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Wedgewood Chocolate and Cranberry Florentines

Makes 15

You will need:


1 x medium sized muffin tin

15 x original Cherubs Biscuits (one per muffin tin base)

Belgian chocolate for dipping


For the filling:


2x Wedgewood 100g Macadamia Nougat bars, chopped into small pieces 

100ml Cream 

80g Honey 

80g Butter 

40g Liquid Glucose 

230g Castor Sugar 

180g Wedgewood Dried Cranberries 

170g Glace Mixed Citrus Peel 

240g Flaked Almonds 

200g Chopped Macadamia Nuts 

5ml Salt 


Heat the nougat, honey, cream, butter, glucose and castor sugar together and allow to simmer for 2 minutes whilst stirring constantly. When all the ingredients are combined and smooth, remove from the heat, then add the balance of the ingredients and mix well to combine wet and dry ingredients. 


Put one Cherubs biscuit into each of the medium muffin tin bases and spoon one tablespoon of the fruit and nut filling on top of each of the biscuits.

Bake for 23 minutes or until the mixture has turned golden brown. 

Remove from the oven and allow to cool for 20 minutes. 

Tap the mini muffin tin on a work surface to release the Florentines and then remove from the baking tin with a spatula. For those feeling creative, allow the Florentines to cool on a wire rack and then dip in melted chocolate as an additional treat. Allow to set upside down on a wire rack.

Serve for afternoon tea and delight family and friends!


With love from the Wedgewood Artisanal Chef, Jen x

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[{"id":587301585116,"title":"Wedgewood Chocolate and Cranberry Florentines","created_at":"2022-04-05T16:08:20+02:00","body_html":"\u003cp\u003eMakes 15\u003c\/p\u003e\n\u003cp\u003eYou will need:\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e1 x medium sized muffin tin\u003c\/p\u003e\n\u003cp\u003e15 x original Cherubs Biscuits (one per muffin tin base)\u003c\/p\u003e\n\u003cp\u003eBelgian chocolate for dipping\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFor the filling:\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e2x Wedgewood 100g Macadamia Nougat bars, chopped into small pieces \u003c\/p\u003e\n\u003cp\u003e100ml Cream \u003c\/p\u003e\n\u003cp\u003e80g Honey \u003c\/p\u003e\n\u003cp\u003e80g Butter \u003c\/p\u003e\n\u003cp\u003e40g Liquid Glucose \u003c\/p\u003e\n\u003cp\u003e230g Castor Sugar \u003c\/p\u003e\n\u003cp\u003e180g Wedgewood Dried Cranberries \u003c\/p\u003e\n\u003cp\u003e170g Glace Mixed Citrus Peel \u003c\/p\u003e\n\u003cp\u003e240g Flaked Almonds \u003c\/p\u003e\n\u003cp\u003e200g Chopped Macadamia Nuts \u003c\/p\u003e\n\u003cp\u003e5ml Salt \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHeat the nougat, honey, cream, butter, glucose and castor sugar together and allow to simmer for 2 minutes whilst stirring constantly. When all the ingredients are combined and smooth, remove from the heat, then add the balance of the ingredients and mix well to combine wet and dry ingredients. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003ePut one Cherubs biscuit into each of the medium muffin tin bases and spoon one tablespoon of the fruit and nut filling on top of each of the biscuits.\u003c\/p\u003e\n\u003cp\u003eBake for 23 minutes or until the mixture has turned golden brown. \u003c\/p\u003e\n\u003cp\u003eRemove from the oven and allow to cool for 20 minutes. \u003c\/p\u003e\n\u003cp\u003eTap the mini muffin tin on a work surface to release the Florentines and then remove from the baking tin with a spatula. For those feeling creative, allow the Florentines to cool on a wire rack and then dip in melted chocolate as an additional treat. Allow to set upside down on a wire rack.\u003c\/p\u003e\n\u003cp\u003eServe for afternoon tea and delight family and friends!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\nWith love from the Wedgewood Artisanal Chef, Jen x","blog_id":72108048536,"author":"Ayanda Dlamini","user_id":77066928280,"published_at":"2022-04-06T08:36:18+02:00","updated_at":"2022-04-06T11:18:02+02:00","summary_html":"","template_suffix":"","handle":"wedgewood-chocolate-and-cranberry-florentines","tags":"","image":{"created_at":"2022-04-06T11:18:01+02:00","alt":"","width":2300,"height":1534,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/image00001.jpg?v=1649236682"}},{"id":587302207708,"title":"Gilly’s Famous Lemon Poppy Seed Cake","created_at":"2022-04-05T16:32:29+02:00","body_html":"\u003cp\u003e\u003cstrong\u003e\u003cu\u003eIngredients\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e3 x X Large Eggs\u003c\/p\u003e\n\u003cp\u003e1.5 x Cups Castor Sugar\u003c\/p\u003e\n\u003cp\u003eHalf a Cup of Sunflower Oil\u003c\/p\u003e\n\u003cp\u003e1 x Cup Plain Yoghurt\u003c\/p\u003e\n\u003cp\u003e1 Tsp Vanilla\u003c\/p\u003e\n\u003cp\u003e1.25 x Cup Self Raising Flour\u003c\/p\u003e\n\u003cp\u003e1 x Cup Desiccated Coconut\u003c\/p\u003e\n\u003cp\u003eA Pinch of Salt\u003c\/p\u003e\n\u003cp\u003e80mls Poppy Seeds\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFor the Syrup\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGrated Rind of One Lemon\u003c\/p\u003e\n\u003cp\u003e100ml Lemon Juice\u003c\/p\u003e\n\u003cp\u003e100ml White Sugar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFor the Icing\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1 Tbsp Soft Butter\u003c\/p\u003e\n\u003cp\u003e1 x Cup Icing Sugar\u003c\/p\u003e\n\u003cp\u003eLemon Juice to Taste Preference\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTo Make\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTurn your oven to 180 degrees, then grease and line a 25cm by 25cm square tin. Beat the eggs and castor sugar together until pale and fluffy. Next stir in the oil, yoghurt, and vanilla. Fold in the flour, coconut, salt, and seeds. This is quite a wet mix so don’t panic! Pour into the greased and lined tins and bake for 35 minutes. Turn out onto a wire rack. Once cooled put onto the platter on which you intend to serve it.\u003c\/p\u003e\n\u003cp\u003eFor the syrup, boil the ingredients in a pan for 3 minutes and then brush the top of the cake with the mixture until it is all absorbed.\u003c\/p\u003e\n\u003cp\u003eFor the icing, cream together the butter and icing. Add the lemon juice a few drops at a time until smooth thick and lemony. Spread over the top of the cake and serve with tea!\u003c\/p\u003e\nThis is one of Gilly’s famous Touchwood Tea Garden recipes which she shares with family and friends. We hope that you enjoy it as much as our family has over the years x","blog_id":72108048536,"author":"Ayanda Dlamini","user_id":77066928280,"published_at":"2022-04-06T08:31:43+02:00","updated_at":"2022-04-06T11:17:32+02:00","summary_html":"","template_suffix":"","handle":"gilly-s-famous-lemon-poppy-seed-cake","tags":"","image":{"created_at":"2022-04-06T11:17:32+02:00","alt":"","width":1598,"height":1065,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/image00002.jpg?v=1649236652"}},{"id":587301617884,"title":"Gilly’s Moist Choc-A-Block Cake","created_at":"2022-04-05T16:09:12+02:00","body_html":"\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTo Make\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e2 x lamington tins (deep straight-sided baking tins, lined and greased)\u003c\/p\u003e\n\u003cp\u003e3 Eggs beaten\u003c\/p\u003e\n\u003cp\u003e2 x Cups Plain Yoghurt\u003c\/p\u003e\n\u003cp\u003e250g Soft Butter\u003c\/p\u003e\n\u003cp\u003e2 x Cups Castor Sugar\u003c\/p\u003e\n\u003cp\u003e250mls Cocoa Powder (sifted)\u003c\/p\u003e\n\u003cp\u003e2 x Cups Flour (sifted)\u003c\/p\u003e\n\u003cp\u003e2 Tsp Bicarb\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFor the icing\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e160g Dark Chocolate\u003c\/p\u003e\n\u003cp\u003e2 Tbsp Butter\u003c\/p\u003e\n\u003cp\u003e120ml Cream\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTo start, turn your oven to 180 degrees. Beat the eggs in a small bowl. Add the yoghurt and stir together gently.\u003c\/p\u003e\n\u003cp\u003eIn a separate larger bowl beat together the butter and castor sugar until light and fluffy. Stir into this the sifted cocoa powder until blended. Now add the egg mixture.\u003c\/p\u003e\n\u003cp\u003eNow add the sifted flour and bicarb. When all the ingredients are combined, spoon the mixture into two greased and lined Lamington tins and bake for 45 minutes at 180 degrees. Allow to cool slightly before turning out onto a wire rack.\u003c\/p\u003e\n\u003cp\u003eNow, melt the dark chocolate and the butter together in a bowl over a pan of boiling water, carefully! Remove from the heat once melted and add the cream slowly to the chocolate. Spread over the top of the cooled cakes and serve with tea and a dollop of cream!\u003c\/p\u003e\n\u003cp\u003eIn 1994, Gilly used to serve Choc-a-Block at her Tea Garden, on the farm. Each Lamington tin makes 10 square servings. We hope that you love it as much as her customers did.\u003c\/p\u003e\nWith love from Gilly and the Wedgewood Family x","blog_id":72108048536,"author":"Ayanda Dlamini","user_id":77066928280,"published_at":"2022-04-05T17:08:09+02:00","updated_at":"2022-04-05T17:32:33+02:00","summary_html":"","template_suffix":"","handle":"gilly-s-moist-choc-a-block-cake","tags":"","image":{"created_at":"2022-04-05T17:32:33+02:00","alt":"","width":5472,"height":3648,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/IMG_9810_6f68b09b-b1e9-4b74-94fa-a25934e3b850.jpg?v=1649172753"}},{"id":586904469724,"title":"Wedgewood Macalette Christmas Cake","created_at":"2021-12-22T09:32:37+02:00","body_html":"\u003cdiv style=\"text-align: center;\"\u003e\n\u003cdiv\u003eIf you are looking for a different twist for your Christmas cake this year, then this is the recipe for you. Bold and unashamedly decadent, no one will be able to resist it!\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cstrong\u003eMake\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003ePre heat your oven to 180⁰C.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eThen line a 25cm spring-form cake tin with greased baking paper. \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cu\u003eSieve together: \u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e2 \u0026amp; 3\/4 cup cake flour \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e2 x cups of caster sugar \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e1 x cup of dark cocoa \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e2 x teaspoons of bicarbonate of soda \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e1 \u0026amp; 1\/2 teaspoon salt \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cu\u003eMix together: \u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e3 x large eggs \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e1 \u0026amp; 1\/2 cup natural yogurt \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e3\/4 cup melted butter \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e1 x cup oil \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e1 x cup hot water mixed with 2 tablespoons Wedgewood ground coffee \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e1 x teaspoon vanilla paste \u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003ePre heat oven to 180⁰C. \u003c\/p\u003e\n\u003cp\u003eMix the wet ingredients together in a bowl. Mix the dry ingredients separately in another bowl. Join them together and mix well to ensure no lumps are left in the mixture. The mixture should be gloriously dark and shiny. \u003c\/p\u003e\n\u003cp\u003eGrease a 20cm wide \/ 10cm deep oven-proof bowl. At the base of the bowl place a little circle of baking paper to stop the base from sticking (roughly a 5cm circle) Pour the chocolate cake mixture into the bowl and bake for 1 hour in the oven (check with a skewer that it has no mixture sticking to it when inserted into the cake), then remove from the oven. Allow the cake to cool completely, preferably overnight. \u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003e\u003cu\u003eFor the ganache and filling\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1kg dark chocolate, roughly chopped \u003c\/p\u003e\n\u003cp\u003e500g cream \u003c\/p\u003e\n\u003cp\u003e150g black cherry jam\u003c\/p\u003e\n\u003cp\u003e4 x packs of Wedgewood White Chocolate Peppermint and Sea Salt Macalettes to garnish (check on our website or find them at the Wedgewood Emporium in the Midlands, or at our Hyde Park Joburg Pop up and our Farm Shop) If you can’t find them for this year’s cake use an alternative ball.\u003c\/p\u003e\n\u003cp\u003eHeat the cream in a saucepan until it's just about to boil, remove from the heat and stir in the chopped dark chocolate. Stir until the mix is smooth. Ensure no lumps are visible and set aside to cool completely. Once the ganache has cooled, remove the chocolate cake from the bowl by loosening the edges with a palette knife and then cut the sphere horizontally into 4 layers, as straight as you can. \u003c\/p\u003e\n\u003cp\u003eSpread the chocolate ganache generously between each layer intermittently with the black cherry jam, then sandwich the layers back together. Spread the remaining chocolate ganache over the cake. Be generous! \u003c\/p\u003e\n\u003cp\u003eArrange the Macalettes over your Christmas cake. Starting from the top of the cake, work down, ensuring the whole cake is covered. Make it look gorgeous! Now place it in the fridge to chill and enjoy the remaining Macalettes with a cup of coffee. You deserve it!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMelted Chocolate Topping\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJust when you thought it couldn’t get any better…\u003c\/p\u003e\n\u003cp\u003eMelt 300g of dark chocolate to a pourable consistency. Stir well to ensure there are absolutely no lumps visible. Gently pour the melted chocolate over the decorate cake, just to cover the top, with some chocolate cascading down the sides to the middle of the decorated cake. Garnish with holly, a sprig of mistletoe, or some red Christmassy berries! \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWith love from the Wedgewood Team x\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":72108048536,"author":"Ayanda Dlamini","user_id":77066928280,"published_at":"2021-12-22T10:45:24+02:00","updated_at":"2021-12-22T10:45:24+02:00","summary_html":"","template_suffix":"","handle":"macalette-cake","tags":"","image":{"created_at":"2021-12-22T09:34:31+02:00","alt":"","width":1200,"height":1200,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/Macalette_Cake.jpg?v=1640158472"}},{"id":586904305884,"title":"Wedgewood Gingerbread House","created_at":"2021-12-22T08:16:39+02:00","body_html":"\u003cdiv style=\"text-align: center;\"\u003e\u003cstrong\u003eRECIPE\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e3 x cups plain flour\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e¼ x teaspoon bicarbonate of soda\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e2 x teaspoon ginger powder\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e2 x teaspoon cinnamon\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e½ teaspoon mixed spice powder\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e¼ x tsp salt\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e½ x cup softened butter, not melted\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e¾ cup x dark brown sugar\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e4 x 100g Wedgewood almond nougat, chopped\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e1 egg\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e½ cup x syrup\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e2 packets of hardboiled sweets, crushed and separated into colours.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cstrong\u003eFor the royal icing\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e4 x cups sifted icing sugar\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e2 x egg whites\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e1 x teaspoon lemon juice\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMAKE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA glorious way to spend a day with children assembling and decorating this very traditional Christmas treat with a twist!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 1:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMix together the flour, bicarb, ginger, cinnamon, mixed spice and salt. Preferably in a cake mixer, beat the butter, sugar, egg and syrup together until pale and fluffy. Slowly add the dry ingredients to forma ball of dough. Once all the ingredients are combined beat in the chopped nougat to combine. Roll into a ball and wrap in cling wrap. Refrigerate for 1 hour.\u003c\/p\u003e\n\u003cp\u003ePre heat the oven to 180⁰C.\u003c\/p\u003e\n\u003cp\u003eRoll out the dough on a baking sheet, lined with baking paper, to about half a cm thick. This can be done on a floured surface and moved across to a baking tray sheet if you would rather. Bake for 25 minutes until golden brown. While the gingerbread sheet is still hot, arrange your template pieces on the sheet of gingerbread and cut out the shapes with a small sharp knife. While the two wall pieces are still hot, cut out the windows with a little round cookie cutter and arrange your crushed boiled sweets into the window holes. Bake for a further 15 minutes to allow the crushed sweets to melt into the windows. Allow to cool completely before trying to remove the cut-out shapes from the gingerbread sheet. Give the cooling process about 2 hours.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 2:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTo make the royal icing, beat the egg whites until stiff, then add the icing sugar, 1 cup at a time. Once all the icing is mixed smooth, then add the lemon juice.\u003c\/p\u003e\n\u003cp\u003eOn a flat surface as a serving platter or serving board (we covered ours with foil first), start to glue the pieces of the gingerbread house together, with the royal icing, beginning with the front, back and walls. Allow the 4 base pieces to dry for about an hour, then attach the 2 roof pieces with more royal icing.\u003c\/p\u003e\n\u003cp\u003eBe sure to cover the royal icing wrap with cling wrap between use so that a crust does not form over the top.\u003c\/p\u003e\n\u003cp\u003eSecure the roof pieces with 2 books while drying.\u003c\/p\u003e\n\u003cp\u003eOnce the roof has dried, assemble the chimney and secure to the roof.\u003c\/p\u003e\n\u003cp\u003eOnce the whole house is assembled, pipe royal icing over the roof, windows and slightly opened doors to create a Winter wonderland look. You can be as neat or not as you like!\u003c\/p\u003e\n\u003cp\u003eDecorate with little silver or gold balls, white sprinkles and some gold dusted Macalettes if you have any.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWe hope that this gives you great memories (you will look back on this as a highlight of Christmas!)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWith love from the Wedgewood Team x\u003c\/p\u003e","blog_id":72108048536,"author":"Ayanda Dlamini","user_id":77066928280,"published_at":"2021-12-22T10:43:45+02:00","updated_at":"2022-01-19T16:07:12+02:00","summary_html":"","template_suffix":"","handle":"wedgewood-gingerbread-house","tags":"","image":{"created_at":"2021-12-22T08:16:39+02:00","alt":"","width":1200,"height":1200,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/Gingerbread_House.jpg?v=1640153799"}},{"id":586867015900,"title":"Wedgewood Chocolate Cherubs \u0026 Macalettes Christmas Log Recipe","created_at":"2021-12-09T09:34:23+02:00","body_html":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eRecipe:\u003c\/p\u003e\n\u003cp\u003e125 g butter\u003c\/p\u003e\n\u003cp\u003e¼ cup dark caramel sugar\u003c\/p\u003e\n\u003cp\u003e2 eggs\u003c\/p\u003e\n\u003cp\u003e200g dark chocolate, roughly chopped\u003c\/p\u003e\n\u003cp\u003e4x Chocolate Orange Wedgewood Nougat bars, frozen then chopped into little pieces\u003c\/p\u003e\n\u003cp\u003e180g Wedgewood Original Cherubs shortbread biscuits\u003c\/p\u003e\n\u003cp\u003e1 Tbsp spoon dark cocoa powder\u003c\/p\u003e\n\u003cp\u003e½ cup roasted hazelnuts, roughly chopped\u003c\/p\u003e\n\u003cp\u003e¼ Tsp freshly ground nutmeg\u003c\/p\u003e\n\u003cp\u003e½ cup dried cranberries\u003c\/p\u003e\n\u003cp\u003e50ml Good quality brandy\u003c\/p\u003e\n\u003cp\u003e100g of marmalade\u003c\/p\u003e\n\u003cp\u003e1 packet of Wedgewood Mochaccino Macalettes\u003c\/p\u003e\n\u003cp\u003eIcing Sugar for dusting\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eMake:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe ultimate Christmas gift or treat for the Christmas table\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSoak the cranberries in the brandy overnight in the fridge.\u003c\/p\u003e\n\u003cp\u003eThe next day melt your butter and sugar gently in a saucepan, once completely melted, allow to cool slightly then whisk in the eggs. Put the saucepan back on the heat and whisk until the sugar eggs and butter have combined to form a smooth caramel. This will take about 2 minutes. Take off the heat and stir in the dark chocolate. Once melted, stir in the cranberries and brandy, as well as the marmalade. Allow the mixture to cool in the fridge for about 30 minutes. Meanwhile, blend the cherubs in a blender and then add the corn flour, cocoa, hazelnuts, nutmeg and Wedgewood Dark Chocolate and Orange nougat and continue blending until it resembles a crumbly mix. Now on a low setting, add in the dark chocolate mixture that has been cooling in the fridge. Ensure all ingredients are mixed-together well and move to a bowl and place in the fridge for 15 minutes.\u003c\/p\u003e\n\u003cp\u003eRemove the mixture from the fridge, dust a clean work surface with icing sugar and then roll the mixture into a sausage, about 30cm long. Once rolled, push the Macalettes into the roll, spacing them evenly. Roll once again to ensure the Macalettes are covered and hidden. Now place a 50cm length of cling wrap and wrap it up tightly. Leave to chill in the fridge for at least 3 hours. Keep in the fridge until ready to serve.\u003c\/p\u003e\n\u003cp\u003eServe on a plate with a sprinkling of icing sugar for an after-dinner treat!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHappy Christmas!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWith love from the Wedgewood Team x\u003c\/p\u003e","blog_id":72108048536,"author":"Ayanda Dlamini","user_id":77066928280,"published_at":"2021-12-10T10:40:32+02:00","updated_at":"2021-12-22T10:43:20+02:00","summary_html":"","template_suffix":"","handle":"christmas-chocolate-log-recipe","tags":"","image":{"created_at":"2021-12-09T11:47:47+02:00","alt":"","width":1200,"height":1200,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/Chocolate_Log_4820ea35-ea3b-47d3-a1fb-95e725b36259.jpg?v=1639043267"}},{"id":556458246296,"title":"Wedgewood Nougat Strawberry and White Belgian Cheesecake with a Champagne Strawberry Sauce.","created_at":"2021-06-15T16:35:26+02:00","body_html":"\u003cp\u003eThe Crust: \u003c\/p\u003e\n\u003cp\u003e300g Wedgewood Original Cherubs Biscuit crumbed\u003c\/p\u003e\n\u003cp\u003e100g Melted Butter \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eMix the biscuits crumbs with the melted butter and press into a greased and bottom lined 25cm spring-form-tin. Allow to set in the fridge until the base is firm. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe Cheesecake Mix: \u003c\/p\u003e\n\u003cp\u003e3 x 250g Full Fat Cream Cheese (Use cream cheese at room temperature to avoid a lumpy cheesecake!)\u003c\/p\u003e\n\u003cp\u003e5ml Vanilla Paste\u003c\/p\u003e\n\u003cp\u003e480g Wedgewood Strawberry and White Belgian Chocolate Nougat\u003c\/p\u003e\n\u003cp\u003e250g Fresh Cream \u003c\/p\u003e\n\u003cp\u003e6 Whole Eggs\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe Champagne Strawberry Sauce\u003c\/p\u003e\n\u003cp\u003e200g strawberries roughly chopped \u003c\/p\u003e\n\u003cp\u003e125g castor sugar \u003c\/p\u003e\n\u003cp\u003e4 x teaspoon gelatine dissolved carefully into 3\/4 cup cold water\u003c\/p\u003e\n\u003cp\u003e250ml Dry Champagne\u003c\/p\u003e\n\u003cp\u003e50ml water\u003c\/p\u003e\n\u003cp\u003eHeat the gelatine and water mixture in a saucepan (must not boil or simmer). Remove from heat and add the Champagne without drinking any! In a separate saucepan heat the strawberries and the castor sugar and bring to a light simmer. This will take 5 minutes. Drain the liquid from the strawberry mixture and discard the pulp. Mix the strawberry syrup into the champagne and gelatine mixture. Allow to cool.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTo Make\u003c\/p\u003e\n\u003cp\u003eStart by setting your oven to 170°C. In a saucepan, heat the fresh cream and nougat whilst gently stirring. When melted set aside.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eNow put the cream cheese, eggs, Vanilla and melted cream\/nougat mix into a food processor.  Blend until the mix is smooth. Pour over the biscuit base and bake for 45 minutes in the centre of the oven.\u003c\/p\u003e\n\u003cp\u003eThe cheesecake should wobble when you remove it from the oven for the perfect cheesecake when set. Allow to set in the fridge overnight if you can wait that long!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eGently run a thin knife around the edge of the cheesecake and gently remove from spring form tin. Use a large spatula to lift it from the base and remove the greaseproof paper from the base. Pour the Champagne strawberry sauce over the cheesecake before serving and decorated with fresh strawberries. Enjoy!\u003c\/p\u003e","blog_id":72108048536,"author":"Mark Mackenzie","user_id":67074883736,"published_at":"2021-06-15T16:35:26+02:00","updated_at":"2021-06-15T16:42:16+02:00","summary_html":"","template_suffix":"","handle":"wedgewood-nougat-strawberry-and-white-belgian-cheesecake-with-a-champagne-strawberry-sauce","tags":"Recipe, Recipies","image":{"created_at":"2021-06-15T16:42:16+02:00","alt":"","width":1200,"height":1200,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/strawberry_cheesecake_recipe_pic.jpg?v=1623768136"}},{"id":556106154136,"title":"Wedgewood Nougat Chocolate Sauce","created_at":"2021-05-10T10:45:29+02:00","body_html":"\u003cp\u003eOh yes! This is too delicious for words and oh so simple to make. Your only decision is which Wedgewood Chocolate Nougat flavour to use…. (we chose Dark Belgian Chocolate and Mint)\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eIngredients\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e200ml Milk\u003c\/p\u003e\n\u003cp\u003e5 x Wedgewood Chocolate Nougat bars\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eTo Make\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003eChop the Wedgewood Nougat into small pieces and add to a small saucepan with the milk. Put onto a low heat and stir gently until all the nougat has melted and….voila! You have a super quick, beautiful chocolate sauce ready to pour over ice cream, cakes, pancakes or eaten from the spoon!\u003c\/p\u003e\n\u003cp\u003eWith love from the Wedgewood Team x\u003c\/p\u003e","blog_id":72108048536,"author":"Mark Mackenzie","user_id":67074883736,"published_at":"2021-05-10T11:08:22+02:00","updated_at":"2021-05-10T11:08:22+02:00","summary_html":"","template_suffix":"","handle":"wedgewood-nougat-chocolate-sauce","tags":"Recipies","image":{"created_at":"2021-05-10T10:45:29+02:00","alt":"","width":1200,"height":1200,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/Chocolate_Sauce_Blog_01.jpg?v=1620636330"}},{"id":556106186904,"title":"Wedgewood Billionaire’s Shortbread","created_at":"2021-05-10T10:47:35+02:00","body_html":"\u003cp\u003eDesigned in our Artisanal Kitchen by our very own fabulous artisanal chef, this recipe takes millionaires shortbread to a whole new level (with a layer of nougat fudge hidden inside) Serve it with tea in bed….and make someone feel oh so special!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eEasy base\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e300g salted caramel angel biscuits\u003c\/p\u003e\n\u003cp\u003e100g butter\u003c\/p\u003e\n\u003cp\u003eBlend together and press into a 20cm x 20cm greased and lined baking dish. Allow to chill for an hour in the fridge. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eFor the filling\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e3x 100g Wedgewood Macadamia Nougat bars, freeze and then finely chop or blend into a powder  \u003c\/p\u003e\n\u003cp\u003e375g water \u003c\/p\u003e\n\u003cp\u003e250g butter \u003c\/p\u003e\n\u003cp\u003e490g sugar \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eMethod for filling\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003eBring water, sugar and butter to a low and gentle simmer and allow to reduce until the syrup turns to a light shade of caramel, or to 115°C on a sugar thermometer. \u003c\/p\u003e\n\u003cp\u003eAdd in your Wedgwood Macadamia Nougat and stir together well. \u003c\/p\u003e\n\u003cp\u003eSpread this mixture over your chilled biscuit base (take it right up to the edges)\u003c\/p\u003e\n\u003cp\u003eAllow to rest for 30 minutes to cool.  \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eChocolate topping\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e100g fresh cream\u003c\/p\u003e\n\u003cp\u003e300g chopped dark Belgian chocolate\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHeat the cream in a saucepan to just below simmering. Stir the chocolate piece into the cream to create a shiny spreadable chocolate paste. \u003c\/p\u003e\n\u003cp\u003eSpread the chocolate over the top of the Billionaire base and filling, all the way to the edges. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eReturn to the fridge for at least 2 hours. Best stored in the fridge\u003c\/p\u003e\n\u003cp\u003eSlice and enjoy your little bit of Wedgewood heaven! \u003c\/p\u003e\n\u003cp\u003eWith love from the Wedgewood Team x\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":72108048536,"author":"Mark Mackenzie","user_id":67074883736,"published_at":"2021-05-10T11:08:13+02:00","updated_at":"2021-05-10T11:08:13+02:00","summary_html":"","template_suffix":"","handle":"wedgewood-billionaire-s-shortbread","tags":"Recipies","image":{"created_at":"2021-05-10T10:47:35+02:00","alt":"","width":1200,"height":1200,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/Billionaire_Shortbread_Blog_02.jpg?v=1620636455"}},{"id":555855249560,"title":"Wedgewood Mother’s Day Mochaccino Macalettes Cake","created_at":"2021-04-08T13:43:11+02:00","body_html":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eA showstopper of a cake! Show your Mum how much you love her with this incredible recipe. Its soft coffee chocolate sponge is terribly more-some. The perfect treat for a special Mother’s Day tea or picnic.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eMake sure that you buy a few more Macalettes than you need…..because baking is hungry work!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eDry Mix\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e2 and 3\/4 cup cake flour \u003c\/p\u003e\n\u003cp\u003e2 cups of caster sugar \u003c\/p\u003e\n\u003cp\u003e1 cup of dark cocoa \u003c\/p\u003e\n\u003cp\u003e2 teaspoons of bicarbonate of soda \u003c\/p\u003e\n\u003cp\u003e1 and 1\/2 teaspoon salt \u003c\/p\u003e\n\u003cp\u003eSieve these ingredients together\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eWet Mix\u003c\/u\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e3 x large eggs \u003c\/p\u003e\n\u003cp\u003e1 and 1\/2 cup natural yogurt \u003c\/p\u003e\n\u003cp\u003e3\/4 cup melted butter \u003c\/p\u003e\n\u003cp\u003e1 cup oil \u003c\/p\u003e\n\u003cp\u003e1 cup hot water plus 2 x Tablespoons Wedgewood Blended Ground Coffee \u003c\/p\u003e\n\u003cp\u003e1 x Teaspoon vanilla paste (or substitute with vanilla essence)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003ePre heat your oven to 180'C\u003c\/p\u003e\n\u003cp\u003eLine a 25 cm spring form cake tin with baking paper and grease well. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eCombine the wet mix to the dry mix in a large bowl. Stir thoroughly with a large spoon. The mixture should be dark and shiny. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003ePour into the lined baking tin and bake at 180 degrees for 40 minutes. Half-way through baking turn the cake to allow equal baking . \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAllow to cool then place your cake in the fridge for three hours.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eButter Icing\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003e \u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e1 x Tablespoon Wedgewood Blended Ground Coffee\u003c\/p\u003e\n\u003cp\u003e250g Full Fat Cream Cheese \u003c\/p\u003e\n\u003cp\u003e1 x Tablespoon Dark Cocoa \u003c\/p\u003e\n\u003cp\u003e125g Softened Butter \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eCombine these ingredients till light and fluffy. Slice the cake carefully through the middle and spread the butter icing between the two layers. Spread the remaining butter icing over the top of the cake and sides and refrigerate for an hour. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eGanache  and Decoration\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e220g Bag of Wedgewood Mochaccino Macalettes\u003c\/p\u003e\n\u003cp\u003e250g Fresh Cream \u003c\/p\u003e\n\u003cp\u003e500g Dark Belgian Chocolate (chopped)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHeat the cream in a small saucepan but do not boil. Add the Belgian chocolate pieces and stir well. \u003c\/p\u003e\n\u003cp\u003eAllow the ganache to cool completely in the fridge before use. \u003c\/p\u003e\n\u003cp\u003eOnce cooled, spread over the top and sides of the cake to give it a beautiful dark and shiny finish. Decorate with flair! Let your creative juices flow….place, cut, crush and sprinkle Wedgewood Mochaccino Macalettes in whichever decorating style you like. We tossed ours in edible gold powder beforehand for an artisanal touch.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWith love from the Wedgewood Team x\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":72108048536,"author":"Mark Mackenzie","user_id":67074883736,"published_at":"2021-04-08T13:43:52+02:00","updated_at":"2021-04-08T13:43:52+02:00","summary_html":"","template_suffix":"","handle":"wedgewood-mother-s-day-mochaccino-macalettes-cake","tags":"Recipies","image":{"created_at":"2021-04-08T13:43:11+02:00","alt":"","width":1200,"height":1200,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/WW_Chocolate_Cake_02.jpg?v=1617882192"}},{"id":555855151256,"title":"Wedgewood Salted Caramel Sauce","created_at":"2021-04-08T13:40:19+02:00","body_html":"\u003cp\u003eThis creamy, salted toffee flavoured sauce is a delicious pantry staple to keep in your fridge for when the whim takes you to get inventive. Highly versatile, dazzle your friends and family with your creativity. Pour over ice cream, drizzle on pancakes, add to a hot brie, throw over puddings and cakes, spoon into milkshakes…there is no going back….this recipe is liquid alchemy!\u003c\/p\u003e\n\u003cp\u003eYou Need\u003c\/p\u003e\n\u003cp\u003e250g Castor Sugar \u003c\/p\u003e\n\u003cp\u003e200g Wedgewood Dark Miombo Woodland honey \u003c\/p\u003e\n\u003cp\u003e5g Maldon sea salt \u003c\/p\u003e\n\u003cp\u003e130g Butter (cut into cubes)\u003c\/p\u003e\n\u003cp\u003e300ml Fresh Cream \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHeat the sugar, honey and salt in a saucepan on a low heat. Stir for 5 minutes until there are no sugar granules visible. \u003c\/p\u003e\n\u003cp\u003eAdd the butter and continue to stir slowly for 3 minutes.\u003c\/p\u003e\n\u003cp\u003eAdd the cream and keep stirring until the mixture is a beautiful golden colour (about 5 minutes to reach temperature). \u003c\/p\u003e\n\u003cp\u003eAllow to cool slightly and then….go wild!\u003c\/p\u003e\n\u003cp\u003eTo store, pour the Wedgewood Salted Caramel Sauce into a sterilised bottle. Our sauce keeps for six weeks in the fridge (if you have a lock on it!)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":72108048536,"author":"Mark Mackenzie","user_id":67074883736,"published_at":"2021-04-08T13:40:19+02:00","updated_at":"2021-04-08T13:40:20+02:00","summary_html":"","template_suffix":"","handle":"wedgewood-salted-caramel-sauce","tags":"Recipies","image":{"created_at":"2021-04-08T13:40:19+02:00","alt":"","width":1200,"height":1200,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/WW_Salted_Caramel_Sauce_01.jpg?v=1617882020"}},{"id":555795415192,"title":"Wedgewood’s Big Easter Surprise Cake","created_at":"2021-03-31T14:45:49+02:00","body_html":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eIngredients\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e6 x Eggs\u003c\/p\u003e\n\u003cp\u003e560g Sugar\u003c\/p\u003e\n\u003cp\u003e560g Oil\u003c\/p\u003e\n\u003cp\u003e560g Flour\u003c\/p\u003e\n\u003cp\u003e1 x Tablespoon Cinnamon\u003c\/p\u003e\n\u003cp\u003e2 x Teaspoons Nutmeg\u003c\/p\u003e\n\u003cp\u003e1 x Tablespoon Bicarbonate of Soda\u003c\/p\u003e\n\u003cp\u003e200g Roasted and Chopped Wedgewood Macadamias\u003c\/p\u003e\n\u003cp\u003e750ml Grated Carrots\u003c\/p\u003e\n\u003cp\u003e1 x Tin Crushed Pineapple (with the juice)\u003c\/p\u003e\n\u003cp\u003e2 x 225g Bags of Wedgewood White Chocolate Macalettes (one for the decoration and one for hiding inside the cake)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eTo Make\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePreheat the oven to 180 degrees. Grease a cake tin and line the base and walls with baking paper.\u003c\/p\u003e\n\u003cp\u003eBeat the eggs, sugar and oil together for 3 minutes. Sieve the dry ingredients together and set aside. Add one bag of Wedgewood Macalettes (try not to eat them!), pineapple, carrots and chopped Macadamia nuts into the egg mixture and then fold in the dry ingredients with a large spoon until combined.\u003c\/p\u003e\n\u003cp\u003ePour the mixture into the cake tin and bake for 1 hour.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eRemove from the oven and allow to cool completely…’s worth the wait!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eMarmalade Butter Cream Icing\u003c\/p\u003e\n\u003cp\u003e250g Full Fat Cream Cheese\u003c\/p\u003e\n\u003cp\u003e2 x Cups Icing Sugar\u003c\/p\u003e\n\u003cp\u003e125g Butter (soft)\u003c\/p\u003e\n\u003cp\u003e1 x Tablespoon Marmalade\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eTo Make\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBeat together the butter cream cheese and marmalade until light and fluffy. Add the icing sugar and beat for a further 3 minutes. Now ice your cake as smoothly as you can to give the effect of a Simmel Cake and then garnish it outrageously with Wedgewood White Chocolate Macalettes for an Easter look. We used gold powder to give it the wow factor we think it deserves!\u003c\/p\u003e\n\u003cp\u003eWith love from the Wedgewood Team x\u003c\/p\u003e","blog_id":72108048536,"author":"Mark Mackenzie","user_id":67074883736,"published_at":"2021-03-31T14:45:49+02:00","updated_at":"2021-03-31T15:34:44+02:00","summary_html":"White Chocolate Carrot cake with Wedgewood Macalettes and Marmalade Icing","template_suffix":"","handle":"wedgewood-s-big-easter-surprise-cake","tags":"Recipies","image":{"created_at":"2021-03-31T15:34:43+02:00","alt":"Wedgewood’s Big Easter Surprise Cake","width":2000,"height":2000,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/Carrot_Cake_01.jpg?v=1617197684"}},{"id":555795382424,"title":"Wedgewood Nougat Hot Cross Buns","created_at":"2021-03-31T14:42:16+02:00","body_html":"\u003cp\u003e\u003cu\u003eIngredients\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e4 x Cups Sieved Flour\u003c\/p\u003e\n\u003cp\u003e2 x Cups Milk\u003c\/p\u003e\n\u003cp\u003e2 x Eggs\u003c\/p\u003e\n\u003cp\u003e½ Cup Melted Butter\u003c\/p\u003e\n\u003cp\u003e2 Packets of Dried Yeast\u003c\/p\u003e\n\u003cp\u003e½ Cup Castor Sugar\u003c\/p\u003e\n\u003cp\u003e1 Tablespoon Cinnamon\u003c\/p\u003e\n\u003cp\u003e1 Teaspoon Nutmeg\u003c\/p\u003e\n\u003cp\u003e¼ Cup Candied Mixed Peel\u003c\/p\u003e\n\u003cp\u003e¾ Cup Dark Chocolate Chips\u003c\/p\u003e\n\u003cp\u003e½ Teaspoon Salt\u003c\/p\u003e\n\u003cp\u003e1 x Cup Chopped Wedgewood Nougat\u003c\/p\u003e\n\u003cp\u003eHoney for glazing\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eFor The Cross\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e½ Cup of Flour\u003c\/p\u003e\n\u003cp\u003e¼ Cup of Water\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eTo Make\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003eCombine all the dry ingredients together in a big bowl. Then mix the butter, eggs and milk together with a fork in a separate bowl. Add the contents of wet mix to the dry mix….with your hands (Yes! the messy bit!) and blend the ingredients in the bowl until the mixture resembles a ball. Now turn it out onto a floured surface and continue to knead the dough for 5 minutes (think of it as culinary gym!) Do this until the dough is elastic and smooth (or you are exhausted!)\u003c\/p\u003e\n\u003cp\u003ePut the dough into a bowl and cover with cling film and place in a nice warm spot to allow to rise for an hour. And have a nice cup of tea and an Angels biscuit!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eNow put the dough back on the floured surface and knead again for a few minutes. Cut the dough into pieces the size of an apple and shape into rounds. Arrange these in a snug greased baking tray. Cover again with cling film and allow your buns to rise for a further 30 minutes. With 15 minutes to go, turn your oven to 180 degrees.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTo make the crosses, mix the flour and water together and pipe over the buns before placing them into the oven. Bake for 40 minutes or until the buns are golden.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eRemove from the oven and brush the hot buns with honey. Eat fresh or keep in an airtight container once cooled and then toast before serving with honey and butter. The nougat will be toasted inside. An extra surprise treat!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":72108048536,"author":"Mark Mackenzie","user_id":67074883736,"published_at":"2021-03-31T14:42:16+02:00","updated_at":"2021-03-31T15:27:54+02:00","summary_html":"","template_suffix":"","handle":"wedgewood-nougat-hot-cross-buns","tags":"Recipies","image":{"created_at":"2021-03-31T14:42:16+02:00","alt":"","width":568,"height":568,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/tqP5RxJNMT-hot-cross-buns-1.jpg?v=1617194537"}},{"id":555505287320,"title":"Wedgewood Chocolate Orange Almond Nougat Cake","created_at":"2021-03-08T13:49:42+02:00","body_html":"This is possibly the moistest chocolate cake recipe ever! Ideal for Easter celebrations and as a gluten free and dairy free option, it is hard to believe that this moist dark chocolate cake does not contain traditional wheat flour or dairy. It just tastes too indulgent to be true!\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eRecipe\u003c\/strong\u003e\u003cbr\u003e6 x 40g Wedgewood Zesty Orange Nougat bars (made by hand on our farm!)\u003cbr\u003e9 Eggs (separated)\u003cbr\u003e5ml Orange Zest\u003cbr\u003e½ Cup Orange Juice\u003cbr\u003e½ Tsp Almond Extract\u003cbr\u003e200g Almond Flour (or for a cheaper option gluten free flour – we love Nonna’s)\u003cbr\u003e50g Cocoa\u003cbr\u003e20g Ground Coffee (melted into 1 Tsp hot water)\u003cbr\u003e1 Cup Sugar\u003cbr\u003e¼ Cup Sliced Almonds (for garnish)\u003cbr\u003e1 Tbsp Icing Sugar (for garnish)\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTo Make\u003c\/strong\u003e\u003cbr\u003ePreheat your oven to 180 degrees.\u003cbr\u003eBeat the egg whites for 2 minutes until light and fluffy. Now add half the sugar a teaspoon at a time.\u003cbr\u003eBeat for a further 5 minutes until stiff peaks form. Set aside.\u003cbr\u003eBeat the egg yolks and the remaining sugar for 2 minutes until thick and creamy. Now add the zest, orange juice, and the almond extract. Fold in the Almond or gluten free flour, coffee and cocoa.\u003cbr\u003eSpoon 1\/3 of the egg white into the mix, folding to combine. Add the remaining egg white whilst continuing to fold.\u003cbr\u003ePour mixture into a 24cm greased and lined baking tin (preferably springform). Chop the Wedgewood Chocolate Orange Nougat bars into little squares and sprinkle half of them with the sliced almonds over the top of the cake mixture (this will create an amazing toasted-nougat crust). Bake for 40 minutes. Allow to cool for an hour before removing from the tin. While it is cooling, put the rest of the nougat pieces and ¼ cup of almond milk into a saucepan over a low heat and stir until melted. Serve the cake with the hot chocolate nougat sauce and wait for the\u003cbr\u003ecompliments!\u003cbr\u003e\u003cbr\u003eWith love from the Wedgewood Team x","blog_id":72108048536,"author":"Mark Mackenzie","user_id":67074883736,"published_at":"2021-03-08T14:42:16+02:00","updated_at":"2021-03-09T11:13:20+02:00","summary_html":"","template_suffix":"","handle":"wedgewood-chocolate-orange-almond-nougat-cake","tags":"Recipies","image":{"created_at":"2021-03-08T13:49:42+02:00","alt":"","width":1000,"height":1000,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/WW-Chocolate-orange-nougat-Cake-4.jpg?v=1615204182"}},{"id":394272571544,"title":"Wedgewood Nougat Cheesecake With Handmade Honeycomb","created_at":"2021-02-19T09:20:24+02:00","body_html":"\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 tubs of 250g Mascarpone\u003c\/li\u003e\n\u003cli\u003e250g Plain Cream Cheese (no experimenting with cottage cheese, we tried it….a watery mess!!)\u003c\/li\u003e\n\u003cli\u003e2 boxes of Chocolate Angels biscuits\u003c\/li\u003e\n\u003cli\u003e8 egg yolks\u003c\/li\u003e\n\u003cli\u003e200g honey\u003c\/li\u003e\n\u003cli\u003e125g cream\u003c\/li\u003e\n\u003cli\u003e2g vanilla bean paste\u003c\/li\u003e\n\u003cli\u003e1g Maldon salt\u003c\/li\u003e\n\u003cli\u003e100g bar Wedgewood Macadamia Nougat (cut into pieces and oh so tempting to eat before baking!)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eTo Make\u003c\/h2\u003e\n\u003cp\u003eEasy peasy and so doubly impressive!\u003cbr\u003eGrease and line a spring form cake tin with a layer of grease proof paper. We used a 25 cm diameter tin.\u003cbr\u003eThen empty the Chocolate Angels biscuits into a zip lock bag and crush. Alternatively put them into a bowl and bash with the back of a spoon (very therapeutic!) until finely ground. Meanwhile melt the butter in a small pan or in a microwave. Now mix the butter and finely crushed Chocolate Angels biscuits and press the biscuit mixture into the base of the tin and place your freezer to chill for at least an hour.\u003cbr\u003e\u003cbr\u003eWhile you wait, take a whisk or an electric beater and beat together the Mascarpone, cream cheese, Maldon salt, egg yolks, honey, cream, vanilla paste. Blend until smooth light and fluffy. Now mix in the pieces of Wedgewood nougat and pour over the now cool base. Leave to cool in the fridge for 30 minutes. Set your oven to 170 degrees ten minutes before you are ready to bake. Remove from the fridge and bake for 1 hour, turning the cheesecake half-way into baking. Remove from the oven and allow to chill in the fridge. Ideally make this in the morning to allow a full 6 hours in the fridge before serving (or be prepared to eat it with a spoon!)\u003c\/p\u003e\n\u003cp\u003eNow you can go to town! Beautiful garnished with plain white roses, or like ours (made on the Wedgewood Farm) we used lashings of freshly made Salted Caramel sauce and shards of handmade honeycomb for a real feast.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eSlice and enjoy with friends….or a good cup of tea!\u003cbr\u003eLove the Wedgewood Team x\u003c\/p\u003e","blog_id":72108048536,"author":"Mark Mackenzie","user_id":67074883736,"published_at":"2021-02-19T09:44:09+02:00","updated_at":"2021-02-19T09:44:34+02:00","summary_html":"","template_suffix":"","handle":"wedgewood-nougat-cheesecake-with-handmade-honeycomb","tags":"Recipies","image":{"created_at":"2021-02-19T09:20:24+02:00","alt":"","width":1200,"height":1200,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/Wedgewood-Cheesecake-Blog.jpg?v=1613719225"}},{"id":394149822616,"title":"Wedgewood Cranberry Camembert Wellington","created_at":"2021-02-05T20:37:40+02:00","body_html":"\u003cspan\u003eA little bit of what you fancy does you good! Try our newest creation - a Wedgewood Cranberry Camembert Wellington - it is the perfect feast for lazy weekend evenings with family!\u003c\/span\u003e","blog_id":72108048536,"author":"Mark Mackenzie","user_id":67074883736,"published_at":"2021-02-05T20:38:39+02:00","updated_at":"2021-02-07T18:01:35+02:00","summary_html":"","template_suffix":"","handle":"wedgewood-cranberry-camembert-wellington","tags":"","image":{"created_at":"2021-02-05T20:37:40+02:00","alt":"","width":1200,"height":1200,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/Wedgewood-Ginger-Angels-and-Cranberry-Camembert-Wellington-Social-Media-4.jpg?v=1612550260"}},{"id":393038561432,"title":"Mon’s Nougatina Pavlova","created_at":"2020-10-28T08:35:45+02:00","body_html":"\u003cul\u003e\n\u003cli class=\"x_MsoNormal\"\u003e8 Egg Whites, whipped\u003c\/li\u003e\n\u003cli class=\"x_MsoNormal\"\u003e400g Castor Sugar\u003c\/li\u003e\n\u003cli class=\"x_MsoNormal\"\u003e250g Dates\u003c\/li\u003e\n\u003cli class=\"x_MsoNormal\"\u003e125g Cherubs Biscuits\u003c\/li\u003e\n\u003cli class=\"x_MsoNormal\"\u003e200g Macadamia Nuts, chopped\u003c\/li\u003e\n\u003cli class=\"x_MsoNormal\"\u003e250g Fresh Cream, whipped\u003c\/li\u003e\n\u003cli class=\"x_MsoNormal\"\u003e1 Tsp of Baking Powder\u003c\/li\u003e\n\u003cli class=\"x_MsoNormal\"\u003e1 Tbsp Honey\u003c\/li\u003e\n\u003cli class=\"x_MsoNormal\"\u003eStrawberries, Blue Berries, Mint or other fruit to decorate.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"x_MsoNormal\"\u003eThis elegant desert or teatime treat was designed by our lovely friend Mon (whose recipe book we we love to steal from!) Mon has used our Wedgewood Pantry staples to create a unique caramel and honey flavoured twist on the traditional Pavlova. You can swap these ingredients out for other fruits and nuts but for the real experience try to get the ingredients listed above.\u003c\/p\u003e\n\u003cp class=\"x_MsoNormal\"\u003eWhisk the egg whites until stiff and gradually whisk in the sugar until a meringue has formed (with stiff peaks). Chop the dates, biscuits and macadamia nuts into small pieces and dust them with the baking powder. Stir into the meringue mixture and spread evenly onto a Swiss roll tin, lined with greased grease proof paper. Make an oblong of mixture smoothed out evenly but not touching the sides. Bake in the oven preheated to 160C degrees for 40 minutes. Allow to cool. Cut in half length-ways and sandwich together with the whipped cream mixed with honey. Transfer gently to a serving dish. Sprinkle with icing sugar and strawberries and mint.\u003c\/p\u003e\n\u003cp class=\"x_MsoNormal\"\u003eEnjoy,\u003c\/p\u003e\n\u003cp class=\"x_MsoNormal\"\u003eThe Wedgewood Team and Mon x\u003c\/p\u003e","blog_id":72108048536,"author":"Ayanda Dlamini","user_id":77066928280,"published_at":"2020-09-07T15:35:31+02:00","updated_at":"2022-01-20T12:32:17+02:00","summary_html":"\u003cp\u003eA wow of a desert! For high teas, special dinners with friends or large family gatherings\u003c\/p\u003e","template_suffix":"","handle":"a-wow-of-a-desert-for-high-teas-special-dinners-with-friends-or-large-family-gatherings","tags":"Recipies","image":{"created_at":"2020-10-28T09:09:18+02:00","alt":"Pavlova","width":900,"height":675,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/20200617_092555-900x675.jpg?v=1642674737"}},{"id":393038594200,"title":"Day 35 – Artisanal white bread recipe","created_at":"2020-10-28T08:35:47+02:00","body_html":"\u003cp\u003eToday we are sharing a fabulous The Artisanal White Bread recipe (it’s as good as your favourite baker’s bread but straight from your oven). You’ll be so proud of yourself. A bit more complicated than Gilly’s basic bread recipe given earlier in lockdown, but this recipe is still really easy to do and is even better. After all, it’s just flour water and yeast so how hard can it be….!\u003c\/p\u003e\n\u003cp\u003eFirst you need to make the starter. This sits for 12 hours in a warm spot. This should be done the night before or early in the morning if making in the evening.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eArtisanal White Bread\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eFor the Starter\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e ¼ Tsp Instant Yeast\u003cbr\u003e 100g Stoneground Bread Flour (I like Champagne Valley Stoneground Bread Flour if you can get it)\u003cbr\u003e 125ml Warm water\u003cbr\u003e Mix ingredients together in a small bowl and cover with a cloth. Place in a gentle warm spot and leave for 12 hours.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cem\u003e\u003cstrong\u003eFor the Dough\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e 1 Tsp Instant Yeast\u003cbr\u003e 700 ml Warm Water\u003cbr\u003e 1 Kg Stoneground Bread Flour\u003cbr\u003e 1Tbsp Salt\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eI mix in a large bowl with a metal spoon but an electric mixer with a dough hook is easier if you have one. So, take a large bowl and mix the flour, yeast and salt together till blended and then add the warm water and keep mixing until the dough is combined with no flour remaining.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eCover with a tea towel in a warm spot for 20 mins (If it’s a cold day pop it near a towel rail or something warm).\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eNow add the Starter to the dough and mix again. Cover and put place it back in the warm spot for 1 ½ hours.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003ePreheat your oven to 220 degrees and place a roasting pan half full with water at the bottom (this helps to make the bread crusty). Find a clear working space and dust it thoroughly with flour. Taking a spatula, tip the dough out onto the work bench and use a knife to cut the dough into two even mounds. Flip each of them over so that they are gently coated in flour from the surface. Now leave the dough to rest for 15 minutes.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eYour dough needs to be folded to give it some strength and shape. First make it into a round and then holding onto one side pull it outwards and then bring it into the middle. The dough will be slightly wet where you have stretched it. Do this on the other side. Turn the dough and pull an alternate corner into the middle. Repeat this process again and again, so that each side is folded into the middle several times. (Don’t stress about getting this right, it’s basically just folding the dough over and over into the middle from different sides).\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eTurn the dough over and tuck any folded messy part underneath. Gently pull the dough so that it lengthens into whatever shape you fancy. You can do a country loaf round, or an oblong Ciabatta shape or a baguette. If you want a baguette, use your hands to roll the dough into a rolling pin shape. Now repeat with the second ball of dough and place both prepared doughs onto a baking sheet with grease proof paper underneath. To get the tiger stripes look, use a knife to make three cuts into the top of the loaf. Now pop the tray into the oven. Bake for 40 minutes or until golden (ovens vary so check at 30 minutes). Enjoy with soup, with family or straight from the oven with butter!\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eLove the Wedgewood Team x\u003c\/p\u003e","blog_id":72108048536,"author":"Jen Lagerwall","user_id":null,"published_at":"2020-04-30T08:20:08+02:00","updated_at":"2020-11-16T15:21:59+02:00","summary_html":"\u003cp\u003eToday we are sharing a fabulous The Artisanal White Bread recipe (it’s as good as your favourite baker’s bread but straight from your oven). You’ll be so proud of yourself. A bit more complicated than Gilly’s basic bread recipe given earlier in...\u003c\/p\u003e","template_suffix":"","handle":"day-35-artisanal-white-bread-recipe","tags":"Recipies","image":{"created_at":"2020-10-28T09:08:38+02:00","alt":"","width":900,"height":1200,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/20200427_122420-900x1200.jpg?v=1603868919"}},{"id":393038626968,"title":"Day 30 – almond, date \u0026 apricot snack bars","created_at":"2020-10-28T08:35:48+02:00","body_html":"\u003cp\u003eA close friend gave us her fantastic health bar recipe to share with you (thank you Mon!) Perfect brain food for all those kids at home. So, here are Mon’s Brilliantly Delicious (Yet Healthy) Almond, Date and Apricot Snack Bars. They taste like sticky toffee pudding! You’ll love them.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eYou’ll Need:\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e 2 Cups Rolled Oats (can be Gluten Free)\u003cbr\u003e 1 Cup Desiccated Coconut\u003cbr\u003e 1 Cup Whole Almonds or Pecans (or any nut will do)\u003cbr\u003e (Mix together in a large bowl and set aside)\u003c\/p\u003e\n\u003cp\u003e50g Butter (guesstimates ok)\u003cbr\u003e 2\/3 Cup of Honey (if you oil the cup first it won’t stick)\u003cbr\u003e ¼ Cup Brown Sugar\u003cbr\u003e 1 Tsp Vanilla\u003cbr\u003e ¼ Tsp Salt\u003cbr\u003e (Heat above gently till this boils in a small pan. Pour into the Oats in the large bowl and mix together)\u003cbr\u003e ½ Cup of Cranberries (Cranberries, Honey, Apricots and Almonds you can buy from our online shop if you are stuck or you can swap these ingredients for golden syrup and other dried fruit if you have)\u003cbr\u003e ½ Cup Chopped Dates\u003cbr\u003e ½ Cup Dried Apricots (could be swapped out for chocolate…not so healthy but yum!)\u003cbr\u003e (Toss together with the rest of the ingredients)\u003c\/p\u003e\n\u003cp\u003eAnd that’s it! Simply line a baking tray with grease proof paper or grease (properly) and pour the mixture into the tray and press down neatly. Bake for 25 minutes at 180 degrees (don’t over-cook unless you like hard bars).\u003c\/p\u003e\n\u003cp\u003eRemove from the oven and allow to cool slightly before using a sharp knife to mark out the bars whilst still warm. Place in the fridge to cool completely before breaking up into bars. Store in an airtight container if they are not eaten at once. The kids love these….and dogs apparently! Be careful, our American Hound ate a whole tray that she ‘accidentally’ knocked off the counter! Stay safe and eat well.\u003c\/p\u003e\n\u003cp\u003eLove the Wedgewood Team x\u003c\/p\u003e","blog_id":72108048536,"author":"Jen Lagerwall","user_id":null,"published_at":"2020-04-26T09:45:00+02:00","updated_at":"2020-11-16T15:22:00+02:00","summary_html":"\u003cp\u003eA close friend gave us her fantastic health bar recipe to share with you (thank you Mon!) Perfect brain food for all those kids at home. So, here are Mon’s Brilliantly Delicious (Yet Healthy) Almond, Date and Apricot Snack Bars. They taste like...\u003c\/p\u003e","template_suffix":"","handle":"day-30-almond-date-apricot-snack-bars","tags":"Recipies","image":{"created_at":"2020-10-28T09:07:58+02:00","alt":"","width":900,"height":1200,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/20200423_133859-900x1200.jpg?v=1603868878"}},{"id":393038659736,"title":"Super Duper Double Chocolate Hideaway Cake","created_at":"2020-10-28T08:35:49+02:00","body_html":"\u003cp\u003eRight…apparently we need to dig even deeper! So here’s a family secret recipe to make your day better (even if you are now your children’s teacher and there is no wine!)\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eSuper Duper Double Chocolate Hideaway Cake (with pieces of chocolate hidden inside…shhhh!)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003eYou’ll Need:\u003c\/em\u003e\u003c\/span\u003e\u003cbr\u003e 100g x Butter\u003cbr\u003e 100g x Brown Sugar\u003cbr\u003e 2 x Eggs (beaten)\u003cbr\u003e 100g Plain Flour\u003cbr\u003e 50g Drinking Hot Chocolate (not cocoa –preferably one with milk powder in it)\u003cbr\u003e 100g Cubes of Chocolate (we tend to err on the side of lots!)\u003cbr\u003e 1 x Teaspoon Baking Powder\u003cbr\u003e 50g x Chopped Macadamia or Almonds if you have (optional)\u003cbr\u003e 25g x Cranberries (optional)\u003cbr\u003e 2 x Teaspoons Coffee Granules (mixed into a small amount of boiling water)\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003eTo Make:\u003c\/em\u003e\u003c\/span\u003e\u003cbr\u003e Grease and line a 7 inch cake tin. Turn the oven on to 180 degrees. Cream the butter and sugar together and beat the eggs in a separate bowl then gently whisk into the butter mix. Sieve all the dry ingredients together and fold into the mix. Next fold in the nuts and chocolate. Turn out into the cake tin and bake for 45 mins at 180 degrees. Do not remove from the tin. Allow to cool for half an hour and then place in the fridge for 1 hour. Enjoy with your family or curled up with a book, dog or glass of wine!\u003c\/p\u003e","blog_id":72108048536,"author":"Jen Lagerwall","user_id":null,"published_at":"2020-04-18T11:30:07+02:00","updated_at":"2020-11-16T15:22:00+02:00","summary_html":"\u003cp\u003eRight…apparently we need to dig even deeper! So here’s a family secret recipe to make your day better (even if you are now your children’s teacher and there is no wine!)...\u003c\/p\u003e","template_suffix":"","handle":"super-duper-double-chocolate-hideaway-cake","tags":"Recipies","image":{"created_at":"2020-10-28T09:07:33+02:00","alt":"","width":900,"height":1200,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/20200408_125109-900x1200.jpg?v=1603868854"}},{"id":393038692504,"title":"Gogo’s Coffee Cake","created_at":"2020-10-28T08:35:51+02:00","body_html":"\u003cp\u003eGogo’s Coffee Cake is the perfect Easter teatime treat. Create this easy peasy recipe with just a few simple ingredients.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cu\u003eYou’ll Need:\u003c\/u\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4 x Eggs \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeigh the eggs (whole) and use the same weight to measure each of the following ingredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eButter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSugar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSelf-Raising Flour (\u003cu\u003eor\u003c\/u\u003e Cake Flour plus 1.5 x teaspoons baking powder)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 x teaspoon Vanilla Essence\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 x teaspoons instant coffee\/or ground coffee \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cu\u003eTo Make\u003c\/u\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTurn your oven to 180 degrees. Measure all the ingredients to the same weight of the 4 eggs. Whisk the eggs in a bowl and set aside. Put the butter and sugar into another mixing bowl and whisk them together until pale and fluffy. Continue to whisk and slowly add in the egg. If it starts to curdle add a spoonful of the flour and continue. Beat the eggs into the mixture and add in the vanilla essence. Then with a spatula or spoon fold the flour into the mixture (don’t over mix at this stage). Add two teaspoons of instant coffee\/or ground coffee to a mug and add a small amount of hot water and stir. Add this to the cake mixture and give one last stir.\u003c\/p\u003e\n\u003cp\u003eGrease 2 x spring-form round tins (7”). Split the mixture between the two tins. Use a spatula to ease the mixture in the edges but don’t flatten. It will bake flat in the oven. Bake for 25-30 minutes (but don’t peak until 25 mins otherwise it will go flat.\u003c\/p\u003e\n\u003cp\u003eRemove from your oven when cooked and run a knife around the edge. Press up the bottom of the tin and remove the cake with a metal spatula or knife and lay on a wire rack to cool.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cu\u003eIcing\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e140g Butter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e280g Icing Sugar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 x Tablespoon Milk\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e¼ x Teaspoon Vanilla Essence\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 x teaspoons instant coffee\/or ground coffee dissolved in a small amount of hot water.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBang these altogether in a mixing bowl and whisk till fluffy. Smear the top of one of the cakes with this lavish coffee butter icing, carefully turn one cake over to lay over the other and serve with tea (or coffee).\u003c\/p\u003e","blog_id":72108048536,"author":"Jen Lagerwall","user_id":null,"published_at":"2020-04-14T19:08:32+02:00","updated_at":"2020-11-16T15:22:00+02:00","summary_html":"\u003cp\u003eGogo’s Coffee Cake is the perfect Easter teatime treat. Create this easy peasy recipe with just a few simple ingredients.   You’ll Need: 4 x Eggs Weigh the eggs (whole) and use the same weight to measure each of the following ingredients: Butter...\u003c\/p\u003e","template_suffix":"","handle":"gogo-s-coffee-cake","tags":"Recipies","image":{"created_at":"2020-10-28T09:06:31+02:00","alt":"","width":900,"height":1350,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/wedgewood-image-900x1350.jpg?v=1603868791"}},{"id":393038725272,"title":"Day 13 – Victoria Sandwich Cake","created_at":"2020-10-28T08:35:52+02:00","body_html":"\u003cp\u003eCalling all mini bakers! Learn to bake the best cake ever with your Mum or Dad.\u003c\/p\u003e\n\u003cp\u003eThis is the easiest and spongiest Victoria Sandwich cake because you measure everything to the weight of 4 eggs! So here we go….\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cu\u003eGogo’s Delightful Victoria Sandwich Cake\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cu\u003eYou’ll Need:\u003c\/u\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4 x Eggs \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeigh the eggs (whole) and use the same weight to measure each of the following ingredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eButter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSugar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSelf-Raising Flour (\u003cu\u003eor\u003c\/u\u003e Cake Flour plus 1.5 x teaspoons baking powder)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 x teaspoon Vanilla Essence\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cu\u003eTo Make\u003c\/u\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTurn your oven to 180 degrees. Measure all the ingredients to the same weight of the 4 eggs. Whisk the eggs in a bowl and set aside. Put the butter and sugar into another mixing bowl and whisk them together until pale and fluffy. Continue to whisk and slowly add in the egg. If it starts to curdle add a spoonful of the flour and continue. Beat the eggs into the mixture and add in the vanilla essence. Finally with a spatula or spoon fold the flour into the mixture (don’t over mix at this stage).\u003c\/p\u003e\n\u003cp\u003eGrease 2 x spring-form round tins (7”). Split the mixture between the two tins. Use a spatula to ease the mixture in the edges but don’t flatten. It will bake flat in the oven. Bake for 25-30 minutes (but don’t peak until 25 mins otherwise it will go flat.\u003c\/p\u003e\n\u003cp\u003eRemove from your oven when cooked and run a knife around the edge. Press up the bottom of the tin and remove the cake with a metal spatula or knife and lay on a wire rack to cool.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cu\u003eIcing\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e140g Butter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e280g Icing Sugar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 x Tablespoon Milk\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e¼ x Teaspoon Vanilla Essence\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBang these altogether in a mixing bowl and whisk till fluffy. Smear the top of one of the cakes with this lavish butter icing and the other with strawberry or raspberry jam. Carefully turn one cake over to lay over the other and serve with tea.\u003c\/p\u003e","blog_id":72108048536,"author":"Jen Lagerwall","user_id":null,"published_at":"2020-04-09T14:28:04+02:00","updated_at":"2020-11-16T15:22:00+02:00","summary_html":"\u003cp\u003eCalling all mini bakers! Learn to bake the best cake ever with your Mum or Dad. This is the easiest and spongiest Victoria Sandwich cake because you measure everything to the weight of 4 eggs! So here we go….\u003c\/p\u003e","template_suffix":"","handle":"day-13-victoria-sandwich-cake","tags":"Recipies","image":{"created_at":"2020-10-28T09:05:25+02:00","alt":"","width":900,"height":1200,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/20200408_125854-900x1200.jpg?v=1603868726"}},{"id":393038758040,"title":"Day 9 – 2 recipes in 1!","created_at":"2020-10-28T08:35:54+02:00","body_html":"\u003cp\u003eCrazy times require crazy measures…\u003c\/p\u003e\n\u003cp\u003eIf you need an excuse to get the gin out at midday today, this might be the recipe for you!\u003c\/p\u003e\n\u003cp\u003eActually we have two recipes for you today as you need one to make the other, so firstly….\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cu\u003ePete’s Cranberry Gin\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt’s the quiet ones you have to watch! Pete is the corner stone of what goes on at our Wedgewood Farm. Pete created this recipe with some Wedgewood cranberries from our Makery. It’s ridiculously easy and will amaze your friends. Please bear in mind that these are Pete’s instructions…and they are not particularly kid friendly!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cem\u003e\u003cstrong\u003e\u003cu\u003eYou’ll Need:\u003c\/u\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDried Cranberries \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA Bottle of Gin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cu\u003eTo Make:\u003c\/u\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eDrink half the gin! Then fill the bottle with cranberries right to the top. Leave for one week to stew. Then enjoy as an aperitif or as a gin and tonic with a twist (eat the cranberries with ice cream for a potent dessert!)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cu\u003eChicken Liver Pate\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA family staple, this recipe is simply fantastic with a big wedge of crusty bread and soup. So easy to make and equally impressive as Pete’s gin.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cu\u003eYou’ll Need\u003c\/u\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA Pack of\u003cstrong\u003e Chicken Livers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOlive Oil\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePete’s Gin 60ml\u003c\/strong\u003e (but this is a rough calculation! You can use sherry, port, cherry liquor or any other exotic liquor that has been sitting for years at the back of your drinks cabinet. Now is the time).\u003c\/p\u003e\n\u003cp\u003e1 x \u003cstrong\u003eTub of Cream Cheese\u003c\/strong\u003e (or smooth cottage cheese)\u003c\/p\u003e\n\u003cp\u003eIna Paarman’s\u003cstrong\u003e Cajun Spice\u003c\/strong\u003e (or a rub or spice with some added cayenne pepper)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSalt and Pepper\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePaprika\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cem\u003e\u003cstrong\u003e\u003cu\u003eTo Make:\u003c\/u\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn a small pan fry the chicken livers in olive oil until mostly cooked. Bash with a wooden spoon and add the spices, Pete’s Gin, salt and pepper and tub of cream cheese. Cook for another 10 minutes and then blast it with a hand blender. That’s it! Spoon into a bowl and sprinkle with paprika and enjoy with crusty bread.\u003c\/p\u003e\n\u003cp\u003eUse Pete’s Gin to celebrate ‘V’ Day, when this is all over!\u003c\/p\u003e","blog_id":72108048536,"author":"Jen Lagerwall","user_id":null,"published_at":"2020-04-05T07:00:25+02:00","updated_at":"2020-11-16T15:22:00+02:00","summary_html":"\u003cp\u003eCrazy times require crazy measures… If you need an excuse to get the gin out at midday today, this might be the recipe for you! Actually we have two recipes for you today as you need one to make the other, so firstly…\u003c\/p\u003e","template_suffix":"","handle":"day-9-2-recipes-in-1","tags":"Recipies","image":{"created_at":"2020-10-28T09:04:41+02:00","alt":"","width":900,"height":1200,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/chicken-liver-pate-900x1200.jpg?v=1603868682"}},{"id":393038790808,"title":"Day 8 – The Ultimate Brownies","created_at":"2020-10-28T08:35:56+02:00","body_html":"\u003cp\u003eHappiness is a Nougat Chocolate Brownie!\u003c\/p\u003e\n\u003cp\u003eJoin us for the ‘Ultimate Brownie’ experience. Designed by chef extraordinaire – Jackie Cameron, this recipe has gained legendary status on the Wedgewood farm as something to barter with when asking a Wedgewood team member for an unappealing favour. Use this recipe to solve a bad day, inspire your latest epiphany and dispel your lockdown blues or use to get out of the washing up! Brownies today were cooked by Tom (17), washed up by mum (not saying!) and eaten by everyone.\u003c\/p\u003e\n\u003cp\u003eIf you are Gluten or Dairy Free, we have put ingredients in brackets as an alternative. Amazing either way!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eJackie Cameron’s Nougat Chocolate Brownies (The Ultimate Brownie)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eYou’ll Need:\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e180g Salted Butter – melted \u003c\/strong\u003e(180g canola or macadamia oil)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e60g Cocoa Powder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e340g Castor Sugar \u003c\/strong\u003e(or granulated if you don’t have)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5ml Vanilla Extract \u003c\/strong\u003e(or essence)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4 x Eggs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e100g Cake Flour \u003c\/strong\u003e(Gluten free flour\/ or 50\/50 Almond flour and coconut flour\/ or other)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5ml Baking Powder \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e80g Dark Chocolate in Pieces \u003c\/strong\u003e(the best that you can afford)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e100g Nougat Bar Cut in Pieces \u003c\/strong\u003e(Wedgewood is naturally gluten and dairy free)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA Pinch of Salt\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTo Make:\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSo easy to make! Pre-heat the oven to 180 degrees. Line the bottom of a baking dish with greaseproof paper (roughly 24cm rectangular) and grease paper and sides. If you don’t have the patience or don’t have grease proof paper just grease the dish extra well.\u003c\/p\u003e\n\u003cp\u003eCombine all the ingredients in a mixer \u003cu\u003eor\u003c\/u\u003e mix by hand. Pour into the baking dish. Cook for 22 minutes.\u003c\/p\u003e\n\u003cp\u003eTo check that the brownies are cooked (important as ovens vary), get a wooden skewer or toothpick (or worst case a fork) and push it down into the middle of the brownies. If it comes out clean it is cooked. Make sure you haven’t hit a bit of chocolate though if it comes out wet. Use a knife to cut around the edge of the dish at this point and cut the brownies into squares. Let them cool before removing from the dish…. if you can wait that long!\u003c\/p\u003e\n\u003cp\u003eEnjoy a Wedgewood moment!\u003c\/p\u003e\n\u003cp\u003eZoe and Tom x\u003c\/p\u003e","blog_id":72108048536,"author":"Jen Lagerwall","user_id":null,"published_at":"2020-04-04T07:32:23+02:00","updated_at":"2020-11-16T15:22:00+02:00","summary_html":"\u003cp\u003eHappiness is a Nougat Chocolate Brownie! Join us for the ‘Ultimate Brownie’ experience. Designed by chef extraordinaire – Jackie Cameron, this recipe has gained legendary status on the Wedgewood farm as something to barter...\u003c\/p\u003e","template_suffix":"","handle":"day-8-the-ultimate-brownies","tags":"Recipies","image":{"created_at":"2020-10-28T09:04:01+02:00","alt":"","width":900,"height":1200,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/20200403_130346-900x1200.jpg?v=1603868641"}},{"id":393038823576,"title":"Day 7 – Lemon Meringue Pie","created_at":"2020-10-28T08:35:57+02:00","body_html":"\u003cp\u003eWho’s up for some LMP? For those not on first term basis with this dangerously edible dessert – today we’re making Lemon Meringue Pie.\u003c\/p\u003e\n\u003cp\u003eQuite simply the best way to make friends and keep them! This secret recipe is a winner. Today’s LMP was made by Plum (aged 10). She even mastered the swirled top and found some flowers from the garden to make it look pretty.\u003c\/p\u003e\n\u003cp\u003eIf you don’t have these ingredients, we have included Ellie’s Ridiculously Simple Lemon Cheesecake recipe below which is super quick and doesn’t include eggs or baking.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cu\u003eLemon Meringue Pie (serves 8 adults or 4 hungry teenagers!)\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cu\u003eYou’ll Need:\u003c\/u\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1.5 Boxes of Wedgewood Cherubs or Angels Biscuits\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e80g Butter melted\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCrush biscuits into bread crumbs and add melted butter. Press into base and sides of a pie dish or preferably a cake tin with push up bottom.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 x Tin Condensed Milk\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 x Lemon (Juice)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 x Egg Yolk\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBeat together until thick and pour over biscuit base.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3 x Egg Whites\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e6 x Tablespoons Castor Sugar (If you don’t have castor sugar use 5 Tablespoons of icing sugar)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhisk together for 2 minutes until stiff and fluffy. Add to top of the pie and use a fork to create peaks.\u003c\/p\u003e\n\u003cp\u003eBake at 150 degrees for 30 minutes. It should come out looking golden. Run a knife around the edge and push out the bottom. This rarely lasts beyond one family teatime!\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cu\u003eEllie’s Ridiculously Simple Lemon Cheesecake (serves 6)\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1.5 Boxes of Wedgewood Cherubs or Angels Biscuits \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e80g Butter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCrush and mix with melted butter. Press into a loose base cake tin. Put in the fridge to cool.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 x Tub Cream Cheese \u003c\/strong\u003e(or alternatively a tub of smooth cottage cheese)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 x Tin of Condensed Milk\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3 x Lemons (Juice)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBlend these three ingredients together and pour onto the bottom biscuit base. Chill and then eat.\u003c\/p\u003e\n\u003cp\u003eEnjoy another Wedgewood moment!\u003c\/p\u003e\n\u003cp\u003eZoe and Plum x\u003c\/p\u003e","blog_id":72108048536,"author":"Jen Lagerwall","user_id":null,"published_at":"2020-04-02T17:06:51+02:00","updated_at":"2020-11-16T15:22:00+02:00","summary_html":"\u003cp\u003eWho’s up for some LMP? For those not on first term basis with this dangerously edible dessert – today we’re making Lemon Meringue Pie. Quite simply the best way to make friends and keep them! This secret recipe...\u003c\/p\u003e","template_suffix":"","handle":"day-7-lemon-meringue-pie","tags":"Recipies","image":{"created_at":"2020-10-28T09:03:07+02:00","alt":"","width":900,"height":1200,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/20200402_120525-900x1200.jpg?v=1603868587"}},{"id":393038856344,"title":"Day 6 – Gilly’s simple bread recipe","created_at":"2020-10-28T08:35:59+02:00","body_html":"\u003cp\u003eTired of listening to Trump? There’s only one solution…it’s time to bake bread!\u003c\/p\u003e\n\u003cp\u003eI’ve dug out Gilly’s Simple Bread recipe. The simple recipe is always the best. This is the easiest bread to make and the most soul satisfying (with butter and jam) without all the effort of a sour dough.\u003c\/p\u003e\n\u003cp\u003eBefore anyone had even heard of sour dough (and before founding Wedgewood Nougat) Gilly had a passion for bread making. Her little bread making company called ‘Our Daily Bread’ sold artisinal bread mix to local shops and farmers markets. Gilly taught sour dough bread making classes and some of her pupils are the artisinal bakers who produce bread in our area today.\u003c\/p\u003e\n\u003cp\u003eSo if this is your first venture into bread (and this is a recipe for beginners) you’re in safe hands.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eGilly’s Simple Bread Recipe\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eYou’ll Need\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e\u003cstrong\u003eDry \u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5 Cups of Flour \u003c\/strong\u003e(Plain Bread Flour or Cake Flour if you don’t have. You can use stoneground or nutty wheat but it will be a heavier bread)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4 x Teaspoons of Sugar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 x Teaspoon Salt\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHalf a Packet of Dried Yeast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e\u003cstrong\u003eWet\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 x Cups of Warm Water \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf you have a Mixer with a bread tool it will make life easier. If you don’t then mix by hand (don’t worry you’re allowed to cut it, punch it….it’s a great way to de-stress).\u003c\/p\u003e\n\u003cp\u003eStart by putting all the dry ingredients in a bowl and mix well. Now put the warm water into the mixing bowl and then add the dry mix to it gradually. Continue to mix the dough for 3 minutes until smooth.  On a clean surface sprinkle flour and turn out the dough. If you know how to knead dough, do this for few minutes (to make you feel like a proper baker). If you don’t, don’t worry, it won’t make much of a difference! Now give yourself and the dough a rest and place it in a greased bowl in a warm place with a piece of cling film or a wet cloth over it, to let it rise for 45 minutes to double in size. After 30 minutes turn the oven on to 190 degrees.\u003c\/p\u003e\n\u003cp\u003eYou’re now ready to bake bread. Turn out the dough onto the floured surface. The dough will probably rise only a third again in the oven, so gauge what size baking tin to put it into. I used two loaf tins from the bakery. It was a toss up whether to split the mix in two or bake it as one. It worked out fine split but it would probably have made a more impressive loaf left as one. Over to you!\u003c\/p\u003e\n\u003cp\u003eBake for one hour at 190 degrees\u003c\/p\u003e\n\u003cp\u003eHappy Baking!\u003c\/p\u003e","blog_id":72108048536,"author":"Jen Lagerwall","user_id":null,"published_at":"2020-04-01T19:17:35+02:00","updated_at":"2020-11-16T15:22:01+02:00","summary_html":"\u003cp\u003eTired of listening to Trump? There’s only one solution…it’s time to bake bread! I’ve dug out Gilly’s Simple Bread recipe. The simple recipe is always the best. This is the easiest bread to make and the most...\u003c\/p\u003e","template_suffix":"","handle":"day-6-gilly-s-simple-bread-recipe","tags":"Recipies","image":{"created_at":"2020-10-28T09:02:08+02:00","alt":"","width":900,"height":1200,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/20200401_125755-900x1200.jpg?v=1603868529"}},{"id":393039347864,"title":"DAY 5 – SCONES","created_at":"2020-10-28T08:53:47+02:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eWe’re enjoying special moments around food…tea in bed suddenly has no limits (the kids bring us biscuits, rusks and even chocolate has become permissible – pyjamas essential). Our sitting room coffee table has become the preferred gathering place for meals – just add a table cloth and you too can have a Bedouin dining experience (now that our dining room table is the office it makes sense!) and just about anywhere can turn into a romantic carpet picnic…so get creative!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGilly and Irene’s Scones\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMakes 16 scones\u003c\/em\u003e\u003cbr\u003eThis is a collaborative recipe combining Gilly’s ingredient list and Irene’s clever ‘no rolling out’ method. Irene was the much loved housekeeper of the family beach cottage in Umzumbe, where Irene worked for forty years. Gilly taught Irene her scone recipe and Irene came up with her own clever method of making them. Working in a similarly small kitchen to our own, Irene would rustle up these wonderfully tempting scones, with no machinery. She served them straight from the oven, with their doughy centres steaming and their strong buttery smell calling us to run to the table. Irene would laugh loudly as the kids smothered them with butter, jam and cream and came back for seconds and thirds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYou’ll Need\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTurn your oven to 200 degrees \/ hot oven\u003cbr\u003e\u003cstrong\u003e4 Cups Flour\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 Teaspoon Salt\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e6 x Teaspoons Baking Powder\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e160g Soft Butter\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(not melted)\u003cbr\u003eRub these together with your fingertips in a large bowl until the mixure resembles fine breadcrumbs (doesn’t take long…just sing Happy Birthday twice…!)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1.5 Cups of Buttermilk or Maas\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(you could also use plain yoghurt)\u003cbr\u003e\u003cstrong\u003e2 Eggs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eMix these together to create a wet mix in a small bowl. With a knife slowly add the wet mix bit by bit to the dry mix in the large bowl. You might find that you have wet mix left over. Use the knife to cut and create a dough. Combine until all the flour has been mixed in. Don’t let the dough get soggy. It should resemble a bread dough. Cover with a towel and leave on top of the oven for 10 minutes where it is warm.\u003c\/p\u003e\n\u003cp\u003eNow sprinkle a fine dusting of flour onto a baking sheet. Tip the dough onto it. Coax it gently into a rectangular shape without disturbing it too much. You can dust your hands to prevent it from sticking. Take a sharp knife and cut the dough length ways to make four strips, then cut each strip into four squares (try to keep them as squares). As you cut them distribute the scones into spaces around the baking tray so they are spaced out. Mix one egg in a teacup and brush a small amount onto the tops of each scone (this makes them turn golden brown on top).\u003c\/p\u003e\n\u003cp\u003eBake for 15 minutes or until golden brown.\u003cbr\u003eSmother with butter, jam and cream and smile!\u003c\/p\u003e","blog_id":72108048536,"author":"Duncan Colville","user_id":55092478104,"published_at":"2020-03-31T09:00:00+02:00","updated_at":"2020-11-16T15:22:01+02:00","summary_html":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWe’re enjoying special moments around food…tea in bed suddenly has no limits (the kids bring us biscuits, rusks and even chocolate has become permissible – pyjamas essential). Our sitting room coffee table has become the preferred gathering place..\u003c\/span\u003e","template_suffix":"","handle":"day-5-scones","tags":"Recipies","image":{"created_at":"2020-10-28T08:54:14+02:00","alt":"","width":900,"height":951,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/Wordpress_Posts-export-2020-october-09-1013.jpg?v=1603868054"}},{"id":393039380632,"title":"DAY 4 – BEST TOMATO SOUP RECIPE","created_at":"2020-10-28T08:56:03+02:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eAs a family we experiment quite a bit with food. This is not always a good idea! This tomato soup recipe was born from many disastrous attempts. It is now one of our children’s favourites (even if it contains real tomatoes).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eYou’ll Need\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTomatoes\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(preferably fresh but you can use tinned or pureed) Use one bag of fresh or 2 tins of chopped\/pureed. If you are lucky enough to still have fresh tomatoes, put them in a bowl and pour boiling water over them. Leave them for 15 mins until you can remove their skins – I also remove the seeds but keep all the juice. Chop and you are ready to go.)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHerbs\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eChop up some fresh basil (a handful) or Mint is also nice (I’ve used Mint today or you can use Rosemary, or dried herbs (a tablespoon of Tarragon or oregano or other!)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 x Teaspoon Chopped Garlic (\u003c\/strong\u003eIf you don’t like garlic or don’t have any, don’t worry it will taste good anyway.)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3 x Tablespoons of Cream Cheese (\u003c\/strong\u003eI didn’t have so I’ve used smooth cottage cheese, cream would do, or milk. If you use milk replace the stock\/water with milk and use stock powder instead.)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 x Teaspoon Ina Paarman Green Onion Spice\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(or other spice\/salt, normal salt)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3 x Tablespoons of Tomato Paste\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(This colours the soup a rich red. If you don’t have it, you don’t need it.)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3 x Teaspoons Wellington’s Chilli Sauce\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(I love this but you can skip it)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 x Teaspoon Worcester Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 x Tablespoon Wellington’s Chutney Original\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHalf a Litre of Chicken Stock\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eIf you have it (Otherwise this can be water with stock powder added. If you are using milk instead of cream cheese don’t add water)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 x Teaspoons Cornflour\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eonly use this at the end if your soup is runny. Add to a small amount of cold water and stir into the hot soup before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3 x Teaspoons of sugar\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(to taste)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGround Pepper\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(to taste)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eHow to make\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWhatever type of tomatoes you have, throw them into a pot and cook on a medium heat till simmering. Add the herbs, garlic, spice or salt and sauces. Simmer for 20 minutes. Then add the cream cheese (or alternative) and stir until dissolved. Blend with a blender and return to the heat. Add the stock and continue to simmer for 30 minutes. Stirring every so often. Add the cornflour mixture if necessary before serving (but the soup should naturally reduce to a thick soup by itself). And that’s it!\u003c\/p\u003e","blog_id":72108048536,"author":"Duncan Colville","user_id":55092478104,"published_at":"2020-03-30T09:00:00+02:00","updated_at":"2020-11-16T15:22:01+02:00","summary_html":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAs a family we experiment quite a bit with food. This is not always a good idea! This tomato soup recipe was born from many disastrous attempts. It is now one of our children’s favourites (even if it contains real tomatoes).\u003c\/span\u003e","template_suffix":"","handle":"day-4-best-tomato-soup-recipe","tags":"Recipies","image":{"created_at":"2020-10-28T08:56:03+02:00","alt":"","width":900,"height":665,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/tomato-soup-pic-900x665.jpg?v=1603868164"}},{"id":393039413400,"title":"DAY 3 – MUESLI","created_at":"2020-10-28T08:57:49+02:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eCereal…gone! Bread….gone?\u003c\/p\u003e\n\u003cp\u003eWith teenagers in my house it is inevitable. Three teenagers cause more damage to a week’s food provisions than a pack of wild dogs.\u003c\/p\u003e\n\u003cp\u003eSo today I am making Gilly’s muesli recipe.\u003c\/p\u003e\n\u003cp\u003eUnfortunately this muesli disappears as fast as I make it (but at least we all have plenty of time to make more….18 days to go!)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eGigi’s Muesli\u003c\/u\u003e\u003c\/strong\u003e\u003cu\u003e\u003cspan\u003e \u003c\/span\u003e(aka Gilly Walters)\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eYou’ll Need:\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTo turn your oven on to 150 degrees or low heat\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eApple Puree –\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eA sachet \/ or half a jar of Apple Sauce (leave it out if you don’t have any or improvise by liquidising an apple)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e60ml Oil –\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eI use Canola, so anything mild (don’t use sesame or olive for this)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e200ml Honey\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(Substitute with Golden Syrup or any syrup equivalent if you don’t have honey)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e10ml Apple Cider Vinegar\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(or any other vinegar will do)\u003c\/p\u003e\n\u003cp\u003eHeat these together until combined in a pan on the stove (alternatively you can microwave but watch it doesn’t get too hot)\u003c\/p\u003e\n\u003cp\u003eNow, in a bowl mix the following together:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e450g Oats\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e125g Desiccated Coconut\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(leave out if you don’t have)\u003c\/p\u003e\n\u003cp\u003ePour the honey mixture into the bowl of dried ingredients and mix together.\u003c\/p\u003e\n\u003cp\u003eSpread the muesli mixture across a couple of metal baking trays so that it is a thin, but even, covering and place in the oven to toast for 45 minutes. Open the oven from time to time to turn the muesli with a spatula and to turn and rotate the trays.\u003c\/p\u003e\n\u003cp\u003eNow for the nuts and seeds. On another baking tray place any nuts and seeds that you want to roast to go into your muesli. Toast these on a separate tray as they come out crispier. Today I am roasting hazelnuts.  But usually I’ll put in any of the following that I might have in my cupboard:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHazelnuts, Cashews, Macadamia, Pumpkin seeds, Sesame seeds, Sunflower seeds etc.\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(optional)\u003c\/p\u003e\n\u003cp\u003eWhen the muesli and the nuts are dry and lightly toasted (not brown) remove from the oven and allow to cool (without losing too much to passing teenagers!) When cool mix the nuts, seeds and muesli together and place in an airtight container. At this point I add any of the following, close the lid and shake them together:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChopped Apricot, Cranberries, Chocolate Chips, Chopped Dates, Raisins etc.\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(optional)\u003c\/p\u003e\n\u003cp\u003eThis time I’ve added a few chocolate chips because the teenagers love them so much!\u003c\/p\u003e\n\u003cp\u003eGood luck and enjoy the praise. Zoe x\u003c\/p\u003e","blog_id":72108048536,"author":"Duncan Colville","user_id":55092478104,"published_at":"2020-03-29T09:00:00+02:00","updated_at":"2020-11-16T15:22:01+02:00","summary_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eCereal…gone! Bread….gone?\u003c\/p\u003e\n\u003cp\u003eWith teenagers in my house it is inevitable. Three teenagers cause more damage to a week’s food provisions than a pack of wild dogs.\u003c\/p\u003e\n\u003cp\u003eSo today I am making Gilly’s muesli recipe.\u003c\/p\u003e\n\u003cp\u003eUnfortunately this muesli disappears as fast..\u003c\/p\u003e","template_suffix":"","handle":"day-3-muesli","tags":"Recipies","image":{"created_at":"2020-10-28T08:58:11+02:00","alt":"","width":900,"height":1200,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/muesli-900x1200.jpg?v=1603868292"}},{"id":393039446168,"title":"DAY 2 – RUSKS","created_at":"2020-10-28T08:59:30+02:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eJunk Status?! Has the World not tasted South African rusks?\u003c\/p\u003e\n\u003cp\u003eIf you were like me and your hand hovered over the rusks on the supermarket shelves and you thought ‘I’m going to have plenty of time to make some over the next 21 days’ so you bought flour instead (and I know you did because the flour shelf was empty!) It’s time to keep your lockdown resolution and make some.\u003c\/p\u003e\n\u003cp\u003eThis is my recipe and it changes every time I make it (depending on what bits and bobs I have at the back of my food cupboard). The basic ingredients are written below in bold (with alternatives in brackets, so you don’t need to panic if you don’t have everything) and there are some suggestions of yummy extras to add if you want to. I like to add cranberries and nuts but my kids like me to add nougat, chocolate chips and nuts (who wouldn’t!!!) so you can decide to split the batch and do different taste innovations for every member of your clan if you like!\u003c\/p\u003e\n\u003cp\u003eI’ve created a batch for my family this morning and they are still happily anticipating eating them….and its past lunchtime! Be warned, rusks take a lot of cooking time. If you are clever you can start them in the afternoon and then leave them to dry with the oven closed and off over night. Rusks are super easy and well worth the effort and cost saving of making them yourself. Have a go. You’ve got 20 days to perfect them!\u003c\/p\u003e\n\u003cp\u003e\u003cimg loading=\"lazy\" class=\"aligncenter wp-image-3656\" src=\"https:\/\/\/wp-content\/uploads\/2020\/03\/20200328_091646-e1585419636860-768x1024.jpg\" alt=\"\" width=\"338\" height=\"451\" srcset=\"https:\/\/\/wp-content\/uploads\/2020\/03\/20200328_091646-e1585419636860-768x1024.jpg 768w, https:\/\/\/wp-content\/uploads\/2020\/03\/20200328_091646-e1585419636860-400x533.jpg 400w, https:\/\/\/wp-content\/uploads\/2020\/03\/20200328_091646-e1585419636860-225x300.jpg 225w, https:\/\/\/wp-content\/uploads\/2020\/03\/20200328_091646-e1585419636860-2048x2731.jpg 2048w, https:\/\/\/wp-content\/uploads\/2020\/03\/20200328_091646-e1585419636860-1200x1600.jpg 1200w, https:\/\/\/wp-content\/uploads\/2020\/03\/20200328_091646-e1585419636860-900x1200.jpg 900w, https:\/\/\/wp-content\/uploads\/2020\/03\/20200328_091646-e1585419636860-scaled.jpg 1920w\" sizes=\"(max-width: 338px) 100vw, 338px\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eYou’ll Need\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e(makes 36 rusks so half quantity if you are on your own)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e7 Cups Plain Flour\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 Cups Nutty Wheat or Stone Ground\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(Or you can just use another 2 cups of normal)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 Cup Brown Sugar\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(or white)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHalf a Cup of Honey\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(or golden syrup or if you don’t have then use more sugar)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e15ml Baking Powder\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(if you used self-raising flour you don’t need this)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5ml Salt\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5ml Cream of Tartar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e7.5ml Bicarbonate of Soda\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e500ml Buttermilk or Plain Yogurt\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(could be a fruit yoghurt – never tried it but who knows!)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 Large Eggs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e500g Butter\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(I have used oil before as I’m gluten and dairy intolerant and it works)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExtras:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eOptional – Cranberries, Hazelnuts, Almonds, Macadamias, Raisins, Apricots, Chocolate, Nougat, Pumpkin Seeds (any seeds or nuts that you have) be creative.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eStage One\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYou need five bread tins, or you can use square or oblong casserole dishes.\u003c\/p\u003e\n\u003cp\u003eTurn your oven on to 180 or a medium heat.\u003c\/p\u003e\n\u003cp\u003ePut all the dry ingredients into a BIG mixing bowl and stir well\u003c\/p\u003e\n\u003cp\u003eMelt the butter and put into a small mixing bowl with the wet ingredients and stir in the eggs.\u003c\/p\u003e\n\u003cp\u003eAdd the wet ingredients to the dry ingredients and stir well.\u003c\/p\u003e\n\u003cp\u003eIf you want to add extras such as nuts etc. split the batches (if you want different flavours) and add in and stir.\u003c\/p\u003e\n\u003cp\u003eNo need to grease the bread tins just put your dough in half way and press down evenly into the edges. I do mine in three bread tins and two sets of mini loaf tins (which are actually better if you have them)\u003c\/p\u003e\n\u003cp\u003ePut them into the oven for 45mins – check once half way to change them about if they are cooking unevenly\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eStage Two\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTake bread tins out of the oven\u003c\/p\u003e\n\u003cp\u003eTip them out onto a big baking tray (the bigger the better, or use several)\u003c\/p\u003e\n\u003cp\u003eNow remember what rusks are supposed to look like…now drop your expectations a little bit, especially if you have added in nuts. There will be breaking and some tempting big crumbs might be eaten accidentally at this stage!\u003c\/p\u003e\n\u003cp\u003eCut the loaves lengthways down the middle and then cut them at 1 inch intervals like the rusks you know and love. Try to cut missing the nuts.\u003c\/p\u003e\n\u003cp\u003ePlace the rusks upright with gaps so that they dry evenly in the oven. (I always put the more bulky ones at the edges and corner of the trays to give them more space to dry.\u003c\/p\u003e\n\u003cp\u003ePop the trays back in the oven now and turn the oven down to 100 degrees. Either bake them like this for 4 Hours, or alternatively bake them for 2 hours and then turn off the oven and leave them overnight. Store in an air tight container. Enjoy!\u003c\/p\u003e","blog_id":72108048536,"author":"Duncan Colville","user_id":55092478104,"published_at":"2020-03-28T09:00:00+02:00","updated_at":"2020-11-16T15:22:01+02:00","summary_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eJunk Status?! Has the World not tasted South African rusks?\u003c\/p\u003e\n\u003cp\u003eIf you were like me and your hand hovered over the rusks on the supermarket shelves and you thought ‘I’m going to have plenty of time to make some over the next 21 days’ so you bought..\u003c\/p\u003e","template_suffix":"","handle":"day-2-rusks","tags":"Recipies","image":{"created_at":"2020-10-28T08:59:48+02:00","alt":"","width":628,"height":628,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/untitled-design.jpg?v=1603868389"}},{"id":393039478936,"title":"DAY 1 – LOCKDOWN RECIPE INSPIRATION","created_at":"2020-10-28T09:01:21+02:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eIt’s time to share! It’s time to give…I stood in my kitchen this morning, my happy space, and thought about this and realised that even though I don’t have the knowledge to build a life-saving ventilator (unless celotape and a toilet roll tube are possible elements) I began to imagine that with everyone home there were many people wondering what to cook…and this is something some of us can do better than others.\u003c\/p\u003e\n\u003cp\u003eThe Wedgewood family loves good food and this is where we can give. So I’m going to share with you some of our Wedgewood family recipes (simple ingredients and most can be swapped for something else if you don’t have it). Even your kids can make these fabulous dishes. We are calling out for all those famous family recipes. Especially the ones that have been a secret for generations. If there was ever a time to share…. it’s now!\u003c\/p\u003e\n\u003cp\u003eMy husband and I have four kids (I know….!!) and four dogs (even crazier) and a tiny kitchen (who cares) …so this is one of our favourites. It is so simple and sooooo delicious that your only problem (if you are in lockdown with others) is that you’ll be the designated chef from now on, so……\u003c\/p\u003e\n\u003cp\u003eTo prove how easy these recipes are we are going to make two soups and Speedy (13 years old and full name\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSpeedy Henry Monkey Pig\u003c\/em\u003e), is cooking today. Speedy is famous for his weird and wonderful sauces (toothpaste has been known to be used) so I’ll try to keep him on the straight and narrow! But I’ve put alternative ingredients in brackets below for those of you who also like to wander onto the path less travelled!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInfamous Smoked Paprika, Bacon and Bean Soup\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eYou’ll Need:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOil\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e– I use olive oil but anything will do\u003cbr\u003e\u003cstrong\u003eOnion\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(optional) chopped and browned in a bit of oil in a large pan on a medium heat.\u003cbr\u003e\u003cstrong\u003eBacon\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(optional) – Chopped and browned with the onion\u003cbr\u003e\u003cstrong\u003e5 x Cloves of chopped garlic.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eWe didn’t use this today (or for the next 21 days1) because…we didn’t have any and well we are in close proximity here. But it definitely adds a great zing if you can.\u003cbr\u003e\u003cstrong\u003eChopped tomatoes\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(1 can \/or half a bottle of Passata\/ or a bag of fresh chopped and skinned*) – throw over the cooked bacon and bring to a simmer (so it cooks at a slow plop, plop, plop)\u003cbr\u003e\u003cstrong\u003eCans of two or all of the following:\u003c\/strong\u003e\u003cbr\u003eChickpeas, Butter beans, Cannolini Beans, Lentils Drain and add to the soup.\u003cbr\u003e\u003cstrong\u003eJuice of 1 Lemon\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(preferably lemon juice but orange would also do or 1 cap-full of vinegar¬\u003cbr\u003e\u003cstrong\u003e5 x Teaspoons of Smoked Paprika\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(this is the mild one, not the Spanish hotter one, but if you only have Spanish then go easy on it! 2tsp to start and see) This gives this soup a lovely smokey taste but plain paprika will also work.\u003cbr\u003e\u003cstrong\u003eRosemary or Coriander\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(fresh if possible) one stem or small handful if fresh, or 1 Tablespoon of dried.\u003cbr\u003e\u003cstrong\u003e6 Bay Leaves\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e2 x Teaspoons of Sugar\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(you should have some sugar lying around)\u003cbr\u003e\u003cstrong\u003e3 x Tablespoons Mrs Balls Original Chutney\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSuch a great staple but if you don’t have it just use a different chutney or alternatively use an additional teaspoon of sugar and a tablespoon of vinegar.\u003cbr\u003e\u003cstrong\u003eChicken Stock 500ml or Ina Paarman Chicken Stock with a 250ml water\u003c\/strong\u003e\u003cbr\u003eOptional:\u003cbr\u003eA handful of raisins or cranberries\u003cbr\u003eA sprinkle of Cayenne Pepper\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eStir occasionally on a very low heat for 30 mins.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eSpeedy and I served this with bread, olives and napkins for our messy eaters!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIf your only problem today is working out what to do with those bags of red lentils, split green peas and beans that you never buy, but like me decided I probably needed them because everyone else had some in their shopping trolley! Here’s what to make:\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGilly’s Wonderful Stoup (a cross between a stew and a soup)\u003c\/strong\u003e\u003cbr\u003eLeave the dried beans….they need 18 hours to soak and who can remember to do that!! We’ll find something else for them in the days to come.\u003cbr\u003eSo this recipe is so easy it doesn’t need an ingredients list! Cook an onion in some oil and pour in a litre of water or pre-made chicken stock (Ina Paarman stock powder or equivalent will also do). Add two handfuls of dried lentils (or one drained can) and two handfuls of split green peas. Cut up two sweet potatoes into small cubes and throw in. Add 2 teaspoons of curry powder (I use mild Cape Malay), some bay leaves, 2 tablespoons of chutney and ta da! That’s it. Cook for 2 hours (those little peas take a long time to soften) and serve with bread.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSit in your favourite chair, with family or without, with your lockdown buddy or just a good book. Thank you for joining the Wedgewood Family. And enjoy every mouthful!\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eLove\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSpeedy (Henry Monkey Pig) and Zoe x\u003c\/strong\u003e\u003c\/p\u003e","blog_id":72108048536,"author":"Duncan Colville","user_id":55092478104,"published_at":"2020-03-27T09:00:00+02:00","updated_at":"2020-11-16T15:22:01+02:00","summary_html":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIt’s time to share! It’s time to give…I stood in my kitchen this morning, my happy space, and thought about this and realised that even though I don’t have the knowledge to build a life-saving ventilator (unless celotape and a toilet roll tube are..\u003c\/span\u003e","template_suffix":"","handle":"day-1-lockdown-recipe-inspiration","tags":"Recipies","image":{"created_at":"2020-10-28T09:01:21+02:00","alt":"","width":900,"height":1200,"src":"https:\/\/\/s\/files\/1\/0406\/4876\/9688\/articles\/20200327_110633-e1585321975527-scaled-e1599477947272-900x1200.jpg?v=1603868482"}}]


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