New Afternoon Tea Cakes for Winter 2013-14 Why not send us your recipes? (email menus@skiworld.co.uk) Recipe submitted by: Gemma Hedges, Recruitment, London Office Carrot Cake Oven temperature 350F/180C/Gas 4 Preparation time 10 minutes Cooking time 40-45 minutes 9oz plain flour 12 oz Demerara sugar ½ tsps salt 1½ tsps bicarb of soda 2 tsps cinnamon 6 fl oz vegetable oil 2 large eggs, beaten 1 tsp vanilla essence 3oz chopped walnuts 3oz desiccated coconut 6 oz cooked and pureed carrot 4oz drained crushed pineapple Grease and line 2 x 8 loaf tins Sift first 5 ingredients into a large bowl. Add oil, eggs and vanilla and mix well. Fold in walnuts, coconut, carrot and pineapple. Pour mixture into tins and bake for 40-45 minutes. Frost with 4oz cream cheese, 9oz icing sugar, 1 tsp vailla essence and some lemon juice.
Recipe submitted by: Naomi Hulme, Area Manager, Bourg Office Double Ginger Cake Oven temperature 350F/180C Preparation time 15 minutes Cooking time 45-50 minutes 250g self raising flour 2 teaspoons ginger ½ teaspoon cinnamon 1 teaspoon bicarb of soda Pinch of salt 200g golden syrup Stem ginger 3 lumps plus 2 tablespoons of syrup from jar 125g butter 125g dark muscarvado sugar 2 large eggs 240ml milk Sift the flour, cinnamon, ginger, bicarb and salt Put golden syrup, ginger syrup and butter into a pan and warm. Dice the ginger and add to the pan with the sugar, let it bubble for a minute but keep stirring Beat the eggs and milk together Add the butter mix to the flour mix and combine. Then add the milk and egg mix. The mixture is very runny (this is correct!) Pour into a lined tin and bake for 45-50 minutes Tastes better if left for a few days to mature
Recipe submitted by: Lucy Cufflin, Skiworld s Executive Chef Lucy s mars bar cookies Makes 16 giant cookies Oven temperature 375F/190C Preparation time 10 minutes Cooking time 10 minutes per batch 120g butter beaten with electric mixer with 165g caster sugar add 1 teaspoon vanilla extract (I have just discovered silver spoon vanilla paste - used whole sachet - FAB) and 1 egg - beat together then add 200g plain flour, 1 teaspoon baking powder + 1/2 teaspoon bicarbonate soda - mix together to a dough then add in 2 mars bars chopped into cubes. roll into large walnut size balls (makes 16 big cookies) - have you hands wet it is easier then flatten on a baking sheet lined with baking paper bake at 375F/190C for 10 minutes or until browned, will sink and go chewy as cool Try with any favourite chocolate bar!
Recipe submitted by: Jon Garland, Contracts Manager, Bourg Office Marbled Chocolate Brownies Oven temperature 350F/180C Preparation time 10 minutes Cooking time 35-45 minutes 200g plain chocolate 200g unsalted butter 250g caster sugar 3 eggs 125g plain flour Cream cheese mix: 400g cream cheese 1 tsp vanilla extract 125g caster sugar 2 eggs Butter and line 20cmx30cm baking tin. Mix cream cheese, vanilla extract, caster sugar and eggs until smooth and creamy. Melt the chocolate and butter in a bowl over a pan of simmering water, stir and cool slightly In another bowl whisk the caster sugar and eggs and add the melted chocolate mix. Sieve the flour and fold in. Pour ¾ of the chocolate mix into the tin. Spoon over the cream cheese mix. Add the remaining chocolate mix in dollops and use a skewer to marble the mixtures. Bake for 35-45 minutes until just set. Cool in the tin and then slice into squares.
Recipe submitted by: Nicky Torkington, Account Executive, London Office Banoffee Cupcakes Oven temperature 175C Preparation time 30 minutes Cooking time 12-15 minutes Frosting 200g full fat cream cheese 200g butter, unsalted 500g icing sugar 50g banana puree Sponge 200g butter, unsalted 200g caster sugar Pinch of salt Seeds of 1 vanilla pod 4 medium eggs 200g self-raising flour 70g plain chocolate, chopped into small pieces Filling 200g dulce de leche (or caramelised condensed milk) 1 large ripe banana To make frosting: Beat cream cheese until smooth Cream butter and sugar until light and fluffy Add cream cheese a little at a time then add banana Leave to set To make the cupcakes Cream the butter, sugar, salt and vanilla seeds till pale and fluffy Beat eggs in separate bowl and add slowly Sift in the flour Add the chocolate 2/3 fill the cupcake tins and bake for 12 15 mins or until a skewer comes out clean To finish: Scoop a hole in the top of the cakes and pipe a mixture of mashed banana and dule de leche Pipe a swirl of frosting on the top of each cake
Recipe Submitted by: Sam Rafter, Chalet Host, Chalet Sylvie, Val d Isere Malteser and fudge rocky road Makes enough to fill a 20x20cm tin deeply Cooked on hob Preparation time 15 minutes Ingredients 250g lovely milk chocolate 125g butter 2 tablespoons golden syrup or honey 150g rich tea biscuits 20g maltesers chopped 20g fudge chopped 100g mini marshmallows or large ones chopped up Line the tin with double cling film. Melt the butter, chocolate and syrup together gently in a saucepan until thick, chocolatey and smooth. Add the biscuits and nuts. Allow to cool for 5 minutes then add the marshmallows. Stir and press into the tin. Chill for 4 hours then cut up into greedy pieces. Try other flavours remove the fudge and maltesers and add the same weight of the following... M&Ms and Crunchie Turkish delight surprisingly nice! Add grated zest of 1 orange and use just maltesers Use pink marshmallow and add dried cranberries Add toasted pecans and white chocolate chunks Jelly beans For easter add chocolate mini eggs For xmas add orange zest, pinch cinnamon and raisins For ultimate indulgence - Use white chocolate in place of milk and add salted chopped cashew nuts
Recipe submitted by: Simon Whitehead, Chalet Host, Chalet Madeleine, Val d Isere Almond Lemon and Ricotta Cake Oven temperature 150C Preparation time 15 minutes Cooking time 35-40 minutes 1 x 25cm cake tin 9oz blanched almonds 2 ½ oz plain flour 7 lemons zest finely 3 juice of lemons 8oz softened unsalted butter 9oz caster sugar 6 eggs separated 10oz ricotta cheese Line tin with greaseproof. Coarsely chop almonds in food processor. Combine with flour and zest. Cream butter and sugar, then add yolks 1 by 1 then add the almond mixture. Put the ricotta in a bowl and lightly beat with a fork, add the lemon juice. In another bowl beat the egg whites till soft peaks, fold the egg whites into the almond mixture and finely fold in the ricotta. Pour mix into tin and bake for 35 to 40 mins. Test with a skewer, remove from tin and cool on a rack. Serve with lemon syrup and cream.
Recipe submitted by: Simon Whitehead, Chalet Host, Chalet Madeleine, Val d Isere Chocolate and Pecan Cookies Oven temperature 150C Preparation time 5 minutes Cooking time 10-12 minutes 625g Butter 625g Caster Sugar 625g Brown sugar 5 Eggs 1350g Plain Flour 140g Baking powder 625g Chocolate chips 300g Pecans Mix all ingredients together, shape and cook @ 150 for 10-12 mins
Recipe submitted by: Diane Palumbo, Sales and Marketing Director, London Office Light Orange and Carrot Cake Oven temperature 180C/350F Preperation time 15 minutes Cooking time 45 minutes 175g brown sugar 175ml sunflower oil 3 large eggs beaten 200g grated carrots (I use 3 large ones and often this goes to more ie don t be afraid if it hits 240g) 100g raisins Grated zest of 1 orange 1 tsp of baking powder 1 tsp of cinnamon 1 tsp of freshly grated nutmeg Tiny pinch of ground cloves (but I sometimes miss this out) Line the base and sides of a 18cm square cake tin with baking parchment. I just cut 2 strips the width of the tin and put then across each other. Mix the sugar, oil and eggs together. Stir in the grated carrots, raisins and orange rind. Mix the flour, baking powder and spices and sift into the bowl mixing as you go. Pour into the tin and bake for a 40 45 mins until firm but springy in the middle. I allow to cool in the tin.