Strictly Suppers 2015 #6 – Viennese Waltzing Whirls

This is a quick and simple one, I know it’s not strictly a supper as such but it’s flipping lovely. This is based on a Hairy Bikers Recipe for Viennese Whirls, Saturday’s episode saw a Viennese Waltz which Craig described as having “no grace and elegance” and said it was common but he loved it. The highest scoring Viennese Waltz in this series was from Helen George who scored 39 with her partner Aljaž dancing to “At Last” by Etta James (week 10) and the lowest was by Carol Kirkwood and Pasha who scored 21 dancing to “I’ve Been Loving You Too Long” by Slade week 5). Sadly Helen and Aljaž were eliminated last night, up against judges’ pets Georgia and Giovanni I suppose they were always going to lose.

Strictly Suppers #6 - Viennese Waltzing Whirls ingredients

Strictly Suppers #6 – Viennese Waltzing Whirls ingredients

I know what you’re thinking, is this an advert for Asda…. no it’s not, but my mother shops there, hence most of the ingredients being Asda’s own brand 😆 .  There weren’t many ingredients as this was such a quick and easy recipe to make, the only thing I’d probably change is I’d add a vanilla pod instead of Vanilla Extract. The equipment required is minimal too, although you will need a piping bag and ideally (though not essential because I didn’t have one) a star shaped nozzle.

Strictly Suppers #6 - Viennese Waltzing Whirls the process of making the biscuit batter

Strictly Suppers #6 – Viennese Waltzing Whirls the process of making the biscuit batter

In a bowl weigh out the Icing Sugar, Flour, Cornflour, Butter and Vanilla Extract. Once you’ve weighted them, mix them thoroughly until their all combined and creamy. I didn’t have plain flour I only had Self Raising but it did the job.

Strictly Suppers #6 - Viennese Waltzing Whirls the biscuits after they were piped on the baking tray

Strictly Suppers #6 – Viennese Waltzing Whirls the biscuits after they were piped on the baking tray

Once fully mixed spoon the mixture into a piping bag with a star shaped nozzle on the end. I didn’t have a star shaped nozzle as you can see so Kirsty very efficiently piped them into swirl shapes. When you pipe them make sure you leave enough room between each one.

Strictly Suppers #6 - Viennese Waltzing Whirls cooling on a wire cooling rack

Strictly Suppers #6 – Viennese Waltzing Whirls cooling on a wire cooling rack

Place them in a preheated oven for about 15 minutes or until they are a pale golden brown in colour. Once they are cooked place them on a wire cooling rack and allow them to chill out and have a breather while you make the filling…. and no you can’t eat them yet… I know you want to I can sense it 😯 !

Strictly Suppers #6 - Viennese Waltzing Whirls the start of the buttercream filling

Strictly Suppers #6 – Viennese Waltzing Whirls the start of the buttercream filling

For the filling place Icing Sugar and the Vanilla Extract in a bowl, then add the butter.

Strictly Suppers #6 - Viennese Waltzing Whirls mixing the ingredients for the buttercream filling

Strictly Suppers #6 – Viennese Waltzing Whirls mixing the ingredients for the buttercream filling

Mix thoroughly until you get a buttercream consistency. The recipe says you need to pipe this onto half the biscuits but we just spooned it on.

Strictly Suppers #6 - Viennese Waltzing Whirls filling them with jam

Strictly Suppers #6 – Viennese Waltzing Whirls filling them with jam

On the other half of the biscuits place the jam. Don’t be a burke like me and put too much on, that’s what happens when you have a drink when you’re cooking… oh yes by the way I’ve fallen off the wagon… moving on 😳

Strictly Suppers #6 - Viennese Waltzing Whirls ready to eat

Strictly Suppers #6 – Viennese Waltzing Whirls ready to eat

These were buttery and crumbly, they were sweet but the jam helped to balance the sweetness out. These were so good my parents have asked me to make them again, although I’ve got strict instructions from Kirsty to buy a nozzle for my piping bag next time.

Strictly Suppers #6 - Viennese Waltzing Whirls

Strictly Suppers #6 – Viennese Waltzing Whirls

As always you can download my step-by-step instructions here, if you give it a go send in your pictures – I’d love to see them. I really enjoyed cooking this, although in actual fact, other than spread a bit of jam I didn’t do a lot, Kirsty did most of the work. If you’d like to see the original recipe then go here…. and don’t come back…. just kidding<3!

Kirsty's Rumba Chicken

Kirsty’s Rumba Chicken

After making the Rumba chicken with me a couple of weeks ago Kirsty went home and made it in her slow cooker, here are three of her pictures. I’d love to see your pictures, email or message me them and I’ll share them on here!

Next week we’ve got a reinvention of one of last year’s Strictly Suppers, what will it be… wait and see (I’m a poet and I didn’t know it). Tomorrow I’ll be reviewing Asda Beef Bourguignon with Merchant Gourmet Red and White Quinoa.

Mystery Bag Meals Information

Mystery Bag Meals Information

I have another mystery bag lined up for a couple of weeks but if you have anything you’d like me to cook with please get in touch (see the picture above).Wheelie Good Meals Social Networking

As always you can get social with me, I’d love to hear from you. What are you doing over Christmas, do you have your food all planned?

 

See you Tuesday

Rich signature

Strictly Suppers 2015 #2 – American Smooth(ie)

In honour of Daniel O’Donnell’s exit last week I thought I’d dedicate this Strictly Suppers recipe to his last dance an American Smooth. This post comes in two parts, Uncle Sam’s Chocolate Brownies and a Peanut Butter and Jam smoothie…. how very American. So let’s get on with the Brownie.

Strictly Suppers #2 American Smooth(ie) - Brownie Ingredients

Strictly Suppers #2 American Smooth(ie) – Brownie Ingredients

You can add chocolate chips or nuts to this recipe but I’ve gone for a straight up Brownie, no frills attached. I may try the recipe again with white chocolate chips in the middle of them.

Strictly Suppers #2 American Smooth(ie) - Weighing out the ingredients for Uncle Sam's Brownies

Strictly Suppers #2 American Smooth(ie) – Weighing out the ingredients for Uncle Sam’s Brownies

Preheat the oven to 1800C, weigh out all the ingredients. Melt the butter in a small sauce pan.

Strictly Suppers #2 American Smooth(ie) - Working with the Sugar, Eggs and Butter for Uncle Sam's Brownies

Strictly Suppers #2 American Smooth(ie) – Working with the Sugar, Eggs and Butter for Uncle Sam’s Brownies

Add the melted butter to the sugar and mix it thoroughly, then add two egg and mix through thoroughly until combined. Onto the dry ingredients:

Strictly Suppers #2 American Smooth(ie) - Working with the Flour, Cocoa Powder and Vanilla for Uncle Sam's Brownies

Strictly Suppers #2 American Smooth(ie) – Working with the Flour, Cocoa Powder and Vanilla for Uncle Sam’s Brownies

Sieve the flour, cocoa powder and salt into a bowl, once you’ve done that, give them a stir to combine. Then you can add the mixture from the previous step, add the vanilla and mix that thoroughly to ensure it is well combined.

Strictly Suppers #2 American Smooth(ie) - Greaseproof paper in the brownie tray

Strictly Suppers #2 American Smooth(ie) – Greaseproof paper in the brownie tray

Line a baking tray (or in my case my old lasagna dish) with some grease proof paper and then pour in the mixture.

Strictly Suppers #2 American Smooth(ie) - The brownie mix going in the oven

Strictly Suppers #2 American Smooth(ie) – The brownie mix going in the oven

Place in the oven and cook for approximately 30 minutes, people have different opinions on brownies. When I cooked them my mother said they were over cooked…. but I didn’t think they were! The edges and top were crispy but the middle was gooey and lovely, a real hug in every bite. It doesn’t matter in my opinion if the outside edge is a bit burnt overcooked as long as the actual middle of the brownie is gooey.

Strictly Suppers #2 American Smooth(ie) - The American paraphenalia for props

Strictly Suppers #2 American Smooth(ie) – The American paraphenalia for props

Because I knew I was doing this concept for Strictly Suppers I decided to buy some props…. I can’t claim the American Smoothie idea, it came from Heather and Alice, I was talking over this years options with Alice on facebook one day and all of a sudden ideas came flooding in. She’d spoken to my sister Heather who (because she’s the created one of the three of us) came up with lots of ideas including this one. I managed to source some American bits and pieces from various online sites and put together the final staging for the finished creations. I served the Brownies on their own because they didn’t need anything else.

Strictly Suppers #2 American Smooth(ie) - Uncle Sam's Brownies

Strictly Suppers #2 American Smooth(ie) – Uncle Sam’s Brownies

To download a step-by-step guide to make my Brownies click here. Ok here comes the fun bit, onto the Smoothie part of the American Smooth. This is my take on a Peanut Butter and Jelly smoothie, it’s Peanut Butter and Jam smoothie…. yea I know it sounds horrific but honestly it wasn’t.

Strictly Suppers #2 American Smooth(ie) - The Peanut Butter and Jam Smoothie ingredients

Strictly Suppers #2 American Smooth(ie) – The Peanut Butter and Jam Smoothie ingredients

This recipe calls for frozen bananas, I’ve seen James Martin using them to make Ice Cream and now I know why. The original recipe which inspired me to make this says to use one banana but I’ve used two, why, because I don’t like Peanut Butter. Place them in the freezer overnight, when doing this it’s important to peel them first because it’s easier when making the smoothie.

Strictly Suppers #2 American Smooth(ie) - The process of making the smoothie

Strictly Suppers #2 American Smooth(ie) – The process of making the smoothie

This couldn’t be easier to make, whack everything in the blender and blitz. The ingredients include honey which adds the sweetness, if you don’t like Peanut Butter this is the wrong recipe for you but it’s honestly worth trying – I’m not a big Peanut Butter fan but I loved this.

Strictly Suppers #2 American Smooth(ie) - Peanut Butter and Jam Smoothie

Strictly Suppers #2 American Smooth(ie) – Peanut Butter and Jam Smoothie

To download a step-by-step guide to this recipe click here, it’s should be tried, it’s more bananary than anything else.

Strictly Suppers #2 American Smooth(ie) in all it's glory

Strictly Suppers #2 American Smooth(ie) in all it’s glory

This is the first recipe photo shoot I’ve used props in really and I’m very proud of it, I know self recommendation is no praise or whatever the saying is but I thoroughly enjoyed cooking this and staging it. I’m not the only one who enjoyed the Brownies because people sampled them and everyone who tried them enjoyed them, including my friend Gemma. Sadly I didn’t have enough of the smoothie to go around but I enjoyed it.

As always adapt the recipe to suit yourself, change the quantities and the ingredients, just remember, adjust the cooking time and the process where needed.

Strictly Suppers #2 American Smooth(ie)

Strictly Suppers #2 American Smooth(ie)

I’m also pleased with some of the photos for this recipe, I quite often get the mick taken out of my photography skills, because I have shaky hands. I regularly use a Bluetooth selfie stick for my Wheelie Good Meals photos as it gives me good stability and I can roll out photos without struggling to get in to awkward places. I’m chuffed with the photo above, it looks like something Greg or Alice would have taken because it’s an overhead shot.. I took it with my selfie stick… long live the selfie stick I say, if you want to see the one I own click here

I don’t know what’s coming up next week because I’ve been so behind of late. I’ve just launched a new business the beginning of the month, and that and my existing business have taken up lots of time, I will be back for #TimeSavingTuesday but with what, well who knows.

If you were signed up for the blog before, you may have stopped receiving updates – that’s because of techincial difficulties my end – don’t shout at me 😆 . Just subscribe again and you should be ok. You can also check us out on the social media listed below.

Facebook:         www.facebook.com/wheeliegoodmeals

Twitter:              www.twitter.com/wheeliegdmeals

Instagram:        www.instagram.com/wheeliegoodmeals

Youtube:            www.youtube.com/wheeliegoodmeals

Pinterest:           www.pinterest.com/wheeliegdmeals

Big thanks to Sharon for the loan of her smoothie glass, it took me long enough to find one, but we got there in the end!

See you Tuesday

Rich signature

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Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake

Hello, how are we all?  If you’re cooking for the family this weekend I guarantee this one will be a hit.  It’s another fantastic post from my friend Melanie at Melanie’s Food Adventures. If you like this recipe and you want to try more of Melanie’s Sweet treats then you can check out the Granola Bars she posted for our One Year Anniversary, her Hedgehog Tray Bake or her Zebra Cake. If you would like to download a printable version of this recipe click here.


Hello again! I’ve been invited back by Richard to offer you another fabulous recipe. I’m incredibly lucky to live in a part of the world that produces the BEST raspberries you can possibly find. I promise you that once you try them you won’t want to taste another from elsewhere! Living less than 25 miles away from one of the best berry farms around, Barra Berries, I knew that once soft fruit season rolled around, I wanted to make something special for my mum’s birthday. So what better way than a Lemon, Poppy Seed and Raspberry Cake that’s light, moist and looks the business.


 

INGREDIENTS (SERVES 10)

FOR THE CAKE

  • 225g Unsalted Butter (softened)
  • 225g Caster Sugar
  • Zest and Juice of 2 Lemons
  • 4 Large Eggs
  • 225g Self Raising Flour
  • 2tbsp Poppy Seeds
  • 1tsp Baking Powder
  • 3tbsp (heaped) Lemon Curd (you could use orange or lime curd, or even jam)
  • 300g Fresh Raspberries

FOR THE ICING

  • 225g Icing Sugar (I used Sugar and Crumbs Lemon Drizzle)
  • Juice of  1 1/2 Lemons

 

METHOD

 

  1. Preheat your oven to 180°C / 160°C Fan / Gas 4 then grease and line the base of 2 x 20cm sandwich cake tins.

 

  1. Place 225g Unsalted Butter, 225g Caster Sugar and zest of 2 Lemons and beat until pale and fluffy (you can use a stand mixer, hand whisk or a wooden spoon).

 

  1. Add the Eggs, 1 at a time, with a spoonful of Self Raising Flour. Ensure that each Egg is fully combined before adding the next.

 

  1. Now pour the juice from 2 Lemons and 2tbsp Poppy Seeds and gently stir in until mixed. Finally sieve in the remaining Self Raising Flour and 1tsp Baking Powder and fold in gently.
  2. Spoon the cake mixture into the cake tins and bake for 25 minutes until lightly golden and a skewer into the centre of the cake comes out clean.

 

  1. Remove from the oven and leave in the tins for 5 minutes before running a butter knife round the edge of the cake and turning the cakes out onto a cooling rack until completely cold.

 

  1. Once cold, spread 3tbsp Lemon Curd onto one of the cakes and then drop half of the Raspberries over the top and pop the other cake on top.
    Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake - Spreading on the Lemon Curd

    Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake – Spreading on the Lemon Curd

      1. To make the icing, sieve 225g Icing Sugar into a bowl and pour around 1/3 of the Lemon Juice and mix well. If the icing is still too thick add a tiny bit more Lemon Juice. You don’t want it too thick that it won’t provide that fab drizzle effect down the sides of the cake, but making it too runny will mean it won’t sit on top of the cake.
        Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake - Filling The Middle

        Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake – Filling The Middle

        9. Drizzle the icing over the cake and finish with the remaining Raspberries.

        Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake - A Slice Ready To Eat

        Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake – A Slice Ready To Eat

        Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake - Iced and Decorated

        Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake – Iced and Decorated

        Melanie, Food Adventurer

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Mother’s Day Meal 2015 Pt 3 – Dessert Course

Mother’s Day Meal 2015 Pt 3 – Dessert Course –Nutella Cheesecake with a Wheelie Good Oreo Base

Phew…. and breath! This is the last instalment in my Mother’s Day Meal it’s the Dessert Course Nigella’s Nutella Cheesecake with a Wheelie Good Oreo Base. It’s follows on from the Starter of Scallops with Curried Cauliflower Purée with Smoked Bacon Crisps and a main course of Duck with Sautéed Potatoes and a Balsamic Berry Jus. This post is firmly dedicated to my mother, she’s in hospital but fighting fit and hopefully will be out this week with half a new hip 😆 . I am such a lucky person, I know I said this on Tuesday but I am so grateful for my family and friends. Other than all the running around Rhian, Gemma and Chris have been doing since my mother has been in hospital I’ve had some of the most amazing food brought up to me which has made things so much easier. My father is a really good cook but, as you know he’s has plain and simple tastes. I’ll fill you in on the food I’ve had in a bit but on to the Cheesecake!

Nutella Cheesecake with a Wheelie Good Oreo Base - Ingredients

Nutella Cheesecake with a Wheelie Good Oreo Base – Ingredients

The ingredients are simple…. we have Nutella, but you can use any chocolate spread, Oreo and Cream Cheese…. oh and Icing Sugar! You can use any cream cheese, when I normally make a lemon cheese cake I use Mascarpone but we had Tesco own Cream Cheese in the fridge. The equipment is easy as this is a no cook Cheese Cake you only need:

  • A Cake Tin
  • Spatular
  • Food Processor
  • Large Bowl
  • Big Spoon
  • Cling Film
Nutella Cheesecake with a Wheelie Good Oreo Base - Making The Base

Nutella Cheesecake with a Wheelie Good Oreo Base – Making The Base

It’s time to make the base, firstly throw the pack of Oreos in to the food processor and blitz them, if you don’t have enough in a packet – use more or use some plain digestives. Once you’ve done that melt a large knob of butter in a small pan, once melted add to the biscuit base along with a heaped tablespoon of nutella. Once you’ve done that take the biscuit base and line your tin with it. Make sure that there is an even layering of base and it’s spread out to all the outer edges of the tin.

Nutella Cheesecake with a Wheelie Good Oreo Base -The Base In The Tin

Nutella Cheesecake with a Wheelie Good Oreo Base -The Base In The Tin

You can see in the picture above I’ve used a loaf tin to make the cheesecake, ok, I know it’s not conventional but convention is boring 😆 ! Before you place the base in the tin line it with some cling film, that will allow you to lift the cheese cake out. If you have a loose bottom (embarrassed face) to your tin then you won’t need cling film. Once you’ve placed the base in the tin, put it in the fridge for at least an hour or as long as it takes for it to set.

Nutella Cheesecake with a Wheelie Good Oreo Base -Making The Topping

Nutella Cheesecake with a Wheelie Good Oreo Base -Making The Topping

To make the topping for the cheese cake add the cream cheese to a large bowl, remember don’t do what I did. I added the water from the cream cheese and it meant my cheese cake didn’t set very well. The add the remainder of the jar of Nutella and mix thoroughly and then add the icing sugar. Mix that in again to allow it all to combine thoroughly. Once you’ve done that cover and set aside until the base is hard and ready to come out of the fridge.

Nutella Cheesecake with a Wheelie Good Oreo Base -Putting The Topping On The Base

Nutella Cheesecake with a Wheelie Good Oreo Base -Putting The Topping On The Base

Once you’ve mixed the topping and you’re happy the base is set spread the topping out over the base, it is important to remember to get to all the edges and make sure that it’s evenly covered. Place in the fridge and allow to set .

Nutella Cheesecake with a Wheelie Good Oreo Base - Out of The Tin and Ready To Eat

Nutella Cheesecake with a Wheelie Good Oreo Base – Out of The Tin and Ready To Eat

When you are ready to serve dust with some icing sugar, you can serve with a berry compote. This is a stunning dessert if I do say so myself, I borrowed the idea from Nigella Lawson who came up with the idea but she sprinkled toasted flaked hazelnuts on top of it. You can download a full copy of my recipe here.

Come back on Tuesday where I’ll be reviewing Asda Pasta Bolognaise Bake. Later on in the week I’ve got the long awaited Lamb Kofta Recipe from my dinner party with Greg and Ginge.

I know I said this last week but I’m so lucky my friends are brilliant, I’ve had food from both Hayleigh (well her mother really but because of Hayleigh 😆 ) and Stacey. I couldn’t ask for better friends and family. My mother is doing well and hopefully all will be right in camp Wheelie Good Meals soon.

I read an heart warming post entitled #LiveItForGeorgie so this Nutella and Oreo Cheesecake is dedicated to #LiveItForGeorgie. Go over and have a read and see what you can do to #LiveItForGeorgie

Lastly congratulations to my brother who completed his 3 peaks challenge this weekend. Not bad going for an old man 😉

 

See you Tuesday
#CookBlogShare

Link up your recipe of the week

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HAPPY BIRTHDAY WHEELIE GOOD MEALS! Melanie’s Food Adventures – Homemade Granola Bars

Happy Anniversary! Happy Birthday! Penblwydd Hapus! Wheelie Good Meals has been open 1 year Today!! So what better way to celebrate than with a sweet treat from Melanie’s Food Adventures. If you like this recipe and you want to try more of Melanies Sweet treats then you can check out her Hedgehog Tray Bake or her Zebra Cake. If you would like to download a printable version of this recipe click here.  There’s a distinct lack of animals in this one but the recipe, as always (ssshhh don’t tell her I said that) is fab! Hopefully see you later for another post, but if not see you tomorrow with a Time-Saving Tuesdays post to celebrate the anniversary of our first posts!


So delighted to write another blog post for Richard!

This time round I’m sharing a recipe for some homemade Granola Bars. They’re utterly delicious & not overly sweet. They’ll last a good few days in an airtight container & were perfect for nibbling in the car when we drove down to the Lake District on holiday.


Homemade Granola Bars (makes around 24 depending on how big you cut them)

INGREDIENTS

  • 80g Porridge Oats
  • 65g Shredded Wheat
  • 45g Almonds
  • 45g Pistachios
  • 45g Walnuts
  • 45g Pecans
  • 1/2tsp Ground Cinnamon
  • 3 Large Eggs
  • 2tbsp Agave or Honey
  • 1tsp Vanilla Essence

METHOD

  1. Preheat your oven to 180C / 160 Fan / 350F. Line an 8 x 8 inch baking tray with lightly buttered greaseproof paper (making sure there’s enough paper up the sides to allow you to remove the bars once baked) and set aside.
  1. Place the 80g Porridge Oats, 65g Shredded Wheat, 45g each of Almonds Pistachios, Walnuts and Pecans, 1/2tsp Cinnamon and 1/2tsp Salt in a food mixer and pulse until the mixture is finely chopped. Don’t worry if there’s still some chunkier bits.
Melanie’s Food Adventures – Homemade Granola Bars - Ingredients in the Food Processor

Melanie’s Food Adventures – Homemade Granola Bars – Ingredients in the Food Processor

  1. In a large bowl, hand whisk 3 Eggs, 2tsp Agave or Honey and 1tsp Vanilla Extract until well combined. Add the oatmeal mixture and stir with a large spoon until its mixed evenly.
  1. Transfer to the baking tray and flatten down gently with the back of a spoon or spatula to spread evenly.
  1. Bake for around 18 minutes until the edges turn golden brown. Let bars cool completely in the tray before slicing and serving.
Melanie’s Food Adventures – Homemade Granola Bars - A Pile Of Bars Ready For Eating!

Melanie’s Food Adventures – Homemade Granola Bars – A Pile Of Bars Ready For Eating!

Melanie’s Food Adventures – Homemade Granola Bars - Bars Lined Up After Being Cut

Melanie’s Food Adventures – Homemade Granola Bars – Bars Lined Up After Being Cut

Melanie’s Food Adventures – Homemade Granola Bars - Bars Stacked Up

Melanie’s Food Adventures – Homemade Granola Bars – Bars Stacked Up


Hints and Tips 😀

You can combine any choice of nuts and include or replace dried fruit too.

Melanie’s Food Adventures – Homemade Granola Bars - The Bars As They Are Being Cut

Melanie’s Food Adventures – Homemade Granola Bars – The Bars As They Are Being Cut


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