Plain Bread

Ingredients

1/2 kg Flour
2 Egg
1 tbsp Yeast
1/2 tsp Salt
1/2 tsp Baking soda
3 tbsp Oil
as required Lukewarm water

Method

In a bowl mix together 1/2 kg Four, 1 1/2 Eggs, 1 tbsp Yeast, 1/2 tsp Salt, 1/2 tsp Baking soda, 3 tbsp Oil and knead to dough with Lukewarm water as required. Leave it to rise for 30 minutes. Then knead again and roll in the shape on bread. Brush with remaining half beaten egg, leave it to rise for more 20 minutes. Now bake in a preheated oven of 200 degrees for 30 minutes. Now take out from oven, cool and cut into slices.

The Best Blueberry Cheesecake Recipe

Ingredients:
Crust-
¼ cup pecans (finely chopped)
¼ almonds (finely chopped)
¼ cup walnuts (finely chopped)
¾ cup vanilla wafers (finely chopped)
2 tablespoons melted butter
Filling-
1 ½ lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
¼ cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
1 can blueberry pie filling
Step 1: Pre-heat the oven to 325 degrees. Mix all crust ingredients together and press into the bottom and 1 ½” up the sides of a 9” spring form pan. Set aside.
Step 2: In a large mixing bowl beat cream cheese until it’s light and fluffy. Add sugar (a little at a time) and beat until creamy. Add one egg at a time (beating after each one). Add flour, vanilla extract and lemon juice. Mix well. Add sour cream and beat until smooth.
Step 3: Pour cream cheese mixture over the crust. Place into the oven on the middle rack and back at 325 degrees for 1 hour and 15 minutes. When time is up prop open the oven door and let cheesecake sit in the oven for 1 hour. Remove and allow cheesecake to cool and refrigerate overnight. Top with blueberry pie filling.
(makes 8 servings)

Chocolate Truffle Star Cake

Ingredients:

140g dark chocolate , 70% cocoa solids, broken into pieces
2 tsp coffee granules
140g butter , cut into pieces
50g plain flour
50g self-raising flour
¼ tsp bicarbonate of soda
140g golden caster sugar
140g light muscovado sugar
1.5 tbsp cocoa powder
3 tbsp soured cream
2 large eggs

For the dark chocolate icing

50g dark chocolate , very finely chopped
100ml double cream
2 tsp golden caster sugar
1.5 tbsp boiling water

For the white chocolate icing

50g white chocolate , very finely chopped
100ml double cream
1 tbsp boiling water

for the stars

100g white chocolate
5-6 small chocolate truffles
25g dark chocolate

Method

The cake and stars are best made a day ahead (the cake is easier to slice and fill, and the stars have time to set). Heat oven to 160C/fan 140C/gas 3. Butter and base-line a deep loaf tin (22 x 11 x 6cm). Put the chocolate and butter for the cake in a saucepan. Mix the coffee with 50ml water, then pour into the pan. Warm through over a low heat, just to melt – be careful not to overheat.

While the chocolate melts, mix both flours with the bicarbonate of soda, both sugars and the cocoa. Break down any lumps in the sugar with your fingers. Beat the eggs, then stir in the soured cream. Pour this and the melted chocolate over the flour mixture, then stir everything together – the mix will be very soft. Pour it into the tin, then bake for about 1½ hrs, or until firm on top. Let the cake cool in the tin (it may crack if you turn it out too soon), then loosen the sides and carefully turn it out onto a wire rack to cool completely.

To make the stars, line a baking sheet with baking parchment. Melt both chocolates separately. Pour and spread the white chocolate thinly into a rectangle on the parchment. Drizzle the dark chocolate off the end of a teaspoon in bold squiggles over the top. Leave in a cool, dry place (not the fridge) until almost set but not hard, then lightly press down with a star cutter, about 5.5cm across, to make at least 6 star outlines. (Make a few extra in case of breakages and wipe the cutter each time you press a star shape.) When completely set, cut through the star outlines with a small sharp knife, then carefully lift them off onto baking parchment.

For the white chocolate icing, heat the cream just to boiling. Remove from the heat, tip in the chocolate and swirl so it starts to melt, then pour in the boiling water and stir to melt completely. Pour into a small bowl and chill in the fridge for about 1 hr to cool and thicken slightly. Beat with an electric hand mixer until thick and glossy.

When the cake is completely cold, place it into the fridge to chill (this makes it easier to slice). Take the cake out of the fridge and turn it over so the flat base becomes the top of the cake. Slice the cake horizontally into three. Sandwich back together with the white chocolate icing, not quite up to the edges. (This can be done a day ahead and chilled.)

For the dark chocolate icing, heat the cream with the sugar just to boiling. Remove from the heat, tip in the chocolate, then stir in the boiling water. Leave to cool and thicken a little. Put the cake on a wire rack with parchment paper underneath (to catch any drips). Pour and spread the icing all over the cake. Leave to set slightly, then arrange the truffles down the centre and prop 5 or 6 of your best stars against them.

Note to freezing

The cake can be frozen for 3-4 weeks after filling and coating with the chocolate icings. ‘Open freeze’ by freezing the cake without wrapping it (so that the icing doesn’t get crushed), until firm. Once firm, wrap in cling film then foil, or wrap in cling film and put in a freezer container. Freeze the stars separately in a small freezer container between sheets of baking parchment. To serve, unwrap the cake while still frozen, then thaw for several hours.

yogurt pasta salad wth feta cheese dressing.

Ingredients

1 cup boiled pasta.
1/2 cup cubed boiled potato & carrots
1/4 cup chopped bell pepper.
1/4 cup cooked red kidney beans
1/4 cup cooked chick peas.
1/2 cup cheddar cheese cut into small cubes.
1/2 cup black olives
1/2 cup cubed pineapple
1/2 cup cubed apple
2 hard boiled eggs chopped(opt).

For dressing:

1 cup yoghurt
1/2 cup feta cheese cumbled
1/2 tsp crushed garlic
2 tbsp lemon juice
salt to your taste.( Feta cheese has salt in it)
1/4 tsp black pepper.

Directions

Whip the yoghurt with a fork add crumbled feta cheese, lemon juice, garlic, salt & pepper.
Combine all the salad ingredients together & toss.
Refrigerate & just before serving drizzle with dressing.
Garnish with greens or walnuts

Chocolate Mousse served in Edible Chocolate Dessert Cups with Raspberry Sauce

Ingredients
CHOCOLATE CUPS:

1 1/2 cups semi-sweet chocolate chips (non-dairy)

CHOCOLATE MOUSSE:

1/2 cup non-dairy milk
1 teaspoon instant espresso powder, optional, preferred for richer chocolate flavor
1 cup non-dairy semi-sweet chocolate chips

1 (13.5-ounce) can coconut milk, chilled
1/2 cup organic powdered sugar

RASPBERRY SAUCE:

1 (12-ounce) bag frozen raspberries or 2 cups fresh raspberries
1/2 cup agave nectar
2 tablespoons water

1 teaspoon fresh lemon juice
1/8 teaspoon salt

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Chill the bowl and whisk of a stand mixer in the freezer for 15 minutes.



Directions
For the chocolate cups:
Melt the chocolate over a double boiler until smooth. Line a 12-cup cupcake tray with paper liners and scoop approximately 1 tablespoon melted chocolate into each cup. Use a pastry brush to evenly coat each cupcake liner and paint the chocolate up the sides of each liner, stopping about 1/2-inch/1 cm from the top. Freeze the tray for several hours or overnight. Peel off the cupcake liners and store the chocolate cups in the freezer.

For the chocolate mousse:
In the interim, whisk the milk and espresso in a medium-size saucepan over medium heat. Once the espresso is incorporated, add the chocolate chips and whisk over low heat until the chocolate is melted and smooth. Pour the mixture into a large bowl, let cool, and then chill in the refrigerator until cool to the touch, about 15 minutes.

Scrape the cream from the top of the coconut milk can into the bowl of the chilled stand mixer. Add the powdered sugar and beat for 1 to 2 minutes, until fluffy. Add the cooled chocolate mixture to the stand mixer and beat on low speed until incorporated. Let chill covered, in the refrigerator overnight. Serve the mousse in the chocolate cups.

For the raspberry sauce:
In a medium saucepot cook the raspberries, agave and water over medium heat for about 15 minutes, or until thick and saucy. Remove from the heat and stir in the lemon juice and salt. Let the mixture cool, then store in the refrigerator. Use the sauce to garnish the mousse or the plate!

Dessert Pizza

Ingredients

1 (1 pound) loaf plain ciabatta or focaccia
1 stick (8 tablespoons) unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

8 cloves
3/4 cup packed light brown sugar
1 1/2 pounds Gala, Braeburn, or Pink Lady apples, peeled, cored, and cut into sixths
Ice cream or whipped cream, for serving
Directions
Heat oven to 450 degrees F and arrange rack in the middle. Line a baking sheet with aluminum foil, place bread on top, and set aside.

Melt butter in a large nonstick frying pan over medium heat. When foaming subsides, remove from heat, add vanilla, salt, and cloves and sprinkle sugar evenly into pan.

Place apples in a single layer and return to stove. Cook over medium heat, turning apples once, until apples are knife tender, about 10 minutes. Arrange apples on bread and pour all but 1/4 cup caramel sauce on top. Bake in oven until caramel sauce bubbles and bread is heated through, about 5 to 7 minutes. Remove from oven, pour remaining caramel on apples and let pizza sit for 5 minutes before cutting. Serve with ice cream or whipped cream

Royal Icing

Ingredients:-

• 1 ¼ cups —- Sifted powdered sugar
• 1 tbsp —- Meringue powder
• 2 tbsp —- Warm water
• ¼ tsp —- Cream of tartar

Method:

1. Combine all ingredients in large mixer bowl.
2. Beat at low speed until moistened.
3. Increase speed to medium.
4. Beat until stiff and glossy (2 to 4 minutes). (If too stiff, add additional tablespoon hot water.)
5. Cover bowl with damp paper towel until ready to use or cover with plastic food wrap; refrigerate up to 2 weeks.
6. To restore texture, allow icing to reach room temperature.

 Tip: Royal icing hardens when it dries and is used for piping decorations on cooled cookies.

Cocoa Glaze recipe

Ingredients:-

• 2 tbsp —– Butter
• ¼ cup —– Unsweetened cocoa powder
• 3 tbsp —– Water
• ½ tsp —– Vanilla extract
• 1 ¼ cups —– Powdered sugar

Method:

1. Melt butter in a small saucepan over low heat.
2. Stir in cocoa and water.
3. Cook, stirring constantly, until mixture thickens. Do not boil.
4. Remove from heat. Stir in vanilla.
5. Gradually add powdered sugar, beating with whisk until smooth.
6. Add additional water, ½ teaspoon at a time, until desired consistency.
7. Spread glaze over top of cake, allowing glaze to drizzle down sides.

Dark choco cake

                                        

Ingredients

2 cups sugar

1¾ cups flour

¾ cup baking cocoa (dutch process or dark cocoa preferably)

1½ tsp baking powder

1½ tsp baking soda

1 tsp salt

2 eggs

1 cup milk

½ cup vegetable oil

2 tsp vanilla extract

¾-1 cup boiling water

Directions

1. Heat oven to 350°F.
2. Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
3. In large mixer bowl, stir together dry ingredients.
4. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
5. Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
6. Pour into prepared pan.
7. Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
8. Cool 10 minutes; remove from pan to wire racks.