Butternut squash gnocchi with roast garlic, burnt butter and crispy sage

#butternutsquash #gnocchi with #burntbutter and crispy sage with a bit of #pecorino

A photo posted by Lara Beans (@beanslala) on Nov 12, 2016 at 1:52pm PST

This was a really lovely easy recipe to make!  I’ve adapted it from Daniel Ottolenghi’srecipe for gnocchi in today’s guardian, using what I had at home to make the sauce plus my love of sage with butternut is no secret! 

I have a lot of butternut at the moment. And i mean a lot! I‘ve been cooking it in roasts and stews and salads, and still they keep on piling up.  I get at least 1 with every veggie delivery! I was looking for something new to make, and I’ve been thinking about gnocchi so when the recipe came up today, I thought, why not?

This recipe can be easily multiplied.  You can also make the gnocchi in batches ahead of time – simply freeze on the tray after shaping into individual gnocchi, then place in freezer bags in whatever size portion you want).  I’m definitely going to make a couple of night’s worth of portions, this recipe is easy enough as it is, but to have the veggies roasted and the gnocchi prepared beforehand means dinner could be on the table on a weeknight in the time it takes to make the burnt butter sauce! J  These little pillows of happiness are softer and definitely tastier than ready-made ones you get at the shops – and as an added bonus, you feel like a total “nonna” making these and pushing each one down on a fork!  I look forward to making these with my nieces, they will love it!

Butternut squash gnocchi with roast garlic, burnt butter and crispy sage

Chocolate Cupcakes with Peanut Chocolate Ganache and peanut butter frosting.

Oh yes.  You heard me right. Peanuts and chocolate!  Who doesn't like this combination?  Dead people, that's who! 

I was looking for an idea for chocolate and peanut in a cake, and was wondering.. should i make peanut cupcakes and chocolate frosting?  or the other way around?  then I found the perfect recipe, tried the cake base in another recipe this week, and thought this cake MUST be made, and it MUST be made into cupcakes! :)  

Peanut butter cream cheese frosting topping a dark moist cake.  wow.  wow! 

In the theme of the Ganesh cake I made last weekend, I feel that this one also deserves to be attached to some kind of deity. So I'm calling them "Holy Jesus peanut butter chocolate cupcakes".

I've had quite a chocolate week this week, i've already made one decadent chocolate celebration cake, but tonight's celebration (one of my dearest friends is leaving for a year to do his masters in the UK) also calls for an uber chocolate feast!  Apart from all the cakes, chocolate has made an appearance in savoury cooking this week as a friend of mine made us chicken cooked with port, sage and cocoa the other day, which was pretty amazing! :) I will definitely put my adaptation of this dish up when i finally get around to making it!

Anyway, the base of these cupcakes are the same as the Dulce de Leche cake posted previously. Only difference is that i did not add the coffee, which was actually totally an oversight.  ah well, for next time ;)  Honestly these cakes are so good that I don't think the coffee is even needed, especially not with the fact that these are filled with chocolate peanut ganache (yes.  i didn't even know this could be done.  my life will never be the same!) and then topped with cream cheese peanut butter frosting (this tastes infinitely better than it sounds, and i certainly would not have made it had Deb from smitten kitchen specifically mentioned that it's good!!)...

Stop Chasing Ganesh! a.k.a. Chocolate cake with Dulce de Leche filling and Chocolate Ganache

Chocolate Dulce de Leche Layer Cake with Dark Chocolate Ganache

I know, I know!! The title’s misleading!  There is no Indian elephant god Ganesh in this cake, however honestly if there was to be a cake that represented a god, this would be, at the very least, a contender!

The title comes from a line out of an episode of The Simpsons, where Homer dressed up as Ganesh and tries to stop Apu from getting married.  In turn, my lovely friend Joe always says “Ganesh” instead of “Ganache”, and frankly, that stuff is pretty godly so it does make sense in a way ;)

Anyway, I was looking for a cake that would fit perfectly with one of my best mates – she adores chocolate and toffee like substances, so what better cake for her than a moist dark chocolate cake, filled with lashings of dulce de leche, topped with smooth dark chocolate ganache??  YUM! 

This is definitely, no doubt about it, a celebration cake.  This isn’t something you do on a weekend to have something with tea.  This is a cake to be placed at the centre of attention, shared and enjoyed. 

I have accidentally also found one of the best chocolate cake recipes ever!  I will most definitely be using this when I make chocolate layer cakes.  It’s moist, dense, insanely dark (I don’t know what it is about an almost black chocolate cake that just excited me!), wonderfully chocolatey, and yet, somehow, it still manages to be delicately soft and light.… YUM!  For the Maltesers, what I was looking for essentially was a cake I can make from scratch that rivaled the old school Fontanella cake.  Unfortunately, I believe they have gone downhill over the last few years, hence the need to replace it with something! AND.. SUCCESS!!   I have finally found the right cake!  And to top it off, I know exactly what goes into it as I’ve made it myself (always a concern when ordering cakes from out) J

Flourless Chocolate and Hazelnut cupcakes

Sometimes a regular cupcake just won't do.  Sometime, you  need it to be more like a fancy chocolate, decadent, rich, moist and full of sinful pleasures from top to bottom.  Sometimes, you just need an excuse to make the most chocolatey gooey cupcakes.  This day came, when I decided to make a gluten free cupcake for a chocoholic friend.  What better excuse to make a flour-less cupcake?  

Flourless cakes are my favourite.  I can't go past a small slice of moist, dense cake.  Putting them into cupcake form was a great idea.  These cakes are not the kind of cakes you just keep on eating.  They are very rich!  I made them into fairy cake size, which is halfway between a mini cupcake/muffin size, and a "normal" cupcake (muffin) size.  I would say this is ideal, they are a decent hit of chocolatey goodness, and yet, you could probably have 2 and get away with it ;)  I will not judge you if you had to eat more than that! 

Don't be fooled by the light colour, under the delicate crust lies a dark, moist chocolate experience

Chocolate Guinness Cake

If you want a dark, moist chocolate cake, this is the one for you.  I was looking for a dark chocolate cake for Halloween - we had red velvet cakes, and I was thinking about making black velvet but a friend noticed this recipe in the Hummingbird Bakery Cake Days book, and since I happened to have a can of Guinness, it was the perfect time to try!

The recipe is for a single cake, however I've found that Hummingbird bakery cakes always work out well as cupcakes too! 

• Some notes about this cake mix:  It will be MUCH runnier than many cake mixes. 
• At first, it smells kinda beery.  Then once it's all mixed in together, life is good :) 
• Before I took it out, i touched it lightly and the cake sprung back anyway, however please note that even though it did this, it still didn't actually look cooked.  This is fine.
• This particular time,  I used regular butter-cream as I was making millions of little cupcakes, however I believe it would probably taste even better with the cream cheese frosting
• I made regular cupcakes, mini muffin, and also mini cupcake size.  I adjusted the cooking time by sight, I figured about 10 minutes for the tiny ones, 12-14 for the medium size.  If you are making a whole cake, it should take about 45 minutes, until the top is springy (bounces back when touched lightly) and a skewer comes out clean when put through the middle of the cake.

Ingredients

(for 24 large cupcakes, approx 40 fairy cakes, about 50-60 mini cupcakes)

For the cake/s

250ml Guinness

250g unsalted butter

80g good quality cocoa powder

400g caster sugar

2 eggs (at room temperature)

1 tsp vanilla extract

140ml buttermilk (if you can't find buttermilk, use runny plain unsweetened yoghurt)

280g cake ("OO") flour, sifted

2 tsp bicarbonate of soda

½ tsp baking powder

For the frosting

50g unsalted butter, softened

300g  icing sugar

125g full fat Philadelphia cheese

Cocoa powder, for dusting (optional)

Method

Preheat the oven to 170°C, then line 2 x 12 muffin pan thingie with muffin liners (fairy cake liners are too small) 

Sift the flour, baking powder and bicarb together into a large bowl. 

Pour the Guinness into a small saucepan, add the butter and gently heat until it has melted. Remove the pan from the heat and stir the cocoa powder and sugar into the warm liquid. 

Mix together the eggs, vanilla essence and buttermilk by hand in a jug or bowl, and then add this to the mixture in the pan.

Add the liquids to the bowl containing the flour, and whisk on a low speed until incorporated, making sure you scrape down the sides and get it all well mixed.

Spoon the batter into the cake liners until 2/3 full.  If there is any extra, put it to the side, you can cook it in another batch after the first batch is done.  

Bake for approximately 15-18 minutes or until the sponge bounces back when lightly pressed.

Leave cool in the tin for about 5-10 minutes, then remove them from pan and cook on a wire rack.  

Make sure the cakes are completely cold before frosting. 

To make frosting: 
Sift the icing sugar into a bowl (the bowl of free standing mixer if you're using). 
Chop the butter into small cubes, and if it's not soft, put in the microwave in 5 second intervals until it's soft and pliable. 

Work the butter into the icing sugar with the back of a spoon.  This is my method of preventing the whole kitchen becoming a cloud of icing sugar, as whilst it does smell quite nice, it's also horrible and messy.  

Once you've worked the butter in, using the electric whisk (or freestanding mixer with paddle attachment) mix the butter and icing sugar together until there are no large lumps of butter and it is fully combined with the sugar in a sandy mixture.   You can choose to cover your freestanding mixer with a clean teatowel at this point, to make sure the clouds of icing sugar don't puff out. but if you've worked in the butter, this shouldn't happen.  Having the butter at room temperature REALLY helps for this!

Add the cream cheese and mix in a low speed (I "pulse" it in until it's combined then increase the speed to medium and beat until the frosting is light and fluffy.  Be careful not to overbeat the cream cheese frosting, as it can go from voluminous and fluffy to runny in a surprisingly short amount of time.  You can beat the hell out of it for a couple of minutes though!  it DOES need to be nice and fluffy!
Place the cooled cake on to a plate or cake card and top generously with the cream cheese frosting. The cake can be decorated with a light dusting of cocoa powder.

As I used buttercream, I piped the frosting on.  The frosting above should just be spread on using a palette knife :)  

Lala's lasagne

This recipe is pretty much my mum's recipe.. although we always manage to make it taste completely different.  To be honest mine tastes different every time. but i must say, I do like my own (and my family's) lasagne.  There are a few other people's lasagne dishes I've enjoyed, I can literally count them on 1 hand (my Uncle Kiki's, and my Aunt Isabel's, and my best friend's mum Pat).  I'm sure there are plenty of delicious lasagnas out there but i haven't had the pleasure, and frankly, I don't even really want to try cos there's not much I abhor tasting more than a bad lasagne. 

anyway here goes:

Spaghetti with olive oil, garlic, herbs and ricotta

This is one of those simple sauces that i love! When we started making it, it was going to be an "olio aglio" but found a small amount of ricotta in the fridge so in it went, along with some of the basil we have growing in the courtyard :)

So simple, so good! :)

A bolognese/ragu based sauce for spaghetti (and baked rice the next day!)

Just like many people, bolognese sauce reminds me of being a kid, it's still the ultimate comfort food dinner for me. It instantly sends me back to being little, with my sister and 3 or 4 cousins, and mum and/or one of my aunts serving up steaming spaghetti loaded with sauce and cheese. Learning how to eat spaghetti with just a fork was like graduating, I remember the pride I felt when mum stopped cutting up the spaghetti because I'd learnt to twirl it deftly around my fork without dropping the pasta everywhere :)

Bolognese is also what started my cooking adventures apparently. At the age of 3, I was at my Aunt's house, and she was making bolognese. I looked at her in shock at one point, and started telling her that "my mummy makes it like this" and went on to explain what she was doing "wrong" and how she should make it. Needless to say she was very amused, and reminds me of this often hehehe...

The recipe I'm about to give is by no means a traditional bolognese. Apparently the original bolognese doesn't even have tomatoes or garlic in it, and uses heaps of milk and even funghi porcini! So I suppose a "ragu" or "meat based pasta sauce" is the better term.