Rice pudding with apple compote and shortbread crumble recipe

I first made this 3 years ago for a christmas party and was impressed by the taste of it. I just love how the texture harmonises together i.e. the bite of the crumble within the rice pudding. Just taste so good that I had to make it again. This time round, I made it on my birthday which was 2 weeks back. It still tasted soooo amazing! Attempted making 3 course meal which my boyfriend said that this dish was the best among the others. Just had to concur with him.

Rice pudding with apple compote and shortbread crumble recipe by Stephen Terry in the Good Food Guide Recipes book. 

Makes 4-6 individual crumbles

Ingredients:

For the rice pudding:

250ml double cream

250ml milk

1 vanilla pod, split in half lengthways

85g pudding rice

55g caster sugar

 

For the apple compote:

2 large bramley apples, peeled, cored and cut into 5mm dice

50g caster sugar

 

For the shortbread crumble:

25g butter, softened

40g strong white flour

Generous 1/2 tbsp cornflour

pinch of baking powder

20g caster sugar

Pinch of Halen Mon sea salt

 

Steps:

1) For the rice pudding, put the cream, milk and vanilla pod into a saucepan and slowly bring to the boil. Then add the pudding rice, reduce the head and simmer for 12-15 minutes or until the rice is just cooked. Add the caster sugar and bring back up to the boil. Remove from the heat, leave to cool, and remove the vanilla pod.

2) To make the apple compote, put the apples and caster sugar into a pan and cook over a medium heat until the apples are cooked and tender, but still holding their shape, Remove from the heat and leave to cool.

3) For the crumble, preheat the oven to 140 celcius/Gas 1. Put all the ingredients in a bowl and rub together with your finger tips to the consistency of large breadcrumbs and then spread on a baking sheet. cook for about 35 minutes or until golden. Remove and leave to cool.

4) To serve, heat the rice pudding and apple separately. Put the rice pudding and the apple compote in large glasses in alternate layers and sprinkle generously with the shortbread crumble.

Ferrero rocher butter cake recipe by Kenneth

Stumbled across a ferrero rocher cake recipe from a blog http://kwgls.wordpress.com/2014/03/28/rich-mans-butter-cakeferrero-rocher-butter-cake-or-hazelnut-butter-cake-or-oreo-butter-cake-(金莎牛油蛋糕)/

Thought that it sounds like heaven adding ferrero rocher into a cake!

Hence decided to try baking it and my friends loved it! Only thing was I turned down the temperature a bit too low after the initial 20 minutes bake so my cake took longer to cook. Then I got a bit impatient at the end and turned up the heat above 175 celcius for 10 minutes which resulted the top in looking marginally burnt….well close to tasting like bitter chocolate haha….but it still tasted pretty good and moist! Liked the hazelnut crunch form the ferrero rocher on top of the cake.

Would try it again, hopefully without any mistakes. Forgot the icing sugar on the cake this time!

For those who have been asking for the recipe, please refer to the master of the cake: http://kwgls.wordpress.com/2014/03/28/rich-mans-butter-cakeferrero-rocher-butter-cake-or-hazelnut-butter-cake-or-oreo-butter-cake-(金莎牛油蛋糕)/

You will see step by step pics which will help a lot! 🙂

Btw, I increased the amount of ferrero rocher in the cake from 250g to 300g, just because I am plain greedy and my boyfriend brought back 500g of ferrero rocher rather than 250g, so might as well….

Enjoy!

Raspberry and double chocolate cake recipe

Bought 7 boxes of raspberries at a reduced price from Waitrose (still in pretty good condition!) and didn’t know what to do with them. Sudden inspiration to bake a double chocolate cake topped with raspberries. I was surprised how well the taste turned out though. When i was cutting the layers, I somehow think that this cake can be split into 3 layers but of course I didn’t have enough cream to do so. Perhaps next time… Got this recipe from a website but the instructions were pretty confusing at one point so I did some rephrasing work on the recipe.

Nevertheless, credits to the original person who made this recipe: http://www.redonline.co.uk/food/recipes/raspberry-and-double-chocolate-cake

Ingredients:

200g self-raising flour
25g cocoa
1 tsp baking powder
225g butter, at room temperature, plus a little extra for greasing
225g caster sugar
4 eggs

For the filling:
200g white chocolate
300ml double cream
1 tsp vanilla extract
300g fresh raspberries

Method

1. Sift the flour, cocoa and baking powder into a bowl. Cream the butter and sugar together in a mixing bowl with a wooden spoon, electric mixer or food processor if you have one.

2. Beat in one egg, then a spoonful of the flour mix, continue adding eggs and flour alternately until it has all been added and the mixture is smooth.

3. Pour the mixture into a lightly buttered 23cm spring form tin, that has been lined with a circle of greaseproof or non-stick baking paper, then bake in a preheated oven, 160°C /325°F /gas mark 3 for 35-40 minutes, or until the top feels firm and a skewer comes out cleanly when inserted into the centre.

4. Leave to cool in the tin for 15 minutes, then loosen the edge and unclip the tin. Loosen the base and transfer to a wire rack to cool completely.

5. When the cake is cold, melt the white chocolate in a bowl set over a saucepan of simmering water. Whip the cream in another bowl then fold in 3/4th of the melted chocolate and the vanilla. Reserve the 1/4th of melted white chocolate for making curls.

6. Peel the lining paper from the cake, then cut into two layers. Put one of the layers on a serving plate, spoon over half the cream then sprinkle with half the raspberries. Add the other cake half and repeat the layers.

7. Drizzle some melted white chocolate from a spoon/disposable piping bag in zigzag lines over the top of the cake and finish with the chilled chocolate curls. Cut into slices to serve.

Lemon madeleines recipe

I love madeleines that I have been dreaming to bake them for a long time (I am talking about years..). Finally decided to buy a madeleine tray today and baked them the moment I got home! I love eating madeleines alongside a cup of tea and dipping the madeleines into a bowl of melted chocolate. TOOOOO delicious…

Anyway, my attempt to bake madeleines was not too bad an attempt. Pretty pleased with the result.

You can watch a youtube video on Gordon ramsay making lemon and poppy seed madeleines:

https://www.youtube.com/watcah?v=jTi8-_ykIx0

Lemon madeleines recipe (makes 29): Adapted from http://recipeyum.com.au/lemon-poppy-seed-madeleines/

Ingredients:

6 eggs

160g sugar

160g self raising flour

150g butter

zest of a lemon

Steps:

Melt the butter gently in a pan.

Crack the eggs in a large bowl. Whisk together with sugar until incorporated and mixture becomes thick and light in colour.

Sift and fold the flour into the mixture.

Add lemon zest and mix everything together.

When the butter is slightly cooled, pour into the batter and gently combine to make a batter.

Butter a madeleine tray and lightly dust some flour onto tray.

Pour the mixture into the tray until the top.

Bake at 180 celcius for 10-12 minutes.

Remove from tray and serve warm.

You can add poppy seeds into the madeleines. To do this, fold in the poppy seeds after you have fold in the flour, then add the lemon zest. I could not find my poppy seeds so just had to do without them.

Fluffy American pancakes

Decided to make some pancakes over the weekend because my sister came to Glasgow for a visit and my boyfriend have never tried my homemade pancakes before! Definitely prefer the fluffier American style pancakes!

Mmmmmm… yummy maple syrup drizzling away…

Recipe from http://www.bbc.co.uk/food/recipes/fluffyamericanpancak_74828 by Louisa Carter,

Ingredients

To serve

Preparation method

  1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.

  2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.

  3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.

  4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.

  5. Serve with lashings of real maple syrup and extra butter if you like.

Recipe tip:

For extra-fluffy pancakes substitute self-raising flour for plain flour and still use the baking powder. Serve the pancakes with fresh strawberries and good vanilla ice cream. Use half buckwheat flour and half plain flour and serve with maple syrup and bacon. You can also add one teaspoon of ground cinnamon to the buckwheat batter and serve with caramelised apple slices and thick double cream.

Courgette cake with cream cheese and lime frosting

Another inspiration while dining at Kember and Jones cafe in Glasgow. I once tried a courgette cake and fell in love with it. Never did I thought that a courgette would make such a good combination with lime/lemon.

Decided to try baking it tonight and sure it was a hit! I love how moist the cake is. The cream cheese sure did work wonders on the taste buds as well. Courgette is not as wet as cucumber which probably explains why the recipe works.

Would definitely make this cake again for my work colleagues next!

Definitely a keeper! 

Courgette cake with cream cheese and lime frosting recipe: (Rephrased slightly from http://allrecipes.co.uk/recipe/33416/courgette-and-lime-cake.aspx)


  • For the Cake
  • 3 medium eggs
  • 125ml vegetable oil
  • 150g caster sugar
  • 225g self-raising flour
  • 1/2 teaspoon bicarbonate soda
  • 1/2 teaspoon baking powder
  • 250g courgette, finely grated


  • For the icing
  • 400g cream cheese
  • 175g icing sugar
  • 2 tablespoons lime juice
  • 40g pistachio nuts (finely chopped)
  • 1 tablespoon lime zest

 

Method 

  1. Preheat oven to 180 C / 160 C fan / Gas 4. Grease and line two 9 inch springform cake tins.
  2. Beat together the eggs, oil and sugar in a large bowl until creamy. Sift in the flour, bicarbonate soda and baking powder and beat well. Stir in the grated courgettes until well combined. Divide the mixture into the cake tins.
  3. Bake in the middle of the oven for 25 to 30 minutes.
  4. Remove the cakes from the oven and carefully turn out onto a wire rack. Carefully peel off the paper lining and leave to cool.
  5. For the icing, beat the cream cheese in a bowl until smooth. Sift in the icing sugar and stir in the lime juice.
  6. Use a bread knife to level one of the cakes if necessary. Use 2/3 of the icing to sandwich the 2 cakes together, the levelled one on the bottom, and use the remaining icing to cover the top of the cake. Sprinkle with the pistachio nuts and lime zest.

Mini sausage bread rolls recipe

I recently stumbled upon nasilemaklover blog and was inspired by some of the amazing recipes in the blog. The mini sausage bread rolls was one of the recipes which I could not wait to get started on. I love these buns very much. I made them once 2 years ago using a different recipe but the dough was not as soft as this recipe. Maybe it was because I was using wholemeal flour.

But anyway, this recipe is just totally amazing as the texture of the bread is just so soft and stays soft for a few days. I could even manage this without a breadmaker.

Became greedy and doubled the recipe so ended up with approximately 36 buns.

To illustrate on how to roll the dough, the step-by-step pictures on nasilemaklover blog explains it all.

However, I found the methodology on rolling the dough a bit confusing on the blog. Hence, I have rephrased the sentences just so that I can understand easier next time. The numerical order will help me identify quickly which step I am working on at the time.

Anyway, compliments still goes to the amazing recipe created by nasilemaklover and you can find the step-by-step pictures here: http://www.nasilemaklover.blogspot.co.uk/2014/07/mini-sausage-bread-rolls.html

Recipe as follows (credits to http://www.nasilemaklover.blogspot.co.uk/2014/07/mini-sausage-bread-rolls.html):

Mini sausage bread rolls (makes 19 rolls)

Ingredients:

200g High Protein Flour or Bread flour

130g milk (Cold milk works fine)

35g sugar

3g instant yeast (1/2tsp+1/4tsp)

1/8tsp salt

25g butter, room temperature

 

Cocktail sausages, pat dry.

Sesame seeds

Egg wash (1 egg yolk + 1 tbsp milk)

Method:

1) Combine all the ingredients except butter in a mixing bowl. Knead until smooth.

2) Add in butter, continue to knead until you get a elastic and smooth dough. Keep the dough aside to rise until it has doubled in size.

3) Divide the dough into 20g each and roll into small balls. Set aside to rest for 10 minutes.

4) Take each rolled dough and use a rolling pin to flatten it (should look like a round-ish flattened pancake at the end). Then take two ends of the dough and bring it to overlap in the centre (looking like a cigarette). Set it aside for 10 minutes.

5) Use your hands to roll one end of each dough into a shape of cone. Then use a rolling pin to roll it flat.

6) Place a sausage at the flattened bigger end. Roll the dough over the sausage like how you would roll a swiss roll. Place the sausage rolls on a lined baking sheet. Do the same to the rest. Leave to proof for another 30-45 minutes.

7) Apply egg wash on top of the dough and then sprinkle sesame seeds on top.

8) Bake at a pre-heated oven 170C (fan forced) for 15-20 minutes or 180C (no fan) for 15-20 minutes