White Chocolate Cheesecake with Raspberries.

I know - doesn’t that just sound too good to be true? Creamy, tangy, crunch and utterly delicious - just one bite of this cheesecake can chase all of your blues away. It may not be a staple on a takeaway menu, but surely treating yourself shouldn’t mean hauling a box of frozen muck out the freezer and having to break your hand trying to cut it? This cheesecake is the ultimate one; I challenge you to find a simpler yet tastier recipe anywhere! This is perfect for dinner parties as it can be beautifully presented; fantastic for family meals as everyone can just dig in straight from the tin, or just as a little secret for yourself - hiding it in a box at the back of the fridge, dipping in with a spoon when no one’s around… bliss.
The recipe is as easy as, well, cake! You can vary the quantities if you wish but I assure you, no matter how big you make this it will never hang around for long. However you should always remember my mum’s quote when going back for more -“little pickers wear bigger knickers!” Whenever I hear this it always hesitates my decision in having seconds, but I suppose with this dessert it may be hard not too! Anyway, back to the ingredients. Try and source good quality cooking chocolate as this will give the best flavour and texture for the cheesecake. I’ve recommended 200g but you could always use more if you have a really sweet tooth. This recipe can actually be the basis for a plain cheesecake by removing the chocolate from the recipe altogether; you could then use your own imagination and get creative with different flavourings, a simply lemon & lime or how about a cracking cheesecake using popping candy? The kids will love the latter one and because it’s so easy, they can help make it!
The base of this cheesecake is one of my favourite things about it; by using milk chocolate digestives instead of plain ones, you can crush them and then heat through so the chocolate melts and creates a substance to hold it together. It also tastes amazing - white versus milk chocolate - what more could you want? If this doesn’t sweeten you up, why not try plain digestives mixed with some ginger nut biscuits? These give a lot more depth to the flavour of the cheesecake, and a little surprise for your taste buds too!
Raspberries are my favourite berries, and they are best eaten during the summer months when they are in season. If rasps aren’t your thing though, try this recipe using strawberries. These work just as well with the white chocolate, although making a coulis from them isn’t as easy. If using strawberries, add them as decoration, or even chop them up and mix them through the topping as yet another unexpected treat for your guests.
I literally could go on about this cheesecake ALL DAY - and I don’t even really like desserts. So I’ll shut my mouth and allow you to open yours, to a mouth watering bite of white chocolate cheesecake.



Recipe.

200g good quality white chocolate

240g cream cheese - full fat works best!
250g mascarpone
80g double cream
400g milk chocolate digestives
250-300g fresh raspberries
1 tablespoon icing sugar

Method:

1. Place the chocolate in a bowl over a pan of simmering water and allow to melt. Try not to let it burn and don’t be tempted to stir it too much - just let the chocolate do its thing!
2. Mix the cheese, mascarpone and cream together with an electric mixer (or with a wooden spoon if you have guns of steel like me!)
3. Crush the digestives and add to a pan. Slowly heat and wait for the chocolate to melt. If it seems like this alone won’t hold the base together, don’t be frightened to add a little butter to it.
4. Line your cheesecake tin - base and sides - with baking paper so it doesn’t stick when removed.
5. Add the melted white chocolate to your cheese topping and mix well.
6. Pack the biscuit base into the tin with the bottom of a wooden spoon, and then pour in the creamy topping.
7. Cover with clingfilm and cool in the fridge for 2-3 hours.

Coulis:

This can either be swirled on top of the cheesecake or mixed through with the topping for a cutesy pink cheesecake - it is entirely up to you!

1. Place a sieve over a bowl and add the raspberries (remember and leave some for decoration.)
2. Literally smoosh - I love that word - them down with a spoon to pulp out all the juice through the sieve and into the bowl.
3. Taste, and add a little icing sugar if too sour.
4. Add to your cheesecake in whichever manner you fancy, pop some whole rasps on top for decoration and allow yourself to be transported to heaven via the dessert train… honestly, it is that good!

Sweet Chilli Chicken & Coconut Noodles

It’s Friday night, you’ve just finished a soul destroying week at work and the last thing you want to do is cook. But instead of picking up the phone and calling a cheeky Chinese that you know you’ll regret in the morning, make your own! I promise you, this dish is so quick and easy it will be on your plate and in your mouth before you could even dial up the local takeaway! Sweet chilli chicken - as spicy or sweet as you like - with some creamy coconut noodles. Yummy! It’s a take on the classic Chinese sweet chilli chicken recipe, but rather than being sweet, sticky and spicy, I’ve given it an Indian twist by cooking the chicken through a curry-like sauce. Chinese take-out food can be quite greasy, noodles deep-fried and the meat covered in batter, so this version is a lot healthier and won’t add inches to your waistline! Make it more authentic by using chopsticks (if you know how!) and if you want to go all out, serve in foil containers and with a big bag of prawn crackers.

I’ve tried this recipe a few times and every time it turns out totally different! The recipe I’ve given you is really just the basic idea upon which you can twist and turn to your own taste. I like my chicken sweeter and so I add more sugar and less chilli powder. BE WARNED - depending on which type of chilli powder you use can be the difference between a gentle tickle of your taste buds or an eye-watering, red-faced spice! Try to use mild chilli powder if you can, it’s available in pretty much all supermarkets and costs very little. The cornflour is just to give the chicken a nice crispy coating, but if you’d rather have the meat in the sauce then you can leave this out. I think it’s a lot nicer cooking the chicken separate as it give another dimension to the different textures of the dish, and it also looks really impressive when you plate it up. The coconut noodles can either be made as directed with a sachet of coconut cream (I use Pataks as I find it gives the best texture, I like mine not too creamy with a bit of a grainy feel), or with a can of coconut milk (reduced fat if you‘re feeling healthy!). Just add the milk in once the noodles are cooked and allow it to thicken while cooking on a low heat.
If you’re counting the calories, swap the chicken for turkey breasts, but be careful not to burn as this may not take as long to cook. The vegetables I’ve added are typically found in Chinese dishes, but you can add more to bulk the dish out if you would rather have a meat free version. Just follow my basic ingredients and cook yourself up a taste sensation!



Recipe.


2x skinless chicken breasts cut into bite size chunks
- 20g cornflour (if cooking chicken separate)
- 20g caster sugar
- 20g ground ginger
- 20g chilli powder
Cooking oil

1 red pepper sliced
1 400g can chopped tomatoes
½ can reduced fat coconut milk
50g tikka paste
2 tablespoons sweet chilli sauce

200g dried fine noodles
1 creamed coconut sachet

Method:

1. Mix together the spices for the chicken and coat each piece with the mixture.
2. Fry in a large wok with oil until cooked through. Cover and set aside.
3. Toss the vegetables into the wok and add the tikka paste. Stir through and allow to cook           for 3-5 minutes.
4. Bring a pan of water to the boil and add the creamed coconut sachet. DON’T open the sachet, leave it be until later!
5. Add the chopped tomatoes and coconut milk to the vegetables, stir through, pop the lid on and allow to simmer.
6. Cook the noodles (in the same pot as your coconut) as according to the packet.
7. Drain the noodles and NOW you can open the coconut cream. Mix it through the noodles - you may need to add a little bit of water if the coconut hasn’t fully melted.
8. Place the noodles in your dish, ladle over your sauce and pop the chicken on the top.

Homemade Kebabs with Tzatziki.

Late Saturday evening usually sees a torrent of young ladies walking home with heels in one hand and a greasy, fatty, most-unappealing-when-sober kebab in the other. They are definitely not the healthiest of snacks and who knows what some of these grotty takeaways put into them! So, if you want to be super prepared for coming home after a night out, or you just fancy a takeaway that won’t stay on your hips forever, why not try these homemade chicken kebabs with a fresh tzatziki dip? The chicken can either be marinated for a few hours before hand or simply coated on just before grilling. The marinade uses a mixture of honey, soy sauce and lemon juice to keep the chicken moist and juicy whilst giving it a sweet and fresh flavour. The longer you marinade it for the more pronounced the flavour will be, but don’t worry if you don’t have time as coating the chicken with the mixture while it’s cooking will still give it that tricky tenderness. If chicken isn’t your favourite, you could use turkey (which is even healthier) or lamb. Using lamb could have unbelievable consequences for your taste buds; use the same marinade but add some fresh chopped mint. When it comes to serving, spread the tzatziki onto a thick floury wrap, let the meat & vegetables slide down off the skewer, and roll it up for a kick-ass kebab.
In the recipe I’ve put in the vegetables that I prefer, but you could easily pick and choose your own favourites to use. They are also perfect for barbeques, have them ready to hit the grill or let your guest make their own from a choice of chicken and vegetables - perfect for those picky eaters or vegetarians.
The tzatziki dip is fabulously refreshing and works well with the sweet flavours of the meat. If you’re planning on kissing the boys I would maybe cut down on the garlic for this recipe, it is just as nice without as it is with. I’ve made it with fat free yoghurt so as to save on calories and it tastes a lot lighter than if made with your standard creamy Greek yoghurt. I’ve chosen to dice my cucumber as I like having a bit of a texture party on my taste buds, but you could simply grate it to save time and effort. If you do this, leave the skin on as it holds the cucumber together a bit better, and make sure you squeeze the gratings between some kitchen towel to remove the excess water, as this could affect the consistency of the tzatziki.
I really do adore this dish, it’s easy to throw together at the last minute or if you’re super organised (unlike me) you can have it prepared in advance. The homemade dip adds a nice touch to the dish and tastes so much better than shop bought! Try it for yourself and see the difference - reap the rewards too when you don’t feel sluggish after eating a carton full of greasy donner!



Recipe.

2x skinless chicken breasts
Marinade  - 30g honey (set or runny)
-20 ml soy sauce
-1 red chilli chopped & deseeded
- juice of 1 lemon
-2 crushed garlic cloves
-15g ground ginger
-15ml olive oil
Your chosen veg, cut into large chunks
150g plain white rice
1 green pepper, deseeded and diced
2 spring onions, sliced

Tzatziki:

200g fat free yoghurt
20ml olive oil
2 crushed garlic cloves - or more if you like!
1 large cucumber, diced or grated
Squeeze of lemon juice
Fresh mint - optional.

Method:

1. Cut the chicken into cubes and place in a bowl.
2. Mix the ingredients for the marinade together and add to the chicken. Leave a little for brushing while cooking. Ensure all the meat is covered and leave to marinade in the fridge.
3. Thread the chicken and veg onto metal kebab skewers and place under a hot grill/on the BBQ/wherever you’re cooking! They should take around 8-12 minutes depending on the heat, use a brush to baste with the leftover marinade whilst cooking.
4. Cook your rice according to instructions and when cooked mix with the diced pepper and spring onions.
5. For the tzatziki, literally mix all the ingredients together thoroughly and serve in a bowl alongside your kebabs.
6. Serve the rice in another bowl and present all 3 to your lucky guests!