White Chocolate Raspberry Tart

A deliciously rich and creamy and no-bake white chocolate tart. It's full with fresh raspberries and has a sweet digestive biscuits crust!

Ingredients:

For the crust:

• 300g digestive biscuits crumbs
• 50g granulated sugar
• 115g unsalted butter, melted

For the filling:

• 350g white chocolate, chopped
• 120ml double cream
• 55g unsalted butter
• 250g fresh raspberries

Method:

For the crust: Stir together the biscuit crumbs and sugar. Add the melted butter and mix until all the crumbs are moist.

Press the mixture into the bottom and up the sides of an un-greased 9" fluted tart tin with a loose base. Refrigerated whilst preparing the filling.

For the filling: Place the chocolate, double cream and butter in a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth.

Place the raspberries onto the bottom of the crust, and pour the white chocolate on top. Refrigerate until firm, about 2 hours. 

Enjoy!

Vegan Mango Cheesecake Tart

This mango cheesecake tart with jelly layer is light, creamy, fruity, smooth and very very delicious. 

Ingredients:

Crust:

• 50g almond, or any choice of nuts you prefer
• 110g rolled oats or granola
• 140g soft dates, pitted

Mango Cream Layer:

• 345g silken tofu
• 250g mango puree
• 80g maple syrup
• 32g corn starch
• 3 tbsp lemon juice
• 1 tsp vanilla extract
• 22g coconut oil, melted
• 1/8 tsp turmeric

Mango Jelly:

• 160g mango puree
• 60g water
• 1½ tbsp lemon juice
• ¼ tsp agar agar powder
• a pinch of turmeric powder

Method:

For the crust: Grease a pie pan or tart pan and preheat the oven to 180ºC or 160ºC for fan assist oven.

In a food processor, firstly add the nuts and roll oats or granola. Give it a quick whisk. Then add the dates. Process until the mixture sticks together when you press it between your fingers. If it's too dry, add more dates and if it's too sticky, add more oats or granola.

Press the crust evenly into the bottom of the pie/tart pan and up the sides. Set aside.

For the mango cream layer: Process all the mango cream layer ingredients in a food processor or a hand blender until completely smooth and creamy. Pour the cream into the pan and spread it evenly.

Bake in the oven for about 35 minutes. Depending on your oven it might take a few minutes less or more.

Once done, take the pie out of the oven and let it to cool at room temperature until it isn't hot to touch. Then put it into the fridge to set. To speed up the process you can put the pie in the freezer for about 30 minutes.

For the jelly layer: Pour water in a saucepan or skillet, add agar agar powder and turmeric and bring to a boil. Stir until the agar agar powder is dissolved.

Add lemon juice and mango puree, stirring constantly.

Next, strain the mixture through a fine-meshed sieve into a medium sized bowl. Finally, pour the mixture on the mango pie, spread it evenly by slightly tilting the cake to all sides and place the pan in the fridge to set.

Slice and enjoy 

 

Sourdough Discard Vegan Chocolate Cake

When you first get a sourdough starter going, you may end up with a lot of discard. And if you are like me who just don't have the heart to throw it out, you will look for ways to use up the starter!   Don't ditch it, use the discard starter for this amazing cake. 

This rich chocolate cake contains neither eggs nor dairy.

Ingredients:

• 1 cup plain flour
• 1 cup packed brown sugar
• ¼ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unfed discard sourdough starter
• ½ cup cold water
• 1 tbsp vinegar, cider or white
• 2 tsp vanilla extract
• ⅓ cup olive oil, plus more for greasing

Method:

Preheat oven to 180ºC/160ºC for fan assist oven. Grease an 8" x 8" baking pan. Line the bottom with a baking paper.

Combine flour, brown sugar, cocoa powder, baking soda and salt in a medium bol.

Combine discard sourdough starter, water, vinegar, vanilla extract and olive oil in a jug.

Add the wet ingredients  to the dry ingredients. Stir until moistened and well combine. Pour the batter  into the prepared pan.

Bake for 25-30 minutes or until a skewer inserted in the center of the cake comes out clean. Cool the pan on a baking rack. Once completely cool, sliced into desire size and enjoy!

Easy Blackberry & Apple Jam

This Blackberry & Apple Jam is simple to make, utterly delicious and made with no pectin added into it. Once you tasted this amazing jam, you will be foraging for blackberries every year to make it! I was given loads of homegrown apples. I can go for my favourite Apple Crumbles with Blackberries but I chosen to do something different! Been looking online & found a few recipes which I adapt them to my way.

A simple and delicious Blackberry and Apple Jam where the fruits  are all cooked in one pot.

Ingredients:

• 600g blackberries, washed and drained
• 600g cooking apple, peeled, cored and cut into berry sized chunks.
• 1kg granulated sugar
• 300ml water
• 10g butter

Method:

Put the water and apple chunks in a preserving pan and simmer gently until soft, it will takes about 5-7 minutes.

Add the blackberries, bring to boil and simmer until soft for another 15-20 minutes. 

Add the sugar off the heat, stirring to dissolve the crystals.

Heat the pan gently to ensure all the sugar dissolves, then boil rapidly for 10 minutes, stirring regularly.

Take off the heat and test a large drop of jam on a chilled saucer. If the jam crinkles after a couple of minutes, it is then ready. If not, boil for another 2-3 minutes and repeat test until the jam is ready.

Remove excess scum with slotted spoon and then stir in the butter to remove the rest.

Ladle into sterilised jars. Makes about 6 x 300ml jars, approximately.

Pumpkin Mantou (Steamed Bun)

Soft, fluffy and lightly sweetened. This Chinese steamed buns or known as Mantau are usually without fillings and normally eaten plain. Mantau is a basic staple in northern China . Mantou is mostly served as breakfast in restaurants and food carts. The traditional Mantau usually is made with flour, yeast and water. However you can add vegetable puree such as sweet potatoes, milk or pumpkin or any thing that you can think off!!

I like to make mine with pumpkin paste as it gives the nice yellow colour. 

Ingredients:

• 110g pumpkin puree
• 40g castor sugar
• 250g pau flour or plain flour
• 1 tsp instant yeast
• 1 tsp baking powder
• ⅛ tsp salt
• 15g vegetable oil
• 50-60ml water

Method:

For pumpkin puree: Steam pumpkin over medium heat for about 10 minutes. Blend until smooth, set aside to cool.

Add 25ml of water to the instant yeast, mix well. Set aside  for 5 minutes.

In a mixing bowl, combine pau flour/plain flour and baking powder. Sieve and add in sugar and salt to combine. Add in pumpkin puree to roughly incorporate.

Add in oil and yeast mixture and knead. Add the remaining water bit by bit to the dough. You do not need to finish all the water. The amount of water is subject to how concentrated the pumpkin puree is. When a rough dough is formed, transfer it to a working surface and continue kneading until the dough is no longer sticky, soft and smooth.

Place the dough in a lightly oil bowl, cover with cling film. Let the dough rest for 20 minutes in a room temperature.

Lightly dust the working surface with flour. Gently punch down the dough to deflate and knead it for 1-2 minutes.

Rough the dough into a rectangle. With a pastry brush, remove any excess flour on the top surface and brush a thin layer of water on it. Starting from the wider edge, roll up the dough like a swiss roll

Roll the elongated dough out until it reaches a length of 45-50cm. Cut both ends and divide the remaining dough into 6-8 equal portions.

Place each portion on a piece of baking paper. Proof them for another 30 minutes until double in size. You can also proof the mantau inside the bamboo steamer with lukewarm water underneath. You can also proof inside an oven (without power).

Starting from cold water and with medium heat, steam the mantau for 18-20 minutes, depending on the size of the mantau. Once it is done, open the lid slightly to release the heat for 5 minutes. Transfer the bamboo steamer away from the water and let it stand for another 2-3 minutes before removing the lid. With this, the mantau will not shrink after cooling down

Blueberry, Almond and Lemon Cake

This Blueberry, Almond and Lemon Cake is so soft and fluffy! The juices of a zingy lemon and plump blueberries bleed into the sweet sugar icing and sponge, packing the cake with flavours.

I was craving for some lemony cake and decided to search online and came across this cake by Yottam Ottolenghi. It is simple yet irresistible and easy to make ! This cake won't fail to impress. With fresh fruity flavours, this classic loaf is the perfect accompaniment to your afternoon tea. 

And most important it is delishhhh!😋

Ingredients:

• 150g unsalted butter, room temperature with extra for greasing
• 190g caster sugar
• 2 lemons, finely grated the zest to get 2 tsp, then juice to get 2 tbs
• 1 tsp vanilla extract
• 3 large eggs, beaten
• 90g self raising flour, sifted
• ⅛ tsp salt
• 110g ground almonds
• 200g blueberries
• 70g icing sugar

Method:

Preheat oven to 200°C/180°C for fan oven assist. Grease and line a loaf tin 11cm  x 21cm, set aside.

Place the butter, sugar lemon zest, 1 tbsp lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Beat on high speed for 3-4 minutes, until light, then lower the speed to medium. Add the eggs, in small additions, scraping down the sides of the bowl. The mix may split a little, but not to worry, it will come back together. Add the flour, salt and almonds in three additions. Finally fold in 150g of blueberries, by hand and pour the batter into the prepared loaf tin.

Bake for 15 minutes, then sprinkle the remaining 50g of blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked. Cover loosely with tinfoil and continue to bake for another 25-30 minutes, until risen and cooked. Test by inserting a skewer into the middle, it's ready if it comes out clean. Remove from the oven and set aside, in its tin, to cool for 10 minutes. Then remove from the tin and place on a wire rack to cool completely.

Meanwhile, make the icing. Put the remaining tablespoon of lemon juice into a bowl with the icing sugar and whisk until smooth. Pour over the cake and gently spread out, blueberries on the top of the cake will bleed into the icing a little, but don't worry, this will add to the look.

Starbucks copycat Lemon Drizzle Loaf

If you like the Starbucks Lemon Loaf then you will love this delicious, moist lemon cake recipe that's made completely from scratch in less than 15 minutes. 

It's buttery, moist, bursting with lemon flavour, and topped with sweet lemon glaze. The lemon loaf cake itself is perfectly lemony, and the lemon glaze boosts the lemon flavour even more. Lemon lovers will be in their glory!

Like bees on a honey pot, everyone lept on the cake and it quickly vanished into happy, chattering mouths. Everyone without exception, agreed that proper lemon drizzle cake is superior. Sorry Starbucks.

It's effortlessly simple !

Ingredients:

• 3 large eggs
• 170g self raising flour, sifted
• 170g caster sugar
• 170g unsalted butter, softened
• zest of 2 lemons

For the drizzle:

• juice of 2 lemons
• 110g icing sugar, sifted

Method:

Grease a bread tin (2lb tin) and line with a baking paper. Pre-heat the oven at 180ºC/160ºC for fan assist oven.

Cream all the cake ingredients in a large mixing bowl until its a nice smooth batter. Pour into the prepared tin and bake for 30-35 minutes or until the skewer inserted into the centre comes out clean. 

While you are waiting, mix together the icing sugar and lemon juice until totally smooth. Leave it a side.

When the cake is ready, take it out from the oven. Use a skewer to poke holes all over the cake, all the way down to the bottom. Pour over the lemon glaze. and leave it to cool.

Remove from the tin and slice into manageable pieces. Enjoy!

Sourdough Bagel

Only a few ingredients and minimal steps are needed for this simple overnight recipe. And it makes the most delicious, chewy bagels you'll ever have!!

Ingredients:

• 110g sourdough starter
• 165g water
• 25g sugar or honey
• 8g fine sea salt
• 330g bread flour
• 1 tbsp baking soda, for boiling water

Optional toppings:

• sesame seeds, white or black
• poppy seeds
• nigella seeds

Method:

Add the sourdough starter, water, flour, honey or sugar and salt in a large bowl. Stir with a spoon to combine.

Then knead the dough with your hands until well mixed, about 5 minutes. Cover the bowl with a damp towel or plastic bag and rest for 30 minutes.

Stretch and fold the dough. Rest for another 30 minutes.

Divide the dough into 6 pieces weighing approximately 100g each.

To shape the bagels, roll each lump into a rope approximately 12 inches long and then firmly press them together. Let the ends overlap by about 3 inches so you get a nice strong seam.

Line a sheet pan with baking paper. Lightly grease the baking paper with spray oil. Place the bagels on the baking paper and cover them with plastic wrap.

Allow to rise for about 90 minutes, then put them in the refrigerator and leave overnight.

Preheat the oven to 240ºC/220ºC for fan assist oven.

Remove the bagels from the refrigerator.

Bring a large pot of water to a boil. Add the baking soda.

Poach the bagels for 2 minutes, flipping halfway through.

Remove with a wire spider or slotted spoon and return to the greased baking-lined sheet pan. Sprinkle with toppings if desired.

Bake until golden, about 15-18 minutes.

Cool on a wire rack and enjoy!

Carrot And Pistachio Vegan Loaf

Grated carrots add a delicate sweetness to this satisfying, nutty chickpea loaf, which has hints of smoked paprika and creamy tahini.

Ingredients:

• 1 onion
• 2 sticks celery
• 1 tbsp oil
• 4 medium size carrots, coarsely grated
• 50g shelled pistachios, roughly chopped
• 1 tbsp smoked paprika
• 25g flat-leaf parsley, finely chopped
• 400g tin chickpeas, drained and rinsed
• 2 tbsp tahini
• 1 carrot, thinly sliced
• extra chopped parsley & pistachios to serve

Method:

Preheat oven to 200ºC/180ºC fan oven.

Grease and line a 21cm loaf tin. Finely chop the onion, celery and garlic. Heat the oil in a frying pan over a low setting, add the onion, celery and garlic and fry for 10 minutes.

Remove from heat and stir in the grated carrots, pistachios, smoked paprika and parsley.

Blend the chickpeas and tahini until smooth in a food processor and stir into the carrot mixture.

Layer the sliced carrot along the base of the tin, then top with the chickpea mixture and smooth the top. Bake for 35-40 minutes.

Cool for 15 minutes before removing from the tin. Top with extra chopped parsley and pistachios and serve warm or cold.

No Bake Espresso Chocolate Cheesecake

Ingredients:

For the Chocolate Cookie Crust:

• 1 packet Oreo cookies, crushed
• 115g unsalted butter, melted
• ½ tsp espresso powder

For the Espresso Chocolate Filling:

• 400g dark chocolate
• 1½ tsp espresso powder
• 500g full fat cream cheese, room temperature
• 200g granulated sugar
• 60g brown sugar
• 1 tbsp cocoa powder
• 1½ tsp vanilla extract
• 1 cup double cream

For the Espresso Ganache:

• 400g dark chocolate
• 300g double cream
• 60g unsalted butter
• 1 tbsp espresso powder
• White chocolate shavings, for garnish

Method:

For the Chocolate Cookie Crust: To make the crust, add Oreos to a food processor and pulse to fine crumbs. Next add the melted butter and blitz until the crumbs are well coated. Pour the wet crumb mixture into a 9" pie tin with a removable bottom. Use the back of a spoon to spread and firmly press the crumbs into the sides and bottom of the pie tin. Chill for 30 minutes.

For the Espresso Cheesecake Filling: Add the chocolate  to a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Add the espresso powder and mix until dissolved. Set aside to cool.

Add cream cheese, sugar, brown sugar, cocoa powder, vanilla extract and double cream to a food processor. Blitz on low speed to begin with and then bring to high speed until completely smooth. Scrape down the side of the bowl and blitz again to make sure everything is smooth and properly mixed in.

Next add the melted chocolate and blitz on high speed until smooth. Pour the mixture into the prepared pie tin and chill for 4 hours to set.

For the Espresso Ganache: Add the chocolate, cream, butter and espresso powder into a microwave bowl. Microwave for 20 seconds at a time, mixing each time until smooth. 

Pour half of it onto the set cheesecake and spread using a small offset spatula. Chill.

Allow the rest of the ganache to set. Once set fit the end of the piping bag with an open star tip and frost swirls and blobs of the ganache on the cheesecake. Sprinkle with white chocolate and add chocolate coated coffee beans to finish before serving.