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.

Blueberry Cream Cheese Cupcakes

Blueberry Cupcakes Taken from pastryaffair.com

Finished image taken from Pastryaffair as we were too busy eating them to take pictures.



57g unsalted butter, room temperature 
169 grams granulated sugar 
2 large eggs 
76 grams plain, non-fat yogurt (or sour cream) 
59 ml vegetable oil (a little over 3 tbsp)
1 tablespoon vanilla extract 
175 grams flour
1 1/2 tsp baking powder 
1/2 tsp baking soda 
1/2 tsp salt 
160ml milk 
340 grams fresh blueberries


Cream cheese frosting
227 grams cream cheese, room temperature 
57 grams unsalted butter, room temperature 
1 tsp vanilla extract 
3/4 tsp salt 
375 grams Icing sugar


Preheat oven to 350 degrees
For this I used disposable paper sauce pots as I wanted bite-size cupcakes.
Cream together the butter and sugar in a large bowl until light and fluffy. 
Ass the eggs, one at a time, beating well after each addition.
Beat in the yogurt, vegetable oil and vanilla extract.
Gradually add the flour, baking powder, baking soda and salt.
Mix in the milk, stirring until the batter is smooth.
Stir in the blueberries (I would probably add less blueberries next time, as they filled up the little cases rather quickly and made the cupcakes very moist)

Fill the paper cases about 2/3 full and bake for 16-18 minutes.
Remove from the oven and allow to cool before frosting.

For the frosting, beat together the cream cheese and butter until smooth.
Beat in the salt and vanilla then gradually beat in the icing suar.
Add more icing sugar if necessary (I found I added a bit extra) to get to a spreadable consistency.
Pipe the frosting on top of the cooled cupcakes and decorate with a few blueberries.

Carrot Cake for One .. or three

Carrot Cake For One or three

Adapted from Chocolate-Covered Katies 'Carrot Cake for One'

64g white flour

1 tsp cinnamon

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

5 tbsp brown sugar

1 egg

1 carrot, shredded

2 tbsp milk

2 tbsp oil

1/2 tsp vanilla extract

Mix the dry ingredients together.

Mix all wet ingredients 

Add dry mixture into the wet mixture and stir.

Pour into a greased silicone muffin tray and cook for 15 minutes at 180C.

Once cooled, cut the tops off three of muffins to be the bases and make the cream cheese frosting.

Cream Cheese Frosting Adapted from allrecipies

14g cream cheese

14g butter

34g icing sugar

splash of vanilla extract

Beat cream cheese and butter until smooth

Add icing sugar and mix well (add more if necessary)

Pipe onto cakes.

Crispy Cheddar Chicken

Crispy Cheddar Chicken Adapted from Jamie 

4 large chicken fillets

2 sleeves Ritz crackers

1/4 t salt

1/8 t pepper

1/2 C milk

3 C cheddar cheese, grated

1 t dried parsley

Sauce:

1   10 ounce can cream of chicken soup

2 T sour cream

2 T butter

Crush the ritz crackers in a small food processor or hand blender

Pour the milk, cheese and cracker crumbs into three separate bowls

Add salt and pepper to the cracker crumbs and stir to combine

Start by dipping the chicken into the milk, then to the cheese, then into the cracker crumbs.  Pressing the ingredients on each time (some will fall off)

Spray a baking sheet with cooking spray and lay the chicken on the tray

Sprinkle dried parsley over the chicken, cover with foil and bake for 35 minutes.

Remove the foil and bake for an additional 10 minutes

To make the sauce, combine the cream of chicken soup, sour cream and butter in a saucepan, stir over a medium heat until the sauce is heated through.

Served with boiled potatoes and green beans.