Lucy's baking

 

Made By Lucy Williams aged 11

Maroccan Lamb Plait

I was sitting around for three days as I was sick . Even when I am sick I can't sit still. But in this case I wasn't able to move much and I sat and watched Sky Food channel. 

Bless Dean Brettschneider cotton socks. He showed how to make a sausage roll that was little bit more up market and taste beautiful. When it comes to sausage rolls, I am a sucker for them . I love my pastry.

 More to come . I haven't finished with this one yet.

Retro kiwifruit Cheesecake

 

 

 

 

You can use different fruits and matching jelly toppings with this recipe. For example, orange zest in a cheesecake with orange jelly and mandarins, or strawberry puree and strawberry slices with red jelly, or berries with blackberry jelly.

 

 

 

 

 250grams crushed biscuits plain or gingernuts.
1/2 tsp cinnamon
100grams melted butter
500grams cream cheese, softened
3/4 icing sugar
3 tsp gelatin,  plus 3 tbsp water
1 cup cream, softly whipped
1/2 cup kiwifruit,  mashed into a puree (approx 2 ripe kiwifruit)
2-3 kiwifruit, peeled and sliced
3 tbsps lime jelly crystals,  plus 1 cup hot water

 

Combine the biscuits crumbs, cinnamon and melted butter and press into the base of a spring form tin. Chill.

 

Beat together the cream cheese and icing sugar in a bowl until smooth, (about 3-5 minutes).

Sprinkle the gelatin over the water in a bowl and leave it to swell for 5 minutes. 

 

Warm over hot water, or on medium power in the microwave for 15 seconds. Stir until the gelatin has dissolved.

 

Beat the gelatin into the cream cheese mixture and quickly fold in the whipped cream and kiwifruit puree.

 

Pour the cream cheese mixture over the chilled base and return the tin to the fridge. Leave to chill for 2-3 hours, or until the mixture has set.

 

To serve,  dissolve the lime jelly crystals in hot water and let the jelly cool but not set. Arrange the sliced kiwifruit decoratively on top of the chilled cheesecake and spoon over the lime jelly.

 

 Allow to chill for at least 30 minutes until the topping has set before cutting the cheesecake and serve.

Classic Baked Cheesecake

See this recipe on pinterest

Sweet as.......

This baked Cheesecake is surprisingly easy to make and delicious served with a dollop of cream. This cheesecake is prefect made the day before serving as it tastes best when very well chilled.

250grams shortbread or ginger biscuits
100grams butter melted
500grams cream cheese
225grams sour cream
4 large eggs
1 cup of caster sugar
Finely grated zest of 1 lemon and 1 orange
Lemon slices and icing sugar to decorate

Step 1
Lightly grease and line the base of a spring form tin. To make the base, place the biscuits in a food processor and process until finely crumbled. Add the melted butter and mix to combine. Press evenly over the base of the tin and refrigerate until required.

Step 2
Preheat the oven to 140c To make the filling, place the cream cheese in large bowl and mix with an electric mixer until softened, scraping down the sides of the bowl a few times to ensure all the cheese is softened.

Step 3
Add the sour cream, eggs, caster sugar and zest and beat until smooth,  scraping down the bowl several times in between mixing.

Step 4
Pour the filling over the biscuit base and bake for 1- 1  1/4  or until the topping is lightly golden and just firm to touched ( expect a little cracking on the surface). Cool completely before removing it from the tin . Chill before serving.  Decorate with a slice of lemon and dust it with icing sugar

Fritters

Tender fritters are great. I found a fantastic recipe for the all time corn fritter. No more cream corn. This recipe is the best.  This basic batter mix for any type of fritters you want to make from your normal corn to courgette to mussel fritters.  Great for brunch, lunch or in a smaller version you can serve it as a finger food at a party. I took this recipe and ingredients camping and serve this up for a great lunch. 

Basic batter mix
1 1/2 cup of self raising flour
3 eggs
1 tsp salt
Freshley ground pepper
3/4 cup of soda water.

For corn and Feta add to batter
2 cups corn kernels, 2 tbsp chopped mint, 1/2 cup crumble feta.

For Chilli Mussels add to batter
2 cups chopped cooked mussels, 1/4cup chopped coriander and 2-3 tbsp thai sweet chilli sauce.

For courgette and Pesto add to batter
 4 grated courgettes, 1/4 cup parmesan cheese, 2tbsp pesto.

Mix all ingredients until smooth. Stir in your choosen flavour ingredients.  Stand for 10 minutes.  Cook spoonfuls in 1/2 cm hot oil in a pan over a medium heat until golden brown on each side .

With corn fritters I serve them with slices of avocado and strips of crispy bacon and a bit of either plum sauce or chiil sweet sauce.

Chocolate Eclair Cake

I found this one on facebook but the only problem was it was done in oz's and pounds so I had to use Google and figure out the measurement . This turned out great.  Also this recipe called for that horrible whipped cream in a can. Use it if you have too but please think before using as it changes the whole dish.
This cake would be best to make first thing in the morning so it was completely set for your dinner party. It will the guest star of the night.
Who doesn't, like chocolate Eclairs are missing out on something special. For those people who don,t like sweet sweet dessert ,this is the one.
Unfortunately I would have to say my Dad would do his mouth movements, which always shows that he was not liking it. My mum took one look at these ingredients and said he wouldn't like it , mainly because of the Vanilla Instant pudding. To bad for him more for us.

1 cup of water
1/2 cup of butter ( 4 oz) ( 113grams)
1 cup of flour
4 eggs
1 pot of cream cheese
2 pkts of vanilla instant pudding
3 cups milk
250 mls Cream whipped with a little icing sugar just to sweeten the cream
Base.

In a medium saucepan add water and butter and bring to boil so the butter has melted. Remove from heat and sift the flour in and mix well . Add one egg at a time making sure the egg has been mixed in well before adding the next egg. Spread the mixture in cake tin evenly on bottom and up the sides of the tin . If you are using a non stick tin don't grease it, if not use only a little greasing as you want the side to stay up the sides. Bake this in a preheated oven at 200 c for 25 - 30 minutes. It only took 25 minutes so keep a eye on it . You don't want to over cook it . Now this will puff up in the centre don't be tempered to prick it, when it cools it will go down . Let this go completely cold before adding the step.
Filling
Whip the cream cheese in a bowl so that the cream cheese is soft.
Whip up the 2 pkts  of vanilla instant pudding with the 3 cups of milk until thick . Mix the cream cheese and make sure there are no lumps . I added this to the instant pudding in my mixer with the whipping tool . Place this in the fridge to set. Then add the mixture to the cooled base and spread evenly .
Topping
Whip the cream to thick and fluffy add some icing sugar to make it a little sweeter . This is optional . Either pipe the cream on or spread it roughly over the  filling . Leave in the fridge . Before serving drizzle over your favourite chocolate sauce .

Bacon wrapped Chicken breast with Cream cheese stuffing.

See this recipe on pinterest

This is a quick and easy recipe and you just need a side salad to serve with this meal.

4 boneless skinless chicken breast 

1 pot of cream cheese 

2-3 spring onions chopped

Bacon strips to cover the chicken

Preheat your oven to 180c

 

Slice the chicken breast in half to make it large and flatten and pound this until thin.

Mix together the cream cheese and chopped spring and place  this mixture at the nearest to one end of the breast. 

Roll the chicken up making sure that the cream cheese is concealed in the chicken.

Then wrap a piece of bacon around the chicken and tooth pick the bacon through the chicken so this does not unfold when cooking.

Place this on a rack in roasting dish and bake for 35- 40 minutes

let stand for 5 minutes and serve with a lovely fresh green and tomato salad.