225 ml water
3 oz butter
100g plain flour
2 eggs, lightly beaten
1 drop of rosewater
Icing sugar and pink food colouring
Melt the butter in a large pan, once melted add the water and bring through the boil. Remove from boil and immediately stir in the plain flour until it comes away from the edges of the pan as a silky dough.
Transfer the mix to a large bowl and leave to cool slightly before using an electric handmixer to add in gradually the two beaten eggs.
Using a piping bag with no nozzle, pipe out lengths of around 6cm onto a greased baking tray.
Bake into oven at 180 deg fan oven for around 12 mins – take out and check and if they need longer do them for a minute at a time checking along the way.
Leave to completely cool on a wire rack then fill with piped double cream and water icing made using a drop of rosewater, icing sugar and pink food colouring.
Lavender & Lemon Drizzle Cake.
6 oz caster sugar, 6 oz marg, 6 oz SR flour, 3 eggs, 2 sprigs lavender, zest of 2 lemons.
Mix altogether using electric mixer, bake in 2 loaf tins at 180 deg for around 30 mins, meanwhile, use the juice from the 2 lemons to make a drizzle with icing sugar, put this to the side and once the cakes are done, pierce them right to the bottom and pour over the drizzle and sprinkle over some more lavender. Leave to cool. Slice and Enjoy!
2 cartons of fresh orange juice
2 cartons of fresh pineapple juice
1 carton of grapefruit juice
2 bottles of ginger ale
2 bottles of soda water
Splash of lime cordial
Mix all together with some ice cubes in a punch bowl or drinks dispenser.
Cream of Parsnip Soup
Scrub & roughly chop 5 parsnips, 2 carrots, 2 peeled onions and a leek. Place on a baking tray in oven at 180°fan oven for around 45 mins. Add to a medium saucepan half filled with boiled water with 3 veg stock cubes. Blend all together. Add 150ml single cream. Garnish with parsley and a swirl of cream. Serve and enjoy! X