Key Lime Pie

American Classic! A blend of 2 recipe's together!

For the base:

200g Digestive biscuits

50g Butter, melted

1. Grease a 23cm Springform tin and line it with crushed digestive biscuits mixed with the melted butter. Bring the crust up the side of the tin.
2. Pop into the fridge so the base sets.

For the filling:

8 egg yolks

2 x 397g condensed milk cans

5 Limes, juice and rind

1. Preheat your oven to 150'C
2. Mix all your ingrediants together until well combined.
3. Once your mixture is whisked together, pour into your tin and bake in the oven for 20-30 minutes. The filling should be firm to touch but still wobbly.
4. Leave to cool completely and then cover and place in the fridge over night.

When ready to serve, serve with a blob of whipping cream and decorated with some lime rind.

Satan Chicken Wings

Quick Finger food!

5 long Red Chillies

1 Red Pepper

2 x 8cm pieces of Fresh Ginger

1 tbsp salt

2 tsp rice vinegar

80ml olive oil

80ml Vegetable oil/ sunflower oil

2 Garlic Cloves

1 tbsp Chopped Coriander (optional)

1. Pour all of your ingredients into a food processor and blend until smooth.
2. Pour over your chicken wings, have them marinating between 24-48 hours in the fridge.
3. Make sure the marinade is covering all your wings.
4. When your read to cook, place your chicken wings in a roasting tin and preheat your oven to 220"C (Gas Mark 7)

Roast for 40 minutes.

Cheesecake Brownies

For the Brownie Mixture

110g Dark chocolate, melted

110g Butter

170g Castor Sugar

2 Eggs (large)

85g Plain Flour

For the Cheesecake Mixture

1 1/2 tbsp Plain Flour

225g Cream Cheese

1 Egg (large)

55g Castor Sugar

3/4 tsp Vanilla Essence

Preheat your oven to 180"c (160" fan oven)

Butter a 9x9 baking tin.

1. Using your mixture beat the butter and sugar until it is light and fluffy, beat in your 2 eggs one at a time
2. Stir in your melted chocolate then gradually mix in your flour and a pinch of salt.
3. Keep aside 1/4 of the chocolate mixture and spread the rest into the prepared cake tin.
4. Mix the cream cheese, sugar, egg, vanilla and flour until smooth. Spread over the chocolate mixture.
5. Dollop the reserved chocolate mixture onto your cheesecake surface and using a knife make a swirl pattern.
6. Bake for 40 minutes until done.

Allow to cool for half an hour before slicing.

Sweet Thai Red Curry

When i make my fishcakes it has to be followed by a curry!

1 can coconut milk

Thai red curry paste

1 small sweet potato

Handful of Chestnut Mushrooms

1 red chillie

1 garlic clove

1 stick of lemon grass, bruised

1inch piece of galangal or ginger

2 shallots

Beef or Chicken, 250g

Fish Sauce and Sugar

Fry your shallots, galangal, lemon grass, garlic and red chillie in 1 tbsp of oil until it has all mixed together.

Next add 4 tbsp of Red Curry paste and fry for a couple of minutes.

Add your Coconut milk, and stir altogether until you have a red coloured liquid before finally throwing in your prepared chicken and vegetables, letting it all boil together.

Traditionally Thai's do not use salt and pepper, they season with Fish sauce and Sugar, so season to your liking remembering not to over do it with the fish sauce as it can be incredibly salty. 1tbsp should be more than enough.

It should only take around 30 minutes to cook, making sure the sweet potatoes are cooked all the way through.

I serve this with coconut rice.

Garlic Thai Prawns

Recipe I stole from my dad :) .................... i am going to claim it though as Gino and I love it so much!

4 tbsp Vegetable Oil for frying

8 Large Tiger Prawns

Chopped Coriander

2 Red chillies chopped (or 1 if you want it mild)

2 Chopped Garlic Cloves

2 tbsp Fish Sauce

1. Fry the Tiger Prawns in the oil, until they are cooked and have changed colour.
2. Add your Thai fish sauce and let it fry for a second until it has cooked through.
3. Add your chillies and garlic flash frying for a minute before adding your coriander and mixing well.

Nutella Cupcakes

Christmas time saw the arrival for 4 new books for my cook bookshelf. One of my favourites being the hummingbird bakery cookbook, cupcakes galore! This is their chocolate and hazelnut recipe that has had lashings of nutella added to it. TO start off this is just a basic chocolate sponge cupcake mixture.

100g Plain Flour

20g Cocoa powder

140g caster sugar

1 1/2 tsp baking powder

a pinch of salt

40g butter, at room temperature

120 ml whole milk

1 egg, at room temperature

120g nutella

chopped hazelnuts to decorate

preheat the oven to 170'c, i have fan oven and this is the temperature i use for baking my cupcakes.

Put the flour, cocoa powder, baking powder, sugar, pinch of salt and butter into your kitchenaid mixer. Using the paddle attachment let it mix away until you have a sandy consistency.

Slowly add the milk into the flour mixture, this time using a beater until all of your ingredients have combined, next add the egg and again beat well until all has mixed together.

spoon the mixture into the paper cases, if you want to be precise, each cupcakes measure around 38g with this mixture. Bake in the oven for 20 minutes or until the sponge bounces back a little when touched. Leave to cool on a wired rack once cooked.

Once the cupcakes are cool, make a hole in the middle of each one and drop around 10g of nutella into them.

The frosting is next on the list, this can be made while the cupcakes are being cooked in the oven.

250g icing sugar

80g unsalted butter

25ml whole milk

80g nutella

sieve the icing sugar into your freestanding electric mixer and with your paddle attachment add your butter and beat until it all comes together. Turning the mixer down to a slow speed slowly add your milk, then once everything has mixed well, turn your mixer to a high speed for a good 5 minutes until everything is light and fluffy.

Take off the mixer and add your nutella, stirring in by hand. Spoon the frosting onto your cupcakes and decorate with some chopped hazelnuts.

Thai Dipping Sauce

This is a must if you are making the Thai fish cakes! Also great to use for dipping in your spring-rolls.

1/4 Cucumber peeled and cut into cubes

1/4 onion chopped

1 red chilli chopped

100g caster Sugar

50 ml rice vinegar

2 tbsp Fish sauce

1 tbsp water

1. Heat the rice vinigar with the water and caster sugar. Boil until the

sugar dissolves.

2. Pour out of the pan and leave to cool.

3. Once cool, add the fish sauce, cucumber, onion and chilli. Stir well and

its ready to serve.