Giveaway: Ella's Kitchen: The Big Baking Book with Bacofoil **Now Closed**
I absolutely love cooking with my children, especially baking, so I'm delighted that Bacofoil have kindly given me a copy of Ella's Kitchen: The Big Baking Book to give away.
There is something undeniably special about the great British breakfast and the length and breadth of Britain, we have our own way of doing things. For some it's the inclusion of black pudding for others it’s a light breakfast of poached eggs and crispy bacon bits on top of a delicious toasted muffin.
At weekends, a full English or variation on a theme comes into its own. With more time to rustle up the sausages and linger over the coffee, it's also a great opportunity to get kids involved with the cooking, particularly if the process can be made easier and efficient with the addition of Bacofoil Non-Stick Foil which allows the sausages to slide effortlessly onto the plate rather than sticking to the tray.
Bacofoil have teamed up with Ella’s Kitchen whose new recipe book ‘Ella’s Kitchen: The Big Baking Book’ for kids came out on April 2nd to provide some delicious recipes and breakfast tips.
Bacofoil Breakfast Tips
- Use Bacofoil Non-Stick Foil with the dull side facing upwards, to ensure your food doesn’t stick.
- Don’t use cold ingredients - Cold ingredients just don't combine as well as room temperature ones when mixing with dry ingredients.
- Muffins freeze wonderfully, so if you can't enjoy them all on the day they're made, wrap them in Bacofoil EasyCut Cling Film and freeze for later.
Golden treasure muffins
- Makes: 12
- Prep: 20 mins
- Cook: 30 mins
What you need:
- 400 g/14 oz butternut squash, peeled, deseeded and cut into small chunks
- 4 unsmoked streaky bacon rashers, finely chopped
- 125 g/4½ oz self-raising white flour
- 50 g/1¾ oz cornmeal
- 1 teaspoon baking powder
- 2 teaspoons finely chopped thyme
- 1 egg
- 75 ml/3 fl oz buttermilk
- 3 tablespoons mild olive oil or sunflower oil
What To Do:
- Preheat the oven to 220°C/425°F/Gas Mark 7. Line a 12-section muffin tin with paper cake cases that measure 9 cm/ 3¾ inches in diameter when flattened out.
- Cook the squash in a saucepan of boiling water for about 10 minutes until softened but not mushy. Drain well and return to the pan. Crush the squash until broken up but not puréed. Leave to cool.
- Heat a dry frying pan and fry the bacon for about 5 minutes until crispy. Transfer to a large bowl and add the flour, cornmeal, baking powder and thyme.
- Beat together the egg, buttermilk and oil in a separate small bowl. Add the egg mixture to the dry ingredients with the squash and mix together until only just combined.
- Divide the mixture evenly among the cake cases and bake in the oven for 15 minutes until slightly risen and pale golden. Transfer the muffins to a wire rack to cool and serve warm or cold. They are best eaten on the day you make them.
How to Enter:
Do you have a favourite childhood baking memory? Tell us about it by leaving a comment below to enter the competition.
Verify your entry using the Rafflecopter widget below. You can use the Rafflecopter widget to also gain extra competition entries.
Competition ends 10th April 2014 at midnight.
Terms and Conditions: This giveaway is open to all readers over 18 with a UK postal address. The winner will be chosen via Rafflecopter using an online randomiser. Competition is on behalf of Ella's Kitchen UK who will send the prize. Their decision is final and no correspondence will be entered into. The winner will be contacted by e-mail, if they do not reply within 3 days another winner may be chosen.
Photo credit: Jonathan Cherry