Recipes | Celia's Kitchen Recipes

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HELLO, AND WELCOME TO MY SITE I HOPE YOU ENJOY THE RECIPES THAT I HAVE SOURCED AND RESEARCHED. BELOW YOU CAN MAKE A COMMENT AND I WILL GET BACK TO YOU OR JOIN THE MAILING LIST. By adding your email address you will automatically be added to my members list which I will use only to send you regular updates. YOU CAN ALSO FOLLOW ME ON FACEBOOK, PINTEREST HAVE FUN COOKING AND I LOOK FORWARD TO HEARING FROM YOU. CELIA

Please get in touch, always happy to hear your thoughts, successes (and I am sure not often your failures) looking forward to hearing from you soon. Celia

Morello cherry & almond traybake

This fruity cake uses ground rice and almond extract for a cheaper bake - perfect for a cake sale or as a teatime treat. Ingredients 300g...

Banana & blueberry muffins

Low fat version and taste good as well, they'll keep in an airtight container for up to 3 days, or freeze for up to a month. Ingredients...

Victoria Sponge

I love this quick and easy cake, you can be sitting down one minute, and then in 45 minutes have a cake on the table all be it, a bit...

Scones

Lets start of with scone nice and easy and delicious with cream and strawberry jam Ingredients 225g self-raising flour, preferably...

Baking

Lets have a baking week, home cooking is great to do on a cold winters day. So if its cold outside, get into the kitchen and lets do some...

Pumpkin Pie

Ingredients 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks 350g sweet shortcrust pastry plain flour, for...

Three Autumn Soups

Soup so warming to come home to this time of year so I have added 2 for today Ingredients1 tbsp vegetable oil50g butter1 onion, finely chopp

Squidgy pumpkin & ginger loaf

Ingredients250g chunk of pumpkinor squash flesh (the scoopings from your Halloween pumpkin are perfect) 50g black treacle140g golden syrup14

Creamy chicken & pumpkin

Lovely and creamy and with pumpkin (if you are a lover of this vegetable) this is a dish you will enjoy. Ingredients20g pack dried porcini1

Cassoulet of bacon & Toulouse sausage with confit pheasant

This is defiantly an Autumn meal..

Simple Baked Apples

Its that time of year when we have a glut of apples so here is a nice warming desert of shall we say comfort food. Ingredients1 h 30 m12 ser

Cheesy autumn mushrooms

I love mushrooms, hope you do as well Ingredients 4 large field mushrooms100g gorgonzola or other blue cheese, crumbled25g walnuts, toasted

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A little bit about me ..Celia Loves Wine , Fast Cars and Travel and Any Thing New.

Rock Music and Jazz, the Classics and Bocelli, In love with Commissario Montalbano - alias Luca Zingaretti (more about him later)

Needles and Threads ,

A Challenge, Dancing in the Rain, A Cool Glass of Beer, All Thing Shiny & Sparkly , Mad Hats and Mad Shoes

COOKING TIPS

You do not have to be stressed at Christmas if the idea of cooking for family and friends is just all to much you can buy everything you need at most supermarkets, just pop in the oven no preparation sit back and enjoy a glass of champagne (you can either ban all from your kitchen so they think your amazing, or tell them that it all comes from whichever store you choose so you could spend more time with them. NO SHAME IN THAT.

Whole herbs and spices last longer than crushed or ground versions

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Test freshness of herbs by moving some around in your hand and sniffing to see if spice gives off flavorful aroma

Generally speaking 1 cup fresh herbs = 1/3 cup dried as the dried spices have more intense flavor

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Decorating your cake

use gingerbread Christmas trees, a house and hearts (you’ll need about 15 hearts for the outside). To decorate, mix 300g fondant icing sugar with enough water to make a thick icing, transfer to a piping bag fitted with a fine nozzle. Decorate however you like, then leave to dry. Place the trees and house on top of the cake and push the hearts into the icing.

Only one tin?

If you have just 1 x 20cm cake tin, you can easily divide the cake mixture into three and bake the sponges in batches. Work in metric measurements as they are easier to scale down for this recipe, and write the new measurements out before you start, so you don’t get mixed up halfway through.