Clare's Sweet Treat's

23/08/2016

23/08/2016

My last celebration cake, but not the last you will hear from me :)
From now on i will be concentrating on , and . I would like to thank those who have supported me on my Clare's Sweet Treat's journey and i hope to have your continued support in my new venture. Watch this space.
Clare xx

16/05/2016

Logans 7th birthday cake :)

22/02/2016

Macaroons

28/01/2016

excited to see how this one turns out :)

28/05/2015

Tag a friend who likes HOMEMADE Tomato ketchup!!

This simple recipe will blow your socks off when dolloped on steak and chips – heaven!

Ingredients
1 large red onion, peeled and roughly chopped
½ bulb fennel, trimmed and roughly chopped
1 stick celery, trimmed and roughly chopped
olive oil
1 thumb-sized piece fresh ginger, peeled and roughly chopped
2 cloves garlic, peeled and sliced
½ fresh red chilli, deseeded and finely chopped
1 bunch fresh basil, leaves picked, stalks chopped
1 tablespoon coriander seeds
2 cloves
1 teaspoon freshly ground black pepper
sea salt
1 kg yellow, orange or green tomatoes, chopped, or 500g cherry or plum tomatoes, halved plus 500g tinned plum tomatoes
200 ml red wine vinegar
70 g soft brown sugar

Method
Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.
Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 350ml of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the fridge until needed – it should keep for six months. Great served with steak and chips.

26/05/2015

&

26/05/2015

Clare's Simple Sweet Chilli Dipping Sauce Recipe
500g long fresh red chilli's, stems trimmed
3 garlic cloves, peeled
750ml white vinegar
645g caster sugar

Step 1
Halve 100g of the chillies and place in the bowl of a food processor. Halve and de-seed the remaining chilli's. Coarsely chop and place in the food processor. Add garlic and 250ml white vinegar. Process until finely chopped.

Step 2
Place the chilli mixture, remaining vinegar and caster sugar in a large saucepan over a low heat. Cook, stirring, for 5 minutes or until the sugar dissolves.

Step 3
Increase heat to high and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 35-40 minutes or until the sauce thickens. Pour into sterilised airtight bottles and seal. Job Done :)

17/05/2015

!

03/05/2015

Chillin

03/05/2015

Sweet Chilli Sunday 😋

19/04/2015

Busy making fondant minecraft creepers &TNT blocks for a cake order :) Happy sunday folks x