15-10-19 Recipes with Safeera Kaka
Dessert Recipes shared on Lifestyle
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Chocolate Peanut Caramel Tart
• salted peanuts 40g
• plain flour 150g, plus extra for dusting
• icing sugar 1 tbsp
• unsalted butter 90g, chilled and cubed
• egg yolk 1
• caster sugar 150g
• double cream 125ml
• unsalted butter 25g
• salted peanuts 50g, roughly chopped
• double cream 200ml
• dark chocolate 150g, finely chopped
• STEP 1
For the pastry, put the peanuts into a food processor and whizz until fine. Add the flour, icing sugar, butter and a pinch of salt, and pulse until the mixture resembles breadcrumbs but still has little lumps of butter. Add the egg yolk and pulse briefly, then add ice-cold water, 1 tbsp at a time, whizzing until it comes together as a dough. Form into a rough disc, wrap and chill for 30 minutes.
• STEP 2
Heat the oven to 190C/fan 170C/gas 5. Roll out the dough on a lightly floured work surface to the thickness of a £1 coin, then use it to line a shallow (about 21/2-3cm deep) loose-bottomed 23cm tart tin. Prick the base all over with a fork and line with baking paper, then fill with baking beans and bake for 20-25 minutes or until the edges are just browning. Remove the baking beans and paper, and bake for 10-15 minutes or until golden brown all over. Cool completely in the tin.
• STEP 3
For the peanut caramel, put the caster sugar and 2 tbsp of water into a non-stick pan. Heat gently until the sugar melts, then turn up the heat and bubble until you have a rich caramel the colour of a rusty penny. Carefully pour in the double cream, mix, then add the butter and stir until melted. Leave to cool slightly then pour into the tart case. Sprinkle evenly with the chopped salted peanuts and leave at room temperature for 1 hour or until fully set.
• STEP 4
For the ganache, gently heat the double cream until simmering. Put the chopped chocolate into a bowl and pour over the cream. Leave for 1 minute, then stir until smooth and the chocolate is fully melted. Pour over the set caramel, even out with a spatula and chill for 1-2 hours or until set. Cut into slices to serve.
Self Saucing Caramel and Coconut Pudding
• salted butter 100g, melted, plus a little for the dish
• eggs 3 large
• coconut milk 200ml
• coconut sugar 100g
• light muscovado sugar 50g
• plain flour 300g
• desiccated coconut 75g
• baking powder 4 tsp
• coconut extract a few drops (optional)
• coconut flakes 50g
• single cream to serve
• light muscovado sugar 350g
• cornflour 1 tbsp
• golden syrup 4 tbsp
• vanilla extract 2 tsp
• STEP 1
Heat the oven to 180C/fan 160C/gas 4. Butter a deep, 2-litre baking dish (about 30cm x 20cm). Whisk together the melted butter, eggs and coconut milk in a jug. Put the sugars, flour, desiccated coconut and baking powder into a large bowl and mix, then pour over the jug contents and stir until a smooth batter forms. Add a few drops of coconut extract, if you like. Scrape the mixture into the buttered dish and smooth the top with the back of a spoon.
• STEP 2
For the sauce, measure 450ml of just-boiled water. Mix the sugar and cornflour together, then add the boiled water, golden syrup and vanilla extract, and quickly mix. Pour it over the sponge then scatter over the coconut flakes. Put the dish on the middle shelf of the oven and bake for 35-40 minutes or until the top is crisp and feels firm – it should be floating on a bubbling caramel sauce. Leave to stand for 10 minutes, so the molten sauce settles, then serve spoonfuls with cold cream, if you like.
• 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
• 5 Tablespoons (72g) unsalted butter, melted
• 1 and 1/4 cups dulce de leche**
• 2 large bananas, sliced
• 2 cups (480ml) cold heavy cream or heavy whipping cream
• 1/4 cup confectioners’ sugar or
• 1 teaspoon pure vanilla extract
• optional toppings: chocolate shavings, chopped nuts, or toffee bits for garnish
1. Preheat oven to (177°C).
2. If you’re starting out with full-sheet graham crackers, you can use a food processor or blender to grind them up. Or crush them in a zipped top bag with a rolling pin. Mix the graham cracker crumbs, melted butter, together in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press the mixture into the bottom and slightly up the sides of a 9-inch pie dish. Make sure it is tight and compact. Use the bottom of a flat measuring cup to press it down tightly. Bake the crust for 15-16 minutes. Remove from the oven and allow to cool for at least 15 minutes (and up to 2 days) before adding the layers.
3. For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
4. Spread dulce de leche on top of the crust. Arrange banana slices in 1-2 layers on top of the dulce de leche, then spread whipped cream on top.
5. Refrigerate pie uncovered for at least 2 hours and up to 1 day. Garnish with toppings before serving, if desired.
6. Cover and store leftover pie in the refrigerator for up to 5 days.
Aunty Rabia MilkTart
1 can condense
1 l milk
Beat together with a whisk
Add to nonstick pot
Cook until thickened
While its cooking, in 2 tart plates add tennis biscuits crushed with butter. Or just lay plain biscuits.
Top with custard
Sprinkle Fine cinnamon
Make a coffee flavor with cappuccino tennis biscuits
• 1 cup (170 grams) semisweet chocolate chips
• 1 1/2 sticks (170 grams) unsalted butter, cut into pieces
• 4 ounces (113 grams) unsweetened chocolate, chopped
• 1 1/4 cups (245 grams) granulated sugar
• 1/2 cup (150 grams) Nutella
• 3 large eggs plus 1 egg yolk
• 1 teaspoon vanilla extract
• 3/4 cup (96 grams) all-purpose flour
• 1/4 cup unsweetened (25 grams) cocoa powder
• 1/4 teaspoon fine sea salt
1. Preheat the oven to 350°F. Line an 8×8-inch metal baking pan with foil or parchment, leaving an overhang, and spray with nonstick cooking spray.
2. In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly. Stir in the Nutella.
3. In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour, cocoa, and salt, folding gently until combined.
4. Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, 35 to 40. Do not overbake, you want to error on the side of underbaking. Let cool to room temperature. Serve at room temperature, warmed, or chilled.
POPCORN Cheesecake recipe
• groundnut or or sunflower oil 1 tbsp
• sea salt a pinch
• popcorn or maize kernels 40g
SALTED BUTTERSCOTCH SAUCE
• unsalted butter 30g, diced
• milk 1 tsp
• double cream 160ml
• light muscovado sugar 145g
• sea salt a generous pinch
• digestive biscuits 200g
• sea salt a pinch
• butter 100g, plus extra for greasing
• mascarpone or or soft cheese 500g
• quark or or thick natural yogurt 100g
• icing sugar 80g, plus extra to taste
• double cream 100ml
• STEP 1
To make the popcorn, put a large pot with a lid over a medium-high heat, and add the oil and salt. Drop in a couple of popcorn kernels and cover the pan with a lid. When the kernels start to pop, add the rest of the corn and cover with the lid. Shake the pan to coat the kernels evenly and leave to heat up. When they start popping, shake the pan around gently to make sure the unpopped kernels get to the heat and the popped ones don’t burn at the bottom of the pan. (Set the lid slightly ajar to release some of the steam, to make the popcorn crisper.) Once the popcorn has stopped popping every few seconds, take it off the heat and leave it to one side until all the popping has stopped completely.
• STEP 2
Butter a 20cm springform cake tin, and line the base and sides with greaseproof paper. To make the cheesecake base, put the biscuits in a sealed food bag and smash them with a rolling pin into crumbs, or put them in a food processor and grind to coarse crumbs. Tip into a mixing bowl, and stir in a small handful of popcorn and a pinch of sea salt. Melt the butter in a saucepan over a low heat and pour it over the crumbs. Mix it all together with a fork and tip it into the cake tin. Tap the side of the tin with the flat of your hand to even the crumb mix out, and gently compress it with the back of a large spoon until it’s packed in and level. You want it fairly well packed so that it holds together. Put in the fridge to cool.
• STEP 3
To make the sauce, heat the butter, milk, cream, sugar and salt together in a medium non-stick pan, and, stirring continuously, bring to the boil. (Although it may look super-tempting, don’t swipe your finger over the spoon: caramel can give a nasty burn.) Turn down to a simmer and cook for 10 minutes, stirring occasionally. Remove from the heat and set to one side. If, when it’s cooler, the mixture is stiff, warm it up over the heat with a splash of milk to loosen it; you want it still warm and runny so that you can pour it over the cheesecake.
• STEP 4
To make the cheesecake filling, put the mascarpone, quark or yogurt and icing sugar intoa mixing bowl or the bowl of a stand mixer, andbeat it together. (If you don’t have a stand mixer,use an electric hand whisk.) Mix until wellcombined and thickening, then add the creamand continue to mix. You want it thick, butnot over-whipped. Pour in half the saltedbutterscotch sauce, and fold it through the creamcheese mixture to create a ripple effect. Taste itand add more sauce or salt if you feel it needs it.
• STEP 5
Pile the mixture on top of the buttery biscuit base and smooth it down with the back of the spoon or a palette knife. Cover with clingfilm and chill for at least 2 hours or until it is set. Remove from the tin, then scatter the rest of the popcorn over the top, drizzle with the remaining butterscotch sauce and serve.
Got you in the mood for cheesecake? Try our top cheesecake recipes here.
6 egg whites (use the yolks to make ice cream!)
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/4 cups sugar
1 cup blueberries
• 1/4 cup sugar
• 1/4 cup light corn syrup
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• mint leaves to garnis
• Whipped Cream
1. With an electric mixer set to medium whisk together the egg whites, cream of tartar and salt for 3 minutes. Let the mixer keep running and add in the sugar, a spoonful at a time. Once the meringue is thick and can form stiff peaks you’re done (about 6 minutes total)!
2. Cover a baking sheet with parchment paper. Spoon on big dollops of meringue and press the centers to form little bowls (to hold the jam later). Bake at 180for 1 hour and 20 minutes. Halfway through baking be sure to rotate the pan(s) so that they bake evenly.
3. To make the jam combine the blueberries, sugar, corn syrup, lemon juice + zest in a small pan. Cook over medium heat (so it just reaches the boiling point) for 6-8 minutes. Remove from heat, the jam will thicken as it cools. Top the Pavlovas with warm jam and a mint sprig. Top with cream
1 Packet boudoir biscuit
1plain cadbury’s chocolate. 100gr
1 fresh cream 250 ml
2 tablespoon butter 1/2 cup boiling water
Lay boudouir biscuits in a casserole
Dissolve coffee in boiling water and sprinkle over biscuits
Melt chocolate and add whisked egg and mix until it looks like toffee.
Add melted butter to chocolate mixture.
Mix until smooth.
Coat over biscuits.
Add 2 tablespoons icing sugar to fresh cream and whisk.
Pipe to put on top.
Grate chocolate of choice.
Best made 6 hours in advance or overnight
POMEGRANATE MOUSSE CAKE
Named as one of Huffington Posts Best Desserts of all time, my Pomegranate Mousse Cake with pomegranate mousse between each layer and topped with pomegranate seeds in a pomegranate glaze is the Ultimate Cake!
Author: Chef Dennis Littley
Pomegranate Mousse Cake
Amount Per Serving
Calories 514Calories from Fat 234
% Daily Value*
Saturated Fat 15g75%
Vitamin A 815IU16%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time: 1 hr
Cook Time: 45 mins
Total Time: 1 hr 45 mins
Servings: 16 slices
Calories: 514 kcal
• 1 1/4 cups cake flour
• 1 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup plus 3 tablespoons butter room temperature
• 3/4 cup plus 3 tablespoons sugar
• 3 large eggs separated
• 2/3 cup whole milk
• 1 teaspoon vanilla
• pinch cream of tartar
• 2 large eggs
• 2 large egg yolks
• 4 tablespoons butter
• 1/2 cup sugar
• 1 tablespoon finely grated lemon zest
• 1 tablespoon lemon juice
• 3/4 cup pomegranate reduction reduce 32 ounces of pomegranate juice to 10 ounces
• 4 1/2 teaspoons unflavored gelatin 1 1/2 packets
• 1/4 cup water
• 3 cups pomegranate curd
• 1 1/2 cups heavy whipping cream
• 2 tablespoons sugar
• 6 ounces pomegranate juice
• 2 teaspoons gelatin powder
• 2 tablespoons sugar
• seeds from one pomegrante
1. Preheat your oven to 350 degrees F. Butter and flour two 9 inch cake pans.
2. Cream butter and 3/4 cup of sugar with the paddle attachment of your mixer then after butter has softened replace the paddle with the whip attachment, and continue mixing for about 5 minutes.
3. Whisk in the egg yolks one at a time until the mixture is smooth.
4. Add the milk and vanilla, then the flour mixture, 1/2 cup at a time , Don’t over mix! Transfer this all to a larger bowl
5. Whip egg whites and cream of tartar in your mixer for about 3 minutes until soft peaks form, then beat in the remaining sugar for about 2 minutes until medium peaks form.
6. Add egg white mixture to butter mixture 1/4 at a time, fold in with a rubber spatula, fully incorporating before adding more, repeat process until all your egg whites have been folded in.
7. Spread batter into your cake pans dividing evenly, and smooth it out with a spatula.
8. Bake for about 25-30 minutes in a conventional oven, or until the cake bounces back to the touch, or a toothpick inserted in the centers comes out clean.
Let cool for 5 minutes then turn out onto a cake rack
1. Add eggs, egg yolks, sugar, Pomegranate reduction and lemon zest into a heatproof bowl that fits over a saucepan and whisk until well blended.
2. Place this bowl over a saucepan with an inch of simmering water in it, as the mixture begins to get warm add the butter a little at a time, and whisk the mixture until it thickens, about 5-7 minutes ( do not let this boil)
3. Allow mixture to cool , until needed
1. Place the gelatin and water in a small bowl and let it sit for about 10 minutes, or until it has absorbed all the water
2. Stir the softened gelatin with a fork to get rid of any lumps. Then place the bowl over a saucepan of simmering water until the gelatin dissolves completely.
3. You may have to warm up your pomegranate curd if it has cooled too much, it should be warm to add your gelatin mixture into it. Once you’ve warmed up the curd, add in the gelatin mixture and whisk it until it has been well blended. Set this mixture aside and allow to get to room temperature.
4. Whip your cream to medium peaks ,adding sugar as it begins to thicken.
5. Fold whipped cream into your room temperature curd mixture, just enough to blend, do not over mix or whip it will break!!!
Allow this mixture to chill some, while you prepare your cake.
1. Take your cooled cake and split each layer into 2 sections, this will give you 4 layers.
2. Begin with the first layer, and use the rest of your pomegranate syrup mixture to brush onto the cake layer
3. After you have brushed on your Pomegranate syrup, spread an even layer of Mousse on top of the cake, using a spatula or knife to make it level to the edges.
4. Add the next layer and repeat the process until you have added your top layer. You will have three layers of Mousse between the four cake layers.
5. Place this into the refrigerator to chill while you make the topping for the cake
1. Place juice in a small bowl, Sprinkle gelatin over pomegranate juice and let stand 1 minute to soften gelatin
2. Transfer gelatin mixture to a small saucepan. Add sugar and cook over moderate heat, stirring, until sugar is dissolved.
3. Pour mixture into a bowl and set bowl in a larger bowl of ice and water bath, stirring mixture gently until it is cold and slightly thickened but not set.
4. Stir in pomegranate seeds and spoon topping onto chilled Mousse cake
5. Chill cake until topping is set about 1 hour.
Peppermint Crisp Tart
• 250ml Orley Whip or whipping cream, whipped to soft peaks
• 2 packets of Tennis biscuits (although you will probably use less)
• 375g tin of caramelised condensed milk or dulce du leche
• 20ml caster sugar
• 3 Peppermint Crisp chocolate bars, crushed
• 3-4 drops of peppermint essence (more, if you like it minty)
1. Whip the Orley Whip and then add the caramelised condensed milk, castor sugar and peppermint essence. Beat until well mixed and then stir in ⅔ of the crushed Peppermint Crisp.
2. Place a layer of whole tennis biscuits in a buttered 29x19x5cm dish. Spoon ⅓ of the caramel mix over the biscuits and spread evenly. Continue in layers, finishing with a layer of filling on top.
3. Refrigerate for at least 4 hours. Decorate by sprinkling the remainder of crushed peppermint crisp on top. Cut into squares and serve.