Sunday, 27 April 2014

BBC Good Food Show Summer - Ticket Giveaway

12 - 15 June 2014 
The NEC, Birmingham

As a member of the official blogging community for the BBC Good Food Show I am giving away a pair of general admission tickets to TWO lucky winners.
New for 2014, The BBC Good Food Show Summer is a celebration of summer recipes, celebrity chefs and fantastic shopping for fresh seasonal produce. 
Features include:
  • New! BBC Good Food Cakes and Bakes village
  • New! BBC Good Food Kitchen
  • New! Chef's kitchen garden containers
  • New! English tea garden
  • New! Grow and eat
  • New! Kitchen garden talks
  • New! Summer kitchen

Tickets also include entry to BBC Gardeners’ World Live, so two great shows for the price of one!
If you need more information on the show, click here 
The competition closes on Saturday 3rd May 2014

To enter just send an email to 
Subject: BBC Good Food Show tickets competition
 with your name and address

Winners will be announced on Sunday 4th May!
Terms and conditions.

1. Competition is open to over 18's only.
2. Free prize draw. 
3. Only one entry per UK resident, anyone found using multiple emails to enter will be disqualified.
4. The winners will be selected at random by Angelina Cupcake
5. The winners will be notified by email, acceptance of the prize constitutes consent to use the winners name for editorial use only.
6.Tickets are non refundable and non-exchangeable. Ticket terms and conditions apply.
7. All tickets are general admission excluding Saturday.
8. Tickets do not include a seat in the Super-theatre.

If you're not lucky enough to be a winner, you can book your tickets, add seats in the Supertheatre, a Masterclass or show merchandise by clicking here 
Good luck!!

Julie xx

Sunday, 13 April 2014

White chocolate and pecan blondies

As a brownie lover, I thought I'd share with you a recipe for this delicious blondie. Similar in texture to a brownie but instead of using cocoa and melted brown chocolate, this uses brown sugar and white chocolate for a deliciously sweet and nutty taste.

Hope you enjoy!


1 cup plain flour
1/2 tsp baking powder
1/8 tsp bicarbonate of soda
1/2 tsp salt
1/2 cup chopped pecans
1/3 cup butter, melted
1 cup lt brown sugar
1 egg, beaten
1 tbsp vanilla extract or paste
2/3 cup white chocolate chips

  1. Preheat oven to 180 degrees C. Grease a 9x9-inch baking tin.
  2. Seive together in a bowl 1 cup flour, baking powder, bicarbonate of soda, and salt. Add 1/2 cup chopped pecans. Mix well and set aside.
  3. Stir the brown sugar into the melted butter and mix well. Cool slightly.
  4. Mix the beaten egg and vanilla into the brown sugar mixture. Add flour mixture a little at a time, mixing until just combined. Stir in the chocolate chips.
  5. Spread the batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
Leave to cool in the tin for 10 minutes before turning out on to a rack and allowing to cool completely. Alternatively, serve warm with a scoop of quality vanilla ice-cream..... My favourite!

Happy baking xx

Monday, 7 April 2014

Bread making with the Scraper Mixer Pro from Sage Appliances

Testing the Scraper Mixer Pro dough hook from Sage Appliances

A little while ago I posted a review of the Sage mixer and a recipe for Berry Crumble Bundt cake. Since my first review and proper use of the mixer, I have to admit, it is now my go-to machine! I just love it!! Whatever it is I am making this is the one I grab (if you're a regular reader you'll know I also own a KitchenAid). My students love it too... One lady rushed straight off and bought one that very weekend!

A massive plus for me is it's slow and gradual start speed. The KitchenAid doesn't have that so the Sage makes adding dry ingredients (icing sugar/flour etc.) a 'cloud-free' doddle!

Here I am testing out the dough hook with some bread recipes. Myself and the lovely Carmela Hayes did some experiementing in the kitchen one afternoon...

The Sage in action!
A lovely even pliable mix
Adding the filling to our stromboli
Rolling in the sides to secure the filling
Lunch is served...
A gorgeous selection of freshly made breads;
Stromboli, focaccia, fennel bread and black olive bread

Recipe for Stromboli
Serves: 6-8

350g strong white flour
4g salt
200ml tepid water
7g dried yeast
3 tbsp olive oil

We added a selection of roasted peppers, mozzarella, parmesan, fresh basil, garlic and chilli but you can add what you like. Some chopped cured meats and olives would work really well too.
  • Mix the flour and salt together in the bowl of the mixer.
  • Add the dried yeast to the tepid water and stir.  This will activate the yeast.
  • Make a well in the centre of the flour and pour in the yeasty water, spoon in the olive oil.
  • With the mixer on slow, combine both the flour and liquid together to form a dough.
  • Continue to knead/mix for around 8 minutes.  The dough should be smooth and elastic. If you find it a little sticky add a touch more flour.
  • Form the dough into a ball and place into a lightly oiled bowl.
  • Cover with a clean tea towel and allow to prove for 1 hour 30 minutes in a warm area of the kitchen away from any draught.
  • Prepare the filling. Into a bowl tumble in your ingredients.  Mix with a fork, cover and set aside.
  • Lightly flour the surface and turn out the dough.  Roll the dough to the size of a swiss roll tin around 30 x 25cm.
  • Turn the dough so the shortest side is facing you.  Sprinkle over the filling allowing a margin of 1-2cm all the way around.
  • Roll from the shortest side, tucking in the edges as you go.
  • Place onto a baking tray and cover with cling film.  Allow to rest for 30 minutes.
  • Preheat the oven to 180°C / Gas 4
  • Bake the Stromboli for 35 minutes until golden, serve with a lovely green salad and a glass of chilled Prosecco!

More information on the Sage Scraper Mixer Pro can be found here;

Happy baking xx

Friday, 4 April 2014

Virtual blogger Come Dine With Me

with Russell Hobbs and their new Illumina range

I was asked to test out one of the products in the new Illumina range from Russell Hobbs as part of a virtual 'Come Dine With Me' with two other food bloggers. The best part, those food bloggers also happened to be two of my favourite people...

The idea is that we each cook a dish from a three course menu (see below for menu and links) using one of the Illumina products. It just so happened I was looking for a new blender as my previous one had given up on me just before Christmas.

The Illumina Jug Blender has a range of features to improve food preparation including a uniquely shaped 1.5 litre jug and titanium coated two-tip blades - 4 times harder than uncoated stainless steel. Being stronger and more durable, these blades will stay sharper for longer. Combined with 850 watts of power, you can enjoy advanced Infinity blending technology that offers over 50% improved blending compared to previous models.

Easy to use, easy to clean, its stunning modern design will look good on any work surface. It’s also easy to see that the sophistication of the Illumina Jug Blender lies not only in its unique Colour Control and Infinity Blending Technology, but in its simplicity.

Recipe for Ginger and Lemon baked cheesecake with raspberry puree


1 x 200g packet of Ginger nut biscuits, broken
85g unsalted butter, melted
2 x 300g cream cheese (not low fat as too watery)
1 cup caster sugar
1 cup semi or whole milk
1 tbsp cornflour
4 large eggs
zest of 1 lemon
1 tsp vanilla extract or paste

Blitz the packet of Ginger nuts for 20 seconds on 2 (purple)
Empty into a bowl and stir in melted butter

Press into a 9" springform using the back of a wooden spoon
(I butter the sides and line the base with greaseproof and
squish some tin foil around the outside base)
Chill in the fridge while you make the cheesecake
Give the jug a quick rinse to remove biscuit crumbs

Add all the other ingredients to your jug blender and whizz for 20 seconds on Pulse (red)
Pour into your chilled base
Bake in a preheated oven at 165 for 1 hour or until just set, checking after
45 minutes for done-ness and that the top isn't browning too quickly.
If it is, place a piece of foil or greaseproof loosely over the top.

Chill for several hours or overnight

I served mine with some frozen raspberries, defrosted and blitz half in the blender for a few seconds, adding the remaining raspberries for texture.


Chicken Liver Pate

Spinach pesto with hand rolled trofie pasta

Ginger and Lemon cheesecake with raspberry puree
by me!

Hope you enjoy our 'Come Dine With Me' menu as much as we enjoyed making it!

Happy baking xx

Thursday, 3 April 2014

Recipe for Thorntons Chocolate Pistachio fudge

I was recently sent a bundle of delicious Thorntons chocolates to play with and create some tempting recipes. Being a massive chocolate lover this was no easy task.... so many recipes, which ones to choose??

Belgian Milk Choc Block, Milk Choc Block with Fudge, Orange and Cardamom Choc Block, Special Toffee Milk Choc Block, Award-winning Pistachio Block, Hazelnut and Raisin Block, Award-winning Strawberry Block
My first thought was a chocolate and pistachio biscotti (yum) but then I came across this recipe from Nigella Express which sounded delicious so I just had to try.

The result was lots of little blocks of chocolate pistachio heaven that I kept in my fridge and dipped in to grab one whenever I needed a fix, in true Nigella style!


(adapted from Nigella's chocolate fudge recipe)

1 x 80g bar thorntons milk chocolate with pistachio
270dark chocolate (chopped, minimum 70% cocoa solids)
1 x 397can condensed milk
pinch of salt
  1. Put the chopped chocolate, condensed milk, butter and salt in a heavy-based pan on a low heat, and stir to melt.
  2. Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
  3. Add the nuts to the melted chocolate and condensed milk and stir well to mix.
  4. Pour the mixture into a foil tray 23cm / 9 inch square, smoothing the top.
  5. Let the fudge cool, and refrigerate until set. You can then cut it into small pieces approx. 3 x 2.25cm / 1¾ x 1¾ inches. Cutting 8 x 10 / 7 x 7 lines in the tin to give 64 pieces best achieves this.
  6. Once cut, it can be kept in the freezer - no need to thaw just eat straight away.

Happy baking x