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.
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
280 g Cream Cheese X 3
1 portion Raspberry Coulis
1 portion Fresh Berries
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.
Shrove Tuesday, also known as Pancake Tuesday is the traditional feast day before the start of Lent on Ash Wednesday. Shrove Tuesday marks the beginning of Lent in the Catholic tradition. This year, Shrove Tuesday falls on February 16th. Shrove Tuesday is followed by Ash Wednesday, the beginning of Lent. Lent lasts for 40 days and Christians traditionally fast or give up certain foods. The forty days represent the time that Jesus spent fasting in the desert. Pancake Tuesday falls 47 days before Easter. The word shrove derives from the word shrive, meaning to present oneself for confession, penance and absolution.
Why do people eat Pancakes on this day?
In times gone by, people used to prepare for the fast by using up all of the ingredients they had in their kitchen (eggs, milk, flour,butter..!)
Porridge is my go-to breakfast and I have it almost every morning. It keeps me going until lunchtime and is particularly nourishing during the winter months when the weather is cold. My favourite brand of porridge is Flahavan’s. There are many possible porridge toppings which I have listed below. This list may be useful when you are shopping for groceries next.🌅
Peanut butter/Almond Butter
Porridge can be made using water and/or a variety of milks🥛
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.
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.
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
A ripe avocado
1/2 tsp ground cumin
vegan nacho cheese (optional)
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.
This was my first time to ever buy passion fruit so I had to look up how it is eaten. To eat a passion fruit raw, it is cut in half and a spoon is used to remove the pulp and seeds. The pulp and seeds are edible, the rind is not. Smoothies taste better slightly chilled, so always add a handful of ice to the mix.
1 large ripe mango, peeled and cut into pieces
2 passion fruit, flesh scooped out
1 orange, peeled and cut into pieces
2 bananas, peeled and cut into pieces
Put the fruit in a blender and top up with 150ml water and a handful of ice. Whizz for about 1 minute until smooth, then pour into glasses and serve. This recipe serves 2.
My friend Alanna is a fan of this Galway-based beverage, so when I saw All About Kombucha sitting cool in the fridge section of McCambridges shop, I couldn’t resist. All About Kombucha is available in two flavours; Organic Ginger&Lemon and Organic Raspberry. I decided to be adventurous and go for the Organic Raspberry flavour.
Product Name: All About Kombucha Original Raspberry
Store purchased: McCambridge’s of Galway
Ingredients: Water (filtered), Green Tea, Black Tea, White Tea, Raspberry Tisane (Apple, Hibicus, Grape, Rose Hip, Natural Flavouring, Pineapple, Raspberry (2%), Strawberry, Cornflower Blue), Cane Sugar, Kombucha Culture.
Allergens: Ingredients are certified organic🌿
First impression: Interesting..not too sweet. When I opened the lid there was a fizz, with bubbles rising to the top. Probably because it was the last couple of days in the fridge. I give the bubbles a minute to settle. There were some raspberry seeds at the base of the glass bottle. I take another sip, closing my eyes and pretending I am sitting by a pool in sunny Spain. The drink is cool and refreshing, with a sweet after-taste. Cons: There is not a strong berry taste. This drink would be perfect for a picnic or a summers day at the beach.
Would I buy again?
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