Chocolate Tofu Cheesecake

Hosting a dinner party for vegan friends? End on a high with this tasty chocolate cheesecake.

Ingredients:

• 500g silken tofu (soft)
• 5-6 tbsp raspberry jam
• 350g dark chocolate
• 3 tbsp brandy, use orange juice as replacement
• 250g digestive biscuits, crush into fine crumbs
• cocoa powder to dust

Method:

Place the biscuits into the food processor and blitz to a fine crumbs. Place the crushed biscuits into a separate bowl and add two tablespoons of jam and mix to a dense dough (add some jam if needed). Press the mix firmly and evenly onto the bottom of a cake mould so you create a flat and even cake base.

Pour a little water into a pot and bring to boil. Place chocolate into a bowl and set on top of the pot with boiling water (do not let the bowl touch the water). Melt the chocolate while occasionally stirring.

Meanwhile, place tofu, jam and brandy into the food processor and mix to a very fine puree.

Remove the melted chocolate off the heat and add to the tofu and whisk together well.

Pour the chocolate cream onto the cake base and chill for two to three hours.

Remove the cake from the fridge. Place some cocoa powder into a mesh sieve and dust the surface of the cake. To remove the cake from the mould and serve.

Cupcake Bouquet

A cupcake bocquet is a sweet, stunning and jaw-dropping alternative to a traditional floral arrangement-doing double duty as centerpiece and dessert. This cupcakes bouquet makes a wonderful gift for family and friends. It is sure to put a big smile on anyone's face. This is a simple yet creative way to display your cupcakes and perfect for special occasions like Mother's Day or for that special someone's birthday as food gift. 

Make the base in advance and customise the floral colours to match the theme of your Mother's Day brunch, a baby shower, bridal shower or even a birthday bash!

No Churn Blackberry Ice Cream

With just 7 simple ingredients, this recipe for fresh blackberry ice cream is one of the easiest summer recipes around. A simple no-churn vanilla ice ice cream base is swirled with homemade fresh blackberry jam for a frozen treat that tastes amazing. Making ice cream without an ice cream maker is easier than you think.

Ingredients:

• 4 cups of fresh blackberries
• ½ tsp lemon juice
• ½ cup sugar
• 2 cups double cream
• 1 can sweetened condensed milk
• 2 tsp vanilla extract
• 1 tsp corn flour with 2 tbsp water, mix well

Method:

Add the blackberries to a blender and pulse until fully pureed. You want a smooth, juicy consistency. Press the puree through a fine mesh sieve and discard the pulp. You should have about 2 cups of the liquid. Transfer the liquid to a medium saucepan, add in the lemon juice and sugar. Heat over medium-high heat until reduced and thickened, about 10 minutes, stir occasionally. Add in the corn flour water and mix well. Transfer to a bowl and refrigerate until cold.

Add double cream to a large bowl. Using an electric mixer, beat until stiff peaks. Turn the speed low and slowly pour in the condensed milk. Add the vanilla extract. Turn the speed back up to high and beat until thickened.

Transfer 2 cups of the whipped cream to a separate bowl. Add in the cooled puree and mix util well combined. Gently fold into the remaining whipped cream to create a swirls. Don't over mix or you will lose the swirls. Transfer to a freezer-safe container and freeze for at least 6 hours.

Enjoy!!

Pulut Tai Tai

Commonly served as dessert or delicacy during the Straits Chinese weddings, this kuih is made of glutinous rice steamed in coconut milk, compacted into a wooden frame and then, cut into desire shapes. The vibrant blue in certain parts of the kuih enhances the beauty of this kuih. It always served with kaya, a rich coconut milk & egg jam.

One of the important steps in making the Pulut Tai Tai is to apply weigh onto the steamed cooked glutinous rice to make it firm. The firmer the kuih, the better the texture.

Ingredients:

• 400g glutinous rice
• 15 blue pea flowers (bunga telang)
• 1½ tbsp white vinegar or lemon juice
• 200ml coconut milk
• ¾ tsp salt
• 3-5 pandan leaves (screw-pine leaves)

Method:

Wash and soaked the flowers in hot water for 30 minutes to an hour. Squeeze the flowers to extract most of the colour from the flowers. Strain the indigo blue colouring. set aside.

Wash the glutinous rice  Soak 1/3 of the glutinous rice with the blue colouring extract and balance of the rice with water. Add ½ tbsp of vinegar to the blue colouring rice and stir well. Then add 1 tbsp of vinegar to the balance of the rice and stir well. Soak for at least 4 hours or overnight.

The next day or 4 hours later, the rice should be stained with blue colour. Drain both the glutinous rice.

Prepare the steamer. Line the steaming tray with banana leave and lightly grease with oil. Place pandan leave in the tray.

Place both the glutinous rice into the lined steaming tray. Mix coconut milk with salt. Pour ½ the coconut mixture over the rice and mix well. steam over high hat for 20 minutes.

Remove from steamer and fluff the rice with a pair of chopstick and discard the pandan leaves.

Then add the balance of the coconut milk mixture. Return to steamer and steam for another 10-15 minutes.

Line a 7x7 inch square pan or wooden box with banana leave and lightly grease with oil. Transfer the cooked rice to the pan alternating the blue portion with white. Mix well. Level the surface and press down the rice with a  banana leaf. Cover the top of the rice with a banana leaf and place a heavy object on it to compress the rice. 

Leave to cool before cutting into pieces to serve with Kaya.

Mini Mint Chocolate Oreo Cheesecakes

These Mini Chocolate Oreo Cheesecakes are easy to make and delicious with just the right amount of mint flavour! The lovely things about these cheesecakes is that they are easy to out together and even easier to share in their cute mini state. Plus, they are so mini, you can totally have like two or three!

Ingredients:

Crust

• 200g Oreo crumbs
• 40g butter, melted

Cheesecake filling

• 340g cream cheese, room temperature 
• 100g sugar
• 25g flour
• 115g sour cream
• 2 tsp mint extract
• 1 tsp vanilla extract
• 2 eggs
• 140g chopped Mint Oreos
• green gel colour

Chocolate Whipped Cream

• 180ml double cream
• 25g icing sugar
• 15g cocoa powder
• 1/2 tsp vanilla extract

Method:

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Crust: Preheat oven to 160ºC/140ºC for fan oven. Add cupcakes liners to a cupcake pan.

Combine the oreo crumbs and melted butter. Divide the mixture between the cupcake liners (about 1½ to 2 tablesppons per cup) and press into the bottoms.

Bake crusts for 8 minutes then remove from oven. Allow to cool while you make the filling.

Cheesecake filling and topping: In a large bowl, mix the cream cheese, sugar and flour until combined (use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. 

Add the sour cream.mint extract and vanilla extract. Beat on low speed until well combined. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Gently fold in the chopped Mint Oreos. Add some green gel colour to get a nice shade of green if desired.

Divide the batter between the cupcake liners and fill most of the way.

Bake the cheesecake for 13 minutes, then turn off oven and leave the door closed for another 15-20 minutes. Crack the oven door and allow cheesecakes to cool for 5 minutes, then put in the fridge to finish cooling.

Once the cheesecakes are cooled and firm, make the whipped cream. Add the double cream, icing sugar, cocoa powder and vanilla extract to a mixer bowl fitted with the whisk attachment and whip on high speed until stiff peaks form.

Pipe swirls on top of each cheesecake, then top with half of a mint Oreo. Refrigerate until ready to serve.

Rhubarb And Vanilla Cheesecake

This cheesecake is one of the prettiest cake I ever made. Not just looking pretty it's also tastes delicious. 

Ingredients:

• 220g Hobnob biscuits
• 75g melted butter
• 200g rhubard
• 2 x 50g caster sugar
• 225g cream cheese
• 250g mascarpone cheese
• 2 tsp vanilla extract
• 1 packet or 4 leaves of gelatin
• 1 cup boiling water

To decorate:

• 1 cup water
• 50g castor sugar
• 250g/6 long rhubarb sticks 

Method:

For the cake: Blitz the Hobnob and melted butter in a food processor until they resemble wet sand. Press down the mix with a spatula in 6 inch spring release. Cake tin lined with greaseproof paper. Refrigerate.

Peel 200g of the rhubarb and place in a saucepan with 50g castor sugar over a low heat until it has become a piree. Allow to cool.

In a mixer, whip the cream cheese, mascarpone and vanilla. 

Take a cup of boiling water and add the sugar and gelatin to it. Let it stand for 5 minutes stirring now and then.

Add the rhubarb puree to the cream cheese mix and then pour in the dissolved sugar gelatin mix. Whip till well combined and then pour onto the crust. Cover and refrigerate for at least 2 hours.

For the rhubarb topping: Using a peeler,slice long strips of washed rhubarb (including the skin to add colour). In a small saucepan add water and the remaining 50g sugar and bring to boil, then reduce to a simmer.

Lay out paper towel the length of the rhubarb strips. Add the strips of rhubarb a few at a time and cook for 20-30 seconds in the liquid.

Remove them from the liquid and lay them flat on the paper towel to cool. 

Once you have enough to cover your cake, take your cake out the tin and peel the lining paper off.

To decorate: Take the ribbons of cooked and cooled rhubarb and lie then over the surface of the cake ( You can do this randomly or in an ombre or strips, whatever you like best).

Then using scissors, cut the edges so you have a round edge that comes to the very edge of the top of the cake. Take the remaining rhubard and wrap them around the sides. Over lap them until the whole cake is covered.

Using a brush with the rhubarb cooking liquid, brush the whole cake, this will help it to stick and gives you a smooth glossy surface.

No-Bake Mango Cheesecake

Mango is one of my favourite fruits. During my childhood growing up in Malaysia we have abundance of mango. It's like every neighbours have a mango tree in their garden!!! The flesh of the mango we get in Asia is very bright orange and is tasted so sweet.

Ingredients:

• 130g digestive biscuits
• 50g butter, melted
• 300g full fat cream cheese, room temperature
• 150ml double cream
• 250 white chocolate
• 1½ cup canned mango pulp
• 2 tbsp lemon juice
• 10g gelatin powder
• 1/4 cup water
• 1/4 cup canned mango pulp, for decoration

Method:

For the base: Crush the digestive biscuits into a fine crumbs. Pour into a bowl and add in melted butter. Mix well and pour into a 7 inch removable bottom pan. Chill in the fridge for 30 minutes.

For the cheesecake: In a bowl, add in cream cheese and whisk until fluffy. dd in the double cream and mix until the mixture is a bit thicker (do not over mix to avoid the cream from splitting)

Melt the white chocolate in a microwave or double boiler. Add into the cream cheese mixture and immediately mix all together to avoid the white chocolate seizing up. Add in mango pulp and mix all to combine. Add in lemon juice and mix all together. Set aside.

In a bowl, add in water and powdered gelatin. Let it bloom for 5 minutes and heat in microwave or double boiler until the gelatin is dissolved. Add some cheesecake mixture into the dissolved gelatin and mix to combine. This is to temper it so it is easier to mix later.

Add tempered gelatin into the cheesecake mixture, immediately mix all together to combine. Pour into previously chilled base. Hit the pan against the work top a few times to release air bubbles.

Spoon mango pulp randomly on top. Using a cocktail stick, make a swirls all around. Chill in the fridge overnight to let it set fully. Ready to serve.

Raw Vegan Raspberry Cheeseakes

These raw  vegan raspberry cheesecake are made with wholesome raw ingredients and made into perfectly sized individuals portions. Store them in the freezer and enjoy whenever you like!

Ingredients:

• 1 cup almonds
• 1 cup Medjool dates
• 2 cups raw cashew nuts (soaked overnight, rinsed and drained)
• 1/2 cup coconut milk
• 1/2 cup maple syrup
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 cup lemon juice
• 1 cup raspberries

Icing:

• 1/2 cup cashew nuts (soaked overnight)
• 3 tbsp maple syrup
• 1/4 cup coconut oil, melted
• 1/3 cup almond milk
• 1 tsp vanilla extract

Instruction:

For the base: In a food processor b;end the almonds and medjool dates together until it forms a sticky dough (if the dough is not sticky enough add a tablespoon of water and blend it all together)

Press the dough into the bottom of a silicone cupcake mould and set in the fridge while you prepare the cheesecake.

For the cheesecake: Blend the raw cashews nuts, coconut milk, maple syrup, lemon juice, coconut oil and vanilla together in a high speed blender until smooth and creamy. Pour half mixture into the cupcake moulds, leaving the rest to make the raspberry layer.

Add the raspberries into the blender and blend until smooth. Add the raspberry layer on top and place in the freezer. Let it freeze for 4 hours then remove from freezer and serve.

For the icing: Blend all the icing ingredients together in a blender until smooth. Scoop into a bowl and place in the fridge to firm up (about 2 hours). Put into a piping bag if desired and pipe onto the cheesecakes.

**serve these frozen or let it thaw for 10 minutes for a creamy texture.

Baby shower cupcakes

A baby shower is a way to celebrate the expected or delivered birth of a child by presenting gifts to the mum at a party. This happy event is celebrated either after or before the birth of a child.  

Earlier,baby showers were celebrated for the woman's first child, and only women were part of this ceremony. However, as the time has passed, people have started celebrating baby showers for their subsequent babies and also for their adopted children.

Bake this baby shower cupcakes for a colleague daughter recently

Cactus Chocolate Pot Cake

I have been wanting to make a cake looks like a flower pot for sometime and I thought why not making it for Mother's day with not roses but cactus!!! Keen to try my arty side on making the cactus with fondant and with a bit of paint brush to get the colour effect.

I really enjoy making the cactus flower. I used daisy cutter in different sizes to get the layering of the cactus & I put the flower into a colouring palette to dry the flower up. It's just one of those tiny details livens up this cake.

I crushed about half a bag of Oreo cookies in a food processor to create a "dirt" that fills the pot

Depends on the height you like, I bake a 3 layers chocolate for this pot. The cake itself is tapered toward the bottom. I sandwich the 3 layers chocolate cake with chocolate ganache and also frosted the side of the cake with the chocolate ganache for maximum stability. I then covered the cake with terracotta coloured  fondant which I bought ready mix from Hobbycraft

Vegan Chocolate Cake

Why this is the best vegan chocolate cake???

It's quick & easy t make, rich, chocolatey flavour, no unusual ingredients, light moist and fluffy texture, a perfect vegan birthday cake & most important nobody will guess its vegan!

Ingredients:

• 300 ml dairy-free milk (soy, almond, etc)
• 1 tbsp lemon juice
• 150g non-dairy margarine
• 3 tbsp golden syrup agave or maple syrup
• 1 tsp instant coffee granules or espresso powder
• 275g self raising flour
• 175g granulated sugar
• 4 tbsp unsweetened cocoa powder
• 1 tsp bicarbonate of soda

For the vegan frosting

• 75g non-dairy margarine
• 200g icing sugar
• 4 tbsp unsweetened cocoa powder
• 2 tbsp water

Method:

Preheat oven to 180ºC/160ºC for fan assist oven. Lighty grease 2x 8 inch round baking pans.

Stir the lemon juice into the milk and set aside.

In a pan over medium heat, melt the margarine, syrup and coffee granules together. Set aside to cool slightly.

Sieve the flour, cocoa, sugar and bicarbonate of soda into a large mixing bowl.

Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.

Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean.

Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

Meanwhile, to make the icing beat together all ingredients until smooth.

When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.

Chinese Mango Pudding

Chinese Mango Pudding is creamy, smooth and full  of sweet mango flavour. Plus it's simple to make. A great dessert for Chinese New Year!

This is a popular Chinese dessert. The recipe is easy to whip up, it just needs time to chill, so prep it the night before you want to serve it or make it early in the day.

Ingredients:

• 2 cups mango puree
•  ( I used the one from tin)
• 1¼ cups water
• ¾ cup granulated sugar
• 7g gelatin
• ½ tsp salt
• ½ cup cold water
• 2 cups mango puree
• 1 cup double cream
• 1 tsp lime juice

Method:

Place 8 ramekins on a baking sheet; set aside.

Place 1¼ cups water in a small saucepan over high heat. Bring to boil. Place ¾ cup sugar, gelatin and salt in a large mixing bowl, add ½ cup cold water and whisk to incorporate, about 30 seconds. Add boiling water and whisk until gelatin and sugar are dissolved, about 1 minute.

Add the 2 cups of mango puree, heavy cream and lime juice. Whisk to combine. Divide evenly amongst the ramekins. Refrigerate  until set, at least 2 hours

Triple Chocolate Brownie Mousse Cake

This cake is soooooo sinful. There is a fudge brownie on the bottom, a layer of easy chocolate mousse and finally a layer of mouthwatering brownie batter mousse.

Ingredients:

For the brownie layer:

• 1 package fudgy  chocolate brownie mix
• ingredients listed on the box

For the chocolate mousse:

• 1 tbsp water
• 1 tsp gelatin
•  ½ cup mini chocolate chips
• 1 cup plus 4 tbsp double cream, divided
• ½ cup icing sugar
• 225g cream cheese, softened
• ¼ cup granulated sugar
• 2 tbsp cocoa powder
• 1 tsp vanilla extract

For the brownie batter mousse:

• 1 tbsp cold water
• 1 tsp gelatin
• 1½ cups double cream
• ¾ cup dry brownie mix
• 1 cup chopped brownies, store bought other

For the chocolate ganache:

• ½ cup dark chocolate chips
• 2 tbsp double cream

For the whipped cream topping:

• ¾ cup double cream
• 2-3 tbsp icing sugar

Method:

For the brownie layer: Preheat the oven to 180ºC. Line  the bottom of a 9 inch spring form pan with grease proof paper. 

In a medium sized bowl, combine the brownie mix with the ingredients listed on the box. Stir until the batter is well combined and there are no dry ingredients left.

Pour the batter into the spring form pan and spread evenly. Bake for 35-40 minutes  until the center is baked but still slightly fudgy. Allow the brownie to cool completely.

For the chocolate mousse: In a small dish, combine 1 tbsp of cold water with 1 tsp gelatin. Sprinkle the gelatin over the cold water and allow it to set to a solid (2-3 minutes).

In a microwave safe bowl, combine the mini chocolate chips and 2 tbsp double cream. Microwave in 30 second increments until the chocolate is melted, stirring occasionally.

Microwave the gelatin for 8-10 seconds until it turns back to a liquid. Pour the liquid gelatin into the melted chocolate and stir to combine. Set the chocolate aside.

Place a medium sized mixing bowl in the freezer for 5-10 minutes to chill.

Pour 1 cup of double cream into the chilled bowl and beat on medium high-speed until the cream starts to thicken. Slowly add the icing sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.

Allow the cream cheese to soften to room temperature or microwave for 20 seconds. Beat the 

softened cream cheese on medium-high speed for 2-3 minutes until the cream cheese is completely smooth, scraping the bowl occasionally.

Add the granulated sugar and beat until well combined. Next, add the cocoa powder and beat until well combined, scraping down the bowl occasionally.

Slowly add 2 tbsp of double cream and 1 tsp vanilla extract and continue beating until combined.

Next, add the melted chocolate and mix thoroughly into the cream cheese mixture.

Finally, fold the prepared whipped cream into the cream cheese and stir gently until the mixture is well combined.

Placed the cooled brownie in the bottom of the spring form pan lined with grease proof paper. It's helpful to line the side with grease proof paper

Pour the chocolate mousse over the top of the cooled  brownie and refrigerate while you prepared the next layer.

For the brownie batter mousse:  Place the mixing bowl bowl and whisk attachment  in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.

In a small dish, combine 1 tbsp of cold water with 1 tsp gelatin. Sprinkle the gelatin over the cold water and allow it to set to solid (2-3 minutes). Next, melt the solid gelatin in the microwave for 8-10 seconds until it turns back to a liquid.

Prepare the whipping cream. Pour the double cream into the chilled bowl and use an electric mixer to beat the double cream on medium-high speed until the cream thickens. Slowly add the dry brownie mix and continue beating on high speed until peaks start to form.

Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.

Chop 1 cup of prepared brownies into small pieces, about the size of 20p coin or smaller and gently fold them into the brownie batter mousse. Pour the brownie batter mousse over the chocolate mousse.

Refrigerate the cake for 4-6 hours until the mousse layers are set.

For the chocolate ganache: Prior to serving, remove the sides of the spring form pan and prepare the ganache. In a microwave-safe dish, combine the chocolate chips and double cream for 30-60 seconds until the chocolate is completely smooth. The chocolate should run smoothly off your spoon. If it is still too thicken, add additional double cream.

Using a piping bag or spoon and gently pour the ganache along the edges of the cake. The chocolate will run down the sides.

For the whipped cream topping: Prior to serving, prepare the toppings. Place a medium-sized mixing bowl in the freezer for 5-10 minutes to chill.

Pour the double cream into the chilled bowl and beat on medium-high speed until the double cream starts to thicken. Slowly add the icing sugar and continue beating on high speed until stiff peaks form. 

Pipe the decorative boarder using a large open star tip. 

Garnish with the leftover brownies.

World chocolate cake

This is a simple chocolate cake covered with white icing. I used a shimmer baby blue to spray all over the cake to create the ocean. Then using ready roll icing in green to cut out the continents, then assembles it on top of the cake .

Chocolate & caramel Ice Cream Bundt

This is a showstoppers dessert !

Ingredients:

• 8 snack-size nutty nougat caramels or snickers bars
• 900 ml double cream
• 6 peanuts cookies
• 300g light sweetened condensed milk
• 150g white cooking chocolate to decorate, optional
• 75g dark chocolate

Method:

Roughlt chop 5 of the caramels or Snickers and tip into a heatproof bowl with 300ml of cream. Place over a pan of just-simmering water and melt, stirring occasionally.Leave to cool.

Meanwhile, line a 2ltr bundt tin with clingfilm, allowing the excess to hang over the sides so that the bundt is easier to remove later.

Finely chop 2 more of the caramels and roughly chop the peanut cookies. Put the remaining cream in a bowl and whisk until thickened and soft peaks form. Gently fold the condensed milk, chopped caramels, cookies and cooled nougat cream into the whipped cream.

Pour into the tin, then tap it on a surface a few times to level the cream and remove any bubbles. Cover with clingfilm and freeze overnight.

About 25 minutes before serving, make the chocolate decoration, if using. Melt the white chocolate, then pour onto a metal baking tray spread to an even layer about 2mm thick. Chill for 15 minutes until just set. Run a vegetable peeler over the surface to make a thick curls.

Melt dark chocolate, then cool until slightly thickened. Roughly chop the remaining caramel or Snickers. Use the clingfilm to help remove the bundt from the tin, then turn out onto a serving plate and remove the film. Drizzle over most of the melted chocolate so that it drips down the sides. Top with the white chocolate curls (if using), chopped caramel and the remaining melted chocolate.

Serve immediately

Raspberry Cheesecake ice cream

I had a choice to either buy an ice cream machine or make no-churn ice cream. No brainer really, I wanted homemade ice cream and I wasn't about to rush out and buy a machine.

I used frozen raspberries but fresh would go well with this recipe too. 

A little warning, this ice cream is rich and creamy to the point where you're left with a layer of creamy goodness on the roof of your mouth. This, in my opinion, is how ice cream should be!!

Ingredients:

• 11/2 cups raspberries 
• 1/4 cup sugar
• 1 tsp cornflour 
• 200g cream cheese, softened at room temperature
• 2/3 cup sweetened condensed milk
• 2 tsp vanilla extract 
• 300ml double cream

Method:

Place raspberries and sugar into a small saucepan and cook over medium heat until raspberries release juices. Add cornflour and stir for 2 minutes until syrup has thickened. Remove from heat and place into freezer to chill.

Beat cream cheese in mixer until smooth and creamy. Add condensed milk in portions while mixing to keep mixture smooth. Stir in vanilla extract. 

Pour in cream and whisk mixture until soft peaks.

Pour 1/3 of cream mixture into a tin, pour half of the reap berry syrup over the top. Repeat with remaining cream and raspberry syrup, ending with a layer of cream. Make swirls through the ice cream with skewer. Cover and freeze for at least 6 hours or overnight. 

Remove from freezer 20 minutes prior to serving. 

Sticky Toffee Pudding

This is a great sticky toffee pudding recipe-the perfect winter warmer!. Buy Medjool dates if you can, they have a lovely natural toffee flavour and sticky texture.

Ingredients:

• 200g dates, stoned and chopped
• 250ml black tea, not too strong
• ½ tsp bicarbonate soda
• 85g unsalted butter, softened
• 175g golden caster sugar
• 2 eggs, beaten
• 175g self raising flour
• 1 tsp mixed spice

Toffee sauce:

• 100g light muscovado sugar
• 100g unsalted butter
• 142ml double cream

Method:

Heat oven to 180ºC/fan oven 160ºC. Put the dates and tea in a saucepan and bring to the boil. Cook for 3-4 minutes to soften the dates. Stir in the bicarbonate soda.

Beat the butter and caster sugar together with electric beaters until pale and creamy, then beat in the egg, flour and mixed spiced. Fold in the date mixture and pour into a buttered ovenproof dish or brownie tin.

Bake for 30-35 minutes or until the top is just firm to touch. Meanwhile, make the sauce by putting the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a lovely toffee colour. Cut the pudding into squares and serve with the warm sauce and a scoop of vanilla ice cream

Vegan Blueberries Cheesecake

What do you do on a snowy day like this? Guess it's time to update another baking adventure

This is  a sweet, creamy vegan dessert that can fit in the palm of your hand. They are super cinch to make, but they look fancy. Just the right bite of sweetness with the blueberries tang. I made mine in a muffin cups but you can also just make one big cheesecake if you prefer.

They don't take much time to whip up at all. I also think any berry will work in this.

Ingredients:

• 1½ cup raw almonds
• 8-10 medjool dates
• water
• 2 cups raw cashews nuts, soaked overnight
• 1 cup fresh blueberries
• 1/3 cup squeezed lemon juice
• 1/3 cup coconut oil, melted
• 2/3 cup full fat coconut milk, refrigerated
• 1/3 cup pure maple syrup

Method:

Drain and rinse the cashew nuts 

In a food processor, combine the dates and almonds. Slowly a little at a time add water until you see the mixture clump together. Once it looks like it's holding together, press a little bit into the bottom of each muffin cup. I use silicone muffin liner for these but you can also use paper liners.

Once all the crust is pressed into the muffin cups, place them in the fridge while you make the cheesecake part.

In a the food processor, combine all the cheesecake ingredients and blend until  smooth. Spoon the cheesecake mixture into each muffin cup. Fill them up to the top. Once you are done, place them in the fridge to chill.  They need a good 6 hours or so to set up pretty well. You can speed up the process by placing them in the freezer for a bit though. These can be stored in the fridge or freezer, whichever you prefer. They should last a couple of weeks in the fridge and up to 6 months in the freezer.

Chocolate Strawberry Mousse Cake

Layered cake with a brownie base, topped with creamy strawberry cheesecake mousse and a strawberry gelée

Ingredients:

Brownie layer

• 1 box of Betty Crocker brownie mix
• ¼ cup water
• 1/3 cup oil
• 1 egg

Strawberry Gelée

• ½ cup water
• 3 tsp powdered gelatin
• 450g strawberries
• 2/3 cup sugar
• 1½  tsp lemon juice

Strawberry Cheesecake Mousse

•  1 cup white chocolate chips
• 225g cream cheese, softened
• 2 cup cool whipped*

Method:

Brownie layer: Line the bottom of an 8 inch springform pan with baking paper and cut a long rectangular to line the sides with. Preheat oven to 160°C.

Mix together the brownie mix with  ¼ cup water, oil and egg. Pour into an even layer in the springform pan. Bake for 30-35 minutes. Remove from oven and allow to cool completely.

Strawberry Gelée: Pour  ½ cup water into a small bowl and sprinkle gelatin over top. Set aside until ready to use.
Combine strawberries and sugar in a saucepan. Heat over medium heat, stirring occasionally, until mixture comes to a boil.Remove from heat and purée strawberries using a blender.
Press strawberry  purée through a fine mesh sieve into a large bowl, if you like to remove the seeds. Stir in gelatin and lemon juice.

Strawberry Cheeecake Mousse: Pour white chocolate chips and 2/3 cup strawberry purée into a saucepan and heat over low until melted.
Beat cream cheese until light and fluffy. Stir white chocolate mixture into cream cheese. Fold in the whipped topping*.

Assemble cake: Pour strawberry cheesecake mousse over top of the brownie and smooth outthe top surface. Freeze for 30 minutes while strawberry gelée cools.
Remove from the freezer and pour the strawberry gelée over top. Refrigerate for at least 4 hours.

Remove, unmold from pan, and cut into slices to serve

* Homemade Cool Whipped:

• 115g cream cheese, softened
• 1/3 cup icing sugar
• 1½ tsp vanilla extract
• 1 cup double cream

Method: In a large bowl beat softened cream cheese, powdered sugar and vanilla extract until light and creamy. Set aside.

Add one cup of double cream to a mixing bowl and whip until soft peaks form. Add cream cheese mixture to the double cream  and beat just until stiff peaks form.

Slow Cooker Curried Vegetable and Chickpea Stew

This creamy coconut curried stew is a perennial favourite in the house. It's full of tender vegetables and chickpeas, along with warming flavours of  ginger and garlic- and it's vegan !!!!

• 1 tbsp cooking oil
• 1 meduim onion, diced
• 1 tbsp salt
• 2 medium potatoes, diced
• 1 tbsp curry powder
• 1 tbsp packed brown sugar
• 1 tbsp peeled and grated fresh ginger
• 3 cloves garlic, minced
• ⅛ tsp cayenne pepper, optional
• 2 cups vegetable broth, divided
• 2 cans chickpeas, drained and rinsed
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1 medium cauliflower, cut into bite-sized florets
• I can chopped tomatoes
• ¼ tsp ground black pepper
• 1 bag (10 ounce) baby spinach
• 1 can coconut milk

 Method:

Heat oil in a large frying pan over medium heat until shimmering. Add the onion, season with 1 tsp salt and sauté until translucent about 5 minutes. Add the potatoes and 1 tsp salt, and sauté until just translucent around the edges.

Stir in curry powder, brown sugar, ginger, garlic and cayenne  (if using) and cook until fragrant about 30 seconds. Pour in ¼ cup of vegetable broth and scrape up any browned bits from the bottom of the pan. Transfer this onion-potato mixture into the slow cooker.

Add the remaining 1¾ cups vegetable broth, chickpeas, bell peppers, cauliflower, chopped tomatoes, pepper and remaining 1 tsp salt. Stir to combine. The liquid should come about halfway up the sides of the bowl; add more vegetable broth when needed. Cover and cook for on HIGH setting for 4 hours.

Stir in the spinach and coconut milk. Cover and let sit for a few more minutes to allow the spinach to wilt. Taste and season with salt and other seasonings as needed. Serve on its own, or over cuscous or rice.

**Smaller slow cooker: Cut this recipes in half for a smaller slow cooker

Rich chocolate tart with salt flake

A super simple chocolate pudding

Ingredients:

• 300 ml double cream
• 2 tsp caster sugar
• a pinch of fine sea salt
• 50g unsalted butter, softened
• 200g 70% cocoa cook's chocolated, broken into small pieces
• 50 ml whole milk
• 375g ready-made shortcrust pastry
• sea salt flakes and creme fraíche or ice cream to serve

Method:

You can make the pastry for this, if you like but ready-made is easier. 

Preheat oven to 180℃/160℃ for fan oven. Roll out the pastry and use to line a 23cm greased tart tin. Cover with baking paper, fill with dried beans or rice  and bake blind for 10-15 minutes until golden.

Put the cream, sugar and salt in a pan and bring to boil. Remove as soon as the mixture boils up. Off the heat, add the butter and chocolate. Stir until blended.

Take a couple of minutes for a breather, then stir in the milk. Keep stirring till shinny. Pout into the tart shell and leave at room temperature for 2 hours to set.

Sprinkle salt flakes lightly all over, then serve with creme fraíche or ice cream

Mango & Passion fruit mess

I came across this recipe recently and it's a nice twist to the more traditional rendition  of the Eaton Mess. This version is a quick way to enjoy dessert. Whip, crush, chop, purée and you have dessert 😃👍

Ingredients:

• 2 ripe mangoes
• 300ml double cream
• 1tsp vanilla extract 
• 2 tbsp icing sugar, sifted 
• 5 meringues- crushed
• 4 passion fruits- pulp

Method: 

Peel and chop one mango and set aside. Perl and purée the other mango in a blender till smooth and set aside. 

Whip cream with vanilla extract and icing sugar until thick and then add the crushed meringues. 

To assemble: 

Layer mango purée, crushed meringue and cream mixture and top with chopped mango and passion fruit pulp in a glass. Serve immediately. Serves 4. 

Vegan Chocolate Mousse

If you beat the liquid from a can of chickpeas (called aquafaba), then it will froth into a meringue. This sure is a breakthrough in vegan cuisine

No eggs, No cream, No gelatin, No cholesterol, No soya, No gluten, No nuts, No avocado, No chai seeds, No coconut cream, No flaxseed, just the magic of commonly used brine, sweetener and dairy-free chocolate, few sprinkles of imagination, and viola-the most delicious airy chocolate mousse.

Ingredients:

• liquid of 1 can of chickpeas ( around 125ml)
• 100g dark chocolate, melted
• 1-2 tsp confectioner's or icing sugar
• a pinch of salt

Method:

Bain marie the chocolate, melt in a bowl placed over a pan of simmering water. Take the pan off the heat but keep the bowl over the hot water then remove it. Allow it to cool down whilst you prepare the next stage

Beat the chickpeas liquid with electric whisk until peaks form and you have a meringue, then add the remaining ingredients except the chocolate. Whisk for another 15 seconds.

Now gently fold in the chocolate (make sure the chocolate has cool down) with a spatula until enough to incorporate. Spoon into a cup or mousse bowl.  Put into the fridge for at least 4 hours or overnight.