Food Fun and Frolics

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Apple cake with lemon glaze

This cake is so easy and the taste is like spring on a spoon.
The amounts I used made a large thin cake. If I made it again I think I’d use the same tin but double the ingredients.
This cake is much like a pie but without a pastry crust.
Cold and sliced it would be perfect for a picnic.

Apple cake with lemon glaze

75g Plain flour
75g Caster sugar
1tbsp baking powder
1tsp cinnamon
Pinch salt

2 Eggs
2tbsp vegetable oil
80ml Milk
1tsp Vanilla extract
Zest of 1/2 unwaxed lemon
5 Green apples, peeled cored and finely sliced

3tbsp Unsalted butter melted
75g Caster sugar
1 Egg
Juice of 1 unwaxed lemon

1. Preheat oven to 180°
2. Butter a round springform cake pan
3. Mix all dry ingredients together in a bowl
4. Add all the wet ingredients to a jug and whisk together
5. Add the wet mix to the dry and mix well, the add the apples
6. Mix apples until fully coated in the batter
7. Pour mix into the springform pan
8. Bake for approx 30 mins until top of cake is light golden brown
9. Mix all of the topping ingredients in a jug
10. Remove cake from oven
11. Pour topping onto cake
12. Place back in the oven and bake until top is bubbling and golden brown
13. Remove from oven, cool then remove from pan.

Enjoy 🙂


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Easter chocolate cupcakes

I got threatened with unemployment today. Oh yes, my boss states quite clearly that if cupcakes don’t arrive tomorrow I’m fired!
Harsh you may think, no, it’s the greatest compliment to my baking. My work guys are my biggest cheering squad when it comes to my baking and i love them for it.

So Easter chocolate cupcakes will be there at 9am 😃

Easter chocolate cupcakes

Chocolate cupcakes

100g Plain flour
20g Cocoa powder
140g Caster sugar
1 1/2 tsp Baking powder
Pinch of salt
40g Unsalted butter – room temperature
120ml Semi skimmed milk
1 Egg
1 tsp Vanilla extract
1 bag of mini eggs
Black cherry jam

Chocolate buttercream

1. Preheat oven to 170°
2. In a large bowl, place the flour, cocoa powder, baking soda, sugar, salt and butter.
3. Whisk until a sandy texture is achieved.
4. In a jug mix together the milk, egg and vanilla extract.
5. Add the liquid mixture to the dry mixture and whisk together until smooth.
6. Spoon the mixture into cake cases. This mixture will make 12 cupcakes.
7. Bake for 20-25 minutes.
8. Leave cakes to cool for 20 mins.
9. Cut out centres for filling. I use an apple corer.
10. Fill with jam
11. Make the buttercream and pipe onto the cake.
12. Add the mini eggs

Enjoy 😃


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King prawn pasta update

I made my most favourite pasta last night.
It usually contains creme fraise or cream but I can’t eat those things anymore. I made it last night with Aplro soya single cream, and it was just as delicious. Welcome back to my meal plan my friend 🙂


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Lemon love heart biscuits

For Mother’s Day I decided to make something for myself. Something I would love to eat, plus a few I could bag up and share with my yummy mummy friends.
I decided on love heart shaped biscuits with a lemon buttercream filling (my fave)
I wanted them to be a bright pink colour but I was too easy with the food colouring so they are more baby pink.

Lemon buttercream love heart biscuits

125g Butter (I used lactofree)
175g Caster sugar
1 Egg
225g Plain flour
1 tbs Baking powder
1 tbs Vanilla extract
Pink food colouring
Granulated sugar to sprinkle

50g Butter
100g Icing sugar
Juice of 1 lemon

1. Preheat oven to 180°
2. Whisk butter and sugar together
3. Add the egg, vanilla and enough food colouring for your particular colour choice, whisk in.
4. Sift the flour and baking powder into the bowl.
5. Fold all ingredients together until a dough is formed.
6. Place on a lightly floured surface. Use 1/4 of the dough at a time.
7. Roll dough with a floured rolling pin to about 1/2 cm thick.
8. Use your selected cutter to cut out the shapes.
9. Place shapes onto a flat baking tray lined with grease proof paper. Sprinkle with granulated sugar.

10. Place in the oven and cook for 10 minutes, turning the tray around half way through.
11. Remove from oven and allow to cool.

12. Make the buttercream by placing all the ingredients into a bowl and whisking together.
13. Place buttercream into a piping bag.
14. Take one of the biscuits and pipe onto it, place another biscuit on top.


Enjoy 🙂

I can tell you they are delicious. Yum

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Custard and white chocolate biscuits

If you follow this recipe I take no responsibility for your expanding waistlines. They are addictive.

Custard and white chocolate cookies

125g Softened butter
180g Caster sugar
1 Egg
1/2 tsp Vanilla extract
180g Self raising flour
80g Custard powder
80g Finely grated white chocolate

1. Preheat oven to 180°
2. In a large bowl whisk together the butter and sugar
3. Add the egg and vanilla extract and whisk in
4. Sift in the flour, and custard powder then add the white chocolate and fold in until a dough is formed.
6. Line flat baking trays with grease proof paper
7. Roll balls of the dough into balls and place in the tray
8. Use a fork to slightly flatten the balls down. Clean fork in water between each biscuit
9. Bake in the oven for 10-12 minutes. Turning tray round half way through
10. Remove from tray and rest for 20 mins.

Then enjoy 😀


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Lactofree Beef Stroganoff

Beef and mushroom stroganoff is always a winner for me, but it contains sour cream.
Sour cream is now a no no 😢
I have made it tonight with lactofree cream and its a winner 😃😃😃
I always cheat and use the Very Lazy stroganoff mix, I made it as usual, and I couldn’t tell the difference.
This dish is most definitely not calorie friendly, just delicious 🙂

Lactofree Beef Stroganoff

200g Beef stir fry strips
150g mushrooms
1/2 Very Lazy Stroganoff mix
150mls Lactofree cream
4 sprays Frylight olive oil spray
125g Rice

1. Fry the beef in the fry light until brown
2. Add the mushrooms and sweat them down for 2-3 minutes
3. Mix in the sauce so it covers all the ingredients. Cook for 2-3 mins
4. Pour in the cream and simmer for 5-7 minutes.

Enjoy 😀




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Lactose intolerance!

I have recently discovered that I’m lactose intolerant.
This is not as much fun as it sounds. I thought about the milk in my brews, the cheese in my sandwich (and the butter!) but I am astounded by how much of my diet I really have to consider.
I made a lasagne the other day without even thinking, I did the same with a yoghurt at lunch, both with disastrous results 😳
It is definitely going to result in me making a lot more things from scratch because the ready made stuff (cheese, sauces, yoghurts etc) available in the supermarket is sparse to say the least.
A fab company that produces quite a few essential items but they are not all stocked in my local shops. Both of my local tesco, and sainsburys only stock half the items.
It’s a wonderful site and has been a great source of information, and recipes.
The only other alternative is soy products, I’m not a huge fan but I have found a few yoghurt replacements that I’m happy with. Alpro soya chocolate flavour is quite yummy.
I have easily found milk, which is great. Only 1 cheese, a spread which is ok and some cream.
I do think there could be a lot more choice as I’m sure I’m not the only person in my area with this issue.
The only thing to do is to try and adapt my regular recipes to the few lactofree ingredients available.
For all the recipes I post, that I will eat I will put lactofree ingredients in but all can be replaced with regular stuff.





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Lemon cupcakes with lemon curd filling

I love anything lemon flavoured. It’s my favourite thing. So when thinking about making a gift for a friend, lemon cupcakes are a winner for me.

Lemon cupcakes with lemon curd filling Makes 12

125gms Unsalted softened butter
125gms Self raising flour
125gms Caster sugar
2 tbs Milk
2 Eggs
1 lemon zest (unwaxed)

125gms Unsalted softened butter
250gms Icing sugar
1 lemon juiced
Icing flowers

Lemon curd

1. Preheat one to 180°
2. Whisk together the butter and sugar until light and fluffy
3. Add the eggs one at a time and whisk, add lemon rind and milk
4. Add flour and whisk well until fully incorporated
5. Fill cupcake cases and place in oven. Cook for 20/25 mins until lightly golden. Check after 20 mins
6. Remove from oven and leave to cool for 15 minutes.
7. Place butter, icing sugar and lemon juice into a mixing bowl, whisk to form a smooth buttercream.
8. Cut the centre from the cooled cupcakes. Do not go right to the bottom 2/3 down, I use an apple corer.
9. Fill the hole with lemon curd.
10. Put buttercream into a piping bag along with your preferred piping nozzle and pipe on top of cake.
11. Top with the flowers.

They are light, fluffy, lemony perfection. Enjoy 😀


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Rice crispy treats with popping candy topping and caramel drizzle

I’ve wanted to make rice crispy treats for ages. I know they are kids food but who doesn’t love a childhood reminder!

Rice crispy treat

500gms Coco pops cereal
110gms Unsalted softened butter (I used Stork, best for baking)
300gms Mini marshmallows
1 x high sided square baking pan
Cling film

Popping candy topping

200gms Popping candy chocolate spread (sainsburys)
200gms milk chocolate chips
1tbs Unsalted softened butter

Caramel drizzle

200gms Toffee sweets
2tsp Milk

1. Line the deep sided baking pan with cling film
2. Melt butter in a large pan on medium heat
3. Add marshmallows and melt gently until a smooth consistency
4. Add coco pops and mix in well until covered in marshmallow.
5. Pour into the baking pan. Push into all corners and flatten with the back of a spoon.
6. Place in the fridge to set for 15 minutes

7. Add smaller butter to pan along with chocolate chips and chocolate spread
8. Melt slowly until fully incorporated.
9. Pour on top of rice crispy treat and spread to all corners.

10. Place back in fridge to set for 30 mins, then remove and cut into squares.

11. Unwrap your toffee treats and place in a double boiler. (I use a pan and a bowl)

12. Add the milk
13. Melt until liquid. Be patient this will take up to 20 minutes.

14. Pour into a food bag, or a piping bag. Snip of the corner. Do this quite fast as it will set.
15. It will be very very hot, please take care.

16. Drizzle over squares and place back into fridge to set.


Now enjoy 🙂

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Last night I made Jamie Oliver’s Epic hot chocolate mix. (See recipe )
Whilst I was enjoying it, I thought the only thing that would make this better would be some thick shortbread.
So now I’ve made the shortbread I’ll have to drink more hot chocolate later. Oops 🙂

Shortbread biscuits

300gms Plain flour
225gms Softened Unsalted butter
1/2 tsp Salt
80gms Icing sugar
Granulated sugar for sprinkling

1. Preheat oven to 150°
2. In a large mixing bowl, using an electric whisk, beat the icing sugar and butter together until pale and fluffy.
3. In a separate bowl mix the flour and salt together.
4. Add the flour to the butter mix and whisk 1 spoonful at a time, whisk well until a paste forms.
5. Place paste onto a lightly floured work surface and knead for 2/3 minutes.
6. Pat/shape into a ball, then flatten ball slightly into a disk shape.
7. Place between 2 pieces of grease proof paper and use a rolling pin to flatten into a round about 1/2 inch thick. Then remove the top piece of grease proof paper.
8. Use your hands to shape it into a circle.
9. Scallop the edges with your fingers.
10. Use a fork to prick the shortbread in a circular pattern.
11. Use a large knife to cut slice marks into it, do not cut all the way through. Sprinkle with granulated sugar.

12. Place onto a flat oven tray, bake for 30 mins lightly golden on the edges.
13. Turning round half way through the cook time.
14. Remove from oven.
15. Use a knife to cut into slices using the precut slice marks.
16. Set aside to cool.

Enjoy 🙂

Do not be dejected, there will be breakages, a broken biscuit is still a biscuit 🙂


Jamie’s epic hot chocolate mix is even more perfect with mini marshmallows


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