Tag: recipes

[recipe] Chocolate chip cookie dough cheesecake

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cookie-dough-cheesecake

Ingredients

Crust:
4 tablespoons butter, melted
2 1/2 cups chocolate cookie crumbs (I like to use chocolate Teddy Grahams but you could use any chocolate wafer cookie or even Oreos)

Filling:
4 (8-ounce) blocks cream cheese, softened to room temperature
1 cup sugar
4 large eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla
1 cup sour cream (I used light and it worked just fine)

Cookie Dough:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
2 tablespoon water or milk
2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 cup mini chocolate chips
An additional 1 cup mini chocolate chips to fold into the batter with the cookie dough balls

Garnish:
1 cup heavy whipping cream, whipped to stiff peaks (add 1 tablespoon powdered sugar while whipping if you like a bit of extra sweetness)
Mini chocolate chips, for sprinkling

Directions

For the cookie dough:

  1. In a medium bowl, combine the butter and sugars for the cookie dough.
  2. Add the water (or milk), vanilla and blend.
  3. Mix in the flour, salt and the chocolate chips. The dough will be fairly soft.
  4. Gently roll the dough into small balls (about a teaspoon size, maybe a bit larger) and place them on a wax paper lined plate or baking sheet.
  5. Place them in the freezer to harden while making the rest of the cheesecake.

For the crust:

  1. Lightly grease the bottom and sides of a 10-inch springform pan.
  2. In a medium bowl, combine the butter with the chocolate cookie crumbs (you could easily use a food processor to crush the cookies and incorporate the butter).
  3. Press onto the bottom and about halfway up the sides of the prepared pan.

For the cheesecake:

  1. Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Be careful not to overmix – incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking.
  2. Pour half the batter into the prepared crust.
  3. Gently stir in the cookie dough balls and the additional 1 cup mini chocolate chips into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top (it is ok to see bumps of cookie dough here and there, smooth it the best you can).
  4. Bake the cheesecake at 325F/160C for one hour. Turn off the oven and prop the door open several inches. Let the cake sit in the oven for an additional 30 minutes.
  5. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled (ideally, overnight).

To serve, cut into slices and top with whipped cream and mini chocolate chips. this cheesecake, like any good, baked cheesecake, tastes best after being refrigerated overnight.

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[recipe] cheese and bacon scones

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Makes 15 to 20, depending on big you cut them

16 ounces (1 pound) plain flour
1 level tsp bicarbonate of soda
1 level tsp of cayenne pepper (or to taste)
1 tsp salt
1 ounce of cold butter, cube
4 ouces bacon, grilled and finely chopped with a sharp knif
4 ounces strong cheddar cheese, grated (1 cup)
1 medium free range egg
375ml of sour milk or buttermilk (1 2/3 cup)

Preheat the oven to 220*C/425*F/ gas mark 7.  Dust a large baking sheet lightly with flour.  Set aside.

Sift the flour, soda, cayenne pepper and salt into a large bowl.  Drop in the butter and then rub it in with your fingertips until the mixture resembles fine dry bread crumbs.  Stir in the bacon and cheese.

Whisk together the egg and milk.

Make a well in the centre of the dry ingredients and pour in the wet.  Mix to a soft dough with your hand by running it around the bowl.  Try not to knead it as this will develop the gluten which will toughen the scones.  Dump the dough out onto a lightly floured surface.  (The dough will be quite sticky) Pat out with floured hands until you get a square 3/4 inch thick. Using a pizza cutter, cut it into 15 to 20 squares.  (Alternately you can cut them out with a sharp knife or a 2 inch round cutter)  Place onto the floured baking sheet leaving about 2 inches between each.

Bake for 10 to 14 minutes until well risen and golden brown.  Allow to cool on a wire rack.

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[Recipe] Cornish Pasties

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pastie

Ingredients
FOR THE PASTRY

125g chilled and diced butter
125g lard
500g plain flour , plus extra
1 egg , beaten

FOR THE FILLING

350g beef skirt or chuck steak, finely chopped
1 large onion , finely chopped
2 medium potatoes , peeled, thinly sliced
175g swedes , peeled, finely diced
1 tbsp freshly ground black pepper

Method

1. Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 4, then chill for 20 mins.

2. Heat oven to 220C/fan 200C/gas 7. Mix together the filling ingredients with 1 tsp salt. Roll out each piece of dough on a lightly floured surface until large enough to make a round about 23cm across – use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.

3. Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden. Great served warm.

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[Recipe] Pickles

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pickles

Dill Pickles

Yield: Approximately 8 pints (total yield varies depending on size of cucumbers)

Ingredients

2 overflowing quarts of pickling cucumbers. They can be sliced into coins, lengths, quarters or left whole.
4 cups apple cider vinegar
4 cups water
5 tablespoons pickling salt. Pickling salt is pure salt without iodine or anti-caking agents.
1 teaspoon dill seed per jar (8 teaspoons total)
1/2 teaspoon mustard seed per jar (4 teaspoons total)
1/2 teaspoon black peppercorns per jar (4 teaspoons total)

Instructions

Wash and slice the cucumbers.

In a large pan, combine vinegar, water and salt. Bring to a simmer.

Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars.

Pour the brine into the jar, leaving 1/2 inch headspace.

Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.

When 10 minutes are up, promptly remove the jars from the pot and allow them to cool on the countertop. When the jars are cool, check the seals (by pushing/tapping on the lid).

Pickles can be stored in a cool, dry place for up to a year.

If you want to skip the boiling water process, these pickles are also wonderful as refrigerator pickles. Just pop the jars into the fridge once they’re cool.

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[Recipe] Pickled carrots

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pickled-carrots

1 pound (450 g) carrots, peeled
1 1/4 cups (310 ml) water
1 cup (280 ml) cider vinegar
1/4 cup (50 g) sugar
1 1/2 teaspoons fennel, dill, or anise seeds (See Note)
1 1/2 tablespoons coarse salt
2 bay leaves

1. Cut the carrots into stick approximately the size of your fourth finger. Bring a medium-sized pot of lightly-salted water to a boil. (Use a non-reactive pot, f.e. stainless steel)

2. When the water boils, drop the carrots in and simmer for one minute. Pour into a colander and rinse under cold water. Drain thoroughly.

3. In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.

4. Remove from heat and add the carrot sticks. Cool until room temperature, then put into jars and chill.

Carrot sticks should be made at least one day in advance, and will keep for up to four weeks in the refrigerator.

Note: The original recipe called for 1 1/2 tablespoons dill or fennel seeds (in later incarnations.) I found the flavor way, way too strong and reduced it. But feel free to use their original quantities.

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[Recipe] Picalilli

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piccalilli

Overnight preparation time
10 to 30 mins cooking time
Makes 3-4 x 450g/1 lb jars

Ingredients

450g/1lb each pickling onions, peeled, cauliflower florets and de-seeded cucumber and topped and tailed French beans
340g/12oz coarse rock salt
750ml/1¼ pint white malt vinegar
1 tbsp each English mustard powder, ground ginger and ground turmeric
1 tbsp whole yellow mustard seeds
175g/6oz light muscovado sugar
2-3 tbsp cornflour

warm large sterilised jam jars with screw tops – prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven – 130C/250F/Gas ½ for 10-15 minutes.

Preparation method

Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours.

The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil.

Drain the vegetables, rinse well and add to the simmering vinegar, cook over a low heat for 20-25 minutes or until the vegetables are tender. Add the sugar and continue to simmer for a further 1-2 minutes.

Mix 2 tbsp of cornflour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute, the mixture should be glossy and thick. Add the remaining cornflour in the same way if necessary.

Remove the piccalilli from the heat and leave to cool for 15 minutes. Spoon into the hot jars and cover with a disc of wax paper and a screw top lid, wipe the jars and label. Store in a cool dark place for 3-4 weeks before eating.

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[Recipe] Marinated feta in thyme & chilli oil

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marinated-feta

Ingredients

100ml olive oil
2 tbsp fresh thyme leaves , plus a few extra for scattering
4 garlic cloves, sliced (optional)
1/4 tsp dried chilli flakes
140g semi-dried tomatoes in olive oil, drained
175g pack or jar grilled artichoke hearts in oil
2 x 200g packs feta cheese
85g Kalamata olives (or any good olives)

Method

Tip the olive oil and thyme into a bowl and blitz with a hand blender. Stir in the garlic, chilli and lots of black pepper (but no salt). You could add some of the oil from the tomatoes and artichokes, too.

Cut each block of feta into 4 (or 6) and arrange in a dish or a food container with the tomatoes, artichokes and olives. Spoon over the herby oil, scatter with extra thyme and leave to marinate in the fridge overnight.

Notes: the tomatoes can be replaced by an equal amount of grilled red peppers.

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[Recipe] Scotch egg pie

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scotch-egg-pie

Ingredients

8 medium eggs
14 Lincolnshire sausages
1 tsp ground mace
1 tbsp thyme leaves
100g fresh breadcrumbs
500g pack shortcrust pastry
flour, for dusting
1 tbsp sesame seeds

Method

Put 6 of the eggs in a large pan of cold water. Bring to the boil, then remove from the heat. Leave for 5 mins, then lift out eggs and cool under cold running water. Peel.

Snip the ends of the sausages and squeeze the meat out into a mixing bowl. Add the mace, thyme, 75g of the breadcrumbs, 1 remaining egg and some ground pepper, and mix together well.

Heat oven to 200C/180C fan/gas 6. Criss-cross 2 long strips of baking parchment in a 20cm pie tin or round cake tin (to help you lift out the pie). Roll out half the pastry on a lightly floured surface to line the tin. Scatter remaining breadcrumbs over the base of the pastry, then pat in about a quarter of the sausage mixture. Evenly space the peeled eggs on top, then gently pack the meat around and over – trying to evenly cover the eggs without leaving any gaps.

Roll out remaining pastry, cover the pie, then trim the edges. Pinch and crimp edges to seal, poke a steam hole in the top, then glaze with the final egg, lightly beaten with a fork. Scatter with the sesame seeds, then bake for 30 mins.

Remove the pie from the oven and carefully remove it from the tin. Place on a baking tray and return to the oven for 10 mins to brown the sides of the pie. Transfer to a wire rack to cool, then serve in chunky wedges.

If, like me, you’re allergic to sesame seeds, you can replace them with poppy seeds.

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[Recipe] Brie wrapped in prosciutto & brioche

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brie-brioche

Ingredients

375g strong white bread flour
50g caster sugar
7g sachet fast-action dried yeast
75ml milk
3 large eggs, plus 2 beaten eggs for glazing
185g unsalted butter, softened

250g round brie
8 slices prosciutto

Method

Mix the flour, 1 tsp salt, caster sugar, yeast, milk and eggs together in a mixer using the dough attachment for 5 mins until the dough is smooth. Add the butter and mix for a further 4 mins on medium speed. Scrape the dough bowl and mix again for 1 min. Place the dough in a container, cover with cling film and leave in the fridge for at least 6 hrs before using.

Wrap the Brie in the prosciutto and set aside.

Turn out the dough onto a lightly floured surface. Roll into a 25cm circle. Place the wrapped Brie in the middle of the circle and fold the edges in neatly. Put the parcel onto a baking tray lined with baking parchment and brush with beaten egg. Chill in the fridge for 30 mins, then brush again with beaten egg and chill for a further 30 mins. Leave to rise for 1 hr at room temperature. Heat oven to 200C/180C fan/gas 6, then bake for 22 mins. Serve warm.

TIP – Serve warm but not too hot, so the cheese isn’t too runny.

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[Recipe] Ham hock and mustard terrine

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hamhockterrine

Ingredients

2 small ham hocks, approx 1kg/2lb 4oz each
sunflower oil, for greasing
2 tbsp wholegrain mustard
small handful parsley, chopped
handful of sweet gherkins and silverskin onions
1 sheet gelatine

FOR THE STOCK

500ml cider
2 carrots, chopped
2 celery sticks, chopped
1 large onion, chopped
2 bay leaves, fresh or dried
6 thyme sprigs
6 whole peppercorns

Serves 8

Prep 30 mins
Cook 3 hrs 30 mins
Plus chilling

Method

Put the ham hocks in a large pan with the stock ingredients. Cover with cold water. Set pan over a high heat and bring to the boil. Reduce heat to a simmer, cook for 21⁄2-3 hrs or until the meat falls from the bone. Leave to cool in the pan.
Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Set aside.
Shred the ham, leaving some large chunks, removing as much fat and sinew as possible. In a large bowl, mix the ham with the mustard and parsley. Press the mixture into the prepared terrine, putting a layer of gherkins and onions in the middle.
Bring the reserved stock back to a rapid boil and reduce by half. You should have about 600ml/1pt liquid remaining. Remove from the heat. Meanwhile, soak the gelatine in cold water for 5 mins to soften. Remove from the water, then squeeze out any excess liquid. Add the gelatine to the hot stock and stir well.
Pour enough of the stock over the ham to just cover. Tap terrine firmly on a hard surface to knock out air pockets, then cover with cling film. Chill for 3-4 hrs or overnight. To serve, remove from the mould and carve into chunky slices. Serve with capers and toast.

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