Nanna life

Vanilla Slice Cake 😋

Serves: 8

Ingredients:

500 g puff pastry

750 g whole milk

150 g granulated sugar

60 g cornflour

4 egg yolks

10 g vanilla extract

250 g icing sugar

20 g milk (for icing)

30 g dark chocolate, melted

Method:

1. Bake the puff pastry sheets until golden and crisp. Allow them to cool completely.

2. In a saucepan, whisk together milk, sugar, cornflour, and egg yolks. Cook over medium heat, stirring continuously until thick and smooth. Stir in vanilla extract and let the custard cool slightly.

3. Place one sheet of puff pastry in a tray or on a board. Spread the thick vanilla custard evenly over the pastry.

4. Carefully place the second pastry sheet on top and gently press down to create even layers.

5. Mix icing sugar with milk to make a smooth glaze and spread it over the top pastry. Drizzle melted chocolate in parallel lines and drag a skewer across to create the classic feathered pattern.

6. Chill the vanilla slice for at least 2 hours until fully set.

7. Slice into squares and serve cold, enjoying the crisp pastry, creamy vanilla filling, and sweet icing topping.

Sweet Potato Cheesecake Pie 😋

Serves: 8

Ingredients:

For the Crust:

250 g digestive biscuits, crushed

100 g unsalted butter, melted

For the Filling:

450 g sweet potatoes, cooked and mashed

300 g cream cheese, softened

150 g brown sugar

120 g double cream

100 g unsalted butter, melted

2 eggs

5 g ground cinnamon

3 g vanilla extract

Method:

1. Crush the digestive biscuits and mix with melted butter until evenly combined. Press the mixture firmly into a springform cake tin to form the crust.

2. In a large bowl, beat together the mashed sweet potatoes, cream cheese, brown sugar, double cream, melted butter, eggs, cinnamon, and vanilla until smooth and creamy.

3. Pour the filling over the prepared crust and smooth the top with a spatula.

4. Bake at 175°C (350°F) for 50–60 minutes until the edges are set and the centre has a slight wobble.

5. Allow the cheesecake pie to cool completely, then chill in the refrigerator for at least 4 hours or overnight.

6. Carefully remove from the tin and slice into wedges.

7. Serve chilled and enjoy the silky sweet potato filling with the buttery biscuit crust.

Quark Strudel 😋

Serves: 6

Ingredients:

250 g filo pastry sheets

400 g quark cheese

60 g raisins

80 g caster sugar

50 g unsalted butter, melted

2 eggs

10 g vanilla extract

5 g lemon zest

15 g lemon juice

20 g icing sugar (for dusting)

Method:

1. Lay out all the ingredients: filo pastry sheets, quark cheese, raisins, caster sugar, butter, eggs, vanilla, lemon zest, and lemon juice.

2. In a bowl, mix quark cheese, raisins, sugar, eggs, vanilla extract, lemon zest, and lemon juice until smooth. Brush melted butter over the filo sheets, spread the filling along one side, and carefully roll into a long strudel.

3. Place the strudel in a baking tray, brush generously with melted butter, and bake at 190°C (375°F) for 35–40 minutes until the pastry is crisp and deeply golden.

4. Transfer to a serving plate, dust lightly with icing sugar, slice to reveal the creamy quark and raisin filling, and serve warm.

Bee Sting Almond Cake 😋

Serves: 8

Ingredients:

250 g plain flour

120 g caster sugar

100 g unsalted butter, softened

3 eggs

120 g semi-skimmed milk

10 g baking powder

5 g vanilla extract

80 g clear honey

100 g flaked almonds

For the Honey Almond Topping:

60 g unsalted butter

50 g caster sugar

50 g clear honey

80 g flaked almonds

Method:

1. Preheat the oven to 180°C (350°F). Grease and line a round cake tin.

2. In a bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract.

3. Fold in the flour and baking powder alternately with the milk until a smooth batter forms.

4. Pour the batter into the prepared cake tin and smooth the top.

5. In a small saucepan, melt butter with sugar and honey. Stir in the flaked almonds until evenly coated.

6. Spoon the honey almond mixture evenly over the cake batter.

7. Bake for 35–40 minutes until the cake is golden brown and the almond topping is beautifully caramelized.

8. Allow to cool slightly, slice, and serve. The cake is soft and buttery inside with a crunchy honey-almond topping.

Biscoff Cookie Cheesecake 😋

Serves: 8

Ingredients:

250 g Biscoff biscuits, crushed

100 g unsalted butter, melted

500 g cream cheese

250 g mascarpone cheese

120 g icing sugar

250 ml double cream

200 g Biscoff spread, melted

3 eggs

100 g light brown sugar

100 g digestive biscuits, crushed (for extra crunch)

Method:

1. Crush the Biscoff biscuits and mix with melted butter until evenly combined.

2. Press the biscuit mixture firmly into the base of a springform tin to form the crust and chill while preparing the filling.

3. In a large bowl, beat the cream cheese, mascarpone, icing sugar, and light brown sugar until smooth. Add the eggs one at a time, then fold in the double cream and half of the melted Biscoff spread.

4. Pour the cheesecake filling over the prepared crust and smooth the top.

5. Bake at 160°C (320°F) for 45–50 minutes until the edges are set and the centre still has a slight wobble.

6. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.

7. Spread the remaining melted Biscoff spread over the top and sprinkle with crushed digestive biscuits. Slice and serve chilled.

Turkey Pot Pie 😋

Serves: 6

Ingredients:

500 g turkey breast or turkey thigh, diced

320 g plain flour

225 g unsalted butter

240 g milk

150 g frozen peas

150 g carrots, diced

160 g onions, chopped

10 g garlic, minced

2 bay leaves

5 g salt

2 g black pepper

1 egg

Method:

1. Heat a little butter in a pan over medium heat. Add chopped onions, garlic, and carrots. Cook for 4–5 minutes until softened.

2. Add diced turkey and cook until lightly browned. Season with salt and black pepper.

3. Stir in flour, then gradually pour in milk while stirring continuously to create a creamy sauce. Add peas and bay leaves, then simmer for 5 minutes until thickened.

4. Line a pie dish with pastry and spoon in the turkey filling.

5. Cover with another sheet of pastry, seal the edges, and brush the top with beaten egg.

6. Bake at 200°C (390°F) for 35–40 minutes until the crust is deep golden brown and flaky.

7. Let rest for a few minutes, then slice and serve hot while the creamy turkey filling is still bubbling inside.

Cream Strawberry Tart 😋

Serves: 8

Ingredients:

For the Tart Crust:

250 g plain flour

125 g unsalted butter, chilled and cubed

50 g icing sugar

1 egg yolk

15 ml cold water

For the Cream Filling:

250 g mascarpone cheese

250 ml double cream

50 g icing sugar

5 ml vanilla extract

For the Topping:

300 g fresh strawberries, hulled and sliced

15 g icing sugar (optional, for dusting)

Method:

1. In a bowl, mix flour and icing sugar. Rub in the chilled butter until the mixture resembles breadcrumbs. Add egg yolk and cold water, then bring together to form a dough.

2. Roll out the dough and press it into a tart tin. Prick the base with a fork and chill for 20 minutes.

3. Bake at 180°C (350°F) for 20–25 minutes until golden brown. Allow the tart shell to cool completely.

4. Whip the double cream with icing sugar and vanilla until soft peaks form. Fold in the mascarpone cheese until smooth and creamy.

5. Spoon the cream filling into the cooled tart shell and spread evenly.

6. Arrange the sliced strawberries neatly over the cream filling, covering the entire surface.

7. Chill for at least 1 hour before serving. Dust lightly with icing sugar if desired and enjoy cold.

Chocolate Chips and Coconut Cookie Dough Barks 😋

Serves: 8

Ingredients:

180 g plain flour

120 g light brown sugar

170 g unsalted butter, softened

100 g chocolate chips

80 g desiccated coconut

2 eggs

5 g vanilla extract

3 g baking powder

2 g salt

Method:

1. In a large bowl, cream together softened butter and brown sugar until light and fluffy.

2. Add eggs and vanilla extract, then mix until smooth.

3. Fold in plain flour, baking powder, salt, desiccated coconut, and chocolate chips. Mix until a thick cookie dough forms.

4. Spread the mixture evenly into a lined baking tray, pressing the surface gently with a spatula.

5. Bake at 180°C (350°F) for 18–22 minutes until the edges are lightly golden and the center is set.

6. Allow to cool completely, then cut or break into rustic bark pieces.

7. Serve and enjoy the chewy cookie dough texture packed with chocolate chips and coconut.

Sponge Butter Custard Loaf 😋

Serves: 8

Ingredients:

250 g plain flour

180 g granulated sugar

15 g cornflour

200 g unsalted butter, softened

4 eggs

240 g whole milk

10 g baking powder

5 g vanilla extract

300 g vanilla custard

30 g caster sugar (for dusting, optional)

Method:

1. Preheat the oven to 180°C (350°F). Grease and line a loaf tin.

2. In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

3. Sift together the flour, cornflour, and baking powder. Gradually add the dry ingredients to the butter mixture, alternating with milk. Stir in vanilla extract.

4. Pour half of the batter into the loaf tin. Spread a thick layer of vanilla custard in the center, then cover with the remaining batter.

5. Bake at 180°C (350°F) for 45–55 minutes until the loaf is golden brown and a skewer inserted into the cake part comes out clean.

6. Allow the loaf to cool slightly before slicing. The custard center should remain creamy and smooth.

7. Serve warm or at room temperature and enjoy the soft sponge with its rich buttery flavor and silky custard filling.

Chocolate Flavoured Chin Chin 😋

Serves: 6–8

Ingredients:

300 g plain flour

50 g cocoa powder

100 g granulated sugar

100 g unsalted butter, softened

3 medium eggs

5 g baking powder

2 g salt

5 g vanilla extract

60 ml milk

500 g vegetable oil (for frying)

Method:

1. In a large bowl, combine flour, cocoa powder, baking powder, salt, and sugar. Add softened butter and mix until crumbly.

2. Add eggs, vanilla extract, and milk. Mix until a smooth dough forms.

3. Roll the dough out on a lightly floured surface to about 1 cm thickness. Cut into small bite-sized squares or pillow shapes.

4. Heat vegetable oil in a deep pan over medium heat. Fry the dough pieces in batches until puffed and dark golden brown, about 3–5 minutes.

5. Remove with a slotted spoon and place on paper towels to drain excess oil.

6. Allow to cool slightly and serve crunchy and delicious.

7. Enjoy as a snack with tea, coffee, or on its own.