Rolo Caramel Cheesecake

Biscuit Base

– 150g Digestives
– 150g Foxs Vanilla Crunch biscuits
– 125g butter
Cheesecake Filling
– 500g cream cheese, I used 250g mascarpone, 250g full fat Philadelphia – 1 tsp vanilla extract
– 100g icing sugar
– 150g caramel – I use Carnations Caramel
– 300ml double cream (buy a 600ml tub)
– 175g Rolo sweets, chopped up
Decorations
– Caramel drizzle
– Rolo sweets
– Whipped vanilla cream

Method

Melt butter in Large Micro Cooker.

Use Manual Food Processor to blitz both sets of biscuits into crumbs.

Blend with butter and press firmly into Springform Pan. Chill in fridge (or freezer).

Pour double cream into Small Batter Bowl and whisk until stiff peaks form using Double Balloon Whisk.

In 2 litre Stainless Bowl, whisk together the cream cheeses, vanilla, icing sugar and caramel until smooth using Stainless Whisk.

Fold double cream into the cheese mixture. Do this carefully to maintain the lightness.

Chop Rolos into chunks using the Food Chopper.
 


Add Rolos carefully into mixture.
 


Spread mixture over biscuit base. Pop back into the freezer until set or leave in fridge for 5-6 hours or overnight.

Pour remaining double cream into Small Batter Bowl and whisk until stiff peaks then fill Easy Accent Decorator with closed star tip.





Decorate the cheesecake with leftover caramel, cream stars and any spare Rolos

Cornflake Crispies

I know, I know, not really a recipe, but I much prefer these to the ones just with melted chocolate.  As children, we used to add fewer cornflakes, so that there would be a thick layer of solid chocolate on the bottom!  🙂

Obviously, you could also make these with rice crispies, or bran flakes, if you wanted to make an Easter nest bun.  Just add mini eggs!

100g butter

75g chocolate

2 tbsp. cocoa

2 tbsp. golden syrup

Cornflakes.

Melt the butter and chocolate in the Large Microcooker, then add the syrup and cocoa.  Mix until you get a smooth, glossy, chocolatey sauce.  Add as many cornflakes as you want, stirring to ensure they all get fully coated.  Scoop into bun cases in the muffin tin and place in fridge for as long as you can resist, or until set. 🙂

Lemon and Cranberry Muffins

I started off with a basic muffin recipe that I found on the BBC Good Food website (www.bbcgoodfood.co.uk), and then added my own bits and bobs.  As I wanted to add some lemon juice, I reduced the amount of milk slightly.

2 eggs

225ml milk

125ml vegetable oil

200g caster sugar

400g self-raising flour

1 lemon

100g dried cranberries

1. Preheat oven to 180C.
2. Lightly whisk together the milk, eggs and oil.
3. Mix in sugar until dissolved.
4. Add the lemon zest (using Microplane Zester), lemon juice (using Citrus Press) and the cranberries. Stir in, then add the flour, stirring until smooth.
5. Using the Large Scoop, scoop the mixture into muffin cases in the 12 Cup Muffin pan.
6. Bake for 20-25 minutes until golden brown.

This mixture made 24 muffins, but could easily be halved if only 12 were needed.

Sausage & Cider Toad in the Hole with Apple & Onion Chutney

Toad

1 Tbsp sunflower oil plus more for greasing

6 premium pork sausages (about 400g total weight. Pork and apples sausages are particularly nice)

150g plain flour

3 large eggs

150ml semi-skimmed milk

150ml dry cider

1 ½ Tbsp wholegrain mustard

Chutney

3 onions (about 250g peeled weight)

2 Granny Smith apples, unpeeled

400ml hot chicken stock (I make from Knorr stock pot)

1 Tbsp fresh thyme leaves (or 1 tsp dried thyme)

1 tsp caster sugar

1 Tbsp cider vinegar

1. Preheat oven to 220/fan 200/Gas 7. Brush wells of Single Servings Pan with sunflower oil. Heat remaining 1 Tbsp oil in Exec Family Skillet over a moderate heat 1-2 mins until hot. Add sausages and cook over a medium heat with lid on 12-15 mins until brown, turning occasionally.
2. Meanwhile, for batter, combine sifted flour, eggs, milk, cider and mustard in Classic Batter Bowl and whisk using Stainless Whisk until smooth. Set aside.
3. For chutney, cut onions and apples into wedges using Apple Wedger. Discard apple cores. Coarsely chop apple and onion in batches in Manual Food Processor.
4. Remove browned sausages to Cutting Board (set aside pan with cooking juices for chutney). Cut each sausage into 4 pieces widthways. Place 4 pieces sausage into each well of Single Servings Pan. Pour batter into wells. Cook 25-35 mins until puddings are well risen, golden and crisp. Remove from oven and let stand 2-3 mins before removing from pan using releasing tool.
5. While toads are cooking, make chutney: cook onion and apple in Family Skillet in the sausage juices, uncovered on a low heat 5-6 mins until softened, stirring occasionally. Add stock, thyme, sugar and vinegar, bring to boil and simmer uncovered 15-20 mins or until the liquid has evaporated to form a thick chutney.
6. 6. Serve toads with warm chutney on the side.
7. Serve toads with warm chutney on the side.

Christmas Muffins

Yes, I know this isn’t the time for these, but I don’t want to forget to put them on here!

2 cups self-raising flour

1 teaspoon baking powder

1 teaspoon ground allspice

½ cup light brown sugar

1 cup fruit mincemeat

1 egg, lightly beaten

½ cup (4oz) butter, melted

¾ cup buttermilk

1 tablespoon milk

2 teaspoons Demerara sugar

Preheat oven to 400F / 200C 2.Mix the flour, baking powder, allspice, and brown sugar in Batter Bowl.

In Small Batter Bowl, mix together the mincemeat, egg, melted butter, buttermilk, and milk.

Add the wet ingredients to the dry ingredients and mix briefly until just combined.

Spoon the mixture into the Stoneware Muffin Pan using Large Scoop, dividing it evenly. Then sprinkle the tops with Demerara sugar.

Bake in the oven for 15-20 minutes, or until golden and risen. Cool slightly in the pan before turning out onto cooling rack. Serve warm or cold. 4.Makes 12

LITTLE MASH PIES

This was an idea from fellow consultant Karen Somerset, who loves making these hearty mini meals up for her sons.  Although, now the sons are bigger than she is, I think she might need to up the portion sizes!

Makes 8. Takes 20 mins to make and 25-30 mins in the oven

35g crustless white bread, torn into pieces (about 2 slices with crusts off)

100ml milk

9 rashers streaky bacon.

300g good-quality pork sausages, skinned (about 6 sausages)

½ onion, finely chopped

1 tsp Worcestershire sauce

1 tbsp tomato ketchup

1 tbsp finely chopped fresh parsley

Freshly grated nutmeg

400g floury potatoes (such as king Edward), cooked, drained and mashed with butter and milk

2 tbsp coarsely grated Parmesan or Cheddar

Preheat oven to 180˚C/fan 160˚C/gas 4. Soak the bread in the milk for 1 minute. Drain, squeeze out and discard the excess milk.

Line the base and sides of 8 muffin holes with the bacon, overlapping to fully cover each hole. ½ a slice across the bottom of the cup, one slice around the sides.

Put the bread, sausage meat, Worcestershire sauce, ketchup and parsley in a large bowl and season to taste with freshly ground nutmeg, salt and freshly ground black pepper. Using your hands, squelch the mixture together until well mixed. Roll into 8 balls, place in the bacon-lined holes and pat gently to fill the space.

Whip the mashed potato with a fork and lightly pile high on top of each mound of meat, to completely cover. Rough up potato with a fork and scatter with the grated cheese. Bake for 25-30 mins or until cooked.