I’m not sure if this is a cheesecake or a dessert but either way it’s completely delicious. A soft chewy chocolate brownie which would be good enough on its own, layered with a a thick peanut-butter cream cheese layer then topped off with a chocolate and nutella ganache. The saltiness of the creamy peanut layer really helps cut through the richness of the brownie and the topping. If you are a peanut and chocolate lover then this is the dessert for you. The brownie recipe is from David Lebovitz and is considered to be one of the best brownie recipes around. I will definitely be using it again next time I make my brownies.

Ingredients

Brownie

8 tablespoons (115 g) unsalted butter, cubed

2 ounces (60 g) unsweetened chocolate, chopped.

1 cup (200 g) sugar

2 large eggs, at room temperature

1/2 teaspoon vanilla extract

3/4 cup (75 g) nuts, chopped

1/4 cup (25 g) chocolate chips

1/4 cup (35 g) flour

1/4 teaspoon salt

Peanut cheesecake layer

200g of cream cheese

5 heaped tablespoons of peanut butter

200ml of cream (whipped until thick)

1 teaspoon of vanilla extract (optional)

Nutella Ganache

3 tablespoons of Nutella

100g of milk or plain chocolate

100ml of cream

Directions

1. Preheat the oven to 325ºF (160ºC.) I decided to bake my brownie in the same pan I was planning to serve it in. So line an 8-inch (20 cm) square pan with baking paper, leaving the overhang over the rim of the pan. This is so you can remove the brownie layer after it’s done.

2. In a medium saucepan set over very low heat, melt the butter and the chocolate, stirring frequently, until the chocolate is melted and smooth. Remove from heat and stir in the sugar, then mix in the eggs and the vanilla extract.

3. Stir in the nuts and cocoa chips, then the flour and salt. Scrape the mixture in the prepared pan and bake for 30 minutes, or until the brownies feel just-set in the centre. Remove from oven and let cool. Once cool, lift the brownies out of the pan by grasping the baking paper. Peel off the paper then put the brownie layer back into your serving dish.

4. Make the cheesecake layer by mixing together the peanut butter, vanilla, and cream cheese until smooth and combined. Then fold in the whipped cream until thoroughly mixed. Then spread this layer over the brownie and pop it into the fridge to set whilst you make the ganache.

5. To make the ganache put the chocolate, cream and Nutella into a glass or metal bowl and set it over a pan of simmering water. Stir until all the chocolate and Nutella have melted and you have a thick glossy chocolate sauce. Take the bowl off the heat then stir for a minute or two to help it cool, then pour over the peanut cheesecake layer. Put the whole think back in the fridge for at least 3 hours to set. When its done, cut into slices and serve or eat it straight from the dish with a big ass spoon a la fat girl. Voilà the peanut butter brownie cheesecake, the deliciousness of two desserts combined into one super dessert.

A few nights ago I was watching The Great British Bake-off and I was inspired by Becca’s potato focaccia. I already cracked the regular focaccia bread which I make frequently, but I was very intrigued by the idea of having potato in the crust. I adapted my regular recipe and was rather pleased with the results. The bread was thinner than the usual fluffy focaccias I normally turn out, but with 3 potatoes in with the dough this was not surprising, it was also lovely and moist. a nice addition to my repertoire.

Ingredients

500g flour (I use the baksul one with bread on the front)

2 x 8g packets of yeast

2 teaspoons of salt

400ml of warm water

2 tablespoons of olive oil (plus extra for drizzling)

5 potatoes

2 tablespoons of rosemary

Directions

Boil the potatoes until soft, then peel and mash 3 of them. Slice the other two and reserve for the top. Mix the flour, mashed potato, salt, and yeast together in a bowl. Add the water in stages and mix thoroughly with the flour. The dough may seem as though it’s very wet but that’s how it should be. Once all the water is in, you can add the olive oil. Knead the dough for about five minutes until it has become stretchy and elastic. You can either do this with a mixer, on an oiled board or in your hands. Do not add any more flour to the mix. I prefer to knead it in my hands, pulling and stretching it until is is about right. Put the dough in an oiled container, drizzle with olive oil, cover with cling-film, and leave to rise in a warm place for 1 hour.

After the dough has risen, knock the dough back down and move the dough to a second oiled container and leave to rise once again for about 30 minutes. Make the dimples in the bread by using your finger or knuckle.

Top the dough with the slices of potato, then drizzle with olive oil. Sprinkle with the salt and rosemary and bake in the oven at 220 degrees Celsius for about 20 – 30 minutes or until the top is golden brown and the dough has baked through. You may wish to turn the dough around halfway through to produce a more even colour. When the bread is done, allow to cool, then enjoy. Voilà easy and amazing home-made focaccia bread!

Last Sunday morning I was lying in bed trying to decide what to have for my breakfast. I was craving french toast, but wanted to amp up the volume and change it up a bit so I hit upon that old British classic, bread and butter pudding. What could be better than lovely custardy french toast slathered in even more, lovely vanilla custard. Part breakfast part dessert; I am not ashamed to admit that I ate the whole thing over the course of the day whilst watching episodes of Columbo on Netflix. I’m not sure if I should be rather ashamed that I am turning into my Nan, but I am not. It was a lovely way to spend the end of the weekend on a cold rainy day. Next time I might add a few berries or some Nutella to mix it up.

Ingredients

French Toast

1 1/2 loaves of bread (Morning toast bread from Paris Baguette)

300ml of cream

300ml of full fat milk

3 eggs

1 tablespoon of vanilla extract

4 tablespoons of sugar

Half a stick of butter (for frying)

Custard

6 egg yolks

1 egg

75g white sugar

25g of flour

4 teaspoons of corn flour / cornstarch (They sell it in all Korean supermarkets, it’s got a picture of corn on the front)

500ml of milk

1 tablespoon of Vanilla syrup

A few drops of vanilla extract (you can use the extract, the syrup or a vanilla pod)

Directions

Cut your loaf into 3/4 of an inch thick slices. I made mine using a fresh loaf but if you let it go stale for a day I am told it’s even better. In a large bowl beat together the eggs, milk, cream, sugar, and vanilla until mixed together. Heat your pan to a low/medium temperature and throw in a knob of butter. Dip a slice of bread into the custard mixture, let it soak up those juices, then turn it over to do the other side and throw it into the frying pan. Depending on the size of your frying pan you will be able to cook 2-3 slices at a time. After a few minutes it should be golden brown on the bottom side. Flip it over and do the other side for a few more minutes. Making sure that the custard has set in the middle, remove from the pan and cook the remaining slices. When all of your french toast is made, cut into triangles and arrange in your dish. Then make the lovely custard.

To make the custard whisk your egg yolks and egg with the sugar until it has become a very pale yellow. Whisk in the flour and corn flour until it has combined then set aside. Heat the milk and vanilla on a low heat until it has just started to boil then take it off the heat and whisk for 30 seconds. Slowly mix the hot milk into the yolk and flour mixture until it has combined then pour it into a saucepan. Put the custard on a very low heat and whisk it continuously until it begins to thicken. This will happen all at once so make sure you keep an eye on it or it will curdle. Once it’s thickened into custard you can remove from the heat and pour it all over the french toast.  Sprinkle the top with sugar and bake in the oven at 180ºC for about 20 minutes, until the sugar has browned and you have a lovely bread and buttery goodness on your hands. Serve with extra maple syrup if you have a seriously sweet tooth.

Another day, another dip. I am very into bread and dips at the moment. I have been going through them by the bucket-load. It’s so hot, that I am trying to limit my cooking to every other day. Some bread and dip is all I need to satisfy me on a hot summers eve. Once again I picked up some beetroot cheap and was looking for another interesting way to use them. This dip is easy and tasty and it’s bright pink!!! What more could you ask for? Feta was the ideal thing to pair it with but you could easily use Greek yoghurt or sour cream instead. I found a jar of feta cubes in my local store which I used but I believe they have real feta at Homeplus and the foreign food mart in Itaewon. If you are vegan then just skip the dairy completely, the roasted beet tastes great on it’s own.

I also decided it was about time I learned to make real pita bread. My flat bread recipe is awesome, but I wanted to take it to the next level. I scoured pinterest and found this recipe. It is by far and away the best recipe I have ever come across for pita bread and my most successful to date. They puffed up beautifully when rising. Sadly they did not get as big as the ones on the site, but  I have since discovered that is because the top heating element on my oven has broken, so they are rather on the pale side and not as golden brown as they could be. But they still tasted wonderful. I will definitely be making more the second my new oven arrives.

Ingredients

Beetroot dip

2 beetroots

2 – 3 cloves of garlic

50g of feta (I used about 10 small cubes)

A squeeze of lemon juice

Salt and pepper

Pita Bread

1 tablespoon yeast (I used instant)

1 1/4 cups of warm water

1 teaspoon of salt

31/2 cups of flour (450g)
Directions

To make the pita bread dissolve yeast in water for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook or with a whisk, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead  with your hands for 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.

Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. I make all sorts of sizes to suit different snacks and meals. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.

Let rest on the floured surface 30-40 minutes until slightly puffed.

Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. Stick around for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas.

These store for up to two days well wrapped or frozen for three weeks.

To make the dip, you need to roast the beetroots for about an hour at 185 degrees Celsius until they are soft in the middle. If they are small to medium you can keep them whole, if they are large cut them in half. If you like you can drizzle a little olive oil on the beetroot first to stop it drying out, but its not 100 % necessary if you are looking to keep the calorie count down. When the beetroots have roasted they should be easy enough to peel, be mindful of pink hands though! Chop the beetroot into pieces and put it in the blender and blend with the garlic. You can roast the garlic first to take the edge off of it or keep it raw, it’s up to you. When you have a beautiful beetroot paste crumble in the feta and blend again. Add salt, pepper, and lemon juice to taste and maybe a little more feta. Voilà roast beetroot and feta dip with home-made pita bread.

It may have taken me 29 years but I have finally made the best dessert ever. I have found true heaven in cheesecake form. I know I claimed the same when I made my lemon cheesecake but this one is even better. My lovely boyfriend brought me a rather large stock of Malteasers back from Hong Kong, when he went on a boys’ rugby trip last month. I fancied making a dessert with them and was rather tempted by the Lorraine Pascale cake, but making a cake is such a lot of hard work in this weather. So I had a quick search on pinterest for Malteasers and came across a picture of a Malteaser and Toblerone cheesecake. Sadly I am not the genius who came up with this winning combination. However when I clicked on the link there was no recipe to be found. So I created this one myself. I hope you enjoy it as much as I did, I devoured the last one in mere hours and I’m pretty sure that the same thing will happen the next time I make it. It may seem a little cruel to include Malteasers in a Korean food blog but Whoppers are available here which are very similar, if not get your friends and family to get you some or order them online, they are amazing.

Ingredients

3 tubes of oreos

2 bags of malteasers

3 small Toblerones (100g)

300g of cream cheese

200ml of whipping cream

2 tabelspoons of peanut butter

1/2  a stick of butter (60g)

1 tabelspoon of vanilla extract

100g of icing sugar (sugar powder)

Directions

Crush the Oreo’s into fine crumbs. I used a blender as it’s mush quicker as they are all in separate packets. Melt the butter in a saucepan then mix in the Oreo crumbs. When combined pack into your tin. Soften your cream cheese in a bowl then mix in the peanut butter. Grate the Toblerones into this mixture, and crush 1 bag of the Malteasers and mix it in too. In a separate bowl whip the cream until its thick. Add one tablespoon of vanilla extract and the sugar powder and stir until it has dissolved into the cream. Add the cream cheese peanut chocolate mixture to the bowl of cream, and make sure everything is mixed together. When ready, spoon the mixture on top of the Oreo base. Flatten the top with the back of a spoon. Take your second bag of Malteasers and push them into the top of the cheesecake so only half of each one is showing. Put in the fridge and leave to set for at least 4 hours.Voilà  the devilishly decadent cheesecake of your dreams.

Valentines day is finally here and I have one last recipe to share with you. Although I could eat this baby every day of the year. Last Sunday night at 9pm I suddenly had a raging craving for something chocolaty.  Never one to deny my insatiable urges I set about the kitchen looking for ingredients. I wasn’t in the mood for traditional cake, I wanted something richer and denser. I knew the only thing that would satisfy my lust was a flour-less cake. I also wanted to do something with ground almonds as I have a big-ass bag of them to use up. I did a quick search on-line and came across this recipe. It worked really well and will definitely become one of my standbys.

Ingredients

200g of dark chocolate (you could use half dark or half milk if you like it sweeter)

1 stick of butter

5 egg

1 orange (the zest and 2 tablespoons of the juice)

120g of ground almonds

150g of white sugar

Directions

Preheat the oven to 350 degrees Fahrenheit. Then grease a round cake tin and line with parchment paper. I put paper on the bottom and sides as the cake can be very delicate and hard to remove. if you have a spring-form pan then I would recommend using it.

Melt the chocolate and butter in a bowl over a pan of simmering water then leave to cool. Separate the eggs and beat the whites until they form stiff peaks. This will be easier with an electric mixer, otherwise you need a lot of elbow grease. Then whisk half the white sugar to the egg whites until all the sugar has been incorporated and it looks like shaving foam.

Take the other half of the white sugar and whisk it together with the egg yolks until they become a pale yellow colour. This may take a while if you are doing it by hand.

Once the melted chocolate and butter mixture has cooled you can carefully fold it into the egg yolk mixture. Add the almond flour, orange zest and juice to the bowl and stir together.

Take the egg white mixture and add a third to the chocolate mixture. Fold it in very gently being careful to keep in as much air as possible. Fold in the second third, then the last. Being very careful and making sure the mixtures has combined.

Scrape the mixture into the pan and bake for about 30-40 minutes. It should wobble a bit in a the middle and a toothpick will come out relatively clean. Let the cake cool completely before removing from the tin. Sprinkle with cocoa or sugar powder to decorate and serve with fresh berries and cream. Voilà deliciously decadent flour-less chocolate cake. Happy Valentines day!

So quite a few foodie bloggers have posted about this already but I have only just discovered it thanks to my wonderful friend Susan. We took a trip there yesterday and found ourselves in bakers paradise. I have been to Dongdaemun many times but have never come across this bakers’ delight. It’s tucked down a series of alleyways housing stores filled with everything you could want or need for baking.

Sadly we chose to go the weekend before peppero day (not advised) and every store was jam packed with excited korean ladies buying all their supplies to make their own peppero. However come here any other time of year and you will be able to browse the stores with ease.

So, as I mentioned before, there are tonnes of different store selling lots of different things. Getting decent chocolate to cook and make desserts with is somewhat tricky in korea. In the past I have always opted for tesco finest brand found at homeplus as its what I’m familiar with in England. However one trip to the baking mart and I have bags and bags of belgian chocolate all for the purpose of baking and cooking.

Food coloring can also be a little b tricky to find. I’ve picked up red at the foreign food mart in Itaewon to make my red velvet cake but they are a little short on other colors. At bangsan you have a rainbow at your disposal in a multitude of forms, liquid, gel, paste and sugar crystals.

They also stock all those pesky ingredients you just cant seam to find, corn starch/ corn flour , cream of tartar, dutch cocoa powder, canned fruit for american style pies (I’m talking to you Colleen) and all those flavored syrups.

As well as providing you with all the ingredients you need to make your cakes they also provide the decorations. From sprinkles to go on top, cupcake cases, wrappers, ribbons and even boxes to put them in after. If they don’t have what you want here then it probably doesn’t exist.

Last but not least they have all the baking equipment you could want and more. Rows upon rows of different cake tins, cookie cutters, bowls, whisks, and cake nozzles. I finally found the 1M wilton tip I have been longing for at a mere 500 won. Now my cupcakes will be topped with those beautiful roses I have always dreamed of  creating. They also have mixers, ovens and every other kind of gadget you could possibly need.

To get to bangsan market come out of Jongno 5 ga(Line1) exit 7 and walk straight. Walk over the bridge going over the river and you will see the Bangsan enterance gate in my first picture. Walk through the gate and the baking shops will start on your left. As you keep walking  you will reach an alleyway which is filled to the brim with stores selling everything you could want and more. There are also more stores on the other side of the alley. Happy baking!

These cookies are my all time favorite sweet treat. They are really easy to make and taste incredibly good (even if I do say so myself). They literally melt in your mouth, thanks to the copious amounts of chocolate and peanut butter. They are just deliciously soft, chewy and dreamy. The other great point about these is you can source everything in your local GS or Family Mart (I’m old school, it will never be CU to me). I love to eat these straight out the oven, when they are still soft and gooey in the middle.  I usually give them a minute or two to set so I can get them off the tray  first. Washed down with a glass milk these are pretty hard to beat.

This recipe will produce a fair amount of cookies, 12 large ones or 24 small ones. I like to bake up a batch or two then when I am full to bursting and have a few left over for tomorrow, I roll them into balls, put them on a baking tray then pop them in the freezer. That way the next time I’m in the mood for something sweet, I just pop a ball or two into the oven and minutes later I have freshly baked cookies.

Ingredients

220g butter or margarine (I use the ottogi corn spread that they sell everywhere as its cheaper)

200g white sugar

100g brown sugar

1 egg

300g of plain flour (I use the one for noodles and dumplings)

1/2 teaspoon of baking soda

4 tablespoons of peanut butter

150g of chocolate chips (or 3 dove bars, cut into chunks)

Directions

Cream together the sugar and butter until its light and fluffy. Add the egg then stir in the peanut butter. Next mix in the chocolate chips. Stir in the flour, baking soda and salt. Roll the mixture into large balls and flatten the mixture with your hand. Bake the cookies at 200 degrees celsius for about 10 minutes, my oven is very quick so I have to keep an eye on them as they can burn. When they are done serve with a glass of milk and enjoy. Voilá my yummy scrummy choconut cookies.