Quick and Simple Strawberry Cheesecake

So you want a dessert but don't want to spend too much time on it? Or you want something quick and easy for Saturday night? I made this in 10 minutes. It will surely impress the guests

Serves 4

4/5 Shortbread Fingers (You can use homemade ones)
Punnet of Strawberries
300g Cream Cheese
2 ½ tbsp Icing Sugar
1 tsp Vanilla Essence

You will need 4 Ramekins

1. Put the shortbread in a freezer bag and crush with a rolling pin. Put these in the base of the ramekin

2. In a bowl add the cream cheese. 1½ tbsp Icing Sugar and optional vanilla. Give a good mix til combined, Put on top of the crushed shortbread.

3. Blitz all the strawberries apart from 1 with a tbsp of icing sugar. Top the cream cheese with the blitz strawberries. Cut the last strawberry into quarters and top the cheesecake. They can be made a few hours before just refrigerate

Glamorgan Sausages (V)

These are very tasty. Vegetarians Approved and Meat Eater Approved. This is a recipe originating from Wales (Glamorgan in particular). These would be ideal with a nut roast (plugging).

Makes 6 - 8 Sausages

1 Medium Leek, sliced

160g Breadcrumbs (80g to coat, 80g for the sausage)

1 tsp Thyme

1 tsp Parsley

½ tsp Mustard Powder

2 Eggs (1 for Sausage, 1 for Coating)

Salt and Pepper

125g Caerphilly Cheese, grated

1 Garlic Clove, crushed

4 tbsp Plain Flour

Knob of Butter

1. Preheat the oven to 200c/180s fan assisted. Melt a know of butter in a frying pan over a medium heat. Add the garlic and leek to the frying pan. Cook until softened. Allow to cool. 

2. In a mixing bowl. Add 80g of breadcrumbs, thyme, parsley, mustard powder, 1 egg, Caerphilly cheese and the leek & garlic with salt and pepper, give a good mix. Shape into sausages. Then put on a plate and put in fridge for ½ an hour.

3. Place whisked egg, breadcrumbs and flour on individual plates. Take Each sausage and coat with the flour, egg and breadcrumbs (in that order). Then place on a baking tray and put in the oven for 25-30 minutes until the breadcrumbs are a golden colour.

Chocolate and Hazelnut Cheesecake

Its nearing Christmas...I hear you. Not everyone loves a Christmas Cake, Pudding or Mince Pie. Some people call you nuts. And that's what I thought... Hazelnuts. So here is an alternative pudding for Christmas or to enjoy the year round. Plus doesn't require any baking so can get the kids to help. 

Makes 1 Cheesecake

275g Chocolate Digestives

75g Butter, room temperature

400g Chocolate and Hazelnut Spread ( You know the one i mean or the shop brand)

100g Hazelnuts, chopped

500g Cream Cheese

75g Icing Sugar

Drop of Vanilla Essence

1. Grease  the base of a 20cm Cake tin with greaseproof paper. Blitz the Biscuits, 25g of the Hazelnuts and Butter together.Once blitz together pour into tin and press down firmly. Then put in the fridge.

2. While in the fridge make the topping. Mix a bowl/mixer mix the cream cheese, icing sugar and vanilla together. Once combined add the chocolate spread. Mix together til fully combined. Should have a light brown colour. Top the biscuit base and spread so it is even. Then sprinkle with the remaining hazelnuts. Put in the fridge til the cream cheese has firmed (4 hours or overnight). Take out of tin and serve. 

Nut Roast (V)

So Christmas is fast approaching. You have guests coming for Christmas Dinner and your friend or family member is vegetarian. You want to make them something equally special so why not make them a nut roast. Can be prepared the night before so no rush, stick in the oven on the day. You will need a 2lb loaf tin.

Makes 1 Loaf

1 Onion, diced
2 Celery Sticks, diced
2 Garlic Cloves, crushed
200g Chestnuts, cooked and ready to use
200g Mixed Nuts
100g Breadcrumbs
100g Stilton, Smoked Cheese OR cheese with a strong flavour, grated or crumbled
1 Egg, beaten
2 tsp Sage
Butter
Salt and Pepper
Small savouy Cabbage, 6-8 leaves
1 Small Potato

1. Preheat the oven to 180c/160c fan assisted. Line a loaf tin with tin foil. Grease with butter.

2. In a frying pan add a knob of butter, fry the celery, onion and garlic until softened. Allow to cool slight and add to a large mixing bowl.

3. Blanch the cabbage in a pan of boiling water for about 2 minutes, take out the leaves should still have some firmness. Line the leaves. Leave some over hang.  Add the potato to the pan and boil until you can mash it. Add this to the mixing bowl.

4. Blitz the chestnuts and mixed nuts in a blender or with a hand blender until you get small pieces. Doesn't matter if there are a few bigger pieces. Then in the mixing bowl add the nuts, egg, breadcrumbs, cheese, sage and plenty of salt and pepper. Give a good mix until combined. Add this to the loaf tin. Cover with the savoy cabbage.

5. Cover with foil and cook in the oven for 45 minutes. Remove foil then cook for a further 5 minutes. Slice and serve with vegetables.

Spinach and Mushroom Gnocchi Bake (V)

I haven't done a Vegetarian recipe in a while and had the chance to test this recipe out. Went down a treat. Served with salad and garlic bread. It was bursting with flavour. 

Serves 4-6

500g Gnocchi
250g Chestnut Mushrooms, quartered 

1 Large Onion, diced

2 Garlic Cloves Crushed

200g Spinach, washed

Knob of Butter

75g Mature Cheese, grated

Salt and Pepper

1 tsp Fresh Thyme

Sauce

25g Butter

2 tbsp Plain Flour

400ml Whole Milk

Sprinkle of Nutmeg

250g Ricotta Cheese

1. Preheat the oven to 200c/180c fan assisted. 

2. Fry the onion and garlic on a medium to low heat for 3-4 minutes or until the onions soften. Then add the mushrooms and fry for 5 minutes, stir regularly. Then add the thyme and cook for a further minute. Take off heat.

3. In a large pan, melt the butter. Once melted, whisk the flour to create a roux. gradually add the milk while whisking. It should be a thick sauce consistency. If too thick add more milk. Then add the ricotta. Mix on a low heat until combined. 

4. Gradually add the spinach about a handful at a time. When wilted add more spinach until you have used the 200g. Then add the Gnocchi to the pan. And heat through for a couple of minutes.

5. Add the contents of the frying pan to the large pan, add salt and pepper and give a good mix. Then pour into an oven proof dish. Add the grated mature cheese to the top. Put in the oven for 20-25 minutes, until golden brown. 

Cheese Twists (V)

Quick and easy snack food. Ideal for dinner parties, buffets, pre dinner food etc. Little effort but maximum flavour.

Makes 12-14

375g Roll Out Puff Pastry
1 Egg
2 Cloves Garlic, Crushed
1-2 tsp Oregano
2 Handfuls Gran Padano or vegetarian alternative
Salt and Pepper

1. Preheat the oven to 220c/200 fan assisted. Roll out the Puff Pastry and lie on the baking sheet.

2. Beat the egg and add the garlic cloves. Wash the pastry with the egg and garlic mix. Sprinkle the cheese and oregano. Then grind salt and pepper over the pastry. Slice pastry with 1-2cm depth and slice leghtways. With each strip take either end and twist 4 times then lay back the greaseproof paper.

3.  Put on baking tray and put in the oven for 12-15 minutes or until golden brown. Serve by themselves or a sour cream and chive dip.

Stuffed Lamb Meatballs Tagliatelle

I had some lamb left over and decided to make a pasta meal.

Makes for 2 People

Meatballs

225g Lamb Mince

Feta Cheese (about 75g), cut into small cubes

Olive Oil

Sauce
400g Can of Chopped Tomatoes
2 Garlic Cloves
1 Small Onion, finely chopped
75g Green Olives
1 tsp Dried Basil
1 tsp Dried Oregano
125ml Red Wine
Salt and Pepper

150g Tagliatelle
Knob of Butter

1. For the meatballs take a bit of mince and round it to a ball. Depending on how big you want your meatballs. Tip: Don't do them too big or they could fall apart in the pan. Then make a dent in the balls and place the feta cheese in it. Then cover with the meat so it's in the centre. You can make 10-12 meatballs.

2. Heat the olive oil on a medium heat in the frying pan. Fry the meatballs until they are browned on all sides. Then add the garlic and onions and fry for a further 2 minutes until the onions soften.

3. Then add the red wine. Allow a few minutes for it to reduce and add the chopped tomatoes and herbs to the frying pan. Reduce the heat and allow to simmer for about 15-20 minutes. 2 minutes before the sauce is done add the olives to the pan. Season if needed.

4. Boil a pan of water and cook the tagliatelle, while the sauce is cooking. Follow the instructions on the pasta pack. Using fresh may take less time. Drain the pan and add the knob of butter.

5. Once both the pasta and sauce are done, put the pasta in a bowl and add the sauce (make sure both servings have equal meatballs otherwise there will be complaints).  Serve Immediately

Greek Lamb Burgers

Easy to make and very tasty. They don't need any binding, just form it in the hands, fry and stack.


Makes 8 Burgers

600g Minced Lamb
6 Crusty Rolls
Wild Rocket
1 Red Onion, finely sliced
2 Tsp of Dried Lamb/Handful of Fresh Mint
75g Feta Cheese, crumbled
Olive Oil
Salt and Pepper

1. In a mixing bowl and mix the mint, seasoning and lamb in a bowl. Form into patties and place on a plate. They can be left overnight or frozen.

2. Heat some olive oil in a frying pan. Do the burgers in batches of 2. Fry on each side for about 5 minutes or until brown all around the burger. If you want a well done burger fry for longer.

3. Cut the rolls in half. Stack with the rocket, burger, feta, and red onion. Serve with salad and chips.

Spicy Bean, Mushroom and Pepper Quesadillas (V)

2 Vegetarian Dishes in a row.... Wow I am on a roll. This one is Mexican in origin with plenty of spice and flavour. Have it as a main meal with some rice, guacamole and sour cream or for lunch

Serves: 4
Dash of Olive Oil
1 Onion, finely sliced
1 Garlic Clove, crushed
1 Red Pepper, diced
5-6 Mushrooms, sliced
Coriander, roughly torn
100g Cheese
Can of Red Kidney Beans
Can of Pinto Beands
1 tsp Smoked Paprika
1 tsp Cumin
1 tsp Chilli Powder
8 Tortillas
Salt and Pepper
200ml Salsa, Plus Extra
Guacamole (Or Make Own Here)
Sour Cream

1. Heat the oil in the frying pan. Fry the peppers and mushrooms in the pan for about 5 minutes. Transfer to a bowl.

2.  Add extra oil if it needs it. Add the onions and garlic to the pan until they begin to soften (about 5 minutes). Add the paprika, cumin and chilli powder and stir in. Add the beans with a dash of water and heat through for about 5 minutes. Get a masher and mash the beans, onions and garlic together. Taste and Season. Mix with the pepper and mushrooms.

3. Take a tortilla and spread the bean mix on the tortilla. Add a bit of salsa to the top. Add the cheese and coriander. Top with another tortilla. Wipe the frying pan and dry fry the tortilla on each side for a couple of minutes. Repeat this 3 times. Serve with salsa, sour cream and guacamole.

Minestrone (V)

So you have just been out Christmas shopping or you have spent too much before your next pay cheque, you need something quick and cheap. This recipe is for you. All the ingredients here, you can find in your cupboards, bottom of fridges or freezers.

Serves: 4

100g-200g Pasta (Broken Bits, some left at the bottom of the bag)
2 tsp Red Pesto
1 Litre Veg Stock (If not got, use other stock in cupboard)
300ml Passata or Chopped Tomatoes
1 Mug of Frozen Peas
2 Mugs of Frozen Mixed Veg (3 if it includes Peas)
Can of Beans/Pulses (Brollotti, Cannellini etc)
Bit of Grated Cheese (Parmesan/Cheddar/Whatever is available)
1 Onion/4 Shallots
Knob of Butter/Knob of Garlic Butter (If any left from French Onion Soup Recipe)
Pinch of Thyme
Pinch of Sage
Salt and Pepper

1. Get a pan and add the butter and fry the onion/shallots for a couple of minutes. Add the stock and passata/chopped tomatoes. Bring to the boil then reduce the heat to simmer.

2. Add the pasta and frozen vegetables to the pan and simmer for about 10 minutes. Add the red pesto to the pan with the can of beans. Heat through for a couple of minutes. Add the herbs to the pan and stir. Taste and season. Serve with grated cheese


Tip: Just see what's in your cupboard or what you have lying around. Make this your own recipe and be creative.

Dauphinoise Potatoes (V)

A side dish which I would always pick over chips. So delicious and is a good accompaniment to steak.

Serves 4

1 Kg of Large Potatoes, peeled and sliced
6 Shallots, finely sliced
3-4 cloves of Garlic, crushed
500ml Double Cream
50g Butter
100g Cheddar Cheese

1. Preheat the oven to 180c/160c fan assisted.

2. Put the butter in a pan and fry the shallots for a couple of minutes. Add the garlic and cream to the pan and leave to simmer.

3. Place the potatoes in the pan and leave for about 5 minutes.

4. Tip the contents of the pan into an ovenproof dish. Top with the grated cheese and put in the oven for 30-40 Minutes. The potatoes should soften and brown

Lasagne

The Garfield classic. A dish which is common among the micro meals but tastes far better when you make it yourself. Can be made in advance and cooked later.

Serves 6

Meat Filling

700g Mince Beef
Pack of Back Bacon
1 Medium Glass of Red Wine
2 Bay Leaves
2 tsp of Dried Oregano
4 tbsp Tomato Puree
Splash of Worcestershire Sauce
2 Onions, finely chopped
3 Garlic Cloves, crushed
Salt And Pepper
Squeeze of Lemon Juice
400ml Beef Stock
Olive Oil

Cheese Sauce

50g Butter
800 ml Milk
250g Strong Cheddar (use the good stuff as the cheap stuff dosent taste nice)
4 tbsp White Flour
1 tsp Nutmeg

Lasagna Sheets

1. Get a large frying pan, put over a medium heat and add olive oil. Fry the onions and garlic until they begin to soften. Add the bacon and fry for 5 minutes.

2. Add the mince beef and fry until it begins to brown.

3.  Add stock, red wine, Worcestershire sauce, lemon juice, bay leaves, oregano, lemon juice and tomato puree. Leave to boil until the stock had reduced.

4. While the stock is boiling, prepare the cheese sauce. Melt the butter in the pan. Gradually add the flour to the melted butter until it thickens. Then add the milk to the pan and whisk. Leave on a low heat for about 5-10 minutes. If the sauce hasn't thickened add more flour. Once thickened add the cheese and nutmeg.

5. In a large oven proof dish layer the meat ragu, then lasagna sheets and some cheese sauce. Repeat this until the meat ragu and cheese sauce runs out. Then on the top grate more cheese.

6. Either refrigerate until needed or put in the oven and bake for 40 minutes at 200c/180c fan assisted. Serve.

Carbonara

A simple dish for when you are alone and tastes delicious.


Serves 1

2 Eggs
1 Clove of Garlic
75 g Spaghetti
2/3 Rashers of Bacon, cut into bite size bits
Salt and Pepper
30g Cheese
Knob of Butter




1. Add the pasta to a pan of boiling water. Cook for 10 minutes.

2. While this is boiling fry the bacon with a bit of olive oil in a frying pan until crispy.

3. Mix the egg, half the cheese, garlic and salt and pepper in a bowl.

4. Drain the pasta, put back on the heat and add the butter. When this has melted add the egg mixture and bacon. Cook for a further 1/2 minutes.

5. Serve with the remaining cheese.

Chocolate Chilli Con Carne

Chocolate in a main? A sweet twist to the classic Texan dish. Can be served with tortilla chips or rice.

Serves 4


1 Onion, finely chopped
1 Red Pepper, chopped
2 Red Chillies, de seeded and chopped
2 Garlic Cloves, finely sliced
500g Minced Beef
400g Can of Chopped tomatoes
400g Can of Red Kidney Beans, drained
40-50g Dark Chocolate
300ml Beef Stock
1 tsp Paprika
1 tsp Chilli powder (Mild, Medium or Hot)
1 tsp Cumin
2 tbspn Tomato Purée

Cheese, grated

1. Put a large pan on the hob over a medium heat. Add oil to the pan. Add the onions and fry until softened. Continue to add the red chillies, pepper and garlic to the pan and fry for about 5 minutes.

2. Add the spices to the pan and stir well. Fry for a further minute.

3. Add the mince beef to the pan. Stir to break up the mince. Cook until browned. This should take about 5-10 minutes.

4. Add the chopped tomatoes, beef stock and dark chocolate to the pan. Reduce to a low heat and allow to simmer. Add the 2 tbspn of tomato purée to the pan. Allow to cook for 15 minutes. Stirring occasionally so the contents doesn't stick to the bottom of the pan.

5. Add the red kidney beans. And cook for a further 10 minutes to allow the beans to heat through. Taste the sauce and season if needed.

6. Sprinkle some grated cheese on top. Serve with tortilla chips or rice.

Ham, Cheese and Basil Pasta Bake

A simple dish which may look calorific, but tastes lovely.

Serves 4

1 Medium Onion, chopped
300g Ham, sliced (not the wafer thin ham)
300ml Double Cream
300g Frozen Peas
300g pasta shapes (eg penne, Conchiglioni, fusilli etc)
200g Cheese
Small glass of white whine
Couple of handfuls of basil, roughly torn

1. Preheat the oven for 200c and grease a medium ovenproof dish

2. Heat olive oil in a pan. Fry the onions until softened. Add the chopped ham and fry for a couple of minutes.

3. Add the cream and wine to the pan. Reduce the heat once the mixture begins to boil. Simmer until the mixture has thickened. Add half of the cheese to the sauce. Season.

4. While the sauce is cooking, put pasta in a pan of boiling salted water. This should take about 10 minutes. Halfway through cooking add the peas to the pan.

5. Drain the pasta and peas. Return to the pan. Add the sauce to the pan with pasta and stir. Pour into the over proof dish. Sprinkle the rest of the cheese on top of the pasta. Put in the oven for 20 minutes.

6. Serve with the torn up basil on top of the pasta

Beef and Bean Tortillas

Cheap and cheerful Mexican dish

Serves: 4

500g Mince beef
1 mug of beef stock
1 Onion, chopped
2 tsp of chilli powder
1 tsp of cumin
400g Can of chopped tomatoes
1 red chilli, finely chopped
1 can of red kidney beans
Tortillas

Serve with: grated cheese, lettuce, guacamole and sour cream

1. Heat a frying pan with a little bit of olive oil. Add the mince beef and fry for a couple of minutes.

2. Add the onions and cook for a further 5 minutes.

3. Add the red chilli, cumin and chilli power and cook for about a minute.

4. Then add the chopped tomatoes and beef stock and reduce the heat so the mixture is simmering. Cook for about 25 minutes until beef is tender and the mixture has reduced.

5. While the mixture is cooking, grate the cheese, shred the lettuce and put in bowls.

6. Serve in a bowl and let them dig in.

Halloumi and Greens (V)

Quick, easy and provides those much needed veg for your 5 a day. That and I needed to use up the rest of the broad beans that were left over from one of the previous recipes.

Serves 4

1 Onion

250g Halloumi Cheese, sliced

300g Frozen Peas

300g Broad Beans (frozen or fresh)

1 medium glass of white wine

Handful of chopped mint

Sliced Artichockes (In oil)

Half a mug of Vegetable Stock

1. With a little oil fry the onions until soft. Add the peas, broad beans, wine, artichokes (with a bit of the oil) & vegetable stock. Reduce the heat and simmer until the liquid has reduced. Add the mint.

2. For the cheese, put the slices under a grill. Grill for a few minutes on each side making sure that they don't burn. Serve with crusty bread

Beef Enchilada

A filling Mexican dish which may be a bit tricky to make but is worth it.

Serves: 4

Tomato Sauce
Can of chopped tomatoes
2 tablespoons to tomato purée
Salt and Pepper
1 Red chilli, chopped
1 teaspoon of sugar

Cheese Sauce
50g of butter
4 tablespoons of flour
500 ml milk
2 mugs of grated cheese

Echillda: Main
1 Onion, chopped
2 Garlic Cloves
500g Mince Beef
1 can of chopped tomatoes
1 red chilli
2 teaspoons of cumin
1 mug of beef stock
2 tablespoons of tomatoe purée
Salt and Pepper
Tortilla wraps

1. Preheat the oven for 220c.

2. Heat olive oil in a large frying pan. Add the onions and garlic and fry for a couple of mins until soft.

3. Add the minced beef and fry until brown.

4. Add the rest of the main ingredients to the pan. Continue to cook for about 5 minutes. After this leave to cool.

5. For the tomato sauce blend all the ingredients together, in a blender or with a hand blender.

6. For the cheese sauce, melt the butter in a small pan. Once it has melted add the flour until the mixture turns into a smooth paste. Whisk in the milk gradually. Once its thick enough, stir in the cheese.

7. Grease the oven proof dish with oil. Divide the enchilada mixture between the wraps and roll then up. Place them in the dish.

8. Pour over the tomato sauce and then the cheese sauce.

9. Put in the oven for about 10-15 minutes. Serve.

Serving Suggestions: Salsa, guacamole, sour cream

Positively Emerald Risotto (V)

Risotto is a classic Italian dish which is quite simple but very delicious and will fill you up. My variation is quite green using broad beans, peas and mint. The title of the recipe is inspired by Wicked!

Serves 4:

2 Pints of Veg Stock (stock cubes or powder)
White Wine (Small Glass)
50g Butter
1 Onion
1 Garlic Clove
350g Arborio Rice
Cheese (Parmesan preferably but any will do)
Fresh Mint (Dried if you haven't got any)
2 Mugs of Frozen Broad Beans
2 Mugs of Peas
Salt and Black Pepper

1. Add the stock cube/powder to a measuring jug then pour boiling water. Let it dissolve.

     2.  Melt a bit of the butter in a pan and then add the onions. Fry them off until they begin to soften. Then add the garlic and fry for about a minute.

    3.   Add the rice to the pan and stir for about a minute.

    4.   Pour the white wine and increase the heat until the wine has dissolved. And once it has dissolved begin to ladle in the stock. Lower to a medium heat.

    5.   After half of the stock has gone, add the peas and broad beans. (If you add them too early they will be over cooked). 

    6.   Once the stock has all gone the risotto should be a nice soft creamy texture. If not keep adding more stock.

    7.   Add the cheese, butter, mint and seasoning to the risotto. Then stir. Leave this for about a minute. Serve.