Category: Desserts

This chocolate tart

3/2/2020

Next generation of desserts are happening. Very happy with this first version of my new chocolate tart. Still not 💯! Way better than the brownie though, this is for the chocolate lovers out there.

The recipe for the filling is

250g butter melted with 420g 75% cocoa chocolate buttons
whisk 600g of sugar with 3 medium yolks and 3 whole eggs
then fold the two mixtures together with a shot of espresso

Bake for around 20 minutes at 130 degrees C

This recipe was scribbled down in one of my notebooks years ago. I cant claim to own it, but I hope you all like it.
One thing ive found is that the eggs and sugar needs to be mixed really. Otherwise you can taste the sugar crystals after the bake.
Give it a go. Comment below.

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a cherry pie for the vegan lad

20/6/2017

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I've been craving cherry pie for ages. A guilty childhood pleasure. Now I was a bit cheeky as I found some pastry in the fridge which the wife had bought. Used that for the base. Two tins of cherry pie filling inside. Now the topping. My eldest son does not eat dairy. The pastry I'd already used was dairy free, but was now all gone. So I made a crumble topping using flour, dairy free yoghurt, olive oil and sugar. In his words...."that's peng!" (Means good) □ #chefblog #chefdad #chefsdayoff #cooking #cherrypie #vegan #veganislife

A post shared by Knife Of Brian .co.uk (@knifeofbrian) on Jun 20, 2017 at 1:41pm PDT

I've been craving cherry pie for ages. A guilty childhood pleasure. Now I was a bit cheeky as I found some pastry in the fridge which the wife had bought. Used that for the base. Two tins of cherry pie filling inside.
Now the topping. My eldest son does not eat dairy. The pastry I'd already used was dairy free, but was now all gone. So I made a crumble topping using flour, dairy free yoghurt, olive oil and sugar. In his words...."that's peng!" (Means good)

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apple crumble cheesecake

12/12/2016

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Thought it was about time I published the recipe for my Apple Crumble Cheesecake.
I write as I speak, so bare with me.
Right then.

Lets do the roof first!! ;-) Have you ever made a crumble topping before(Rub 250g Flour, 125g Butter and 250g Sugar together until it looks like... well.... crumble mix)? Great! Do that! But this time instead of putting on top of a fruit filling straight away. We are gonna bake it first. So pour the crumble mix onto a non stick baking sheet (or line a tray with silicone paper) Bake at gas mark 5 for 15-25 mins. Keep an eye on it though.

Next....

Peel, core and chunky dice 3 large Bramley apples. Cook them down with a squeeze of a quarter of a lemon, 50g Quality sugar (I like the taste of natural golden caster sugar). Just cook until the apples start to break down. Then set to one side to cool.

Then...

A large pack of digestive biscuits and half a pack of butter (melted)

Smash up the biscuits then mix with butter.

Pack into a Spring latch tin. This is your Buttery biscuit BASS!!!!

Now go get

1kg cream cheese
4 eggs
350g Sugar
Vanilla pod

Chuck all this in a bowl and mix. If you can't get or don't know how to use a vanilla pod. Use essence or paste.

Chef tip- Try to make sure all your ingredients are the same temperature.

Ok. So now you have a tin with your buttery biscuit base in. A bowl with your creamy-cheesy filling. Apple sauciness and some crumbly goodness.

Now build that bad boy.

Pour in the Cream cheese mix.
Gently spoon on the apple mix
Then Sprinkle on the crumble mix

Bake @ gas mark 4 for around 45 mins. The cheesecake should have a little bit of wobble as it comes out of the oven. Should not have risen.

I've attached some pictures to help. Sorry they are in no particular order!

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This chocolate tart

a cherry pie for the vegan lad

apple crumble cheesecake

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