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My recipe is as follows:

  • Carrot and courgette soup
  • 50g butter
  • 225g carrots peeled and sliced
  • 225g courgettes trimmed and sliced
  • 600ml stock
  • 1 bay leader
  • 1 onion sliced
  • 1 tablespoon tomato purée
  • 1 1/2 tablespoons sugar
  • Salt and pepper
0/5 (0 Votes)

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Preparation 1 Heat up about half a pan of water with a little salt

  • Ingredients
  • servings
  • 1 pack spaghetti
  • as much chilli flakes as you want
  • olive oil
  • Salt+Pepper
  • Garlic paste from a tube (roughly a large squeeze)
0/5 (0 Votes)

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The combination of chocolate and mint in these cakes makes them the perfect after-dinner treat!

  • For the cakes:
  • 6 oz caster sugar
  • 6 oz margarine
  • 3 medium free-range eggs
  • 6 oz self-raising flour
  • 2 heaped tbsp cocoa powder
  • 1 tsp vanilla extract
  • For the buttercream frosting:
  • 8 oz icing sugar
  • 6 oz unsalted butter, softened
  • dash Wilton BLUE icing colour
  • 1 tsp peppermint extract
  • 2-3 tbsp water
  • Edible embellishments of your choice, I used: Silver stardust, Pearly 100's & 1000's, and Silver Balls, from Waitrose
  • Sparkle Snowflakes, from Sainsburys
  • Silver Shimmer Spray from Dr Oetker
2.5/5 (8 Votes)