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

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. 

Lemon, Lime and Coconut Cake

You put the lime in the coconut and you eat them all up. This delight has been given rave reviews from people who don't like coconut; 'I don't like coconut but this tastes amazing', 'Very Moist'.

Makes 1 Cake


1 Zest and Juice of a Lime
1 Zest and Juice of a Lemon
250g Caster Sugar
225g Butter, cubed
225g Self Raising Flour
3 Eggs
50g Dessicated Coconut
1tsp Baking Powder

Filling/Topping
Lemon and Lime Marmalade (see my own version here)
250ml Coconut Cream
75ml Double Cream
1 tbsp Icing Sugar
Desiccated Coconut

1. Preheat the oven to 180c/160c fan assisted. Grease 2x20cm Cake Tins.

2. Cream the butter and sugar together. When combined add the eggs. zest and juice of the lemon and lime and mix.

3. Then add the flour, baking powder and coconut then mix till combined. Divide the mixture between the two cake tins. Put in the centre of oven for 20-25 minutes until golden brown and if you can poke a toothpick through the cake and it comes out clean. Leave to cool on a wire rack.

4. While the cake is cooling whisk the coconut cream, double cream and icing sugar in a mixing bowl until it thickens.

5. Layer the cake with cream, marmalade and the other half of cake. Sprinkle with desiccated coconut.

Banana and Golden Syrup Loaf (V)

When you get those ripe bananas, dont throw them away, make this delicious Banana and Golden Syrup Loaf. Waste Not, Want Not. If you need a loaf tin, you can find one in your local cookery shop.

Makes 1 Loaf

2tbsp Golden Syrup
175g Butter
150g Caster Sugar
1 tsp Baking Powder
200g Self Raising Flour
2 Ripe Bananas, Mashed
2 Eggs, beaten

Icing Topping
50g Icing Sugar
2 tbsp Lemon Juice

1. Begin by preheating the oven to 180c/ Fan Assisted 160c. Then cover a 2lb loaf tin with  greaseproof paper.

2, Cream the butter and sugar together til combined. You can use a mixer or a wooden spoon. Personally used the mixer.

3. Add the eggs, bananas and golden syrup and mix well. Then add the the flour and baking powder. It should be a smooth consistency, it shouldnt be too runny.

4. Put the mixture in the loaf tin and bake for 30-35 minutes. It you put a toothpick/skewer through the centre it should come out clear. If not, put back in the oven for a few more minutes (5 at a time). Leave to cool

5. While loaf is in the cooling make the icing top. Mix the ingredients in a small bowl. If too runny add more icing sugar and if it too thick add more lemon juice. You should be able to drizzle over the loaf. Drizzle over the cake and serve.

Movember 4 Course - Fish Course - Moussels in Creamy Cider

This week is the fish course. I am a huge fan of mussels but they take a bit of work to clean but once you have finished making them and start eating, it makes it all worthwhile.

Serves 2

1kg Mussels
2 Cloves of Garlic, diced
4 shallots, sliced
150ml Cider
100ml Double Cream
Flat Leaf Parsley, roughly chopped
Knob of Butter

Crusty Bread, to serve

Mussel Prep

1. Give the mussels a quick rinse with cold water

2. When taking a mussel if its open give it a tap with a knife or a surface, if it closes then it's fine to prepare. If it doesn't then you need to throw it away as the mussel is dead. Also if you find any mussels with a broken shell then discard them too.

3. Take a sharp knife knife and scrape off the barnacles (they are these white hard spots on the shell).

4. Then pull off the beard off the mussel. Use the knife if they are tough to remove (it is the brown/black hairy thing near the hinge of the mussel).

5. Repeat steps 2-4 with each mussel. Not all mussel will have barnacles or beards.

Cooking

1. Use a large pan and melt the melt butter and cook the garlic and shallots for 1-2 minutes until softened.

2. Then add the mussels to the pan and pour in the cider and give a quick stir. Place the lid of the pan and steam for about 5 minutes. The shells should have opened.

3. Add the cream and parsley and heat through for a couple of minutes.

4. Serve immediately with crusty bread. Have another bowl for the shells.

Tip

With the mussels they need to alive when you cook them for the best flavour. So that most of the mussels are alive when you prepare them put them in the fridge with a damp flannel over them. This gives them the moisture they need.

This is the fish course for my 4 Course Movember meal please please please donate to the cause :

Movember Donation Page

Movember 4 Course - Starter - Garlic Moshrooms

I'm doing Movember this week and since I am not a sporty/athletic person, thought I would make the next 4 weeks a course for the ultimate meal for any Mo. Starting things off with a lovely starter which is super yummy and simple to make. 

Serves 2

250g Chestnut Mushrooms, cut into quarters 

Small Glass of White Wine

3 Shallots, chopped

2 Garlic Cloves, crushed

100ml Double Cream

2 Ciabatta Rolls, sliced in half lengthways

Salt and Pepper

Knob of Butter

Parsley, roughly chopped

1. Warm a frying pan with the knob of butter.

2. Fry the garlic and shallots for about a minute on a medium heat so they begin to soften.

3. Add the mushrooms (add more butter if the pan looks dry). Fry for about 5 minutes so they change colour. Add the ine to the pan and reduce the heat. Heat for further 5 minutes, this will allow the wine to reduce.

4. Add cream to the pan heat through for a couple of minutes. Also season if required. While the cream is heating through, put the ciabatta in the toaster or under the grill until golden.

5. Serve the mushrooms on the ciabatta with a sprinkle of parley. 

Next week will be the seafood course

Remember to donate to Movember by following the link below:

Movember Fundraising

Strawberries and Cream Scones (V)

I am here with a Summery baked good which can be enjoyed with tea or a nice cold glass of lemonade. Remember to stay hydrated this Summer.

Makes 10
400g Self Raising Flour
1 tsp Baking Powder
100g Butter
200ml Milk
1tsp Vanilla Extract
1 Egg, beaten
Pinch of Salt
3 tbsp Icing Sugar
3 tbsp Caster Sugar

Filling
150ml Double Cream/Clotted Cream
200g Strawberries
Strawberry Jam

1. Preheat the oven to 220c/200c Fan assisted. Put a greaseproof paper on a baking tray. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar

2.  Make a well in the middle of the bowl. Warm the milk over the hob (Don't let it boil). Gradually mix the milk with the crumbs. If too sticky add more flour and if too dry add more milk.

3. Sprinkle flour on the work surface, rolling pin and hands. Then cover the dough with flour and begin to roll and then fold the dough over. Do this about 3 times so that dough is smooth. Then finally roll out the dough so its thick (probably about 3-4 cms).

4. Take a cutter, about 5-6cm in diameter (if you don't have one, use the rim of a large glass/wine glass). Cut them out and once you have cut as many as you can out roll the dough out again and repeat the process until you run out of dough.

5. Place the dough onto the baking tray with the greaseproof paper. Brush each of the pieces of dough with the beaten egg.

6. Bake in the oven for about 10 minutes. The crumpets will have risen and will be golden on the top.

7. While leaving to cool, if using double cream, whisk the double cream until thick and add 2 teaspoons of icing sugar. Slice the strawberries into quarters.

8. When assembling a scone you the scone in half and layer with cream, strawberries and jam. Then sprinkle with icing sugar. Serve. 

Potato, Leek and Bacon Soup

It's still bloody freezing outside even if most of the snow has melted. So here is a lovely cheap warmer for you to enjoy.

Serves: 6

2 Leeks, finely sliced
25g Butter
1 Onion, finely sliced
450g Potatoes, peeled and cut into small cubes
1 litre Vegetable stock
4 rashers of Streaky bacon, chopped
100ml Whole Milk
150ml Double Cream, plus extra
3 Extra rashers of Streaky Bacon,

1. Melt the butter in a pan. Add the onion and bacon to the pan and cook until the onions have softened.

2. Add the leeks and potatoes to the pan and reduce the heat. Cook gently for about 10 minutes with the lid is on. Shake the pan occasionally so the contents don't stick to the bottom.

3. Pour in the stock and season. Bring to a boil and reduce the heat. Cover and leave for about 20 minutes.

4. While the soup is boiling, heat some olive oil/butter and fry the extra bacon until its crispy.

5. After the soup has boiled, use either a hand blender or food processor, blend the contents until it's smooth. Once it's blended add the milk and cream to the pan and stir well. Taste and season. Pour into bowls, top with the crispy bacon and a drizzle of cream. Serve with bread.

Tips:

• Make it creamier by adding a bit more cream

• Make it vegetarian by getting rid of the bacon and top the soup with croutons

American Style Pancakes

So I thought, I would try something different. For the sweet side, I decided to do American style pancakes. Much thicker and fill you up quicker than the standard Shrove Tuesday ones.

Makes about 8 Pancakes

200g Self Raising Flour
1 tsp baking powder
2 Medium Eggs
300 ml of milk
Pinch of salt
Butter
And choice of filling/topping

1. Add the baking, self raising flour and salt to a mixing bowl.

2. Create a small well in the centre of the bowl. Crack the eggs in the centre and begin to whisk.

3. Gradually add the milk while whisking. The mixture should be slightly thicker than British pancake batter.

4. Add a bit of butter and add a ladle full of batter to the pan. You don't need to spread this round the pan, as you want a thicker pancake. Let it cook for 2 minutes and flip. Cook on the other side for 2 minutes. Serve

I came up with a few suggestions for toppings/fillings.

Maybe Maple Syrup?

Apple and Cinnamon Compote?
Take about 2/3 apples and chop them up (skins on or off). Add them to a pan with a bit of lemon and water that just covers a base of a pan. Add about 2 tbsp of caster sugar and 1 tsp of cinnamon. Leave it to cook for 15 minutes. They should soften.

 Summer Fruit compote?
Take 500g of frozen summer fruit (strawberry, raspberry, blackberries etc). Add them to a pan with just enough water to cover the base. Add 2 tbps of caster sugar. Cook for 10 minutes.

What did you have with your pancakes?

Fruity Chicken Curry

I do love a good curry and making it yourself makes it taste all the nicer. This one is fairly simple and has a mild heat but if you want it hotter just use a spicier curry powder and adding some chopped red chillies to the recipe.

Serves: 2

1 Red Onion
2 Chicken Breast, chopped into chunks (1 Chicken Breast per person)
1/2 a mug of Dried Apricots, chopped
150ml Double Cream
500 ml Chicken Stock
1/2 a mug of Sultanas
1/2 a mug of Flaked Almonds
1/2 tbsp Curry Powder
1 tsp Cumin
1 tsp Turmeric
Salt and Pepper

1. Heat a small amount of oil in a frying pan. Fry the red onions for a couple of minutes.

     2.  Add the chicken and fry until you cant pink. Then add the cumin, turmeric and curry powder to the pan and make sure it covers the chicken.

    3.  Add the chicken stock to part boil the chicken. Once the liquid begins to boil reduce the heat so that it simmers.

    4.  Add the sultanas, almonds and apricots. Once the liquid has reduced, add the cream. 

    5. Taste and season if needed. Serve.

Serving Suggestions: Rice and/or Naan bread