I’m sharing with you all the tips and tricks to perfectly whip cream, plus if you make a mistake how to fix it when it’s been over whipped. Dollop it over your favourite dessert or use it make the perfect mousse, the options are endless.
For a full video tutorial of how to whip cream perfectly watch the
How to Make Whipped Cream
Pour the cream into a large mixing bowl. Use a whisk, hand mixer, or stand mixer to beat the cream. After a few minutes the cream should have thickened, turn the setting to low. Check the cream every twenty seconds, when it just starts to hold its shape it is whipped.
Use cream straight out of the fridge as it whips faster than when at room temperature.
For some sweetness and flavour add 1 teaspoon of powdered sugar and a little vanilla essence.
These Belgian Waffles are thick and crispy on the outside and soft and fluffy on the inside. Serve with berries and freshly whipped cream for the ultimate weekend brunch.
For a full video tutorial for how to make these Belgian Waffles watch the
Belgian Waffle Recipe
Breakfast 250g | 2 Cups Flour 1 Tablespoon Baking Powder ½ Teaspoon Salt 2 Tablespoons Sugar 2 Eggs, separated 80ml | ⅓ Cup Oil 500ml | 2 Cups Milk 1 Teaspoon Vanilla
Sieve the dry ingredients into a large sized mixing bowl. Mix with a whisk so everything is evenly combined. Seperate the two eggs, placing the yolks into the bowl with the dry ingredients and the whites into a clean bowl. Measure out the oil, vanilla, and milk and pour into the bowl with the dry ingredients. Give this a mix with a whisk until there is no longer any dry flour. Use a hand mixer or a whisk to whip the egg whites to stiff peaks. Fold the egg whites into the batter until well combined. Heat a waffle iron and spray with oil or brush on some melted butter. Measure out around ¾ of a cup of batter and pour into the waffle iron. Leave to cook for 5-10 minutes until browned and crispy. Serve with berries, whipped cream and maple syrup
These waffles are best served straight out of the waffle iron. To keep them crispy, place the waffles in a single layer on a cooling rack and into a 180c|350f oven until you are ready to serve.
Enjoy a slice of quiche for breakfast, lunch, or dinner. The flavour combinations are endless.
For a full tutorial for how to make this Bacon and Spinach Quiche watch the
Bacon and Spinach Quiche Recipe
Short Pastry 1 Small Onion 6 Rashers Bacon 1 Teaspoon Oil 1 Cup Grated Cheese ¼ Cup Frozen Spinach 5 Eggs 1½ Cups | 375ml Cream or Milk Salt + Pepper
Roll out the pastry and place into a quiche pan. Cut the onion and bacon into small pieces. Heat a frypan over medium heat and add the oil. Cook the onion and bacon for 8-10 minutes until the bacon is crispy and the onion has caramelised. Squeeze the excess water out of the spinach and set to the side. In a medium sized bowl crack in the eggs and pour in the milk or cream. Season with salt and pepper and use a fork to combine the ingredients together. Add the onion and bacon to the quiche crust along with the spinach and cheese. Pour over the custard and place into a 180C | 350F oven for about 50 minutes or until the centre only slightly jiggles when moved. Cool the quiche for 10-15 minutes before serving.
Cream is best used for this quiche, but half and half or milk can also be used.
A creamy, sweet and delicious no bake berry cheesecake. So simple and easy to make.
S’mores dip is a spin on the traditional S’more. Perfect for pleasing a crowd, serve with graham crackers or digestives.
For a full tutorial for this S’mores Dip watch the
S'mores Dip Recipe
9 oz | 250g Chocolate 1 Packet Marshmallows
Cut or break chocolate into small pieces. Place the chocolate into a heat proof bowl and melt over a pot of simmering water. Pour the melted chocolate into an oven safe dish and top with the marshmallows. Place the S'mores dip into the oven under a hot grill or broiler for 2-3 minutes until toasted. Serve with graham crackers or digestives.