I think its time we had a look at what else we sampled last week. I am still awaiting Jan's crumble cake recipe but I'm sure he'll give up his secret soon. Anyway, Paul arrived with his dish under tight wraps so nobody was getting a sneak peak before it was out, on the plate and looking good! And it was...all glossy and textured and looking as if it had about 3 million calories per square cm! It was a two tone chocolate cheesecake and it looked dangerously good. Paul is also an accomplished cook having run a successful restaurant for a few years until the long hours and having no life whatsoever took their toll. Well, we all benefit on a regular basis from Paul's lovely cooking and baking. His sumptuous finger buffets are renowned in certain circles and his veggie tapas dishes are to die for...not to mention lots of sweet treats that he rustles up at the drop of a hat. I always think Paul should have a little cafe but I'm sure he has different ideas!
We all decided that we needed to slow down and not guzzle big portions of everything so we halved the huge slices that had already been cut for us - good move! I think we could have all gone mad and eaten the whole cheesecake but we were all very well behaved.
Paul told me later on that he makes this dish often and always keeps an emergency one in the freezer to administer to Harry when he needs something sweet and satisfying at short notice but this was the first time he had made it this way. Here is the recipe
Paul's two tone chocolate cheesecake
base
2/3 packet of Digestive Biscuits
1/3 packet of Ginger Nuts
200g Stork Margarine
4 tablespoons golden syrup
- Put the biscuits in a food processor until they are crumbs, then add the margarine (cut into smaller blocks)and the syrup and blend until all mixed together. Put in a bowl and microwave for 30 seconds to soften, the press into a pre-greased tin (warming will help this process as the mixture is more pliable). Put in fridge to cool.
Filling
1 tub Marscapone (think its about 200g)
1 200g bar plain chocolate
1 200g bar white chocolate
1/2 tin of condensed milk
- Place the broken up white chocolate into a pan on a very low heat and add 1/2 of the amount of condensed milk. Keep stirring while chocolate melts then add 1/2 the marscapone, again keep stirring until the mixture is smooth. Pour into previously refrigerated base and leave to cool - place in fridge when cool enough.
- Repeat the process again with the plain choclate and the rest of the condensed milk and marscapone, when cool keep cheesecake in fridge until serving.
- Then, enjoy............................
Normally Paul just uses normal digestive biscuits but he thought the gingernuts would add a little spiciness and he usually only uses one type of chocolate but I think using the plain and white was a stroke of culinary genius. Nigella would be proud! He also told me that the two mixtures could be swirled together to create a nice marbled effect, or a 3 tone cake could be made using milk chocolate too! At this point I was lusting after another slice but managed to hold off because I was eyeing up some banana muffins that were being brought in from the kitchen!
Paul - you're cheesecake was first class and we can't wait to sample future delights!
So, the banana muffins had appeared and were quickly disappearing to lots of 'mmmms' and 'ooh yes'! I think Fee had come up trumps with the muffins! They were pretty delicious and sound surprisingly easy to make! In fact, fee told us she makes a batch of muffins most weeks as they are quick and relatively healthy and can be adapted to include many flavours both sweet and savoury. Her little monsters are always mooching about the kitchen looking for treats so this was the perfect way to make sure the treats were at least a little healthier than normal. In fact, Fee had wanted to join the baking group so that her baking skills would improve. She worries about all the salt, sugar, artificial additives and preservative that are in shop bought treats and is trying to cook and bake more things at home to eliminate these from the family's diet. Well, we didn't care whether they were healthy or not because they were very yummy. Fee said she takes a lot of inspiration from her friend Vivienne who makes really really delicious and unusual muffins but this recipe (a family favourite) was adapted from a very easy Nigella Express Recipe. Thanks NIgella!
Fiona's banana fudge muffins
3 ripe bananas
125ml vegetable oil but can be replaced with apple sauce
2 large free range organic eggs
100g caster sugar but can use brown
1/2 teasp bicarbonate soda
1 teasp baking powder
150g of something naughty - Fee used fudge and chocolate chunks but you can use chocolate buttons, white chocolate, maltesers, butterscotch morsels or anything you fancy!
- preheat oven to 200C or gas mark 6
- line a 12 hole standard muffin tray with liners
- mash the bananas on a plate and set aside
- pour the oil into a jug and beat in the eggs
- sift the flour, sugar, bicarb of soda and baking powder into a large bowl.
- make a well in the centre and add the oil and egg mixture, followed by the bananas
- fold the mix gently - this is very important - do not mix vigorously!
- gently fold in the naughty bits then scoop equal amounts into the muffin liners.
- pop in the oven for about 20 minutes or until risen and golden
Fiona assures us that the smell will drive everyone within a 2 mile radius crazy! It sounds very easy and for a healthier alternative omit the naughty bits but I suppose that's a bit boring! Fee has promised to post some more savoury and unusual muffin recipes and photographs over the coming months!
Well, sadly that's all for today but if you do choose to bake either of these delicious things I doubt you'll be sad! If you do have a bash at them please get in touch via email to rate our recipes or leave us a comment here on the blog! See you next time...
Love from hot, sweet and yummy xxx
