Tropicana Gingerbread Cake

Tropicana Gingerbread Cake                           

A Tribute to the Summer of 2013



Shopping List:

For the cake:

75 gr butter, softened
100 gr sugar
1 Egg
125 ml water
150 gr treacle
190 gr plain flour
1 teaspoon ground ginger
1/2 teaspoon Bicarbonate of soda
1/4 teaspoon salt


For the topping:

1 large orange, clean
100 gr dessicated coconut or 1 sachet (98 gr. Conimex)
110 gr soft brown sugar
2 tablespoons orange juice ( from the orange)

* Grease or spray and line your 20cm square tin. Preheat your oven to 180C.

* In a large bowl, cream your butter and sugar until light and fluffy and then beat in the egg. Combine the water with the treacle. Combine your flour, ginger, bicarb and salt and add this to your creamed mixture alternately with the treacle mixture. You must beat well after each addition. Pour this into your prepared tin.

* Bake this in your preheated oven for about 30 minutes or until your caketester comes out clean.

* Leave in the tin. Now the topping comes over it:

* Grate 1 orange and set aside. Peel and section the orange, removing the pith and dice the orange segments.

* In a small bowl you combine the coconut, brown sugar, orange juice, diced orange and the reserved grated peel. Spread this mixture over the warm cake still in the tin.

* Grill this top heat for 4-5 minutes ( do not walk away!) until the top is lightly browned. Cool on a wire rack when the cake is firm enough to turn out. Cut in little box squares.


                                                              

                                                                     "Enjoy"

Green Bell Pepper & Cheese Bread

Green Bell Pepper & Cheese Bread


It's delicious!  12 slices in a bread


This recipe was for 2 breads originally so i halved it.


Shopping List:

1/2 green bell pepper ( Paprika) finely diced
22 ml olive oil or rapeseed oil
1 tablespoon dry yeast (approx. 1 sachet)
50 ml warm water ( not too warm, as that kills the yeast)
1/2 teaspoon sugar
120 ml milk
1 tablespoon honey
1/2 teaspoon salt
75 gr grated Cheddar
2 eggs
281 gr plain flour (more if it is too dry)
20 gr wheat germ
1/2 tablespoon water




* Sauté the pepper bits in a small frying pan in 1 tablespoon of oil for 15 minutes or until soft. Set aside.
* Dissolve the yeast and the sugar in the warm water in a large bowl and let it stand for about 5 minutes.
* Heat the milk, honey, salt and the remaining oil in a large saucepan. When warm, remove from the hob and stir in the grated cheese. Stir in 1 egg and the now soft pepper bits. Add this to the yeast mixture.
* Add half of the flour and the wheat germ. Keep beating until smooth. Stir in the remaining flour, enough to from a soft dough. Not too dry not too wet. Do not knead.
* Cover the bowl with plastic and or a teatowel, put it somewhere warm (the kitchen usually) and let it rise until it has doubled. Usually 1 hour but it doesn't matter if it is longer. Grease or spray your tin.
* Punch the dough down and put it in your prepared tin. Cover again and let it prove again for another hour.
* Beat the egg with some water and brush it over the loaf.
* Bake it @ 190 for 25-30 minutes or until it is golden brown.
* If you double this recipe use 3 eggs not 4. Then you will have two loaves.

* It is delicious! And very easy to make!

                                                            "Enjoy"

Apple & Mixed Nut Loaf

Apple & Mixed Nut Loaf






Very nice and refreshing!




Shopping List:

A Cake Tin, greased or sprayed and lined

115 gr butter, softened
225 gr sugar ( in total, you will have to divide this)
2 eggs
1/2 teaspoon vanilla extract
250 gr plain flour
1 teaspoon bicarbonate of soda
2 tablespoons of buttermilk
1 grated peeled Apple
140 gr chopped mixed nuts (unsalted)
3/4  teaspoon cinnamon


* Preheat your oven to 180C. Have your cake tin ready.
Cream the butter and 160 gr of the 225 gr. sugar together in a big bowl. Add the eggs, one by one, and give it a good mix after each addition. Pour in the vanilla. Combine your flour with the bicarb and salt. Add this to the butter mixture together with alternately the buttermilk. Stir in the apples and the nuts. ( the apples can be a little brown but that's not a worry)

* Pour your mixture into your prepared tin. Then you combine the reat of the sugar with the cinnamon, which you then sprinkle over the mixture in the cake tin.

* Bake this in your preheated oven for about 55-60 minutes or until your cake tester comes out clean. Let it cool in the tin for about 10 minutes then turn out onto your wire rack to let it cool completely.


                                                                 "Enjoy"

Tip: When a cake get a bit too old, you can put a slice in the toaster and lather it with butter.
It is delicious!

Baby Cinnamon Rolls with Walnuts

Baby Cinnamon Rolls with Walnuts



These dainty little things are crunchy, well... mine are.



Shopping List:



190 gr plain flour, but keep the pot next to you, to keep feeding the dough
150 gr cakemix, a pack, i know.
1 package of quick yeast ( 7-8 gr)
1/2 teaspoon salt
250 ml warm (50C) water

15-20 gr melted and cooled down butter
For the cinnamon sugar: 100 gr of sugar and 1 1/2 teaspoons ground cinnamon
65 gr chopped walnuts

*Combine the flour, cakemix, yeast on the left, salt on the right and the warm water.
Stir with your hand until it is sort of smooth. Add more flour to form a soft dough.

* Turn it out onto a lightly floured surface and knead for about 6-8 minutes. Roll the dough into an 18 x 9 inch flab. Spread with the butter and sprinkle the cinnamon sugar on top, then the chopped walnuts.

* Roll this into a sausage, starting with the long end. Slice into 1 cm circles. Place the rolls on a baking sheet, and cover so it can rise. About 15-20 minutes.

* In the mean time heat your oven to 180C. When risen bake the rolls for 15 minutes or until golden.


                                                           "Enjoy"

Dutch Quick Cinnamon Rolls

Dutch Quick Cinnamon Rolls



Shopping List:

190 gr plain flour
1 tablespoon of white sugar
1 teaspoon of baking powder
1/2 teaspoon of salt
28 gr cold butter
6-7 tablespoons of milk

For the filling:

28 gr butter, really softened
80 gr soft brown sugar
1 teaspoon cinnamon

* Preheat your oven to 200C and grease or spray your 6 hole Muffin tin.

* Combine the flour, sugar, baking powder and salt in one of your big bowls. Cut the butter in until it is crumbly and stir in the milk, tablespoon by tablespoon and use your hands to form a ball. Turn this on a lightly floured surface and roll it into a 18cm square. Spread the butter over it.

* Combine your brown sugar and the cinnamon and sprinkle this over your square of dough. Now roll it all up to a sausage but not too loose, a bit tight. Cut this sausages into 6 slices, tidying the outer ones a little.

* Place the nearly even slices cut side up in your prepared muffin tin.

 

 

* Bake the cinnamon rolls in your preheated oven for about 18-20 minues until golden brown. Melt some butter and brush this over the rolls. Serve them warm for a lovely breakfast!

* These rolls were baked in a Dutch Kitchen and not harmed in any way. Well they were eaten....


       

                                                               "Enjoy and Eet Smakelijk"

Raisin, Buttermilk and Cinnamon Loaf

Raisin, Buttermilk and Cinnamon Loaf



Shopping List:

600 gr plain flour
500 gr sugar, but keep some divided for the cinnamon sugar

2 teaspoons bicarbonate of soda
1 teaspoon salt
2 eggs, free range please
400 ml buttermilk
125 ml rapeseed oil
about 75 gr raisins or sultanas

3 teaspoons of Cinnamon to mix with sugar


What to do:

* Preheat your oven to 180C. Grease or spray and line your loaf or cake tins.

* Combine the flour, about 285 gr sugar, the bicarb and the salt in one of your big bowls.
In one of your smaller bowls you combine the eggs, buttermilk and the oil. Give it a whisk.
Stir this into your dry ingrediënts, then stir in the raisins ( sultanas).

*Combine the cinnamon with the rest of the sugar. Set aside.

* Divide half of the batter between your greased and lined loaf or cake tins. Sprinkle with half of the cinnamon sugar. Repeat this process until done. Cut through the batter with a knife to marble.

* Bake the loaves in your preheated oven for about 55-60 minutes or until a nice brown colour and a tooth pick or your cake tester comes out clean. Cool in the tins for about 10 minutes, then turn them out onto your wire rack. These two loaves are enough for 12 slices each. Serve warm with butter. But cold is nice aswell!
                                                                 "Enjoy"

Raspberry Muffins with Créma di Balsamico

Raspberry Muffins with Créma di Balsamico



Shopping List for 12 muffins:


60 gr salted butter, melted and cooled down
2 Oranges, scrubbed clean and zested
125 ml buttermilk
1 egg, free range please
125 gr semolina
250 gr self-raising flour, sieved
250 gr soft white sugar
2 punnets of raspberries - 150 gr each
12 teaspoons créma di balsamico  ( not vineger)

1 caketester or toothpick

Muffintin with paper muffin cases

* Preheat your oven to 190C. Whilst your butter is cooling off you can grate your orange peel and squeeze the fruits. Put the zest of the  orange peel , 125 ml orange juice, the buttermilk and the egg in a bowl and whisk it lightly until a little fluffy.

* Mix the semolina and the self-raising flour with the sugar in a bowl and stir. Mix the orange mixture in it but keep mixing until well combined. Fold in 2/3 of the raspberries, gently does it.

* Fill the paper cups with the mixture, but not too full. Put 1 teaspoon of créma die balsamico on each muffin. To create a marble effect in your muffins gently wade or stir a  tooth pick or your cake tester through the mixture in the muffin case.

* Divide the rest of the raspberries over the muffins and bake them in your preheated oven for about 25 minutes in the middle of your oven. When you take them out of your oven let them cool down on your wire rack for about 30 minutes.

                                                              "Enjoy"

Apple & Honey Dutch Baby with Cardemom

Apple & Honey Dutch Baby with Cardemom

This is a delicious breakfast treat for about 4.    It's a cross between a pancake and an omelette and cheap as chips. It's best served warm for those cold mornings. 


Shopping List:

120 gr plain flour
1 tablespoon sugar ( 15 gr)
3 eggs, free range please
130 ml  milk
30 gr butter, diced


Filling:

2 peeled, cored and sliced apples
15 gr butter

85 gr honey (doesn't matter what sort)
2 teaspoons lemon juice
6-7 freshly ground cardemom pods ( take the skins out before adding) (Or simply ground)
1 teaspoon of cornstarch with 2 teaspoons of water

* Whisk the flour, sugar, eggs and milk together. (It's a bit of a thin mixture) Put the butter in your ovenproof pan, (Skillet?) ( it's ok to do it in a frying pan, just don't put the frying pan in the oven) Heat up the pan until the butter has melted. Tilt your pan to cover the butter on the sides and bottom. Pour the batter into it, do the same as you did with the butter, and bake for 16-20 minutes, in the oven or in the pan until the edges are lightly browned.

* In the meantime :Saute the apples in the butter until lightly browned. Stir in the honey, lemon juice and the cardemom. Bring the cornstarch and the water together until well combined. Add this to your apple mixture and stir for about 2 minutes until it has thickened a bit. Spoon this onto your pancake and serve immediately whilst still hot!!!

* This can be made with all your favourite seasonal fruits, to your taste.
* This Pancommelette was baked in a Dutch Kitchen !

                                                               "Enjoy"

Dutch Walnut Pie

Dutch Walnut Pie


Shopping List:

250 gr plain flour plus extra for working with

250 gr very soft white sugar
150 gr butter, diced
1 egg, free range please
2 punnets of walnuts ( 110 gr each) ( If you can, get your hands on French Walnuts!
250 ml double cream
2 tablespoons full fat milk

Pie shape tin 23 cm in the round fluted


* Sieve the flour and half of the soft white sugar with a pinch of salt together over a bowl. Mix it with the butter and the egg to form a soft dough. Make it into a ball and put it in your fridge for up to 30 minutes in clingfilm.

* Preheat your oven to 175C. , after you have put 12 walnuts seperate and chopped the rest coarsely.
If you have a pan with a thick bottom, melt the rest of the sugar as best you can, on a very low heat,  then you first pour the cream in and then the chopped walnuts. Bring this to the boil and let it simmer for about 1 minute. Take the pan off the heat and put aside.

* Roll 2/3 of the dough between two sheets of baking paper ( powder it with some flour first) to a size 25 cm. Put this in your fluted tin and shape it into shape. If the dough breaks just shape it back up nicely. Pour the nut mixture into it. Roll out the rest of the dough to a shape of 23cm and put this on top of the nut mixture. Roll your rolling pin over the tin and use these bits of dough to shape into little leaf decorations if you want.

* Put the pie on a tray as it may leak a bit.

* Brush your pie with the milk and put it in your prepheated oven in the middle of the oven for about 30 minutes.  Take it out and divide the 12 walnuts over the pie and give it 10 minutes more in the oven. Serve warm if you can with cinnamon ice cream.


* This pie was baked in a Dutch Kitchen.



                                                             "Enjoy"

Pear Crumble with Apple, Rosemary and Walnut

Pear Crumble with Apple, Rosemary and Walnut


Shopping List:

500 gr Apples
500 gr Pears
1 /2 zested lemon and 1/2 of the juice
Rosemary, fresh sprig or half a sprig
2 tablespoons of light brown sugar

For the crumble:

100 gr Walnuts 1/2 Ground 1/2 roughly crumbled
175 gr flour (Wholemeal makes it dark)
Plain makes it lighter
85 gr butter
85 gr light brown sugar


* Peel, core and dice your apple and pears. Ground 1/2 the walnuts in your food processor. Leave the other half for later.
Put the apples,zest, juice, rosemary and sugar in your saucepan and cook for about 3-4 minutes. Throw in the pears and cook a further 3-4 minutes. Spoon this mixture in a dish and top with the crumble: Flour, butter and sugar mixed in one of your bowls, by hand or in your food processor until it looks like breadcrumbs.

* In the mean time you have preheated your oven to 190C. Sprinkle the rest of the walnuts over the mixture. Bake your crumble in your preheated oven for 20 minutes or more until nicely browned. It will be piping hot so careful!
Serve with any sort of cream.

I have divided this recipe in half for two persons in two little dishes.


                                                             "Enjoy"

Ricotta Cakes with Blueberries & Lemon Curd

Ricotta Cakes with Blueberries & Lemon Curd



Shopping List:

250 gr self-rasing flour
130 gr butter, softened
50 gr caster sugar
5 tablespoons lemon curd
1 egg, free range please
250 gr fresh ricotta
Icing sugar
6 cake shapes (silicone moulds= 30 minutes baking/ muffin tray moulds 20 minutes)


* Preheat your oven to 175C.  Spray or grease your moulds, even the silicone ones. Mix the butter with the sugar en the lemon curd until well combined. Mix the egg and the ricotta through it. Gently fold the sieved flour through it with a pinch of salt.
It will be a very thick mixture.  Gently fold in the blueberries.

* Use two spoons to fill up your prepared moulds. Press the dough into it a little. Bake the cakes in the centre of your preheated oven for about 30 minutes. ( Muffin tin: 20 minutes) Right before you serve them, dust them with a little icing sugar. Best served luke warm. Nice starter for a dinner party!


                                                              "Enjoy"

"Christmas Cake" uit Groot-Brittannië

   "Christmas Cake"  uit Groot-Brittannië


Dit is een zeer rijke met in alcohol gedrenkte vruchten gevulde ronde cake die het altijd goed doet maar vooral met de kerstdagen.  Wie hem goed bedekt en afgesloten bewaard en hem af en toe een "slokje" geeft kan hem nu maken en rond de Kerst heerlijk opeten.


Boodschappen Lijst:

In een grote kom:

175 gr Bigareaux of rode glacé kersen
350 gr krenten
225 gr rozijnen
225 gr blanke rozijnen
175 gr in stukjes geknipte gedroogde abrikozen
75 gr  fijn gesneden "candied peel"of cassata
4-5 eetlepels Cognac of Brandy, plus extra om te cake af en toe te "voeden".

275 gr Bloem
1/2 theelepel geraspte verse nootmuskaat
1/2 theelepel sinterklaas kruiden of als je hebt: Mixed Spice

400 gr zachte boter
400 gr donker bruine suiker
5 grote eieren

65 gr gehakte amandelen
1 eetlepel donkere stroop of als je hebt: Treacle
geraspte schil van een citroen
geraspte schil van een sinaasappel

Om te versieren:

Geblancheerde amandelen
Bigareaux of rode glacé kersjes door de helft gesneden

Eventueel een leuke kerstversiering bij het serveren


Om te beginnen:

Snijdt alle kersjes in kwartjes, doe ze in een zeef en spoel ze af. Droog ze daarna goed af met keukenpapier.  Doe ze samen met alle andere vruchten in een grote kom. Roer de alcohol erdoor, dek af en laat het een nacht op een koele plaats staan.

De volgende dag:

Wees er zeker van dat je nu niet gestoord kan worden!  Door niemand. ook jezelf niet. En wees er zeker van dat je de oven tot wel 4 en een half uur ongestoord kan gebruiken.

Verwarm je oven voor op 140C. Spray of beboter je 23 cm ronde springvorm en doe er een dubbele ronde laag bakpapier in. Bedek de rand met een hoogopstaande rand van bakpapier. Knip nog maar 2 ronde lagen extra want die heb je straks nodig om de cake, voor dat je hem in de oven zet, af te dekken.

Meet alle ingrediënten af en doe ze in je keuken machine kom of een kom voor je handmixer.
Mix alles goed door elkaar totdat het 1 geheel is. Wees er zeker van dat je niets bent vergeten, loop desnoods je lijst met ingrediënten nog even langs. het is nu een grote brij geworden.

Neem je kom met in Brandy (goedkope Cognac) geweekte vruchten en roer dit met een (houten) lepel goed om en om door je cake mix. Wees grondig maar niet ruw. Lepel alles nu in je voorbereidde en beklede bakvorm en maak het zo glad mogelijk met de bolle kant van een (metalen)lepel. Versier de cake met de geblancheerde amandelen en wat gehalveerde Bigareaux of glacé kersjes. Duw ze zachtjes maar niet te diep in de cake mix. Bedek dit alles nu met de dubbele laag bakpapier.

 

 

 

Zet de cake in je voorverwarmde oven en je klok op een oventijd van 4 tot en met 4 en een half uur, totdat de cake stevig aanvoelt en een saté prikker er schoon uitkomt. Laat hem in de bakvorm afkoelen totdat hij bijna lauw is. Haal hem uit de vorm, haal zeer voorzichtig het bakpapier eraf en laat hem verder afkoelen op je cake rek.

Maak kleine gaatjes in de bodem of de bovenkant met je saté prikker en gooi daar wat meer Brandy in. Als de cake echt helemaal koud is, kun je hem stevig inpakken in dubbele lagen bakpapier en daarna in aluminium folie. Doe hem dan verpakt en afgesloten in een cake bewaar doos. ( Hema o.i.d)  Bewaar de cake op een koele plaats, dit kan tot zelfs 3 maanden. Geef hem af en toe wat Brandy, dan blijft hij lekker.  Wel eerst even uitpakken en daarna weer inpakken.

Als je wilt kun je de vruchten naar eigen keuze aanpassen maar zorg dat het gewicht hetzelfde blijft.

                                                Volgegooid met Brandy en inpakken maar!

                                                         Tot Kerstmis!


                                                               "Succes"






 

 

Conny's Bread with Cinnamon

Conny's  Bread with Cinnamon


For two loaves, 1 to eat and 1 for the freezer



Shopping List:

1 package of dry yeast (Levure 7 gr)
80 ml warm water
200 gr sugar
225 ml milk
112 gr butter, in cubes
1 teaspoon of salt
250 gr mashed potatoes ( I used an instant sachet which came to 250 gr.)
2 eggs, beaten
700 gr plain flour

For the cinnamon filling:

55 gr melted butter
150 gr sugar
1 tablespoon of ground cinnamon


In one of your larger bowls, combine the yeast, warm water and a teaspoon of the 200 gr of sugar needed for the bread. Set aside. In a saucepan: heat the milk, butter, salt and the remaining sugar until the butter is melted. Take the pan off the heat and stir in the already made mashed potatoes. Keep stirring until the mixture is smooth. Cool but not too cool and add the beaten eggs and mix until well combined.

Add this potatoe mixture to the bubbly yeast mixture plus about 700 gr plain flour, gently, not all at once and mix until well combined and makes a soft dough. Do not panic if the dough is sticky and horrible. All wil be well, just add liile by little more flour.  Turn the dough onto a floured surface and knead until smooth and elastic. Keep going for about 6-8 minutes.

Place in an oiled bowl, ( i always use olive oil) and turn it around to give it an oily sheen on top.
Cover with clingfilm and a tea towel on top and place it in a warm place until the dough is doubled in size. This can take up to 1 to 1 and a half hours or more.

Get the dough out of the bowl and divide in half. Roll each half into a rectangle that will fit your loaf tin ( when rolled up ofcourse) about 16x8 in.  Brush with the melted butter. By now you will have combined the cinnamon with the sugar which you can sprinkle over the rectangle of dough.
Starting at the narrow end, roll the dough up into a oaf, sealing the edges and ends.
Place both the rolls into the prepared tins. I used baking spray instead of butter or grease.

Cover the tins again and let them prove again until doubled in size.. In the meantime preheat your oven to 190C.

Bake them in your preheated oven for about 20 minutes.  Cover with alu foil if they brown too quickly.

Let them cool in the tins for 5 minutes then turn them out onto your wire rack and leave to cool completely or still warm and serve with butter.

As you can see i didn't roll it up tightly enough in the beginning, there is a little hole!


                                                                           "Enjoy"

Orchard Foraged Crumble with Pluot & Figs

 

Orchard Foraged Crumble with Pluot & Figs


Another classic with the latest of fruits: Pluot. A cross between a Plum and an Apricot




Shopping List:

400 gr apples, peeled, cored and cut into small pieces

400 gr stoned Pluots cut into chunky wedges

2 tablespoons light brown sugar

300 gr Figs, woody stalks trimmed, quartered

300 gr Blackberries (or Brambles) washed pretty well

Cream, custard or ice cream to serve with the crumble

For the crumble topping:

140 gr plain flour

140 gr wholemeal flour

175 gr butter, diced

100 gr light brown sugar



* First we are going to make the topping: Put the flours in a bowl with a pinch of salt and rub in the butter with your fingertips to form a sort of bread crumbs. Stir in the sugar and leave it until needed. ( You can leave it in your fridge)

* Preheat your oven to 180.C. Put the apples, pluot, and sugar into your saucepan with about 50ml of water and cook, whilst stirring for about 5 minutes until the apple pieces are soft and nice and juicy. Stir in the figs and the blackberries and pour it all in your baking dish.

* Scatter the crumble topping over it and bake it for about 45-55 minutes until golden and the orchard loveliness is bubbling!

* Serve with any cream you want mentioned above.

* Half all the ingrediénts if you are cooking for 2.

                                                         "Enjoy"

Amish Raisin Biscuits

Amish Raisin Biscuits


Shopping List:

75 gr raisins
125 ml water

85 gr butter
110 gr light brown sugar

1/2 beaten egg
1/2 teaspoon vanilla essence

190 gr plain flour
1/2 teaspoon of bicarbonate of soda
1/2 teaspoon baking powder (backing dr. oetker)
very small pinch of salt


* Put the raisins and the water in a small saucepan. Bring this to the boil and cook  until the liquid is reduced to half of what was in the pan.

* Preheat your oven to 180C.

* Cream the butter and the sugar in a large bowl until well combined and light. Beat in the beaten  (only 1/2 an egg) egg and the vanilla essence. In another bowl you can combine the flour, baking soda, baking powder and the salt. Slowly add this mixture to the butter cream and mix it very well. Now you can stir in the raisins with the liquid.

* Use a tablespoon to create biscuit shapes and leave some space in between them as they will rise on your lined baking tray. Bake them for about 10 minutes and leave them on your wire rack to cool completely.

* This recipe is for about 18 biscuits.


                                                             "Enjoy"

Lubbly Jubbly Lemon Oven Cheesecake

Lubbly Jubbly Lemon Oven Cheesecake


Shopping List:

115 gr digestive biscuits
50 gr  melted butter
125 gr mascarpone
300 gr soft cheese
1 egg plus 1 yolk
zest of 1 big lemon and juice of half
2 tablespoons plain flour
85 gr caster sugar

Topping:

142  ml or a bit more soured cream
a handful of raspberries, but ofcourse that is optional


* Line the bottom of a 20 cm springform tin. Put the biscuits and the melted butter into a food processor and blitz. Or bash the biscuits fine with your rolling pin in a plastic bag, put them in a bowl and pour the melted butter over it. Stir until well combined. Press the mixture into the tin using the curved side of a metal spoon to form a cake base  and let it chill in the fridge.

* Preheat your oven to 180C.

* Whisk all your other ingredients in a large bowl until well combined and pour it in your prepared  tin.   Bake this in your preheated oven for about 35 minutes, or until the cheesecake has a nice wobble in the centre.

* Turn your oven off but leave the cake inside it until it is cool. When it is completely cooled you can remove the tin gently and place it on a nice serving plate. Cover the top with soured cream and swirl lemon curd over the top and decorate at will with raspberries.

This cake cuts into 5 slices, so if you have more guests you can easily double the quantities and use a 23 cm springform tin. Lubbly Jubbly.


                                                                "Enjoy"

Dutch Apple Pie Muffins

Dutch Apple Pie Muffins    


There are only two left on the plate out of the 12...... They are truly scrumptious !!!!    



How to make them step by step:


Shopping List:

120 gr chopped, peeled tart apples ( about 1 nice size apple (just)
3 tablespoons white sugar
3 tablespoons water
2 tablespoons light brown sugar
1 tablespoon plain flour
28 gr  butter  
1 teaspoon lemon juice
1 teaspoon vanilla extract


Topping:

3 tablespoons brown sugar
2 tablespoons plain flour
2 tablespoons quick-cooking oats (havermout)
28 gr cold butter

Batter:

224 gr plain flour
100 gr sugar
2 teaspoons baking powder ( backing dr. oetker)
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, large free range
185 ml milk
90 ml rapeseed oil (koolzaad olie)

Glaze:

30 gr icing sugar (poeder suiker)
1-2 teaspoons milk



* In a small saucepan, combine the apples, sugar, water and the brown sugar. Bring this to the boil over a medium heat. Sprinkle the flour over the mixture and cook for maybe 2 minutes maybe less until it is thickened. Stir in the butter and the lemon juice. Remove the pan from the heat then add the vanilla extract. Put your pan aside.

* Preheat your oven to 200 C. Prepare your muffin tin(s) with the paper muffin cases.

* For the topping: In one of your bowls : combine the brown sugar, flour and the oats. Cut the butter in until you have a coarse crumbs mixture. Set your bowl aside.

* For the batter: in a large bowl: combine the flour, sugar, baking powder, cinnamon and salt. In a slightly smaller bowl: beat your egg, milk and oil. Stir this into your dry mixture just until moistened. Fill your paper cases 3/4 full.  Spoon apple mixture by dinner spoon-ful into the middle of each muffin. Sprinkle the topping mixture over it.

* Bake the muffins in your preheated oven for about 20-25 minutes or until your cake tester (toothpick) comes out clean and the are lovely and golden. let them cool for about 5 minutes in the tin(s) before turning them out onto your wire rack. Drizzle the glaze mixture over the muffins. Serve warm if possible, perhaps with a little cream.



                                                                "Enjoy"

Instruments needed: Plastic or metal spoons, see picture:





                            

Birthday Cakes & Other Delicousness

                                        Verjaardags taart voor Kimberly:
                    
                                        Layered Walnut Cake with
                                             American Frosting

 

Iced Chocolate Traybake voor de gasten en:

 

 

 

 

Ikea Cupcakes met boter créme toefjes

 

 

Happy Birthday Kimberly!!!!

 

"Enjoy"

 

 

 

 

 

Cupcakes Galore!

Baby Boy Cupcakes

Vanilla and Fromboise                                 and              Chocolate Orange


Lovely Jubbly!

Blueberry & Pistachio Traybake

Blueberry and Pistachio Traybake


Shopping List:

250 gr butter
250 gr self-raising flour
250 gr caster sugar
4 eggs, free range please
2 tablespoons milk
100 gr pistachio nuts, chopped
350 gr Blueberries
18x 28cm traybake tin, lined.


Preheat your oven to 190C.
Use the all in one method. Stir in 3/4 of the chopped pistachios.
Gently stir in the Blueberries. Spoon the mixture in the tin and level out as best you can.
Scatter the rest of the chopped pistachios over the mixture before you put it all in your preheated oven. Press them in a little.
Bake in the centre of the oven for 35-40 minutes or until golden and firm to the touch.
Leave to cool in the tray for a little bit, then turn out and finish cooling on your wire rack.
Cut and serve, warm or cold.


                                                                "Enjoy"

Granny Smith Apple and Pecan Cake

Granny Smith Apple and Pecan Cake


Not the prettiest of the bunch, but scrumptious none the less!




Shopping List:

2 Medium Granny Smith Apples ( Those light green ones)


220 gr soft light brown or white caster sugar
185 gr plain flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon all spice ( or mixed spice)
125 gr Pecan nuts, roughly chopped
1 egg, lightly beaten ( free range please)
125 gr butter, melted

Any sort of cream ( ice, clotted, double) or créme Anglais to serve with.

Preheat your oven to 180C. Spray, grease and line your 20cm round (springform) tin.
Peel, core and halve the apples, then cut them into 1/2 cm slices. Use a round apple slicer/corer to make things easier.
Put them in a largisch bowl and combine them with all the ingredients. Starting from the top of your shopping list.
Stir it all until well combined and it smell of apple cake. Put it into your preapred tin and try to smooth it out as best you can.
Bake it in your preheated oven for 55-60 minutes or until your cake feels firm to the touch. ( The texture is gooey however)
Leave it in the tin to cool completely or take it out of the tin after 10-15minutes if you want to serve it warm. Serve any sort of cream with it!

 

 

Apple and Nuts: a perfect combination

 

 

"Enjoy"

Leftover Pear, Hazelnut & Chocolate Cake

Leftover Pear, Hazelnut & Chocolate Cake



Poor old pears in the bowl that nobody wants. Let us put them in a yummie cake,
better then the compost heap!




Shopping List:

3 pears  either from your fruit bowl or bought ( I used forelle pears)

175 gr butter, softened
175 light muscovado or soft light brown sugar
175 gr self-rasing flour
175 gr ground hazelnuts ( or ground almonds if you don't have any)

3 eggs,   free range please
1 teaspoon baking powder, backing ( Oetker)

50 gr dark chocolate ( about half a bar) chopped
2 tablespoons hazelnuts

3 tablespoons redcurrant jelly

Peel, halve and clean the pears' inside. Slice them gently on the long side (careful not too deep) they won't open up slightly now but will do after baking.
Preheat your oven to 180C,   grease or spray and line the bottom of your 23-24 cm round tin.

Put the sugar, butter, flour, ground nuts, eggs and baking powder into one of your big bowls and mix for about 1-2 minutes until well combined. We call this the all-in-one method. Stir in the chocolate bits. Pour the mixture into your prepared tin and smooth as best you can.

Arrange your pears into the mixture, slightly pressing them down a bit. Scatter the hazelnuts over the pears. Bake for 40-45 minutes until golden ( check with a torch into the oven window ) and your cake tester comes out clean. Let the cake cool in the tin for about 10 minutes, then you can turn it out (yeah). Remove the baking paper and cool on your wire rack.

Heat the jelly in a little pan very gently and brush over the cake or only over the pears.

Serve with all sorts of creams and a nice cup of coffee.

                                          Before putting the jelly on:




                                                                          "Enjoy"