Dec 15

Christmas bread (Mum’s stollen)

MAKES: 1 LOAF

Ingredients

1 pkt dry yeast (7g)

3 cups bread flour – 500g

1/4 tsp ginger

1/3 cup dry skimmed milk – 40g

1/2 tsp salt

1/2 cup granulated sugar – 105g

1/2 cup soft margarine – 115g

Grated rind 1 lemon

1/4 tsp nutmeg

1/2 cup chopped almonds (toasted first) – 65g

2 eggs (lightly beaten)

3/4 cup warm water – 180ml

1 tsp almond essence

1 tsp rum extract

1/4 cup raisins (optional)

1/4 cup currants (optional)

1/4 cup glace cherries (cut-up)

1/4 cup mixed peel

1 cup icing sugar – 130g

2 tbsp milk

 

 

 

Place yeast, flour, ginger, milk, salt, sugar, margarine, lemon rind, nutmeg and almond in bread machine. Then mix wet ingredients together (eggs, water, essences) and add to mixture.  Use basic raisin dough setting.  When machine beeps/stops add in raisins/currants/cherries, mixed peel.

Once finished, shape on baking sheet then brush with melted butter and cover with a tea towel and leave to prove around 45-1 hour.  Then bake at 180 degrees for 30-40 mins until golden brown (if too golden when not ready, put foil or baking paper over top).

When bread comes out of oven, make up icing (icing sugar and milk) and whilst bread is still hot (but not too hot) cover with icing (place greaseproof under to catch drips).

 

 

 

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Jun 19

Cat’s Chocolate Cheesecake

 
 

Serves: 10

Ingredients
  • Base:
  • 200g digestives
  • 90g butter
  • Filling:
  • 300g cream cheese (i.e.large tub of Philadelphia)
  • 50-75g sugar
  • 200ml natural yoghurt
  • 300ml double cream
  • 200g milk chocolate (I use Cadbury dairy milk but could use dark chocolate if preferred) +  extra for decorating
  • 200g white chocolate
  • 1tsp vanilla

Instructions
  1. Crush the biscuits – I put them in a polythene bag and use my hands to break up the biscuits then using a rolling pin.
  2. Melt the butter then add the crushed digestives and mix well until all the crumbs are coated.
  3. Press into a 20cm(ish) springform cake tin and leave somewhere cool (fridge is fine).
  4. Cream the sugar and cream cheese together then mix in the yoghurt.
  5. Whip the double cream until its really thick (holding itself up) then fold it into the cream cheese mixture.
  6. Put half the mixture into another bowl.
  7. Melt both chocolates separately then stir the milk chocolate into one cream cheese mixture and the white with vanilla into the other cream cheese mixture.
  8. Next put both mixtures onto the biscuit base – either a layer of white and layer of milk or dollops of each to get a marble effect. Keep in the fridge to set (at least 2 hours or overnight).

 

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