icing white chocolate chips (250 g) soured cream (300ml) sweets, to decorate
preheat the oven to 180°C. lay out muffin cases into tray. beat the butter and sugar in a bowl and cream until pale and creamy. crack in the eggs, one at a time, then add the vanilla and beat until well combined. sift the flours together and fold in while adding the milk. stir until almost smooth. divide the mixture between the muffin cases then bake for 20 minutes. remove from the oven and leave to sit for 10 minutes in the tin. turn the cakes out onto a wire rack to cool. crack the white chocolate in a bowl over gently simmering water. stir through the sour cream until you have a thick creamy icing. spread the cooled cakes with the icing and top with sweets.
Want to cook a whole fish but don't have a pot big enough? Bung it in the dishwasher - trust us - it's a corker!!!
whole trout couple of limes handful of fresh coriander 1 red chilli salt and pepper roll of tin foil
gut and clean your fish, but leave it whole. lay the trout out on a double layer of tin foil. stuff the coriander into the belly of the fish and season well with salt and pepper. slice the limes and arrange neatly across the top of the fish. sprinkle with some finely sliced chilli. cover with another double layer of tin foil and fold in the edges to make sure the package is completely air-tight (if its not your whole house will stink of fish as it cooks!!!) position the fishy parcel onthe top shelf of the dishwasher and put on for a full cycle (ours was intensive 65°C for a 2 hour cycle) remove fish and enjoy the the moist succulent flesh.
Do you want a novelty looking BBQ that is both cheap to get hold of and practical to use? Then pop down to your local DIY store and knock yourself up one of these beauties!
