Banana Bread Crumb Cake

Banana Bread Crumb Cake.

 

serves 12

Ingredients

2 cups flour 3 tsp baking powder 1 tsp salt 3 ripe bananas ½ cup butter, room temperature 2 cups granulated sugar 2 eggs 1 tsp vanilla 1 cup milk Crumb Filling and topping 1 cup cold butter, cubed 2 cups light brown sugar 2 cups flour *optional glaze 1 cup powdered sugar 1-2 Tbsp milk

Instructions

Preheat oven to 350° Spray a 9x13 baking dish with cooking spray, set aside In a medium bowl whisk together flour, baking powder and salt. set aside. In a large bowl mash bananas until they become liquified. Mix in butter until combined and then stir in sugar, eggs and vanilla until mixed well. Stir in milk and flour until combined. Crumb Filling/Topping Prepare crumb filling/topping by combining all the ingredients together cutting them together with a fork or pastry cutter until a coarse crumb forms. Pour ½ of the batter into the prepared pan. Top with ⅓ of the crumb mixture. Cover the filling with the remaining batter and top with remaining crumb mixture. Bake for 50-55 minutes until the center is set and a toothpick comes out clean. Cool for 10 minutes. *If desired mix powdered sugar and milk together and drizzle on top. Can be served warm or at room temperature. Notes Can be served room temperature or warm. Store airtight for up to 2 days.

Cream Cheese Stuffed Carrot Cake with Orange Glaze

Cream Cheese Stuffed Carrot Cake with Orange Glaze

Ingredients

2 1/2 cups peeled and grated carrots*

Dry Ingredients

2 cups all purpose flour 1 1/2 cups granulated sugar 1/2 cup light brown sugar, packed 1 cup pecans, finely chopped (I use my food processor) 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon + 1 teaspoon ground cinnamon 1/2 teaspoon allspice 1/4 teaspoon ground nutmeg

Wet ingredients

4 large eggs 3/4 cup vegetable oil 1/2 cup vanilla Greek yogurt (regular or lowfat) 1 teaspoon vanilla extract 2 teaspoons orange extract

Cream Cheese Filling

8 oz. cream cheese, softened 1/2 cup granulated sugar 1 large egg 1 teaspoon lemon juice 1/2 teaspoon vanilla extract 3 tablespoons all purpose flour

Orange Cream Cheese Glaze

4 oz. cream cheese, softened 2 tablespoons butter, softened 2 tablespoons orange juice 2 teaspoons lemon juice 1 teaspoon orange extract 1/2 teaspoon vanilla extract 2 cups powdered sugar, sifted

Optional Decorative Garnishes

roasted pecans, roughly chopped orange zest

Instructions

Preheat the oven to 350F degrees. Butter and flour a 10” bundt cake pan (or use nonstick-spray with flour in it). Set aside.**

To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.

In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don't overmix.

Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots).

Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.

Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.

To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.

When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing. Store in the refrigerator for up to 7 days.

Notes

*To easily shred carrots, use the grater on your food processor. If you don't have the grater blade, you can also finely chop in your food processor. **When "flouring" my pan, I use cocoa powder instead of flour because the cake is brown. ***Your cream cheese layer may not be as thick as the picture all the way around - I chose the thickest slice smile emoticon

Gooey brownie mud hen bars

Gooey Brownie Mud Hen Bars.

Ingredients- - 1 Box Brownie Mix + Corresponding Ingredients (eggs/oil/water) - 2 Egg Whites - 1 cup Brown Sugar - 1/2 cup Pecans - 1/2 cup Mini Marshmallows - 1/2 cup Chocolate Chips Prepare Brownie Mix according to directions on the box. To a medium mixing bowl add two egg whites and beat until stiff peaks form (about 2-3 minutes). Carefully fold in Brown Sugar until incorporated. Pour Brownie Mix into greased 9x9 inch baking pan. Top Brownie Mix with Pecans, Marshmallows, and Chocolate Chips. Spread Brown Sugar Meringue evenly over brownie layer. Bake in preheated oven at 350˚F (175˚C) for 35 minutes - (f the top starts to brown too quickly - cover loosely with aluminum foil halfway through). Remove from oven and allow to cool completely at room temperature. Enjoy!

Spaghetti Bolognese

Spaghetti Bolognese.

Ingredients:

olive oil 6 rashers higher-welfare dry-cured smoked streaky bacon , sliced 1cm thick 2 sprigs of fresh rosemary , leaves picked and finely chopped 2 cloves of garlic , peeled and finely sliced 1 onion , peeled and finely chopped 500 g quality British beef mince 200 ml beef or veg stock 1 x 280 g jar of sun-dried tomatoes 2 x 400 g tins of plum tomatoes 500 g dried spaghetti Parmesan cheese extra virgin olive oil

Method:

Preheat your oven to 180ºC/350ºF/gas 4. Put a casserole pan on a medium heat, add a splash of olive oil then cook the bacon, rosemary, garlic and onion for about 5 minutes, stirring now and then, until soft. Add the mince and break apart any lumps with a wooden spoon. Let it cook for a couple of minutes until starting to brown then pour in the stock.

Let that bubble away while you drain and blitz the sun-dried tomatoes in a food processor. Add them to the mince with the tinned tomatoes. Stir well and break the plum tomatoes apart a little. Cover with a lid then cook in the hot oven for 1 hour. Remove the lid after 30 minutes, and if it looks a little dry, add a splash of water to help it along.

About 10 minutes before the time is up, cook the spaghetti according to packet instructions. Drain, reserving a mugful of cooking water, then return the spaghetti to the hot pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil. Mix it about to coat the spaghetti and to stop it becoming claggy, loosening with a splash of cooking water if needed. Divide the spaghetti between your plates or bowls, add a good spoonful of Bolognese to each one then shave over a little Parmesan before serving. Enjoy!

DIY Tortillas

DIY Tortillas

Ingredients:

2 3/4 cups all-purpose flour, plus a little extra for rolling the tortillas 5 tablespoons vegetable shortening, lard or 2 1/2 tablespoons of each (for the most authentic version) 3/4 teaspoon salt 3/4 cup very warm tap water

Method:

Combine the flour and shortening in a large mixing bowl and work the shortening into the flour with your fingers until completely incorporated. If this isnt done thoroughly (until no particles of shortening remain visible), the tortillas will have an irregular texture. Dissolve the salt in the water and pour about 2/3 cup over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps. If all the dry ingredients havent been dampened, add the rest of the liquid (plus a little more, if necessary). Scoop the dough onto your work surface and knead until smooth. It should be a medium-stiff consistency not firm, but not quite as soft as most bread dough either.

Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest for at least 30 minutes. This makes the dough easier to roll.

Heat an ungreased griddle or heavy skillet over medium to medium-high heat.

Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Bake 30 to 45 seconds more, until the other side is browned; dont over bake the tortilla or it will become crisp. Remove and wrap in a cloth napkin placed in a tortilla warmer. Roll and griddle-bake the remaining tortillas in the same manner stack them one on top of the other in the warmer.

No Bake Chocolate Cheesecake

No-Bake Chocolate Cheesecake

Ingredients:

Crust-

- 24 chocolate cream cookies - 1/3 cup butter, melted

Filling-

- 8 oz cream cheese, softened - 1/4 cup butter, softened - 1/4 cup sugar - 1 Tbsp. vanilla extract1 cup semisweet chocolate chips - 8 oz heavy whipping cream

Method:

Crush cookies into crumbs—either in a food processor, or seal in a bag and hit with a rolling pin. Mix cookie crumbs with butter, and press into a pie dish. Refrigerate for 30 min. Meanwhile, in a bowl, beat the heavy whipping cream until it forms still peaks when you remove the beaters. In a separate bowl, beat cream cheese, butter, sugar, and vanilla until there are no lumps. Melt the chocolate chips in the microwave in 30 second intervals until smooth, and add to the mixture. Fold in the whipped cream, and spoon into the pie crust. Decorate however you want (we used chocolate syrup and piped whipped cream), and freeze for 30 minutes.

Enjoy!

Mozzarella Stuffed Meatballs

Mozzarella Stuffed Meatballs.

Ingredients:

Cut low moisture mozzarella cheese into 3/4 inch cubes cubes. Store in refrigerator while preparing the meat.

In a large mixing bowl combine: 1 pound ground beef 1 pound hot Italian sausage 1/2 tsp garlic powder 2 tsp salt 1 tsp black pepper 1 cup bread crumbs 1/4 cup parmesan cheese 2 eggs 1/2 cup whole milk 1/2 cup chopped parsley

Method:

Roll golf ball sized balls with the meat mixture. Squish mozzarella cube into the center and pull the edges of the meat ball around it until it’s a new ball again.

Arrange meatballs in slow cooker and cover in tomato sauce.

Cook on high for 2 to 2.5 hours.

Enjoy!

Fudge Brownies with Cheesecake swirl.

Fudge Brownies with Cheesecake swirl.

Prepare fudge browny mix per instructions on box. Or use the brownie recipe posted earlier.

Beat 8oz of cream cheese until smooth. Add 1/4 cup sugar and mix again until smooth. Add an egg and 1/2 tsp vanilla extract and beat until well incorporated.

Spread the browny mix in a 9x9 pan. Dollup the cream cheese topping evenly, and swirl with the back of a spoon. Don’t over swirl.

Bake at 375F for 35-40 minutes, until cheesecake topping is beginning to turn golden. Enjoy!!

Dark,Rich,Moist Chocolate Cake

Dark,Rich,Moist Chocolate Cake.

Ingredients:

2 cups sugar 1 3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 2 tablespoons Black Cocoa, optional 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 2 eggs 1 cup buttermilk 1 cup strong black coffee 1/2 cup vegetable oil 2 teaspoons vanilla extract

Method:

Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. I used a simple and delicious Chocolate Buttercream Frostingfrom Savory Sweet Life. One batch was perfect for this layered chocolate cake.

ENJOY!!

Homemade Glazed Doughnut Holes

Homemade Glazed Doughnut holes.

Ingredients:

For the glaze:

1 1/2 cups confectioners' sugar 3 to 4 tablespoons whole milk 2 teaspoons vanilla extract

(You can coat them with chocolate or any other toppings u like)

For the doughnut holes:

5 cups vegetable oil, for frying 1 cup milk 1 large egg 2 cups all-purpose flour 2 Tablespoons sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup (1/2 stick) unsalted butter, melted

Method:

Make the glaze:

Sift the confectioners' sugar into a medium bowl. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn't thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.

Make the doughnut holes:

Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350ºF. Line a baking sheet with paper towels.

In a small bowl, whisk together the milk and the egg.

In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.

Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. (See Notes.) Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they're golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.

Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. Serve immediately. Enjoy!!

**Notes:

The dough expands when fried, so 1 tablespoon of batter will yield about a 2-inch doughnut hole. If you prefer smaller doughnut holes, drop about 1 teaspoon of batter into the oil. This recipe yields about 2 dozen of the larger doughnut holes or 4 dozen of the smaller variety.

The roundness of the doughnut holes depends on how clean of a scoop of batter you drop into the hot oil. If you don't have a small ice cream scoop, you can use two small spoons to form the batter into mounds, however your doughnut holes will not be as uniformly round in shape.

Chocolate Chip Crust (Dessert Pizza)

Chocolate Chip Crust (Dessert Pizzas)

Ingredients

Crust

1-3/4 to 2-1/4 cups all-purpose flour 1 packet instant Yeast 1/4 cup sugar 3/4 teaspoon salt 2/3 cup very warm water (120° to 130°F)* 3/4 teaspoon Pure Vanilla Extract 3 tablespoons melted butter OR margarine 1/2 cup miniature chocolate chips

Toppings

An assortment of "sauces" such as peanut butter, hazelnut spread, hot fudge, caramel sauce, frosting or puddings. An assortment of toppings such as fresh fruit, dried fruit, nuts, chocolate chips, candies, cookies, sprinkles and more.

Instructions

Preheat oven to 425° F.

Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water, vanilla extract and butter; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Just prior to finishing kneading, add in miniature chocolate chips. Allow dough to rest for 10 minutes.

Divide dough in to 6 equal portions. Pat each portion with floured hands (or roll out on a floured counter) into a 6-inch circle. Place on greased baking sheets; three per sheet.

Bake for 11-15 minutes or until crusts are golden brown. Remove from oven and allow crusts to cool. Serve crusts with a variety of sauces and toppings, allowing guests to top their pizza crusts as they desire. Enjoy!

Guacamole

Guacamole.

Ingredients:

1 large ripe tomato 3 avocados, very ripe but not bruised juice 1 large lime handful coriander, leaves and stalks chopped, plus a few leaves, roughly chopped, to serve 1 small red onion, finely chopped 1 chilli, red or green, de-seeded and finely chopped tortilla chips, to serve

Method:

Use a large knife to pulverise the tomato to a pulp on a board, then tip into a bowl. Halve and stone the avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato. Tip all the other ingredients into the bowl, then season with salt and pepper. Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed. Scatter with the coriander, if using, then serve with tortilla chips or spicy wedges and sour cream

Chewy Chocolate Cookies

Chewy Chocolate Cookies

Ingredients

8 oz (226 grams) semisweet baking chocolate, chopped 6 (84 grams) tablespoons butter 2 Eggs 3/4 cup (150 grams) Brown Sugar 1 teaspoon vanilla extract 1 1/3 cups (160 grams) all-purpose flour 1/4 teaspoon baking powder 1/3 cup (30-40 grams) chopped nuts 4 oz (113 grams) chocolate chips or chunks 1 cup (160-170 grams) chocolate chips or chunks

Directions

In a heatproof bowl, melt 8 ounces of chocolate and butter in the microwave or a double boiler. If you choose to use the microwave, take the bowl out every 30 seconds and give it a gentle stir. Doing so, there are less chances you’ll burn the chocolate. While the chocolate is melting, in a mixing bowl, beat together 2 eggs, sugar, and vanilla until pale and creamy, for about 5 minutes at medium speed. The mixture thickens up and become slightly frothy. Stir the melted chocolate into the egg mixture and gently stir in the flour and baking powder. With a spatula, fold in the chopped nuts and 4 ounces of chocolate chips or chunks. Place the mixing bowl in the fridge and chill for 30 minutes. Once the cookie dough is somewhat harden, using a large ice-cream scoop, drop cookie dough on a baking wheel lined with parchment paper. Refrigerate the scooped cookie dough for at least 2 hours before baking. Heat the oven to 350F. Just before baking dot the cookies with the remaining 1 cup of chocolate chips and chunks. Alternately, you can do this step once the cookies are baked. Bake the cookies for exactly 16 minutes. Remove the baking sheet for the oven and let cool on a wire rack.

Ennjoyy!!

Puffed Puris

Puris.

INGREDIENTS

For dough

Wheat flour - 1 cup 

Melted ghee - 1/2 tsp 

Semolina (Sooji/rava) - 1/2 tsp 

Sugar – A pinch salt -

 as needed Water - as needed ( i used around 1/3 cup)

METHOD

In a wide bowl,take the flour.Add semolina, salt,a pinch of sugar,ghee and mix well to make a crumbly mixture. Add water little by little and make the dough. Dough should not be sticky,wet or too soft like chapati dough. It should be smooth and stiff but not hard.

I used around 1/3 cup plus 1- 2 tbsp of water.It may vary based on the flour u use. Keep this as reference. Initially u may feel the dough little bit hard.knead well in between your palms for few minutes.It will become smooth and soft.Do not allow the dough to sit for long time.Start rolling. Make small lemon sized balls. Dust the balls in flour and make small sized puri of palm size.Use less flour for dusting.The thickness should be medium,not too thin like chapati. If u make it thin, puris won’t puff up.Arrange the puris in a paper or a greased plate without overlapping each other.

Heat oil to deep fry. To check the right temperature of oil,put a small piece of dough.It will rise immediately at the same time it should not be browned. This is the perfect heating of oil. Immediately slide the puri and after a second,press it with a slotted ladle.It will puff up well.Flip it carefully and allow it to cook for few seconds till the bubbles cease.Remove and lower the flame till u drop the next puri . Drain in a tissue paper. Keep the flame high and repeat the same for remaining puris.

POINTS TO NOTE

Addition of ghee keeps the poori soft and gives a nice flavour.But do not add more than the mentioned quantity. Adding sooji/rava is to maintain crispness.The puffed poori won’t break till u break it with ur hands.Some people soak the rava in little water before adding.If u add more quantity of semolina, it would be good.But here it is not necessary as we are adding negligible quantity.U can also omit semolina and try.It is completely optional. Adding a pinch of sugar gives a nice golden color to the poori.But it is optional to use. Dough consistency is more important.If u make it too hard or sticky,poori will be too hard. If the dough is too soft , poori will become very soft. If u feel , u have added very less water and the dough is too tight,beat the dough well for few minutes. It will become soft.Then make pooris.It will come out well. Do not rest the dough.Make puris immediately else it will drink more oil. Always use less flour for dusting else the dusted flour will spoil the oil and will be settled as sediments.So dust only once.U can apply oil on the rolling board and make pooris. Thickness should be medium ie slightly thicker than chapati and it should be even.Else poori will puff only in some places where it is thick.Make sure there are no holes while u roll.Pooris won’t puff up if there is a hole. Right temperature of oil is more important.Never allow it to fume or smoke.Poori will turn dark brown in color.Check the oil as mentioned above and proceed. After u make 2 –3 puris, adjust the flame,check the oil temperature again & fry the pooris.If the oil is too hot,switch off the flame for few minutes to reduce the heat.Else add some more fresh oil to reduce the heat.By doing this way,u can make pooris of even color till the end.

Firni (Milk and Rice pudding)

Firni (Milk and Rice pudding)

Ingredients:

Basmati Rice - 2.5 heaped tbsp Full Cream Milk - 2 cups (1/2 litre / 500ml) Sugar - 1/8 cup + 1 tbsp Saffron - 5 strands Cardamom powder - 1/4 tsp Chopped Mixed Nuts - for garnish(I used almonds and pistachios)

Method:

Rinse basmati rice and soak in water for an hr.Transfer to mixer and with little water grind it to a semi fine paste, slightly coarse.When you touch it with your fingers you should feel the coarse texture. Set aside. Take a heavy bottomed wide pan and boil milk.Take a tbsp of warm milk in a bowl and soak saffron , set aside.Boil milk for 3mins then add the rice paste. Whisk it well to avoid lumps.Let it cook for 10-12mins in simmer.Check whether rice is cooked to soft, else cook for 5more mins.Once rice is cooked add saffron milk mixture and sugar. Give a stir. Once sugar is completely dissolved and the mixture is thick more like pudding consistency add cardamom powder and switch off.Spoon the mixture into serving bowls and garnish with saffron and chopped nuts of your choice. Refrigerate it atleast for an hr. Serve chilled ....yummm!!

Baked Sambousa

Baked Sambousa.

(Healthy version)

Ingredients:

3 cups whole wheat flour

1 egg

1/4 cup olive oil

pinch of salt

1 cup water

Method:

Mix everthing together and knead well.

Fill with filling of your choice, then brush with egg and milk. Sprinkle with sesame and flax seeds.

Bake till golden  brown.

Baked samosa (with Plain Flour)

Dough:

1 and 3/4 cup flour 1/4 cup semolina(fine) 125 grm butter 1/4 tsp salt 3/4 cup chilled water

Mix all the ingredients well. You might not need all the water. Knead well and cover with plastic and refrigerate for 1 hour. Then roll out thinly and fill with filling of ur choice. Bake for 30 mins or until golden brown.

Brownies

Brownies

Ingredients:

250 g unsalted butter 200 g good-quality dark chocolate (70% cocoa solids), broken up 50 g chopped nuts, optional 80 g cocoa powder, sifted 65 g plain flour, sifted 1 teaspoon baking powder 360 g caster sugar 4 large free-range eggs

Method:

Preheat your oven to 180°C/350°F/gas 4. Line a 24cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the nuts, if you're using them, and stir together.

In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don't want to overcook them so, unlike cakes, you don't want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle.

Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. Enjoy!!

Garlic and Herb Potatoes

Garlic and Herb Potatoes.

Ingredients:

1 1/2 pounds baby (small) or fingerling potatoes 1/4 cup olive oil 2 tablespoons melted butter 2 heads garlic, top trimmed 1/2 tablespoon chopped parsley leaves 1/2 lemon, cut into wedges 5-6 sprigs thymes

2 sprigs rosemary

Scant 1/4 teaspoon salt

1/2 teaspoon cracked black pepper

Method:

Preheat oven to 350F. Slightly prick the potatoes with a fork. Place the potatoes in a roasting pan and brush with the olive oil and melted butter. Add the garlic, parsley, lemon and thyme and rosemary in the pan, in between the potatoes. Sprinkle with salt and black pepper.

Roast the potato for 1 hour, basting the oil mixture at 30 minute interval. Serve immediately after roasting.

**Note: Don’t discard the garlic, they are so delicious after the roasting. Eat the potato and follow with a clove of the garlic, heavenly!!

Baked Cheesecake Recipe

Baked Cheesecake Recipe:

INGREDIENTS FOR THE BASE:

75g/3oz digestive biscuits

40g/1½oz butter

25g/1oz sugar

FOR THE FILLING:

50g/2oz butter, softened

175g/6oz caster sugar

450g/1lb cream cheese (full fat soft cheese)

25g/1oz plain flour
1 lemon, juice and finely grated rind
3 eggs, separated
150ml/5fl oz double cream, lightly whipped

FOR THE TOPPING:

150ml/5fl oz double cream, whipped

450g/1lb mixed fruits (blueberries, raspberries, red currants) or bag of frozen fruits.
a little icing sugar (optional)

Method: 

 Lightly grease a 23cm/9inch loose-bottomed round cake tin. Cut a strip of non-stick baking parchment to fit around the sides of the tin, fold the bottom edge of the strip up by about 2.5cm/1inch creasing it firmly, then open out the fold and cut slanting lines into this narrow strip at intervals. Fit this into the greased tin with the snipped edge in the base of the tin and put a circle of non-stick baking parchment on top. Preheat the oven to 160C/325F/Gas 3. Put the digestive biscuits into a polythene bag and crush the biscuits with a rolling pin. Melt the butter in a medium pan; add the crushed biscuits and sugar. Mix well, spread over the base of the tin and press firmly with the back of a metal spoon. Leave in a cool place to set whilst mixing the cheesecake. For the cheesecake, measure the butter, sugar, cheese, flour, lemon rind and juice and egg yolks into a large bowl and beat well until smooth. Fold the lightly whipped double cream into the mixture using a plastic spatula or large metal spoon. Whisk the egg whites with a hand held electric mixer until stiff but not dry and fold into the mixture. Pour on to the biscuit base and gently level the surface with a plastic spatula. Bake in the preheated oven for about 1/1¼ hours or until set. Turn off the oven and leave the cheesecake inside for a further one hour to cool. Run a small palette knife around the edge of the tin to loosen the cheesecake then push the base up through the cake tin. Remove the side paper and put the cheesecake on to a serving plate. Spread the lightly whipped cream in the dip of the cheesecake and scatter the fruits haphazardly on top. Lightly dust with icing sugar if wished

Enjoy!