Like everyone else I have been binge watching TV series during lockdown and had got back into Dexter, and an episode put Key Lime Pie back in my head.
The pie is usually made with a digestive biscuit (graham cracker) crumb base, but I’ve made mine with an Oreo crumb base mainly because I just like the contrast in colour (please don’t be tempted to add green food colouring the lime layer) . I’ve also added a whipped cream topping which you can leave out if you don’t like creamy desserts. A traditional pie apparently never had cream because it was difficult get and keep cream fresh in the Florida Keys where the pie originally came from. I also used supermarket own of Oreos which worked out to be much cheaper. Some places sell ready made Oreo pie cases, so if you’re short on time you could also use one of these.
Feel free to revert to the original pie, but I’ve only ever had thumbs up for this version. It’s really good as a dessert that you can make a head and take out of the fridge when you are ready to serve, or treat yourself and enjoy a slice with your afternoon coffee.
For the Crust
400 Grams Oreos
70 Grams Butter (melted)
For the Filling
1 x 397 Can of Condensed milk
3 x Egg yolks
4 x Limes (juice and zest)
300 ml Fresh Cream (whipped)
1 Tbsp Icing sugar
Extra Lime zest to decorate
Add the Oreos to a food processor and whizz until you have fine crumbs. I had to do this in 2 batches but it will depend on the size of your processor. Transfer the crumbs to large bowl and stir in the melted butter. Pre heat your oven 180 degrees (Celsius)
Line the base of a 21-22 cm spring form cake tin with baking parchment and grease the sides of the tin with butter.
Pour the Oreo mix into the tin and with a glass or the back of a spoon press the crumbs up the sides of the tin, until there is a crust of around 4-5cm. Make sure the base is well covered too. Bake for 15 minutes and allow to cool
Add 3 egg yolks to a bowl or mixer and whisk until the yolks lighten in colour and increase in volume
Add the condensed milk, and lime juice and zest and whisk for 2-3 minutes
Pour the filling into the cooled pie base and bake at 160 degrees (Celsius) for 15 minutes before removing from the oven and allowing to cool
When the pie is completely cool, whisk the cream and icing sugar together until it forms soft peaks. Spread over the top of the baked pie and add some finely grated lime zest for a finishing touch
Friends of mine told me about this, they had visited Graceland and ate this in a local café, who swore that these were one of the King’s favourite dishes. I don’t know how much truth there is in this, but I like to imagine Elvis eating these in a white jumpsuit.
A fried Banana and peanut butter sandwich is a pretty scrummy combination, but on occasion I’ve also tried swapping out the peanut butter for chocolate spread which is also delicious.
This isn’t the healthiest sandwich, but is a nice treat occasionally if you fancy something quick and tasty.
2 Slices of white bread
1 Banana (Mashed)
1-2 Tbsp Peanut butter
1/2 Tbsp Oil
1 Tbsp Melted butter (If you’re vegan you can substitute this with coconut oil)
Heat the oil and butter in a frying pan over a medium heat
Spread the mashed banana on one slice of bread, and spread peanut butter on the other before sandwiching together
Place the sandwich in the pan, and gently push down with a spatula, Cook for 2-3 minutes until sandwich has browned, before gently turning the sandwich to brown on the other side
I love learning about new recipes from other people and hearing about their food traditions. One of my bosses Amanda, is Australian, and she mentioned these as being a real institution back in OZ. The recipe she shared was from BBC Good Food, and these are scrummy.
The name comes from Australian and New Zealand Army Corp, and legend has it people originally made these to send with care packages to soldiers during the first world war because the ingredients didn’t spoil easily. Other people claim they were never sent in care packages, but were sold at bake sales etc. to raise funds for returning veterans. They’re now baked to commemorate ANZAC day on 25 April each year.
How long you cook these for will depend on the type of biscuit you want (chewy or crisp). I’ve also seen recipes that include ground ginger, and I think this would make a cracking addition. One of my work mates tried drizzling chocolate over hers, which would also be scrummy (thanks for the suggestion Tina). Which ever version you try they will taste pretty amazing and are easy to make from ingredients you might already have. They will live quite happily in an airtight tin for 4-5 days.
100 Grams Plain Flour
100 Grams Butter
100 Grams Caster Sugar
85 Grams Porridge Oats
85 Grams Desiccated Coconut
1 Tbsp Golden Syrup
1 Tsp Bicarbonate of Soda
Heat your oven to 180 degrees, and line a cookie sheet with baking parchment
Add the flour, sugar, oats and coconut to a bowl and mix well before making a well in the centre
In a separate bowl, add the butter and golden syrup and melt in a microwave (I usually do 30 seconds at a time)
In a cup add the bicarbonate of soda and stir in 2 tablespoons of boiling water, before stirring into the melted butter
Stir the melted butter into the dry mix and stir until fully incorporated
Scoop dessertspoonful’s of the mix onto the baking sheet, leaving gaps of 2-3 cm between each biscuit, as they will spread
Cook in your preheated oven for 10 mins for a chewy biscuit, or 15 mins or longer if you want a more crispy biscuit
You can make an almost infinite variety of rocky road bars. The key thing is include lots of different textures.
I used mini eggs because they are basically my crack cocaine. My other more recent addiction is Bishoff biscuits. I’ve used these here, but you can use any type of crunchy biscuit or cookie you prefer.
400 Grams Chocolate (I used half milk and half dark chocolate, but use what you prefer)
125 Grams Bishoff biscuits
100 Grams Marshmallows
250 Grams Mini Eggs
3 Tbsp Golden Syrup
50 Grams Butter
Break the chocolate in to chunks, and add to a microwave proof bowl along with the butter and golden syrup. Microwave for 30 seconds at a time until the butter and chocolate have melted
Place the biscuits in a freezer bag any bash with a rolling pin (if you don’t have one a tin can will do). The biscuits should be be broken into bits but not too small or all crumbs. Put the broken biscuits in a large bowl
Add half the mini eggs to the freezer bag and bash these too. Add to the broken biscuits and add the Marshmallows
Pour two thirds of the chocolate mix into the bowl and stir until combined. Line a 12cm X 18cm dish with baking paper and transfer the rock road mix into it. Spread evenly.
Cover the rocky road mix with the chocolate you held back. I use a wet palate knife to smooth the top (an ordinary knife is fine if you don’t have one, as rocky roads are bumpy)
Sprinkle the remaining half of the crushed mini eggs and refrigerate for a minimum 1-2 hours before cutting into slices
I’ve loved this cake ever since I tasted it in the States years ago. Not only does it have a cool name but your house will smell unbelievable.
This is also a good way to use up over ripe bananas if you can’t face banana bread (this is much nicer). Cinnamon can be swapped for ground ginger if you’re not a fan.
For the cake
130 Gram Tin of pineapple in natural juice (chop the pineapple finely, and keep the juice)
2 Ripe bananas (mashed)
280 Grams Caster sugar
210 Grams Self raising flour
2 Tsp Ground Cinnamon
60 ml Pineapple juice (from the tin of pineapple)
170 ml Oil
For the frosting
60 Grams Butter
120 Grams Cream Cheese
180 Grams Icing sugar
75 Grams Pecan nuts (Chopped)
Grated zest of one lemon (optional)
Preheat your oven to 180 degrees. Lightly grease a 20 cm (8 inch) cake tin and line with baking paper
Add the banana, chopped pineapple and sugar to a large bowl and mix until combined. Add the flour and cinnamon and mix well
Whisk the oil, eggs and pineapple juice together before adding to the banana mixture. Stir until properly combined
Transfer the cake mix to the baking tin and bake for 1 hour or until you can insert a skewer in the centre and it comes out clean. Allow to cool in the tin for another 15 minutes. Allow to cool completely before topping with icing
To make the icing, whisk the butter and cream cheese together (I use an electric whisk). Gradually add the icing sugar and orange zest.
Spread the icing evenly over the top of the cooled cake and sprinkle with pecans
If you aren’t confident with desserts this is really easy. All the ingredients for the sponge are dumped in a bowl and whisked together before being baked. The topping is simply ready made jam and coconut.
The sponge also freezes really well, so if you’re super organised make a double batch of the mix. Bake two sponges, and when completely cool, wrap one one of the sponges in cling film and freeze, top with jam and coconut once thawed.
I’ve used margarine in this (Mary Berry claims it’s better for sponge cakes, and who am I to argue), it’s also cheaper. Feel free to use butter if you prefer
Serve with custard for the perfect comforting dessert.
For the sponge
225 Grams Self raising flour
225 Grams Sugar
225 Grams Margarine
For the topping
200 Grams Jam
25 Grams Dessicated coconut
Add all the ingredients for the sponge in a bowl. Mix with an electric whisk for 5 minutes until light and fluffy
Pre heat your oven to 180 degrees
Line a 30cm x 18cm square cake tin with baking parchment. Transfer the sponge mix into the tin and spread evenly with a spatula
Bake for 25 – 30 minutes, and allow to cool
Stir the jam and if it’s too thick to spread add a table spoon of hot water and mix well
Spread the jam evenly across the sponge and sprinkle with coconut
I don’t make soup that often (some soups are a little dull).
Anything with cheese in it gets my vote, and this is rich and satisfying.
Ideal for anyone following a low carb diet, this is also delicious with crusty bread. I made this with vegetable stock so it’s suitable for vegetarians but you can use chicken stock if you prefer.
You’ll need cream cheese and a stronger flavoured cheese. I used a mix of mature cheddar and parmigiana, blue cheese works really well too, but use what you have.
This rich creamy soup is even tastier topped with crunchy croutons, or crispy bacon (if you’re not vegetarian)
1 Large head of broccoli (roughly chopped)
1 Small onion, or 3-4 spring onions/scallions (chopped)
1 Tbsp Oil
750 ml Vegetable stock (I used a stock cube)
200 Grams Cream cheese
50 Grams Strong flavour cheese (grated)
Salt and pepper
Heat the oil in a large pot, and add the onion. Fry over a medium heat until soft but don’t brown
Add the broccoli and vegetable stock. Cover with a lid and simmer for 10 minutes or until the broccoli is soft
Add the cream cheese and stir until it has melted. Using a blender or hand held blender, blitz until the the soup it is smooth (how smooth you make it is up to you)
Return the soup to the pot and add the stronger flavoured cheese. Heat for a further 5 minutes and stir well to make sure all the cheese has melted. Check the seasoning and add salt and pepper if needed
Mardi gras didn’t really happen this year, but this time of year reminds me of New Orleans.
I was talking to a friend last week about places we had really enjoyed visiting and the food that reminded us of them and it sparked a memory of New Orleans.
About a million years ago when I was a student I worked in a US Summer camp and went travelling afterwards. I ended up in New Orleans and everyone recommended I try a visit to Cafe du Mond in the French Quarter. Their signature dish is a little plate of 3 beignets (little oblong donuts, doused in icing sugar) and a cafe au lait. The place is an institution and recalling it had me craving them. I had my very own Marcel Proust moment eating these, it was amazing (Rememberance of Things Past, is quite a dull book but is famous for a passage about how food triggers memories)
This is probably best made at the weekend due to the amount of time you need to prove the dough, but other than that the beignets are pretty simple to make.
I used evaporated milk because I think it makes a richer dough, but ordinary milk is fine if you don’t have it.
N.B. When deep frying, cook at a medium heat. They will brown very quickly because of the sugar in the dough, the first few I made had raw dough in the middle which was disgusting. I cooked the rest at a lower heat and they were fine.
430 Grams Flour, I used strong bread flour, but plain flour is fine
125 ml Evaporated milk (ordinary milk is also fine)
175 ml Warm water (about skin temperature, not too hot or you’ll kill the yeast)
1/2 Tsp Dried yeast
50 Grams Sugar
1/2 Tsp Salt
1 Egg (beaten)
30 Grams Butter (melted, and allowed to cool a little)
Icing sugar for dusting
Vegetable oil for frying
In a large bowl, add half the water, a teaspoon of sugar, and the yeast and stir, leave in a warm room (I use an airing cupboard because there are drafts) for 15 mins. The mix start to form a froth on top.
Mix in the rest of the water, sugar, salt, milk and the egg and mix well
Stir in half the flour, and then add the melted butter and remaining flour and mix well. The douch will be pretty sticky so transfer to a greased bowl and cover with cling film and keep in a fridge over night or at least 3 hours
After dough has proved in the fridge its time to roll out. I’ve tried flouring the surface and rolling pin and found it stuck really badly. So the next batch I tried using a thin layer of oil on the surface and rolling and for me it worked better (I know some people prefer using a floured surface so work with what works for you
Roll the dough in to an oblong and trim the edges. I use a pizza cutter to cut the dough into 18 oblongs (you can use a knife, but I found this worked well
Heat your oil, until its warm enough that a cube of bread will sizzle when you drop it in. Cook the beignets in small batches, turning after a minute or two. You really need to pay attention to these as the colour very quickly. As I said early don’t let your oil get too hot or you’ll end up with raw dough in the middle
Drain the cooked beignets on kitchen paper as soon as you take them out of the oil and then sprinkle liberally with icing sugar for a proper taste of New Orelans
I tried these out these because I misjudged the amount of rice pudding I was making (in my never ending quest to use up things that have hanging around my cupboards).
The up shot is that I had a big load of rice pudding that I didn’t want to throw away so I came up with these as a way of using it up. Turns out pretty much any type of fried carb is delicious. These also make a lovely dessert for anyone who needs a gluten free option. Yes, they might be a bit of work but you can make the rice pudding ahead of time. I would class this as weekend cooking.
Just like making the savoury version, the rice needs to be cold. I tried a couple of different versions with different centres. If you’re a chocolate lover, I tried one’s with a chocolate button in the middle which were really good. However, for my favourite ones I added a teaspoon of jam for the centre, but feel free to experiment with other fillings.
For the rice pudding
200 Grams Pudding Rice
300ml Condensed milk
For the coating
2-3 Tbsps Corn flour
1-2 Eggs (beaten)
150 Grams Rice crispies or puffed rice (put in a plastic bag and scrunch up to crush the cereal into finer pieces, but not dust)
Oil for frying.
Add the rice, milk and condensed milk to a pot with a lid. Bring up to just before boiling point, then reduce the heat to a gentle simmer. Stir regularly to prevent sticking, cook until soft (the rice I used took just over an hour, but other brands of rice may not take that long. Depending on the rice you use you may need to add more milk/water, but the pudding should be pretty thick
When your rice is cooked, you can enjoy some rice pudding right away. The rest of it should be allowed to cool before transferring to an air tight container and refrigerate (ideally overnight, but at least for a couple of hours)
Take a large tablespoon of chilled rice pudding and flatten in the palm of your hand. Add whatever filling you are using to the centre of the mix and form the rice around it until you make a ball (wetting your hands stops the rice sticking to them)
When you have finished making all the balls, place on a plate and refrigerate for an hour to allow them to set
To prepare the balls, first of all heat your oil (I don’t know the exact temperature to tell you, but my go way to check the temperature is to drop in a cube of bread if it start frying right away you’re probably good to go. Be careful the oil doesn’t get too hot or else the centre of the rice ball will be cold)
In separate dishes, lay out the cornflour, egg and crushed rice crispies
Roll each ball in first the cornflour, then the egg and finally in the rice crispies.
Add to the oil in batches and fry until golden brown (don’t be tempted to cook too many at one time). These are gorgeous served with vanilla ice cream.