Biscoff Rocky Road

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l 16/07/2017

If your will power lasts more than 10 minutes then these tasty morsels will keep for a week in the fridge. As with most of my posts, you can adapt this to include other fillings and textures but I think this combination showcases the biscuit spread flavour.

Very easy to put together, you don’t even need to turn the oven on for this one.

This recipe makes 16 pieces of Biscoff Rocky Road!

Ingredients:

  • 400g White Chocolate, chopped
  • 125g Biscoff Spread
  • 50g Unsalted Butter
  • 150g Mini Marshmallows
  • 250g Lotus Biscuits, chopped
  • Spare Biscoff Spread for Drizzle

Method:

  1. Line a 8/9″ square tin with greaseproof paper and leave to the side.
  2. In a large bowl, add in the chocolate and butter – melt on a low heat in a large glass bowl, over a pan of simmering water (making sure the water doesn’t touch the bowl) until fully melted – stir until smooth!
  3. In a separate bowl, melt the biscoff spread in the microwave for 30 seconds or so or until runny, beat into the melted white chocolate mix.
  4. Once it has melted and combined, add in the marshmallows and chopped biscuits and fold together – pour into the tin and spread until it is even. Refrigerate until set!
  5. If you want the extra biscoff kick, melt some extra biscoff spread and drizzle over the top of the Rocky Road, again, refrigerate until set!

Syrup Sponge

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Screenshot_2017-04-16-21-49-35-1[1] 18/04/2017

Fancy a hearty, warming pudding but don’t have much time? Look no further! You can whip up this mix and cook it in the microwave giving you a light fluffy sponge soaked in syrupy goodness in minutes. No need to thank me, just get some custard and enjoy!

You can try this recipe with lots of different toppings. Try different flavours of jam or marmalade. You can even try flavouring the sponge. Add lemon or orange zest, sultanas, chocoloate chips or even mashed banana.

Ingredients:

  • 4oz margarine
  • 4oz caster sugar
  • 4oz plain flour
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 tablespoon hot water
  • 3 tablespoons jam or golden syrup

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Method:

  1. Cream margarine and caster sugar together. Beat in the eggs and fold in the sieved flour and baking powder. Add the hot water.
  2. Grease a 1 ½ pint heatproof bowl with margarine and place the jam or syrup in the bottom. Heat on full power for 30 seconds.
  3. Add the sponge mixture. Cover loosely with cling film and heat on full power for 5-6 minutes. Timing will depend on the topping used. Remove from the microwave and leave to stand for a few minutes before turning out.
  4. Serve with loads of custard or ice cream – obligatory!

Roasted Red Pepper & Feta Dip

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Here you have a super speedy, easy and more importantly, delicious dip that can be spread on toast, be an accompanyment to a meal, eaten with nachos or provide a lovely filling for pitta breads.

I made my own pitta chips by baking some cut up pitta breads in the oven for a crunchy snack to take on the soft, salty feta and sweet peppers.

Ingredients:

  • 1 red pepper
  • 100g feta cheese
  • salt and freshly ground black pepper
  • 1/2 tsp oregano
  • balsamic vinegar, a splash

Method:

  1. On the oven hob, blister and burn the skin of the pepper completely. Turn with tongs to avoid burning yourself. Once the skin is completely black, place in a bowl and cover with cling film for 10 minutes to allow to steam.
  2. Once it is cool enough, scrape the black skin from the pepper. De-seed the pepper and very finely chop.
  3. Mix the pepper in a bowl with the crumbled feta, seasoning, oregano and a little balsamic vinegar.

Fresh Tomato, Cucumber & Red Onion Chutney

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screenshot_2016-09-16-18-36-15-11 22/09/2016

This isn’t really a recipe but is really lovely served as a fresh and vibrant side for any curry. It’s great slathered on poppadoms as a starter or a snack and provides a welcome break from the rich heaviness of many curries.

Ingredients:

  • 1 tomato, diced
  • ½ red onion, diced
  • 3 thick slices of cucumber, diced
  • Small handful of fresh coriander, chopped
  • A few mint leaves, chopped
  • A pinch of cumin and chilli powder
  • A squeeze of lime juice
  • Salt and freshly ground black pepper

Method:

  1. Mix all of the ingredients together in a bowl. Season to taste.

Tip: Season with salt when ready to serve as the salt will draw the moisture from the chopped veggies.

Speculoos Cheesecake

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Screenshot_2016-05-26-09-28-14-1[1] 26/05/2016

My first guest blog! And it comes courtesy of this wonderful lady…

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It is a bit of a joint effort as we both had a hand in it although I must admit, my role heavily leaned towards taste testing. I don’t always go for cheesecake but I have to say, this is a fantastic and easy recipe that tastes incredible. What are you waiting for? Make it now!

Ingredients:

(Buttery) Biscuit Base:
– 300g Lotus/Biscoff Biscuits
– 150g Butter, melted

Cheesecake Filling:
– 2x280g Philadelphia Cream Cheese – Full Fat
– 1 tsp vanilla bean extract
– 100g icing sugar
– 300ml Double Cream
– 250g Speculoos/Biscoff Cookie Butter

Method:

1) Blitz both of the biscuits for the base in a food processor until they’re a fine crumb. Mix with the melted butter and press down firmly into an 8″ springform deep cake tin. Alternatively, if you’re like Lissi and you don’t own said springform tin, bung it into a shallow 8” cake tin and find that you have way too much filling and result to pouring the rest into shot glasses to chill. Dunk lotus biscuits into the remaining mix as a snack! Dare I say, I prefer the latter option. Shots of speculoos cheesecake on tap? Err, yes please! Anyway, for the amazing topping/shots/snacks, read on.

2) Mix the cream cheese, vanilla, icing sugar and cookie butter until smooth – then mix in the double cream and whisk until it’s thick and holds itself completely. You may find this easier with an electric whisk.

3) Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.

4) Remove from the tin and decorate how you like, Lissi sprinkled hers with crushed lotus biscuits, and grated white chocolate. Good shout.

5) Store in the fridge – will last 4 days in the fridge, covered… if your will power lasts that long.

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Sushi

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IMG_20160118_165803[1] 14/02/2016

Sushi is so easy to make, tastes way better than the poxy, expensive stuff you buy in shops and you can tailor make it to include your favourite fillings or whatever you have to hand.

Ingredients:

For the rice

  • 300g sushi rice
  • 100ml rice wine vinegar
  • 2 tbsp golden caster sugar

For the Japanese mayonnaise

  • 3 tbsp mayonnaise
  • 1 tbsp rice wine vinegar
  • 1 tsp sauce

For the sushi

  • 25g bag nori (seaweed) sheets
  • choose from the following fillings: cucumber strips, smoked salmon, white crabmeat, canned tuna, avocado, spring onion

To serve with all styles of sushi

  • wasabi (optional – and fiery!)
  • pickled ginger
  • soy sauce

Method:

  1. TO MAKE THE SUSHI RICE: Rinse the sushi rice in cold water until the water runs clear, then soak roughly two parts rice to three parts cold water in a saucepan for 30 minutes.
  2. Next, bring the rice to the boil, cover and cook for 10 minutes or until the rice has absorbed all the water and is tender. Check the packet instructions for exact timings.
  3. Stir through the rice vinegar and sugar.
  4. Cool the rice down as quickly as you can by spreading it onto a baking tray and covering with a slightly damp tea towel.
  5. Dampen your hands to prevent sticking when handling the rice.
  6. Brush your knife with rice vinegar to prevent sticking and cut the roll into neat rounds.

 

  1. TO MAKE SUSHI ROLLS:Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegar water then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.
  2. Spread over some Japanese mayonnaise.Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.
  3. Add the filling.Top the mayonnaise with a line of your favourite fillings – here I’ve used smoked salmon and cucumber.
  4. Roll it up.Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
  5. Stick down the sides like a stamp.When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.
  6. Wrap in cling film.Remove the mat and roll tightly in cling film before cutting the sushi into thick slices then unravel the cling film.

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  1. TO MAKE PRESSED SUSHI:Layer over some smoked salmon. Line a loaf tin with cling film then place a thin layer of smoked salmon inside on top of the cling film.
  2. Cover with rice and press down.Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.
  3. Tip it out like a sandcastle.Turn block of sushi onto a chopping board.  Cut into fingers, then remove the cling film.

 

  1. TO MAKE SUSHI BALLS:Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.
  2. Make into tight balls.Bring the corners of the cling film together and tighten into balls by twisting it up then unwrap and serve.

Dark Chocolate Ganache Pie with Biscoff Cookie Crust

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IMG_20150914_184706[1] 15/09/2015

Ganache – simple, satisfying indulgence! This pie is so easy to make but pushes all the right buttons. Smooth, creamy and rich chocolate filling encased in a crunchy, buttery crust of Biscoff. Need I go on?

Ingredients:

  • 1 1/2 cups finely ground Biscoff cookies
  • 6 Tbsp room temperature unsalted butter
  • 2 cups dark chocolate, chopped
  • 1 cup double cream
  • 1/4 tsp salt
  • Raspberries for serving (optional)

Directions:

  1. In a mixing bowl combine butter and cookie crumbs with a fork.
  2. Press mixture into a 9 inch pie plate or tart pan.
  3. Bake at 180C for about 10 minutes or until the crust is crisp and has browned a bit.
  4. To prepare the filling, add chocolate, cream and salt to a heatproof bowl set over a pan of simmering water.
  5. Whisk over medium heat until the mixture is smooth and chocolate is fully melted.
  6. Pour into cooked crust.
  7. Cool in the fridge for at least 2 hours or until the filling has set. Slice and serve with fresh raspberries.

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