Category: Cookery

Triple Choc Easter Egg Block

You will need;

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150g good quality dark chocolate, broken into pieces

150g good quality milk chocolate, broken into pieces

100g butter

125g golden syrup

75g dried cranberries

75g sultanas

75g chopped almonds – or other chopped nuts

12 mini cream eggs, unwrapped

40g white chocolate for decorating



Line a 7 inch square or round cake tin with cling film, making sure that it hangs over the sides so the block is easy to get out of the tin once it’s set. Bring a pan of water to a gentle simmer. Put the broken dark & milk chocolate with the butter into a heatproof bowl and place over the simmering pan of water to melt, making sure the bowl does not touch the water. Break the biscuits up by placing in a plastic bag and gently smash them with a rolling pin, or this can be done in a food processor. You need to have chunky pieces. In a large bowl, mix together the biscuits, cranberries, sultanas, and chopped almonds. When the chocolate and butter has melted, take it off the heat and stir in the golden syrup. Pour the chocolate mix into the biscuit mix and stir until all ingredients are combined. Add the unwrapped mini eggs and gently stir through trying not to break them (don’t worry if they do happen to break up). Tip the mixture into the tin, and gently even it out. Place in the fridge for at least a couple of hours to set. Once set, turn the tin upside down, peel off the cling film and place the block on a board or a plate. Melt the white chocolate in a bowl using the same method as the dark & milk chocolate or place in a jug and heat in the microwave until just melted. Drizzle over the top of the block with a teaspoon and put in the fridge or a cool place to set. Once the chocolate has set, cut into squares and enjoy!

Recipe by Donna Thomas

Website; donnalulucooks.co.uk

Facebook; DonnaLulu Cooks

Twitter; @DonnaluluThomas

Cinnamon Pancakes with Warm Fruit Salad

A topical recipe from Donna this month – Find Donna at DonnaLulu Cooks on Facebook – Get ready for Shrove Tuesday with this tasty recipe.

You will need:Cinnamon Pancakes with Warm Fruit Salad

135g Wholemeal plain flour (or white plain flour)

1 tsp baking powder

Pinch of salt

1 tbsp caster sugar

150ml milk

1 egg

30g melted butter plus extra for frying

1 tsp ground cinnamon

75g seedless grapes

40g blueberries

2 blood oranges (or normal if not available)

Small tub of crème fraiche or Greek yoghurt and a drizzle of maple syrup to serve


This recipe will make 8 fluffy pancakes. Cut the top and bottom off the oranges so they lay flat of the board, gently slice off the peel & pith from the oranges and then cut between each segment and remove the fleshy segment pieces – alternatively, slice the peeled orange into slices and remove any pips.

Place the segments with the juice, in a small pan along with the blueberries. Slice the grapes in half lengthways and add to the pan.

Heat the fruit gently over a medium to low heat until warmed through and the blueberries have softened slightly then remove from the heat.

In a separate pan, melt the 30g of butter and set aside. Place the flour, baking powder, salt, sugar and cinnamon into a bowl and mix through.

Add the milk to the melted butter and whisk in with the egg. Whisk the mixture into the dry ingredients until you have a thick batter.

Melt a little butter in a frying pan over a medium heat, add a spoonful of batter and make a round pancake approx. 3-4 inches wide, you should be able to cook 3 or 4 pancakes in the pan at once, depending on the size of the pan.

After 2 or 3 minutes or once the pancakes are bubbling on top turn them over and cook for another couple of minutes.

Once cooked, they can be kept warm in a warm oven on an ovenproof plate or dish. Once they are all cooked, serve with the warm fruit salad, a dollop of crème fraiche or yoghurt and a drizzle of maple syrup.

Other fruit of choice can be used in place of or in addition to the recipe.


Recipe by Donna Thomas

Website; donnalulucooks.co.uk

Facebook; DonnaLulu Cooks

Twitter; @DonnaluluThomas

DonnaLulu Cooks; Chocolate & Hazelnut Tart with Salted Pretzels

We now have our own ‘Cookery Writer’ in the form of Donna from DonnaLulu Cooks.  So you think you’ve heard the name before? Yes you have, DonnaLulu Cooks are on Thrapston Farmers Market every month.  Donna will supply a lovely recipe to us each month for our NEW Cookery Section of the site.

We hope you enjoy the recipes, and of course, if you’d rather someone else cook, then just buy them from her stall on the Farmer’s Market!

Chocolate & Hazelnut Tart with Salted Pretzels

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You will need:

100g salted pretzels

60g butter

200g good quality dark chocolate

200ml double cream

25g caster sugar

25g butter

A few drops of vanilla extract

30g chopped hazelnuts

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Put the pretzels in a food processor and blitz until they resemble breadcrumbs; alternatively you can put the pretzels in a plastic bag and gently smash them with a rolling pin to break them up. Melt the 60g of butter in a pan over a low heat, add the pretzels and mix together until well combined. Place the pretzel mix in a loose bottomed 21cm/8.5 inch baking tin and press down firmly and evenly. Leave to cool.  Break up the chocolate into a heatproof bowl that will be large enough to hold the cream mixture as well.  In a pan, heat the cream, sugar, the rest of the butter and vanilla over a medium to low heat. Stir to make sure all the sugar has dissolved and heat until it just comes to the boiling point. Pour the heated cream mixture over the chocolate and stir until all the chocolate has melted then stir in the hazelnuts. Pour the chocolate mixture into the pretzel tin and smooth it out evenly. Cool in the fridge for at least of couple of hours to set. Once it has set, remove the tart from the tin, slice and serve with some crème fraiche and berries or just as it is. Ideal for a Valentines treat!

Recipe by Donna Thomas

Website – www.donnalulucooks.co.uk

Facebook – DonnaLulu Cooks

Twitter – @DonnaluluThomas