Chunky Cheese Cake

I love cheese cake but it’s often difficult to get cream cheese so years ago I started using creamed cottage cheese, and it’s delicious. Unfortunately, it’s almost impossible to get full cream anything so when I saw full cream chunky cottage cheese, I decided to try it. I thought I would smooth it out with a balloon whisk. It does a bit, but not really to a creamed consistency so I left it chunky. The texture and hints of cheesy flavour are fantastic.

500g full cream chunky cottage cheese

1 egg

60ml castor sugar

60ml fresh cream

2 tablespoons potato flour (or corn flour)

Vanilla extract/syrup to taste

Mix everything together until creamy – it won’t really be smooth because of the chunky cottage cheese. Pour onto a base of your choice and bake until the edges are firm but the centre is still soft. Allow to cool completely before removing from the tin.

Orange Dark Chocolate Stuph

I made this for a friend’s birthday – it can be used for almost everything I think.  But you need to use it quickly so I usually spread it on cake or biscuits.  But you can also stir it into hot milk or warm it a little in the microwave and pour it over ice cream.  Or just eat it straight out the jar 🙂

zest of one orange finely chopped

250ml fresh cream

480g dark chocolate

Put everything in a bowl and place the bowl over a saucepan of hot water – keep the flame at it’s lowest so the water stays hot but doesn’t boil.  Leave it for some minutes while the chocolate melts then stir it up until it’s smooth.  Pour into a jar, leave to cool and store in the fridge.

Strawberry coulis

Or sometimes Mixed Berry Coulis.

chopped strawberries (or mixed berries)

white sugar

vanilla seeds

Place the strawberries in a saucepan and sprinkle with sugar to taste, add roughly half a vanilla pod’s worth of seeds.  Slowly bring to a boil and let it bubble away until it becomes thick and sticky.

I don’t know how long this will keep.  I usually make enough for the meal at hand, but I can say I use about 500g for a sponge cake.

Sponge Cake

I don’t really like cake, but I do like sponge cake.  I mostly make this cake with a strawberry coulis that I place between the cakes with cream.  When I make the coulis, I set aside a few strawberries and once the coulis is done I dunk them in to give them a syrup coating before putting them on the cream topped cake.

4 eggs separated

3/4 cup sugar

1 cup flour

1 teaspoon baking powder

4 tablespoons cold water

cream for decoration or icing for decoration

Whisk egg yokes, sugar and water until light and creamy.  Add shifted flour and baking powder.  Beat the egg whites until stiff and fold into the flour mixture.  Pour into two lined cake tin and bake at 160C until done.

For a lemon sponge substitute the water for lemon juice.  Add a teaspoon vanilla extract or vanilla seeds for a vanilla sponge.  And cocoa for chocolate 🙂

Orange Chocolate Cake

It’s been a while since I made anything in the kitchen – bit of a hand injury that got in the way of many things.  But I come back with something exciting.

So onward…

zest of 3 oranges

juice and pulp of 8 oranges

Reduce in a saucepan until a pulpy syrup.  This will be mixed into the cake batter.

1.5 cups of flour

1 cup sugar

1 teaspoon baking powder

1 tablespoon cocoa

100g butter

2 eggs


Cream the butter and sugar (I say butter but I use it to mean margarine as well).  Add the eggs, flour, baking powder, cocoa and orange pulpy syrup.  Add little splashes of milk until it’s a smooth batter – there will be bits from the orange pulpy syrup.

Pour into a lined loaf tin and bake at 180c for 35 – 45 minutes.  The icing I make for this is just some orange juice, orange zest and icing sugar that I drizzle across the top.  But you can use anything you want.

Almost perfect chocolate cupcakes

So… I came up with a recipe the other day.  And it was good by itself but I made it better 🙂

100g soft butter

1 cup sugar

3 eggs – separated

1.5 cups flour

1 teaspoon baking powder

2 heaped tablespoons dark cocoa

40g dark chocolate – grated milk

Beat the butter and sugar together until smooth, add the egg yolks.  Add the flour, baking powder, grated chocolate and cocoa – add some milk until the batter is smooth and creamy.  The amount of milk will depend on the size of the yolks. Beat the egg whites until stiff and fold into the chocolate batter.  Spoon the batter into cupcake tins lined with cupcake papers and bake until done – this will depend on how big your cupcakes are.

Small cupcakes bake faster than big ones. I usually just ice them with regular chocolate icing but one time I made big cupcakes, cut off the tops while they were still warm and spread a touch of warmed plum jam across the top.  I then scooped on some chocolate icing and shoved the halved tops into the icing.

Sometimes I also make hundreds of small ones and freeze them.  You can defrost them on the counter or in a microwave.

Honey Apple Tarts

I bought some golden apples that turned out a bit tasteless.  This meant I wasn’t really eating them fast enough so to prevent them from spoiling, I baked with them. Apples Sugar Honey Ready made puff pastry So –  I chopped up the apples and fried them with some sugar – honey is added later so while you can sugar to taste, bear in mind that there is also honey.  I took some ready made puff pastry and cut it into twelve pieces.  I mangled the pieces a lot a bit to fit them into cupcake papers stuck in a muffin tin – kind of like how you would line any pastry dish.  I filled the pastry cups with the fried apple and placed half a teaspoon of honey into the pastry cup.  I baked them as per the baking instructions of the puff pastry – they are pretty good.

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