Chocolate Fudge Brownie & Raspberry Trifle

Trifles are not only impressive looking desserts but they are incredibly easy to make. This Chocolate Fudge Brownie & Raspberry Trifle is layer upon layer of rich decadent chocolate that will knock your socks off. 

This trifle has fudgy brownie, chocolate mousse, whipped cream and raspberries, all different texture and flavours that compliment each other well.

This Chocolate & Raspberry Trifle is not for faint heart. It's a statement to how much you love chocolate. This is a perfect dessert for a dinner party because you can assemble it early in the day, or even the day before.

Ingredients:

• 180g dark chocolate
• 225g cream cheese, room temperature
• 500ml whipping cream
• 360g rapsberries
• 50oml whipping cream

Method:

To make the brownie follow the recipe below:

https://yummymummyrecipes.blogspot.com/2019/09/quick-east-brownies.html

The brownie can be prepare up to 24 hours in advance. Cut the brownie into cubes.

For the easy chocolate mousse: In a bowl gently melt the chocolate in the microwave or over a Ban Marie. Set aside to cool.

Using electric mixer or a stand mixer whip up the cream cheese until smooth and no lumps. Pour in the whipping cream and continue whipping until the mixture becomes thick. This is the base for your mousse.

Take a spoonful of the cream cheese and quickly mix it into the melted chocolate then swiftly fold the chocolate mixture into the rest of the cream cheese. You will want to do this fast because the chocolate will start to stiffen quickly once added to the creamy mix.

Once the melted chocolate is fully incorporated, place in the fridge until needed. It will last for up to 3 days.  Whip the second measurement of whipping cream  until it reaches soft peaks. No need to add any sugar or flavour to it. Set in the fridge until needed. It id goes soft while resting you can whip it up again to stiffen.

Begin layering the trifle: Lay half the brownie cubes into a trifle serving glass dish. Compress slightly so that there are no gaps. Spread half the chocolate mousse over the brownies. Top the mousse with the raspberries and half the whipped cream.

Repeat he layering and garnish with chocolate curls or cocoa powder and serve.

This trifle can be made hours in advance or refrigerate up to overnight until serving.

Orange Chiffon Cake

I love making chiffon cakes as the ingredients are so simple. Eggs, sugar and flour, these are the ingredients we usually have in the pantry. For the flavouring, literally work with anything you an think of-earl grey tea, chocolate, coffee, matcha, mango, and the list goes on.

Airy, bouncy and slightly sweet, orange chiffon is an elegant cake with floral fragrance fom the orange zest

Ingredients:

• 6 eggs, separate
• 170g & 90g sugar
• 50ml vegetable oil
• 100ml fresh orange juice
• zest of 1 orange
• 1 tsp orange essence
• orange colouring, optional
• 150g plain flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp cream of tartar

Method:

Prepare a clean and grease-free 23 cm chiffon/angel tube pan.

Preheat oven to 180°C/160°C for fan oven.

In a grease-free and dry mixing bowl, beat the egg whites with electric mixer or a stand mixer with sifted cream of tartar and salt until frothy. Then slowly add in the 170g sugar. Continue to beat until a thick white meringue with soft peaks forms. To test, you should be able to turn the entire bowl upside down without the meringue falling out. set the bowl aside.

In another mixing bowl, add 6 egg yolks and remaining 90g sugar. Whisk until the eggs is pale and thickened. Add in the vegetable oil, orange juice, orange essence and orange zest. Add the orange colouring if used. Mix well.

Sift in the flour and baking powder. Fold until combined.

Fold in 1/3 of the meringue into the orange batter. Mix until well combine. Then add in ½ of the meringue in orange batter. This time you need to slowly fold in with the batter until combine. Add the remaining meringue  and fold until well combine. Do not over mix so that you don't loose the air from the meringue.

Bake in the preheated oven for 1 hour. Remove from the oven and invert immediately upside down. Leave it to cool in this position and do not un-mould cake until completely cold.

To remove, scrape all round the sides with a thin knife and let the cake slip out gently of the pan. Loosen the centre tube by running a knife around the tube. Scrape the bottom to remove the base/tube.

Cut the cake with serrated knife. Enjoy with hot coffee or tea!

Quick and easy brownies

Delicious warm brownies make for a quick family dessert. If you are a dab hand in the kitchen, you might be able to make these in half and hour!

Ingredients:

• 96g plain flour
• 50g cocoa powder
• ½ tsp salt
• 190g sugar
• 170g butter
• 1 tsp vanilla extract
• 2 eggs

Method:

Preheat oven to 180°C/160°C for fan assist. Grease a 9 inch square baking pan.

In a large bowl, combine flour, cocoa and salt. melt butter in a large sauce pan and remove from heat. Stir in sugar and vanilla extract. Quickly whisk in eggs, one at a time.

Add butter mixture to flour mixture ans stir until well blended. Spread brownie into prepared tin and bake for 20-30 minutes. Cool completely.

Non Bake Mini Blackberry Cheesecake

Adorable Non Bake Mini Blackberry Cheesecake are ultra fresh with the perfect balance of sweetness and tartness, vibrant and simple to make with no oven require!

I love mini cheesecakes because they are so much quicker and simpler to make & easy to transport  than a full sized cheesecakes. For perfect adorable mini cheesecakes, get yourself a mini cheesecake pan, I use mine all of the time. The bottom are removable just like a springform or tart pan so you can pop out each cheesecake and keep it perfectly in tact.

Ingredients:

For the crust:

• 180g digestive biscuits
• 60g butter, melted

For the cheesecake:

• 340g cream cheese, at room temperature
• 180g double cream
• 1 tsp lemon juice
• 80g blackberry preserves

For the topping:

• 150g blackberries
• 1½ tsp granulated sugar
• 2 tsp lemon juice
• blackberries for garnish

Method:

For the crust : Thoroughly grease a mini cheesecake pan. Place digestive biscuits in the food processor and pulse until finely ground. Add n the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). 

Set aside. 

For the cheesecake: Beat the cream cheese and sugar on medium-high speed until creamy and well combined. Add in the cream, lemon juice and preserves and continue beating for 2-3 minutes, until well combined and thickened, with a texture similar to frosting. 

Divide the mixture among each cavity and cover with plastic wrap. Chill until firm, at least 4 hours or overnight. The cheesecake can be stored in the fridge in an airtight container for up to 2 days.

For the topping: Combine the berries, sugar and lemon juice in a bowl  of a blender or food processor and pulse until pureed. Top each cheesecake with a dollop of the puree.

Garnish with more fresh blackberries. Serve.

Luxurious Vegan Chocolate Truffle Cake

On a scale of deliciousness from 1 to 10, this vegan chocolate truffle cake is off the charts. With melt-in-mouth chocolate sponges, fluffy vegan chocolate frosting and absolutely stunning decorations, it's the perfect showstopper for all occasions. In fact, this may very well be the ultimate vegan chocolate cake!

Ingredients:

For hazelnuts chocolate shards:

• 150g dark chocolate, chopped
• 120g hazelnuts, toasted in a pan and roughly chopped

For vegan chocolate sponges (makes 3x6" sponges)

• 400g plain flour
• 3 tsp baking powder
• 3 tsp baking soda
• 65-85g cocoa powder, depending on how intense you want the flavour to be
• 450g sugar
• ½ tsp salt
• 360ml cups almond milk, room temperature or other non-dairy milk of choice
• 90ml melted coconut oil
• 180ml warm water
• 1½ tbsp lemon juice

For vegan chocolate frosting:

• 250g dark chocolate , chopped
• 400g coconut cream, divided
• 60g -125g icing sugar, depending on how sweet you want the frosting to be
• 1-2 tsp vanilla extract

For vegan chocolate ganache:

• 50g dark chocolate, chopped
• 100g coconut cream

Method:

For the vegan chocolate truffles:  

Refer to:

https://yummymummyrecipes.blogspot.com/2019/09/vegan-chocolate-truffle.html

For hazelnut chocolate shards:  Cover a baking sheet or a shallow baking tray with a smooth layer of cling film.

In a heat-proof bowl above a pot of simmering water, melt 2/3 of the chopped dark chocolate until it reaches 55°C. Remove from the heat and mix in the rst of the chopped chocolate. Stir gently until the chocolate completely dissolves- this will lower the temperature of the chocolate.

Heat the chocolate over the pot of simmering water up to a temperature of 32°C, then pour it immediately onto the baking sheet/tray lined with cling film. Gently spread it into an evenly thin layer by tilting the baking sheet/tray in all directions.

Scatter the chopped roasted hazelnuts onto the chocolate and allow to set. If the chocolate has been tempered properly, it will set within a few minutes at room temperature and will have a glossy shine. Don't refrigerate the chocolate.

Allow the chocolate to firm up for at least 1-2 hours( while you make the rest of the cake) Then, cut into triangles that you will use to decorate the cake.

For vegan chocolate sponges:  Pre-heat the oven to 180°C/160°C for fan oven. Line 3 6 inch round cake tins with baking paper.

Sift together the flour, baking powder, baking soda and cocoa powder. Add sugar and salt, and whisk well so that the dry ingredients are evenly distributed.

Combine the almond milk or other on-dairy milk of choice, melted coconut oil, warm water and lemon juice. Pour the wet into the dry ingredients and whisk well until you get a smooth batter.

Distribute the cake batter evenly between the three lined cake tins. Bake in the pre-heated oven for 40 minutes, or until an inserted toothpick comes out clean.

Allow to cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely.

For vegan chocolate frosting:  Place the chopped dark chocolate into a heat-proof bowl. Heat 1 cup of coconut cream until only just boiling (either on the stove or in the microwave), then pour it over the chocolate.

Leave it to stand for 2-3 minutes, then stir well until you have get a smooth glossy ganache. Allow to cool. Combine the ganache with 1 cup of coconut cream, and whip (either by using hand mixer or using a stand mixer with whisk attachment) until fluffy. The frosting will get a bit lighter in colour as air is incorporated.

Add the icing sugar and vanilla extract, and whisk until evenly incorporated into the frosting. Set aside.

For vegan chocolate ganache:  Place the chopped dark chocolate into a heat-proof bowl. Heat the coconut cream until only just boiling (either on the stove or in the microwave), then pour it over the chocolate.

Allow to stand for 2-3 minutes, then stir well until you get a smooth glossy ganache. Set aside and allow to cool slightly.

Assembling and decorating the cake:

Layer the sponges and frosting on a cake stand of choice in the order:

sponge-frosting-sponge frosting-sponge. Then, frost the outside of the cake with the remaining chocolate frosting, creating an even smooth layer.

Chill the cake in the fridge for about 30 minutes.

Check the consistency of the chocolate ganache. It should be runny enough to drip, but not too hot (otherwise it will melt the frosting). If it is too thick, heat it up briefly in the microwave. For the easiest ( and prettiest) drip, transfer the chocolate ganache into a squeeze bottle.

Create the chocolate drip: first allow the chocolate ganache to gently run down the sides, then fill out the top of the cake by drizzling on  more ganache and smoothing it out with an offset spatula.

Use the hazelnut chocolate shards and the truffles to decorate the top of the cake.

Enjoy!!

Vegan Chocolate Truffle

These chocolate truffles are oh so decadent and rich, not to mention super stunning. They are also vegan, paleo, healthy and dairy free. Whether you dip them in chocolate or roll them in cocoa powder or roll over chopped nuts, these chocolate truffles are fantastic vegan chocolate dessert or snack that you won't feel guilty about at all.

Ingredients:

• 250g dark chocolate, chopped
• 125g coconut cream
• 1 tbsp melted coconut oil
• 1-2 tbsp icing sugar (optional if you want the truffles to be slightly sweeter)
• chopped hazelnuts, cocoa powder and melted dark chocolate for decorating the truffles

Method:

Place the chopped dark chocolate into a heat-proof bowl. Heat the coconut cream and coconut oil together until only just boiling (either on the stove or in the microwave), then pour it over the chocolate.

Allow to stand for 2-3 minutes, then stir well until you get a smooth glossy ganache. Taste the ganache-if you want it to be sweeter, then add some icing sugar.

Allow to cool first at room temperature, then in the fridge for about 30 minutes, until you can easily form truffles. Make truffles in different sizes if you want to decorate cake as it will make the cake decorations more interesting. Roll them in chopped hazelnuts or cocoa powder or dip them in melted chocolate. For a crunchy chocolate shell, mix some of the chopped hazelnuts into the melted chocolate.

Malaysian Pandan Chiffon Cake

Coconut milk and pandan (screwpine leaves) essence  are what make this cake deliciously aromatic and the secret to it is characteristic fluffy  texture comes from whipping the egg whites very well and not being too heavy handed when folding them in the end. As any chiffon cake, you must invert the pan immediately onto it's three "legs" once removed from the oven, so the sponge can stretch and retain it's airy volumn whilst cooling upside down. Don't worry the cake will stick and will not fall out !

Ingredients:

• 6 eggs, separate
• 170g & 90g sugar
• 50ml vegetable oil
• 100ml coconut milk
• 1 tsp pandan essence
• 150g plain flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp cream of tartar

Method:

Prepare a clean & and grease-free 23cm chiffon/angel food tube pan.

Preheat oven  to 180ºC/160ºC for fan oven.

In a grease-free and dry mixing bowl, beat the egg whites with an electric mixer or a stand mixer with sifted cream of tartar and salt until frothy. Then slowly add in the 170g sugar. Continue to beat until a thick white meringue with soft peaks forms. To test, you should be able to turn the entire bowl upside down without the meringue falling out. Set the bowl aside.

In another mixing bowl, add 6 egg yolks and remaining 90g sugar. Whisk until the eggs is pale and thickened. Add in the vegetable oil, coconut milk and pandan essence. Mix well.

Sift in the flour and the baking powder. Fold until combined.

Fold 1/3 of the meringue into the pandan batter. Mix until well combine. Then add in ½ of the meringue in the pandan batter. This time you need to slowly fold in with the batter until combine. Add the remaining meringue and fold until well combine. Do not over mix so that you don't loose the air from the meringue.

Bake in the preheated oven for 1 hour. Remove from oven and invert immediately upside down. Leave it to cool in this position and do not unmould cake until completely cold.

To remove, scrape all around the sides with a thin knife and let the cake slip out gently of the pan.Loosen the centre tube by running a knife around the tube. Scrape the bottom to remove the base/tube.

Cut the cake with a serrated knife. Enjoy with hot coffee or tea!

Rhubarb & Ginger Jam

This delicious jam is a perfect late winter pick-me -up combining seasonal forced rhubarb with health-boosting ginger.

Ingredients:

• 1kg pink rhubarb, trimmed weight
• 1kg jam sugar
• zest & juice 1 lemon
• 50g stem or crystallised ginger, finely chopped
• 4cm piece ginger, peeled

Method:

Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add jam sugar, lemon zest and juice, chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.

Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hours to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.

Pop a fw saucers in the freezer. Scoop the fruit al all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point-this should take about 10-15 minutes.

To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 seconds, then gently push it with the tip of your finger, if the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.

Remove the pan from the heat and leave to one side for 2-3 minutes before pouring into a sterilised jars. Seal immediately and label with the date once completely cold.

Chickpea Vegan Meatloaf

This hearty vegan meatloaf is made from a base of seasoned chickpeas, baked up to a perfection and topped with flavorful maple glaze. It is not quiet a classic meatloaf. It's better !!!

Ingredients: 

• 3½ cups cooked chickpeas, drained and rinsed
• 1 onions, diced
• 2 celery stalks, chopped
• 2 carrots, diced
• 2 garlic cloves, diced
• 2 cups panko breadcrumbs
• ½ cup soy or almond milk
• 3 tbsp vegan Worcester sauce
• 2 tbsp light soy sauce
• 2 tbsp olive oil
• 2 tbsp ground flax ground seeds
• 2 tbsp tomato paste
• 1 tsp liquid smoke, optional
• ¼ tsp black pepper

For Maple Glaze:

• ¼ cup tomato paste
• 2 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp light soy sauce
• 1 tsp smoked paprika if not using liquid smoke or paprika if using liquid smoke

Method:

Preheat oven to 190ºC/170ºC for fan oven. Lightly oil a 9 inch loaf pan and arrange a strip of baking paper width-wise along the center, with just a bit hanging over the sides.

Working in batches if needed, place all meatloaf ingredients into food processor bowl and pulse until chickpeas are broken up and ingredients are well mixed, stopping to scrape down sides of bowl as needed. DO NOT OVER-BLEND. If working in batches, transfer each batch to a large mixing bowl when complete and then mix by hand.

Press mixture into prepared loaf pan and bake for 30 minutes.

While meatloaf bakes, stir glaze ingredients together in a small bowl.

Remove loaf from oven after 30 minutes and spoon glaze overtop of loaf. Bake another 20-25 minutes. Remove from oven and allow to cool at least 10 minutes before cutting.

Notes: The longer this sits, the firmer it gets. If it initially feels a bit soft for your liking, let it sit for a few minutes or prep it a day in advance and reheat the day serving

Pork & Shrimp Wonton with Nahm Jim Green Chilli Dipping Sauce

This the the chinese style wonton but I put a twist into it. I decided to make the dipping sauce using recipe from Marion Grasby. 

Usually wonton is served in a clear chicken soup or deep fried. I am serving this way for a dinner party.

Ingredients:

• 80g raw shrimps, devined
• 160g ground pork
• 1 garlic
• 1 tsp finelly minced or grated ginger
• 2 tbsp thinly sliced spring onions
• 1 tbsp light soy sauce
• 2 tsp Shaoxing rice wine, or sweet sherry 
• 1 tsp sesame oil
• ½ tsp granulated sugar
• ¼ tsp salt
• a dash of white ground pepper
• frozen/fresh wonton skin

Nahm Jim Green Chilli Dipping Sauce:

• 2 garlic cloves
• 1 small green chilli, remove the seed. Add more chilli if prefer spicy
• 2 coriander roots
• ½ tsp salt
• 1½ tbsp sugar
• 1 tbsp fish sauce
• 2 tbsp lime juice

Crispy Garlic oil:

• ¼ cup vegetable oil
• 6 garlic cloves, roughly chopped

Method:

For wonton: Finely minced raw shrimp until they are almost the consistency of a paste. Mix the shrimp in a large bowl with the ground pork, garlic, ginger, spring onions, soy sauce, Shaoxing rice wine,sesame oil, sugar, salt and pepper. Combine using a fork or mixing chopsticks until the filling is fairly smooth and paste-like.

To fold the wonton, place a teaspoonful of filling onto a centre of each wonton wrapper as picture below

Using your finger or a pastry brush to dampen the top and right edges of the wrapper with water. Fold the bottom left corner over the filling to meet the top right corner, forming a triangle as the picture below. Press around the filling to remove any trapped air from the folded wonton.

To make the Nahm Jim dipping: Use a mortar and pestle to pound the garlic, chillies, corainder roots and salt to a fine paste. Stir through the sugar, fish sauce and lime juice. Transfer to a small bowl and set aside until ready to serve.

Simmer the wontons: When ready to serve, bring a large pot of water to a boil. Add the wontons to the pot in batches, gently stirring so they don't stick to the bottom and being sure not to crowd them (they need enough room to float) Simmer for 2-3 minutes, until the wrappers are transparent and the wontons float in the water. Drain and place on a serving plate. Drizzle with garlic oil.

Spoon over the Nahm Jim sauce and then scoop out some crispy garlic bits to sprinkle on top. 

Serve warm.

Celebration Chocolate Cake

Its a chocoholic dream. Bake this cake for my son 19th birthday and a close friend birthday. A 3 layer chocolate sponge filled with a rich chocolate ganache. It doesn't stop there! Coated with Matchstick and decorated with a smorgasbord of sweetie and chocolates favourites,  this cake would be a real treat to celebrate any occasion. 

Vegan Banoffee Cheesecake

A nutty biscuity oat and date base, the most creamy yet perfectly sliceable toffee cashew date cheesecake layer topped with lots of fresh banana slices and a generous drizzle of caramel sauce!

Ingredients:

Base:

• 100g almonds
• 75g oats
• pinch of salt
• 150g dates, pitted
• 2 tbsp coconut oil, melted
• 2 tbsp maple syrup

Caramel cheesecake layer:

• 200g cashew nuts
• 400g full fat coconut milk
• 100g coconut oil, melted
• 300g dates
• 5 tbsp lemon juice
• 1 tsp vanilla extract
• pinch of salt
• 2 ripe bananas

Caramel drizzle:

• 100g dates
• 125ml soy milk
• 15g coconut oil, melted
• 1 tsp vanilla extract
• pinch of salt

Method:

Fot the base: Toast the almonds on a medium heat in a frying pan (no oil or fats) Then place the almonds, oats, salt, dates, coconut oil and maple syrup in a food processor or blender and pulse until you have a sticky crumbly mixture that holds together if you pinch it between your fingers.

Firmly press the mixture into a round loose bottom cake tin and pop it in the fridge.

For the caramel cheesecake layer: Either soak the cashew nuts for at least 3 hours or over night or cook them in water for 5 minutes until they soften.

Place the cashew nuts, coconut oil, coconut milk, dates, lemon juice, vanilla extract and salt in the blender or food processor and blend until smooth and creamy. Depending on your blender you might have to scarp down the sides and stir the mixture a few times.

Pour the cheesecake mixture on top of the cake base and pop it back in the fridge and let the cake set overnight.

When the cheesecake has firmed up, make the caramel drizzle by adding the dates, soy milk, coconut oil, vanilla extract and salt to a blender and blitz until smooth and creamy.

Cut the bananas into slices and top the cake with the banana slices and generous drizzle of the caramel sauce. You can transfer the caramel sauce to a pipping bag or use a spoon.

Enjoy!!!

Blackberry Cheesecake Brownies

Blackberry cheesecake brownies that will have everyone begging for second. A rich brownie base, tangy cheesecake and sweet blackberry swirl!!!

Ingredients:

For the brownies:

• ¾ cup cocoa powder
• 1½ cups sugar
• 2 eggs
• 170g butter
• ½ cup plain flour
• 2 tsp vanilla extract
• ½ tsp salt

For the Blackberry puree

• 180g fresh/frozen blackberry
• ¼ cup granulated sugar
• ¼ cup water

For the cheesecake:

• 225g cream cheese, softened
• ¼ cup greek yogurt
• 1 large eggs
• ¼ cup sugar
• ½ tsp salt

Method:

Blackberry puree: Cook blacberry puree by combining all the ingredients in a small saucepan over medium-high heat for about 10 minutes.  Using a whisk or spoon to help break down the blackberries. Once cooked, place a fine mesh strainer over a small bowl and using a spatula, squeeze through all the liquid and dispose if the solids. Let cool to room temperature.

Pre-heat oven to 160ºC. Line an 8"x8" baking dish with parchment paper and set aside.

Melt butter in a saucepan or in microwave. Stir in sugar, eggs, vanilla extract and salt. Once combined, fold in cocoa powder and flour.

Pour the brownie batter into a baking dish, spreading evenly to the edges. Combine all the cheesecake ingredients in a standing mixer fitted with a whisk attachment. Cream for 2-3 minutes on medium high speed.

Pour over the brownie batter, spreading evenly to the edges. Drizzle the blackberry puree on top of the cheesecake in dollops and swirl using a fork, knife or toothpick. Try ro swirl only into the cheesecake batter, not the brownie batter.

Bake for 50-60 minutes or until the cheesecake begins to turn golden and a toothpick inserted in the center of the brownies comes out mostly clean.

Place in the fridge and allow to cool for at least 2 hours but up to overnight. Cut into 9 squares.

Mushroom Wellington

This tasty vegan Portobello Mushroom Wellington is perfect main for Christmas dinner!!!

Ingredients: 

• 4 portobello mushrooms
• 4 cloves garlic, minced
• 1 tbsp fresh thyme (leaves part)
• 1 tbsp fresh  rosemary, finely chopped
• 1 tbsp olive oil
• sprinkle of salt and pepper

Nut Roast:

• 1 large red onion, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• sprinkle of salt and pepper
• 1 cup white wine
• ½ tbsp brown sugar
• 2 cups chestnuts
• 2 cups pecan
• 2 slices seeded bread
• ½ cup vegetable stock

Wellington Case:

• 2 block short crust pastry
• ½ cup soy milk, for brushing and sticking

Method:

Put the portobello mushrooms in a baking tray and cover in a splash of olive oil.

Sprinkle the rosemary, thyme, salt, pepper and garlic over the top of the mushrooms.

Bake at 200°C for 15  minutes and once they are ready, set to one side to cool.

Put the red onion in a pan with olive oil and fry until it is translucent.

Add the rosemary, thyme, salt, pepper and cook them together until they are sticking. Add a cup of white wine and cook the alcohol off.

Add some brown sugar and mix it round so it caramelises, pour the mixture in a glass mixing bowl.

Put the chestnuts, pecans and bread in a food processor and whiz them all up into crumbs. Add the crumbly mixture into the glass bowl with the onions and gradually pour in the vegetable stock.

Stir the mixture round with a wooden spoon so it clumps up. Spread 1cm thick layer of the mixture onto a sheet of shortcrust pastry (laid out on a baking tray)

Mould the mixture with your hands into a large, thin, wide sausage shape.

Put the pre-cooked portobello mushrooms on top of the sausage.

Encase the mushrooms in the rest of the nutty mixture and smooth it out with your hands.  Carefully lay the second sheet of the shortcrust pastry over the top of the roast mould.

Push the pastry down with your fingers. Cut off the edges of the pastry with a pizza cutter or a sharp knife.  Remove the excess. Cut the excess into shapes to decorate the wellington.

Seal the edges with fork, take care here, make it look good.

Decorate your wellington with shapes you cut out of the excess pastry and fork in air holes.

Bake fir 200°C for 40 minutes, check after 30 minutes. f it looks ready, take it out from the oven.

Use a bread knife to carve the wellington into slices.

Serve with all the trimmings.

Blueberry Cake with Honey and Lemon

This delicious blueberry, honey and lemon cake is a proper teatime treat that is really simple to make. When it's fully cooked, it will have a crisp dark brown exterior which looks even  more appetising with a light dusting of icing sugar and a handful of fresh blueberries. It is best enjoyed fresh out the oven with a steaming pot of tea or coffee and a good company.

Ingredients:

• 150g butter, melted
• 175g castor sugar
• 50g honey
• 150g greek yogurt
• zest of 1 lemon
• 1 tbsp vanilla extract
• 225g self raising flour
• 2 eggs
• 125g blueberries, plus extra to serve

Method:

Heat the oven to 150°C fab oven. Line a 25 x 12 cm loaf tin.

Whisk together the butter, sugar, honey, eggs and yogurt with the lemon and vanilla.

Fold in the flour and blueberries.

Spoon into the lined tin, level the surface and bake for 1 hour until cooked through. Test with a skewer and should come out clean. Serve with dusting of icing sugar and extra blueberries.

Baby shower cupcakes

These cute baby shower cupcakes are easy to make.  Celebrate with family and friends with these delightful little crowd pleasers! Can use any type of cupcakes for this.

The baby name has been picked and you have got the perfect gift to give to the mom-to-be at the baby shower. The party games are ready to go, so now it's time to consider one of the most important parts of any party: the cake, of course!