- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 3 cloves garlic, minced
- 2 tablespoons red curry paste (1 currypaste shot from m and s)
- 4 cups vegetable stock (2 knorr stock pots dissolved in 1 litre of boiling water)
- 1 cup coconut milk (one small 165g tin of tropical sun coconut milk from sainsburys)
- 2 regular sized tins pumpkin purée
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon sea salt
- optional toppings: chopped fresh cilantro, pepitas, sliced red onions, and/or sliced Thai bird chiles
- 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.
Recipe taken from: https://www.gimmesomeoven.com/thai-curried-pumpkin-soup/
Admittedly I am not the biggest fan of Nutella, I’ve never really understood why everybody raves about it so much. This cheesecake however is my exception. It’s light and creamy, with just the right tang to cut through the richness of the chocolate. It’s an easy, fuss-free easy dessert which would be ideal for a fancy dinner party or get together. Trust me this one’s a keeper!
- 250 grams digestive biscuits
- 75 grams soft unsalted butter
- 1 x 400 grams jar nutella (at room temperature)
- 100 grams chopped toasted hazelnuts
- 500 grams cream cheese (at room temperature)
- 60 grams icing sugar (sifted)
- Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
2. Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
3. Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
4. Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in fridge for at least four hours or overnight. Serve straight from the fridge for best results.
Original recipe taken from Nigella Lawson: https://www.nigella.com/recipes/nutella-cheesecake
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.
Recipe by Joanne Wheatley
For the cupcakes
- 120g/4oz plain flour
- 140g/5oz caster sugar
- 1 tsp baking power
- 40g/1½oz unsalted butter
- 50g/2oz dark chocolate, melted and cooled slightly
- 1 free-range egg
- 125ml/4fl oz milk
- 1 orange, juice only
- 3 tbsp granulated sugar
For the white chocolate and orange buttercream
- 125g/4½oz unsalted butter, softened
- 250g/9oz icing sugar
- 2-3 tbsp milk
- 50g/1¾oz white chocolate, melted
- 1 orange, zest only
- 100g/3½oz orange chocolate
Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases.
Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until combined.
Whisk the melted chocolate, egg and milk together in a jug.
Stir the chocolate mixture into the flour mixture until just combined.
Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.
Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely.
For the white chocolate and orange buttercream, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk, melted chocolate and orange zest.
Decorate the cupcakes with the buttercream
Use a sharp knife to make chocolate shavings from the orange chocolate and use them to decorate the cupcakes.
These biscuits are wonderfully short and crumbly and are filled with a lovely jam and buttercream filling.
For the filling
Preheat the oven to 190C/170C (fan)/Gas 5. Line a baking sheet with greaseproof paper.
Put the butter, icing sugar, plain flour, cornflour and vanilla extract in a food processor and blend until smooth. You may need to scrape the mixture down a couple of times with a rubber spatula.
Spoon the dough into a piping bag fitted with a large star nozzle. Pipe 16-18 x 6cm/2½in rosettes of the dough, spacing well apart.
Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm. Cool on the baking tray for five minutes then transfer to a cooling rack. Repeat with the remaining dough to make 32-36 biscuits.
For the filling, put the butter in a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a clean piping bag fitted with a large star nozzle. Put the jam in a bowl and stir until smooth.
Spoon a little jam onto the flat side of 16 of the biscuits and place jam-side up on the cooling rack. Pipe the buttercream icing onto the remaining biscuits and sandwich with the jam. Put on a serving plate and dust with sifted icing sugar. Serve.
Recipe taken from the Hairy Bikers
I made this recipe when I was in school, it’s from a kids cookbook and has since become one of my trusted recipes. The cake is a simple sponge with a chocolate ganache icing. I’ve added fruit on top because fruit makes any dessert look spectacular.
For the cake:
- 3 beaten eggs at room temp
- 175g unsalted softened butter
- 175g caster sugar
- 150g self-raising flour
- 3 tbsp cocoa powder
- 1/2 tsp baking powder
For the icing:
- 100g milk chocolate
- 100g dark chocolate
- 200ml double cream at room temp
- Grease the 20cm cake tins and line the bases with baking parchment.Preheat oven to 180°c
- Cream the butter and sugar together in a bowl until light and fluffy. Gradually beat in the egg.
- Sieve the flour, cocoa powder , and baking powder into the bowl of creamed butter and sugar and then fold the dry ingredients into the creamed mixture.
- Divide the mixture equally between the two greased and lined cake tins, smoothing the tops with a palette knife. Bake for 20-25 mins or unti firm. Take care not to overbake the cakes or they will become dry.
- Turn the cooled cakes out onto a cooling rack. Break the plain and milk chocolate into a bowl and gently melt them over a pan of simmering water.
For the icing:
- Remove the bowl from the pan. Allow the chocolate to cool for 5 mins and then stir in the cream. Leave the mixture to thicken for a few minutes.
- Make sure the cakes are completley cool before putting on the topping. Put one cake on a serving plate and spread a quater of the topping over it.
- Put the other cake on top and spoon over the rest of the topping. Spread it over the top and the sides until the cake is evenly coated. Leave to set.
These are a timeless classic and taste absolutely gorgeous! I lost the original recipe for these tartlets but the one below should work just as well if not even better.
For the pastry
- 200g (7oz) plain flour
- 125g (4oz) unsalted butter
- 30g (11⁄4oz) icing sugar
- 1 large egg yolk
For the crème pâtissière
- 350ml (12fl oz) full-fat milk
- 4 large egg yolks
- 100g (3 1/2oz) caster sugar
- 15g (1⁄2oz) plain flour
- 15g (1⁄2oz) cornflour
- 1⁄2 tsp vanilla extract
- 600g (1lb 31⁄2oz) strawberries
- 3 tbsp apricot jam, sieved
Blend the pastry ingredients in a food processor until the mixture first forms clumps and then comes together in a ball. If you need to add water, 1 tsp will be enough. Roll the pastry onto a lightly floured board, to 5mm (1⁄4in) thickness, and use to line a 25cm (10in) loose-based tart tin or tartlet tins. Chill for 30 minutes.
Heat the oven to gas 5, 190°C, 170°C fan. Line the tart with nonstick baking paper and baking beans. Bake for 15 minutes. Remove the paper and beans, then bake for 5 more minutes. Leave to cool.
To make the crème pâtissière, heat the milk almost to boiling and then leave to cool for a few minutes. Put the egg yolks and sugar into a bowl and whisk until thick and pale. Add the flour and cornflour and whisk until smooth. Gradually whisk in the milk.
Return the mixture to a clean pan and stir over a medium heat until it begins to thicken. Stir vigorously, turn the heat to low, and simmer, stirring continuously for 2-3 minutes, until the mixture is very thick. Remove from the heat and stir in the vanilla extract. Pour the crème pâtissière into the tart case and spread level. Chill for 4 hours, or until set.
Hull the strawberries and arrange snugly on top of the crème pâtissière, pointed ends up. Gently heat the jam in a pan with 1 tbsp water, stirring. Remove from the heat and cool. Brush over the fruit.
My mum really liked these cupcakes and the speckled appearance inside the cake makes the baked cake look just wonderful.
Recipe taken from BBC GoodFood
- 225g self-raising flour
- 175g golden caster sugar
- zest 2 lemons
- 1 tbsp poppy seeds, toasted
- 3 eggs
- 100g natural yogurt
- 175g butter, melted and cooled a little
For the icing
- 225g butter, softened
- 400g icing sugar, sifted
- juice 1 lemon
- few drops yellow food colouring
- icing flowers or yellow sprinkles, to decorate
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.
- To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.
- Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly ‘dot’ the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles
These are a British Classic which get their name from their rock like appearance. I was first introduced to these during my very first cooking lessons at school and I have been making them ever since. They are so quick and easy to make and are the perfect accompaniment to a hot cup of tea.
Yield: 6 cakes
- 225g Self-raising flour
- A pinch of salt
- 113g Margarine
- 100g packet of Milk Chocolate Chips
- 57g sugar
- 1 large egg, beaten
- 1tbsp Milk plus a little extra for the top
- Demerera sugar for the topping (optional)
- Sift the flour into a large bowl. Then using your finger tips rub the margarine into the flour until it resembles breadcrumbs. Heat the oven to 180°c
- Using a wooden spoon mix the sugar and salt into the breadcrumb like mixture and then add in the chocolate chips. Mix in the beaten egg and then add 1 tbsp milk.
- With your hands, take small heaps of the dough and place on a lined baking tray. Brush with a little milk and add some demerara sugar on top. Bake in the oven for 15 mins until cooked and golden.
Notes: Traditionally these are made with dried fruit but you can put in any flavouring you like. I added chocolate chips because that’s what I like best.
Original recipe from http://scullerymaidsblog.com/2011/old-fashioned-rock-cakes/