A lovely refreshing summer treat. This cheesecake was delicious so much so that I couldn’t even wait to get a decent picture of it. I rushed the photography and styling as it cheesecake was too good to not just dive straight in.
100g icing sugar (aldi) i would increaase sugar to 175g next time as cheesecake tasted quite sour
284ml pot of double cream (elmlea)
1 bottle mango and passion fruit coulis (sainsburys)
a box of yellow mangoes (mexican from costco)
Whizz the biscuits in a chopper to turn them into crumbs. Add the melted butter and pour into a 20cm loose bottomed cake tin. Press down mixture with a glass to flatten and leave to set in the fridge for an hour.
In a large bowl whisk the double cream until stiff. Then add the cream cheese, vanilla and icing sugar. Pour on top of biscuit base and leave to set in the fridge over night.
When ready to serve chop up the mango into chunks and mix in the coulis. Pour a couple of tablespoons over the cheesecake and enjoy.
Not the prettiest looking thing I have made but this was a recipe I have been wanting to try for a long time. Can you believe I have not edited these pictures in any way, that deep, rich, golden colour is how the end product turned out! I had my reservations about making this recipe as I thought it was going to be dry but curiosity getting the better of me meant that I just had to make it. Babka also known as Krantz is a staple sweetened bread dough typical of Jewish cuisine, typically served during Hannukah. The pecans in this Babka just take it to another level!
Now this recipe is quite labour intensive and I have to admit I was quite relieved when I had finally finished making them. However, I did feel a great sense of achievement once they had been done. It was my first forray into making bread, even if my bread shaping skills could do with a little it of work! I was amazed that my bread actually rose as it was supposed to and I had successfully proved my first loaf. I managed to create something that actually resembled the tutorial in the book! The inside was light and fluffy and the chocolate flavour was good, I had feared it might have had a bitter taste because the colour looked very dark however that was not the case at all. I have already found another Babka recipe to try, this time with cinnamon and apple!
For the bread
530g plain flour
100g caster sugar
2 sachets (14g) dried yeast
zest of 1 orange (I would decrease the amount next time)
3 free-range eggs
1/3 tsp salt
150g unsalted butter, softened
sunflower oil for greasing
For the chocolate filling
50g icing sugar
30g cocoa powder
130g dark chocolate
2 tbsp caster sugar
120g butter, melted
100g pecans, roughly chopped
For the sugar glaze
260g caster sugar
In a bowl, add the flour, sugar, yeast and zest and mix together using your hands or a food processor with the dough hook. Add the eggs and water and mix for a few minutes until the dough comes together. Add salt and start adding the butter, a cube at a time, letting it all melt into the dough. Mix for five-ten minutes, until you obtain an elastic, smooth and sticky dough.
Grease a large bowl with sunflower oil, place the ball of dough into it, cover with cling film and leave to rise overnight or for at least half a day.
The next day, start by preparing the chocolate filling. Mix the icing sugar, cocoa powder, melted dark chocolate and melted butter. Beat until you get a smooth, spreadable paste.
Grease two 2lb loaf tins and line the bottom with parchment baking paper.
Divide the dough into two parts, work one part on a floured surface, leave the other part covered in the fridge.
Using a rolling pin, roll out the dough onto the surface, then trim the edges with a knife to obtain a 38cm x 28cm rectangle. Spread half of the chocolate filling over the dough, leaving a 2 cm border all around. Sprinkle half of the pecans and one tablespoon of caster sugar.
Brush a little of water over the long edge of the dough on your left. Using both hands, roll up the rectangle like a roulade, starting from the long side on your right, rolling towards the left side. Roll the dough completely into a perfect, thick log, sitting on its seam.
With a knife, trim off 2 cm of both ends. Gently, cut the roll into two, lenghtways, from the top to the bottom. Position the cut sides facing up, gently press the ends together.
Lift the right half over the left half. Repeat with the left half over the right half and press the ends together to seal it. Carefully lift the loaf and place into the tin.
Repeat the process with the remaining dough. Then, cover the loaves with a wet tea towel and leave to rise in a warm place for 1/1.2 hours.
Preheat the oven to 170 °C. After the cakes have risen, remove the tea towels and place them on the middle shelf for 30 minutes.
Make the syrup while the cakes are in the oven. Place the sugar and water into a saucepan over a medium heat. As soon as the sugar dissolves and the syrup starts to boil, remove the pan from the heat and leave to cool.
When the cakes are baked and are out of the oven, brush them with the syrup. You may find that there is too much syrup, but the recipe recommends to use it all up.
Remove the cakes from the tins to cool down completely.
Heat oil in a large stockpotover medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and red curry paste, and stir to combine. Sauté for 2 more minutes, stirring occasionally.
Add vegetable stock and coconut milk, and stir to combine.
Using a hand blender or a traditional blender, puree the soup until smooth. (If using a traditional blender, be careful because warm/hot liquids expand when heated. I would recommend pureeing the soup in two batches. Then return it to the stockpot.)
Add the pumpkin puree, cumin, ginger, salt, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low. Give the soup a taste, and add extra salt, pepper, and/or red curry paste if needed.
Serve warm, sprinkled generously with your favorite toppings. Or store in a sealed container and refrigerate up to 3 days, or freeze for up to 3 months.
1/2 cup (125ml) milk (whole or buttermilk is preferred)
1/2 tbsp (7.5ml) vanilla extract
1 pack chocolate dark chips plus extra for the top
Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
Fill the cupcake cases to the top and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.
Notes: Muffins taste best the day of, but can be stored in an airtight container at room temperature for up to 5 days.
For mini muffins; bake for 10-12 minutes at 375F only.
Yes, another chocolate cake recipe, but it’s oh so good- and a real indulgence!! It’s also another recipe from Joanne Wheatley as she’s so reliable and her recipes always seem to work for me. The cake has a wonderful texture and cuts like a dream. You won’t be disappointed!
165 g softened butter
300 g caster sugar
65 g S/R flour
200 g plain flour
1 tsp bicarb
70 g cocoa powder
200 ml of sour cream & 50 g cream cheese mixed together
2 tubs of Betty Crocker chocolate fudge icing
Flower paste and gel food colouring for the flowers and letters
Mix caster sugar and butter until light and fluffy, add eggs one at a time beating in between each egg. Sieve flours bicarb and cocoa into a bowl, add half to mixture, fold in, add half of sour cream & cream cheese, fold in, then repeat with both, spoon into a 8 inch prepared tin.
Cook for 1 hour and 20mins @ 180, leave to cool for 10 mins before turning out onto a wire rack.
Don’t be fooled by it’s appearance this baked vanilla cheesecake is actually quite simple to pull off. It’s so creamy and delicious and the decorations are what give this dessert it’s wow factor!
70g unsalted butter
12 digestive biscuits
600g cream cheese
2 tablespoons plain flour
175g caster sugar
2 teaspoons vanilla extract
2 large eggs
1 large egg yolk
150 ml soured cream
100g milk chocolate (chopped into small pieces)
80 ml double cream
1 pkt Galaxy golden eggs
250g fresh raspberries
200g *Chocolate Curls
You will also need a 20cm springform cake tin, lightly greased.
Preheat the oven to 180c/350f/Gas mark 4.
Melt the butter in a small pan or in the microwave. Crush the biscuits in a food processor and tip into a bowl. Add the melted butter and mix to thoroughly combine. Press the buttery crumbs into the base and slightly up the sides of the springform tin in an even layer and bake on the middle shelf of the preheated oven for 12 minutes. Remove from the oven and cool while you prepare the filling.
Beat the cream cheese until smooth, add the flour, sugar, vanilla extract, eggs, yolk, and the soured cream and beat until pale and light. Carefully pour into the tin and spread level. Place on a baking tray and bake on the middle shelf of the oven for 30 minutes until only just set.
Leave to cool in the tin before popping in the fridge for 24 hours.
Bring the cream to the boil, cool for a couple of minutes before, pouring over the the chopped chocolate, stir until the chocolate is melted, well combined and glossy. Leave to cool to room temp.
Remove the cheesecake from the tin and pour the ganache over it, helping it to drip down the sides.
Now decorate with the chocolate curls, golden eggs and fresh raspberries.
*For The chocolate curls, temper 200g milk chocolate then pour onto a sheet of parchment, spread thinly with a palate knife, cover with a second sheet of parchment and wrap around an empty kitchen roll middle, leave till complete set, carefully unwrap and use.