Tag: Nigella

Peanut butter chocolate cheesecake

Published on by Hanna1 Comment
Apologies for the bad photo, only had my mobile at hand when plating the cake at work.

The last cake for work last month was another Nigella number. You can always trust her not to make something half-hearted or too healthy (and I mean that in a good way).

This chessecake is more of an all-in kind of cake with lots of everything. It was good, but I think I would like to improve a few things for next time. First of all I would like to bake the base so it keeps drier for longer. Also adding a bit more sugar to both the filling and the topping would be beneficial as the mixture goes a lot more sour when chilled, and this cake should be served chilled.

Peanut butter chocolate cheesecake, serves 10-12

Adapted from Nigella’s recipe. 

Base:

200 g digestives

50 g softened butter

Filling:

500 g Philadelphia

3 eggs

3 egg yolks

200 g caster sugar

125 ml sourcream

250 g smooth peanut butter

Topping:

25 ml sourcream

100 g milk chocolate, chopped

30 g soft brown sugar

Preheat the oven to 170C. Crumble the biscuits for the base in a food processor or in a ziplock bag with a rolling pin. Mix with the butter and press it into a springform (lined with pachment paper in the bottom and around the sides. I would suggest prebaking it for 10 minutes.

Mix all the ingredients for the filling in a food processor or with an electric whisk. Pour the mixture into the springform and spread it out evenly. Bake for 50 minutes – 1 hour. Remove from the oven.

Heat up sourcream, chocolate and sugar in a saucepan until it has all melted and is incorporated. Spread onto the cheesecake and bake for another 5 minutes. Remove from the oven and leave to cool on its tin. Place in a fridge for at least a few hours before serving. Leave it in its tin until it is time to serve. Powder with icing sugar before serving. 

Nigella’s autumnal birthday cake

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The September cakes for work were three quite different ones. The first one was Nigella’s autumnal birthday cake which sounded amazing when I read the recipe, but I was rather disappointed actually.

It sponges were quite dry. Admittedly, mine was baked slightly too long because I followed the recipe, but it would have been dry anyway I think. The meringue frosting is lovely, but would have worked better with a more buttery sponge. And the addition of maple syrup to both cakes and frosting sounded wonderful, but didn’t actually taste much in reality.

I won’t make this cake again, but I could definitely use the frosting for something else. And doesn’t the cake look rather good, despite the very simple decorations.

Autumnal birthday cake, serves 8-10

After Nigella’s recipe.

For two sponges:

175 g softened butter

100 g caster sugar

3 eggs

350 ml maple syrup

500 g self-raising flour

175 ml hot water

Frosting:

2 egg whites

125 ml maple syrup

125 ml caster sugar

1/4 tsp cream of tartar

1/4 tsp salt

1 tsp vanilla essence

Topping: 125 g pecans (I used only 40 g walnuts instead) chopped

Heat the oven to 180C. Beat sugar and butter until fluffy. Beat in the eggs one at the time. Add the syrup gradually while stirring. Alternate the flour and water, adding while stirring. Divide the batter between two 20 cm springforms, buttered and lined with baking parchment. Bake for 40 mins (I think 20 will be enough). Leave to cool completely on a wire rack before assembling the cake.

Mix all the ingredients for the frosting apart from the vanilla in a bowl that fits a sauce pan. Fill the pan with water so it comes up just below the bowl. Bring to the boil and place the bowl om top. Beat with a handheld whisk for 5-7 minutes until stiff peaks. Remove from heat and add the vanilla. Assemble the cake and coat it all around with the frosting. Sprinkle the nuts on top.

This cake is best the same day it is made.

Sicilian omelette

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Yet another recipe courtesy of the lovely Nigella. This omelette is quick, filling and absolutely delicious despite the fewingredients. I love omelettes, since I learned that I prefer them creamy instead of set, and they’re even better with cheese on. Perfect for brunch, lunch or for supper when you’re in a hurry.

Sicilian omelette, serves 1

2-3 eggs

a splash of cream/milk/water

salt/white pepper

butter for frying

creamy goat’s cheese

fresh mint

Beat eggs and liquid. Season. Melt butter in a frying pan on medium heat. Pour in the batter and turn the heat down to low heat. Cook the omelette until it starts to set. Add cheese and mint. Fry until it had the consistency you prefer. Serve straight away. 

American breakfast pancakes

Published on by Hanna3 Comments

When five of my girl friends came for brunch on Sunday, I treated them to nice bread rolls, oeufs en cocotte and american pancakes with maple syrup. The pancake recipe is from Nigella’s book How to be a domestic goddess, and they are delicious. Serve with maple syrup (mandatory) and crispy bacon (optional).

American breakfast pancakes, serves 6

225 g plain flour

1 tbsp baking powder

a pinch of  salt

1 tsp sugar

2 eggs, beaten

30 g melted butter

300 ml milk

butter for frying

Mix the dry ingredients in a bowl. Beat the eggs in another bowl and add to the flour mixture. Add the milk bit by bit and lastly the butter. Transfer to a jug and fry in butter until golden on both sides. Serve with maple syrup and maybe crispy bacon.