Wednesday, 12 March 2014

Happy Hump Day!

Hey there lovely people!

How are you all doing on this fine day???

So after having read this months Vogue cover to cover, I thought I would share a bit more about my love and fascination with the amazing Nigella Lawson, who was this months cover feature.

My love affair with cooking started when I first moved out of my family home and into a flat with my other half when we were 18. It was an exciting and nerve-wracking time for me as I really hadn't had much experience in the kitchen up until that point. I had however, always loved watching cooking programmes on TV and in those early days this is where my inspiration in cooking came from.

I quickly became a fan of amazing chefs like Jamie Oliver, James Martin, and Rachel Allen to name but a few. But the best of them all... or certainly the most voluptuously sexy, charismatic and eloquent of them all. :D

How seriously beautiful is she??? I'm not quite sure if its her cooking skills that I am so bowed over by or just how much she oozes utter perfection when she cooks.

Either way, I thought I would share my favourite dessert recipe that I have tried and tested over the years... just to help you get through hump day!

Now this first one is by no means healthy or low in calories in any way... but it is my absolute favourite dessert and is super easy to make and anyway let's be honest, a healthy dessert is over-rated!

Chocolate & Peanut Butter Cheesecake

for the base
·         200 grams digestive biscuits
·         50 grams salted peanuts
·         100 grams dark chocolate chips
·         50 grams soft unsalted butter
for the filling
·         500 grams cream cheese
·         3 large eggs
·         3 large egg yolks
·         200 grams caster sugar
·         125 ml sour cream
·         250 grams smooth peanut butter
for the topping
·         250 ml sour cream
·         100 grams milk chocolate chips
·         30 grams soft light brown sugar

  • Preheat the oven to 170°C/gas mark 3/325°F.
  • Then process the biscuits, peanuts, dark chocolate chips and butter for the base in a food processor.
  • Once it comes together in a clump, turn it out into a 23cm / 9inch springform tin and press into the bottom and up the sides to make the crunchy crust.
  • Put in the fridge while you make the filling.
  • Process the filling in the cleaned or wiped-out processor bowl, putting in the cream cheese, eggs and egg yolks, sugar, sour cream and peanut butter and whizzing to a smooth mixture.
  • Pour and scrape the filling into the base in the chilled springform tin and cook for 1 hour, though check after 50 minutes. The top – only – should feel set and dry.
  • Take the cheesecake out of the oven while you make the topping.
  • Warm the sour cream and chocolate with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts, and then take off the heat.
  • Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.
  • Put it back in the oven for a final 10 minutes.
  • Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight.
  • When you are ready to eat the cheesecake, take it out of the fridge, just to take the chill off: this will make it easier to spring from the tin. don’t let it get too warm, though, as it will become a bit gooey and be hard to slice.

 So there you go... hope you enjoy.

      Take care lovelies. x

  Check out Nigella.Com for loads more fab recipes!!!

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