Category: Recipe of the month

Raspberry and Blueberry Almond Tart

With Summer here and now, thought i would share my favorite summer dessert while the raspberries and Blueberries are in season, cheap and plentiful.
Served with lashings of double thick cream and or ice cream and some additional fresh berries.
Will keep at room temperature for 3 days but best eaten fresh!
Enjoy!!

Almond and Blackberry tart - Cheffing Around

Cheffing Arounds Recipe of the month for January 2015 is the very tasty Raspberry and Blueberry Almond Tart

Ingredients – Tart base

  • 1 Egg
  • 260 grams Plain Flour
  • 100 grams Castor Sugar
  • 140 grams Chopped Butter

Ingredients – Topping

  • 150 grams Raspberries
  • 150 grams Blueberries
  • 30 grams Caster Sugar
  • Extra berries for serving

Ingredients – Filling

  • 180 grams Chopped Butter
  • 180 grams Caster Sugar
  • 4 Eggs
  • 65 grams Plain Flour
  • 190 grams Almond Meal
  • 1 teaspoon Baking Powder

Method

  1. Butter and line a 26cm flan tin with a removable base.
  2. To make your pastry base, combine flour and sugar in a mixing bowl and using your fingertips, rub the butter into the mixture until it resembles fine breadcrumbs.
  3. Lightly beat your egg and mix it in to form a firm dough.
  4. Wrap your dough in glad-wrap and refrigerate for 30 minutes.
  5. Using a rolling pin, on a flour dusted surface , roll out your pastry to line your flan tin,
  6. Using a fork , prick the base of the tart.Cover the surface of the flan with greaseproof paper and using either rice or dried beans, bake blind at 180C for 20 minutes.
  7. Remove the weight of the rice/beans and continue for an additional ten minutes or until it is lightly colored. Allow to cool.
  8. To make the filling, beat the butter and sugar until light and fluffy and add the eggs one at a time, beating well between additions.
  9. Gently fold in the sifted flour, almond meal, and baking powder until combined.
  10. Spread evenly over the tart base. Combine the mixed berries and extra sugar, and spoon the berry mixture over the almond filling.
  11. Bake at 180C for 55 minutes or until it is almost firm to touch.Allow to cool completely before removing from flan.

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Crack cake - Cheffing Around

Crack Cake

This recipe did the rounds 2 years ago but we cant stop making this delicious cake.Why is it called crack cake?

That is because you cant stop at one piece and is very addictive or i prefer that's the sound your teeth makes as this cake is very very sweet!

You could add some freshly grated lemon zest or banana pieces to the filling to change the flavor also.

Served with fresh vanilla ice-cream or a good quality double cream this will be the crescendo for your dinner party or family occasion..Enjoy!

AUTHORS NOTE: As usual had to make in muffin tins for quantities. Crust recipe will make 12 muffin tin sized crack cakes, whereas the filling is enough to make 24 muffin tins.

Crack cake - Cheffing Around

Cheffing Arounds Recipe of the month for the month of December 2014 is the infamous Crack cake

Ingredients – Oatmeal cookie

  • 2/3 cup plus 1 tablespoon flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup softened butter
  • 1/3 cup brown sugar
  • 3 tablespoons white sugar
  • 1 large egg
  • 1 cup rolled oats

Directions – Oatmeal Cookie Crust

  1. Heat the oven to 190 C degrees (375 F).
  2. In a bowl, sift together the flour, baking powder, baking soda and salt.
  3. In another bowl, using an electric mixer cream the butter, brown sugar and sugar until light and fluffy.
  4. Whisk the egg into the butter mixture until fully incorporated.
  5. Stir in the flour mixture until fully combined. Stir in the oats.
  6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. This can be stored for a couple of days if required.

Ingredients – Crust

  • Oatmeal Cookie (made earlier as per above recipe)
  • 1/4 cup butter (soft)
  • 1 1/2 tablespoons brown sugar
  • 1/8 teaspoon salt

Directions – Crust

  1. First break up the cookie into pieces and pulse in a food processor until a breadcrumb like consistency and place into a bowl.
  2. Add butter, brown sugar and salt into bowl and mix using a wooden spoon until evenly combined.

Ingredients – Filling

  • 1 1/2 cups sugar
  • 3/4 cup plus a 3 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 1/3 cup plus 1 teaspoon milk powder
  • 1 cup butter, melted
  • 3/4 cup plus 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 8 egg yolks using large eggs
  • Powdered sugar to garnish

Directions – Filling

  1. Heat the oven to 175 C degrees (350 F).
  2. Whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
  3. Gently whisk in the egg yolks, being careful not to add too much air.
  4. Divide the filling evenly between the 2 prepared pie shells.
  5. Place the pies on a tray before placing in the oven.
  6. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 160 C degrees (325 F) and bake until the filling is slightly jiggly and golden brown, about 10 minutes. Remove the pies and cool on a rack.
  7. Refrigerate the cooled pies until well chilled. Serve cold, and the filling will be gooey. Dust with powdered sugar before serving.

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Recipe of the month , , , ,

Chocolate Lava Cake with Salted Caramel

This is the perfect dessert to make for your next dinner party. It's easy to make, can be made up to three days ahead of time, looks great on the plate and tastes absolutely decadent.

These can be made up to three days ahead of time. Store filled ramekins in the fridge and bring to room temperature before baking.

Serves: 4 (3/4 cup ramekins)

Ingredients – Chocolate Caramel

  • 130gms semi-sweet chocolate
  • 1 cup sugar
  • 2 tablespoons water
  • ½ cup whipping cream, at room temperature
  • 2 tablespoons butter, but into small pieces
  • 1 teaspoon good quality sea salt

Ingredients – Lava Cake

  • Butter and cocoa powder, for dusting ramekins
  • ½ cup butter
  • 280 gms semi-sweet or unsweetened chocolate
  • 3 eggs, large
  • 3 egg yolks
  • ½ cup flour
    ½ cup powdered sugar
  • 1 teaspoon sea salt
  • 2 tablespoons black cocoa powder (optional)
  • Maldon sea salt
  • Powdered sugar for dusting

Method – Chocolate Caramel

  1. Melt chocolate in a double broiler or metal bowl over a pot of simmering water
  2. Add sugar and water to a large pot (make sure it is large, it will bubble up lots)
  3. Heat mixture over medium high heat until it is dark amber in color and reaches 350 degrees. Remove from heat.
  4. All at once add the whipping cream. Be very careful as it will steam and bubble ferociously.
  5. Whisk the mixture until the bubbling stops and the mixture is .smooth. Add the chocolate and whisk till combined and stir in the butter

Method – Lava Cake

  1. Liberally brush butter to thoroughly coat 4 ramekins. Dusk each with cocoa powder and tap upside down to remove access. Set aside
  2. Melt the butter and chocolate in a double broiler or a metal bowl over a pot of simmering water.
  3. Whisk the eggs and egg yolks together in a large bowl.
  4. In a medium sized bowl whisk together the flour, powdered sugar, salt and optional black cocoa powder.
  5. When chocolate has melted (allow it to cool for several minutes if it is hot) add it to the eggs and stir well. Then add the whisked flour mixture to the egg and chocolate and mix till smooth.
  6. Fill each ramekin half way. Then, place a a small tablespoon of caramel on top and sprinkle with salt. Cover with cake batter until ½ inch from the top of the ramekin.
  7. Preheat oven to 200 C degrees. Bake for 15-20 minutes. Remove from oven and run a knife along the edges of the cake to loosen. Hold a plate over the top of each ramekin. Using oven mitts, turn the plate and ramekin over together so that the ramekin is inverted on the plate. Carefully remove the ramekin. Repeat with remaining ramekins and dust with icing sugar.

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Recipe of the month , , , , , ,

Chocolate Cheesecake

With Summer fast approaching, nothing quite finishes off a great meal that this awesome cheesecake served chilled on a warm day.
Perfect decorated with summer berries, double cream and chocolate sauce!

Enjoy!!

Ingredients

  • 250GM OF SWEET PASTRY
  • 200 GM OF CREAM CHEESE
  • 3 TBS OF COCOA POWDER
  • 60 GM OF CASTER SUGAR
  • 1 EGG
  • 150ML OF THICKENED CREAM
  • 80GM OF A GOOD QUALITY CHOCOLATE
  • ZEST OF AN ORANGE

Method

  1. BUTTER AND LINE A DEEP 20CM FLAN TIN,ROLL OUT YOUR PASTRY ON A LIGHTLY FLOURED BOARD AND LINE YOUR FLAN TIN.
  2. BLIND BAKE AT 200C FOR ABOUT 12 MINUTES BY PLACING GREASEPROOF PAPER INSIDE THE PASTRY FLAN, AND FILLING WITH DRIED BEANS/RICE.
  3. AFTER ABOUT 12 MINUTES, TAKE THE GREASEPROOF PAPER AND BEANS OUT AND CONTINUE BAKING FOR ANOTHER 10 MINUTES OR UNTIL THE PASTRY IS A LIGHT GOLDEN BROWN.
    ALLOW THE FLAN TO COOL.RE SET YOUR OVEN TO 180C.
  4. BRISKLY MIX THE CREAM CHEESE AND COCOA POWDER TOGETHER.
  5. NEXT, ADD THE SUGAR AND THE EGG UNTIL SMOOTH AND CREAMY.
  6. MELT YOUR CHOCOLATE (MICROWAVE OR DOUBLE SAUCEPAN METHOD)
  7. GENTLY FOLD IN THE COOLED MELTED CHOCOLATE, ORANGE ZEST AND CREAM
  8. POUR YOUR MIXTURE INTO THE PASTRY CASE AND BAKE AT 180C FOR 25 MINUTES OR UNTIL SLIGHTLY SET.
Recipe of the month , , , ,
Packham Pear Cake with Butterscotch Sauce - Cheffing Around recipe of the month

Packham Pear Cake with Butterscotch Sauce

Our cake recipe this month is very unusual as it rare that a cake has a cup of vegetable oil in the recipe.

Fantastic with the hot butterscotch sauce as well as good quality ice-cream and cream. Best eaten on day of baking and will keep for 3-4 days in an air tight container!

Enjoy!

Ingredients – Cake

  • 3 PACKHAM PEARS, (PEELED, CORED AND CUT INTO 2 CM PIECES)
  • 250 ML OF GOOD QUALITY VEGETABLE OIL
  • 2 EGGS
  • 350GM OF CASTOR SUGAR
  • 1 TEASPOON OF VANILLA ESSENCE
  • 1 TEASPOON OF BICARBONATE OF SODA
  • 2 TEASPOONS OF CINNAMON
  • PINCH OF NUTMEG
  • PINCH OF SALT
  • 300GM OF PLAIN FLOUR

Method – Cake

  1. PREPARE A 26CM SPRING-FORM CAKE TIN BUT BUTTERING AND LINING WITH BAKING PAPER.PREHEAT OVEN TO 180C.
  2. BEAT EGGS AND OIL TILL LIGHT AND FLUFFY, ADD SUGAR, VANILLA, SODA AND 1 TABLESPOON OF WATER AND CONTINUE BEATING UNTIL PALE.
  3. SIFT TOGETHER FLOUR, CINNAMON, NUTMEG AND SALT AND THEN ADD TO EGG MIXTURE.BEAT UNTIL SMOOTH.
  4. GENTLY FOLD IN PEAR AND POUR INTO YOUR CAKE TIN.
  5. BAKE AT 180C FOR ABOUT 75 MINUTES OR UNTIL YOUR TEST SKEWER COMES OUT CLEAN.
  6. ALLOW CAKE TO COOL IN CAKE TIN BEFORE TURNING OUT.

Ingredients – Butterscotch

  • 500GMS OF SUGAR
  • 200ML OF WATER
  • 200ML OF THICKENED CREAM
  • 2 TEASPOONS OF PORT (OPTIONAL)

Method – Butterscotch

  1. COMBINE THE SUGAR AND WATER IN A SAUCEPAN AND STIR GENTLY UNTIL SUGAR DISSOLVES, AND THEN BRING TO THE BOIL AND WITHOUT STIRRING ALLOW IT TO CARAMELIZE.
  2. PUT POT IN SINK AND ADD CREAM AND PORT VERY CAREFULLY AND THIS MIXTURE IS EXTREMELY HOT.
Recipe of the month , , , , ,

Chocolate Expresso Cake

Whats a cake blog with out the moistest chocolate cake recipe that i have EVER found! This cake will keep for up to 4 days in the refrigerator.

Delicious with double cream and a good quality ice-cream or make a nice hot chocolate sauce to pour over before serving for that knockout effect!

Enjoy!!

Ingredients – Cake

  • 3 EGGS (SEPARATED)
  • 125GM OF CHOPPED DARK CHOCOLATE
  • 1 CUP OF STRONG ESPRESSO COFFEE
  • 30GM OF GOOD QUALITY COCOA POWDER
  • 20ML OF GRAND MARNIER OR COINTREAU
  • 200GM OF UNSALTED BUTTER
  • 330GM OF CASTOR SUGAR
  • 375GM OF PLAIN FLOUR
  • 1.5 TEASPOONS OF BICARBONATE OF SODA
  • 1/2 CUP OF LIGHT SOUR CREAM

Method – Cake

  1. PREHEAT OVEN TO 180C AND BUTTER AND LINE A 26CM SPRING-FORM CAKE TIN
  2. COMBINE CHOCOLATE, COFFEE , GRAND MARNIER AND COCOA IN A HEATPROOF BOWL OVER SIMMERING WATER, STIRRING OCCASIONALLY UNTIL ALL THE CHOCOLATE MELTS AND MIXTURE IS COMPLETELY SMOOTH.COOL A LITTLE
  3. CREAM BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY, ADD EGG YOLKS ONE AT A TIME, BEATING WELL BETWEEN ADDITIONS AND THEN STIR IN THE COOLED CHOCOLATE MIXTURE AND BEAT WELL.
  4. FOLD IN COMBINED FLOUR AND BICARBONATE OF SODA ALTERNATELY WITH SOUR CREAM.DO THIS IN 2 BATCHES
  5. BEAT EGG WHITES UNTIL FIRM PEAKS FORM AND GENTLY FOLD INTO CAKE MIXTURE.
  6. POUR MIXTURE INTO BUTTERED AND LINED CAKE TIN AND BAKE AT 180C FOR APPROXIMATELY 40- 50 MINUTES.TEST WITH A SKEWER AND ALLOW TO COOL SLIGHTLY FOR 10 MINUTES IN TIN BEFORE TURNING OUT.TURN OUT AND ALLOW TO COOL TO ROOM TEMPERATURE

Ingredients – Chocolate Ganache Icing

  • 120 GM OF CHOPPED DARK CHOCOLATE
  • 1 TABLESPOON OF STRONG ESPRESSO COFFEE
  • 160ML OF THICKENED CREAM

Method – Chocolate Ganache Icing

  1. COMBINE ALL OF THE GANACHE INGREDIENTS INTO A HEATPROOF BOWL OVER SIMMERING WATER, STIRRING UNTIL THE CHOCOLATE MIXTURE IS MELTED AND THE MIXTURE IS SMOOTH.
  2. TRANSFER THIS MIXTURE TO A COOL BOWL AND WHISK UNTIL IT IS OF A SPREADABLE CONSISTENCY.
  3. ALLOW THIS TO COOL SLIGHTLY BEFORE SPREADING OR POURING OVER CAKE.
Recipe of the month , , , , , , , ,
Orange, Almond and Yoghurt Cake with Coconut icing - Cheffing Around

Orange, Almond and Yoghurt Cake with Coconut Icing

Why cake recipes? Because the best cake recipes which work every time are very hard to source, as usually the are family secrets/heirlooms!

This is a delicious cake that freezes extremely well, serve with a good dollop of double cream and a light dust of icing sugar.

Of course this cake is best eaten of day of baking and will keep in an airtight container for 3- 4 days.

Orange, Almond and Yoghurt Cake with Coconut icing - Cheffing Around

Cheffing Around`s Recipe of the Month for July 2014 is the Orange, Almond and Yoghurt Cake with Coconut icing

Ingredients – cake

  • 250GMS OF BUTTER
  • 3 SMALL EGGS
  • 300GM OF CASTOR SUGAR
  • 300GM OF SELF RAISING FLOUR
  • 200GM OF YOGHURT
  • 3 SMALL ORANGES (PEELED AND FINELY CHOPPED)
  • 150GM OF CHOPPED ALMONDS

Ingredients – Icing

  • 125GM OF DESICCATED COCONUT
  • 125GM OF MELTED BUTTER
  • 150GM OF BROWN SUGAR
  • 1/2 TEASPOON OF VANILLA ESSENCE
  • 1 TABLESPOON OF CREAM

Method

  1. PREHEAT OVEN TO 180C
  2. BUTTER AND LINE A 28CM SPRING-FORM CAKE TIN CAKE TIN
  3. CREAM BUTTER AND SUGAR.
  4. ADD EGGS AND BEAT WELL UNTIL LIGHT AND FLUFFY
  5. FOLD IN THE REST OF THE INGREDIENTS AND THEN SPOON INTO CAKE TIN.SMOOTH THE TOP OF THE MIXTURE.
  6. BAKE AT 180C FOR APPROXIMATELY 50-60 MINUTES, TILL SKEWER COMES OUT CLEAN
  7. ALLOW TO COOL IN CAKE TIN BEFORE REMOVING TO CAKE PLATE.
  8. TO MAKE THE ICING, MIX ALL THE INGREDIENTS TOGETHER, SPREAD OVER THE TOP OF YOUR COLD CAKE AND GRILL ON A LOW SETTING UNTIL THE ICING HAS GONE LIGHT BROWN IN COLOR.
Recipe of the month , , , , , ,

Upside down Quince and Ricotta Cake

There is a late season run of Quinces at the moment and this cake is an amazing way to showcase their wonderful flavors, texture and color.
This cake can be kept in the fridge in an airtight container for up to 5 days and best eaten warm with double cream and a drizzle of fresh quince syrup..Enjoy!!

quincecake

Ingredients – Pouching Quince

  • 4 Quinces (aprox 1.5 kg)
  • 5 pieces of Orange peel
  • 6 cups water
  • 650 gram Castor sugar
  • 2 Cinnamon sticks

Method – Pouching Quince

  1. Rub ,wash and core the quinces.
  2. Dissolve the sugar over low heat and then add all the rest of the ingredients.
  3. Simmer slowly for approximately 2-3 hours, or until the quinces change to a crimson red color.
  4. Carefully drain the quinces and preserve all of the poaching syrup into a container altogether in an sealed container.

Ingredients – cake

  • 3 eggs
  • 170 grams Castor Sugar
  • 1/2 cup of Ricotta
  • 230 grams Self Raising Flour
  • 175 grams Melted Butter
  • 1/2 Tablespoon Vanilla Essence

Method – cake

  1. Simmer about 3/4 cup of the poached quince syrup, until it is reduced to about 1/2 cup.Preheat oven to 160C.
  2. Using a mixer, beat eggs and sugar for 10 minutes, or until the mixture is thick.Add vanilla essence.
  3. Pour the melted butter in next and then folds in the sifted flour alternately with the ricotta.
  4. Using a 22cm cake tin, well buttered and with the bottom-lined, place the poached quince in concentric circles.
  5. Drizzle over the 1/2 cup of reduced quince syrup.
  6. Using a spoon, spread the batter over the carefully placed quince and bake at 160C and bake for about 1 hour.Test with a skewer.
  7. Let cool for 30 minutes before serving onto a serving plate and serve slightly warm with double thick cream and a drizzle of the spare quince sugar syrup.
Recipe of the month , , , , , ,

Danish Failla

This recipe is really a chocolate lava cake but this is the traditional recipe from which is sprung from.You can serve them in a small concotte or souffle dish from frozen or make in muffin tins for bulk lava cakes for a kids birthday party or function dessert.
Delicious with whipped cream and fresh strawberries. Enjoy!!

Ingredients – Ganache

  • 125 gram Cream
  • 175 gram Chocolate
  • 2 drops of Orange Essence

Method – Ganache

Melt together, cool completely and roll into small balls (25 gms) or coins (15gms) depending on product choice.

Ingredients – Cake Mixture

  • 250 gram Chocolate
  • 125 gram Chopped Butter
  • 6 Egg Yokes
  • 6 Egg Whites
  • 50 gram Icing sugar
  • 50 grams Ground Almonds
  • 100 grams plain flour
Recipe of the month , , , , , , , , , ,

Chocolate Heaven Cake

Probably the lightest and moistest chocolate cake recipe ever! Delicious served with a double thick cream and light dust of icing sugar. Great recipe for the whole family and a perfect end to that dinner party! Enjoy!

Ingredients

  • 400 gram chopped dark chocolate
  • 85 grams of raisins
  • 125 ml whiskey
  • 6 eggs (separated)
  • 225 gram butter
  • 300 gram sugar
  • 100 gram plain flour
  • 160 gram ground almonds
  • 125 ml warm water

Method

  1. Butter and line a 22 cm spring form round cake tin.
  2. Marinate the raisins in the whiskey for about 1 hour.
  3. Combine the chocolate and the butter in the top of a double saucepan and stir over simmering water until it is melted and combined.
  4. Remove from the heat and stir in the warm water.
  5. Beat the eggs yolks and sugar until thick and creamy, and then add to chocolate mixture.
  6. Fold in the flour and almonds, and stir in the raisin and whiskey mixture.
  7. In a separate bowl whisk the egg whites until soft peaks form and then gently fold into mixture.
  8. Bake at 180C for approximately 50- 60 minutes.Let cake cool for an hour before removal.

If you would like one of our expert Chef's to help you create this and any other lovely dishes for your next function, send us a note using the contact form below with your details and requirements and we'll be happy to get back to you.

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