BURNT CAKES RECIPES

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BURNT AUBERGINE VEGGIE CHILLI RECIPE | BBC GOOD FOOD



Burnt aubergine veggie chilli recipe | BBC Good Food image

This warming aubergine chilli is low fat and four of your five-a-day. Serve up this smoky spiced supper with brown rice and all your favourite trimmings

Provided by Izy Hossack

Categories     Dinner, Main course, Supper

Total Time 2 hours 25 minutes

Prep Time 25 minutes

Cook Time 2 hours

Yield 4

Number Of Ingredients 20

1 aubergine
1 tbsp olive oil or rapeseed oil
1 red onion, diced
2 carrots, finely diced
70g puy lentils or green lentils, rinsed
30g red lentils, rinsed
400g can kidney beans
3 tbsp dark soy sauce
400g can chopped tomatoes
20g dark chocolate, finely chopped
¼ tsp chilli powder
2 tsp dried oregano
2 tsp ground cumin
2 tsp sweet smoked paprika
1 tsp coriander
1 tsp cinnamon
800ml vegetable stock
½ lime, juiced
brown rice
tortilla chips, mashed avocado, yogurt or soured cream, grated cheddar, roughly chopped coriander (optional)

Steps:

  • If you have a gas hob, put the aubergine directly onto a lit ring to char completely, turning occasionally with kitchen tongs, until burnt all over. Alternatively, use a barbecue or heat the grill to its highest setting and cook, turning occasionally, until completely blackened (the grill won’t give you the same smoky flavour). Set aside to cool on a plate, then peel off the charred skin and remove the stem. Roughly chop the flesh and set aside.
  • In a large pan, heat the oil, add the onion and carrots with a pinch of salt, and fry over a low-medium heat for 15-20 mins until the carrots have softened.
  • Add the aubergine, both types of lentils, the kidney beans with the liquid from the can, soy sauce, tomatoes, chocolate, chilli powder, oregano and the spices. Stir to combine, then pour in the stock. Bring to the boil, then turn down the heat to very low. Cover with a lid and cook for 1½ hrs, checking and stirring every 15-20 mins to prevent it from burning.
  • Remove the lid and let the mixture simmer over a low-medium heat, stirring occasionally, for about 15 mins until you get a thick sauce. Stir in the lime juice and taste for seasoning – add more salt if needed. Serve hot over rice with whichever accompaniments you want!

Nutrition Facts : Calories 316 calories, FatContent 8 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 38 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 17 grams fiber, ProteinContent 15 grams protein, SodiumContent 2.2 milligram of sodium

BURNT BASQUE CHEESECAKE RECIPE | BBC GOOD FOOD



Burnt Basque cheesecake recipe | BBC Good Food image

Try this Spanish-style baked cheesecake with a burnished exterior. With crème caramel-style bittersweet notes and a creamy yet light centre, it's heavenly

Provided by Cassie Best

Categories     Dessert

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 15

Number Of Ingredients 7

butter, for the tin
800g soft cheese
225g caster sugar
2 tbsp plain flour
200g soured cream
4 medium eggs
2 tsp vanilla

Steps:

  • Heat the oven to 240C/220C fan/ gas 9 ensuring plenty of space above the middle shelf. Butter a deep 20cm, loose-bottom or springform cake tin. Lay two large sheets of baking parchment, one on top of the other, one sheet turned 45 degrees, so the corners point in different directions. Push the parchment into the tin, pressing into the corners and making sure plenty of paper is sticking out above the rim. Press the creases up the sides, but don’t worry about lining the tin too neatly – the grooves in the parchment give this cheesecake its characteristic look.
  • Tip the soft cheese and sugar into a large bowl or a stand mixer. Beat together using an electric whisk (or stand mixer) for a minute or 2, until the grains of sugar have dissolved – check this by rubbing a little of the mixture between your fingertips. If it feels grainy, keep mixing for another minute or so.
  • Tip in the flour, soured cream, eggs, vanilla and ¼ tsp salt to the bowl and mix again until you have a smooth consistency. Pour into your lined cake tin, scraping out every last bit of cheesecake mixture. Give the tin a sharp bang on the worktop to remove any air bubbles, then bake for 30 mins.
  • Once cooked, the cheesecake should be deeply caramelised on the outside and puffed up like a soufflé. It will still have a wobble when you shake the tin. Leave it to cool completely in the tin – it will sink as it cools. Chill for at least 1 hr before serving. Will keep in the fridge for up to two days.

Nutrition Facts : Calories 252 calories, FatContent 17 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 17 grams sugar, SodiumContent 0.4 milligram of sodium

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