Gazpacho in the park

Gazpacho in the park

By Charlotte

Cold soup on a hot day is very pleasurable. With raw food at the height of culinary fashion this traditional Spanish dish is worth trying. It is also super versatile so you can just throw in your favourite vegetable and salad ingredients. I love Spain and Spanish food, more often than not though, I go for tapas or fresh fish when by the sea and until last week I had forgotten how good gazpacho can be.

My earliest memory of gazpacho is when a good friend came round and made it for me one summer (it may have passed my lips on an unforgettable school trip to Lloret de Mar but as food was not high on the agenda back then I can't quite remember). Tenille is a lover of Spain, she speaks the lingo and lived in Madrid for a while so knows her stuff and the soup that she dished up was delicious, so full of flavour and incredibly fresh - it basically tasted like salad ingredients blended together with a dressing and then chilled. I assure you this is good.

Anyway, this experience occured couple of summers ago.

2 years on (last weekend), Tenille called to say she was ill with a temperature so I thought I'd go round and return the favour by making gazpacho for her to chill her out - literally. I hope it worked T? Again I realised how much I loved the stuff and decided to make a batch this morning, the perfect accompaniment to the HOT weather.

Charlotte's gazpacho (serves 4)

2 garlic cloves

1/3 of an onion chopped (I used white onion)

1 small cucumber diced (I didn't peel it but perhaps should have done)

1 red pepper chopped into squares

5 medium tomatoes blanched and peeled, then roughly chopped

old bread, about 3-4 slices, no crusts and cut into cubes

olive oil

wine vinegar (I used cider but white/red wine would work)

salt and pepper

Soak the bread in a little bit of water then place it in a mixing bowl with all the other prepared ingredients. Add some water, about 200ml, 3-4 big glugs of oil, 2 glugs on the vinegar and blend with a hand blender. Taste and season. A lot of Spanish recipes tell you to pass it through a sieve a couple of time so that it's super smooth so you can do this or eat it with a few bits. It tastes real good with toasted ciabatta with oil and salt on.

If you want to add or swap ingredients you could try avocado, asparagus, beans, spring onion - the gazpacho world is your oyster.

Serving suggestion: naked in the park.

Read More

Sunshine bars, by Miss Katie Green

Drum roll please.......

It gives me IMMENSE pleasure to introduce the Keston Kitchen's first Guest Chef, Miss Katie Green!

Chef Biog: I have been fortunate enough to know Katie since primary school and have watched her develop over the years into a fine and competent chef. As well as creativity in the Kitchen, Katie is an a fantastic knitter, and has produced many beautiful wool products.

Katie specialises in vegan coking, in particular, no-one could forget her amazing butternut squash and filo pastry tart. She is also renowned for her baking, and regularly delights friends by turning up to social occasions armed with a tupperware full of sweet treats.

I am delighted to welcome Katie as our first Guest Chef. We would like this to become a regular spot on The Keston Kitchen, so if you are a budding chef and want to share your favourite recipes, please get in touch.

Jules x

Sunshine bars, by Miss Katie Green

Sunshine Bars:

100g dried ready-to-eat tropical medley or other mixed dried

fruits
100g porridge oats
50g puffed rice cereal , such as Rice Krispies
85g desiccated coconut
50g blanched hazelnuts or shelled peanuts or other

nuts
50g sunflower, sesame or pumpkin seeds
100g light muscovado sugar
125ml golden syrup
100g butter , chopped up

Chop the tropical medley into pieces using kitchen scissors. Tip

the oats, cereal, coconut and fruit into a large bowl and mix well.

Put the hazelnuts and sunflower, sesame or pumpkin seeds in a

frying pan with no oil and, over a moderate heat, stir until they

are lightly toasted. Leave to cool a little then tip into the bowl and

mix.
Put the sugar, syrup and butter in a small pan and heat gently,

stirring until melted, then simmer for 2 minutes until slightly

thicker and syrupy.
Quickly stir the syrup into the dry mix, stirring until it all starts

to bind and there are no dry patches.
Quickly tip into a 20cm square tin and press down with the

back of a spoon to even out the surface. Leave to cool and

set - about 2 hours.

Yummmy yummy yummy

xxxx

Read More

When puddings meet politics: 2010 Election Special

A coalition of delicious desserts - no wonder people have trouble deciding on one.

Election '10: historic events witnessed in the Keston Kitchen. Never before has there been such a coming together of different flavours; with such unpredictable results.

This was an election of ground-breaking moments. The first: the arrival of Newnham's famous Chocolate Yoghurt at Downing Street.

The occasion was the second of the live televised Leaders' debates. As the focus was foreign policy, it seemed only fitting for the team at work to watch it en masse in the boss's office. The Leaders performed pretty well, but let's face it, all eyes were on the cake.

The yoghurt lends this cake a light, moist texture. The mums of the shire will be pleased to know that this timeless classic went down a treat. We owe the recipe to Jacqui Vivian, who was an amazing cook. Also thanks to Val and Bev for ensuring it appeared at every birthday party I've ever been to in their homes.

Now, I did offend some of team because of the EU focus of my baking (we also cover 'Global Issues'). So, not to be outdone, the G8 / G 20 team baked these amazing cookies (with some outside help from enthusiastic family members, I believe).

Clare also made this amazing Election Cake-u-lator

Then Decision Day arrived (or so we thought). I was honoured to host the election party. Luckily for me, the coverage didn't start until 10pm - which gave me plenty of time to be characteristically late with the preparations and rope all my guests into helping.

The girls set to work on the red velvet Milibands.

Wishing to reflect the true impartiality of the civil service, I had a strict rule of one pudding per party (the big three). I also allowed a little homage to the greens (a big night for them too).

So the menu was:

Red Velvet Milibands (aka the cupcakes that have previously featured on Later with Jules)

Libdemon bars a delicious recipe, also from the hummingbird bakery

Eton Mess (with blueberries)

And Green Party Jelly

It was a night to remember, thanks to many contributions. Frances fashioned an incredible PM-0-meter (which had more mileage than anyone could have expected). Aurelia's election cocktails were an inspired, if dangerous, contribution to the party. The BBC's election party pack provided much entertainment (including election bingo). I have to congratulate Tess and Jess for still being there on the sofa (if snoring) when I got up in the morning. And finally, my housemates were remarkably unperturbed by the sudden influx of civil servants into the living room, and thoroughly embraced in the election excitement.

2010 will be a year to remember, If not for the politics, then for the puddings.

Jules xx

Chocolate Yoghurt Cake

250ml sunflower oil

250ml plain natural yogurt

4 tablespoons syrup

3 eggs

6 oz sugar

8oz SR flour

½ teaspoon bicarbonate of soda

1 oz cocoa

Mix 1^st 5 ingredients together then add rest and mix well

Cook for 45 mins – 1hour at 150 degrees

Icing

2oz butter

3 tablespoons milk

8oz sifted icing sugar

2 tablespoons sifted cocoa

Melt butter, add milk

Take off heat and add rest and mix well

Read More

Multi Vegetable Paella

Multi Vegetable Paella by Charlotte

Yotam Ottolenghi's second cookbook Plenty is now out, on sale, up for grabs, available in many book stores. Following my personal success and obsession with the last Ottolenghi cookbook I will be purchasing this one. So far I have had a brief encounter with one recipe - the Multi Vegetable Paella; not any old paella but a multi vegetable dish of delicious meat free ingredients, almost certainly one of the most colourful things I have ever made.

It all came about 2 weekends ago when summer briefly arrived in London. Maxi dresses, guitars in the park, BBQs, sunhats and small dogs destroying picnics were out in force.  An exciting arrival came on the Saturday with the Guardian – an exerpt from Plenty. This was music to my ears; I have so far failed to mention that this is a vegetarian cookbook, however, it is most certainly going to be a pleaser with everyone, including meat loving folk.

On the Sunday night, following a day of maximum relaxation and Ceri shouting to the world that she was going to start reading the gardening section of the weekend papers I decided to try out the vegetarian paella. This was the right thing to do, as was my error in over catering (over catering is an incredibly popular pastime in the Keston Kitchen).  The paella was so colourful it was like carnival and it was super tasty, so much so that even the male diners were satisfied. 

If you do attempt this dish then I can assure you that comments such as ‘What’s this? It must be some kind of fish or meaty product?’ will be heard.

‘No Jake it’s an olive. No again, that’s an artichoke’ will be the response.

Ingredients:

3 tbsp olive oil

1/2 Spanish onion, finely chopped

1 small red and 1 small yellow pepper, cut into strips

1/2 fennel bulb, cut into strips

2 garlic cloves, crushed

2 bay leaves

1/2 tsp smoked paprika

1/2 tsp ground turmeric

1/2 tsp cayenne pepper

150g Calasparra (or other paella) rice

100ml good-quality medium sherry

1 tsp saffron threads

450ml boiling vegetable stock

Salt 

200g shelled broad beans (fresh or frozen)

12 mini plum tomatoes, halved

5 small grilled artichokes in oil (from a jar), drained and quartered

15 pitted Kalamata olives, crushed

2 tbsp roughly chopped parsley

4 lemon wedges

Heat the oil in a paella pan or a large shallow frying pan, then gently fry the onion for five minutes. Add the peppers and fennel, and fry on a medium heat for six minutes, until soft and golden. Add the garlic and cook for a further minute. Add the bay, paprika, turmeric and cayenne, stir, then add the rice and stir thoroughly for two minutes before adding the sherry and saffron. Boil down for a minute, then add the stock and a third of a teaspoon of salt. Turn the heat as low as it will go and simmer very gently for about 20 minutes, until most of the liquid has been absorbed by the rice. Do not cover the pan or stir the rice during this time.

Meanwhile, put the broad beans in a bowl, cover with plenty of boiling water, leave for a minute, drain and set aside to cool. Once cool enough to handle, squeeze each bean gently to remove its papery skin.

Remove the paella pan from the heat. Taste, add more salt if needed, but without stirring the rice much. Scatter the tomatoes, artichokes and broad beans over the rice, cover the pan tightly with foil and leave to rest for 10 minutes. Take off the foil. Scatter the olives and parsley over the top of the paella and serve with lemon wedges.  

Serving suggestion: for satisfying results this dish is best served to skeptical meat eaters.

Read More

Nigella v Delia – who is more appealing?

In the office where I work we are lucky enough to get a delivery of free fruit every Monday, sometimes however there is quite a lot left uneaten. This week the fruit in question was the banana, so many bananas in fact that they were starting to take over the office!

The solution was clear, it was time for the Keston kitchen to step in, so with a bag full of over ripe bananas I headed home to decide on the best recipe to transform them into something tasty and stop them going to waste.

I had so much fruit to use up that I decided to test 2 recipes, there were many variations of banana bread/cake online but it didn’t take me long to reach the conclusion that I should go with the 2 big names in baking Delia Smith and Nigella Lawson.

Both recipes were quite straightforward to make – although I did have to make a quick call to Abbie (the offices resident baking expert) when I realised I didn’t have the wholewheat flour Delia’s recipe asked for. Nigella’s loaf was faster to make particularly as the batter was a lot sloppier and quicker to mix but the ingredients Delia uses (wholewheat flour and brown sugar) did appeal to me.

The next morning I returned to the office armed with the 2 banana loaves and enlisted the help of my workmates to judge which cake they preferred. As I work in market research I knew that they were clearly the best people for the task. They all stepped up to the mark and tasted both loaves.

Both cakes were definitely a success as there was very little left at the end of the afternoon. It was a close run thing but a few more people preferred the lighter, sweeter more banana taste of Nigella’s loaf. Personally I liked Delia’s it was denser but had a nice citrus flavour from the orange and lemon zest and I’d definitely like to try it again with the full amount of wholemeal flour. Also I think including walnuts in Delia’s banana and walnut loaf would probably do the recipe more justice!

In conclusion, you can’t really go wrong with banana cake!

Happy baking

Rachael x

Delia's Banana and walnut loaf

Ingredients:

350g bananas (about 4)

175g walnut pieces

pinch of salt

1 rounded teaspoon of baking powder (I used less than 1 tsp because of the self raising flour I added)

1 level teaspoon of ground cinnamon

110g plain flour

110g wholewheat flour (I used 55g plain and 55g wholemeal self raising flour as we didin’t have any wholewheat flour)

grated zest of 1 orange

grated zest of 1 lemon

110g of butter at room temperature

175g soft dark brown sugar

2 large eggs at room temperature

1 tablespoon of Demerara sugar

Method:

Pre-heat the oven to 180°C, then spread the walnuts (if you add them) out on a baking sheet and toasting them lightly in the oven for 7-8 minutes. After that, remove them from the oven to a chopping board, let them cool briefly, then chop them fairly roughly. Now, in a bowl, peel and mash 3 of the bananas to a purée with a fork, and peel and chop the other one into 0.5 inch (1 cm) chunks. Next you need to take a large mixing bowl and sift the salt, baking powder, cinnamon and both the flours into it, holding the sieve up high to give it a good airing, then adding the bran that's left in the sieve. Now simply add all the remaining ingredients (except the chopped banana and nuts) and, using an electric hand whisk, begin to beat the mixture, first on a slow speed for about half a minute, then increasing the speed to mix everything thoroughly and smoothly. Then lightly fold in the chopped banana and walnuts. You may need to add a drop of milk (I had to add quite a bit of milk because I used extra plain flour which absorbs more moisture than wholewheat flour) to give a mixture that drops easily off a spoon when you give it a sharp tap on the side of the bowl. Next pile the mixture into the loaf tin, level the top with the back of a spoon and sprinkle on the Demerara sugar. Bake in the centre of the oven for 1.25-1.5 hours, until the cake feels springy in the centre.

After that, remove it from the oven and let it cool for about 5 minutes before turning it out on to a wire tray. Then let it get completely cold before serving or transferring it to a cake tin.

Nigella’s Banana bread

Ingredients:

100g sultanas

75ml bourbon or dark rum (I used brandy)

175g plain flour

2 teaspoons baking powder

0.5 teaspoon bicarbonate of soda

0.5 teaspoon salt

125g unsalted butter – melted

150g sugar (I used caster sugar)

2 large eggs

300g banana (about 4)

60g chopped walnuts

1 teaspoon vanilla extract

Method:

Put the sultanas and rum or bourbon in a saucepan and bring to the boil. Remove from the heat, cover and leave for an hour if possible until the sultanas absorb a lot of the liquid, drain remaining liquid.

Pre-heat the oven to 170ºC

Put the flower, baking powder and bicarbonate of soda and salt into a medium sized bowl and combine well.

In a large bowl mix the melted butter and sugar and beat until blended, beat in the eggs one at a time and then add the mashed banana. With a wooden spoon, stir in the walnuts, drained sultanas and vanilla extract.

Add the flour mixture a third at a time, stirring well after each bit.

Scrape the mixture into a loaf tin and put in the oven for 1-1.25 hours. When cooked a skewer should come out cleanish. Leave in the tin on a rack to cool and eat thinly or thickly sliced as preferred.

Read More

Tasty Tuna Italian Stylee

By Ceri x

A couple of months ago, Charlotte and I decided to have a slightly impromptu dinner party one Saturday evening. Charlotte whipped up her fantastic self-created Sausage pasta dish as a starter (an earlier post on the blog and well worth a look), and I was to provide the main course. I had it in my head that I had wanted to cook Tuna steaks for the previous couple of days. I had the perfect excuse as our good friend Tim was leaving London for more South Westerly climes (Bristol) so it called for an evening of wine, banter, wonderful Italian food and some smooth moves with a griddle pan.

Tuna as many people unfortunately know it, is that convenience fish you get out of a tin from the supermarket. The fresh Tuna steaks that you buy from the fishmonger make for an entirely different experience. When cooked well (my preferred way is with a very hot griddle pan leaving a lovely layer of pink through the middle of the steak so it is served medium rare) it is a delicious, meaty yet light fish with a really wonderful flavour that the canned version doesn't even come close to.

The recipe I chose was one I found online and adapted. This was an Italian style marinade including roasted peppers, capers, olive oil and lemon juice. As Charlotte previously mentioned, the Keston Kitchen rarely goes a week without the little wonders that are capers making an appearance. I love them and they go extremely well with fish of most kinds.

The recipe below is really easy once you master the cooking of the tuna. I served it on a salad of rocket, watercress, toasted pine nuts and roasted cherry tomatoes with a balsamic vinegar dressing, along with new potatoes in a garlic herb butter. It was a really tasty, fresh mediterranean style dish that we all fell in love with... even Rachie and she's not a fish fan.

It's worth a mention to be careful where you get your Tuna from to make sure it's responsibly sourced as it's an endangered species. I love this fish and think it's important to be aware of where it has come from when enjoying your dinner. It's always good to check with your fishmonger to make completely sure.


Ingredients: Serves 6

• 6 8-ounce tuna steaks
  
• 250 ml olive oil
• 3 table spoons fresh roughly chopped parsley
• 4 roasted peppers
• 4 spring onions, sliced thinly
• juice of 1 freshly squeezed lemon
  
• 2 tablespoons capers
• 2 tablespoons fresh oregano, minced or 2 teaspoons dried oregano
• salt and pepper to taste

Preparation:

Mix the olive oil with parsley, roasted peppers, spring onions, 2 tablespoons lemon juice, capers, oregano, salt and pepper in a saucepan. Simmer over low temperature while stirring until completely mixed. Remove from heat and set aside.

Coat tuna steaks with remaining olive oil and lemon juice. Cover and let sit for 30 minutes. Preheat grill as hot as you can get it. Place tuna steaks on oiled grill and cook for about 3 to 5 minute per side or until done. Tuna steaks are done then the meat is opaque through the middle. Do not over cook tuna as it will go dry.

An alternative way (and my preferred method) to cook the Tuna is on a griddle pan- happily we have one in the Keston Kitchen. If you have one, heat the pan until really, really hot. Place the tuna carefully in the pan which should be non stick. Leave to cook on each side for 3 minutes for a medium rare steak- more for well done. I am a firm believer that the fish tastes better a little rare with a streak of pink running through the middle. It's also worth taking the fish off the griddle pan and placing the lines that run along the bottom to go in the opposite direction for that criss- cross effect.



The fish was then placed on a bed of the salad with a side of the new potatoes in garlic butter. We had a lovely Saturday evening dinner with delicious food and great people.

Belated good luck for happy times in Bristol Tim. xx

Read More

Later with Jules: earn some brownie points

lemon drizzle

chocolate brownies

strawberry cheesecake cupcakes

In the first ever Later with Jules, I explained that baking was entirely compatible with full time employment. I have since discovered that, as well as being compatible, the two are perfectly complementary. A slice of cake brightens the day of even the most overworked or underpaid. And let's face it, when it comes to the crunch, you're far more likely to be remembered for your chocolate brownies than for that innovative new filing system you designed...

I would like to provide you with a menu of options that all lend themselves nicely to the workplace.

Occasion 1: leaving a job.

For someone like me, who moves between jobs fairly frequently, perfecting the art of the leaving cake is essential. You should always leave on a high and, if you've failed to reach the peak of professional excellence thorough your day job, a cake can make your mark.

Now, as this is the last taste of your work your colleagues will have, I would play it safe. Better to go for an old time favourite than more experimental baking on this occasion (you could end up being remembered as 'that girl who made that strange cake'... a fate worse than death for a midnight baker). My personal view is that playing it safe means either:

a) chocolate (who doesn't love it?) or

b) lemon (entirely inoffensive, and light enough to tempt even the most weight conscious of colleagues)

Or, better still, both.

Which is exactly what I did when I left my last job. A delicious yet oh-so-simple lemon drizzle cake (every midnight baker should master this all-time-favourite) AND the chocolate brownie - a winner every time.

There a many variations on the chocolate brownie theme (all of which are infinitely better than the shop bought variety). This time I went for a Jamie version - which contains fruit and nuts - not strictly speaking 'classic' enough for a leaving cake but, as I made lemon drizzle as well, I felt confident that I would not alienate the nut allergic / fruit phobic folk that are sure to lurk in every office out there. Rich in flavour moist in texture... the brownie is a wonderful thing.

Occasion 2: the celebratory cake (birthdays / significant achievements / pregnancies etc)

It wasn't long into my new job that word got out about midnight baking and I was facing increasing pressure to produce the goods. Luckily, we soon had a 'thank f**k that's over' moment. After getting a big piece of work out of the way, an enormous slice of cake or stiff drink is definitely the order of the day, preferably both.

This time I went for the cupcake option, which is good because they can be shared around an office, but admittedly slightly more labour intensive. This time, reader, I made a fatal miscalculation of timing. Being a bit blasé about the possibilities of midnight baking, I foolishly went to the pub and returned beyond the midnight baking deadline. I then attempted to make double quantities of cupcakes AND pack for the easter hols. The result? I was icing cupcakes at 3.30am. This is NOT good. In fact, it is quite ridiculous. However, I happen to believe it that the happy cake filled faces in the office the next day made it all worthwhile, which may tell you something about my priorities in life.

I think it is fair to say that strawberry cheesecake cupcakes are by far the best cupcakes I have ever tasted. They are from the Hummingbird bakery book, and I have Miss Penny to thank for making them her signature dish, and inspiring me to emulate her success.

Subject: "I have baked a cake"

Click: "Reply all"

Before you know it everyone's

Stampeding down the hall

Exclamations of delight

as they happily tuck in

See, you can do something right

So lift up your chin

And hold your head high

You've made their day for sure

And off they trot back to their desks

Happier than before

Lemon drizzle cake

Ingredients

225g unsalted butter , softened 225g caster sugar 4 eggs finely grated zest 1 lemon 225g self-raising flour

FOR THE DRIZZLE TOPPING

juice 11⁄2 lemon 85g caster sugar

1. Heat oven to 180C/fan 160C/gas 4. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

2. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve.

bloomin' brilliant brownies

ingredients

• 250g unsalted butter
• 200g dark Fairtrade chocolate (70% cocoa solids), broken up
• optional: 75g dried sour cherries
• optional: 50g chopped nuts
• 80g cocoa powder, sifted
• 65g plain flour, sifted
• 1 teaspoon baking powder
• 360g caster sugar
• 4 large free-range or organic eggs
• optional: zest of 1 orange
• optional: 250ml crème fraîche

dessert recipes | serves 20
Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you’re using them, and stir together. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.

Strawberry Cheesecake Cupcakes

120g plain flour
1 1/2 tsp baking powder

a pinch of salt
40g unsalted butter, room temperature
140g caster sugar
1/2 tsp vanilla extract
120ml whole milk

1 egg
12 large strawberries, chopped into small pieces
200g digestive biscuits

For the cream cheese icing:

300g icing sugar (sifted)

500g unsalted butter, room temp

125g cream cheese, cold.
Makes 12 (big american style) or 18 normal cupcakes
Preheat oven to 170 (350 F, Gas mark 3).
In a small bowl mix together the flour, baking powder & salt. In a large bowl cream together butter & sugar until light & fluffy. On low speed add flour mixture and beat until you get a sandy consistency and everything is combined. Pour in the milk and vanilla extract and beat on a medium speed until everything is well mixed. Add the egg and beat for a few minutes to ensure the ingredients are well incorporated.
Divide the chopped strawberries between the paper cases. Spoon the cupcake mixture on top until 2/3 full and bake in the pre-heated oven for 20-25 mins, or until light golden and the sponge bounces back when touched. A skewer inserted into the centre should come out clean. Leave to cool slightly before transferring to a wire cooling rack to cool completely.

Roughly break up the digestive biscuits and process in a food processor until finely ground (or just bash)
To make the icing, in a large mixing bowl, beat the icing sugar and butter together with electric whisk on a med-slow speed until well mixed. Add the cream cheese and best until incorporated. urn speed up and beat until light and fluffy (at least 5 mins) Do not overbeat, as it quickly can become runny.

Spoon on top of the cupcakes and finish with a sprinkling of ground digestive. You can decorate with a slice of fresh strawberry if you wish.

Read More