Search Results

If the mixture feels too dry or cracks when rolled, add 1–2 tablespoons of any milk, a little at a time Plant protein also works to make this dairy-free, you may need to add 1–2 tbsp more milk if the mixture

sugar 4 eggs 220g self-raising flour 1 1/2 tsp baking powder 1/2 tsp salt 1 tsp vanilla extract 2 tbsp milk 6 heaped tbsp strawberry or raspberry jam Buttercream 150g butter 300g icing sugar, sieved 1 tbsp milk Add the creamed butter, sugar and eggs in with the dry ingredients and add in the vanilla and milk. Add in the vanilla and milk and mix again until you're happy with the consistency. You can add more milk 1/2 tbsp at a time if you want to loosen the mix.

Time to make : 15 minutes Serves : 2 Ingredients 1 ripe banana 90g oats 4 tbsp any milk 2 eggs 2 tbsp For a protein boost, add 1 scoop (30g) of protein and 2 more tablespoons of milk in the blender.

: 15 minutes Makes: 4 Ingredients 4 medium flour tortillas 8 pork or chicken sausages 6 eggs 4 tbsp milk Meanwhile, whisk the eggs with the milk, paprika and a pinch of salt and pepper.

Servings : 2 Ingredients 80g rolled oats 2 tbsp chia seeds 1 tbsp cocoa powder 120ml fresh coffee 180ml milk maple syrup 1 tsp vanilla Method In a mixing bowl, mix the oats, chia seeds, cocoa powder, coffee and milk To make this vegan, use a dairy alternative milk and yogurt.

½ tsp salt 110g butter, softened 100g caster sugar 100g light brown sugar 2 eggs 1 tsp vanilla 90ml milk and use a spatula to fold the batter together until only a few flour streaks remain, then add in the milk I use whole milk for a richer sponge and softer crumb but any milk or dairy-free alternative works.

so you'll still need to dilute it to serve (I suggest a 1:1 ratio of concentrate cold brew to either milk To serve, dilute your concentrate 1:1 with water or milk.

sugar 1 tsp mixed spice 1 tsp ground cinnamon 1 tbsp ground ginger Pinch of salt 2 eggs 100ml whole milk Add the wet ingredients: make a well in the centre and add the eggs, one at a time, followed by the milk

Crushed mini eggs and broken Easter egg milk chocolate is generously mixed through the base and piled full fat Philadelphia cream cheese 1 tsp vanilla 140g icing sugar 1/2 lemon, juiced 240g mini eggs 80g milk Method Roughly chop the 240g of mini eggs and 80g milk chocolate for the cheesecake filling.

ginger, grated or finely diced 4 garlic cloves, minced 4 tbsp Thai red curry paste 1 tin (400ml) coconut milk Pour in the coconut milk and add in the brown sugar and fish sauce. You can use light or full-fat coconut milk.

instant yeast* 240g sultanas 2 tsp ground cinnamon 2 tsp mixed spice* Zest of 2 oranges 60g butter 380ml milk * 1 egg Cross 40g flour 3 tbsp milk Glaze 60g honey* Method Dough In a large bowl, mix the flour, caster Once it’s melted, turn the heat off and add in the milk, using a balloon whisk to mix. glazing In the meantime, pre-heat a fan oven to 180ºC and make the 'cross' paste by mixing the flour and milk I use whole mix for a richer flavour and softer crumb but you can also use skimmed or semi-skimmed milk

plus extra for dusting 90g butter, chilled* 1 tsp baking powder 1/2 tsp salt 40g caster sugar 170ml milk Whisk together the milk, 1 egg and the vanilla in a jug with a fork. I use whole milk for a richer flavour and softer crumb, but you can use whatever milk you prefer.