Creme Egg Cheesecake

With the Easter holidays starting tomorrow i thought i would pop up this really simple but extremely tasty cheesecake recipe.

I made this the other night and i swear it is one of the lightest fluffiest things ever!

Ingredients 

Base

• Chocolate Digestives 300g
• 150g Unsalted Butter (melted)

Cheesecake

• 600ml double cream
• 150g icing sugar
• 3 bags of mini Creme Eggs (unwrapped and chopped)
• 560g cream cheese

Decoration

• 1 bar white chocolate 
• 1 bar milk chocolate
• Yellow food colouring

How to

• Bash the digestives until small crumbs and then mix with the melted butter.
• Once combined line the base of your cake tin, ensuring its all nice and compact. Place in the fridge until later.
• In a large bowl beat together the cream and icing sugar until thickened up enough to form small peaks
• Now fold in the cream cheese and chopped up creme eggs
• Cover the biscuit base with your mixture ensuring its nice and even and place back in the fridge.
• I left it to chill for a couple of hours before taking out to decorate.
• When ready to decorate melt the milk and white chocolate in the microwave, once melted drizzle over the cheesecake. Take some of the white chocolate and add the yellow food colouring, again drizzle over. (This step gives the cheesecake a tie in with the creme egg)
• Finally chop up a few creme eggs and place on top.

Voila! 

One super tasty cheesecake to share with the family this easter weekend!

Let me know if you give this a try.

Sweet n spicy Carrot Soup

Sweet n Spicy Carrot Soup 

I love nothing more than a bowl of good stick to your ribs soup on a frosty night. This recipe gives the perfect blend of sweet and a kick of spice. Served up with some crusty tiger bread and I am in heaven. 

Ingredients

• 2 tbsp butter
• 2 small leeks, sliced
• 800g carrots, sliced
• 2 tsp clear honey
• dried chilli flakes, add depending to your taste
• 2 Vegetable Stock Cubes made up in 2 pints of boiling water

Method

Melt the butter in a large saucepan over a medium heat. Add the leeks to the pan, cook these off for 3 mins until soft. Now add the carrots, honey and chilli flakes then cook this off for a few minutes.

Pour in the stock, bring this to the boil and simmer for 30 mins. Now you will need your food processor or blender, pour into the mixer and blend the soup a bit at a time, return to a clean pan, then season to taste. 

And that is you, if you are preparing this in advance bring it back to the boil before serving.

Have you tried making soup before, what is your favourite? Let me know below! 

Eilidh 

Gooey Chocolate Brownies

Gooey Chocolate Brownie Recipe

Hi guys, today I thought I would share with you the recipe i use for chocolate brownies. After taking them into work today it seems they are a big hit, and so simple to make!

Ingredients

250 g unsalted butter

200 g dark chocolate, broken up

80 g cocoa powder

65 g self raising flour

360 g caster sugar

4 large free-range eggs

1 bag of White Chocolate buttons (optional)

Method

Preheat your oven to 180°C. Line baking tin/glass dish with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. 

In a separate bowl, while your butter and chocolate are melting, mix together the cocoa powder, flour, and sugar, then add this to the melted chocolate. Stir together well. Beat the eggs and mix in until you have a thick silky mixture. At this point I mixed in the white chocolate buttons, however this is an optional extra.

Pour the brownie mix into the baking tray, and place in the middle shelf of the oven for around 25 minutes. The brownies should be slightly springy on the outside but still gooey in the middle. 

Leave to cool in the tray, allowing the brownies to set and then carefully transfer to a chopping board and cut into squares.

I like to eat them on their own, however in a bowl with some vanilla ice cream is a great treat!

Let me know if you make these and share your pictures!