ALL · Desserts

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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ALL · Cakes and Biscuits · Desserts · Hotpoint Oven & Combi Oven Recipes · Pastries and Pies

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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ALL · Cakes and Biscuits · Desserts · Hotpoint Oven & Combi Oven Recipes

Sticky Ginger Cake

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.
ALL · Cakes and Biscuits · Desserts · Snacks and nibbles

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 cake it was. So yummy!

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.

 

 

ALL · Cakes and Biscuits · Desserts

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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ALL · Desserts · Pastries and Pies

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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ALL · Cakes and Biscuits · Desserts · Snacks and nibbles

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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