Nigella Lawson’s Chocolate Cheesecake recipe

 

 
Retweeted
 

This is not a drill! is Chocolate Cheesecake

Ingredients

Makes: 10-12 slices

Metric Cups

For the Base

  • 125 grams digestive biscuits
  • 60 grams butter
  • 1 tablespoon cocoa powder

For the Filling

  • 175 grams dark chocolate (chopped small)
  • 500 grams cream cheese
  • 150 grams caster sugar
  • 1 tablespoon custard powder
  • 3 large eggs
  • 3 large egg yolks
  • 150 millilitres sour cream (or just use a 142ml pot)
  • ½ teaspoon cocoa powder (dissolved in 1 tablespoon hot water)

For the Glaze (Optional)

  • 75 grams dark chocolate (finely chopped)
  • 125 millilitres double cream
  • 1 teaspoon golden syrup

Method

  1. To make the base, process the biscuits to make rough crumbs and then add the butter and cocoa.
  2. Process again until it makes damp, clumping crumbs and then tip them into a 23cm / 9 inch springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filling.
  3. Preheat the oven to gas mark 4/180ºC/160°C Fan/350ºF. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
  4. Beat the cream cheese to soften it, and then add the sugar and custard powder, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate, and mix to a smooth batter.
  5. Take the springform tin out of the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will protect it from the water bath.
  6. Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
  7. Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it’s no longer hot, and leave to set, covered with clingfilm, overnight. Let it lose its chill before unspringing the cheesecake to serve.
  8. To make the chocolate glaze, very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and then Jackson Pollock it over the chocolate cheesecake on its serving plate. Use the remaining glaze as an accompanying sauce.

Neven Maguire’s Apple Tart with Custard recipe@bordbia

Apple-Tart-with-Custard

From The Nation’s Favourite Food by Neven Maguire

Ingredients

Pastry

  • 225g plain flour, extra for dusting
  • 2 tbsp icing sugar
  • 100g butter, diced and chilled
  • 2 large egg yolks
  • 2-3 tbps ice-cold water

Filling

  • 900g Bramley cooking apples
  • 100g caster sugar
  • ¼ tsp ground cinnamon
  • Good pinch ground cloves/4 whole cloves
  • 1 tbsp milk

Custard

  • 5 egg yolks
  • 3 tbsp caster sugar
  • ½ vanilla pod, split in half and seeds scraped out
  • 300ml milk
  • 100ml cream

To Cook

To make the pastry: Sift the flour and icing sugar into a bowl. Using a round-bladed knife or the tips of your fingers, work in the butter and then mix in the egg yolks. Add the ice-cold water until the dough just comes together. Wrap in cling film and chill for at least 30 minutes.

Preheat the oven to 190°C (375°F/gas mark 5). Lightly dust the work surface with flour.

Divide the pastry into 2 portions, one slightly larger than the other, then roll out the larger piece until it is about 30cm in diameter. Use to line a 20cm pie dish or a 23cm flat plate, gently pressing into the corners. Trim the edges with a knife and reserve the excess for decorating. Place back in the fridge to chill while you prepare the apples.

Peel, core and slice the apples. Place in a large bowl with all but 1 tablespoon of the caster sugar. Add the cinnamon and cloves and mix together. Brush the edge of the pastry with a little milk and then pile the apples into the lined pie dish. Roll out the second piece of pastry into a circle slightly larger than the pie dish and use to cover the apples. Press the edges together to seal, then use a sharp knife to cut away any excess.

Crimp the edges of the tart with a round-bladed knife, using your fingers as a guide. If you wish roll out the pastry scraps and cut into leaf shapes. Brush the shapes with milk and stick on top of the pie. Brush the entire top of the pastry with milk and sprinkle over the remaining 1 tablespoon of sugar. Bake for 25-30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for another 20-25 minutes, until golden brown.

Meanwhile, to make the custard, place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.

Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan and place over a gently heat. Cook gently for 6-8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Keep warm.

Serving Suggestions

To serve, cut the warm apple tart into slices and arrange on warmed serving places with some of the custard. Pour the remaining custard into a jug and hand around separately.

http://www.bordbia.ie/consumer/recipes/desserts/pages/appletartwithcustard.aspx

Nigella Lawson’s Chocolate Cheesecake recipe

 

 
Retweeted
 

This is not a drill! is Chocolate Cheesecake

Ingredients

Makes: 10-12 slices

Metric Cups

For the Base

  • 125 grams digestive biscuits
  • 60 grams butter
  • 1 tablespoon cocoa powder

For the Filling

  • 175 grams dark chocolate (chopped small)
  • 500 grams cream cheese
  • 150 grams caster sugar
  • 1 tablespoon custard powder
  • 3 large eggs
  • 3 large egg yolks
  • 150 millilitres sour cream (or just use a 142ml pot)
  • ½ teaspoon cocoa powder (dissolved in 1 tablespoon hot water)

For the Glaze (Optional)

  • 75 grams dark chocolate (finely chopped)
  • 125 millilitres double cream
  • 1 teaspoon golden syrup

Method

  1. To make the base, process the biscuits to make rough crumbs and then add the butter and cocoa.
  2. Process again until it makes damp, clumping crumbs and then tip them into a 23cm / 9 inch springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filling.
  3. Preheat the oven to gas mark 4/180ºC/160°C Fan/350ºF. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
  4. Beat the cream cheese to soften it, and then add the sugar and custard powder, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate, and mix to a smooth batter.
  5. Take the springform tin out of the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will protect it from the water bath.
  6. Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
  7. Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it’s no longer hot, and leave to set, covered with clingfilm, overnight. Let it lose its chill before unspringing the cheesecake to serve.
  8. To make the chocolate glaze, very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and then Jackson Pollock it over the chocolate cheesecake on its serving plate. Use the remaining glaze as an accompanying sauce.

Neven Maguire’s Apple Tart with Custard recipe@bordbia

Apple-Tart-with-Custard

From The Nation’s Favourite Food by Neven Maguire

Ingredients

Pastry

  • 225g plain flour, extra for dusting
  • 2 tbsp icing sugar
  • 100g butter, diced and chilled
  • 2 large egg yolks
  • 2-3 tbps ice-cold water

Filling

  • 900g Bramley cooking apples
  • 100g caster sugar
  • ¼ tsp ground cinnamon
  • Good pinch ground cloves/4 whole cloves
  • 1 tbsp milk

Custard

  • 5 egg yolks
  • 3 tbsp caster sugar
  • ½ vanilla pod, split in half and seeds scraped out
  • 300ml milk
  • 100ml cream

To Cook

To make the pastry: Sift the flour and icing sugar into a bowl. Using a round-bladed knife or the tips of your fingers, work in the butter and then mix in the egg yolks. Add the ice-cold water until the dough just comes together. Wrap in cling film and chill for at least 30 minutes.

Preheat the oven to 190°C (375°F/gas mark 5). Lightly dust the work surface with flour.

Divide the pastry into 2 portions, one slightly larger than the other, then roll out the larger piece until it is about 30cm in diameter. Use to line a 20cm pie dish or a 23cm flat plate, gently pressing into the corners. Trim the edges with a knife and reserve the excess for decorating. Place back in the fridge to chill while you prepare the apples.

Peel, core and slice the apples. Place in a large bowl with all but 1 tablespoon of the caster sugar. Add the cinnamon and cloves and mix together. Brush the edge of the pastry with a little milk and then pile the apples into the lined pie dish. Roll out the second piece of pastry into a circle slightly larger than the pie dish and use to cover the apples. Press the edges together to seal, then use a sharp knife to cut away any excess.

Crimp the edges of the tart with a round-bladed knife, using your fingers as a guide. If you wish roll out the pastry scraps and cut into leaf shapes. Brush the shapes with milk and stick on top of the pie. Brush the entire top of the pastry with milk and sprinkle over the remaining 1 tablespoon of sugar. Bake for 25-30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for another 20-25 minutes, until golden brown.

Meanwhile, to make the custard, place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.

Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan and place over a gently heat. Cook gently for 6-8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Keep warm.

Serving Suggestions

To serve, cut the warm apple tart into slices and arrange on warmed serving places with some of the custard. Pour the remaining custard into a jug and hand around separately.

http://www.bordbia.ie/consumer/recipes/desserts/pages/appletartwithcustard.aspx

Coffee Crème Brûlée with Nougatine Biscuits#ballymaloe

Screenshot_2020-05-12 Ballymaloe Cookery School ( ballymaloecookeryschool) • Instagram photos and videos

Coffee Crème Brûlée with Nougatine Biscuits

Serve this icy cold in one large dish or individual ramekins. Serve with Nougatine biscuits as an extra treat or even ladyfingers.

 

Serves 4

200ml (7fl oz/scant 1 cup) milk

200ml (7fl oz/scant 1 cup) cream

4 large or 5 small organic egg yolks

40g (1 1/2oz/scant 1/4 cup) castor sugar

1 1/2 tablespoon (1 3/4 American tablespoons) Camp coffee essence

4 dessertspoons (1 American tablespoon) Demerara sugar

1 ovenproof dish (19cm wide x 4.5cm deep/(7 1/2 x 1 3/4 inch) or 4 ramekins x 100ml (3 1/2fl oz/scant 1/2 cup) each capacity

Preheat the oven to 150ºC / 300ºF /Gas Mark 2

Put the milk and cream into a heavy bottomed saucepan and bring to the boil. Whisk the egg yolks with the sugar, gradually pour the boiling liquid over the egg yolks whisking all the time. Add the coffee and whisk again.  Pour the mixture through the sieve into an ovenproof dish or 4 ramekins.

Bake in a bain-marie in the preheated oven for about 25-30 minutes until just set but slightly wobbly in the centre, or 40-45 minutes for the individual ramekins. (Shallow wide dishes cook faster, 20 minutes approximately.)

Cool, cover with cling film and chill well.

Sprinkle with Demerara sugar – it should be a thin layer, tip off excess if necessary. Glaze with a blow torch. Coffee crème brûlée is already very rich but serve with a little pouring cream if you must and some nougatine biscuits or ladyfingers.

Nougatine Biscuits

My brother Rory O’Connell makes these lacy and deliciously crisp biscuits, they keep perfectly for several days. Serve them with ice creams, sorbets, mousses and soufflés. They are also perfect with perfectly ripe fruit such as pears or peaches.

175g (6oz) nuts, a mixture, or the entire quantity of a single nut such as almonds, walnuts, pecan nuts and Brazil nuts. Hazelnuts may also be used but should be roasted and peeled before chopping

150g (5oz/generous 1/2 cup) caster or granulated sugar

3/4 teaspoon apple pectin

125g (4 1/2oz/generous 1 stick) butter

50g (2oz/1/4 cup) glucose syrup

2 teaspoons water

Preheat the oven to 190°C / 375ºF / Gas Mark 5

Chop the nuts in a food processor, using the pulse button, to render them to a semi-coarse texture.

In a small saucepan, combine the remaining ingredients and cook on a very low heat just until the mixture is melted and smooth. Add the nuts and stir to mix.

Using a silicone baking mat or an oven tray lined with parchment paper, drop on scant teaspoons of the mixture allowing plenty of room for the mixture to spread as it cooks. A standard oven tray, 40cm x 35cm (15 x 13 inch), will accommodate about 4 biscuits this size. You can of course make smaller biscuits by reducing the amount of mixture.

Cook for about 10 minutes or until the biscuits have spread into lacy and lightly caramelised flat crisps.

The cooked biscuits will be soft and molten when removing from the oven so allow the biscuits to cool slightly on the tray before removing to a wire rack to cool.

Any remaining uncooked mixture will store perfectly in the fridge for up to 5 days.

04/11/2019 (PB) (23454)

https://www.fromballymaloewithlove.com/recipes/coffee-creme-brulee-with-nougatine-biscuits

Saffron, Honey and Ricotta ice cream .🌹

 

 

haughton ice cream

This Saffron, Honey and Ricotta ice cream isn’t too sweet – perfect for after a big meal

Ricotta adds an interesting texture here, and the saffron makes it wonderfully fragrant.

Serves 6

500ml/17 fl oz whole milk

1 tsp of saffron threads

5 egg yolks

200g/7oz sugar

250ml/8½ fl oz double cream

500g/1lb 2oz ricotta

2 tbsp honey, plus extra to serve

2 handfuls of toasted pine nuts, to serve

Bring the milk and saffron to a simmer and keep warm.

In a large bowl, combine the yolks and sugar and beat until pale.

Add half the warm milk to the egg mixture and whisk again until combined. Pour the mix into the saucepan along with the remaining warm milk. Cook over a low heat, stirring constantly until the mixture thickens into a custard and coats the back of a wooden spoon. Remove from the heat and whisk in the double cream, followed by the ricotta and the honey, until blended.

Churn in an ice cream maker according to the manufacturer’s instructions. Serve sprinkled with toasted pine nuts and a little extra honey.

Saffron, Honey and Ricotta ice cream .🌹

 

 

haughton ice cream

This Saffron, Honey and Ricotta ice cream isn’t too sweet – perfect for after a big meal

Ricotta adds an interesting texture here, and the saffron makes it wonderfully fragrant.

Serves 6

500ml/17 fl oz whole milk

1 tsp of saffron threads

5 egg yolks

200g/7oz sugar

250ml/8½ fl oz double cream

500g/1lb 2oz ricotta

2 tbsp honey, plus extra to serve

2 handfuls of toasted pine nuts, to serve

Bring the milk and saffron to a simmer and keep warm.

In a large bowl, combine the yolks and sugar and beat until pale.

Add half the warm milk to the egg mixture and whisk again until combined. Pour the mix into the saucepan along with the remaining warm milk. Cook over a low heat, stirring constantly until the mixture thickens into a custard and coats the back of a wooden spoon. Remove from the heat and whisk in the double cream, followed by the ricotta and the honey, until blended.

Churn in an ice cream maker according to the manufacturer’s instructions. Serve sprinkled with toasted pine nuts and a little extra honey.

Rachel Allen’s Tiramisu