Lemon Butter Cookies

YOU WILL NEED THE FOLLOWING INGREDIENTS (TO MAKE About 20 COOKIES):

- 125g of butter
- 100g caster sugar
- One egg
- 200g pain flour
- The zest of two lemons
- ¼ teaspoon baking powder
- One pinch of sea salt
- 3 tablespoons demerara sugar (or brown sugar)

1. Beat the butter and sugar in a bowl (with an electric mixer) until creamy

2. Beat in the egg until the mixture is light and fluffy

3. Then add he flour, lemon zest, baking powder and salt and mix until you have a ball of dough. Cover and place in the fridge for 2 hours, or until firm

4. Preheat your oven to 180°C/350°F/gas 4. Roll out the dough on a floured surface until ½cm thick Cut out shapes and place on a greaseproofed tray. Another alternative is to scoop small balls of dough with a tablespoon and flatten them down with the bottom of a glass that has been floured.

5. Sprinkle with demerara sugar and bake for 10 to 12 minutes until the edges are light brown. Transfer to a wire rack to cool.

These biscuits are incredible easy to make and you can substitute the lemon zest for just about anything - dried cranberries and orange zest is a great combo. Another great Jamie Oliver classic which never fails.
 

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Raspberries Crumpets

You will need the following ingredients (to make enough for two):

For the crumpets:
- A pack of crumpets (if you feel up for it and have time to make your own check out a recipe here)

For the topping:
- 250g of ricotta cheese 
- Zest of one Lemon
- Two tablespoons of honey
- Three handfuls of fresh raspberries
- A pinch of sugar

If like me (on this occasion) you are not making the crumpets from scratch this recipe will only take you five minutes.

1. Put the ricotta, lemon zest and honey in a bowl and whisk until the mixture is light and fluffy.
2. In a separate owl mash the raspberries together with a fork (keep a few aside to add a final touch).
3. Fold the mashed raspberries into the ricotta mix - but not too much, you want those chunks of raspberries. 
4. Put the mixture aside. Add some butter to the pan and start warming it up.
5. place the crumpets at the centre of the pan and flip over once golden and slightly crispy. You don't have to warm the crumpets in a pan you can toast them, this is just my personal preference.
6. Place crumpets on a plate, add a good spoonful of the ricotta and raspberries mix on top of each crumpet ad a couple of raspberries on top and drizzle with honey. Enjoy

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Waffle Ideas

It is International Waffle Day today. People make waffles strangely to celebrate and mark the start of Spring. Seeing as I make waffles nearly every weekend - we rotate between crêpes, waffles and pancakes - I thought it was about time I shared some of my favourite recipes.

Making the batter for waffles is very similar to making the batter for pancakes - except here the batter is a bit more thick than it would otherwise be.

YOU WILL NEED THE FOLLOWING INGREDIENTS (ENOUGH FOR TWO):

- 1¾ cups all-purpose flour
- 1¾ cups whole milk
- Two tablespoons baking powder
- ½ tablespoon salt
- One tablespoon granulated sugar
- Three eggs
- ½ cup vegetable oil
- ½ tablespoon vanilla extract (optional
- Any ingredients necessary for your choice of topings

1. Mix together the flour, baking powder and salt in one bowl

2. In a separate bowl beat eggs thoroughly and then whisk in the sugar, milk and oil.

3. Add the above ingredients to the flour mixture and mix everything together gently until fully liquid and combined.

4. Leave mixture to settle for 4-5 minutes and then you are ready to pour into your waffle maker.

5. For the toppings you can add just about anything; chocolate, fruit and maple syrup, sugar and maple syrup, bacon, bacon and sausages...

/Maple syrup and crispy pancetta waffles/

/Banana, raspberries and maple syrup waffles/

Happy International Waffle Day!

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Creamy Potato Salad

When you start making potato salads you know summer is very close. A great side dish for the BBQ season - think meats such as Salmon, chicken, sausages... or simply a great stand-alone salad.

This recipe is quick and easy and allows for various variations by adding (or even taking out if you insist) ingredients such as the cucumber or spring onion. You could add tomatoes, green beans, corn...

You will need the following ingredients (enough for four):

- 500g of baby (nor new) potatoes
- Two tablespoons of crème fraîche
- One tablespoon of mayonnaise
- One full red onion, finely chopped
- A quarter of a cucumber (or any other greens)
- Four spring onions
- One tablespoon lemon juice
- Two tablespoons of finely chopped fresh chives
- Salt and pepper to desired taste

1. Boil the new potatoes in a pan of lightly salted and boiling water. Leave potatoes to boil for approximately 15 minutes. You will know they are ready when the potatoes slide of the fork once pricked.

2. While you potatoes are cooking finely chop all the remaining ingredients - cucumber, onion, spring onion, chives - and mix together.

3. Gently mix in the crème fraîche and the mayonnaise,

4. When potatoes are ready, drain them and allow to cool. Then carefully stir in the potatoes to the mix. Season to taste and enjoy.

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