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Gluten Free Pineapple Upside Down Sponge

Ingredients – To make one tray bake (10″ x 8″ tray) 370g Gluten Free Plain Sponge Mix 165g Butter (Softened) 3 Eggs 75g Milk 8 Pineapple (Slices) 11 Glace Cherries 70g Demerara Sugar Method Place the weighed out mix into a mixing bowl Select beater attachment Add the softened butter, egg and milk to the

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Middletons Peach Melba GF muffin recipe

Peach Melba Muffin

Ingredients to make 12 muffins 500g Middleton Plain Muffin Mix 150g Oil 200g Pureed Peach 125g Tinned Raspberries Method  Add dry mix to the bowl. Mix the Oil and pureed Peach together and add ¾ of the mixture to the dry mix. Mix on slow speed for 1 minute. Scrape down side of the bowl

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Honey, mixed seed & raisin loaf

Gluten Free Honey, Mixed Seed & Raisin Bread

Ingredients to make 4 x 475g loaves 1kg Gluten Free White Bread & Pizza Mix 821g (ml) Tepid Water 107g Vegetable Oil Method Add the dry mix to a mixing bowl. In a separate container mix the water with the oil. Add the liquids to the dry mix on a slow speed for 3 minutes

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GF Lemon Muffinz

Gluten Free Lemon Muffins

Ingredients (makes 12 muffins) 500g dry mix 240ml vegetable oil 200g whole egg (4 eggs) 60ml water Zest and juice of 1 lemon 350g lemon curd Method Place the weighed out mix in the mixing bowl Select the beater attachment In a separate container mix together all of the liquids Add the liquids to the

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Chinese Chicken Wraps

Serves 4 (Snack Meal): INGREDIENTS: 1 sachet Cooks Choice Chinese Marinade 2 large skinless chicken breasts, cut in half lengthwise 4 Wraps / flour tortillas 1 bag American salad (containing: carrots, onions, peppers and lettuce) 200g (7oz) Natural Greek Style Yoghurt METHOD: Make the dressing – in a bowl place 2 teaspoons Cooks Choice Chinese

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Peppered Beef Wellington

Serves 4: INGREDIENTS: 1 sachet Cooks Choice Pepper Steak Coater 4 x Fillet Steaks 150g (6oz) 1 pack 375g pre-rolled puff pastry 1 small jar 227g caramelised red onion METHOD: Coat the fillets in Cooks Choice Pepper Steak Coater and leave for 5 minutes. Place on a non stick oven tray and cook in a

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Sizzling BBQ Beef with a Tomato Relish

Serves 4: INGREDIENTS: 1 sachet Cooks Choice BBQ Marinade 4 pieces of rump steak or Frying Steak 675g (1lb 8oz) 170g (6oz) tub Salsa Dip METHOD: Combine 2 teaspoons Cooks Choice BBQ Marinade with the Salsa Dip. Place the remainder of the Cooks Choice BBQ Marinade sachet into a large plastic bag and add the

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Quick Chicken Curry

Take a sachet of Fish and Chip Shop Curry Sauce, empty the sachet contents into a measuring jug, add boiling water up to the 280ml (1/2pint) level, whisk briskly until thoroughly mixed. Allow to stand for 1 to 2 minutes to allow thickening, stir again. If required add more hot water to thin down to

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Slow Roasted BBQ Pulled Beef (BBQ Glaze)

Serves 4-5 Ingredients 1 kg (2.2 lb) beef brisket joint 1 x 60g sachet Cooks Choice BBQ Dry Marinade A little olive or vegetable oil 150ml water Your favourite bread roll   Method Place the brisket in a bowl and rub a little oil over the surface, this will moisten the outside of the meat

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