Croissants!

This is my second attempt at making croissants (from scratch, not buying the pastry!) and they are so gooooood!!!

I won't be writing the recipe for the moment, as it is long and a bit complicated, unless someone wants to try!

I think I deserve a prize for making this by following a recipe in Danish (without previous translation), forgetting to add egg and mis-translating fridge for kitchen top :-)

Chocolate muffins - a classic

I have to admit that these are not my favourite muffins, but it was the only recipe for which I had all the ingredients at home :-)
They're still nice and so easy to make, and there are probably very few people in the world who don't like chocolate muffins!

Choco muffins

255 g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
150 g white granulated sugar
4 tbsp cocoa powder (unsweetened)
1 egg
250 ml milk
1 tsp vanilla essence
90 ml sunflower oil

Sift in a bowl the flower, baking powder, bicarbonate of soda, sugar and cocoa poder.
In another bowl, beat egg and add milk, vanilla and oil.
Pour the wet mix into the flour mix. Stir all together just until combined (it shouldn't be overstirred!).
Fill 12 muffin cups. Bake in the oven for 23 minutes at 185C. I use the fan oven for baking muffins, if you have the top and bottom oven you'll need to increase the temperature 10-15C.

Laura's yummy cheesecake

After a very long break from cooking I'm back :-)...

Last weekend I tried again another of my sister's great recipes, the incredibly versatile cheesecake :-) She claims you can pretty much use anything you have at home, soft cheese, ricotta, yogurts, sour cream and it will still be delicious...

I'll write the ingredients I've used this time, but I'll try it again with variations.

Laura's cheesecake

For the base:
50 g melted butter
4 digestive biscuits
2 tbsp rolled oats
1 tbsp sugar

For the mix:
250 g ricotta
250 g philadelphia
50 g white sugar
2 eggs
zest of 1 lemon
1 tbsp white flour


Crush the biscuits (I use the blender/mixer) and mix them with the melted butter. Add the oats and the sugar.
Grease an oven cake tin (better spring form or the ones that open) with a bit of butter and cover the base with baking paper. Press the biscuits mixture into the base of the tin with the back of a spoon and put in the fridge for about 15 minutes.

Mix the ricotta and the philadelphia with the sugar with electric beaters until it's smooth. Add the eggs, lemon and the flour and mix together.

Pour in the tin and bake for 30 minutes at 180C.

When it's finished, let it cool down out of the oven. Then leave it overnight in the fridge and spread jam (pretty much any jam will do) on the top before serving.