Cheesecake

Pumpkin-Ginger Tunnel Cake

For the filling

    12 oz. cream cheese, softened
    1/2 cup sour cream
    1/4 cup plus 2 Tbs. granulated sugar
    1/2 tsp. ground ginger
    1/4 tsp. kosher salt
    2 large eggs
    1/2 tsp. pure vanilla extract
    1/2 cup very finely chopped crystallized ginger

For the cake

Cranberry-Orange Bread

For the bread

    1 Tbs. unsalted butter, softened
    9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
    3/4 cup granulated sugar
    1 Tbs. baking powder
    3/4 tsp. table salt
    1-1/4 cups fresh or thawed frozen cranberries, halved if large
    1 cup buttermilk
    2 large eggs, at room temperature
    1 tsp. pure vanilla extract
    1-1/2 Tbs. finely grated fresh orange

Spiced Apple-Pecan Bread

    1 Tbs. unsalted butter, softened
    9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
    3/4 cup granulated sugar
    1 Tbs. baking powder
    3/4 tsp. table salt
    1 tsp. ground cinnamon
    1/4 tsp. ground cloves
    1/2 tsp. freshly grated nutmeg
    2/3 cup chopped toasted pecans
    1/2 cup diced apples
    1/2 cup whole milk
    2 large eggs, at room temperature
    1 tsp. pure vanilla extract
    1/2 cup applesauce
    4 oz. (1/2 cup) unsalted butter, melted and cooled
    1/2 cup chopped pecans
Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, cloves, and nutmeg. Whisk until well blended. Stir in the toasted pecans and apples.

In a medium bowl, combine the milk, eggs, and vanilla. Add the applesauce and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Sprinkle the chopped untoasted pecans evenly over the batter, gently patting them in so they adhere.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Store, covered, at room temperature for up to 2 days.

Croissant

For the dough
1 lb. 2 oz. (4 cups) unbleached all-purpose flour; more for rolling 
5 oz. (1/2cup plus 2 Tbs.) cold water
5 oz. (1/2 cup plus 2 Tbs.) cold whole milk 
2 oz. (1/4 cup plus 2 Tbs.) granulated sugar 
1-1/2 oz. (3 Tbs.) soft unsalted butter 
1 Tbs. plus scant 1/2 tsp. instant yeast

Sardine storecupboard spaghetti

Sardine storecupboard spaghetti

Ingredients:
    100g spaghetti
    1 tbsp olive oil
    1 small onion, finely chopped
    2 large garlic cloves,finely  chopped
    10 cherry tomatoes, halved
    95g can boneless sardines in olive oil, drained
    8 green pitted olives, halved
    2 tsp capers
    handful parsley leaves, chopped

Yummy Banana Oat Bars

Yummy Banana Oat Bars
A healthy treat that's sure to be a crowd pleaser.

Serves: 8

    2 cups quick-cooking rolled oats (not instant)
    1/2 cup unsweetened shredded coconut
    1/2 cup raisins or chopped dates
    1/4 cup chopped walnuts

Chocolate cake with raspberries

Chicken salad with new potatoes, broad beans and feta

Chicken salad with new potatoes, broad beans and feta

Beef In Coconut Curry Sauce

Beef In Coconut Curry Sauce

I came across a slow cooker recipe of Coconut-Curry Beef here, that looked delicious and I really wanted to try it. But since I don’t own a crock-pot, I coverted it into a non-slow cooker recipe, like my Honey Seasame Chicken recipe I did earlier and gave it a go in my trusty pressure cooker. Now, you don’t need a pressure cooker for this recipe, but if you have one and know how to use it properly it cuts the cooking time drastically and makes the meat so tender, it just falls apart. If you don’t have a pressure cooker, simply cook the curry in a dutch oven or big pot either on the stove or in the oven.