Coffee Walnut Cakes

October 14, 2018 by Angie In Cakes Tagged sponge, coffee, cakes, walnut, individual, mini Leave a comment

Coffee Walnut Cakes

This recipe makes 20 individual cakes of a light coffee sponge filled with finely chopped walnuts. They are sandwiched with a creamy coffee filling which is also used to coat the top. Each cake is then decorated with a half walnut. Scrumptious!

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Coffee Walnut Cakes

Prepares: 20 cakes

Preparation time: 45 minutes
Cooking time: 35–40 minutes
Ingredients
For the sponge
225g (8 oz) butter, softened (1 cup, or 2 sticks)
225g (8 oz) light muscovado sugar/light brown soft sugar (1 cup)
4 eggs, large (U.K.)/extra large (N.A.), lightly beaten
225g (8 oz) self-raising/self-rising flour (1¾ cups), sifted
85g (3 oz) walnuts, finely chopped (⅔ cup)
2 tsp coffee extract
2 tbsp milk
For the decoration
200g (7 oz) butter, softened (⅞ cup, or 1¾ sticks)
450g (1 lb) icing/powdered sugar (4 cups), sifted
1½ tsp vanilla extract
1½ tsp coffee extract
20 walnut halves
You will also need a tin/pan 20 × 30 × 5cm (8 × 12 × 2 inches) base lined. The right-sized roasting tin/pan will work.

Method
Preheat the oven to 180°C (350°F) (gas 4).
Using a food mixer or electric hand mixer, beat the butter and sugar together for 3 minutes until light and fluffy.
Now gradually add the beaten eggs. If the mixture begins to curdle, just add 1 tablespoon flour.
Using a large spoon, fold in the flour and then the coffee extract, milk, and chopped walnuts until combined.
Spoon the mixture into the prepared tin/pan and level the surface. Bake for 35–40 minutes until golden and a skewer inserted into the centre comes out clean.
Leave to cool for 5 minutes before turning out of the tin/pan to cool completely. Because of its size, the easiest way to do this is to place a wire rack over the top of the tin/pan, turn the rack over, lift off the tin/pan, and peel away the lining from the cake. Then place a second wire rack over the bottom of the cake and set the cake the right way up on the wire rack.
Meanwhile, to make the butter icing. Beat together the butter, icing/powdered sugar, vanilla and coffee extracts, together with 1½ tablespoons of hot water, until smooth.
To make it easier to decorate, cut the cake into two once it has completely cooled. Now slice each half horizontally through the middle and then sandwich back together using half the butter icing. Spread the remaining icing over the top of the cakes.
Cut each cake into 10 equal pieces and decorate each piece with a walnut half.

Oatmeal Chocolate Chip Cookies

October 13, 2018 by Angie In Biscuits and Cookies Tagged chocolate, oatmeal, chocolate chip Leave a comment

Oatmeal Chocolate Chip Cookies

Oats and chocolate chips added to a basic cookie recipe have made these one of our favourite cookies for many years.

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Oatmeal Chocolate Chip Cookies

Prepares: 42 cookies

Preparation time: 15 minutes
Cooking time: 10–12 minutes
Ingredients
225g (8 oz) butter, softened (1 cup, or 2 sticks)
225g (8 oz) caster/superfine sugar (1 cup + 2 tbsp)
2 eggs, large (U.K.)/extra large (N.A.)
1 tsp vanilla essence/extract
225g (8 oz) plain flour/all-purpose flour (1½ cups + 1 tbsp)
1 tsp bicarbonate soda/baking soda
½ tsp salt
½ tsp ground cinnamon
340g (12 oz) plain chocolate chips/semi-sweet chocolate chips (2 cups)
85g (3 oz) porridge oats/quick cooking rolled oats (1¼ cups)
You will also need large baking trays/cookie sheets, ungreased.

Method
Pre-heat the oven to 190°C (375°F) (gas 5)
In a large bowl beat together the butter and sugar for 2–3 minutes until really creamy, Then beat in the eggs and the vanilla.
Sift the flour into a separate bowl and add the soda, salt, and cinnamon. Then gradually stir into the creamed mixture until completely combined.
Next, stir in the oats and then carefully stir in the chocolate chips until evenly distributed.
Drop by tablespoons onto the baking trays/cookie trays, spacing well apart, and bake for 10–12 minutes. Remove from the oven and leave for 1 minute. Then, using a palette knife, place on wire racks to cool.
You may need to bake the cookies in two batches if you don't have enough baking trays/cookie sheets to use all the mixture. Leave the trays/sheets to cool down before spooning on the remaining mixture.

Updated: October 13, 2018

Apple Soufflé Crêpes

October 3, 2018 by Angie In Desserts Tagged apples, crepes, flour, milk, souffle Leave a comment

Apple Soufflé Crêpes

Preparing the apples as a purée and then mixing with meringue make these filled crêpes very light. They are finished off in the oven where they will puff up and look quite impressive. Then a dusting of cinnamon – this a very different type of crêpe.

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Apple Soufflé Crêpes

Prepares: 4 servings

Preparation time: 40 minutes plus (the crêpes can be made while the filling is cooking)
Standing time: 20 minutes
Cooking time: 40–45 minutes
Ingredients
For the crêpes
115g (4 oz) strong plain/all-purpose flour (⅔ cup + 2 tbsp)
½ tsp salt
1 egg
300ml (10 fl oz) semi-skimmed milk (1¼ cups), OR
240ml (8 fl oz) full fat/whole milk (1 cup) and 60ml (2 fl oz) water (¼ cup)
For the filling
565g (1¼ lb) dessert apples (4 medium)
120ml (4 fl oz) water (½ cup)
3½ tbsp caster/superfine sugar
20g (¾ oz) butter, softened (1½ tbsp)
3 eggs, medium (U.K.)/large (N.A.), whites only
ground cinnamon for dusting
You will also need a shallow-rimmed, lightweight pan, 20–23cm (8–9inch) in diameter with rounded sides for the crêpes and four shallow, ovenproof dishes, each large enough to take two folded and filled 15cm (6 inch) crêpes.

Method
First make up the batter for the crêpes. Sift the flour and salt into a mixing bowl and make a well in the centre. Break the egg into the well and, using half the milk, gradually whisk the egg and milk into the flour, using a balloon whisk. Once a smooth consistency is reached and lots of bubbles rise to the surface, add the rest of the milk quickly. Do not over-mix.
Or use an electric mixer. First mix the egg and milk together then mix in the sifted flour and salt until the batter is smooth and lots of bubbles rise to the surface. Be careful not to over-mix.
Let batter rest for 20 minutes.
Meanwhile, peel, quarter and core the apples and place in a large pan. Add the water, cover the pan, and cook over a low heat for about 30 minutes, stirring occasionally, until the mixture is reduced to a pulp.
Now to cook the crêpes. Get the pan really hot and then reduce to a moderate heat – about the temperature needed for frying an egg. Use oil or butter to grease the pan. If using oil, use groundnut or another flavourless oil (not olive oil) and pour a little in a small bowl. If using butter, melt a large knob of butter in the pan and then pour into a small bowl. Add a little oil or butter to the pan and tilt the pan to cover the base. It should just glisten, not run with oil or butter.
Stir the batter, then pour about 45ml (3 tablespoons) of batter in the centre of the pan for each crêpe. Immediately lift and tilt the pan in all directions to spread the batter. You are aiming to make a 15cm (6 inch) crêpe.
Turn when the batter starts to curl away from the sides of the pan, the mixture begins to bubble and the underside is golden. It should take about a minute. If it seems a bit sticky, give it a couple of seconds more. Loosen the edge of the crêpe from the pan, then flip it over with a palette knife and cook until the underside is golden. Slip each cooked crêpe from the pan directly onto a piece of kitchen paper which will absorb any grease and keep it light and dry. Repeat the process with the rest of the batter, greasing the pan each time, until you have 8 crêpes.
Preheat the oven to 200°C (400°F) (gas 6).
Now once the apples have been reduced to a pulp, turn up the heat and continue to cook for a further 5 minutes until thick. Stir continuously to prevent the apple catching on the bottom of the pan.
Add 2 tablespoons of the sugar and stir to melt the sugar.
Now to make the meringue. Whisk the egg whites in a large bowl until stiff.
Add the remaining sugar, a tablespoon at a time, whisking well between each addition, until the meringue is glossy.
Stir a quarter of the meringue into the apple to loosen it a little, then fold in the rest.
Spoon 2–3 tablespoons of the meringue mixture over half of each crêpe. Then fold the other half of the crêpe over the meringue mixture.
Grease the ovenproof dishes with butter and place two crêpes in each dish, a little apart so they are not touching. Bake for 10–12 minutes until puffed up and hot.
Dust with cinnamon and serve immediately before the soufflé has a chance to sink.

Basic Sponge Sandwich

October 3, 2018 by Angie In Cakes Tagged sponge, sandwich Leave a comment

Basic Sponge Sandwich

A simple light sponge recipe that is the basis of many kinds of sponge cakes, the famous one being the Victoria Sponge Sandwich. This basic sandwich sponge can be filled with a conserve or creamy filling and the top iced, usually with a soft icing, or simply covered with caster or icing sugar/powdered sugar.

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Basic Sponge Sandwich

Prepares: 6–8 servings

Preparation time: 10 minutes
Cooking time: 20–25 minutes
Ingredients
115g (4 oz) self-raising/self-rising flour (⅔ cup + 2 tbsp)
1 tsp baking powder
115g (4 oz) butter, softened (½ cup, or 1 stick)
115g (4 oz) caster/white sugar (½ cup + 1 tbsp)
2 eggs, large (U.K.)/extra large (N.A.)
½ tsp vanilla extract
You will also need 2 x 18cm (7 inch) sandwich tins, greased and base-lined.

Method
Preheat the oven to 170°C (325°F) (gas 3)
Using a stand mixer or electric hand mixer makes this cake very quick to prepare.
First, sift the flour and baking powder into a large bowl to introduce as much air as possible.
Then add the rest of the ingredients and mix for 1 minute until the mixture is creamy.
Divide evenly between the two pans and level the tops.
Bake towards the top of the oven on the same shelf for 20–25 minutes until firm to the touch. The sponge should spring back when gently tapped with a fingertip.
Leave in the tins for 1–2 minutes then carefully remove, peel off the linings and cool on a wire cooling rack.
For a deeper sponge
This is known as a two-egg cake, for a deeper sponge use 3 eggs and increase the rest of the ingredients accordingly, and bake for 30–35 minutes.
This mixture will also make
This quantity of mixture will also be sufficient for 18 cup cakes, a 18cm (7 inch) square cake, a 20cm (8 inch) round cake or a 23cm (9 inch) ring cake.
For flavourings
Chocolate
Add 1 tablespoon of cocoa powder blended with 1 tablespoon of boiling water.
Coffee
Add 2 teaspoons of coffee extract or 2 teaspoons of instant coffee blended with 1 teaspoon of boiling water.
Citrus
Add 1 teaspoon of grated orange, lemon or lime rind.
Tips
Always line the base of the tin even if it is non-stick. When greasing, brush butter on evenly. The cake will still stick if it is greased unevenly.
Have everything weighed or measured before beginning to mix.
No self raising flour? Add 1 level teaspoon baking powder to every 115g (4 oz) plain flour/cake and pastry flour. Sift the flour twice to incorporate as much air as possible and mix the two ingredients together thoroughly.
Butter should be at room temperature for baking. If you’ve forgotten to take it out of the fridge, it can be microwaved on defrost for 20–30 seconds, until the butter is soft but still holds its shape.
Leave at least 1 inch space all round tins so that the heat can circulate freely.
Give the sponges the baking time suggested in the recipe but use this as a guide. Ovens vary – some are hotter and so cakes will take less time to cook and vice versa. It is better to start checking a few minutes before the allotted time. and if the cake is cooked in less time take it out of the oven. Conversely, if it is not ready at the allotted time allow a couple more minutes and check again. Also, when a cake is ready you can smell it. So your sight and smell are good allies.
To tell when they are ready, gently touch in the centre with the fingertips and, if the mixture feels springy and no imprints remain, the cakes are baked. They should also shrink away from around the sides of the tin.
For more tips, here's a link to my page on Baking Cakes.

Updated: October 3, 2018

Peppered Steak with a Merlot Sauce

October 3, 2018 by Angie In Beef, Dinners Tagged potatoes, sauce, steak, peppered steak, merlot, peppercorns Leave a comment

Peppered Steak with a Merlot Sauce

Succulent steaks coated with crushed peppercorns and served with a syrupy wine sauce.

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Peppered Steak with a Merlot Sauce

Prepares: 4 servings

Preparation time: 15–20 minutes
Cooking time:: 6–18 minutes
Ingredients
4 good quality steaks, 3cm (1¼ inches thick)
1½ tsp black peppercorns
170ml (6 fl oz) Merlot wine (¾ cup)
½ tsp balsamic vinegar
2 tbsp olive oil
14g (½ oz) butter (1 tbsp)
salt and freshly ground black pepper
To serve
mashed potatoes
You will also need a heavy based frying pan/skillet

Method
Warm a plate in the oven.
Trim any excess fat from the steaks. Crush the peppercorns coarsely using a pestle and mortar, or with a flat-ended rolling pin, and spread them out onto a plate. Press both sides of the steaks down onto the crushed peppercorns, shaking off any loose bits as you lift them off.
Heat the pan until it is really hot then add the oil. Place the steaks in the pan and cook them for 3–4 minutes on each side for rare or 8–9 for medium to well done. Transfer to the warmed plate, cover loosely with foil, and leave to rest for 5 minutes.
Meanwhile, pour the wine into the pan and let it bubble up and reduce until it makes a thick, syrupy sauce. Add the balsamic vinegar and butter and then stir in any juices that have run off the steaks. Season to taste.
Serve with the sauce poured over the steaks and the mashed potato alongside to soak up the juices.

Updated: October 3, 2018

Lemon Surprise Pudding

October 2, 2018 by Angie In Desserts Tagged lemon, cream, pudding, butter, sugar, flour, milk, eggs Leave a comment

This week we’ve had a couple of nights where it feels quite cool – it seems as though the time has come to say goodbye to summer and all those lovely berry desserts.

The coming of fall, although a beautiful but short season here in Ontario, will mean that winter is just around the corner. Now being a summer person, that is not my favourite time of year. It means there is often a very reluctant dog (our yellow labrador) and us to venture out on walks. The bright sunny, even snowy days, are a delight – it’s the ice and wind I could do without!

So – where I was going – it seems that it’s now time to start bringing out the fall recipes with that bit of comfort food about them. The first one we had again for supper last evening – a Lemon Surprise Pudding – which has just been added to the blog. I hope that you will want to try it.

Lemon Surprise Pudding

This Lemon Surprise Pudding makes a lovely, citrus dessert. The mixture creates a thick, very lemony sauce that is covered with a really light and airy sponge.

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Lemon Surprise Pudding

Prepares: 4 servings

Preparation time: 20 minutes
Cooking time: 35 minutes
Ingredients
2 large lemons
55g (2 oz) butter, softened (¼ cup, or ½ stick)
115g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
2 eggs, large (U.K.)/extra large (N.A.)
55g (2 oz) plain/cake and pastry flour (⅓ cup + 1 tbsp)
150ml (5 fl oz) full fat/whole milk (⅔ cup)
To serve
Double/whipping or heavy cream
You will also need a 1 litre (1¾ pint) (4 cups) ovenproof dish.

Method
Preheat the oven to 180°C (350°F) (gas 4)
First, zest one of the lemons and then squeeze out the juice from both of them. The juice should yield 150 ml (5 fl oz) (⅔ cup).
Cream the butter and lemon zest together in a large bowl. Then, a spoonful at a time, add the sugar, beating well between each addition, until the mixture becomes light and fluffy.
Separate the eggs, putting the whites into a bowl to whip later and adding the yolks to the mixture.
Sieve the flour into a separate bowl. Now add a tablespoon of flour followed by a tablespoon of milk, beating well between each addition, until all the flour and milk have been incorporated.
Slowly add the lemon juice. It may start to curdle but that will not be a problem.
Finally, whip the egg whites until they are just stiff and then lightly fold in.
Generously butter the ovenproof dish and then pour in the mixture.
Bring a kettle of water to the boil. Place the ovenproof dish in a roasting tin/pan and then add the boiling water to the tin/pan until it reaches halfway up the sides of the ovenproof dish.
Bake for 35 minutes until the top is beginning to brown and the sponge springs back when lightly pressed with the tip of a finger.
Serve immediately along with a jug of cream. You will find there will be a lovely, thick lemon sauce at the bottom of the dish covered with a very light and airy sponge.

Updated: October 2, 2018

Individual Shepherd’s Pie

October 2, 2018 by Angie In Lamb, Dinners Tagged potatoes, tomatoes, cheese, lamb, shepherd's pie, baked beans, worcestershire sauce Leave a comment

Individual Shepherd's Pie

These tasty little shepherd’s pies are made in a small gratin dish and are quick to prepare. The lamb is mixed with beans and a minted tomato sauce, and then covered with a creamy mash potato and topped with cheese and cherry tomatoes.

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Individual Shepherd's Pie

Prepares: 4 servings

Preparation time: 30 minutes
Cooking time: 40 minutes
Ingredients
900g (2 lb) potatoes, peeled and cut into even sized chunks (about 6 medium)
1 tbsp olive oil
450g (1 lb) lamb mince/ground lamb
1 tbsp flour
300ml (10 fl oz) lamb or beef stock (1¼ cups)
415g tin (398ml can) baked beans
2 tbsp tomato purée/paste
2 tsp Worcestershire sauce
1 tbsp fresh mint, chopped
salt and freshly ground black pepper
knob of butter
a little milk
12 cherry tomatoes, halved
55g (2 oz) cheddar cheese, grated (½ cup)
You will also need 4 individual serving ovenproof dishes for this recipe

Method
Add the potatoes to a pan of boiling salted water and simmer for 20 minutes or until tender.
Meanwhile heat the oil in a frying pan/skillet, then add the lamb and brown over a medium heat, about 5 minutes.
Reduce the heat a little and stir through the flour, then add the stock, stirring until it thickens, about 2 minutes.
Next, add the baked beans, tomato purée/paste, Worcestershire sauce and mint. Season. Reduce the heat to low and cook, uncovered, for 10 minutes. Divide amongst the four dishes.
Preheat the grill/broiler while finishing the pies.
Drain the potatoes once they are tender, then mash adding a good knob of butter and just enough milk to produce a creamy mash. Spread the mash evenly over the meat mixture.
Place six tomato halves, cut sides up, on top of each pie, pressing them down a little into the mash.Then sprinkle the cheese over top.
Put the dishes on a heavy-based baking sheet, place under the grill/broiler and cook for about 6–8 minutes until the tops are golden and juices are bubbling round the edges.

Updated: October 2, 2018

Pasta al Forno Siciliana

October 1, 2018 by Angie In Beef, Dinners, Pastas Tagged pasta, beef Leave a comment

Pasta al forno Siciliana

Layers of ragù, rigatoni, ham, mozzarella and Parmesan cheeses make pasta al forno Siciliana a truly flavourful Italian dish.

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Pasta al Forno Siciliana

Prepares: 8 servings

Preparation time: About 45 minutes
Cooking time: 1 hour on hob, 25 minutes in oven
Ingredients
3 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
900g (2 lb) minced/ground beef
1 tbsp fresh oregano, chopped
1 tbsp fresh thyme leaves
1 bay leaf
240ml (8 fl oz)red wine (1 cup)
540ml (18 fl oz) passata (2¼ cups)
225g (8 oz) frozen peas (1½ cups)
450g (1 lb) rigatoni pasta (7½ cups)
170g (6 oz) sliced ham, cut into strips (about 6 slices)
225g (8 oz) mozzarella cheese, chopped
4 tbsp Parmesan cheese, grated, plus extra to serve
To serve
A green salad or caesar salad
You will also need a deep ovenproof dish measuring 22cm x 30.5cm (8½ ins x 12 ins) and 6.5cm (2½ ins) deep.

Method
Heat the oil in a large pan, add the onions and cook over a low heat, stirring frequently, until golden, about 10 minutes. Add the garlic and cook for a further minute.
Now turn up the heat to moderate, add the meat and brown, stirring often to break up any lumps, about 5 minutes.
Stir in the oregano, thyme, wine, and plenty of seasoning. Continue to cook until the wine has been absorbed, about 5 minutes.
Next, stir in the passata, 240ml (8 fl oz) (1 cup) water, and add the bay leaf. Cover the pan and simmer for 1 hour, stirring occasionally. At the end of the cooking time the consistency should be that of a loose ragù. Add a little more water if it is getting too thick.
Preheat the oven to 190°C (375°F)( gas 5).
minutes before the ragù has finished cooking, start cooking the pasta. Add the pasta to a large pan of boiling salted water and let it cook for 2 minutes less than the recommended time on the packet. Drain.
Add the peas to the ragù and then remove the pan from the heat. Discard the bay leaf.
Now to layer the dish. Spoon a thin layer of the ragù over the base of the ovenproof dish. Add half the pasta and then spoon over half the remaining ragù. Top with all the ham. Now scatter over half the mozzarella plus 2 tbsp of the Parmesan. Add the rest of the pasta then spoon over the rest of the ragù. Finally scatter over the remaining mozzarella and Parmesan.
Cover the dish with foil and bake in the oven for 15 minutes. Remove the foil and continue to bake for a further 10 minutes until piping hot and golden.
Serve with extra Parmesan sprinkled on the top and a salad.

Updated: October 1, 2018

Country Vegetable Soup

October 1, 2018 by Angie In Soups Tagged carrots, tomatoes, celery, onions, vegetable, potato Leave a comment

Country Vegetable Soup

This is a lovely smooth, thick vegetable soup. It’s quick to make and great for a winter’s day accompanied with soda bread.

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Country Vegetable Soup

Prepares: 6 servings

Preparation time: 20 minutes
Cooking time: 45 minutes
Ingredients
55g (2 oz) butter (¼ cup, or ½ stick)
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
1 large potato, chopped
600ml (20 fl oz) good beef stock (2½ cups)
1 tsp tomato purée/paste
salt and freshly ground black pepper
To serve
Chopped chives or celery leaves to garnish

Method
Melt the butter in a large pan, add the vegetables and toss to coat with the butter. Cook until soft, about 10 minutes, stirring frequently.
Stir in the stock, and then add the tomatoes and tomato purée/paste. Season to taste. Now bring to the boil, cover the pan, and simmer for 30 minutes.
Remove from the heat, leave to cool slightly and then purée in a blender.
Pour into a clean saucepan and simmer for 5 minutes.
Check seasoning and serve garnished with chives or celery leaves.

Updated: October 1, 2018

Strawberry Shortcake

September 29, 2018 by Angie In Desserts Tagged cream, strawberry, shortcake Leave a comment

Strawberry Shortcake

So summery. A very light strawberry shortcake that is filled with sliced berries and whipped cream.

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Strawberry Shortcake

Prepares: 8 servings (photo shows 4 servings)

Preparation time: 40 minutes
Cooking time: 15 minutes
Standing time: about 15 minutes
Ingredients
For the shortcake
225g (8 oz) plain flour/cake and pastry flour, plus extra for dusting (1½ cups + 1 tbsp)
2 tsp baking powder
pinch of salt
85g (3 oz) butter, chilled and cut into small cubes (⅜ cup, or ¾ stick)
1 egg, large (U.K.)/extra large (N.A.)
40g (1½ oz) caster/white sugar (3 tbsp)
3 tbsp milk
14g (½ oz) melted butter (1 tbsp)
For the filling
340g (12 oz) strawberries (1 pint container)
150ml (5 fl oz) double cream/whipping or heavy cream (⅔ cup)
icing/powdered sugar for dusting
You will also need a 20cm (8 in) sandwich tin that is 5cm (2 in) deep and brushed with a little melted butter.

Method
For the filling
Wash the strawberries and pat dry. Hull, then slice them lengthways and place in a bowl. Sprinkle with the sugar and toss to coat. Put to one side for at least 1 hour to draw out the juices.
For the shortcake
Meanwhile, preheat the oven to 200°C (400°F) (gas 6)
Sift the flour, baking powder, and salt into a large mixing bowl. Add the butter and rub in with fingertips.
In a smaller bowl, add the egg, and whisk with a fork to break up. Next whisk in the sugar and milk to mix. Now pour the mixture liberally over the dry ingredients and, using a table knife, cut through the mixture to begin bringing it together. Then with floured fingers continue bringing the mixture together to make a rough, soft dough. Turn out onto a lightly floured work surface and knead lightly a few of times to smooth the surface.
Divide the dough in two equal pieces and gently pat each half out to a circle that will fit the buttered tin. With floured fingers, lift one circle of dough and lay it in the tin. Brush the surface of the dough liberally with the melted butter. Now place the second circle of dough on top.
Bake the shortcake for 15 minutes, then turn out onto a wire rack and cool for 10 minutes. Using the tip of a palette knife, gently separate the two pieces of shortcake. The melted butter separating the two layers will have allowed them to remain separate.
To assemble
Place the shortcake base on a serving plate. Cut the top into 8 equal slices, which will make cutting the dessert easier to serve.
Whip the cream until soft peaks form.
Now spoon the strawberries and their juice over the base and then cover with the whipped cream. Place the 8 slices on top in exactly the order they were cut so they will fit back together perfectly.
Dust with icing sugar/powdered sugar using a small sieve and serve immediately.

Updated: September 29, 2018

Strawberry Cheesecake

September 28, 2018 by Angie In Desserts Tagged cream cheese, strawberries, strawberry, cheesecake, Graham cracker, digestive Leave a comment

Summer for me has always been about enjoying strawberries. I can remember when the season was very short because you could only buy locally grown ones. Memories of watching Wimbledon Tennis with a bowl of strawberries and cream – a wonderful combination where neither lasted long enough! Well perhaps the strawberry season lasted a little longer. Now newer varieties are grown in many areas which extend the season and have a longer shelf life too. Meaning they are available in the stores for many months over the summer.

In U.K. stores they are mainly U.K. grown and here in Canada most are imported from the States, but wherever we have lived the best for me are those grown locally. Because they are not picked to travel far they tend to be left to ripen just that little bit longer which means they are sweet and full of flavour with an aroma which is always more intense. The best are those you can find being sold by the roadside outside the main towns.

A strawberry cheesecake recipe is always a must and here is my classic version. I hope you will enjoy it too.

Strawberry Cheesecake

This is a classic strawberry cheesecake. It has a sweet crumb base and a creamy cheese filling then topped with heaps of sliced strawberries and a gorgeous strawberry sauce.

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Strawberry Cheesecake

Prepares: 8 servings (images show 4 servings size)

Preparation time: 30 minutes
Cooking time: 45 minutes
Cooling time: about 15 minutes
Chilling time: 2 hours
Ingredients
For the base
170g (6 oz) Graham cracker crumbs (1¼ cups) OR
170g (6 oz) plain digestive biscuits (12)*
55g (2 oz) sugar (¼ cup)
55g (2 oz) butter, melted (¼ cup)
*In North America you can buy packaged baking crumbs ready for using in desserts like cheesecakes. In the U.K. these aren’t readily available, so use plain digestive biscuits and just put them in a large plastic food bag and crush them with a rolling pin until they are broken into very small crumbs.
For the filling
2 pkgs (250g each) cream cheese, softened
2 eggs, large (U.K.)/extra large (N.A.)
140g (5 oz) caster/white sugar (¾ cup less 2 tsp)
½ tsp vanilla extract
For the topping
675g (1 lb 8 oz) strawberries (a quart container)
115g (4 oz) redcurrant jelly (2 tbsp)
You will also need a 23cm (9 inch) springform pan or loose-bottomed pan.

Method
For the base
Preheat the oven to 160°C (325°F) (gas 3)
Mix the crumbs and sugar together in a bowl and pour over the melted butter. Stir to coat the crumb mixture.
Press into the pan, pushing some of the crumbs up the sides to form a rim about 2cm (¾ inch) high and 1.25cm (½ in) wide.
Bake for 10 minutes then remove and leave to cool, about 20 minutes.
For the filling
Meanwhile, increase the oven temperature to 180°C (350°F) gas 4.
Beat the two packets of cheese together until soft and creamy, using a food mixer or electric hand mixer. Now add the eggs, sugar, and vanilla extract one at a time, beating well between each addition until smooth. Pour into the cooled crumb crust.
Bake for 35 minutes until the cheesecake is just firm around the edge and just set in the middle. There still needs to be a slight wobble as this will prevent it cracking when cooling. Remove from the oven and leave to cool. If you have time, leave to cool in the oven with the door slightly ajar. This will allow it to cool down very slowly which again helps prevent cracking. Then refrigerate for 2 hours.
For the topping
Wash, pat dry and hull the strawberries.
Set aside 170g (6 oz) (about ½ pint container) and purée. Then strain through a sieve so you are left with a smooth sauce.
Melt the redcurrant jelly in a small pan over a low heat, stirring in the purée until blended together.
Remove from the heat and pour into a small serving jug. Set to one side to cool.
Slice the remaining strawberries.
To serve
No more than one hour before serving, carefully remove the cheesecake from the pan and decorate the top with the sliced strawberries.
Serve, cut into wedges and pour the strawberry sauce over the top.

Updated: September 28, 2018

Plum and Apple Crumble

September 27, 2018 by Angie In Desserts Tagged apple, crumble, sugar, flour, plum Leave a comment

Plum and Apple Crumble

Plums and apples go so well together and here they are used in a crumble — just right for this time of year when summer is nearly gone.

Adding cinnamon and lemon to the fruit give it a lot of flavour and, adding rolled oats and demerara sugar to the buttery crumble really do make a difference to the taste.

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Plum and Apple Crumble

Prepares: 4 servings

Preparation time: 25 minutes
Cooking time: 30 minutes
Ingredients
For the filling
4 large ripe plums
340g (12 oz) Bramley or dessert apples (about 2 apples)
40g (1½ oz) light muscovado sugar/soft light brown sugar (3 tbsp)
½ tsp ground cinnamon
½ lemon zest only
For the crumble
115g (4 oz) plain/all-purpose flour (⅔ cup + 2 tbsp)
70g (2½ oz) butter, chilled and cut into cubes (¼ cup or ½ stick, plus 1 tbsp)
40g (1½ oz) rolled oats (¾ cup)
55g (2 oz) demerara sugar (¼ cup)
To serve
Hot custard or vanilla ice cream make a good accompaniment.
You will also need a shallow, ovenproof serving dish.

Method
Preheat the oven to 200°C (400°F) (gas 6).
For the filling
Halve the plums, remove the stones and then roughly chop. Place them in a large pan.
Peel, core and roughly chop the apples and add to the plums.
Now add the sugar, cinnamon, lemon zest, and 3 tablespoons of water. Stir, cover the pan and heat gently until the apples are softened, about 5 minutes.
Spoon into the ovenproof dish and set to one side.
For the crumble
Sift the flour into a mixing bowl and rub in the butter, using your fingertips, until the mixture resembles breadcrumbs.
Now mix in the oats and sugar and then scatter over the fruit.
Bake for 25–30 minutes until the crumble is golden and the fruit is bubbling round the edge.
Serve immediately.