American

14th April
2011
written by Nibblish

Kids absolutely love ice-cream sandwiches, and so do most grown up men! Why don’t you try this out next time to make a batch of cookies?

Chocolate cookies, ice-cream sandwich recipe

Ingredients:

125g dark chocolate, melted
50g cocoa, sieved
1 cup flour
1 tsp bicarbonate of soda
1/2 teaspoon salt
125g soft butter or margarine
1 1/4 cups raw sugar
1 tsp vanilla extract
1 egg, lightly beaten
100g Chocolate chips
Vanilla Ice-cream

Instructions:

1. Make chocolate cookies according the recipe instructions, but replace the macadamia nuts for chocolate chips and use a round mould to shape the dough before baking to ensure all cookies are identical.

chocolate cookie recipe

2. Fill the round mould with Ice cream using a spatula to form a layer of the same size as the cookies. Place it between two cookies and return it back to the freezer!

I usually store them in individual freezing bags for up to a few weeks!

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13th March
2011
written by Nibblish

These rich and chewy double chocolate cookies will satisfy any chocolate craving…although you may have to satisfy them more and more frequently…oh, well – we all know chocolate makes us happy!

Double Chocolate Cookies

Ingredients: (makes 16)

125g dark chocolate, melted
50g cocoa, sieved
1 cup flour
1 tsp bicarbonate of soda
1/2 teaspoon salt
125g soft butter or margarine
1 1/4 cups raw sugar
1 tsp vanilla extract
1 egg, lightly beaten
100g macadamia nuts

Instructions

1. Preheat the oven to 180°C. Mix the flour, sugar, cocoa, bicarbonate of soda and salt into a bowl.

2. In a separate bowl – whisk the butter and once combined, mix in the melted chocolate, vanilla extract and egg.

3. Whisk in the flour mix and finish with the macadamia nuts.

4. Line a flat baking tray with baking paper. Shape 16 equal-sized cookies and place on the tray, roughly 5 cm apart from each other as they will expand with the cooking. Bake for 20 minutes or until set.

5. Leave to cool for a few minutes and transfer to a cooling rack to harden.

These are absolutely delicious served with vanilla or coconut ice-cream! You can also freeze individual portions of the dough, ready to be baked as soon as the next craving hits you! Naughty…:-)

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6th March
2011
written by Nibblish

Blue cheese is a great addition to a gourmet burger at home, but imagine if the cheese wasn’t on top but inside…the creamy cheese leaking of the burger as you bite into it. Absolutely delicious!

Ingredients (serves 2):

300g beef, freshly minced
1/2 small onion, finely chopped
2 garlic cloves, crushed
1/2 bunch coriander, finely chopped
Freshly ground pepper & sea salt flakes
2 tbsp Worcester sauce
1 egg
30g blue cheese
olive oil
2 soft bread buns

toppings
1/2 small onion, finely sliced
2 slices lettuce
1/2 tomato, finely sliced
4 cornichons or 1 large pickled gherkin, finely sliced

Sauce
2 tsp ketchup
2 tsp mayonnaise
1/2 bunch fresh chives, finely chopped
1/2 red chili, finely chopped

Extra Toppings
1 tsp Pesto (optional)
4 slices of Gruyere cheese (optional)
1/2 avocado, mashed (optional)
2 flat mushrooms (optional)

Intructions

1. Place mince into a large mixing bowl, add the egg, chopped onion, garlic, coriander, worcester sauce. Mix well and season with salt and pepper. Shape a patty with a fourth of the mixture, place half of the blue cheese on top and place another thin patty on top of filling. Press lightly to seal. Repeat with the rest of the mixture. Refrigerate for 30 minutes or until ready to cook.

2. Pre-heat oil in a large frying pan and cook the burgers for 3 mins on each side. Season with a pinch of salt & pepper.

3. To prepare the sauce, combine the ketchup and mayo, add the fresh chives and chili.

4. Cut the bread buns in half, spread a spoonful of sauce, slices tomatoes lettuce leaves on one side and cheese, cornichons and any other toppings on the other one. Place burger on top and serve immediately.

Make sure you choose the freshest ingredients for the best results, but don’t use lean beef as a bit of fat is better for juicy burgers!

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21st February
2011
written by Nibblish

This carrot cake is mouth watering and absolutely delicious. I made it for my friend Nick’s birthday and got him and everyone else addicted to it! While a lot lighter in fat content than the traditional version, it’s really moist and tasty because of the extra egg in the mixture! It works really well as a gluten free recipe which makes it easier to digest too, but it doesn’t have to be and you can also use normal flour if you prefer!

Ingredients: (12 slices)

4 eggs
2.5 cups brown sugar
1 cup sunflower oil
1.5 cups gluten free flour
2 tsp baking powder
3 carrots, grated
1 cup walnut, chopped
6 walnut halves
2 tsp ground cinnamon
1 tsp vanilla essence
1 tsp salt

150g cream cheese
50 g soft butter, soften
1/2 cup icing sugar
1 tsp vanilla essence

Instructions

1. Preheat the oven to 175 degrees. Brush 2 identical round baking trays with oil and sprinkle with flour to make it non stick. If you don’t have 2 round trays of the same size, you can also cook the cakes in 2 successive batches.

2. Beat the eggs until light and fluffy.

3. Whisk in the brown sugar until smooth.

4. Stir in the oil gradually, followed by the flour, cinnamon, vanilla, salt and baking powder. Once the mixture is nicely combines, fold in the grated carrots and chopped walnut. Pour evenly into the two prepared pans and bake in the oven for 45 minutes.

5. To prepare the icing mixture, place the cream cheese, butter, icing sugar and vanilla into a mixing bowl and combine using a wooden spoon.

6. When the cakes a cold, spread half of the icing generously on one of them.

7. Stack the cakes on top of each other, cover the sides of the cake with the remainder of it and place the walnuts halves on top.

For an even healthier version of this cake, you can also replace the 50g butter in the icing with an extra 50g of cream cheese. Only watch out though, if you’re really serious about your fitness, is that you will need a lot of discipline to stick to just one piece!

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23rd January
2011
written by Nibblish

I wanted to make a special cake for Tom’s 31st birthday, something a bit exciting but also personalized to his taste. I decided to go for a classic New York cheese cake which you can’t beat, but then topped it with caramel sauce & roasted macadamia nuts and also added an extra layer of chocolate and banana between the base and the filling. And as a final touch I decorated it with hard caramel swirls. However, if you don’t want to wait for the next birthday to try this recipe or if it all looks a bit too much to you, you can also use the base and filling sections of the recipe and skip the extra steps for a simple New York cheese cake!

Ingredients (6 slices)

Base
45ml butter, melted
70g digestive biscuits, broken into crumbs
1tsp white sugar
1/2 banana, sliced (optional)
70g chocolate, melted (optional)

Filling
2x 250g philadelphia cheese, cut into medium pieces and left at room temperature for 1h
125g caster sugar
2 tbsp flour
1 pinch of salt
1 tsp vanilla extract
1 tsp lemon zest
1 tsp lemon juice
1 egg + 1 yolk
150 ml sour cream

Topping
1 cup of sugar
6 tbsp butter
1/2 cup whipped cream
1/2 cup macadamia nuts, roasted in the oven for 7 minutes and roughly crushed

Instructions

1. Start with the base. Pre-heat the oven at 180C. Melt the butter in a small pan, use a small amount to line the baking tray, stir in the biscuit crumbs and sugar and mix until evenly moist. Add a bit of flour on the buttered baking tray to make it non stick, press the mixture flat into the bottom of the baking tray and cook for 10 minutes or until nicely golden. Let it cool down for a few minutes and add a layer of sliced banana and melted chocolate if you fancy it.

2. In the meantime, get started with the filling. Beat the cream cheese for about 2 minutes, until soft and creamy, gradually add the sugar, flour, pinch of salt and wisk for another 2 minutes scraping down the sides regularly. Add vanilla extracts, lemon zest, lemon juice and stir in the eggs, one at a time. Stir in the sour cream and continue whisking until nice, smooth and airy.

3. Pour the mixture onto the base and bake for 10 minutes. Reduce oven temperature to 110C and bake for another 35 minutes. Turn off the oven and let it cool in the oven for 40 minutes.

4. For the topping, make sure you have all the ingredients ready as you will have to work fast. Be also careful not to burn yourself with the caramelized sugar as it’s much hotter than boiled water! Be also aware that you will need a large pan to do this as the hot mixture tends to foam considerably when the cream gets added in. Ok, so place the sugar in a large non stick pan on high heat. As the sugar begins to melt on the sides, stir vigorously with a wooden spoon. As soon as the sugar comes to boil, stir in the sugar. Once the butter has fully melted, take off the heat, wait for 5 seconds and add the cream to the pan and continue whisking until the foam reduces down and the mixture is nice and smooth. Let it cool down for 30 minutes or so.

5. Once the topping is cool and thick, pour it oven the cake and sprinkle the roasted macadamia nuts on top and refrigerate for a good hour to set.

If you’re tempted to try the caramel swirls, bring sugar to melt and drizzle the liquid using a spoon to draw the shape over a piece of baking paper. Let it cool for a minute until hard, pick it carefully with a knife, place in the refrigerator and put on the cake just before serving or it will melt.

I actually brought mine to the restaurant where we went to celebrate Tom’s birthday! Did you know that most restaurants would allow you to bring a birthday cake in for a small fee per head? But if you decide to bake one instead of buying it, the pressure is on to make something impressive!

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