Kinda Buano no-bake cheesecake

Light, creamy and fluffy, this cheesecake doesn't satisfy with just one slice. The soft cheesecake is like a beuno milkshake in a solidified form and the addition of chocolate chip cookies adds a light hearted playful touch as well as texture and a rich flavour. As the cheesecake requires no baking the texture is allowed to remain light and fluffy.

Ingredients:

Biscuit base:

4 chocolate chip biscuits (such as Maryland)
4 gram crackers/ digestive biscuits
50 grams of melted butter

Cheesecake:

3 packets of twin Buenos
180grams tube of cream cheese, room temperature
100grams icing sugar
330mls of double cream, room temperature

Method:

In a food processor add the biscuits and grind to a fine powder. Mix with melted butter and press into 22cm flan tin that has been lined with grease proof paper. Leave in the fridge for 1 hour to allow to set.

In a food processor puree the chocolate bars into a smooth paste.

In a large bowl whip the icing sugar and double cream until it is able to hold its shape. In another bowl using a fork cream the cream cheese until it becomes soft and now it will be able to easily incorporate the bueno into the cream cheese. Now combine both mixtures into one and pour into the flan tin.

Leave the cheesecake to set for at least 6 hours.



I love this recipe, it is loved by both grown ups and kids, so make sure you make it when your family comes over.

Love Mademoiselle De Baker.

Black Forest Roulade

Deep, rich and flamboyant, the flavors of the black forest are chocolate, cream and cherry. The chocolate, which is slightly bitter, provides a base for sweet and tart cherries and both come together as a flavor, the cream is used to provide a soft texture and break some of the sharp richness. The combination of the red against the black of the chocolate and the white cream provides the images beautiful opulence, when the cake is rolled into a log and lightly dusted with icing sugar you are transported deep into the heart of the forest.

Living in England I feel that we experience the true essence of Christmas, the weather is cold so we like our food to give us the feeling of warmth, just like you feel when your sitting next to a roaring fire. The last three months of the year are my favourite. During these months a whole array of seasonal food and drink is realised and black forest comes in all forms. This cake is a elegant twist on the traditional yule log and is perfect as a simple show stopper. The sponge is very light and as the cherry compote is made fresh with frozen cherries they are still fruity but are not heavy like a jam, the simple cream adds decadence to the overall dish with its fluffy texture.

Ingredients:

Chocolate sponge
2 eggs
1 egg white
1 tablespoon cocoa powder
90 grams self- raising flower

Cherry compote 
100 grams frozen cherries
100 ml hot water
1 teaspoon corn flour

Whipped cream
200 ml double cream
3 tablespoons vanilla sugar

Method

Preheat your oven to 200°c and line a 26 x 30 cm tin with enough baking paper so that it hangs off the sides.

Shift together the flour and cocoa powder in a bowl an leave to one side. In a large bowl combine the eggs, egg white and sugar and whisk together for 5 minutes until the mixture turns light and foamy. Fold in the dry ingredients gently and pour into your cake tin. Bake for 9-10 minutes.

Once baked take the cake out of the tin. While still hot using the paper roll the cake from the shorter side into a swiss roll. Allow to cool completely.

For the cherry compote add the cherries into boiling water and shift in the corn flour making sure not to create lumps. Boil on a medium heat for 5 minutes. Allow to cool then take out the cherries and using a fork press the cherries until they are slightly flat.

Whip the cream and sugar to soft peaks and spread onto the cake, then place the cherries onto the cream making sure to place more on the side you will roll from and then start to roll. You will see that the rolling will push the filling to the edges.

These flavours are the essence of Christmas. There are a few steps but they are worth it as the cake is so beautiful and everyone loves it. You can use the the sauce left over from the cherries to serve the cake with.

Love Mademoiselle De Baker.

P.S. when I didn't have the appropriate cake tin I used a lasagne dish.

Raspberry and Almond Cake

Everyone loves a cake that goes well with a cup of tea, this is the perfect cross between a buttery cake that you have in your kitchen on a Sunday afternoon and a patisserie bakery afternoon tea special. The combination of raspberries and almonds creates a beautiful marriage of texture and moisture, providing richness and harmonious taste. The raspberries have their own juice and the almonds contain natural oils, and as the the almonds are ground they add a fine nutty taste that spreads throughout the cake and the raspberries contain themselves yet give you an outburst of flavor when bitten into. This cake is satisfying fulfilling in your need for luxury, and yet there are only a few more additional steps within the recipe from that you may find in a basic vanilla cake.

Ingredients:
100 grams of butter
120 grams sugar
3 room temperature eggs
50 grams self raising flour
80 grams ground almonds
120 grams of raspberries
1 vanilla pod (optional)


Method:
Firstly, preheat your oven 180 degrees (160 degrees if its a fan or gas mark 4). After that grease a 9 inch/18cm cake tin (all though it is not essential for you to do this but I find it easier if you line the bottom with grease proof paper).

Beat the butter, the seeds of the vanilla pod and sugar together until you get a fuffy texture and then add your eggs one at time.

In a separate bowl mix your flour and almonds together then fold into the cake mixture. Finally, gently fold in your raspberries.

Pour your mixture Into your tin and place into the oven to bake for 30 minutes immediately.

This cake is my family's favourite, I made it for my brother and his wife on their first morning as man and wife. Its easy to fall in love with this cake. 

Love Mademoiselle De Baker x

Sugar Free Victoria Sponge

Simple does it. I have never understood why people think of a Victoria Sponge as a simple cake, it was after all Queen Victoria's cake of choice with a cup of tea. Hence, the likelihood is you will never disappoint anyone with a Victoria Sponge.

Being an intense lover of cake I cannot and will not comprehend a life without cake, or any other sweet treat for that matter. However, I did need to find a way of reducing my sugar in-take. When a college of mine told me about xylitol, the sweetener of choice for her diabetic mother which also baking friendly, I decided I would try my first attempt at baking with this product with a Victoria Sponge.

A Victoria Sponge is equal quantities of butter, sugar, eggs and flour mix together and baked into a wonderful delight. In my option, the buttery taste and the fluffy texture of this cake is home cooking comfort at its best. The recipe enables the novice baker to produce a grandma’s nostalgic classic. As the age old saying say, the simplest things are the best.  

Recipe

4 eggs, weighed

Very soft butter, same weight as the eggs

Xylitol, same weight as the eggs

self-raising flour, same weight as the eggs  

Method

Cream together the butter and xylitol until well incorporated.  

Now add one egg at a time, mixing well in each addition. 

Fold in the flour. 

Love Mademoiselle de Baker.

p.s you always use sugar.  

Cheese And Tomato Croissant

Someone recently asked me for a kid friendly baking recipe. Something that both the parent and the children could have fun making as well as enjoy eating. The idea for these came to me when I was in a coffee shop waiting to buy my breakfast, and my friend wanted some cream cheese in her croissant. I thought the combination of my cheese and tomatoes toastie and her croissants could be rather nice. I wasn't wrong. These are perfect for children as they have a pizza like taste and crisp exterior. Plus they don't have the potential for a large mess.

Ingredients: 
One packet of rolled puff pastry
10 tablespoons of pasta sauce or tomato puree
2 balls of mozzarella, sliced
Thin slices of tomatoes (optional)

Method:

Preheat your oven to 180°c. Roll out the pastry and cut the pastry into equal squares.

Spread 1 to 2 tablespoons of the tomato sauce onto each square and place two slices of mozzarella (more or less if desired) on top. Now attach two opposite sides of the square and place a slice of tomato on top. Set on to a baking tray. Repeat with all the squares.

Bake for 20 minutes, or until they are golden brown.

Love Mademoiselle De Baker.

P.S you can adjust the cheese and tomato sauce to your taste.

Chocolate Fondue Pastry Pots

An edible pastry pot with a gooey Nutella filling. A baking novice is guaranteed to excel at this simple yet scrumptious dessert. This is perfect for a dinner for two as it only takes minutes to prepare. What adds an extra special touch is the addition of strawberries. Nutella and strawberries compliment each other beautifully, and as the filling is viscous it is the perfect consistency for dipping.

Ingredients:
1 packet of rolled puff pastry
6 tablespoons of Nutella
3 tablespoons of cream

Melted butter, to brush

Equipment
Two cookie cutters, one should be a inch smaller than the

Method:

Preheat the oven to 180°c. Line a baking tray with baking paper.

Roll out your puff pastry. Using the large cutter out two identical shape. Using the smaller cutter, cut a hole in the middle of one of the shape. And on the other piece, using a fork press holes into the shape, this will stop it from rising. Brush this shape with butter and place the other on top and press with a bit of pressure. This should create the pot shape.

Place on to a baking tray and baking for 20 minutes, until it has a golden colour. Take out of the oven and allow to cool.

Meanwhile, place the nutella and cream in a small saucepan and melt until smooth. Pour into the pots. Serve with your favourite fruit.


Love Mademoiselle De Baker.

Spicy Fried Chicken Strips

Moist, tender and comforting. Fried chicken is a classic soul-food dish, it originated in the southern part of the United States. Homemade chicken strips contain so much more flavour as well as possessing a more crunchy texture, in addition they are more cost effective. I like to eat them with a simple salad.

Ingredients:

125 grams/1 cup of plain/all purpose flour
Half a teaspoon of salt
1 teaspoon of black pepper
1 tablespoon of cayenne pepper
Half a cup/125mls of buttermilk or milk.
500 grams of chicken breast, cut into 1 inch strips

1 liter of oil for frying.

Method:

Marinade your chicken strips in half your milk/buttermilk for 1 hour.

Heat your oil in a large wok on a high heat for 5 minutes. Mix together the flour, salt, pepper and cayenne and separate the flour mixture into two swallow bowls. In one bowl mix a quarter cup of milk until your get a thick yet slightly running paste.

Dip the chicken strip into the wet mixture and then into the dry mixture. Now fry the strips in the oil for 5 to 6 minutes, turning frequently.

Line a plate with kitchen roll and place the fried chicken onto the plate, this is so the tissues can soak the excess oil.

Love Mademoiselle De Baker.

P.S you can adjust the flavour of the pepper and cayenne to your taste.

Millenna's Peanut Butter Smoothie

Nutella "Melt In The Middle" Pancakes

American pancakes are a daunting dish that many people are to apprehensive to try. Admittedly they are more difficult to make compared to their french cousin the crepe. However, what you need to be aware of is that pancakes are cakes that are cooked in a pan, and as baking is a science you to precise with your ingredients otherwise you will not have the desired outcome. Follow my recipe and you will get the perfect pancakes.

Ingredients:

300 grams of self-raising flour
1 tablespoon of baking powder
250 mls of buttermilk (see recipe)
100 grams of sugar
2 eggs
70 grams of melted butter, plus extra for frying
Pinch of salt
Nutella, to taste (tablespoon or teaspoon depends on the desired size)

Method: 

In a large bowl mix together the flour, baking powder, sugar and salt until they are well combined. In a separate bowl mix together the buttermilk, melted butter and eggs. Make a well in the flour mixture and gradually add the wet mixture whisk well.

Place a small frying pan on a medium heat and place a tablespoon of butter and spread into a circle. Heat the butter until it sizzles. Using a ladle or large spoon create a circle and cook until you can see the edges cook. Now place a spoonful of nutella in the middle and spread. Pour enough batter over the nutella to cover it and cook until you see bubbles appear around the edges. Now flip and cook for 2-3 minutes, it should be golden brown once cooked.

If you want you can cook these pancakes without the nutella. If you do cook the pancakes until you see bubbles form on the top and the flip and cook for 1-2 minutes.

Love Mademoiselle De Baker x

P.S serve fresh if you want the middle to melt.

How To Make Your Own Buttermilk

So many recipes for chocolate cake require buttermilk as vital ingredient. Buttermilk when combine with cocoa provides a smooth texture and moisture rich cake, hence making it an essential component. I can tell you from experience without buttermilk the cake taste very dry. But what do you when you have a sudden need to make a chocolate baked good on a Sunday evening when all the shops have closed? Make you own of course.

In order to make your own you will need one tablespoon of vinegar or lemon juice for every 250ml of semi skimmed milk. Stir the two together and let it stand for 10 minutes.

Love Mademoiselle De Baker x

Mint And Berry Infused Water

It is surprising how it easy it is to flavour water naturally, moreover without the use of preserves and artificial flavours you are provided with a beautifully flavoured water that is healthy as well as tasty, cost effective and easy. For every half a litre of water you will need one strawberry/five blueberries and one sprig of fresh mint. I'm sure you agree it looks rather beautiful.

Love Mademoiselle De Baker x

Mac And Cheese With Green Vegetables

Being a chilli and spice enthusiast I often forget that children do not appreciate complex flavours. On occasions like this I need a recipe that not only pleases the children but also excites the adult, transporting them into the state of "I wanting what the children are having." Saucy, creamy and soft mac and cheese is the ultimate comfort food, satisfying the deepest of cravings and sending you off into a carbohydrate induced coma. The addition of broccoli and green peas not only adds fresh flavour but a much needed texture to cut through the dish.

Ingredients:

200 grams of just under cooked pasta
120 grams of butter
40 grams of plain/all purpose flour
200mls of milk
120 grams of cream cheese
250 grams of mature cheddar
A good pinch of salt and pepper
100 grams of peas
A whole head of broccoli, cut into bite size pieces

Method:

Preheat your oven to 200°c.

In a sauce pan melt the butter on a medium heat and sprinkle in the flour slow, this is to prevent lumps forming, and cook for 2 minutes continuously stirring. Now slowly add your milk a bit at a time, make sure that each addition is well combined, now whisk until the sauce until it becomes thick, this should take 1-2 minutes. Now add the cream cheese, salt, pepper and the cheddar and melt into the sauce.

Add the pasta, peas and broccoli into the sauce and mix until the pasta and vegetables are well coated. Pour into a medium-sized oven dish, sprinkle over some cheddar cheese and bake for 25 minutes.

In my recipe I have used frozen peas that have been thawed and fresh broccoli as I like a bit of bite, however you can use boiled broccoli, add sweetcorn or leave the vegetables out all together.

Love Mademoiselle De Baker x

Jaffa Cakes

Jaffa cakes are a much loved treat that invokes nostalgic memories. What can beat that comforting feeling that transports you back to when life was full of fun and play, homemade of course. I think I have never met anyone who doesn't love jaffa cakes, as well as someone who thinks you cannot beat homemade. My recipe for jaffa cakes are packed full of freshness and flavour, as the recipe is simple I recommend that you use the best quality of ingredients that you can afford, this is

because when a recipe is simple it allows the flavours to shine.

Ingredients:

120 grams of butter (room temperature)

180 grams (3/4 cups) of sugar

190 grams (1 1/2 cups) of self-raising flour

125 ml (1/2 cups) milk

2 eggs

Good quality marmalade

100 grams of chocolate

Method:

Preheat your oven to 180°c and line a baking tray with cupcake cases.

In a food processor mix together butter, sugar, self-raising flour, milk and eggs until smooth. Fill the case mixture a 1/4 of the way up and bake for 12 minutes or until you can insert a skewer into the cake it comes out clean. Allow to cool for half and hour.

While the cakes cool you can melt the chocolate. I do this by placing the chocolate in a bowl and heating it in the microwave oven for 30 seconds, if there are many large pieces that have not melted just continue to mix the chocolate and pieces will melt themselves in.

Once the cakes are cool cut a shallow hole at the top of the cakes using a spoon and fill it with the marmalade. Pour the chocolate over the top of the cake and allow to set for another 30 minutes.

Love Mademoiselle De Baker.

P.S try strawberry jam instead of marmalade for a twist.