Frozen Banoffee Cheesecake

Banoffee Cheesecake

300 grams plain biscuits (or chocolate)
75 grams butter, melted
75 grams margerine, melted

250 grams cream cheese
250 mL cream
1 can caramel (375 mL)
5 large bananas

First of all, prepare the biscuit base by crushing the biscuits up into fine crumbs and combining them with the melted butter and margerine. Press the mixture into a round springform cake tin (I would estimate mine to be about 20 cm diameter) and place the base in the freezer until later.

Next you need two large bowls. In one, beat the cream until it is thick and stiff peaks have formed. In the second, beat the cream cheese until it is smooth. Add the caramel to the cream cheese mixture, keeping aside just a small part, and beat well, until it is fully combined. Finally, add the cream and beat that in too. Take the base from the freezer and pile the caramel cheesecake filling into it.

The banana part of this banoffee pie features both sliced bananas and banana puree. For the puree, take three of the bananas, peel them and place them in a small bowl. Use a hand blender (or if you have a real blender or a food processor, use that) to liquify them.

Spoon the banana puree onto the cheesecake filling and swirl it around a bit with a fork, but don't mix it into a homogenous mixture.

Slice the remaining two bananas and arrange them over the top of the cheesecake filling. Then take the last of the caramel and heat it in the microwave until it is slightly runny. If you can, drizzle it over the top of the bananas. If it is still too cohesive for that, place it into a small plastic bag, snip a hole and squeeze the caramel over the banana.

Finally, for a frozen cheesecake, freeze the entire thing over night. The next day, take the cheesecake from the freezer about 15 minutes before you intend to serve it and carefully remove the tin. Set it on a plate to soften a little.

Chocolate covered cookie dough balls

Chocolate Covered Cookie Dough Balls

150 grams butter
1/2 cup white sugar
1/2 cup soft brown sugar
1 teaspoon vanilla essence
1 1/4 cup plain flour
1/2 teaspoon baking soda
1 cup chocolate chips
200 grams dak chocolate
50 grams coconut oil

Combine the dry ingredients (but not the chocolate chips) in a large bowl until they are well mixed.

Melt the butter and pour it into the dry ingredients. Mix until everything there are not pockets of flour left in the dough.

Add the chocolate chips and mix into the dough (you might need to use your hands for that part). Then roll the dough into small balls and set aside.

In another small bowl, combine the chocolate and the coconut oil. Melt in the microwave (incrementally, so as not to burn the chocolate) until the mixture can be stirred into a smooth liquid.

One by one, dip the cookie dough balls in the melted chocolate, rolling around with a spoon to cover them completely. Place the balls on a sheet of baking paper, add sprinkles if you like, then leave them to harden.
 

Avocado Banana Bread

Avocado Banana Bread

adapted from Semi-homemade Mom

1 medium ripe avocado
2 over-ripe bananas
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon lemon juice
1/4 cup cocoa powder
1 teaspoon vanilla extract
2 cups plain flour
1/4 cup cooking oil
1/2 cup chocolate chips

Turn the oven on to 200 degrees celsius and line a loaf tin with baking paper, or grease it with butter.

Cut the avocado in half, remove the stone and scoop the flesh out of the skin. Place the avocado in a blender or a large bowl along with the banana and blend well (using a hand blender if you don't have a real blender). Continue to blend until there are no lumps.

Add the remaining ingredients, bit by bit or all at once, and mix well, with a large spoon or an electric mixer, until the mixture is smooth and evenly combined. It will be quick thick.

Spoon the bread mixture into the loaf pan and bake for about 50 minutes, until a skewer inserted into the center comes out clean.

Take the bread from the oven and let it cool for about 10 minutes, then tip it out of the tin and let it cool for awhile longer before you cut into it. In fact, I thought that this was better cold the next day than warm straight out of the oven.

Chocolate Fudge Sauce

Chocolate Fudge Sauce

1/4 cup cocoa powder
1 cup soft light brown sugar
50 grams butter
1/2 cup milk
1/2 teaspoon vanilla essence

Place the cocoa and the sugar in a heavy-bottomed saucepan and mix until there are no lumps.

Add the butter, milk and vanilla. Turn on the heat and bring to the boil, stirring constantly until the sugar has dissolved.

Let the sauce boil for two minutes without stirring, then remove from the heat and let it cool.

Easy Butter Chicken

Easy Butter Chicken
from Hezzi D's

2 tablespoons cooking oil
1 onion, diced
2 cloves garlic, crushed
1 teaspoon crushed ginger
4 tablespoons tomato paste
1/4 cup ground almonds
1 tablespoon brown sugar
1 tablespoon garam masala
1 tablespoon cumin
1 teaspoon red chilli flakes
500 grams chicken breasts, chopped into cubes
1/2 cup plain yoghurt or 1 can coconut milk

Heat the oil in a large pan, then cook the onion, garlic and ginger on medium heat until the onion is soft and translucent. Then add the tomato paste, almonds, sugar and spices. Cook for another couple of minutes, until you can smell the spices.

Add the chicken and cook until the outside of the chicken has browned a little. Then add the yoghurt of coconut milk, whichever you are using, and stir it in until it is well combined. Turn the heat down and let it all simmer until the liquid has reduced somewhat and the chicken is cooked all the way through.

Serve on rice, or cous-cous, with naan bread if you have it, and enjoy.

Fruit and Almond Muffins

Fruit and Almond Muffins

1/2 cup ground almonds
1 1/2 cup plain flour
4 teaspoons baking powder
1 cup sugar
1/2 teaspoon cinnamon
1 cup flaked almonds
2 cups frozen mixed berries
1 egg
1/4 cup oil
1 cup milk
1 teaspoon vanilla extract

Preheat the oven to 200 degrees celsius and line a muffin tray with paper liners.

In a large bowl, combine the dry ingredients, then stir the frozen berries in so that they become coated with flour (I read once that it helps them to keep their shape and not leak colour everywhere).

In a small bowl whisk together the egg, oil, mik and vanilla extract.

Pour the wet mixture into the dry and gently fold the dry ingredients over, until the mixture is just combined. It is OK if there are still pockets of flour left.

Spoon the mixture into the prepared muffin tin as evenly as possible, then tap the tray on the bench to help the mixture sink into any air-bubbles.

Bake the muffins for 20 minutes, then let them cool for a few minutes before you remove them from the tray.

Mushroom Soup

Mushroom Soup

100 grams butter
2 large onion, chopped
600 grams mixed mushrooms, chopped
6 large cloves garlic, crushed
2 teaspoons mixed dried herbs
1 L vegetable stock
Salt and pepper
Plain yoghurt

As I begin to write this recipe I realise that it has all of two steps and is a really simple meal to make. That's the great thing about soups. The first step is to melt the butter in a large saucepan, then add the onions and mushrooms and cook on a medium heat until the onions are soft.

Next, add the garlic, herbs and vegetable stock and simmer for about a half hour. Then puree the soup in a blender, season really well with salt and pepper, and serve with a dollop of yoghurt (or cream, or sour cream).

Vegetable Alfredo Pasta

Vegetable Alfredo Pasta

2 tablespoon olive oil
2 cloves garlic
1 onion
50 grams chopped walnuts
1/2 head broccoli
1 jar roasted red peppers (400 grams drained weight)
2 handfuls baby spinach
Tagliatelli pasta for 4
2 tablespoon butter
1/4 cup grated parmesan
1/2 cup creme fraiche
Salt and Pepper

Begin by bringing a large pot of water to the boil with some salt in it, for the pasta. When it boils, add the pasta and cook according to the packet directions, until al-dente.

While the water boils and the pasta cooks, chop the vegetables to whatever sizes you like. Crush the garlic. Place a large frying pan on the stove and heat the 2 tablespoons of olive oil.

Cook the onions and garlic in the oil until they are soft, then add the walnuts and the broccoli. Cook until the brocolli has become a darker green, then add the peppers and spinach. Keep cooking and stirring until the vegetables are done to your liking and then remove from the heat.

At this stage the pasta should be ready, so drain it and return it to the pot. Add the butter, parmesan and creme fraiche and stir to coat the pasta, until the butter and cheese have melted.

Finally, add the vegetables, toss them through, and serve.

Kahlua Chocolate Cupcakes with Swiss Meringue Buttercream

Kahlua Chocolate Cupcakes

125 grams butter (room temperature)
1/2 cup caster sugar
1 teaspoon vanilla
3 eggs
6 tablespoons cocoa powder
1 cup flour
2 teaspoon baking powder
1/2 cup chocolate chips (100 grams)
1/4 cup kahlua

The cupcakes are easy and you make them just like any other cupcakes. Begin by turning the oven on to 180 degrees celsius and lining a 12 hole muffin tin with paper liners.

Place the butter in a large bowl, add the sugar and beat until creamy. Add the vanilla and the eggs, one at a time, beating after each addition.

Sift in the cocoa, flour and cocoa powder. Add the kahlua (or milk or coffee for non-alcoholic cupcakes) and beat until smooth. Lastly, stir in the chocolate chips.

Spoon the batter into the prepared muffin tray and bake for 20 minutes, then allow the cupcakes to cool completely before frosting.

Mudslide Swiss Meringue Buttercream
From Baker Becky
For a really good tutorial with pictures see Sweetapolita 

3 large egg whites
3/4 cup caster sugar
250 grams butter, room temperature
3 tablespoon baileys
2 tablespoons cocoa powder
100 grams melted bittersweet chocolate
3 tablespoons kahlua

Place a medium sized saucepan on the stove and fill halfway with water. Bring it to the boil and then let it simmer. Place a large bowl over the saucepan, making sure it doesn't touch the water.

Add the egg whites and sugar to the bowl and whisk until the mixture is warm; check using a candy thermometer, it should be about 70 degrees celsius. Then remove the bowl from the heat.

Pour the egg whites into the bowl of your cake mixer (you don't want to do this with a hand mixer, believe me). Beat for about 10 minutes with the whisk attachment, until the mixture is thick and shiny - like meringue.

Cut the butter into small cubes and begin to add them a few at a time, beating well after each. After it has all be included continue beating for another 5 or 10 minutes, until it is smooth and glossy (which didn't happen for me this time around).

Bring your saucepan of water back to a simmer and place a small bowl over it. Break the chocolate into it and stir it until it is all melted and smooth.

To keep it simple, add the choclate, cocoa powder, baileys and kahlua and beat well, then pipe onto the cupcakes. But if you want to be technical, check out the blog that I got this from to see her awesome two-tone frosting.

Sorry about the lack of photos, one day I will remedy that.

Quinoa, Bacon and Walnut Salad

Quinoa, Bacon and Walnut Salad

1 cup quinoa
2 cups water with 1 cube chicken stock crumbled in
1/4 cup grated parmesan
1/2 cup chopped walnuts
3 rashers maple-smoked bacon
2 tablespoons maple syrup
200 grams fresh baby spinach (a few handfuls)
100 grams fresh rocket (a couple of handfuls)
1/4 cup shaved parmesa

Cook the quinoa in the dilute chicken stock until all the liquid has been absorbed, then add the grated parmesan and stir through. Remove the saucepan from the heat and let it cool (with the lid on so that it absorbs any last moisture).

Slice the bacon into small pieces and chop the walnuts up. Place both in a frying pan with the maple syrup and fry until the bacon is done to you liking.

To assemble, wash the salad leaves and place in a large bowl. Add the quinoa, walnuts and bacon and toss through lightly. Then sprinkle on the shaved parmesan.

If you like your salad to have more dressing than I do, combine 1/4 cup olive oil with 1/4 cup white wine vinegar and a couple of tablespoons of maple syrup - whisk it together well and drizzle over as needed.

Dark Chocolate Fudge Cupcakes

Dark Chocolate Fudge Cupcakes

125 grams butter

1/2 cup soft light brown sugar

1 teaspoon vanilla essence

2 eggs

6 tablespoons cocoa powder

1 cup plain flour

2 teaspoons baking powder

1/4 cup light sour cream

100 grams fudge chunks

Preheat the oven to 180 degrees celsius and line a 12 hole muffin tin with paper liners.

Beat together the softened butter with the light brown sugar. Add the vanilla essence and the eggs one at a time, beating well after each addition.

Sift in the cocoa powder, flour and baking powder. Mix it well, then add the sour cream and beat until it is smooth. Stir in the fudge chunks and spoon the mixture into the prepared tin.

Bake for 20 minutes and then let them cool completely before frosting.

Apple Pie

Caramel Apple Pie
adapted from  MJ's Kitchen

Pastry:
2 cups plain flour
1/4 cup icing sugar
125 grams butter
1 egg
1 tablespoon white vinegar (or lemon juice)
2-4 tablespoons cold water
Filling:
8 granny smith apples
Juice of 1 lime
60 grams butter
2 tablespoons flour
2 tablespoons cold water
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon cinnamon

The pastry must be made at least an hour in advance so that it has time to chill. Sift the flour and icing sugar into a large bowl and rub the butter in with your fingertips until the entire mixture has an even consistency, like breadcrumbs. Then add the egg and vinegar and begin to combine with your hands. Add water as it is needed, until the mixture comes together as a dough. Then knead it for a few minutes until it is smooth and even.

Wrap the pastry in clingfilm and refrigerate for at least half an hour.

When the pastry is ready, divide it into two and roll it out. Lay one half in a pie dish and press it into the corners gently. Reserve the other half for the top.

Next, preheat the oven to 180 degrees celsius and prepare the filling. First peel and core the apples, then slice into thin slices. Squeeze the lime juice over the apples and toss together well (to keep them from getting brown).

Melt the butter in a small sauce pan, then stir in the flour. Add the water, sugars and cinnamon and cook, stirring, for 3 minutes, until you have a smooth caramel sauce.

Pour the caramel sauce over the apples and do your best to evenly coat the apple (the caramel quickly becomes viscous so it probably won't cover the apples ver well but that's alright). Tip the apples and caramel into the prepared crust.

Lay the remaining pastry over the top of the filling (cutting some slits so that the steam can escape), or cut it into strips and create a lattice. If you want, whisk an egg and brush it over to make a glaze.

Bake the pie for 40 minutes, then let it sit for about 15 minutes to half an hour, so that the filling sets a little. Then enjoy!

 

Stuffed Crust Pizza

Stuffed Crust Pizza

3 1/2 cups plain flour (or wholemeal, though I haven't tried that myself yet)
1 tablespoon instant dry yeast
1/2 teaspoon salt
1 cup warm water
1/4 cup olive oil
2 tablespoons honey

Cheese Sauce:
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
Salt and pepper
Small chunk mozzarella (about 50 grams maybe)
1-2 tablespoons sour cream (optional, I just had some in the fridge to use up)
1-2 tablespoons grated parmesan

For the pizza dough, combine the flour, yeast and salt in a large bowl. Pour in the warm water, olive oil and honey. Mix together well with your hands, until it comes together as a dough. Then tip the dough onto a clean surface and knead it for 5 minutes. Then place it back into the bowl and put it in a warm place to rise for half an hour or so.

For the cheese sauce, melt the butter in a saucepan, then stir in the flour. Stir in the milk bit by bit, until the sauce is smooth. Then season with salt and pepper. Finally, stir in the cheeses until they are melted. At which point you should have a really thick sauce.

Tip the risen dough onto a clean surface and roll it out to the thickness that you like. Move it onto an oven tray, then spoon the cheese sauce around the edges.

Fold the edges of the dough over the cheese sauce and press them against the rest of the dough to seal them together.

When you have done the entire crust, you can fill it with your favourite toppings and bake it as usual. I filled mine with homemade tomato sauce, ham, chicken, pineapple, onion, mozzarella and parmesan. But we were too busy eating it to take photos.

Chewy Golden Syrup Cookies

Chewy Golden Syrup Cookies

200 grams butter
1 cup sugar
1 egg yolk
2 tablespoons golden syrup (this is an approximation, I used a very heaped dessert-spoon)
1 teaspoon vanilla extract
2 teaspoons baking soda
2 cups plain flour
Caramel

Preheat the oven to 180 degrees and line a cookie tray with paper.

Soften the butter and add the sugar. Mix together well and then add all of the remaining ingredients one at a time.

By the time you have added all of the flour you won't be able to mix it with a spoon any more. Use your hands and mix to a stiff, kneadable dough.

Roll the dough into balls. Don't flatten, because they will spread so much on their own, but press thumb into centre after you place them on the tray. Then place a small dollop of caramel into each hole.

Bake the cookies for 12 minutes per batch. When you remove them from the oven leave them on the tray until they have cooled, at least 5 minutes, because they will be very soft when they first come out of the oven.

Chocolate Strawberry Surprise Cupcakes

Chocolate Cupcakes

125 grams butter (room temperature)
1/2 cup caster sugar
1 teaspoon vanilla essence
3 eggs
3 tablespoons cocoa powder
1 cup flour
2 teaspoons baking powder
1 tablespoon custard powder (or cornflour/corn-starch)
1/4 cup milk
Caramel (pre-made or make your own)

Strawberry Buttercream Frosting:
125 grams butter or shortening (room temperature)
2-3 cups icing sugar
Red/Pink food colouring
Strawberry flavour/essence
1-2 tablespoons milk

Before you begin these cupcakes, you need to have the caramel prepared. If you have brought a jar or can then that is fine, but if you're making your own make it now, before you even start the cupcakes. For these you want something quite solid, not like a sauce, more like soft toffee or dulce-de-leche.

I made mine with a can of condensed milk - you simply take the paper wrapper off of the can, place the can in a large pot, cover it with water and let it simmer for 3 hours. Apparently if you let the water level drop to below the top of the can then it could explode - this has never happened to me, but I wouldn't want to tempt fate and let it boil down too far. Whenever I notice the can showing I add more water. The last thing to keep in mind when making caramel like this is that you need to let the can cool completely before you open it. If the contents are still warm and you try to open it the pressure will make the caramel spurt out and go everywhere. It's not easy to clean caramel off of the ceiling so let the can cool. Which means you might want to do this part the night before.

For the cupcakes, begin by turning the oven on to 180 degrees celsius and lining a muffin tray. Then take a large bowl and cream the butter with the sugar. Add the vanilla essence and the eggs, one at a time, and beat well. Continue beating as you add the cocoa powder, flour, baking powder and custard powder. The custard powder (or cornflour/corn-starch) makes the cake that little bit softer and more moist.

Finally beat in the milk, then spoon the mixture into the prepared tin. Bake the cupcakes for 15 minutes, after which point a skewer inserted into the middle should come out clean. Take the cupcakes from the tray and let them cool completely before moving on - which should take a few hours. I generally make mine at night and frost them in the morning.

Finally, the frosting and putting them together. For the frosting, Beat the butter/shortening until it is creamy, then begin to sift in the icing sugar, a half cup at a time. When you have added about two cups of icing sugar the mixture should seem quite stiff. Now add a small amount of red food colouring and strawberry flavouring - just a couple of drops of each should do. Add a tablespoon or two of milk and beat the mixture again. Taste it and add more flavour and colour if necessary. Then continue to sift in the last cup of icing sugar, until the frosting has the consistency that you want.

To make the surprise cupcakes, you need to take a sharp knife and cut a section out of the middle of the cupcake. If you insert the knife at an angle and cut a circle you should be able to take a cone-shape out of each. Then place a small dollop of caramel in the centre. Take the piece that you have cut out and slice the top off, so that you have a small disc of cake. Place this back on top of the cupcake. You can see this in the picture above - the front cupcake has caramel in it, the cupcakes behind have had their tops placed back on top of the caramel.

Finally, pipe the buttercream frosting onto the cupcakes in any way that you like, and then serve them up and enjoy!

Cream of Chicken Soup

Cream of Chicken Soup

1 kg chicken pieces (like legs or drumsticks, or a whole chicken)
3 large onions
10 stalks celery
2 cups corn kernels
4 cups chicken stock
1 can (300 mL) evaporated milk (or cream)
2 tablespoons flour
Salt and pepper

Chop the celery and onions into small pieces, then take a very large pot and heat a couple of tablespoons of oil or butter. Cook the onions and celery until they are soft, then add the corn kernals, chicken stock and chicken pieces.

Bring to the boil, then turn the heat down and simmer until the chicken is cooked. Turn the heat off and remove the chicken from the pot. Let it cool a little, then slice the cooked meat away from the bones, chop or shred into small pieces and return the meat to the pot.

Whisk the flour into the evaporated milk and then slowly add the mixture to the hot soup, stirring all the while. Turn the heat back on and simmer the soup for another 15 minutes, so it can thicken a little. Then season with salt and pepper and serve.

Apple Crumble

Apple Crumble

6 cooking apples
1 tablespoon sugar
1/2 teaspoon cinnamon
1 cup plain flour
1 cup rolled oats
1/2 cup soft brown sugar
1 teaspoon cinnamon
75 grams butter

First, stew the apples a little to make sure that they will be properly soft. Peel and core them, chop them up and place in a pot with the first measure of sugar and cinnamon, and a little water. Place a lid on the pot and let the water come to a boil until the apples are mushy.

Prepare the crumble by placing the flour, oats, brown sugar and cinnamon in a food processor and chopping them together until the oats are fine. Then soften the butter in the microwave until it is half melted and add this to the dry ingredients, giving it another whiz in the processor. What you should have after that is a moist, crumbly mixture that sort of holds itself together when you press it into a ball - if it seems too dry add a bit more butter.

Place the apples in a large oven dish and crumble the oat mixture over the top. If you are like me and need some chocolate, sprinkle chocolate chips over the top. Then bake at about 180 degrees celsius for 20 minutes or so, until the crumble is cooked and crunchy.

Potato and Leek Soup

Potato and Leek Soup

1 tablespoon butter
1 tablespoon cooking oil
3 leeks, sliced
700 grams chopped potatoes
2 cubes vegetable stock (or just water)
2 cups water
1 cup buttermilk
Bacon pieces (cooked) (optional)
Salt and pepper to season

In a large saucepan heat the butter and oil, then cook the leeks until they are slightly soft. Add the potatoes, vegetable stock and water. Then simmer for about 20 minutes or so, until the potato is cooked.

Pour the soup into a blender or use a stick-blender to process the soup until it is smooth and creamy. Then stir in the buttermilk, the bacon if you are using and season with salt and pepper.

Fairytale house-shaped banana birthday cake

Banana Cake

250 grams butter
1 cup sugar
3 eggs
2 mashed bananas
1 packet banana instant pudding (angel delight, etc)
2 cups flour
4 teaspoons baking powder
1/2 cup milk
Colourful sprinkles

Preheat the oven  to 180 degrees and line a large rectangle tin (30 by 40 cm) or two small tins.

In a large bowl beat together the butter and sugar, then add the eggs one at a time.

Beat in the mashed bananas and the instant pudding, then sift in the flour and baking powder. Beat the dry ingredients in slowly and then add the milk. Beat the batter some more, until it is smooth, then fold in the sprinkles if you want them.

Pour the batter into the prepared tins and bake the cake until a skewer inserted into the centre comes out clean - about 1 hour for a large rectangle, maybe less for two small rectangles. Then let it cool completely.

While it cools make some white chocolate ganache by melting 400 grams white chocolate and 1 cup cream together until the mixture is smooth, then refrigerating until entirely cold.

When the cake is cold, prepare some plain vanilla buttercream (250 grams butter, 3 to 4 cups sifted icing sugar, 1 teaspoon vanilla essence, beaten together well). Slice the cake into pieces as the diagram below shows and then stick together with the frosting. Use a sharp knife to trim the corners from the roof to make it triangle.

Take the cold ganache from the fridge and beat it with an electric mixture until it has a similar consistency to frosting. Then spread a thick layer over the house-cake. Use various sweets to decorate and then bask in the amazement of your party-goers.

Red Wine Cake-Cookies

Red Wine Cake-Cookies

1/2 cup red wine
100 grams butter, softened
1/2 cup white sugar
1/2 cup brown sugar
6 tablespoons cocoa powder
1 teaspoon vanilla essence
2 1/2 cups plain flour
1 teaspoon baking soda
1/4 teaspoon cinnamon

Preheat the oven to 180 degrees celsius and prepare a couple of cookie trays.

Place the soft butter in a large bowl and add the red wine. Beat the two together until the wine is incorporated, then add the sugars and beat them in until the mixture is creamy.

Add the cocoa powder and the vanilla essence and beat well. then sift in the flour, baking soda and cinnamon. Beat well again, or finish mixing with your hands. Then roll the mixture into balls and press onto the prepared trays.

Bake the cookies for about 12 minutes, then let them cool on the tray for a few minutes before removing them.

Apple Swirl Bread

Apple Swirl Bread

1 cup friendship bread starter
1/2 cup oil

1/2 cup milk
1 cup apple puree
2 eggs

1 teaspoon vanilla essence
1 cup sugar

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon (or less if you're not such a big fan)

*optional - 1 cup chopped walnuts

Optional topping:
150 grams white chocolate
200 grams cream cheese
1 egg

Once you have your starter, the rest of this recipe is really simple. First, of course, heat the oven to about 180 degrees celsius. Then prepare a loaf tin. And prepare your apple puree if you are making your own. Also prepare the topping beforehand, by melting the chocolate in the microwave, or on the stove top, and then adding the cream cheese and the egg and mixing together really well.

Now that everything is ready, simple take a large bowl and whisk in all of the ingredients, in the order specified. Pour the mixture into the loaf tin (it will rise plenty, so only fill it to between 1/2 and 3/4 full, and if there is too much mixture just spoon some into a muffin tin).

Spoon the chocolate mixture on top, then swirl around just a little with a knife.

Bake the loaf for about 45 minutes to an hour, until a skewer inserted into the centre comes out clean. Let it cool, then slice it, or wrap it up and save it for the next day, because it will be just as good later.

Butter Bean & Vege Soup

Butter Bean Soup
from this blog here

1 medium onion
4 large celery stalks
4 large carrots
1 small courgette/zuchinni
3 tablespoons flour
1 litre water
4 cubes chicken or vegetable stock
1 can butter beans
1 tablespoon dried herbs
Salt and pepper

Chop the onion, celery, carrots and courgette into small pieces. Then melt a couple of tablespoons of butter (or about 50 grams) in a large saucepan and cook the vegetables, stirring, until they are soft.

Whisk the flour into a small amount of the cold water, until it is smooth, then pour this into the vegetables and stir until the vegetables are coated. Add half of the water and stir until the flour mixture has combined smoothly, then add the remaining water and the crumbled stock cubes. Add the remaining ingredients, then let it all come to the boil.

Simmer the soup, stirring every now and then, for about 20 minutes or so, until all of the vegetables are soft and the soup has thickened. Depending on how much flour you added it may thicken too much as it simmers, in which case whisk in some more water. Season with salt and pepper as is needed, then serve with warm crusty bread.

Almond Chai Tea Cookies

Almond Chai Tea Cookies

225 grams butter
1 cup (225 grams) soft brown sugar
2 egg yolks
1 tablespoon chai tea (2 or 3 teabags), crushed
1 teaspoon vanilla essence
1 3/4 cups (225 grams) plain or wholemeal flour (I used half and half)
1 teaspoon baking powder
1 cup (110 grams) rolled oats
100 grams toasted flaked almonds
*Optional - 100 grams dark chocolate chips*

Preheat the oven to 180 degrees celsius and line a couple of cookie trays.

Cream the butter with the brown sugar, then add the egg yolks one at a time and beat well.

For the chai tea, I took mine out of the tea bags and crushed them up a bit further with a mortar and pestle, but if it seems fine enough already or you don't mind larger flakes, you could skip that bit. Whether you crush them up extra or not, add the chai tea and the vanilla to the butter mixture and beat well.

Add the flour, baking powder, rolled oats, almonds and the chocolate chips, if you are using them. You can begin to mix the dough with a large spoon but you will probably end up having to use your hands to combine everything properly. The mixture will be a little sticky but easy enough to roll into balls.

Roll small balls of the dough and press onto the prepared cookie trays, leaving plenty of room for spreading. Bake for 12 to 15 minutes, depending on how crispy you like your cookies. Let them cool a little on the tray, then carefully move them to a wire rack to finish cooling.

Cauliflower Soup

Cauliflower & Carrot Soup
from 3 Gentlemen & a Lady

1 small brown onion
1 large head of cauliflower
6 large carrots
2 medium potatoes
1 litre water
2 cloves garlic
1/2 teaspoon ginger
Salt and pepper to taste

Dice the vegetables into small pieces and place into a large pot. Cover with water and bring to the boil. Crush the garlic and add the garlic and ginger to the pot. Bring the soup to a boil and then let it simmer until the carrot and potato is soft. Blend well with a hand blender and season with salt and pepper.

Sour Cream Chicken

Sour Cream Chicken Pasta

2 chicken breasts, sliced into small strips
Cracked black pepper
2 servings fettucine
1/3 cup (or more) grated parmesan cheese
1 egg
1 large tablespoon sour cream

Bring a saucepan of water to the boil and cook the pasta according to the packet directions. While the pasta is cooking, season the chicken with cracked black pepper and heat oil in a large saucepan. Cook the chicken until is is done all the way through and set it aside.

Whisk the eggs and grated parmesan together in a small bowl. When the pasta is cooked, turn the element off, drain it and return it to the pan. Quickly add the egg and cheese mixture to the hot pasta and return to the stove (leave the element turned off). Keep stirring the mixture because you want the egg to coat the pasta and cook a little, but not to cook too much and scramble in the bottom of the pan.

Finally, add the dollop of sour cream and stir it into the pasta. Toss the cooked chicken through and then serve immediately.

Red Velvet Cupcakes

Red Velvet Cupcakes

1/2 cup cooking oil
1/2 cup caster sugar
1 tablespoon vanilla essence
3 eggs
1 tablespoon cocoa powder
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon custard powder
1/3 cup buttermilk
Red food colouring

Frosting:
100 grams butter, softened
250 grams full-fat cream cheese
3-4 cups icing sugar
1 teaspoon vanilla essence

For the cupcakes, preheat the oven to 180 degrees celsius and line a 12 hole muffin tray with paper liners.

In a large bowl beat together the oil, sugar and vanilla essence. Beat in the eggs one at a time, until everything is well combined.

Sift the dry ingredients into the bowl and beat well, then add the buttermilk and beat that in too. Then add the food colouring slowly, until you have a colour you like.

Spoon the mixture into the lined muffin tray, trying to only fill each hole up halfway, as these cupcakes rise quite a lot. Then bake the cupcakes for 20-25 minutes, until a skewer inserted into the middle comes out clean.

While the cupcakes cook prepare the frosting. Beat the butter until it is creamy, then add the cream cheese and beat further. It is possible to make cream cheese frosting without butter, if you have good cream cheese, but on the chance that your cream cheese is a bit watery the butter will help the frosting to be thick and pipe-able.

Add the vanilla essence to the butter mixture, then begin to sift in the icing sugar a half cup at a time, beating after each addition until the frosting is thick enough to pipe. Then pipe a swirl of frosting onto each of the cold cupcakes and decorate with some sort of sprinkles.

Puff Pastry

Puff Pastry

Adapted from this recipe

400 grams plain flour

50 grams butter

1/8 teaspoon salt

220 grams cold water

200 grams pastry margarine or butter (original recipe called for 300 grams but I used butter and it was far too much, my pastry was too soft, and perhaps pastry margarine would be different but I don't think so)

In a bowl rub the first measure of butter into the flour, then add the salt and water and mix to a stiff dough. Let it rest, covered, for 15 minutes, then roll it out. While the pastry rests get out the butter/margarine to soften Try to make it into a cross shape (mine is more a wonky square) and try to leave the centre slightly thicker than the bits sticking out to the side. Then place your pastry margarine/butter in the centre (the recipe that I followed made it look so tidy, much nicer than mine).

Fold the sides on top of the butter, so that you have a smaller square.

Roll the entire thing until it is just a centimetre thick. Then fold the sides inwards, like below, and let it sit, covered, for 15 minutes. Then repeat this 4 times.

Finally the dough is ready to use. Roll it out to about a half a centimetre thick (the original recipe said 3 mm but that was too thin, the filling soaked through and made holes). Line pie dishes with pastry, or make pocket-style pies like my take on Cornish Pasties below. For the filling this time around I used leftovers from a beef stew I had made, but of course any filling can be used, so long as you remember that it should be cold when you place it in the pastry!

I baked my pasties until the pastry was golden brown, which took longer than I expected, about 40 minutes or so. Most of them burst open, but at least one was very perfect. And they were delicious. Although the pastry wasn't really as puffy and flaky as the original bloggers. So I'll be trying this pastry again really soon, and hopefully it will be perfect next time.

Homemade Sushi

Sushi

1 packet nori (seaweed sheets)
1 packet sushi rice
Sushi vinegar (rice vinegar)
Vegetables, sliced thinly (like carrot, cucumber, bell pepper, avocado)
Other fillings, like meat or fish, and sauces (if you want them)

First of all, you have to cook the rice according to the packet directions, until it is soft but not so soft that it is mushy and loses its shape. Then you drain it (if it needs it) and let the rice get completely cold. Splash in a generous amount of rice vinegar and gently fold it into the rice with a fork, trying not to mash the rice as you do so. Taste it and then repeat until you are happy with the flavour.

To make the sushi, lay a sheet of the seaweed (one side should seem smoother and this should be laid downwards, with the rougher side facing up). Spoon rice onto the seaweed and pat down flat (wet your fingers first so that the rice doesn't stick to them). Make the layer of rice about a centimetre thick and leave 1 or 2 centimetres of seaweed bare at each end (as above).

Lay the fillings at one end of the rice (don't use too much!). Rinse your hands and pat them dry, otherwise when you touch the seaweed it will disintegrate. Then roll the seaweed around the filling, tucking it in tightly.

Keep rolling and then press down gently to seal the roll.

Take a sharp knife and dip it in cold water, then gently slice the roll into several pieces and lay on a plate. Then enjoy! Sushi is far more filling than most people expect, so one packet of seaweed and rice will be enough for quite a lot of people.

Healthy Chocolate Mousse

Chocolate Mousse

2/3 cup evaporated milk
1 teaspoon gelatine (or flavoured jelly crystals)
2 tablespoons boiling water
1 teaspoon vanilla essence
70 grams chocolate (white or dark)
*Optional - 1/4 cup sugar and 2 tablespoons cocoa powder*

Place the 1/3 cup of milk in the fridge until it is quite cold. Meanwhile, place two tablespoons of boiling water into a small bowl with the gelatine and stir until it is dissolved.

Melt the chocolate with 1/3 cup evaporated milk in the microwave or over the stove. If you want the extra sugar and cocoa powder add these to the chocolate and evaporated milk before heating. I found that extra cocoa was unnecessary, the mousse was too rich, and if you are using white chocolate it definitely doesn't go! When the mixture is smooth add the gelatine mixture and the vanilla essence and stir well. Cool at room temperature for 15 minutes.

Take the evaporated milk from the fridge and pour it into a medium sized bowl. Beat it with an electric beater until it is quite thick - it should be like whipped cream. Fold  in the cooled chocolate mixture and divide into dishes - two large servings or four small servings.

Chill until completely cold and set.

Fresh Spring Rolls

Spring Rolls

1 packet rice paper
1 packet rice noodles (the really thin ones)
A variety of vegetables sliced really thin - I used bean sprouts, cucumber, pepper, carrot, spring onions and avocado
Some sort of dipping sauce (I used teriyaki)

First, prepare all of your vegetables and the noodles (there should be instructions on the noodles, but for lack of that, if they are the really thin ones, they should just take 3 minutes in boiling water).

Next, take a single sheet of rice paper and dip it into a bowl of hot/warm water until it is bendy. You could keep it in there until it is really soft but you don't have to, so long as it is wet and a little bendy. Then you take it from the bowl and place it on a plate, or other flat surface. As the paper sits there it will magically get softer and become like rubbery paper.

Pile your noodles and vegetables into the centre of the paper. You could either leave them plain and dip them in sauce later, like this one:

Or you could include sauce inside of the roll, like I have done here. I thought it needed a little something extra. But they were really good plain too. Wrap the roll but first folding the paper over it lengthways, to wrap around the filling. Then fold the sides in. The roll it until have a little parcel.

Serve them with some sauces to dip in and enjoy!