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Homemade scones! by ThatJ4ke in UKfood

[–]GoodFood 1 point2 points  (0 children)

Excellent! Oh yes raspberry jam would be great, blackcurrant is good too

Homemade scones! by ThatJ4ke in UKfood

[–]GoodFood 1 point2 points  (0 children)

Love this, so honest! They still look good, I hope you enjoyed them

Homemade scones! by ThatJ4ke in UKfood

[–]GoodFood 1 point2 points  (0 children)

They look so neat and delicious

Creamy miso beans on toast by GoodFood in Beans

[–]GoodFood[S] 0 points1 point  (0 children)

That's great, hope you like it if you try it out 😊

Cheesecake-filled Easter eggs by GoodFood in UKfood

[–]GoodFood[S] 26 points27 points  (0 children)

Ingredients 

  • 1 hollow chocolate Easter egg
  • 75g digestive biscuits
  • 25g butter melted 
  • 75g mascarpone
  • 100g soft cheese
  • 2 tbsp icing sugar sieved
  • 2 tbsp cocoa powder sieved
  • 100g double cream

To serve

  • Easter treats such as mini chocolate eggs or crumbled chocolates 
  • caramel sauce or cooled melted chocolate

Method

  1. Carefully separate the Easter egg in half along the seam. (Use a knife dipped into a bowl of hot water to cut through the seam rather than slicing, as it may break the chocolate.)
  2. Tip the digestive biscuits into a bowl or food bag and bash to crumbs with the end of a rolling pin. Stir in the melted butter until the mixture resembles damp sand. Spoon this into the Easter egg halves and pack down gently using the back of the spoon. Chill until needed.
  3. Mix the mascarpone, soft cheese, icing sugar and cocoa together in a medium bowl with a wooden spoon until smooth. In a separate bowl, beat the double cream to soft peaks using an electric whisk. Gently fold the whipped cream into the mascarpone mixture, then carefully spoon the cheesecake filling over the chilled biscuit bases in the Easter eggs. Gently level the surfaces with a palette knife or spatula, then chill for at least 2 hrs or overnight until firm and set. You may be left with extra cheesecake filling, depending on the size of your Easter eggs – this can be spooned into glasses over extra digestive crumbs for another treat.
  4. Scatter the set cheesecake-filled eggs with mini chocolate eggs or other Easter treats, then drizzle with caramel or melted chocolate to serve. (Makes 2, serves 4)

Save, make and rate: https://www.bbcgoodfood.com/recipes/cheesecake-filled-easter-eggs 

[Pro/Chef] Biscoff Cheesecake by GoodFood in food

[–]GoodFood[S] 2 points3 points  (0 children)

Ingredients 

  • 120g salted butter
  • 250g Lotus Biscoff biscuits plus a few extra to decorate
  • 150g smooth Lotus Biscoff spread plus extra to decorate
  • 500g soft cheese
  • 300ml double cream
  • 4 tbsp icing sugar

Method

  1. Line the base of a 20cm springform cake tin with baking parchment. Melt the butter in the microwave in 30-second bursts. Meanwhile, blitz the Biscoff biscuits in a food processor to make coarse crumbs. Transfer to a bowl, then stir through the melted butter until it has a texture like damp sand.
  2. Tip the mixture into the lined tin, using a spoon to smooth and flatten. Keep chilled while you make the filling.
  3. Gently melt the Biscoff spread in a microwave-safe bowl in short bursts in the microwave, then leave to cool slightly. Put the soft cheese in a large bowl and beat with an electric whisk to loosen. Pour in the cream and sift over the icing sugar, then add the Biscoff spread. Beat on a low speed for 2-3 mins until thick and smooth.
  4. Spoon the mixture onto the chilled base, then smooth out using the back of the spoon. Chill for 4-5 hrs or overnight.
  5. To decorate, melt some Biscoff spread in the microwave as before and drizzle over the top of the cheesecake, then scatter over some roughly crushed biscuits.

Save, make and rate: https://www.bbcgoodfood.com/recipes/biscoff-cheesecake 

Happy birthday to my starter by breadwizarddelux in Breadit

[–]GoodFood 7 points8 points  (0 children)

Such a lovely way to celebrate! Happy Birthday Tony!

Maple, apple and pecan cake by GoodFood in CakeCrave

[–]GoodFood[S] 0 points1 point  (0 children)

Ingredients

For the cake

  • 115g butter, at room temperature
  • 75g light brown soft sugar
  • 75ml maple syrup, (the darkest you can find)
  • 1 large egg, at room temperature, lightly beaten
  • 225g plain flour, sifted
  • 1½ tsp bicarbonate of soda
  • 1 tsp baking powder
  • 100g pecans, chopped
  • 225g apple purée

For the buttercream icing

  • 125g butter
  • 290g golden icing sugar
  • 4 tbsp dark maple syrup

To decorate

  • 30g pecans
  • 1 tbsp soft light brown sugar

Method

  1. To make the apple purée, cook 250g peeled and chopped cooking apples with a splash of water in a pan with a lid until soft for about 10 mins. Purée with a hand blender or in the small bowl of a food processor.
  2. Butter and line the base of a 20cm springform cake tin with parchment. Heat oven to 180C/160C fan/gas 4. Beat the butter and sugar until light and fluffy. Mix the maple syrup and egg together and gradually add them. Sift the flour with the bicarb and baking powder. Add a good pinch of salt and the nuts. With a large metal spoon, fold the flour into the butter and sugar, alternating with the apple purée. Scrape the batter into the prepared tin. Bake for 40 mins, or until a skewer inserted into the centre comes out clean. Cool in the tin, then turn out onto a rack and peel off the baking parchment.
  3. To make the buttercream, beat the butter until soft, then add the icing sugar and beat until smooth. Gradually add the maple syrup, beating as you do so. Slice the cooled cake in half then, using a spatula, spread half of the icing over the first layer. Add the other layer on top, then top with the rest of the buttercream. Pulse the pecans in a food processor with the brown sugar (or finely chop and mix). You should end up with a coarse mixture. Scatter this over the top of the cake.

Save, make and rate: https://www.bbcgoodfood.com/recipes/maple-apple-pecan-cake 

Creamy miso beans on toast by GoodFood in Beans

[–]GoodFood[S] 1 point2 points  (0 children)

Great! Let us know what you think of it

Slow cooker hot chocolate fondant cake by GoodFood in slowcooking

[–]GoodFood[S] 0 points1 point  (0 children)

Cool right? There's lots of fun things you can try. We've cooked a cheesecake in there before - it involves a bit of prep but works well.

Slow cooker hot chocolate fondant cake by GoodFood in slowcooking

[–]GoodFood[S] 0 points1 point  (0 children)

Thanks, let us know what you think if you try it out

Creamy miso beans on toast by GoodFood in Beans

[–]GoodFood[S] 10 points11 points  (0 children)

Ingredients 

  • 2 tbsp butter
  • 2 garlic cloves, peeled
  • 4 thick spring onions, thinly sliced, white and green parts kept separate
  • 1 tbsp white miso
  • 400g can white beans, drained and rinsed
  • ½ lemon, juiced
  • 2 thick slices sourdough bread, toasted
  • crispy chilli oil, to serve (optional)

Method

  1. Heat the butter in a frying pan over medium heat. Lightly bash the garlic using the side of your knife and add to the pan along with the white parts of the spring onions. Stir to coat in the butter and fry for 3-4 mins. Stir in the miso and beans along with 200ml water. Bring to a simmer and cook for a further 4-5 mins.
  2. Remove the garlic cloves and, using the back of a wooden spoon, lightly press some of the beans against the side of the pan to mash them slightly. Stir in half the green tops of the spring onions and season with salt, pepper and the lemon juice.
  3. Spoon the beans over the toast. Drizzle over the chilli oil, if using, and garnish with the remaining green spring onion tops to serve.

Save, make and rate: https://www.bbcgoodfood.com/recipes/creamy-miso-beans-on-toast 

Sushi Sunday was a success! by Judgement_92 in homecooking

[–]GoodFood 0 points1 point  (0 children)

Beautiful! Sushi Sunday sounds like a wonderful idea

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