Coffee Swiss Roll

Butter Creams

Butter creams are really enjoyable to make and I actually prefer them to fondant icings.  Fondant icing is very heavy and is used to make novelty designs which are good for a joke but not too good to eat.  The icing actually hurts my teeth and needs to be made with a seriously big cake to withhold it.  Butter creams a light and you can experiment with flavours.  I practiced butter cream making on a swiss roll.  Swiss rolls are easy flat sponges and apart from the rolling they are pretty stress free.  I had a few issues with the rolling and my roll ended up looking like a brick house so there are no pictures.  This is a lovely recipe though, trust me I nailed it I just need to go easy on the rolling.

This recipe was taken from Mary Berry’s Baking Bible (BBC Books, 2009).

Ingredients:

4 large eggs, 100g caster sugar, 100g self – raising flour, 75g butter, 225g icing sugar, 2 tsps milk, 2 tsps coffee essence.

Method:

1. Pre heat the oven to 200 degrees C.
2. Whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out.
3. Sift the flour into the mixture and fold it at the same time.
4. Turn the mixture into the prepared tin and give it a gentle shake so the mixture is leveled.
5. Bake in the oven for 10 minutes.
6. While the cake is cooling place on a piece of baking parchment a little bigger than the size of the tin and sprinkle caster sugar over it.
7. Invert the cake on the sugared parchment.
8. Quickly loosen the parchment off the bottom of the cake and peel it off.
9. Trim the edges of the sponge with a sharp knife and make a score an inch in from the shorter edge.  DON NOT CUT RIGHT THROUGH.
10. Leave to cool slightly.
11. In a bowl beat the butter, icing sugar, milk and coffee essence.
12.  Fill the roll with the coffee butter cream and roll.

Vegetarian Lasagne

Easy on The Eyes

My lasagnes are known for unique layers from chicken pesto to barbeque tomato sauce, however when it comes to cooking for people with sensitive palettes like my mother I have to tone down all of the adventurousness with my filling meals.  Sometimes family meals and comfort food tends to be too overwhelming to look at.  Piled up food can really make people feel full before they have even eaten anything.  So no matter how good the food, cater for people with sensitive palettes because your enthusiasm to feed may just backfire on you when plates are not left empty.  I made a very light two layer lasagne this way mummy could have as much and as little as she wanted.  I worked very hard on the flavour so my lasagne was not lacking in its usual loveliness.  I used quorn mince as my protein and seasoned my roux sauce with tarragon and rosemary.

This recipe was adapted from The Dairy Book of Family Cookery (Ebury Press, 1983).

Ingredients:

3 tsps olive oil, 1 onion (peeled and chopped), 1 green pepper (de seeded and sliced), 4 large carrots (peeled and chopped), 200g frozen corn mince, 1 tbsp tomato ketchup, 2 tsps tomato paste, 1/2 tsp brown sugar, 1/2 tbsp Worcestershire sauce, 4 -5  lasagne sheets, 25g butter, 2 tbsps flour, 300ml milk, salt and pepper, tarragon and rosemary, 1 beef tomato (sliced), 200g strong grated cheddar cheese.

Method:

1. In a large saucepan heat up the oil over a medium heat.
2. Fry the onion, green pepper, carrots and mince.
3. When the onion has softened add the ketchup, paste, sugar and sauce.
4. Add 20ml of water and then stir occasionally and cook until the mince is cooked.
5. Pre boil the lasagne sheets.
6. In a small saucepan on a very low heat quickly stir the butter and flour.
7. Remove the saucepan and add the milk, quickly stirring.
8. When a thick sauce has been made season with the salt and pepper and a few dashes of tarragon and rosemary.
9. Mix in 2 handfuls of the cheese into the sauce and season to taste.
10. Pre heat the oven to 180 degrees C.
11. Place the mince at the base of an oven proof dish.
12. Layer over the lasagne sheets.
13. Pour over the sauce.
14. Sprinkle the rest of the cheese over the top and place the sliced tomatoes.
15. Sprinkle over a little tarragon and rosemary for seasoning over the top.
16. Bake in the oven for 30 -35 minutes.
17. Leave to cool for 10 minutes before serving.

Saffy’s Serving Tips: 

1. A light potato salad.
2. A lightly tossed salad with an easy going vinaigrette.

Cheesecake with a jelly orange coat

“Full Moon, Half Moon, Total Eclipse”

My mummy and I love jaffa cakes and after watching a jaffacake inspired biscuit being made on Great British Bake Off I decided to use this as the inspiration for mummy’s birthday cheesecake.  I had wanted to make this cheesecake for a while but another recipe always had more priority.  Finally I had the perfect excuse an opportunity to make this dessert.  I already had the ingredients to make the jelly so I got to work.  The only issue with this cheesecake is that because of the cooling times it actually takes a day to make.  Especially because there is an extra layer which adds a few extra hours to the usual 5 hour wait.  Patience is key.  Patience and whipping skills.  The cheesecake filling is flavoured with orange but the uniqueness comes from the top which is a jelly sheen.  Inspired by the infamous jaffacake advert I did a moon a super moon design and jellied half the cheesecake while leave the other half of the cheesecake exposed.  I left the cheesecake a little longer in the oven to crisp the top slightly.  The crust gives the effect of moon craters and does not compromise the taste of the cheesecake filling.  It tasted delicious.

This recipe was adapted from The Hummingbird Bakery: Cake Days (Harper Collins Publishers, 2011).

Ingredients:

220g digestive biscuits, 100g melted butter, 700g full fat cream cheese, 100g creme fraiche, 120g caster sugar, 3 large eggs, 1 tbsp thick orange juice, 500ml orange juice with pulp, 1/2 sachet of vegetarian gel.

Method:

1. Bash up the biscuits into fine crumbs.
2. Pour the crumbs into a large bowl.
3. Add the melted butter.
4. Mix and pack to make a base into a 8 inch oven proof dish.
5. Cool in the fridge for 30 minutes.
6. In a large bowl beat the cream cheese, fraiche, sugar, eggs and tbsp of thick orange juice.
7. Pre heat the oven to 180 degrees C.
8. Pour out the filling on top of the cheesecake base.
9. Wrap with tin foil before placing in a bain marie
10. Place the cheesecake into the oven and bake for 40 minutes.
11. Let the cheese cake cool completely at room temperature before leaving in the fridge to set.
12. A few hours before serving heat the gel and orange juice to the boil in a small pan and stir occasionally.
13. Leave this to cool and continue to stir occasionally.
14. When cooled pour the jelly mixture onto the cheesecake in your preferred design.
15. Place the cheesecake back into the fridge for the jelly to set completely.

Blondies

Dry

Dry brownies are absolutely disgusting.  They get stuck in your throat and have the most awful texture.  Dry blondies are a hundred times worse because they are made with white chocolate and when the mixture is not moist that white chocolate can also be sticky.  Pay close attention to brownie recipes.  There are hundred of variations and the ingredient quantities change more than expected if there is an alteration in the flavouring.  Brownies may not seem like delicate treats, but the slightest change can make all the difference.  I used a Good Housekeeping recipe and made my first ever blondies.  They did not blow me away I must admit, but they were definitely nice enough to share amongst friends.

This recipe was adapted from Good Housekeeping Magazine (March, 2014).

Ingredients:

150g butter, 200g white chocolate (chopped), 200g caster sugar, 2 tsps vanilla extract, 3 medium eggs, 200g plain flour, 1 tsp baking powder, 75g white chocolate chips.

Method:

1. Pre heat the oven to 180 degrees C.
2. Lightly grease and line a square tin.
3. Melt the butter and chocolate together.
4. When cooled in a large bowl beat in the sugar, vanilla and eggs.
5. Mix in the rest of the ingredients.
6. Pour the mixture into the baking tin.
7. Bake for 20 – 25 minutes.
8. Leave to cool in the tin before cutting into squares.

Coconut Cake

Random Moments 

Sometimes random moments can be the best moments of your life.  One night I was listening to a relaxed show where a Bajan entertaining was playing his steel pans and singing for the tourists.  In one of my spontaneous moments I got up from my seat and asked if I could dance.  He let me, and after a few short moments the crowd applauded and showed momentous appreciation for my creativity.  That day was a horrible day, I had shed many tears and was beginning to feel like I was doomed to forever be unhappy on the island, but just like that my mood changed because I decided to take control of my life, my surroundings and mood.  At home, frustrated and bogged down by work I did the same thing.  I found some desiccated coconut and made a cake.  I mixed a little coconut cream with double cream and nutmeg to make a unique filling.  The decoration is minimal, but the flavour is wonderful.

Ingredients:

225g butter, 225g caster sugar, 2 large eggs, 225g flour, 2 tsps bicarbonate of soda, 1 tbsp coconut milk, 50g desiccated coconut, 100ml double cream, 50ml coconut cream, 1 tbsp nutmeg.

Method:

1. Pre heat the oven to 180 degrees C.
2. Grease and line two 8 inch baking tins.
3. Beat together the butter and caster sugar until creamy.
4. Beat in the eggs.
5. Sieve in the flour and soda.
6. Add the milk and coconut.
7. When well combined divide the mixture into the two tins.
8. Bake for 25 – 30 minutes.
9. When springy to the touch remove from the trays and leave to rest and cool on wire racks.
10. While the cakes cool whip the rest of the ingredients together.
11. Sandwich the two cakes with the coconut cream filling.

Hot Chocolate with a touch of pepper

Missing Home 

While in Barbados I there were many times when I felt isolated and homesick.  I was actually having some really awful moments and it even got to the point where I just started looking for early plane tickets to go back home.  On stormy days to get over my sadness I would make some hot chocolate and watch a film to cheer myself up.  When you have been made to feel unwelcome in a residence you have to make sure you find your own happy personal space where you can feel safe.  Having nostalgic smells, visuals around you can really help with this.  If anything this hot chocolate saved quite a few tears.

Ingredients:

1/2 cup sugar, 1 cup of cocoa, 2 1/2 cups of milk, 1 tsp salt, 2 tsps cornstarch, 1 pinch of cayenne pepper, about 6 cups of boiling hot water.

Method:

1. Mix all of the ingredients in a medium milk pan and sweeten or adjust flavours to taste.

Very Best Chocolate Fudge Cake

A Good Friend

I originally made this cake for a classmate for her birthday… but because she was not worthy of its awesomeness I gave it to a wonderful friend who has been very supportive during my Masters.  Plus she is my hubba bubba’s cousin so giving someone a beautiful cake is a good way to get in with the family. (Makes a cute face)  I used Mary Berry’s fudge cake as the foundation.  Sometimes fondant can be a little overwhelming and to be honest fondant needs to withhold a big amount of cake so you need a study cake to execute a particular design.  I did not make my own fondant but if you are making your own icing I would suggest flavouring it with strawberry and vanilla.  This cake can hold its own without the fondant, it is simple but lovely enough to just be decorated with candles.

This recipe was adapted from Mary Berry’s Baking Bible (BBC Books, 2009).

Ingredients:

50g cocoa powder, 6 tbsps boiling water, 3 eggs, 50ml milk, 175g self – raising flour, 1 tsp baking powder, 100g softened butter, 275g caster sugar, 3 tbsps apricot jam, 150g plain chocolate, 150ml double cream.

Method:

1. Pre heat the oven to 180 degrees C.
2. Grease two 8 inch cake tins and line with baking parchment.
3. Blend the cocoa and boiling water in a large bowl.
4. When cooled beat in the eggs and milk.
5. Sift in the flour and baking powder.
6. Cream together the butter and caster sugar before adding to the mixture.
7. Divide the cake equally between the tins.
8. After 30 minutes when well risen and slightly bouncy remove from the oven.
9. Leave to cool on wire racks out of the tins and with the parchment off.
10. Warm the icing in a small pan and then spread a little over the base of one cake and the top of the other.
11. Break the chocolate into pieces and gently heat with the cream in a heatproof bowl and set over a pan of simmering water for about 10 minutes or when the chocolate has melted stirring occasionally.
12. Remove the bowl from the heat.  Leave to cool until it as at the point of setting and the spread to sandwich the cakes and as a base for the icing.
13. If using fondant icing be patient for things to set otherwise the cake will look very messy and the fondant will melt.

Cappuccino Cake

Sexy 

This cake is pretty sexy.  It is light, melts in the mouth and is for adults only.  It is one of those sophisticated cakes that you see in afternoon tea shops and it makes you feel relaxed on a rainy day.  It’s so sexy that you feel sexy and when you have finished you start liking your plate because its so damn sexy! It is a coffee cream flavoured chocolate cake.  It is pretty simple and it really does show how you can get a lot from a little.

This recipe was taken from Mary Berry’s Baking Bible (BBC Books, 2009).

Ingredients:

50g cocoa powder (and a little extra for dusting at the top), 6 tbsps boiling water, 3 eggs, 50ml milk, 175g self- raising flour, 1 tsp baking powder, 100g butter (softened), 275g caster sugar, 300ml double cream, 1 tsp instant coffee granules dissolved in hot water.

Method:

1. Pre heat the oven to 180 degrees C.
2. Grease two 8 inch cake sandwich tins and line.
3. Measure the cocoa powder into a large mixing bowl then add the boiling water and mix until it has a pasty consistency.
4. When cooled beat in the eggs and milk.
5. Beat in the butter and sugar.
6. Sieve in the flour and mix to make a thick batter but be careful not to over beat.
7. Divide the mixture into the two tins.
8. Bake for 30 minutes until the sides begin to shrink away from the edges.
9. Leave the cakes to cool for a few minutes before turning out on a wire rack.
10. When cooled whip the cream in a medium bowl until it holds its shape.
11. Stir in the dissolved coffee.
12. Use half the cream to sandwich the cake and the other half to top it.
13. Gently dust cocoa powder over the top.

Tuna Pitta Pizzas

Weight worries 

You do not need to worry about the your weight if you eat lovely filling foods and keep your energy high.  These wholemeal pita pizzas will make you feel full quickly and they are a great alternative to fast food pizzas.  They do not taste the same, and they are definitely not filled with the oily, cheese, heart stopping grease.  But, it will all be worth it in the long run and you will feel much better afterwards, rather than sluggish.  These pitta snacks are ridiculously easy.  You can choose your favourite pizza toppings and even your favourite cheeses in moderation.  Do not skip on the veggies though! As Kanye West rightly said “Eat that salad no dessert/ Get dat man you deserve!” Lol! I decided to use tuna as my main protein, but you can use a variety of different toppings.

Ingredients:

wholemeal pitta breads, tinned tuna chunks in spring water, 1 1/2 tbsps Worcestershire sauce, 1 tsp tomato paste, 1 tbsp tomato ketchup, 1 handful of strong cheddar cheese, sides and extra toppings of your choice.

Method:

1. Lightly toast 1 side of the pitta breads.
2. Drain the tuna.
3. When one side of the pitta has been lightly grilled flip the over and start creating your pizza style snack.
4. Mix the Worcestershire sauce, paste and ketchup together.
5. Season the sauce to taste and then spread on the pittas.
6. Add the tuna onto the pitta breads.
7. Sprinkle the cheese on top.
8. Add your extra toppings before grilling.
9. When the cheese has melted serve with a side salad and enjoy.

Summer Fruity Cheesecake

Pretty Princess

So I am going through the princess phrase where everything is all about me making me happy but not make others unhappy.  Basically I have to feel good all the time and always have a smile on my face and I have to get everyone away from me who will make me angry so I can carry out my pretty princess life.  Yeah I am not sure how this princess thing started but I do know that it is fully embraced by my mother and partner which is good enough for me.  I made a beautiful summer cheesecake to celebrate the beauty I want to let into my life.  Summer fruits are sweet, vibrant and when incorporated into desserts they can turn your summer night into a summer night’s dream.

This recipe was adapted from Cake Days: The Humming Bird Bakery (London: Harper Collins Publishers, 2011).

Ingredients:

220g digestive biscuits, 100g butter (melted), 700g full fat cream cheese, 1 tsp vanilla essence, 120g caster sugar, 3 large eggs, 20g frozen mixed berries, 60g fresh mixed berries.

Method:

1. Bash up and smash up the biscuits into fine crumbs.
2. Mix the melted butter into the biscuit crumbs.
3. Spread onto the bottom of an 18 inch spring form cake tin.
4. Place in the fridge to cool and set.
5. Pre heat the oven to 160 degrees C.
6. In a large bowl beat the cream cheese, essence, sugar and eggs together.
7. When mixed well fold in the frozen berries.
8. When the berries are even distributed prepare to pour the mixture  onto the base.
9. Pour the mixture onto the base and then wrap the tin in foil.
10. Place in a bain marie.
11. Bake the cheesecake for 35 – 45 minutes.
12. When the cheesecake has only a slight wobble allow the cheesecake to cool down at room temperature.
13. Leave the cheesecake in the fridge to set.
14. Decorate the cheesecake with the fresh mixed berries.  If the berry juices run into the cheesecake filling do not panick, let this happen because as you can see it makes a pretty pink colour.