1 beaten egg
100g plain flour
Sift plain flour into a bowl. Make a well in the centre and add the egg and half of the milk.
Whisk the two liquids together gradually incorporating the flour. Once all flour is mixed in add the rest of the milk.
Heat the pan and grease it with some butter. Add some of the pancake batter and swirl it around so it coats the base of the pan. Leave to cook until browned and then flip. Cook remaining side until browned then transfer to a plate to serve.
For the cake
- 175g dark chocolate
- 6 eggs separated
- 175g Caster Sugar
For The Chocolate Buttercream
- 150g butter
- 50g icing sugar
- 200g dark chocolate
- 1 carton of double cream
- 1 punnet of raspberries
To make the Buttercream
- Beat the butter and icing sugar together and fold in the melted chocolate. Leave until cool enough to spread.
Making the cake
- Lightly grease a 34 x 24 x 2cm (13″ x 9″) swiss roll tin with sunflower oil.
- Melt the chocolate in a bowl and leave to cool
- Combine the egg yolks and sugar in a large bowl and whisk together until light and creamy. Add the cooled chocolate and stir to blend evenly
- In a spearate bowl whisk the egg whites until stiff but not dry. Carefully fold into the chocolate mixture.
- Turn the chocolate mixture into the tin, tilting it so that the mixture spreads evenly into the corners. Bake in a preheated oven at 180)c for 20 mins or until firm to the touch
- Remove from the oven. Place a clean, dry tea towel on top of the cake and on top of this lay another tea towel that has been soaked in cold water and well wrung out. Leave in a cool place.
- Remove the tea towels from the sponge and turn it out onto a piece of baking parchment that has been liberally sprinkled with sifted icing sugar . Peel the Lining paper over the cake .
Spread the preprepared buttercream in an even layer on top of the cake. On top of this add a layer of whipped cream. For the final layer sprinkle over the raspberries.
Roll up the cake from the long edge, using the sugared paper to help lift the cake and roll it forward
Dust with more icing sugar before serving
Recipe taken from James Martin
1 packet cream cheese
1 cup Nutella
1 packet Oreo Biscuits
2 tablespoons Butter
200 grams Condensed Milk
1 teaspoon Vanilla Extract
For the Nutella Ganache
150 grams Cream
3 tablespoons Nutella
Crush the biscuits into fine breadcrumbs
Melt the butter then add to the crushed biscuits, mix altogether then spoon into serving glasses. Press down with glass then place in the fridge to set for 15 mins
Mix together the cream cheese and condensed milk in a bowl, then add the nutella and mix. Using an icecream scoop, place the chocolate cream mixture into the glasses ontop of the biscuit mix. Give the serving glass a tap to level out the mixture. Leave to set for one hour.
After the cheescake has set, it’s now time to make the ganache. Melt the nutella and cream together in the microwave until combined. Spoon over the cheescake mixture and leave to set for 2 hours. Once set, garnish with a fererro Rocher chocolate
Video recipe here:
This cheesecake is light and airy and has an almost mousse like texture. The chocolate and orange flavour combination is always a winner and did I mention it’s a no bake recipe!
Recipe taken from Anthony Worral Thompson
For the biscuit base:
- 75g butter
- 150g digestive biscuits crushed
For the filling:
- 25g butter
- 110g orange flavoured chocolate
- 1 tablespoon cocoa powder
- 1 tablespoon of powdered gelatin
- 200g cream cheese
- The zest of one orange
- 4 tbsp granulated sugar , or more depending on your taste
- 2 eggs, separated
Optional: Double cream to decorate
For the biscuit base, crush the biscuits in a bowl then in another bowl melt the butter in the microwave. Add the melted butter to the crushed biscuits and mix until thoroughly combined. Pour the biscuit mixture into a 20cm loose bottomed cake tin and spread the mixture out evenly. Pat the mixture down to flatten. Place in the fridge to chill whilst you make the filling.
Boil the kettle
For the filling, melt the chocolate, butter and cocoa powder in a medium sized bowl in the microwave. Cool slightly. Now it’s time to prepare the gelatin, add 75 ml just-boiled water to a measuring jug. Sprinkle in the powdered gelatine, stirring to disperse it. Leave it to dissolve for about 3 mins, stirring from time to time, until the liquid is perfectly clear and all the granules have fully dissolved.
In a large bowl beat the cream cheese to soften it then mix in the orange zest, sugar and 2 egg yolks. Stir in the cooled chocolate mixture
In another bowl whisk the egg whites until stiff. Using a large metal spoon fold them into the chocolate mixture, then fold in the gelatin liquid. Pour over the biscuit base and chill for 2-3 hours until firm.
Here’s my first attempt at the Giant Iced Millie’s Cookie. For those of you overseas not familiar with Millie’s cookies it’s a bakery chain here in the UK. One of their signature products are the giant cookies that they do for special occasions and as you can see from the picture below it’s like a giant skillet cookie. It’s really simple to do and is a nice twist on the traditional chocolate chip cookie. Mine says congratulations as it was baked in celebration of my sister getting into uni. Just use your favourite chocolate chip cookie recipe (or you can use mine) Chewy Chocolate Chip Cookies, bake it in a cake pan for around 40 mins (depends on the thickness), cool then ice and you’re good to go!
You know when you’re really craving something to eat but don’t know exactly what it is that you want to eat. Well this is the result of that. Quick and easy to make,made with store cupboard ingredients and uses up left overs. You can thank me later !
½ tbsp tomato paste
1 round flatbread (pita, tortilla, etc.)
1 oz grated mozzarella cheese
¼ bell pepper cut into thin strips
1 black olive cut into slices
1 pinch of oregano
(n.b I used whatever I had in the house so you can see I’ve used a tortilla wrap, cheddar cheese, and jalepenos instead of olives . You could use leftover meat as well)
- Place the flatbread in the skillet and cook over low heat.
- Spread the tomato paste over the flatbread.
- Add the mozzarella cheese (or cheddar ), peppers and olives.
- Add a pinch of oregano, cover the skillet and cook over low heat until the dough is crisp and cheese is melted.
And for Dessert……
Cookie dough of course
- 1/2 cup butter, softened to room temperature
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet(milk) chocolate chips
- Preheat oven to 350°F. In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla, and mix until combined, about 1 minute.
- Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.
- Put the mixture into an oven dish and bake for around 20-30 mins or until just golden on top.
- Serve with vanilla icecream drizzled caramel sauce and some grated dark chocolate.
I’ve visited Paris a couple of times now but I have never got round to visiting the beautiful Grande Mosquée de Paris so I was excited to be able to finally visit.
The first thing that struck me when I arrived were the armed police officers standing near the Mosque. Given the aftermath of the November 14th attacks I guess it was to be expected, but I really did not anticipate the amount of police presence there was going to be and in all honesty it was quite intimidating given the huge guns they were holding. But once I got over the initial shock, I found the police officers to be rather quite nice.
I arranged to have lunch with a friend in the restaurant next door before visiting the Mosque and once we had finished here’s what I got to see.
Content taken from my other blog: https://yearabroadinfrance.wordpress.com/
Please head over there to see related travel posts