Banana Apple Sultanas bread - quick in the bread machine

Im sooooooo sorry I havent been here in so long. I've just been so busy at work, plus I am doing a diet (A serious one this time) and so is Ben so cooking has been a little bit out of the loop.

Anyways, Ben likes to go cycling, and he does...pretty much every tuesday and thursday he wakes up at 5:30 and goes out for hour and half or more.
So usually they go to a cafe place and have banana bread, but since we started a diet I've been making him some, a much lighter version.
This version is 4 PROPOINTS (New Weight watchers system) per slice and here is the recipe:

You will need
2 cups of flour
2 eggs
1/2 cup of sugar
1 tsp baking powder
1/2 tsp bicarbonate
2 tbsp vegetable oil
1 tbsp apple sauce - no sugar
30g sultanas
1 banana large
1 apple or pear in small pieces, no skin

Method:
put everything in the bread maker and turn it on and let it stir for 5 minutes. you will get a sticky mixture. you dont really need more than 5 minutes.

Get a spatula and fix the top.

Choose the baking option from your machine and let it bake for around 1 hour (You will need to check if its cooked or need another 10 minutes in the end) and Ta dahhhh

If you slice it in 15 portions, 4 points each

BON APPETITE.

The most amazing Triple Chocolate Cheesecake

We had this party last night.
A friend called me and asked: Hey Vic, which ingredients do I need to make a chocolate cake? So I thought, you know what, I will do it. I've been wanting to do something fancy for a long time (only problem is that I am on a diet, but...it was ok, I bought strawberries to eat while I was doing it).

So it it a very nice Cheesecake. It requires a lot of time and prep. But you can do it while you are doing something else because each stage has like a 30 min. "rest".

So here you go:
You will need:
Layer 4:
150gm dark chocolate, finely chopped
150ml Pure cream (I'm not sure the light will work)
2 egg yolks
1/4 cup water (Around 30ml)
Cocoa power for dusting

Layer 3
240g 70% dark chocolate, finely chopped
600g firm ricotta (Full cream)
20g icing sugar

Layer 2
240g compound white chocolate
600g firm ricotta (full cream)

Layer 1
60g caster sugar
60g sour cream
100g butter divided in 60g and 40g / softened
90g plain flour - sieved
30g cocoa powder - sieved


Method:
Starting with layer 1:
Pre heat oven to 180c.Beat sugar, sour cream and 60g of the butter for around 3 minutes, until smooth and pale. Add the cocoa and Flour (that's when I sieved it) and mix it to combine. put it in between 2 pieces of baking paper and roll it until 1 cm tick. Its not really a dough, don't get scared.
Take one of the baking papers out, and bake it for 25 to 30 min, until crispy.
Wait until cool enough to use your hands and break it in pieces.

I put the butter to melt on the hot cake

Add to food processor to create crumbs - Add the 40g of butter, melted to the food processor and mix to combine. Press into  a base 22cm ring mould and place back in the oven for 8 to 10 min. let it cool.

Layer 2 
Melt the white chocolate in a heatproof bowl over a pot of simmering water for 2-3 min. Process the ricotta in the food processor until creamy and smooth. Pour in the chocolate and process to combine.
Spoon over the crumb with a spatula, smooth the top to be flat and balanced in both sides, and refrigerate for 30 to 40 min.

Layer 3
Melt the chocolate in a heatproof bowl over a pot of simmering water for 2-3 min. Process the ricotta with the sugar in the food processor until creamy and smooth. Pour in the chocolate and process to combine. Spoon it over the white chocolate layer using a spatula and again, refrigerate for 30 to 40 min.

Layer 4
Combine dark chocolate and cream in a heatproof bowl over a saucepan of simmering water, stir occasionally until smooth (3 to 5 min). At the same time which yolks and water in a heatproof bowl over a saucepan of simmering water until light and fluffy (2 to 3 min). fold in the chocolate mixture, transfer to an electric mixer, whisk until thick and cooled to room temperature (6 to 8 min) .
Spoon over the cake (it will be more liquid) and refrigerate for 3 hours.

Dust with cocoa on the top or any other decoration...

Sufganyots (doughnuts) for chanuka

So its chanukah again. Its the jewish festival of lights...and doughnuts.


here is a brilliant little recipe that I made today. I have this gazillion people coming to celebrate chanuka in my house on Wednesday and I thought about giving a try before the big day.
Well, I must say, they lasted 5 minutes. :)

Image from Martha stewart website.

to make around 20 donuts, you will need:

2 tbsp active dry yeast

1/2 cup warm water (100 degrees to 110 degrees)

1/4 cup plus 1 teaspoon sugar, plus more for rolling

2 eggs

2 1/2 cups all-purpose flour, plus more for dusting

1/2 tsp freshly grated nutmeg

2 tsp salt

2 tbps unsalted butter or margerine, room temperature

3 cups vegetable oil, plus extra  for oiling a bowl

1 cup seedless strawberry or raspberry jam or whatever else you want.

Advisable to have a thermometer, or a deep fryer.

Method:

In a small bowl, combine yeast, warm water, and 1 tsp sugar. Set aside until foamy, about 10 minutes.

Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.

On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.

In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.

Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

The easiest pineapple sorbet in the world

Now that summer is finally heating up the weather, what about a super duper easy recipe for Pineapple sorbet that is actually also low fat, low calories...


You will need a can of pineapple packed in juice.
A few hours or a few days before, open the can of pineapples and pour everything that is inside into a freezer friendly container.
When its really frozen, remove it from the freezer and let it sit in the counter for around 10 minutes. Use a knife and break the block in large chunks, and then place them in the food processor.

Process the pineapple in the processor, stopping if you need to push the chunks closer to the blades. You should  do it for a couple of minutes until is smooth and with a creamy consistency. Serve immediately.

Left overs can be refrozen.

Crema Catalana Recipe

France has Creme Brulle, Italy has Panacota and Spain has: Crema Catalana


I used to live in Spain and that's where I found out about it first.


For 8 portions, you will need:
8 egg yolks

image from about .com

200g grams of caster sugar
75g caster sugar extra
1.25 liters of milk
75g corn flour
2 tsp finely grated lemon rind
1 cinnamon stick


1 - Beat yolks and sugar bowl with a balloon whisk, until it gets creamy.
2 - Place 4 liters of of the milk , the ring and the cinnamon in a large saucepan and stir over medium heat until the mixture just comes to the boil. Remove immediately from heat.
3 - Strain milk mixture into a  large heatproof jug. Pour the milk texture into the egg texture, whisking constantly. Stir the remaining milk and cornflour in a small jug until smooth and add to egg mixture. 
4 - Return the mixture to pan, stirring constantly over heat until mixture boils and thickens.
5 - Pour mixture into a 26cm heatproof pie dish. cover and refrigerate for 4 hours or overnight.
6 - Just before serving, preheat the grill.
7 - Sprinkle the custard with extra sugar place under the grill until sugar is caramelized and serve immediately. Alternatively you can blowtorch it.


Is not suitable for Freezer or Microwave.

Pistachio Shortbread

Shortbreads in general are my husband favorite biscuit type. He loves them and can't get enough.


I bought a magazine the other day and I saw this recipe for Pistachio shortbread that I thought was worth sharing with you. 
It would be the perfect match for a cup of tea or coffee.


It takes around 30 minutes to cook it and it makes around 30 to 35 biscuits.


You will need:
80g of caster sugar
300g plain flour
250g unsalted butter, softened
2tsp vanilla extract (Remember here, vanilla essence is 100% artificial and never tastes that good)
200g unsalted pistachio kernels, finely chopped or roughly smashed (You can put them in a tea towel and use a hammer to roughly smash them, but be careful not to make a flour / meal)
Icing sugar for dusting.


Method:
Pre - heat the oven to 180º (160º Fan-Forced). Grease 2 oven trays and line with baking paper.


Beat the butter, sugar and the vanilla in a bowl with an electric mixer until it gets ligh and fluffy. If your bowl is small, transfer to a bowl big enough to fit all ingredients.
Stir in sifted flour and nuts.

Roll level tablespoons of the mixture into 7cm lenghts. Shape them into crescents, hearts, circles...you choose. Place them 3cm apart on the oven trays.


Bake them for around 20 minutes or until it gets pale golden. Cool on trays. Dust with icing sugar while still warm.


The Pistachio shortbread can be stored in a glass jar and can be frozen, but its not suitable for microwave.

5 minutes microwave white cake in a mug

Do you remember the 5 minutes microwave chocolate cake in a mug?
So what about a variation without Chocolate? I am trying to avoid chocolate at all cost, given is my weakness, but that doesn't mean that I can't have a dessert, right? ;)

There is another recipe, let's call it the 5 minute microwave white cake in a mug.

You will need (For 1 mug cake)
6 tbsp all purpose flour
4 tbsp caster sugar
1/8 tsp baking powder
1 egg
2 tbsp oil
3 tbsp water
1 dash of Orange Extract, or Vanilla Extract, or....be creative.

Method:
Add all the dry ingredients to the mug and mix it to combine.
Add the egg, water, oil and extract, and stir well.
Microwave it for 3 minutes in high

Voilá!

S'moreos recipe - Light?

From Cut out and keep, one of my new favourites website, here is an AMAZING (And not light at all) recipe:


You will need: 
Oreos, either one or two, depending on how much do you want to indulge
Half a Marshmallow
2 rectangules from regular milk chocolate

With One Oreo: If you've elected to use just one Oreo, twist it apart so that the top and bottom are separate. Face the filled side up, and put the chocolate squares on top, then layer the marshmallow half, then top it off with the remaining Oreo half. Put in the microwave at high for approximately 15-20 seconds. The marshmallow may rise and cause the top half of the Oreo to fall off; this is ok. Simply place it back on top upon removing from the microwave, and enjoy immediately.

With Two Oreos: If you're going for the double Oreo version (good decision), repeat the same steps as above, simply using a whole Oreo for the top and bottom. It may take a few more seconds in the microwave, but it's oh so worth it.

Chocolate quick biscuits

From the blog Chocolate on my cranium (How convenient is that?) here is a chocolate quick biscuits that is fabulous:

Ingredients:
2 cups flour
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. salt
1 cup unsalted butter cut into small pieces
1 cup granulated sugar
3 large eggs
1 TBSP. vanilla
2 cups semisweet chocolate chips (let's assume that's dark)


Method
Preheat oven to 180 degrees. Sift together flour, cocoa, baking powder, and salt. Set aside. 
In a large mixing bowl beat butter and sugar for 3 minutes until soft. Add eggs and vanilla and beat well. 
Scrape down sides of mixing bowl. Beat mixture again for another 2 minutes. 
With mixer on low slowly add the flour mixture and chocolate chips. 
Mix until thoroughly combined. 
Drop by tablespoonfuls onto ungreased cookie sheet. Use your fingers to slightly flatten each dough portion. Bake for 8 - 10 minutes. 
Remove from oven and let cool on pan for 2 minutes. 
Remove cookies to a wire rack to finish cooling. Makes about 35 Biscuits.

Vanilla Sugar Cookies with Blue Glace Icing

That post comes from The Crafty Penguin, and it looks so cute:

The cookies

Ingredients:

3 cups all-purpose flour

1 cup butter (if you are using unsalted butter, add 1/2 tsp salt)

1 cup sugar

1 large egg

2 tsp vanilla

Prep. Line 2 cookie sheets with parchment paper.
Step 1. In mixer, cream butter and sugar until fluffy. (I like to slice the sticks of butter to make the mixing easier.)

Step 2. Mix in egg and vanilla.

Step 3. Add flour cup-by-cup.

Step 4. Split dough into 2 parts. Form each into a brick. Sandwich each brick between two sheets of wax paper, then roll each brick into a sheet using 1/4 inch cookie slats. Refrigerate dough sheets for 20 minutes before cutting shapes. Save dough scraps to make a third sheet of cookies.

Step 5. Bake cookies for about 14 minutes at 350 degrees F. Cookies are done when they start to turn golden on the edges. Transfer cookies to racks to cool.

NOW THE ICING:

Ingredients:

4 cups powdered sugar

6 tbs milk

6 tbs light corn syrup

1 tsp clear vanilla extract

Step 1. Mix ingredients together until smooth. Icing should be thin, forming a drizzle. This consistency is the flood icing, the background for the cookies. Split icing into several bowls - one for each color. Dye icing to the desired colors. (I left one bowl white and used Wilton Royal Blue for the other two, one with more food coloring than the other.)

Transfer half the icing from each bowl to squeeze bottles to flood the cookies. (Make sure to leave enough in the bowls for the piping icing.) To make the background of the cookies, make a pool of icing in the center of the cookie, then use the back of a spoon to spread the icing towards the edges.

Step 2. Half the icing is left in each of the bowls. This will become the piping icing. Mix powdered sugar into each bowl until icing is the consistency of toothpaste. Transfer icing to piping bags and decorate. 

Her TIP here: Wait until the flood is nearly dry to go for second layers.

Imagine the possibilities of colors and draws! 

Basic Cookie Dough

From the amazing The Decorated Cookies here are some recipes of Basic Cookie Dough.

Here it goes:

Ingredients
1 cup (227g) of unsalted butter
1 cup confectioner sugar
1 egg
1 tsp vanilla extract
2 1/2 cup of  flour
1 tsp of salt

Method
Cream the butter with the  sugar. Add egg and blend well. Add extracts and blend. 
Mix flour and salt in a separate bowl and gradually add to the mixture. 


Cover dough with plastic wrap (or Ziploc bag) and chill dough for about 2 hours. 
Working with about 1/3 of the batch at a time, briefly knead the chilled dough and roll about 1/8 inch to 1/4 inch thick. 
Cut out shapes. 
Bake cut out cookies on parchment lined baking trays at 190C for 12-14 minutes. 


Note: You can also freeze dough. After mixing, put dough in a Freezer ziploc bag (or wrap well) and freeze. Thaw overnight or for at least a few hours in the refrigerator in the ziploc bag. If too chilled to handle, let sit at room temperature for about 1/2 hour to 1 hour until it's workable. Chilled is good, though, don't let it get too mushy.

the 5 Minutes chocolate cake in a mug

What about that for a Saturday treat?

This  is sooo good.
And very easy to make.

Ingredients:
4 tbsp of flour
2 tbsp of sugar
4 tbsp chocolate powder / Cocoa
1 egg
3 tbsp of milk
3 tbsp of oil - Some people say use less oil to get less oil flavour. Its about making trials
3 tbsp of chocolate chips (Optional)
a small splash of vanilla extract
a Mug, obviously

Method:

1.	Add all dry ingredients to the mug, and mix well with a fork
2.	Crack the egg and add it to your mug. Be sure to mix it well to avoid any pockets of flour in the corners. Pour in the milk and oil and mix well. Add the vanilla essence. Mix it again.
3.	Pop your mug into the microwave & zap for 3 minutes on maximum power (1000watt). The cake will rise up over the top of the mug, but don't be alarmed. Wait until the cake stops rising, and sets in the mug.
4.	If necessary, run a knife around the sides of the mug, and tip the still warm cake out of the mug and onto a saucer.

Melon Brain

This is one of the most fantastic things I've seen lately.
It is good fun for Kids and "older" kids.
Definitely it  goes in a budget and it's friendly to everyone, vegan, vegetarian, kosher...you name it.
The idea (And full instructions) come from here

you will need:
1 watermelon (seedless)
- a vegetable peeler
 - a paring knife
 - a large knife
 - patience.


Method:
 - Slice of the bottom of the watermelon so it wont roll around. Like building a base for it.
 - peel the green skin off the watermelon.
 - score brainy folds in white flesh.
- Using a sharp paring knife, carve channels out of melon to resemble the cortical folds
- Done!

Chocolate Crincke Cookies

This recipe is a Re-post from CuisineNie

Chocolate Crincke Cookies

ingredients:
2 cups sugar
3/4 cup vegetable oil
3/4 cup  cocoa powder
4 eggs
2 tsp vanilla extract
2 1/3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
powdered sugar

directions:
in a large mixing bowl, combine sugar & oil. add cocoa; blend well. beat in eggs and vanilla. combine flour, baking powder & salt; add to cocoa mixture blending well. cover; chill at least 6 hours. heat oven to 350. shape dough into 1 inch balls. roll in powdered sugar. place 2 inches apart on greased cookie sheet. bake 12 to 14 minutes or until almost no indentation remains when touched. remove from cookie sheet; cool on wire rack. makes 4 dozen.