the BEST New York Cheesecake

The BEST New York Cheesecake

This is not a classic New York Cheesecake but it is certainly the best. It is rich and creamy with a splash of white wine that makes this unique!

Makes 12 slices

Preparation time:  15 minutes

Cooking time:  35 minutes (plus cooling & chilling time)

Ingredients

For the base:

85g butter (plus extra for greasing the tin)

10 digestive biscuits, made into fine crumbs

1 tbsp golden caster sugar

For the cheesecake filling:

(have all ingredients at room temperature)

3x300g packs of full-fat soft cheese

250g golden caster sugar

Pinch of salt

3 tbsp plain flour

1 ½ tsp vanilla extract

2 tbsp white wine

3 eggs, plus 1 yolk

200ml soured cream

For the topping:

200ml soured cream

1 tbsp golden caster sugar

2 tbsp white wine

Preparation method

1.    Preheat the oven to 180ºC/160°C Fan/Gas Mark 4 and line the base of a 23cm springform cake tin with parchment paper.

2.    For the base, melt the butter in a saucepan and stir in the biscuit crumbs and sugar.  Press the mixture into the base of the tin and place it in the oven for 10 minutes.  Remove from the oven and increase the temperature to 240°C/220°C Fan/Gas mark 9 and place the tin on a wire rack to cool whilst you prepare the filling.

3.    For the filling, beat the soft cheese in a food mixer using the paddle attachment on a medium setting until creamy, this should take around 2 minutes.  Put the mixer on low and gradually add the sugar, flour and a pinch of salt.

4.    Using the whisk attachment continue to mix on low adding the vanilla extract and white wine.  Now gradually add the eggs and egg yolk.  Add the soured cream and continue to mix until the filling is smooth, light and airy.

5.    Grease the sides of the tin with butter and pour in the filling, bake for 10 minutes.  Reduce the oven temperature to 110°C/90°C Fan/Gas mark ¼ and bake for a further 25 minutes.  Turn off the oven and leave the oven door open for a cheesecake that is creamy in the centre or leave it closed for a firmer cheesecake.  Leave to cool in the oven for 2 hours.

6.    For the topping, combine the soured cream, caster sugar and wine in a bowl and spread all over the cheesecake.  Cover with foil and place in the fridge for at least 8 hours.

7.    Remove the cheesecake from the tin and serve, enjoy!

Pomegranate Granita

If you are looking for a light, refreshing and easy to make dessert this is the one for you!

Serves 4

Preparation time:  15 minutes (plus freezing time)

Cooking time: 5 minutes

Ingredients

5 pomegranates

100g granulated sugar

250ml water

1 lime, juice only

Preparation method

1.  Halve the pomegranates and scoop 1 tbsp of seeds from one of the halves removing any bitter membrane and set aside.  Squeeze the juice from the remaining halves using a juicer; you should remove around 250ml of juice.

2.  Now place the granulated sugar and water in a small saucepan to make the syrup.  Gently boil the syrup for 5 minutes stirring occasionally and leave to cool.

3.  Once fully cooked pour the pomegranate juice into the syrup, stir and add a squeeze of lime juice.  Taste and then add more until you have added enough citrus to bring out the taste of the pomegranate. 

4.  Place in a suitable container for the freezer and freeze.  Every hour beat the freezing mixture from the sides to the middle to break down the ice crystals.

5.  Remove from the freezer 10 minutes before serving to soften lightly.  Place in serving dishes and scatter with the reserved pomegranate seeds on top.  Enjoy!

Spicy Fish Tagine with Harissa & Pomegranate Couscous

A delicious combination of spices and seafood, every mouthful brings a different taste.  The couscous compliments this dish perfectly!

Serves 4

Preparation time: 45 minutes

Cooking time: 45-50 minutes

Ingredients

For the spice:

3 tsp coriander seeds

3 tsp cumin seeds

2 tsp ground turmeric

Pinch of saffron threads

1 red chilli, seeds removed & finely chopped

For the tagine:

3 tbsp olive oil

1 onion, finely chopped

1 celery, finely chopped

1 carrot, peeled & finely chopped

3 garlic cloves, peeled & crushed

Sea salt

5 new potatoes, peeled & quartered

3 tomatoes, seeds removed & finely chopped

1 litre of chicken or vegetable stock

1 red pepper, seeds removed & finely chopped

1 yellow pepper, seeds removed & finely chopped

1 green pepper, seeds removed & finely chopped

1 red chiili, seeds removed & finely chopped

200g black olives, pitted

1 large orange, grated zest and juice

1 handful of coriander leaves, chopped

For the chermoula:

1 tsp cumin seeds

1 tsp coriander seeds

1 lemon, zest & juice

½ orange, zest only

1 handful of coriander leaves, chopped

For the seafood:

400g skinless cod fillets, cubed

8 scallops

12 raw king prawns

For the harissa:

2 tbsp paprika

2 tbsp cayenne pepper

1 tbsp ground caraway

1 tbsp ground coriander

2 red chillies, seeds removed & finely chopped

2 tsp salt

6 tbsp olive oil

2 tbsp tomato puree

3 garlic cloves, crushed

1 handful coriander

½ lemon, juice only

For the couscous:

Knob of butter

300g couscous

Handful of pomegranate seeds

1 heaped tbsp harissa (see above ingredients)

1 tbsp olive oil

1 small squeeze of lemon juice

Preparation method

1.  For the spice, in a frying pan dry fry the coriander and cumin seeds for 1-2 minutes.  Place into a spice grinder or pestle and mortar, add the remaining ingredients and blend to a paste.

2.  For the tagine, heat the olive oil in a large tagine or heavy based pan.  Add the onion, celery, carrot, garlic and a pinch of salt and fry for 5 minutes or until softened. 

3.  Now add the potatoes, chopped tomatoes and the spice mix and fry for 7-8 minutes.  Add a ladle of stock and chopped peppers, bring to the boil and pour over the remaining stock.

4.  Add the chilli, olives, orange zest and juice, cover the tagine and simmer for 30 minutes.  If required add more stock.

5.  For the chermoula, in a frying pan dry fry the coriander and cumin seeds for 1-2 minutes, now grind in a spice grinder or pestle and mortar and add the remaining chermoula ingredients.  Mix all the seafood with the chermoula and let marinade for 10 minutes.

6.  To make the Harissa, dry fry all the spices for 1-2 minutes then grind in a spice grinder or pestle and mortar, add the remaining harissa ingredients and blend to a paste.

7.  To make the couscous, prepare the couscous as per packet instructions along with a knob of butter and set aside to absorb the water.  Fluff up with a folk and add the remaining ingredients.

8.  For the tagine, add the marinated seafood to the tagine and simmer for 3-4 minutes or until the seafood is opaque and the prawns are pink.

9.  Serve the tagine with the couscous and a sprinkling of coriander.  Enjoy!

Globe Artichoke with Dijon Mustard Vinaigrette

A very simple but delicious dish for a summer’s day!

Serves 4

Preparation time:  20 minutes

Cooking time: 40-45 minutes

Ingredients

4 globe artichokes

2 lemons

For the vinaigrette:

6 tbsp red wine vinegar

3 heaped tbsp Dijon mustard

Sea salt & freshly ground pepper

100ml olive oil

Preparation method

1.  Halve 2 of the lemons and place in a very large pan of water and bring to the boil.  Snap the stalk off each artichoke and remove any hard outer leaves. Cut the remaining lemon in half and rub the juices over the artichokes and squeeze any remaining juice into the pan. Place the artichokes in the water, weighing them down with a plate and cook for 40 minutes.  Drain well upside down.

2.  To make the vinaigrette, combine the vinegar and mustard in a lidded jar and season to taste.  Pour in the olive oil and shake vigorously to make a thick dressing.  Taste and add more mustard, vinegar or seasoning if necessary.

3.  Turn the artichoke over and serve them with the vinaigrette dipping sauce. 

4.  To eat, pull off the leaves from the base up, dipping them into the vinaigrette and scraping off the fleshy part with your teeth.  When you reach the small purplish leaves in the centre remove them and then scrape out the hairy choke and discard, then eat the heart.  Enjoy!

Chocolate Cake with Caramel & Marmite Buttercream

Chocolate Cake with Caramel & Marmite Buttercream

Marmite; love it or hate it, you will adore this cake!  This cake is wonderfully light with a salted caramel buttercream.  Will your friends & family guess the secret ingredient??

Makes 8 slices

Preparation time:  15 minutes

Cooking time:  40 minutes

Ingredients

For the cake:

175g chocolate, chopped (minimum 60-70% cocoa solids)

175g butter, softened

175g caster sugar

4 eggs, separated

90g ground almonds

90g plain flour, sifted

For the Caramel & Marmite Buttercream:

120g butter

440g soft light brown sugar

180ml milk

2-3 tsp Marmite

500g icing sugar, sifted

To decorate:

Flake Chocolate, crumbled

Preparation method

1.    Preheat the oven to 180ºC/160°C Fan/Gas Mark 4 and line two 18cm cake tin with baking parchment,

2.    In a bowl melt the chocolate over a pan of simmering water, make sure the bowl does not touch the water.  Remove from the heat and set aside to cool.

3.    In a large bowl beat the butter and sugar with a wooden spoon or electric whisk until it is light and fluffy.  Add the egg yolks one at a time, and beat well after each egg, now add the melted chocolate and ground almonds.

4.    In a separate bowl whisk the egg whites until you have soft peaks.  Using a large metal spoon gently fold through the flour and egg whites until thoroughly combined.  

5.    Pour the cake mixture into the two cake tins, spread evenly and bake in the oven for 18-20 minutes.

6.    Remove the cake tins from the oven and set aside until cooled slightly and turn out onto a wired rack.

7.    For the caramel Marmite buttercream, melt the butter in a large pan over a low heat.  Now add the brown sugar, milk and Marmite, stir until it starts to boil.  Let the mixture boil for 1 minute and then place into a large bowl.  Taste the mixture and add more Marmite if necessary.

8.    Now add half of the icing sugar using a whisk and leave to cool thoroughly mixing occasionally throughout the cooling.  When fully cool mix through the remaining icing sugar if it is still runny add more until you have a spreadable consistency.

9.    To assemble the cake, spoon a third of the buttercream over one of the cakes and sandwich with the other cake.  Now cover the whole of the cake with the buttercream using a palette knife and top with flaked chocolate.  Enjoy!

Penne with Asparagus, Olives & Tomatoes

A delicious pasta dish which is full of crisp, fresh summer flavours and is very quick & easy to make!

Serves 4

Preparation time:  15 minutes

Cooking time: 15 minutes

Ingredients

400g Penne

 Bundle of asparagus, trimmed & cut in half

2 tbsp olive oil

1 garlic clove, peeled & sliced

24 green olives, pitted & sliced

24 cherry tomatoes, halved

1 lemon, zest plus a squeeze of juice

3 tbsp mascarpone

Sea Salt & freshly ground pepper

1 tbsp butter

60g Parmesan, freshly grated

60g Pecorino, freshly grated

10 basil leaves, chopped

Preparation method

1.  In a large pan of salted water, cook the pasta as per packet instructions, drain and set aside.

2.  Meanwhile make the sauce, in a large frying pan heat the olive oil with the garlic and add the chopped asparagus.  Cook gently turning occasionally for 7-8 minutes or until al dente.

3.  Add the olives and tomatoes to the asparagus and heat through. Now add the mascarpone and lemon zest and stir through.  Season to taste and add the butter and a squeeze of lemon juice.

8.  Add the cooked pasta to the sauce and stir through. Place in a warmed serving dish and scatter with some of the grated cheese and sprinkle with basil.

9.  Place the remainder of the cheese in a bowl so the guests can help themselves and serve.  Enjoy!

Creamy Salmon & Leek Tart

A rich and creamy tart which is enhanced with fresh salmon and leek flavours!

Serves 4

Preparation time:  20 minutes

Cooking time: 1 hour

Ingredients

For the pastry:

120g plain flour, sifted

Pinch of sea salt

60g unsalted butter, chilled & cubed

1 tbsp cold water

A little egg white for brushing

For the filling:

2 leeks, trimmed & sliced

20g butter

1 tsp olive oil

1 tsp rosemary needles, finely chopped

Sea Salt & freshly ground pepper

2 salmon fillets (around 150g each), cubed

200ml crème fraiche

2 eggs, plus 2 egg yolks

To serve:

Rocket leaves & finely chopped spring onions

Salad dressing

Preparation method

1.  To make the pastry, place the flour and salt into a large bowl and add the butter cubes.  Rub the butter into the flour with your fingers until it resembles crumbs.  Now add 1 tbsp of water and knead until you have a ball of dough.  Wrap in cling film and chill in the fridge for 30 minutes.

2.  Meanwhile, grease a 18cm cake tin and preheat the oven to 180°C/Gas Mark 4.

3.  Roll out the pastry on a lightly floured surface and line the prepared tin, leave the excess pastry overhanging the rim of the tin.  Place greaseproof paper over the pastry and cover with a layer of baking beans.  Blind bake in the oven for 20 minutes.  Remove the paper and the beans, prick the pastry with a folk and brush with a little egg white and bake in the over for a further 5 minutes.

4.  For the filling, in a large frying pan heat the butter and oil and then add the rosemary and cook for about 30 seconds stirring occasionally.  Now add the leeks and season with salt and pepper, stir for a few minutes and then cover for 15 minutes to sweat and become tender.

5.  Meanwhile in a bowl whisk together the crème fraiche, eggs, egg yolks and season.  Place a strainer on top of the bowl and when the leeks are cooked drain and let the buttery leek juices run into the creamy mixture.

6.  Remove the pastry case from the oven and lay with the salmon chunks, place the leeks on top.  Now pour over the creamy egg mixture and place in the oven.  Bake for 30-40 minutes until the filling is golden brown and set.  Transfer to a wire rack and allow to cool before serving.

7.  Slice the tart and serve with a dressed salad, enjoy!

Chocolate Beetroot Cake with Candied Beetroot

Chocolate Beetroot Cake with Candied Beetroot

Chocolate & Beetroot is a wonderful combination! The beetroot gives the cake a lovely sweet stickiness as well as plenty of vibrant colour!

Makes 16 slices

Preparation time:  30 minutes

Cooking time:  2 hours

Ingredients

For the cake:

250g chocolate, chopped (minimum 60-70% cocoa solids)

3 eggs

250g light muscovado sugar

4 tbsp clear honey

½ tsp vanilla extract

80g plain flour

50g ground almonds

1 tsp baking powder

¼ tsp salt

25g cocoa powder

250g raw beetroot, washed, trimmed & finely chopped

50ml strong black coffee

30ml sunflower oil

1 tbsp Chambord

1 tbsp red food colouring

For the chocolate icing:

150g chocolate (minimum 60-70% cocoa solids), chopped

3 tbsp strong black coffee

1 tsp vanilla extract

3 tbsp clear honey

For the candied Beetroot decoration;

100g granulated sugar, plus 2 tbsp for coating

100ml water

100g raw beetroot, peeled & grated

Preparation method

1.    Preheat the oven to 170ºC/150°C Fan/335ºF/Gas Mark 3 and line a 20cm cake tin with baking parchment.

2.    In a bowl melt the chocolate over a pan of simmering water, make sure the bowl does not touch the water.  Remove from the heat and set aside to cool.

3.    In a large bowl beat the eggs, sugar, honey and vanilla extract using a wooden spoon or electric whisk until light and fluffy.  Fold through the flour, ground almonds, baking powder, salt and cocoa until thoroughly combined.  Stir in the melted chocolate, beetroot, coffee, sunflower oil, Chambord and red colouring.

4.    Pour the cake mixture into the cake tin and bake in the oven for 1 ½ hours, cover the cake with foil and bake for a further 30 minutes.

5.    Remove the cake tin from the oven and set aside until cooled slightly and turn out onto a wired rack to cool.

6.    For the chocolate icing, melt the chocolate, coffee, vanilla extract and honey in a bowl over a pan of simmering water, stirring until fully combined and melted.  (Make sure that the bowl does not touch the water).  Remove from the heat and leave to cool and thicken.

7.    In a separate bowl beat the butter until soft and then gradually beat in the icing sugar.  Now add the vanilla extract and fold in the melted chocolate until smooth (add a drizzle of milk if the mixture is too stiff).

8.    For the Candied Beetroot decoration, place the sugar and water in a pan and bring to the boil, stir to dissolve the sugar.  Add the beetroot and cook for 10-15 minutes or until the beetroot softens then drain and leave to cool slightly.  Coat with the extra sugar and set aside.

9.    To assemble the cake, spoon the icing on the top of the cake easing it down over the sides to cover the whole cake.  Arrange the candied beetroot on the top of the cake to decorate. Enjoy!

Crunchy Raspberry Ripple Terrine

A delicious dessert with the wow factor!  Even better you can prepare this in advance and it will keep in the freezer for up to a month.

Serves 8

Preparation time:  25 minutes, plus freezing time

Cooking time: No cooking

Ingredients

350g raspberries

3 free-range eggs

100g golden caster sugar

300ml double cream

2 meringue shells, crushed into small pieces

Preparation method

1.  Line a 1 litre loaf tin with cling film.

2.  Mash 150g of the raspberries and pass through a sieve, discard the seeds and set aside. 

3.  Place a large bowl over a pan of simmering water, whisk the eggs and sugar continuously until it has doubled in volume and thick.  Remove the bowl from the heat and continue to whisk until it has completely cooled.  The whole process should take about 10 minutes.

4.  In another bowl whisk the cream until it has thickened and then fold the egg mixture until fully combined; now fold through the meringue pieces.

5.  Pour the raspberry puree over the mix in a zigzag; gently pour into the lined loaf tin.  Freeze for a minimum of 4 hours.

6.  Serve the terrine in slices with the remaining whole raspberries, enjoy!

Prawn & Chorizo Rice

A delicious, quick & easy to make dish!  Chorizo and Prawns are a match made in heaven!

Serves 4

Preparation time:  10 minutes

Cooking time: 20 minutes

Ingredients

1 tbsp olive oil

100g chorizo, diced

1 onion, peeled & finely chopped

3 garlic cloves, peeled & finely chopped

1 tbsp smoked paprika

250g basmati rice

1 x 400g can of chopped tomatoes

350ml chicken stock

Salt & freshly ground pepper

300g raw prawns

Preparation method

1.  In a large frying pan or wok heat the olive oil and fry the chorizo on a medium heat until it changes colour.  Add the onion and cook for 3 minutes or until softened.  Stir in the garlic and smoked paprika and cook for a further minute, stir continuously.

2.  Add the rice, tomatoes and stock and bring to the boil for one minute, season to taste.  Reduce the heat and simmer for 10 minutes with the lid on.

3.  Stir in the prawns, cover and cook for a further 5 minutes until the rice is tender.

4.  Serve in warmed bowls, enjoy!