Baked Cheesecake

For his birthday last year my husband asked for a fruity, baked cheesecake. I hunted round online to see what my options were and settled for this one. It is very rich and creamy but the sharpness of the blueberries cuts through it (this is why it is important not to make the fruit syrup too sweet)

Baked blueberry cheesecake
Print Recipe
Prep Time
45 minutes
Cook Time Passive Time
35 minutes 2 hours
Prep Time
45 minutes
Cook Time Passive Time
35 minutes 2 hours
Baked blueberry cheesecake
Print Recipe
Prep Time
45 minutes
Cook Time Passive Time
35 minutes 2 hours
Prep Time
45 minutes
Cook Time Passive Time
35 minutes 2 hours
Ingredients
Servings:
Instructions
  1. Heat oven to 200C . Line a 20cm cake tin with baking parchment. Put the biscuits in a food processor and blitz to crumbs. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a metal spoon to cover the base, then bake for 10 mins. Leave to cool.
  2. Tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 2 mins until saucy. Set aside to cool.
  3. Whisk the cream cheese in an electric mixer until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.
  4. Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake.
  5. Bake for 10 mins, then lower the heat to 110C and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs - ideally overnight.
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Kofte meatballs

These are a cross between Turkish Kofte kebabs and meatballs and make a great change for a mid-week supper

Kofte meatballs
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
12 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
12 minutes
Kofte meatballs
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
12 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
12 minutes
Ingredients
Servings: people
Instructions
  1. Put all the ingredients into a bowl and mix really well. Get you hands in there and 'knead' the mixture until there is no mince texture left and everything is evenly mixed through
  2. Take a small amount of mixture and roll into a ball between your cupped hands. I normally make around 8 balls from the mixture. Squash them down slightly so they are a tiny bit flattened and don't roll in the pan. At this stage you can leave them to rest for 10 minutes if you like while you slice the onion and prepare the yogurt dip
  3. In your largest frying pan, heat a few tbsp of oil and when hot add your meatballs. Fry until browned on that side (around 6 minutes) and then turn over to cook for 4-6 minutes on the other side. While these are cooking heat up your tortilla wraps ( I do mine in the microwave for 90 seconds) and get everything out on the table for people to make their own. Serve as soon as you can while they are still hot!
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A KitchenAid – the best gadget ever?

So I bought my kitchenAid before Christmas and as part of the deal I got a free ice-cream maker (which I haven’t yet used) and this week got an ebay bargain of a mincer/grinder and fruit strainer which will be great to use up the excess produce from the plot in the summer! So this week I have been mainly doing lots of research and planning how best to make full use of all my new toys. I am excited about being able to mince my own meat – especially as lamb mince can be so pricey and we like to use it quite a lot so once I work out the best cuts to use I hope it will be a good economical investment.

At the moment I am half-way through making some Challah bread with a sourdough starter (made with the kitchenAid of course) so if it comes out well I will share photos and recipes tomorrow.

I think this machine could become my ‘can’t live without kitchen gadget’ – what is yours?

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Lamb and pistachio burgers

It has been a busy couple of weeks as I have started a new job and so cooking has slowed down somewhat. I have been experimenting with my own sour dough starter, the results of which I will share soon but for now I will share a recipe I have adapted from my new favourite cook book – Persiana. Much of the credit should go to the author of this book but I did alter a few of the quantities and ingredients – and they were absolutely delicious

Lamb and pistachio burgers
Print Recipe
Servings Prep Time
4 small patties 20 minutes
Cook Time
10 minutes
Servings Prep Time
4 small patties 20 minutes
Cook Time
10 minutes
Lamb and pistachio burgers
Print Recipe
Servings Prep Time
4 small patties 20 minutes
Cook Time
10 minutes
Servings Prep Time
4 small patties 20 minutes
Cook Time
10 minutes
Ingredients
Servings: small patties
Instructions
  1. Shell the pistachio's if necessary and blitz half of them into a fine powder in a food mixer. Add the other half and blitz minimally so the rest are still chunky. If you don't have a food processor you could roughly chop the entire mixture - the resulting burgers would just be chunkier
  2. Mix the nuts with the mince, the herbs and spices and onion. Add the egg and get your hands stuck in! Mix everything together until it is all thoroughly mixed.
  3. Split the mixture into 4 and roll into 4 balls. Squash the balls down to make 4 patties and leave to rest for a couple of minutes
  4. Heat a frying pan with a small amount of oil and when hot, place in the patties. Leave for 5-6 minutes until a crust has started to form. Flip the patties over and cook for another 4 minutes
  5. Serve either as 'burgers' in a toasted bun with a fresh green salad and potato wedges (in which case serve one patty per person) or like I have done, keep as patties and serve with some roasted squash (serve 2 patties per person)
Recipe Notes

A lovely accompaniment for this dish is a yogurt based dip (I made mine with yogurt, finely diced cucumber and plenty of fresh dill)

yoghurt-dip

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