Kaerast's Foodblog

• 300g self-raising flour
• 30g cocoa powder
• 250g soft unsalted butter
• 125g caster sugar
• 1 tea spoon wasabi sauce

Preheat the oven to 170C. Cream the butter and sugar, work in the sifted flour and cocoa, finally add in the wasabi sauce.  Or just put everything but the wasabi into a blender, mix, add in the wasabi and mix a little more.

They’ll spread quite a lot in the oven so leave some space between them.

Bake for around 20 minutes, but keep an eye on them.  Take them out slightly before you think they’re done.

1. Finely chop three Leeks and boil in vegetable stock for three minutes.
2. Meanwhile make a regular cheese sauce but use a mix of almond milk and cow milk.
3. Stuff the cannelloni with the boiled and drained leek.
4. Pour the cheese sauce over the top.
5. Grate lots of extra cheese and a few breadcrumbs over the top.
6. Bake for a little under 30 minutes at 220 C

1. Sweat a finely chopped leek in some groundnut oil with a smidgen of nutmeg grated over the top
2. Cook some pasta
3. Drain the pasta then toss in olive oil, add the leek, lots and lots of cheese and mix
4. Serve

Don’t use wholewheat pasta, it overpowers the very subtle taste of the rest of the ingredients.  Adding chopped jalapeno peppers at the end perks it up a lot, but makes any subsequent courses taste weird.

Source: Me

• Chocolate digestive biscuits
• 1 tub mascarpone cheese
• 2 tubs cream cheese
• Sugar (lots)
• 1 orange
• Amaretti biscuits
• Butter
• Orange juice
• Strawberries

Actually, this would work better with plain digestive biscuits, the chocolate overwhelms the delicate flavours of everything else. We only had chocolate digestives in stock though, and they needed using up. A fruit sauce or compote would make a nice addition to this.

1. Place the digestive biscuits in a plastic bag and crush with a rolling pin whilst melting the butter in a saucepan.
2. Mix the digestive biscuits in with the butter and then put into a greased tin to form the base.
3. Whilst leaving the base to cool in the fridge, make the filling by mixing the rind and juice of the orange, tubs of cheese, sugar, and orange juice. Add sugar and orange juice to taste, but don’t be afraid to add lots of sugar.
4. Add the filling to the tin and return to the fridge whilst crushing the amaretti biscuits.
5. Lightly sprinkle the amaretti biscuits on top.
6. Add sliced strawberries just before serving.

Source: Recipezaar

• 3 Eggs
• 1 Cup sugar
• 1/2 Cup cold water
• 1 1/4 Cups flour
• 1/4 teaspoon baking powder

I cooked this in a kitchen with very limited equipment, and didn’t have a whisk or mixer available for step 5 so the batter was a little lumpy - this didn’t seem to matter (it just didn’t rise quite as much as I’d have liked) and the end-product was loved. As a filling I used buttercream with the juice of a lime added, and then sprinkled icing sugar over the top.

1. Line the bottoms of two 9” cake pans with waxed paper or parchment.
2. Beat eggs, add 1/2 cup sugar, then beat for 4 minutes.
3. Gradually add remaining 1/2 cup sugar.
4. Stir in water.
5. Gradually add flour and baking powder and mix on low speed of electric mixer.
6. Pour batter into prepared pans and bake at 180 degrees for 20 to 25 minutes.
7. Place on top of t-towel on a wire rack to cool whilst preparing the filling.