Strawberry Cheese Cake 9" Biscuit base:
400g Chocolate Digestive
100g Melted unsalted butter
200g Mascarpone Cream Cheese
200g Cream Philadelphia Cheese
90g Caster Sugar
1 Strawberry jelly
250g Fresh Strawberries
400mls Fresh Cream
Fresh strawberries and mint leaves to decorate
In food processor crush biscuits with blade attachment until fine, add in melted butter and combine thoroughly. Or crush biscuits in zip lock bag with rolling pin and combine with melted butter in a bowl
Brush sides of a spring form cheese cake tin 9" with a little vegetable oil and dust with a little icing sugar this makes it easy to remove.
Place crumb mixture onto base of tin and press firmly using back of spoon or a potato masher works well. Chill while making filling in fridge
Melt jelly and water in microwave don't allow to boil set aside
Whisk lightly 250mls fresh cream until soft but not stiff set a side.
Place cream cheese and sugar in food processor or a mixing bowl. Cream until light and smooth.
Add Strawberries if using a food processor can be added whole the machine will break down. If not mash strawberries before whisking into cream cheese mixture.
Whisk in melted jelly and combine well
Fold in cream at end and pour into prepared biscuit base.
Chill in fridge for 6 hours or overnight until set
Remove from tin and decorate with 150mls whipped fresh cream rosettes and strawberries and mint leaves
6 (180g) egg whites,
350g Caster Sugar,
50mls Boiling Water,
30g Custard powder or (30g Cornflour + 1tsp vanilla essence),
500mls fresh cream
Fresh fruit of choice .
Place all ingredients in a grease free bowl & whisk. Whisk for 6-8 mins on fast speed until thick, stiff and standing in peaks. Time will vary according to machine.
Spread onto baking parchment leaving the sides thicker than center.
Bake : 130C for 2 hours Fan oven allow to cool in oven with oven door ajar.
Tip: Out of season, use Frozen Forest Fruit. Sprinkle onto top of cream when frozen allow to defrost 1 hour approx keeps cream cool especially if taking to a house party
Irish Apple Cake
225g Cream Flour
10g Baking Powder
½ Teaspoon Salt
400g Bramley Apple/peeled sliced thinly
120g Caster Sugar
100g Bramley Apple peeled and thinly sliced
30g Granulated Sugar
½ Teaspoon Cinnamon
Sieve flour, baking powder and salt together
Rub in butter to fine crumb
Add 400g thinly sliced apple and caster sugar blend through crumb
Blend milk and eggs together and add to crumb and apple mixture and mix to form a soft mixture
Pour into lined 8" Cake tin and flatten with a wet hand
Blend granulated sugar and cinnamon together, arrange apple slices over top in a circle and sprinkle with cinnamon sugar
Bake 180 C for 35-40mins
Cool before serving
200g Trifle sponge or Jam Swiss roll
300g Tinned pears or fruit cocktail
1ltr block of good quality ice-cream any flavour ( I like vanilla)
3 egg whites
1 teaspoon lemon juice
160g Caster Sugar
Using a oven proof dish line base with sponge or Swiss roll slices a little larger than size of ice cream block to allow for meringue
Brush with some syrup from fruit and place fruit on top.
Place icecream ontop of fruit. (At this stage the dish can be placed in freezer for a short period prior to covering with meringue but no longer than 1.5 – 2 hours)
Using a mixer in a clean grease free mixing bowl whisk egg whites and lemon juice until stiff.
Gradually add in sugar and whisk using a mixer until thick and glossy and standing in soft peaks.
Remove prepared ice-cream and sponge from freezer and spread meringue on top creating soft peaks with a fork.
Bake in a preheated oven 220C until meringue turns a golden brown ( 8-10mins approx.)
250g Plain/cream Flour
30g Corn flour
60g Caster Sugar
1 egg yolk
Sieve Flour and cornflour together
Rub through cold butter until resembles fine bread crumbs be careful not to over mix.
Mix Egg, sugar and water together and add to crumbed mix to form a soft paste.
Wrap in cling film chill for min 30mins .
3-4 (400g approx) Cooking Bramley Apples,
110 g sugar depending on sharpness of apples and time of season.
To Make Tart:
Use 250g for base pin out carefully to 3mm thick place onto greased 10" plate. Place in apples finely sliced, sugar and 20mls water. Pin out top with remaining 250g paste , Seal edges, put in a few steam escape holes.
Bake @ 185C for 40mins turning 1/2 way. Sprinkle with sugar immediately after taking out of oven.