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Tantalisingly Tasty Recipes!
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Blueberry Cake
Ingredients
350g unsalted butter
350g caster sugar
6 eggs
1 teaspoon vanilla extract
450g plain flour
2 tablespoons plus 2 teaspoons baking powder
280ml soured cream
250g fresh blueberries (plus few extra for decorating)
Cream cheese frosting
Method
Preheat oven to 170degrees
Put butter and sugar in a mixer and mix until light and fluffy. Add the eggs one at a time, mixing well. Beat in the vanilla extract, flour and baking powder until well mixed. Add the soured cream and mix well until everything is combined and the mixture is light and fluffy.
Gently stir in the blueberries by hand until evenly dispersed.
Pour the mixture into a 25cm ring mould. Bake in the oven for 40 minutes or until golden brown. Leave to cool slightly in the cake tin before putting on a wire rack.
When cold, cover the top and sides with the frosting and decorate with more blueberries. Dust with a light sprinkle of icing sugar to finish.
Cream Cheese Frosting
(for cake 1/2 for cupcakes)
600g icing sugar
100g unsalted butter
250g cream cheese, cold
Beat the icing sugar and butter together until well mixed. Add the cream cheese in one go until completely incorporated. Continue beating until light and fluffy.
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Pasta and lentil bake!
This is definitely vegetarian, and I'm pretty sure it's vegan too. Healthy but tasty!
Ingredients:Breadcrumbs, penne pasta, Vegan gluten-free cheese-flavoured sauce mix, puy lentils, red lentils, 1/2 onion, 2 cloves garlic, broccoli, courgette, tomato puree, water, salt, pepper, mixed herbs.
1. First of all, cook the puy lentils and red lentils. About 15 mins for the red and a bit more for the puy lentils. I’m useless at knowing how long to cook things for though, so don’t take my word on this bit.
2. Add olive oil, the chopped onion, garlic, courgette and broccoli to a saucepan and stir over a low-ish heat.
3. Next add the red lentils and puy lentils along with about 2 tablespoons of tomato puree and a little water.
4. After a few minutes add some salt, pepper and mixed herbs. Then transfer the mixture to an ovenproof dish.
5. Cook the pasta.
6. Make the cheese-flavoured sauce according to the instructions on the packet. Mix with the cooked pasta and spread on top of the lentil and vegetable mix in the dish.
7. Finally sprinkle breadcrumbs all over the pasta.
8. Cook at 180 degrees Celcius for about 20 minutes.
And voila!
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Giant Cookies
Ingredients
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips
Directions
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
I didnt use that much chocolate chips, too many imo and the cookies spead loads so make sure to leave a lot of space between them. Also they are very, very yummmy!
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Chocolate, coffee & rum cake
Servings:8
Prep time:40min
Cook time:1hr
Ingredients:
For the cake
A little cocoa powder for dusting
300ml strong percolated coffee
150g dark chocolate (minimum 70% cocoa solids)
225g unsalted butter, plus a little extra for greasing
50ml rum, plus extra to drizzle over the cake
225g plain flour
1 tsp baking powder
Pinch of salt
2 duck eggs
1½ tsp vanilla extract
400g caster sugar
For the chocolate sauce
150g dark chocolate (minimum 70% cocoa solids)
50g caster sugar
50g unsalted butter
½ tsp vanilla extract
50ml medium strength brewed coffee
20ml rum
150ml double cream
Preparation
For the cake
Preheat the oven to 140°C and grease and dust a 3 litre ring mould/cake tin with butter and cocoa powder.
Combine the percolated coffee, the chocolate, the butter and 50ml of rum and heat in a bain-marie (a bowl rested over a pan of boiling water). Stir until the mixture is smooth.
In a separate bowl, sieve together the flour, baking powder and salt.
In another bowl, beat together the eggs and vanilla extract.
When the chocolate mixture is smooth, remove it from the heat and gradually beat in the sugar using an electric whisk until it has dissolved.
Increase the speed and add the dry ingredients, whisking continuously. Finally, add the eggs and the vanilla until fully combined and pour the mixture into the tin.
Bake in the oven for 60 minutes.
Immediately after removing the cake from the oven, prick the surface all over and drizzle some rum evenly over the cake.
Leave the cake to rest for 10-15 minutes before serving.
For the chocolate sauce
Combine the chocolate, the sugar, the butter, the vanilla extract, the coffee and the rum and heat over a bain-marie until smooth.
In a separate saucepan, warm through the double cream over a low heat.
Remove both the cream and chocolate mix from the heat and mix them together until smooth.
I forgot to take pics but...it was good 0 -
Banoffee Pie!
nb*Put the tin of condensed milk [unopened, just remove the labelling if there is any] into a pan of boiling water and allow it to boil for 2 hours. Check constantly that the water level is above the tin otherwise it could be disastrous!
Or...if you don't feel like waiting 2 hours, there's a quicker way of making the caramel
bring butter & caster sugar & condensed milk to a boil for 5-7 minutes in a saucepan, voila
The amount of butter/caster sugar should be in equal amounts, and vary depending on whatever recipe you look at. Anywhere between 100-225g is fine 0 -
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Spicey Wedges
cut potatoes into wedges
in a bowl mix olive oil, paprika and garlic salt
coat wedges in the spice mix ansd place in an oven for about 30 mins at 180C
serve with some taco sauce
Easy Carbonarra
boil some pasta preferably spagetti but any will do
while thats cooking fry some bacon bits in a pan, rashers will do also
when everything is ready throw it all together and mix
then beat an egg and add it to the pasta and bacon
1 egg per person
Enjoy 0 -
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Join Date:Posts: 28675
Jesus Juice wrote: »So having this in the morning!
+1
I've managed to get up early for breakfast the last two days, and I want to turn it into a good habit :pac:0 -
*bumpeh* very very simple recipe, but the tastiest thing I've had in ages
Certainly not one for veggies
Pork ribs wrapped in rashers
For the ribs:
Cut into individual ribs, leave to marinade overnight (marinade recipe is up to you)
to cook, place in boiling water for 40 minutes.
(heat up the oven to 200C while you're waiting)
Once cooked - take out of the water, wrap in rashers, and pop into the oven for 10-15 mins
Eat with whatever else you want :P I had noodles / roasted carrot with mine
I'd say the whole meal cost about €3 0 -
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As requested by Aoibheann, Brooklyn Blackout Cake (from the hummingbird bakery cookbook)
ingredients:
100g unsalted butter, at room temperature
260g caster sugar
2 eggs
1/4 teaspoon vanilla extract
45g cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
a pinch of salt
170g plain flour
160 ml whole milk
chocolate custard:
500g caster sugar
1 tablespoon golden syrup
125g cocoa powder
200g cornflour
85g unsalted butter
1/2 teaspoon vanilla extract
also need:
3 20cm cake tins, base-lined with greaseproof paper (I only had 1 so baking took a lot longer as I had to do each separately)
Method:
1. Preheat oven to 170 degrees celcius (Gas 3)
2. Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or a handheld electric whisk)
and cream until light and fluffy.
Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl
with a rubber spatula after each addition.
Turn the mixer down down to slow speed and beat in the vanilla extract, cocoa powder,
baking powder, bicarbonate of soda and salt until well mixed.
Add half the flour, then all the milk, and finish with the remaining flour.
Mix well until everything is well combined.
3. Pour the mixture into the prepared cake tins and smooth over with a palette knife.
Bake in the preheated oven for 20 mins.
Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
4. For the chocolate custard: Put the sugar, golden syrup, cocoa powder and 600ml of water into a large saucepan and bring to the boil over medium heat, whisking occasionally.
5. Mix in the cornflour with 120ml - 200ml of water until it resembles a thick glue in texture, if it's too thick you can add more water but don't add more than 250ml, then whisk into the cocoa mixture in the saucepan.
Bring back to boil , whisking constantly.
Cook until very thick, about 10 minutes.
Remove from heat and stir in the butter and vanilla extract.
Pour the custard into a bowl, cover with clingfilm and chill until very firm.
6. When the cakes are cold, using a serrated knife, slice a thin layer off one of the cakes.
Put this layer into a food processor and process to make fine crumbs.
Put one cake on a cake stand and spread about one-quarter of the chocolate custard over it with a palette knife.
Place a second cake on top and spread another quarter of the custard over it.
Top with the last cake and spread the remaining custard over the top and sides.
Cover with the cake crumbs and chill for about 2 hours.
I didn't bother with the covering it with crumbs bit because I may have forgotten to cut the bit off the cake for it. Still tastes awesome though.
Edit: 4,000 posts \o/0 -
Errrrm they cant compare to the above (coz nothing can) but these are ridiculously tasty also and are fair easy to make
Chocolate Truffles
Ingredients
25g of butter or margarine
75ml of double cream
225g of milk, white or dark cooking chocolate (this is for the centre)
100g of any cooking chocolate for the outer coat, (I normally use more then 100g, but you can just keep melting more as you need)
Method
Line a tin with baking paper
Place butter and cream in a small saucepan and boil until it starts to bubble and remove from heat
Break the chocolate and stir into the cream/butter until its melted
Pour into the tin and chill it in the freezer. ( I did these twice and one it only took 5-10 mins the other time about 30mins, dependss Just it needs to be kinda solid but soft enough to roll and shape)
Break off small pieces and roll into balls(This bit is extremely messy, coz its still gonna be kinda runny) and chill in freezer again for 5mins
Break the 100g+ of chocolate in the microwave in 30second perioids, then dip your ball things into it and enjoy \o/ The coldness makes the melted chocolate dry straight off
They are really really nice, I swearsies!0 -
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Ultimate Christmassy dessert: Chocolate crepes with Chantilly cream.
Serves 6-8
Crepes:
100g plain flour
25g cocoa powder
1/4 tsp fine sea salt
1 tbsp caster sugar
2 medium eggs
1tbsp melted butter
300ml whole milk
1 tsp vanilla extract
Chocolate sauce:
100g dark chocolate (Green & Black's Maya Gold is amazing for this)
15g butter
1 1.2 tbsp clear honey
70ml whole milk
Chantilly cream:
250ml double cream
2 tbsp icing sugar
1 tsp vanilla extract
& flaked almonds to serve.
Crepes: Sift flour, cocoa powder and salt into a bowl, stir in sugar. Make a well in the centre and pour in (lightly beaten) eggs, melted butter, milk, vanilla extract. Whisk to form a batter. Leave to stand and chill for 30 mins. Cook with a knob of butter over a medium heat for 1 1/2 mins each side, or until golden brown.
Sauce: Break chocolate into small pieces and place in a bowl over a pan of simmering water. Add butter and honey. Allow to melt, stirring occasionally. Remove from heat and gradually whisk in the milk.
Cream: Whip cream with the icing sugar and vanilla to soft peaks. Cover and chill until serving.
To serve, spread a layer of cream over one half of each crepe and scatter with the flaked almonds. fold the plain half of the crepe over the filling, then again into quarters. Drizzle the chocolate sauce over the crepe, with a few more flaked almonds, and some grated orange zest wouldn't go astray either!
Don't have a photo of ones I made, but this is what they're meant to look like!
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apologies for Imperial measurements. I'm too lazy to convert
"Never-Fail" Chocolate Fudge Cake ("Alternative" Christmas Cake for Every Occasion)
a recipe that my grandmother gave to me but was originally designed by a pro chef- Serves many
- May cause obesity, addiction and shortened life-span
Mix the following in a bowl:
8oz Flour
5oz Sugar
2 tablespoons cocoa
1 tea spoon baking powder
1 tea spoon bricarbonate of soda
Mix the following in a jug:
2 eggs
1/4 pint milk
1/4 pint 'Crisp and Dry' oil
2 tablespoons Golden Syrup
Pour the contents of the jug into the bowl, mix contents well.
Get two small cake tins, line them with tin foil. Pour this mixture equally into both cake tins. Heat the mixture at 150C for half an hour.
Whilst the cakes are being baked, get to work on the icing.
In a saucepan, mix:
2oz butter
3 tablespoons cocoa
2lb icing sugar
2oz milk
over a low heat until a thick icing is formed. It should be warm enough to spread over the cake (and between the two "layers") and should harden when cooled.
Spread the icing over the top layer and between the two layers.
If successful, you should have produced something that looks better than this delicious, brown, icing-covered mess.
If it does not look any better than the brown icing covered mess, do not fear! It probably tastes just as nice and is probably just as bad for your health.
Until next time,
Chef!0 -
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I made Chocolate Peanut Butter Cheesecake last week. It was awesome.
Link to the recipe in my blog if anyone is is interested.
So good, but too much will more than likely kill you.
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*drools*
I was looking for a good recipe for peanut butter cheesecake for YEARS (a chef in a restaurant I worked in used to make it, and I never got around to asking her for the recipe). I've also been looking for ways to use up sour cream as I buy it for wraps and stuff, but I rarely use more than a few teaspoons before it goes off.
You just never stop giving, Kate! 0 -
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