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Creme Egg Cheesecake Recipe with Cadbury’s Chocolate
ngredients- 280g Digestive Chocolate Biscuits
- 140g Butter (Unsalted), melted
- 560ml Double cream, lightly whipped until it forms soft peaks
- 140g Icing Sugar, sifted
- 2 x 280g Tubs of Philadelphia Cream Cheese (Full fat)
- Juice of half a lemon
- 275g Mini Cadbury’s Creme Eggs (about 3 small bags)
- 3 or 4 Full size Creme Eggs to decorate
- 60g Milk Chocolate
- 120g White Chocolate
- Yellow Food Colouring (see my notes above)
Instructions- Crush the biscuits until they look like lumpy sand.
- Mix with the melted butter and press into your 7″ tin.
- Unwrap the mini Creme Eggs and chop them each into quarters.
- Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped mini Creme Eggs. Fold in gently until fully combined.
- Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
- Chill for 3 hours or even better, over night.
- Use my knife tip (above) to remove the cheesecake from the tin.
- Melt your milk chocolate in a glass bowl over a pan of boiling water and allow to cool very slightly before drizzling over the cake in zigzags.
- Melt your white chocolate in the same way, drizzle half of it onto the cheesecake.
- Colour the white chocolate that is left with a tiny amount of food colour. Add more until you reach a yellow you’re happy with, then drizzle this over too.
- (You can prep all of the chocolates, pop them into piping bags and drizzle alternately if you prefer.)
- Cut your large Creme Eggs in half and use to decorate the top of the cheesecake.
Angel Tip for you – Dont boil the chickpeas – it becomes far too smooth !! Infact if you have to use tinned chickpeas – freeze half of them and then put them in the blender you will have a proper hummous (the original uses proper uncooked beans soaked ovrnight!) You should try falafel – mmmmm
ty for the tip Mal
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Slow Cooker Beef and Broccoli
Prep Time: 10 minutes
Cook Time: 3 hours, 50 minutes
Yield: 4 servings
Ingredients
1 1/2 lbs beef chuck (roast or chuck steak), sliced into thin 1 1/2-inch long strips
1/2 yellow onion, sliced into 2 portions
1 cup low-sodium beef broth or beef consommé*
1/2 cup low-sodium soy sauce
1 Tbsp sesame oil
1/3 cup slightly packed dark-brown sugar
3 cloves garlic, minced
Salt and freshly ground black pepper, to taste
2 1/2 Tbsp cornstarch
3 cups broccoli florets, diced into bite size pieces (from about 12 oz broccoli crowns)
Sesame seeds, for garnish (optional)Directions
Add beef and onion portions to a slow cooker. In a mixing bowl whisk together beef broth, soy sauce, sesame oil, brown sugar and garlic. Season mixture with salt and pepper to taste. Pour mixture over beef and onions in slow cooker. Cover with lid and cook on low heat 2 1/2 – 3 1/2 hours, until meat has cooked through.
Ladle out 1/4 cup of the broth from slow cooker and pour into a bowl. Add cornstarch and whisk until smooth then return broth mixture to slow cooker and gently stir. Add in broccoli pieces (if you want vibrantly green broccoli you can steam it instead then add it at the end) and cover slow cooker with lid, then increase to high heat and cook 20 minutes longer, or until broccoli is tender and sauce has thickened slightly. Remove onion pieces. Serve warm over white or brown rice sprinkled with optional sesame seeds.
.Quick, cheap and easy! Old school cornflake tart!
Shortcrust pastry, spoon full of butter, sugar, golden syrup, jam frosties.
Line a tin with the pastry, blind bake for 10mins, melt the butter with the sugar and syrup (I didn’t measure anything just guessed amounts) and once melted add the frosties and mix together
Melt a spoon full of jam and once the pastry is part baked remove from the oven and glaze with the jam (thicker layer on the bottom) then add the frosties and return to the oven for for further 10mins!Tastes just like the old school desert if served with custard
Here is a healthy vegetarian lunch idea. Homemade hummus.
I have doubled up here but here is the recipe I normally use and the rough costs:1 tin of chickpeas (aldi do nice big ones) 33p
Juice of a lemon 17p
2 crushed cloves of glarlic 4p
2 tablespoons of olive oil 4p
1 tablespoon of tahini (optional) 12p
Sprinkling of paprika (optional)
Salt to taste
Total 70pThat does about 4 decent portions at about 18p each
I serve it with a warm pitta bread (7p each)
So 25p per servingI boil my tinned chickpeas for an extra 5 minutes to get them really soft and then let them cool before draining. Then blend everything up together and drizzle a bit of olive oil on top with a few whole chickpeas and a sprinkling of paprika to garnish.
