Biscoff Lime Cheesecake

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Biscoff Lime Cheesecake

Do you like Biscoff? Do you love Lime? If the answer is yes, you will absolutely love this.

With the weather being so warm and lovely lately, there is nothing more refreshing than a cool tangy cheesecake! This one, I wanted it to be a mix of tangy and refreshing but light and creamy too and I am happy to write that it was just that. I was so impressed with how this turned out.

The cheesecake is firm enough to hold its shape, but still super creamy and melt-in-your-mouth velvety. The tanginess of the lime and cheese coupled with the delicate sweetness of the white chocolate complement each other so well. The Biscoff crust adds a good crunch to the experience in your mouth. This is now on my favourite dessert list.

For the Crust

1 packet of Biscoff Biscuits (250g) – (If you don’t like Biscoff, you can use Digestives)

2 Tbsp Butter , melted

For the Lime Layer

1 packet of Lime Jelly (I used Hartley’s – my personal favourite)

100ml Boiling water

1 small tub Greek Yoghurt (80-100g)

200ml Whipping Cream

For the Cheesecake Layer

80g Unsalted Butter

120g Icing Sugar

200g Cream Cheese (I use Philadelphia – no other compares for me)

100ml Whipping Cream

1 tsp Vanilla Essence

Juice of 1 Lime

For the Topping:-

Zest of 1 Lime

100-200g White Chocolate Shavings (as much as you want really)

Method:-

  1. Blitz the biscuits in a processor, so they resemble fine crumbs. Tip into a bowl and pour over the melted butter and mix through until all moist. Press into a 9 x 13 x 2″ springform tin and place in the freezer while you make the next layer.
  2. In a large bowl dissolve the Jelly with the boiling water, allow to cool slightly.
  3. Whisk up the whipping cream until light and fluffy. Whisk into the Jelly the Greek Yoghurt and fold in your whipped cream. Pour on top of the biscuit layer and place in the freezer to set. (about 45-60 mins)
  4. Meanwhile, make your cheesecake topping, Beat together the butter, icing sugar, cream cheese, lime juice, 1/2 the lime zest and vanilla essence. Whip up your cream and fold into mixture.
  5. Smooth over the Jelly layer once set and place back in the freezer for a further 30 mins to firm. Transfer to the fridge and allow to fully set overnight.
  6. Before serving, sprinkle the white chocolate shavings over the top and the lime zest to finish.
  7. Slice and Enjoy!
Biscoff Lime Cheesecake

Creamy Strawberry Cheesecake

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Strawberry Cheesecake

I love Strawberry season, big juicy fresh strawberries that just melt in your mouth….delicious!

Traditionally, the Scottish strawberry season only lasted about six weeks in summer, from June to July, however now we can get homegrown strawberries almost eight months of the year thanks to advancements in polytunnel technology.

Scottish Strawberries are famously some of the best in the world, but why? The temperate climate in Scotland allows the berries to have longer daylight hours but without the same levels of heat. This allows the berries to ripen slower so they produce more sugar and you get a sweeter berry.

Scottish Strawberries

Strawberries are one of the most versatile ingredients available to us, whether we eat them as they are, put them in desserts, muffins, a salad or even as a puree or compote to accompany a steak, there are so many ways we can eat them. But for this post, I am going to show you how to make a super delicious and creamy cheesecake. Yum!

Everything you need for a perfect summer dessert.

For the Crust

1 packet of Biscuits – (Digestives, Biscoff even Oreo’s if you like – whichever you prefer)

2 Tbsp Butter , melted

For the Strawberry Layer

1 packet of Strawberry Jelly (I used Hartley’s – my personal favourite)

100ml Boiling water

1 Small Tub Strawberry Greek Yoghurt (80-100g)

200ml Whipping Cream

150g Diced Fresh Strawberries

For the Cheesecake Layer

80g Unsalted Butter

120g Icing Sugar

200g Cream Cheese (I use Philadelphia – no other compares for me)

100ml Whipping Cream

1 tsp Vanilla Essence

For the Topping:-

Handful of Sliced Strawberries

100-200g White Chocolate Shavings (as much as you want really)

Method:-

  1. Blitz the biscuits in a processor, so they resemble fine crumbs. Tip into a bowl and pour over the melted butter and mix through until all moist. Press into a 9 x 13 x 2″ springform tin and place in the freezer while you make the next layer.
  2. In a large bowl dissolve the Jelly with the boiling water, allow to cool slightly.
  3. Whisk up the whipping cream until light and fluffy. Whisk into the Jelly the Greek Yoghurt and fold in your whipped cream and diced strawberries. Pour on top of the biscuit layer and place in the freezer to set. (about 45-60 mins)
  4. Meanwhile, make your cheesecake topping, Beat together the butter, icing sugar, cream cheese and vanilla essence. Whip up your cream and fold into mixture.
  5. Smooth over the Jelly layer once set and place back in the freezer for a further 30 mins to firm. Transfer to the fridge and allow to fully set overnight.
  6. Before serving, sprinkle the white chocolate shavings over the top and place the sliced strawberries around the edge to finish.
  7. Slice and Enjoy!
strawberry cheesecake

If you love Cheesecake, you might enjoy my Lime Cheesecake too…..go take a wee look. https://cookingwithluce.wordpress.com/2021/07/04/biscoff-lime-cheesecake/

Crazy Custard Pancakes

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Custard Pancakes

OMG! Well, what can I say here…..but, these were absolutely delicious!

We were watching a film the other night and the little boy in the film asked for crazy custard pancakes, I had never heard of this before and my curiosity got the better of me……so off I went google search in motion and I found this recipe from Simon Hopkinson (http://www.simonhopkinson.tv/recipe/5/custard-pancakes.aspx). I changed it slightly and cheated with my custard to make it easier to make.

BEWARE! ever so moreish!

You have to try these, especially if you love custard and have a sweet tooth.

This recipe made 6 pancakes

For the Pancakes:

100g Plain Flour

3 Large Eggs (1 for wash)

Pinch Salt

1 Tbsp Olive Oil

100ml Milk

For the Custard:

2 Tbsp Custard Powder

2 Tbsp Caster Sugar

450ml Milk

1 Tbsp Vanilla Extract

1 Tbsp Lemon Juice

For assembling:

1 Tbsp butter

2 Tbsp Sugar

A Little Rum (about 50ml)

  1. To make the batter:- Sift flour into a bowl and make a well in the middle, crack 2 eggs in and add pinch of salt. Whisk together until it becomes stiff, then start slowly adding the milk and whisk through until well combined and runny consistancey. Set aside for at least 30 minutes.
  2. To make the Custard:- Put the custard powder and sugar in a pan along with 1 Tbsp of milk, 1 Tbsp lemon juice and vanilla extract, mix to a paste. Slowly add the milk little at a time and bring to a gentle boil. Make sure you continue whisking until the custard starts to thicken, this should take about 4-5 minutes. You want it quite thick.
  3. Remove custard from heat and allow to cool. Place a piece of cling film over the custard, pressing down on the custard to prevent a skin from forming. Refrigerate for at least 3-4 hours.
  4. To assemble:- When ready, heat a little oil in a non stick fry pan about 20cm diameter on medium to high heat, pour a little of the pancake batter into the pan and swirl around to just a thin covering, cook for a minute or 2 then flip over and cook for a further minute, set aside, and repeat with remaining mixture.
  5. Add 1 Tbsp of butter to the pan, place 1-2 Tbsp of custard in the middle of a pancake, brush edges with a little egg wash. Roll up the pancake half way to cover it, not too tight, then tuck in the sides and finish rolling up to seal, it will resemble a spring roll. Place the pancakes in the fry pan sealed side down and cook for a minute or 2, sprinkle some sugar over and turn, so you are cooking all round.
  6. Once pancake rolls are slightly browned, add in the rum and let bubble and glaze all over.
  7. Remove & Serve. We added some maple syrup to serve and it was delicious! (optional)

Custard Pancakes

Banana Custard & Cream Pudding POTs

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Banana Custard & Cream Pudding Pots

In our house a Sunday is the only day we have a pudding after dinner and as we were having a filling stew today, I opted for something a little lighter. This was not only super tasty but really light and lower in calories as I used low fat versions. If you love banana’s and custard you will like this. It is also so quick to make, just 10 minutes to prepare with 30 minutes chilling time.

Serves 4

2 Bananas (keep a few slices to serve)

1 x 400g Tin of Low Fat Custard

1 x 150ml Double Light Cream

1 Tsp Vanilla Essence

2 Flake’s

  1. Empty custard into a large mixing bowl and chill in the fridge for 30 minutes.
  2. Mash the bananas with a fork and add to the custard, crumble in 1 1/2 of flake and mix through to combine
  3. Add 1 tsp vanilla essence to the cream and whisk up until thick, gently fold cream into the custard mix.
  4. Spoon custard into serving dishes and top with a couple slices of banana and crumbled flake.
  5. Serve immediately.

Note: If you have custard powder, put 2 tbsp of powder and 2 tbsp of caster sugar into a pan, add a little milk and stir to a paste, add the remaining milk (about 400ml) and bring to a gentle boil, stir continually until custard thickens. Remove from heat, place a piece of cling film over custard to prevent a skin forming and allow to cool then proceed as above.

Crunchie No Bake Cheesecake

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Crunchie No Bake Cheesecake

It was National Cheesecake Day on July 30th, 3 days after my partners birthday & he wanted Cheesecake for his dessert. We must have went through every flavour on the planet until he decided that it was Crunchie he was going to settled for. To be honest I was glad as I do love a Crunchie Bar, it’s just that lovely melt in the mouth honeycomb that I like. This was delicious!

Fork full of Crunchie No Bake Cheesecake

Makes a Deep fill 9″ Cake

300g Cream Cheese (I use Philadelphia & full fat, it dosen’t work with the lighter one)

150ml Double Cream

80g Icing Sugar

3 Cadburys Crunchie Bars – Blitzed in a processor

1 tsp vanilla essence

13 Digestive Biscuits – Blitzed in a processor

50g Melted Butter

Milk Chocolate shavings for the topping

  1. Grease and line the bottom of a springform tin with greaseproof paper, set aside
  2. Mix the melted butter with the crushed Digestives and spoon into the tin, pressing down with the back of a spoon until compact and smooth. Chill in the Fridge for about 1 hour
  3. Meanwhile, mix the cream cheese, crushed crunchie bars and Icing Sugar together in a bowl with a hand mixer.
  4. In a separate bowl whisk the double cream and vanilla essence until soft peaks form.
  5. Fold the whipped cream into the cream cheese mix, don’t over mix as you want to leave as much air in as possible. Once your biscuit base has set, gently smooth the cream cheese filling on top, return to the fridge and allow to fully set for at least 12 hours or preferably overnight.
  6. Remove from fridge about 10-15 minutes before you are ready to serve and shave some milk chocolate over the top, or you could grate or break up another crunchie bar for extra flavour. Yum! Remove from Cake tin and slice.
  7. This can be kept in the fridge for about 2-3 days.
Crunchie No Bake Cheesecake Serving

Baked Pretzels

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Cinnamon Sugar Coated Baked Pretzels

OMG! Delicious! This was a recipe from BakedIn https://bakedin.co.uk/pages/pretzels . First time I’ve tried the Pretzel shape too, fairly easy.

Sunday for me is a chillout day and normally a baking day, so today I decided to give these a go for our Sunday Brunch picnic at home. Sugar & Spice & all things nice……so yummy!

Makes 4

150g Strong White Bread Flour

1 packet 7g Dried Yeast

15g Caster Sugar (plus 40g for Topping)

1/2 tsp Salt

2 tbsp Bicarbonate Soda

1 tsp Ground Cinnamon

100ml Milk

40g Butter (plus 30g melted for coating)

50g Chocolate (if using a dip)

Chocolate Dip for Pretzels
  1. Melt butter and milk in pan on low heat, do not boil, needs to be lukewarm about 40 deg.
  2. Place strong white flour, yeast, salt and sugar in a bowl and mix. Make a well and pour in the melted butter and milk mixture.
  3. Mix everything together until a soft dough forms and knead either using a stand mixer with dough hook or on a work surface with your hands for about 8-10 minutes. Grease a bowl and place the dough in, leave to rise for about 90 minutes or until doubled in size.
  4. Knock back the dough and cut into 4 equal sections. Roll each section into a long rope approx 50cm long.
  5. To make the Pretzel shape, curve the rope into an upside down U Shape, then twist the ends together twice, each time left over right. Bring the ends of the rope up to the top of the curve (loop) and press down to secure.
  6. Preheat your oven to 200 deg and line a baking tray with greaseproof paper.
  7. Bring a pan of water to the boil. Place 1/2 tsp of Bicarbonate Soda into the pan of water for each Pretzel, 1 at a time using a slotted spoon, slowly lower the pretzel into the water on the slotted spoon, leave for about 10 secs, lift out the spoon & drain the water then place onto the baking tray. Bake for about 10-12 minutes or until golden brown.
  8. Meanwhile mix the caster sugar & cinnamon together in a bowl.
  9. As soon as the Pretzels come out of the oven, brush with the melted butter and leave to cool for a few minutes. Once cooled toss in the sugar mix and serve straight away.
  10. Melt chocolate with a little milk to serve. (if desired)
How to make Pretzel shape
Baking the Pretzels
Serving Baked Pretzels
Yummy Baked Pretzels

Upside Down Apple Cake

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I do hate food going to waste so I used up my leftover apples and made an upside down cake and served with custard……OMG! Yummy! Scrummy!

Classic desserts don’t come much better than this. It was an extremely windy and cold day today so this little warming dessert was just a perfect home comfort Sunday dessert.

 

Makes 2 small individuals (2 x 4-5″ tin) or 1 large (10″ tin)

For the caramelise apples:-

2 Apples (of your choice)

60g unsalted butter

70g Brown Sugar

1/2 tsp ground cinnamon

*

For the cake:

2 eggs

110g unsalted butter

110g Self raising Flour

110g Caster Sugar

1/2 tsp ground cinnamon

1 tbsp milk

 

  1. Pre heat oven to 180 deg fan
  2. Melt 60g butter with the 70g brown sugar and cinnamon, stir together and put into the bottom of your tin.                                                                              20200209_115558
  3. Peel and slice your apples and place on top of the caramel.                                              20200209_115749
  4. Beat the cake ingredients together in a mixer and pour over the apples.                      20200209_121239
  5. Bake for about 35-40 minutes or until the cake springs back when pressed.
  6. Remove from oven and tin and serve. Yum!

 

 

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Royal Icing

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I am always trying to improve my recipes and my icing for my Empire Biscuits just wasn’t right, so I decided it needed to be a bit harder and went for Royal Icing. Turned out this is much better as it goes hard pretty quick. Good if you want to decorate them.

Makes enough for a 20cm Cake or 12 biscuits.

400g Icing Sugar

2 egg whites or egg white powder

1/2 tsp water

  1. Using a whisk, bring the egg whites to a frothy consistency
  2. A little at a time spoon in the icing sugar (& yes it WILL go everywhere, this was my kitchen worktop after….lol)    20200125_143514
  3. Add the little water and whisk until you get stiff peaks.                                        20200125_140707
  4. Now you are ready to use. At this point you can use food colouring and colour to decorate your biscuits of cake.

I made some Scottish Empire Biscuits using my trusty Recipe.

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Chocolate & Pistachio Tart

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Oh Yum, I love Pistachios and had some in my cupboards to use up, so I though I would give this little delight a go and I wasn’t disappointed.

 

For the Crust

100g Plain flour

35g Cocoa Powder

70g Chopped Pistachio’s

1/4 tsp salt

70g unsalted butter, room temperature

35g Demerara Sugar

1/2 tsp vanilla extract

For the Pistachio Paste

65g Pistachio’s

35g Demerara Sugar

1/4 tsp salt

1 tbsp olive oil

For the Filling

150g Milk Chocolate

120ml Cream

50ml Milk

1 egg beaten

Pistachio’s chopped to garnish

 

  1. Grease a 9″ Fluted Tart tin with removal bottom.
  2. Whisk together flour, cocoa powder, chopped pistachios, and 1/4 teaspoon salt. Beat butter on medium speed until fluffy. Add sugar, and beat until pale. Add vanilla, then flour mixture, beat until just combined and dough holds together when pressed between 2 fingers. Press dough into a disk, and wrap in plastic. Refrigerate for 15 – 30 mins.

     

  3. Roll out dough to an 11-inch round, 1/4 inch thick on a lightly floured surface. Press dough into bottom and up sides of tart pan. Trim excess dough flush with edges of pan using a knife. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, preheat oven to 150 deg C.
  4. Bake until firm, about 30 minutes. Let cool completely.                            20191124_124013
  5. Make the pistachio paste: Pulse pistachios, sugar, and 1/4 teaspoon salt in a food processor until mixture begins to clump together. Add oil, and pulse until smooth and paste like. Spread evenly into bottom of cooled tart shell, pressing firmly with back of a spoon until flat and smooth.
  6. Make the filling: Place chocolate in a heatproof bowl. Heat cream and milk in a saucepan over medium heat until almost boiling, pour over chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Let cool for 10 minutes. Stir in egg until combined. Pour in filling to tart shell. Bake until just set, 30 to 35 minutes. Let cool. Garnish with finely chopped pistachios.

 

 

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Pear, Hazelnut & Chocolate Crumble Cake

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Oh yum……Pears are in season at the moment so I wanted to try a different dessert with them, this was so delicious and the texture was crunchy too.

 

Makes 8 servings (or 6 big ones…lol)

100g chopped hazelnuts

140g self raising flour

175g butter cut into small chunks

70g Caster sugar

80g dark brown sugar (10g from sprinkling)

2 large eggs

4 small pears – peeled, cored and diced

50g dark chocolate, chopped into small pieces

 

  1. Preheat oven on convection bake to 160 deg and line and grease a springform cake tin
  2. Add the flour & hazelnuts to a bowl and mix, add the butter and pulse until it forms bread like crumbs                                                                          20191101_132417
  3. Add the sugar, eggs and mix
  4. Add in 3 of the pears and chocolate and mix lightly until combined, Spoon mix into the cake tin and smooth out.
  5. Sprinkle the other pear pieces on top and press down lightly, sprinkle the remaining 10g brown sugar on top and bake for 50-60 minutes.
  6. Cool in the tin then transfer to a wire rack.
  7. Serve with some lovely whipped cream or ice cream.

 

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Pumpkin Cupcakes

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I had some pumpkin left after making my pumpkin soup recipe tonight so I decided to give pumpkin cupcakes a go.  Yummy!

 

Makes 12

160g Plain Flour

1 teaspoon allspice

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon bicarbonate of soda

1/4 teaspoon nutmeg

1/4 teaspoon salt

250g grated pumpkin

100g Light Brown sugar

60g caster sugar

75ml olive oil

2 large eggs

For the buttercream icing:

75g of softened butter
250g icing sugar
2 tablespoons milk
1 tsp vanilla essence
Orange food colouring

  1. Preheat oven to 190 deg and line a muffin tin with cupcake cases.
  2. Combine the flour, allspice, baking powder, cinnamon, bicarbonate of soda, nutmeg and salt in a large bowl
  3. Whisk together the grated pumpkin, sugar, olive oil and eggs in another bowl      20191021_193025
  4. Pour the whisked mixture over the dry ingredients and stir using a spatula, until fully mixed
  5. Dollop a spoonful of batter evenly into each baking cup in the cupcake tray until the batter runs out. Place the tray into the hot oven and bake for 18 minutes, remove and allow to cool.
  6. Meanwhile make the buttercream, add the butter to a bowl and beat with an electric mixer until light and peaky
  7. Sieve the icing sugar to remove any lumps, then add a little at a time to the butter while whisking continually, until all the icing sugar has been added. If the mixture begins to become too thick, add the milk a teaspoon at a time to loosen it up until the desired texture has been reached, add in the vanilla essence and food colouring and mix until combined.                                                                              20191021_200405
  8. Decant the buttercream into a piping bag and pipe into the cupcakes once cooled.
  9. Devour!

 

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Halloween Swiss Roll

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I used my original swiss roll recipe for this and just changed the colours and filling.

For the orange and black one I piped circles onto the baking sheet like a chequered board and then dragged a toothpick through the two colours to create the pattern.

The other was just strips of colours.

The chocolate orange filling was chocolate Whipped Cream frosting with orange juice & zest through.

120g whipping cream

100g powdered sugar

75 g cocoa powder

1 tsp vanilla essence

1 orange zested and juiced.

 

They do create a lovely bright addition to your halloween table.

 

Hazelnut Chocolate Tart

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I was watching James Martin on Saturday morning and he made a raspberry chocolate tart, we sat there dying to try a bit. Unfortunately, I didn’t have any raspberries so a hazelnut version it was.

I decided to do a hazelnut nut pastry just to add extra flavour.

 

For the Pastry:-

125g Plain Flour

50g Icing Sugar

50g Crushed Toasted Hazelnuts (plus 10g for decoration)

Pinch of salt

80g Butter, cold, diced

1 egg yolk

 

For the Filling:-

300ml Double Cream

125ml Whole Milk

200g Dark Chocolate or Milk Chocolate with at least 40% cocoa solids

2 eggs

50g golden caster sugar

pinch salt

1/2 tsp vanilla extract

 

 

  1. To make the pastry, sift the flour and icing sugar into a food processor, add the hazelnuts and blitz together. Add the butter and pulse briefly until mixture looks like breadcrumbs, don’t overmix. Add the egg yolk and pulse until dough comes together. Shape dough into a flat disc, wrap in cling film and chill in the fridge for at least 1 hour.
  2. Roll the dough out onto a floured surface. Using a loose bottomed tart tin, grease tin then line the tart tin with the pastry pressing into all corners. Trim any loose pastry. Chill in the fridge for 30 minutes.
  3. Preheat oven to 160 deg. Prick the bottom of the pastry and line with greaseproof paper and baking beans. Bake for 25 minutes, remove the baking paper and beans and return to the oven for a further 10 minutes.
  4. Remove and trim the edges in line with the tart tin.
  5. Meanwhile, to make the filling, place milk & cream into a pan and bring to just below boiling point, do not boil. Take of heat and stir in the chocolate to melt.
  6. In a large bowl whisk together the eggs, sugar, salt and vanilla. Gradually whisk in the chocolate mix, whisking constantly.                                                        20190803_190241
  7. Pour the mixture into the pastry case and bake on a wire rack in the oven for about 25 minutes until the filling has a slight wobble. Remove and sprinkle with chopped hazelnuts. Allow to cool in the tin before removing.                                          20190803_190518
  8. Slice to serve. Yummy!

 

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Orange strip meringues

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I had some egg white left over from a recipe that only required an egg yolk, so I decided to try patterns on meringues, turned out o.k. I thought. I’m know dying to try more patterns and colours……watch this space.

All I done was draw lines inside a piping bag with orange food colouring and then filled the bag and piped, quite simple actually but creates a great visual pleasure.

MERINGUES – makes about 18.

4 Large Egg Whites

115g Caster Sugar

115g Icing Sugar

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Crunchie Biscuit Base Galaxy cake

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I wasn’t really sure what to call this as it was a mishmash of 2 cakes….I was going to bake a chocolate tart and realised I didn’t have all the ingredients for the sweet pastry. So I decided to make a biscuit base instead. Then I discovered I didn’t have double/whipping cream but only single cream, so I therefore now had to bake. Despite all my misfortunes, this did actually turn out quite nice.

I was only making a small one for my other halves birthday, he loves chocolate…lol!

 

Makes a small portion for 1 or 2

For the filling:-

100g Milk Chocolate, minimum 35% cocoa

100ml single cream

50ml whole fat milk

1 egg

For the base:-

4 Digestive biscuits

1 Crunchie chocolate bar

1 tbsp butter – melted

For the toppings:-

small chunks of honeycomb to decorate

small edible spray glitter (optional), it was a birthday after all.

 

  1. In a food processor put the digestives, crunchie bar and blitz until breadcrumbs, add in the melted butter and bring together.
  2. Line a small springform tin with greaseproof paper. Empty the biscuit mixture into the tin and push/flatten down with your hands evenly. Refrigerate.
  3. Empty the cream and milk into a pan and bring to the boil.
  4. Place the chocolate into bowl in pieces.
  5. Pour the hot cream and milk over the chocolate to melt, stir until blended. Set aside to cool.
  6. Crack the egg into a dish and using a hand mixer, mix until fluffy.
  7. Once chocolate has cooled, pour egg into bowl and mix through.
  8. Remove biscuit base from fridge and pour in the chocolate mix.
  9. Preheat your oven to 130 deg. Gently place the tin in the oven and bake for about 30 minutes. You want it set but with a slight wobble. Remove and allow to cool.
  10. Sprinkle some cocoa powder over top (optional) the sprinkle the honeycomb pieces on top. Serve.
  11. This can be chilled and kept for later. Serve at room temperature.

 

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Easy Sweet Pastry

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This was my first attempt at sweet pastry, it was actually quite simple and tasted amazing.  I was making a bakewell tart. (recipe to follow)

 

250g plain flour

50g icing sugar

125g unsalted butter, cool

1 tsp vanilla essence

1 large egg

Splash of milk

 

  1. Sieve the flour and icing sugar into a bowl
  2. Chop the butter into cubes and gently work it through the four mixture so that it resembles breadcrumbs                                                                  20190710_141425
  3. Beat the egg with the milk and vanilla essence, add to the flour mixture and bring together to create a ball of pastry. Do not over work.
  4. Sprinkle a little flour onto a work surface and flatten pastry to about 2.5cm thick, wrap in cling film and refrigerate for at least 30 minutes.                                20190710_142015
  5. Using a 25cm spring form tart tin, lightly oil all over.
  6. Dust a work surface with flour and roll out the pastry to about 1/2 cm thick. Using the rolling pin  wrap pastry around and unroll over the tart tin. Ease the pastry into the tin pushing to the sides. Trim of any excess pastry.
  7. Prick the base with a fork and put in freezer for 30 minutes.
  8. Remove and line baking paper over the pastry, fill with baking beans and blind bake for 10 minutes at 180 deg. Remove the paper and beans and continue to bake for a further 10 minutes. Remove from oven and allow to fully cool.

 

Basic Crepes Recipe

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I really was looking for something different for breakfasts this week but I’m also in a rush to get out the door in the mornings, so I decided to make some crepe batter the night before and keep in the fridge.  Just a quick 1 minute cook in the morning and there you go, super quick breakfast. I decided to have a poached egg this morning, but you could spread with jam or stuff with spinach and ham also.

These ones were savoury, but you can easily change to sweet by adding more sugar.

 

This mixture made 4

50g Plain Flour

200ml milk – I used skimmed to keep the calories down

1 large egg

Spray light oil

1 tsp sugar for savoury (2 tbsp for sweet)

1 tbsp butter – melted.

pinch salt

 

  1. Whisk the milk & eggs in a bowl/jug, then melt 1 tbsp of butter and add to milk.
  2. Place the flour, salt & sugar in a bowl and pour 1/2 the milk mixture into the flour and mix, then slowly add in the rest of the milk mixture. Do not over whisk, I used a hand whisk for this.
  3. Leave overnight in a fridge or for at least 30 minutes. Your batter should be watery.
  4. Heat up some spray oil in a small fry pan (about 8″ dia)  or brush on some melted butter, turn to a medium to high heat
  5. Stir the batter first then take a soup ladle and pour some of the mixture into the pan off the heat and swirl around, put back on heat and cook for about 30 seconds, when you start to see the edges cook and slightly bubble flip over the other side and cook for a further 30 seconds. Remove to a plate.
  6. Serve. Yum!

 

 

 

 

Peanut Butter & Chocolate Baklava

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I’ve been dying to try this recipe for a long time & it was just as dreamy as I thought. I love peanut butter, so any recipe with it in I simply have to try.

This was so easy and quick to make, just 3 ingredients.

 

1 packet of Filo Pastry (I only used 8 sheets)

3 tbsp Peanut Butter (I used crunchy but you could use smooth if preferred)

3 tbsp Nutella (got to be Nutella…lol)

 

  1. Line a baking tray with baking paper and preheat oven to 220 deg
  2. Place 4 filo sheets onto tray and gently spread nutella chocolate over the sheet, lay another 4 sheets of filo over the chocolate spread and then gently spread the peanut butter over.
  3. Gently roll up the filo (not too tight) and bake in the oven for about 20-30 minutes.

Slice up and serve.

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Sticky Toffee Pudding

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Well what can I say apart from sweet, luxurious and low calorie count! Yes, you heard right, LOW CALORIE Count, this little pudding is just 233 Kcal. Trust me too, you won’t believe it is a slimming version, the taste is so delicious. Another great little find from PON, I adapted slightly to my own tastes.

 

Makes 4

75g Self Raising Flour

1 tsp baking powder

1 tbsp black treacle

3 tbsp light soft brown sugar

50g reduced fat butter

2 large eggs

1 tbsp honey

1 tbsp maple syrup

 

  1. Preheat your oven to 180 deg.
  2. Put all of the ingredients into a bowl (except the honey & maple Syrup) and whisk them together until combined. Do not over whisk you want to keep as much air in the mixture as possible.                                                                                20190616_175014-1
  3. Evenly distribute the clear honey and maple syrup into ramekins and then top with the cake mixture (about half way, leave room for the cakes to rise)
  4. Bake in the oven for about 20 minutes, remove and allow to cool slightly.
  5. Turn out on serving dishes and serve. I served with some low fat custard. Yum!

 

 

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Chocolate & Walnut Cake

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OMG, this was so yummy! We had a soup ‘n’ pudding kinda day and this is what I decided to try.

Serves about 8

110g plain flour

2 tbsp cocoa powder

110g golden caster sugar

50ml olive oil

50ml walnut oil

55g dark chocolate, chopped

55g chopped walnuts

2 large eggs

1 1/2 tsp baking powder

1 tsp vanilla extract

pinch of salt

100g melted chocolate for topping

30g chopped walnuts for topping

 

  1. Preheat oven to fan 170 deg. Grease a baking tin (approx 12″)
  2. Blitz the walnuts until fine. Transfer to a bowl and add in the sift flour, cocoa powder, baking powder and salt then mix.
  3. Add in the caster sugar, oils, chopped chocolate, eggs and vanilla extract and mix until well blended.
  4. Spoon the batter mix into the baking tin and bake for approx 25 minutes.
  5. Remove and cool on a wire rack.
  6. Melt the chocolate in a microwave and spoon on top of the cake, crumble the remaining walnuts on top. Serve. Yummy!

 

10 minute pineapple cake

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Oh I know I keep going on about it, but this Crisperplate is just magical, it has saved me so many minutes in my kitchen and has given me perfect cooking results every time. This time it was a little afternoon treat.

 

Makes a 12″ cake

150 g Caster Sugar
225g Self Raising Flour
100ml milk
110g butter softened
2 eggs
1 tin of pineapple rounds (drained)
1 tsp vanilla extract
Whipping cream to serve
1. Mix everything together (except pineapple) in a mixer until smooth
2. Preheat Crisper for 2 mins, then pour on batter evenly
3. Place pineapple on top
4. Bake on Crisp setting for 10 minutes.
5. Serve with a large dollop of whipped cream.

 

Mini Christmas No Bake Puddings

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These are perfect for a little bite size treat at Christmas and they look the part too. I first saw this recipe from Madaboutmacarons and just had to try.

I added a little orange liquor for a different flavour and they were delicious. (optional)

 

Makes about 12

50g raisins
40g dried apricots, finely chopped
40g dates, finely chopped
5 tbsps orange juice (or 2 tbsp orange liquor and 3 tbsp orange juice)
60g desiccated/shredded coconut
60g caster sugar
40g Scottish oats
40g candied orange peel, finely chopped
2 tbsp unsweetened cocoa powder

50g coconut oil – melted if solid

2 tsp Christmas Spice – See below for recipe mix.

(Spice Mix:- 2tbsp ground cinnamon, 2 tbsp ground ginger, 2 tbsp ground all spice, 1 tbsp nutmeg, 1/2 tbsp ground cloves, pinch black pepper) This can be stored in an airtight container.

50g White Chocolate – melted.

 

  1. Put all dried ingredients into a large mixing bowl, then add in the coconut oil and orange juice and mix to combine.
  2. Taking small amounts roll into a ball and place on greaseproof paper on a baking tray and refrigerate.
  3. Melt 50g of white chocolate in a microwave for about 1.5 mins and drizzle over the puddings. To decorate add a cranberry and edible holly decorations. (or you can cut some icing or marzipan for this)

Yummy!

Black Forest Brownies

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These were lovely, it was a recipe I was testing, now I’m not much of a chocolate or brownie fan but I have to say I did have more than 1…..lol!

 

Makes 18

375g cubed unsalted butter

300g Dark Chocolate, I used 70%

375g Caster Sugar

75g cocoa powder

6 large eggs

100 g plain flour

200g cherries in kirsch, drained, chopped

Cherry Syrup from jar (8-10 tbsps)

Icing sugar to decorate and finish

 

  1. Preheat oven to fan 160 deg. Line a baking tin with baking sheet and grease. Approx 33 x 23 x 2cm tin
  2. In a large pan, melt the butter and chocolate over a low heat, stirring occasionally, until smooth. Remove from the heat and leave to cool for 2 minutes. If you have Induction hob, put on at level 1.                                                                                           20180824_103257
  3. Beat the eggs and sugar together until pale.                                                             20180824_103305
  4. Slowly pour the melted butter & chocolate into the egg mixture, stiring all the time.   20180824_111918
  5. Fold in the flour & cocoa, then add the cherries and 5 tbsps of the cherry syrup.
  6. Pour the mixture into your baking tin and bake for about 35 minutes or until you get a light wobble in the middle.                                                                           20180824_113042 20180824_120812
  7. Remove from oven and drizzle remaining syrup over the brownie and allow to cool for 10 minutes. Then place in a freezer for 1/2 hour to allow to set.
  8. Slice up into squares and sprinkle with icing sugar to finish, then just devour! Yummy!

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Doughnuts!

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O.M.G! What can I say…..super tasty and fluffy!

I attended a Doughnut Master class recently and thoroughly enjoyed it, so this weekend was the time to put my new found skills to the test and it was a success. I was so pleased with myself, although I am a perfectionist so I’ll give these 9/10, always room for improvement…..lol!

The flavour ideas going through my head just now are buzzing, so look forward to experimenting in the future.

 

Makes 18

For the Doughnuts:-

500g Strong White Flour

60g Caster Sugar (plus 60g for finish)

10g dried yeast

10g salt

4 Whole eggs

180g cold water

125g unsalted butter

 

  1. Add all the dry ingredients to a mixer the add the eggs and water. Mix on low setting for 30 seconds then on high for 5-7 minutes until the dough comes together.
  2. Let the dough rest for a minute, then cut up the butter into cubes and add to the dough. Mix on high for about 5 minutes.
  3. Once mixed transfer the dough to a large bowl and allow to rise/prove until double in size. If you have a setting on your oven great, if not cover with cling film and leave in a warm place.
  4. Once doubled, knock the dough back and allow to rise again in the fridge for a couple of hourse, ideally overnight though. (doing this in the fridge gives a stronger flavour)
  5. Remove dough from fridge, knock back and roll into 55g balls then cover with flour. Lay onto a baking tray, making sure you cover the tray generously with flour or the balls will stick. Allow space in between for them to double in size. Prove the balls until doubled in size.
  6. Preheat some rapessed oil in a pan to between 175-180 deg. Gently place the balls in the oil and fry for about 2 minutes each side. Remove, allow to cool slighty and roll in the sugar. Set aside.

 

For the Creme de patisserie:-

6 egg yolks

80g strong bread flour or plain

125g caster sugar

 

  1. Whisk together egg yolks in a bowl then add in flour & sugar, whisk together
  2. Gently heat 500ml milk – do not boil. Warm enough to touch. (60-70deg)
  3. Slowly add the milk to the egg mixture, ensuring you whisk at all times to prevent curdling.
  4. Then add mixture back to the pan and whisk continually on a medium heat until the mixture thickens up (this will take about 10 minutes)                           20180818_120844
  5. Remove from heat and put into a dish, cover with cling film ensuring film is touching crem pat. This is to prevent a hard crust forming. Allow to cool then chill in fridge for around 2 hours.
  6. Remove and add in your choosen flavours. I used Lemon Curd in 1 and Nutella in the other. Transfer crem pat mixture into a piping bag.                                      20180818_154110
  7. Take the doughnuts and gently push your finger into the side where it is white making space for the filling. Gently push the piping bag in a fill.                                 20180818_154346
  8. Nothing else to do then get the kettle on and devour! Oh so Yummy!

 

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Lemon Poppy Seed Cake

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We have had a rather wet weekend here in Cumbernauld, Glasgow, so nothing better than getting in the kitchen and baking! Wanting to carry on with the summer, I decided that we were going to have an indoors picnic. I’ve been wanting to try this recipe from Jamie Oliver for a while now so today was that day. It was absolutely delicious, so refreshing and light, perfect for my picnic.

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Serves 10-12

250g unsalted butter at room temperature

250g Golden caster sugar + 4 tbsp for syrup

4 large eggs

4 lemons

275g self raising flour

1 tsp baking powder

150ml milk

50g poppy seeds

 

  1. Preheat the oven to 180 deg. Grease a 23cm cake tin and line bottom with greaseproof paper.
  2. Cream the butter and sugar together until light and fluffy. Add the eggs in 1 at a time, mixing thoroughly before adding each one.                                                  20180617_114236
  3. Grate in the zest of 2 lemons then squeeze in the juice and combine.
  4. Sift in the flour and baking powder and fold gently until combined.
  5. Add in the milk and poppy seeds and mix through.
  6. Pour mixture into the cake tin and bake in the oven for about 45 minutes, or until a knife comes out clean.
  7. Leave in the tin for 5 minutes then remove and place on a wire rack to cool.
  8. Meanwhile, slice very finely the other 2 lemons.
  9. Put 4 tbsps water and 4 tbsp caster sugar into a pan, add the lemons and heat gently on a medium to low heat for about 15 minutes or until the lemons are translucent and you have a lovely syrup.
  10. Spoon the syrup over the top of the cake and serve.

 

 

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Chocolate & Black Cherry Ravioli

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O.M.G. what can I say, another satisfying little dish. Ever since I got my pasta maker I’ve been keen to use it, so this weekend I decided to try something different. So deliciously scrumptious!

Serves 6

For the Ravioli

300g Plain Flour

1 tbsp of cocoa powder

3 eggs

1 tbsp olive oil

1 tbsp of milk

For the Frangipane

100g ground almonds

100g powdered sugar

100g butter

1 egg

1 tbsp flour

1 tbsp dark rum

 

Others

200g caster sugar

1 vanilla pod

Handful of Black cherries

1 egg for wash

 

  1. Prepare the dough for the ravioli by mixing all the ingredients together in a mixer. Allow the dough to rest for about 1 hour covered in cling film.
  2. Meanwhile, mix up the frangipane by mixing all ingredients in a mixer until you get a thick mixture. Put into a piping bag and refrigerate until ready to use.                                                                                                                                      20180324_160519_001.jpg
  3. Cut the dough in half and flatten with your hands, then feed through a pasta maker (No. 4 or 5 setting) (or roll out to about 2mm if you don’t have one).

     

  4. Lay the pasta on a floured surface, with the piping bag place a dollop of frangipane evenly spaced on 1 of the sheets, then place a cherry on top and brush around each one with egg wash.
  5. With the other sheet of pasta lay on top and press down to seal. Cut the ravioli using a cutter and seal the edges with a fork.                                                          20180324_163707
  6. Bring about 2 litres of water with the sugar and vanilla to a boil, place the ravioli in the water and cook for about 3-4 minutes. Remove with a slotted spoon.                                                                                          20180325_131128
  7. Meanwhile, heat up some custard.
  8. Serve in soup bowls, pour custard in bowl and add in the ravioli, add in some black cherries and grated some dark chocolate over for extra sweetness. Yummy!

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Chocolate & Ginger Cake

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I wanted to make a ginger cake but came across this recipe from Mary Berry that added cocoa powder, so I decided to give it a try. As there was only 2 of us I made a mini version. The combination of Chocolate and Ginger is just so moreish!

 

Serves 4 (double quantities for a 20″ size cake)

100g butter at room temperature

25g Cocoa powder

2 tbsp semi skimmed milk

2 medium eggs

90g self raising flour

1 tsp baking powder

1 tsp ground ginger

125 g caster sugar

1 tsp stem ginger

For the topping and filling:-

115g icing sugar

60g butter at room temperature

1 tbsp of stem ginger syrup

1 tsp semi skimmed milk

1 tsp of Stem ginger bits for topping.

 

  1. Grease and line 2 cake tins, I used 2 x 5″ springform tins.
  2. Preheat oven to 160 deg on fan.
  3.  Put the cocoa powder into a large, heatproof bowl. Stir in 3 tablespoons of boiling water, then add the milk. Mix to make a smooth paste.
  4. Add all the remaining ingredients and mix with an electric whisk for a few minutes, but watch not to over mix as you want it light and fluffy.
  5. Divide the cake mixture evenly between tins and bake in oven for about 25-30 minutes. Then remove and allow to cool in tins for a few minutes before removing to cool completely on a rack.                               20180203_143049
  6. To make the filling, sift the icing sugar into a bowl, add the stem syrup, milk and butter and whisk with an electric mixer until well blended.
  7. Take 1 of the cakes and if needed trim the top of the cake so you have a flat base then spoon some of the mixture on and smooth with a palette knife. Take the other cake and place on top, then spoon the rest of the mixture and smooth with the palette knife. Finally garnish with the stem ginger pieces.
  8. Serve with a lovely cuppa.

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Low Calorie Doughnuts

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I know right!….low calorie doughnuts! O.M.G! Who knew? These are inspired by Tom Kerridge, I just needed to give these a go after seeing him bake these on TV, I have to say they are amazing, the flavour is fabulous and they are extremely light and fluffy too. At ONLY 120 CALORIES per Doughnut……..why would you not?? I have to say I was in heaven this afternoon……my fav Sunday afternoon treat….Fresh Coffee & Doughnuts! (no guilt)

 

Makes 6

250g Self Raising flour

180ml milk – semi-skimmed

25g butter

2 tbsp sugar

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp chinese five spice

1/2 tsp dried yeast

1 egg beaten

1 tsp vanilla extract

 

  1. Gently heat the milk, butter and vanilla extract in a saucepan on hob. (do not boil)
  2. In a mixer, sift the flour, 1 tbsp sugar (keep 1 tbsp back for finishing), cinnamon, chinese five spice and yeast, mix together.                                           20180128_104504
  3. Add in the egg to the flour and mix then add in the milk mixture and mix until you get a thick batter.                                                                              20180128_104836
  4. If you have a doughnut tray…..brilliant! If not, (like me) spoon the mixture into a piping bag and grease a baking tray.                                                  20180128_105226
  5. Gently pipe round circles like doughnuts onto the tray.                                   20180128_105635
  6. If you have a proving setting on your oven set or place in a warm place and allow to rise for about 2 hours.                                                                 20180128_105656
  7. Preheat your oven to 210 deg and bake for about 10 minutes.
  8. Remove and allow to cool slightly.
  9. Brush each doughnut with a little water and dip into the remaining sugar. You could also use light brown sugar and maybe add 1 tsp of cinnamon for extra flavour.

Then………devour………..and don’t feel guilty about it! Happy Days!

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Apple & Raisin Filo Parcels

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I had some left over apples and filo in my kitchen so it was obvious it had to be little apple parcels. These were so tasty and so quick to cook using my little crisper plate……..oh did I tell you how much I love this little crisper? lol!

 

Makes 4

2 Granny smith apples – chopped into small chunks

3 sheets of filo pastry

1 beaten egg for wash

small handful of raisins

70g light brown caster sugar

2 tsp ground cinnamon

Fry oil – light

2 tbsps Icing sugar to finish

 

  1. Spray a fry pan with oil on a medium heat
  2. Gently fry the apple, sugar, cinnamon and raisins until just caramalised (about 8-10 mins) Remove and allow to cool.                                                                   20180127_151141
  3. Lay your first sheet of filo on a worktop and brush with the egg wash, then take your 2nd sheet and lay onto, brush with egg wash, and then your 3rd sheet as above.  Then cut vertically into 4 sections.                                                                                               20180127_163457
  5. Preheat your crisper plate for 3 minutes on dynamic crisp setting
  7. Once cooked, remove from plate and allow to cool slightly. Sieve some icing sugar over the parcels and serve. These are lovely with ice cream, whipped cream or even caramel sauce. oh so yummy!

You can of course bake these in a 190 deg oven for about 20 minutes.

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Oak Smoked Apple & Cinnamon Doughnut Muffins

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I recently bought this little jar of Oak Smoked Apple Butter from The Sweet Beet Company, I decided to give doughnut muffins a go……..oh WOW! So tasty and different, another great food find for my recipe book.

 

Makes 12

For the Muffins

260g plain flour

32g Caster Sugar

2 tsp baking powder

1 tsp salt

4 tbsp oak smoked apple butter

1 tsp cinnamon

2 eggs beaten

100ml milk

1 tsp vanilla extract

1 tbsp melted butter

For the Topping

1/4 cup of caster sugar

1/4 cup light brown sugar

1 tbsp cinnamon

1 egg beaten for wash

 

  1. Preheat oven to 165 deg.
  2. Grease a muffin tin
  3. Mix flour, sugar, baking powder and salt in a mixing bowl
  4. Add in melted butter, milk, vanilla, apple butter and eggs and mix together until well blended, if too thick just add a little more milk.
  5. Spoon mixture evenly into the muffin tin, only about 3/4 full.                            20180121_103442
  6. Bake for about 15 minutes or until a knife comes out clean.                              20180121_104002
  7. Mix together the sugars and cinnamon in a bowl for the topping, and set aside the egg wash. Once the muffins have cooled, remove from tin and brush with egg wash then dip into the sugar mix, thoroughly coating the whole muffin, lay on a rack to set.                                                                                                                                            20180121_121610
  8. Serve with a lovely cuppa! These are so moreish!

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Almond & Orange Cake

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almondcake

I made this for my mum coming round for dinner this weekend, was looking for something light and refreshing, it totally hit the spot. I served it with cream but you could also serve custard which I think would be nice.

The orange rind gives this cake a fragrant hint of citrus while the almond flour makes it moist and dense, so its virtually melt in the mouth.  Perfect with an afternoon cuppa.

 

Used a 20cm cake tin.

220g icing sugar (leave a little for decoration at end)

90g plain flour

90g Almond flour

Salt to taste

1/2 tsp baking powder

6 egg whites

115 g soft butter

Rind of 1 orange

 

  1. Mix all the ingredients together in a mixing bowl
  2. Preheat the oven to 180 deg, grease a cake tin.
  3. Pour mixture into the baking tin and bake for about 25-30 mins or until a skewer comes clean. Oh so yummy!

 

 

 

Eton Mess – Gothic style

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So….my planning for New Year starts now….this year we have hired a lovely big house where all the family will gather. We always have a theme and this year it’s Gothic Style.

So my experimenting has started, firstly with meringues…..oh they look amazing. I purchased some Activated Black Charcoal Powder to experiment with, brilliant stuff.

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I used my Meringues recipe, which has always worked, and I added about 4 heaped tsp of charcoal powder to get a really dark colour.

I crushed meringues up once baked then 1 layer in jar of meringue and fresh raspberries then spoon some vanilla yoghurt in, then a second layer of meringue and raspberries then yoghurt then top with a final layer of meringue and raspberry. Finish off with some raspberry sauce. Oh so yummy!

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Chocolate & Honeycomb Mousse

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This was a little healthy dessert recipe I found on line, although having double portions doesn’t make it healthy…lol! It was so delicious we had to have seconds.!

Makes  4 pots

100g scottish rasperberries

80g dark chocolate

100g quark

2 egg whites

2 tsp caster sugar

1/2 Cadbury crunchy bar – chopped

 

  1. Firstly melt the chocolate either in a bowl over warm water or on level 1 on an induction hob.                                                                                                                                20171021_150008
  2. Set aside and allow to cool. (approx 10 mins)
  3. Whisk egg white until stiff then whisk in the sugar                                                         20171021_151547_001
  4. Mix quark into the chocolate mixture
  5. Gently fold the egg whites into the chocolate mix.                20171021_152939
  6. Add in the chopped honeycomb, leaving a few chunks to decorate after 20171021_153136 20171021_152835
  7. Place some rasperberries in the bottom of the dish then spoon some of the mixture evenly into each dish. Top with crunchy bits and rasperberries.

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Cherry Chocolate Mousse

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This is my take on Jamie Olivers 5 Ingredient Recipe on his new Channel 4 TV Show and from his new book. It was really delicious and so easy to make.

 

Makes 6 small pots (or 4 big ones, if you’re like me….lol!)

200g Dark Chocolate

1 jar Black cherries (about 400g) I only used half.

4 eggs

2 tbsp golden cast sugar

200ml double cream

salt

 

  1. First melt chocolate on Induction hob at No. 1 (or in a bowl over water) Keep 1 square of chocolate back for decoration.
  2. Heat up the cherries in syrup gently for about 5-10 minutes              20170910_193858
  3. Divide the whites from the yolks into separate bowls
  4. Mix the egg whites with a pinch of sea salt until stiff peaks             20170910_193850
  5. Mix the cream until slightly thick, then add egg yolks and sugar, mix to combine
  6. Allow the cherries and chocolate to cool before adding
  7. Gently add the chocolate to the cream mixture and fold together             20170910_193843
  8. Then gently fold in the egg whites to the chocolate mixture
  9. Place mousse into a dish, then cherries, then mousse, then cherries……layer up as much as you want.
  10. Grate some chocolate over top to finish……………devour!!!!

 

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Jamie Olivers 5 ingredient Almond Puff

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I started watching Jamie Oliver’s new 5 Ingredient TV Show and liked the sound of the Almond Puff Pastry. Using my little magic Crisper Plate, thought I would give this a go.

 

All butter puff pastry

100g ground almonds or whole and blitz

Icing Sugar

2 eggs (1 for wash)

1 tbsp double cream

 

  1. Roll out puff pastry into 2 circles
  2. Blitz almonds in a processor, or if using ground add to a mixing bowl, add 1 spoon icing sugar, 1 tbsp cream and egg and mix together until blended
  3. Place 1 circle onto preheated crisper plate and fill the centre with the mixture leaving approx 1 inch all round
  4. Place the other pastry circle on top and seal the edges with a fork
  5. Brush will egg wash and put small knife hole in the middle
  6. Cook on Dynamic Crisp setting for about 10 minutes.
  7. Remove and dust with some icing sugar then serve with some fresh cream……oh so yummy!

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Sticky Ginger Cake

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oh Yummy…..yummy……yummy!

First Recipe trying out my new oven. Baked perfectly and tasted even better….lol!

 

225g Black Treacle

255g Soft Light Brown Sugar

255g Butter

2 eggs, beaten

350g plain flour

2 tsp ground cinnamon

1 tbsp ground ginger

pinch salt

1 tsp bicarbonate of soda

250ml warm milk (I used semi-skimmed)

 

Method:-

  1. Melt together Treacle, sugar and butter, mixing all the time
  2. Remove from heat and mix in the eggs                                        Add in egg to melted mix
  3. Sieve flour into a large bowl, add the salt, cinnamon and ginger and mix together until combined                                                                               Add in dry ingredients to melted mix
  4. Mix bicarbonate soda to warm milk then slowly add to the mixture and mix well
  5. Line a 10″ square baking tin and grease                   Pour mixture in tin
  6. Pour mixture into tin and bake in the oven. I used my new Cake function, if you don’t have this then bake 140 deg for about 1-1.5hrs. Test with a knife, if it comes out clean its ready.
  7. Serve with some warm custard or ice cream.

Chocolate Banana Cupcakes

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Oh we do love a good cupcake for afternoon coffee break. We bought some new coffee beans to try but then realised we didn’t have any cake to go with it…..so off I went to the kitchen to see what I had. Bananas from last week that were perfect for cake making, so that made my decision, banana cupcakes it was. So yummy! My decoration is in need of some practise though…lol!

Makes 6

80g self raising flour

120g light brown sugar (or you can use caster sugar)

20g cocoa powder

1 egg

1 tsp vanilla essence

1/2 tsp salt

30ml milk

1/2 tsp baking soda

1/2 tsp baking powder

1 medium ripe banana – mashed

 

  1. Preheat oven to 180 deg. Put all the dry ingredients (flour, sugar, salt, cocoa powder) into a mixing bowl and mix through.                                                                                                                                                                                                      20170319_142942
  2. Then put all the wet ingredients (egg, milk, vanilla, banana) into a separate bowl and whisk together.                                                                                        20170319_142946
  3. Add the wet ingredients into the dry ingredients and whisk together. It should be runny but not too runny.
  4. Put some cases into a muffin tin and pour the mixture into each, only 1/2 to 3/4 way, leave room for rising. Bake in the oven for 15-20 mins or until a knife comes out clean.
  5. Allow to cool on a rack and then decorate to your own tastes. I just used some icing as I didn’t have any frosting.                  20170319_15134920170319_161845

I made some plain chocolate ones too, follow everything above but just take out the banana.

 

 

Chocolate Devil Delights

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Oh well, what can I say, these are simply delicious! Initially I was just going to make some cupcakes but decided to try the gooey centre and also tackle my first time at sugar work, which is something I’ve always wanted to try. The sugar work is definitely work in progress…lol!

For the Cupcakes:- Makes 8-10

1 Cup all purpose flour (about 100g)

1 cup caster sugar

1/2 cup good cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup milk

1/4 cup vegetable oil or rapseed oil

1 egg

1 tsp vanilla essence

 

  1. Pre-heat oven 180 deg C
  2. Place cake liners in a muffin tin.
  3. Add flour, sugar, cocoa, baking powder, baking soda and salt to a large bowl and whisk through to combine.
  4. Add milk, oil, egg, and vanilla to flour mixture and mix together on medium speed until well combined.                                                                 20170107_145204
  5. Evenly distribute cake batter. Each cupcake liner should be about 3/4 full.
  6. Bake for about 12-15 mins or until a knife comes clean from centre.
  7. Remove and allow to cool completely.

For the Gooey Centre:- I decided to go with caramel but you can choose anything you like, I also cheated and just melted some caramel instead of making the real thing.

  1. I used some caramel curls and just added 1 tsp milk and melted in microwave. I also wanted to use my food colouring and decided to give it a nice pink colour….lol!

    2. Once melted, I wanted it a bit thicker so whisked it up a bit until thick and creamy.

    3. Once the cupcakes are cool, using a spoon, spoon out some of the centre of the cupcake.                                                                                            20170107_164805

    4. Then using a tsp, spoon some of the caramel mixture into the holes.  20170107_165348

Finishing off:-

Again I cheated slightly and used shop bought frosting but you can of course make your own if you have more time.

  1. Put frosting into a piping bag and then pipe on top to cover up the centre.
  2. And then simply serve and devour or if you like try my sugar work and make fancy toppings! see my post on Sugar work.   sugar wor

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Malteser Pie – Simply Heavenly

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O.M.G. What can I say….delicious, moreish, delightful, dessert heaven….oh the list goes on, simply delicious!

Tip: Remove base from tray before putting filling in! (I had a terrible time trying to get it out)

 

Bake tin size – 26cm

450g Maltesers – leave a handful for decorating at end

110g butter – melted

100g caster sugar

4 egg yolks

200g dark or milk chocolate

400ml whole milk

3 tbsp malt powder

300ml double cream

1 tsp vanilla extract

 

  1. Blitz the maltesers in a food processor until crumb like. Empty into a bowl. 20161008_145704
  2. Melt the butter and add to the maltesers, mix through until coated.
  3. Grease the baking tin, push down the crushed malteser into the pan evenly, make sure that you go up the sides as it will need to hold a filling.                                                                        20161008_145943
  4. Put in the fridge to harden.
  5. For the filling, in a pan heat gently the milk, sugar, egg yolks and malt powder until thickened. then add in the melted chocolate, stir through.
  6. Once base has set, remove from tin and fill with the chocolate mixture.  Place in fridge overnight to set.20161008_151844   20161008_184921
  7. When you are ready to serve, then we make the cream topping.
  8. Pour cream and vanilla extract into a bowl and whisk until thick, then top the pie.
  9. Using the left over maltesers, crush and sprinkle on top of pie. oh yeah….Yum…Yum!

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Churros with Chocolate dipping sauce

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I have seen various different versions of this recipe and always wanted to try, so today was the day that I would have a go at these delicious little Churros. A Churro is a fried-dough pastry snack. Churros are popular in Spain, Portugal, France, the Philippines, Ibero-America and the Southwestern United States. In Spain, churros can either be thin or long and thick, basically you can have them anyway you choose.

As you can see I didn’t have the iconic star shape nozzle for my piping bag, so mine are smooth unlike most images you see online, such as below.  Yes I know…..they do look better…..I will definitely be going to get one.

download

 

This recipe makes approx 8

150g Plain Flour

1 tbsp Baking powder

1 tbsp olive oil

pinch salt

1 cup of boiling water

Oil for frying  I love crisp n dry.

100g chocolate chips

120ml double cream

1/2 cup of caster sugar

1 tbsp ground cinnamon

 

  1. In a large bowl mix the flour, baking powder, salt then add in the olive oil and water, mix together until combined, it should be like a very thick batter, it should not be runny and thin as this won’t work (trust me..my first batch was to watery and didn’t turn out at all) see my wrong batch below.                                          20160904_141413 wrong batch                          20160904_134248 very thick batter
  2. Heat in a wok some frying oil to 170 deg. If you don’t have a thermometer , drop a piece of bread in about 1cm and if it goes golden brown you know its ready.                                                                                               20160904_135034
  3. Empty the batter into a piping bag. Slowly squeeze out the mixture into the oil making a long shape about 15cm long. You may find it easier to cut with a pair of sissors.                                                                         20160904_134502
  4. Cook for about 2-3 minutes or until a golden brown colour. Remove with a slotted spoon and place onto some kitchen towel to absorb the fat.
  5. Place caster sugar and cinnamon in a bowl then roll each churro in until covered in sugar.         20160904_142919
  6. Place chocolate chips and cream into a microwavable bowl, micro for 30 secs then stir, then another 30 secs and mix together well. (800w should be o.k.)
  7. Pour sauce into a serving dish and dip…Yummy!

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Healthy Banana & Walnut Pancakes

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O.K…..so I’ve seen various versions of these, mostly on healthy eating or fitness sites, always admiring but never made…….so, having some off bananas left I decided to give it a go.

They say on most sites 2 Ingredient pancake…..wasn’t sure about this, gave it a go and wasn’t impressed. Why? I hear you ask……..just using mashed up banana and eggs it left the pancake very soft and very hard to flip without looking like a scramble pancake. Here was my first try, they never kept their shape:-     20160802_084509   20160802_085006

I am a determined person and was not going to let it beat me……so here is my successful recipe combination:-

Makes 10 pancakes

2 bananas

2 eggs

1 tsp baking powder

4 tbsp plain flour

4 crushed up walnuts

1 tsp vanilla essence

 

  1. Firstly mashed up the bananas in a bowl, add in the crushed walnuts, baking powder (this helps them go a little bit fluffier), vanilla essence and mix.                                                                                         20160802_083113 20160802_083532  20160802_083655
  2. Whisk the eggs together then add to the mixture, mixing together.
  3. Once combined add in the flour and mix well, it should look like a pancake batter.   20160802_083800
  4. Heat a large pan to a medium heat and drop 2 tbsp’s of the mixture in, using the back of the spoon even out. Cook for about 2 mins each side or until golden brown.                                         20160802_085201    20160802_085225
  5. Plate up and serve.

I served with some Maple Syrup. You can add any ingredient you like to the mixture and serve it with anything of your choice. Yum healthy pancakes.

Strawberry, Banana Yoghurt Delight with little surprises.

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Oh yum! Looking for something fresh and different for breakfast, I came up with this little Parfait, that was absolutely delicious! Once you take a spoonful you taste the strawberry yoghurt then you get the hit of the chocolate mint with the crunch of the oats, coconut and pistachio’s…….oh yummy!

Makes 1

4 tbsp Strawberry Yoghurt

4 tbsp Vanilla Yoghurt

4 Strawberries – sliced

1 small banana – sliced

2 tbsp toasted oats

2 tbsp toasted coconut

3 Chocolate mint leaves – chopped

1 tbsp of pistachio’s chopped

 

  1. Place 2 tbsp of strawberry yoghurt in a glass, then top with 2 tbsp of vanilla yoghurt.
  2. Place a layer of strawberries and bananas on top and sprinkle 1 tbsp oats and coconut on. 20160610_095953   20160610_100238
  3. Sprinkle on the chocolate mint leaves
  4. Then do above over again for a second layer.
  5. Top with any remaining banana or strawberries and pistachio’s and serve! YUMMY!

 

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Banoffee Custard Tarts with Toffee Cream

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This was a recipe I picked up from fellow blogger https://greencookingblog.wordpress.com/ , I just loved the sound of it as I love Banoffee…my ultimate fav! They turned out very tasty indeed, although I think I’ll get deeper trays the next time as I would have loved them to be bigger…lol! I wasn’t sure what to serve with it, I had some cream and toffee left so……yep…voila…toffee cream….and it just went so well.

 

Makes 12

  • 250g granulated sugar
  • 100g butter
  • 200ml double cream
  • a pinch of salt
  • 1 ripe banana
  • 1 pack Shortcrust pastry (you can alternatively make your own)
  • 3 egg yolks
  • 300ml milk
  • 1tsp nutmeg

 

  1. In a medium saucepan, add 200g of the sugar and heat on a medium heat, stirring continuously…..please be patient as this can take about 10 mins but it will start to brown and dissolve.                                                         This was after 5 mins. 20160521_153900 This was after about 8 mins. 20160521_154002              Then 10 mins….20160521_154601
  2. When all the sugar has dissolved to form a dark brown liquid, add the butter (cut into 5 chunks) and stir rapidly until mixed
  3. Heat for a further 1 minute, and then slowly add 100ml of cream, stirring continuously
  4. Bring the mix to the boil and then remove from the heat, adding the salt and stirring for a couple of minutes until cooler
  5. Allow the caramel to stand for around 15 minutes before placing in the fridge to cool
  6. Take the pastry and roll out so that it is around 1cm in thickness – cut out tart shapes and place these in a muffin tray.
  7. Cover each pastry case with greaseproof paper and add baking beans, or alternatively prick with a fork 20160521_160055
  8. Bake the pastry blind for around 10 minutes at 200C/ 180C Fan
  9. Remove the pastry cases from the oven and allow to cool slightly. Then remove the greaseproof paper
  10. Cut the banana into small chunks and divide between the 12 pastry cases. Add 1tsp caramel on top of the banana
  11. In a saucepan, heat the milk until it starts to boil. Whilst doing this, add the egg yolks and remaining 50g of sugar to a bowl and whisk until combined
  12. Slowly add the boiling milk to the egg yolk and sugar, stirring with a whisk continuously
  13. Divide the custard mix between the 12 pastry cases and then sprinkle some nutmeg over the top of each tart
  14. Put in the oven for around 15 minutes – the custard should have browned on the top and started to set
  15. With the left over cream (100ml and toffee (about 2 tbsp), whisk up in a bowl with 1 tsp of vanilla extract until light and fluffy.
  16. Serve….oh so yummy!

 

Brazilian Style Grilled Pineapple

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I visited a Brazilian restaurant recently and was served cinnamon pineapple that completely transported me to Brazil….amazing flavour that I hadn’t tried before. Oh yes you guessed it…..I recreated it in my kitchen!

Brazilians traditionally use a spit roast, unfortunately I don’t have one of these yet so I used my good old trusty griddle pan                                                                                                                                      . Pineapple  images

1 x Fresh Pineapple

1 x Spray Coconut oil

Cinnamon

1/2 cup brown sugar

  1. Firstly prepare pineapple and cut into slices.                                                                               20160514_181824  20160514_182117
  2. Spray little coconut oil into your griddle pan and heat to a high heat.                                     20160514_182239
  3. Rub some cinnamon and brown sugar onto each pineapple slice and place into griddle pan, cook for about 2 minutes on each side or until caramelised and brown.                            20160514_192123
  4. Plate up and sprinkle cinnamon over and serve……..oh Yummy!

 

Chocolate Cake with a Gooey Peanut Butter Centre

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Oh WOW…..oh WOW…..oh WOW! That’s all I can say about this………super tasty! My boyfriend said to me I could go a snickers bar…..so off I went into my creating area (my kitchen) and looking around my cupboards I had all the ingredients to mimic the flavours, so off I went and made an absolute master piece….so moreish!

Makes 2

100 g Dark Chocolate 70% Cocoa (I used Lindt, which is the best….in my opinion)

50g Butter

1 medium egg

1 medium egg yolk

40g light brown sugar

20g Self Raising Flour

 2 tbps Peanut Butter

Cocoa powder for sprinkling

Icing Sugar to decorate

  1. Pre-heat oven to 200 deg.
  2. Melt chocolate and butter in a pan gently and combine.
  3. In a separate bowl whisk egg, egg yolk and sugar together until fluffy and combine together.
  4. Then add in the chocolate mix to the egg mix and combine together                                   20160508_164826
  5. Fold in the flour to the mix.
  6. Butter your ramekins all round then sprinkle the cocoa powder all over so it sticks to the inside of the ramekins. 20160508_164833
  7. Pour in half of the cake mixture into each ramekin
  8. Place 1 tablespoon of smooth peanut butter into each ramekin                                                   20160508_165325
  9. Pour the remaining cake mix on top of peanut butter
  10. Bake for about 11-12 mins in centre of oven.
  11. Remove from oven and gently remove from ramekin, it should come out easily, Sprinkle some Icing sugar over top and serve with some vanilla ice cream…….oh so Yummy!

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Coffee Delights

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I recently picked up some Amaretto Flavoured Coffee from my favourite shop ‘Brodies Country Fare’ https://www.brodiecountryfare.com/ , the coffee is manufactured by Edinburgh Tea & Coffee Company. I love a good after dinner coffee and as I love Disaronno, so this was the perfect little purchase.

To make it extra special I frothed up my milk and grated some luxury dark chocolate on top……oh Yum! So delicious.

 

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Toffee Apple Custard Tarts

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I was inspired to try these by a local baker I met this week, I have to say I didn’t quite get the custard as I would have liked but they did taste absolutely divine.

Makes 6-8

For the filling:
3 large free range eggs, plus 2 large free range egg yolks, lightly beaten
1 pint of single cream (2 cups)
2 ounces caster sugar (a scant 1/4 cup)
1/2 tsp vanilla extract
1 1/2 whole nutmegs, grated
1 tsp of softened butter

For the toffee sauce:

150g caster sugar

75ml pot double cream

25g butter

Base:-

3-4 sheets Filo Pastry

1/2 Lady Red Apple – sliced very thinly

 

  1. Place the cream and vanilla into a saucepan and bring it up to a simmer.
  2. Whisk the beaten eggs and sugar together in a large heatproof jug.
  3. Slowly pour the hot cream over the beaten eggs, whisking continuously.
  4. Whisk in half of the nutmeg.
  5. Carefully pour the whisked mixture into the pastry case and scatter the rest of the nutmeg over top.
  6. Bake for 10 minutes, then place the sliced apple on top carefully, place back in the oven for a further 20 mins or until the filling is golden brown, firm in the centre and slightly puffed.
  7. Meanwhile, cut the filo pastry into squares, size to fit your muffin tin. Lightly grease your tin.
  8. Brush the filo with melted butter and place 3 squares on top of each other to form a star shape, carefully press into muffin tin. 20160416_151009
  9. Now to make the toffee, tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved.
  10. Turn up the heat and bubble for 4-5 mins until you have caramel.
  11. Take off the heat, then carefully stir in the cream and butter.  20160416_150921
  12. Once oven has finished, remove and spread the toffee over the top and allow to cool for about 1 hour. Serve! Yummy!

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Homemade Profiteroles

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I was inspired to try Choux Pastry by a chef called Vivan in Italy, I was on a training course with Kitchen Aid and he demonstrated Choux Pastry in one of their ovens which was amazing. My boyfriend loves Profiteroles so I thought I’d spend an afternoon in the kitchen today as it was rainy outside. My results were pretty good, considering it was my first time but definitely room for improvement.!

Makes 8

FOR THE CHOUX PASTRY

200ml cold water

100g Butter

130g Plain Flour

4 eggs

1 tsp Sugar

FOR THE CREAM FILLING

100ml double cream

1 tsp vanilla essence

20 g icing sugar

FOR THE TOPPING

100g Milk or Dark Chocolate

 

  1. Bring to the boil water and butter together. Remove from heat.
  2. Add in the sugar and flour and beat until mixture comes away from the sides of the pot. DSC_0006
  3. Once cool, slowly add in beaten eggs, little at a time. It may seem the egg isn’t going to combine with dough but it will. Keep beating in until all egg mixture has been integrated.
  4. Put mixture into a piping bag. I found it difficult to add and hold at the same time, so I used a measure jug to hold the bag while I put mixture in. (remember to fold bottom up or it might come out end). DSC_0008
  5. Slowly pipe onto a baking sheet on a baking tray.
  6. Put into a preheat oven at 220 deg and bake for about 15 mins or until golden brown. DSC_0009
  7. Remove from oven and pierce a tiny hole underside to let steam out and prevent them from sinking, let cool on a wire rack or in fridge.                                                                                    DSC_0012
  8. Meanwhile to make the cream. Empty 100ml cream, 20g icing sugar and 1 tsp vanilla essence into a bowl and whisk until thick and stiff.
  9. Once pastry is cooled, make a small hole on underside and pipe in the cream.
  10. Melt some chocolate and then spread on top of profiteroles, refrigerate to harden.                DSC_0021
  11. Serve with some yummy warm melted chocolate.

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Lemon Puffs

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I had some puff pastry left in the fridge and some cream, so, yep you guessed it…..cream puffs! Add a hint of lemon for an Easter flavour and voila……..Lemon Puffs were born! So Tasty, so easy, so happy!

 

1/2 sheet of ready made Puff Pastry

100ml double cream

25g icing

1 tsp vanilla essence

Juice of 1 lemon and Zest

 

  1. Preheat oven to 180 deg.
  2. Roll out Puff pastry as thin as you can without breaking.
  3. Using a knife cut into strip about 2 inch wide and the cut lengthways about 6 inch long. Place onto greaseproof paper on a baking tray. Sift some icing sugar over pastry and refrigerate for about 5 mins.   DSC_0010 (2)
  4. Remove from fridge and bake for 10 mins or until golden brown and puffed up.
  5. Allow to cool.      DSC_0011
  6. Meanwhile, to make cream, pour cream into a bowl, add icing sugar, vanilla essence and lemon juice and zest whisk until stiff and glossy.
  7. Using a spatula put cream into a piping bag and then pipe dollops onto half of the puff pastry and using the other puff pastries make a stack, sift some icing sugar over and finish of with remainder of cream. You can do any design you like.

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Yummy!!

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Cinnamon and Apple Rose Bakes

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I made these for my mum as she loves apple and cinnamon and a wee treat now and then. I first saw these on Pinterest and just had to give them a try. Not only do they look amazingly good they taste fantastic. Would be lovely served with some ice cream or cream.

Makes 6

Ready rolled Puff Pastry

2 tbsp Apricot Jam

2 Pink Lady Apples

Flour for rolling pastry

Juice from 1/2 lemon

Cinnamon Powder

little icing sugar to decorate

 

  1. Firstly preheat oven to 180 deg.
  2. Cut apples in half and remove core and any seeds, very thinly slice the apples to make arch like shapes.
  3. Fill a bowl 1/2 full with water and squeeze the lemon juice in, place the apple slices in the water and microwave on full power for about 3-4 minutes until apples are soft and flexible.
  4. Remove and allow to cool.
  5. Mix apricot jam with 1 tbsp water and microwave for 1 minute on full power. Remove and allow to cool.
  6. Roll out your pastry thinly, and cut into strips about 6-8 inches long and 2 inches wide.
  7. Spread a little of the Apricot Jam onto pastry.            20160312_111148
  8. Lay the apple slices along the pastry overlapping them slightly, but placing them only half way down. 20160312_110155
  9. Sprinkle with cinnamon powder for extra flavour.
  10. Take the bottom of the pastry and fold up onto the apples.       20160312_110929
  11. Then very gently and not too tight, take one end and roll the pastry up.   20160312_111053
  12. Once rolled, place into a lightly greased muffin tin.    20160312_112148
  13. Bake in the oven for about 35-40 minutes, until cooked and slightly browned.                    20160312_115731
  14. Place into cake cases and lightly dust with icing sugar and serve. Yummy!!

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Peanut Butter, Chocolate and Toffee Mini Cheesecake

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Valentines Day was slowly arriving and I wanted to treat my other half with something different but something I know he would enjoy…his favourite flavours for desserts are peanut butter, chocolate and toffee, so I decided to make some cheesecakes combining all the flavours. It was absolutely delicious!

Makes 12 Mini Cheesecakes

180g Cream cheese
100ml double cream
1 tablespoon of peanut butter smooth
60g Icing Sugar
1 tsp vanilla essence
13 Digestive Biscuits
50ml butter melted
Toffee Sauce of your choice – loads of squeezes
12 chocolate buttons or shapes of your choice

 

  1. Melt butter in a pan
  2. Put digestive biscuits into a food processor and blitz, add in melted butter and mix
  3. Put some muffin cases into a muffin tin and scoop digestive mix about 2 tbsp into cases and press down.
  4. Refrigerate for about 20-30 mins
  5. Meanwhile mix cream cheese, peanut butter and icing sugar together    DSC_0064.NEF
  6. In a separate bowl mix double cream and vanilla until you get soft peaks
  7. Fold in cream cheese and cream mix together
  8. Spoon mixture into muffin cases and top with toffee sauce and a chocolate button.
  9. Refrigerate overnight or a min of 12 hours. Serve

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Nutrition Facts
Peanut Butter, Chocolate and Toffee Cheesecake

Servings Per Recipe: 12

Amount Per Serving

Calories: 134

  • Total Fat: 10.6 g
  •     Saturated Fat: 6 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 30 mg
  • Sodium: 118.5 mg
  • Total Carbs: 8.1 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 5.9 g
  • Protein: 1.7 g

Maple Syrup and Chocolate Muffins

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This was my 2nd batch of today, after a night out last night we wanted some Home Comfort Food, so off to the kitchen I went and decided on a quick Muffin Recipe. After looking at what I had in cupboards my Maple Syrup and Chocolate combo were just the ticket to tackle our munchie (hungry) feeling!

Makes 6 Muffins

125g Self Raising Flour

50g Softened Butter

1 egg beaten

50g Caster Sugar

40g soft light brown sugar

1 tbsp semi skimmed milk

2 tbsp Maple Syrup

FOR THE TOPPINGS

1 handful (20-30g chocolate drops)

1 Cup (50g Icing Sugar)

1 tbsp Semi Skimmed Milk

1/2 tsp Vanilla Extract

 

  1. Preheat oven to 180 deg. Line a muffin tine with paper cases.
  2. Beat the butter until soft, gradually add in Brown sugar and caster sugar until combined and fluffy.
  3. Beat the egg in a separate bowl, Slowly add in the eggs to the sugar mix, add in the Maple Syrup and mix.
  4. Sift the flour into the sugar mix in 3 batches, adding a little of the tbsp of milk after each batch until combined.
  5. Spoon the mixture into the muffin cases and bake in the oven for about 20 mins.
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  7. Meanwhile, mix the Icing sugar, milk and vanilla extract together until you get a fine paste like solution.
  8. 5 minutes before the muffins are ready, remove from oven and press the chocolate drops on top of the muffins, bake for the remainder, allowing chocolate to slightly melt in.
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  10. Remove from oven and using the icing sugar mix drizzle over the muffins……you can be creative here if you want!
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  12. Allow to cool for 10 mins……….and then devour….YUMMY!

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Check out my banana and Coconut Muffins here also.

https://cookingwithluce.wordpress.com/2016/01/24/banana-and-coconut-muffins/

 

BEWARE!……your kitchen WILL get messy! lol!

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Nutrition Facts
Maple Syrup and Chocolate Muffins

Servings Per Recipe: 6

Amount Per Serving

Calories: 257

  • Total Fat: 8 g
  •     Saturated Fat: 4.6 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 45.4 mg
  • Sodium: 79.2 mg
  • Total Carbs: 42 g
  •     Dietary Fiber: 1 g
  •     Sugars: 19.6 g
  • Protein: 5 g

 

 

 

 

Chia Seed Chocolate pudding

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So, I am seeing a lot of different recipes for Chia Seed Puddings, I use Chia Seeds (Superfood) in my porridge for my breakfast but never though about puddings until now, my curiosity got the better of me. I would have usually used Cocoa Powder with this but as I never had any I used one of my Actidiet Powders (I am currently doing a 7 Day Shred and Cleanse for my friends business, check it out http://www.actidiet.co.uk/me/julie-pringle/).

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Serves 2

250ml of Almond Milk

1 Sachet of Actidiet powder (I used chocolate) or 1/4 cup of cocoa powder

4 tbsp Chia Seeds

1 tbsp Maple Syrup

  1. Mix the powder with the Almond Milk
  2. Add in the Chia Seeds and Maple Syrup and mix through
  3. Pour into serving bowls and refrigerate overnight
  4. Serve……Yummy!

Well, to my delight it tasted absolutely heavenly…….love this!

Mini Cheesecakes

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I love cheesecake and wanted to try making my own, but I couldn’t decided on the flavour….so I just made all the flavours I like, they turned out amazing…very tasty. My sister and her fiancee came over for dinner and my sister loved them, unfortunately her fiancee didn’t like cheesecake…..to my partners delight…more for him…lol!

There is nothing better than spending an afternoon or night in the kitchen, listening to music and making some amazing food!  Oh, and a wee cheeky glass of vino too! 🙂

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Makes 20 mini cheesecakes

Basic Cheesecake Base:-

20 Digestive Biscuits – use a mixer to crush them or put in a plastic bag and bash with a rolling pin.

120g butter, melted on hob

1. pour butter into biscuits and mix together until all crumbs are coated.

2. Press into cake cases in a muffin tray and chill in fridge for about 15-20 mins.

Cheesecake mix:-

300g soft cheese, I used Philadelphia (use full fat only, low fat might stop the mixture setting properly)

150ml double cream

85g icing sugar

1 tsp vanilla essence or 1 vanilla pod

  1. Mix cream cheese and icing sugar together in a bowl
  2. In a separate bowl whisk double cream and vanilla together until soft peaks form.
  3. Add cream mixture into cheese mixture and fold together.

Vanilla Cheesecake:-

Spoon mixture into cake cases and chill overnight in fridge – minimum 12 hours. I served these with some raspberry coulis. Yummy!

Hazelnut and Chocolate Cheesecake:-

Crush some ferrero rocher, save some for topping. Mix into the cream cheese mix and spoon into cake cases.

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Banoffee Cheesecake:-

1 Banana sliced, fry in a pan with knob of butter until slightly golden in colour then place slices on top of biscuit base in cake cases.

Spoon on top of banana the cream cheese mixture. I then served with some toffee sauce on top. Yummy!

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I finished off the meal with a lovely liqueur coffee in my new cups and saucers. I used Disaronno but you can use whatever you like.

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Coconut and Banana Upside Down Cake

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Makes 1 x 8 inch cake tin

I cheated slightly with this and used ready made cake mix.

200g Betty Crocker Vanilla Cake Mix

2 eggs

2 tbsp olive oil

1/4 cup sour cream – approx 75ml

1/4 cup water – 75ml

2 large bananas – sliced

100g shredded coconut

1/2 cup brown sugar

2 tbsp butter

1 tbsp lemon juice

 

  1. Preheat oven to 180 deg, grease the baking tin with spray oil.
  2. With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes
  3. Place banana slices evenly on bottom of tin.
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  5. In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. (approx 40 secs) Pour the brown sugar mixture into the cake tin over the bananas. Sprinkle coconut over brown sugar sauce.
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  7. Pour over the cake mixture and spread evenly.
  8. Bake in oven for approx 40 mins. (If you have a Hotpoint Luce oven, use the dessert setting to bake).
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  10. Let it cool for 5 mins then serve with some ice cream, custard or even just some whipped cream. YUMMY!!

 

Cinnamon Pancakes with Chocolate and Maple Syrup

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One again I had a truly different taste sensation when visiting Florida this year, pancake and Maple Syrup were everywhere….much to my boyfriends delight! You had them for brekkie with Maple Syrup, eggs, bacon etc and then again on the menu for dessert with ice cream and flavoured sauces……oh Yum!  Here is my homemade version…inspired by (Denny’s).

Makes about 14 pancakes.

300g Plain White Flour ( to make it a bit healthier, you can use wholewheat instead)

4 tsp Baking Powder

1/2 tsp salt

4 tsp cinnamon

2 tsp caster sugar

2 eggs

300ml milk

2 tsp vanilla essence

100g chocolate – to make sauce

1 jar Maple Syrup (your choice)

 

  1. Sieve the flour into a large bowl, add in Baking Powder, Salt, Cinnamon, Sugar and mix.
  2. Then add in eggs, milk and vanilla essence, mix through with  spoon until blended making sure there are no lumps in he mixture, do not over mix.

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3. Sprat a little cooking oil into a frying pan and heat through at high heat.  Pour 1/2 a ladle or 1/2 cup of mixture onto the frying pan and even out with back of spoon, cook for approx 1-2 mins, you know it’s ready to turn when you see an even covering of holes.

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4. Flip and cook for approx 1 min. Remove and continued to repeat until all done.

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5. Keep warm in a warming drawer or in your oven at 70-80 degrees until finished.

6. If using Chocolate Sauce – break bar into chunks and put into a small pan, melt on Induction Hob Number 1 for about 5 mins. If using conventional method, melt in a glass bowl oven boiler water on hob.

6. Serve with Maple Syrup and Hot Chocolate Sauce……Mmmmmmmmmmm!!

 

 

Homemade Healthy quick Pancakes

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Approx 75 calories per pancake. Makes 4.

My boyfriend said he had a notion for something sweet, so a quick check in the cupboards and this is what I came up with.

 

For the Pancakes:-

2 medium eggs

1 banana

1 tbsp Desiccated Coconut

1tsp cinnamon

1 tbsp cocoa powder

 

For the banana, coconut and cinnamon pancakes:-

1. Mash up banana and add in 2 eggs then whisk together

2. Add in coconut and cinnamon, mix through

3. Heat a non stick pan then pour a small amount in and using the back of a spoon even out in pan. Cook for about 2-3mins on each side. I made 2 about 15cm diameter.

 

For the cocoa pancakes:-

1. With the remaining mixture I added tbsp of cocoa powder and cooked through. I made 2 approx 15cm in diameter.

You can pretty much add any flavour you like.

Serve with some Maple Syrup or ice cream for a tasty dessert.

My Boozy Summer Fruit Meringue

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O.K….so I cheated a bit and bought shop meringues (time saving), as you have probably read before I got some Edinburgh Gin’s Raspberry Liqueur…….so yes you guessed it, I used this instead of syrup……oh sooooooo yummy!

5 mini meringues

Handful of summer fruits, I used Strawberries, raspberries, blackberries, blueberries and redcurrants

1 tbsp Raspberry liqueur

Mix all in a bowl and devour!

A fab dessert at only 155 calories per bowl

ASSORTED MERINGUES – makes about 18.

4 Large Egg Whites

115g Caster Sugar

115g Icing Sugar

Prosecco Cocktail Afternoon

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I found this lovely wee bottle of Edinburgh Gin’s Raspberry Liqueur in the Hopetoun Farm Shop and thought it will go lovely with the bottle of Prosecco I have……..and yes it did, a lovely wee refreshing afternoon drink.

1 bottle Prosecco

1 bottle of Edinburgh Gin’s Raspberry Liqueur

Handful of Raspberries (depending on how many glasses you are having..lol!)

Pour about 2 tbsp of liqueur into Champagne glass, slowly pour in Prosecco and add in 1 raspberry……..Lay back and Enjoy!

EDINBURGH GIN:- Handmade in small batches in the heart of Scotland using Edinburgh Gin and the finest Perthshire raspberries.

This is perfect with soft drinks too, like soda, tonic or lemonade but of your like me it’s always better in a Prosecco or Champagne..! x

Scottish Cranachan Panna Cotta

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Decided to try the famous Cranachan dessert but wanted to change it slightly, turned out amazingly good. My first time at trying a Panna Cotta too.

 

For Panna Cotta:-

10g toasted oats (lightly toast in dry pan)

50g caster sugar

150ml milk

80g mashed raspberries

2 tbsp honey

250ml double cream

20ml Whisky or whisky essence

3 gelatine leaves, soaked in water

 

1. Mix milk, raspberries and sugar bring to boil then add in oats, honey and whisky reduce heat slightly

2. Add in gelatine and stir through

3. Add in cream, mix through and set aside to cool for 5 mins.

4. Pour into greased ramekins and chill for at least 2 hours.

 

For the syrup:-

20ml water

5ml whisky

10g caster sugar

 

1. Put all ingredients into a pan and bring to boil, boil until syrup consistency  (about 2-3 mins)

 

For the honey cream:-

50ml double cream

5g honey

5g toasted oats

 

1. Put all ingredients into a bowl and whisk until a stiff consistency  (few mins)

 

To plate up: turn out the Panna Cotta onto a plate, drizzle the syrup over and scoop some of the honey cream to the side with a couple of raspberries.

Oh yum!

Scottish Chocolate, Whisky and Orange Mousse

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Happy World Whisky Day…..May 16th 2015!

 

Visited the Brodie Countryfare in Brodie near Inverness this week and picked up a wee Whisky Essence, thought I would try something different. Decided to make a dessert for after my dinner tonight and help celebrate world whisky day. Uncle Roy’s are made in Moffat in the Scottish Borders www.uncleroys.co.uk , they have won 21 Gold Awards and numerous Scottish Food and Drink Food Excellence awards, a make a variety of sauces, condiments and mustards.

 

100g 70% Dark Chocolate

Juice, strained from 1 x Fresh Orange

200ml Double cream

1 tsp Gelatine

2 eggs, 1 egg yolk

40g caster sugar

2 tbsp Whisky Essence or you can use straight Whisky if you prefer

 

1. If you have an Induction Hob, break up chocolate and melt in a pan on No. 1, if not, melt chocolate in a bowl over pan of hot water.

2. Strained juice into a bowl from orange and add gelatine, heat in a pan of water until gelatine is melted, then add whisky. Remove from heat.

3. Whisk eggs, egg yolk and sugar together until thick and pale in colour.

4. Gently fold the chocolate into the egg mixture and then add the orange mixture and fold through.

5. Whisk the double cream up until thick but not too thick, don’t want it stiff. Keep a tbsp back for decoration later. Then gently fold in the Chocolate mixture until mixed well together and decant into serving dishes, chill for about 1 hour.

6. Simply Delicious!

My Scottish Nutella Creme Brulee (Quick option)

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I love creme brulee and normally make it fresh, but I came accross the wee carton of delight in Aberdeenshire…..a ready made Creme Brulee from Devilishly Delicious based in Stonehaven.

 

Devilishly Delicious™ is a brand born from a true passion and commitment to food by the Macphie family. Based in Aberdeenshire, in the North East of Scotland, Macphie has been creating innovative, premium food ingredients for over 80 years and remain a family run company to this day.

The new Devilishly Delicious™ range heralds a new, exciting chapter in Macphie’s history. Building on its extensive experience and success supplying desserts and sauces into restaurants throughout the UK & Internationally, Macphie are delighted to now bring the new Devilishly Delicious™ range of products to you, to enjoy at home with friends and family.

The Devilishly Delicious™ team are passionate about great tasting food, after all its one of life’s great pleasures! Join the team in this exciting new journey and you too can experiment in the kitchen and create restaurant quality desserts from Devilishly Delicious™.

 

I still had some Nutella left in my cupboard and decided to combine the two to make an absolutely delicious pudding.

 

1. Melt the nutella in a microwave for about 30 secs until slightly smooth and spoon into a ramekin, only enough to cover the base.

2. Empty the DD Creme Brulee into a pan and bring to the boil stirring continually, remove from hob and pour into ramekins.

3. Put into a refrigerator for 1-2 hours to set. Before serving sprinkle some brown demerara sugar on top and heat under a very high grill for about 1-2 mins until bubbly and brown. (or if your lucky enough to have a kitchen blow torch, use that to brown), and serve. Deliciously yummy!

 

If you want to make creme brulee from fresh, here are the ingredients and method:-

1 large carton double cream

100ml milk

1 tsp vanilla extract or 1 pod

4 egg yolks

50g caster sugar

1. Mix Cream, milk and vanilla into a pan and heat through bringing to a boil, remove from heat once boiled

2. Beat eggs and sugar together with an electric whisk

3. Pour slowly the cream mixture into the egg mixture using a handheld whisk

4. Pour mixture into ramekins. Place ramekins into a large roasting oven tray and pour water into large tray so that it covers the ramekins about 1 cm from top. (like a ban marie), place into a preheated oven 160deg for 35 mins.

Heavenly Healthy Chocolate Pudding

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I had some ripe avocados and bananas left over and suddenly thought about all the blogs/websites I’ve read about avocado chocolate mousse, so I decided to give it a go and add in a banana…….and oh WOW, it tastes amazingly good. The best thing was it only took 5 minutes to make. This recipe does about 2 large portions (270 calories each portion) or 4 smaller portions (136 calories per portion).

 

1 Banana

1 Avocado

3 tbsp Cocoa Powder

1 tsp vanilla extract

2 tbsp maple syrup or agave

 

1. Put Banana and Avocado into a food mixer and mix thoroughly until to get a smooth mixture.

2. Add in cocoa powder, vanilla and syrup and mix together until very smooth mixture is blended.

3. Spoon into a serving dish and eat straight away…YUMMY! ot you can put into a refrigerator for later.

Amazing Puddings in Argyll

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As it is Scotland food and drink year 2015, I have been looking for some new ideas and quality products, and well……I think I have found the most amazing chocolate pudding EVER!

Bumble lovingly produces mouth-watering, delicious puddings, made from fresh, simple ingredients including Scottish butter and cream, in her kitchen in Achnabreck Farm, Argyll, Scotland

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My Nutella French Patisserie Delight

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Makes 8 portions

I cheated a bit with this one and bought shop bought pastry. (Jus-~Rol) 1 x box

1 Jar Nutella

1 egg for glazing

a little flour for rolling.

 

1. Take out pastry from packet and split into 4 or 5 sections, Roll each section out to desired size using a little flour on surface to prevent sticking, you don’t want the pastry too thick or too thin.

2. Take one section of the pastry and spread nutella evenly over top, take next section of pastry and lay on top, then again spread with nutella etc, etc, keep on layering and spreading until you come to your last pastry layer and just lay that on top.

3. Take a large cutter or something circular like a cake tin lid to cut around pastry stack and make nice and neat all the way around.

4. Now come the tricky bit, take a small glass and position in the middle, the cut out your sections evenly.

5. Now take each section pull towards you slightly and twist about 3 times and seal the end.

6. Once all sections have been done, brush with some egg wash for the glaze.

7. Bake in a preheated oven for about 15-20 mins or until golden brown. (or as per packet instructions)

8. Break up sections and serve once cooled….oh so yummy!!!!

Limoncello Sorbet

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Having visited Italy recently, I’ve grown to love Limoncello, it’s so refreshing on the palate. Decided to try my hand at some sorbet.

 

Makes approx 10 scoops.

2 cups water

1 1/3 cup sugar

1/2 cup Limoncello

1 cup fresh lemon juice (about 6 large lemons)

 

1. Combine water, sugar and Limoncello in a pan and bring to the boil, stirring until the sugar dissolves (approx 5 mins)

2. Remove from heat and add lemon juice, set aside allowing to completely cool.

3. Strain mixture through a sieve into a freezable container, discarding any solids.

4. After approx 2-3 hours, remove from freezer and stir around, put back into freezer, after 1 more hour, remove and stir again. Return to freezer for 1 more hour or until solid. Should be ready to serve. Lovely and refreshing for those long summer nights.

Option:- you can also add some mint, which is also delicious.

Chocolate ‘n’ Peanut Butter Balls

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I was looking for a quick pre or post workout snack, so made these for a quick pick me up of energy.

 

Makes approx 20 balls

200g Peanut Butter (I used Crunchy but you can use smooth)

50g butter

1 tsp vanilla essence

150g Icing Sugar (or substitute)

100g Dark chocolate (I used 85% cocoa)

 

1. Put peanut butter, butter, vanilla, icing sugar in a pan and heat on a medium heat (No. 5/6 if using Induction), when it starts to bubble, remove and set aside to cool,

2. Once cool make into small balls and place on greaseproof paper on a tray. Place into freezer to harden for approx 1 hour.

3. Break up chocolate and place into a saucepan, heat on No. 1 if using Induction, or alternatively melt chocolate using bowl over pan or in microwave.

4. Remove balls from freezer and using 2 forks cover each one in the melted chocolate then place back onto the greaseproof paper and freezer for approx 30 mins until chocolate hardens.

5. To serve, remove from freezer approx 1o mins before to allow softening……..scoff….yum!

Can be kept in freezer up to 1 month.  Yummy protein balls!

Custard Creations

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Looking for a wee dessert tonight so raided my cupboards and came up with these little bowls of delights.

 

Made 4 ramekins – each one different

11/4 packet of custard Powder

1 pint boiling water

1 Banana

4-6 squares of Dark chocolate

Chopped Hazelnuts – 1 tablespoon

4 teaspoons of sugar (Demerara or Caster)

1. Mix custard and boiling water in a bowl to get your base ingredient

 

Ramekin 1 – Disaronno custard brulee

1. Chop 1/2 banana and soak in 1 tablespoon of disaronno/Amaretto liquor (could use brandy/orange liquor) for 5 mins.

2. Lay banana at bottom of Ramekin then pour over some of the custard mix.

 

Ramekin 2 – Chocolate delight brulee

1. Melt 2 Dark Chocolate squares and mix with some of the custard mix

2. I crushed a chocolate cookie and placed at the bottom of the ramekin for extra crunch, then pour in the custard mix.

 

Ramekin 3 – Chocolate orange custard

1. Melt 2 Dark chocolate squares and mix with the custard mix, then add in a 2 drops of orange essence, mix and pour into ramekin

 

Ramekin 4 – Chocolate, Banana and Hazelnut pot

1. Slice 1/2 banana and put at bottom of ramekin, sprinkle some chopped hazelnuts over banana

2. Melt 2 Dark Chocolate squares, mix with custard and pour over.

 

Once ramekins are ready put into a ban maree and cook at 160deg in oven for 30-35 mins to thicken up. Remove and let cool before putting in refrigerator for approx 3 hours to let set.

When you are ready to eat, sprinkle some Demerara Sugar or Caster if you prefer over top and place under a very high grill for about 5-10 mins until slightly bubbly. (or if you have a cooks blow torch, go for it)

Yummy….Yummy….Yummy.

Chocolate orange custards

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Aren’t we always looking for healthier desserts? Guilt Free? Low Fat? Low Calories? My answer is yes, but I don’t want to compromise on flavour. This is perfect, delicious and healthier.

 

Serves 2  – per serving 169 kcal, 5 g fat (3g sat fat), 23g carbs, 8g protein

3/4 cup of skimmed milk

4 squares of 90% cocoa chocolate

2 teaspoons of vanilla extract

1 egg

1/2 teaspoon of orange extract

1 tablespoon of splenda sugar

butter

 

1. Pre-heat oven on Multilevel to 160 deg. Butter bottom and sides of custard mould/dish and sprinkle some sugar around, shaking off excess. Place into a shallow dish and set aside.

2.  In a saucepan mix milk, 1 tablespoon of sugar, chocolate pieces and 1 tsp of vanilla extract, gently heat through until chocolate is melted.

3. In a bowl combine egg, 1 tsp vanilla extract and 1/2 teaspoon of orange extract.

4. Gradually whisk the milk mixture with the egg mixture and remove any foam from surface.

5. Pour mixture into the moulds, pour boiling water into the shallow dish around the moulds and place in oven for approx 30-35 mins.

6. Remove moulds from dish and allow to completely cool in moulds/pots on a rack. Once cooled, cover and refrigerate for approx 2 hours.

7. To unmold custards, loosen edges with a knife, slipping its point in between the custard and cup to let in air. Then place a dessert plate over each custard, turn mold or custard pot and plate over together releasing the custard onto plate. Decorate with some strawberries for garnish.

Yummy!!

Oat Bran Pancakes

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I love pancakes and was looking for a healthier option, these are really tasty.

 

Measurements for 1 pancake:-   (per serving 203 calories, 9g fat = 4g sat, carbs 14g, protein 15g)

1.5tbsp oat bran

1.5tbsp cream cheese

1 egg

 

1. Mix oat bran, cream cheese and egg together in a bowl.

2. Preheat a non-stick omelette pan or similar and pour in mix, spread evenly, flip over when bubbles start to appear, approx 2-3 mins, then cook for another 2-3 mins on other side.

3. Serve with your favorite toppings:- some suggestions:-

> Breakfast – Banana and walnuts with 1/2 tbsp agave syrup

> Breakfast – Low fat Bacon

> Breakfast – Scrambled or poached eggs with spinach

> Pudding – stewed fruit, cream cheese

> Pudding – Ice cream and tbsp maple syrup

 

Yum..Yum..

Light Low Calorie Chocolate Mousse

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Choclate mousse

Did someone say Low calories Chocolate Mousse? Oh yes…..yummy and low calorie!

 

Serves 2-3 about 150 calories per serving.

50g plain chocolate 70% solids

150g low fat ready made custard

2 medium egg whites

Rasperberries and icing sugar to decorate

 

Melt the chocolate over a bowl or boiling water or in a pan on Induction Hob, number 1 setting

Remove and let cool but do not let it set. Stir the custard into the melted chocolate.

Whisk the egg whites together until fairly stiff

Stir/Fold the egg whites half at a time into the melted chocolate mixture with a metal spoon

Divide the mixture into small bowls or teacups, cover with cling film and refrigerate for 1 hour.

Remove from fridge and dust with some icing sugar or grated chocolate and decorate with rasperberries

Delicious low fat/calorie pudding…

 

Assorted Meringues

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hazelnutEton Mess gloss meringues Hazelnut meringues meringues oven set pink meringues wh meringues

My very first go at Meringues…was very pleased, but would love to learn more.

 

ASSORTED MERINGUES – makes about 18.

4 Large Egg Whites

115g Caster Sugar

115g Icing Sugar

Food Colouring (Optional)

Crushed Hazelnuts (Optional)

 

1. Pre-heat oven on Eco Cooking to 100 deg. Line baking trays with baking parchmont paper (don’t use tin foil or baking sheet as they will stick)

2. Break egg whites into a glass bowl and using a handheld whisk, whisk on medium speed until it resembles a fluffy cloud and has stiff peaks.

3. Turn up the speed and gradually mis in the sgar a little at a time, leaving about 5-6 seconds between each whisk. When ready the mixture should be thick and glossy (see picture above)

4. Sift 1/3 of the icing sugar in and using a rubber spatula fold in gently the icing sugar, and repeat until all icing has gone.

5. At this stage you can add any additional flavours or food colourings and fold in gently.

6. Using 2 dessert spoons gently ease a scoop onto the baking sheet or just drop them on.

7. Bake on levels 1 & 3 or 2 & 4 for about 1 3/4hrs – 2hrs. Meringues should sound hollow/ crisp when tapped on bottom, leave on rake to cool.

8. Serve like an Eton Mess with fresh berries (see picture) and some cream or put two together with some cream in the middle.

9. For the hazelnut version, melted some chocolate, pour over, whip some cream and sprinkle crushed hazelnuts on top. (picture to come)

Mmmmmmm………first attempt at these and they were great.

Seriously Scoffable Banoffee

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My favourite dessert of them all, biscuit, banana, toffee and cream what’s not to like? Yummy!

 

Base:-

350g digestives biscuits – crushed/mashed

150g butter melted

Filling:-

1 pot 284ml double cream

3 bananas

Sauce:-

1 can of condensed milk (400g)

Topping:-

Shaved Chocolate or Toffee bits

 

 

1. To make the toffee sauce, remove the label of the condensed milk and immerse it in boiling water. Boil the tin for 2 – 3 hours. The longer you boil it, the darker and thicker the toffee will be. Make sure that the tin is FULLY immersed in water at all times, otherwise, the tin will explode.

2. For the base, crush the digestives and mix it with melted butter. Using a pestle or fork, press the digestives onto the pan/cake tin. Make sure that there are no holes. Chill. Meanwhile, whip the cream until it’s stiff.

3. Remove biscuit base from fridge, chop bananas into slices, put toffee onto biscuit base and spread evenly, place bananas on top of toffee then spread cream mixture and decorate with some toffee toppings or chocolate whichever is preferable.

Tip:

I suggest using a spring form or loose bottomed cake tin. If not, line your tin with either a cling film or parchment paper so it will be easier to lift the whole pie out without breaking it.

Chocolate Fondant

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Crisp on the outside, lovely and runny on the inside.

Crisp on the outside, lovely and runny on the inside.

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Chocolate Fondant

1 tsp cocoa powder

1 tsp plain flour

150g plain chocolate – minimum 70% cocoa solids

150g butter

3 eggs and 3 egg yolks

50g caster sugar

25g self raising flour

4 x ramekins

*Melt chocolate and butter together (best done on Induction hob at power level 1) if not, melt using glass bowl over boiling water method

*Whisk eggs, egg yolks and caster sugar, mix well until it starts to go thick and you can leave a line trail with whisk. (electric whisk is recommended)

*Gently fold in the melted chocolate mixture into above with a metal spoon until just combined

*Sift in the self raising flour and continue folding until fully combined

*Gently grease with butter the bottom and sides of the ramekins and place a circle of greaseproof paper on bottom

*Mix together cocoa powder and plain flour then sift into ramekins all around base and sides. Remove any excess

*Pour mixture into ramekins then cover with cling film and refrigerate for about 1 hour.

*Place ramekins in oven and select fan programme at 200 deg and bake for 11 minutes.

* Serve with your prefered sauce or garnish or your choice.