Preheat your oven to 200℃ and spray a 23cm diameter loose-bottom pie tin with cooking spray. Put a frying pan on medium-high heat and wait for it to warm up. Add the butter, wait for it to melt and then add the mushrooms. Fry until golden. Take the mushrooms from the heat and set aside. Line the prepared pie tin with the pastry and prick the base all over with the tines of a fork. Line the pastry case with baking paper and dry beans and bake for 20 minutes. Remove the beans and paper and bake the shell for another 8 minutes. Remove from the oven and lower the oven temperature to 180℃. Add the eggs and sour cream to a mixing bowl and whisk together. Scatter the enoki mushrooms over the base of the pastry shell and pour the egg mixture over. Sprinkle the cheese on top and bake the quiche for 40 minutes. Serve warm (not hot!) with a salad on the side.
Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper. Add the melted butter and sugar to a large mixing bowl and whisk together. Add the espresso, eggs, vanilla and melted chocolate and whisk to combine. Now add the flour, cocoa powder and salt. Fold the ingredients together until you have a smooth batter. Add the chopped chocolate and fold through. Scrape the mixture into the prepared baking tin and set aside.
For the cheesecake swirl: Add the cream cheese, sugar, egg yolk and vanilla to a mixing bowl and whisk together until smooth. Spoon dollops of the cheesecake batter across the surface of the brownie mixture. Swirl the cheesecake mixture through the brownie batter with a small knife. Bake in the oven for 20 minutes. Cool the brownies in the baking tin before removing and slicing.
4 egg whites a pinch of cream of tartar 220g caster sugar food colouring
Preheat your oven to 140℃ and line a large baking sheet with baking paper. Add the egg whites to a clean large mixing bowl. Sprinkle the cream of tartar over and start beating the whites with electric beater on medium speed. Once you have a soft peak you can start adding a teaspoonful of sugar to the whites, while beating continuously. Incorporate the sugar before adding another teaspoonful of sugar. (If you want to be technical, you should have 30 second intervals in between adding, whisking and more sugar!) Beat the mixture until all the sugar is incorporated and it is stiff and glossy. Add a few drops of food colouring and gently fold through. Scoop the meringue into a piping bag and pipe 2cm diameter circles onto the prepared baking sheet. Bake in the oven for 1 hour 15 minutes. Switch off the oven but do not open it. Stand the meringues in the oven for 30 minutes. Remove and cool completely. Store in an airtight container at room temperature.
For the pancakes: Add the flour, baking powder and salt to the bowl of a stand mixer fitted with the whisk attachment. Pour the milk, water, oil and eggs into a large jug and whisk together. Turn the mixer on a low speed and add the liquid slowly and in a very thin stream. Whisk on high speed for 2 minutes once all the liquid has been added. Cover the mixing bowl with a tea towel and stand the mixture for one hour.
For the filling: Add the cornflour to a mixing bowl. Pour in a small amount of milk and stir to dissolve the cornflour. Add the egg yolks and 100g of sugar and whisk together by hand. Set aside. Pour the rest of the milk and the other 100g of sugar into a small saucepan and warm but do not allow it to boil. Take the saucepan from the heat and drizzle the hot mixture into the egg yolk mixture while whisking vigorously. Remember: pour slowly, whisk quickly!! Keep going until all the milk has been added. Pour the mixture back in the saucepan, place on a medium heat and stir until thick and glossy. Remove from the heat and stir in the vanilla. Scrape the mixture into a clean bowl and place a piece of plastic wrap directly onto the surface. Allow to cool completely.
Bake the pancakes in a 20cm diameter pan and set aside to cool.
Assembly: Place one pancake on a serving platter. Spoon a generous dollop of the custard onto the pancake and spread evenly. Sift an even layer of ground cinnamon over the custard and repeat the layers until you have build a beautiful stacked cake. End with a layer of filling and cinnamon.
50g butter, melted 140g chocolate, chopped 30ml sour cream 10ml vanilla 4 eggs, separated 2 egg whites a pinch of cream of tartar a pinch of salt 45ml sugar
Preheat your oven to 200℃. Place 6 ramekins on a baking sheet, brush the insides evenly with the melted butter and dust with some sugar, making sure you cover the bottom and sides of each ramekin. Set aside. Add the chocolate to a heatproof bowl set over a saucepan of simmering water and allow to melt. Take the bowl from the heat, add the sour cream and stir through. Add the vanilla and stir through. Now add the egg yolks, one at a time and stir to combine. Set aside. Add the 4 + 2 egg whites to a clean mixing bowl, sprinkle the cream of tartar and salt over and whisk until soft peaks form. Add the sugar a teaspoonful at a time while whisking continuously. Fold a third of the egg white mixture into the chocolate with a metal spoon. Now add the rest and gently for into the chocolate mixture. Do not over mix but do get rid of white streaks in the mixture. Fill each ramekin. Gently run your thumb around the inside of the ramekin to create a small well. Bake the soufflés for 12 minutes. Dust with icing sugar and serve immediately.
1 x 385g can of condensed milk 60g butter, softened 190ml sugar 10ml vanilla 2 eggs 125ml flour 125ml cocoa powder, sifted 1,2ml salt 80g dark chocolate, finely chopped 80g dark chocolate, chopped a handful of pistachio nuts
Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper. Add the condensed milk, butter and sugar to a large mixing bowl and cream together with a hand-held mixer, until smooth. Add the vanilla and eggs and mix for another minute. Now add the flour, cocoa powder and salt and mix again on low speed. Add the chopped chocolate and stir through with a spatula. Pour the batter into the prepared baking tin and bake for 45 minutes. Remove from the oven and cool in the baking tin. Add the 80g chocolate to a heatproof bowl set over a saucepan with simmering water and allow to melt. Drizzle the chocolate over the brownies and sprinkle the pistachio nuts on top. Slice and serve.
2,5ml curry powder 2,5ml turmeric 2,5ml ground ginger 2,5ml onion seeds 2,5ml ground coriander 2,5ml ground cinnamon 83ml peanuts 3-4 corn cobs, kernels shaved off or 350g frozen corn kernels, defrosted 500ml (2x tins) coconut milk 500ml chicken/vegetable stock 2,5ml salt 250ml quick-cook polenta a handful of parsley, chopped
Place a frying pan on medium heat and add about 45ml vegetable oil to it. Add the curry powder, turmeric, ginger, onion seeds, coriander and cinnamon and cook while stirring, for about 2 minutes. Now add the peanuts and stir them around in the spices for about a minute. Add the corn kernels and stir-fry for another 3 minutes or so. Remove from the heat and set aside. Pour the coconut milk and chicken stock into a saucepan and bring to a boil. Add the salt. Gradually whisk in the polenta, making sure there are no lumps. Simmer, stirring constantly for about 5 minutes, until thick. Stir half of the corn kernel mixture into the polenta. Spoon on to a serving dish, spoon the rest of the corn on top and scatter with parsley.
Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper. Add the oats and chopped almonds to a baking sheet, spread it out evenly and bake in the oven for 5 minutes. Stir the mixture around and bake for another 5 minutes, until lightly toasted. Spoon into a large mixing bowl and set aside. Add the honey, butter, sugar, vanilla and salt to a small saucepan and place over medium heat. Stir the mixture until the butter has melted and the sugar dissolved. Allow it to bubble for 30 seconds and remove from the heat. Pour the honey mixture into the bowl with the oats and almonds and mix well. Add the cranberries and the chocolate chips and stir again. Spoon the mixture into the prepared baking tin and firmly press into the tin. Wet your fingers with water and press some more – this is really important for the mixture to stick together. Cover the tin with plastic wrap and refrigerate for 2 hours. Remove from the tin and cut into 12x bars. Store in an airtight container at room temperature. I like to wrap the individual bars in baking paper so that they are ready to be taken on-the-go!!
For the biscuit base: Preheat your oven to 180℃ and line a 12-hole muffin tin with paper cups. Spray the paper cups with baking spray and set aside. Process the biscuits to crumbs. Whisk the egg white with a fork until just frothy and add to the crumbs. Add the melted butter and give everything a good mix. The mixture should resemble wet sand. Divide between the cupcake liners and press the mixture down firmly into the bottom of each cup. Bake in the oven for 5 minutes. Remove and allow to cool.
For the filling: Turn you oven temperature down to 160℃. Chop the chocolate into small pieces and place it in a heatproof bowl set over a saucepan with simmering water. Allow to melt completely, remove from the heat and set aside to cool. Add the cream cheese, sugar and cocoa powder to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined, scraping down once or twice between mixing. Remove the mixing bowl from the mixer, add the melted chocolate and fold in until no streaks remain. Divide the batter evenly between the cupcake cups. Bake for 15 minutes or until just set in the centre. Turn off the oven and leave the cheesecakes inside with the door closed, for 30 minutes. Remove from the oven and cool completely in the baking tin. Refrigerate the cheesecakes for 1 hour before adding the topping.
Marshmallow-Meringue Topping: Turn your oven to the grill setting and move the oven rack to the top position. If you are going to blow-torch your toppings you may leave your oven off. Add the egg whites and sugar to a heatproof bowl and place the bowl over a saucepan with simmering water. Whisk the mixture for about 3 minutes until the sugar has dissolved and the mixture is very frothy. Remove from the heat and pour the mixture into the bowl of a stand mixer fitted with the whisk attachment. Add the vanilla and cream of tartar. Beat on high speed for about 6 minutes, until very thick and glossy. Spoon or pipe the topping on the cheesecakes and either place under the grill to toast or blow-torch the topping.
62ml tepid water 10g instant yeast 250ml milk, warm 30ml sugar 7,5ml salt 5ml ground cinnamon 62ml butter, melted 2 eggs 4 x 250ml + 83ml flour 1 x can/portion Dulce de Leche or Caramel Treat 3 bananas, sliced
Pour the tepid water into a small mixing bowl and sprinkle over the yeast. Stir until dissolved and set aside. Add the milk, sugar, salt and cinnamon to the bowl of a stand mixer fitted with the dough hook and whisk together by hand. Stir in the butter, eggs and yeast mixture. Turn the mixer to a low speed and gradually add the flour. You are looking for a dough that is soft enough to handle. It is usually ready when it easily pulls away from the sides. Knead/mix for another 5 minutes. Rub a few drops of oil on the inside of a mixing bowl, place the dough in the bowl and cover with a tea towel. Allow to rise until double in size. (about 90 minutes) Punch the dough down and turn it out onto a work surface lightly dusted with flour. Roll the dough to a 0,5cm thickness and cut circles of dough with a biscuit cutter, about 8 cm in diameter. You need about 22 circles to make two small breads. Line two 11cm X 25cm loaf tins with baking paper. Spread a teaspoon of caramel on half of each circle and place 3 slices of banana on top. Fold the circle in half and place it in the prepared tin with the open ends facing up.
Continue until all the discs are in the loaf tin. Cover with a kitchen towel and allow to rise at room temperature for 40 minutes. Preheat your oven to 180℃. Bake the breads for 30 minutes. Remove from the oven, cool on a wire rack for 10 minutes and then remove from the baking tin. Serve the pull-apart bread warm or at room temperature.
My Whisk and I 