Baking

Orange Cheesecake Recipe

~ MKW Publishing ~ 1 Comment

Thought I would go for orange this time, and I am impressed, by far the nicest I think, although each flavour has its qualities.

Here are all my other recipes for other tasty things you might like to try – MKW Recipes

Orange Cheesecake

My adaption is for 2 ramekin servings.

SYRUP

100 ml freshly squeezed easy peelers juice (or any oranges)
25 g caster sugar
100 ml water
5 g cornflour

BASE

30 g digestive biscuits or Hobnobs
12.5 g butter, melted

FILLING

40 ml double cream
12.5 g caster sugar
67 g cream cheese, such as Philadelphia/mascarpone (or mixed)
1/4 tsp vanilla extract

Syrup = heat water and sugar until the sugar is dissolved, simmer for a few minutes to start it getting syrupy. Add the orange juice, and keep simming until it thickens. Once done, pour into a container and set aside to cool. Can be done in advance and keeps for at least a couple of weeks.

Base = Crush the biscuits in a food processor until they are the texture of coarse breadcrumbs. (Or smash them in a plastic bag with a rolling pin which is my preferred method.) Melt the butter and add the blended/crushed biscuit crumbs, evenly divide the mixture between the 2 ramekins and leave to cool. You don’t need to press the base too much or it might end up quite solid, loose is fine and easier to eat.

Filling = Whip the cream and sugar together until fairly stiff. In another bowl, beat the cream cheese to soften, then fold in the whipped cream and vanilla extract. Lightly fold through a teaspoon of orange syrup.

Spoon the creamy mix on to the biscuit bases, and smooth the tops with the back of a spoon. Then use about 2-3 teaspons of orange syrup on top of each one and then place in the fridge for at least 2-3 hours until firm, but is best if left overnight. Eat and enjoy.

(c) MKW Publishing

Cinnamon Swirl Bread Recipe

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Sometimes you just feel like something comforting and tasty, and it’s even better when you know how to make it yourself…

Dough

225g Strong White Flour

5g Dried yeast

25g Caster Sugar

45g Butter (cold and cubed)

100ml full fat milk

½ tsp vanilla extract

½ medium egg

Filling

12.5g melted butter

50g light brown sugar

1 tbsp ground cinnamon

Method:

Sift flour, add caster sugar and yeast, mix together.

Rub butter through to make breadcrumbs.

Gently warm milk, add the milk, egg and vanilla to the flour mix.

Knead for 7-10 minutes, or use mixer with dough hook for about 4-5 minutes.

Place in oiled bowl, cover and leave to rise for about 2 hours.

Mix the brown sugar and cinnamon together and put aside, then melt the butter.

Once risen, roll into a flat rectangle, brush with the melted butter, and then sprinkle with the sugar/cinnamon mix covering the entire surface area.

Then, roll it longways into a chunky log and press down and slightly flatten. Next, cut down the middle of the roll and twist each strand over itself like a plait, and twist as you go. Tucking in the ends once finished. Then place in an oiled loaf tin to rise again for another 30 minutes to an hour before baking.

Cook in oven at 160°c for 50-60 minutes or until done.

(c) MKW Publishing

Pistachio and Ginger Biscuits Recipe

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Having purchased some pistachio cream to make some chocolates, which didn’t turn out as I had wanted, there was most of a jar of it left. So, I wondered on it for a few days and finally had the idea to make some biscuits with it. Using just a normal recipe for vanilla biscuits and substituting the butter for pistachio cream as well as adding some fresh ginger. It went well…

90g Pistachio Cream

80g Caster sugar

185g Plain flour

1 large egg

1 tsp of vanilla extract

3 tsp fresh crushed ginger

Mix the cream and sugar together to form a smooth paste, whisk the egg, ginger and vanilla together and add to the mixture, combine until smooth. Add the flour and bicarb and form a dough.

Then roll out, cut into desired shapes and place in the fridge for about 15 minutes before cooking. Bake on 160°c (fan oven) for 10-12 minutes or until start to brown. Then place on cooling rack, and enjoy eating them…

(c) MKW Publishing

Blueberry Muffins Recipe 2

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I decided to try out a new recipe, and it was worth it! The original I used you can find here – Sally’s

For mine I halved the measurements to make only 6, and just kept the topping to sugar and cinnamon.

Sugar topping- mix together and leave until end

50g brown sugar

1/2 tsp cinnamon

Muffins –

110g Plain Flour

1/2 tsp baking powder & 1/2 tsp of baking soda

1/4 tsp salt

55g butter at room temperature

50g granulated sugar & 25g brown sugar

60g plain yoghurt

1 large egg at room temperature

30ml milk at room temperature

1 tsp vanilla extract

105g blueberries

Method –

Mix the flour, salt, baking powder and baking soda together and set aside.

Cream the butter and sugar together until creamy (either by hand or using a handmixer), add the egg and beat well until creamy again. Then add the yoghurt and vanilla extract and beat again until fully combined.

Add the flour mixture slowly, beating in until smooth and all the flour has been assimilated, then fold in the blueberries.

Put into greased baking tray or muffin cases, and then spoon some of the sugar and cinnamon topping on each one, pressing on it firmly to make sure it stays.

Cook at 200°c (fan) for 5 mins, then turn down to 160°c (fan) for 20 minutes. Once done,remove from the oven and leave in the tray for another 5 minutes, then place on cooling rack. Then eat and enjoy.

(c) K Wicks

Blackberries

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The blackberries I’ve let take over at the back of the garden have started to ripen. It’s fun working out all the different things to do with them, and because there is a small bounty every day, I’m trying all sorts.

I have gone for Blackberry Posset and an Apple & Blackberry pie with them, and of course, couldn’t overlook the humble crumble. Also included in that were redcurrants from the garden, an apple, and some leftover strawberries from the supermarket. A very good combo it turns out.

Also attempted apple and blackberry flapjacks, which were a bit too mushy but tasted great. And blackberry pancakes. Think I will try blackberry ice-cream with the next lot. Or perhaps just a blackberry and redcurrent pie. I’ll keep looking for ideas too and see what happens.

(c) K Wicks