Chocolate banana cake (an imitation of secret recipe)
Roast chicken
Ingredients:
1) 8 x Chicken thighs
2) 1 lemon
3) 1 bouquet garni
4) 4 tablespoons olive oil
5) salt and freshly ground black pepper
Steps:
Just mix the chicken in all the ingredients above. Then spread evenly on a pyrex bowl or oven dish, making sure that none of the chicken are overlapping each other.
Preheat oven to Gas mark 7.
Roast for around 1 hour or when the chicken is cooked/tender in your opinion and have a nice colour.
Sorry for the vague description as I always modify recipes and ended up not being able to describe very well.
As some maybe wondering what is the orange stuff on the plate, it is sweet potato mash. I like sweet potato mash. heehee...the rest are salad. Welcome to the british world of salads!
Time flies, it is friday! I did not realise that I have not updated my blog for the past 4 days as I had been pretty busy.
More pictures!
Brownie Base cheesecake
Ingredients:
Brownie base:
1) 115g unsalted butter, plus extra for greasing.
2) 115g plain chocolate
3) 200g caster sugar
4) 2 eggs, beaten
5) 50ml milk
6) 115g plain flour
Topping:
1) 500g cream cheese
2) 125g golden caster sugar
3) 3 eggs, beaten
4) 1 tsp vanilla extract
5) 115g natural yogurt
6) melted plain chocolate, for drizzling.
Steps:
1) preheat the oven to 180C/350F/Gas mark 4. Lightly grease a 9 inch springform cake tin then place baking parchment around the tin.
2) Melt the butter and chocolate in a saucepan over a low heat, stirring until smooth. Remove from the heat and beat in the sugar.
3) Add the eggs and milk, beating well. Stir in the flour, mixing just until blended. Spoon into the prepared tin, spreading evenly.
4) Bake in the oven for 25 minutes. Remove from the oven and reduce the oven temperature to 160C/325F/Gas mark 3.
5) For the topping, beat together the cheese, sugar, eggs and vanilla extract until well blended. Stir in the yogurt , then pour over the brownie base. Bake for a further 45-55 minutes, or until the centre is almost set.
6) Let cool before removing from the tin. Chill in refridgerator.
As I realise how serious plagarism is, I have therefore decided to acknowledge my cookbooks from which I have modified some of the recipes (just to be safe).
This recipe is taken from "coffee morning cakes: essential dishes for everyday cooking".
I really like this cheesecake among all the cheesecake I have made. :p
The oreo cheesecakes above are 2 differently decorated cake made from the same recipe. Everyone liked oreo cheesecake as compared to other cheesecakes that I made so I have put it on my blog to share with those who have been asking me fervently for the recipe. Haha...I will put up a brownie base cheesecake recipe that I made recently which in my opinion, tasted better than the oreo cheesecake. The brownie was first tasted and the cheese left an aftertaste which was really nice and creamy. Anyway, the recipe for oreo white chocolate cheesecake.
Oreo White Chocolate Cheesecake
For the base:
1) 200g oreo biscuits
2) 50g unsalted butter
For the filling:
1) 300g good quality white chocolate, broken into pieces
2) 400g full-fat soft cheese
3) 150ml soured cream
4) 2 eggs
5) 1 tsp vanilla extract
6) 10 pieces oreo biscuits (adjustable to own preference)
Steps:
1) Preheat the oven to gas 3/160C/325F. Make the base: put the biscuits in a plastic bag and crush using a rolling pin. In a small non-stick pan, melt the butter then stir in the biscuit crumbs and mix well. Using the back of the metal spoon, press the mixture evenly into the bottom of a 9 inch springform cake tin. Chill.
2) Make the filling: melt the chocolate. In a bowl, briefly stir the cheese, soured cream, eggs and vanilla extract together with a wooden spoon to blend lightly. DO NOT overbeat (too much air makes the cheesecake rise, then sink, or else, then crack). Add the melted chocolate and stir until smooth (the mixture will thicken slightly). Crush the 10 pieces of oreo biscuits as fine as you can in a plastic bag. Add the crushed biscuits into the mixture and mix well (careful with overbeating).
3) Spread the mixture evenly over the biscuit base and level the top. Bake for 50 minutes until the mixture feels firm round the edge and is slightly soft but set in the middle (It is important not to overcook the cheesecake, or it will go grainy around the edge).
4) Remove from the oven and leave to cool. Remove the cake from the cake tin and chill. When ready to serve, decorate as you wish.
A question that everyone always ask:" Do I need to remove the cream in the centre of the oreo biscuits before crushing the biscuits?"
Answer is you don't have to! haha..
Recipe is modified from "Surrender chocolate".
This was the cake I made for Esther's birthday for which I am proud of the decoration. :p
White Chocolate Strawberry Cream Cake
For the sponge:
1) 150g white chocolate
2) 200g unsalted butter, diced
3) 3 large eggs
4) 150g caster sugar
5) 200g self-raising flour
For the filling:
1) 500g ripe strawberries (250g for filling and 250g for topping)
2) juice of half an orange
3) 1 tablespoon of caster sugar
4) 100g white chocolate
5) 150ml double or whipping cream, whipped
Steps:
1) Heat the oven to 180C/350F/Gas 4.
2) To make the sponge, break up the chocolate and melt very gently with the butter. Remove the bowl from the heat and leave to cool until needed.
3) Break the eggs into a bowl. Add sugar. Whisk until the mixture is extremely thick and foamy. It's ready when the whisk leaves a ribbon-like trail of mixture when you lift it out of the mixture. Gently stir the chocolate mixture then whisk it briefly into the egg mixture. A soon as it is combined, avoid over-mixing. Add the flour and gently fold in using a large metal spoon. Divide the mixture between two tins (9 inch springform cake tin), and spread evenly.
4) Bake in the heated oven for 20 minutes until a light golden brown and the sponges spring back when gently pressed. Run a round-bladed knife around the inside of the tins, just to loosen the sponges, turn out onto a wire rack and leave to cool completely.
5) To make the filling, wipe the strawberries and save half of good-looking ones for decoration. Thinly slice the rest into a bowl. Add the orange juice and the sugar and mix gently. Leave for 10 minutes for the flavours to develop. Grate the white chocolate and gently fold half into the whipped cream. Save the rest for decoration.
6) To assemble, set one sponge on a serving plate and spoon on the strawberries and juice. Cover with the chocolate cream then top with the second sponge. Decorate.
Recipe taken from "Divine Heavenly chocolate recipes with a heart" by Linda Collister.
Chocolate gateau with walnuts:
Ingredients for theWalnut-crumb sponge:
1) 175 g/6oz butter
2) 175 g/6oz caster sugar
3) 3 large eggs
4) 100 g/4oz self-raising flour, sifted with half tablespoon
5) baking flour or plain flour with 1 and half teaspoons
6) baking powder
7) 40 g walnuts, finely chopped
8) 40 g digestive biscuits, crushed
Filling:
1) 250 ml whipping cream
2) walnuts for taste
3) 6 tablespoons of caster sugar (adjustable to own preference)
4) 8 tablespoons of cocoa powder (adjustable to own preference)
Recipe:
1) Line a 9 inch springform cake tin with baking parchment or greaseproof paper
2) cream the butter and sugar until soft and light. Beat the eggs. Gradually beat the eggs into the creamed mixture, adding a little flour and baking powder if the mixture shows signs of curdling. When all the eggs have been incorporated, add the rest of the flour, the nuts and crumbs.
3) Spoon into the tin and bake in a preheated oven, 180 celcius/ 350 farenheits/ Gas Mark 4, for approximately 45 minutes, or until firm to the touch. Cool for about 10 minutes in the tin, then turn out and allow to cool. Split into 2 layers.
4) Whip the whipping cream until soft peaks is reached. I normally add the caster sugar and cocoa powder in between the process when the cream looks slightly whipped. Add the walnuts after spreading the filling on one side of the cake. I normally spread both sides of the cake with filling and then sandwich the layers.
5) Spread the remainder of the filling (except walnuts) on the top and sides of the gateau. Decorate as own preference. Chill well before serving.
Recipe taken from "complete cooking" by Hamlyn.
