2 eggs 1 x 400g tin of black beans, drained 100g syrup 50g sugar 10ml vanilla a pinch of salt 70g cocoa powder, sifted 5ml baking powder 2,5ml bicarbonate of soda 30ml vegetable oil
Preheat your oven to 180℃ and line a muffin tin with 6 paper cups. Spray the linings with cooking spray and set aside. Add the eggs to a blender and blitz together until frothy. Now add all the other ingredients and process for 1 minute. Divide the mixture between the cups and bake for 25 minutes. Cool the muffins on a cooling rack, in the baking tin. Serve at room temperature.
200g tennis biscuits, finely crumbed (keep a handful aside for decoration/to serve) 60ml sugar 120g butter, melted 450g cream cheese, room temperature 125ml sugar 2 eggs 5ml vanilla 250ml sour cream 250ml mashed banana 5ml cornstarch 125ml milk 2 bananas, sliced whipped cream a handful of biscuit crumbs
Preheat your oven to 160℃ and line a muffin tin with paper cups. Set aside. Add the biscuit crumbs, 60ml sugar and melted butter to a mixing bowl and mix until it resembles wet sand. Divide the mixture among the paper cups and press it down firmly in the bottom to form a base. Set aside. Add the cream cheese and 125ml sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed, scraping down a few times, until smooth. Add the eggs one at a time, beating well after each addition and add the vanilla as well. Pour in the sour cream and mix until fully combined. Set aside. Add the mashed banana and cornstarch to a bowl and drizzle in the milk. Whisk by hand until combined and thick. Fold the mixture into the cream cheese mixture. Spoon the batter into the prepared biscuit bases. Bake in the oven for 25 minutes. Allow the cheesecakes to cool completely and place them in the refrigerator for a minimum of 2 hours. Take the cheesecakes from the paper cups, scoop some whipped cream on top and decorate with slices of banana and a sprinkling of biscuit crumbs.
625ml flour 10ml baking powder 7,5ml bicarbonate of soda 15ml ground mixed spice 5ml salt 375ml brown sugar 310ml sunflower oil 62ml smooth apricot jam 4 eggs 500ml grated carrot 1 x 440g tin of crushed pineapple, drained 125ml pean nuts, chopped
Preheat your oven too 190℃ and spray a ring tin with cooking spray. Coat the sprayed tin with dried breadcrumbs and shake out the rest. Set aside. Sift the flour, baking powder, bicarbonate of soda, mixed spice and salt into a bowl. Set aside. Add the sugar and oil to the bowl of a stand mixer fitter with the paddle attachment and beat on high speed for 2 minutes. Add small amount of the apricot jam to the mixture with the machine running on medium speed. With the mixer still running, add the eggs one-by-one. Scrape down and mix on high speed for a minute or so. Add the carrot, pineapple and nuts and mix on a low speed until the ingredients are well incorporated. Take the bowl from the mixer and add the flour mixture. Fold together until fully incorporated. Pour the batter into the prepared baking tin and bake for 45 minutes. Remove from the oven and allow to stand on a cooling rack for 10 minutes before inverting the cake onto a serving platter. Cool the cake completely before icing.
Cream Cheese Icing: 60g butter, room temperature 125g cream cheese, room temperature 30ml milk 2,5ml vanilla 125g icing sugar, sifted
Beat the butter and cream cheese together until soft and fluffy, scraping down every now and then. Keep the mixer running and drizzle in the milk and vanilla. Add the icing sugar a spoonful at a time until you have a smooth mixture. Spread the cream cheese icing on the cake and scatter a handful of pecan nuts over.
Preheat your oven to 180℃ and line the bottom and sides of a 22cm diameter loose-bottom cake tin, with baking paper. NB: the paper should stick 10cm above the rim of the cake tin as the cake will rise up. Sprinkle 30ml of the sugar and 2,5ml of the ground cinnamon on the bottom of the baking tin and then set it aside. Place a saucepan on medium-high heat and pour in the 1 litre milk, butter, 250ml sugar and another 2,5ml cinnamon. Remove the saucepan from the heat as soon as small bubbles start appearing on the sides of the pan. Add the cornflour, flour, salt, egg yolks and 250ml milk to a bowl and whisk together. Drizzle the milk into this mixture while whisking. Pour the mixture back into the saucepan and place it over medium heat. Stir the mixture until it thickens and has a custard consistency. Remove from the heat. Whisk the egg whites to stiff peaks and fold it into the custard. Gently pour the custard into the prepared cake tin. Sprinkle the leftover 30ml sugar and 2,5ml cinnamon over the batter. Bake the military in the oven for 50 minutes. Remove and cool completely before serving.
Cinnamon paste: 113g butter, melted 310ml brown sugar 30ml ground cinnamon a pinch of salt
Icing: 30ml cream cheese, room temperature 1,2ml almond extract 1,2ml vanilla a pinch of salt 250ml icing sugar, sifted 30ml milk
Warm the milk until tepid and pour it into a small bowl. Sprinkle the yeast and sugar over, stir to dissolve and set aside until bubbly. Add the flour, baking powder and salt to the bowl of a stand mixer fitted with the dough hook and mix together. Add the yoghurt and egg to a small bowl and whisk together. Add the milk mixture and yoghurt mixture to the mixing bowl and mix on medium speed until a ball of dough forms. Place the dough in an oiled mixing bowl, cover with a tea towel and leave to rise for about 2 hours. Lightly oil a clean work surface. Roll the dough on the oiled surface until it is a large rectangle. Mix the butter, sugar, cinnamon and salt in a bowl and spread it evenly over the dough rectangle – spread it right to the edges. Roll the long side of the dough up and cut rolls from it: divide the roll in half; divide the two half in half; etc. Grease a 22cm round cake tin and place the rolls cut side up in it. Cover and set aside to rise for an hour or refrigerate overnight. Preheat your oven to 190℃. Bake the rolls for 25 minutes before removing and placing it on a cooling rack. Add the cream cheese, almond essence, vanilla and salt to a small bowl and whisk together. Now add the icing sugar and stir through. Add the milk a little at a time so that the mixture is thick. Drizzle the icing over the rolls while warm.
Preheat your oven to 170℃ and spray the sides of a fixed-bottom cake tin with cooking spray. Peel the pears and slice them into 8 wedges each. Arrange the wedges on the bottom of the cake tin and set aside. Add the sugar and water to a small saucepan set over medium heat. Do not stir but swirl the mixture from time-to-time until you have a caramel. Remove from the heat and pour the syrup over the pear wedges in the cake tin. Set aside. Add the butter to a small saucepan set over medium heat and gently simmer it for 5 minutes or so. Pour the browned butter into a large mixing bowl and add the honey, buttermilk, eggs, sugar and vanilla. Whisk the mixture together. Now sift in the flour, baking powder, cinnamon, mixed spice and salt. Mix until you have a smooth batter. Pour the cake batter onto the pears wedges and bake in the oven for 1 hour. Remove the cake from the oven and invert it onto a plate – leave the upturned cake tin for a few minutes before removing it. Serve the cake with a dollop of cream, ice cream or yoghurt.
3 bananas, very ripe 200g brown sugar 150g butter 2 eggs 240g flour 10ml baking powder 1,2ml salt
Preheat your oven to 180℃ and line a 13cm x 23cm loaf tin with baking paper. Peel the bananas and place them in a mixing bowl. Now beat them with an electric whisk until completely mushed. Add the sugar, butter and eggs and lightly beat the mixture together on low speed. Set aside. Add the flour, baking powder and salt to another bowl and stir to mix. Add one or two spoonfuls of the dry ingredients to the banana mixture while beating on a low speed. Keep adding and beating until all is incorporated. Scrape the batter into the prepared loaf tin and bake for 50 minutes. Cool the loaf in the baking tin for 15 minutes and then remove it and cool completely on a cooling rack. Serve thick slices of banana bread spread with salted butter.
Preheat your oven to 180℃ and line a baking sheet with baking paper. Add the almond flour, sugar, vanilla, almond extract, flour, egg and milk to a mixing bowl and mix together. Set aside. Lightly flour a working surface and lay out one sheet of puff pastry. Spread the almond cream onto the pastry in an even layer. Lay the second sheet of pastry on top and lightly press down onto it. Slice into 2cm wide strips. Twist the strips and then twist it again and bring the ends together to form a circular shape. Press the ends together and lay each pastry circle on the prepared baking sheet. Brush the pastries with the egg wash and sprinkle over the almond slivers. Bake in the oven for 25 minutes. Dust the hot pastries by sieving over the icing sugar. Set aside to cool slightly.
300g dry biscuits 100g butter, melted 500g cream cheese, room temperature 100g caster sugar 300g sour cream 10ml vanilla 3 eggs 1 x 385g tin unsweetened pie apple slices, drained 2,5ml ground cinnamon
Preheat your oven to 150℃ and spray a 17cm x 27cm (22cm round) baking tin with cooking spray. Set aside. Break the biscuits into the bowl of a food processor and blitz to crumbs. Drizzle in the butter while the engine is running – the mixture should resemble wet sand. Spoon the mixture into the baking tin and evenly press into the base and up the sides. Place in the refrigerator until needed. Add the cream cheese, caster sugar, sour cream, vanilla and eggs to the bowl of your clean food processor. Process until well combined and spoon into a mixing bowl. Add the drained apple slices and fold the mixture through. Bake the cheesecake for 45minutes. It should just be set and still be slightly wobbly in the centre. Turn off your oven, open the oven door slightly and rest the cake in the oven for 20 minutes. Remove the cheesecake from the oven, sprinkle over the ground cinnamon and cool to room temperature. Now refrigerate the cheesecake overnight.
310ml flour 10ml baking powder 2,5ml bicarbonate of soda 90ml sugar 5ml cinnamon 2,5ml salt 1 egg 45ml butter, melted 250ml cultured buttermilk cinnamon sugar for sprinkling over
For the filling: Add the milk and butter to a small saucepan set over a low heat. Allow to warm to the point where small bubbles form around the edges of the saucepan, but do not bring to a boil. Take from the heat and keep aside. Add the egg and sugar to a bowl and whisk together. Add the flour and cornstarch and whisk again. Drizzle the warm milk mixture into this while whisking continuously. Pour the mixture back into the saucepan, place it back on a low heat and simmer for 2 minutes while stirring. Take from the heat, add the vanilla, stir through and set aside to cool slightly.
Preheat your oven to 200℃ and line a 12-hole muffin tin with paper cups.
Add the flour, baking powder, bicarbonate of soda, sugar, cinnamon and salt to a bowl and mix together. Add the egg, melted butter and buttermilk to a jug and whisk until amalgamated. Pour the wet mixture into the dry ingredients and mix through. Spoon a tablespoon of the batter into each of the paper cups. Now spoon a heaped teaspoon of the filling in the centre of each muffin and end off with another tablespoon of the batter on top. Bake in the oven for 15 minutes. Take the hot muffins from the oven and immediately sprinkle them with cinnamon sugar. Allow to cool one a cooling rack.
My Whisk and I 