Cheesecake filled chocolate eggs

Happy Easter everyone! 

When I was looking for inspiration for our Easter lunch the other day, I came across this recipe on a Swedish recipe site and though it would be a fun pudding to end the meal with.
Cheesecake filled chocolate eggs
They are incredibly easy to make, the trickiest bit was to remove the toys from the Kinder chocolate eggs without breaking the whole egg but you could use other hollow chocolate eggs to make it easier. The Kinder egg size was probably a bit on the small side for a pudding, however we served them with little chocolate nests that my mother-in-law had brought with her, and also freshly baked hot cross buns.
I did end up with a lot of cheesecake mixture left over as I only made 5 eggs, so next time I’d probably half the amount of mixture.
Cheesecake filled chocolate egg
Cheesecake filled chocolate eggs
250 g cream cheese
125 g sugar
250 ml whipped cream.
lemon curd
hollow chocolate eggs, about 30 small or 10 big
1) Mix the cream cheese and sugar.
2) Whip the cream, add a third to the cream cheese mixture before folding in the remaining cream. Put the mixture into a piping bag.
3) Carefully cut the top off the eggs. Pipe the cheesecake mixture into the eggs, filling them about two thirds.
4) Add a little dollop of lemon curd to each egg. If needed, pipe some more cheesecake mixture around the lemon curd.
Cheesecake filled  chocolate eggs with chocolate nest

Chocolate marmalade slump cake

I love turning the oven on after having baked anything with chocolate, and at the same time I don’t. I love it because the kitchen is once again filled with delicious chocolaty scents. And the reason I don’t like it is that usually the yummy chocolate treat is long gone by then, and the oven is being turned on to cook something decidedly less tasty, like fish fingers, which although loved by the kids, will always loose in the taste battle with chocolate.

Something I long to turn my oven on for again is Lucas Hollweg‘s Chocolate marmalade slump cake. I found the recipe in Sunday Times ‘Style’ magazine at some point {last year?} and have been looking for an occasion to make it ever since. I finally ended up making it for New Years Eve and all I can say is wow {which seems pretty tame}. It was fantastic – rich, moreish and utterly delicious. Lucas Hollweg is my new kitchen hero! {having made one of his savoury tarts a few times just adds more weight to this sentiment}. The fact that it’s also gluten free is just an added bonus!Chocolate marmalade slump cake

Chocolate marmalade slump cake

100 g Seville orange marmalade, preferably with thick cut peel
1 large orange, finely grated zest
125 g sugar
150 g unsalted butter
150 g dark chocolate (60-70% cocoa solids)
4 eggs, separated
50 g cocoa powder
a pinch of salt

1) Pre-heat the oven to 190C and line the base and sides of a 23 cm loose bottomed circular cake tin with greaseproof paper.
2) Put the marmalade and zest in a food processor and blitz until slushy, then add the sugar and blitz again. {This was the only part of the recipe I didn’t follow, I just mixed the marmalade and sugar and ended up with nice little pieces of orange peel in the cake}
3) Melt the butter over a gentle heat, then remove from the heat.
4) Break the chocolate into chunks, add to the butter and give it a stir so the butter covers the chocolate. Leave {well alone!} for a few minutes to allow the chocolate to melt, then stir until it’s a smooth and glossy mixture.
5) Pour the chocolate mixture and the marmalade mixture into a bowl and beat in the egg yolks.
6) Sift in the cocoa powder and beat until combined.
7) Whisk the egg whites with a pinch of salt in a clean mixing bowl until they form soft peaks.
8) Stir in 1/3 or the egg whites into the chocolate mixture to loosen it, then carefully add the remaining egg whites, gently folding them in until fully incorporated.
9) Pour the mixture into the tin, smooth the top and bake for 30 minutes or until the centre has risen and set.  Remove from the oven and leave to cool for at least 15 minutes before taking it out of the tin.

Serve slightly warm or at room temperature with a dollop of whipped cream or creme fraiche. Chocolate marmalade slump cake

Lemon Halloween cheesecakes

My youngest is quite a fussy eater and only very rarely eat meat. For our (pre) Halloween celebration the other day I had made a lovely roast chicken with roast veg and potatoes. My little teddybear had a few roast potatoes and then pushed his plate aside while declaring he had finished. We tried to coax him to eat a bit more but he stubbornly refused. {I wonder where he gets that streak from!!}

In a final attempt to get him to eat, I showed him the Halloween inspired mini cheesecakes we were having for pudding. He immediately perked up and tried to grab one. Explained he could only have one if he would eat his food, and to my {and everyone else’s} great surprise he actually started eating, chicken and all, and practically cleared his plate! So I guess from now on we will just have to throw all good parenting rules to one side and give him a bit of an incentive to finish his food 🙂Halloween cheesecakes

The cheesecakes were supposed to have a nice spider web pattern on top of them, but due to a piping bag (or lack thereof) disaster, they ended up having weird artistic chocolate blob pattern on them instead. They still tasted great though!

Mini cheesecake

Lemon cheesecakes

160g digestive biscuits
50g butter, melted
150g full fat cream cheese, at room temperature
50g sugar
5-6 sheets leaf gelatine (the original recipe called for 6 but I think 5 would be enough)
3 tbsp water
2 lemons, zest and juice
200 ml double cream, at room temperature
1 tin condensed milk (397g)
50g dark chocolate, melted

1) Line a 12 hole muffin tin with paper cases.
2) Put the digestive biscuits into a food processor and whiz until broken up into fine
3) Add the melted butter, mix until fully incorporated then divide the mixture between
the paper cases. Press down with a spoon, then transfer to the fridge to chill.
4) Soak the gelatine leaves in a bowl of cold water for about 5 mins, until the leaves
are soft.
5) Remove the leaves and place in a saucepan with the water, warm over a low heat,
stirring occasionally, until the gelatine has melted.
6) Put the cream cheese and sugar into a bowl and whisk until combined. Add the double
cream, lemon zest and juice, condensed milk and melted gelatine and whisk until smooth.
7) Divide the mixture between the paper cases.
8) Pour the melted chocolate into a piping bag and pipe a pattern on top of the mini
9) Chill for 3-4 hours. Remove from fridge 30 mins before serving.3 mini Halloween cheesecakes

Adapted from Sainsbury’s Magazine

Fruity frozen yogurt

One of the best things about blogging is that you do things you may not have done otherwise, in this case trying new recipes that I for different reasons may not have gotten around to otherwise. And once I have done it, I wonder why on earth I didn’t do it earlier!!

Frozen yogurt is something I have been thinking about making for quite some time but have never got around to. I finally decided to have a go the other day in order to use up the last of the raspberries, that were hiding in the back of the freezer, from our trip to the pick-your-own farm last year in preparation for this year’s visit to the fruit farm.

I vaguely remembered having seen a recipe in Jamie Oliver’s 30-Minute Meals and it turned out there was not one but three recipes in there – they were all pretty much the same though; frozen berries + yogurt + sweetener = frozen yogurt

I tried using raspberries the first time, mixing them with Greek style yogurt and some honey. The result was fantastic! I couldn’t believe how easy it was!! I had been worried that it would melt quickly, but it held it’s nice soft ice-cream texture. The kids weren’t too keen on the honey flavour coming through to so I’ll probably just use a bit of icing sugar the next time instead.

Today we tried a different flavour – banana. It’s usually pretty rare to have bananas lying around our house, as both hubby and teddybear are going through them like they are going out of fashion, but ever since teddybear was unwell a few weeks ago he’s not been back to his normal banana-inhaling mode, and when he has had one he hasn’t finished it.  So, for once we had a few sitting in the fruit basket, gathering more and more brown spots (which means hubby won’t touch them). When teddybear only had a couple of bites of a banana the other day before declaring he didn’t want any more, I decided to chop up the rest of the banana along with the ones that were going brown in the fruit basket and stick in the freezer. Today, after tea, I got the sliced banana out, stuck it in the mixer with some yogurt and got whizzing. It took a little while to get it smooth, as some of the banana slices were stuck together in big clumps, but we got there in the end. I think next time I will try to freeze the banana in single layers instead of chucking them all into a bag to prevent them from becoming one big lump. Anyhow, the end result was delicious! Definitely something I will do again, I’m already looking forward to trying out new flavours. We don’t always have ice cream in the house but we always have yogurt and it’s practically as quick to whip this up as it is to try to scoop rock hard ice cream.

I didn’t add any sweetener to the banana mixture as bananas are usually pretty sweet anyway, particularly very ripe ones. If using other fruit, add about a table spoon of honey, icing sugar, golden syrup or maple syrup (or whatever other sweetener you prefer) and add more if needed once mixed.

Banana frozen yogurt
4-6 bananas, cut into slices and frozen for at least 6 hours
200-250g yogurt

Put the frozen banana slices and yogurt into a mixer and mix until smooth.

Banana frozen yogurt

Update – added recipe for raspberry frozen yogurt

Raspberry frozen yogurt
500g frozen raspberries
500g yogurt
1 tbsp (or to taste) icing sugar, honey or other sweetener

Put all the ingredients into a mixer and mix until smooth.
Taste and add more sweetener if needed