Simple Chocolate Birthday Cake

Ingredients

For the Sponge
  • 225g Unrefined Golden Caster Sugar
  • 225g Unsalted Butter (Softened)
  • 175g Self-raising White Flour
  • 50g Cocoa Powder
  • 2 tsp Baking Powder
  • 4 Free Range Medium Eggs
For the Filling
  • 250g Icing Sugar (We like Silver Spoon)
  • 25g Cocoa Powder
  • 25ml Whole Milk
  • 80g Unsalted Butter
For the Decoration
  • 500g White Sugar Paste Icing
  • 500g Yellow Sugar Paste Icing
  • 100g Blue Sugar Paste Icing
  • 500g Grey Sugar Paste Icing
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Buttery Sourdough Buns

Ingredients

DOUGH
  • 1/2 cup sourdough starter, ripe (fed) or discard
  • 3 cups King Arthur Unbleached All-Purpose Flour or
  • Organic All-Purpose Flour
  • 2 1/2 teaspoons instant yeast
  • 1 tablespooon sugar
  • 1 1/4 teaspoons salt
  • 1 large egg
  • 5 tablespoons soft butter
  • 2/3 cup lukewarm water
TOPPING
  • 4 tablespoons melted butter, divided
  • 1/4 teaspoon paprika, optional

Beacon Mule (Bourbon Ginger Beer Cocktail)

Ingredients

  • 2 ounces whiskey or bourbon (we used Heritage Distilling)
  • ¾ ounce freshly squeezed lime juice (approx ½ a large lime)
  • 4-6 ounces ginger beer, chilled
  • Garnish: lime twist or wedge

Directions

  1. Add whiskey and lime juice to a cocktail shaker and fill with ice. Shake until well chilled, about 15 seconds. Strain into an ice-filled highball glass. Top with ginger beer and garnish with lime twist or wedge.

Pork Chops With Mustard Cream Sauce

Ingredients

  • 2 thick-cut bone-in pork chops
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 2 sprigs thyme
  • 1 bay leaf
  • 3 tablespoons brandy
  • 2 tablespoons dijon mustard
  • 2/3 cup half and half
  • 1 1/2 teaspoon lemon juice
  • Salt, pepper, and sugar to taste
  • Chopped parsley, to garnish

No-Cook Fig-Mint Ice Cream

Ingredients

  • 1 (14-ounce) can sweetened condensed milk
  • 1 (5-ounce) can evaporated milk
  • 2 tablespoons sugar 2 teaspoons vanilla
  • 2 cups whole milk
  • 2 cups coarsely chopped peeled fresh figs
  • 1/4 cup fresh lemon juice
  • 2 tablespoons sugar
  • 2 teaspoons chopped fresh mint

Directions

  1. Whisk first 5 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.
  2. Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times will vary.
  3. Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Stir together figs, lemon juice, sugar, and chopped fresh mint. Stir mixture into prepared ice-cream mixture. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.

Banana Pudding

Ingredients

  • 1/3 cup raw cane sugar
  • 4 Tbs. cornstarch
  • 1/8 tsp. salt
  • 3 cups coconut milk beverage (such as Silk)
  • 1 1/2 tsp. vanilla extract
  • 3 very ripe bananas, sliced
  • 48 vegan vanilla wafer cookies
  • Nondairy whipped topping for garnish, optional

Directions

  1. Place sugar, cornstarch, and salt in saucepan, and gradually whisk in coconut milk. Bring mixture to a boil over medium-low heat. Cook 5-10 minutes, or until thickened, whisking constantly. Turn off heat, stir in vanilla, then banana slices.
  2.  Line bottom of 11- x 7-inch baking dish with 24 cookies. Spread hot pudding over top, making sure bananas are submerged to prevent browning. Top with remaining 24 cookies, cover with plastic wrap, and cool. Refrigerate until cold. Top with whipped topping (if using).

Crispy Nori Prawn Noodle Salad

Ingredients

  • 100g pkt vermicelli bean thread noodles
  • 1 sheet nori, torn into small pieces
  • 25g (1/3 cup) panko breadcrumbs
  • 1 egg white, lightly whisked
  • 24 (about 1kg) medium green prawns, peeled and deveined, tails left intact
  • 2 tablespoons coconut oil
  • 1 continental cucumber, peeled, deseeded, cut into matchsticks
  • 2 carrots, peeled, shredded
  • 1/2 large green papaya, peeled, deseeded, shredded
  • 4 green shallots, trimmed, shredded
  • Kewpie Roasted Sesame Japanese Dressing, to serve
  • 1 tablespoon black or white sesame seeds, to serve
  • Baby kale leaves, to serve (optional)