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Cooking, Recipe and Food Blog

Raspberry Tiramisu

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Instead of layers of Chocolate, the bright layers of berries in this dish are very light (light enough for a summer treat) and fruity to go with many dishes as a dessert.

Raspberry Tiramisu

Try experimenting with different soft fruit in place of the Peaches and Raspberries – you can use a whole range instead, just to keep the meal fresh and interesting.

To serve 6
5 Trifle Sponges
2tbsp Raspberry Jam
6tbsp Sweet Sherry or Marsala
213g Can of Peaches in Juice
225g Fresh Raspberries
250g Mascarpone
500g Custard, cold
300ml Double Cream
Dark Chocolate, shaved or grated

1. Split the Sponges, and fill with the Jam. Cut each into three wedges, and place into a large dish. Mix the Sherry (or Marsala) with four tablespoons of the Peach Juice, then spoon over the Sponge and leave to soak for fifteen minutes.
2. Put the Peaches and most of the Raspberries into a serving dish, then place the Sponges on top.
3. Mix the Mascarpone in with the Custard until creamy and smooth, then spoon over the top of the Sponge and level the top.
4. Whip the Cream, then spread on top. Decorate with the Chocolate Shavings and remaining Raspberries, before chilling until ready to serve.

Photo Courtesy of: stevendepolo

Devil’s Food Cake

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Sweet, Chocolaty and full of calories. But so tasty, so tempting and definitely lives up to the name!

Devils Food Cake

Serve it with some Fresh Cream, or a dollop of Vanilla Ice Cream to really top it off!

To serve 10
140g Plain Chocolate
100ml Milk
2tbsp Cocoa Powder
140g Unsalted Butter, plus some extra for greasing
140g Light Muscovado Sugar
3 Eggs, separated
4tbsp Soured Cream or Crème Fraiche
200g Plain Flour
1tsp Bicarbonate of Soda

For the Frosting
140g Plain Chocolate
40g Cocoa Powder
4tbsp Soured Cream or Crème Fraiche
1tbsp Golden Syrup
40g Unsalted Butter
4tbsp Water
200g Icing Sugar

1. Heat the Oven to 160c, and grease two eight inch sandwich tins, and line the bases with some non-stick Baking Paper.
2. Break up the Chocolate and place it in a bowl along with the Milk and Cocoa Powder then sit it over a pan of simmering water, heating gently and stirring continuously until smooth and melted, then remove from the heat.
3. IN a large bowl, beat the Butter and Muscovado Sugar until pale and fluffy. Beat in the Egg Yolks, then add the Soured Cream in too. Slowly add the Melted Chocolate and Milk mixture, then sift in the Flour and Bicarbonate of Soda and fold in evenly.
4. In a separate, clean, dry bowl whisk the Egg Whites until stiff enough to hold the peaks, then fold into the mixture lightly and evenly.
5. Divide the Mixture between the two cake tins, smooth them level, then bake in the pre-heated oven for thirty five to forty minutes, or until risen and firm to the touch. Cool for ten minutes, before turning out onto a wire rack to cool further.
6. To make the frosting, place the Chocolate, Cocoa Powder, Soured Cream, Golden Syrup, Butter and water into a saucepan, and heat over a low heat, stirring until melted. Remove from the heat, stir in the Icing Sugar, and stir until smooth. Allow to cool, stirring occasionally until the mixture begins to thicken.
7. Using a sharp knife, split the Cakes in half so you have four layers. Sandwich the layers together with about a third of the frosting, then spread the rest over the top and sides of the cake with a Palette Knife.

Photo Courtesy of: serenejournal

Lebkuchen

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Lebkuchen is a traditional German baked treat, especially popular around Christamas time. It’s similar in taste to Gingerbread, but softer and stickier than you may expect.
Lebkuchen
Brilliant served as an after-dinner treat, or with Coffee as a little snack during the day.

To make 60
3 Eggs
200g Golden Caster Sugar
55g Plain Flour
2tsp Cocoa Powder
1tsp Ground Cinnamon
1/2tsp Ground Cardamom
1/4tsp Ground Cloves
1/4tsp Ground Nutmeg
175g Ground Almonds
55g Chopped Mixed Peel, finely chopped
115g Plain Chocolate
115g White Chocolate
Sugar Crystals

1. Heat the oven to 180C, and line several baking trays with some baking paper.
2. Pug the Eggs and Caster Sugar into a heatproof bowl, set over a pan of simmering water. Whisk until the mixture until it’s thick and foamy, then remove from over the saucepan and carry on whisking for two more minutes.
3. Sift the Flour, Cocoa Powder, Cinnamon, Cardamom, Cloves and Nutmeg into a large bowl, before stirring in the Ground Almonds and Mixed Peel.
4. Mix into the Egg and Sugar mixture, then drop heaped teaspoons of the mixture onto the baking trays, shaping into smooth mounds.
5. Bake in the preheated oven for fifteen to twenty minutes, until light brown and slightly soft still when touched. Cool on baking trays for ten minutes, then transfer to a wire rack to cool completely
6. Put the Plain Chocolate and White Chocolate into two separate bowls, then set over pans of simmering water, allowing it to gently melt. Dip half of the Lebkuchen balls into the White Chocolate, then the other into the Milk Chocolate. Sprinkle with the Sugar Crystals, and leave to set.

Photo Courtesy of: _rockinfree

Fruity Meringue Sandwiches

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It usually takes ages for Meringues to cook. For these little bites of heaven, you can forget that – they’ll be cooked in just thirty minutes!

Experiment with different fillings to act as the sandwich fillings – a mix of different berries are great, as are fresh fruits, jams or using a variety of sauces as dips.

To serve 4

2 Large Eggs

115g Caster Sugar

Vanilla Extract

150ml Double Cream

300g Strawberries

1.       Preheat the oven to 140 C or Gas Mark 1, and line two baking trays with non-stick baking paper.

2.       Separate the eggs, and put the whites into a large bowl. Whisk until they form peaks – easiest with an electric whisk. As soon as they start to form peaks, you should stop, you don’t want to over-beat the whites.

3.       Start to add the sugar slowly, whisking all the time, and with the last amount, add a few drops of Vanilla Extract.

4.       Using a small spoon, place small piles of the mixture onto a baking tray, leaving plenty of space between each meringue. You should have enough mixture for around thirty meringues.

5.       Cook in the oven for twenty five minutes before checking if they are able to be lifted off the paper. If any are still sticking, cook for five minutes longer.

6.       Whip the double cream until it is thick, slice the strawberries and lay them out for people to either make into their own sandwiches, or make up already for people to eat off of serving trays

Photo Courtesy of: ZoyaChubby

Banana Bread

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Fail-safe, no-fuss, and very sticky and gooey. Even better, as it only takes one bowl, and a fork…well, and a baking tray. But it’s very low mess, considering how sticky it should be.

banana bread

This recipe is a great use for over-ripe bananas, and the riper they are the better. I’ve tried Cyprus Bananas in the past, and found these to be very sweet, compared to regular Bananas – so have a look at the different varieties that are on offer. You might be able to change the taste slightly by using a different banana.

To serve 8

2 browning medium Bananas,

1 large free range Eggs

130g Self Raising Flour

1tsp Baking Powder

55g Butter

100g Caster Sugar

1.       Pre-heat the oven to 180 C/ Gas Mark 4.

2.       Mash the Bananas together, and soften the butter.

3.       Mix all the ingredients together in a large bowl, combining with a fork. If the bananas are not ripe and mushy enough, you may need to add a drop of milk to get to the right consistency – one which is quite loose and dropping.

4.       Pour the mix into the loaf tin, and bake for thirty five to forty minutes (or until a skewer inserted into the centre comes out clean). Leave to cool in the tray before turning out onto a wire rack to cool further.

5.       Serve sliced with Warm Custard, or sliced as a snack during the day.

Photo courtesy of: GoodnCrazy