Malteser Cheesecake

You will need

200 g malted milk biscuits crumbled
100 g butter melted
5 tbsp sugar
600 g Philadelphia (Usually comes in 300 g tubs.)
300 ml double cream whipped until stiff
300 g white chocolate melted
200 g milk chocolate melted
2 tbsp Horlicks powder (You can get one-cup packets.)
small bag Maltesers

Method

  1. Line base and sides of a deep, 22-23cm loose-bottomed round tin with baking parchment.
  2. Mix the biscuit crumbs, melted butter and 2 tbsp of the sugar, then press into base.  Chill.
  3. Divide cream cheese and cream evenly between 2 bowls.
  4. Add the white chocolate to one, and the milk chocolate, malt and remaining 3 tbsp sugar to the other.
  5. Beat each with an electric whisk until smooth.
  6. Spread the milk chocolate mixture evenly in the tin.
  7. Spoon the white chocolate mix over the top and gently smooth.
  8. Dot with Maltesers and chill for at least 5 hrs until firm.

Pan Hash

You will Need

potatoes cut into small cubes
onion chopped and sliced
olive oil (or chilli oil)
optional
ingredients 		chorizo (chopped)
corned beef
Cheddar cheese chunks
other left-overs from fridge

Method

  1. Heat the oil in a heavy bottomed frying pan.
  2. Add the potatoes and stir over a medium high heat until all the cubes are coated in fat.  Turn the heat down low, cover with a lid and cook gently for about 20 mins, stirring frequently to avoid the potato sticking to the pan base.
  3. Turn the heat back up to medium and remove the lid.  Add the onions and fry gently until they are soft (chorizo that needs to be cooked can also be added at this point).
  4. Add the final ingredients (depends on what is in the cupboard/fridge) and cook through.
  5. Serve hot with plenty of salt & pepper.

Roast Summer Vegetables

Ingredients

1 garlic bulb separated into cloves and skinned
2 lemons cut into small wedges
4 tbsp olive oil
3 large red peppers deseeded and cut into chunks
3 small red onions cut into wedges
4 large courgettes cut into wedges
200 g packet feta cheese crumbled into chunks
400 g can chickpeas drained
crusty bread to serve

Method

  1. Toss the whole cloves, peppers, onions and courgettes into the olive oil, and put into a roasting tray.
  2. Roast in the oven for an hour at 200℃.
  3. Add the feta, chickpeas and lemon wedges to the roasted veg and cook for 10-15 mins, to warm through in the oven.

Serve with crusty bread to soak up any juices.

Salmon Broccoli Ring

Ingredients

some onion
some red pepper
some broccoli
some cooked salmon
some Gruyère cheese
1 handful dill
1 or 2 cloves garlic
1 small jar mayonnaise
1 pack flaky pastry

Method

  1. Finely chop/grate all the vegetables and salmon into a large bowl.
  2. Add the dill and mayonnaise and stir thoroughly.
  3. Roll out the pastry thinly and cut into long thin triangles (approx. 3 cm x 20 cm).
  4. Place the pastry triangles overlapping in a circle on a pizza stone in a circle. Roll them together where they overlap.
  5. Place the mixture in a circle on the pastry and bring the points of the triangle over to make a ring.
  6. Cook in the oven for 30 mins, or until the pastry is golden.
  7. Serve hot or cold with new potatoes and a salad.

Smoky Beans with Basil and Bacon

Ingredients

2 tbsp olive oil for cooking
1 small onion finely chopped
2 rasher smoked back bacon
420 g can canellini beans rinsed and drained
2 large tomatoes roughly chopped
6 large basil leaves
Tabasco sauce

cheddar cheese or similar grated

Method

  1. Heat the oil in a saucepan and fry the bacon until golden and crisp.  Remove from the pan, leaving the oil.
  2. Add the finely chopped onion.  Stir and soften for about 5 mins.
  3. Add the tomatoes and beans.  Stir well and cook for another few minutes until the tomatoes soften.
  4. Shred the basil and add to the pan along with a few drops of Tabasco, to taste.

Serve on hot buttered toast with the bacon and top with the grated cheese.