All posts tagged: recipe

Triple Ginger Cheesecake with Poached Rhubarb

Triple Ginger Cheesecake with Poached Rhubarb Serves 8-12 Rhubarb, rhubarb, rhubarb!  Absolutely top of my list of favourites at this time of year and even better now we have forced rhubarb from our allotment! There are so many ways to use it, and every single option is delicious! This triple ginger cheesecake with poached rhubarb is so good, my family beg me to make it for them on a weekly basis! Preparation time about 30-45 minutes Cooking time approximately 30 minutes in total plus chilling minimum 3 hours  Ingredients for the base 100g Duchy Original Stem Ginger Biscuits or Ginger Nuts Finely Crushed 50g Digestive Biscuits 60g butter, melted You will also need a 20cm (8”) spring form tin, greased Ingredients for the filling 4000g forced rhubarb trimmed and cut into 2.5cm batons 50g caster sugar (for the rhubarb) 1 tbsp grated stem ginger 1 tbsp stem ginger syrup from the jar 800g cream cheese (or full-fat soft cheese such as Philadelphia) 75ml double cream 200g caster sugar (for the filling mixture) 1 vanilla pod, split in …

Melissa Hemsley’s Fridge-Raid Frittata

The beauty of a frittata is that anything goes – really, it does! In this case, broccoli is the star, but let whatever is in your fridge take the lead. Always aim for some green as it’s often the green veg that most of us could do with more of. Not only is a vegetable frittata an easy and delicious way to start your day, but in this case you eat the whole broccoli in all its glory – stems and stalks – and, even better, everything happens in the same pan. If you’ve got cooked broccoli ready to go, then skip step 1 and save time. And if you know you’ll be rushing out the door a lot this week, bake it in a 12-hole muffin tray at fan 170°C/Gas mark 5 for 10–15 minutes for a grab-and-go breakfast or snack. Ingredients Feeds 4, takes 20 mins 1 large head of broccoli, florets evenly chopped and stem finely chopped 1 small onion, thinly sliced 2 garlic cloves, thinly sliced 2 tbsp butter 10 eggs …

Gluten Free Chocolate Brownies

This is the recipe we used at our cookery class at fifty seven on the 11th January 2020. Gluten Free Chocolate Brownies Ingredients 375g Salted Butter 400g Dark Chocolate (chocolate mix) 480g Castor Sugar 6 Medium Eggs (egg & sugar mix) 225g Rice Flour Pinch Salt Method Preheat the oven to 1800C or to gas mark 4. Prepare your tin measuring approximately 33cm x 23cm x 5cm by lining with parchment paper. Cut the butter into small cubes and place in a saucepan with your chocolate to melt slowly over a low heat. Stir chocolate mix until smooth and glossy. Allow chocolate mix to cool. Break the eggs into a bowl, add sugar, lightly beat together (egg & sugar mix). Measure your flour and sieve into another bowl, add a pinch of salt. Pour the egg & sugar mix into the cooled chocolate and beat well together with wooden spoon or spatula. Finally add the flour and beat together well. Pour into your lined tin. Bake on the middle shelf in the oven for a …

Spicy Parsnip Soup

For me it isn’t so much about a diet in January, but more about getting back to basics.  After all the sweet, rich Christmas food I really enjoy getting the more basic but very warming dishes that this time of year brings.  This soup is a real winter warmer that is very easy to make. Spicy Parsnip Soup (serves 4) Ingredients 700g parsnips 2 tsp curry powder 1 tbsp groundnut or vegetable oil 2 medium onions 2 or 3 medium potatoes 2 cloves garlic 2 pints vegetable stock Heat the oil in a large saucepan and add the peeled and chopped onion. Cook gently for about 5 minutes then add the crushed garlic and the curry powder. Leave to simmer gently for a few minutes then add the peeled and chopped parsnips. Give it all a good stir then add the stock, bring to the boil and simmer gently for 1-2 hours. Blend the soup with a hand blender or in a food processor. Serve with chunks of wholemeal bread.   Enjoy! In season at …

Satsumas in brandy

  One of the nicest things about Christmas has to be all the ‘naughty but nice’ nibbles we get to enjoy.  The shops have plenty to choose from, but I really like to make my own, and there are plenty of options that are quick an easy – here are two of my favorites; Satsumas in brandy Ingredients 1kg satsumas peeled 350g caster sugar 450ml brandy Optional – Star Anise & Cinnamon Sticks Method Pack the satsumas into clean sterilised jars, layering with sugar as you go and pushing the star anise & cinnamon sticks in around them (If using).  Leave at least 3cm at the top of the jar. Pour in the brandy, tapping the side of the jar to remove any air pockets. Seal the jars, shake well and store in a dark cupboard for up to 1 month. Serve cold from the jar, or heated gently in a saucepan with cream. Fruitcake Truffles Whilst whipping up your Christmas Cake, why not make a little extra and use it for this fabulous recipe. …