Chocolate mousse difficulty * #88

Makes 2 glasses of mousse

Preparing time: 10 minutes 

Cooking time:--------------------

Ingredients:

• 300 ml double cream 
• 50 g sugar
• 100 g black chocolate 
• 1 egg, separated 

1. Cool down double cream 
2. Cook steamed double cream until you see bubbles 
3. Add the chocolate and mix until combined
4. Put into the fridge for several minutes 
5. Then mix with mixer on the as fast as mixer can 
6. Separate the egg 
7. Put the egg white in the separate bowl end mix well
8. Add sugar into the egg white, continue mix
9. Add the egg white into chocolate 
10. Mix with the wooden spoon 
11. Put in the fridge for several hours 
12. Put in the glass and enjoy! :-)

Sunflower seed & rye bread difficulty ** #87

Makes 1 loaf 

Preparing time: 10 minutes 

Cooking time: 50 minutes 

Ingredients:

• 200 g plain flour 
• 200 g wholemeal spelt flour 
• 100 rye flour 
• 2 teaspoons baking powder
• 1 teaspoons salt
• 75 g sunflowers seeds, plus 2 tablespoons 
• 500 g natural yogurt 
• milk, to glaze

1. Mix together the flours, baking powder, salt and the 75 g sunflowers seeds in a bowl 
2. Stir in the yogurt and mix to a fairly soft dough 
3. Shape the dough into a log on a floured surface, then drop into a greased 1.25 kg or 1.5 liter loaf tin 
4. Brush with a little milk and sprinkle with the remaining sunflower seeds
5. Bake in a preheated oven, 220 C(425 F),Gas Mark 7, for 20 minutes
6. Reduce the oven temperature to 160 C(325 F),Gas Mark 3, and bake for a further 30 minutes 
7. The base of the bread should sound hollow when tapped
8. If necessary, return to the oven for a little longer 
9. Transfer to the wire rack to cool
10. Serve with cheese, if liked 
11. Enjoy! :-) 

Raspberry muffins difficulty * #86 

Makes 6

Preparing time: 15 minutes 

Cooking time: 15-20 minutes 

Ingredients:

• 200 g plain flour 
• 75 g caster sugar 
• 2 tablespoons ground almonds 
• grated rind of 1 lemon 
• 150 ml buttermilk 
• 1 egg
• 50 g butter, melted 
• 150 g fresh or frozen raspberries

1. Mix together the flour, sugar, ground almonds, baking powder and lemon rind in a large bowl 
2. Mix together the buttermilk, egg, melted butter and raspberries in a jug 
3. Add the dry ingredients and stir together using a large metal spoon until just combined and slightly lumpy 
4. Divide the mixture evenly between 6 paper muffins cases arranged in a 12-hole muffin tray and bake in a preheated oven, 180 C(350 F),Gas Mark 4, for 15-20 minutes until risen and golden 
5. Enjoy! :-)

Candied pistachio cake difficulty *** #85

Cuts into 8

Preparing time: 25 minutes, plus cooling 

Cooking time: 55 minutes

Ingredients: 

• 2 teaspoons egg white 
• 150 g shelled pistachio nuts 
• 2 tablespoons vanilla sugar 
• 125 g slightly salted butter, softened 
• 100 g caster sugar 
• finely grated rind of 1 lemon 
• 2 eggs, separated 
• 75 g plain flour 
• 1/2 teaspoon baking powder
• sifted icing sugar, for dusting 

1. Whisk the 2 teaspoons egg white in a bowl to break it up 
2. Add the pistachio nuts and coat thinly in the egg white 
3. Sprinkle in the vanilla sugar, turning the nuts to coat, then spread out on a baking sheet lined with baking parchment 
4. Bake in a preheated oven, 160 C( 325 F),Gas Mark 3, for 10 minutes
5. Leave to cool, then roughly chop
6. Beat together the butter, 75 g of caster sugar and the lemon rind in a bowl until very pale and fluffy 
7. Beat in the egg yolks
8. Sift in the flour and baking powder, then stir in the nuts, reserving 3 tablespoons 
9. Whisk the egg whites in a clean bowl with the hand-held electric whisk until peaking 
10. Gradually whisk in the remaining sugar, a spoonful at a time 
11. Stir a third of the mixture into the creamed mixture using a large metal spoon 
12. Gently stir in the remaining egg whites 
13. Spoon the mixture into a greased and lined 1 kg or 1.3 liter loaf tin and level the surface 
14. Scatter with reserved nuts and bake in the oven for about 45 minutes or until firm to touch and a skewer inserted into the center comes out clean 
15. Loosen the cake at the ends and transfer to a wire rack to cool 
16. Peel off the lining paper and dust with sifted icing sugar 
17. Enjoy! :-)

Carrot sandwich cake difficulty ** #84

Cuts into 12

Preparing time: 25 minutes 

Cooking time: 30 minutes 

Ingredients: 

• 175 g slightly salted butter, softened 
• 175 g light sugar 
• 3 eggs 
• 225 g self-raising flour 
• 2 teaspoons baking powder 
• 2 teaspoons ground mixed spice 
• 75 g ground almonds, hazelnuts or walnuts 
• 200 g carrots, finely grated 
• 75 g sultanas 

For the frosting

• 300 g cream cheese 
• 75 g unsalted butter, softened 
• 100 g icing sugar, sifted, plus extra for dusting 
• 2 teaspoons lemon juice 

1. Beat together the butter, sugar, eggs, flour, baking powder, mixed spice and ground nuts in a bowl until smooth and creamy 
2. Stir in the carrots and sultanas until evenly combined
3. Divide the mixture evenly between 2 greased, base-lined and floured 20 cm sandwich tins and level the surface 
4. Bake in a preheated oven, 180 C( 350 F),Gas Mark 4, for about 30 minutes or until risen and just firm to touch 
5. Loosen the edges, turn out on to a wire rack and peel off the lining paper
6. Leave to cool 
7. Make the frosting 
8. Beat together the cream cheese and butter n a bowl until smooth 
9. Stir in the icing sugar and lemon juice ,then use half to sandwich the cakes together 
10. Spread the remaining icing over the top of the cake 
11. Enjoy! :-)