Go Cook Yourself

Easy recipe ideas by Rob. If you don't like it, go cook yourself...

26th February 2013

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26th February 2013

Lemon Lamingtons
(what even is that?)
125g Butter / 150g Caster Sugar / 2 Eggs / 250g Plain Flour / Baking Powder / 120ml Milk / Lemons  / Greaseproof Paper / Salt /450g Icing Sugar / Cocoa Powder / 1 Tbsp butter / 120ml Milk / 200g Desiccated Coconut (1)
[[MORE]]
HEAT oven to 190C
GREASE and line a baking dish
FOLD butter and sugar together in large bowl
GRATE rind from lemons
SIFT flour, 4 teaspoons of baking powder, into another bowl
CHUCK some lemon rind and a pinch of salt then set aside
ADD eggs one at a time into creamed butter/sugar mix thoroughly
COMBINE flour mix with butter/sugar and milk
MIX together and pour into lined baking tray (2)
BAKE for 34 minutes 
JUICE lemons
POKE holes into sponge and pour lemon juice over top
LEAVE to cool
POUR 450g icing sugar into a large bowl
DROP in 5 tablespoons of cocoa powder
TIP 120ml milk into the sugary goodness
STIR together to create chocolate icing
CUT cooled sponge into equal squares
COVER in chocolate icing using a fork (3)
SCATTER coconut onto a large plate
ROLL chocolate covered sponge in coconut (4)
LEAVE cakes on a wire rack to firm up
DEMOLISH with a nice cup of tea (5)
GET the book on iTunes
GO COOK YOURSELF
Lemon Lamingtons
(what even is that?)
125g Butter / 150g Caster Sugar / 2 Eggs / 250g Plain Flour / Baking Powder / 120ml Milk / Lemons  / Greaseproof Paper / Salt /450g Icing Sugar / Cocoa Powder / 1 Tbsp butter / 120ml Milk / 200g Desiccated Coconut (1)
[[MORE]]
HEAT oven to 190C
GREASE and line a baking dish
FOLD butter and sugar together in large bowl
GRATE rind from lemons
SIFT flour, 4 teaspoons of baking powder, into another bowl
CHUCK some lemon rind and a pinch of salt then set aside
ADD eggs one at a time into creamed butter/sugar mix thoroughly
COMBINE flour mix with butter/sugar and milk
MIX together and pour into lined baking tray (2)
BAKE for 34 minutes 
JUICE lemons
POKE holes into sponge and pour lemon juice over top
LEAVE to cool
POUR 450g icing sugar into a large bowl
DROP in 5 tablespoons of cocoa powder
TIP 120ml milk into the sugary goodness
STIR together to create chocolate icing
CUT cooled sponge into equal squares
COVER in chocolate icing using a fork (3)
SCATTER coconut onto a large plate
ROLL chocolate covered sponge in coconut (4)
LEAVE cakes on a wire rack to firm up
DEMOLISH with a nice cup of tea (5)
GET the book on iTunes
GO COOK YOURSELF
Lemon Lamingtons
(what even is that?)
125g Butter / 150g Caster Sugar / 2 Eggs / 250g Plain Flour / Baking Powder / 120ml Milk / Lemons  / Greaseproof Paper / Salt /450g Icing Sugar / Cocoa Powder / 1 Tbsp butter / 120ml Milk / 200g Desiccated Coconut (1)
[[MORE]]
HEAT oven to 190C
GREASE and line a baking dish
FOLD butter and sugar together in large bowl
GRATE rind from lemons
SIFT flour, 4 teaspoons of baking powder, into another bowl
CHUCK some lemon rind and a pinch of salt then set aside
ADD eggs one at a time into creamed butter/sugar mix thoroughly
COMBINE flour mix with butter/sugar and milk
MIX together and pour into lined baking tray (2)
BAKE for 34 minutes 
JUICE lemons
POKE holes into sponge and pour lemon juice over top
LEAVE to cool
POUR 450g icing sugar into a large bowl
DROP in 5 tablespoons of cocoa powder
TIP 120ml milk into the sugary goodness
STIR together to create chocolate icing
CUT cooled sponge into equal squares
COVER in chocolate icing using a fork (3)
SCATTER coconut onto a large plate
ROLL chocolate covered sponge in coconut (4)
LEAVE cakes on a wire rack to firm up
DEMOLISH with a nice cup of tea (5)
GET the book on iTunes
GO COOK YOURSELF
Lemon Lamingtons
(what even is that?)
125g Butter / 150g Caster Sugar / 2 Eggs / 250g Plain Flour / Baking Powder / 120ml Milk / Lemons  / Greaseproof Paper / Salt /450g Icing Sugar / Cocoa Powder / 1 Tbsp butter / 120ml Milk / 200g Desiccated Coconut (1)
[[MORE]]
HEAT oven to 190C
GREASE and line a baking dish
FOLD butter and sugar together in large bowl
GRATE rind from lemons
SIFT flour, 4 teaspoons of baking powder, into another bowl
CHUCK some lemon rind and a pinch of salt then set aside
ADD eggs one at a time into creamed butter/sugar mix thoroughly
COMBINE flour mix with butter/sugar and milk
MIX together and pour into lined baking tray (2)
BAKE for 34 minutes 
JUICE lemons
POKE holes into sponge and pour lemon juice over top
LEAVE to cool
POUR 450g icing sugar into a large bowl
DROP in 5 tablespoons of cocoa powder
TIP 120ml milk into the sugary goodness
STIR together to create chocolate icing
CUT cooled sponge into equal squares
COVER in chocolate icing using a fork (3)
SCATTER coconut onto a large plate
ROLL chocolate covered sponge in coconut (4)
LEAVE cakes on a wire rack to firm up
DEMOLISH with a nice cup of tea (5)
GET the book on iTunes
GO COOK YOURSELF
Lemon Lamingtons
(what even is that?)
125g Butter / 150g Caster Sugar / 2 Eggs / 250g Plain Flour / Baking Powder / 120ml Milk / Lemons  / Greaseproof Paper / Salt /450g Icing Sugar / Cocoa Powder / 1 Tbsp butter / 120ml Milk / 200g Desiccated Coconut (1)
[[MORE]]
HEAT oven to 190C
GREASE and line a baking dish
FOLD butter and sugar together in large bowl
GRATE rind from lemons
SIFT flour, 4 teaspoons of baking powder, into another bowl
CHUCK some lemon rind and a pinch of salt then set aside
ADD eggs one at a time into creamed butter/sugar mix thoroughly
COMBINE flour mix with butter/sugar and milk
MIX together and pour into lined baking tray (2)
BAKE for 34 minutes 
JUICE lemons
POKE holes into sponge and pour lemon juice over top
LEAVE to cool
POUR 450g icing sugar into a large bowl
DROP in 5 tablespoons of cocoa powder
TIP 120ml milk into the sugary goodness
STIR together to create chocolate icing
CUT cooled sponge into equal squares
COVER in chocolate icing using a fork (3)
SCATTER coconut onto a large plate
ROLL chocolate covered sponge in coconut (4)
LEAVE cakes on a wire rack to firm up
DEMOLISH with a nice cup of tea (5)
GET the book on iTunes
GO COOK YOURSELF

Lemon Lamingtons

(what even is that?)

125g Butter / 150g Caster Sugar / 2 Eggs / 250g Plain Flour / Baking Powder / 120ml Milk / Lemons  / Greaseproof Paper / Salt /450g Icing Sugar / Cocoa Powder / 1 Tbsp butter / 120ml Milk / 200g Desiccated Coconut (1)

Read the recipe

 ·  236 notes

22nd June 2012

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22nd June 2012

Lemon & Blueberry Swirl Tart - In Pictures
Sweet Shortcrust Pastry / 3 Eggs / Blueberries / 3 Lemons / 1 Orange / 125g Caster Sugar / 150ml Double Cream / Icing Sugar (1)
HEAT oven to 180C
POUR blueberries into a pan with a drop of water and turn heat up
ROLL out pastry on well floured surface
LINE a  tin with pastry (2)
COVER pastry with baking paper and baking beans
THROW in oven and blind bake for 8 minutes
STIR blueberries
REMOVE baking paper and beans and return to oven for 5 minutes
RESCUE from oven
SQUASH blueberries against side of pan and take off heat
RUN through a sieve to remove all bits leaving a lovely blueberry sauce (3)
ZEST one lemon then juice all three lemons and the orange (4)
CRACK eggs in large mixing bowl and add sugar (5)
WHISK until smooth
POUR in double cream, lemon/orange juice and lemon zest
COMBINE well and skim off any froth from top of mixture
POUR lemon mix into blind baked pastry
ADD a swirl of blueberry sauce
MAKE patterns in the lemon filling with a fork (6)

BAKE from around 30 minutes
ALLOW to cool before devouring
FOLLOW us on Facebook
GO COOK YOURSELF
Lemon & Blueberry Swirl Tart - In Pictures
Sweet Shortcrust Pastry / 3 Eggs / Blueberries / 3 Lemons / 1 Orange / 125g Caster Sugar / 150ml Double Cream / Icing Sugar (1)
HEAT oven to 180C
POUR blueberries into a pan with a drop of water and turn heat up
ROLL out pastry on well floured surface
LINE a  tin with pastry (2)
COVER pastry with baking paper and baking beans
THROW in oven and blind bake for 8 minutes
STIR blueberries
REMOVE baking paper and beans and return to oven for 5 minutes
RESCUE from oven
SQUASH blueberries against side of pan and take off heat
RUN through a sieve to remove all bits leaving a lovely blueberry sauce (3)
ZEST one lemon then juice all three lemons and the orange (4)
CRACK eggs in large mixing bowl and add sugar (5)
WHISK until smooth
POUR in double cream, lemon/orange juice and lemon zest
COMBINE well and skim off any froth from top of mixture
POUR lemon mix into blind baked pastry
ADD a swirl of blueberry sauce
MAKE patterns in the lemon filling with a fork (6)

BAKE from around 30 minutes
ALLOW to cool before devouring
FOLLOW us on Facebook
GO COOK YOURSELF
Lemon & Blueberry Swirl Tart - In Pictures
Sweet Shortcrust Pastry / 3 Eggs / Blueberries / 3 Lemons / 1 Orange / 125g Caster Sugar / 150ml Double Cream / Icing Sugar (1)
HEAT oven to 180C
POUR blueberries into a pan with a drop of water and turn heat up
ROLL out pastry on well floured surface
LINE a  tin with pastry (2)
COVER pastry with baking paper and baking beans
THROW in oven and blind bake for 8 minutes
STIR blueberries
REMOVE baking paper and beans and return to oven for 5 minutes
RESCUE from oven
SQUASH blueberries against side of pan and take off heat
RUN through a sieve to remove all bits leaving a lovely blueberry sauce (3)
ZEST one lemon then juice all three lemons and the orange (4)
CRACK eggs in large mixing bowl and add sugar (5)
WHISK until smooth
POUR in double cream, lemon/orange juice and lemon zest
COMBINE well and skim off any froth from top of mixture
POUR lemon mix into blind baked pastry
ADD a swirl of blueberry sauce
MAKE patterns in the lemon filling with a fork (6)

BAKE from around 30 minutes
ALLOW to cool before devouring
FOLLOW us on Facebook
GO COOK YOURSELF
Lemon & Blueberry Swirl Tart - In Pictures
Sweet Shortcrust Pastry / 3 Eggs / Blueberries / 3 Lemons / 1 Orange / 125g Caster Sugar / 150ml Double Cream / Icing Sugar (1)
HEAT oven to 180C
POUR blueberries into a pan with a drop of water and turn heat up
ROLL out pastry on well floured surface
LINE a  tin with pastry (2)
COVER pastry with baking paper and baking beans
THROW in oven and blind bake for 8 minutes
STIR blueberries
REMOVE baking paper and beans and return to oven for 5 minutes
RESCUE from oven
SQUASH blueberries against side of pan and take off heat
RUN through a sieve to remove all bits leaving a lovely blueberry sauce (3)
ZEST one lemon then juice all three lemons and the orange (4)
CRACK eggs in large mixing bowl and add sugar (5)
WHISK until smooth
POUR in double cream, lemon/orange juice and lemon zest
COMBINE well and skim off any froth from top of mixture
POUR lemon mix into blind baked pastry
ADD a swirl of blueberry sauce
MAKE patterns in the lemon filling with a fork (6)

BAKE from around 30 minutes
ALLOW to cool before devouring
FOLLOW us on Facebook
GO COOK YOURSELF
Lemon & Blueberry Swirl Tart - In Pictures
Sweet Shortcrust Pastry / 3 Eggs / Blueberries / 3 Lemons / 1 Orange / 125g Caster Sugar / 150ml Double Cream / Icing Sugar (1)
HEAT oven to 180C
POUR blueberries into a pan with a drop of water and turn heat up
ROLL out pastry on well floured surface
LINE a  tin with pastry (2)
COVER pastry with baking paper and baking beans
THROW in oven and blind bake for 8 minutes
STIR blueberries
REMOVE baking paper and beans and return to oven for 5 minutes
RESCUE from oven
SQUASH blueberries against side of pan and take off heat
RUN through a sieve to remove all bits leaving a lovely blueberry sauce (3)
ZEST one lemon then juice all three lemons and the orange (4)
CRACK eggs in large mixing bowl and add sugar (5)
WHISK until smooth
POUR in double cream, lemon/orange juice and lemon zest
COMBINE well and skim off any froth from top of mixture
POUR lemon mix into blind baked pastry
ADD a swirl of blueberry sauce
MAKE patterns in the lemon filling with a fork (6)

BAKE from around 30 minutes
ALLOW to cool before devouring
FOLLOW us on Facebook
GO COOK YOURSELF
Lemon & Blueberry Swirl Tart - In Pictures
Sweet Shortcrust Pastry / 3 Eggs / Blueberries / 3 Lemons / 1 Orange / 125g Caster Sugar / 150ml Double Cream / Icing Sugar (1)
HEAT oven to 180C
POUR blueberries into a pan with a drop of water and turn heat up
ROLL out pastry on well floured surface
LINE a  tin with pastry (2)
COVER pastry with baking paper and baking beans
THROW in oven and blind bake for 8 minutes
STIR blueberries
REMOVE baking paper and beans and return to oven for 5 minutes
RESCUE from oven
SQUASH blueberries against side of pan and take off heat
RUN through a sieve to remove all bits leaving a lovely blueberry sauce (3)
ZEST one lemon then juice all three lemons and the orange (4)
CRACK eggs in large mixing bowl and add sugar (5)
WHISK until smooth
POUR in double cream, lemon/orange juice and lemon zest
COMBINE well and skim off any froth from top of mixture
POUR lemon mix into blind baked pastry
ADD a swirl of blueberry sauce
MAKE patterns in the lemon filling with a fork (6)

BAKE from around 30 minutes
ALLOW to cool before devouring
FOLLOW us on Facebook
GO COOK YOURSELF
Lemon & Blueberry Swirl Tart - In Pictures
Sweet Shortcrust Pastry / 3 Eggs / Blueberries / 3 Lemons / 1 Orange / 125g Caster Sugar / 150ml Double Cream / Icing Sugar (1)
HEAT oven to 180C
POUR blueberries into a pan with a drop of water and turn heat up
ROLL out pastry on well floured surface
LINE a  tin with pastry (2)
COVER pastry with baking paper and baking beans
THROW in oven and blind bake for 8 minutes
STIR blueberries
REMOVE baking paper and beans and return to oven for 5 minutes
RESCUE from oven
SQUASH blueberries against side of pan and take off heat
RUN through a sieve to remove all bits leaving a lovely blueberry sauce (3)
ZEST one lemon then juice all three lemons and the orange (4)
CRACK eggs in large mixing bowl and add sugar (5)
WHISK until smooth
POUR in double cream, lemon/orange juice and lemon zest
COMBINE well and skim off any froth from top of mixture
POUR lemon mix into blind baked pastry
ADD a swirl of blueberry sauce
MAKE patterns in the lemon filling with a fork (6)

BAKE from around 30 minutes
ALLOW to cool before devouring
FOLLOW us on Facebook
GO COOK YOURSELF

Lemon & Blueberry Swirl Tart - In Pictures

Sweet Shortcrust Pastry / 3 Eggs / Blueberries / 3 Lemons / 1 Orange / 125g Caster Sugar / 150ml Double Cream / Icing Sugar (1)

HEAT oven to 180C

POUR blueberries into a pan with a drop of water and turn heat up

ROLL out pastry on well floured surface

LINE a  tin with pastry (2)

COVER pastry with baking paper and baking beans

THROW in oven and blind bake for 8 minutes

STIR blueberries

REMOVE baking paper and beans and return to oven for 5 minutes

RESCUE from oven

SQUASH blueberries against side of pan and take off heat

RUN through a sieve to remove all bits leaving a lovely blueberry sauce (3)

ZEST one lemon then juice all three lemons and the orange (4)

CRACK eggs in large mixing bowl and add sugar (5)

WHISK until smooth

POUR in double cream, lemon/orange juice and lemon zest

COMBINE well and skim off any froth from top of mixture

POUR lemon mix into blind baked pastry

ADD a swirl of blueberry sauce

MAKE patterns in the lemon filling with a fork (6)

BAKE from around 30 minutes

ALLOW to cool before devouring

FOLLOW us on Facebook

GO COOK YOURSELF

 ·  382 notes
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