Lemon Cheesecake RecipešŸ‹

ingredients

  • 10g digestive biscuits
  • 50g butter
  • 25g light brown soft sugar
  • 350g mascarpone
  • 75g caster sugar
  • 1 lemon, zested
  • 2-3 lemons, juiced (about 90ml)

method

  • Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.
  • Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.
  • Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Spread over the base and chill for a couple of hours.

fam feeedback:

Rating: 5 out of 5.

jo

Join 203 other followers

https://www.bbcgoodfood.com/recipes/lemon-cheesecake

Hot Juice- What You Gunna Do Now?šŸŽø

Listen here:

Spotify:

Soundcloud:

Follow Instagram Twitter Facebook Youtube

hotjuiceband@gmail.com

https://hotjuiceband.com/epk/

Rock duo Hot Juice consisting of Shay Barker (guitar/vox), Harvey Dellar Crone (drums) have been branding their sound on Jerseys rear end with a summer of loud gigs and new tracks. Recent headliners of the Made In Jersey stage at Weekender festival as well as BBC Music Introducingā€™s track of the week with their latest single ā€˜Small Town Bluesā€™, these boys are guaranteed to get you up and throwing yourself about to their in-your-face beats and heavy riffs.

Released Debut album ā€˜This Is What You Wantā€™ with the BBC Intro CI dedication a show as a album launch party playing the whole album with the band talking through each song.

ā€œHot Juice are a band that bring huge energy when they perform live. On top of that, their powerful sound translates into the recording studio and their debut album ā€œThis Is What You Wantā€ is an absolute smash. They make it very easy for me to support them through BBC Music Introducing and as if that wasnā€™t enough ā€“ they are really sound guys as well.ā€ Tim Hunter, BBC Music Introducing in the Channel Islands.


Jo

Join 203 other followers

Coffee Cake Recipeā˜•

This recipe is by bbcgoodfood and turned out great- I would definitely make it again. This coffee cake is a lovely dessert that would go well with your favourite beverageā˜•

ingredients

  • 170gĀ butterĀ or margarine, plus extra for the tins
  • 170gĀ caster sugar
  • 3 large eggs
  • 170g self-raising flourĀ 
  • 1 Ā½ tsp baking powderĀ 
  • 1 tbspĀ instant coffee,Ā dissolved in 1 tbsp hot water (add more if you like it stronger)
  • 225g icing sugar
  • 100g butter or margarine
  • 1Ā½ tbsp instant coffee, dissolved in 1 tbsp hot water
  • strawberry jam (optional)
  • walnuts or cherries, to decorate (optional)

method

  • Heat the oven to 160C/140C fan/gas 3. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl andĀ whiskĀ until very fluffy and pale.
  • Whisk the eggs in a mug with a fork,Ā then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don’t use all the flour.)Ā 
  • When the eggs have been fully combined into the mix,Ā add the rest of the flour and the baking powderĀ and fold it in gently.
  • Add theĀ dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean.
  • Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely.Ā Can be frozen at this stage.
  • Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
  • Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.


Jo

Join 203 other followers

https://www.bbcgoodfood.com/recipes/coffee-cake

Granola Recipe

Try this energy-boosting granola breakfast to start your day – it’s good for you! Serve with cold milk, yoghurt, or as a smoothie bowl topping. This recipe can be adjusted to suit your preferences.

  • 2 tbsp vegetable oil
  • 125ml maple syrup
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 300g rolled oats 
  • 50g sunflower seed
  • 4 tbsp sesame seeds
  • 50g pumpkin seeds
  • 100g flaked almond 
  • 100g dried berries (find them in the baking aisle)
  • 50g coconut flakes or desiccated coconut

Heat oven to 150C/fan 130C/gas 2. Mix the oil, maple syrup, honey and vanilla in a large bowl.

Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.

Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool.

Serve with cold milk or yogurt. The granola can be stored in an airtight container for up to a month.


Jo

Join 203 other followers

https://www.bbcgoodfood.com/recipes/good-you-granola

Halloween Slash Cake RecipešŸ”ŖšŸ©ø

Fondant icing, strawberry jam and red food colouring are the secrets behind the ‘blood’ topping and filling. This recipe serves 16 and would be great for a Halloween party.

ingredients

  • 140g unsalted butter , plus extra for the tin
  • 100ml grapeseed oil , or another flavourless oil
  • 200ml milk
  • 3 tbsp yoghurt
  • 1 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 250g light muscovado sugar
  • 250g plain flour
  • 3 tsp baking powder 
  • 50g cocoa powder
  • Ā¾ x 340g jar strawberry jam
  • 1Ā¼ kg ready-to-roll white fondant icing
  • For the buttercream:
  • 600g icing sugar, sifted, plus extra for dusting
  • 300g butter, softened
  • red food colouring

method

  • Heat the oven to 180C/160C fan/gas 4. Butter and line the bases of two 20cm sandwich tins.
  • Melt the butter in a pan, then remove from the heat and beat in the oil, milk, yogurt, vanilla and eggs.
  • WhiskĀ the dry ingredients together with a large pinch of salt, squishing any lumps of sugar with your fingers.
  • Tip the wet ingredients into the dry, then whisk until smooth.
  • Divide the batter between the tins and bake for 25-30 mins on the same shelf of the oven until risen and a skewer inserted into the middle comes out clean.
  • Leave to cool for 10 mins in the tins, then transfer to aĀ rackĀ to cool completely.
  • To make the buttercream, beat together the sugar, butter and a few drops of the red food colouring. Add 2-3 tbsp of boiling water if needed to soften the mixture, until you end up with a smooth, spreadable icing.
  • Trim the cakes flat if needed, then halve each through the middle using a large serratedĀ knife. PutĀ one cake layer on a board or plate, spread over a thin layer of the buttercream and dot over a third of the jam. Top with another cake layer and repeat with the buttercream, jam and cake, finishing with a layer of cake. Use most of the remaining buttercream to ice the cake all over, reserving a small amount.
  • RollĀ the fondant icing out on a surface dusted with icing sugar until large enough to cover the top and sides of the cake.
  • Carefully lift it up onto the cake and smooth down to help it to stick. Use a sharp knife to cut slashes into the icing, then drizzle a little of the reserved buttercream mixed with some water into each to look like blood.


Jo

Join 203 other followers

https://www.bbcgoodfood.com/recipes/halloween-slash-cake

Peach Melba Smoothie RecipešŸ‘

This fresh, sweet smoothie serves 2 and it turned out delicious (:

ingredients

  • 410g can peach halves
  • 100g frozen raspberry, plus a few for garnish
  • 100ml orange juice
  • 150ml fresh custard

method

  • Drain and rinse peaches and place in a place in aĀ blenderĀ with raspberries.
  • Add orange juice and fresh custard and whizz together.

Join 203 other followers

https://www.bbcgoodfood.com/recipes/peach-melba-smoothie

Banoffee Pie RecipešŸŒšŸ°

This is a BBC Food recipe and serves 8.

šŸŒ¾Suitable for Vegetarians

ingredients

  • For the base:
  • 150g digestive biscuits (about 10)
  • 75g butter
  • For the toffee filling:
  • 75g butter
  • 75g light muscovado sugar
  • 397g full-fat condensed milk
  • 1 tsp vanilla extract
  • For the topping:
  • 300ml double cream
  • 3 small ripe bananas, sliced
  • 50g dark chocolate (melted) or cocoa powder

Method

  • Line the sides of a 20cm round, spring-form tin with strips of cling film (use some water to help the cling film stick) and line the base with a disc of baking paper.
  • Place the biscuits in a freezer bag and finely crush with a rolling pin.
  • Melt the butter in a non-stick saucepan over a low heat, add the biscuits and combine.
  • Spoon into the base of the tin, pressing down with the back of spoon to level. Chill for 15 minutes.
  • To make the filling, heat the butter and sugar in the same pan and stir over a low heat until combined. Add the condensed milk and bring to the boil, stirring continuously, for 2-3 minutes or until dark golden, taking care that the mixture doesn’t catch on the bottom. Do not allow to boil for too long or it will become grainy. Add the vanilla extract and pour into the tin.
  • Pour into the tin on top of the biscuit base. Chill in the fridge for a minimum of 1 hour or up to 24 hours.
  • Peel and slice the bananas. Once the caramel and biscuit base has been in the fridge for at least an hour, arrange the bananas in neat rounds on top of the caramel.
  • Whip the cream to soft peaks and spoon over the bananas, then level on top before chilling in the fridge for an hour.
  • Chill in the fridge for an hour.

Fam feedback:

Rating: 5 out of 5.

Jo

Join 203 other followers

June, 2020