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

Ingredients
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

Method
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
crumbs.
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
cheesecakes.
9) Chill for 3-4 hours. Remove from fridge 30 mins before serving.3 mini Halloween cheesecakes

Adapted from Sainsbury’s Magazine

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

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

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

Jubilee cake

I don’t really need a reason for making a cake, but the Queen’s Jubilee last weekend provided a good excuse to make a summer berry cake. I had hoped it would last until the 6th June, as that is the Independence day in Sweden, but the cake was so good it didn’t last that long!

Jubilee cake

Ingredients
2 eggs
250 ml sugar
3 tsp baking powder
finely grated zest of 1 lemon
80 gram butter
225 ml milk
200-300 ml whipping or double cream
3-4 tbsp jam
summer berries (strawberries, raspberries, blueberries)

Method
1) Preheat the oven to 175ºC
2) Grease and line a tin
3) Beat eggs and sugar until pale and fluffy
4) Add the flour, baking powder and lemon zest
5) Melt the butter and add the milk, add hot to the batter and mix until smooth
6) Pour into the tin and bake for about 30 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
7) Once cooled, cut in half and spread the jam on the bottom layer
8) Spread whipped cream over the jam and add a layer of sliced strawberries.
9) Add the top layer, cover with the remaining whipped cream and decorate with berries.

Jubilee cake slice