Saturday, 6 May 2017

Snickers Ice Cream

This ice cream is inspired by my favourite candy bar - Snickers. It has dark chocolate, salted caramel, peanuts, chocolate chunks. Is there any way you can even go wrong with this? This recipe serves 6. 


Ingredients:

  1. 500 g milk
  2. 200 g heavy cream
  3. 3 tbsp sugar
  4. 1 tsp cornflour
  5. 150 g dark chocolate
  6. semi sweet chocolate chunks
  7. 1/2 c roasted peanuts
  8. 4 tbsp salted caramel sauce 


Method:

  1. Pour the milk in a heavy bottom saucepan. Over medium heat, cook the milk, whisking continuously until it has halved in quantity. 
  2. Mix the cornflour with a little bit of milk and add it to the milk. 
  3. Add in the sugar and mix well. 
  4. Melt the dark chocolate and add it to the milk. Mix until fully incorporated. 
  5. Leave the mixture aside to cool completely.
  6. Whip the heavy cream until soft peaks. 
  7. Fold the cream into the milk mixture. 
  8. Pour into a container, cover and freeze overnight. 
  9. Blend the ice cream in a blender until smooth. 
  10. Fold in the salted caramel sauce and crushed peanuts.
  11. Freeze for 4 hours at least.


Sunday, 23 April 2017

Cherry Upside Down Cake

I absolutely love this cake. It's almost too beautiful to eat. Almost. I made this cake last year, but completely forgot to post the recipe. It is beautifully moist, and let's face it, that red colour is to die for! I personally love this cake with a big dollop of almond ice cream. 


Ingredients:
  1. 85 g unsalted butter
  2. 180 g flour
  3. 1 ½ tsp baking powder
  4. ½ tsp cinnamon
  5. ½ tsp salt
  6. 170 g powdered sugar
  7. 1 egg
  8. ½ c milk
  9. 1 tsp vanilla extract
  10. ½ c cherries, pitted and halved
  11. 3 tbsp demerara sugar



Method:

  1. Preheat the oven to 180 degrees and grease an 8-inch tin with butter.
  2. Evenly spread the demerara sugar at the bottom of the tin. Arrange the cherries on top of the sugar, round side up. 
  3. In a large bowl, sieve the flour, baking powder and salt.
  4. In a separate bowl, cream together the butter and sugar until pale and fluffy. Add in the egg and vanilla and mix well. Slowly add in the milk, whisking continuously.
  5. Add the flour mixture to the wet ingredients one-third at a time. Mix until there are no lumps.
  6. Transfer the batter into the tin.
  7. Bake at180 degrees for 30-35 minutes. 
  8. Cool the cake completely before removing it from the tin. 

Saturday, 15 April 2017

Orange Upside Down Cake

This orange upside down cake is simple and delicious. I adore oranges, especially in desserts. They're fresh, vibrant, tart and sweet at the same time. I have used a few drops of orange blossom extract to really bring out that orangey flavour, but feel free to skip it. This recipe yields enough for one 9 inch cake. 



Ingredients:
  1. 3 tbsp demerara sugar
  2. 50ml yogurt
  3. 90g butter
  4. 1 orange, thinly sliced
  5. zest of 1 orange
  6. juice of 1/2 an orange
  7. 1/2 tsp orange blossom extract
  8. 2 eggs
  9. 120g granulated sugar
  10. 120g flour
  11. 1 tsp baking powder
  12. 1/4 tsp baking powder



Method:
  1. Preheat the oven to 175 degrees and line a 9-inch tin with butter.
  2. Evenly spread the demerara sugar at the bottom of the tin.
  3. Melt the butter and add the yogurt. Leave aside to cool. 
  4. Arrange the orange slices on top of the sugar in the tin. 
  5. In a bowl, beat the eggs, sugar, orange extract, zest and juice until very light in colour.
  6. Gently stir the flour mixture into the egg mixture. Add the butter mixture and mix until smooth. 
  7. Transfer the batter into the prepared tin and bake for 30 minutes. 
  8. Cool the cake completely before removing it from the tin. 



Sunday, 4 December 2016

Lemon Biscotti with Pistachios and Almonds

I have always been a fan of biscotti. However, I have also always been quite terrified of making it. This recipe is extremely easy, and produces biscotti that the perfect accompaniment to a cup of coffee. It has a fresh hit of lemon that goes well with the crunchy bits of almonds and pistachios. 



Ingredients:
  1. 50 g powdered sugar
  2. 1 lemon, zest and juice
  3. 175 g flour
  4. 3/4 tsp baking powder
  5. 1/2 tsp salt
  6. 1 tbsp honey
  7. 1 egg
  8. 1 1/2 tsp olive oil
  9. 1/2 tsp vanilla extract
  10. 25 g pistachios, chopped  
  11. 25 g almonds, chopped

Method:
  1. In a bowl, add the sugar and lemon zest and rub with your hands until the sugar smells lemony.
  2. Add the flour, baking powder and salt and stir until well combined.
  3. In a separate bowl, add the lemon juice, honey, eggs, olive oil and vanilla extract and whisk together. 
  4. Add the dry mixture and chopped nuts. Mix until just combined.
  5. Wrap the dough in cling film and refrigerate for an hour. 
  6. Pre heat the oven to 145 degrees.
  7. Roll the dough into a 6 cm wide and 2 cm high log, and place on the baking sheet. 
  8. Bake for 30-45 minutes, until the top feels hard to touch, and the inside isn't soft. 
  9. Remove from the oven and lower the temperature to 135 degrees.
  10. Cool the log for about 30 minutes before slicing it into 1 cm wide slices. 
  11. Place the biscotti flat on the tray and bake for another 10 minutes. 
  12. Cool completely before transferring into an air tight container. 

Thursday, 13 October 2016

Lemon Blueberry Cake

This cake is dreamy and light, brightened with lemon and blueberries. With the perfect combination tart and sweet, this cake is the ultimate summer dessert. 




Ingredients:
  1. 85 g unsalted butter
  2. 180 g flour
  3. 1 ½ tsp baking powder
  4. ½ tsp salt
  5. 170 g powdered sugar
  6. 1 egg
  7. ½ c milk
  8. 1 tsp lemon juice
  9. 1 tsp vanilla zest
  10. 1 cup blueberries 



Method:
  1. Preheat the oven to 180 degrees and line a 9-inch tin with baking paper.
  2. In a large bowl, sieve the flour, baking powder and salt. 
  3. In a separate bowl, cream together the butter and sugar until pale and fluffy. Add in the lemon juice and zest and whisk well. Next, add in the egg and mix well. Slowly add in the milk, whisking continuously.
  4. Add the flour mixture to the wet ingredients one-third at a time. Mix until there are no lumps.
  5. Fold the blueberries into the batter. 
  6. Transfer the batter into the prepared tin.
  7. Bake in the oven at 180  for 30-35 minutes.


Tuesday, 14 June 2016

Vanilla Layer Cake with Mint and Lemon Buttercream

This is my first layer cake, and quite honestly, I'm impressed with myself! It is light, soft and melts in the mouth. And it incorporates one of my favourite combination of flavours:  lemon and mint. 


Ingredients:
  1. 85 g unsalted butter
  2. 180 g flour
  3. 1 ½ tsp baking powder
  4. ½ tsp cinnamon
  5. ½ tsp salt
  6. 170 g powdered sugar
  7. I egg
  8. ½ c milk
  9. 1 tsp vanilla extract


Method:
  1. Preheat the oven to 180 degrees and line a 9-inch tin with baking paper.
  2. In a large bowl, sieve the flour, baking powder and salt. 
  3. In a separate bowl, cream together the butter and sugar until pale and fluffy. Add in the egg and vanilla and mix well. Slowly add in the milk, whisking continuously.
  4. Add the flour mixture to the wet ingredients one-third at a time. Mix until there are no lumps.
  5. Transfer the batter into the prepared tin.
  6. If you want to make a layer cake, evenly divide the batter into 4 cake tins. 
  7. Bake for 25-30 minutes. 
  8. Cool the cakes completely before frosting. 

For the buttercream:

Ingredients:
  1. 200 g icing sugar
  2. 45 g unsalted butter
  3. 3 tbsp lemon juice
  4. 1/2 tsp peppermint extract
  5. 1/2 tsp milk
Method:
  1. In a large bowl, whisk together the butter and sugar until light and fluffy. 
  2. Add in the lemon juice and peppermint extract and beat well.
  3. If the buttercream is too stiff, add in the milk to loosen it up. 


Monday, 6 June 2016

Mango Tart

If you love mangoes, this dessert is for you. Buttery crust, with light vanilla pastry cream and fresh sweet mangoes. It's the perfect summer dessert, and it is super easy to make! I used the same crust from my Apple Pie recipe, you can take a look at it here: Apple Pie Crust Recipe.


Ingredients:
  1. 3 egg yolks
  2. 30 g powdered sugar
  3. 2 tbsp flour
  4. 2 tbsp corn flour
  5. 300 g milk
  6. 1/2 tsp vanilla extract
  7. vanilla bean
  8. 2 large mangoes


Method:
  1. In a bowl, whisk together the egg yolks and sugar until they turn slightly pale.
  2. Add in sifted flour and corn flour into the egg yolks and whisk until smooth.
  3. In a saucepan, add the milk and the vanilla bean seeds. Bring the milk to a boil.
  4. Remove it from the heat just as it starts to foam.
  5. Pour the milk into the egg mixture, whisking constantly to prevent curdling.
  6. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly. Cook until it boils and thicken.
  7. Add in the vanilla extract and whisk.
  8. Pour the pastry cream into a clean bowl and wrap with plastic wrap, making sure the plastic touches the pastry cream.
  9. Let the Cream cool completely. Then pour in into the baked tart shell.
  10. Slice mango slices thinly and arrange them on top of the pastry cream.