A Cornish girl's food adventures

Tag: dessert

Cherry and tonka bean layer cake

Cherry and tonka bean layer cake

The blossom is just starting to appear on my cherry tree and it reminded me that there was a little stash of last years fruit in my freezer. But what should I do with this treasure that I squirreled away? Make a delicious cake of […]

Tahini honey cheesecakes

Tahini honey cheesecakes

I love the flavour of tahini in both sweet and savoury dishes (halva makes me very happy!). It goes really well in these little baked cheesecakes, especially when combined with fragrant honey and rich cocoa. They have a lovely buttery, crunchy base and a rich, […]

Chocolate and hazelnut flapjack bites

Chocolate and hazelnut flapjack bites

Who doesn’t love a good flapjack? Soft and chewy and gooey with all sorts of delicious treasures hidden amongst the sticky, syrup drenched oats.
These are especially indulgent with their combination of hazelnuts and rich chocolate. You can use any chocolate you like but I prefer dark chocolate as I think it balances the sweetness of the brown sugar and golden syrup. Likewise with the seasalt – I know it’s only a pinch but trust me – it makes all the difference!

Ingredients
375g oats
185g butter
185g soft brown sugar
4 tbsp golden syrup
big pinch of seasalt
150g chocolate (100g chopped 50g melted)
75g hazelnuts

Melt the butter in a large saucepan and then stir in the salt, sugar and syrup. Keep the pan over a low heat until the sugar starts to dissolve into the other ingredients. Set aside to cool a bit.
Pre-heat your oven to 200°c and line a baking tray with greaseproof paper. It’s a good idea to pop the hazelnuts into the oven to toast a little as it pre-heats.
Roughly chop 100g of the chocolate. Keep the remainder to melt and drizzle over the baked flapjacks. Roughly chop the hazelnuts too and combine them with the oats. Add these to the butter mixture and stir well to combine, ensuring everything is well coated. Fold through the chocolate chunks and then firmly press the mixture into the prepared tin.
Bake for 15 minutes before leaving the flapjacks in the tin to cool. Once cooled drizzle with the melted chocolate and allow to set before cutting into bite-sized pieces and enjoy!

I’ve also added this recipe to the #bakingcrumbs linky hosted by www.applytofaceblog.com and www.joskitchenlarder.com

Souffle pancakes

Souffle pancakes

There are pancakes and then there are souffle pancakes! These aren’t the enormous Japanese style souffle pancakes (I’m not together enough in the mornings to make them) but they are gorgeously fluffy, pillow-like pancakes made by whipping the egg whites into a meringue before folding […]

Chocolate and miso caramel sponges

Chocolate and miso caramel sponges

Look me in the eye and tell me that you don’t want to eat one of these right now. Rich, fluffy chocolatey sponge absolutely smothered in sticky, salty miso caramel. Sounds pretty delicious doesn’t it? This is perfect comfort food. It’s cosiness on a plate! […]

Orange and passionfruit tart

Orange and passionfruit tart

We all need a little extra sunshine at this time of year. I think that might be why nature made it that oranges only take on their beautiful colour once the weather turns cooler… This is a lovely dessert, a rich, buttery, chocolate crust topped with a sweet creamy fragrant filling and finished off with tangy passionfruit. Scrumptious.
The crust for this tart is a little unusual because it’s not a traditional pastry dough that can be rolled out but it is incredibly delicious. It’s very rich, crumbly and buttery, almost like shortbread, and totally worth getting a few messy fingers for. I made this particular tart with blood oranges because I love to use them when they’re in season but you can use any type of orange you like. You’ll need the lemon juice to add a little extra acidity to create the chemical (magic) reaction which thickens the filling.

Ingredients
can be prepared as 1 full size or 4 individual tarts
crust
180g softened butter
40g icing sugar
30g cocoa powder
180g flour
filling
400g condensed milk (1 tin)
170g creme fraiche
120ml of citrus juice (about 2 oranges and 1 lemon)
zest of 2 oranges
2-3 very ripe passionfruit
2 tbsp icing sugar (or to taste)

Start by making the rich chocolate pastry case. Beat together the softened butter and icing sugar before sifting in the cocoa powder and flour. Mix together to leave you with a very soft dough, it’s okay if it’s a little sticky. Thoroughly grease your tart tin/tins and use the back of a spoon to spread the pastry dough evenly into it. Cover the surface with baking parchment and chill the dough for 15 minutes. Pre-heat your oven to 180°c. Pile some baking beans onto the parchment and blind bake the case for 20 minutes. Uncover the pastry and bake for a further 10 minutes.


Once the case is baked you can make the filling mixture, you don’t really need to wait for the case to cool. Whisk together the condensed milk and the creme fraiche in a large mixing bowl, making sure that they are really well blended. Add the orange zest and the juices and whisk again until the mixture thickens slightly. Pour the filling mixture into the pastry case, give it a little shake to level it off and bake for 10 minutes.
Let the tarts cool on a wire rack. Remove the seeds from the passion fruit and mix them with the icing sugar, use as much or as little to suit your own taste. Spoon this over the top of the orange filling, spreading it out in a thin layer. Pop the tarts in the fridge to chill completely before serving.

I’ve added this to the #bakingcrumbs linky hosted by www.applytofaceblog.com and www.joskitchenlarder.com

 

White chocolate & berry cheesecake

White chocolate & berry cheesecake

This is a recipe I made recently for Mr C’s grandad’s birthday. By all accounts it’s the best cheesecake he’s ever eaten and at 81 years old I reckon he’s tried a few! You won’t tell him how easy it is to make, will you? […]

Christmas Cheesecake

Christmas Cheesecake

The big day may be over with for another a year but that doesn’t mean that we’re done with the feasting – as far as I’m concerned that doesn’t finish until the clock strikes January! This rich, creamy cheesecake is the perfect dessert for this […]

Chocolate chestnut meringues

Chocolate chestnut meringues

Christmas is a time of year when those of us who love to cook (and eat) have the chance to show off a bit and create wonderfully indulgent and delicious dishes. It is also, unfortunately, a time of year when no-one really has an hour or so to spare in the kitchen. This dessert is the ideal compromise, it’s quick to prepare, tastes divine and looks pretty fancy and festive. Using ready-made meringues is a great time saver and they’re the perfect sweet complement to the rich dark chocolate ganache and velvety chestnut cream filling.

Ingredients
makes 6
6 meringue nests (you can make your own if you have time)
100g dark chocolate, chopped
300ml double cream
150g chestnut puree
1 tbsp brandy, whisky or rum (optional)
sugar to taste (optional – I never need it)
edible glitter or chocolate shavings to decorate

Heat 100ml of the cream, so that it is quite warm but not boiling. Place the chopped chocolate in a bowl and pour the cream over it. Let it sit for a minute or two so that the chocolate can melt and then stir it well to create a smooth ganache. Leave to cool a little before spooning a tablespoon of the ganache into the centre of each meringue nest. Place in the fridge whilst you make the filling.
Whip the remaining cream until it starts to thicken, you want it to remain quite soft. Fold in the remaining ganache and the chestnut puree (plus the alcohol and sugar if you’re using it) and whip the mixture again until it holds a fairly firm peak.
Transfer it to a piping bag fitted with a star-shaped tip and pipe the cream mixture generously onto the meringue nests, piling it up to create a Christmas tree effect. Finish them off with a dusting of edible glitter or chocolate shavings.

You can also find Coriander Cooks over at www.brandballot.com

Pear, chocolate and ginger plait

Pear, chocolate and ginger plait

Quick, delicious and impressive. Are there three better words to describe a dessert recipe? I don’t think there are. This recipe is so easy, you don’t even really have to weigh anything (doesn’t that sound good?). Buttery, crispy, flaky pastry wrapped around a filling of […]