Portuguese Chicken Wraps

Ingredients

2 (400g) chicken breast fillets
1 teaspoon Portuguese chicken seasoning
2 teaspoons lemon juice
1 1/2 tablespoons olive oil
1/3 cup whole-egg mayonnaise
1 tablespoon sweet chilli sauce
1 tablespoon finely chopped fresh coriander leaves
1 baby cos lettuce heart, leaves washed, shredded
1 Lebanese cucumber, cut into sticks
250g grape tomatoes, halved
8 mini flour tortillas

Method

1. Preheat oven to 180°C/160°C fanforced. Line a baking tray with baking paper. Place chicken, in a single layer, in a shallow ceramic dish. Combine seasoning, lemon juice and 1 tablespoon oil in a jug. Pour over chicken. Turn to coat. Cover. Refrigerate for 20 minutes.

2. Heat remaining oil in a frying pan over medium-high heat. Cook chicken for 1 to 2 minutes each side or until golden. Transfer chicken to prepared tray. Bake for 15 to 20 minutes or until cooked through.

3. Meanwhile, combine mayonnaise, sweet chilli sauce and coriander in a bowl. Place lettuce, cucumber and tomato in bowls.

4.Heat tortillas in microwave, following packet directions. Thinly slice chicken. Place in bowl. Serve chicken with lettuce, tomato, cucumber, tortillas and mayonnaise mixture.

Nigella Lawson Chocolate Peanut Butter Cheesecake

 

Ingredients

• Ingredients should be at room temperature before you start.

For the base:

• 200g digestive biscuits
• 50g salted peanuts
• 100g dark chocolate chips
• 50g soft unsalted butter

For the filling:

• 500g cream cheese
• 3 eggs
• 3 egg yolks (freeze the whites to
• make the meringues on p.262)
• 200g caster sugar
• 125ml sour cream
• 250g smooth peanut butter

For the topping:

• 250ml sour cream
• 100g milk chocolate chips
• 30g soft brown sugar
• 1 x 23cm springform tin

Method

1. Preheat the oven to 170°C, then process the biscuits, peanuts, dark chocolate chips and butter for the base in a food processor. Once it comes together in a clump, turn it out into a springform tin and press into the bottom and up the sides to make the crunchy crust. Put in the fridge while you make the filling.
2. Process the filling in the cleaned or wiped-out processor bowl, putting in the cream cheese, eggs and egg yolks, sugar, sour cream and peanut butter and whizzing to a smooth mixture.
3. Pour and scrape the filling into the base in the chilled springform tin and cook for 1 hour, though check after 50 minutes. The top – only – should feel set and dry.
4. Take the cheesecake out of the oven while you make the topping. Warm the sour cream and chocolate with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts, and then take off the heat.
5. Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (Not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes.
6. Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight. When you are ready to eat the cheesecake, take it out of the fridge, just to take the chill off: this will make it easier to spring from the tin.
7. Don’t let it get too warm, though, as it will become a bit gooey and be hard to slice.

 

Raspberry Tart

Ingredients

450ml thickened cream
1 1/2 teaspoons vanilla bean paste
¼ cup icing sugar, plus extra, to serve
3-4 punnets fresh raspberries

Sweet shortcrust pastry
2¼ cups plain flour
1/4 cup icing sugar
125g unsalted butter, softened
2 x 59g eggs

Serves 8

Method

1. For sweet shortcrust pastry, combine flour and icing sugar in food processor, process to combine. Add butter and process to fine crumbly texture. Add eggs and process until pastry comes together. Knead lightly on floured surface until base is smooth, pat the top to flatten slightly then wrap in baking paper and refrigerate 20 minutes or until firm enough to roll out.

2. Preheat oven to 200°C (180°C fan forced).

3. Roll out dough on a lightly floured work surface, use pastry to line base and side of 3cm deep, 24cm loose-based tart tin. Trim off any excess pastry, prick the base all over with a fork, then refrigerate for 10 minutes.

4. Place sheet of baking paper over the pastry and three-quarters fill with raw rice or beans. Bake blind for 15 minutes or until edges are light golden. Remove paper and rice and bake further 10 minutes or until base is dry and pastry golden. Set aside to cool in tin. Transfer pastry case to serving plate.

5. Whip the cream, vanilla and icing sugar together until thick. Spoon whipped cream into pastry case, then spread evenly. Scatter with raspberries and sprinkle with icing sugar

Chocolate Fudge Cake

Ingredients
100g chocolate
100g unsalted butter
3 eggs, separated
150g castor sugar
50g plain flour, sifted
50g pistachio nuts, finely chopped
1 dozen fresh raspberries to serve

Chocolate Ganache

100ml cream

125g chocolate, grated

Rose Water Cream

100ml cream

2 tbsp rose water

Serves 2



Method
1. Preheat oven to 160C.
2. Grease and line a medium sized baking tray.
3. Over a double boiler, melt chocolate and butter together. When cool, mix in flour.
4. In a separate bowl, whisk together egg yolks and half the sugar.
5. Whisk egg whites in a separate bowl. When you have reached the soft peak stage, whisk in remaining sugar.
6. Fold egg whites into chocolate mixture.
7. Pour into baking tray and cover the top with baking paper to prevent a skin from forming.
8. Bake in oven for 30 minutes with a water bath on the tray below to keep the cake moist.
9. Turn cake out onto a cooling rack and let cool to room temperature.
10. To make chocolate ganache: bring cream to a simmer and pour over chocolate. Mix to combine.
11. To make rose water cream: whip cream to soft peaks and then mix in rose water.
12. To serve, top cake with chocolate ganache, chopped pistachio nuts and rose water cream. Serve with raspberries.

Date and Lemon Scones

Ingredients

150ml-175ml milk
150ml cream
1 egg
3 cups self-raising flour
2 tbs caster sugar
1 cup chopped, dried dates
Finely grated rind 1 lemon
Cream & jam, to serve

Method

Makes 12
1. Preheat oven 200°C fan forced. Line large flat oven tray with baking paper.

2. Whisk 150ml milk, cream and egg together until well combined. Combine flour, sugar, dates and lemon rind in a large bowl. Add milk mixture and stir gently to a soft dough, adding remaining milk if necessary. Turn onto a lightly floured surface and knead gently until dough comes together.

3. Press dough out to 2cm-thick. Cut scones from dough and place onto tray flat-side up. Press dough together gently and repeat using the remaining dough. Brush the tops with milk and sprinkle with a little sugar. Bake 12-15 minutes until golden and well risen. Serve hot with jam and cream.

Fish Cake

 

ingredients

•300 gms potatoes
• 100 gms salmon fillet, skin on and no scales on the skin, all bones removed
• A small handful of fresh parsley
• 1 egg
• 1 lemon
• Olive oil
• 1 tablespoon plain flour (extra for dusting)

method

Not only do homemade fish cakes taste miles better than shop-bought ones, but if you make your own you know exactly what goes in them; the cheap factory-made ones can often be filled with rubbish. This recipe is so tasty that it’s a really good idea to double or triple the quantities and freeze batches for another day – just make sure you defrost them thoroughly before using, then follow the cooking instructions below.To prepare your fishcakesBring a large pot of salted water to the boil. Peel your potatoes, chop them into even sized chunks (or use the left over potatoes from your baked potatoes – scoop out the potato and discard the skin), add the potatoes to the boiling water and bring back to the boil. Rub the salmon fillet all over with a little olive oil and a pinch of salt and pepper. When your potatoes have half way cooked, place the salmon into a colander, then cover this with foil, and place the colander over the pot of boiling potatoes. Turn the heat down and cook for 8-10 minutes, until the salmon and potatoes are both cooked. Remove the fish from the colander and put to one side. Drain the potatoes in the same colander, then return them to the pot and let them steam dry for a minute. Pick the parsley leaves and finely chop them, discarding the stalks. Mash the potatoes, spreading the mash round the sides of the pan to help it cool down quickly. Remove any skin from the salmon. When the potatoes are cooled, put it into a bowl and flake the fish into it with 1 tablespoon of flour. Add the egg and chopped parsley with a really good pinch of salt and pepper. Finely grate over the lemon zest, then mash and mix it up really well.To Make Your FishcakesDust a plate with a little of the extra flour. Divide your fish cakes into 4, lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Put them onto a clean plate also dusted with a little flour. – If you are going to freeze them at this point, wrap them in clingfilm and put them into the freezer. Otherwise simply pop them into the fridge for an hour before cooking – this will allow them to firm up slightly.To Cook Your FishcakesPut a large fry pan on a medium heat and add a couple of lugs of olive oil. When the oil is nice and hot, add your fishcakes and cook for about 3 – 4 minutes on each side or until crisp and golden – you may need to cook them in two batches. Serve straight away, with lemon halves for squeezing over, serve with lovely vege or a cool crisp salad. These fish cakes also go really is you use tuna instead of the salmon. Not only do homemade fish cakes taste miles better than shop-bought ones, but if you make your own you know exactly what goes in them; the cheap factory-made ones can often be filled with rubbish. This recipe is so tasty that it’s a really good idea to double or triple the quantities and freeze batches for another day – just make sure you defrost them thoroughly before using, then follow the cooking instructions below.

To prepare your fishcakes
Bring a large pot of salted water to the boil. Peel your potatoes, chop them into even sized chunks (or use the left over potatoes from your baked potatoes – scoop out the potato and discard the skin), add the potatoes to the boiling water and bring back to the boil. Rub the salmon fillet all over with a little olive oil and a pinch of salt and pepper. When your potatoes have half way cooked, place the salmon into a colander, then cover this with foil, and place the colander over the pot of boiling potatoes. Turn the heat down and cook for 8-10 minutes, until the salmon and potatoes are both cooked. Remove the fish from the colander and put to one side. Drain the potatoes in the same colander, then return them to the pot and let them steam dry for a minute. Pick the parsley leaves and finely chop them, discarding the stalks. Mash the potatoes, spreading the mash round the sides of the pan to help it cool down quickly. Remove any skin from the salmon. When the potatoes are cooled, put it into a bowl and flake the fish into it with 1 tablespoon of flour. Add the egg and chopped parsley with a really good pinch of salt and pepper. Finely grate over the lemon zest, then mash and mix it up really well.

To Make Your Fishcakes
Dust a plate with a little of the extra flour. Divide your fish cakes into 4, lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Put them onto a clean plate also dusted with a little flour. – If you are going to freeze them at this point, wrap them in clingfilm and put them into the freezer. Otherwise simply pop them into the fridge for an hour before cooking – this will allow them to firm up slightly.

To Cook Your Fishcakes
Put a large fry pan on a medium heat and add a couple of lugs of olive oil. When the oil is nice and hot, add your fishcakes and cook for about 3 – 4 minutes on each side or until crisp and golden – you may need to cook them in two batches. Serve straight away, with lemon halves for squeezing over, serve with lovely vege or a cool crisp salad. These fish cakes also go really is you use tuna instead of the salmon.

Macaroni Cheese

 

Ingredients

• 500g/1lb 2oz good-quality macaroni
• sea salt and freshly ground black pepper
• a knob of butter
a small bunch of fresh marjoram or oregano, leaves picked
• 100g/3½oz Parmesan cheese, freshly grated, plus extra for grating
• 100g/3½oz fontina or taleggio cheese, roughly torn
• 100g/3½oz mascarpone cheese
• ¼ of a nutmeg
a small ball of buffalo mozzarella cheese

Method

This is my twist on the old-school frumpy Anglicized dish of macaroni cheese. Using these four different cheeses together, each one with its own characteristics, works really well. For the classic finish, it has to be popped under the grill to crisp up and go brown on top – lovely. Once you see how quick it is, you won’t be making any bechamels or claggy old sauces for a long time.Preheat your oven to 200ºC/400ºF/gas 6. Cook the macaroni in a pan of salted boiling water 2 minutes short of the timing on the packet instructions, then drain in a colander and reserve a little of the cooking water. Heat the butter in a large heavy-based frying pan. When it starts to foam, add the marjoram or oregano and fry for a minute until it starts to crisp up, then turn off the heat. Add your cooked pasta to the marjoram or oregano butter, along with a couple of spoonfuls of the reserved cooking water and the Parmesan, fontina or taleggio and mascarpone. Return to a medium heat and toss and stir around until most of the cheese has melted and you have a lovely gooey sauce – you may need to add a little more of the reserved cooking water. Season to taste, then tip it all into an earthenware dish. Grate over the nutmeg, tear over the mozzarella and sprinkle over the extra Parmesan. Bake the macaroni cheese in the preheated oven for about 10 minutes, finishing up with a quick whack under the grill, until golden brown and crispy on top.• from Cook With Jamie This is my twist on the old-school frumpy Anglicized dish of macaroni cheese. Using these four different cheeses together, each one with its own characteristics, works really well. For the classic finish, it has to be popped under the grill to crisp up and go brown on top – lovely. Once you see how quick it is, you won’t be making any bechamels or claggy old sauces for a long time.

Preheat your oven to 200ºC/400ºF/gas 6. Cook the macaroni in a pan of salted boiling water 2 minutes short of the timing on the packet instructions, then drain in a colander and reserve a little of the cooking water. Heat the butter in a large heavy-based frying pan. When it starts to foam, add the marjoram or oregano and fry for a minute until it starts to crisp up, then turn off the heat. Add your cooked pasta to the marjoram or oregano butter, along with a couple of spoonfuls of the reserved cooking water and the Parmesan, fontina or taleggio and mascarpone. Return to a medium heat and toss and stir around until most of the cheese has melted and you have a lovely gooey sauce – you may need to add a little more of the reserved cooking water. Season to taste, then tip it all into an earthenware dish. Grate over the nutmeg, tear over the mozzarella and sprinkle over the extra Parmesan. Bake the macaroni cheese in the preheated oven for about 10 minutes, finishing up with a quick whack under the grill, until golden brown and crispy on top.

Goan Fish Curry

Home Recipes Seafood Goan Fish Curry

 

Ingredients

1 kg firm fish
50g lump of tamarind
1/2 cup warm water
2 onions chopped
1 large tomato sliced
4 dried chilli - fried
1 tbs ginger paste
1/2 tbs garlic paste
4 green chilli
1 cup fresh grated coconut
2 tbs corriander seed - roasted
1 tbs cumin seed - roasted
1/2 tsp tumeric powder
2 tbs oil
2 cups of water
salt to taste

Method

1. Soak tamarind in 1/2 cup of warm water for 5 mins. Mash and mix well. Strain and set aside the water.

2. Grind together the corriander seeds, cumin seeds, green chillies and the coconut to make a paste.

3. Heat oil in a pan and add onion and saute till golden brown.

4. Add coconut paste, ginger and garlic paste and stir for about 5 mins, then add the tumeric powder and stir for another min.

5. Now add the tamarind water and the 2 cups of water and salt to taste. Stir well and bring to boil.

6. Add fish gently. Spread the sliced tomato and the fried chilli on top and lower the fire.

7. Cook in a slow fire for 10 min.

Serve with rice.

TWinKiE TiramiSu

8  cream-filled sponge cakes
  (recommended: Twinkies)
1  cup unsweetened espresso or strong coffee  
1 1⁄ 2  cups whipping cream
1/3  cup sugar
2  (8 3⁄ 4-ounce) packages mascarpone  cheese, at room temperature
 Vanilla wafer cookies, crushed
 Chocolate wafer cookies, crushed


1*Cut the sponge cakes in half lengthwise and fit the bottom
halves into an 11×7×1 1⁄
2-inch pan. Drizzle with 1⁄2 cup of the coffee.
2*Whip the cream and sugar to soft peaks. Whisk the mascarpone
a bit to loosen it; fold in the whipped cream. Pour half of the mixture
over the sponge cakes and spread evenly. Make another layer with the
tops of the sponge cakes; drizzle with the remaining coffee. Spread
mascarpone mixture evenly over the sponge cakes.
3*If desired, gently place several different size round cookie 
cutters on the surface of the mascarpone mixture. Carefully sprinkle
the crushed vanilla wafers into a few of the cookie cutters and the
crushed chocolate wafers into the remaining cutters. Gently remove
cookie cutters. Lightly cover and refrigerate at least 2 hours before
serving.

Barbeque Chicken Quesadillas

 

Ingredients

4 10-inch-diameter flour tortillas
2 cups (about 8 ounces) coarsely shredded roast chicken
2 cups (about 6 ounces) grated Monterey Jack cheese
1/2 cup coarsely chopped fresh cilantro
1 red jalapeño, finely chopped
Salt
1/4 cup purchased barbeque sauce
Canola oil, for brushing

1. Arrange the tortillas on a work surface and divide the chicken, cheese, cilantro, and jalapeño among the bottom halves of each.
2. Sprinkle with salt and drizzle each with a tablespoon of barbecue sauce.
3. Fold the uncovered tortilla over the filling to form a half moon shape.
4. Heat a large flat griddle pan over medium heat.
5. Place 2 quesadillas on the griddle.
6. Cook for about 3 minutes on each side, or until the tortilla is crisp and golden and the cheese has melted.
7. Transfer the quesadillas to a baking sheet and keep them warm in the oven.
8. Repeat with the remaining 2 quesadillas.
9. Cut the quesadillas into wedges and serve.

Best Fudge Brownies

 

Ingredients

Brownies

¾ cup (1 ½ sticks) unsalted butter, plus more for coating foil
6 oz / 170gms unsweetened chocolate, chopped
1 2/3 cups sugar
1 teaspoon vanilla extract
¼ teaspoon salt
3 large eggs
¾ cup all purpose flour
3 oz / 85gms bittersweet or semisweet chocolate, coarsely chopped
¾ cup coarsely chopped walnuts

Frosting

2 cups heavy whipping cream
½ cup fresh mint sprigs, plus more for garnish
½ cup finely chopped bittersweet or semisweet chocolate

Method

1. Position a rack in the centre of the oven and preheat to 350°F / 180°C.
2. Line a 9in / 22cm square baking pan with 2in / 5cm high sides with foil. Butter the foil.
3. Stir ¾ cup of the butter and the 6 oz / 170gms of unsweetened chocolate in a large bowl set over a medium saucepan of simmering water until melted and smooth. Cool until mixture is nearly room temperature.
4. Whisk in the sugar, vanilla, and salt. Whisk in the eggs 1 at a time.
5. Stir in the flour just until blended.
6. Stir in the 3 oz / 85gms of bittersweet chocolate and the walnuts.
7. Transfer the batter to the prepared pan.
8. Bake until a tester inserted into the centre comes out with moist crumbs attached, about 30 minutes. Cool the brownies on a rack.
9. Combine ½ cup of the cream and ½ cup of the mint in a small saucepan and bring to a simmer over medium-high heat, muddling and stirring often.
10. Place the finely chopped chocolate in a medium bowl. Set a strainer over the chocolate in the bowl. Pour the minted cream through the strainer and over the chocolate; discard the mint leaves.
11. Stir until the chocolate melts and the mixture is well blended. Cool to room temperature.
12. Whip the remaining 1 ½ cups of cream in a large bowl until soft peaks form.
13. Gradually fold the chocolate mixture into the whipped cream until well blended but still light and airy.
14. Using the foil as an aid, lift the brownie from the pan. Remove the foil.
15. Cut the brownies into squares.
16. Spoon the frosting generously atop the brownies.
17. Garnish with fresh mint and serve.

Triple-Decker Tomato and Avocado Panini with Mozzarella and Pesto

 

Ingredients

For the Pesto

2 garlic cloves, peeled
1 ½ bunches fresh basil leaves (about 1 ½ cups lightly packed)
1/3 cup pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
1/3 cup extra-virgin olive oil
½ lemon
Salt and freshly ground black pepper

For the Panini

1 ciabatta loaf
2 avocados, peeled, pitted, quartered, and cut into thin strips
2 vine-ripened tomatoes, cut into ¼ -inch-thick slices
8 oz / 225 grams fresh buffalo mozzarella cheese
2 tablespoons (about) extra-virgin olive oil
 

Method

1. Using a mortar and pestle or a food processor, puree the garlic into a coarse puree.
2. Add the basil and pound until it is coarsely chopped.
3. Add the pine nuts and smash to break them up.
4. Mix in the Parmesan cheese.
5. Slowly mix the olive oil into the pesto and grind until well blended.
6. Squeeze the lemon juice into the pesto and stir to blend.
7. Season the pesto to taste with salt and pepper and set aside.
8. Preheat the barbecue or a grill pan over medium heat.
9. Using a serrated knife, cut the ciabatta loaf horizontally into 3 slices.
10. Lay the bottom and middle bread slices on the work surface.
11. Arrange the avocado slices over the bottom and middle bread slices.
12. Arrange the tomato slices over the avocado. Season with salt and pepper.
13. Tear the mozzarella cheese and scatter it over the tomato slices.
14. Spoon the pesto over the cheese.
15. Assemble the sandwich layers, positioning the middle layer atop the bottom layer.
16. Cover with the top bread slice and press the sandwich firmly to compress.
17. Brush the oil over the sandwich.
18. Wrap 2 bricks with aluminium foil.
19. Place the sandwich on the grill. Set a baking sheet atop the sandwich then weigh it down with the bricks.
20. Grill the Panini until the bread is toasted and the cheese has melted, about 5 minutes on each side.
21. Cut the Panini into 4 pieces.
22. Arrange the sandwiches on a platter and serve immediately

WAFER BERRY STACK

 

Lemon Wafer Biscuits

Ingredients

2 oz / 60 g butter
4 oz / 120 g plain flour
4 oz / 120 g icing sugar
4 egg whites
Zest of 2 lemons

Filling

Ingredients

1 punnet of blueberries / raspberries
1 cup whipping cream
2tsp sugar
Icing sugar for dusting

Lemon Wafer Biscuits

Method

1. Pre-heat oven to 390F / 200C.
2. Using a spoon, mix butter and flour together thoroughly.
3. Add icing sugar and egg white and mix with a whisk until light and frothy.
4. Spread mixture over silicone shapes i.e. stars, hearts etc.
5. Place in oven for 6-8 minutes or until golden brown.
6. Remove from the oven and allow to cool for 1 minute before removing from silicone tray.

Filling

Method

1. Whip the cream adding the sugar once it starts to hold shape.
2. Once the lemon wafers have cooled, layer berries and whipped cream on the wafer on a serving plate and then dust with icing sugar.

Strawberry Cheesecake with Graham Cracker Crust

 

Ingredients

For the crust

1 cup very fine graham cracker crumbs (from 7 1/2 rectangular graham crackers; 4 ounces)
2 tablespoons sugar
5 1/2 tablespoons unsalted butter, melted
Nonstick baking spray

For the filling

1 1/2 teaspoons unflavored gelatin
1/4 cup water
2 8-ounce packages cream cheese, room temperature
1 cup cottage cheese, pressed through strainer
1/2 cup sweetened condensed milk
1/4 cup sugar
1 large egg yolk
8 ounces fresh strawberries, hulled and thinly sliced

For the topping

1/3 cup water
1/4 cup sugar
1 tablespoon fresh lemon juice
12 ounces fresh strawberries, hulled and quartered
2 teaspoons 10- to 20-year aged balsamic vinegar

Method

1. Preheat the oven to 350°F / 175°C.
2. Place the graham crackers crumbs and sugar in a medium bowl.
3. Slowly mix in the melted butter to form a wet sandy texture and until the mixture clumps when squeezed together.
4. Spray the sides and bottom of a 9-inch-diameter springform cake pan with nonstick baking spray then line with parchment paper.
5. Press the crumbs onto the bottom of the prepared pan.
6. Place the pan on a baking sheet and bake until the crust is pale golden brown, about 10 minutes.
7. Set aside to cool the crust completely before filling.
8. To prepare the filling: Sprinkle the gelatin into a small saucepan.
9. Pour the water over the gelatin and swirl to blend.
10. Let stand until the gelatin softens, about 5 minutes.
11. Blend the cream cheese in a food processor until smooth and creamy, scraping down the sides and bottom of the mixing bowl occasionally to ensure no lumps remain.
12. Add the cottage cheese and continue to blend until smooth and creamy.
13. Add the sweetened condensed milk, sugar, and egg yolk and blend well. Set aside.
14. Stir the gelatin mixture over medium heat until the gelatin dissolves, about 1½ minutes.
15. With the food processor running, slowly pour the hot melted gelatin mixture through the feed tube and into the cream cheese mixture in a thin stream.
16. Continue to process to ensure the gelatin is very well blended.
17. Transfer the cream cheese mixture to a bowl and fold in the strawberries.
18. Pour the cream cheese mixture into the prepared crust.
19. Refrigerate until the cheesecake is cold and set, preferably 1 day.
20. To prepare the topping: Place a medium sauté pan over medium-high heat.
21. Add the water, sugar, and lemon juice and simmer gently for 3 minutes or until the sugar has dissolved and the mixture thickens slightly and becomes syrupy.
22. Add the strawberries and remove from heat.
23. Gently stir the mixture, allowing the strawberry mixture to cool completely.
24. The strawberries will soften slightly and flavor the syrup as it cools.
25. Unlock and remove the pan sides from the cheesecake.
26. Carefully peel away the parchment paper from around the sides of the cheesecake, using a small offset spatula as an aid if necessary.
27. Using the small offset spatula, loosen the crust from the bottom of the cake pan and the paper.
28. Using 1 or 2 long wide spatulas, remove the cheesecake from pan bottom and transfer the cake to a cake plate.
29. You can use the small spatula or a knife to smooth the sides of the cheesecakes, if necessary.
30. Spoon the strawberry topping over the cheesecake.
31. Cut the cake into wedges and transfer to plates.
32. Drizzle the balsamic vinegar over the cheesecake and serve

Banoffee Pie

 

Ingredients

Crust

9 oz / 280 g graham crackers or Marie or digestive biscuits
1 stick / 150 g butter, melted

Toffee sauce

½ cup (packed) dark brown sugar
1 14-oz / 395 g  can sweetened condensed milk
1 stick / 125 g butter

Filling

1 1/4 cups heavy cream
5 small ripe bananas (about 1½ pounds / 750g  total)

Method

To make the crust

1. Line the bottom of a 9-inch / 22-23 cm springform pan with parchment paper.
2. Chop the graham crackers in a food processor until they are finely ground.
3. Pour the melted butter over the crumbs and process to blend well. The crumbs should stick together when pressed.
4. Press the crumb mixture over the bottom and 1½ inches / 3 ½ cm up the sides of the springform pan. Refrigerate.

To make the toffee sauce

1. Place a heavy medium saucepan over medium heat. Combine the sugar and 3 tablespoons of water in a medium heavy saucepan.
2. Stir over medium heat until the sugar dissolves. Increase the heat and boil without stirring until the color is deep amber, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, about 5 minutes.
3. Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly.
4. Remove the toffee sauce from the heat and spread 1 cup of the sauce over the prepared crust and refrigerate for about 1 hour or until the toffee is semi-firm.
5. Keep the remaining toffee sauce at room temperature.

To fill the pie

1. Using an electric mixer beat the cream in a large bowl until thick and very soft billowy peaks form.
2. Very thinly slice 3 of the bananas into discs.
3. Fold the sliced bananas into the softly whipped cream and spoon into the prepared pie crust.
4. Slice the remaining bananas and arrange them decoratively over the pie.
5. Re-warm the remaining toffee sauce gently over low heat.
6. Drizzle some of the sauce decoratively over the pie. If the sauce has thickened too much to drizzle, stir a few tablespoons of milk into the sauce to create a thinner consistency.
7. Cut the pie into wedges and transfer to plates.
8. Drizzle each pie wedge with more sauce and serve.

Spanish Frittata

 

Ingredients

1 large red-skinned potato cut into ½ inch / 1cm pieces
2 tablespoons olive oil
Salt and freshly ground black pepper
6 button mushrooms, halved
1 red bell pepper, seeded and cut into 2 inch / 5cm long strips
1 eschalot, coarsely chopped
1 zucchini cut into 1 inch / 2.5 cm long strips 12 large organic free-range eggs
6 cherry tomatoes, halved
3 oz / 90g feta cheese, coarsely crumbled (about ½ cup)

Method

1. Preheat the oven to 350°F / 180°C.
2. Fill the bottom of a steamer with about 1 inch / 2.5 cm of water. Cover and bring the water to a simmer over medium heat.
3. Add the potato pieces to the steamer basket and steam for 12 minutes, or until a skewer meets just a bit of resistance when inserted into the centre of a piece of potato. Remove the potatoes from the saucepan and cool completely.
4. Heat the oil in a 12 inch / 30 cm non-stick ovenproof frying pan over medium-high heat. Add the potatoes, sprinkle with salt and pepper, and sauté for 2 minutes, or until the potatoes are tender and pale golden.
5. Add the mushrooms, bell pepper, and eschalots and cook for 4 minutes, or until the vegetables soften slightly. Stir in the zucchini and reduce the heat to medium-low.
6. Whisk the eggs, salt, and pepper in a large bowl to blend well.
7. Pour the egg mixture over the vegetables in the pan.
8. Add the tomatoes and feta cheese, and cook without stirring for about 5 minutes, or until the egg mixture is almost set but the top is still loose. Transfer the pan to the oven and bake for 20 minutes, or until the centre is just set.
9. Using a silicone spatula, loosen the frittata from the pan, then slide the frittata onto a plate and serve.

ELVIS PRESLEY'S FRIED PEANUT-BUTTER AND BANANA SANDWICH

 

Ingredients

• 1 small ripe banana
• 2 slices white bread
• 2 scant tablespoons smooth peanut butter (don't use extra-smooth)
• 2 tablespoons butter

Method

Serves: 1

1. Mash or slice the banana.
2. Lightly toast the bread, and then spread the peanut butter on one piece and the banana on the other.
3. Sandwich together then fry in the butter, turning once, until each side is golden-brown.
4. Remove to a plate, cut the sandwich carefully in half on the diagonal and eat.

Cherry Cheesecake

 

Ingredients

• 125g digestive biscuits
• 75g soft butter
• 300g cream cheese
• 60g icing sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon juice
• 250ml double cream
• 1 x 284g jar St Dalfour Rhapsodie de Fruit Black Cherry Spread

Method

Serves: 6-8

1. Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump.
2. Press this mixture into a 20cm springform tin; press a little up the sides to form a slight ridge.
3. Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
4. Lightly whip the double cream, and then fold it into the cream cheese mixture.
5. Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.
6. When you are ready to serve the cheesecake, unmould it and spread the black cherry over the top.

CHOCOLATE CHEESECAKE

 

Ingredients

FOR THE BASE

• 125g digestive biscuits
• 60g butter
• 1 tablespoon cocoa

FOR THE FILLING

• 175g dark chocolate, chopped small
• 500g Philadelphia cream cheese
• 150g caster sugar
• 1 tablespoon
• Bird's custard powder
• 3 large eggs
• 3 large egg yolks
• 150ml sour cream (or just use a 142ml pot)
• 1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water

FOR THE GLAZE (OPTIONAL)

• 75g dark chocolate, finely chopped
• 125ml double cream
• 1 teaspoon golden syrup

Method

Serves: Makes 10-12 slices

1. To make the base, process the biscuits to make rough crumbs and then add the butter and cocoa.
2. Process again until it makes damp,clumping crumbs and then tip them into a 23cm springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filling.
3. Preheat the oven to gas mark 4/180ºC. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
4. Beat the cream cheese to soften it, and then add the sugar and custard powder, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate, and mix to a smooth batter.
5. Take the springform tin out of the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will protect it from the water bath.
6. Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
7. Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it's no longer hot, and leave to set, covered with clingfilm, overnight. Let it lose its chill before unspringing the cheesecake to serve.
8. To make the chocolate glaze, very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and then Jackson Pollock it over the chocolate cheesecake on its serving plate. Use the remaining glaze as an accompanying sauce.

Barbecued Chicken Calzones

 

INGREDIENTS

1can Pillsbury® refrigerated classic pizza crust

1 1/3cups refrigerated original barbecue sauce with shredded chicken (from 18-oz container)

1/2cup shredded mozzarella or Cheddar cheese (2 oz)

 

DIRECTIONS

1. Heat oven to 425°F. Lightly spray cookie sheet with cooking spray. 

2. Unroll dough; place on cookie sheet. Starting at center, press out dough into 14x10-inch rectangle; cut into 4 (7x5-inch) rectangles. Spoon 1/3 cup chicken mixture onto half of each rectangle, spreading to within 1/2 inch of edge. Sprinkle 2 tablespoons cheese over each.  

3. Fold dough in half over filling; press edges firmly with fork to seal. Prick tops with fork.  

4. Bake 9 to 12 minutes or until light brown.

These calzones are perfect for a meal on the go. Simply wrap a baked calzone in foil to keep it warm while you're on the run.

 

Chorizo & Potato Grilled Hand Pies

 

INGREDIENTS:

• 4 puff pastry sheets
• 1 lb. chorizo
• 1 teaspoon vegetable oil
• 3 Yukon Gold potatoes
• 4 ounces sharp cheddar cheese, shredded
• 4 teaspoons chopped chives plus more for garnish
• 1/3 cup chopped dried apples or golden raisins
• Sour cream

DIRECTIONS:

1. Set out puff pastry sheets to thaw.
2. Heat vegetable oil in a large skillet. Brown the chorizo, stirring to a crumble.
3. Bring the potatoes to boil in salted water. Cook until fork-tender, about 15-20 min. Drain.
4. Peel, dice and smash the potatoes with a potato masher. They don’t need to be smooth, just crushed a little.
5. On a clean surface, roll out each sheet of puff pastry to an approximately 12″ x 15″ rectangle. Cut 3″ circles out of the puff pastry – I used the rim of a drinking glass as a cutter.
6. Preheat the panini grill to medium-high heat (about 400°F). Heat an oven or toaster oven to 250°F.
7. On half of the circles, add about 1 tablespoon potatoes, 1 tablespoon chorizo, 1 tablespoon cheese, 1 teaspoon dried apples and 1/4 teaspoon chives. Use your judgment – you want the pies to be full but not overstuffed. One at a time, pick up each remaining circle, dip your finger in some water and apply water to the outer edge of the circle. Place the circle, wet side down, on top of one of the circles with filling. Stretch the pastry a little if necessary to cover the filling. Press around edges to seal the pie. Crimp the edges with a fork.
8. Once you’re done with 4 or 5 pies (or as many will fit comfortably on your grill) go ahead and and start grilling. Carefully transfer the pies to the grill and close the lid so that the lid makes contact with the top of the pies without applying too much pressure. As the pastry bakes it will puff up and become a more even disc shape. Grill for 10-12 minutes until the pastry is puffed, fully baked (it will be quite brown in the center and pale golden around the edges). Keep the finished pies warm in the preheated oven or toaster oven while you grill remaining ones.
9. Serve with a dollop of sour cream and a few snips of chives.

Lebanese meat pies

INGREDIENTS: Makes 40 sfeehas
For the dough:

• 3 cups of flour
• 2 teaspoons dry instant yeast
• 2 teaspoons of sugar
• 1/4 cup of olive oil
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1 tablespoon of powdered milk (buttermilk is fine)
• Olive oil, as needed for stretching the dough
• 1 cup of warm water (110F)

For the filling:

• 3/4  pound of ground lamb @90% (or beef )
• 1 large onion, chopped fine
• 1 tablespoon butter
• 1/3 cup pine nuts
• 3 tablespoons of tahini
• 3 tablespoons of labneh (or drained yogurt)
• 1/2 cup (packed)of  flat-leaved parsley (leaves only)
• 2 tablespoons of pomegranate molasses
• Spices: 1 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of allspice,1 teaspoon of sumac, 1/4 teaspoon of cinnamon, 1/2 teaspoon of cayenne pepper (can replace with chili flakes, or smoked paprika).

• 2 tablespoons of tomato paste
• 1 tablespoon of red pepper paste
• 1/2 teaspoon of mashed garlic (about 3 clove)
• METHOD:
  
• Prepare the dough first: In a small bowl, pour 2 ounces of warm (110F) water and add two teaspoons of dry yeast; add two teaspoons of sugar and mix well to combine; let the yeast bubble up in a warm and enclosed  place. Meanwhile, place the flour, baking powder, salt and powdered milk in the food processor bowl. Process to combine well; add 1/4 cup of olive oil and process for one or two minutes until the mixture looks very sandy. At this point, add the proofed yeast mixture along with another 3/4 cup of warm water (add the water gradually); when the dough leaves the sides of the bowl it is ready and you can transfer it to a greased bowl and turn it around to coat it with oil and let it sit in a warm enclosed place to rise for a couple of hours until doubled in size. (I like to place the dough in the oven).
• Prepare the meat mixture: Chop the onion as fine as possible and sprinkle with the salt, allspice, sumac and a dash of cinnamon. Place the chopped onion on a sieve and let its waters come out. In the meantime, place the meat in a bowl and add the salt, pepper and red pepper paste and tomato paste. Add to the meat the chopped parsley leaves, pomegranate molasses, tahini and then the drained onion, labneh (or use drained yogurt) and tahini. Adjust seasoning based on your personal preference. Fry the pine nuts in butter and add to the meat mixture. Cover the meat mixture and set it in the fridge till the dough is ready. Prepare two cookie sheets by lining them with parchment paper.
• Making the sfeehas: Roll out the dough and punch it to remove all the air pockets; roll into a large circle, about 1/8 inch (more or less) thick. Cut rounds with a cookie cutter and on each round place a generous amount of filling (about 2 tablespoons). Pinch the two opposing ends of the circle and then the two opposing other ends. Take the back of a spoon and press on the filling to enclose it within the pocket. Line up the pies on a baking sheet. Heat the oven to 500F and bake for about 10 minutes until the pies are golden and the meat is cooked. Serve warm or at room temperature with some yogurt salad if desired.
•  

Lemonade

INGREDIENTS:
1 cup lemon juice
1 cup sugar
2 cups ice water
A large bunch of mint leaves
Ice cubes
METHOD:
1. Combine the lemon juice and sugar in a large water jug and whisk until the sugar is melted.
2. Add the ice water and stir to combine.
3. Add the mint leaves and ice cubes.

Condensed Milk Coconut Macaroons

INGREDIENTS:
14 oz. shredded coconut
14 oz. condensed milk
1 teaspoon vanilla extract
2 egg white, room temperature
Pinch of salt

Method:
1. Preheat the oven to 325°F.
2. Line the baking sheets with parchment papers.
3. Combine the coconut flakes, the condensed milk and the vanilla extract in a large bowl and mix well.
4. Beat the egg white and salt with an electric mixer until medium firm peak forms.
5. Gently fold the egg white in the coconut mixture.
6. Drop 2 teaspoons of the mixture onto the prepared baking sheets, leaving 1/2-inch between each.
7. Baked in the preheated oven, for 12-15 minutes or until light golden and firm.
8. Transfer to wire racks to cool completely.
9. It can be kept in an airtight container for 2-3 days.

Classic Yeast Raised Doughnuts

1 Tbsp. active dry yeast
1/4 cup warm water
1 1/2 cups milk, warmed
1/2 cup sugar
2 large eggs
1/2 tsp. salt
5 cups all-purpose flour
1/4 cup butter or shortening, softened
canola oil, for cooking

sugar spiked with cinnamon, for rolling (optional)
In a small bowl, stir together the yeast and water and set aside for 5 minutes. (If it doesn’t get foamy, toss it out!) In a large bowl, stir together the milk, sugar and eggs; add the yeast mixture and stir until well combined. Add 2 cups of the flour and the salt and beat until well blended. Add the butter and beat until incorporated.
Add the rest of the flour gradually, stirring (or using the dough hook on a stand mixer) until the dough comes together and isn’t too sticky. Continue to beat with the dough hook or turn out onto a lightly floured surface and knead until smooth and elastic. Cover and let sit for an hour, until doubled in size.
Roll or pat the dough out and cut into doughnuts or rounds (if you don’t have a doughnut cutter, use a round cutter or glass rim, then another smaller round cutter for the middle). Cover and let sit for a half hour to an hour, until they puff up again. (They’ll rise even more as they cook.)
Heat a couple inches of oil in a heavy pot until hot but not smoking. Gently cook the doughnuts in batches, without crowding, turning as needed until golden on both (or all) sides. Remove from the oil with a slotted spoon and transfer to a plate lined with paper towels. Serve warm or toss in a shallow bowl of cinnamon sugar to coat. Makes about 2 dozen.

Coffee & Doughnut Bread Pudding

6 plain or cinnamon-sugar yeast-raised doughnuts, torn into chunks
1 1/2 cups creamy coffee, or 1 1/2 cups milk with 2 tsp instant coffee or espresso stirred in
3 large eggs
1/4 cup sugar (or to taste)
1 tsp vanilla

Tear the doughnuts into chunks into a bowl. In another bowl, whisk together the coffee, eggs, sugar and vanilla and pour over the doughnuts. Refrigerate for several hours, until much of the liquid has been absorbed.
Preheat the oven to 350F. Pour the mixture into a buttered baking dish and bake for an hour, until puffed and golden. Serve warm, at room temperature, or cold. Serves 6-8 (or more).

Buffalo Chicken Bites

 

1 cup finely diced cooked chicken breast
1/2 cup crumbled blue cheese
2 tablespoons shredded cheddar cheese
1/4 cup hot sauce (Frank's brand is what I used)
4 tablespoons unsalted butter, melted and cooled

2 1/4 teaspoons rapid rise dry yeast

2 tablespoons brown sugar
1 cup warm milk ( I used 2%)

2 1/2 cups of flour

To make the buffalo chicken mixture, in a small bowl, combine the chicken, blue cheese, cheddar cheese, softened butter and hot sauce; set aside.

In a 1 cup measuring cup, heat the milk and then add the 2 tablespoons brown sugar; stir into warm milk until dissolved; place in the bowl of a stand mixer fitted with the dough hook.

Add 2 1/2 cups flour and yeast to the stand mixer and mix on low speed until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary. Allow the dough to knead in the stand mixer for 5-7 minutes. Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Place dough into a clean bowl that's been lightly oiled. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.

Preheat oven to 400°F with rack in the middle of the oven. Line a baking sheet with parchment paper; set aside.

Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of buffalo chicken mixture into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, filling and cut into pieces, transferring to sheet pans. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).

Bake buffalo chicken bites in the preheated oven for 5-7 minutes or until the tops are lightly browned. Remove from oven (some cheese may have melted out.) and brush tops with melted butter before serving (optional).

Chicken Egg Rolls

Ingredients
For the Filling:
4 tablespoons soy sauce, divided
3 cloves minced garlic, divided
4 chopped green onions, divided (we used a shallot, it was the closest thing we had :-/)
4 tablespoons vegetable oil, divided
1 pound boneless, skinless chicken breasts, cut into strips
¾ head green cabbage, shredded thin
3 carrots, peeled and shredded
2 cups fresh bean sprouts
To Finish
24-30 egg roll wrappers
1 tablespoon cornstarch mixed with 3 tablespoons water
Canola oil, for frying
Directions
To make the filling, combine 3 tablespoons of the soy sauce, 1 clove of minced garlic, half of the green onions, and 1 tablespoon of the oil in a Ziploc bag; shake well to combine. Place the chicken strips in the bag, press out the excess air, and seal. Refrigerate and marinate for at least 30 minutes, or up to 3 hours.
Heat 2 tablespoons of the vegetable in a wok or large skillet over high heat. When the oil is very hot, add the chicken to the pan and cook, stirring constantly, until the chicken is cooked through and lightly browned. Transfer to a plate and set aside.
Add the remaining tablespoon of oil to the pan. Add the shredded cabbage and carrots and the remaining tablespoon of soy sauce. Stir to toss the vegetables. Cook over high heat for about 2 minutes. Toss in the bean sprouts, remaining garlic and green onions and cook for 1 more minute.  Remove from heat.
Dice the chicken breast and add them to the vegetable mixture. Place the mixture in a colander and in the sink. Press down firmly on the filling mixture to remove as much excess liquid as possible. Let the filling cool for 30 minutes before filling the wrappers.
To finish the egg rolls, heat about 3 inches of oil to 375 degrees F. While the oil is heating, assemble the rolls. Lay an egg roll wrapper out on your work surface with one corner pointing toward you. Add a tablespoon or two of the filling to the center of the wrapper. Fold the corner closest to you up over the filling. Roll slightly away from you then fold in the two outside corners, and continue rolling the wrapper tightly away from you. Securly close the egg roll by lightly brushing the inside top corner of the wrapper with the corn starch mixture. Repeat with the remaining wrappers and filling.
Fry several egg rolls at a time in the hot oil but without overcrowding, about 4-5 minutes or until golden brown. Transfer to a large plate lined with paper towels and place the finished egg rolls vertically to help drain excess grease. Repeat with the remaining rolls. Serve warm with soy sauce or sweet n’ sour

Chocolate Crush

INGREDIENTS:

• 3/4 cup flour
• 1/4 cup dutch-process cocoa
• 1/2 cup sugar
• 1 tablespoon baking powder
  (now that I’m writing this, I’m pretty sure I’ve been using only 1 teaspoon. Oopsies. I’ve been happy with my results but I’m going to use a tablespoon next time to fluff-ify my donuts further!)
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup milk
• 1 teaspoon vanilla
• 4 tablespoons canola oil
• Chocolate glaze (recipe follows)
• Colored or chocolate sprinkles (optional)

DIRECTIONS:

1. Preheat the oven to 450 degrees and coat a donut pan liberally with cooking spray.
2. Stir together flour, cocoa powder, sugar, baking powder and salt in a large bowl. Add the egg, vanilla, and milk and stir together for 1 minute. Add the oil and continue to whisk until just combined. Transfer the batter to a large measuring cup (or a bowl with a spout) for easy pouring.
3. Fill each cavity in the pan 2/3 of the way full with batter. Bake for 7 to 9 minutes or until the donuts spring back when lightly touched. Cool completely before icing. Yields 10 to 12 donuts.

Chocolate Glaze

• 1/2 cup semisweet chocolate chips
• 2 tablespoons butter
• 1 tablespoon corn syrup
• 1/4 teaspoon vanilla extract

To make the glaze: combine the chocolate chips, butter, corn syrup and vanilla extract in a double boiler (or in a stainless steel or glass bowl over some simmering water). Stir until the chocolate is melted and everything is incorporated. Use immediately.

Chocolate Peanut Butter Macarons

100g egg whites (about 3), aged
125g almond meal
145g pure icing sugar
5g cocoa powder
100g caster sugar

peanut butter for filling

1. Age your egg whites by leaving them out at room temperature for 24-48 hours, or for 3-5 days in the fridge. Process almond meal, icing sugar and cocoa powder in a food processor and sift into a bowl. Process any remaining lumps again and sift again – discard any bits that do not fit through the sieve.
2. Beat egg whites until soft peaks, then gradually add the caster sugar whilst beating until stiff peaks form. Add the dry ingredients in two additions and mix quickly with a spatula a few times to get rid of any large air bubbles. Once the ingredients are starting to incorporate, slow down and fold the mixture until it flows like magma and falls in ribbons from the spatula. Pipe 3cm circles onto sheets lined with baking paper. Confidently rap the baking sheet onto the counter top to allow bubbles to come to the surface, pop these with a toothpick. Leave the shells out to dry for 30 minutes to an hour to allow a skin to develop on top – when you can touch the surface without any mixture sticking to your finger, they are ready.
3. Preheat the oven to 140ºC. If you have thin baking sheets, place an overturned baking tray into the oven while it is preheating. When the macarons are ready, place the baking sheet on top of the overturned baking tray and bake for 15 to 20 minutes, depending on your oven. The macarons are usually ready when they peel back from the baking paper easily. When they have finished baking, carefully peel the macarons from the baking paper and place onto a wire rack to cool.
4.. When the macarons are cool, pair up the shells. Nuke your peanut butter in a heatproof bowl in the microwave until it is soft enough to spread easily. Spoon a small amount into the centre of one of the macaron shells and sandwich with the other. If your peanut butter becomes too hard to work with, just nuke it in the microwave on 10 second bursts until it is soft again. Repeat until all your macaron shells are filled. Place in an airtight container to mature for at least 24 hours.

Chocolate Popcorn Cake

INGREDIENTS:
2 x 8-inch sponge or chocolate cakes
Chocolate popcorn ganache:
3/4 cup cream
2 oz. buttered popcorn
6 oz. milk chocolate, coarsely chopped
Dark chocolate glaze:
(Adapted from Adriano Zumbo)
3 oz. dark chocolate, coarsely chopped
3 oz. creme fraiche
2 oz. icing sugar
1/3 cup water
METHOD:
1. To make the chocolate popcorn ganache: Heat the cream until just below boiling point. Add the popcorn and let it infuse in the cream for 15 minutes. Strain the cream through a fine sieve and discard the popcorn. Reheat the cream until near boiling point. Add the chocolate, let it sit for a few minutes and stir until the chocolate has melted into the popcorn-infused cream. Set aside and let cool.
2. Sandwich the 2 sponge cakes with a thick layer of ganache. Spread the remaining ganache to cover the entire cake. Refrigerate the cake for at least 1/2 hour until the ganache is set.
3. To make the dark chocolate glaze: Place all the ingredients in a small pan. Stir over medium heat until the mixture is smooth and comes to the boil, then cook for 3 minutes or until thickened. Transfer to a stainless-steel bowl, then place a bowl over a second bowl filled with ice water. Stir occasionally for 10 minutes or until cool and the consistency of double cream.
4. Remove the cake from the fridge, place on a wire rack over a tray. Pour the glaze over the cake, easing it over the side to coat. Refrigerate for 2 hours or until set.
5. Decorate with chocolate cinnamon popcorn.

Chocolate Scotcheroos

• 3 cups Rice Krispies cereal
• 3 cups Cocoa Krispies cereal
• 1 cup corn syrup
• 1/2 cup sugar
• 1/3 cup peanut butter
• 1/3 cup Nutella
• chocolate chips and butterscotch chips

1. Lightly grease a 9x13 pan with butter or oil.
2. In a large pot, heat corn syrup and sugar until dissolved - don’t boil or else your bars will be rock hard!  When the sugar is dissolved, melt in the peanut butter and nutella. When melted, stir in the cereal.  Stir until mixed and press into pan.
3. Melt chocolate chips and butterscotch chips (I usually use half a bag of each) in a double boiler, or over low heat.  When smooth, spread over the tops of the bars and cool until frosting has set.

Chocolatey Mochaccino

Ingredients:

Hot milk - 1 cup
Instant coffee powder - 3 tsp
Chocolate syrup - 2 tblsp
Sugar - for taste (If your chocolate syrup is unsweetened and if you have a sweet tooth)
Whipped Cream - optional

Method:

Stir in hot milk, instant coffee powder and sugar in a pan. Switch off the flame and add the chocolate syrup to it and mix well. Top it with whipped cream and serve hot. :)

The instant coffee powder used matters a lot. I used Melosa 3 in 1 instant cappuccino powder to make my cup of delicious coffee. :) Since Melosa has added sugar and creamer in it, my chocolaty coffee was thick and creamy :)
 

Creamy Peanut Butter Pie

 

Ingredients

• 8 ounces chocolate cookies
• 4 tablespoons butter, melted
• 4 ounces finely chopped chocolate or semi-sweet chocolate chips
• 1/4 cup chopped peanuts
• 1 cup heavy cream
• 8 ounces cream cheese
• 1 cup creamy-style peanut butter
• 1 cup confectioner’s sugar
• 1 14 ounce can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 teaspoon freshly squeezed lemon juice

Instructions

1. Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.
2. Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.
3. Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner’s sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
4. Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

Number of servings: 10-12

Yogurt Parfait Pie

Prep Time: 8 to 10 hours (mostly unattended)  Cooking Time: 5 to 10 mins

Crust Ingredients:
1 ½ cups finely crushed graham crackers
3 tablespoons lowfat vanilla yogurt
2 tablespoons brown sugar
Ingredients for the Filling:
1 cup sliced strawberries
1 cup blueberries
1 teaspoon sugar
½ cup water
2 egg yolks
1 teaspoon cornstarch
1 ½ cups nonfat or lowfat vanilla yogurt
1 envelop unflavored gelatin
1.    Preheat the oven to 350 degrees.
2.    In a medium bowl, combine yogurt, crushed Cheerios and sugar.
3.    Work the mixture together with your hands until it becomes clumpy and moist.
4.    Press mixture into a 9 inch pie plate making sure to push it up along the sides.
5.    Bake in the oven for 5 to 10 minutes or until set and just starting to brown.
6.    Let cool completely (overnight is best) before adding filling.
7.    To make the filling, combine strawberries, blueberries and sugar in a medium bowl and set aside.
8.    In a small saucepan, over low heat, whisk together ¼ cup water, egg yolks and cornstarch and continue stirring until thick. Remove from heat.
9.    Meanwhile, in another small saucepan, sprinkle gelatin over remaining ¼ cup water, whisk together and dissolve over medium heat for about 5 minutes.  Remove from heat.
10. Combine egg mixture and gelatin.
11. Combine yogurt with berries and then fold berries into egg / gelatin mixture.
12. Pour into prepared piecrust and refrigerate until set. At least 2 hours.