Tuesday, 3 May 2016

Sunday, 17 April 2016

Key Lime Pie

Over the weekend I tried Key Lime Pie for the very first time and I loved it! The creamy but tart pie sent my taste buds wild! I wanted to recreate it at home especially seeing as I paid a hefty $12 for a small serving. I couldn't find Key Limes at the supermarket so I went for normal limes and I could honestly say the taste didn't differ too much... So shall we call my pie " Lime Pie" ?

For anyone who hasn't tried Key Lime Pie before I suggest you give it a go especially if you love it's more elegant cousin ... The lemon meringue pie.

I made my Lime Pie in a cool glass mason jar, this makes it easy store for later or simply take on a gorgeous sunny picnic.

What You Need:
- 40 grams of shredded wheatmeal biscuits
- 40 grams of scotch fingers
- 1/3 cup of desiccated coconut
- 60 grams of melted unsalted butter

Lime filling & cream:
- 1 can of sweetened condensed milk
- 1/4 cup of sour cream
- 1/3 cup of lime juice
- The zest of 2 limes
- 200 ml's of double cream
- 1/4 teaspoon of vanilla bean

What To Do:
1. Preheat the oven to 175 degrees
2. Place the biscuits and coconut in a food processor and blitz until it resembles fine bread crumbs
3. Stir in the melted butter until combined
4. Divide the biscuit base into two large mason jars and press down to create a firm biscuit base.
5. Now mix together the condensed milk, sour cream, lime juice and lime zest (The mixture will thicken)
6. Divide the mixture into the two mason jars evenly and stamp on a flat surface to get rid of air bubbles
7. Bake in the oven for 8 minutes
8. Now cool in the fridge for 40-60 minutes depending on how cold your fridge is.
9. Whip the cream and vanilla until it forms slightly stiff peaks (Be careful not to over whip)
10. Add the cream to lime pie and enjoy!

Lime Pie on the go! - Enjoy with a good book and sunshine :)


xx Mel

Monday, 11 April 2016

Dark Chocolate Cake Wish

Since my last post I have been in a love/ hate relationship with dark chocolate. I have been wishing for luscious chunks of dark chocolate and hating the fact that my home is just too well stocked with chocolate.

I had finally given in and thought well if I add eggs and milk to the chocolate (Ignoring the butter and sugar) then it's not too bad for me right ?? Right??!

Whatever it may be .... May I introduce to you all this sexy cake ...

Hello beautiful.... and again

Close your eyes and imagine a decadence slice of chocolate heaven. A moist chocolate cake with a dreamy layer of dark chocolate ganache and adorned with sexy delicate dark chocolate curls. Now open your eyes and go make that thought a reality!

What You Need:

- 150 grams of melted unsalted butter
- 1 cup of good quality cocoa powder
- 3 large eggs
- 1 1/2 cup of caster sugar
- 1 cup of flour
- 1 cup of self raising flower
- 1 teaspoon of baking powder
- 1 pinch of salt
- 3/4 cup of buttermilk (I make my own by adding 1.5 tablespoons of lemon juice to the milk)
- 80 grams of dark chocolate for the curls

- 250 grams of dark chocolate (Min 50%)
- 150 ml double cream

What To Do:
1. Preheat the oven to 170 degrees
2. Firstly make the ganache so it has time to set , place the chocolate and cream into a microwave proof bowl and heat for around 40-50 seconds
3. Mix the chocolate and cream mixture until smooth and place aside to set. (If in a hurry I place mine in the fridge for 1 hr)
4. Take the butter and cocoa powder and mix until smooth
5. Beat in the eggs one at a time
6. Mix in the sugar until well combined
7. Mix in the flour, SF flour, baking powder and salt until well combined
8. Mix in the buttermilk until the mixture is smooth
9. Pour into a lined and greased 8 inch round tin and bake for 50-55 minutes.
10. Test the cake by inserting skewer, when it comes out relatively clean it is ready (remember this is a heavy and fudgy cake the skewer will never come out 100% clean)
11. Leave the cake out to cool completely.
12. To prepare the chocolate curls heat the 80 grams of chocolate in the microwave for 40-50 seconds.
13. When it is melted and smooth pour onto a flat surface (e.g. a clean chopping board)
14. Smooth it down with a palate knife until it is about 5 mm thick and refrigerate to harden.
15. When the cake is cooled and the ganache has set to a spreadable consistency (like peanut butter) you can start assembling.
16. Cut the top off the cake to level then turn it upside down
17. Ice with the ganache and remember it doesn't need to be perfect, the more swirls and patterns the ganache makes the more decadent it looks.
18. Top off with chocolate curls, this is made my running a knife in a scraping motion over the chocolate you had set in the fridge on the flat surface.
19. Enjoy and share! This is not a solo kind of cake.