Mochaccino Cake

I saw a Jamie Oliver cake recently that I liked the look of being a fan of coffee cakes so I decided to modify it slightly and make my own version.  If your buttercream is a little thick dilute it with something creamy, I used Baileys to good effect!

MOCHACCINO CAKE

 

 

• 225g butter, softened
• 225 golden caster sugar
• 4 eggs
• 50g ground almonds
• 200g self raising flour
• 1 tsp baking powder
• 150ml espresso
• 2 tbsp. Kahlua or other coffee liqueur
• 1 tsp vanilla extract

 

Buttercream

• 100g butter, softened
• 200g icing sugar
• 150g plain chocolate, melted

 

Preheat your oven to 180C/350F/Gas 4

Grease and line the base of two round 20cm (8") cake tins

Cream the butter and sugar till fluffy then beat in the eggs

Fold in the almonds, flour, baking powder and a pinch of salt, until just incorporated

Stir in the espresso with the Kahlua and vanilla

Divide evenly between the tins and bake for 20-25 minutes till a skewer comes out clean from the middle

Don't overcook this cake, moistness is the key

Cool on the tins for five minutes then turn out to cool completely on a rack

 

To make the buttercream
Cream the butter and icing sugar till smooth and creamy then beat in the sugar
If too thick to spread easily dilute with something creamy
Spread half the buttercream over one half of the cake
Place the other half on top and spread the rest of the buttercream over the top
Sprinkle with cane sugar for a little crunch if desired





Sweet potato and coconut soup

When I first came across this recipe it was titled 'Speedy sweet potato and coconut soup'.  Speedy? It took 20 minutes to grate the sweet potato and ten minutes to bring it all to the boil, what's speedy about that.  So forearmed is forewarned and this is a delicious soup especially served with warm naan breads.  If your creamed coconut comes out of the carton in a solid block as mine did, don't worry, it grates really easily then dissolves nicely into your soup.  Sorry about the boring photo, its a bit hard to make soup exciting.

SWEET POTATO AND COCONUT SOUP

 

• 1 tbsp. garlic oil
• 1 onion, chopped
• 1 tsp green Thai curry paste
• 750g sweet potatoes, grated
• 1.5L vegetable stock
• 1/2 sachet of creamed coconut
• seasoning ( I didn't need any)

Heat the oil in a large deep pan then soften the onion for five minutes
Stir in the curry paste and cook for a minute more
Add the sweet potato and stock then bring quickly to the boil and simmer for five minutes till the potato is tender
Remove from the heat and stir in the coconut and seasoning if required
Blend to a smooth consistency with a stick blender if you have one or in a liquidiser



Tiramisu cake

Tiramisu is Italian for 'lift me up' and I bet that's how you've felt after eating that stodgy calorie laden dessert that's served everywhere in the UK.  I was recently lucky enough to eat tiramisu made by an Italian friend and it was completely different.  It was light and refreshing and had hardly any of the mascarpone that its usually stuffed with.  Although not strictly tiramisu this cake echoes that in that it has all the flavours and is light and a pleasure to eat.  It also lifts you up.  This is also a fatless and flourless sponge so may be useful for those of you with dietary intolerances

TIRAMISU CAKE

 

 



• 6 eggs, separated
• 250g light muscavado sugar
• 350g ground almonds
• 1.5 tsp baking powder

For the filling

 

• 250g mascarpone
• 2 tbsp. golden syrup
• 1 tbsp. cold espresso
• 1 tsp vanilla extract
• 5tbsp double cream
• 1 Caramac bar grated

Preheat your oven to 200C/400F/Gas 6

Grease and line the bases of two 20cm (8") loose bottomed cake tins

In a large bowl whisk the egg whites till stiff

In another bowl whisk the egg yolks and sugar till pale and creamy

Gently fold the egg whites into the yolk mixture in three portions

Fold in the almonds and baking powder till thoroughly and evenly combined

Divide the mixture equally between the two tins and tap them on the side to release any air bubbles

Bake for 20-30 minutes until the top feels springy to the touch and the sides are shrinking away from the tin.  A skewer should come out clean.

Run a knife round the edge of the tin and release the cakes from the tin but leave to cool on the bases.

Once the cakes are cool remove the baking paper

 

For the filling combine the mascarpone with the syrup, coffee and vanilla in a large bowl

In another bowl whisk the cream until soft peaks form then fold into the mascarpone in two portions

 

Smooth half of this over one of the cakes spreading it right up to the edge

Spread the rest over the top then grate the Caramac over the top ( easiest at room temperature)

Chill in the fridge for a few hours to set the filling.

 

 

Baileys Ice Cream Roll

If you like Baileys then this is a really easy ice cream dessert that looks impressive and harder than it actually is.

BAILEYS ICE CREAM ROLL

 

 

CHOCOLATE FILLING

• 300ml double cream
• 200g good quality plain chocolate

 

ICE CREAM

• 300ml double cream
• 500ml fresh vanilla custard, chilled
• 4 tbsp Baileys

 

Line a 23cm x 33cm swiss roll tin with foil and then baking paper

 

For the filling: Chop the chocolate.  Heat the cream in a saucepan until it is about to come to the boil.  Stir in the chocolate until it has melted and combined into a smooth mixture.

Allow to cool then place into the fridge to chill.  When it starts to thicken it is time to start the ice cream

 

Whip the cream in a large bowl until it just holds its shape

Whip in the custard and Baileys till thickened

Spread into the swiss roll tin then place in the freezer

 

 

When it is just frozen but not hard remove from the freezer and spread the chocolate mixture over the top

 

From one of the narrow ends carefully roll up into a roulade making sure that the paper doesn't get wrapped into the roll.  use the warmth of your hands to achieve a tight roll then wrap up well in the paper and foil and place back into the freezer for 5-6 hours

To serve, remove from the freezer to the fridge for half an hour to soften slightly then cut into slices.







Shepherd's Pie Dauphinois

Shepherd's pie, shepherd's pie, so good they ate it twice.  Apologies for the bad joke but this shepherd's pie was so good we had it two weeks in a row.  First time for lunch with new friends who pronounced it the best shepherd's pie ever and then for ten at Mother's Day lunch.  I decided to try this recipe because I love shepherd's pie but my youngest hates mashed potato and this one has a Dauphinois potato topping instead.  You can prepare the meat part up to a day in advance if you're pressed for time on the day.

SHEPHERD'S PIE DAUPHINOIS

 

• 900g minced lamb
• 2 onions, chopped
• 2 large carrots, finely diced
• 45g plain flour
• 300ml red wine
• 300ml beef stock
• 1 tbsp Worcester sauce
• 1 tbsp tomato puree
• dash of gravy browning
• salt and pepper

FOR THE TOPPING

• 900g floury potatoes
• 150ml double cream
• 100g grated cheddar cheese

Preheat your oven to 140C/325F/Gas 3
Fry the lamb mince, onions and carrots over a high heat until the meat is all browned
Drain away any fat
Stir in the flour
Over a high heat add the wine, stock, tomato puree and gravy browning and stir well until combined then bring to the boil
Season and add to an ovenproof casserole then cover and cook in the oven for an hour to an hour and a half or until the mince is tender.

Set the meat aside to cool
Slice the potatoes into 3mm slices and cook in boiling salted water for 4-5 minutes
Drain and refresh under cold water and allow to dry

Place a layer of half of the potatoes over the meat mixture, season well them pour over half of the cream
Arrange the rest of the potatoes in another layer, pour over the remaining cream and top with grated cheese
Bake in the oven at 200c/425F/Gas 6 for 30-45 minutes till cooked and the cheese is nicely browned
Serve with green vegetables like peas or beans



Chicken with pesto, Taleggio and roasted tomatoes

 

Seldom do I make a recipe so soon after cutting it out of a magazine but my lovely wife was so taken with this recipe in the You magazine that I made if for a dinner party six days later and it went down so well that I made it again for Sunday lunch a week after that.

Taleggio is a soft Italian cheese that is available in supermarkets.  It smells a little pungent to start with but that cooks out and it then tasted wonderful in this dish.  If you can't find it there are alternatives like Fontina, just Google it. 

Once prepared this dish cooks in just 30 minutes and be careful not to cook it because at this time the chicken will be soft and moist.  Make sure your guests know what time it is hitting the table!

This is one of those dishes that tastes great the next day too as the flavours merge beautifully when it cooks.  I defy you not to scrape out the serving dish at the end of the meal.

I served it with crushed roast new potatoes and steamed sugar snap peas.

 

CHICKEN WITH PESTO, TALEGGIO AND ROASTED TOMATOES

 

 

• 6 skinless boneless chicken breasts
• salt and pepper
• 175g Taleggio cheese (straight from the fridge) cut into small cubes
• 3 tbsp. pesto
• 3 tbsp. cream cheese ( I used Philadelphia)
• 50g fresh breadcrumbs
• paprika
• 400g cherry tomatoes on the vine
• 2 tbsp. olive oil
• 1 tbsp. balsamic vinegar

 

Preheat your oven to 220C/435F/Gas 7

Arrange the chicken breasts in a single layer in an ovenproof roasting dish and season with salt and pepper

In a bowl mix together the Taleggio, pesto and cream cheese

Spoon this mixture onto the chicken breasts to cover them completely.

Sprinkle with the breadcrumbs and a little paprika

 

Arrange the tomatoes around the chicken
Mix together the oil and vinegar and pour over the tomatoes
Roast for 30 minutes and serve each guest a chicken breast with a few tomatoes and a little of the juices poured over the top.





White chocolate and maraschino cherry shortbread cookies

Don't be put off these cookies if you don't like glace cherries, I don't either, these use maraschino cherries, the marzipan flavoured one that you put in cocktails.  Pronounced 'the best thing ever' by my wife these cookies are very easy to make.  Keep the cherry juice in its jar as you can use it to flavour cocktails like the Mary Pickford.

WHITE CHOCOLATE AND MARASCHINO CHERRY SHORTBREAD COOKIES

 

 

• 225g butter at room temperature
• 50g icing sugar
• 300g plain flour
• 1/2 tsp salt
• jar of maraschino or cocktail cherries, drained and chopped
• 150g white chocolate, chopped into chunks
• 1/2 tsp vanilla extract

 

Cream the butter and sugar

Mix the flour and salt together

Mix into the creamed butter until it starts to form clumps

Mix in the cherries, chocolate and vanilla extract

Bring the dough together with your hands and form it into a log

Wrap in cling film and chill for at least an hour

 

Preheat your oven to 325F/170C/Gas 3 and line two baking trays with baking parchment
Using a sharp or serrated knife carefully cut the log into slices about 1/4" thick and place on the trays an inch apart

Bake until they just start to turn golden brown, 15-20 minutes, then cool on a wire rack.
If you need more chocolate half dip them in melted chocolate!