Masak Masak Ala Emak

  Linzer cookies In its wildest dreams, a jammy dodger could never aspire to the melting tenderness and celestial lightness of the Linzer cookie. The idea is the same: two biscuits, sandwiched together with jam, a hole or small shape cut out of the top one, so that the jam glints beckoningly through. But the Linzer cookie is the extravagant Austrian Christmas version, the dough rich and short with ground toasted hazelnuts.

  Coconut biscuits These amaretti-style coconut biscuits are a perfect sweet treat – and also free from dairy and gluten. Ingredients 150g/5½oz ground almonds 75g/2¾oz desiccated coconut, plus extra for coating 150g/5½oz caster sugar ¼ tsp salt 100g/3½oz egg whites (see recipe tip) 2 tsp icing sugar, for dusting Recipe tips Method Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Mix together the ground almonds, desiccated coconut, sugar and salt in a bowl and set aside. In a separate bowl, whisk the egg whites to stiff peaks. Spoon the egg whites into the dry ingredients and fold in gently until you have a thick paste. Pour the extra coconut into a shallow dish. Roll out 12 balls from the paste and roll each one in the coconut. Place the balls on the baking tray, approximately 2cm/¾in apart, as they will expand while cooking. Dust lightly with the icing sugar and bake for 18–24 minutes until the coconut starts to b...

  Lemon biscuits These zesty lemon sandwich biscuits will provide a great pick-me-up for any mid-afternoon slump. Ingredients For the biscuits 150g/5½oz salted butter, softened 85g/3oz caster sugar 1 lemon, zest only 1 large free-range egg yolk 280g/10oz plain flour 1 tbsp custard powder or cornflour For the filling 75g/2¾oz unsalted butter, softened 130g/4¾oz icing sugar 4 tbsp lemon curd Method To make the biscuits, use a stand mixer or electric hand-held whisk to cream the butter, sugar and lemon zest together for 2–3 minutes until pale and creamy. Add the egg yolk and beat for another minute to combine. Tip in the flour and custard powder. Mix on a low speed until just combined and the mixture starts to clump. Use your hands to bring the dough together into a ball. Turn the dough out onto a sheet of baking paper and cover it with another sheet of baking paper. Use a rolling pin to roll the dough into a large rectangle about 3–4 ...

  Biscoff cheesecake Indulgently rich, lightly spiced and not too sweet, this no-bake Biscoff cheesecake is surprisingly easy to make. Leave out the brandy if you prefer.

White chocolate and raspberry cake   If you like your cakes sweet and fruity, this white chocolate and raspberry cake will put a smile on your face. Topped with an indulgent cream cheese and white chocolate frosting, it's a cake you can happily serve as a dessert. Ingredients 175g/6oz unsalted butter, softened, plus extra for greasing 175g/6oz golden caster sugar 225g/8oz self-raising flour ¼ tsp baking powder 3 medium free-range eggs 100g/3½oz plain yoghurt 1 tsp vanilla extract pinch salt 75g/2¾oz white chocolate, finely chopped 125g/4½oz raspberries, plus a few extra to decorate (optional) For the icing 100g/3½oz white chocolate 250g/9oz cream cheese 75g/2¾oz icing sugar Recipe tips Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a deep, 23cm/9in round cake tin with baking paper. Put the butter, sugar, flour, baking powder, eggs, yoghurt, vanilla extract and salt into a large mixing bowl and beat wi...

  Carrot cake cupcakes Decorate Dan Lepard's rich carrot cupcakes with mini-chocolate Easter eggs at Easter time, or top with sugar-paste carrots for the rest of the year. Ingredients 275g/9¾oz caster sugar 200ml/7fl oz sunflower oil 4 medium free-range eggs about 300g/10½oz grated carrot, a little more or less is fine up to 150g/5½oz nuts or dried fruit (optional) 225g/8oz spelt or wholemeal flour 2 tsp baking powder 1 tsp ground cinnamon 1 tsp mixed spice 1 tbsp cocoa powder For the cheese frosting 125g/4½oz unsalted butter, softened 125g/4½oz full-fat cream cheese 275g/9¾oz icing sugar edible decorations (such as sugar-paste carrots or mini-chocolate Easter eggs), to finish Method Preheat the oven to 180C/350F/Gas 4 and line the pockets of a muffin tray with muffin cases. Beat the sugar, oil and eggs in mixing bowl until smooth, then stir in the grated carrot and, if you like, up to 150g/5½oz chopped nuts...

  Cardamom and white chocolate sponge Cardamom with white chocolate is a surprisingly good combination in a sponge cake. Equipment: You will need two 20cm/8in loose-bottomed sandwich tins, and a dove-shaped stencil to decorate. Ingredients 225g/8oz unsalted butter, softened, plus extra for greasing 4 free-range eggs 225g/8oz caster sugar 225g/8oz self-raising flour 2 level tsp baking powder 12 cardamom pods For the icing 100g/3½oz white chocolate, broken into pieces 50g/1¾oz unsalted butter, softened 75g/2½oz cream cheese 200g/7oz icing sugar ½ tsp vanilla extract icing sugar and dove stencil, to decorate (optional) How-to-videos Method Preheat the oven 180C/160C Fan/Gas4. Grease two 20cm/8in loose-bottomed sandwich tins and line with baking paper. Put the butter, eggs, sugar, flour and baking powder in a large bowl and beat together (using an electric hand whisk if you have one) until well combined. Bash the cardamom...

  Coconut cake Using both desiccated coconut and coconut cream gives a brilliant depth of flavour to this cake – and the lime and coconut buttercream finishes it off lovely.

  Chocolate orange cheesecake This decadent baked cheesecake is a chocolate-lovers dream! Remember to give yourself a day to make it, as it needs to set overnight.

  Battenberg cake Battenberg cake is a true classic for afternoon tea. The Hairy Bikers' recipe makes it foolproof. Ingredients For the cake 175g/6oz softened butter, plus extra for greasing 175g/6oz golden caster sugar 3 free-range eggs 175g/6oz self-raising flour ½ tsp vanilla extract red food colouring paste For the covering 6 tbsp apricot jam 500g/1lb 2oz ready-made marzipan 2–3 tbsp icing sugar, for rolling. Method Preheat the oven to 190C/375F/Gas 5. Grease a 20cm/8in square, loose-based cake tin with butter. Take a 30cm x 20cm/12in x 8in strip of baking parchment and make a 8cm/3in fold in the centre. This will create a division in the cake so that the two differently coloured sponges can be cooked at the same time. Line the tin with the baking parchment, keeping the division in the centre. Put the butter, sugar, eggs, flour and vanilla in a food processor and pulse until well combined. Transfer the batter to a bowl set on sc...

  Mary Berry's lemon cake There are three whole lemons used in Mary Berry's lemon cake, lemon drizzle icing and candied peel decorations so the flavour is incredibly intense and delicious.

  Berry yoghurt A luscious, fruity yogurt that makes a satisfying breakfast. Using frozen berries saves money and they make a delicious juice as they thaw. As part of an  Intermittent diet  plan, 1 serving provides: Your daily piece of fruit 2 of your 3 daily low-fat dairy portions This meal provides 149 kcal per portion. Ingredients 175g/6oz frozen mixed berries, defrosted 340g/12oz fat-free Greek yoghurt 10g/¼oz flaked almonds, toasted Recipe tips Method Spoon the yoghurt into two glasses, top with half the berries, and then repeat the layers. Sprinkle with the flaked almonds and serve. https://www.bbc.co.uk/food/recipes/berry_yoghurt_95274

  Cinnamon porridge with grated pear This porridge is made with water and skimmed milk to keep the calories low. A little ground cinnamon makes it taste sweeter without adding calories and it is topped with juicy grated pear.

  Porridge with berries The perfect winter breakfast, this creamy-tasting porridge is topped with great value thawed frozen fruit and toasted flaked almonds for extra protein. With a GI of 51 this meal is  high protein, low GI . Ingredients 80g/2¾oz whole rolled porridge oats 200ml/7fl oz semi-skimmed milk 150g/5½oz frozen mixed berries, such as strawberries, raspberries and blueberries, thawed 15g/½ozoz flaked almonds, toasted 150g/5½oz fat-free natural fromage frais Recipe tips Method Put the oats in a saucepan with the milk and 300ml/10½fl oz water. Cook over a low-medium heat for 3-4 minutes, stirring constantly, until rich and creamy. Pour into two deep bowls and top with the mixed berries. Scatter the almonds over and serve with the fromage frais.

  Stuffed peppers These protein-packed stuffed peppers make a filling vegetarian meal. If you don’t like goats' cheese these they also work well with feta. With a GI of 41 this meal is  high protein, low GI  and provides 373 kcal per portion. Ingredients 50g/1¾oz wholegrain long-grain rice 1 red and 1 yellow pepper low-calorie cooking spray 1 small onion, thinly sliced 1 courgette, diced 75g/2½oz cherry tomatoes, halved 2 garlic cloves, crushed 1 tsp ground cumin 1 tsp ground coriander 20g/¾oz toasted flaked almonds ½ orange, zest only, finely grated 3 heaped tbsp roughly chopped fresh flat leaf parsley (or coriander) 100g/3½oz mild goats' cheese, rind removed and cheese cut into chunks salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6. Cook the rice in a pan of boiling water for 25 minutes, or until just tender, then drain. Meanwhile, cut the peppers in half from top to bo...

  Blackberry and apple crumble smoothie Mix up this high-protein fruit smoothie, with oats and almonds, for a fibre-filled start to the day. Equipment and preparation: For this recipe you will need a blender that can crush ice. If your blender cannot crush ice you will need to defrost the berries. With a GI of 45 this meal is  high protein, low GI . Ingredients 300g/10½oz frozen mixed berries 1 apple, cored and sliced 200ml/7floz semi-skimmed milk 150g/5½oz fat-free natural yoghurt 25g/1oz porridge oats, with extra fibre 10g/¼oz  flaked almonds Recipe tips Method Place the berries, apple, milk, yoghurt, oats and nuts in a blender and blend until smooth. Add 75-100ml/2½-3½floz cold water, a little at a time, to achieve a smooth consistency and blend again. Pour into glasses and serve. Recipe Tips If making for the following day, keep in the fridge and add extra water or milk as the oats will continue to thicken as the smoothie stands. Use any froze...