White chocolate and cranberry cookies are a family favourite for Christmas, so as soon as I tried the first mouthful of Daddy Cool’s Cranberry and Habanero White Chocolate I knew I had to incorporate it into these already delish cookies!
Put the sugar and butter into a large mixing bowl. Beat together with an electric hand whisk until smooth and pale.
Add in the eggs one at a time, mixing as you break in each egg. Once the eggs are combined, add the vanilla extract.
Sift in the flour and baking powder and mix in with a wooden spoon until completely mixed. Add the chocolate chunks and mix in with your hands until thoroughly combined. Divide the dough in half.
Place each half onto a large sheet of cling film. Roll the dough into a wide sausage shape and wrap in the cling film, twisting the ends to seal. Each sausage will make approx 12 cookies Chill the dough in the fridge for 30-40 minutes before baking. If you don’t want to bake with it all you can freeze any excess at at this stage.
Preheat the oven to 180C/350F/Gas 4.
Slice the dough into discs and place onto a baking tray lined with baking parchment.
Bake in the preheated oven for 10 minutes, or until they are golden brown on the edge and slightly paler in the centre. They will appear soft and undercooked but as they cool down they firm up and maintain a lovely chewy centre.
Remove from the oven and transfer to a wire rack to cool before serving. Using dough from the freezer, as with all freezer cookies and biscuits, remove from the freezer for about 10 minutes to soften slightly, slice off want you want and bake as above, popping any excess back in the freezer.
My family and friends aren’t as chilli mad as me, and ever since I was told firmly that roast dinners were out of bounds I’ve been thinking of ways round it, and by golly did I! Not one person complained about chilli infiltrating the Sunday roast. I must admit I sat there quite smug watching people dive in for second helpings.
I do cook for a few vegetarian friends also, so I did a small batch as a test without the bacon, and they were equally as yummy! Let’s cook!
In a large saucepan gently heat the chicken broth, when it’s just simmering add the vermicelli nests and the broccoli and cook for 3 minutes, keep the heat low enough so the nests don’t start to come apart
Add the chicken and cook for a further 2 minutes to warm the chicken through
Place the greens into a generous sized bowl
Stir the Daddy Cool’s Fatalii Attraction through the stock
Lift out the nests and place into your serving bowl
Ladle the stock, with the chicken and broccoli over the greens
Mix together the crème fraiche, mustard, two thirds of the cheese and a small pinch of salt and spread evenly over the flatbread
Place the pancetta on the flatbread and crack an egg onto the centre, sprinkle over the remaining gruyere and season with some freshly ground black pepper
Transfer to the oven and cook for approximately 8-10 minutes until the white has set but the yolk is still runny
We’ve taken a traditional Shakshuka and spiced it up with our best selling Ketch the Reaper sauce.
This meal is ideal for breakfast or brunch; you can even add some chorizo and turn it into an evening meal. It’s awesome served with fresh crusty bread.
This recipe serves one; it’s easily increased to serve more people.
Heat the olive oil in a large lidded frying pan (if your pan doesn’t have a lid you can pop a plate on top instead). Add the onions, garlic and peppers, cook on a medium heat until just soft.
Stir in the cumin seeds and smoked paprika, add the tomatoes, Ketch the Reaper and a generous splash of water, season well and simmer for 10 minutes uncovered keeping an eye on it, if it starts to dry out add a little bit more water, you want it to be reduced not runny, but not too dry either.
Break an egg into a cup and make a well, drop the egg into the well and repeat with the second egg, pop the lid on and cook for a few minutes until the egg whites are firm but the yolks are still runny. Sprinkle over the coriander when it’s ready.
We’d love to see your photos of our Spicy Shakshuka, give us a tag on social media.
Place the potatoes and cauliflower into a saucepan and cover with water. Bring to the boil and cook for 10 minutes or until soft.
Remove the potatoes and cauliflower from the saucepan. Drain off any excess liquid and place in a bowl and mash. Add the Okra and Garlic Pickle then stir to combine.
Take a handful of the mixture and shape into cylinders.
In a separate bowl, mix the cornflour with the water. Dip the cylinder bites into the mixed cornflour and water, and then roll into the breadcrumbs. Repeat the process until you have used up all of the mixture.
Heat oil in a frying pan, then place some cylinder bites into the oil ensuring you don’t overcrowd the pan. Cook for 2 to 3 minutes on each side. Drain and serve.