Pumpkin banana mousse tart

November 24, 2014September 7, 2022 Belinda1 Comment

This is delectable and well worth trying, especially for Thanksgiving. Thanks to Ina Garten for this gorgeous and easy recipe

For the crust:
2 cups graham cracker crumbs (14 crackers)
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) unsalted butter, melted
For the filling:
1/2 cup half-and-half
1 (15-ounce) can pumpkin puree
1 cup light brown sugar, lightly packed
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 extra-large egg yolks
1 package (2 teaspoons) unflavored gelatin
1 ripe banana, finely mashed
1 teaspoon grated orange zest
1/2 cup cold heavy cream
2 tablespoons sugar
For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/2 teaspoon pure vanilla extract
Orange zest, optional

Preheat the oven to 350 degrees F.

Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.

For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don’t want the eggs to scramble. Remove from the heat.

Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.

Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.

For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled.

Baking · Chocolate · Do-ahead

The ultimate rocky road, sticky toffee, crispy cakes

November 8, 2014September 7, 2022 Belinda

I would only make these around Thanksgiving or Christmas as they go in a flash. They are little cakes of one’s fantasies that you don’t even need to bake!

3 x boxes (14 oz) Cadbury’s Chocolate Fingers (For US friends, you can get these at Costplus World Market or online) Here is a picture of what they look like.
8 oz pitted Medjool dates
11 oz Green and Black’s 72% chocolate
11 oz Green and Black’s white chocolate
7 oz butter
4 oz mini marshmallows
4 oz Rice Krispies

Line a 8” by 12” cake pan with baking parchment, leaving flappy bits hanging over the sides to use as handles for pulling the cake out of the pan.
Chop fingers into small, bite-sized pieces (the Cadbury’s chocolate fingers that is – not your own).
Whizz the dates in a food processor until they turn into a smooth paste.
Melt the chocolates and butter in a bowl set over a pan of warm water.
Stir in the dates and mix until combined.
Add the chopped fingers, marshmallows and crispies. Stir to incorporate evenly.
Scrape into the prepared cake pan and spread with a spatula. Leave the cake to set in the fridge for an hour or so, or for as long as you can put off eating it (whichever comes sooner).
Unmold and cut into squares.

Baking · Chocolate · Do-ahead

White chocolate gingerbread blondies

November 8, 2014September 7, 2022 Belinda

It’s that time of year when baking for Thanksgiving and Christmas is utterly therapeutic. This was originally a Martha Stewart recipe and I found it on the wonderful food blog called “The view from Great Island” The combination of gingerbread and white chocolate is divine!

2 & 3/4 cups plus 1 tbsp all-purpose flour
1 & 1/4 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
2 & 1/2 sticks (1 & 1/4 cups) unsalted butter at room temperature
1 & 1/4 cups packed light brown sugar
1/2 cup plus 2 tbsp granulated sugar
2 large eggs, plus 1 large egg yolk
1 tsp vanilla extract
1/3 cup molasses
10 oz white chocolate chips

Set the oven to 350 F
Spray a 17″ by 12″ baking sheet (the kind with a rim) with cooking spray and line with parchment paper.
Cream the butter and sugars until light and fluffy. Beat in the eggs and extra yolk, one at a time.
Blend in the vanilla, molasses and spices.
Whisk together the flour, baking soda and salt. Add to the bowl and blend just until combined.Fold in the chocolate chips
Spread the batter evenly in the baking sheet. Take a few moments to spread it out and get an even layer from side to side and end to end.
Bake for about 25 minutes until the edges are browned. let the gingerbread cool in the pan before slicing, and dust with a little powdered sugar, if you fancy

Baking · Do-ahead · Holiday Food · Nuts

Delia Smith's famous Christmas cake

November 6, 2014September 7, 2022 Belinda

I realize my fellow Americans are not going to take much notice of this recipe, but in England and New Zealand, (my other two homes) one cannot have Christmas without this cake. My husband, (LA born too) adores this and requests it every year and I have been making this recipe since the mid 1980’s. It is rich, moist as anything and chock-full of dried fruits soaked in brandy. It’s important to make this cake a good month to 2 months before Christmas and “feed” it every week with brandy. Divine!!

1lb (450g) currants
6 oz (175g) golden raisins (sultanas)
6 oz (175g) raisins
2 oz (50g) glace cherries, rinsed, dried and finely chopped
2 oz (50g) mixed candied peel, finely chopped
4 tbsp brandy, plus extra for “feeding”
8 oz (225g) plain flour
1/2 level tsp salt
1/4 level tsp freshly grated nutmeg
1/2 level tsp ground mixed spice (not allspice)
8 oz (225g) unsalted butter
8 oz (225g) soft brown sugar
4 large eggs
2 oz (50g) almonds, chopped (the skins can be left on)
1 tbsp black treacle. (I have been known to use molasses if I don’t have treacle)
grated zest 1 lemon
grated zest 1 orange
4 oz (110g) whole blanched almonds (only if you don’t intend to ice the cake and want to use these almonds as decoration instead)

* You will need an 8 inch round cake tin or a 7″ square cake tin, preferably with a loose bottom. Grease the tin and line it with baking parchment. Tie a band of brown paper or newspaper around the outside of the tin for extra protection

** Begin this cake the night before you want to cook it. All you do is weigh out the dried fruit and mixed peel, place it in a large mixing bowl and mix in the brandy, stirring, so everything is evenly coated with the brandy. Cover the bowl with a clean tea cloth and leave the fruit aside to absorb the brandy for 12 hours.

Next day, preheat the oven to 275 F. (140 C)

Now measure out all the other ingredients, ticking them off to make sure you don’t miss anything. The treacle will be easier if you dip the spoon in hot water before using it.
Sift the flour, salt and spices into a large mixing bowl, lifting the sieve up high to give the flour a good airing.
Next, in a separate large mixing bowl, whisk the butter and sugar together until it’s light, pale and fluffy.
Now beat the eggs in a separate bowl and add them to the creamed mixture a tablespoonful at a time: keep the whisk running until all the egg is incorporated. If you add the eggs slowly by degrees like this, the mixture won’t curdle. If it does, don’t worry, any cake full of such beautiful things can’t fail to taste good!
When all the egg has been added, fold in the flour and spices, using gentle movements and not beating at all as you need to keep that precious air in it.
Now fold in the fruit, peel, chopped nuts and treacle and finally the grated lemon and orange zests.
Next, using a large kitchen spoon, transfer the cake mixture into the prepared tin, spread it out evenly with the back of a spoon, and, if you don’t intend to ice the cake, lightly drop the blanched almonds in circles or squares all over the surface.
*Alternately, you don’t need to put anything on top of the cake, as my picture shows.
Finally, cover the top of the cake with a double square of parchment paper with a small 1″ diameter hole in the center. (This gives extra protection during the long, slow cooking)

Bake the cake on the lowest shelf of the oven for 4 & 1/2 to 4 & 3/4 hours. Sometimes it can take up to 1/2 to 3/4 hour longer than this, but in any case don’t look in the oven till at least 4 hours have passed.
Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling.
When it’s cold, “feed” it – make small holes in the top and base of the cake with a skewer or knitting needle, then spoon over a few tsps of brandy, wrap it in parchment paper secured with an elastic band and either wrap it again with foil or store it in an airtight container.
You can now feed it every week until you want to eat it.
You can make this cake up to 3 months in advance, feeding every week!

Baking · Do-ahead · Grains

Date and oat crumb bars

November 6, 2014September 7, 2022 Belinda2 Comments

I love something sweet at the end of a meal, and these are sweet, gooey and crunchy all at the same time. You will love them and so will the family.

Makes about 8 servings

1lb Medjool dates, pitted and chopped
1/4 cup honey
1 cup water
1 tbsp butter
1 1/2 cups rolled oats
3/4 cup flour
3/4 cup whole wheat flour
1 cup dark brown sugar
1/2 tsp cinnamon
1/2 tsp salt
3/4 cup butter, melted

Preheat the oven to 350 F
Bring the dates, honey, water and 1 tbsp butter to a boil, remove from the heat and let sit until they cool down to room temperature
Puree in a food processor until smooth
Mix the rolled oats, flours, sugar, cinnamon and salt in a bowl.
Stir in the melted butter until it forms crumbs
Press half of the crumb mixture into the bottom of a greased 8 inch square pan
Spread the date mixture on and top with the remaining crumbs
Bake in the oven for 25 mins

Baking · Breakfast · Do-ahead · Egg based · Holiday Food · Meat

Thanksgiving or Christmas breakfast bread pudding

November 6, 2014September 7, 2022 Belinda1 Comment

I am a bread pudding nut, and on these festive holidays, there is nothing nicer than to sit in the kitchen in the morning with the fire on, drinking champagne and smelling the aroma of something cooking slowly in the oven. The beauty of this dish is that it can be prepared up until cooking, the night before and refrigerated until needed.

Serves 4

1 lb good quality pork sausage-meat
6 cups cut or torn up up French bread, about 1/2″ thick
3 cups whole milk
8 large eggs, organic preferably
1/2 tsp salt
1 tsp freshly ground black pepper
6 sage leaves
5 oz cream cheese
1/4 cup maple syrup
2 tsp maple sugar
butter for the pan

The night before- cook the pork sausage-meat until it is nicely browned. If the sausage is in links, then remove the casings and crumble the sausage.
Mince the sage and toss it with your torn/cut bread in a large bowl
Whisk together the eggs, milk, salt and pepper then pour it over the bread. Stir it around several times, let it sit, then stir again.
Butter a 9″ by 9″ baking dish.
Stir the bread again. Most of the liquid should be absorbed.
Spread half of the bread mixture in the bottom of the greased baking dish.
Use a slotted spoon to remove the sausage-meat from the pan and spread it over the bread.
Now dot the cream cheese in with the sausage. Top with the remaining bread and pour any unabsorbed custard over the top.
Cover and stick in the fridge overnight. Go to bed.
The next morning…. Preheat the oven to 350 F
Pull the pudding from the fridge and drizzle the maple syrup over it, then sprinkle with the maple sugar.
Put it in the oven. Now it’s going to take a while as it’s dense, so go and enjoy yourself with your family while the aroma slowly seeps around the house.
It will turn a dark golden brown, be crunchy on top and puff up a bit. It might take up to 1 hour 30 mins, but check after 1 hour.
When you think it’s done, take it out of the oven and let it rest for a little bit. This goes really well with mimosas!

Baking · Chocolate · Dessert · Do-ahead · Gluten Free

Ginger chocolate oat bars

September 15, 2014September 8, 2022 Belinda

Anything with ginger is wonderful, but this combination is terrific, besides being very easy to make.
3 1/2 oz butter
3 1/2 oz jumbo oats
3 1/2 oz rolled oats
1 lb 72% dark chocolate
5 fl oz heavy cream
5 1/2 oz dried cranberries
5 1/2 oz dried cherries
5 1/2 oz crystallized ginger, chopped

Melt the butter in a pan. Add both types of oats and cook for three minutes. Transfer to an oven dish that will fit in your fridge.
Place a bowl over a pan of simmering water. Add the chocolate and cream to the bowl and leave to melt for 15 minutes without stirring.
Add the cranberries, cherries and ginger to the oats and stir.
When the chocolate has fully melted, give it a little stir and then pour over the oats and fruit. Fold the chocolate through and then refrigerate for 30 minutes.
When set, break into pieces by hand and serve

Baking · Do-ahead · Fruit

Simple banana chocolate chip cake

August 30, 2014September 8, 2022 Belinda

We love banana bread, so when I found this recipe, it seemed to combined two wonderful flavors. I love cakes that are simple and you don’t have to cream the butter and sugar.

2 large or 3 medium very ripe bananas. The riper the better, as they are easier to mash
6 oz butter
8 oz superfine (caster) sugar
10 oz self-raising flour
1 1/2 tsp bicarbonate of soda (baking soda)
pinch of salt
2 tsp good quality vanilla essence
3 large eggs
1 packet of chocolate chips (dark or milk)

Preheat the oven to 350 F
Grease and line the bottom of an 8 inch tin, round or square
Melt the butter and sugar in a large saucepan over low heat until the sugar is dissolved.
Remove from the heat.
Add the flour, baking soda and salt to the sugar and butter mixture and mix well.
Mash the bananas and mix in the vanilla essence to the bananas
Beat the eggs
Add the banana mixture and eggs to the mixture and beat together.
Leave the mixture to cool before adding the chocolate chips, otherwise they will melt.
Pour the mixture into the prepared tin and cook for approximately 1 hour. It’s cooked when it’s a nice brown color and if you put a skewer in, it comes out clean.

Baking · Do-ahead

Easy no knead Guinness bread

August 14, 2014September 8, 2022 Belinda1 Comment

This is another great moist, dense and very tasty bread we had in Ireland. The addition of Guinness beer whether draught or canned, makes it so rich and flavorful. All it needs is some salty Irish Kerrygold butter and some smoked salmon!

This recipe makes one loaf and is better served fresh and slightly warm, especially as it’s a no-knead recipe.

5 ½ cups plain wholemeal / wholemeal all purpose flour
1 ¼ cups plain white / white all purpose flour
½ cup oatmeal
2 ½ teaspoons of baking soda or bicarbonate of soda
2 ½ tablespoons brown sugar
¼ cup unsalted butter
2 cups whole milk
3/4 cups black treacle or molasses
½ pint draught or canned Guinness

Preheat the oven to 350 °F and lightly grease a standard loaf tin with butter.
Place all the dry ingredients into a large mixing bowl. Add the butter and rub into the dry ingredients until it resembles fine breadcrumbs – I recommend working quickly as the mixture can easily become greasy if over mixed, or mixed using too warm hands.
Add the milk, black treacle or molasses and the Guinness. Mix to create a wet dough.
Grease a standard loaf tin, add the wet dough and bake in the oven for 40 – 45 mins or until the bread is well risen and cooked through.
Leave for 10 minutes in the tin, then turn out onto a wire rack to cool. Eat while slightly warm if you like, or leave to go completely cold. Delicious with salty butter and Irish smoked salmon, cold meats or cheeses.

Baking · Do-ahead · Nuts

Val's Ballinkeele brown soda bread

August 12, 2014September 8, 2022 Belinda

At the beautiful manor house of Balinkeele, County Wexford, Ireland, where we stayed for a night on our two week driving trip of Ireland, we got to know the young owners of this stunning property, Laura, Val, and their four young children. They live in the house, run a bed and breakfast in it and do all the cooking and cleaning themselves. At breakfast we were served this delicious bread warm from the oven. The recipe, which is easy to make, is Val’s handed down over the generations and it was to die for.

Screen shot 2014-08-12 at 7.05.08 PM

This was our bedroom and the view across the lakes and gardens was stunning.

After breakfast we strolled around the property, taking as many pictures as possible of the gorgeous lakes, pathways and gardens.

Dry Ingredients
14 oz wholemeal flour
3 oz plain flour
4 tbsp mixed seeds & nuts, (like pumpkin, sunflower, pine nuts, golden flax seeds, chopped nuts, or whatever you fancy)
1 tsp baking soda
1 tsp salt

Wet ingredients
14.5 fl oz buttermilk
1 large egg
1 tbsp olive oil
2 tsp honey

Heat the oven to 450 F. Grease the inside of a 2lb loaf tin – cut a piece of baking parchment to fit the base.
Mix the dry ingredients together except for 2 tbsp of the nuts/seeds mixture, in a large bowl. In another bowl or a pitcher, mix the wet ingredients together, using a whisk, but don’t beat the mixture too much.
Make a well in the center of the dry ingredients, pour the wet ingredients in and mix well.
Turn the bread mixture into the loaf tin and pat down on the top with a fork or spatula. Scatter the remaining 2 tbsp seeds and nuts along the middle of the length of the loaf tin.
Cook at 450 F for 15 mins then turn down the oven to 375 F for the remaining 35 to 40 mins. Leave the loaf in the tin to cool a little and when cool enough to remove from the tin, it should sound hollow when tapped on the bottom.