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Ricotta, Raspberry and Peach Cheesecake Bars

With a light baked ricotta filling studded with fresh raspberries, crunchy almond-oat base and griddled peach topping, these cheesecake bars pay homage to 90s peach melba, and make for the perfect summer dessert.

Ingredients (makes 12 bars)

For the base

  • 150g digestives
  • 2tsp demerara sugar
  • 1tsp cinnamon
  • 50g rolled oats
  • 50g almonds
  • 140g unsalted butter, melted

For the filling

  • 500g ricotta
  • 125g golden caster sugar
  • 30g corn flour
  • 2 eggs, plus 1 egg yolk
  • 1tsp vanilla extract
  • 100g full fat greek yoghurt
  • 200g raspberries

For the topping

  • 2 peaches, sliced
  • few extra raspberries
  • decorative herbs, almonds, edible flowers (optional)

Method

  1. Preheat the oven to 160c and grease and line a 22x22cm baking tin. Place the digestives, demerara sugar and cinnamon in a food processor and blitz into crumbs. Add in the melted butter, almonds and oats and very briefly blitz again to combine- don’t over mix here, you want a nice crunchy base. Tip this mixture into the prepared tin and pack down with the back of a spoon. Chill for 15 minutes then bake for 10 minutes to set. Once baked set aside for later.
  2. Now make the filling. To do this simply whisk together the ricotta, golden caster sugar, corn flour and vanilla until very smooth, then add in the egg and egg yolk one at a time, whisking between each addition to bring the mixture together again. Lastly, whisk in the yoghurt. Roughly break up the raspberries with the back of a fork and tip them in. Ripple them through then scrape all the filling onto the base. Place the tin into another larger roasting tin and fill with water (about half way up the sides of your baking tin). Bake for 1 hour or until the cheesecake is set but still has a uniform wobble.
  3. Once baked, leave the cheesecake to cool completely then chill for 4-6 hours to set.
  4. While the cheesecake is chilling, lightly oil a griddle pan and slice the peaches into wedges. Heat the pan and char the slices on each side, then leave to cool.
  5. When your cheesecake has set, just remove it from the tin, slice into 12 bars (use a hot knife for this and you will get a cleaner result) and top with the griddled peach slices, extra raspberries and nuts.

Enjoy!

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Brown Butter, Pecan and White Chocolate Brownies (GF)

If you do one thing this weekend, make these brownies; with brown butter delivering a deep nutty flavour, pecans adding a welcome crunch and dark brown sugar leaving you with a molasses hit, they 100% deliver on flavour and texture and are perhaps the most delicious brownies I’ve made to date (drops mic) (cringes).

Ingredients (makes 9-12 brownies)

  • 250g butter, cubed
  • 250g dark chocolate
  • 100g dark brown soft sugar
  • 100g golden caster sugar
  • 3 eggs, plus 1 egg yolk
  • large pinch sea salt
  • 100g gluten free plain flour (I used Doves Farm)
  • 100g chopped pecans
  • 75g chopped white chocolate
  • 75g chopped milk chocolate

Method (makes 9-12 brownies, depending on how hungry you are)

1) Preheat the oven to 180c. Grease and line a 22x22cm brownie tray.

2) Place the cubed butter in a saucepan and melt over a medium heat. Once completely melted, up the heat and allow the butter to foam until it smells nutty and reaches a deep golden colour. At this stage, remove from the heat and add in the chopped dark chocolate. Let it sit for a couple of minutes then stir briefly to create a smooth glossy mix. Set aside to cool a little.

3) While the chocolate mixture cools, place the sugars, salt, eggs and egg yolk in a stand mixer (or in a large bowl) and beat until very light and voluminous (it will pretty much double in size). This stage is well worth the effort- it will give you that classic cracked top.

4) Once the egg mixture is ready, pour the chocolate mix down the side of the bowl and fold in using a large metal spoon. Add the gluten free flour and do the same until you have a smooth, lump free batter. Now add the chocolate chunks and pecans and stir through to evenly distribute.

5) Tip the mix into the prepared tin and level off. Bake for 25-30 minutes.

6) When it’s ready, the brownie will have a flaky crisp top but will still be gooey and moist on the inside. Set aside to cool (completely) in the tin then remove, slice up and serve.

 

Rose Labneh with Sumac Baked Figs

I know I’m getting a few months ahead of myself by posting a fig recipe (usually they come into season around late July), but when I saw some particularly plump, dark looking figs in my local fresh produce shop, I couldn’t help but cook them up with some delicious accompaniments. You could recreate this super simple recipe using any seasonal fruit- rhubarb, greengage or peach would work particularly well.

Ingredients (serves 6)

  • 400ml Greek yoghurt
  • 3tbsp runny honey
  • 2tsp rose water
  • 10-12 ripe figs
  • 1-2tsp sumac
  • Few sprigs thyme
  • 1 pomegranate, seeds only
  • 75g almonds

Method

  1. Place the yoghurt, 1tbsp of the honey and the rose water in a bowl. Mix together then transfer to a muslin cloth and tie up the corners. Sit this in a sieve over a bowl for at least 24 hours (refrigerated).
  2. After 24 hours the liquid will have drained from the yoghurt, leaving you with a thick, smooth labneh.
  3. Once the labneh is ready, prepare the other elements of your dessert. Preheat the oven to 200c and line a high sided baking tray with greaseproof paper. Slice the figs into either halves or quarters (depending on your visual preference!) and spread out on the tray (cut side up). Drizzle with the remaining 2tbsp honey and sprinkle over the sumac. Roughly break the thyme into the tray too.
  4. Roast the figs for 20-25 minutes until very tender and sticky. While the figs are cooking, toast the almonds in a dry frying pan until lightly coloured, then roughly chop.
  5. To serve, spread a generous spoonful of the labneh onto your dessert plates and arrange some fig pieces on top. Sprinkle over the almonds and pomegranate seeds and lastly, garnish with some thyme, if you like.

Enjoy!

Cardamom Baked Custards with Orange Blossom Roast Rhubarb

I’m kicking it old school today with a seasonal take on a childhood classic; baked custard. Custard is something which, until a few years back, filled me with dread. I think it has something to do with enduring memories of school puddings accompanied by lukewarm, thick skinned, unsettlingly lumpy custard… That said, a good baked custard I had at cookery school a few years back converted me after years of avoiding the stuff; it was deliciously smooth, creamy and comforting and since then I can appreciate how the simple format can make for a really versatile dessert.

In this spring recipe I’ve flavoured the custard with cardamom and paired it with some orange blossom roast rhubarb and pistachios for added texture. Once you’ve made it once though you’ll definitely want to play with other flavours. Coffee, chocolate, citrus, rose and almond are just some flavours you might like to try, but the possibilities and accompaniment choices are endless.

Ingredients (serves 4-6)

  • 4 eggs
  • 115g caster sugar
  • 300ml whole milk
  • 300ml double cream
  • 10-12 cardamom pods, seeds removed and ground
  • 300g rhubarb
  • 75g golden caster sugar
  • Juice and zest 1 orange
  • 2-3tbsp orange blossom water (I used a great Arabica Food & Spice variety)
  • 100g pistachios

Method

  1. Preheat the oven to 140c.
  2. Whisk the eggs and sugar together to combine. Heat the milk, cream, vanilla and ground cardamom seeds in a saucepan to just below boiling point then leave the flavours to infuse for 10 minutes.
  3. Bring the cream mix back up to scalding point then pour it all over the eggs. Whisk  to combine then strain through a sieve into a jug. Distribute the mixture between four individual oven proof serving dishes.
  4. Place the dishes into a deep roasting pan and fill with enough boiling water to come halfway up the sides. Bake for 25-30 minutes or until the custards are almost set but have a gentle, uniform wobble in the middle.
  5. The custards can be served warm or cold, so depending on your preference you might like to prepare the rhubarb and pistachio topping before baking the custards. I personally like them cold so once they’re cooked just take them out of the water bath to cool completely. Once cooled you can refrigerate the custards until required.
  6. Meanwhile, up the temperature of the oven to 180c. Place the rhubarb in a bowl along with the sugar, orange zest, orange blossom water and orange juice. Toss to evenly coat then tip everything onto a lined baking tray and roast for 10-15 minutes.
  7. When it’s done the rhubarb will be tender but hold its shape. Set aside to cool and make sure you reserve the delicious cooking syrup. Last of all, roughly chop the pistachios.
  8. To serve, top the custards with a generous spoonful of roast rhubarb and some of the orange syrup. Sprinkle with chopped pistachios and enjoy!

Tahini & Pistachio Brownies

First off, apologies for the brief recipe hiatus. I’ve recently moved house and have been trying to figure out the perfect temperature to bake with in my new (incredibly retro) gas oven. And no, it’s not been as simple as converting degrees to gas marks- this oven has its own special way of working (i.e. it’s lukewarm for the majority of settings until the last when it turns into Mordor and burns everything in sight). Anyway I think I’ve cracked it now, so here’s my first recipe a la 1980s oven; tahini and pistachio brownies. They’re really simple to make but deliver everything you’d expect from a really good brownie- a dense, moist texture with added crunch from the pistachios and a deep indulgent chocolate flavour, which is definitely enhanced by the slightly salty, nutty pockets of tahini and halva.

Ingredients

  • 250g good quality dark chocolate
  • 250g unsalted butter
  • 250g golden caster sugar
  • 4 eggs
  • generous pinch sea salt
  • 150g plain flour
  • 100g milk chocolate, roughly chopped
  • 50g dark chocolate, roughly chopped
  • 75g chopped pistachios
  • 100g halva, crumbled
  • 100g tahini, well stirred

Method

  1. Preheat the oven to 180c. Grease and line a 22x22cm brownie tray.
  2. Place the dark chocolate and the butter in a heatproof bowl and set over a pan of simmering water (don’t allow the water to touch the base of the bowl or the chocolate will burn). Melt gently, stirring occasionally, then set aside to cool a little.
  3. In a large bowl (or bowl of a stand mixer) whisk together the golden caster sugar and eggs until pale and voluminous (about 3-5 minutes). Fold in the cooled chocolate mixture followed by the sea salt and flour. Add the milk chocolate and dark chocolate chunks and most of the pistachios (reserve a few for sprinkling on the top) then stir.
  4. Tip half the brownie mix into the prepared tin then dollop over half the tahini and sprinkle on half the halva. Top with the rest of the brownie mix and repeat, then finish with the reserved pistachios.
  5. Bake for 30-35 minutes or until the middle is almost set but retains a slight wobble. Set aside to cool completely in the tin.
  6. Once cooled, slice up and serve.

Seeded Granola with Cacao and Coconut

This granola is super easy to make and can be adapted with your choice of nuts and seeds; I particularly like this variety as the cacao nibs add a hint of chocolate which pairs really well with the coconut flavour. If you want to keep it vegan serve this with seasonal fresh fruit, nut butter and coconut yoghurt or enjoy as a sprinkling on top of an Acai bowl.

Ingredients

  • 400g whole oats
  • 75g pumpkin seeds (or sunflower seeds)
  • 75g chia seeds (or poppy seeds)
  • 75g hemp seeds (or flax seeds/ sesame seeds)
  • 100g cacao nibs
  • 100g pecans (or brazil nuts/walnuts/hazelnuts)
  • 1tsp cinnamon
  • 1tsp mixed spice
  • 175g coconut oil
  • 250g coconut nectar (or agave syrup/honey)
  • 100g coconut shavings
Method
  1. Line a large high sided baking tray with greaseproof paper and preheat the oven to 160c.
  2. Place the oats, nuts, seeds, cacao nibs and spices in a large bowl and stir to combine. Put a saucepan over a medium heat and add the coconut nectar and coconut oil- melt these together and once you have a lump-free liquid remove from the heat.
  3. Pour the melted liquid into the dry ingredients and stir together until everything is evenly coated. Tip this into the prepared tray and spread out then bake for about 30-40 minutes, stirring every 10 minutes to make sure the edges don’t catch.
  4. When the granola is almost ready add the coconut shavings and bake for a further 10 minutes- it’s important you add these near the end as they don’t need too long to colour.
  5. Once the granola is golden and has dried out a little, set aside to crisp up and cool then tip into jars and use as required.

 

Blood Orange and Ginger Celebration Cake

This ode to the fruits of winter will brighten any grey day with it’s sticky layers of spiced sponge, fresh ginger mascarpone cream and smooth blood orange curd. Decorate with pomegranate seeds, candied blood orange slices and chopped pistachios for a welcome explosion of colour during these colder months.

Ingredients

For the cake

  • 250g golden syrup
  • 3 tbsp ginger syrup
  • 190g butter
  • 3-4 lumps stem ginger, diced
  • 175g dark brown soft sugar
  • zest 1 orange
  • 375g self-raising flour
  • 2tsp ground ginger
  • 1tsp ground cinnamon
  • 1 1/2 tsp bicarbonate of soda
  • a pinch of salt
  • 3 eggs
  • 260ml milk

For the blood orange curd

  • juice and zest 2 blood oranges
  • juice and zest 1 lemon
  • 2 eggs
  • 2 egg yolks
  • 100g caster sugar
  • 100g butter, cubed

For the ginger mascarpone cream

  • 1tbsp icing sugar
  • 1tbsp ginger syrup
  • 300ml double cream
  • 250g mascarpone

Garnish ideas (optional)

  • pomegranate seeds
  • chopped pistachios
  • candied orange slices
  • shards of tuile or ginger biscuit

Method

  1. Start off with the ginger cake. Grease and line two 7 inch cake tins and preheat the oven to 180c.
  2. Place the golden syrup, ginger syrup, butter, diced stem ginger, dark brown sugar and orange zest in a saucepan and melt over a low/medium heat. Once the ingredients are melted bring to the boil and leave to bubble for about a minute, then set aside to cool a little.
  3. Meanwhile, in a large bowl stir together the flour, ginger, cinnamon, bicarbonate of soda and salt. Make a large well in the centre and tip in the melted butter mixture. Whisk the wet and dry ingredients together until smooth and flour lump free. In a jug whisk the eggs and milk together with a fork and add those into the mixing bowl. Whisk once more to combine then split the batter between the prepared cake tins.
  4. Bake for 30-35 minutes or until a skewer comes out clean when inserted.
  5. While the cakes are baking make the blood orange curd. To do this simply place the blood orange zest and juice, lemon zest and juice, eggs and egg yolks and caster sugar into a heatproof bowl. Whisk together to combine then set over a pan of simmering water (without the water touching the bowl). Add the butter cubes one at a time, constantly whisking. Once all the butter has been added and is melted, continue to whisk until the curd has thickened to a coating consistency (this will take between 5-10 minutes). Once the curd is ready, set aside to cool in a clean bowl with cling film flat across the surface (this will prevent a skin from forming).
  6. When the cakes are ready leave them to cool completely in the tins. Once cool, even the tops off if necessary then slice each horizontally (so you are left with 4 even cake layers).
  7. Now make the mascarpone cream; tip the double cream, icing sugar, ginger syrup and mascarpone into a bowl (or bowl of a stand mixer) and whisk until thickened and smooth.
  8. Once all your components are cool it’s time to assemble the cake. Place one layer on your chosen serving plate and pipe dots of mascarpone cream around the edge then fill the centre with blood orange curd. Repeat until you’ve used up the cake layers and decorate the top as desired.

 

Enjoy!