Nirvana Spa

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• Brownies
• Victoria Sponge Cake
• Wild garlic and cheese scones

Brownies Posted: 07 May 2020 05:48 AM PDT Shopping list 175g dark chocolate 70% 175g butter 250g caster sugar 3 large eggs 115g plain flour 2tsp vanilla extract 100g dark chocolate chips Brownies 1. Melt the butter and chocolate together 2. Mix in the sugar 3. Whisk in the eggs 4. Mix in the flour 5. Add the chocolate chips 6. Pour into a prepared 20cm square tin and bake at 180C for 25 minutes 7. Leave to cool in the tin 8. Serve The post Brownies appeared first on Nirvana Spa.

Victoria Sponge Cake Posted: 07 May 2020 05:38 AM PDT Shopping list 220g butter 220g caster sugar 4 large eggs 220g self-raising flour 1tsp baking powder 2tbsp milk Filling 300ml fresh cream 400g strawberries Icing sugar to dust Victoria Sponge Cake 1. Beat the sugar and butter until the mixture is light and fluffy 2. Continue whisking gently and add the eggs one at a time with a table spoon of the flour 3. Add the flour, baking powder and milk and mix well 4. Divide the mixture between two 20cm sandwich tins and bake at 180C for 30 minutes, allow to cool on wire rack 5. Whip the cream and slice the strawberries 6. To assemble the cake, spread the cream over the bottom of one of the cakes, top it with the sliced strawberries and sandwich the second cake on top, dust with icing sugar 7. Serve The post Victoria Sponge Cake appeared first on Nirvana Spa.

Wild garlic and cheese scones Posted: 07 May 2020 05:13 AM PDT Shopping list 450g self-raising flour 2tsp baking powder 110g butter 240g Cheddar cheese Handful wild garlic – easy to find in woodland at this time of year, easily identified by its long leaves and distinctive smell 180ml milk plus 2tbsp for glazing Wild garlic and cheese scones 1. Combine the flour and baking powder. Rub the flour and butter together with your fingertips until they resemble breadcrumbs. 2. Chop the garlic 3. Add the grated cheese and chopped garlic to the flour and butter mix 4. Make a well in the centre of the mixture and pour the milk in slowly to give a firm dough 5. Roll out the dough on a lightly floured surface to approx. 2cm thick 6. Use a cutter (mine was 78mm) to cut out 10 scones and place on a baking sheet 7. Glaze with milk and bake at 200C for 10 minutes, leave to cool on a wire rack 8. Serve with butter The post Wild garlic and cheese scones appeared first on Nirvana Spa.

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