Out Of This World Strawberry Cupcakes

Amazing. Thank you Eat Good 4 Life

2 cups whole wheat pastry flour
1/2 cup unrefined sugar, if frosting 1/3 cup will be sufficient
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 1/2 cup diced strawberries, organic are better
1/4 cup olive
1 cup low fat milk
2 teaspoons strawberry extract

Frosting
8 tablespoons butter
8 oz reduced fat cream cheese
4-5 cups confectioner's sugar
1/4 cup finely chopped strawberries

• Preheat oven to 350F. Line a cupcake pan with cupcake liners.
• In a bowl beat egg, oil, milk, strawberry extract, and sugar. 
• Add flour, baking powder and baking soda. 
• Fold in the the strawberries.
• Spoon batter into cupcake liners 3/4 of the way. 
• Bake for 18-22 minutes until golden and tester comes out clean. 
• Remove immediately from the pan after baking and let cool completely on a wire rack.
• For the frosting, mix all of the ingredients and frost cupcakes.

Blueberry Scones with Lemon Sugar Topping

These fruity scones are perfect for afternoon tea. Thank you Pink Recipe Box

2 cups flour

¼ cup brown sugar

1 tablespoon baking powder

¼ teaspoon salt

Zest of ½ lemon

½ cup cold butter chopped into small cubes

1 egg, lightly beaten

½ cup milk

½ cup blueberries fresh, frozen or dried

Topping

Zest of ½ lemon

Juice of 1 lemon

4 tablespoons sugar

• Preheat the oven to 400°F/200°C and mix together flour, sugar, baking powder, lemon zest and salt.
• Rub the butter in with your fingertips until you have a mixture that looks like breadcumbs
• Pour the milk, egg and blueberries into the bowl and mix until just combined, 
• Separate your dough into 8 pieces and roll each one into a ball. 
• Place each ball onto a baking tray lined with parchment paper and slightly flatten with the palm of your hand. Make sure your scones are well spread-out – they will bake outwards.
• For the sugar topping, rub together the lemon zest, juice and sugar. 
• Brush a little milk over the tops of the scones then sprinkle on the sugar topping. 
• Press it down with your finger tips to make sure it sticks.
• Bake for around 20 minutes or until the scones are golden brown. 
• Leave to cool slightly on a wire rack and serve whilst warm.

Chicken Salad with Tarragon, Apricots and Almonds

Quick, easy and tasty. Thank you What a Girl Eats

3 cups of diced, cooked chicken, 
1/2 cup mayonnaise
2/3 chopped, dried apricots
1/2 cup chopped almonds
1 to 2 tablespoons fresh tarragon, chopped
1 tsp. Coleman’s dried mustard
Salt and pepper to taste ..white pepper has a more subtle flavour

• Mix everything together and chill. 
• Adjust seasonings.

Blue Cheese Potato Salad

Thank you Food Thoughts of a Chef Wannabe

2lbs potatoes, peeled and cubed
4 slices of bacon , fried to crispy and drained
2 tbsp grated onion
1 tbsp Dijon mustard
1/2 tsp garlic powder
2 tbsp sour cream
1 tbsp canola oil
2 tbsp Hellman's Mayonnaise
2 tsp cider vinegar
Salt and Pepper to taste
4 ounces crumbled blue cheese of your choice

• Fill a medium pot with water, salt liberally and add in potatoes.  
• Bring to a boil and cook for 5-10 minutes depending on the size of your cubes. 
• Meanwhile, in a small bowl add grated onion, mustard, garlic powder, sour cream, canola oil, mayonnaise, cider vinegar and salt and pepper.  
• Whisk until combined and set aside.  
• Drain potatoes and put back in the warm pot.  
• Pour in dressing and carefully toss, don't break up the chunks
• Add crumbled bacon and blue cheese in and continue to mix. 
• Refrigerate at least 4 hours before serving.  

Easy Fish Pie

This fish pie is quick to prepare and simply delicious. Thank you Good Food Magazine 

1kg Maris Piper potatoes, peeled and halved
knob of butter
splash of milk
25g butter
25g flour
4 spring onions, finely sliced
400ml milk
1 x pack fish pie mix (cod, salmon, smoked haddock etc, weight around 320g-400g 

1 tsp Dijon or English mustard
½ a 25g pack or a small bunch chives, finely snipped
handful frozen sweetcorn
handful frozen petits pois
handful grated cheddar

 

• Preheat the oven to 200C/ 180 fan/ gas mark 6. 
• Put the potatoes in a saucepan and pour over enough water to cover them. 
• Bring to the boil and then simmer until tender. 
• When cooked, drain thoroughly and mash with a splash of milk and some butter. 
• Season with ground black pepper. 
• Meanwhile, put the butter, flour and spring onions in another pan and heat gently until the butter has melted, stirring regularly. 
• Cook for 1 -2 mins. 
• Gradually whisk in the milk using a balloon whisk if you have one. 
• Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. 
• Cook for 3 – 4 minutes until thickened.  
• Take off the heat and stir in the cheese (if using), fish, mustard, chives, sweetcorn and peas. 
• Spoon into an ovenproof dish or 6- 8 ramekins. 
• Spoon the potato on top and sprinkle with cheddar cheese. 
• Pop in the oven for 20 - 25 mins or until golden and bubbling at the edges.  
• Alternatively, cover and freeze the pie or mini pies for another time. 

Chocolate Sauce Topping

Ideal for ice cream, crepes, dipping strawberries... the list is endless. Thank you The Girl Who Ate Everything

1/4 cup cocoa
1 cup granulated sugar
3/4 cup evaporated milk
1/4 cup butter
1/8 teaspoon salt
1/2 teaspoon vanilla

• Stir cocoa and sugar together well. 
• In a saucepan combine milk, butter, salt, and vanilla. 
• Stir in dry mix.
•  Heat, stirring until it reaches a boil and is thick enough to coat the back of a spoon. 
• For a thicker sauce, boil a little longer, stirring constantly. approx 2 minutes. It will still be thin once you are done with this step. Don't worry once you let it cool down a bit it will thicken. It will thicken a lot when chilled.
• Makes around 1 cup of sauce.

Tangy Slow Cooker Pork Roast

Beautifully moist and tender. Thank you No Food Fights

1 large onion, halved and sliced 
2-1/2 pounds boneless pork roast
1 cup hot water
¼ cup white sugar
3 tablespoons red wine vinegar
2 tablespoons reduced sodium soy sauce
1 tablespoon ketchup
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon garlic powder
1 dash hot pepper sauce

• Arrange sliced onion evenly in the bottom of the slow cooker and place the roast on top of the onion.
• In a medium-sized bowl, mix together the water, sugar, vinegar, soy sauce, ketchup, pepper, salt, garlic powder and hot pepper sauce. 
• Pour over the roast. 
• Cover and cook on low for 6 to 7 hours or on high for 3 to 3-1/2 hours. 
• When done, remove the meat from the slow cooker and transfer to a serving platter. 
• Cover with aluminium foil to rest and keep warm. 
• Thicken broth with a cornstarch slurry to use as a gravy