earle and her products enough.

The price range is very good for the quality you get and the products do last an age. Because they are so high quality, you only need to use small amounts each day.

She even does a range for Men (check here!), which I might try and get my boyfriend using...

What skin care ranges do you use? Or if you do decide to try Liz's out - let me know what you think!

Steak and Onion Pie, my (mums!) way...

Because of Mothers Day, and before the treat of the Orange and Almond cake I also made, I created the main of the day.

A Steak and Onion Pie.

It's easy peasy, and one my mum showed me how to do - so technically it's her recipe!

I always use pre-rolled pastry if I want to save time, and also, why not! Even Gino D'acampo once told me it was fine to do...so if the boss says, I do!

The important thing is to seal the steak while cooking, and making sure that the gravy consistency isn't too runny, as the pastry will end up soggy.

We ate the pie all up, and for someone who isn't too over-keen on pastry, even I did well! There was none left over for the boyfriend, either (oops!)

I decided to serve the pie with carrots and green beans. I also popped a mushroom on the side, instead of in the pie, as my cousin isn't a fan. I also made some tomato mash, which was inspired by Gino's Italian Mash. I basically made mashed potato, as normal, and finely chopped some cherry tomatoes, to stir in after mashing.

Wa-la!

Here's how to make it... (Bear in mind that when I make recipes myself, I tend to judge amounts, depending on how much I want and what I feels best!)

Ingredients

Onion
Mushrooms (optional)
Steak Cubes
Flour (a sprinkle to seal)
Beef Stock
Worcester Sauce
Pre-rolled Pastry (you may need two, depending on the size of your pie)
Milk

Method

1. Roughly chop the onion and mushrooms, if using, and fry them until soft in a couple of lugs of oil. Remove from the pan and set aside.

2. Add the steak cubes to the same pan, I find no need to add anymore oil, as the leftover from the onions seems to do the trick, but if you feel you need an extra lug, then do so.
Sprinkle enough flour to lighly cover the steak and stir until the meat is sealed.

3. Add your beef gravy, made thickly, using stock, and stir until all the flour has been mixed in. If you need to add more water to thin the sauce, then do, but it's important to keep the mixture thick. Add the onions and mushrooms back to the pan and stir in. Simmer for ten mins.

4. Grab your pre-rolled pastry, and size it up to fit into the bottom of your oven-proof dish, and enough to go up the sides.

5. Spoon your filling onto the pastry and size up the remaining pastry for your topping. Using your fingertips, rub water onto the edges of the pie top, to assure it sticks, and pop it on top of the filling.

6. Fork or pinch the pie edges, to seal it together, and make it look pretty! And then brush a little milk over the top.

7. Pop it into the pre-heated oven, on a low heat (I did 120degrees, on a fan assisted) for 20 mins. Check the pie and cook for a further 10 mins. After half hour, turn the oven up to 140degrees, and cook for a further 5-10 mins, until it's nicely golden.

Orange and Almond Cake with Passion Fruit Icing

So it was Mothers Day yesterday and I took it upon myself to make it an opportunity to make some love in the kitchen. Oo-err!

After seeing Lisa Faulkner on This Morning, introducing her new book, Tea and Cake, and making a gorgeous looking cake with Mothers Day as inspiration, I decided to try it out myself.

The finished result!

The cake was a joy to create, and the most time consuming bit that I found was boiling the oranges and, of course, whipping the eggs and caster sugar together, which always takes a while. Thank goodness for electricity!

My favourite part was making the icing. And tasting it along the way..!

The passion fruit added gave it such beauty. It was sweet, but not sickly, and to be honest I could have eaten just that on its own with a spoon. My cousin, Damien, commented that it tasted just like yoghurt.

Yum...

As you will see in the recipe below, adding butter to the icing is optional, and I did, just to make it a little smoother. It was stunning.

The cake went down a treat, with myself and my auntie preferring the icing, but mum and my cousins preferring the sponge. The orange made the sponge a little wet, more like a pudding sponge, so I'll be trying out a normal sponge cake recipe with the icing as a topping in future, just to see the difference, and I shall definitely be buying Lisa's Tea and Cake book to try out some more delicious recipes soon.

Here's the recipe, in case you want to give it a try. Le me know how you get on!

Ingredients

Melted butter, for greasing
2 oranges
3 eggs
215g (7 ½oz) caster sugar
300g (101/2 oz) ground almonds
1 tsp baking powder

For the icing:

250g (9oz) cream cheese
300g (10½ oz) icing sugar
3 large passion fruit (pulp only)
50-125g (2-41/2 oz) unsalted butter, softened
Edible flowers for decoration (optional)

Method

Preheat the oven to 170C (325F), gas mark 3

Lightly grease a 22cm (8 ½ inch) spring form tin with melted butter and line the base with greaseproof paper

Place the oranges in a small saucepan and cover with water. Bring to the boil over a medium heat. Cook for 15 minutes or until tender. Drain the oranges and return to the pan. Cover with cold water andbring to the boil again. Simmer for 15 minutes and drain.

Coarsely chop the oranges, and remove and discard any seeds. Place the orange chunks in a food processor and process until smooth

Whisk the eggs and sugar with an electric mixer until thick and pale. Gently fold in the orange puree, ground almonds and baking powder until just combined

Pour into a prepared and lined tin and bake for one hour or until a skewer inserted into the centre comes out clean

Leave in the tin for 20 minutes then turn out on to a wire rack to cool completely

To make the icing, blend the cream cheese with the icing sugar and passion fruit pulp. If you want a smoother, richer icing you can add some unsalted butter. Smooth over the cake once cooled and decorate with the flowers, if using.

Welcome to Cooking Beauty!

Hi everyone!

I've been bringing you Telly Jolly for a little under a year now, but over the weekend I was focused on two of my other passions, asides from TV and entertainment.

What are these?

Cooking and Beauty.

So here's born... Cooking Beauty. Original, eh!?

Anyhow, I've decided to start posting about any new or old beauty products I use, make-up, face creams, nail varnishes (anyone who knows me well knows how I like doing my own nails!), along with recipes I try out or make up myself. Anyone who knows me well, will also know how much I love to cook!

So, I hope you enjoy reading all about my Cooking Beauty bits and bobs, and also don't forget that I'll still be just as focused on what's happening on the tellybox, over on Telly Jolly.

Speak soon, guys and girls!

Joanna

xxx