I love a good cheesecake, but during the summer I don’t always fancy making a baked cheesecake. I first made this recipe in one of my food tech classes back when I was around 14, and I’ve made it several times since then.
200g crushed digestive biscuits
225g curd cheese or quark
150g strawberry yoghurt
1/2 packet strawberry jelly
50g white chocolate
This recipe is actually really easy to make. Firstly melt the butter, then mix in the crushed biscuits. Pour this into a 20cm flan dish and press in. I always use a potato masher to press it in. Then put this in the fridge.
In a saucepan, heat the jelly with 3 tbsp water and heat until the jelly has dissolved. Once it has dissolved take it off the heat and allow it to cool.
Take the cheesecake base out the fridge and top the biscuit base with some fruit.
In a bowl mix together the quark, yoghurt and dissolved jelly mix. Once well combined pour it over the biscuit base.
Top the cheesecake with some more fruit and then melt the chocolate and swirl over the top.
Put the cheesecake back into the fridge to set then eat 🙂
This cheesecake does taste a bit different from baked ones but it is still nice and makes a change 🙂
I hope you enjoyed today’s post and I’ll see you again soon! 🙂
I know I’m late to the party and Easter has now been and gone, but I couldn’t resist sharing with you my mini egg cake. In the past 3 years I’ve made quite a few of these cakes and I love making them… Even if it does get a bit expensive buying all the mini eggs to use on it!
It is a great, easy and fun cake to make. Plus it is a yoghurt cake making it incredibly soft and so good! 🙂
I won’t write out the recipe, because you can find it here: http://www.waitrose.com/home/tv/easter/martha-s-mini-eggcake.html 🙂
But here are a few pictures of the stages of making it 🙂
I hope you all enjoyed today’s post, and I’ll see you again soon 🙂
I’ve always fancied trying muesli for breakfast, but more often than not the ones you buy in the supermarket contain nuts or seeds which means I can’t have them 😦 So when I saw this recipe for Bircher muesli in the Eat Well for Less recipe book I decided to give it a go!
Ingredients (for 2 servings)
50g porridge oats
1 apple, cored and grated
100g natural yoghurt
1 tsp honey
100g frozen mixed berries
Tip the oats into a sealable plastic container and grate the apple over the top (I couldn’t be bothered to grate it so I just cut it into chunks).
Add the water, yoghurt and honey and mix it together.
Add the frozen berries, seal the box and put it in the fridge
Eat it in the morning 😀
OK, so I was a bit skeptical when I put it in the fridge last night as it didn’t look too good, but actually I really enjoyed this breakfast and it didn’t take at all long to make (maybe 5 minutes as I was cooking my dinner). Plus you can keep it in the fridge for 2 days so you can make enough for a couple of days) 🙂
My only comment was that it wasn’t sweet enough for my liking, but that can be easily solved by adding a little more honey! Also the frozen berries were a little sour, but again I’ll just add more honey! 😀
What is your favourite thing to have for breakfast? 🙂
I’m not sure whether I can really classify this under “cooking” but today I thought I’d share with you how to make a mixed bean salad.
We usually eat sandwiches for lunch here in the UK, which don’t get me wrong, I love! But sometimes I get a bit fed up of cheese and pickle/tuna/egg/chicken sandwiches, so I thought I’d try something different.
1 tin mixed bean salad, it comes in a sort of vinaigrette dressing (although you could make your own by buying a few tins of different beans – kidney beans/chick peas/haricot beans/green beans)
This lunch honestly couldn’t be more simple. Just mix together your mixed beans with some salad bits (and some salad dressing if you like) and voila 🙂
This mixed bean salad is really quick to make, tastes great and really fills you up! 🙂
This is one of my favourite meals to make. It is cheap and easy and the chicken can be taken out if you’re vegetarian/tight for money. This risotto is a lazy risotto and should probably be called something like vegetable rice! But it is one of the first ever meals I cooked. I think the recipe says to use bacon, but I don’t like bacon so I changed it to chicken!
Ingredients (serves 4):
300g plain rice
400g chicken (diced)
1 onion (copped)
Handful mushrooms (copped)
1 red pepper (copped) (I used yellow pepper here as there weren’t any red peppers in the shop)
4 salad tomatoes (copped)
Salt and Pepper
Cook the chicken in a large pan/wok with some oil.
Once it’s lightly browned add the onion, pepper and frozen peas and fry a little until the onion is soft. Set a pan of water to boil for the rice.
Add the mushrooms and tomatoes and fry.
Once the water has boiled add your rice and cook it.
Add the tomato puree, oregano, and salt and pepper to your big chicken pan and let it all fry gently until soft.
Once the rice has cooked drain it and add it to the pan with the chicken and vegetables. Stir through and serve.
I hope you all enjoy today’s post. Let me know if you try this out! 🙂 See you again soon! 🙂
This dish is one of the earlier ones I used to make and it is amazing! It has to be one of my favourites, although it is a bit expensive! But it does taste just as good without the tuna if you’re vegetarian/can’t afford it. It is also really quick to make 🙂
Ingredients: (serves 4)
2 punnets (approx 600g) cherry tomatoes
2 jars sundried tomatoes (you tend to get them in a herb infused oil)
4 tuna steaks
Chop the cherry tomatoes in half, and add them to a large saucepan/wok.
Pour a little of the oil from the sundried tomato jar into the wok, pour the rest away and roughly half the sundried tomatoes and add to the pan.
Start a saucepan of water boiling for the pasta and gently fry the tomatoes on low heat.
Once the water has come to the boil add the pasta to cook, then in a frying pan (or in a grill) start to cook the tuna steaks – don’t overcook them or they’ll dry out.
Once the pasta is cooked, drain and add to the tomatoes.
Serve this under the tuna steak with some balsamic vinegar if wanted.
This is honestly one of the quickest, nicest meals ever! I hope you enjoy it. Let me know if you try it out 🙂