Saturday, 8 July 2017

Baking Post N0.13 2017- Garden Picnic Party Finale



Hola!
  Currently, there is not great deal for me to say as  I would like to  hop into the photos,decorations etc. I wish you're all fond of this yet again, picnic party. Also, to become influenced by my work to produce something even BETTER than this! Without further ado...

 Savory Muffins


 

                 





Creamy Italian Pasta Salad




 
            




 Garden Party in procession!!

Summer Drizzle Cake
  


    
  
            






Apologises for the lateness of this post. I'm going to conclude this post short but there wil be more photos uploaded,in case I missed any frrom my editor. 

Peace out,for now! 





Recipe Post N0.12-Garden Picnic Party 2017


Greetings,my loves!

To begin with,I have settled a decision on where I should clarify my absence on SnapChat  as well as BakingBoutique.  To confirm, you can find such an explanation on my SnapChat account linked below for you to add.


Moving that matter aside, let's dive right into this week's post(s)!!😁😁

Similar to BakingBoutique's picnic last year, I shall write up TWO blog posts:the first one regarding preparation, for the forthcoming picnic, making the second post based upon the photography,decorations etc,etc.

*Just to note, all the following recipes were uncovered on  Yummly, the original recipes shall be left at the end of today's post*

To conjure up this "perfect for picnic" Italian pasta salad, you'll require:

340 grams of rotini

1 green bell pepper

3 green onions

60g of baby spinach

80g of cheese(preferably Parmesan)

170g of nonfat,plain yogurt

1 tablespoon of lemon juice

2 tablespoons of fresh herbs

1 tablespoon of olive oil

1 tsp of salt

Method:

Boil pasta,according to the included instructions. When you strain water after pasta is done, run under cool water to cool pasta down.

During its cooling, throw together the dressing by stirring or whisking together the yogurt,lemon juice,olive oil and salt.

Once the pasta is completely cooled,pour dressing over pasta, add in chopped vegetables,lastly sprinkling cheese and toss. Spoon into jars/Tupperware containers. Easy-peasy!!

Following the salad is a all-new recipe from BakingBoutique's usual sugary,sweet courses and occasional "elaborate" baking. Oh yes, I'm talking savory. 

To concoct these somewhat satisfying muffins, in the kitchen, you'll need:

•500g of plain flour

•10g of salt

•3tsps of baking powder

•25g of rapeseed oil

•20g of honey

•300ml of water

•2 tablespoons of fresh basil leaves,finely chopped

•1 teaspoon of fried Italian mixed herbs

•4 mild pickled pepperoni peppers,chopped

•handful of kalamata olives, roughly chopped

•150g of feta cheese

•12-12 cherry tomatoes(I strongly dislike tomatoes so I had opted for roasted red peppers).

Method:

First and foremost, pre-heat your oven to 200°C. Grease 12 muffin tine with butter.

Within a sizable bowl, combine all ingredients together,excluding the feta cheese or tomatoes. Mix with hands, gently kneading until it JUST comes together to a rough dough.

Crumble in the feta cheese and ESPECIALLY gently knead to incorporate the feta into the dough.

Turn the dough out onto your work surface,using your hands to form golf-ball sized pieces and place them into your greased muffin tray.

Press in some tomatoe-y pieces into each individual muffin, finishing with a garnishing of cheese.

Bake @ 200°C for 20 minutes until nicely browned.


The above-mentioned are uncommon, superb picnic bites,differentiating from classic garden parties!

Succeeding after our muffins is Summer Drizzle Cake.

For this the ingredients are:

•2 large eggs 

•2 tsp of vanilla extract

•175g of fruit,stoned and diced

•140g of granulated sugar

•1-2tbsp  of citrus juice (lemon,lime or orange)

•175g of soft butter,plus extra for greasing

•175g of golden caster sugar

•250g of self-raising flour

Baking in the making:

Heat the ovens to 180/160°C/ Gas Mark 4. Grease a loaf tin,lining the base,ending with a long strip of baking paper.

Place the butter,caster sugar,flour,eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 minutes until pale and creamy -the mixture being very thick.

Spread one-third of cake mix into the tin,scattering 50g of fruit all over. Carefully dot and spread another third of the cake mix on top,once more scattering with another 50g of fruit.

Lastly,dot the rest of the cake mix over,gently spread with the back of a spoon. Bake for 1 hour,until an inserted skewer comes out clean.

Poke the cake all over with a skewer. Place remaining 75g of fruit into a bowl with granulated sugar. Stir in 1 tbsp of citrus juice first with a fork,mashing a little of the fruit as you go.

If it's a bit dry,add a splash more juice and spoon over the cake.

Leave in the tine until the cake is cool and the topping is set and crisp before serving.

  
Accessories considering this Garden Picnic Party


The element of picnic ornamentation is distinctiveness, simplicity and admiration. I became motivated by Pinterest's ideas, rooting out awe-inspiring images which I may incorporate into this picnic's appearance.



I thought this idea was so cool









I  aim for this post and my forth-coming post later in the day to encourage you to organise a picnic one day, gather a handful of friends and enjoy the nice weather(if you're lucky enough to have it).

Prior to the end of this post:

Links to recipes:

Creamy Italian Pasta Salad

Savory Picnic Muffins 

Summer Drizzle Cake 😋😋

5 things guys do that girls LOVE







#PLL4EVER






Check my last picnic party here,in collaboration with my best blogger friend here; Picnic Party


 








To unearth the truth behind my absence on BakingBoutique, add me here









Random photographs,cramming my mobile that I believed would be nice to share:


 

 

See you then!

#sweetreats xx 



Saturday, 10 June 2017

Recipe Post 2017 N0.11- Raspberry and Strawberry Profiteroles


Χαίρετε! Once again, my greetings in Greek!

This week's recipe has been,as a matter of fact, inspired by my liking of a sweet treat after a delicious savory meal,which is fairly easy and affordable.

To concoct these fruity,summery profiteroles, you'll need:

For the "CHOUX" pastry:

150ml of water

5og of Butter

65g of plain flour

2 medium,free-range eggs

½tsp of vanilla extract

Required for the sauce:

150g of dark chocolate

150ml of milk

2tbsp of icing sugar

½ tsp of vanilla extract

And finally for the filling:

15ml of double cream

100ml of Greek Yoghurt

½ tsp of vanilla extract

2tbsps of icing sugar

150g of raspberries

225g of strawberries,hulled and sliced

Method:

Preheat the oven to 200C, 180C fan, Gas Mark 6. Lightly grease a large baking sheet.

Next, pour the water into a saucepan, adding the butter and then heating gently until the butter has melted.

Bring to the boil and then take off the heat.Sift the flour into the water and mix together. Eventually, transfer the pan back onto the heat to cook, stirring until the mixture creates a smooth ball.

Allow to cool for 15 minutes.

Meanwhile, beat the eggs with the vanilla, gradually beating into the cooled choux pastry,within the pan. Beat until really smooth. Subsequently, spoon this runny mixture into a large piping bag, piping around 20 balls onto the grease-proof paper.

Bake for roughly 15-18 minutes until well-risen and golden. Create a "slit" in the side of each "puff"to let the steam escape,then place back into the turned off oven for a further 3-5 minutes until crisps. After, take out to cool.

To make that lovely, chocolaty sauce, add the chocolate,milk,and sugar to a small saucepan,heating gently and stirring occasionally. Undertake this until the chocolate has melted and the sauce is smooth. Stir in the vanilla. 

As for the cream...whip until it forms soft swirls and then fold in the yogurt,vanilla AND sugar. Crumble in the raspberries and briefly fold together.

Slit the puffs almost in half, arrange the sliced strawberries over the base of each one then top with a spoonful of raspberry cream. Press the lids back in place,arrange on serving plates,dusted lightly with icing sugar and warm drizzled chocolate sauce. Yum!


Snapshots:
 





     




 






 
 
 

 




Prior to this post ending:
Who has been watching Pretty Little Liars recently?











Song of the month:

Down-Fifth Harmony ft Gucci Mane
















YouTuber of the month (I've been somewhat hooked to her creepy text message series;for those who enjoy thrill and slight terror,check them out here)!


Kiwikimii













In tribute to those who are in ANY way linked to the tragic incident in Grenfell Towers... Artists for Grenfell-Bridge Over Troubled Waters.






Ok, I'm actually mentioning quite a few YouTube videos....sorry about that😆


Teeyana Aromi(when I find the time, which I hardly do, I also find amusement in her videos)!!










QuoteS of the month:



My story on Storybird(available for you to read,buy and print out)!

Stolen Heart











As said above, photos will come as soon as possible. I'm having difficulties with editing and I don't like missing my usual publishing days so apologies for that.😞😔


Follow me on my social medias(let me know below if I should add a social media following tab...?)


Pinterest: Chocolatelover















Comment below on what you'd like to see next!










MA SONGGG!


Dj Khaled Wild Thoughts ft Rihanna and Bryson Tiller









That's a wrap! See ya next time and pictures shall be uploaded as soon as my editor works(screw technical difficulties😖)

#sweetreats xx