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..!)
With over two weeks to go until Pancake Tuesday (February 16th), I have decided to practice my pancake-making skills. I enjoyed these American Style pancakes for breakfast served with yoghurt and strawberries, however they can be served with whatever toppings you like. This is an easy recipe and it didn’t take long to make these yummy thick and fluffy pancakes.
You will need:
125g/4oz Odlums Self Raising Flour
1 tablespoon Shamrock Golden Caster Sugar (optional)
Pinch of Salt
150ml/¼ pint Milk
Oil for frying
Sieve flour and salt into a bowl, stir in the sugar (if using)
Add the egg and beat while adding the milk. Mix until mixture becomes smooth.
Heat a little oil on a pan and drop spoonfuls of batter onto pan. When mixture is puffed and bubbling on top, turn and cook on other side.
This recipe is by Irish blogger Niamh O’Sullivan and turned out delicious. I enjoyed two Nutella Swirls each morning served with some natural yoghurt and granola. These Nutella Swirls are a great breakfast option if you’re feeling like something sweet, snack or dessert and I look forward to making them again.
1 sheet puff pastry
Two heaped dessert spoons of Nutella
1 beaten egg
Icing sugar to decorate
Preheat oven to 190C.Spread Nutella over pastry.
Roll-up pastry and cut into pieces.
Brush the egg mixture over the seal of the pastry and add a little on top of the pinwheels. Place on a parchment lined oven tray and bake for approximately 18-20 minutes, or until golden and puffed.
Remove from oven and allow to cool. Once cooled, sift icing sugar over the top of the swirls. Enjoy!
The frozen banana is the genius part of this recipe. It adds a brilliant creamy texture to the smoothie without having an overpowering taste of banana. The combination of vanilla and orange is reminiscent of the iconic ice pop the ‘Super Split’. To really amp up the flavour the orange zest or orange blossom are great in this Halloween smoothie. The only thing you will need is some food colouring to really boost the flavour and have it looking that vibrant spooky orange colour. This smooth, creamy, orange smoothie is an unusual twist on a smoothie but one you are sure to love.
1 frozen banana
250 mls orange juice
250g pot of vanilla yogurt / orange yogurt
1 tsp orange blossom / zest half orange
2 tsp vanilla
drop of yellow and orange food colouring
Optional: 1 orange peeled and chopped up
Freeze the banana for a few hours before you need it. Weigh out the ingredients and pop them in the blender. Blitz, pour and serve.
This recipe was fun to make and I am now a self-proclaimed brain surgeon. 😷💉
140g butter, at room temperature
140g caster sugar
170g self-raising flour
1 tbsp milk
For the Zombie icing
300g icing sugar
150g unsalted butter
Red food colouring
4 tbsp golden syrup
1 tsp cocoa powder
Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 12-cup muffin tin with paper cases.
In a large bowl, beat together the butter and the sugar. Add the eggs one at a time, beating well after each addition.
Fold in the flour and add the milk. Spoon into the cases and bake for 15-20 minutes, or until a skewer inserted into the centre comes out clean.
Allow to cool completely.
For the Zombie icing
In a bowl, beat together the icing sugar and butter until thoroughly combined.
Stir in enough food colouring to make it pink and mix vigorously until evenly combined.
Spread a smooth layer of pink icing over each cupcake in a domed shape.
With the tip of a knife, make a line down the centre of each cupcake. Pipe a winding pattern of icing on each side of the centre line to create the brain wrinkles. Place the iced cupcakes in the freezer until needed.
In a shallow bowl, stir together the golden syrup, cocoa powder and a few drops of red food colouring.
Remove the cupcakes from the freezer and drizzle the tops in the syrupy “blood,” allowing any excess to drip off