Roast Kimchi

This is a very easy Dessert  and you can use  any fruit but to make the dish as if its from the tropical island of Guadeloupe I would suggest using Pineapple and Mango. Ingredients 1lb of Pineapple and Mango cut in to small chunks 2 Tablespoons of Dark Rum 3 Eggs 20g of Plain Flour Pinch of Salt 50g of Caster Sugar 300ml Of Milk 1 Vanilla Pod Butter for greasing Sugar for sprinkling Method 1) Cut the Fruit into Cunks and sprinkle with rum and set aside 2) Break the eggs and sifr the flour and sugar add the sugar and beat the mixture until smooth 3) Heat the Milk with the Vanilla poduntil warm and pour into the egg mixture 4) Arrange the Fruit in a greased oven proof dish add the milk mixture and bake in the oven for 40 minutes @ 200oC ,when cooled add some sugar on the top.

This cake is light and full of Flavour , great in the summer or after a rather large meal. Ingredients 3 Satsumas or Clementines 4 eggs Zest of one lemon 160 grams of Caster Sugar 100 ml of Olive Oil 175 grams of Ground almonds 2 tsp of Baking powder For the Syrup 15 grams of Caster Sugar Juice of one lemon Method 1) Put the fruit in a sauce pan cover with water and  bring to the boil and simmer for 30 minutes 2) Take the fruit out and cool 3) cut into quarters and remove any pips and blend the fruit skin and all 4)  Whisk the Eggs,sugar and lemon zest for about  2-3 minutes 5) Then add the fruit paste 6) Then fold in the ground almonds and baking powder 7) Bake in a loose bottom circular cake tin for 50  minutes @ 180 oC 8)Once the cake is baked make the syrup by heating the lemon juice and sugar in a sauce pan then with a cocktail stick make tiny holes in the cake and pour the lemon syrup into these holes 9) Decorate with Icing Sugar...

Hello again , I am still suffering from my Ankle and I have only just recovered from a series of Bad Colds , lets hope 2018 is better for me. Ingredients 225g  of self raising Flour 1 level tsp of baking powder 225g of caster sugar 2 Eggs 1/2 tsp of almond extract 150g butter melted 250g cooking apples , peeled and cored 25g of flaked almonds Method 1)  Add the Flour , baking powder, sugar , eggs , almond extract  and melted butter into a bowl. Mix well and beat for a minute 2) Spread half of this mixture in a prepared tin , ( 20cm  lightly grased loose bottom cake tin). 3) Thickly slice the apples and lay on the top of the mixture ( Pilling most to the centre) 4) Spoon the remaining mixture over the top of the apples using a dessert spoon. Make sure you cover the centre as the mixture will spread out 5) Sprinkle with flaked almonds 6) Place in a preheated oven @  180oC for 1hr 15  to 1hr 30.

Hello Everyone ,sorry for not blogging for sometime , but I injured my Foot. Hopefully I will blog more regularly from now on. Ingredients 100g of Digestive Biscuits 35g of Melted butter 380g Room Temperature Cream Cheese 30g of Room Tempetaure Butter 80g of Plain Yohurt 150g of Sugar 2 Eggs 150ml of Double cream warmed 3 Tbsp of Corn starch Method 1) Crumble Biscuit then mix with melted butter 2)Place Parchment paper in a cake tin then spread the Biscuit mixture and press with a spoon 3) Mix Cream Cheese  and butter on a medium spead for 30 seconds 4 Add the plain yoghurt and continue to mixo n a low setting for 30 seconds 5) Add the Sugar and Mix at a low speed for 30 seconds 6) Add 1 egg then another at a low speed 7) Add warm double cream and mix on a low speed for 10 seconds 8) Sieve the Corn starch and mix on a low speed for a further 10 seconds 9) Pour this mixture on top of the biscuit 10) Place in Oven @ 160 oC for 20 minutes then turn off and open...

I love Chocolate Cake and this is one of the easiest ones to do Ingredients 175g of unsalted butter cubed 175g of dark chocolate broken into chunks 200g of caster sugar 3 large eggs separated 150g of plain flour 1/2 tsp of espresso powder/ground coffee 1sp of Vanilla Extract Method 1) Grease a loose based cake tin 2) Melt the butter and chocolate in a heatproof bowl over simmering water but becareful to not let the bowl touch the water 3)  Once melted let the Chocolate cool down for 10-15 minutes 4) Add the sugar and egg yolks and mix well 5) Sift the coffee powder and  flour and mix well so there is no flour visible 6) Add the vanilla extract and  mix well again 7)  Whisk the egg whites to form stiff peaks with an electric whisk 8) Slowly incorporate this in to the chocolate mixture and mix well 9) Pour into a prepared cake tin and bake for 30 minutes @ 180 oC

Donuts are lovely and muffins are lovely but Doughnut muffins are twice as lovely Ingredients --- makes 12 200g  softened butter 200g Golden Caster Sugar 3 Eggs 300g self raising flour 100ml of sour cream 1/2 tsp of baking powder 1/2 tsp of bicarbonate of soda 12 tsp of Raspberry Jam 3 tsp of Caster sugar to dust with a couple of pinches of Cinnamon Method 1) Add all the ingredients except the jam and sugar for dusting in a large mixing bowl. Mix until you have a smooth batter. 2) Add 1.5 Tbsp in each Muffin case , then make a small well and add the jam and cover with a further teaspoon of batter and smooth over so the jam is covered. 3) Bake at 160 oC for 30 minutes 4) leave to cool for 20 minutes then roll the Doughnut muffins in the sugar and Enjoy.

This is a tasty and traditional Dessert from the English County of Hampshire. Ingredients 225g Unsalted Butter 175g of Caster Sugar 3 Eggs 2 Tbsp of Double Cream Grated Zest of 1 Orange 175g of Plain Flour Pinch of Salt 700g of Eating Apples 175g of Apricot Jam Icing Sugar Cream or Custard to serve. Method 1) Butter a Pie dish ,  use 55grams of your Butter amount for this purpose 2) To make the sponge Cream the remaining Butter and Sugar until light 3) Then beat in the Eggs , Double Cream and Orange zest 4) Then Fold in the Flour and salt 5) Then peel , core and quarter your apples 6) Then spread 115 grams of the Apricot Jam at the bottom of the Pie dish 7)  spoon half the sponge on the top , then mix the apples with the remaining  Jam and add on top of this layer of sponge. 8)  Then cover this layer with the rest of Sponge and smooth . Bake @  160 oC for about an hour or until Golden. 9)  Then when cooled down dusr with Icing suga...

This is a classic Pear Tart. Pear is becoming my favouritefruit for cakes , slowly taken over Apple.Fortunately the method is quite easy to prepare with maximum taste. Ingredients Puff pastry ( Enough to  cover the base of your cake tin) 100g of Soft Butter , extra to grease 100g Caster Sugar 2 eggs 100g Ground almonds 3-4 pears cut into halves and cored or cut into slices your decision. Method 1) Preheat your oven @ 190 oC. 2) Roll out the pastry and get it to fit the base of  the loose bottomed greased cake tin. Trim off any  excess pastry around the rim. 3) Whisk the butter and sugar until pale  then add the eggs and almonds  and add on top of the cake tin smoothing the mixture with a  palette knife. 4) Add the pears on top 5) Bake for 1 hr or until the cake is Golden  and enjoy.

A Classic Lemon Cake Ingredients 150g Softened Butter plus extra for greasing 225g of Caster Sugar 6 Eggs separated Zest and Juice of 4 lemons 300g of Ground almonds 115g potato flour Icing sugar for dusting Method 1) Preheat oven to 200 oC and grease a loose bottoms cake tin 2) Cream the butter and sugar then add the egg yolks and add the lemon zest and juice 3) In another bowl  whisk the egg whites until they form soft peaks 4)Fold the egg whites to the cake mixture 5) The sieve the flour and add the almonds and mix throughly 6) Bake in the oven for 10 minutes @ 200 oC then turn it down to 150 oC and bake for an hour

Korean cake is a lovely light , fluffy and creamy soft cake which I bake for special occasions such as birthdays Please try. Ingredients Sponge 3 Eggs 100g of Caster Sugar 90g of Plain Flour 20g Melted Butter Syrup Ingredients 50ml Water 40g Caster Sugar 1/2 Tsp Orange Liker Cake Decoration 500ml of Double cream Sugar 50g Around 15 Strawberries chopped   Method for the Sponge 1) Add  a Bowl into a bigger bowl with hot water. In the bowl add the egg and set your whisk to high and whisk for 1min 30 seconds. 2) Then add the sugar in 2  to 3  sections and whisk for 4 minutes on a high setting 3) Sieve the flour then fold and then add the melted butter and Mix well 4)Bake in a round cake tin for 30 mins at  180 oC Method for the rest of the cake 1)  Making the Syrup buy boiling Sugar and water , Once it boils cool  down by moving to a bowl then mix orange Liqueur 2) slice 8 Strawberries 3) Cut the sponge in 3 layers 4)br...

This cake is a classic and well worth the effort Ingredients Sponge 3 Eggs 100g of Caster Sugar 90g of Plain Flour 20g Melted Butter Creamcheese Filling 2 Gelatin Sheets 220g of Room temp Cream Cheese 70g of Caster Sugar 80g of plain yoghurt 130ml of Double cream Coffe Syrup 100ml of water 50g of granulated sugar 15g of instant coffee 2 tsp of Rum Decoration 4 Tbsps of Cocoa Powder Dark Chocolate Shavings Method for the Sponge 1) Add  a Bowl into a bigger bowl with hot water. In the bowl add the egg and set your whisk to high and whisk for 1min 30 seconds. 2) Then add the sugar in 2  to 3  sections and whisk for 4 minutes on a high setting 3) Sieve the flour then fold and then add the melted butter and Mix well 4)Bake in a round cake tin for 30 mins at  180 oC Method for the rest of cake 1) Once sponge has cooled cut in half 2)Make the coffe syrup by adding all the coffee syrup ingredients except the Rum over a low heat until ...

Home made Cookies are always the best and this is nice Ingredients 150g Room Temp Butter 100g Brown Sugar 20g Caster Sugar 1/2 Tsp of Salt 1 Egg 170g of Plain Flour 30g of Almond Powder 1 Tablespoon of Cocoa Powder 1/2 tsp of Baking Powder 70g of Choco chips Method 1) In an Electric Whisk , Whisk your butter for 20-30 seconds 2) Then Add the Brown Sugar , Caster Sugar and Salt and mix on a low setting for 1 min and 30 seconds 3) Then add the Egg and whisk on low setting for a minute 4) Sieve the flour , almond flour and baking powder and mix with in the cookie mixture , whislt mixing , Whilst mixing cut the mixture with your wooden spoon and mix 5)Add the Choco Chips and mix roughly 6) make little patties with some space between and add a few choc chips for decoration on each  one 7) Bake at 180 oC for 12-15 minutes and enjoy

This is a traditional English cake Ingredients 100g Sultanas 50g Currants 50g Raisins 25g Candied Mixed Peel 1 Tea Bag 150ml of Boiling Water 225g of 3 day old Whole meal Bread 250 ml Milk 50g Butter , Melted 75g Dark soft Brown Sugar 2 tsp Mixed spice 1 Large Egg , Beaten Finely grated zest of 1 Orange 1 Tbsp of Demerara Sugar Method 1) Fill a rectangular cake tin with non-stick baking parchment 2) Place the Sultanas, currants , Raisins and Candied Peel in a Bowl Put Tea in a jug and pour over the boiling water and add to the fruit. Cover and leave for 2 Hours, Stirring once , so the fruit soaks up the tea and the fruit becomes big and juicy. 3)While the fruit is soaking break the bead in to 1cm pieces into a large bowl, Add the Milk, give the mixture a stir and leave to stand for 30 minutes so the bread is soaked. 4)Preheat the oven to 180 oC 5)Mix together the Brown sugar , melted butter, mixed spice and beaten egg and stir into the bread and milk.Fold in th...

French Toast is a very easy Breakfast to make at the weekend and so tasty. Ingredients Per person 1 Egg beaten 60 ml for of Milk 2 Slices of bread cut in half Butter and Oil to fry Icing sugar for decoration Fruit on the side Maple Syrup Method 1) Mix the egg and Milk in a shallow Bowl 2) Dip you bread in , the longer you leave the softer the French Toast aim for 5-10 minutes 3) Fry the bread in the Butter and oil till the bread is Golden Brown 4) Decorate with Icing sugar , pour maple syrup  , place fruit on the side , and Eat and Enjoy.

This cake is very easy to make and very very rich so I would advise that cream or Vanilla Ice cream matches perfectly with this Dessert. Ingredients 175g of Butter cut into small cubes 175g of decent Dark chocolate broken into chunks or squares 200g of Caster Sugar 3 Eggs, Separated 150g of Plain Flour 1/2 tsp of Coffee powder 1 tsp of Vanilla Extract Method 1) Grease a loose based cake tin. 2) Put the butter and chocolate in a heatproof bowl over a simmering pan of water. It is important the water doesn't touch the bowl. 3)  Once the Butter and chocolate has been completely melted leave to cool for 10 minutes 4) Add the sugar and egg yolks to the cooled chocolate mixture and stir with a wooden spoon until it's fully incorporated. 5)Sift the Flour and Coffee Powder into this chocolate mixture and mix well so all the flour is absorbed into the chocolate mixture. 6) Then add the vanilla extract and mix. 7)  Beat the egg whites until you get twin peaks and add...

Chiffon cake is a lovely light and creamy cake but you do need a chiffon cake mould. Ingredients 3 Egg Yolks 20g of caster sugar 65 ml of Milk 60ml of Oil 65 of Plain flour 1/4 tsp of baking powder 3 Egg whites 45g of Further Sugar For the Whipped Cream 300ml Double Cream 25g of Sugar Method 1)Whisk  the Egg Yolks for 20 seconds then add  20g of sugar and whisk until it doubles in volume and becomes an ivory colour about 5 minutes. 2) Mix the Milk and oil then pour slowly in the mixture while whisking 30-40 seconds. 3) Then add the Flour and baking Powder and whisk for 30 seconds 4) In a different bowl  Whisk the egg whites for 2 minutes then add the 45g of sugar. 5) Then mix the Egg white mixture into the main cake mixture  a 1/3 at a time. 6) When thoroughly mixed add to the chiffon cake mold but don't forget to spray the cake mold with water before you add. 7) When you have poured the cake mixture in to the mold ,circle the cake mixture w...

Castella is a popular light sponge cake from Japan, it was originally brought to Japan by the Portuguese in the 16th century along with Tempura. Ingredients 4 Egg Yolk 65 g of sugar 1/4 Tsp of Salt 2 Tbsp of warmed milk 20g of Honey 20g of sugar syrup 4 tsp of Vegetable oil 2 Tbsp of Mirin 120g of Flour 4 Egg whites Further 65g of Sugar Method 1) Whisk the Egg yolk for about 10 seconds then add the first 65 g of sugar and salt and whisk for a further 20 seconds. Then but the bowl in a bigger bowl of hot water and whisk for a further 2-3 minutes. 2) Remove the water filled bowl and add the warmed milk, Honey, Sugar syrup, oil and mirin and whisk for 30-40 seconds 3) Sieve the flour and mix 4)Whisk the egg white and then add the sugar for  about 2 minutes 5) Add the egg white to the mixture 6) Add to your prepared square cake tin and bake @ 180 oC for 30-35 mins. I serve it with cream and fruit.

Bread and Butter Pudding is a traditional English dessert to use up stale bread. But I hope this recipe reinvigorates the dessert for those who want to try something slightly different. Ingredients 2 Bananas chopped 60g of chocolate chips 8 thin slices of thin bread with the crust removed and cut into three approx 100g of melted butter  2 Tbsp Demerara Sugar For the Custard 2 eggs 300 ml of Double cream 150 ml of milk 1 Vanilla Pod Method 1) Melt the butter, use some this butter to grease your oven proof dish 2) Dip one side of each piece bread and place butter side down so that it covers the base of the dish. 3) Then place your Bananas and choc chips. 4) Then Dip  the other pieces of bread but place them butter side up 5) Meanwhile, make the custard Beat the eggs milk and double in a bowl then place the vanilla pod so the custard infuses with the flavour 6) Cover the bread with the custard and add few more  choc chips and sprinkle the demerara sug...

This is a seriously easy no fuss dessert that anyone can do, plus it can be made ahead of time. Ingredients 1 Pint 600 ml of Double Cream 150g of Caster Sugar Grated Rind and Juice of 3 Lemons 8 Fresh Raspberries Method 1) Heat the Cream, Sugar and Lemon Rind in a wide-based pan over al ow heat until at simmering point.Stir continuously for about 3 minutes 2) Remove from heat and allow to cool 3)  Mix the lemon juice with the cooled cream and sugar and stir 4) Pour the mixture into 4 cups and transfer to the fridge to set, Over night. When set place 2 Raspberries on the top  

Barbados Cream is a simple Caribbean Dessert. Ingredients 150 ml of  Double Cream 300 ml Natural Yoghurt 8 Rounded Tablespoons Soft Dark Brown Sugar Method 1) Whip the cream until it is the consistency of the yoghurt. 2) Stir the yoghurt into whipped  cream until smoothly blended 3) Turn the Yoghurt cream into a serving Dish or 6 individual dishes then sprinkle  6 tablespoons of Dark Brown Sugar 4) Cover and chill overnight 5) Just before serving, sprinkle the remaining  2 tablespoons of sugar to give it some crunch