Biscoito de Gengibre (Ginger Snap)

Esses biscoitos são de gengibre e em inglês são chamados de Ginger Snaps.... Ficaram bem gostosinhos, mais da próxima vez vou fazer menor e deixar por volta de 15 minutos no forno. Essa receita foi tirada do livro Be-Ro e fazendo um pouquinho menor deve dar por volta de uns 30 ou 32 biscoitos. Dessa vez a receita deu só 23. Uma colher de chá mal cheia de massa é suficiente pra cada biscoito. Também não posso esquecer de deixar pelo menos 1cm entre cada biscoito na hora de assar.

Bolinho/Pãozinho de Queijo (Cheese Scone)

Essa foi a receita que eu fiz hoje. Em inglês chama Cheese Scone, que é uma mistura de pão com bolo feito com queijo chedar (não aquele chedar horroroso do Mc Donald´s).
Eles ficaram uma delícia, mais da próxima vez, vou deixar um pouquinho mais no forno pra ficarem mais pretinhos e abrir a massa um pouquinho mais grossa também...

Cream Cheese Brownies

INGREDIENTS

• 150g unsalted butter
• 200g dark chocolate, broken into pieces
• 1 tsp vanilla
• 250g golden caster sugar
• 3 eggs
• 100ml espresso
• 100g plain flour
• Pinch of salt (optional)

For marble topping

• 150g cream cheese
• 60g caster sugar
• 1 tsp vanilla extract
• 1 egg, beaten

Method

1. Preheat the oven to 170°C/fan 150°/gas mark 3. Grease a 20cm square tin with butter and line with non-stick baking paper.
2. Melt the butter and chocolate in large heatproof bowl set over a smaller pan of just simmering water. Once melted stir in the vanilla, remove from the heat and leave to cool.
3. Stir the sugar into the butter and chocolate mixture, then whisk in the eggs until you have a glossy mixture. Add the coffee, beat until smooth then sieve in the flour and salt and fold to combine.
4. For the marbling mixture, in a bowl beat the cream cheese until smooth and then stir in the sugar and vanilla, followed by the beaten egg.
5. Spoon the brownie mixture into the lined tin then top with the marble topping mixture, using a knife to cut through the topping mixture and create a marbled effect. Be careful not to over mix or the marbled effect will be lost.
6. Bake for 25-30 minutes, but don't overcook as you want your brownies to be nice and soft, not dry. You can cover the tin with foil for the last 10 minutes of cooking if the top is over-browning. Remove from the oven, allow to cool in the tin then cut into squares. Best served warm.

Genoise Sponge Cake with Berries and Cream

INGREDIENTS

• 250g golden caster sugar
• 8 medium eggs
• 250g plain flour
• 50g butter

For the filling

• 500ml double cream, whipped
• 2 tsp vanilla sugar
• Mixed seasonal berries such as strawberries, raspberries, blueberries and redcurrants
• Icing sugar, to dust

Method

1. Preheat the oven to 180°C/gas mark 4 and line, grease and dust 2 x round 22cm cake tins with flour.
2. Put the sugar and eggs in a heatproof bowl and sit over a pan of just simmering water. Beat with an electric whisk until hot then remove from the heat and continue to beat continuously for 10 minutes. The mixture will double in volume and should fall in ribbons on the surface when dripped from the whisk.
3. Melt the butter until it starts to turn golden (called a beurre noisette) then with the whisk running add the melted butter. Sieve in the flour and fold very gently into the mixture with a large metal spoon; be careful not to over-mix as this will prevent the cake rising properly.
4. Divide the mixture between the tins and bake for 25-30 minutes or until a skewer comes out clean. Cool in the tin for 10 minutes then turn out on a wire rack to cool.
5. Once ready to serve, beat the cream with the vanilla sugar until light and fluffy. Carefully slice off the top golden crust from each cake. Don't throw these away - they can be enjoyed as a teatime treat with jam and cream! Cut the sponges in half horizontally to make 4 sponge layers.
6. To assemble the cake, place the bottom layer on a cake stand or serving plate and spread with a layer of whipped cream. Layer some berries on top, slicing larger ones, then cover with another layer of cream and sit the second sponge on top. Top this sponge with just cream then top with the third sponge. Cover with cream and berries then sit the final sponge on top, cover with cream and berries to decorate. Dust with icing sugar to finish and serve.

Eric's tip: Cook the cake the day before you need it as it's much easier to work with.

Courgette and Seeds Muffin

INGREDIENTS

• 225g wholemeal flour
• 1½ tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp salt
• 200ml milk
• 2 eggs
• 4 tbsp vegetable oil
• 4 tbsp clear honey
• 150g courgette, trimmed and coarsely grated
• 75g mixed seeds such as pumkin, sesame, and sunflower
• 25g oats

Method

1. Preheat the oven to 180°C/gas mark 4 and line a muffin tray with paper liners.
2. Combine the flour, baking powder, cinnamon and salt in a large bowl. In a seperate bowl mix together the milk, eggs, vegetable oil, honey and grated courgette. Add the liquid ingredients to the dry ingredients and mix - be careful not to overmix, you just need to make sure everything is incorporated.
3. Spoon the mixture into the cases, leaving a little space for the muffins to rise, and cover with the mixed seeds and oats. Bake for 25 minutes or until a skewer comes out clean.
4. Cool for 5 minutes in the tray then turn out onto a wire rack to cool completely.

Eric's tip: Try serving with a drizzle of honey and a spoonful of Greek yoghurt.