White chocolate and raspberry cheesecake

For a 8in sandwhich cake tins

For the biscuit base
35g digestive biscuits, crushed
35g gingernut biscuits, crushed
35g Butter, melted

For the filling
200g - 300g white chocolate, broken into pieces
30g Butter
1/2 vanilla pod or vanilla essenes
250g cream cheese
25g caster sugar
90ml whipping (double) cream
1 punnet Raspberries, plus e few more to decorate

Method

1. For the biscuit base: combine the biscuits and butter and press onto the base of a 23cm springform tin.
2. For the filling: place the chocolate, butter and vanilla pod in a heatproof bowl set over a pan of simmering (not boiling) water until melted. Allow to cool slightly.
3. In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.
4. Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. Gently stir in the raspberries, being careful not to release the juice.
5. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours. I find 48 hours better!!
6. To serve: remove from the tin and place on a serving plate. Decorate with a few whole raspberries.
7. Enjoy

Blackberry and apple crumble

serves two to three persons

For the crumble mixture:
115 g/4 oz plain flour.
50 g/2 oz butter or margarine.
50 g/2 oz sugar - soft brown sugar gives an interesting colour.

For the fruit:
Two good sized Bramley apples, total weight about 400 to 450 g/14 oz to one lb.
50 g/two oz blackberries.
One tablespoon water lemon juice.
50 g/two oz sugar - or to taste.

1. Put out all the ingredients for the crumble and prepare the crumble mixture first, for it can be kept waiting.

2. Sift the flour into the mixing bowl; cut the butter or margarine into smaller pieces so it is easier to rub into the flour, add to the flour.

3. Rub the butter or margarine into the flour with the tips of your fingers, lift into the air as you do so, so the mixture does not become sticky.

4. Add the sugar and mix well

5. Preheat the oven to 180ºC/350ºF, Gas Mark 4, 160 to 170ºC fan oven, while preparing the apples.

6. Cut each large apple into quarters - this makes it easier to peel and core than dealing with the whole fruit. When all is prepared, put half into the 450 ml/ ¾ pint pie dish or ovenproof dish.

7. Add the water or lemon juice and the blackberries, then the rest of the apples, mix gently.

8. The apples need partly pre-cooking; otherwise they will not be sufficiently soft. Cover the dish with foil so the apples do not scorch and cook for 15 minutes

9. Take out of the oven - hold the hot dish with oven gloves, check that the fruit is level in the dish to give a good base for the crumble.

10. Spoon the crumble mixture evenly over the hot fruit. Return the dish to the oven and continue cooking for 25 to 30 minutes until crisp and pale golden.

11. Serve hot with single cream.

Flapjacks

6 oz soft brown sugar
2 desserspoons golden syrup
6 oz butter
12 oz rolled oats

2 tblsp mincemeat  (optional)

1. Heat the sugar, syrup and butter together in a saucepan until melted. Add the oats and stir(and mincemeat optional).
2. Place in a greased tin and flatten out.
3. Cook at 190°C/375°F/Gas Mark 5 for 20 to 25 minutes until golden.

Roast Chicken

This is a work in progress until I have a fully illustrated and timed "How to do Sunday Roast (Chicken)"

for now...

1 chicken

preheat oven to 190C or GM5

20 mins per 500g + 20 mins and 10 mins to stand before carving

Turkey, Thyme & Leek Meatloaf

This is my version of a recipe I got from a magazine (possibly Olive, can't quite remember...) - tis tasty & cheap to make.

Serves 4

Ingredients:
1 tbsp sunflower or vegetable oil
2 large leeks , sliced
500g pack turkey mince
2 sprigs thyme , leaves removed, or 1 teaspoon of dried thyme
1/2 teaspoon of dried sage
85g fresh breadcrumbs
1 egg , beaten
2 rashers lean back bacon , fat trimmed, chopped

1) Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then soften the leeks for 5 mins. Line the base of a 28 x 18cm baking tin with greaseproof paper.

2) Mix the mince, thyme, two-thirds of the breadcrumbs, leeks and egg together with a little seasoning, then tip into the tin. Press the mixture firmly into the tin, then ruffle the surface with a fork.

3) Mix the remaining breadcrumbs, sage and bacon together and scatter over the top. Cook for 15 mins, then finish under the grill until golden and crisp on top. Serve with boiled or roast potatoes and carrots or broccoli.

For a seasonal feel add a handful of dried cranberries during step 2.

Meringues

See Pavlova recipe

simply spoon individual blobs onto the baking sheet
make sure they are the same size and twirl them to a point using a skewer
cook for an hour and leave to dry out in the oven over night
decorate to taste - my taste is whipped cream sandwich after dipping the tips in melted chocolate!

Tea Time 'stuff'

Pancakes