BANANA CAKE

INGREDIENTS:

340g plain flour1 banana4eggs2tsp baking powderVanilla extract2tsp poppy seeds150g sour cream170g muscovado sugar2 lemons6 tbsp caster sugar

UTENSILS:

Knife,TspTbspMixerBowlBaking tin OvenGrater

RECIPE:

Step 1: Make the cake mixtureTake 170g diced soft butter, 170g muscovado sugar and whisk in a mixer until there is a nice soft, fluffy consistency. Chop your banana, add to the mixer. Also add 4 egg yolks, 150g sour cream, some vanilla essence, a pinch of salt and 2 tsp poppy seeds. Continue to mix. Add 180g plain flour table spoon by table spoon. Add your mixture to a bowl.

Step 2: Soften the mixture

Add 4 egg whites to a mixer and mix. Add some caster sugar during the mixing process once the eggs have fluffed up. Once you have a nice glossy texture, add a few teaspoons of the whites to the cake mixture and fold in.

Step 3: Bake the cake mixture

Pour the banana bread mix into the baking tin. Add to the oven at 160ºC for about 20-25 minutes.

Step 4: Make the icing

Zest a lemon by grating some lemon peel into a bowl. Add some icing sugar, some lemon juice and whisk until there is a thick consistency. Slice and serve with some custard or cream poured on top.

CHOCOLATE CAKE

INGREDIENTS

-200 g caster sugar

-200 g softened butter

-4 eggs

-200 g of self-raising flour

-2 tbsp sifted cocoa powden

-1 tsp baking powder

-2 tbsp milk

-200 ml double cream

-50 g butter

-3 tbsp clear honey

-200 g of dark chocolate

RECIPE

1. Preheat the oven into 190ºc.

2. Mix the butter, the caster sugar, the four eggs, the flour, the cocoa powder, gently stir and then bake for twenty minutes.

3. Frosting with the 200 ml of double cream, pour the dark chocolate, the butter, the honey.

4. Ice, put the chocolate between and over the two pieces of cake and it is DONE!!

HALLOWEEN PIZZA

INGREDIENTS

A pizza base Black olives

Green olives Mushrooms

Mozzarella Rosemary Tomato sauce

RECIPE

1. Roll out your pizza base and cover in homemade tomato.

2. Slice your mozzarella into strips and cut out ghost shapes. Place onto pizzas leaving space between each one.

3. Slice 5 green olives and 5 black olives in half and place onto the pizza. Use the remaining olives as if they were legs and place 4 on either side of your olives.

4. Cook your pizza until the crust is golden brown and the toppings are bubbling.

HOMEMADE SNICKERS

INGREDIENTS:

• 800 g Milk Chocolate• 2 tbsp Olive Oil• 230 g Granulated Sugar• 140 g Clear Honey• 1 1/2 tbsp Liquid Glucose• 2 Large White Eggs• 130 g Smooth Peanut Butter• 400 g Dry Roasted Peanuts• 370 ml Double Cream• 320 g Golden Syrup• 500 g Granulated Sugar• 150 g Salted Butter

Step 1: Oil trayOil a tray size 30 x 20cm with a little olive oil and cut a piece of non-stick baking parchment to fit the bottom.

Step 2: melt chocolate and setMelt half the milk chocolate with 1 tsp olive oil in the microwave until molten. Tip into the tray and level out by tapping the tin on the work surface. Leave to set in the fridge.

Step 3: make nougatOnce the chocolate has set, make the nougat by placing 115g of the granulated sugar, honey, liquid glucose and 115mls water into a saucepan over a low heat until the sugar dissolves. Turn up the heat and boil until it reaches 150C (use a sugar thermometer).

Step 4: whisk and add sugarWhisk the egg whites in a stand mixer with the whisk attachment until soft peaks then when the sugar thermometer is at 160C slowly pour the boiling sugar into the egg white mixture with the whisk rotating at a medium speed. Try and aim the sugar at the egg whites rather than at the edge of the bowl.

Step 5: whisk and let standLet the mixer whisk for about 3 – 4 minutes at a high speed until the mixture is very thick, starts to pull away from the side of the bowl and the stand mixer feels like it might be struggling. Stop the

mixer!

Step 6: add peanut butterAdd the pennut butter and stir with a spatula or spoon then tip onto the chocolate layer.

Step 7: add peanutsStraight away, tip the dry roasted peanuts over the top evenly and then press down with a piece of oiled non-stick baking parchment. Leave to set.

Step 8: make caramelMake the caramel by heating the cream in a pan until boiling point. At the same time heat the golden syrup and 250g granulated sugar in a large pan until 155C (use a jam thermometer), then remove from the heat and stir in the just boiled cream with a wooden spoon. Be careful as it can spit. Leave off the heat for 5 minutes. Then put back on the hob and heat until 127C. Once this temperature is achieved remove from the heat and stir in the butter – be careful as it bubbles up a fair amount. Leave to cool in the pan for 20 minutes.

Step 9: spread over layerWhen cool but still spreadable, pour over the peanut layer of the snickers bar and allow to set in the fridge. Use a knife to eek it over the peanut layer if you need to.

Step 10: pour over caramelOnce set melt the other half of the chocolate with 1 tsp oil (as before) and pour over the caramel layer. Leave to set.

Step 11: finish and serveOnce completely set use a knife to cut into squares/bars. You can dip the knife into hot water before cutting to achieve cleaner cuts.

LEMON BISCUITS

INGREDIENTS: 125 g butter , at room temperature 100 g caster sugar 1 free-range egg 200 g plain flour 2 lemons , zest of ¼ teaspoon baking powder 1 pinch sea salt

plain flour , for dusting 3 tablespoons sugar

STEPSBeat the butter and sugar in a bowl. Beat in the egg until the mixture is light and fluffy. Add the flour, lemon zest, baking powder and salt and mix until you have a ball of dough.Cover and place in the fridge for 2 hoursPreheat your oven to 180°C/350°F, roll out the dough on a floured, cut out shapes and place on a tray. Sprinkle with sugar and bake for 10 to 12 minutes until the edges are light brown. 

PUMPKIN BREAD

INGREDIENTS:

210g of flour1tsp of baking soda60ml of orange juice1/3tsp of allspice1/2tsp of salt300g of pumpkin purée1/3tsp of nutmeg75g of walnuts, roughly chopped1l of bread loaf tin, buttered 200g of sugar60ml of olive oil60ml of vegetable oil2 eggs beaten1/3tsp of cinnamon

UTENSILS:

1 whisk1 big bowl1 small bowl1 spoon

RECIPE:

1st step: Prepare the oven for 30 minutes at 180ºC.2nd step: Mix the eggs, the two types of oil, the pumpkin purée and the orange juice in small bowl. Stir well and set aside.3rd step: In the large bowl mix the flour, the sugar, the salt, the baking soda, and the 3 spices.4rd step: Put the wet mixture into the large bowl with the dry ingredients and briefly mix. Finally, add the chopped walnuts.5th step: Spoon the mixture out in the tin, place it in the oven and bake for 50 minutes.6th step: Watch if the bread is ready and serve it.

PUMPKIN PIE (GLUTEN FREE)

INGREDIENTS

1. 1 tablespoon unsalted butter, soft, for the pan

2. 2 cups almond meal flour.

3. ¼ teaspoon kosher salt4. 1 teaspoon baking soda5. 1 teaspoon ground cinnamon6. ¼ teaspoon ground ginger7. ⅛ teaspoon ground nutmeg8. 1 cup unsweetened pumpkin puree (canned is fine)9. 4 tablespoons unsalted butter, melted and slightly cooled10. ½ cup honey11. 3 large eggs12. 1 teaspoon pure vanilla extract

UTENSILS

• Beater

• Small bowl

• Teaspoon

• Cup

• Tablespoon STEPS

1. Preheat the oven to 350 degrees . Spread the mould with Butter.

2. In a small bowl, whisk together the almond flour, salt, baking soda and spices.3. In a medium bowl, whisk together the pumpkin puree, butter, honey, eggs and vanilla.4. Slowly add the dry ingredients into the liquid ingredients and whisk until well blended. Pour

the batter into the prepared pan, smoothing out the top with a spatula.5. Bake 30 minutes. Carefully tent the edges of the cake with strips of foil to prevent them

from getting too dark, and continue to bake 20 more minutes, or until a toothpick inserted in the center comes out clean.

INGREDIENTS: UTENSILS:-850g pumpkin, chopped. -1 roasting tin-350ml cream. -1 spoon-190g brown sugar. -1 fork.-Half tsp salt. -1 pie mold. -3 eggs and 1 egg yolk. -1 jug.-1 tsp cinnamon. -1 hand blender.-Quarter tsp nutmeg. -Aluminium foil.-Quarter tsp allspice. -Parchment paper.-The zest of 1 lemon. -About 500g of beans to -1 short-crust pastry base ready made weigh down the crust.

RECIPE:Prep = 30m Cook = 1h:20m Total = 1h:50m Temp = 180ºc

Step 1: Preheat the oven.Set the temperature to 180ºc or gas mark 4.Step 2: Roast the pumkin.Tip the chopped pumpkin into the roast tin and cover it tightly with aluminium foil. Put the tin on a low self in the oven and bake for about 30 minutes.Step 3: Bake the pastry.Place the pie mold in the oven with pumpkin and bake for 20 minutes.Step 4: Make the pumpkin purée.Spoon the cooked pumpkin into the jug and using the hand blender, blend into a puree.Step 5: Bake.Pour the filling into the pastry crust, almost the top. Carefully place it into the centre of the oven and bake for 15 minutes. Lower the temperature to 160ºc and bake for a further 35 minutes.Step 6: Remove from the oven.When the pie is fully cooked remove it from the oven and allow it to cool and set.Step 7: Serve.The pie can be eaten cold or warm served dusted with icing sugar and with a dollop of whipped cream.

PUMPKIN PIE

PUMPKIN PIE II

INGREDIENTS:

• 1 large tart shell• 1 can (400 ml) pureed pumpkin• 210 ml condensed milk• 1½ tsp cinnamon• ½ tsp ginger• ½ tsp salt• 1/4 tsp nutmeg• ½ tsp vanilla extract• 2 eggs• 45 g brown sugar• 40 g flour• 2 tbsp slightly melted butter• 1/2 cup chopped pecans

RECIPE:

Prep: 1h and 30min Cook: 15min Total: 45min

Temp: 200° c- 390° f

HOW MANY PEOPLE DOES IT SERVE?

It serves for 8 persons

STEPS:

Step 1: Make The Pumpkin PieFirst, set your oven to 200 degrees Celsius. Now combine all of your pumpkin pie filling ingredients in a large bowl, thoroughly mixing everything together. Place your tart shell on a large baking sheet and fill it with the mixture, then bake for 10 minutes.

Step 2: Make The Pecan ToppingPlace all your pecan crumble ingredients in a bowl and mix well until the pecans are evenly coated. After your tart has been cooking for 10 minutes sprinkle with pecan crumble and place back in the oven to cook for about another 15-20 minutes.

Step 3: ServeServe on its own, or with some cream whipped with sugar, vanilla, nutmeg and ginger. Enjoy it!

PUMPKIN SOUP

INGREDIENTS: ½ Kg pumpkin, peeled and cubed. 1 ltr water. 1 pinch of cinnamon. 2 slices of whole-wheat bread, cut into small cubes. 1 onion,sliced 2 garlic cloves, peeled. 2 tbsp crème fraiche. 1 tsp white sugar. 2 tbsp maple syrup. 50 g butter. 1ltr chicken stock. 1 pinch of nutmeg. 1tbsp olive oil. Salt and pepper.

UTENSILS: 1 tray. 1 saucepan. 1 blender. 1 wooden spoon. 1 ladle.

PROCEDURE:

STEP 1: COOK ONIONS AND GARLIC: Place the saucepan on a medium to high heat, and when hot, add the butter, letting it brown a little, followed by the onion. Sweat the onion for about 5 minutes. Now add the garlic, stir, and continue

cooking.

STEP 2: ADD THE PUMPKIN AND STOCK: When the onion is slightly brown, add the pumpkin, chicken stock and half of the water. Bring it to a boil, then simmer for 20 to 30 minutes.

STEP 3: PREHEAT THE OVEN: Set the temperature to 180ºC or gas mark 4.

STEP 4: PREPARE THE CROUTONS: Sprinkle the bread onto the tray then dust with the nutmeg, cinnamon and sugar. Finally, drizzle over the olive oil and mix together until the bread cubes are well coated.

STEP 5: BAKE THE CROUTONS: Place the tray in the centre of the oven and bake for 7 minutes. When brown and crispy, remove the croutons from the oven and put to one side.

STEP 6: SEASON SOUP AND REMOVE FROM HEAT: When the soup has been cooking for roughly 20 minutes, add the maple syrup, season with salt and pepper, stir briefly and take it off the heat.

STEP 7: BLEND THE SOUP: Ladle the soup gradually into the blender. As you go, drain the water back into the pan. This can be added later if necessary. Release the steam from the blender before continuing. Now, pulse the soup two or three times before blending at a medium speed for about half a minute. Add a tablespoon of crème fraiche and blend again. then transfer to another saucepan or bowl

Repeat this same process with the remaining pumpkin soup.

STEP 8: SERVE: Pour the steaming pumpkin soup into serving bowls, sprinkle on the sweet croutons, garnish with a little mint and serve.

RED VELVET

INGREDIENTS

Vegetable oil for the pans2 1/2 cups all-purpose flour1 1/2 cups sugar1 teaspoon baking soda1 teaspoon fine salt1 teaspoon cocoa powder1 1/2 cups vegetable oil1 cup buttermilk, at room temperature2 large eggs, at room temperature2 tablespoons red food coloring (1 ounce)1 teaspoon white distilled vinegar1 teaspoon vanilla extractCream Cheese Frosting, recipe followsCrushed pecans, for garnish

Cream Cheese Frosting:

1 pound cream cheese, softened4 cups sifted confectioners' sugar2 sticks unsalted butter (1 cup), softened1 teaspoon vanilla extract

RECIPE:Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake

TOTAL TIME

1 hrPrep:30 minCook:30 min

CHICKEN AND PUMPKIN RISOTTO

INGREDIENTS25 g unsalted butter15 ml olive oil280 ml unsalted chicken stock1 small onion, peeled and chopped280 g boneless chicken breast, skinned and diced1 small pumpkin or butternut squash, peeled and diced100 g risotto rice

RECIPE

Step1:

Heat the butter and oil in a pan, and brown the onion and chicken for about 2 minutes. Add the pumpkin or butternut squash and the risotto rice and fry whilst stirring constantly for about 20 minutes, or until the rice becomes translucent.

Step3:Stir in a small amount of the hot chicken stock and simmer. Keep adding small quantities of the stock and stir regularly for about 20-25 minutes until the rice is soft and all of the stock is absorbed.Leave to cool slightly and serve, or divide into portions and freeze.

STRAWBERRY SMOOTHIE

Ingredients:-250 g of strawberries-250g plain yogurt-150ml skimmed milk-8 ice cubs

Steps:

1. freeze the strawberries in the freezer.

2. put 150 ml of skimmed milk and 250ml of plain yogurt into a blender. Add the frozen strawberries and 8 ice cubs. Blend it until smooth.

3. If the smoothie is too thick, add a little more milk and blend.

4. Serve it in a glass.

You can add other frozen fruits like cranberries or blackberries.

BUTTERNUT BANANA SMOOTHIE

Ingredients- 200g cooked butternut squash

- 2 large ripe bananas, chopped

- 350 ml cloudy apple juice

- Fresh mint leaves, to garnish

- Handful of raspberries, to serve

Steps:

1- Bake Your Butternut Squash

Preheat your oven to 190° c/370° f. Place your butternut squash in a baking tray and cook in the oven for 45 minutes to 1 hour. Your squash will be ready when a sharp knife pierces the fattest part of the squash with ease. Remove from the oven and leave to cool.

2- Blend Your Ingredients

Slice your cooked squash in half and spoon out 200g of the flesh. Place the flesh inside your blender or smoothie maker, along with 2 ripe chopped bananas and the cloudy apple juice. You can replace the apple juice for tropical or pineapple juice if you prefer. Blend the ingredients until they are all combined and the mixture is smooth.

3- Serve

Pour the smoothie into your glasses and garnish with fresh raspberries and mint leaves.

WHITE CHOCOLATE & RASPBERRY COOKIES

INGREDIENTS:- 220g unsalted butter, softened- 220g caster sugar- 180g condensed milk- 250g self-raising flour- 150g white chocolate chopped- 180g raspberries

UTENSILS:- Whisk or hand whisk- Tablespoon- Bowl- Baking tray- Oven

RECIPE:

STEP 1: Make the doughBeat together the butter, condensed milk and sugar until fluffy.Add in the flour and mix with your whisk until it forms a ball of dough.

STEP 2: Shape the cookiesTake about a tablespoon of the dough and roll into a ball, then squish it flat with your fingers and pop some raspberries and a few chunks of white chocolate on top,fold in the sides and squish again. Continue in the same way until all the dough has been used up.

STEP 3: Bake the cookiesPlace the cookies on a baking tray and cook in a oven pre-heated to 180ºC for 10-12 minutes or until slightly golden on top...

AND ENJOY IT!