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Little lemon tarts

Baking Food Heaven

Get Easter-ready with these delicious little lemon tarts!Easter is just around the corner, and while we’re all very ready for some time off, we’re also very ready for some delicious homemade treats like these little lemon tarts!
'Get Easter-ready with these delicious little lemon tarts!Easter is just around the corner, and while we’re all very ready for some time off, we’re also very ready for some delicious homemade treats like these little lemon tarts!Decorated with a hot cross bun-style top, these lemon tarts are sweet with a delightful zing – and it’s super-easy to make your own.Take a look at the recipe from British Lion Eggs and have a try!Little lemon tarts250 g ready-to-roll shortcrust pastry6 tsp lemon curd100 g curd, or full-fat soft cheese2 large British Lion Eggs75 g caster sugargrated zest of half a lemon75 g plain floura little milkicing sugar (to dust)Preheat the oven to 200°C/Gas Mark 6.Unroll the pastry on a floured surface, then use a 7.5cm (3in) fluted round cutter to press out 12 circles of pastry; reserve the pastry scraps.Press the circles into the base of a 12-hole patty tin.Prick the bases lightly with a fork.Place ½ tsp lemon curd in the base of each tart.Place the cheese, eggs, sugar, zest and plain flour together in a large bowl and beat together until smooth.Divide the mixture between the pastry cases.Re-roll the remaining pastry on a floured surface and cut into 1cm (½in) wide strips.Brush with a little milk, then place a cross of pastry on top of each tart.Brush with more milk.Bake for 20-25 minutes, or until the tops are golden brown.Leave to cool before serving.Store in an airtight container for 2-3 days.Take a look at more of our Easter recipes here!. The post Little lemon tarts appeared first on Food Heaven.'

Chocolate nest cake

Baking Food Heaven

It’s not Easter unless there’s a chocolate nest cake… If there’s one Easter cake that’s truly iconic, it’s almost certainly the chocolate nest cake.Here, the cupcake-case favourite has been made full-size, making it a perfect sharing cake over the
'It’s not Easter unless there’s a chocolate nest cake…If there’s one Easter cake that’s truly iconic, it’s almost certainly the chocolate nest cake.Here, the cupcake-case favourite has been made full-size, making it a perfect sharing cake over the Easter weekend!Take a look at the chocolate nest cake recipe from Baking Mad here – it’s the stuff that our chocolatey dreams are made of!Chocolate nest cakeFor the cake:100 g unsalted butter275 g unrefined dark muscavado sugar2 free-range eggs175 g plain white flour1 tsp baking powder1 tsp bicarbonate of soda200 ml whole milk50 g cocoa powderFor the topping:25 g cocoa powder3 tbsp boiling water4 chocolate flakes110 g mini chocolate eggs300 g unrefined golden sugar175 g unsalted butter, softenedGrease and base line a 20cm (8in) deep cake tin.Preheat the oven to 180°C/Gas Mark 4.Cream the butter and sugar together until soft, then beat in the eggs.Sift the flour, baking powder and bicarbonate of soda into a bowl.Mix the milk and cocoa powder together.Fold the flour and cocoa mixtures alternately into the butter mixture until well combined.Spoon into the prepared tin, then bake for about 1 hour until cooked through.Cool slightly in the tin, then turn out and cool on a wire rack.To make the buttercream, mix the cocoa powder with the boiling water to make a paste.Cream the butter to soften it, then beat in the icing sugar, beating really well (an electric mixer is ideal) until light.Stir in the cooled cocoa.Split the cake in half and sandwich with about a third of the buttercream.Spread the remaining buttercream over the top and sides of the cake, making a hollow ‘nest’ in the centre.Crumble the chocolate flake bars and press lightly into the buttercream.Fill the hollow with chocolate mini eggs.Take a look at some more of our Easter recipes here!. The post Chocolate nest cake appeared first on Food Heaven.'

Easter chick cookies

Baking Food Heaven

It doesn’t get cuter than these Easter chick cookies!Cracking… cracking… hello Easter chick cookies!These fun little yellow fellows by Renshaw for Lakeland (blog.lakeland.co.uk) have fluffy bodies, beaks, beady eyes, eggshells and all.So cute!
'It doesn’t get cuter than these Easter chick cookies!Cracking… cracking… hello Easter chick cookies!These fun little yellow fellows by Renshaw for Lakeland (blog.lakeland.co.uk) have fluffy bodies, beaks, beady eyes, eggshells and all.So cute!Take a look at the tutorial below from Lakeland, and have a go at making your own this Easter!Easter chick cookiesFor the cookies:gingerbread or shortbread dough (pre-made and chilled)flour (for dusting)apricot jam (boiled then cooled)To decorate:250 g Renshaw Yellow Ready to Roll Icing250 g Renshaw Orange Ready to Roll Icing250 g Renshaw White Ready to Roll Icing250 g Renshaw Black Ready to Roll IcingEquipment:lined baking trayrolling pinround cutterstar cutterpastry brush water brushknifeFor the cookies: Roll out the dough on a clean surface lightly dusted with flour to approximately 4mm in thickness.Cut out as many circles as required using the round cutter.Place the shapes on a lined baking tray and bake in the oven for 15-20 minutes or until golden brown.Remove from the oven and allow to cool on a wire rack.Once cooled, brush over the top of the biscuits with a thin layer of apricot jam.The hatched chick cookies: On a clean dry surface, knead the yellow icing.Dust the surface with icing sugar and roll out the icing to 2-3mm thick.Cut the shape of the biscuit by using the same 7.5cm (3in) circle cutter used for the biscuits.Place the shape onto the biscuit base and smooth down with the palm of your hand.For the wings, cut out two oval shapes of yellow icing using the circle cutter as a guide.Then, using the orange icing, make a small cone shape and flatten for the beak.Roll two more cones, flatten and make two indents using the back of the knife to make the feet.Roll out two very small balls of black icing for the eyes.To finish, roll small thin cones out of yellow icing for the hair.Attach all part using a little water.The egg and feet cookies: On a clean dry surface, knead the white icing.Dust the surface with icing sugar and pin out the icing to 2-3mm thick.Cut the shape of the biscuit by using the same 7.5cm (3in) circle cutter used for the biscuits.Place the icing disc onto the biscuit base and smooth down with the palm of your hand.Using the star cutter, cut out two stars from the covered biscuit.Next, roll out a small amount of yellow icing, cut out two stars, then use these to fill where the white icing has been removed.Using the back of a knife, mark in the cracks in the egg coming away from the stars.For the legs, take a small amount of orange icing, roll two small sausage shapes and mark lines into them using the back of a knife.Using a small amount of water, attach them upright onto the stars.Roll two small cones, flatten and make two indents using the back of the knife to make the feet, then attach to the top of the legs.For the hatching cookies: On a clean dry surface, knead the yellow icing.Dust the surface with icing sugar and roll out the icing to 2-3mm thick.Cut out a disc using the same 7.5cm (3in) circle cutter used for the biscuits.Place the shape onto the biscuit base and smooth down with the palm of your hand.Repeat step 1 using white icing.Using a knife, cut the circle in half, then cut out triangle shapes from each half to create a jagged effect.Attach these onto the covered biscuit using a small amount of water.To create the face, take a small amount of orange icing, make a small cone shape and flatten for the beak.Roll two very small balls of black icing for the eyes and attach using a little water.For more super-cute Easter recipes and tutorials, take a look here!. The post Easter chick cookies appeared first on Food Heaven.'

Le Cordon Bleu launch Diplôme de Boulangerie

Baking Food Heaven

Challenge yourself and refine your skills with Le Cordon Bleu’s Diplôme de Boulangerie Le Cordon Bleu’s Diplôme de Boulangerie offers those who have an appreciation for baking the chance to ignite their flair for creativity, learning a large variety
'Challenge yourself and refine your skills with Le Cordon Bleu’s Diplôme de BoulangerieLe Cordon Bleu’s Diplôme de Boulangerie offers those who have an appreciation for baking the chance to ignite their flair for creativity, learning a large variety of techniques like basic bread doughs, viennoiserie and sourdoughs.Suitable for complete beginners and amateur bakers alike, this baking course uses culinary demonstrations, practical learning and workshops to provide students with the techniques required to become a professionallevel baker.Led by Le Cordon Bleu Master Chef Dominique Moudart, this seven and a half month, part-time diploma course contains one 6-hour session per week, taking place on either a Wednesday or Saturday.Totalling 180 hours, this course covers everything from the fundaments of bread-making right through to detailed boulangerie techniques.The flexibility of this course offers students additional time to study at their own convenience and more freedom in their personal lives to explore other interests.Students may even choose to learn an additional skill at Le Cordon Bleu, with the option to study our Diplôme de Pâtisserie alongside the Diplôme de Boulangerie.Please visit the Le Cordon Bleu London website here for more detail.The post Le Cordon Bleu launch Diplôme de Boulangerie appeared first on Food Heaven.'

The Great British Bake Off: Sandi ruins Krishnan’s cake in “soul-destroying” mishap!

Baking Food Heaven

There have been many disasters in the tent over the years, but this time Sandi ruins Krishnan’s cake!
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Brexit

Should the United Kingdom remain a member of the European Union or leave? On 23 June 2016 the UK held a referendum and 51.89% of voters voted to leave the EU.