Truffle Cheesecake

Light sponge with a rich chocolate and almond topping laced with rum for an extra special dessert.

Serves: 10

Prep time: 25 mins; Cook time: 1 hour

Base Ingredients:
1 egg;
1oz (25g) caster sugar
1oz (25g) plain flour, sifted;
Few drops vanilla essence

Topping Ingredients:
1 ½ lb (675g) cream cheese
175g/6oz caster sugar
3 eggs, beaten
200g/7oz plain chocolate, melted
2 tblsp milk
5 tblsp dark rum
7oz (200g) carton fromage frais
2oz (50g) ground almonds
cocoa powder for dusting

Step One : Grease and line a 21cm/8 1/2 in spring clip tin.

Step Two : Preheat the oven to Mark 5 / 190oC / 375oF.

Step Three : Whisk egg and sugar together until mixture leaves a trail. Fold in the flour and vanilla essence. Pour into tin, spread evenly and bake for 10 minutes until golden and risen.

Step Four : Turn the sponge onto sugared paper. Wash, grease and re-line the base and sides of spring clip tin. Return sponge to tin. Lower oven to Mark 4 / 180oC / 350oF.

Step Five : Put cream cheese into a bowl and beat in caster sugar and eggs. Add the chocolate, milk, rum, fromage frais and almonds. Beat well and pour on top of sponge base. Bake for 45-50 minutes until set.

Step Six : Turn off oven and leave cheesecake to cool in oven for 2-3 hours.

Step Seven : Dust with cocoa before serving.

Tip: This rich cheesecake is delicious served slightly warm or at room temperature. It is best eaten within 24 hours and is not suitable for freezing.

Click on the book cover to find more cheesecake recipes …

Oaty Fish Crumble

It’s hearty, satisfying and good for you!

Serves: 4

Prep time: 25 mins; Cook time: 45 mins

Ingredients:
12oz (350g) cod fillet, skinned
8oz (225g) smoked haddock fillet, skinned
1 tblsp (15ml) cornflour
1oz (25g) butter
1oz (25g) plain flour
½ pt (300ml) milk
5 fl oz (142ml) soured cream
2 tblsp (30ml) chopped fresh parsley
Salt and pepper
3oz (75g) frozen peas
3oz (75g) frozen or canned sweetcorn
4oz (125g) cooked peeled prawns.

Topping:
4oz (125g) butter
3oz (75g) wholemeal plain flour
2oz (50g) porridge oats
2oz (50g) red Leicester cheese, grated

Step One : Cut the fish into bite-sized pieces and toss in cornflour.

Step Two : Melt butter, stir in flour and cook for 2 minutes. Off the heat, gradually add milk, then cream, parsley, seasoning, peas and sweetcorn. Return to the heat and slowly bring to the boil, stirring. Cook for 2 minutes.

Step Three : Stir in the fish and prawns then spoon into a 2 pt (1.1 litre) ovenproof dish.

Step Four : Preheat the oven to Mark 5 / 375oF / 190oC. Rub butter into the flour and oats. Stir in cheese and sprinkle over fish mixture. Bake for 30-35 minutes, until crisp and golden.

Some other firm family favourites can be found here …

Chicken with Bacon Dal

Serves : 4

Prep time: 10 mins;    Cook time: 40 mins

Delicately spiced with Indian flavourings, these red lentils make a truly wonderful sauce to serve with chicken.

Ingredients:
2 tblsp (30ml) oil
4 chicken portions
8oz (225g) onion, chopped
1 clove of garlic, crushed
4oz (125g) streaky bacon, finely chopped
1 in (2.5cm) fresh root ginger, peeled and finely chopped
8oz (225g) split red lentils
1 red chilli, deseeded and finely chopped
1 tsp (5ml) turmeric
2 tsp (10ml) ground cumin
1 tblsp (15ml) ground coriander
1 pint (600ml) chicken stock
2oz (50g) creamed coconut
1 tblsp (15ml) lemon juice
Salt and pepper
2 tblsp (30ml) chopped fresh coriander

Step One : Heat the oil in a large non-stick sauté pan and brown the chicken well. Remove and drain on kitchen paper.

Step Two : Cook the chopped onion and crushed garlic for 5 mins. Add the streaky bacon and cook for a further 3 mins.

Step Three : Stir in the ginger, lentils, chilli, turmeric, cumin and ground coriander and cook for a further 2 mins. Add the stock and bring to the boil.

Step Four : Add the chicken, cover and simmer gently for 25 mins, stirring occasionally and adding a little more stock if necessary, until the chicken and lentils are tender.

Step Five : Grate the creamed coconut and stir into the lentil mixture together with the lemon juice. Adjust the seasoning, heat through and stir in the fresh coriander just before serving.

Other Dal recipes can be found here …

Garlic and Herb Crepes with Roast Vegetables

Serves: 6

Prep time: 15 mins, plus 30 mins standing time; Cook time: 1 hour

Delicious garlic and herb crepes make wonderful pockets for succulent roasted vegetables and plenty of rich creamy sauce.

Ingredients:
2 red peppers, deseeded and roughly chopped
2 yellow peppers, deseeded and roughly chopped
6oz (175g) onion, roughly chopped
1 aubergine, roughly chopped
2 courgettes, roughly chopped
2 tblsp (30ml) olive oil
1 quantity of crepe mixture
2 cloves of garlic, crushed
1 tblsp (15ml) chopped mixed fresh herbs
1oz (25g) butter
1oz (25g) flour
1 pint (600ml) milk
3oz (75g) Gruyere cheese, grated
3oz (75g) cheddar cheese, grated
1 tsp (5ml) Dijon mustard
1 egg yolk
Salt and pepper

Step One : Preheat the oven to Mark 6 / 400oF / 200oC. Place all of the chopped vegetables in a roasting tin with the olive oil and cook for 45 mins until they are tender and browned, turning them occasionally.

Step Two : Make the basic crepe mixture, then add the garlic and herbs. Rest mixture for 30 mins.

Step Three : Meanwhile, melt the butter in a saucepan, add flour and cook for 1 minute. Remove from the heat and gradually add the milk. Bring to the boil, stirring. Cook for 2-3 mins. Stir in most of both cheeses, the mustard and the egg yolk. Season well, cover and keep warm.

Step Four : Cook the crepes. Fold into quarters to form triangles. Fill with the roasted vegetables and place in a single layer in a greased, shallow ovenproof dish. Pour over the sauce, sprinkle the remaining cheese over the crepes and grill until golden brown. Serve immediately.

Other crepe recipes …

Apple and Berry Crumble Tart

Serves: 6

Prep time: 20 mins;  Cook time: 1 hour;

Ingredients Filling:
675g (1lb 8oz) cooking apples
500g bag frozen summer fruits, such as raspberries and blackberries
75g (2 ¾ oz) caster sugar
Juice and rind of 1 lemon
10ml (2 tsp) arrowroot, mixed with 15ml (1 tblsp) cold water.

Ingredients Base and topping:
75g (2 ¾ oz) unsalted butter
75g (2 ¾ oz) caster sugar
1 egg, lightly beaten
5ml (1 tsp) baking powder
75g (2 ¾ oz) ground almonds
225g (8oz) plain flour
2.5ml (1/2 tsp) ground cinnamon
8-12 whole almonds to decorate

Step One : Peel, core and slice apples. Place in a pan with frozen fruits, sugar, lemon juice and rind and 45ml (3 tblsp) water. Simmer for 10 mins, until fruit just softens. Add arrowroot and stir until thickened. Leave to cool.

Step Two : For base and topping, blend together butter and sugar in a processor. Add the egg, baking powder, ground almonds, flour and cinnamon then process until mixture is just crumbly. Turn into a bowl.

Step Three : Grease and line a 23cm (9in) loose-based tin. Turn out two-thirds of crumble mixture on to a floured surface. Knead together to combine. Use to cover base of prepared tin, pushing together any cracks.

Step Four : Spread cooled fruit mixture over base. Sprinkle over reserved crumble mixture. Decorate with almonds. Bake at 180oC/350oF/Gas 4 for 50 mins until pale golden.

Step Five : Serve warm or cold with crème fraiche.

Tip: As alternative fillings, use other fruits when they’re in season. Good combinations are apple and apricot or pear and raspberry.

Other crumble recipes …

Prawn Creole

Serves: 4

Prep time: 15 mins;  Cook time: 16 mins;

Low Fat

Ingredients:
1 tblsp onion, peeled and chopped
2 tbsp green pepper, deseeded and chopped
775g can chopped tomatoes
2 tsp chicken gravy granules
1 tsp caster sugar
1 tsp dried thyme
A few drops of hot pepper sauce
2 tblsp cornflour
1 lb (450g) peeled cooked prawns
11oz (325g) freshly cooked rice
5oz (150g) chopped parsley

Step One : Place onion and green pepper in a large frying pan with 4 tblsp water. Bring to boil, then reduce heat. Cover and simmer for 3-4 mins, or until tender. Stir in tomatoes, chicken granules, sugar, thyme and pepper sauce. Simmer, uncovered for 8 mins.

Step Two : Blend the cornflour with 4 tblsp cold water and stir into pan. Cook stirring, over a medium heat until thickened. Cook for a further 2 mins.

Step Three : Add prawns to pan and heat through.

Step Four : Mix together rice and parsley and serve with prawn creole.

Other Seafood recipes can be found here …

Meatballs with Tomato Sauce

Serves: 4

Prep: 25 mins;   Cook: 35 mins

These tasty pork meatballs are easy to make and will be popular with the whole family.

Ingredients:
4 tblsp (60ml) oil
1 onion, finely chopped
1 tsp (5ml) fennel seeds
8oz (225g) minced pork
1 clove garlic, crushed
2 tblsp (30ml) fresh parsley, chopped
1 tsp (5ml) lemon juice
4oz (125g) fresh white or brown breadcrumbs
1 egg
Salt and pepper
2 tsp (10ml) wholegrain mustard
2oz (50g) plain flour

Tomato Sauce:
1 tbsp (15ml) olive oil
2 carrots, grated
14oz (396g) can chopped tomatoes
juice of 1 orange
3 tbsp (45ml) sherry (optional)
Salt and pepper

Step One : Heat half the oil in a frying pan and gently fry the onion and fennel seeds until the onion is softened.

Step Two : In a large bowl mix together the pork mince with the onion, garlic, parsley, lemon juice, breadcrumbs, egg, seasoning and mustard combining together well.

Step Three : Using a tablespoon scoop out spoonfuls of the mixture and form into round meatball shapes. Roll the meatballs round in the flour shaking off any excess.

Step Four : Heat the remaining oil and fry the meatballs, a few at a time, until browned.

Step Five : Make the sauce by heating the olive oil in a saucepan and cooking the carrots until softened. Add the tomatoes, orange juice and sherry, season well, then simmer over a gentle heat until the sauce is thick and pungent.

Step Six : Add the meatballs to the sauce and continue cooking for a further 20 minutes. Serve hot with potatoes and broccoli.

Other Meatball recipes can be found here …

Rhubarb and Raspberry Tart

Serves : 6

Prep : 40 min, plus chilling time;   Cook : 20 min

This simple flan makes a delicious dessert. Semolina sprinkled on the pastry soaks up the fruit juices

Ingredients:
Rich Pastry:
3oz (175g) butter, softened
6oz (175g) plain flour, sieved
2 tblsp (30ml) sugar
1 egg yolk
About 2tbsp/30ml water

Filling:
1 lb (450g) rhubarb, cut into chunks
3oz/75g caster sugar
1 tblsp (15ml) cornflour, blended with water
1 tblsp (15ml) semolina
4oz (125g) raspberries
1oz (25g) flaked almonds, toasted
8in/20cm loose-bottomed flan tin.

Step One : Make the pastry by rubbing the butter into the flour until it resembles breadcrumbs. Stir in the sugar, add the egg yolk, then start blending the mixture with a round bladed knife. As the mixture combines together add the water gradually to bring the mixture into a firm dough. Wrap in clingfilm and leave in a cool place for 30 minutes.

Step Two : Roll the pastry out on a floured surface and line the flan tin. Prick the base and line with greaseproof paper and baking beans. Chill in the fridge for 10 minutes.

Step Three : Preheat the oven to Gas Mark 4 / 350oF / 180oC. Cook the tart for 15 minutes, until golden, removing the greaseproof paper after 10 minutes.

Step Four : Meanwhile, place the rhubarb in a saucepan with the caster sugar. Add 3 tblsp (45ml) water and simmer for 5 minutes. Drain the rhubarb, reserving the juice.

Step Five : To make the glaze, mix 6 fl oz (175ml) of the reserved juice with the blended cornflour. Return to the saucepan and bring to the boil to allow the mixture to thicken.

Step Six : Sprinkle the semolina over the base of the cooked pastry case. Place the drained rhubarb in the tart, add the raspberries and sprinkle over the almonds. Pour over the glaze making sure it covers the fruit in an even layer.

Step Seven : Serve the tart warmed or chilled with crème fraiche.

Other Rhubarb recipes can be found here …

Chocolate and Chestnut Cake

Cuts into 10-12 slices

Ingredients for the cake:
4 medium eggs separated
250g (8oz) caster sugar
90g (3oz) plain chocolate, grated
435g can chestnut puree.

Ingredients for the filling:
150ml (1/4 pint) double cream
30g (1oz) caster sugar
1 tbsp brandy, optional
Icing sugar, for dusting
two 20cm (8in) round sandwich tins, base lined with greaseproof paper

Step One : Set the oven to Gas 4/180oC/350oF.

Step Two : To make the cake: Whisk the egg yolks and the caster sugar together until thick and creamy. Fold in the chocolate and three-quarters of the chestnut puree.

Step Three : Whisk egg whites until stiff, then fold into the chocolate and chestnut mixture. Divide between the tins and level the surface.

Step Four : Bake the cakes in the centre of the oven for 20-25 mins, until they are firm in the centre. Remove from the oven and allow to cool in the tins for 5 mins before turning out on to a wire rack to cool.

Step Five : To make the filling: Lightly whip the cream and sugar together. Mix the brandy, if using, with the remaining chestnut puree, then fold the puree into the cream.

Step Six : Spread filling over one cake layer. Place the other on top. Dust with icing sugar.

Additional recipes for using Chestnuts can be found here …

Baked Lamb and Vegetables

Serves: 4

Prep time: 20 mins; Cook time: 50 mins

Low Fat

Ingredients:
4 x 7oz (200g) lamb shoulder chops
1 large onion, peeled and cut into wedges
1 medium carrot, peeled and cut into strips
1 medium turnip, peeled and cut into strips
1 celery stick, trimmed and sliced
pinch of garlic salt
pinch of dried thyme
pinch of ground black pepper
4 thin slices lemon

Step One : Cut four 12 in (30cm) squares of foil. Trim and discard any fat from meat and place a lamb chop in the centre of each foil square.

Step Two : Divide the vegetables equally between the lamb chops.

Step Three : Preheat the oven to Gas 4/350oC/180oF. In a small bowl, mix together the garlic salt, thyme and the black pepper, then sprinkle over the vegetables. Place lemon slices on top.

Step Four : Fold the foil squares tightly around the chops to seal, the place the foil parcels on a large baking sheet. Cook in the preheated oven for 50 mins, or until the chops are tender and cooked through. Discard lemon before serving the lamb and vegetables.

Find other lamb recipes here …