No Bake Espresso Chocolate Cheesecake

Ingredients:

For the Chocolate Cookie Crust:

• 1 packet Oreo cookies, crushed
• 115g unsalted butter, melted
• ½ tsp espresso powder

For the Espresso Chocolate Filling:

• 400g dark chocolate
• 1½ tsp espresso powder
• 500g full fat cream cheese, room temperature
• 200g granulated sugar
• 60g brown sugar
• 1 tbsp cocoa powder
• 1½ tsp vanilla extract
• 1 cup double cream

For the Espresso Ganache:

• 400g dark chocolate
• 300g double cream
• 60g unsalted butter
• 1 tbsp espresso powder
• White chocolate shavings, for garnish

Method:

For the Chocolate Cookie Crust: To make the crust, add Oreos to a food processor and pulse to fine crumbs. Next add the melted butter and blitz until the crumbs are well coated. Pour the wet crumb mixture into a 9" pie tin with a removable bottom. Use the back of a spoon to spread and firmly press the crumbs into the sides and bottom of the pie tin. Chill for 30 minutes.

For the Espresso Cheesecake Filling: Add the chocolate  to a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Add the espresso powder and mix until dissolved. Set aside to cool.

Add cream cheese, sugar, brown sugar, cocoa powder, vanilla extract and double cream to a food processor. Blitz on low speed to begin with and then bring to high speed until completely smooth. Scrape down the side of the bowl and blitz again to make sure everything is smooth and properly mixed in.

Next add the melted chocolate and blitz on high speed until smooth. Pour the mixture into the prepared pie tin and chill for 4 hours to set.

For the Espresso Ganache: Add the chocolate, cream, butter and espresso powder into a microwave bowl. Microwave for 20 seconds at a time, mixing each time until smooth. 

Pour half of it onto the set cheesecake and spread using a small offset spatula. Chill.

Allow the rest of the ganache to set. Once set fit the end of the piping bag with an open star tip and frost swirls and blobs of the ganache on the cheesecake. Sprinkle with white chocolate and add chocolate coated coffee beans to finish before serving.

Biscuity Lime Pie

Perfect addition to an afternoon cup of tea, this zingy citrus slice uses ginger nut biscuits for the base. There's nothing better than the silky smooth lime filling, especially if it is packed full of lime flavour and light on the sweetness. 

Ingredients:

• 300g pack ginger nut biscuits, I used McVities Ginger Nuts
• 100 butter, melted
• 3 egg yolks
• 50g golden castor sugar
• zest  and juice of 4 lime, plus thin lime slices to serve
• zest juice of 1 lemon
• 397g sweetened condensed milk

Method:

Heat the oven to 180ºC/160ºC for fan assist . Tip the biscuits into a food processor and blitz to crumbs. Add the butter and pulse to combine. Tip the mix into a fluted rectangular tart tin or a 20cm round tin. Press into the base and up the sides right to the edge. Bake for 15 minutes until crisp.

While the base is baking, tip the egg yolks, sugar, lime and lemon zests into a bowl and beat with an electric whisk until doubled in volume. Pour in the condensed milk, beat until combined, then add the citrus juices.

Pour the mixture into the tart case and bake for 20 minutes, until just set with a slight wobbles in the centre. Leave to set completely, then remove from tin, cool and chill. Serve in slices topped with thin limes slices, if you like.

ENJOY!

                                                     

Vegan Biscoff Cheesecake

Vegan Biscoff lovers you are in for a treat !!

This no-baked Vegan Biscoff cheesecake is the real deal when it comes to pure indulgence. All you need are Lotus Biscoff biscuits and the usual vegan cheesecake ingredients to make this cheesecake recipe. Altogether, it is creamy cheesecake with an airy and smooth consistency

This vegan Biscoff cheesecake is quick and easy to make and contains only a few easy to find ingredients. To make it lighter, I used coconut cream and soaked cashew nuts which gave the perfect creamy filling for this indulgent cheesecake. 

Lotus Biscoff spread are used for this cheesecake! It is silky, smooth and cream, to the texture of smooth peanut butter...but cookies! You will want to eat it by the spoon!  It's HEAVEN !

Ingredients:

For the base:

• 30 Lotus Biscoff cookies, about 235g*
• 65g dairy-free butter, melted
• 2 tbsp coconut oil, melted

For the filling:

• 180g cashew nuts, soaked overnight and drained
• 2 can of coconut cream*
• 140g Lotus Biscoff spread
• 50g icing sugar
• 1/8 tsp salt
• 1 tsp vanilla extract
• 3 tbsp coconut oil, melted

For the topping:

• 140g Lotus Biscoff spread
• 50g Biscoff cookies crumbs*
• 2 pieces of Lotus Biscoff biscuits

Method:

For the base: Line a 8" cake tin with greaseproof paper. Place the cookies into a food processor and whizz up until crumbly, but not too fine.

Melt the coconut oil and butter. 

Measure *50g of the cookie crumbs and reserve in a small bowl, cover with plastic wrap, and refrigerate until ready to use for garnish. In a bowl, add in the remaining crushed cookies and pour over the melted butter and coconut oil and mix until like wet sand. Evenly spread the remaining crumb mixture to the prepared pan's bottom, then press with a flat-bottom drinking glass or measuring cup. Place into freezer whilst you make the filling.

For the filling: Drain the cashew nuts and place them in a food processor/blender along with the coconut cream, Biscoff spread, vanilla extract and  melted coconut oil.

Whizz on high for around 5 minutes until smooth. Add a splash of water if needed.

Pour the filling into the base, level with a spoon and pop back into the freezer to set. Allow the cheesecake to set fully. This will takes around 4-6 hours or leave it to set overnight.

For the topping:  Remove the cheesecake from the freezer. Loosen the frozen cheesecake from  the rim of the springform pan, then remove the rim. Transfer to a serving platter Defrost the cheesecake fully before serving. 

Place the remaining Lotus Biscoff spread in a microwave-safe bowl, and heat in the microwave until very fluid and melted, about 40 seconds.

Use a piping bag with the end snipped off to drizzle some of the melted Lotus Biscoff around the edges to get the drip effect. Then pour in the remaining spread all over the surface, quickly spreading it out into a smooth even layer. 

Put back the cheesecake in the refrigerator to set the topping, at least 10 minutes. Sprinkle the sides of the cake with the reserved cookie crumb mixture.  For neat slices, dip a sharp knife in hot water, wipe it dry, then slice. Repeat, wiping the knife clean between each slices. Place the remaining 2 Lotus cookies, decoratively on top. 

Delicious !

Lemon Blueberry Bundt Cake

This is a delicious and easy lemon blueberry bundt cake recipe that whips up in a flash!   It's light and moist and so fluffy too. You will also love how the bundt pan does all the work for you! It gives it a beautiful shape that is easy to slice and serve.

Ingredients:

• 4 eggs
• 240g unsalted butter, melted
• 300g sugar
• 120ml water
• 1 tbsp lemon zest
• 320g plain flour
• 2 tsp baking powder
• 1 tsp salt
• 1 cup blueberries
• icing sugar for dusting

Method:

In a large bowl combine eggs, butter, sugar, water and lemon zest. Whisk to combine.

In a smaller bowl, combine flour, baking powder and salt. Whisk to combine.

Add dry ingredients to wet ingredients, in thirds, mixing gently to combine. Fold in blueberries, mix to combine.

Pout batter into a bundt pan that has been sprayed with baking spray or greased the pan well so that the cake will not stick to the pan.

Bake at175ºC/160ºC for fan assist until golden brown and skewer comes out clean. Allow to cool completely. Reverse cake onto a cooling rack. 

Dust with icing sugar and serve with whipped cream. Enjoy!

Mushroom, lentil & Nut Wellington

A rich mushroom,lentil and nut wellington in golden short crust pastry. The most luxurious pie to serve up as a vegetarian and vegan main course with roast potatoes, vegetables and gravy for Sunday roast or Christmas dinner!

This vegan mushroom wellington is a crisp, golden short crust pastry pie stacked full of flavour and texture

Layers of hummus, wilted spinach, mushroom pate and a mixture of thyme scented mushrooms, lentils and nuts

Ingredients:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 clove garlic, minced finely
• 1 kg chestnut mushrooms, chopped
• 1 tsp thyme
• 4 tbsp red wine
• ½ vegetable stock cube
• 100g salted cashew nuts or peanuts
• 2 tbsp porridge oats
• 200g tinned green lentils, rinsed and drained well
• 1 ready roll shortcrust pastry
• 100g spinach
• 6 tbsp hummus

Method:

Preheat oven to 200ºC/180ºC for fan assist oven. Take the pastry out from the fridge. Place the roll pastry on a plate and let it come to room temperature so it doesn't crack when unrolled.

In a large frying pan, saute the onion and garlic in 1 tbsp olive oil until it is soft, then add the mushrooms and cook them gently until they are soft as well. Season with salt and pepper then add thyme, red wine and crumble in the half a stock of cube. Gently cook until all the juices are gone, then turn off the heat.

In a blender or food processor, whizz up a third of the mushrooms with the oats and nuts until you have a pate texture. Set aside.

Add the lentils to the rest of the mushroom mixture in the frying pan and mix well.

Rinse the spinach and then wilt the spinach  by pouring boiling water over it. Refresh it with cold water, squeeze out as much water as you can then pat dry on kitchen paper or kitchen towel.

Carefully unroll the pastry and place it on a large baking tray, still on the baking paper it was rolled in.

Spread the hummus along the long side of the pastry leaving a boarder. Top with layer of wilted spinach and the mushroom pate. Next top with the mushroom and lentil mixture.

Brush a little water around the edges of the pastry. Pull the pastry over the filling and seal to make a large sausage roll shape. I decided to make mine in a square meant for one feeding ( and freeze the rest) Crimp the edges with a fork and use a knife to cut diagonal slits on the top to let out steam. Brush wit the rest of the olive oil.

Bake for 20-25 minutes until golden crisp. Serve slices ( mine is individual parcel) with roasted potatoes, vegetables and gravy.

Chicken Tikka Masala

Chicken tikka masala is a dish of chunks of roasted marinated chicken in a spiced curry.The curry is usually creamy and orange-coloured. It is among the United Kingdom most popular dishes.

Ingredients:

• 900g boneless chicken breast, cut into bite-sized pieces

For the marinate:

• 190g plain yogurt
• 1 tbsp fresh lemon juice
• 1 tbsp oil
• 1 tbsp finely minced garlic
• 1 tbsp finely minced ginger
• 2 tsp smoked sweet paprika
• 1 tsp garam masala
•  1tsp ground cumin
• ¼ tsp ground green cardamon
• 1 tsp salt

For the sauce:

• 4 tbsp ghee or oil
• 1 large yellow onion, chopped
• 1½ tbsp finely minced garlic
• 1½ tbsp finely minced ginger
• 2 tsp garam masala
• 2 tsp ground coriander
• 2 tsp sweet paprika
• 1 tsp ground turmeric
• 1 tsp Kashmiri chilli powder or cayenne pepper
• ¼ tsp ground green cardamon
• 1/8 tsp ground cinnamon
• 1 tbsp tomato paste
• 750g chopped tomatoes
• ½ cup water
• 1½ tsp salt
• 2 tsp granulated sugar
• 1 cup double cream
• ¼ cup chopped coriander and more for garnishing

Method:

Make the marinate: In a large mixing bowl, make the marinade by combining the yogurt, lemon juice, oil, spices, garlic and ginger. Add the chicken pieces and stir to thoroughly coat. Cover and refrigerated for several hours, preferably overnight.

Grill the chicken: Tread the chicken pieces onto skewers and arrange them on a lined roasting rack or lined baking sheet.

Preheat oven to 260ºC/240ºC for fan assist oven. Roast the chicken on the top rack under grill for 10-12 minutes, turning once, or until the chicken is lightly charred on the edges.

Reserve the juices that dripped to the bottom of the rack and add them to the sauce along when you add the grilled chicken.

Make the sauce: While the chicken is roasting, heat the ghee or oil in a large saucepan and cook the onions over medium-high heat until they are caramelised. Add the garlic and ginger and cook for another two minutes.

Add all of the spices and cook for another minute or two. Stir in the tomato paste. Add the chopped tomatoes, water, salt and sugar. Bring the sauce to a simmer, cover and simmer for 15-20 minutes. Stir in the cream.

Remove the grilled/roasted chicken pieces from the skewers and add them to the sauce along with the reserved drippings from the roasting pan.

Bring the sauce back to a simmer, cover and simmer for 10 minutes. Stir in the chopped coriander. Add salt to taste.

Garnish the chicken tikka masala with some chopped coriander and serve with hot rice and fresh naan bread.

Basic Homemade Seitan

An easy recipe for homemade seitan, also known as seasoned wheat gluten. A versatile vegetarian/vegan meatless protein that can be used in stir-fries, curries and beyond.

Ingredients:

• 1 tbsp olive oil, or any oil
• 1 large yellow or white onion, diced
• 2cloves garlic, minced
• ½ tsp salt
• 1½ tsp paprika
• 2 tbsp tomato puree
• 1 cup vegetable stock
• 1 tsp soy sauce
• 34g cup chickpea flour
• 2 tbsp nutritional yeast
• 193g vital wheat gluten

Method:

Heat the olive oil in a pan over medium heat. Add the onion and salt, and cook for 5-7 minutes, stirring frequently until onion is softened slightly.

Reduce the heat to medium-low and add the garlic and stir. Cook for 2-3 minutes, until the garlic is softened and fragrant. Add the sweet paprika to the pan, stir and cook for 60 seconds or until fragrant. Remove from the heat.

Use a spatula to transfer the onion-garlic mixture, including oil to a blender or food processor. Add the tomato paste, vegetable stock, soy sauce, chickpea flour and nutritional yeast. Blend until smooth.

Transfer the mixture to a mixing bowl and add the vital wheat gluten, then stir until evenly combined. Once stirred, use your hands to knead the mixture until it becomes more firm and a little bit springy, about 2 minutes. Do note this will feel wetter and moister than many other seitan recipes due to the fact that we are steaming it rather than boiling it. The dough will be quite loose and moist, so this won't feel similar to kneading bread.

Prepare boiling water and a steamer. Be sure to add plenty of water since this will be steaming for a long time. Form the dough into a log-shaped blob and then roll it up tightly in a piece of aluminium foil, twisting the ends tightly. 

Once the water is boiling, steam the wrapped gluten dough for 1 hour, carefully flipping it over halfway through using a tongs.

Let the cooked seitan cool to room temperature then unwrap it and place it in an airtight container in the refrigerator  for at least 8 hours. For best results, slice the seitan as needed for recipes rather than pre-slicing it. The homemade seitan in log form will keep in the fridge for up to a week.