Baked Vanilla Cheesecake Recipe🍰

This was my first time to ever make a baked cheesecake and my family were delighted when I served them this slice of heaven after dinner today.

ingredients

  • 150 g Caster Sugar
  • 3 large Eggs
  • 1 Lemon Zest
  • 300 ml SuperValu Sour Cream
  • 2 tsp Vanilla Extract
  • 150 g SuperValu Rich Tea Biscuits
  • 85g Butter
  • 280 g Cream Cheese X 3
  • 1 portion Raspberry Coulis
  • 1 portion Fresh Berries

method

  • Remove the cream cheese and sour cream from the fridge a couple of hours before you begin. Preheat the oven to 160°C/gas mark 3. Line the base of a 23cm spring-form tin with non-stick baking paper.
  • To make the base, blend the biscuits in a food processor or crush them finely in a ziplock bag with a rolling pin. Mix with the melted butter, then press firmly into the base of the lined tin and refrigerate for 10 minutes. 
  • Using an electric whisk, blend the cream cheese and caster sugar until smooth.
  • Add the eggs one at a time, mixing well each time, then the sour cream, finely grated lemon zest and vanilla until everything is just mixed, being careful not to overbeat.
  • Pour the mixture over the biscuit base, then place the tin on a baking tray and bake for 50 to 60 minutes. The filling should be set but with a little wobble in the centre. Turn the oven off and use a wooden spoon to keep the oven door ajar to allow the temperature to drop slowly. Leave the cake in the oven for several hours, until completely cold, to avoid cracks appearing on the surface. 
  • Run the blade of a knife around the edge of the tin to loosen the cheesecake before releasing the catch. This will also help avoid cracks. 
  • Refrigerate the cheesecake for at least 6 hours or preferably overnight to firm up the texture. Serve with fresh berries and raspberry coulis. I also dusted the cheesecake with icing sugar.


Jo

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https://supervalu.ie/real-food/recipes/baked-vanilla-cheesecake?ref=meal_planner

Chocolate Chip Cake Bars Recipe🍪

This recipe is by McVitie’s and serves 6.

ingredients

  • 18 McVitie’s Digestive Biscuits
  • 1/2 cup plain flour
  • 1 tsp baking powder
  • 6 tbsp butter
  • 1/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1/3 chocolate chips (60g)

method

  • Preheat the oven to 180ºC/350ºF. Grease a 20cm square cake tin and dust with flour.
  • Put the McVitie’s Digestives in a plastic bag and crush with a rolling pin. Combine the McVitie’s Digestives, flour and baking powder in a mixing bowl.
  • In a separate bowl, cream the butter and sugar, ideally using an electric mixer, until fluffy and light.Add the egg, egg yolk and vanilla to the butter and sugar with the mixer on low.
  • Beat until combined, then add a third of the flour mixture along with half of the milk. Beat until combined again, then add another third of the flour and the remaining milk. Beat again. Add the rest of the flour and the chocolate chips. Stir in thoroughly.
  • Spoon the batter into the cake tin and spread out evenly. Bake for 35 minutes or until a skewer comes out clean.
  • Remove from the oven and allow to cool in the tin for 10 minutes.
  • Allow to cool completely and cut into bars before serving.


jo

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https://mcvitiescanada.com/en/recipe/chocolate-chip-cake-bars

https://mcvitiescanada.com/en/recipe/chocolate-chip-cake-bars

Vegan Tacos Recipe🌮

Disclaimer: not a vegan. This recipe by The Happy Pear serves 1. Ingredients can be varied according to your preferences, (vegan) cheese may also be used. Black beans may be used instead of red kidney beans.

ingredients

  • For the ‘Meat’
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1/2 a red chilli
  • 100g oyster or button mushrooms
  • 4 tbsp tamari
  • 1 tin red kidney beans (drained and rinsed)
  • 1 yellow pepper
  • For the Salsa
  • 1 red onion
  • A handful of cherry tomatoes
  • Juice of one lime
  • Coriander
  • A ripe avocado
  • 1/2 tsp ground cumin

To serve

Taco shells

vegan nacho cheese (optional)

method

  • Roughly chop mushrooms as well as some red and yellow peppers.
  • Add mushrooms to the pan, along with the tamrai.
  • Add your beans to the pan and mix.
  • Add peppers to the pan, mix and fry for another 2 minutes.
  • To make your salsa, chop your red onion, halve your cherry tomatoes and, after removing the skin and core, slice your avocado. Add these to a bowl along with the rest of the ingredients for your salsa, and mash with a fork.


Jo

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https://thehappypear.ie/recipes/vegan-tacos/

Grilled Chicken, Parmesan and Ballymaloe Relish Wrap Recipe🌯

This is a Ballymaloe Recipe and serves 1. This wrap is easy to make and can be enjoyed for lunch or as a light dinner.

🍬 No Artificial Additives 🥛 Dairy Free

ingredients

  • 1 sliced chicken breast (cooked)
  • 1 wrap (plain or wholemeal)
  • 1 handful of basil and parsley
  • 1 tbsp Ballymaloe Relish
  • 1 tbsp Ballymaloe Mayo

method

  • Heat a non-stick frying pan and put the wrap onto the frying pan to heat through for 30 seconds a side. Remove from the pan and place onto a chopping board.
  • Spread with Ballymaloe Relish and a little mayo.
  • Top up with fresh basil and parsley, chicken slices and fresh Parmesan shavings.
  • Roll up the wrap and serve.


Jo

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Banoffee Pie Recipe🍌🍰

This is a BBC Food recipe and serves 8.

🌾Suitable 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

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June, 2020

Galway coffee and dining🍴☘️

There are so many places to eat in Galway city and county. It is no wonder Galway was awarded the European Capital of Culture 2020. Below are a list of coffee and food places I recommend in Galway city. This list is most definitely not exhaustive and I will update this blogpost regularly☕🍴

Coffee/Hot drinks: Espresso 44, Little Lane Coffee Company, Costa, Esquires Coffee, Javas Creperie, Starbucks (if you’re basic enough), Cupán Tae, Gourmet Tart Co, The Jungle Café, Renzo, Brazco Coffee Co., The Secret Garden, Mocha Beans, Poppy Seed, The Natural Way (Clarinbridge), Little Mammas, Espresso 44, Coco Café Salthill, Coffeewerk+Press, Little Collins CBD Dispensary, Éan Bakery&Restaurant, Jungle Café, An Tobar Nua, Kali Coffee Bar, Bar Italia Ciarlantini, Renzo – Gallery – Cafe, Ré Coffee + Design

Brunch: Dela, Ard Bia Nimmos, Mr. Waffle, Ground&Co, Javas Creperie, Hyde

Lunch: McCambridges, Pascal’s, Mr.Waffle, Mixgreens, Ground&Co, Café Temple, The Kitchen, The G Counter, Hyde, The Pasta Factory, The Gourmet Offensive, Urban grind, Café temple, The Creamery, Gourmet Food Parlour Salthill, The Old Barracks (Athenry)

Dinner: Park House, The Huntsmann Inn, Blake’s Brasserie on the corner, Martine’s, Papa Rich, Venice Italian, The Buddha Bar, Seven bar and restaurant, Éan Bakery&Restaurant


Jo

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Favourite Irish food brands☘️🛒

Whether you are planning a trip to Ireland or are a foodie like me, be sure to try out these iconic Irish food brands that you are sure to love.

🥣

Flahavans

Weetabix

🍫🍓🧀🍿🍘🍪

Cadburys

Keelings Fruit- Love to Grow

Irish Farmhouse Cheese

Glenisk

Manhattan Popcorn

Tayto

Walkers

O’Donnells

Keogh’s

Kelkin

Jacobs

McVitie’s

🍵🍞🥔

Cully&Sully

Brennan’s Bread

Irish Pride

Strong Roots

🍯🧈

Ballymaloe

Kerrygold

🍦

HB Ice cream

Barry’s Tea

Lyons Tea

🥛🧃🥤

Avonmore

MiWadi

Kia Ora

Club Orange

Fruice

☘️☘️☘️☘️☘️☘️☘️

Every year, my friend Alanna and I attend Bloom-Ireland’s Largest Gardening Festival. This summer, Bloom is not going ahead as usual in Phoenix Park, however Bord Bia suggests attending Bloom At Home on Sunday, May 31st. Check out more bordbiabloom.com

Comment below if you have any other suggestions or if you have tried any of these💭


Jo

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