Pineapple Top & Tail Cheesecake

For the base 35g butter 85g reduced-fat digestive biscuits , finely crushed For the filling 2 x 300g tubs light soft cheese 175g golden caster sugar 3 tbsp cornflour 1 tsp of pineapple juice 1 tsp vanilla extract 3 eggs , room temperature, beaten 150g fromage frais 8 slices of fresh pineapple, cubed 100g muscavado sugar For the topping 35g butter 85g reduced-fat digestive biscuits , finely crushed

Method

1. Heat oven to 180C/fan 160C/gas 4. Line a 20cm loose-bottomed or springform tin with baking parchment and stand it on a baking sheet. Melt the butter and stir in the biscuit crumbs. Press the mix into the base of the tin, then bake for 10 mins. Remove from the oven and raise the temperature to 240C/fan 220C/gas 9.
2. Place the cubed pineapple and the sugar into a saucepan and allow to simmer for 10 minutes or until the pineapple has softened. Drain and place the cooked pineapple on the base.
3. For the filling, beat the soft cheese just until smooth with an electric hand mixer on low speed. Gradually add the sugar, also on a low speed, then the cornflour without overbeating. Scrape the sides of the bowl. Slowly whisk in the pineapple juice, the vanilla, then the eggs. Scrape the sides of the bowl, then finally whiskin the fromage frais. The mixture should be smooth and quite runny.
4. Pour the filling over the crumb base. Jiggle the tin to level the mix and squash surface bubbles with the back of a teaspoon. Bake for 10 mins, then lower the heat to 110C/fan 90C/gas ¼. Bake another 25 mins and, if you are using an electric oven, leave the oven door slightly ajar for the first 3 mins. After the 25 mins, shake the tin and there should be a wobble in the centre of the filling. If left until firmer it is more likely to crack later. Turn off the oven, keep the door closed and leave the cake in for 2 hrs. Open the door, loosen the top edges of the cake with a round bladed knife, then leave in the oven to cool gently for another 1-1½ hrs.
5. Make the topping by mixing the crushed biscuits with the melted butter. Sprinkle over the top of the cheesecake and gently press (not too hard as you will damage the cheesecake). This can be down before the final 1 1/2 hrs of cooling in the oven.
6. Move to the fridge to fully cool.
7. Remove the from the fridge and hour before serving.

This was another big success at the Fireworks party along with the Pumpkin Cake. The cheesecake itself is very creamy and the pineapple gives it a certain sharpness! The 'tasters' seemed to really enjoy the 'base' on the top and bottom!!

Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?

Pumpkin Cake

Ingredients 300g self-raising flour 300g light muscovado sugar 3 tsp mixed spice 2 tsp bicarbonate of soda 175g sultanas ½ tsp salt 4 eggs , beaten 200g butter , melted zest 1 orange 1 tbsp orange juice 500g (peeled weight) pumpkins or butternut squash flesh, grate For Drenching and Frosting 200g pack soft cheese 85g butter , softened 100g icing sugar , sifted zest 1 orange and juice of half

Method

1. Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
2. To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
3. If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you're making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.

This was a big hit at the Fireworks bash! The icing is nice and orangey and for all those out there that say they don't like pumpkin, I would like to say that that was me but I really liked this cake (doesn't taste of pumpkin!!). This was served as an option for dessert along with Pineapple Top & Tail Cheesecake

Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?

The Guy Cometh..

Well, November the 5th is here!

Remember, Remember the 5th of November

Gunpwder, treason and plot.

I see no reason that gun powder treason

should ever be forgot!

And it won't be, this Saturday is the long awaited Bonfire/Firework party! Not sure what the current guest count is, not as many as hoped but still enough to make my mum run round like a headless chicken! But as promised I will start adding the recipes that are going to grace the tabel at the party so you to can enjoy the toasty, tasty smells of Bonfire Night! As you can see I have already added a wonderful Cheesy Pepper Bread, now this is great and by peppers I mean capsicum types, not black pepper! I usually make bread, with the yeast and the waiting and the kneading and the more waiting and the cooking but this was SO fast, 40 minutes, total time. Only 30 minutes to cook! Seriously give it a go, I served it last night as a side to chilli (basically couldn't wait till Saturday to try it!) and oh boy!! It is also freezable (I have included instructions on how to re heat, in the recipe). What else is going to make it to the table? Well, the Baked Toffee Apple Tart making a comeback after its big debut success! But also a nice Pumpkin based cake, forward thinking you see, from the old Halloween Jack o Lantern! And, after a suggestion from one of my visitors a Pineapple Cheesecake - but with this one I am going - individual.... In terms of the main courses.. HA! Who needs 'em, bring on the sugar!! No, I am not incharge of the main courses, got mum on that one, but I am going to try a slight variation on the Barbeque Skewers marinade, but change it to suit chicken, we'll see how that goes!

Oh and you may have noticed Rose's Guides in the left bar, well this is the start of some guides I am writing to try and help all those new chefs out there! They are still needing additions and there are many more to come but if you have any suggestions to improve what's there or anything you would like to see added let me know!!

Cheesy Pepper Bread

Ingredients 200g wholemeal flour 200g plain flour , plus extra for dusting 1 tsp bicarbonate of soda 2 tsp cream of tartar 1 tsp salt 1 tsp caster sugar 25g butter , melted 300ml milk , at room temperature 175g cheddar , coarsely grated 3 tbsp pumpkin seeds 85g ready-roasted peppers from a jar, drained and chopped

Want to give it a go? Download the .pdf version, easier than writing it out!!

Method

1. Heat oven to 190C/fan 170C/gas 5. Sift the dry ingredients into a large bowl and make a large well in the middle. Combine the melted butter and milk, then pour into the well. Mix to a soft dough.
2. Dust the work surface with flour. Add most of the cheddar, 2 tbsp of the pumpkin seeds and the chopped peppers to the dough. Gently knead to combine on the floured surface. Divide into 8 lumps and shape into rough rounds two finger-widths deep.
3. Place the pieces side by side on a floured baking sheet, scatter the remaining cheddar and pumpkin seeds over the top and bake for 30 mins until golden brown and the cheese is bubbling. Cool on a wire rack and eat while warm. The bread can be frozen at this point. To reheat, wrap the bread tightly in foil and bake at 200C/fan 180C/gas 6 for about 30 mins.

This bread is great! I made it into 16 smaller little rolls, which I put with some of the left over chilli. I am saving the rest for the Bonfire party on this Saturday!! This is such an easy bread to make and because it has no yeast it doesn't require rising time and doesn't take nearly as long to bake!

Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?

Simple Chilli Nachos

Ingredients 1 tbsp oil 2 medium onions 1 green pepper 1 garlic clove , peeled & crushed 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild) 1 tbsp flour 1 large tin of red kidney beans 1 beef stock cube 2 tbsp tomato puree 400g tortilla chips grated cheese, sour cream and salsa to serve.

Method

1. Pre-heat oven to 180 oC.
2. Chop the onion and add to a frying pan with the garlic and the oil. Fry for 6 - 8 minutes.
3. Add the minced beef to the onions and brown. Add the flour, this will absorb the liquid that has been produced.
4. Using the stock cube make 1 pint of stock. Add the tomato puree to the stock and mix well. Add to the beef and onion mixture.
5. Drain the kidney beans and add, along with the Chilli powder.
6. Transfer the mixture to an oven proff casserole dish and cook for 1 hour.
7. Remove from oven and add the chopped green pepper.
8. Return the mixture to the oven for another 30 minutes.
9. To serve: line the bootom of your serving dish with the tortilla chips, spoon your chilli over the chips. Top with grated cheese, return to the oven breifly to allow cheese to melt fully. Top with soured cream and salsa.

This was really tasty and great for munching while you are watching a film!! It is also a nice simple recipe for anyone wanting something easy and impressive. As you can see it is quite a long cooking time so, give yourself time - unlike me who started it about 8pm! Oh and watch the tops of those tins, VERY sharp, I know!!!

Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?