Oreo Cheesecake

This is just about the best invention ever. This is based on my regular cheesecake recipe and inspired by a colleague in work who suggested oreo cheesecake. I love any kind of cheesecake, but the oreos really make this for me =) Get ready for umpteen compliments from your friends who are bound to love this really easy recipe! 

Ingredients (for a 21 inch cheesecake):

Base:
16 oreos
100g butter

Cheesecake:

600g cream cheese
100g icing sugar
280ml double cream
6 oreos

Instructions:

1. Crush the oreos for the base into fine breadcrumbs. This may be easier if you have a food processor, or alternatively, place in a bag and bash with a rolling pin until you get the right consistency for the base.

 

2. Place the biscuit crumbs in a mixing bowl and melt the butter over a low heat. Pour the melted butter over the biscuit and mix well ensuring that all crumbs are covered.

 

3.  Line the base of a 21” cake tin with baking parchment. (A springform tin is best for this recipe if available). Add the biscuit to the base of the tin, and distribute evenly, pressing down with your fingertips. Place the base in the fridge for at least an hour.

 

4. Using an electric whisk, whisk together the cheese and icing sugar. Add the cream and and whisk again until just combined. Do not over whisk the mixture as it can become runny due to the heat generated.

5. Cut the remaining oreos into small pieces. Gently fold the pieces through the cream cheese mixture, ensuring even distribution of the pieces. (You can use a whisk on a slow speed for this, which may also help to break down the pieces into even smaller pieces).

6. Pour the cheese mixture into the tin, and spread using a spatula. Leave as it is, or decorate with other oreos

7. Remove from the fridge about half an hour before serving; just be careful removing from the tin.

BBQ Pulled Pork

This is another Slimming World recipe, which is syn free. So easy to do as it all just goes in a slow cooker (or on a low temperature in the oven) for several hours meaning you can cook it whilst in work or getting on with something else. On top of that, it was absolutely delicious - just a shame Rhys couldn't taste it due to his cold. Still, good reason to have it again sooner rather than later :-) 

Ingredients (serves 4):

1 kg pork shoulder

500g passata

5 tbsp Worcester sauce 

3 tbsp sweetener

3 tbsp balsamic vinegar

1 tsp mustard powder

2 cloves garlic, crushed

Salt and pepper

Instructions:

1. Remove the skin and any visible fat from the pork. This is the time consuming bit, and can be quite a tough job so get a good sharp knife!

2. Mix all the remaining ingredients in a saucepan and simmer until the sauce thickens.

3. Spray a frying pan with FryLight and seal the meat on all sides.

4. Cover the bottom of the slow cooker with some sauce, place the meat in, and cover with the remaining sauce.

5. Cook on low for 6-8 hours, until the meat is so tender it can be shredded with two forks. Mix the shredded meat through the sauce to cover well and serve.

Toad-In-The-Hole

Everyone loves a good old British classic, and me probably more than anyone else. Pie and mash, sausage and mash, roast beef, Eton mess... They all top my favourites list.

Rhys had the Masterchef Complete Cookery course cookbook for his birthday, and this Toad in the Hole recipe instantly appealed to me. I'll be honest and tell you that I had never actually cooked it before - and Rhys had apparently never even tried it (deprived childhood obviously!) - but I will definitely be making it again.

Try and buy the best sausages you can afford; more pork = more flavour! My mum's tip is that you should also buy the best quality roasting tin you can afford, and to have the oil really hot before you add the batter which will help them to rise.

Ingredients (serves 4):

125g plain flour

Pinch of salt

2 eggs

300ml milk

2 tbsp vegetable oil 

8 sausages 

Instructions:

1. Put the flour in a bowl with the salt, make a well in the centre and add the eggs with a little milk.

2. Whisk together the mixture, gradually incorporating the flour. Add the remaining milk and whisk until smooth. Put the batter in the fridge and leave for at least 30 minutes.

3. Preheat the oven to 220C. Pour the oil into a roasting dish, and heat. Add the sausages and cook for about 5 - 10 minutes until they are starting to brown. 

4. Reduce the temperature of the oven to 200C.

5. Carefully pour the batter around the sausages and return the tin to the oven. Cook for approximately 30 minutes until the batter is risen, golden and crisp. Serve hot with gravy and vegetables.

Hummingbird Bakery Red Velvet Cupcakes

These are the signature red velvet cupcakes sold by the Hummingbird Bakery.  The recipe features in both 'The Hummingbird Bakery Cookbook', and 'Cake Days' - both of which are easily my favourite books for baking.

You will need a good deep muffin for baking 12 cupcakes, or 2 tins if you're going to make smaller fairy cakes. I would also recommend buying a good quality red gel food colouring from your local craft store - the liquid food colouring that they sell in the supermarkets isn't really the best at giving the desired effect for red velvet. However, if you do choose liquid food colouring, go for the best quality option - natural food colouring will make these go orangey/brown.

Ingredients (makes 12-16):

Sponge:

120g softened unsalted butter

300g caster sugar

2 large eggs

20g cocoa powder

1 tsp vanilla essence

300g plain flour

1 tsp salt

240ml buttermilk

1 tbsp white wine vinegar

1 tsp bicarbonate of soda

Red food colouring (until colour resembles red velvet!)

Frosting:

100g softened unsalted butter

600g icing sugar

250g full-fat cream cheese

Decorations

Instructions:
1. Preheat the oven to 190C and line a muffin tin with cases

2. Cream the butter and sugar together until pale and fluffy (use an electric whisk if available). Add the eggs one at a time, and beat thoroughly to mix in.

3. In a separate small bowl, stir together cocoa powder, food colouring and vanilla essence to form a paste. (Note: if you use gel rather than liquid food colouring, you may need to add a small amount of water to make the paste). Add to the mixture and mix thoroughly until the paste is incorporated.

4. Sift together the flour and salt in another bowl. Add to the batter in two batches, alternating with the buttermilk. Mix thoroughly after each addition.

5. In another bowl, mix the vinegar and bicarbonate of soda by hand. Add to the batter and mix in until fully incorporated.

6. Spoon the batter into the cases until 2/3 full. Place in the oven and bake for 18-20 minutes (note: the sponge should bounce back when lightly pressed). 

7. Allow the cakes to cool for 5 minutes in the tin, before transferring to a wire rack to cool completely. 

8. Whilst the cakes are cooling, mix the butter and icing sugar together on a low speed until the resemble a sandy texture. Add the cream cheese and continue to mix slowly until incorporated. Mix on medium speed until light and fluffy but take care not to over mix as this will cause the frosting to warm up and it will become runny!

9. Pipe the icing on to the cool cakes and add your decorations.