Desserts Archives - Dash of Shasi

Blueberry Lemon Drizzle Cake

Shasi — Tue, 19 Jul 2022 00:29:35 +0000

Blueberry Lemon drizzle cake with crunchy Demerara topping

It may not be the first cake you select amongst all the other cake options out there but there’s a lot to be said about the combination of citrus, blueberries and the caramel crunch of demerara sugar!

Perfect for tea time or warm with cream or mascarpone cheese

Ingredients

To make:

8 oz Butter

8 oz caster sugar

4 eggs

8 oz self raising flour or (2oz ground almonds +6oz self raising flour)

1 tsp baking powder

Blueberries 1-2 punnets

Demerara sugar for sprinkling on top

Drizzle:

100 g sugar

Juice of 1 lemon

Directions

Beat together butter, sugar, eggs, flour, baking powder. Add 2-3 tbls milk if too thick
Toss blueberries in 1 tbl flour and fold into the mixture
Bake at 180 degrees until done usually around 20 mins. Test with a knife to make sure it’s done
In a pan heat the drizzle ingredients and boil for 30 secs until syrupy
For the last 10 mins of bake drizzle with 2-3 tablespoons lemon syrup depending on how much citrus you like and Demerara sugar and put back in oven for 10 minutes until crunchy

Enjoy!

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Choc & Peanut Butter Krispy Bars Recipe

Shasi — Mon, 18 Jul 2022 23:28:00 +0000

Chewy, rich, chocolatey, these bars will not disappoint.

Ingredients

Krispy layer:

½ cup honey

¼ cup maple syrup

1 tbsp butter

6 cups rice krispies Heat the butter

honey and maple syrup until well combined and bubbly Mix into Rice Krispies and press into lined tin

Chill while making next layer

Directions

Caramel peanut layer:

1 & 1/4 cup creamy peanut butter, 1/3 cup maple syrup, 1/4 cup butter, vanilla, pinch salt
Heat all ingredients until well combined and bubbly
Pour over Krispie layer and smooth out
Chill again for 10mins

Chocolate topping:

6 oz milk chocolate, 6 oz plain chocolate, 1 tblsp butter
Melt in microwave or in a bowl over hot water and pour over peanut layer

Chill and cut into squares
Enjoy!

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Chocolate Tray Bake With Salted Caramel Frosting

Shasi — Mon, 18 Jul 2022 19:21:11 +0000

I love oil based cakes, they turn out super fluffy, tender even after being in the fridge!

This cake was super quick and easy to make. And just go reassure you, you cannot taste those coffee, rather it enhances the chocolatey flavour in the sponge!

The frosting takes a bit more effort but you can use any frosting you like!

Ingredients

Cake:

250 g plain flour

75 g cocoa powder

1 tsp baking powder

2 tsp bicarbonate soda or baking soda

300 g light brown suga

-2 large eggs

100 ml oil, I used a neutral sunflower oil

300 ml double cream

225 ml hot coffee

I made an espresso and topped with water until it reached 225ml

Frosting

200 g milk chocolate

400 ml double cream

200 g caster sugar

1 tsp vanilla bean paste

1 tsp flaked sea salt

50 g unsalted butter

Directions

Method:

Preheat the oven to 180C
Lightly grease a 9×13 inch rectangle pan, lining with a strip of baking paper. -Start with frosting as it needs to chill for at least 2hours before whipping
Warm the cream in a pan over low heat
Break up the chocolate in a bowl
To make the caramel, in another pan place the sugar and add a tablespoon of water, let it heat up and eventually it will begin to change to a golden colour. Don’t stir, you can swirl the pan around to mix.

Add the salt and half the cream, take it off the heat as it will bubble and hiss a lot. Keep whisking then add second lot of cream.
Once well mixed pour over chocolate, let it sit for 2 minutes then whisk until it’s all combined. Cover bowl and chill in fridge for 2 hrs or overnight

For the cake sieve the flour, cocoa, baking powder, bicarb and brown sugar into a large bowl. Stir until mixed well.
Whisk the eggs together with all wet ingredients
Make a well in the middle of the bowl and pour in egg mixture. whisk until smooth
Pour mixture into tin and bake for about 25-30 minutes or until the cake is done.
Allow to cool before frosting
For frosting whip the chilled caramel chocolate mixture until soft peaks. This can take upto 5 mins.
Spread on cake and enjoy!!

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French Onion Chicken

Shasi — Sun, 17 Jul 2022 19:49:57 +0000

If you love French onion soup you are going to love this! When the onion gravy puddles into buttery mash potato….. words fail me for once, it’s heaven on a plate!

Ingredients

To make:

Chicken thighs 8, you can use chicken breast if you wish, I just like the tenderness of thigh pieces

Flour to dust

3 large onions, sliced

Garlic

Chicken stock

1 tbsp Dijon mustard

½ tbsp French mustard if you have

Black pepper

Emmethal or Gruyère cheese

Directions

Dust the chicken thighs with flour and sear in a pan with butter on high heat. We just want to brown both sides and sear, it will not cook through

Set aside

In same pan, add more butter and over low heat sauté chopped onions. It will take around 20mins to slowly caramelise

Add chicken stock, garlic, mustard, black pepper.

Allow to simmer for 5 mins then transfer to an oven proof dish

Top onions with reserved chicken and any juices

Bake for 15 mins

Top with grated cheese and return to oven for 5 mins until cheese is melted

Enjoy!! This one is a goodie

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Rosemary Potato wedges with Feta dip

Shasi — Thu, 19 Jul 2018 10:18:35 +0000

If you are anything like me and love all things potato you have to try this recipe right now!
The potatoes are so good…crispy with soft fluffy interior and have a tasty chill garlic kick. I can eat the lot in one sitting.
I used rosemary in this recipe but you can omit altogether or replace with thyme or oregano.

Ingredients

2 qts large baking potatoes

Olive oil, garlic, salt, chilli flakes

Rosemary

For the dip:

1 block feta

Olive oil

4 tbsp Greek yoghurt

Directions

Slice the potatoes into wedges and drizzle oil

Add the salt, garlic, chilli flakes, rosemary

Mix and transfer to a baking tray

Bake at 180 for 15 mins, turn them over and bake for another 15mins or until crispy golden and cooked

Meanwhile blitz the dip ingredients until soft and fluffy, add more yoghurt if it still seems dry

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Tiramisu

Shasi — Wed, 18 Jul 2018 17:43:38 +0000

I adapted this recipe from the famous Eataly version and it’s a definite must try WOW dessert. I first came across tiramisu years ago; it was a cake version, set in a tin and was an instant hit with everyone. It was made using eggs and was so rich and decadent.
Over the years the recipe evolved to an egg free concoction using cream alone with the mascarpone cheese. I did not even notice when this dessert fell out of my all time best ever list but it did, the egg free version while quicker to make lacks the wow factor. Its perfectly serviceable and you’ll find many recipes depicting this version.
However, having remade the classic recipe after all these years using fresh eggs, I was truly blown away by the flavour. I veered from the original recipe by whisking the egg yolks and sugar over hot water in order to add volume and cook the yolks.
The end result was sweet, rich, creamy and very luxurious. Please make this egg version, you will not be disappointed.

Ingredients

2 g mascarpone cheese

5 qts fresh eggs

8 tbsp Sugar

2 cups heavy cream, whipped into stiff peaks

Vanilla

2 espresso shots

1 cup Hot Water

1 tbsp Sugar

1 dash Ladyfingers/ Sponge fingers

Cocoa for sprinkling

Directions

Allow the mascarpone to come to room temperature

Separate the egg yolks from the whites into two different bowls

Whisk the yolks with the sugar in a bowl over simmering water for 3-4 minutes. The mixture will become pale and fluffy

Whisk the mascarpone until any lumps are removed, whisk into egg yolk and sugar mixture. Add vanilla

Separately, whip the egg whites until stiff peaks form

Using a spoon gently fold the egg whites into the mascarpone mixture, and then gently fold in the whipped heavy cream.

Pour the coffee mixture into a wide bowl, and quickly dunk each sponge finger in it for 2 seconds. Arrange about half of the soaked fingers so that they completely cover the base of a shallow dish.

Cover the sponge fingers with half of the mascarpone mixture

Repeat with another layer of sponge fingers and top with remaining mascarpone mixture

Cover with cling film and chill for a few hours or overnight.

Sprinkle with cocoa powder on top to serve
Enjoy!

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