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Category Archives: Recipes

Pumpkin Cheesecake Recipe


Halloween baking is so much better with eggs fresh from your backyard chicken coop. This pumpkin cheesecake is the perfect dessert to serve to guests. Deceptively elegant but surprisingly easy to make, it’s great for holiday parties because it can be made a day or two in advance.

Sharing this yummy recipe from guest blogger Lisa Steele, Fresh Eggs Daily.

 

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Homemade Hamster Treats

The school summer holidays are in full swing and there’s no better time to do some baking with the kids! Ruby and Harry decided they would like to make some treats for their Syrian Hamster called Ginny!!

So here’s a simple recipe to make some yummy Crunchy Honey Delights!

Ingredients:

Cheerios (sugar-free kind)
Sesame Seeds
Honey
Oats

1. Add sesame seeds and oats into a bowl
 

2. Crush the Cheerios in a small bag, don’t crush them into dust, just small pieces

3. Add the Cheerios to the sesame seeds and oats and mix together

4. Drizzle honey over the mixture and coat well

5. Use your fingers to mold the mixture into small balls that your hamster can hold,
then put them on a baking tray and into the fridge for 15 minutes

6. Heat your oven to 190 degrees and bake treats for 8-10 minutes and then let them cool completely

7. It’s time for the taste test….. does Ginny like the new treats….?

8. Ginny loved the Crunchy Honey Delights!

Happy Baking and remember to only give your Hamster little treats once or twice a week!

 

 

 

 

 

 

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Raspberry & Lemon Meringue Roulade

Raspberry & Lemon Meringue Roulade

We’ve always been fans of a super summer pavlova for dessert, but this year have been rolling up all that yumminess into a meringue roulade that guarantees a taste of all the flavours in every spoonfull!

Ingredients for meringue:

6 Eggs (whites only)
300g Caster Sugar
25g Caster Sugar for sprinkling
1 tsp Cornflour
1 tsp White Wine Vinegar

Ingredients for filling:

400ml Double Cream, whipped
Small jar Lemon Curd (homemade if possible)
2 punnets of Fresh Raspberries
Icing sugar for dusting

Method:

1) Preheat the oven to 180c, line a baking sheet with non-stick baking parchment.

2) Whisk the egg whites until they form firm peaks.

3) Sprinkle the cornflour and white wine vinegar over the whisked egg whites then add the sugar steadily whilst still whisking.

4) Spread the meringue mixture onto the lined baking tray.

5) Bake for 10 mins at 180c then turn the oven down to 160c and bake for another 10 mins until the meringue is starting to colour and is firm to touch.

6) Lay a clean tea towel on the work surface, place a sheet of parchment over the top and sprinkle with 25g caster sugar.

7) Take the baked meringue out of the oven and turn upside down on the prepared sugar dusted parchment, remove the baking sheet, allow to cool completely.

8) Once the meringue is cool, peel off the sheet of baking parchment that it was baked on and spread the whipped cream over the whole area of of the meringue.

9) Dollop/spread spoonfuls of lemon curd at regular intervals over the cream and scatter the raspberries on top.

10) Using the parchment paper for support, carefully roll the meringue to resemble a swiss roll, ensuring the parchment and tea towel don’t get caught up in the dessert!.

11) Transfer to a serving platter, dust with icing sugar and enjoy!

 

 

 

Recipe courtesy of Hen Corner

www.hencorner.com

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Chocolate Nests Recipe

Chocolate Nests

A super treat, especially at Easter, that’s easy enough for the children to make. It’s also a handy recipe to use up any extra chocolate if you can’t quite manage to eat all your Easter Eggs!

 

Ingredients:
Makes 12
100g Milk Chocolate
50g Puffed Rice Cereal
24 Mini Chocolate Eggs

 
 

Method:
1) Melt the chocolate over a bowl of hot water (do supervise well if children are helping).
2) Stir in the puffed rice.
3) Distribute the chocolate rice mixture between 12 paper cake cases, press into nest shapes with the back of a spoon.
4) Pop a couple of mini eggs into the nest, allow to cool as the chocolate sets.
5) Share and enjoy!

 
 

 

Recipe courtesy of Hen Corner

 

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Hot Cross Buns Recipe

Hot Cross Buns

A hot cross bun is a spiced sweet bun made with currants or raisins, marked with a cross on the top, and traditionally eaten on Good Friday.

This quantity of batter makes 12 buns.

Ingredients:

  • 500g   strong white flour
  • 1 tsp   dried yeast
  • 1 tsp   salt
  • 40g     caster sugar
  • 2 tsp mixed spice
  • 250ml milk
  • 60g    butter, room temperature
  • 2         eggs
 Additions to dough
100g Dried mixed fruit
For crosses:
100g flour & 200ml water paste
For glaze:
2 Tbsp warmed honey

 

Method:

  1. Make the dough by combining all ingredients in a large mixing bowl, draw it all together with your hand to combine well and squeeze the dough into a ball.
  2. Work and fold the dough for 15 minutes, pulling and stretching in several directions.
  3. Turn the dough into a ball and place in a large clean bowl, cover and  leave in a warm place to prove for 1 hour.
  4. Knock the air out of the dough and roll out into a rectangle 1cm thick.
  5. Sprinkle the dried fruit onto the dough, fold in and work the dough gently to incorporate the fruit evenly.
  6. Shape the dough into 12 buns, place on a baking sheet lined with parchment, cover and prove for 1 hour.
  7. Preheat the oven to 200c, mix the flour and water into a thick paste and spoon into a piping bag.
  8. Just before baking, pipe crosses onto the buns.
  9. Bake at 200c for approx 12-16 mins, look for firm, risen, golden brown buns.
  10. Brush the baked buns with warm honey for a lovely shiny glaze.

 

 

Recipe courtesy of Hen Corner

 

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Perfect Pancakes Recipe!

Pancake Day

Pancakes are traditionally eaten on Shrove Tuesday as the last meal before Lent begins on Ash Wednesday. Historically, people would use up the goodies and treats in their larders before a 40 day fast as they pray and prepare themselves for Christ’s death and resurrection at Easter.
This is a great recipe to enjoy in February as pure breed hens are just coming back into lay and, hopefully, you’ll have eggs aplenty!

This quantity of batter makes 6 pancakes.

 

Ingredients:

200g plain flour
1/5 tsp salt
2 eggs
400ml milk

To cook:

Vegetable oil (we used organic rapeseed oil)

To serve:

Sugar and lemon wedges

Method:

1) Combine the flour and salt in a large jug, make a dip/well in the middle of the flour and crack the eggs into the well.

2) Begin to whisk the eggs together with a couple of tablespoons of milk starting to incorporate some of the flour as you go.

3) Continue to add the milk a few tablespoons at a time, whisking as you go, gradually incorporating the flour. This will help create a smooth batter.

4) Once all the ingredients are combined, leave the batter to rest for 30 minutes.

5) Preheat a non stick frying pan over a medium heat, brushing the inside with a thin coating of oil.

6) Pour in a small amount of batter and swirl it around the pan for an even coating.

7) As it cooks, watch for the pancake to start coming away from the edges of the pan, then loosen under the pancake with a spatula.

8) Confidently toss your pancake (or carefully turn over) to cook the other side, they are ready once lightly browned each side.

9) Continue cooking the rest of the batter, brushing the pans with a little oil in between each new pancake.

 

Serve sprinkled with sugar and lemon juice, or any indulgent topping of your choice!

 

 

Recipe courtesy of Hen Corner

 

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Mince Pies Recipe

Ingredients :

Mincemeat:

500g of dried fruit and nuts

Orange Zest

1 Apple

2 tsp Mixed Spice

1tbsp Honey

100g of Brown Sugar

100g of Frozen Butter

100ml of Brandy

Either buy Sweet Shortcrust Pastry from the store or have a go at making your own.

Pastry:

300g of Plain Flour

150g of Diced Butter

Pinch of Salt

50g of Caster Sugar

Egg Yolk

Dash of Milk

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Chocolate Chilli Triangles Recipe

Ingredients:

100g Dark choc chips

275g Golden caster sugar

165g Dairy free spread

1tbsp Cocoa powder

A sprinkle of Chilli Flakes

A pinch of Salt

5 Eggs

2tbsp of Ground Almonds

Edible golden glitter

Method:

This recipe is one of our favourites: these are Chocolate Chili Triangles. What’s great about this recipe is
that it is gluten free and it is dairy free. So if you’ve got friends who have got a special diet, this is a real top
treat for them. It’s also a very straightforward recipe.

In a heatproof bowl we are putting 100 g of dark
chocolate chips, 275 g of golden caster sugar, 165 g of dairy free spread, 1 big tablespoon of cocoa
powder, a sprinkle of chili flakes and a pinch of salt. This is simply going over some boiling water on the
stove until it’s melted down and we can mix it together.

The second part of the recipe is to whisk together 5 eggs. Once we’ve whisked the eggs together, we’re going to add two tablespoons of ground almonds, and once our chocolate mix is melted, combine the lot together and
bake it in the oven. Just fold it in, for even consistency.

Take a square baking tray, line it with parchment paper, and simply pour in the chocolate mix. This then goes into the oven at a 180°C or 350°F for 35 min.

Take the tray out the oven and allow to cool, then lift the parchment out of the tin.

Now is time to make your chocolate chilli sparkle and shine. Spray the golden glitter across the top of the square, covering it and then cut it into triangles.

They’re certainly something special. Enjoy!

Merry Christmas from Hen Corner and Omlet.

For the full video click here: https://vimeo.com/245899888

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Amaretti Biscuits Recipe

Ingredients:

180g of Ground Almonds

120g of Golden Caster Sugar

Grated Zest of a Lemon

A Pinch of Salt

A tot of Amaretti liquor

2 Egg Whites

1 tbsp. of Honey

1 Handful of Flaked Almonds

Sprinkle of Icing Sugar

This recipe has a special Italian twist to it, It’s an Amaretti biscuit, lovely and chewy on the inside with flaked almonds on the outside, very quick and easy to make. We love this recipe as it uses contributions from both the bees and the chickens at the Hen Corner Urban Farm.

Pour all of your ground almonds into a mixing bowl and add the golden caster sugar. Add the grated zest of a lemon and a pinch of salt. Then we make this biscuit festively merry with a lovely little tot of Amaretti liquor. Give that a good mix with a wooden spoon.

Put that to one side.

Then in a separate bowl mix two egg whites with a tablespoon of honey. It’ll start to look similar to a meringue consistency.

You are then going to fold the egg whites into your almond mix.

You want this evenly combined and then you’re going to pipe it onto a baking tray that’s lined with parchment paper.

Coat the piped formations in flaked almonds and icing sugar before baking in a moderate oven for about 15-20 minutes.

You can either plate them up to pass around on a tray ready to be enjoyed or you

wrap them up with a bit of ribbon to make cute edible decorations, ready to hang them from the Christmas tree.

We hope you have a go at making these yourself, they’re really quite simple and really rather special.

Merry Christmas from Hen Corner and Omlet

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A Traditional English Scotch Egg with a Spicy Twist

Makes 10
10 Soft boiled eggs

2 lbs of Sausagemeat

6oz Chorizo

1 Raw egg (whisked)

7oz Breadcrumbs

16.9 fl oz of Vegetable cooking oil

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Start by boiling 10 eggs for roughly 5 mins, depending on how soft you like your egg, then run them under cold water to cool them down. Tap each egg on a kitchen surface and roll them under your palm, we find this the easiest way to peel an egg. Put the eggs to one side whilst you prepare your sausagemeat.   Remove all packaging from the sausagemeat and empty into a large bowl. Finely chop the chorizo and then add it to your sausagemeat. Use your hands to work the sausagemeat and mix in the chorizo. Once you have done this, take a small handful of the sausagemeat and roll it into a ball then flatten it out into a patty in your hand.   Place one egg on top of the patty and wrap the meat around the egg as far as possible, take a another small handful of the sausagemeat and patch up the remaining area to form a ball around the egg.   Dip the ball in the whisked raw egg mixture, ensure it is all covered. Take a large plate and spread the bread crumbs across it, take the egg soaked ball and roll it around in the breadcrumbs. Repeat this process for the other eggs.   Heat a pan of cooking oil until it is at roughly 330 degrees farenheit, make sure the oil is deep enough to cover the eggs and then cook roughly 2-3 at a time for 5 minutes each.

You can serve these hot or cold, as a starter or as a delicious snack, enjoy!

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Poached Eggs Life Hack

We all love a good runny poached egg but it’s impossible to cook more than one at a time without them falling apart. Out of all the tricks in the book I have never managed to cook multiple poached eggs so that they all come out perfect.  I tried all of the old wives tales you can imagine, spin the water, add vinegar, cook them in deep water, cook them in shallow water. I officially gave up and resided to a life of scrambled and fried eggs….until now.

Behold the champion of all poached egg hacks, the clingfilm technique, huzzah! Below I will take you through this nifty method step by step so that you two can enjoy all the poached eggs you wish for:

1 – Lay out a piece of clingfilm and rip it off the roll

2 – Place the clingfilm over a cup and push the wrap into it slightly, creating a little dip

3 – Pour a small amount of oil into the dip and spread it around the area covering the cup (this makes sure that your egg is easy to remove from the clingfilm later)

4 – Crack a fresh egg into the dip in the clingfilm

5 – Pull each of the corners of the clingfilm up to meet in the middle high above the egg, wist the wrap down to the egg making a seal, it should now look like a pod at the bottom

6 – Repeat for the number of eggs you are cooking

7 – Fill your saucepan halfway and get it to a gentle simmer over medium heat

8 – Slowly drop your bunch of egg pods into the saucepan and time for 3 1/2 minutes

9 – Pull the eggs out and cut the twisted part of the clingfilm off (be careful the eggs and wrap will be hot)

10 – Slowly peel away the clingfilm and place your egg on toast, bacon, gammon, biscuits, pancakes whatever you prefer

Enjoy!!

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Healthy Oat Pancakes

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Ingredients

2 ripe peeled bananas,

1/2 cup of oats,

2 eggs,

1 tbsp of yoghurt,

Splash of milk.

To cook

1 tsp coconut oil

This is the easiest and quickest breakfast to make if you’re on the go. All you have to do is put all the ingredients apart from the coconut oil in a blender and blend until it’s smooth. Then heat a non stick frying pan with a little bit of coconut oil and then pour or ladle the pancake mixture into small ‘American style’ pancakes on the frying pan. You should be able to fry roughly 2-3 at a time depending on the size of your frying pan. Wait for the pancake to cook on one side, once you start to see air bubbles coming through, you can then flip the pancake to cook on the other side. They should come out golden brown and fluffy. Serve with any fruit of your choice, we personally like them with blueberries and a dollop of greek yoghurt. If you wish to reheat these pancakes at a later date for a healthy alternative breakfast, just pop them in the toaster for a minute for a crisp and warm pancake.

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