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Bake and Cook, Manchester (2026)

19/08/2026

Classic Dark Chocolate Mousse (Serves 4-6)

Ingredients:

· 200g (7 oz) dark chocolate (70% cocoa is ideal; bittersweet or semi-sweet works too)
· 3 large eggs, separated (yolks and whites)
· 1 cup (240ml) heavy cream (cold)
· 2 tbsp (25g) granulated sugar
· Optional: 1 tsp vanilla extract or a pinch of sea salt.

Instructions:

1. Melt the chocolate: Chop the chocolate and place it in a heatproof bowl. Melt it using a double boiler (over simmering water) or in the microwave in 20-second bursts. Stir until completely smooth. Set aside to cool slightly (it should be warm, but not hot).
2. Whip the cream: In a cold bowl, beat the heavy cream until stiff peaks form. Place in the fridge until ready to use.
3. Mix the yolks: Whisk the egg yolks into the melted chocolate one at a time until smooth. Stir in vanilla or salt now.
4. Whip the whites: In a clean, dry bowl, use a hand mixer to beat the egg whites until foamy. Gradually add the sugar and beat until stiff, glossy peaks form.
5. Fold it all together (The key step):
· Gently fold 1/3 of the whipped cream into the chocolate mixture to lighten it.
· Gently fold in 1/3 of the egg whites.
· Slowly fold in the remaining egg whites, being careful not to deflate the air bubbles.
· Finish by folding in the remaining whipped cream until no white streaks remain.
6. Chill: Spoon the mixture into bowls or glasses. Refrigerate for at least 3–4 hours (or overnight) to set.

16/07/2026

Lemon Blueberry Yoghurt Loaf

(Makes 1 standard 9x5-inch loaf)

Ingredients:

· For the cake: 1 ½ cups (190g) all-purpose flour, 2 tsp baking powder, ½ tsp salt, 1 cup (200g) granulated sugar, 1 tbsp lemon zest, ½ cup (120ml) plain Greek yoghurt (full-fat works best), ½ cup (120ml) vegetable or canola oil, 2 large eggs, ¼ cup (60ml) fresh lemon juice, 1 tsp vanilla extract.
· For the berries: 1 ½ cups fresh blueberries (tossed in 1 tbsp flour to prevent sinking).
· For the glaze: 1 cup (120g) powdered sugar, 2–3 tbsp fresh lemon juice.

Instructions:

1. Prep: Preheat oven to 350°F (175°C). Grease and line a loaf pan.
2. Dry mix: Whisk flour, baking powder, and salt in a bowl.
3. Wet mix: In a separate large bowl, rub the sugar and lemon zest together with your fingers until fragrant (this releases the citrus oils). Whisk in the yoghurt, oil, eggs, lemon juice, and vanilla until smooth.
4. Combine: Fold the dry ingredients into the wet mixture until just combined (do not overmix). Gently fold in the flour-coated blueberries.
5. Bake: Pour batter into the pan. Bake for 50–60 minutes until a toothpick comes out clean. Cool in the pan for 15 minutes, then transfer to a rack to cool completely.
6. Glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.

4 Key Tips for Perfect Yoghurt Bakes:

· Use full-fat Greek yoghurt: It provides the moisture and slight tang seen in the photo. Low-fat works, but it won't be as tender.
· Do not overmix: Stir the batter just until you can't see flour streaks. Overmixing develops gluten and makes the loaf tough and dense.
· Prevent sinking berries: Tossing berries in flour (as written above) prevents them from sinking straight to the bottom of the pan.
· Let it cool: If you glaze the cake while it's hot, the glaze will melt and run off. Wait until it's at room temperature for that glossy, dripping effect

16/07/2026

Vanilla Sheet Cake with Buttercream Frosting and Rainbow Sprinkles.

Ingredients

For the Cake:

· 2 ¼ cups (280g) all-purpose flour
· 2 ½ tsp baking powder
· ½ tsp salt
· 1 cup (226g) unsalted butter, softened
· 1 ½ cups (300g) granulated sugar
· 3 large eggs, room temperature
· 1 tbsp vanilla extract
· 1 cup (240ml) whole milk (or buttermilk for extra moisture)

For the Frosting (American Buttercream):

· 1 cup (226g) unsalted butter, softened
· 4 cups (480g) powdered sugar (confectioners' sugar), sifted
· 2–3 tbsp heavy cream or milk
· 2 tsp vanilla extract
· Pinch of salt
· Rainbow sprinkles (jimmies), for decoration
Instructions

1. Prepare:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch (rectangular) baking pan and line it with parchment paper, leaving an overhang to lift the cake out later.

2. Make the Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, use a hand or stand mixer to cream the butter and sugar together until light and fluffy (about 3–4 minutes). Beat in the eggs one at a time, then mix in the vanilla.

3. Combine:
Add the dry ingredients to the wet ingredients in three additions, alternating with the milk (start and end with the dry ingredients). Mix until just combined—do not overmix.

4. Bake:
Pour the batter into your prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

5. Cool:
Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Important: The cake must be completely cool before frosting, or the frosting will melt.

6. Make the Frosting:
Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the vanilla, a pinch of salt, and 2 tablespoons of cream. Beat for 3–4 minutes until very light and fluffy. Add the last tablespoon of cream if you want a thinner consistency for spreading.

7. Decorate:
Spread the frosting over the cooled cake in thick, swirly peaks (as seen in the photo). Generously sprinkle the rainbow sprinkles over the top. Cut into squares and serve!

16/07/2026

Classic French macarons.

A digital kitchen scale is highly recommended for accuracy, as macarons are precise.
Yields: ~24 macarons
Total Time: ~1.5 hours (plus overnight rest for best flavor)

📝 Ingredients

For the Shells:

· 100g super-fine almond flour
· 65g powdered sugar (confectioners' sugar)
· 70g egg whites (from ~2 large eggs), room temperature
· 75g granulated sugar
· ¼ tsp cream of tartar (optional, for stabilizing meringue)
· Gel food coloring (optional)

For the Filling (Simple Vanilla Buttercream):

· 100g unsalted butter, softened
· 200g powdered sugar
· 1 tsp vanilla extract

---

🔪 Instructions

1. Prep Dry Ingredients: Sift almond flour and powdered sugar together into a bowl. Discard any large lumps.
2. Make Meringue: In a clean, grease-free bowl, beat egg whites and cream of tartar until foamy. Gradually add granulated sugar and beat until stiff, glossy peaks form. Add food coloring if using.
3. Macaronage (Folding): Gently fold the dry ingredients into the meringue in thirds. Stop folding when the batter flows like lava and you can draw a figure-eight with it without it breaking.
4. Pipe & Rest: Pipe 1-inch circles onto parchment-lined baking sheets. Tap the tray firmly to remove air bubbles. Let rest at room temperature for 30–60 minutes until a dry "skin" forms (they won't stick to your finger).
5. Bake: Preheat oven to 300°F (150°C). Bake one sheet at a time for 15-18 minutes. Let cool completely before removing from parchment.
6. Fill & Mature: Pair similar-sized shells. Fill with buttercream (beat butter, sugar, and vanilla) or jam. For best texture, refrigerate filled macarons for 24 hrs

16/07/2026

Crispy Fried Chicken Recipe 🍗

Ingredients

Chicken

1 kg chicken pieces (wings, drumsticks, or thighs)

1 cup buttermilk (or milk + 1 tablespoon lemon juice)

2 eggs

Seasoning

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ginger powder

1 teaspoon curry powder (optional)

½ teaspoon chilli powder (optional)

Crispy Coating

2 cups plain flour

½ cup cornflakes (crushed) or corn flour for extra crunch

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon paprika

½ teaspoon black pepper

For Frying

Vegetable oil (enough for deep frying)

Method

1. Prepare the chicken:
Wash and pat chicken dry. Season with salt, pepper, garlic powder, onion powder, paprika, and ginger.

2. Marinate:
Mix chicken with buttermilk and eggs. Cover and refrigerate for at least 2 hours (overnight gives the best flavour).

3. Prepare coating:
Combine flour, crushed cornflakes, baking powder, and spices in a bowl.

4. Coat the chicken:
Remove chicken from marinade and press each piece firmly into the flour mixture until fully covered.

5. Fry:
Heat oil to about 170–180°C. Fry chicken pieces until golden brown and crispy (about 10–15 minutes depending on size).

6. Drain and serve:
Place on a wire rack or paper towel to remove excess oil.

Serving Ideas

Serve hot with:

French fries 🍟

Coleslaw 🥗

Pepper sauce 🌶️

Garlic dip or ketchup

Secret tip: Double-coat the chicken (marinade → flour → marinade → flour) for that extra crunchy restaurant-style crust.

16/07/2026

Roast Chicken with Lemon

Servings: 4 people
Preparation Time: 70 minutes
Cooking Time: 60 minutes
Category: Poultry

Ingredients for Roast Chicken with Lemon

One whole chicken
Salt
Pepper
2 lemons
Extra virgin olive oil
Aromatic herbs to taste
One glass of white wine

How to prepare Roast Chicken with Lemon

Roast chicken with lemon is delicious. If you like chicken and also want to add a citrus touch to your favourite dishes, don't hesitate to surprise your family and friends with this unique dish. It's easy to make but sophisticated enough for special occasions. You'll love it!

To enjoy a delicious roast chicken with lemon, the first thing you must do is clean the chicken properly.

Then pat it dry with paper towels and place a whole lemon inside, with small slits in its peel.

Season the inside well with salt and pepper and add herbs to taste. Then tie the thighs together at the bones with kitchen twine.

Drizzle a little olive oil in a baking dish and place the chicken on top. Add the other lemon, sliced. Then, put the dish in the oven.

After half an hour, pierce the breast and then drizzle the chicken with wine. If the skin is browning too much, you can cover the chicken with aluminum foil.

Return it to the oven and after 15 minutes, baste it with the pan juices. Let the chicken finish cooking and then serve immediately.

Simply Delicious!

Join now for more delicious chicken recipes

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16/07/2026

30 Minute Juicy Chicken and Chips

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Category: Main Meal

Description:

Tender chicken pieces and crispy chips cooked together in one pan with garlic, herbs and spices. Juicy, flavourful and done in 30 minutes.

Ingredients:

For the chicken and marinade:

8 chicken pieces, mixed drumsticks, thighs and breast, about 1 kg
60 ml cooking oil
10 ml lemon juice
10 ml crushed garlic
10 ml paprika
10 ml dried mixed herbs
5 ml ground cumin
5 ml ground coriander
5 ml salt
2 ml ground black pepper
2 ml chilli flakes, optional

For the chips:

4 medium potatoes, about 600 g
30 ml cooking oil
5 ml salt
5 ml paprika
5 ml dried mixed herbs

To finish:

30 ml fresh parsley or coriander, chopped

Method:

1. Prep the ingredients

Peel the potatoes and cut into thick chips. Rinse and pat dry with a clean towel.

Pat the chicken pieces dry. Make 2 to 3 small slits in the thicker pieces so they cook faster.

2. Marinate the chicken

In a bowl mix 30 ml oil, lemon juice, garlic, paprika, mixed herbs, cumin, coriander, salt, pepper and chilli flakes.

Add the chicken and rub the marinade in well. Set aside for 10 minutes while you prep the chips.

3. Cook the chips

Heat 30 ml oil in a large non-stick pan or wok over medium-high heat.

Add the potato chips, salt, paprika and mixed herbs.

Fry for 8 to 10 minutes, turning occasionally, until almost cooked and starting to crisp. Remove and set aside.

4. Cook the chicken

In the same pan add the marinated chicken pieces.

Fry for 6 to 8 minutes on each side until golden and cooked through. The internal temperature should reach 75 degrees Celsius.
If the pan gets dry, add a splash of water.

5. Combine

Return the chips to the pan with the chicken.

Toss everything together for 2 minutes so the chips pick up the chicken juices and spices.

Taste and adjust salt if needed.

6. Serve

Sprinkle with fresh chopped parsley or coriander and serve hot straight from the pan.

Notes:

Use bone-in chicken pieces for the juiciest result. Boneless thighs also work and will cook 3 to 4 minutes faster.

For extra crisp chips, par-boil the potatoes for 4 minutes first, then dry and fry.

An air fryer works well too. Air fry chips at 200 degrees Celsius for 12 minutes, then add to the pan with chicken for the last 2 minutes.

Keeps for 2 days in the fridge. Reheat in a pan with a splash of water.

Join now for more delicious chicken recipe

21/06/2026

Chocolate Fudge Cake

Ingredients

Chocolate Cake
• 3 cups all-purpose flour (375 g)
• 2½ cups sugar (500 g)
• 1 cup cocoa powder (100 g)
• 2½ tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 1 cup vegetable oil (240 ml)
• 3 large eggs
• 1½ cups milk or buttermilk (360 ml)
• 1½ cups hot water or hot coffee (360 ml)
• 2 tsp vanilla extract

Full Recipe and more in our WhatsApp channel 👇
https://whatsapp.com/channel/0029Vb7q06z5PO19c3eKjl0r

04/06/2026

We are now on WhatsApp. We share exclusive full Recipes. No links, No ads no more bu****it and spam. Fell free to join us and get you daily dose of recipes to make your kitchen smell good.

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04/06/2026

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