No-Bake Biscoff (Cookie Butter) Cheesecake

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Ingredients:

  • 90 g Biscoff cookie crumbs
  • 60 g  butter melted, 
  • 120 ml cup heavy cream
  • 8 g icing (powdered) sugar
  • 100 g cup sugar
  • 450 g cream cheese
  • 1 tsp vanilla
  • 1/4 cup Biscoff spread
  • Gold stars and pearls to decorate

Method:

  1. Mix together the cookie crumbs and butter. Press into the bottom of a 18cm spring form cake tin using the bottom of a flass to flatten the mixture evenly. Refrigerate while you prepare the batter.
  2. In a medium bowl, beat the cream until it thickens. Slowly add the icing/powdered sugar then beat until stiff peaks form (pull beaters straight up and the peaks should not fall). Set aside.
  3. In a large bowl, beat together the sugar, cream cheese, and vanilla. Fold in the whipped cream. Spread evenly into the prepared pan.
  4. Place in the freezer for a couple of hours till slightly set.
  5. In a small microwavable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds). Pour a layer over the cheesecake and sprinkle some gold stars and gold pearls on top. Place in the freezer until completely set this will take quite long so overnight is best.
  6. Place in the fridge a couple of hours before serving to defrost a little.

Recipe adapted from: http://www.askchefdennis.com/no-bake-biscoff-swirl-cheesecake-with-chocolate-moosey/

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Perfect pancakes

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Ingredients:

1 beaten egg

100g plain flour

300ml milk

Method:

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.

Chocolate & Raspberry Roulade

 

Ingredients:

For the cake

  • 175g dark chocolate
  • 6 eggs separated
  • 175g Caster Sugar

For The Chocolate Buttercream

  • 150g butter
  • 50g icing sugar
  • 200g dark chocolate

To fill

  • 1 carton of double cream
  • 1 punnet of raspberries

Method:

To make the Buttercream

  1. Beat the butter and icing sugar together and fold in the melted chocolate. Leave until cool enough to spread.

Making the cake

  1. Lightly grease a 34 x 24 x 2cm (13″ x 9″) swiss roll tin with sunflower oil.
  2. Melt the chocolate in a bowl and leave to cool
  3. 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
  4. In a spearate bowl whisk the egg whites until stiff but not dry. Carefully fold into the chocolate mixture.
  5. 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
  6. 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.
  7. 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 .

To Assemble

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

 

 

Cheesecake in a glass

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Ingredients:

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

Method:

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: 

Chocolate buttons 

What do you do when you’re in the middle of baking and have left over melted chocolate that you need to use up?

Make these cute little treats, you can use them to decorate a cake or just eat them as they are

Make sure you use greaseproof paper to make sure they don’t stick to your tray!

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