Blackberry Breakfast Cake

This blackberry cake made with fresh blackberries and has a light, fluffy texture and thanks to the sour cream. It is a quick  and effortless Summer dessert (also great for breakfast or brunch). Fresh or frozen blackberries work well in this cake. You don't need to thaw frozen blackberries before adding them to the mix. Just layer the frozen berries in the batter as you would fresh.

Ingredients: 

• 335g plain flour
• ½ tsp salt
• 2½ tsp baking powder
• ¼ tsp baking soda
• 225g granulated sugar
• 3 large eggs
• 1 cup sour cream or full-fat plain yogurt
• 1 tsp vanilla extract
• zest & juice of 1 lemon
• 115g butter
• 2 cups blackberries, fresh or frozen
• 2 tbsp coarse sugar, for topping

Method:

Preheat oven to 180ºC/160ºC for fan assist oven. Lightly grease a 9-inch springform or square baking pan, set aside.

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

In a medium mixing bowl whisk the eggs until blended. Add the sour cream, vanilla, lemon juice and lemon zest. Whisk until blended. Slowly add the melted butter whisking constantly until combined. Pour the sour cream mixture into the flour and sugar mixture. Stir with a spatula until the dry ingredients are moistened. The batter will be very thick.

Pour 2/3 of the batter into the prepared pan. Sprinkle 1 cup of blackberries over the batter. Dollop the remaining batter over the blackberries, smooth with a spatula. Top with the remaining blackberries, pressing the berries slightly into the batter.

Allow the cake to rest for 10-15 minutes before baking. Sprinkle coarse sugar on top, mostly on the exposed batter avoiding the blackberries.

Bake for 60-70 minutes or until a toothpick inserted into the centre of the cake comes out with no wet batter. Moist crumbs are okay.

Cool the cake for 30 minutes, then remove the sides of the springform pan. Slide the cake onto a serving platter or plate. Serve slightly warm or at room temperature. Dust with icing sugar, or a dollop of whipped cream, if desired.

Enjoy!!

Chocolate Biscoff Tart

A simple no bake recipes perfect for any occasion!!! A biscoff biscuits base topped with a velvety and silky smooth chocolate cream filling and finally topped of with Cookie Butter topping or known as Biscoff spread. Definately a biscoff lovers DREAM! 

This is such a simple tart to make despite it's a showstopper appeal and rich flavours. The hardest part is waiting for the filling to cool and set!

Ingredients:

For the Biscoff Cookie Crust:

• 250g Biscoff cookies, about 35 cookies
• 115g vegan butter, melted
• 30g icing sugar

For the Chocolate Biscoff Filing:

• 225g vegan dark chocolate (60%-70% cacao), chopped
• 350g extra-firm silken tofu, drained
• 280g (1 cup) Biscoff cookie spread
• 30g vegan butter, melted
• 1 tbsp vanilla extract
• ½ tsp ground cinnamon
• ½ tsp salt

For the Tart Topping & Garnish:

• 140g Biscoff spread
• 45g vegan dark chocolate (60%-70% cacao), chopped

Method: 

For the Biscoff Cookie Crust: Break  the cookies into fine crumbs. You can do this in a food processor. Then add the melted butter and icing sugar. Reserve about ¼ cup of the crumb mixture for garnishing the tart later.

Lightly grease a 9" tart pan with a removable bottom or a springform pan. Press the cookie mixture into the tart pan, add it all in but start pressing the mixture into the sides first. Using the side of a dry measuring cup is helpful to press along the sides, while using your fingers to press the top of the sides down for an even crust. Press the rest of the cookie crust into the bottom, again using the dry measuring cup. make the crumbs as compact as possible for clean slices later. Chill for 30 minutes while you make the filling.

For the Chocolate Biscoff Filling: First, melt the chocolate. You can do this in a double boiler, or in a small microwave safe bowl in the microwave in 30 second bursts, stirring well each time. Do not overheat or it will seize and become unusable. Set aside.

Combined the drained tofu, Biscoff spread, melted butter, vanilla, cinnamon and salt in blender or food processor. Blend on high until completely smooth and no bits of silken tofu remain, stopping to scrape down the sides as necessary. Add the melted chocolate and blend again until well combined.

Pour the filling into the chilled tart crust and smooth out the top with the back of a spoon. Place a piece of cling-film directly over the filling and set into the fridge for the filling to firm up. This should take about 2 hours.

For the Tart Topping & Garnish: Melt the Biscoff. You can do this in a double boiler, or in a small microwave safe bowl in the microwave in 30 second bursts, stirring well each time. Pour the Biscoff spread over the top of the tart, spreading quickly for an even layer with the back of a large spoon. Chill for 5-10 minutes in the fridge until the Biscoff spread sets up again.

In the meantime, melt the remaining chocolate. Pour the melted chocolate into a small plastic bag or icing bag. Twist the bag closed and snip off a tiny corner. Drizzle the chocolate around the tart several times or as desired. Sprinkle the reserved cookie crust crumbs over the melted chocolate. Garnish with chocolate shavings or tiny chunks of chocolate, if desired.

 

Moroccan Chickpea Stew

This Moroccan Chickpea stew is filled with tons of vegetables but is hearty and comforting. It's easy to make, is healthy and totally delicious!

Soups should be warm, comforting and nourishing, and thanks to a vibrant spice profile, this Moroccan chickpea stew is just that. Made from sweet potatoes, tangy canned tomatoes and creamy tender chickpeas, the thick vegan soup is great for a long winter days when you want to whip up an easy soup to feed the whole family. It's packed with bold flavour from spices like cinnamon, cumin and paprika too. Even better? It takes just 30 minutes from  start to finish and gluten-free.

This Moroccan chickpea stew recipes is the perfect combination of protein, vegetables, carbs and spices to create a delicious dish that can be enjoyed on its own or served with rice, quinoa or couscous.

While the soup is vegan, it is easy to add meat if you wish. This Moroccan chickpeas stew is totally adaptable, so you can add extra vegetables or swap out the legumes however you'd like it.

Ingredients:

• 2 tbsp cooking oil
• 1 onion, diced
• 4 cloves garlic, chopped finely
• 2 medium sweet potatoes, cut into cubes
• 2 cans of chickpeas, drained
• 1 can of chopped tomatoes
• 1 cup vegetable stock
• 1½ tsp cumin
• 2 tbsp curry powder
• 1 tsp paprika
• ½ tsp cinnamon
• ½ tsp turmeric
• 1/8  tsp cayenne pepper
• salt & pepper to taste
• 1 tbsp brown sugar
• 2 cups kale, chopped

Method:

Heat the vegetable oil in a large pot on medium-high heat then add the onion and garlic and sauté for 1-2 minutes.

Next add the sweet potatoes and chickpeas and mix them together.

Add the chopped tomatoes, vegetable stock, spices and brown sugar and mix everything together, letting the stew come to a light boil.

Reduce the heat to low, cover and let simmer for 20-30 minutes, or until the sweet potatoes are tender.

Remove the lid and add the chopped kale. Mix together until the kale is wilted.

Serve as it is or top with some fresh coriander or parsley.

Limoncello Mascarpone Cake

This Limoncello Mascarpone cake is irresistibly citrusy made with Limoncello liqueur in the cake batter. It is a great addition to your morning routine between sips of coffee or tea.

Nothing puts more pep in my step than starting the day off with a slice of lemon cake. Especially when that cake is spoke with a bit of Limoncello!! But don't worry, with just a few splashes of this liqueur you are getting much more flavour than buzz. This Italian lemon cake is topped with a rich and creamy mascarpone frosting and a tart lemon curd. 

I don't know what it is about a good lemon cake or loaf ! Whenever I see something like this at a café, even if I am not hungry, you better believe I will ordered a slice with my coffee. 

Make this Limoncello cake anytime you need a simple, but stunning dessert.

Ingredients:

For Limoncello Cake:

• 240g plain flour
• 2 tsp baking powder
• ½ tsp salt
• 250g granulated sugar
• 2 large lemons, zested
• 3 large eggs, room temperature
• 180ml (¾ cup) olive oil
• 120ml (½ cup) limoncello
• 60ml (¼ cup) lemon juice
• 60g (¼ cup) sour cream, room temperature

For Mascarpone Frosting:

• 250g mascarpone cheese
• 120g (½ cup) icing sugar
• 2 tsp vanilla extract
• 240ml (1 cup) double cream
• ¼-½ cup lemon curd

Method:

Preheat the oven at 180ºC or 160ºC for fan assist oven. Grease and line the bottom of a 9 inch springform or cake pan with baking paper.

In a large bowl, whisk together the flour, baking powder and salt together until well combined.

In a large mixing bowl fitted with whisk attachment, whisk the sugar and lemon zest together until they are the consistency of wet sand.

On low, whisk the eggs and lemon sugar together until all the eggs are combined. Increase the speed to high and whisk for 2-3 minutes. The egg and sugar mixture will be thick and light yellow in colour.

With the mixture on low speed, stream in the olive oil, followed by the limoncello, lemon juice and sour cream.

Once all the ingredients are mixed in, mix together for another minute on low to fully combine. Scrape the sides and bottom of the mixing bowl as needed. On low, whisk in the dry ingredients. Mix until just incorporated.

Evenly pour the limoncello and lemon cake batter into the prepared cake tin. Bake the cake for 35-45 minutes or until the skewer inserted into the centre of the cake comes out clean or with a few moist crumbs. The crust will be golden brown and the top should bounce back when gently pressed.

Cool the cake in the pan for 15 minutes. Gently release the side of the springform pan, remove the ring and allow the cake to cool completely to room temperature before topping with frosting.

For the mascarpone frosting: On low, whisk the mascarpone cheese until smooth. Once smooth, mix in the vanilla extract and icing sugar until well combined. Once all the sugar has been added, mix in the double cream slowly on low speed. Once all the double cream has been added, increase the mixer speed to medium for about 2-3 minutes or until the frosting is light and fluffy.

Once the cake is completely cooled, top the limoncello cake with the mascarpone frosting. Create decorative swirls using the back of a spoon. Drop dollops of lemon curd into the swirl. Using the back of a spoon, gently swirl the curd into the swirls of mascarpone frosting.

Enjoy! 

 

Vegan Chocolate Cake with Peanut Butter Buttercream and Chocolate Ganache

This decadent vegan chocolate peanut butter cake is perfect cake for all occasions, including birthdays, weddings, graduations, holidays, parties or really any time that you want to make a cake!

Super moist vegan chocolate peanut butter cake made with layers of tender and rich vegan chocolate cake between irresistible peanut butter buttercream frosting. No one will know this cake is vegan and dairy free!

Rich and moist vegan chocolate cake between inches of creamy and sweet creamy peanut butter frosting that's naturally vegan and dairy free and chocolate ganache on top!!! It's truly one of the vegan cake recipes that you will keep going back to!

Oh and decorated with vegan peanut butter cups, because if you are already this far, you might as well go all out.

Ingredients:

For the vegan chocolate cake:

• 550g self raising flour
• 125g cocoa powder
• 450g light brown sugar
• 600ml plant-based milk
• 2 tsp vanilla extract
• 265ml sunflower oil
• 1½ tbsp white wine vinegar
• 6-7 peanut butter cups for decoration

For the Peanut Butter Buttercream:

• 112g vegan butter, room temperature
• 85g smooth peanut butter
• 360g icing sugar
• 1 tsp vanilla extract
• 1-3 tbsp soy milk or any non-dairy milk **

For Chocolate Ganache:

• ½ cup chocolate chips
• ¼ cup vegan double cream

Method:

For the cake: Preheat oven to 180ºC/160ºC for fan assist oven. Line and grease 3x 8 inch (20cm) cake tins with baking paper on the bottoms.

In a large bowl, add the self raising flour, sugar and cocoa powder. Whisk them together so that they are evenly distributed.

Pour in the milk, vanilla extract, oil and white wine vinegar. Mix the mixture until smooth-try not to over-mix however. I just use a spatula.

Split evenly between the three tins, and bake for 30-35 minutes.

Once baked, leave it to cool in the tins for 10 minutes, and then remove onto a wire rack to cool completely. Be careful when handling the sponges as they will be very soft and could break easily.

Once the cake has cool completely, refrigerate the cakes for 1-2 hours before decorating to make them easier to handle

For the Peanut Butter Buttercream: Add vegan butter, peanut butter, icing sugar, vanilla extract and soy milk to the bowl of a stand mixer.

Starting at slow speed, gradually increase speed until your frosting is thick and smooth. Set aside.

For Chocolate Ganache: Heat cream in the microwave. Pour over the chocolate. Wait for 5 minutes then stir until smooth. Wait until the ganache to cool so it isn't as runny.

To assemble the cake: Place one cake layer onto a cake plate or stand, and add about ½ of the frosting to the top of the cake layer. Use a flat cake knife to smear the frosting until it meets the edges. Place the second layer on top and repeat. Place the third layer on top, and smooth any frosting that is poking out between the layers (almost like creating a crumb coating). Place the cake in the fridge for 30 minutes. 

After the initial crumb coat is set, apply the final layer of frosting. Put in the fridge for 30 minutes for the frosting to set.

Once the frosting is set, pour the cool ganache over the middle of the top cake, and around the edges, letting it make decorative drips down the sides of the cake. Chill the cake in the fridge for another 30 minutes before adding the rest of the decorative frosting.

Use a decorative frosting tip to pipe swirls around the edges of the cake. Chop the peanut butter cups into half or quarters and top it in the centre of the cake. 

Slice & Enjoy!!!

Notes: ** the amount of soy milk use may be more or less depending on how soft your vegan butter is. If you use a very firm block style vegan butter you may need 2-3 tablespoons of non-dairy milk and if you use a soft tub-style vegan butter you may only need 1 tablespoon.

Chicken Madras

A rich, fragrant and relatively hot curry, chicken madras is easy to make at home in one pan. Serve with your favourite naan, flatbread, or basmati rice, its a great Friday night curry!!

I like a hot curry now and then, but not so hot you can't taste the flavours and you are sweating at the table! This curry can be made as hot as you like. We are using madras hot curry powder for the heat, but you can add in more heat with fresh chillies, or less heat by swapping out the madras powder to regular medium or mild curry powder.

Usually you blend the onions, garlic, ginger and tomato into a smooth paste but you can use this simple recipe tips. This curry sauce is not completely smooth, but it is so rich, tasty and flavourful. You can cook everything in one pan and no need to use a food processor. Perfect curry to cook for busy days.

Ingredients:

• 4 cloves garlic, finely grated
• 1 tbsp ginger, finely grated
• 1 medium size onions, finely chopped
• 3 tbsp tomato puree
• 3 tbsp cooking oil
• salt to taste
• 1 tsp dried fenugreek leaves
• some coriander to serve and garnish
• 1½ cup water

Chicken & Marinade:

• 450g-500g chicken breast
• ½ tsp turmeric
• ½ tsp paprika
• ½ tsp Madras curry powder
• ½ tsp salt
• 1 tsp cooking oil

Spices:

• 1 tsp Madras curry powder
• 1 tsp paprika powder
• 1 tsp cumin seeds
• 1 cinnamon stick
• ½ tsp turmeric

Method:

Cut the chicken breast into medium bite pieces. Mix the chicken pieces well with turmeric, paprika, curry powder, salt and oil. Let it sit aside and marinate for 10-15 minutes.

Gather all the spices, finely chop and grated onions, garlic, ginger and coriander.

In a large pan, heat the oil over medium-high heat. Sauté the cumin seeds and cinnamon tick for a few seconds.

Add the chopped onion and sauté until translucent, then follow with the garlic and ginger paste. Stir continuously, until the onion are light brown. Then place the chicken pieces, turmeric, paprika and curry powder, and stir for a minute.

Follow with tomato puree and water. Stir well until all the ingredients are combine evenly.

Crush the dried fenugreek in hand and sprinkle over the chicken. Close the lid and cook with low heat for 8-10 minutes until the meat is tender.

Add salt to taste. If the gravy is too thick, add a bit more water to your preference consistency. Turn off the heat and transfer to serving plate.

Garnish with chopped coriander and serve with basmati rice or naan or even both!!

Enjoy!!!

Basque Burnt Cheesecake With Blueberry Compote

                                            
 

Basque cheesecake is an iconic baked cheesecake hailing from San Sebastian in Spain's Basque County (hence the name!) It's a crustless cheesecake ( I promise you won't miss the biscuit crust!) with a signature "burnt" surface. To me, Basque Cheesecake taste like crème caramel, with the caramel flavour of the golden surface and patchy sides, and vanilla cheesecake underneath.

The texture of Basque Cheesecake is unique, much lighter than most cheesecakes. 

Everything about this cheesecake recipe is unique, starting with how you prep the pan. You coat the entire pan with butter. Then press in one layer of baking paper so the sides stick up. Smear on another layer of butter and press in one more layer of baking paper.

You want to make sure the paper reaches about 2 inches above the pan as this cheesecake puffs up quite a bit as it bakes. Also fold in the wrinkles to get the edges as smooth as possible. It doesn't have to be perfect. The more "rustic" style looks good on this cheesecake!!

To make the burnt cheesecake, you mix up all the ingredients, pour it into your pan, and bake. No water bath, no temperature changes, just let it do it's thing. Talk about a low maintenance recipe.

It's traditional to serve this cheesecake at room temperature as opposed to regular cheesecake. Let it cool in the pan, remove, slice and serve. This is where I didn't stick to tradition. I let my cheesecake chill in the fridge out of habit. It still gave me a super creamy centre. Top it with fruit, chocolate, whipped cream, caramel, or any fruit compote. This cheesecake is a blank slate that can be enjoyed alone or with a little something extra!

Ingredients:

• 600g full fat cream cheese, room temperature
• 175g castor sugar
• 3 large eggs, room temperature
• 300ml sour cream, room temperature
• ¼ tsp salt
• 25g corn flour

For the Blueberry Compote:

• 300g blueberries, fresh or frozen
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tbsp water

Method:

Heat the oven to 200ºC or 180ºC for fan assist oven.  

Get a 20cm springform pan, coat the entire pan with butter. Then press in one layer of baking paper so the sides stick up. Smear on another layer of butter and press in one more layer of baking paper. You want to make sure the paper reaches about 2 inches above the pan as this cheesecake puffs up quite a bit as it bakes. Also fold in the wrinkles to get the edges as smooth as possible. It doesn't have to be perfect. 

You could easily use a large mixing bowl, wooden spoon and elbow grease but I use a freestanding mixer fitted with the flat paddle. First beat the cream cheese with sugar until light and smooth, for about 2-3 minutes.  Beat in the eggs, one at a time, waiting for each one to be incorporated before adding the next, and when they are all mixed in, pour in the sour cream.

Once that is also incorporated, you can slow down the mixer a little and beat in the salt, followed by the cornflour, one teaspoon at a time. Remove the bowl from the mixer, scrape down the sides with a spatula and give everything a good stir.

Pour into the lined tin and then rap the filled tin on the work surface about 3-5 times to get rid of any air bubbles. 

Place in the oven and bake for 45 minutes, by which time the cheesecake will be a burnished bronze on top, even chestnut brown in places, and it will have risen, like a dense soufflé. It will however, still be very jiggly. It's meant to be. You will think it is undercooked, but it will carry on cooking as it cools, and it should have soft set, anyway.

Remove the tin to a wire rack and leave to cool. It will sink in the middle a little, but that too is part of its traditional appearance. I reckon it's cool enough to eat after 3 hours, although you may need to leave it for a little longer.

Make the blueberry compote: Once the cheesecake is out of the oven. Add the blueberries, sugar, lemon juice and water to a pot, stir and bring to the boil. Allow it to boil for about 5 minutes, stirring often to stop it from scorching.

Reduce the heat to low  and let it simmer and thicken for 10 minutes. It will thicken further as it cools. If necessary, stir 1 teaspoon cornflour into 1 teaspoon water, add it to the blueberry compote and cook for a further minute. Let the compote cool.

Before serving, unclip and lift the sides of the tin up and away, and then lift the cheesecake up with the edges of the baking paper. Place this on a board, and peel the paper back, and take it like that, rustically beautiful, to the table, along with the blueberry compote. Just drizzle over the slices of the cheesecake as you hand them out.

Lemon Ricotta Cake

This lemon ricotta cake is light, fluffy and full of flavour, it is the perfect Italian dessert. Easy and simple recipe to serve with tea or brunch, then this easy Lemon Ricotta Cake is for you. Moist and tender from loads of whole milk ricotta cheese in the batter, this thick cake is best without any extra frosting or fuss.

Trust me, this cake is anything but boring. It may not blow anyone away visually, but the taste and texture of a ricotta cake is incomparable to anything else. This version has hints of lemon while being both fluffy and rich.

Dense yet super moist, this Italian lemon ricotta cake is the type of sweet ending to close out an epic brunch. Just dust with icing sugar and you are set!

Ingredients:

• 120g butter, soft at room temperature
• 120g caster sugar
• 3 tsp lemon zest
• 60ml lemon juice
• 250g full fat ricotta cheese
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 200g plain flour
• 1½ tsp baking powder
• ½ tsp baking soda

Method:

Preheat the oven on 180ºC/160ºC for fan assist oven. Line the bottom of a 9 inch springform pan with baking paper and lightly grease the sides of the pan.

In a large bowl, cream together the butter, sugar and lemon zest on medium to high speed for 3-5 minutes.

Add the ricotta cheese and mix for a couple of minutes. Add the eggs one at a time,  mixing slowly until combined. Mix in the lemon juice and vanilla extract.

Sift in the flour, baking powder and baking soda. Slowly mix and stop as soon as combined to avoid overworking the batter.

Transfer into the springform pan. Use a spatula or the back of  spoon to spread and smooth out the batter if needed.

Bake for 35-40 minutes or until a skewer comes out clean. Leave to cool down completely before removing from the pan.

Optional; to finish the cake, dust it with a little bit of icing sugar and zest of lemon.

Enjoy!!!

White Chocolate Lemon Truffle

Creamy white chocolate truffles with a zesty lemon flavour. This delicious no-bake treat can be coated in icing sugar or dipped into melted white chocolate. 

If you love lemon-or know someone who does, you MUST make these White Chocolate Lemon Truffles asap!!!. It sound intimidating and all but I assure you that they are easy to make! With the holiday season upon us, they are perfect for gift giving and really quick and easy to make. 

Ingredients:

• 1 cup white chocolate chips
• 60g butter
• zest of 1 lemon
• 3 tbsp double cream
• ½ tsp lemon extract
• 2-3 drop of yellow colouring, optional
• ¼ cup icing sugar

Method:

Place the white chocolate chips in a medium mixing bowl and set them aside.

In a small saucepan, melt the butter with the lemon zest. Stir in the double cream and scald (bring it to just before boiling) the mixture. Pour the cream mixture through a fine-mesh sieve over the white chocolate chips. Add the lemon extract and optional food colouring, then stir until the mixture is smooth.

Cover and refrigerate the chocolate chip mixture until the mixture is firm enough to handle, about 30 minutes.

Scoop heaping teaspoonfuls of the chocolate chip mixture and form into balls. Roll the balls in the icing sugar.

Refrigerate the truffles for at least 30 minutes before enjoying them.

Lemon, Gin & Ginger Marmalade

Want a breakfast with a twist? Then make yourself a batch of this lemon, gin & ginger marmalade, perfect for spreading on bread but also ideal for making desserts or pairing with cheese. This is also a great way to use up the fruit of a laden tree.

The scent is really incredible. One taste and you will be hooked!!

Ingredients:

• 1kg lemons
• 2 litre of water
• 1½ kg sugar
• 2 tbsp finely grated ginger
• 1/3 cup gin

Method:

Wash the lemons and remove any stalks and blemishes.

Halve the lemons and remove the pips. Roughly chop. Place the lemons in batches in a food processor adding ¾ of a cup of water each time. Process until evenly chopped. Repeat until all the fruit is chopped.

Pour all the water and fruit into a large saucepan. Bring to a boiling point and simmer for 1 hour. Scoop out any elusive pips when they rise to the top.

Remove from the heat and stir in the sugar, until well dissolved. Add the gin and ginger. Boil rapidly for 10 minutes or until the marmalade reaches setting point of 104ºC. Ensure it does not stick on the base by stirring occasionally with a wooden spoon.

Scoop off any foam from the top and place in a bowl to use on your toast the next day.

Remove the marmalade from the heat and pour into hot sterilised jars then seal.