2 x 200g packets Tennis biscuits 125ml milk 1 x 250ml container Orley Whip 250ml fresh whipping cream 1 x 360g can caramel treat 300g Peppermint Crisp chocolate, grated
Dip enough biscuits into the milk to make a double layer in the base of a tart dish. Set aside. Pour the Worley whip into a mixing bowl and beat with electric mixer until you have firm/stiff peaks. Set aside. Pour the cream into a clean mixing bowl and whisk to stiff peaks. Spoon the cream into the Orley whip, add the caramel and mix well with an electric whisk. Fold 150g of the peppermint crisp chocolate into the mixture, using a spatula. Spoon the mixture over the biscuit layer and even it out. Sprinkle the remaining 150g chocolate over the top of the tart and refrigerate for 6 hours. Slice and serve.
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.
Preheat your oven to 180℃ and line a baking sheet with baking paper. Sift together the flour, baking powder and salt. Grate the butter into the flour. Now rub the butter into the flour with your fingers. Add the sugar, cream, yoghurt, egg and pomegranate seeds to a mixing bowl and whisk together to blend. Cut the mixture with a palette knife to mix together, i.e. cut straight down into the ingredients and turn the bowl. Keep on cutting and turning until the mixture comes together. Lightly dust a work surface and turn the dough out onto it. Push the dough together even if there are bits that look dry. Shape the dough into a rectangle by rolling it out on the surface. Now turn up a third of the length and then turn over a third of the top part. Roll this out to a thickness of 3,5cm and then shape the dough into a circle with your hands. Place the disc on the prepared baking sheet and cut it into 8 wedges. Brush the top of the scones with the egg wash and bake for 15 minutes. Remove from the oven and cool on a cooling rack for another 15 minutes before serving.
280g flour 10ml baking powder 2,5ml salt 2,5ml garlic flakes 60ml chives, chopped 100g butter, cubed 1 egg 62ml cream 62ml yoghurt 50g cheese, grated egg wash: one egg yolk whisked with 15ml water
Preheat your oven to 180℃ and line a baking sheet with baking paper. Sift the flour, baking powder and salt into a mixing bowl. Add the garlic flakes and chives and mix through. Add the cubed butter and rub it into the dry ingredients with your fingertips. Add the egg, cream, yoghurt and cheese to another bowl and mix to combine. Add this mixture to the flour mixture and mix with a pallet knife until combined. Lightly dust a work surface with flour and roll the dough out to a 3-4cm thickness. Press the scones out with a 6cm biscuit cutter and place them on the prepared baking sheet. Brush the tops with egg wash and bake in the oven for 15 minutes. Serve immediately.
For the pastry: Add the flour, butter and icing sugar to a food processor and process until the mixture is the size of peas. Whisk the eggs together and with the engine running, add a few drops of the egg at a time until the mixture JUST comes together. Fold and push the pastry together with the heel of your hand until it is smooth. Wrap with plastic wrap and refrigerate for 2 hours. Preheat your oven to 180℃ and spray a 22cm flan tin/loose bottom tart tin with cooking spray. Roll the pastry out to a 3mm thickness and line the bottom and sides of the baking tin. Prick the bottom with the tines of a fork and bake blind – lined with baking paper and baking beans – for 20 minutes. Remove the paper and beans and bake the shell for another 15 minutes. Remove the tart shell from the oven and allow to cool.
For the filling: Turn your oven down to 160℃. Add the chocolate to a heatproof bowl set over a saucepan with simmering water and allow to melt completely. Remove from the heat and set aside. Add the whole egg, the egg yolk, sugar and 170ml cream to a mixing bowl and whisk together. Pour the other 170ml cream into a small saucepan and bring to the boil over medium heat. Remove the cream as soon as it boils and wait one minute. Pour half the cream in a very, very thin stream onto the egg mixture while whisking continuously. Pour slowly, whisk quickly!! Now pour the egg mixture back into the saucepan and place over a very low heat. Whisk the mixture until it thickens and has the consistency of custard. Pour the mixture over the melted chocolate, add the vanilla and stir with a spatula until combined. Scrape into the tart shell and bake for 10 minutes. Remove from the oven and cool for at least 2 hours before serving.
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.
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.
Preheat your oven to 180℃. Add the biscuits to the bowl of a food processor and process to crumbs. Whisk the egg white just until frothy and add it to the crumbs with the melted butter. Mix well until the mixture resembles wet sand. Tip the crumb-mixture into a loose-bottom tart tin and level it out. Use a glass with a flat bottom to press the crumb down firmly all over and up the sides of the tin. Keep pressing until the base comes together. Place the tart tin on a baking sheet and bake in the oven for 10 minutes. Set aside to cool.
Add the cornstarch to a large mixing bowl and pour the water over. Mix to a smooth slurry. Add the egg yolks and whisk through. Pour the custard into a saucepan and bring to a boil. Remove from the heat and slowly and in a very thin stream, add it to the slurry while whisking continuously. Pour the mixture back into the saucepan and place it on medium heat while whisking until it thickens. Pour the filling into the cooled base and sprinkle with ground cinnamon. Refrigerate the milk tart for 3-4 hours before serving.
500g flour 190ml brown sugar 62ml cocoa powder 10ml baking powder 2,5ml salt 120g butter, cubed 220g dark chocolate, chopped 250ml cream 5ml vanilla 125ml pecan nuts, chopped 15ml cream brown sugar for sprinkling
Preheat your oven to 220℃ and line a large baking sheet with baking paper. Combine the flour, sugar, cocoa powder, baking powder and salt in a mixing bowl. Add the butter and rub it into the dry ingredients with your fingers. Add the chocolate to a heatproof bowl set over a saucepan with simmering water and stir it every now and then until completely melted. Add the melted chocolate, cream and vanilla and lightly mix through, making sure that all dry ingredients are moistened. Add the chopped pecan nuts. Knead the dough 3 or 4 times by hand to bring everything together in a ball. Do not overwork the dough – scones are soft and crumbly when the dough is handled less. Place the dough ball on the prepared baking sheet and pat it down into a 20cm diameter circle. Cut the dough circle into 8 wedges and slightly separate them with the. blade of the knife. Brush the top of the scones with the 15ml cream and sprinkle with brown sugar. Bake in the oven for 20 minutes. Remove from the oven and allow to cool completely on the baking sheet. Serve the scones with a dollop of whipped cream.
My Whisk and I 