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Strawberry Shortbread Stacks 

11/19/2015

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This recipe is oldie but a goodie! I absolutely love shortbread biscuits, especially when they are homemade! By adding strawberries and cream, to make little stacks it adds a lovely summery touch and creates a delicious dessert from these simple biscuits.
 
This is a great recipe to get this kids involved with, as you don’t need to use an electric mixer or add in anything remotely messy! They can also have great fun cutting out circles with a glass or cutter, to make the biscuits. My recipe below makes 12 biscuits, so will serve 6 as a dessert. I have added in some chocolate chips to the recipe (as chocolate makes everything better!), but this can easily be left out if desired! 


Ingredients:
  •  165g plain flour
  • 45g caster sugar
  • 110g butter (softened)
  • 30g chocolate chips
  • 200g chopped strawberries
  • 150ml cream
  • 20g icing sugar (sifted)
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Method:
  • Preheat the oven to 180°C, fan 160°C, gas 4.
  • Line two baking trays with some greaseproof paper.
  • In a bowl, add in the flour, caster sugar and butter, and using your fingertips rub until the mixture looks like breadcrumbs, next add in your chocolate chips
  • Gather the mixture together and knead lightly.
  • Roll out the dough using a rolling pin, on to a floured surface, to a thickness of about 5mm. 
  • Next use a circle cutter/glass to press out round shapes, re-rolling the leftover shortbread to make 12 biscuits
  • Place the biscuits on your lined baking trays. 
  • Bake for 10-15 minutes until golden, then remove from the oven and allow cool. 
  • Whip the cream and icing sugar to soft peaks using a mixer or hand held whisk
  • To assemble, place a biscuit on a plate and spoon some cream onto the biscuit.
  • Add some strawberries, then spoon another bit of cream on top, then top with another biscuit.
  • Finally top the second biscuit with some more cream and some chopped strawberries
  • Sieve some icing sugar on top
  • Enjoy!
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Mini Black Forest Gateaux

11/19/2015

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​I am a huge fan of the ‘Great British Bake Off’ so I was so excited when the new season started! This recipe was inspired by episode one, which featured this classic cake for the always-entertaining ‘showstopper’ challenge. There were a few disasters on the show but my recipe below is so easy to put together, you really can’t go wrong!
 
I decided to make mini versions of a Black Forest Gateaux, with some whipped cream on top and a fresh cherry, and I think they look gorgeous! Hope you do too! 

Ingredients for the chocolate cake:
  • 300g caster sugar
  • 300g butter (softened)
  • 4 eggs
  • 200g self-raising flour, sifted
  • 100g cocoa powder
 
For the filling & topping:
  • 1 can/jar black cherries in syrup (425g)
  • 2 tbsp kirsch (this is cherry brandy, and is optional!)
  • 50g caster sugar
  • 400ml cream, whipped
 
For decoration:
  • 50g chocolate shavings
  • 16 whole cherries
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Method:
  • Preheat the oven to 170C/325F/Gas 3.
  • Line a baking tin with greaseproof paper (approx. 13inch x 9inch)
  • For the cake, place the butter and sugar in a bowl and using an electric mixer, beat until light and fluffy. 
  • Beat in the eggs one at a time then fold in the flour and the cocoa powder.
  • Spoon the mixture into the prepared cake tin, smooth the surface with a knife
  • Bake in the pre-heated oven for 30 minutes until firm and springy.
  • Remove from the oven and leave to cool in the tin 
  • Place the jar of cherries, kirsch and 50g of caster sugar in a saucepan over a low heat, and stir until all the sugar is dissolved 
  • Once the cake is cooled, slice into even squares (approx. 16), then slice each square in half (horizontally)
  • Place each square slice on a chopping board and spoon a couple of teaspoons of the cherry syrup (the liquid part of the saucepan mixture) evenly over each piece of cake and leave to soak in.
  • Next, scoop out some of the cherry pieces and place on half of the square pieces of cake
  • Top with some of your whipped cream, and place a square of cake on top of the cream. 
  • Finally, pipe a swirl of whipped cream on top of the cake and top with a whole cherry and some chocolate shavings!
  • ​Enjoy!
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Mango & Passionfruit Cheesecake 

11/12/2015

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Ingredients:
  • 200g digestive biscuits
  • 75g butter, melted
  • 560g full-fat soft cheese (2 x 280g tubs)
  •  200g caster sugar
  • 150g natural yoghurt
  • 3 eggs
  • 1 large mango (pureed)

 Passion fruit Coulis:
  •  5 passion fruit 
  • 100g caster sugar

Optional:
  •  Raspberries to decorate
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Method:
  •  Heat your oven to 120C/100C fan/gas
  •  Line the base of a 20cm round spring form tin with greaseproof paper, and grease the sides
  • Crush the biscuits in a food processor or in a food bag using a rolling pin.
  • Pour into a bowl with the melted butter and mix well. 
  • Press the biscuit mixture into an even layer onto the base of the cake tin and chill until needed
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  • In a large mixing bowl, use an electric whisk to beat the cream cheese with the sugar. 
  • Next beat in the yoghurt, then the eggs one at a time. 
  • Finally fold in the mango puree (keeping aside one tablespoon to decorate the top)
  • Pour the cheesecake mix on top of the biscuit base and smooth over the top.
  • Taking a spoon of the remaining mango purée make some swirls through the cheesecake mixture; this pattern will remain once the cheesecake is baked!
  • Bake for 45-50 mins, then turn off the oven (it will still be slightly wobbly)
  • Leave the cake inside for another hour, then cool at room temperature. 
  • Chill overnight. 
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  • To make your passion fruit coulis:
  • In a saucepan, combine the passion fruit pulp/juice and sugar
  • Bring to a boil over medium-high heat and then simmer for 3-5 minutes
  • Set aside to cool completely
  • Remove the chilled cheesecake carefully from the tin, and remove the base
  • Decorate the edge of the cheesecake with raspberry halves for a nice pop of colour!
  • Enjoy!
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Mini Banoffee Pies 

11/12/2015

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Banoffee is one of my favourite desserts; it’s old school and such a great crowd pleaser! There is no baking involved, so it’s really easy to whip together the night before a dinner party. I have added in a layer of chopped hazelnuts to the biscuit base of these pies, which really adds to the flavour. My version is made in little mini ramekin dishes, to make individual banoffee pies, but the recipe can be made in a regular cake tin if you prefer! 

Ingredients:
 
For the Biscuit Base:
  • 100g butter
  • 150g digestive biscuits
  • 50g chopped hazelnuts
 
For the Toffee Layer:
  • 80g butter
  • 100g dark brown soft sugar
  • 397g can condensed Milk
 
For the Topping:
  • 2 bananas
  • 300ml cream
  • 100g dark chocolate (to grate on top)
You will also need 6 mini ramekin dishes or else a 23cm (9inch) loose-bottomed round cake tin, and a piping bag with a star-shaped nozzle, to pipe on the cream.


 Method:
 
  • To make the base, melt your butter and leave to one side
  • Place the digestive biscuits in a sealed sandwich bag and crush with a rolling pin, until they are nice and fine
  • Place some cling film in each ramekin dish, so it covers the base and sides completely, if using a cake tin line the base with greaseproof paper and grease the sides well
  • Mix the biscuit crumbs and the butter together in a bowl, until well combined
  • Pour the biscuit mixture into the ramekins and press down really well with the back of a spoon
  • Next, scatter over the hazelnuts and press down 
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  • To make the caramel layer, melt the butter and sugar in a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved
  • Add the condensed milk and bring to a boil for about 10 minutes, stirring all the time for a thick golden mixture
  • Spread the caramel over the biscuit and hazelnut base, cool and then chill for about 1 hour, until firm 

Boutique Bake Top Tip: Be really careful to keep stirring, as caramel burns really easily! Also don’t be tempted to taste, as the mixture is extremely hot!
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  • Next, place a layer of chopped bananas over the firm caramel
  • Whip your cream, place the whipped cream in a piping bag and pipe a swirl on to each dish
  • If you don’t have a piping bag you can just spoon the cream on top of the banana layer
  • Finally, grate some chocolate on to each banoffee pie!
  •  Serve chilled and enjoy! 
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Lemon Meringue  Pie

11/12/2015

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This is one of my favourites, Lemon Meringue Pie; this recipe uses both the yoke and the egg white, which is great. It’s one of those desserts that instantly make me think of summer and warmer weather (wishful thinking!). I am a serious lemon lover, so have used a lot of lemon in this version, but if you prefer more of a subtle lemon flavour, you can adjust the amount exactly to your taste!
The classic lemon meringue pie uses a pastry base but I use crushed up biscuits instead. It’s much quicker to put together and the texture works really well with the smooth lemon filling and marshmallowy meringue layer…mouths watering yet?!

Ingredients:

For the Biscuit Base:

  • 200g digestive biscuits
  • 85g butter (melted)

 For the Lemon Layer:
  • 1 x tin condensed milk (397g)
  • Juice of 4 lemons and the zest of 2 lemons
  • 4 egg yolks (the whites will be used for the meringue)
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For the Meringue Layer:
  • 150g sugar
  • 4 egg whites
  • 1 x teaspoon corn flour
  • 1 x teaspoon white wine vinegar (or vinegar is just fine)
 
  • 1 x 23cm/9in loose-bottomed tin with high sides/removable collar, make sure this is well greased around the sides and lined with greaseproof paper.
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Method:
  • Preheat the oven to 180ºC/160 fan/ gas mark 4.
  • Place your digestive biscuits in a bag, and crush with a rolling pin until nice and fine
  • Add in your melted butter, and mix well until you have a nice sandy mixture
  • Pour onto the lined base of your tin, and compress well until the mixture covers the surface of the tin
  • Pop in the fridge while you make the other layers.
  • Next, separate your egg whites from your egg yolks, and set aside your egg whites
  • Beat the egg yolks, condensed milk, lemon juice and lemon zest together, until well combined (this can be done with a wooden spoon or mixer)
  • Pour the lemon mixture over the biscuit base, and set aside
  • Now for the last layer, the meringue, whisk the egg whites until they’re holding firm peaks.
  • Gently add in the sugar, spoonful after spoonful, still beating, until you’ve got a bowl full of glossy, firm meringue.
  • Sprinkle the corn flour and the vinegar on top and fold in to combine.
  • Spread the meringue on top of the lemon layer, until it covers the entire surface
  •  Place in your pre-heated oven for 40-45 minutes, until the meringue just starts to turn golden 
  •  Remove from the oven; allow cool completely before removing from the tin.
  • Do this nice and gently, but don’t worry the meringue layer will fall slightly, but will still look and taste great!
  • This is a lovely syrupy recipe, so don’t worry if there’s some juice around the base of your pie, this is just lemon loveliness and part of the charm that is lemon meringue pie!
  • Enjoy!
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Giant Flavoured Meringues 

11/10/2015

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Meringues are one of my favourite desserts to serve to family and friends after dinner. They are nice and light but are the perfect sweet end to a delicious meal. My recipe below is a variation on the classic meringue, adding some flavour, colour and crunch by topping the meringues with chopped pistachios, hazelnuts and cocoa. These giant meringues look amazing piled up on a cake stand and served with a big bowl of cream and berries!
The recipe below makes 6 giant meringues, but you can double it if serving more people! 

Ingredients:
  •  200g sugar
  • 4 egg whites
  • 1 tsp. vanilla extract
 
For the coating:
  •  50g chopped pistachios
  • 50g chopped hazelnuts
  • 50g cocoa​
Method:
  • Cover two large flat baking trays with parchment paper.
  • Preheat your oven to 180ºC
  • In a clean bowl, beat the egg whites with an electric mixer on medium speed until stiff peaks form

Boutique Bake’s Top Tip: leftover egg yolks can also be used as a glaze for pastry, as a binder for homemade meatballs or burgers, in homemade mayonnaise or to make custard!
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  •  Start to add the sugar, 1 tablespoon at a time; beating for 5 to 7 minutes on medium speed or until stiff glossy peaks form and the sugar is dissolved.
  • Add in your vanilla and give the mixture one last mix
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  • Using a large serving spoon, place generous scoops of the meringue mixture onto the baking sheets, (approx. 3-4 meringues per baking tray) leaving space between each one, as the meringues swell when they cook
  • Sprinkle some of the meringues with the chopped nuts and sieve the cocoa powder on top of the other meringues, as desired
  • Place the meringues in your preheated oven and cook for 10 minutes, and then turn off the oven.
  • Let the meringues dry in the oven, with the door closed, for 1 hour until dry and crisp on the outside but still light in colour (using this method they will still be slightly gooey and marshmallowy in the centre)
  • Remove from the oven and leave the meringues to cool on the baking trays for 10 minutes, then carefully transfer them to a wire rack and leave to cool completely.
  • Gently remove the meringues and place on a cake stand/serving plate
  • Serve the meringues alongside bowls of whipped cream and berries
  • Enjoy!
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Apple Crumble & Toffee Sauce

8/28/2015

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Ingredients:

For the crumble:
  • 50g porridge oats
  • 150g plain flour
  • 50g caster sugar
  • 80 g butter
  • 1 vanilla pod (optional)

For the filling:
  • 4-5 large cooking apples (approx. 400g) - peeled, cored and quartered
  • 50g caster sugar
  • 1-tablespoon water

Toffee Sauce:
  • 75g butter
  • 150g light brown sugar
  • 100g golden syrup
  • 100ml cream

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Method:
  • Preheat the oven to 190°C/375°F/gas 5. Peel and core the apples, quarter and cut in to bite-size chunks.
  • Put the apples into a large pan with the sugar and water. Cook over a low heat for 5 - 10 minutes until the apples are nice and tender, leave on the heat a little longer if necessary. Remove from heat and set aside.  

Optional: Remove from heat and stir in your vanilla pod scraping and mix through.


  • Place the flour and oats in a bowl and mix well. Cut the butter into small cubes and add this to the mixture. 
  • Using your fingertips, mix until it resembles an even crumb-like texture.
  • Add the sugar and mix through.
  • Place a nice thick layer of your apple mixture into each dish and then generously cover with your crumble topping.
  • Bake for approximately 25 minutes, until the crumble is nice and golden and the apple mixture is bubbling through.
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Now for your Toffee Sauce:

  • Place the butter, sugar and golden syrup in a pan over a low heat
  •  Stir slowly until all ingredients are nicely combined, this should take about 5 minutes
  • Remove from the heat and pour in your cream and stir through

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  • Pour your sauce into a jug and its ready to serve with your apple crumbles.
  • I would recommend serving your crumbles warm with some whipped cream, so delicious! 

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Strawberry Meringues!

6/18/2015

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 This is the perfect summer recipe; the pink/red colour from the strawberry jam is a really nice twist on a traditional meringue.  This recipe makes 12 meringues, so is great if you are having a large group to dinner!

For a really quick dessert simply crush up the meringues and serve in a glass jar/ramekin dish with whipped cream and chopped up strawberries, as an Eton mess!

Ingredients:
  • 4 egg whites (at room temperature) 
  • 250g caster sugar
  • 1 x teaspoon corn flour
  • 1 x teaspoon white wine vinegar 
  • 1 tablespoon strawberry jam (seedless)
  • 2 drops red food coloring
  • 1 x punnet fresh strawberries
  • Whipped cream & icing sugar to decorate

Method:
  • Cover two large flat baking trays with parchment paper.
  • Preheat oven to 200ºC
  • In a small mixing bowl stir together the seedless strawberry jam with the drops of red food colouring and set aside.
  • In a clean bowl, beat the egg whites with an electric mixer on medium speed until stiff peaks form
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  •   Start to add the sugar, 1 tablespoon at a time; beating for 5 to 7 minutes on medium speed or until    stiff glossy peaks form and the sugar is dissolved.
  •   Next, fold in the corn flour and vinegar
  • Use a spatula to gently fold half the jam mixture into the meringue 
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  • Using a spoon, place large scoops of the meringue onto the baking sheets, (approx. 6 meringues per baking tray)
  • To add some more colour and flavour to the meringues, use a teaspoon and place a couple more streaks of the jam mixture through each meringue
  • Place baking sheets in preheated oven and turn off the oven. 
  •  Let meringues dry in oven, with the door closed, for 1 hour or until dry and crisp but still light in colour. 
  •  Let cool on parchment paper. Gently remove meringues.    
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  • If making Eaton mess, simply crush up meringues, mix with whipped cream and chopped strawberries and place in individual glass dishes ramekins
  • Hope you enjoy!
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No Bake Raspberry Cheesecake!

3/10/2015

 
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A really good cheesecake is definitely one of my favourite desserts! I’m keeping it nice and simple with this 'No Bake Cheesecake’. It’s a really quick dessert to put together for a dinner party or special occasion, you can make it the night before or else the morning of the dinner, it only takes about 5 minutes!
 
This recipe uses fresh raspberries, but you could use chopped strawberries or any other type of berry you prefer, it's very flexible!
 
 
Ingredients:
  • 300 g digestive biscuits
  • 100 g butter
  • 350ml of fresh cream (whipped)
  • 450g Philadelphia cheese
  • 150g icing sugar sifted
  • Teaspoon of vanilla essence/1 vanilla pod
  • 1 punnet of fresh raspberries

Method:
  • Melt the butter and then crush the biscuits in a plastic bag using a rolling pin.
  • Line the base of a spring clip tin (a tin where the base can come away from the sides) with grease proof paper and grease the sides with a bit of sunflower oil.
  • Add the crushed biscuits to the melted butter and mix until well combined.
  • Pour onto the base of your tin and make sure it’s evenly spread and tightly compressed together, by using the back of a spoon.
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  • Whip Philadelphia with electric whisk. In separate bowl, whip the the cream.
  • Add the icing sugar to the whipped Philadelphia and fold in whipped cream. Add in your teaspoon of vanilla essence/scraping of your vanilla pod.
  • Cut your raspberries in half and then fold in to your mixtures.
  • Then gently pour your cheesecake mixture into your tin, spreading until even on top.
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  • Pop into the fridge for about 6 hours to allow set before taking out of tin.
  • Serve with more raspberries and some cream.
  • Enjoy!
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Kinder Bueno Cheescake!

1/26/2015

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This is one of my favourite cakes to make and a serious crowd pleaser to say the least! Doesn’t matter what age you are, everyone LOVES it whether it’s for a dinner party, a birthday or just a random mid-week treat to spoil yourselves on these dark evenings! It’s so easy too, so I want to share this recipe with you all!

Ingredients:
  • 300 g digestive biscuits
  • 150 g melted but
  • 700 mls of fresh cream ( whipped)
  • 900g philadelphia cheese
  • 250g icing sugar sifted
  • 5 x kinder bueno twin bars
  • Extra kinder beuno bars for decorating

You can half the all the ingredients for the cheesecake part of the mixture if you’d like a smaller size cake!I wouldn’t half the biscuit base ingredients though,I’d keep these the same.

All you need is 5 twin kinder beuno bars.

Method:

1. Melt butter and crush biscuits in plastic bag using a rolling pin. Oil a springclip tin where the base can come away from the sides with a bit of sunflower oil.

2. Add crushed biscuits to the melted butter and mix. Put in base of tin and make sure its tightly compressed together by using the back of a spoon.

3. Whip Philadelphia with electric whisk. In a separate bowl, whip the the cream.Add the icing sugar to the whipped philadelphia and fold in whipped cream.

4. Roughly crush kinder beuno’s in a bowl and melt in microwave on low setting and stir every 30 seconds. The crunchy wafer bits will be left and chocolate will have melted. 


5. Add to cheesecake mixture, and fold together until well combined 


6. Pour onto biscuit base and leave in fridge to set for about 6 hours or preferably overnight!

7. Enjoy your Kinder Bueno cheesecake!

Make sure to let us know how you got on with your cheesecake and did you add any different chocolate bars to your cake instead?

Post a pic of your cheesecake on our twitter  & our facebook with the hashtag: #bbkindercheesecake
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