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Sistas Catchups With Holly & Laura

28th July - Practical ways to help a sista out when they're struggling

30th July - Hangout ideas with girls

Part 1

Part 2

1st August - Best 'Chick-Flicks' and how to have the best movie night

Part 1

Part 2

4th August - Random acts of kindness for a sista you might not even know

Part 1

Part 2

6th August - Laura & Holly's favourite recipes

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My Favourite recipe was Chelsea Winter's Triple Chocolate Brownie.  It is the easiest brownie i've made and such a crowd pleaser.

MY TIP: Use Cadbury's Top Deck chocolate which already combines milk and white chocolate.

Triple chocolate brownies

Ingredients

100g butter
1 cup sugar
2 free-range eggs
1 tsp pure vanilla essence
¾ cup plain flour
1 tsp baking powder
½ cup good-quality cocoa
100g good-quality white chocolate, cut into small chunks 
100g good-quality dark chocolate, cut into small chunks 
Icing sugar to dust (optional)
Whipped cream and berries to serve (optional)

Method

Preheat the oven to 180c conventional. Grease a slice tin, and line the base with baking paper.

Melt the butter in a saucepan over a medium heat. Remove from the heat, and whisk in the sugar. Add the eggs and vanilla essence, and whisk to combine. Sift the flour, baking powder and cocoa into the mixture, add the white and dark chocolate chunks, and very gently fold with a wooden spoon or spatula until just combined. Don’t overmix or the brownie will toughen. Pour the mixture into the prepared tin.

Bake in the oven for about 15-20 minutes then test with a skewer. These brownies are done if the skewer still has a little of the mixture clinging to it. Remove from the oven and cool in the tin before slicing. Store in an airtight container for a week.

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Laura's favourite recipe is this divine White Chocolate & Raspberry Shortcake from Rice & Kai.

White chocolate and raspberry shortcake

Ingredients

1 C caster sugar
1 egg
1 tsp vanilla essence
2 C flour, sifted
2 tsp baking powder
½ C good quality white chocolate, chopped
200g butter, softened
2 C frozen raspberries
icing sugar to serve
cream to serve

Method

Preheat the oven to 180°C. Line a 22cm square cake pan with baking paper.

Cream the butter and sugar with an electric beater until light and fluffy.

Add the egg and vanilla and beat well.

Fold in the flour and baking powder until well combined.

Press two-thirds of the shortcake mixture into the base of the baking pan.

Spoon the raspberries and chocolate over the base.

Sprinkle the remaining shortcake mixture on top and press down gently.

Bake for 35-40 minutes, until lightly golden brown. Cool in the pan.

Serve dusted with icing sugar and accompanied with cream.

 

Part 1

Part 2

11th August - How to talk about the hard stuff in life

Part 1

Part 2

13th August - Girly DIY projects

Part 1

Part 2

14th August - Everything you need to know about Sistas

Part 1

Part 2

15th August - Favourite books and recap

Part 1

Part 2

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Chocolate Tart With Lavender Cream

This is the most divine and simple tart from the wonderful Chelsea Winter.  In fact every recipe i've made of hers has been such a success!

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Here's the recipe so you can give it a go from Chelsea's website and do try some of her other winning recipes as well.

Ingredients

1-2 sheets short sweet pastry
250g dark chocolate 
250ml cream
25g butter
1 cup cream, whipped
3 lavender flowers ( not sprayed)

Method

Preheat the oven to 200c fan bake.

Place the pastry on a clean floured work surface and roll it out to 3/4 of its original thickness, so it’s a bit bigger than the shape of your flan tin. You can join pieces of pastry together with a little water to make the right shape if need be.

Line the flan tin with the pastry, folding the excess pastry over the sides of the tin, then roll the rolling pin over top to trim it neatly. Prick the bottom with a fork about 10 times then bake in the oven for around 10 minutes or until golden brown all over – if it’s undercooked it will go soggy. Remove from the oven and cool.

In a double boiler, heat the chopped chocolate and cream until melted, stirring continuously. Add the butter and stir to combine.

Very carefully remove the pastry case from the tin (it will be rather delicate as it’s quite thin). Gently place on a board or serving plate. Carefully pour the chocolate mixture in to almost fill it. Leave to set in the fridge on an even surface.

Chop the lavender flowers finely and fold through the whipped cream. Spoon the cream over the top of the tart and scatter fresh raspberries or strawberries over top. Garnish with extra lavender flowers.

This one was eaten in a matter of minutes and i know it will be a winner for you as well!
Hols xo

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