Saturday, 23 November 2013

Chocolate-Chestnut cake

Hello again! This morning I really wanted to bake, but I did not know what. I found this recipe and was like "Lets try it!"

I got this recipe from How To Be a Domestic Goddess by Nigella Lawson

Here it is!


435g tin of unsweetened chestnut puree

125g soft unsalted butter

1 teaspoon vanilla extract

1 tablespoon dark rum ( I did not use this )

6 large eggs, separated ( you need practice! I nearly messed it up! )

250g melted chocolate  ( IT WORKED!! HOORAY )

pinch of salt

50g caster sugar

25g light muscovado sugar ( I had to use demerara. It worked fine )

22cm springform tin, greased and lined


Preheat the oven to 180°C/gas mark 4

Beat the chestnut puree with the butter, then add the vanilla, rum, egg yolks, and melted chocolate, blending well. In another bowl, whip the egg whites with the salt until they are foamy. Add the caster sugar gradually to form stiffer, glossy peaks. Then sprinkle the muscovado sugar over and either fold in or whisk slowly. Fold the whites, gently but confidently into the chestnut mixture, a third at a time

Pour into the tin and cook for 45 minutes, until the cake has risen and is firm on top; it will look dry and cracked, but don't panic: it wont taste dry, and the cracks don't matter. 

Cool in the tin for 20 minutes and then turn out on the rack. 

Serves 8-10

Here are the pictures:

The chestnut and the butter

Drinking tea...

Melting chocolate

And the egg whites go in!

Almost in the oven

Cooked and cooling!

With creme fraiche

Washing up with rubber gloves


On Thursdays, I cook dinner. This Thursday I decided to make lasagne! I love lasagne. On the Sunday, Lottie had made Spaghetti Bolognese. She made double quantities of the sauce, and then froze it so that I could use the rest.

I had never made white sauce before so Mama helped me make that. All in all, I really only did the construction. :(

I got the recipe from :  Sam Stern's 'Cooking up a Storm'

Here is the recipe:

For 6-8


1 quantity Bolognese sauce (see below)

1 quantity Basic White sauce (also see below)

75 g / 6 oz mature Cheddar cheese, grated

1/2 - 1 teaspoon English Mustard

Juice of half a lemon

250 g / 9 oz pack no pre-cook lasagne

4-6 tablespoons freshly grated Parmesan cheese

About 25 g / 1 oz butter or 100 g / 4 oz mozzarella cheese, sliced or 50 g / 2 oz Cheddar or Parmesan cheese grated (for top)


1. Prepare the Bolognese Sauce.

2. Preheat the oven to 200°C/400°F/gas 6. Grease a large lasagne dish or oblong oven proof dish at least 5cm/2 in deep.

3. Make the White Sauce and stir in the grated Cheddar cheese, mustard, and lemon juice.

4. Spread on third of the meat sauce in the dish. Add a single layer of pasta. Drizzle with a little cheese sauce. Sprinkle a little Parmesan. add another third of meat, another layer of pasta, and a little cheese sauce. Then the last of the meat and a final layer of pasta. Top with the remaining cheese sauce.

5. Dot with butter or sprinkle with mozzarella, Cheddar, of Parmesan cheese. Bake for 40 minutes.

6. Remove from oven and let the lasagne relax for 10 minutes before serving.

Bolognese sauce:


25 g / 1 oz butter

1 large onion, finely chopped

3 garlic cloves, crushed

1 large carrot, finely chopped

1 celery stick, finely chopped

2 lb / 900 g best-quality minced beef

2 x 400 g / 14 oz cans chopped tomatoes

4 tablespoons tomato puree

Good pinch of sugar

Fresh thyme, oregano, or basil chopped

Freshly grated nutmeg (optional)

A little water or stock

Lemon juice

Salt and Black pepper


1. Melt the butter in the oil in a large saucepan. Add the onion and garlic. Cook gently for 5 min, till soft and translucent. Add the carrot and celery. Cook for another 5 min.

2. Chuck in the mince and brown it up, stirring. Whack up the heat and throw in the tomatoes, tomato puree, sugar, herbs, nutmeg, and salt and pepper. Stir. Add water or stock if too dry.

3. Reduce heat, partially cover the pan and simmer your sauce for 30 minutes minimum.

4. Taste and adjust the seasoning, adding a squeeze of lemon juice, if you like.

White sauce:


600ml /1 pint milk

50 g / 2 oz plain flour

50 g / 2 oz butter

Salt and black pepper


1. Make a roux: Melt the butter gently in a saucepan. Add the flour. Stir quickly with a wooden spoon. Cook for 2 min on low heat, stirring so the mix does not burn.

2. Take your roux off heat. Add milk slowly - I use a balloon whisk - beating to prevent lumps from forming.

3. Return pan to hob. Increase heat, and cook for 2 min, till sauce thickens, whisking as you go. 

The finished lasagne! Yummy!

Sunday, 17 November 2013


I usually make mistakes when I cook. Once, when I was making lemon cookies I put the baking powder with the icing sugar. Luckily I noticed, so I put it in the mix as well. The icing sugar was going to coat the lemon cookie to make it less sticky so that was ok.

Yesterday I made some ginger biscuits and the recipe said to press it down with a mug. I totally forgot so I ended up with small lumps of biscuit.!

Once when I made apple cake I accidentally put too much flour so the cake was really dry! Oops! :)

I can not melt chocolate! When I tried I over did it, and it did NOT work!

Saturday, 16 November 2013

Chocolate Chip Cookies!

Here is the recipe with some pictures of the ones I made. (The recipe is in the Ballymaloe cookbook.) (I have halved this recipe so I had the right amount of cookies.)

Here it is:

Makes about 36-40 depending on size.

225g (8oz) butter

200g (7oz) brown sugar

175g (6oz) caster sugar

2 eggs, beaten

1 teaspoon pure vanilla extract ( I do not use this)

350g (12oz) plain white flour

1 level teaspoon baking powder

1 level teaspoon bicarbonate soda

 (bread soda)

pinch of salt

150g (5oz) chocolate chips

110g (4oz) chopped nuts

Preheat the oven to 180 C/350 F/gas 4.

Cream butter, add sugars, and beat until light and fluffy. Add the egg bit at a time and then the vanilla extract. mix the dry ingredients and fold them in. Lastly add the chocolate chips and chopped nuts.

Divide the mixture into 7g (1/4oz) pieces for teeny weeny cookies or 25g (1oz) for medium cookies or 50g (2oz) for American style cookies on a baking sheet. Remember to allow lots of room for spreading. Bake for about 8-10 minutes depending on size.

Cool for a few minutes on the tray and then transfer to a wire rack. Store in an air tight container.

This recipe is NOT the halved one!

Just out the oven...

The mix when it is ready to be shaped. (Sticky)

Nice after lunch snack!

On the wire rack...
P.S I wrote this recipe a while ago. It was on my other blog, and I decided to move it here...


Hello! Welcome to my cooking blog. On this blog you will find recipes, pictures, opinions, and much much more. This blog is all about the food I cook. I love cooking and baking, so come on, let's MAKE!