Baileys Christmas Cake Cheesecake

                                            

This is one of the best way to use up the left over Christmas cake!! This Baileys Christmas cake Cheesecake is the perfect holiday dessert, combining the rich flavours of Christmas cake with a creamy cheesecake twist!

Ingredients:

• 300g Christmas cake 
• 250g digestive biscuits
• 100g melted butter
• 400g cream cheese
• 250g mascarpone cheese
• 100g castor sugar
• 75g golden caster sugar
• 100ml double cream
• 1 tsp mixed spice
• 3 large eggs
• 3 tbsp Baileys
• zest of 1 orange

Method:

Prepare the Base: Preheat the oven to 160ºC. In a food processor, crush the digestive biscuits into fine crumbs. Mix the crumbs with the melted butter until well combined. Press the mixture firmly into the bottom of a springform cake tin to form the base.

For the Cheesecake: In a large mixing bowl, combine the cream cheese, mascarpone cheese, caster sugar, golden caster sugar, double cream, mixed spice and orange zest. Beat until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Finally stir in the Baileys.

Crumble the leftover Christmas cake into small pieces and gently fold into the cheesecake mixture, ensuring it is evenly distributed.

Pour the cheesecake mixture over the biscuit base in the springform tin. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the centre has still a slight wobble. Turn off the oven and leave the cheesecake inside for an hour to cool gradually.

Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerated for at least 4 hours or overnight for best results. Serve chilled. 

 

Chocolate Mousse Cake

There is something undeniably elegant about a chocolate mousse cake. With its delicate mousse layer, rich chocolate ganache, and soft, moist base, every bite is a balance of flavour and texture that feels like a little celebration. Whether you are treating a guests or savouring a quiet night in, this cake brings both indulgence and comfort to the table. 

Ingredients:

• 1 cup plain flour
• 1 cup granulated sugar
• 1/3 cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup milk
• ¼ cup vegetable oil
• 1egg
• 1 tsp vanilla extract
• ½ cup hot water
• 1½ cups double cream
• 200g dark chocolate
• ¼ cup icing sugar
• 1 tsp vanilla extract
• 100g dark chocolate
• ½ cup double cream
• strawberries or any fruits of your choice, optional

Method:

Preheat the oven to 175ºC/160º for fan-assist oven. Line the bottom of a springform pan with baking paper and lightly grease the sides.

For the cake: In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt. Add milk, oil, egg and vanilla. Mix until smooth, then stir in hot water.

Pour the batter into the prepared springform pan and smooth the top with a spatula.

Bake for 25-30 minutes, or until a skewer comes out clean. Let the cake cool completely in the pan.

For the mousse: Melt chocolate gently and let cool slightly. In a bowl, whip the double cream, icing sugar and vanilla extract until soft peaks. Fold melted chocolate into the whipped cream in batches.

Spread the mousse evenly over cooled cake base. Chill for 2 hours.

For the ganache: Heat the cream just to simmering, pour over chopped chocolate, let it sit for 1 minute, then stir until smooth. Pour ganache over the mousse and spread evenly

Chill the entire cake for at least 2 more hours. Once set you can decorate the cake with the strawberries and this is optional. 

Slice with a warm knife and serve.

 

Rainbow Cake

This beautiful Rainbow cake recipe is perfect for any occasion, from birthday parties to holidays!! It's always a crowd pleaser as you cut into it, revealing six stunning colourful layers with buttercream throughout. It is moist, flavourful  and absolutely show-stopping.

It is truly an impressive cake that is fun for all ages which you can effortlessly assemble.

Ingredients:

For the cake:

• 600g plain flour
• 600g granulated sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 6 large eggs, room temperature
• 360ml vegetable oil
• 360ml  milk
• 1 tbsp vanilla extract
• food colouring (red, yellow, green, blue, orange, blue, purpe)

For the buttercream:

• 560g butter, softened
• 1200g icing sugar
• ½ cup double cream
• 2 tsp vanilla extract

Method:

For the Rainbow Cake layers:

Preheat the oven to 175ºC/160ºC for fan assist oven. 

Grease 2 or 3 8 inch round cake pans with butter. Line the bottoms with baking paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

In another large mixing bowl, combine the eggs, vegetable oil, milk and vanilla. Whisk until well combined. Pour into the flour mixture and whisk until combined.

Divide the batter among 6 mixing bowls. Colour each batter with food colouring to make red, orange, yellow, green, blue and purple batters. Pour a single colour batter into each cake pan. Place the remaining batter bowls in the fridge until ready to bake. This helps to stop the baking powder from reacting while waiting to bake.

bake for 20 minutes or until a skewer inserted into the centre comes out clean. Let the cakes cool for 10 minutes in the pan, the remove and finish cooling on a wore rack. Wash the pans, grease and line with baking paper again, and bake the remaining batters.

For the buttercream:

In a large mixing bowl or a bowl of  a stand mixer fitted with  the whisk attachment, beat the butter on medium speed until very fluffy and pale, about 5 minutes.

With the mixer on ow speed gradually add the icing sugar a cup at a time, adding a tablespoon of cream at a time throughout mixing. Stop and scrape down the bowl occasionally during mixing. Once all of the sugar is added, beat in the vanilla and additional cream if the frosting feels grainy when rubbed between your fingers. Increase the speed to medium-low and beat until light and fluffy, about 1 minute.

For the assembly:

Remove the baking paper from the cake layers. Place the purple layer on a cake plate and spread ½ cup of frosting over the top.  Place the blue layer on top and spread another ½ cup of the frosting on top. Repeat with the remaining cake layers in order of green, yellow, orange and red. Spread the remaining frosting all over the outside of the cake. Chill the cake for at least 1 hour before serving. Leftover cake should be covered and cab be stored at room temperature for up to 3 days.

Note: if the tops of your rainbow cake layers are doomed, then use a serrated knife to cut off the top of the domes so you can stack then evenly.

 

Parsnip, Leek & Butternut Squash Soup

Perfect for a cosy cold day lunch or light dinner, this parsnip, leek and butternut soup makes the most delicious seasonal veggies. This soup is so easy to make in one pot on the stove. 

Ingredients:

• 1 medium butternut squash
• 3 large parsnips
• 2 cloves minced garlic
• 1 leek stalk
• 4 cups chicken or vegetable stock
• 1 tsp dried marjoram
• 1 tsp dried sage
• salt to taste
• bacon bits to garnish, optional

Method:

Preheat the oven to 200ºC.

Wash and chop parsnips and butternut squash into small chunks.

Coat generously with olive oil, spread on a large baking sheet and place in the oven. Bake for 20 minutes.

In the meantime, finely chop the leek and garlic cloves.

Set a large saucepan to medium heat and add 1 tbsp olive oil to the pan. Sauté the leeks and garlic until leeks are fragrant and translucent. Set aside.

At 20 minutes, take the squash and parsnips out of the oven. If the parsnips are soft, remove from the baking pan and place the butternut squash back to the oven for another 20-25 minutes. If parsnips are not yet soft, place them back in to the oven and adjust time accordingly. The butternut squash will roast a total of around 45 minutes.

Once the vegetables are roasted and leeks are sautéed, throw everything in a large blender or a food processor. Add 4 cups of chicken or vegetable stock, 1tsp marjoram, 1 tsp sage and salt to taste. Blend for a few minutes or until smooth and creamy.

Serve alone or add some crumbled bacon to the top for garnish. This soup makes a wonderful leftovers and also freezes wel.

Enjoy!!

                                        

Simple Cheesecake

                                

This is the easiest cheesecake you will ever bake!!!. I have made so many cheesecakes over the years. This is is the smoothest and creamiest I have ever made. 

And the best part is..... add all ingredients into a food processor!

Ingredients:

• 200g cream cheese, room temperature
• 100g yoghurt
• 2 eggs
• 200ml double cream
• 80g sugar
• 2 tbsp corn flour
• 1 tbsp lemon juice

Method:

Preheat the oven to 170ºC.

All all the ingredients to a food processor or a food blender. Blend until all the ingredients are completely smooth.

Pour into a lined loaf. Baked in hot water-bath for 1 hour. 

Let the cheesecake cool & then chill in the refrigerator for at least 4 hours but overnight is the best.

Serve with fruit coulis of your choice. 

Creamy Parmesan Orzo with Chicken and Asparagus

This creamy chicken orzo with asparagus is a cheesy, velvety one-pot dish that is comfort food at its best. It has tender chicken and orzo smothered in a creamy Parmesan sauce and you can have it on the table in 30 minutes!

Creamy chicken orzo is a homey and comforting one-pot recipe that is super easy to make and taste like a real treat. It is a perfect dish to make on those days when you don't feel like cooking something complicated but still want to tuck into a bowl of deliciousness.

Orzo may look like rice but it's actually pasta. This means that even though this chicken and asparagus orzo dish looks a bit like risotto, it's much quicker to make. I personally love it with some double cream and lots of freshly grated parmesan.

Ingredients:

• 2-3 chicken breast
• ½ tsp salt
• ½ tsp pepper
• 1 tbsp paprika
• 2 tbsp olive oil
• 1 cup asparagus, chopped
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups orzo, uncooked
• 2 cups single cream
• 3 cups chicken stock
• 1½ cup Parmesan cheese, grated
• 2 tbsp parsley

Method:

Season the chicken breasts with salt, pepper and paprika on both sides.

In a large skillets heat 2 tbsp olive oil over  medium-high heat. Sear the chicken for about 5 minutes oer side or until golden brown and cooked through. Depending on the thickness of your chicken, you might need longer time. Transfer the chicken to a warm plate, set aside.

In the same skillet, add the asparagus and sauté for about 3 minutes , just until it starts to soften ad starts to brown a bit. Transfer to a plate; set aside.

In the same skillet, add the onion and garlic and sauté for about 3 minutes until the onions is translucent and the garlic becomes aromatic. Add more olive oil if needed.

Add the orzo to the skillet and sauté for just one minute, to get it a little toasted, this will give it a nutty flavour. Add the single cream, chicken stock and stir.

Bring to boil, then turn the heat down to a medium-low, cover with lid and let it cook for 10 minutes.#

Remove the lid and stir in the Parmesan cheese. Taste for seasoning and adjust with salt and pepper.#

Add the asparagus back and stir it in. Slice the chicken into thin slices. You can either add it to the skillet or stir it in.

Garnish with more Parmesan cheese if preferred, and parsley.

Serve warm.

Pumpkin Spiced Latte Cake

Pumpkin, spice and coffee come together tastefully in this flavourful Pumpkin Spice Latte Cake with a very soft and moist pumpkin cake soaked in espresso syrup and topped with a creamy espresso buttercream frosting. This is a simple one layer cake that packs a big punch of flavour! It shows off all the cosy flavours that we love about Autumn.

Ingredients:

• 100ml vegetable oil, plus some for greasing
• 425g pumpkin puree, either in tin or freshly steamed pumpkin & blended finely
• 2 large eggs
• 100ml strong brewed coffee
• 125rg caster sugar
• 125g light brown soft sugar
• 250g plain flour
• 1 tsp bicarbonate of soda
• ½ tsp salt
• 1 tsp mixed spice
• 1½ tsp ground cinnamon
• ½ tsp ground ginger

For the coffee syrup:

• 50ml strong brewed coffee
• 50g caster sugar

For the icing:

• 50g icing sugar
• 100g full fat soft cheese
• 1tsp vanilla extract
• 200ml double cream
• ground cinnamon for dusting

Method:

Preheat the oven to 180ºC/160ºC for fan assist oven. Grease and line a 900g loaf tin with baking paper. In a large mixing bowl, beat together the oil, pumpkin puree, eggs, coffee and sugars.

Using another bowl, combine the flour, bicarbonate of soda, salt and spices. Fold the dry ingredients into the wet ones, then mix until smooth batter forms, with no large lump of flour remaining. Pour into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin while you make the syrup.

To make the coffee syrup: Stir the coffee and sugar for the syrup together in a small saucepan and warm over a low heat until the sugar dissolves. When you can no longer see any crystals, turn the heat up and simmer for 2-3 minutes until thick and syrupy. As the cake cools, brush the top with some warm syrup, then allow the remaining syrup to cool completely.

To make the icing: Whisk together the icing sugar, soft cheese and vanilla using a whisk until smooth. Add the cream in a steady stream, whisking continuously until the icing is thick and billowy. Pile  up onto the top of the cooled cake and dust with cinnamon. Drizzle with the remaining coffee syrup, then serve, preferably with steaming a mugs of coffee.

 

Banana Butter Cake

I had a bunch of bananas that was overripe. I know there are many ways to turn bananas into delicious treats. But I really enjoy most when mashed into a rich and moist banana butter cake. This Asian-style banana butter cake is moist, buttery and rich with banana flavour. Easy and fuss-free recipe that uses everyday pantry ingredients, this banana  cakes bakes beautifully and always turns out!

Ingredients

• 3 medium ripe bananas, mashed (about 360g)
• 250g plain flour
• 226g butter, softened
• 200g granulated sugar
• 100g brown sugar
• 3 large eggs
• 120ml whole milk
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 tsp vanilla extract
• 60g walnuts or pecan nuts, chopped (optional)

Method:

Preheat the oven to 175ºC/160ºC for fan assist oven. Grease a 9 inch round pan and line with baking paper.

Cream the softened butter with granulated sugar and brown sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas until fully combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the banana mixture, alternating with milk. Mix until smooth and no dry streaks remain. If using nuts, fold them in last.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a skewer inserted in the centre comes out clean. let cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

Enjoy!

Indonesian Prawn Curry

 Indonesian Prawn Curry does not refer to the origin of the seafood but rather the taste. This is a very popular dish in Malaysia which I am eager to recreate in my kitchen in UK.

Ingredients:

• 600g prawns, with shells on and legs trimmed. However you can also use peeled raw prawns
• 1 medium size onion, cut into wedges
• 5-8 shallots
• 3 garlic
• 2 red chillies
• ½ tsp turmeric powder
• 3 buah keras (candlenuts in English)
• 1 tsp belacan 
• 1 tbsp Meat Curry Powder
• 2 lemongrass, white part only, bruised
• 2 stalks curry leaves, removed the stalk
• 200ml evaporated milk or coconut milk
• sugar, to taste
• 150ml water
• 3 tbsp cooking oil

Method:

Blend shallots, garlic, chillies, turmeric, buah keras, and belacan together in a food processor until they become a fine paste. This is the rempah or spice mixture.

Heat wok or claypot with the 1 tbsp cooking oil and toss in the onion wedges until some parts are browned and onions are translucent yet retain crunchiness. Set aside for later use.

Add 2 tbsp oil and fry the spice mixture and lemongrass until glistening and fragrant over medium heat. Add curry powder and half the curry leaves and fry until oil surfaces.

Add the 150ml water and turn up the heat to bring to a fast boil then lower heat and let it simmer for 5 minutes. Season with chicken stock (if use) and salt to taste.

Turn up the heat and bring gravy to a rolling boil before adding the prawns, boil until prawns are almost cooked through. 

Reduce heat before adding evaporated milk (to prevent curdling) to the gravy consistency you like. taste and adjust final seasoning.

Add the fried onion wedges and curry leaves and give it a quick stir. Turn off heat and serve with steamed rice.

                                                  

Sourdough Carrot Cake Bread

This carrot flavoured sourdough bread recipe is packed with freshly grated carrots, raisins and chopped walnuts. It is sweetened with brown sugar, golden syrup and cinnamon  and it the perfect spring dessert loaf!!. If you are looking for a fun carrot bread recipe, this it is! 

Found this recipe by https://www.pantrymama.com 

Ingredients:

Bread Dough:

• 100g active sourdough starter
• 350g water
• 40g golden syrup
• 500g bread flour
• 10g salt

Added during stretch and folds:

• 100g raisins
• 70g walnuts, chopped (or pecan)
• 100g carrots ( raw, grated)

Added during shaping:

• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• 40g brown sugar
• 20g plain flour

Method:

Premix & Autolyse:

Weigh out the active starter, water and golden syrup in a mixing bowl. Mix them together so that the golden syrup is dissolved in the water.

Then add the bread flour and salt and mix together with a spatula. The dough will be fairly shaggy and only just brought together.

Cover the bowl with a cling film and let it sit for an hour

Forming up the dough:

Work your way around the bowl, grabbing the dough from outside, stretching it up and over itself until a smooth ball is formed. You shouldn't need more than about 20-25 folds to form a ball.

Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.

Stretch & fold-Creating structure:

You need to add the raisins, chopped walnuts and shredded carrot to your dough during the stretch and fold phase. It is very easy to do!.

Try to add them around the second or third set of stretch and folds. So do your first set of stretch and folds with the dough as it is and then add the inclusions on the second or third set depending on how your dough is behaving.

Try to do around 4-5 sets of stretch & folds with around 30 mins between each set.

Bulk ferment:

Once you have finished your stretch & folds, place the cling film back over your dough and let it rest and bulk ferment at room temperature. This can happen quite quickly with golden syrup in the dough and all the inclusions, so keep an eye on the dough.

While your dough is fermenting, take a small bowl and mix the cinnamon, nutmeg, ginger, brown sugar and plain flour together. Set this aside until you are ready to shape the dough.

Shaping the dough:

 

Once the dough has finished it's first ferment, it is time to give it some shape and surface tension and add the spices that you have kept aside.

Stretch the dough out into a rough rectangle and sprinkle over a generous amount of the spice mixture. Fold the top down and sprinkle on some more. Fold the sides in, sprinkle some more. It is really up to you as how much of the mixture you want to use.

Roll up the dough like a burrito and pull it towards you to create some surface tension and ensure all of those spices are tucked  up inside.

Place the shaped dough into your banneton with the seam side up. Stitch the base together if you need to.

Cold ferment:

Now your dough is in it's shaping container, cover it loosely with a plastic bag and place into the fridge to cold ferment.

Try to leave it in the fridge for a minimum of 5 hours. Don't leave the dough too long as the carrot can cause moisture issues.

Preparing to bake the dough:

Once you are ready to bake, you need to preheat the oven to 220ºC.

Place your Dutch oven into the oven when you turn it on so it gets hot. Try to preheat for around 30 minutes.

Baking your sourdough:

Now it is time to bake!

Take the sourdough out the fridge. Gently place it onto a piece of baking paper.

Gently score your bread.

Carefully take your Dutch oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Add 3-4 cubes of ice around the bread. Place the ice outside the baking paper. This will create some moist to the bread. Put the lid on and place into the hot oven.

Bake time:

30 minutes with the lid on

25 minutes with the lid off

When you remove the dough from the oven, carefully remove it from the Dutch oven as soon as possible and place on a wire rack to cool before slicing.

Easy Lemon Cobbler

There are so many reasons why I love this cobbler. This lemon version feels effortlessly special while staying wonderfully flexible. You can grab store-bought lemon curd for convenience or use homemade if you have some waiting in the fridge. The best part is how quickly it comes together, which makes it the perfect last-minute dessert that pairs beautifully with vanilla ice cream or a fluffy dollop of whipped cream. Every bites bursts with vibrant lemon flavour-the kind that keeps you coming back no matter the season.

Ingredients:

• 113g butter
• 1 cup self raising flour
• 1 cup granulated sugar
• 1 cup milk
• 1 tsp vanilla extract
• 1 tsp lemon extract or lemon zest
• 22 ounces lemon curd

Method:

Preheat the oven to 350F

Add the butter to a 7x12 inch or 9x9 inch baking pan. Place it in the oven to melt.

In a bowl, whisk flour, sugar, milk, vanilla and lemon zest. Do not overmix it.

Pour the batter evenly over the melted butter in the baking dish. Do not stir.

Next, pour or spoon the lemon curd over the batter as evenly as possible. Do not stir.

Bake on the middle rack of the oven for 50-55 minutes. The top crust should be golden brown. The centre of the cobbler may look a little "jiggly" but the crust should be brown and cooked.

This is great served warm with vanilla ice cream.

Cover and store leftovers in the refrigerator up to 4 days.

Apple Crumble Cake

There is something utterly comforting about a warm slice of apple crumble cake-soft,cinnamon-spiced sponge, tart apple and a crackly buttery crumble 

Ingredients:

For the cake:

• 95g plain flour
• 50g granulated sugar
• 1tsp baking powder
• ¾ tsp ground cinnamon
• 1/8 tsp salt
• ¼ cup + 2tbsp milk
• ¾ tsp vanilla extract
• ¼ cup + 2 tsp vegetable oil
• 1 large egg
• 2-3 medium apples, washed, peeled, cored and sliced
• 2 tbsp granulated sugar
• ½ tsp ground cinnamon
• 1 tbsp apple cider vinegar

For the topping:

• 75g packed light brown sugar
• 65g granulated sugar
• 1 tsp ground cinnamon
• ½ tsp salt
• 115g butter, melted and cooled
• 190g plain flour

Method:

Grease and flour an 8" round springform. Set aside.

Preheat oven to 190º/180ºC for fan assist oven. 

To make the topping: In a medium bowl, whisk together both sugars, cinnamon, salt and flour. Add melted butter and fluff with fork until mixtures creates crumbs. Set aside.

To make the cake: In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda and salt. In a large measuring cup, mix together milk, vanilla, oil and egg. Whisk until smooth.

Add the wet ingredients to the dry ingredients and stir with a wooden spoon. Do not over mix. Few lumps in the batter are okay.

Pour the cake batter into the prepared pan.

In a medium bowl, toss together apple slices with 2 tablespoons of sugar, ½ tsp of cinnamon and the apple cider vinegar. Set aside.

Arrange apple slices over the batter. 

Sprinkle crumb topping over the apples covering completely.

Bake the cake for 30 to 35 minutes or until the topping is golden brown.

Let cool the cake completely in the pan.

Transfer onto a serving plate or stand. Slice and serve.

Keep in a covered container for up to 4-5 days