soberandhungry's Blog

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Perfect Vanilla Cupcakes

Update: 14th April 2014

The recipe below is great if you want to cook cupcakes with a flat top for cake toppers. If you would like your cupcakes to rise then add 1/2 teaspoon of baking powder with the flour. I like to sprinkle some icing sugar on the cupcakes as they really do taste sensational! A winner every time.


These are the best vanilla cupcakes ever! My friend gave me the recipe after she attending a cake baking course (she also has a blog: The secret is the ratio between the butter, sugar and flour (which you increase to a measure of 150g) and the eggs (two medium). Fluffy, firm, tasty, golden brown… yum! The cupcake toppers were bought online from who I would recommended.



  • 150g butter
  • 150g sugar
  • 2 eggs
  • 150g flour
  • 1 tsp vanilla extract


  1. Cream butter and sugar until white and fluffy
  2. Add eggs one at a time and mix until combined
  3. Slowly add flour mixing continually
  4. Add vanilla extract
  5. Divide between 12 cake cups
  6. Cook in the overn at 160/180 for 30 minutes

Enjoy and let me know your thoughts – Katie S&H


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8 Strand Challah Bread (Wholemeal)

We love making fresh bread! Here is our version of an 8 Strand Challah Loaf. Following the same recipe and quantity in our earlier post: divide the mixture into 8 balls. Roll them out into sausages. Attach together at one end, numbering the strand from 1 to 8 and then follow the patter below, renumbering the strands 1 to 8 after each sequence…

8 plait bread

Prelimianry move:

  • 8 under 7 and over 1


  • 2 under 3 and over 8
  • 1 over 4
  • 7 under 6 and over 1
  • 8 over 5

Here is a really good YouTube video to help you out:

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Authentic Saffron Risotto

As we promised in our post A meal to remember: Easter Feast 2013 on 9th April, over the next few months we will post up some of the recipies from our lovely meal! Today is the turn of the Saffron Risotto which was cooked by the lovely Agnese. A proper Rissotto by a proper Italian!

Rissotto Saffron


  • Chicken stock
  • Olive Oil
  • Onions
  • Rice (arborio)
  • White Wine
  • Saffron (we used 2 packs for 4 people)
  • Parmasean


  1. Make the chicken stock (we made our own chicken stock in a a pressure cooker, but shop bought will work too)
  2. Put some oil in a heavy-based casserole over medium-low heat. Add the onion and cook very slowly for 5-7 minutes until soft.
  3. Add the rice and stir for a few minutes until heated through and well coated with the oil and the onion.
  4. Stirring continuously, add the white wine and cook for a few minutes to allow the alcohol to evaporate.
  5. Add a ladleful of the hot chicken stock. Stir until the stock is absorbed. Continue to add the stock a ladleful at a time, stirring continuously, until all the stock is absorbed – about 15 minutess
  6. When the rice is nearly cooked add the saffron and keep stirring until the rice becomes yellow.
  7. When cooked, the rice should be ‘al dente’ – tender but firm in the centre. If it is not tender, add more stock, but not enough to turn the rice into a solid mass.
  8. When the rice is cooked, remove from the heat and leave to rest for about 1 minute.
  9. Add Parmesan.
  10. According to the original recipe butter should be used instead of oil but honestly I hate cooking with butter…it’s too fat.