Mango cheesecake

I love mango as it is sweet and fragrant especially during the mango season. Unfortunately living in UK I do not have any opportunity to buy those mangoes from India which has a stronger mango fragrance. I nowadays have to make do with mango in tin to make my cakes. This non-bake mango cheesecake  is easy to make. It's freshing and full with flavour. 

Ingredients:

For the base:

• 100g digestive biscuits, crushed
• 50g melted butter

For the filling:

• 259g Phiadelphia cream cheese, softened
• 100g caster sugar
• 2 tbsp lemon juice
• 1 tbsp gelatine
• 200g mango purée
• 200g whipping cream, whip until soft peak 
• 1/2 cup chopped mango

For jelly topping:

• 150g mango purée 
• 1 tbsp gelatine
• 4 tbsp water

Method:

Combine the biscuits crumbs with melted butter and press into the base of a 8 inch loose base cake pan.  Chill for 30 minutes in the fridge. 

Dissolve gelatine in lemon juice over hot water bath.

Beat the cream cheese and sugar until smooth. Add gelatine mixture, beat until well combine. Beat in mango purée. 

Fold in the whipped cream and chopped mango and pour over prepared biscuit base. 

To make the jelly topping, place the gelatine with water in a bowl for a few minutes. Dissolve over hot water then mix into the mango purée. Pour on the mango cheesecake and decorate with chopped mango and strawberries.

Chill until set.

Cape Malay Curry

This, like all Cape Malay curries, has as many interpretations as there are cooks! Cape Malay curries are usually not biting and strong, but rather an aromatic mixture of spices. Naturally this depends on the individual cooks, and the curry can be made much stronger by adding more chillis. 

Ingredients:

• 1 medium onions, finely chopped
• 4-5 tablespoons oil
• 11/2 tsp ground turmeric
• 11/2 tsp ground cumin
• 11/2 tsp ground coriander
• 11/2 tsp chili powder
• 2 tsp ground fennel
• 1 tsp black pepper, coarsely ground
• 15 whole cardamom pods, lightly pound to break the skin & using the seeds
• 1 tbsp garam masala
• 3/4 tsp ground cinnamon 
• 11/2 tbsp minced peeled fresh ginger
• 1 clove garlic, minced
• 1 can 400g chopped tomatoe
• 2 tsp brown sugar
• 1 tbsp lemon juice 
• 2-3 tsp salt 
• 600g-700g chicken pieces

Method:

Gather all the spices together. 

Heat oil in a pot, add the onion and ginger over fairly high heat. Stir now and then for a few minutes. Add the spices and stir. You might need to add a few tablespoon of water to avoid burning the spices. Continue stirring for about 2 minutes.

Add the can of chopped tomatoe  and stir. The heat should be high enough so everything bubbles together. Add the chicken pieces and stir to coat well, keeping heat high until everything is bubbling away. 

Turn the heat down until it just simmers, put on the lid and continue to simmer for about 20 minutes. 

Sprinkle over the garlic, sugar, lemon juice and salt.

Simmer further with lid at small angel, for about 15 minutes more.

Stir through, taste the sauce and adjust seasoning to taste. 

Serve with fragrant rice

Tee Nya Kuih

Famous Penang food can be found all over the states in Malaysia but not this Tee Nya Kuih. It can only be found in Penang 😄

This kuih is soft and bouncy felt soft. Not sticky at all and with an alkaline aroma. The syrup was the best part ! But my fav part was still the bounce, almost like eating  jelly. 

Do not eat Tee Nya Kuih on its own. It is yucky! Must be served with the syurp. Then it become heavenly.

Ingredients:

• 25g rice flour
• 25g tapioca flour
• 25g mung bean flour
• 300g water + 1/4 alkaline water
• Drop of yellow food colouring

Method:

Mix all the flours together. Add in water and alkaline water and cook in a small pot until it starts to thicken. Remove from heat.

Mix in the food colouring. 

Very lightly oil a rice bowl and put the batter in. Level the surface. 

Steam on medium heat for 20 minutes.

Leave it to cool down for 4-8 hours at room temperature before serving. 

Cut into cube with a plastic knife and serve with  palm sugar coconut cream syrup 

Palm Sugar Coconut Cream Syrup

Ingredients :

• 200g palm sugar
• Few pandan leaves
• 100ml water
• 100ml thick coconut milk
• Pinch of salt

Method:

Cook palm sugar with water and pandan leaves on medium low heat until melted. 

Let the sugar syrup continue to cook until the whole surface is very bubbly. It may takes about 5 to 7 minutes for the syrup to slowly reduce. 

Pout in coconut milk and salt, stirring all the while. 

Then bring the sauce back to a boil, and let it simmer for 1 minute.

Strain the sauce and serve with the tee nya kuih . 

Vanilla Panna Cotta

Try this easy recipe for creamy panna cotta served with a simple raspberry sauce.

Ingredients: 

For the panna cotta

• 3 gelatine leaves
• 250ml milk
• 250ml  double cream
• 1 vanilla pod split lengthways, seeds scraped out, I use 1 tsp vanilla extract 
• 25g sugar

For the sauce

• 176g sugar
• 175ml water
• 350g raspberries
• splash of cherry liqueur, optional

To serve:

• 4 sprigs fresh mint
• icing sugar, to dust

Method

For the panna cotta, soak the gelatine leaves in a little cold water until soft.

Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.

Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.

Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.

For the sauce, place the sugar, water and cherry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved.

Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth.

Pass the sauce through a sieve into a bowl and stir in the remaining fruit.

To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a sprig of mint. Dust with icing sugar.

Better than sex cake

Here I have a naught cake for you. Better than Sex Cake – with a name like this how can you go wrong? Chocolate cake, soaked with sweetened condensed milk, caramel topping, whipping cream( Cool Whip) and pecans. The name of the cake is naughty but the cake is awesome !!!!

If you are too lazy to make the cake from scratch, you can buy the ready mix chocolate cake in the box.

Ingredients for the chocolate cake

• 50g good quality cocoa powder (sifted)
• 100g dark brown muscovado sugar
• 250ml boiling water
• 125g soft unsalted butter (plus some for greasing)
• 150g castor sugar
• 225g plain flour
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 2 tsp vanilla extract
• 2 large eggs

the topping:

• 1/2 small can sweetened condensed milk ( 1 can is 14oz, so use about 7oz)
• 1 bottle of caramel ice cream topping 
• 1 packet fudge chunks
• 1/2 cup chopped pecans or walnuts, whichever you prefer

For the whipping cream:

• 350ml whipping cream
• 2tsp gelatin
• 30ml cold water
• 180g icing sugar
• 1 tsp vanilla extract
• 1/8 tsp salt

Method:

Preheat the oven to 180°C

Line the bottoms of a 9" x 13" pan with baking parchment and butter the sides.

Put the cocoa and 100g dark muscovado sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.

Cream the butter and caster sugar together, beating well until pale and fluffy, 

Stir the flour, baking powder and bicarb together in another bowl, and set aside for a moment.

Dribble the vanilla extract into the creamed butter and sugar – mixing all the while – then add in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.

Keep mixing and incorporate the rest of the dried ingredients for the cake, then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.

Pour the cake mixture into a prepared baking pan and put in the oven for about 30 minutes, or until a cake tester comes out clean.

Notes: if you are too lazy to make the cake from scratch, you can buy the ready mix chocolate cake in box. 

Method for the topping:

 Pour gelatin and water into a bowl. Allow to sit for 10 minutes. Place 80ml of cream in a small pot over medium-low heat. Once cream comes to a simmer, pour slowly over the gelatin. Mix with a fork until gelatin has dissolved. Allow to cool. Stir the bowl often or the cream will began to gel. 

Using the whisk attachment of a standing mixer, beat the cream, powdered sugar, vanilla extract and salt on high until soft peak form, scraping down the sides of the bowl once or twice. Reduce to medium speed and drizzle the gelatin mixture into mixer bowl. Return to high and beat until firm peaks form. Mixture will resembel Cool Whip.

Assemble the cake:

Let the cake cool completely and poke holes about 1 inch apart using the end of a wooden spoon.

Pour the condensed milk into the holes of the cake. Pour the caramel topping over the cake and spread evenly.

Spread the cool whip over the caramel topping then sprinkle with the chopped pecans and toffee bits.

Refrigerate for about an hour or so then serve.

Spiced beetroot cake with mascarpone

With a rich flavour and crumbly texture, you wouldn't guess this cake is made with antioxidant-packed beetroot. This cake is tasty and full with goodness.

Ingredients:

• 375g unsalted butter
•  375g self-raising flour
• 2tsp ground cinnamon
• 2tsp mixed spice
• 350g  brown sugar
• 6 large eggs
• 500g cooked beetroot, coarsely grated
• ground cinnamon, to decorate

for the mascarpone filling:

• 250g tub mascarpone cheese
• 150ml double cream
• 4tbsp icing sugar, sifted

Method:

Heat the oven to 180C or 160C fan. Prepare 2  x 23cm (9in) round cake tins, oiled and bases lined with baking parchment

 In a pan, melt the butter and leave it to cool. Sift the flour and spices into a large bowl then stir through the sugar. In a separate bowl, whisk the eggs and cooled butter, mix in the grated beetroot and then add this to the dry ingredients.

Stir until well combined, spoon into the cake tins and bake for 40 to 50 minutes, until a skewer comes out clean. Leave to cool completely in the tins.

To make the mascarpone icing

Beat all the ingredients until smooth. Spread over both cake layers before sandwiching them together and dusting the top with the ground cinnamon.

Oatmeal Raisin Cookies

It's easy to make & definately everyone favourite 

Ingredients:

• 170g butter, softened
• 3/4 cup sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 tsp vanilla extract 
• 11/4 cup plain flour 
• 1 tsp baking soda
• 3/4 tsp ground cinnamon 
• 1/2 tsp salt
• 23/4 rolled oats 
• 1 cup raisins

Method:

Pre heat oven to 190C/170C for fan oven

In a large bowl, cream together butter, sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonful onto ungreased baking sheets leaving some spec in between each dough.

Bake for 8 to 10 minutes in preheated oven or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely 

Raspberry and strawberry Eton mess parfait

This easy to make dessert is definately a hit with family anfd friends. It's easy to make and  tasted so good will leave everyone with mmmm and aarrr. 

Ingredients:

• 280ml double cream
• 200ml Greek yogurt
• 4 meringue nests
• 100g strawberries
• 2tbsp lemon curd
• 100g raspberries
• 150g strawberries
• 2tbsp icing sugar
• 1tbsp lemon juice

Method:

Pour the cream into a large bowl and whisk until you form soft peaks.

Prepare the strawberries by removing the stalks and then slice along with the raspberries.

Break up the meringue nests into small pieces and then fold into the cream along with the Greek yogurt, raspberries, strawberries and lemon curd. Line the 6 ramekins with cling film and then spoon the mixture into them, making sure to firmly compact each one. Place into the freezer for 2 hours.

To make the sauce put the raspberries, strawberries, lemon juice and icing sugar into a food processor and blend into a puree. Pass the sauce through a sieve so all of the seeds are removed and then place in a jug for serving.

Remove the ramekins from the freezer and turn onto plates for serving with the sauce.

Mini snicker cheesecake

Kk

This cheesecake is easy to make & lush. Since it's a mini cheesecake you can have more than one !!

Ingredients:

Crust

• 14-16 Oreo cookies
• 35g unsalted butter, melted

Cheesecake filling:

• 340g cream cheese, at room temperature
• 1/2 cup granulated sugar
• 2 eggs, at room temperature 
• 1 tsp vanilla extract
• 3 tbsp double cream
• 3 snickers, chopped into small pieces

Chocolate ganache filling:

• 1/2 cup semi sweet chocolate chips
• 1/4 cup double cream

Caramel topping:

• 1/2 cup brown sugar
• 1/4 cup double cream
• 35g unsalted butter
• 1/2 tsp vanilla extract 
• Pinch of salt
• 1 snickers, chopped coarsely for topping

Method:

Crust:

Preheat oven to 180C/160C for fav oven 

In a food processor pulse the Oreo cookies till fine crumbs. Transfer cookie crumbs to a bowl then add the melted butter. Mix well till the crumbs are well coated with the butter. 

Line a 12 cup muffin pan with paper liners. Distribute the crumb mixture equally into 12 cupcake liners.  Press the crumb firmly into the bottom of the liners, first using your finger and then using back of a measuring cup.

Bake the crust at 180C/160C for fan oven for 4-5 minutes. Set aside to cool.

Cheesecake filling :

Chop the snickers bar into small pieces. Take softened cream cheese in a bowl. Beat the cream cheese using the paddle attachment of your stand mixer or using your hand mixer till completely smooth and creamy, about 3-5 minutes, scrapping from the sides as required. There shouldn't be any lumps.

Add the egg one at a time, mixing well after each addition .

Once egg are mixed, add in the double cream, granulated sugar and vanilla extract. Beat the mixture on medium speed until it completely smooth. 

Stir in the chopped snickers.

Using an ice cream scoop, fill the cupcake liners with the cheese cake batter. The liners should be almost full.

Bake at 180C/160C fr fan oven for 20-22 minutes or until the center looks set. The center might be a little wobbly. 

Let the cheese cake cool down in the pan for 30 minutes and then take them out of the pan. Let them cool for another 30 minutes  and the place them in the refrigerator for 2-4 hours to set. 

Chocolate ganache filling:

Once the mini cheese cake are set and chilled, start making the ganache. Heat the double cream in a pan on medium low heat. As soon as the cream starts simmering (not boiling) remove it from heat and pour it over the semi-sweet chocolate chips. Set aside for 3-4 minutes. Then take a spoon and whisk the mixture till the chocolate and cream are mixed together completely. 

Caramel topping :

Add brown sugar, double cream and unsalted butter in a pan on medium heat. Whisk till all melted and smooth. Let the sauce simmer on medium heat.

After 3-4 minutes the caramel sauce will thicken and that's when you remove the pan from the heat and set aside. 

To serve:

To assemble the mini cheesecake, take them out from the refrigerator and spoon the chocolate ganache in the center of each cheese cake.

Drizzle some caramel sauce and then place a few chopped snickers pieces on top. 

Keep the cheese cake refrigerated. 

Tomyam Fried Mee Hoon

Ingredients:

• mee hoon serving 4, soaked in water until tender, drain and set aside 
• 1 onion, sliced
• chicken breast, sliced 
• carrot, shredded
• bean sprout
• 2 eggs, lightly beaten with a dash of fish sauce
• 4 kaffir lime leaves, sliced thinly

Sauce:

• 21/2 tbsp tomyam paste
• 2 tbsp light soya sauce 
• dash of salt
• 200ml water

Garnish:

• chopped spring onion

Method:

Fried the egg into an omelet and let it cook down then sliced thinly and set aside.

Sauté onions until fragrant. Then add the tomyam paste & kaffir lime leaves. Continue stirring on low fire until aromatic.  Add the chicken meat and stir fry until the chicken cooked. Then add the water & let it boiled.

Add the mee hoon and carrots. Stir to combine well. Cook until the mee hoon turns tender & the mee hoon has soaked up the water & looks dry. Add the beansprout & mix well for another 3 minutes.

Dish the mee hoon into a serving plate. Garnish with sliced egg and spring onion. Serve hot immediately 

Oatmeal Peanut Butter Cookies

How can anyone not loving peanut butter. These are fantastic and easy to make. Soooo soft and chewy !  This was a perfectly soft, not-overly sweet peanut butter cookie. 

Ingredients:

• 225g margarine, softened
• 1 cup packed brown sugar
• 3/4 cup granulated sugar
• 250g peanut butter
• 2 eggs
• 11/2 cups plain flour
• 2 tsp baking soda 
• 1/2 tsp salt
• 2 cups quick cooking oats

Method:

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.

Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

Lemon curd and orange parfait

This is not just a posh ice cream, it's a parfait by Nigel Slater made using lemon curd. I used  a shop-bought jar lemon curd as I'm too lazy to make one myself . However my meringue are home-made, they were nice and mallowy in the centre and crunchy on the outside, this added to the overall loveliness of the finished parfait.  You could used ready made meringue from shop too.

Ingredients:

• 600ml whipping or double cream
• 200g meringues
• 8 heaping tbsp lemon curd
• grated zest of 1 orange

You need a cake tin or plastic freezer box approximately 24cm x 12cm x 7cm deep, lined loosely with kitchen film.

Pour the cream into a chilled mixing bowl and whisk until soft and thick. 

Crumble the meringue into the cream.  Add the lemon curd then  grate in the orange zest (taking care not to include any white pith). Stir gently to incorporate the meringue, curd and zest into the cream. Do not overmix. 

Pour the mixture into the lined container, cover with a piece of kitchen film and put in the freezer until set. Depending on the temperature of your freezer, this will take about 4 hours. You can keep it frozen for several days but you should remove it from the freezer a good 30 minutes or so before serving.

To serve, unmould the parfait and cut into thick, crumbly slices 

Fiery asparagus and chicken pasta

Give your pasta a fiery kick with this quick and easy pasta recipe. Chicken, bacon and asparagus in a spicy tomato sauce makes a delicious mid-week family dinner

Ingredients:

• 1 bundle asparagus
• 4-5 chicken thighs, cut into 6 pieces
• 100g smoked pancetta or bacon, cubed
• 3-4 shallots, sliced
• 2 cloves garlic, crushed
• 1 green chilli, finely chopped or 1 tsp chilli powder to taste
• 1 tbsp rosemary, very finely chopped
• 1 400g tin chopped tomatoes
• 1 tsp sugar
• Salt and pepper for seasoning
• 300g dried spaghetti pasta
• 50g Parmesan cheese, grated

Method:

Trim the ends of the asparagus then chop the spears into 4-5 pieces.

Fry the chicken for 5-6 minutes in a hot pan with some oil then add the pancetta, shallots, garlic, chilli and rosemary and cook over a medium heat for a further 3-4 minutes.

Add the asparagus and chopped tomatoes then simmer for another 3-4 minutes. Season with salt, pepper and sugar.

Meanwhile, cook the pasta to the packets instructions in boiling salted water, drain then add to the sauce, grate over some Parmesan cheese before serving.

Mascarpone cheesecake

Ingredients:

For the crust:

• 75g flaked almonds, lightly toasted
• 65g digestive biscuit crumbs
• 3 tbsp sugar
• 25g unsalted butter, melted

For the filling:

• 2 (225g) packages cream cheese, room temperature
• 2 (225g) containers mascarpone cheese, room temperature
• 250g granulated sugar
• 2 tsp fresh lemon juice
• 1 tsp vanilla essence
• 4 large eggs, room temperature

For the topping:

• 120g chocolate-hazelnut spread (recommended: Nutella
• 60ml double cream

Method

For the crust: 

Preheat oven to 180C or 160C for fan oven. 

Tightly wrap the outside of a 22cm diameter springform pan with 7cm-high sides with 3 layers of heavy-duty foil.

 Finely grind the almonds, biscuit crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 140C

For the filling:

Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, one at a time, beating just until blended after each addition.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.

For the topping:

Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.

To serve, cut the cake into wedges. Drizzle the chocolate sauce over the wedges.

Pasta Puttanesca

Puttanesca translates as “in the style of the whore.”  The name derives from the Italian word puttana which means whore.  It is made from tomatoes, black olives, capers, anchovies, onions, garlic, and herbs, usually oregano and parsley but sometimes also basil.  It is an easy sauce, briefly cooked, and is very fragrant and spicy. 

I found this receipe on Tesco site while I was looking around & it looks simple to have a go. 

Ingredients:

• 300g (10oz) linguine or spaghetti
• 2-3 garlic cloves, thinly sliced
• 1tbsp olive oil
• 50g (2oz) canned anchovies in oil, drained and roughly sliced
• 2tbsp capers
• 150g (5oz) pitted black olives, halved
• 1 red chilli, chopped
• 1 tsp chilli powder
• 400g can chopped tomatoes
• 1tsp dried oregano
• salt
• pepper
• small bunch flat-leaf parsley, chopped
• freshly grated Parmesan cheese, to serve

Method:

Bring a large pan of water to the boil for the pasta.

In a pan, fry the garlic in  the olive oil until softened. Add the anchovies, capers, olives, dried chilli and chilli powder. Fry gently for about 5 minutes. Add the tomatoes and oregano, and simmer gently for 10 minutes, stirring occasionally.

While the sauce is simmering, cook the pasta: when the water is at a good rolling boil, add a good handful of salt, then add the pasta and bring back to the boil. cook until just al dente, i.e. tender but still just a bit firm to the bite (use the packet instructions as a rough guide). Drain well.

Add the pasta to the sauce and gently stir to coat it in the sauce. Add the parsley, season to taste and serve with the grated Parmesan.

Chilli Jam

This chilli jam recipe is quick and easy to make and is the perfect edible gift. This chilli jam that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present.

Ingredients: 

• 150g fresh red chilli peppers ( deseeded and cut into 4-5 pieces)
• 150g red peppers ( cored, deseeded and cut into rough chunks)
• 1 kg jam sugar
• 600ml cider vinegar

Method: 

You will need 6 x  250ml jars. 

Put the cut up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red flecked processor bowl.

Dissolve the sugar in the vinegar in a wide, medium sized pan over a low heat without stirring.

Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes. 

Take the pan off the heat and allow it to cool. The liquid will become more syrupy, then from the syrup to viscous and from vicious to jelly like as it cools. 

After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly ( as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating in it ), ladle into the sterilise jars. Then seal tightly. 

Fruit tray bake

These fruity fingers are the perfect anytime treat. But be warned: it's impossible to just eat one.

Ingredients:

For the cake :

• 200g (7oz) self-raising flour
• 1 level tsp ground mixed spice
• Pinch of salt
• 100g (3½ oz) soft brown sugar
• 350g (12oz) mixed dried fruit
• 60g (2oz) glacé cherries, quartered
• 2 medium eggs
• 125ml (4fl oz) oil
• 125ml (4fl oz) milk
• Few drops of vanilla extract

For the topping :

• 125g (4oz) royal icing sugar
• 26 x 16.5cm (10¼ x 6½ in) traybake tin, lined with baking parchment
• Small disposable piping bag

Method :

To make the cake, sift the flour, spice and salt into a mixing bowl. Add the rest of the ingredients. Either beat with a wooden spoon for 3-4 mins until well mixed, or use an electric mixer and beat for 1-2 mins. Turn the mixture into the tin and spread out so it is level

Bake the cake in the centre of a preheated oven at 170°C (325ºF, gas mark 3) for 45 mins - then, working quickly, remove the cake from the oven and spread the grated marzipan over it. Return the cake to the oven for a further 15-20 mins, or until the marzipan has turned a pale golden colour.

Remove the cake from the oven and allow it to cool in the tin, then remove from tin.

Mix the royal icing sugar with enough water to give a drizzling consistency. Fill the piping bag with the icing. Cut off the end of the bag to give a small hole and pipe zig-zags over the top of the cake, using up all the icing.

Leave the icing to set before cutting the cake into fingers.

Brownie Pudding Cake

With a dessert that's part fluffy cake and part gooey pudding, there's no need to compromise. Spoon it into bowls and serve with ice cream.

Ingredients:

• 1 cup of plain flour
• 3/4 cup granulated sugar
• 2 tbsp unsweetened cocoa powder
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 2 tbsp cooking oil
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts
• 3/4 cup packed brown sugar
• 1/4 cup unsweetened cocoa powder
• 1 1/2 cup boiling water
• Vanilla ice cream, optional 

Method:

Preheat oven to 180C/160C for fan oven. Grease an 8x8 inch baking pan, set aside.

In a medium bowl stir together the flour, granulated sugar, the 2 tablespoons cocoa powder, the baking powder, and salt. Stir in the milk, oil, and vanilla. Stir in the walnuts.

Pour batter into prepared baking pan. In a small bowl stir together the brown sugar and the 1/4 cup cocoa powder. Stir in the boiling water. Slowly pour brown sugar mixture over batter.

Bake in the preheated oven for 40 minutes. Transfer to a wire rack and cool for 45 to 60 minutes. Serve warm. Spoon cake into dessert bowls, spoon pudding from the bottom of the pan over cake. If desired, serve with vanilla ice cream.

Chicken, butter bean and chorizo bake recipe

This is perfect for winter warmer. Serve with crusty bread or rice.

Ingredients:

• 120g sliced chorizo
• 1 sliced onion
• 2 chicken breasts
• A glug of white wine
• 1 tin of tomatoes
• 1 tin of butter beans
• A bunch of parsley

Method:

1. Preheat the oven to 180C/fan160C.  Fry 120g sliced chorizo in a flameproof casserole over a medium heat until crisp.
2. Add 1 sliced onion, fry for 5 minutes until soft, then remove and set aside. Increase the heat, then sear 2 chicken breasts for 2 minutes on each side.
3. Return the chorizo and onion to the dish with a glug of white wine and bubble for 1 minute.
4. Add a tin of tomatoes, a tin of drained butter beans and a bunch of chopped parsley.
5. Bake for 25 minutes until cooked. Season and serve.

Rich tomato and chicken casserole

Ingredients:

• 2 tbsp olive oil
• 600g chicken thigh fillets, cut into 4cm pieces
• 1 cup roasted red onion*
• 2 garlic cloves, crushed
• 2 shortcut bacon rashers, chopped
• 1 tablespoon plain flour
• 1 tin 400g chopped tomatoes 
• 2/3 cup chicken stock
• 1 cup each roasted potato, roasted carrot and roasted zucchini*
• 1 tablespoon balsamic vinegar
• 100g green beans, trimmed, halved

Method:

Heat half the oil in a large saucepan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes or until browned all over. Transfer to a bowl.

Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 1 minute. Add bacon. Cook, stirring, for 3 minutes or until bacon is browned. Add flour and tomato paste. Cook, stirring, for 1 minute. Stir in tomato sauce and stock. Bring to the boil. Season with salt and pepper.

Return chicken and any juices to pan. Add potato, carrot, zucchini and vinegar. Reduce heat to medium-low. Simmer for 20 minutes or until chicken is cooked through. Add beans. Cook for 3 to 4 minutes or until beans are just tender. Serve casserole with crusty bread.

* Place the vegetable on prepared trays. Drizzle with oil. Season with salt and pepper. Toss to coat. Roast for 40 minutes or until browned and tender. Set aside to cool completely.

Brilliant Banana Cake

A cross between banana bread and a drizzle-topped sponge, this cake is great for using up overripe fruit

Ingredients:

• 140g butter, softened, plus extra for the tin
• 2 large eggs, beaten
• 140g self-raising flour
• 1 tsp baking powder
• 2 very ripe bananas, mashed
• 50g icing sugar
• handful dried banana chips, for decoration

Method:

Heat oven to 180C/160C fan. Butter a 2lb loaf tin and line the base and sides with baking parchment.

Cream the butter and sugar until light and fluffy, then slowly add the eggs with a little flour. Fold in the remaining flour, baking powder and bananas. Pour into the tin and bake for about 30 mins until a skewer comes out clean. Cool in the tin for 10 mins, then remove to a wire rack.

Mix the icing sugar with 2-3 tsp water to make a runny icing. Drizzle the icing across the top of the cake and decorate with banana chips.

Buttermilk berry muffins

These Buttermilk Berry Muffins wonderfully moist and tender, almost bread-like in texture, using buttermilk and a flavorless oil instead of the usual milk and butter. These Buttermilk Berry Muffins have a beautiful golden brown crust and are absolutely bursting with flavorful berries. 

Ingredients:

• 21/2 cups (325g) of plain flour, sifted 
• 3/4 (150g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Zest of one orange or lemon
• 1 large egg, lightly beaten 
• 1 cup (240ml) buttermilk
• 1 cup (120ml) sunflower oil
• 1 tsp vanilla extract
• 11/2 to 2 cups fresh or frozen berries ( blueberries, raspberries or blackberries)

Method

Preheat oven to 180C/160C for fan oven. Line with paper liners 12 muffins cups.

In a large bowl or measuring jug, whisk together the egg, buttermilk, oil and vanilla extract. 

In another large bowl combine flour, sugar, baking powder, baking soda, salt and zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter it tough muffins will result. 

Fill each muffin cup almost full with the batter. Place in the oven and and bake until a toothpick inserted in the centre of the muffin comes out clean, about 20-25 minutes. Transfer to a wire rack and let it cool for bout 5-10 minutes before removing from pan 

Orange polenta cake

This orange polenta cake is lovely and moist, with a fruity flavour. Perfect for afternoon tea!!

Ingredients:

• 250g unsalted butter
• 250g golden castor sugar
• 4 large eggs
• 140g polenta
• 200g plain flour 
• 2 tsp baking powder
• zest and juice 2 oranges (less 100ml juice for the glaze)

For  the orange glaze

• 100ml orange juice
• 100g golden castor sugar

Method:

Heat oven to 160C/140C fan. Line the base and sides of a round 23cm cake tin with baking parchment. 

Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly.

 Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.

Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.

To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake.