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cottage cheese Fraisier cake
By ynasira
Preheat the oven to 180C/350F/Gas 4
- Cake
- 125g/4½oz caster sugar
- 4 free-range eggs
- 2 lemons, zest only, finely grated
- 125g/4½oz self-raising flour, plus extra for flouring
- 50g/1¾oz unsalted butter, melted and cooled slightly, plus extra for greasing
- For the crème pâtissière
- 600ml/20fl oz milk
- vanilla pod
- 4 free-range eggs, plus 2 free-range egg yolks
- 180g/6¼oz caster sugar
- 100g/3½oz cornflour
- 150g/5½oz butter, cut into cubes and kept at room temperature
- For the lemon syrup
- 75g/2¾oz caster sugar
- 2 lemons, juice only
- To finish the cake
- 200g/7oz marzipan
- 200g/7oz dark chocolate, for decoration
- 600g/1lb 5oz medium sized strawberries
Apple and Marzipan Crumble Cake
By eatproperly, How To Eat Properly
This recipe is inspired by one of my Christmas presents, The Kitchen Diaries II by Nigel Slater
- 250g apple, peeled, cored and cut in to small pieces
- 175g softened butter
- 175g caster sugar
- 2 eggs
- 255g plain flour
- 2 ¼ tsp baking powder
- pinch ground cinnamon
- few drops vanilla extract
- Finely grated zest of one lemon (optional)
- 100g marzipan broken into small pieces
- Crumble topping
- 110g Plain flour
- 75g butter
- 2 tbsp demerara sugar
Stuffed mushrooms with crab
By MIDUP
-Mix all the ingredients together, except the mushrooms
- - 15 large button mushrooms
- - 1 tub of cheese spread garlic and fine herbs (like Boursin or Philly)
- - 1 tablespoon cooking wine (or Porto Noilly Prat)
- - 1 tin of flaked crab meat (or crab sticks, flaked)