Cheesecake recipe

• 200g raspberries
• 1 tub or 250g mascarpone cheese
• 200g white chocolate
• 200g digestive biscuits
• 100g butter

 

1. Get a bowl, and crush the digestive biscuits to small crumbs.
2. Get a pan and put about 1 inch of water in it. Put the pan on a hob, turn up the heat a bit and put a glass bowl on top of the pan.
3. Break up all the white chocolate into small pieces and put them into the glass bowl. Stir using a wooden spoon until melted, and turn the heat down if steam rises.
4. When the melting of the white chocolate is almost complete, get a smaller pan and put it on a different hob. Put all the butter in it, and stir the butter until it is melted. Don’t let the butter fry – keep on turning the heat down.
5. When the white chocolate has completed melting, put on a pair of oven gloves and move the glass bowl onto a table. Empty the pan of water.
6. When the butter has melted (it shouldn’t take long) move the butter pan onto a table.
7. Empty the crushed digestive biscuits into the container you want your cheesecake to be in. Add the butter, and stir and flatten out with a wooden spoon. Then put the container in the fridge.
8. Empty the mascarpone cheese into the bowl with the white chocolate in, and mix until smooth.
9. Get the container out of the fridge and put some raspberries on the top of the biscuit bottom (roughly half of the raspberries should be used).

10. Pour the white chocolate mixture on top of the biscuit mixture, and make sure it is spread equally (use a wooden spoon).

11. Put the other half of the raspberries on top of the mixture.

12. Put the cheesecake in the fridge for a while before serving.

Intense Chocolate Oreo Loaf Cake

Ooh that sounds nice, doesn’t it? Chocolate, Oreo, cake… everything is good! And it’s intense! How wonderful! Ok, enough of the praises.

The recipe basically is Oreos and chocolate. It is suitable for vegetarians, so enjoy!

 I’m trying to get into the habit of baking once a week – I find it hugely relaxing and love getting the boys involved. So when I spied Sarah’s Forever Nigella Blogging Event had a Seduced By Chocolate theme over on Maison Cupcake it got me in an inventive mood. I’ve been asking around for people’s fave Nigella recipes, and my book group friend Kath recommended one with a certain Nigella-esque glint in her eye, so I couldn’t resist giving it a go. … Read More

via Feeding boys and a firefighter

Chocolate Peanut Spread and Gluten Free Shortbread (via Lynda Jeffers Photography)

Wouldn’t it be great if there was a shortbread with chocolate peanut spread on it that was suitable for the whole family. Suitable for vegetarians and vegans and lactose and soy free. oh, and don’t forget it would have to taste brilliant. Sounds superb, doesn’t it?

Well, today that vision has come true. There is a recipe for this dream-like food below.

Enjoy, and let me know what you think in the comments below.

Today I have been very busy, I have spent a day in the kitchen and have been cooking. Yesterday I found a recipe on http://smittenkitchen.com for a peanut chocolate spread. It ticks all the boxes in as far as it being gluten, lactose and soy free, and suitable for vegans and vegetarians, therefore suitable for the whole family. The recipe is as follows: 2 cups shelled and skinned raw peanuts Half a cup of unsweetened cocoa powder 1 and a quarter … Read More

via Lynda Jeffers Photography

Chocolate Orange Cake (via Crustabakes)

Who wants a delicious cake recipe that actually uses an entire orange (yes, that includes the peel) and is chocolate? Well, read on!

Today I found this wonderful recipe on FoodPress, and I realised I just had to share it. I mean, how can you not share a delicious recipe?

Enjoy the cake!

 There were two bars of chocolate sitting in my fridge one day. One just a bar of chocolate in its dark glory, and the other, a bar of dark chocolate with orange peel and cashew nuts in it. I grabbed the second one, because, believe it or not, i have never really tasted chocolates with fruits in it (aside from the usual raisin studded chocolate bars).  I was prepped for disappointments as i thought of myself to be a chocolate purist, that chocolat … Read More

via Crustabakes

banana pancakes (via Janae Monir) – plus a discussion

Today you are in for a treat – banana pancakes. The bad news – you have to make them yourself – this blog won’t make them for you. Good news – below this blog post there is a link to a post which has the recipe on. For those of you who are still reading and haven’t yet scrolled to the bottom of the page in desperation to eat pancakes, I am now doing a debate-type thing on pancakes and sweet food.

Why exactly do people generally prefer food that is bad for you than food that is good for you? It just doesn’t make sense, really. I mean, why weren’t we made to like Brussel sprout soup (that sounds quite nice actually) as much as banana pancakes? Is the answer to the question “we like them because they are bad for us”. Is the reason we like them the simple fact that they are bad for us? I don’t think so. It just happens to be that sweet food isn’t as healthy as the not-quite-as-sweet food.

What do you think on this topic?

If there’s one good thing about having this blog, it’s the ability to realize the addictions I apparently have that have gone unnoticed for years.  Case in point: pancakes.  I had no idea I love pancakes so much, or that I make them as often as I do.  That being said, I’d now like to apologize because I know that basic, buttermilk, and cinnamon-oat variations can already be found in the index (not to mention all the pancakes I’ve made and didn’t … Read More

via Janae Monir

Soup On The Go (via The Change Revolution)

Today I am ‘stealing’ a recipe from another blog. I hope they don’t mind.  A while back, they posted a fantastic vegetarian soup. Well, it is not surprising that it is vegetarian – the author of the fantastic blog is a vegetarian herself. Like me. Anyway, here is the recipe (enjoy!).

Today I am going to post a recipe my aunt passed on to me on my recent trip to India. Its super easy and super quick to make and best of all, its 100% healthy AND it tastes yummy! It’s proven really useful when I’ve had a busy work schedule and my healthy eating habits went for a toss. When I did not have enough time to make a proper meal at home, I’d just make this super quick soup to get by. Of course soup by itself does not qualify for a meal, … Read More

via The Change Revolution

What I would eat right now

Ooh, chocolate!

If you could have anything to eat right now, what would it be? These Daily Post ideas get stranger and stranger.

Well, at the time of writing (Wednesday 23rd February 2011 at 14:14) I’m not actually that hungry. A little while ago I watched Outcasts episode 5, and with that I had some dried strawberries covered with white chocolate. So I’m not really hungry…

Let’s say I was. I would probably eat one of my favourite ever sandwiches. They consist of:

• Bread
• Peppers
• Chutney
• Melted cheese

I know I said I wasn’t hungry, but now I am.

Now for the bonuses. Assume price is no object. Fine. If you could eat this food with anyone alive or who has ever lived, who would it be? Ooh, probably Matt Smith. He could tell me everything about the next series of Doctor Who. He wouldn’t want to, but I’d bribe him with chocolate. And as for the third bonus, look below:

Matt Smith as the Eleventh Doctor

Below you can watch Matt Smith (as the Doctor) get place names a little wrong:

What is your answer to the big question?

Recipe – Whole roasted pineapple

Hello and welcome to my first recipe in a while. Ok, that doesn’t sound too good. Never mind. Today I’m giving you the recipe for a wonderful roasted pineapple. Yummy. Anyway, on with the recipe…

Ingredients

• 1 large pineapple, peeled
• 1 large vanilla bean (or two small vanilla beans)
• 1 cup water
• 1/2 cup brown sugar
• 1/4 cup unsalted butter

Method

1. Heat oven to 375°F
2. Using a small knife, remove the eyes from the pineapple. You will see that these eyes form spiral patterns running lengthwise down the pineapple. The most attractive way to remove them it to cut shallow channels that twist down from the top of the pineapple to the bottom. Reserve any pineapple juices.
3. Cut the vanilla bean in four lengthwise, then cut into 1-inch pieces. Reserve any vanilla seeds that escape from the vanilla pod. With the help of a wooden skewer, spear the pineapple with the pieces of vanilla bean, just like a roast with garlic.
4. In a roasting pan, heat the water, sugar and butter, stirring until the sugar dissolves. Bring to a boil and add any accumulated pineapple juice or any vanilla bean seeds that escaped from the vanilla bean.
5. Remove from the heat, add the pineapple, turn and baste with the liquid.
6. Place in the oven and roast 35 to 40 minutes, basting from time to time. If the sauce has become too thick during the cooking just add a little water and bring to a boil to dissolve the sugar.
7. To serve, cut the pineapple into wedges, cut out the core and serve with sauce from the pan and a good quality vanilla ice cream.

Enjoy!! As with all the other recipes on this blog, you can print this, share it, like it, tweet it etc., but please don’t claim this as your own work. Thanks.

Recipe – chilli and chocolate fudge pudding

Enjoy a luxury chilli and chocolate fudge pudding today. Here is what you need to do…

Prep time: less than 30 minutes

Cooking time: 1 to 2 hours

Ingredients
450g/1lb dark chocolate, minimum 70 per cent cocoa solids
200g/7oz unsalted butter, plus extra for greasing
10 free-range eggs
3 tbsp soured cream
300g/10½oz caster sugar
1 vanilla pod, split, seeds scraped out
200g/7oz plain flour
1 tsp ground cinnamon
½ tsp baking powder
2 red chillies, seeds removed, finely chopped
For the sauce
250ml/9fl oz whipping cream
60g/2oz unsalted butter
100g/3½oz cocoa powder
100g/3½oz caster sugar
100g/3½oz soft dark brown sugar
½ tsp ground cinnamon
To serve
100g/3½oz strawberries
whipped cream

 Method
1. Preheat the oven to 160C/320F/Gas 3.
2. Melt the chocolate and butter together in a heatproof bowl placed over a pan of barely simmering water – make sure that the water does not touch the base of the bowl.
3. Place a separate heatproof bowl over a second pan of barely simmering water – make sure the water does not touch the base of the bowl. Add the eggs, sugar, soured cream and vanilla seeds to the bowl and whisk constantly for 5-6 minutes, until the mixture is fluffy and has doubled in volume.
4. Add the melted chocolate and butter mixture to the soured cream mixture and stir to combine.
5. Sift the flour, cinnamon and baking powder together into a separate bowl, then fold the mixture into the melted chocolate mixture.
6. Add the chopped chillies and stir gently.
7. Line a large ovenproof dish or deep baking tray with greased kitchen foil and pour the mixture into the dish.
8. Bake in the oven for 50-60 minutes, or until cooked through.
9. For the sauce, place the cream, butter, cocoa powder, caster sugar, brown sugar and cinnamon into a pan over a low heat and stir for 4-5 minutes, until the ingredients are melted and combined as thick sauce.
10. To serve, cut out slices of the fudge pudding and place onto plates. Drizzle with the sauce and serve with strawberries and whipped cream.

Recipe – a wonderful cheesecake

This is a recipe for a wonderful cheesecake. Enjoy!

Ingredients

• 3/4 lb crushed digestive biscuits
• 3/8 lb melted butter
• 1 1/2 lb curd cheese
• 1/2 lb sugar
• 3 eggs
• 1/2 pint double cream

Method

1. Mix then biscuits and butter, and then press into a tin.
2. Mix the dairy ingredients into a creamy mixture.
3. Bake 150 degrees celsius for half an hour, taking it out whilst still moist (don’t let it dry and begin to crack).
4. Cool for at least 2 hours.

So there is a recipe for a gorgeous cheesecake. Feel free to print it, share it on Facebook etc., but please don’t claim it as your own recipe. Thanks.