Melting Moments

Now there are several versions of melting moments, but these are the ones that my mum always made with her own little touch of a little jam on top. It’s the sort of biscuits you can quickly make if someone is popping round or you just fancy something sweet.

When I made these the first time for my boyfriend, he was like I love melting moment. So I made them and when they came out the oven and I presented them to him, he took one look and said these are not melting moments, they don’t have coconut on them.

My reaction was, they are. These are how my mum makes them and the recipe in the book says that they are melting moments. Well after trying them, he said he didn’t care what they were called, he thought they were great and asked for me to bake another batch.

The jam on the top is an addition my mum added and it really makes these biscuits, they were good before but now they are great. It adds a sweet fruity bust of flavour.

Before you bake these biscuit you roll them in oats or cornflakes, I prefer the oats but it’s up to you, you could even use honey-nut cornflakes. It’s all up to you.

·         4oz. Butter

·         3oz. Sugar

·         1 Egg Yolk

·         5oz. Self-raising flour

·         A few drops of vanilla essence

·         Jam (raspberry, strawberry, mixed fruit)

·         A large handful of rolled oats or crushed cornflakes

Heat your oven to gas mark 5, 190c

Cream the butter and sugar together, then beat in the egg yolk and flavour with a few drops of vanilla essence. Fold in the flour, to form a stiff dough. Divide into 20 small ball, roll between your palm to make the ball. Roll in the oats or crushed cornflakes and put on a pre-greased baking tray and flatten them and make a small indent in the centre and put a small teaspoon amount of jam in it.

Put in oven for 15-20 minutes until golden brown, remove from oven and put on wire rank. They may seem very soft but a minute or so will firm them up.

They are wonderful just from the oven with a cup of tea or coffee or just as a passing snack.

Mr Poep’s Butternut Squash Soup

I was given this recipe by a very good friend, whose an excellent cook and a great guy.

This is a super easy recipe, but it’s really tasty, you will need to start this the night before for the butternut squash to release its natural sugar.

·         3 butternut squash

·         250ml single cream

The night before you want to have this dish, you will need to peel and take the seeds out of the centre, then cube it and put in a large saucepan cover and leave. You do not need to add anything to it, no water or seasoning.  This way the natural sugar in the squash will release and make this soup extra tasty.

The next day about an hour before you want this, cover the butternut squash with water and bring to the boil, then shimmer till the squash is tender. Drain and put in a liquidiser and blend till smooth, then pour the cream in as you blend. You do not need to add all the cream, it’s too taste. I prefer it with less cream but you may like it with more.

Now you can add a little salt and pepper to it, but trust me it doesn’t need it (but I do put a little pepper in my potion as I love pepper)

It’s ready to serve, it’s that easy and it tastes fantastic.

To serve, I like to put it in tea cups with saucers but of course it will look just as good in a bowl.

As you will notice in the picture I served the soup with pasty twirls, now the only reason I did this was because I made a chocolate pecan pie for afters that day and had left over short crust pasty. So I cut long strips out buttered them and sprinkled them with cumin seeds. I then twirled them and put on an oiled baking tray and put it freezer.

When frozen I put into an oven of about 180 to 200 degrees for about ten to fifteen minutes until golden brown.  They went really well with the soup and added some bite to the smooth creamy soup.

Next time I would like to try them with puff pastry, but if you have any savoury pastry left over I am sure it would work well and the cumin works really well with the buttery squash.

Enjoy xxx

I am back and with cake!!!

I know I have not been looking after this blog and I have to say sorry, but life has got in the way. I am writing a book that I would love to publish and I have been trying to get on with that. But of course I have had writers block, and that makes writing a future top seller a little hard lol.

Anyway enough of that and on to cooking, I have been trying to come up with some new recipes. One of which I cooked for my lovey other-half on valentines day. And I promise to write it up and put it on here as soon as I make it again, to make sure it wasn't a one off wonder lol.

It was my lovey step-mums birthday the other week and for her birthday I made her a vanillia sponge with galaxy chocolate icing (another recipe I will add on here). I decorated it with pretty little flowers I found in the local cake shop and to delight it looked pretty good and she loved it.

So here is a couple of pictures of the cake to see what you think.

With love Nylon Angel xxx