Banana Yoghurt Cake

Ingredients:
2 small or 1 large ripe bananas
1/2 cup natural yoghurt
1/2 cup unhydrogenated margarine (I use sunflower oil instead)
1 large organic egg
22gg (8 oz) spelt flour
1/3 cup fructose (I use honey instead)
3 teaspoons baking powder
a dusting of icing sugar (optional)

Method:
1.  Preheat oven to 180 C/350 F / Gas 4.
2.  Combine the banana, yoghurt, margarine, egg, and fructose in a food processor until smooth.  Add flour and baking soda.  Pulse till mixed through.
3.  Scrape the mixture into a well-greased loaf tin.
4.  Bake for 45 ins to 1 hour until cooked through.
5.  Put on a wire rack to cool and sprinkle with icing sugar before serving.

Tip:  For toddlers, allow them to spoon into cup cake cases, and add toppings as desired before or after baking as appropriate (e.g. marshmallows, raspberries)

Adriana's Amaretti Biscuits

Adriana's Amaretti Biscuits

Ingredients:
2 egg whites
2 tsp honey
1 pinch sea salt
180 g ground almonds
150 g caster sugar/fine sugar
100 g dried fruits e.g. apricots, cherries, prunes (not dates) snipped into quarters
100 g nuts e.g. pistachios, almonds, hazelnuts
icing sugar for dipping

Method:
Insert clean Butterfly Whisk into clean grease-free TM bowl.
Whisk egg whites, honey and salt 2 minutes/Speed 3½/Measuring Cup OFF.  
Remove the Butterfly Whisk and add the remaining ingredients.
Stir Speed 2/Reverse Blade Direction until mixed, about 20 seconds.

Using wet hands, shape into small rough dough balls and dip half the ball into the icing sugar. Place on a lightly greased baking tray, icing sugar side up and bake at 190°C with fan/375°F/gas 5 for 12 minutes or until just golden. Aga ovens: Bake on the rack set on the floor of the Roasting Oven for 9 to 12 minutes.

Alternative:  At step 2 add 50 g of dark or white chocolate chips.

Suggested combinations: Cranberry and pistachio Apricot and almond Cherry and almond Fig and walnut Prune, apricot and pistachio Prune and walnut Cherry and dark chocolate chip (omit nuts) Pistachio and white chocolate chip (omit fruit) Hazelnut and white chocolate chip (omit fruit)

Prune and chocolate cake

Prune and chocolate cake

From this link http://www.guardian.co.uk/lifeandstyle/2011/dec/16/christmas-lunch-recipes

This rich and elegant cake is deceptively simple to make, and a great alternative for the many who don't get on with Christmas pud and mince pies. Serves eight to 10.

12 pitted prunes
100ml brandy
250g butter, cut into cubes, plus extra for greasing
250g dark chocolate, about 70%, broken into pieces
4 eggs, separated
100g caster sugar
100g light muscovado sugar
50g plain flour
50g finely ground almonds
1 tbsp icing sugar

Soak the prunes in the brandy overnight. Next day, grease a 23cm springform cake tin and line the base with baking parchment. Butter the parchment. Heat the oven to 170C/325F/gas mark 3. Drain the prunes, reserving the soaking liquid, and gently pat dry on kitchen paper.

Put the butter and chocolate in a heatproof bowl and place over a pan of barely simmering water, making sure the water doesn't touch the base of the bowl. Stir occasionally until the butter and chocolate have melted, then leave to cool slightly. Whisk the egg yolks and sugars in a large bowl until well combined. Stir in the melted chocolate mixture. Combine the flour and almonds, then fold them in, too.

In a separate bowl, whisk the egg whites until they hold firm peaks. Stir a large spoonful of egg white into the chocolate mixture to loosen it, then fold in the rest of the egg whites with a large metal spoon or spatula, trying to keep in as much air as possible.

Pour half the cake mixture into the prepared tin. Arrange the prunes over the top, then spoon over the rest of the mixture. Bake for about 30 minutes, until only just set – it should still wobble slightly in the centre – then leave to cool for about 15 minutes before releasing the tin.

Dust with icing sugar, and serve warm or cold, on its own or with thick cream or creme fraiche – flavour the cream with some of the prunes' soaking liquid and a bit of icing sugar, if you like.

My Tiramisu

At long last I've decided to share my secret tiramisu recipe, (mainly because I keep on forgetting it if I don't make it for a long time) but also because it's nice to share.

Ingredients (serves 6)* EGGS, 4, with yolks and whites separated
* SUGAR, a pinch
* MASCARPONE, 500g
* Sponge finger biscuits, 10-15
* AMARETTI biscuits, a standard small bag
* Espresso or Strong Coffee, 1 cup
* Cognac or Brandy, to taste (I'm quite liberal)
* COCOA, 1/8 cup
* Vanilla extract, 1 tsp or a pod of real vanilla

Directions

1. Separate egg whites and yolk.
2. Whisk egg whites with a pinch of sugar in TM, with butterfly whisk, speed 4 keeping an eye on it until firm (mixture should form soft peaks when touched with a spoon and spoon lifted off).  Pour out and put to one side.
3. Put the egg yolks and a tablespoon of brandy into the TM bowl and heat 5 mins/ 80 C / Speed 4 (if you don't have a TM, then just mix the egg yolks and brandy without heating)
4. Add mascarpone, vanilla and mix 20 seconds / speed 4. Empty the mixture into a large bowl.
5. Gently fold in the egg white into the mixture.
6. Mix the brandy into the coffee to taste
7. Arrange the lady fingers and amaretti biscuits into an appropriate medium rectangular flat dish (about equal amounts of each, you can vary the ratio to your preference), and soak with the coffee and brandy mixture
8. Spoon the mascarpone mixture on top.
9. Sprinkle with the cocoa
10. Chill at least 3 hours or overnight

Millionaire's SHORTBREAD WITH ROSEMARY-INFUSED SALTED caramel

From this link.

Ingredients

225g plain flour

85g caster sugar

315g unsalted butter

1 x 397g tin sweetened condensed milk

4 tbsps golden syrup

2 sprigs fresh rosemary

1 tsp Maldon sea salt

200g good-quality plain chocolate (at least 70pc cocoa solids)

Method

The rosemary-salted caramel is revolutionary. You would never think to pair the two ingredients, but rosemary adds a mature depth to this normally too-sweet treat. And the basic shortbread recipe is fantastic on its own, too.

Makes: 16 squares

Preparation time: 15 minutes

Cooking time: 35 minutes

Cooling time: 1 hour

1Pre-heat the oven to 170°C/Gas Mark 3. Line a 23cm square brownie tin with greaseproof paper. Put the flour and sugar into a bowl and rub in 200g of the butter -- the texture will be sandy but malleable enough to form a ball shape when pushed together. Press this sandy shortbread mixture into the tin and smooth it with your knuckles. Prick it with a fork and bake for five minutes, then lower the oven temperature to 150°C/Gas Mark 2 and cook for a further 30 minutes, or until pale golden and no longer doughy. Let it cool in the tin.

2Melt the remaining 115g butter in a pan over a low heat for two to three minutes, then add the condensed milk, golden syrup and rosemary sprigs.

3Whisk the mixture well until the butter is thoroughly incorporated. Bring it to a slow simmer then, keeping the temperature even, cook for 10 minutes, stirring continuously, until thickened and light golden-brown in colour (this mixture can burn very easily, so never take your eyes off it). Very carefully remove the rosemary from the pan, then pour the sauce evenly over the cooled shortbread. Sprinkle with the salt and leave it to set.

4 Break the chocolate into pieces and place in a microwaveable bowl. Microwave for one minute and 45 seconds on high, or until fully melted, stirring halfway through. Leave to cool for five minutes, then pour and spread the melted chocolate evenly over the toffee mixture and leave to cool in the fridge for one hour. Once set, cut the caramel shortbread into 16 squares.

The squares can be stored in the fridge, but if you keep them at room temperature for a while the caramel goes lovely and gooey!

Rum babas

From this link

Ingredients

115g/4oz unsalted butter, at room temperature, plus extra for greasing 75g/2½oz currants or mixed dried fruit
4 tbsp dark rum
2 tbsp cold water
225g/8oz plain flour
1 x 7g sachet easy-blend dried yeast
½ tsp fine sea salt
4 large free-range eggs, beaten
4 tbsp milk
1 tbsp clear honey
For the syrup
400g/14oz caster sugar
400ml/14fl oz water
3 tbsp clear honey
4-6 tbsp dark rum
To serve
double cream

Method

1. Grease a deep 12-hole muffin tin or 8-10 metal rum baba moulds set on a baking tray.
2. Place the currants in a pan with the rum and cold water. Place over a medium heat and bring to the boil. Once boiled, remove from the heat and set aside to cool.
3. Sift the flour into a large bowl and stir in the yeast and salt. Whisk the beaten eggs in a separate bowl with the milk and honey until well combined. Gradually mix the egg mixture and the 115g/4oz butter into the dry ingredients with a wooden spoon. Beat for about 4-5 minutes, or until smooth and glossy.
4. Drain the currants, reserving the rum, and stir the currants into the batter. Spoon the mixture into the prepared tin and set aside in a warm place to rise for about an hour, or until the mixture has roughly doubled in size. The batter should reach the top of the muffin tins.
5. Preheat the oven to 190C/375F/Gas 5. Bake the rum babas in the oveb for 12-15 minutes or until risen and golden-brown.
6. Meanwhile, for the syrup, place the sugar into a saucepan with the cold water and heat gently, stirring occasionally until the sugar dissolves. Bring to a simmer, then add the reserved rum, the additional four tablespoons of rum and the honey. Simmer for a few more seconds, then remove from the heat and set aside.
7. Remove the rum babas from the oven and allow to cool in the tin for five minutes. Loosen the sides with a blunt-ended knife and turn the rum babas out into a large, shallow ceramic dish.
8. Pour half of the syrup slowly over the rum babas. Set aside for five minutes to allow the syrup to be absorbed.
9. Carefully turn the rum babas over in the dish. Pour over the remaining syrup, reserving a few tablespoons for serving, and leave the rum babas to stand for a further ten minutes. Turn them over one final time, then cover the dish with cling film and chill in the fridge for at least two hours before serving. (They will keep for 2-3 days in the fridge.)
10. To serve, spoon one rum baba per person onto a serving plate and spoon over a little bit of the syrup in the dish and a few spoonfuls of double cream.

Key Lime Pie

From this link

Ingredients

For the base
175g/6oz digestive biscuits
80g/3oz butter
50g/2oz caster sugar
For the filling
3 large free-range eggs, separated
2 limes, finely grated zest
125ml/4½fl oz lime juice
210ml/7½fl oz condensed milk
80g/3oz caster sugar
½ tsp vanilla extract
pinch salt
½ tsp cream of tartar
To serve
handful fresh blueberries
whipped cream

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. For the pastry base, finely crush the biscuits by placing into a plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl.
3. Melt the butter in a saucepan, then pour over the biscuit crumbs. Add the sugar, then mix well to combine. Evenly spread the biscuit mixture in a 23cm/9in pie case, making sure to cover the sides of the tin as well. Level off any excess biscuit mixture.
4. For the filling, whisk the egg yolks in a bowl until pale and fluffy. In a separate bowl, whisk together the lime zest, lime juice and condensed milk until smooth and creamy, then mix into the egg yolk mixture. Pour the mixture into the pie case.
5. In a clean bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Gradually fold in the sugar, vanilla extract, salt and cream of tartar, then whisk again until stiff peaks form. Spoon the meringue mixture over the filling in the pie case, using a fork to form the meringue into peaks.
6. Bake the pie in the oven for 15-20 minutes, or until the meringue is golden-brown. Remove from the oven and allow to cool. Place into the fridge to chill completely before serving.
7. To serve, cut slices of the key lime pie and serve with a scattering of blueberries and a few spoonfuls of whipped cream.

Traditional rice pudding

From this link

Ingredients

100g/3½oz sultanas
1 mug hot strong black tea
1.3 litres/2 pints 7fl oz milk
300ml/10½fl oz double cream
200g/7oz pudding rice
100g/3½oz golden granulated sugar
pinch freshly ground nutmeg
1 vanilla pod, split, seeds scraped out
clotted cream, to serve
jam, to serve

Method

1. Preheat the oven to 160C/320F/Gas 2.
2. Place the sultanas in a bowl and pour over the hot tea. Set aside to soak for ten minutes, then drain (discard the tea).
3. In a large casserole dish or rice pudding dish (roughly 30cm x 20cm/12in x 8in), mix together the milk and cream. Stir in the rice, sugar and a pinch of nutmeg. Add the vanilla pod and seeds, then stir in the soaked sultanas.
4. Cover the dish with a lid or sheet of aluminium foil, then cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin.
5. To serve, spoon the rice pudding into serving bowls and serve with spoonfuls of clotted cream and jam.

Pulut Hitam

From this link

Ingredients

300g/10½oz black glutinous rice (available from some Asian grocers), washed
170g/6oz palm sugar, grated
2 pandan leaves, shredded, or 2 drops pandan or vanilla essence (available from some Asian grocers)
450ml/15¾fl oz coconut milk
pinch of salt
fresh coconut, to garnish

Method

1. Soak the glutinous rice in water overnight.
2. Drain the rice, and place in a saucepan with 1.5 litres/2 pints 12¾oz of water. Heat the mixture until boiling and continue to cook for 20-25 minutes, or until the rice is tender.
3. Stir the sugar and one of the pandan leaves into the rice and continue to cook for another 5-7 minutes. Set aside to cool.
4. Meanwhile, heat the coconut milk, the remaining pandan leaf and the salt in a saucepan until the mixture thickens.
5. To serve, remove the pandan leaves from the rice and the coconut milk. Spoon the cooked black rice into each of 6 serving bowls. Pour over the coconut milk and garnish with the fresh coconut.

Sticky Date Cake

From this link

Ingredients

110g/4oz raisins
225g/8oz chopped dates
175g/6¼oz sultanas
110g/4oz dried currants
275g/10oz butter
275ml/10fl oz water
1 x 400g/14oz can condensed milk
150g/5oz wholemeal flour
150g/5oz plain flour
pinch salt
1 tsp bicarbonate of soda
1 heaped tbsp chunky marmalade

Method

1. Preheat the oven to 170C/340F/Gas 3. Grease and line a 20cm/8in square cake tin.
2. Place the raisins, dates, sultanas and currants into a pan together with the butter, water and condensed milk. Slowly bring the mixture to the boil, stirring frequently to prevent the mixture from burning. Reduce the heat and simmer for 3-4 minutes.
3. Transfer the mixture to a heatproof bowl and set aside to cool.
4. Meanwhile, mix together the wholemeal flour, plain flour, salt and bicarbonate of soda in a separate bowl.
5. When the fruit mixture has cooled, fold it into the flour along with the marmalade until smooth and well combined. Spoon the mixture into the prepared cake tin.
6. Cover the tin with a double layer of baking parchment, then bake the cake in the oven for 1¾ hour, or until the cake is springy to the touch and a skewer inserted into the middle comes out clean.
7. To serve, allow the cake to cool for ten minutes in the tin before turning it out onto a cooling rack. Serve warm, or set aside to cool completely before serving.

Summer berry trifle

From this link

Description

Thickening the custard with a little cornflour will prevent the cream topping from sinking. We like the jelly, but if you're short of time, simply leave it out altogether.

Ingredients

1 x 135g/4¾oz packet raspberry or strawberry jelly
170g/6oz ready-made jam-filled Swiss roll
5 tbsp cream sherry
75g/2½oz blueberries
100g/3½oz raspberries
150g/5oz strawberries, hulled and halved
For the custard
300ml/10½fl oz milk
300ml/10½fl oz double cream
1 vanilla pod, split, seeds scraped out
2 tbsp cornflour
2 tbsp cold water
4 large free-range egg yolks
75g/2½oz caster sugar
For the topping
10g/½oz flaked almonds
300ml/10½fl oz double cream

Method

1. Prepare the jelly according to packet instructions, but do not place it into the fridge to set.
2. Cut the Swiss roll into 12 equal slices and arrange them over the base and a short way up the sides of a glass trifle bowl. Put any remaining slices in the middle of the bowl.
3. Spoon the sherry over the Swiss roll slices and allow to soak into the sponge for a few minutes. Scatter the fruit on top of the soaked sponge. Pour the prepared jelly over the fruit. Cover the dish with cling film and leave to set in the fridge for about two hours.
4. Meanwhile, for the custard, pour the milk and cream into a medium heavy-based pan. Add the vanilla pod and seeds, then slowly bring to the boil. Once the mixture comes to the boil, remove from the heat and set aside to infuse for 15 minutes. Remove and discard the vanilla pod.
5. Mix the cornflour with the water in a small bowl until smooth and well combined, then set aside.
6. Whisk the egg yolks and sugar in a large bowl until pale and fluffy. Gradually stir the warm milk and cream mixture into the egg and sugar mixture until smooth. Return the mixture to the saucepan and heat over a low heat.
7. Cook for around 8-10 minutes, stirring continuously, until the custard has thickened enough to coat the back of a wooden spoon.
8. Give the cornflour mixture a stir, then mix quickly into the custard. Cook for 1-2 minutes more, or until the custard is very thick and smooth, stirring continuously.
9. Remove the pan from the heat and pour the custard into a bowl placed over a second bowl filled with iced water. Cover the surface of the custard with cling film to prevent a skin from forming. Set aside until the custard has cooled.
10. When the custard has cooled, remove and discard the cling film. Stir the custard a few times, then gently pour onto the set jelly.
11. Cover with cling film and return the trifle dish to the fridge for a further 30 minutes, or until the custard is lightly set.
12. For the topping, lightly toast the almonds in a dry frying pan over a low heat for 2-3 minutes, or until golden-brown (keep the almonds moving around the pan frequently to prevent them from burning). Set aside to cool.
13. Whip the cream in a bowl until soft peaks form when the whisk is removed. Spoon the whipped cream over the custard, starting at the sides of the bowl before working your way into the middle. Scatter over the almonds, cover and return to the fridge until ready to serve.
14. To serve, spoon the trifle into serving bowls and eat immediately.

James Martin's Semolina Honey Cake

From this link.

Ingredients

For the cake
300g/11oz semolina
175g/6oz soft brown sugar
175g/6oz plain flour
40g/1½oz ground almonds
1½ tsp baking powder
1 orange, zest only
75g/3oz butter, melted, plus extra for greasing
225ml/8fl oz milk
16 blanched almonds
For the syrup
150g/5fl oz acacia honey
110ml/4fl oz water
1 tbsp orange blossom water
200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed, to serve

Method

1. Preheat the oven to 180C/350F/Gas 4 and grease a 20cm/8in loose-bottomed square baking tin with butter.
2. For the cake, mix the semolina, sugar, flour, ground almonds, baking powder and orange zest together in a bowl until well combined.
3. Gradually stir in the melted butter and milk until you have a smooth batter.
4. Pour the batter into the greased tin and carefully arrange the almonds on top in 4 rows.
5. Transfer to the oven and bake for 30-40 minutes, or until the cake is golden-brown on top and a skewer inserted into the middle comes out clean.
6. Meanwhile, for the syrup, heat the honey, water and orange blossom water in a saucepan over a low heat, stirring constantly, for 2-3 minutes, or until the mixture is smooth and has thickened slightly.
7. When the cake is cooked, remove it from oven, prick the surface several times with a toohpick, and slowly pour the syrup over the surface of the cake. Set the cake aside to cool and absorb the syrup.
8. To serve, cut the cake into 16 squares, so that there is an almond in the middle of each piece. Place a piece of cake onto each of 8 serving plates and spoon some whipped cream alongside.

Tiramisu

From Heavenly Tiramisu. (I use this as a base for my tiramisu but add some secret ingredients and replace others!)

The company that makes this particular brand of cheese (Bel Gioioso, pronounced "bel-joy-oso" Cheese Inc. of Denmark, Wisconsin) put this recipe on the side of its 8-ounce Mascarpone container. They call it their "Famous 'Tiramisu' Dessert Recipe," but then again, I guess every cheese company, every restaurant has a "famous" recipe. This one makes 6 servings

Ingredients
* EGGS, 3 large, with yolks and whites separated
* SUGAR, 1/2 cup
* MASCARPONE, 8 ounces (225g)
* LADYFINGERS, 20
* Espresso or Strong Coffee, 1 cup
* Cognac or Brandy, 2 tablespoons
* COCOA, 1/8 cup
* Vanilla extract, 1 tsp or a pod of real vanilla

Directions
1. Combine 3 egg yolks, 1 tablespoon Espresso, sugar, and Cognac into the large mixing bowl.
2. Beat 2 to 3 minutes
3. Add Mascarpone, vanilla and beat 3 to 5 minutes until consistency is smooth
4. In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks
5. Gently fold into Mascarpone mixture
6. Pour rest of Espresso into flat dish, dip one side of each Lady Finger, and layer on bottom of serving dish
7. Spread 1/3 of Mascarpone mixture and sprinkle with cocoa
8. Continue layering and finish with a Mascarpone layer
9. Sprinkle and refrigerate 1 hour before serving

Panettone

From the UK Thermomix recipe site.

This fruited bread is an Italian Christmas speciality. Making it yourself is very easy with your Thermomix and will cost you a fraction of the price of a bought panettone, and it will taste fresh and delicious. Lovely as a gift. Leftovers make a wonderful bread and butter pudding. Makes about a 1 kg loaf.

Ingredients
50 g granulated sugar
thinly peel skin of 1 organic lemon
400 g strong white bread flour, divided 50 g and 350 g
1½ tsp instant yeast or 15 g fresh yeast
1 tsp salt
100 g butter, diced in 1 cm pieces
250 g milk
3 egg yolks from large eggs
1 tsp vanilla
100 g diced candied peel
75 g raisins or sultanas
icing sugar to dust

Method
1. Weigh sugar and the 50 g flour into the TM bowl and add the lemon peelings. Zest the peel by grinding 30 seconds/Speed 10.
2. Add remaining flour and all other ingredients except icing sugar. Mix 30 seconds/37°C/ Speed 3.
3. Knead 1½ minutes/Dough Setting. Either leave to rise in TM bowl or in a buttered bowl until doubled in size.
4. Punch down and shape into a round. Place in a lined, 15 cm round, buttered, 10 cm deep cake tin. Leave to rise until it reaches 1 cm above the top of the tin. Bake 35 to 40 minutes at 180°C/350°F/gas 4. Aga ovens: Bake same timings in Baking Oven or bake 22 to 30 minutes on the rack set on the floor of the Roasting Oven with the cold plain shelf inserted 3 sets of runners above the top of the cake tin (to allow room for the rising loaf). Cool in the tin then turn out onto a wire rack. Dust with icing sugar to serve.

Mascarpone

By Joanna Weinberg

Strictly speaking, mascarpone is a cultured cream rather than a cheese. But when something tastes this good, who cares? Its great advantage is that it lasts for three to four weeks unopened in the fridge as opposed to crème fraîche's two weeks, and fresh cream's measly one. This is much to do with its high fat content - about 75 per cent. With the texture of clotted cream and mouth-feel somewhere between freshly churned butter and crème fraîche, it's an ingredient that, once used, seems impossible to do without.

Most famously, mascarpone makes up the creamy filling for tiramisu. But it is equally good to use in savoury dishes. Its high fat content gives it excellent emulsifying qualities, and it will reduce the sharpness of a tomato-based or other acidic sauce. If your risotto lacks that desirable creamy consistency, stir through some mascarpone at the last minute. Even better, beat it first with plenty of grated Parmesan and chopped herbs. Or it can simply be spooned over a still-hot vegetable tart.

Where puddings are concerned, mascarpone can make a great replacement for crème patisserie or custard. Beat two egg yolks, with a few tablespoons of caster sugar, into 250g mascarpone. Then spread over a pastry or shortbread base before adding the fruit of your choice - summer's strawberries and raspberries or winter rhubarb, say. For a professional finish, melt and sieve a little apricot jam and brush over the top before serving.

For the sneakiest cheat's pudding of all, make a cheesecake biscuit base (250g crushed digestives, or Duchy Original orange butter biscuits are a fancy option), and mix with 120g melted butter. Press into a loose-bottomed tin and refrigerate. Now beat 200g mascarpone with 200g Greek yoghurt (the fearful could turn to a fat-free version) and add 2tbsp lemon curd. Spread over the top of your base and serve with peeled, sliced blood oranges.