Leek and Potato Soup

Leek and Potato Soup From BBC Food

1 tbsp vegetable oil

1 onion, sliced

225g/8oz potatoes, cubed

2 medium leeks, sliced

1.2 litres/2 pints vegetable stock

150ml/5 fl oz double cream or Crème fraîche 

salt and freshly ground pepper

Heat the oil in a large pan

Add onions, potatoes and leeks

Cook for 3-4 minutes, until vegetables start to soften

Add the vegetable stock and bring to the boil

Season well and simmer until the vegetables soften

Whizz with a hand blender until smooth

Reheat in a clean pan, stir in the cream, heat thoroughly and serve.

Cookie Dough Cheesecake Bake

Cookie Dough Cheesecake Bake Adapted from MyBakingAddiction

192g digestive biscuit crumbs
5 tbsp butter, melted

5 tbsp unsalted butter
43g light brown sugar
3 tbsp granulated sugar
1/4 tsp salt
1 tsp pure vanilla extract
96g flour
152g chocolate chips

10 oz cream cheese
50g sugar
1 large egg
1 tsp pure vanilla extract

Preheat the oven to 325 F. 

Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. 

Bake in preheated oven for 6 minutes. 

Remove pan to a cooling rack, but do not turn the oven off.

While the crust is cooling, prepare the chocolate chip cookie dough. 

Beat the butter, brown sugar, sugar, salt and vanilla extract in a bowl until smooth.

Mix in the flour until just incorporated.

Mix in the chocolate chips and set aside.

Cream together the cream cheese and sugar until smooth.

Mix in the egg and vanilla

Pour the cheesecake batter over the prepared crust.

Make dough balls from the cookie dough and flatten slightly with the palm of your hands.

Place the dough on the top of the cheesecake batter, covering the surface.

Bake for 30 minutes, until the cookie dough becomes fry and firm.

Cool on a cooling rack.

Carrot Cake Sandwich

Carrot Cake Sandwich Adapted from EveryLastCookie

128g light-brown sugar

128g granulated sugar

113g unsalted butter

2 large eggs

1 tsp vanilla extract

256g plain flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

170g old-fashioned rolled oats

3 large carrots

165g raisins

Cream Cheese Frosting:

8oz cream cheese

8 tbsp butter

128g icing sugar

1 tsp vanilla extract

Preheat oven to 350 degrees

Combine the sugars and butter and beat until light and fluffy.

Add eggs and vanilla and beat until well combined.

Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger in a large bowl.
Gradually add the flour to the butter mixture

Mix in the oats, carrots and raisins and chill in the fridge for at least an hour.

Scoop the dough onto a well greased baking sheet, leaving 2 inches between cookies
Bake for 12-15 minutes, turning halfway for an even colour.

Whilst cookies are cooling, prepare the cream cheese frosting.

Soften the cream cheese in a mixing bowl and gradually add the butter, beating until smooth and well blended.

Sift in the icing sugar and continue beating until smooth.

Add vanilla extract, stir.

Spread the cream cheese filling onto a cookie and sandwich together.

Store in an airtight container for up to three days in the fridge.

Whisky mac, raisin & walnut cake

Whisky Mac, Raisin and Walnut Cake

200g raisins

100g butter

150g golden caster sugar

1 large egg

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/4 tsp ground allspice

175g plain flour

1 tsp bicarbonate of soda

100g walnut pieces, chopped

2 tbsp whisky

Icing:

75g butter, softened

350g icing sugar

2 tbsp ginger wine

1 tbsp whisky

walnut halves to finish

Preheat the oven to 180C.

Put the raisins in a pan with 450ml cold water, bring to the boil and simmer for 15 minutes.

Drain the raisins and reserve 150ml of the liquid and leave to cool.

Beat the butter with the caster sugar until pale and light.

Beat in the egg.

Add the spices and sift in the flour with the bicarbonate soda.

Fold into the creamed mixture alternating with the liquid from the raisins.

Fold in the raisins, walnut pieces and whisky,

Divide the mixture between 2x20cm loose-bottomed sponge tins, well greased.

Bake for 25-35 minutes until firm and golden.

For the icing, beat the butter until smooth then gradually beat in the icing sugar.

Beat until pale and light then beat in the ginger wine and whisky.

Use on the base to sandwich the cake together, and on the top.

Decorate with walnut halves.