Rocky Road Cake

I was  searching for a cake for someone who likes chocolate cake and also like rocky road. After a search, I came across a cake recipe by Nadia Hussain. 

Ingredients:

For the cake:

• 225g plain flour, sifted
• 350g caster sugar
• 85g cocoa powder
• 1½ tsp baking powder
• 1½ tsp bicarbonate soda
• 250ml whole milk, room temperature
• 2 large eggs
• 125ml vegetable oil
• 250ml boiling water
• 2 tbsp instant coffee

For the rocky road:

• 250g dark chocolate, chopped
• 250g milk chocolate, chopped
• 100g butter
• 150g digestive biscuits, roughly broken
• 100g marshmallows
• 150g glace cherries, optional
• 2 tbsp icing sugar

Method:

Preheat the oven to 180ºC/160ºC for fan assist oven. Grease the base and sides of a 25cm round cake tin. Cut out two rounds of baking paper and use one to line the tin, putting the other one aside for later.

Put the flour, sugar, cocoa, baking powder and bicarbonate of soda into a large bowl and give it all a whisk.

Put the milk, eggs and oil into a jug and whisk until they are combined. Add to the dry mix and whisk to a smooth batter.

Using the same jug, measure out the boiling water and the coffee. Mix together and pour into the batter. You won't actually taste the coffee in the cake, but it enhances the flavour of the chocolate, so you should taste a lot of chocolate. This feels weird, and it seems the two will not mix together. But I promise that they will, so persevere and continue to mix until you get a smooth batter. But be careful- the water will be very hot.

Pour the batter into the prepared tin and bake on the middle shelf for 45-50 minutes, until the skewer inserted comes out clean. Leave to cool completely in the tin.

Meanwhile, prepare the rocky road by putting the two chocolates and the butter into a microwave bowl and melting in the microwave until the mixture is smooth. Do this in 30 second and then 10 second bursts, stirring in between bursts.

Now add the biscuits, marshmallows and glace cherries (if used), and mix well until everything is coated.

Pour the mixture all over the cooled cake, using the back of a spoon to help spread it out if needed. Now take the extra round of baking paper you cut out earlier, place it on top and press firmly to flatten. Place in the fridge for 2 hours.

Take the paper off the top and turn out on to a cake stand or serving plate.

Now take off the other piece of paper and dust with icing sugar before slicing

Apple Crumble Cheesecake

Stepping in to fall with this apple crumble cheesecake. This cheesecake is full of fall flavours. It has cinnamon cookie crust, cheesecake filling and topped with cinnamon sugar apples and lots of crumble. It is the perfect combination of an apple pie and cheesecake.

Each bite if this dessert delivers the perfect balance of creamy cheesecake and the warm flavours of baked apples with a crunchy crumb topping. It's a decadent twist on classic cheesecake that is sure to impress and perfect for all the fall season! It looks spectacular and taste even better, yet is surprisingly easy to make. 

The perfect marriage of cosy apple crumble and decadent rich cheesecake!

Ingredients:

For the base:

• 200g digestive biscuits
• ½ tsp ground cinnamon
• 75g butter

For the filling:

• 500g mascarpone, room temperature
• 400g full fat soft cheese, room temperature
• 150g castor sugar
• 3 tbsp cornflour
• 3 medium eggs
• 1½ tsp vanilla extract

For the topping:

• 3 Granny Smith apples
• ½ tbsp caster sugar
• ¼ tsp ground cinnamon
• 70g rolled oats
• 50g plain flour
• 40g light brown sugar
• 50g cold butter, diced
• salted caramel sauce, to serve

Method:

For the base: Preheat the oven to 180ºC or 160ºC for fan assist oven. Brush a 23cm diameter springform tin with oil or butter and line with baking paper. Blitz the digestives to a crumb in a food processor. Combine with the cinnamon and melted butter, stirring so the crumbs are well coated. Press evenly into the base of the tin. Bake for 10 minutes. Leave to cool while you continue. Reduce the oven to 160ºC or 140ºC for fan assist oven.

For the filling: Put all the ingredients in a large bowl. Beat with an electric whisk until smooth and thick. Set aside.

For the topping: peel, core and dice the apples into small chunks then toss with the caster sugar and cinnamon. For the crumble. mix the oats, flour, brown sugar and a pinch of salt in a bowl. Rub in the butter until the mixture forms small clumps.

To assemble, spoon the cheesecake mixture over the baked biscuit base in an even layer and place the tin on a baking tray. Scatter over the apples, followed by the crumble topping.

Bake for 1 hour 15 minutes to 1 hour 25 minutes until golden brown and with a bit of a wobble in the centre; it will continue to firm up as it cools so take care not to overbake. Turn the oven off and leave the cake to cool inside the oven for at least 2 hours. Remove from the oven, cool to room temperature and chill for at least 4 hours, ideally overnight.

Release from the tin and drizzle over salted caramel sauce to serve.

Lentil Nut Roast

This roast is perfect for a Sunday roast and great for weekday meals too. This vegan roast pairs well with roast potatoes, sprouts, braised red cabbage or even steam broccolis.

This dish can be prepared ahead of time for convenience and served either hot or cold. It also freezes well. 

Ingredients:

• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp fresh chopped chilli
• 400g sweet potatoes, diced
• 400g tin chopped tomatoes
• 130g red lentils
• 3 tsp paprika
• 3tsp oregano
• 1 cube vegetable stock
• 100g cooked quinoa
• 100g chopped nuts
• 2 tbsp flax seeds
• 1 tbsp olive oil

Method:

Lightly roast or fry the onion, garlic, sweet potato and chilli in a little olive oil.

Add lentils, chopped tomatoes, paprika, oregano, sufficient vegetable stock to cover, season and stir.

Cook in a medium oven or over a low heat on the hob for about 30 minutes or until the lentils are cooked. Check regularly and add extra stock or water, a little at a time, as needed. Transfer to a large bowl.

Add the cooked quinoa and chopped nuts and mix

Add the flax seeds and mix again.

Line a 25cm long by 11 cm wide and 8cm deep loaf tin with a baking paper. Pack the mixture into the loaf tin and level the top with the back of a spoon. Loosely cover with foil.

Bake in the centre of the oven at 180ºC for about 30 minutes. Remove the foil and return to the oven until cooked. The loaf will be cooked when it is firm to touch over the whole surface.

Leave to cool in the loaf tin for 30 minutes and then turn out onto a serving plate or board.

Chickpea Coconut Curry Noodles Soup

This creamy Thai-inspired coconut noodle soup is the simplest weeknight dinner. Made with flavourful Thai curry paste, coconut milk, peanut butter, plenty of fresh herbs and lime juice. 

The broth is made with vegan stock and it is easily adaptable to non vegan i.e. using chicken or meat to your preference. It is packed with veggies and canned chickpeas. This soup is creamy, comforting, hearty and delicious!

Ingredients:

• 2 tbsp sesame oil
• 1 onion, sliced
• 2 red pepper, sliced
• 3 cloves garlic, minced
• 1 tsp fresh minced ginger
• ½ tsp turmeric
• ¼ tsp pepper
• red pepper flakes, to taste
• 3 tbsp red curry paste
• 3 cups of vegetable stock, use chicken stock for non vegan
• 1 can coconut milk
• 2 tbsp soy sauce
• 3 tbsp peanut butter
• 1 can chickpeas, rinsed and drained
• 2 handfuls chopped kale
• 2 tbsp chopped coriander
• 1 lime juiced, plus some for serving
• dry linguine for 6 people

Method:

Heat the sesame oil in a stock pot over medium heat. Add the onions, bell peppers, garlic, ginger, turmeric, pepper and red pepper and cook for 2-3 minutes, stirring frequently.

Add the red curry paste and cook for another minute. Pour in the vegetable stock, coconut milk, soy sauce, peanut butter and chickpeas. Stir to combine and bring to a boil. Lower the heat and simmer for 15-20 minutes.

Meanwhile bring a pot of water to boil and cook the linguine according to the packet instruction. Drain and set aside.

Add the kale, chopped coriander leaves and lime juice to the soup and cook for a couple of minutes or until the kale is wilted. taste and adjust seasonings as needed.

To serve, add the noodles and soup to each bowl. Top with more chopped coriander leaves and serve with lime wedges.