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.
I made this cake with blood oranges but it can be made with regular oranges as well. You will need 6 oranges in total.
3 blood oranges, peeled and thinly sliced into rounds 15ml + 60g honey 75g butter, softened 1 blood orange, zested and juiced 3 eggs, separated 100g almond meal 90g polenta 200g ricotta cheese, drained a pinch of salt 110g caster sugar raw shelled pistachio nuts, to decorate crème fraîche, for serving
Syrup: 150g caster sugar 2 blood oranges, juiced
Preheat your oven to 160℃ and line a 20cm cake tin with baking paper. Layer the blood orange slices on the bottom of the tin, in two layers. Drizzle the 15ml honey over and set aside. Add the butter, 60g honey and orange zest to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed, until light and fluffy. Add the egg yolks one at a time, beating well between each addition. Take the bowl from the mixer and fold in the almond flour, polenta, ricotta and orange juice. Set aside. Add the egg white and salt to a clean bowl and beat until soft peaks form. Gradually beat in the caster sugar until shiny. Fold the egg whites into the ricotta mixture. Spoon the batter onto the orange slices in the prepared cake tin. Smooth the top and bake for 60 minutes or until a skewer comes out clean.
For the syrup: Add the sugar and juice to a small saucepan set over medium-high heat and stir until the sugar has dissolved. Bring to the boil and cook until you have a light syrup – about 10 minutes.
Once the cake comes out of the oven, pour the syrup over and allow to cool. Invert the cake onto a serving plate and remove the baking paper. Decorate with a scattering of pistachio nuts and serve with crème fraîche.
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.
500g flour 10g instant yeast 340ml lukewarm water 10ml sugar 10ml salt 20ml olive oil Chaloner olive crisp olives olive oil 6-7 sprigs of fresh rosemary
Pour the lukewarm water into a jug and sprinkle the yeast over. Add the sugar, salt and olive oil and stir the mixture for 30 seconds. Add the flour to the bowl of a stand mixer fitted with the dough hook. Turn the mixer on to a low speed and pour in the yeast mixture. Once the mixture comes together as a dough, turn the mixer to medium speed and knead for 4 minutes. until you have a smooth, elastic dough. Lightly oil a clean mixing bowl and place the dough in it. Cover with a damp cloth and leave to prove for an hour or until doubled in size. Preheat your oven to 180℃. Knock the dough back by kneading it by hand for 2 minutes. Divide the dough into two equal pieces and roll each into a circle of more-or-less the same size. Push the tips of your fingers into the circles so that it forms indents in the dough. Drizzle some chilli crisp over the dough and dot it with olives. Place one disc on top of the other and then place it on a baking sheet lined with baking paper. Stick the rosemary sprigs into the focaccia and drizzle generously with olive oil. Cover the bread loosely with a kitchen towel and set aside for 15 minutes. Bake the focaccia in the oven for 25 minutes.
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.
My Whisk and I 