Get cooking with team FCCE!
Everybody know’s that food can make or break an event, if delegates are not satisfied about the food they are served during their time at a venue it can leave a lasting memory of that event. Our team of event superhero’s love nothing more than visiting venues and sampling their treats and this is certainly something they’ve missed during lockdown. The time at home however has given them an opportunity to create some of their own delicious recipe’s:
Kate’s indulgent brownies!
• 1.5 cups butter, melted
• ¾ cup chocolate chips
• 1 cup all-purpose flour
• 2 cups cocoa powder
• 2.4 cups sugar
• ¾ tsp salt
• 6 large eggs
• 1 tbsp natural vanilla
• 1.5 tsp molasses
1) Pre-heat the over to 350F
2) Heat butter in a microwave-safe bowl until melted; set aside
3) In a second microwave-safe bowl, heat chocolate for increments of 30 seconds, stirring often, until melted
4) In a large bowl, stir together flour, cocoa powder, sugar and salt until full incorporated; set aside
5) In a mixer put the eggs, vanilla and molasses and mix on a low speed until blended
6) Pour half of the flour mixture into the mixture and continue mixing until fully incorporated
7) Add half the melted butter to the mixture and continue mixing until incorporated
8) Repeat the process adding the remaining flour mixture, then the remaining melted butter
9) Add the melted chocolate into the mixer and mix well
10) Pour the batter into a baking dish evenly, bake for 25 minutes
11) Rotate baking dish and continue to bake for 20 more minutes, or until the top browns and a fork comes out clean, remove from the oven and leave to cool
12) Cut and enjoy!
Magdalen’s boozy elderflower fritters!
• 16 elderflower heads
• Sunflower oil
For the batter:
• 100g self-raising flour
• 2 tbsp’s cornflour
• 2 tbsp’s sugar
• Pinch of salt
• 1 egg
• 175ml Prosecco (or sparkling water if you prefer your fritters virgin)
• Drizzle of maple syrup (optional)
1) Heat a good 3 inches of sunflower oil in a large pan, up to 180C
2) Mix the dry batter ingredients together in a bowl
3) In a different bowl whisk the egg with the Prosecco (or sparkling water)
4) Make a well in the dry mixture and slowly pour in the wet ingredients whilst whisking
5) Dip the flower heads in the batter and drop into the hot oil for 30 seconds
6) Remove and drain/cool on paper towels
7) Place all on a plate and drizzle with maple syrup – eat immediately!
Ross’s healthy salad pot!
• 5 beans
• Halloumi cheese
• Green pesto
1) Ready your kilner jar (or similar jar)
2) Chop the raw onion and peppers into chunks
3) Shred the beetroot
4) Rinse the beans in a sieve
5) Chop the halloumi cheese into chunks, lightly fry or grill with a large spoonful of green pesto
6) Layer the onion, peppers, beetroot, beans and halloumi into the kilner jar in an order of your choice
7) Lightly fry the kale
8) Top the jar with the lightly fried kale
Ele’s fruit scones!
• 350g self-raising flour, plus more for dusting
• ¼ tsp salt
• 1 tsp baking powder
• 85g butter, cut into cubes
• 3 tbsp caster sugar
• 175ml milk
• 1 tsp vanilla extract
• A squeeze of lemon juice
• 100g sultanas
• Beaten egg to glaze
• Jam and clotted cream to serve
1) Heat oven to 220C/ 200C fan/ gas 7
2) Tip the flour into a large bowl with the salt and baking powder then mix
3) Add the butter, then rub in with your fingers until it looks life fine crumbs
4) Stir in the sugar
5) Put the milk into a jug and heat in the microwave for about 30 secs until warm (but not hot), add the vanilla and lemon juice, then set aside for a moment
6) Put a baking sheet/ tray in the oven
7) Make a well in the dry mix, then add the liquid and sultanas a combine it quickly with a cutlery knife
8) Scatter some flour onto the work surface and tip the dough out of the bowl
9) Dredge the dough with your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother, pat into a round about 4cm deep
10) Take a 5cm cutter and dip it into some flour. Plunge into the dough and repeat until you have four scones. Press what is left of the dough back into a round and cut another four.
11) Brush the tops with a beaten egg, then carefully place onto the hot baking tray
12) Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking. Top generously with jam and clotted cream.
Karen’s Banana Loaf!
• 140g butter, softened, plus extra for the tin
• 140g caster sugar
• 2 large eggs, beaten
• 140g self-raising flour
• 1 tsp baking powder
• 2 very ripe bananas, mashed
• 50g icing sugar
• Handful dried banana chips for decoration
1) Heat the oven to 180C/160C Fan/ Gas 4
2) Butter a 2lb loaf tin and line the base and sides with baking parchment
3) Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour
4) Fold in the remaining flour, 1sp baking powder and 2 mashed bananas
5) Pour into the tin and bake for about 30 mins until a skewer comes out clean. If your cake needs longer then keep it in the oven until it is cooked.
6) Cool in the tin for 10 mins, then remove to a wire rack
7) Mix 50g icing sugar with 2-3 tsp water to make a runny icing
8) Drizzle the icing across the top of the cake and decorate with a handful of banana chips
We would love to see some of your creations too!