Chocolate and Coconut Macaroon Tart

Rich, chewy and chocolatey

Does rich unctuous chocolate ganache, sitting on a crispy chewy macaroon base sound good, yep it sounded good to me too.

This recipe is super simple, and has only 5 ingredients. It’s also gluten free, so it’s perfect if you’re cooking for friends. Delicious served along ice cream as a dessert, but I enjoy it with a cup of strong coffee.

Serves 8

Ingredients

300 Grams Dessicated coconut

1/2 Tsp salt

350 ml Condensed milk

300 Grams Dark chocolate

250 ml Double cream

I couldn’t wait to let it cool before trying some, because it smelled so good

Method

  • Combine the condensed milk, salt and coconut in a bowl and mix well
  • Grease a 24cm round springform cake tin
  • Empty the coconut mixture into the tin. With the back of a spoon, press the coconut into the of the tin and up about 4cm at the sides of the tin
  • Bake in an oven preheated to 200 degrees for 15-20 minutes, until golden brown
Allow the base to cool before removing the springform
  • While the base is cooling, heat cream until just before boiling
  • Break the chocolate into small pieces in a bowl and pour the hot cream on top. Whisk the chocolate and cream together until the chocolate has totally melted
  • When the base is cool top with the chocolate mixture and set aside to cool completely (I couldn’t wait, but you might have more self control)

Aubergine and Pesto Bake

I came home from work, and had lots of bits and pieces in the fridge that needed used up. I rustled this up, and it was pretty quick and tasty. You can switch up the ingredients based on what you have rattling around the fridge.

Serves 2
Ingredients

1 Aubergine

1 onion

150 Grams Mushrooms

2 Cloves of garlic

3 Tbsp Olive oil

1/2 Jar of pesto

500 Grams Passata

50 Grams Parmesan

50 Grams Mozzarella

Method

  1. Slice the aubergine into thin slices, and brush with olive oil before adding to a frying pan.
  2. Cook the slices for 2-3 minutes on each side over a medium heat until they start to colour
  3. In a separate pan add 1tbsp of oil, fry the chopped onion, mushrooms and garlic until soft
  4. Add the passata and simmer until the sauce thickens
  5. In an oven proof dish add a layer of the tomato sauce, add a layer of the aubergine slices
  6. Spread a thin layer of pesto and cheese on top of this
  7. Repeat these layers until you run out of ingredients
  8. Bake at 200 degrees for 15 minutes or until the cheese is melted

Pesto and Bacon Bagels

If like me you occasionally over indulge at the weekend this the breakfast for you. It also makes a really tasty brunch or lunch dish.

I feel like a bit of a fraud as this probably isn’t a real recipe. It’s just assembling things, which is what makes it perfect.

Serves 4

Ingredients

4 Bagels

8 Slices of bacon

4 Tbsp Green pesto

4 Tbsp Cream cheese

Method

  • Fry the bacon until crispy.
  • Toast the bagels
  • Spread one tablespoon of pesto on one half of the bagel, and spread the other half with one tablespoon of cream cheese
  • Top with 2 slices of crispy bacon, join the 2 halves and stuff your face

Quail’s eggs with rock salt and roasted cumin

These beautiful speckled little eggs may sound posh, but they can be bought pretty cheaply (I get mine from an Asian supermarket).

This is a really simple canapé if you want to impress dinner guests, or go down pretty well with a few cold beers. They can also be made well in advance so that you’re not running around like a crazy person. (Just remember to leave an extra dish out for your guests to throw their discarded egg shells in).

Method

  1. Put a medium sized pan of water on to boil
  2. Put a small frying pan on to heat
  3. When the water is boiling, add the quail’s eggs and boil for 4 minutes. 
  4. After the 4 minutes, take the eggs out of the boiling water with a slotted spoon and place in a bowl of iced water to stop the cooking
  5. In the frying pan add the cumin seeds and toast until you can smell the cumin, remove from the heat and mix with the salt
  6. Serve with eggs in a dish, with the cumin and salt alongside to dip the eggs in

Cuppa Cuppa Cuppa Cake

I’m going to be honest, I stole this recipe from one of my roles models in life, the fabulous Ms Dolly Parton.

One rainy afternoon while I was firmly wedged on the sofa watching Steel Magnolias, Dolly Parton’s character calls out this recipe to a friend.  When I had recovered from having a little cry at the film, I decided to go shopping and see if this recipe would work, and it did.  I think it’s more of pudding than a cake, but you’ll enjoy it none the less.

Dolly’s recommendation is to serve this with ice cream (to cut the sweetness), and it does go extremely well.  So have a go at this recipe, put on Steel Magnolias and treat yourself to some cuppa cuppa cuppa cake.

Ingredients

1 cup flour

1 cup sugar

1 cup tinned fruit cocktail in syrup

Method

Preheat your oven to 180 Celsius

Combine all the ingredients, mix well, and transfer to a greased cake tin.

Bake for 30 – 40 mins, or until golden and crunchy on top.