Cezza's profile page
Recipes
ginger sponge cake
By cezza
1.Preheat the oven to 180C/350FGas 4
- 200g/7oz self-raising flour
- 200g/7oz sugar
- 1 tsp ground ginger
- 1 tsp bicarbonate of soda
- 55g/2oz margarine, plus extra for greasing
- 1 free-range egg, beaten
- 2 tbsp golden syrup
- 240ml/9fl oz hot water
Classic Lemon Drizzle Cake
By cezza
Heat oven to 180C/fan 160C/gas 4
- 225g unsalted butter softened
- 225g caster sugar
- 4 eggs
- finely grated zest 1 lemon
- 225g self raising flour
- for the drizzle topping
- juice 1 and half lemon
- 85g caster sugar
chicken and chorizo jambalaya
By cezza
Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden
- 1tbsp olive oil
- 2 chicken breast chopped
- 1 onion diced
- 1 red pepper thinly sliced
- 2 garlic cloves crushed
- 75g chorizo sliced
- 1tbsp Cajun seasoning
- 250g long grained rice
- 400g can plum tomato
- 350ml chicken stock
almond macaroons
By cezza
Preheat the oven to 180C/160C/gas 4
- •rice paper
- •175 g caster sugar
- •100 g ground almonds
- •1 tsp plain flour
- •2 tbsp vanilla sugar
- •2 egg whites
- •16 pieces blanched flaked almonds
battenburg cake
By cezza
Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment (the easies...
- for almond sponge cake
- 175g soft butter
- 175g golden caster sugar
- 140g self raising flour
- 50g ground almonds
- half tsp baking powder
- 3 eggs
- half tsp of vanilla extract
- quarter of tsp of almond extract
- for pink sponge
- 1x ingredients of almond sponge
- pink food colouring
- to assemble
- 200g apricot jam
- 2x 500g blocks white marzipan
- icing sugar for dusting
frosted walnut layer cake
By cezza
Preheat the oven to 160C/140C Fan/Gas 3
- for the sponges
- 225g self raising flour
- 1 tsp baking powder
- 100g walnuts finely chopped
- 225g butter softened
- 225g caster sugar
- 4 eggs
- for caramelised walnuts
- 100g caster sugar
- 10 walnuts halves
- for buttercream
- 125g butter softened
- half tsp vanilla extract
- 2 tbsp milk
- 250g icing sugar
- for boiled icing
- 2 large egg whites
- 350g caster sugar
- quarter of tsp of tartar
palmiers
By cezza
Preheat the oven to 400 degrees F
- half cup of sugar
- 2 teaspoons ground cinnamon
- zest of 1 orange
- half package frozen puff pastry thawed
gingerbread house
By cezza
Heat oven to 200C/fan 180C/gas 6
- for the gingerbread
- 250g unsalted butter
- 200g dark muscovado sugar
- 7tbsp golden syrup
- 600g plain flour
- 2tsp bicarbonate of soda
- 2tsp ground ginger
- to decorate
- 200g bag flaked almond
- 2 egg white
- 500g icing sugar
- 125g mini chocolate fingers
- selection of sweets
- 1 mini chocolate roll or dipped chocolate flake
- edible silver balls
victoria sponge cake
By cezza
Heat oven to 190C/fan 170C/gas 5
- for the cake
- 200g caster sugar
- 200g softened butter
- 4 eggs beaten
- 200g self raising flour
- 1tsp baking powder
- 2tbsp milk
- for filling
- 100g butter softened
- 140g icing sugar sifted
- half of 340g of jam
- icing sugar to decorate
- drop of vanilla extract
Homemade style chicken curry
By cezza
Roughly chop the onion, transfer to a small food processor, and add 3 tablespoons of water - process to a slack pas...
- 1 large onion
- 6 garlic clove roughly chopped
- 50g ginger roughly chopped
- 4tbsp vegetable oil
- 2tp cumin seed
- 1tsp fennel seed
- 5cm cinnamon stick
- 1tsp chilli flakes
- 1tsp garam masala
- 1tsp turmeric
- 1tsp caster sugar
- 400g can chopped tomatos
- 8 chicken thigh boneless
- 250ml chicken stock
- 2tbsp chopped corriander