Monday, 27 August 2012

Peach Cobbler

The cobbler is a very traditional dessert dish for both British and American people. Thought to have first originated in the British American colonies as the British did not have the ingredients they required to make their traditional desserts. The cobbler was given a new lease of life in Britain during WW2 in the time of strict rationing and when ingredients for more luxurious puddings were hard to obtain. The cobbler has always been a popular comfort food and this is just one variety which we have written based on recipes passed down generations. We'll have more cobbler recipes coming later this year.

The Ingredients:
The Batter:
150ml Melted Butter
125g NEILL'S® Plain Flour
220g Caster Sugar
2tsp Baking Powder
0.25tsp Salt
1 Egg
150ml Milk

The Peaches:
500g Tinned Sliced Peaches
180g Caster Sugar
1tsp Ground Cinnamon

The How-To:
Preheat oven to 175c.
Sieve the flour, baking powder, salt and sugar together in a large bowl.
Make a well in the centre of the mix.
Pour in the milk and egg and mix together until smooth.
This is the batter made. Set it aside.
Melt the butter and pour onto the baking dish (10x10 inch or similar size is perfect).
Pour the batter evenly over the melted butter. Don't worry if the butter floats to the top.
Now we need to prepare the peaches.
Toss the drained sliced peaches in the sugar and cinnamon until evenly coated.
Spread the peaches evenly over the batter mixture. Don't worry if some of them sink but do not stir the mixture together.
As the cobbler cooks the batter will rise to the top.
Bake in the centre of the oven for 40 mins. Every oven varies so just keep checking it. The batter should be cooked but there will be some juices from the peaches so don't mistake this for uncooked batter.
Best served warm but not straight from the oven as it is very very hot. Amazing with some freshly whipped cream.

You're Done!

Saturday, 25 August 2012

Milk Chocolate Brownies

Everyone loves brownies! We've wrote a recipe for a lighter version of the traditional brownie made with milk chocolate instead of dark and with no cocoa powder. These are amazing served with freshly whipped cream. Enjoy!

30ml of Water
30g Butter
110g Caster Sugar
1tsp Vanilla Extract
230g Good Quality Milk Chocolate
2 Eggs
80g NEILL'S® Plain Flour
0.25tsp Bicarbonate Soda
0.5tsp Salt

The How-To:

Preheat oven to 160c
Prepare a brownie pan or baking tin. We recommend the fantastic Pampered Chef brownie pan available to buy in the US from here and soon to be released in the UK and will be available here. This makes brownies perfectly! No cutting or messy edges just perfect brownies.
In a small saucepan add the water, butter and caster sugar and place on the lowest heat.
Allow to heat mixing occasionally until it starts to bubble a little.
Remove from the heat and keep stirring until all the sugar dissolves.
Break up the milk chocolate into chunks and start adding this to the hot sugar mixture. Keep stirring until all the chocolate dissolves. This will go quite fudgey.
Pour this chocolate mixture into a bowl and beat it for about a minute. This will cool it down slightly.
Now beat in the vanilla and then the eggs one at a time.
In a separate bowl sieve the flour, bicarbonate soda and salt together.
Add the flour to the chocolate mixture.
Stir well until all the ingredients come together in a smooth consistency.
Pour into the baking tin or brownie pan if you have got one.
Bake in the centre of the oven for 20-25 mins or until a skewer inserted comes out clean.
Allow to cool for 5-10 mins before turning out to cool.
Serve with freshly whipped cream for a super decadent dessert.

You're Done!

Friday, 3 August 2012

Lemon Poppyseed Shortbread

This lemon poppyseed shortbread uses icing sugar (powdered sugar) therefore making it truly melt in your mouth. This recipe, like all of our shortbread recipes are super simple and you cant really go wrong.

The Ingredients:
340g Butter
120g Icing Sugar
420g NEILL'S® Plain Flour
1.5tbsp Poppyseeds
2tbsp Fresh Lemon Juice
1tsp Lemon Zest
Some Caster Sugar for Sprinkling

Preheat the oven to 170c
Cream the butter and icing sugar together. Try using a wooden spoon at the beginning of you will end up with a icing sugar covered kitchen.
Mix in the poppyseeds, lemon juice and lemon zest.
Mix in half of the flour, mixing until all ingredients are combined.
Mix in the rest of the flour until everything comes together into a dough.
It is optional to roll out this shortbread dough. If you prefer you can simply push it into a shallow baking tray and smooth it out.
Using a fork or knife make some small grooves into the dough and sprinkle with about 2tbsp of caster sugar.
Bake in the centre of the oven for 20-25 mins depending on how crisp you want the shortbread.
Allow to cool for 20 mins before turning out onto a cooling rack to cool completely.

You're Done!