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Mary's Cheesecake A modified, healthier version of Delia's curd cheesecake recipe. Delicious with many fruits. Freezes well. Makes one 71/2" cheesecake For the base: 51/2 oz digestive biscuits, crumbed OR equal weight of biscuits and ground hazelnuts. 3 oz butter For the filling: 1 lb cottage cheese 2 eggs 4 oz sugar Vanilla essence Preheat the oven to gas mark 2. Gently melt the butter in a small saucepan, without letting it brown, and then stir in the crushed biscuits. Transfer into the loose-bottomed tin and press down evenly. Process the cottage cheese, eggs, sugar and vanilla essence. Pour the mixture over the biscuit base, smoothing it out evenly. Cook the cheesecake for 30 minutes on the centre shelf of the oven. Turn off the heat and leave it to get quite cold in the oven. Then chill for at least 2 hours, or preferably overnight. To remove the cheesecake from the tin easily, hold a warmed clean cloth around the outside of the tin for a few seconds, then push the base up carefully. Serve with blackcurrants, blackberries, raspberries, orange, strawberries or whatever you like.
Cooked Cheesecake Makes one 6" cheesecake For the base: 4 oz digestive biscuits 1 tsp caster sugar 2 oz melted butter For the filling: 8 oz cottage cheese 5 fl oz milk 1 desertspoon lemon juice 2 eggs 21/2 oz caster sugar 1 tbsp plain flour pinch salt
Preheat the oven to gas mark 3. Crumb the biscuits with the sugar in the blender, and mix with the melted butter. Transfer the mixture into the loose-bottomed tin and press down evenly. Process the cottage cheese, milk, lemon juice, eggs, caster sugar, flour and salt. Pour the mixture over the biscuit base, smoothing it out evenly. Cook the cheesecake for 1 hour to 11/4 hours on the centre shelf of the oven. Then turn off the heat and leave it to get quite cold in the oven. Chill for at least 2 hours, or preferably overnight. To remove the cheesecake from the tin easily, hold a warmed clean cloth around the outside of the tin for a few seconds, then push the base up carefully. Serve with blackcurrants, blackberries, raspberries, orange, strawberries or whatever you like.
Banoffi Pie A very more-ish dessert, with wall-to-wall calories! Serves 4 to 6
10 oz butter 9 oz crushed ginger biscuits 6 oz caster sugar 14 oz can evaporated milk 2 sliced bananas (slice them into a little lemon juice to avoid discolouring) 10 fl oz lightly whipped double cream 1 oz grated dark chocolate, to decorate Melt 4 oz of the butter, and stir in the crushed biscuits. Press into the base and sides of a 71/2" loose-bottomed fluted flan tin, and chill. Heat the rest of the butter and sugar gently in a non-stick saucepan, stirring until the butter melts. Add the evaporated milk, and heat gently, stirring continuously, until simmering. Simmer on a low boil for exactly 5 minutes to make a light golden caramel. Pour over the biscuit base and allow cooling in the fridge. To serve, slice the bananas and layer most of them over the toffee. Spread the cream over, and top with the remaining sliced banana and the grated chocolate. Serve chilled, or at room temperature for a softer toffee.
Banana Rum Cream Recipe from Colin's mum.
10 fl oz double cream 2 tbsp rum 2 tbsp soft brown sugar 2 ripe bananas nutmeg and chocolate to decorate
Whip the cream with the rum and sugar. Fold in the sliced bananas. Spoon into 4 glasses. Grate nutmeg over each. Top with grated chocolate.
Croute Ananas A college recipe.
8 oz sponge or 1 Swiss roll 8 - 12 pineapple rings 1 oz jam 10 fl oz glaze 1 oz glace cherries Angelica Cream Cut the sponge into 21/2 inch rounds, or slice the Swiss roll. Spread the jam on the sponge, and place the pineapple on top. Glaze and decorate with the cherries, angelica and whipped cream.
Tiramisu A layered Italian dessert, whose name literally means 'pick me up', due to its alcohol and coffee content. Serves 4
1 egg yolk 1 tbsp sugar 1 teasp vanilla sugar 9 oz mascarpone cheese 6 fl oz strong black coffee 1 tbsp Kahlua (coffee liqueur) 10 - 12 Savoiardi biscuits (sponge fingers) 1 - 2 tbsp unsweetened cocoa powder, for dusting Beat together the egg yolk, sugar and vanilla sugar to a creamy consistency. Fold in the mascarpone cheese. Place the coffee and liqueur in a bowl and soak the biscuits for a couple of seconds so they stay firm. Arrange a layer of biscuits in individual dishes, then top with the mascarpone cream. Repeat the layers, finishing with mascarpone. Dust liberally with the cocoa powder. Chill for at least 2 hours until the tiramisu has set.
Fruit Mousse A Mary invented recipe. Works well with raspberries and redcurrants.
12 oz - 16 oz fruit of your choice. 3 oz caster sugar or the equivalent amount of sweetener. 2 egg whites. 5 fl oz double or whipping cream or yoghurt. 3 teaspoons of gelatine. 4 tbsp hot water. Liquidise your chosen fruit(s) and sugar / sweetener. Sieve if necessary. Dissolve the gelatine in a little hot water, then add to the fruit. Leave until almost set. Beat the egg whites until stiff, then fold in the cream/yoghurt and beaten egg whites.
Jelly Mousse Serves 6
6 oz crushed ginger biscuits 2 oz butter or margarine 2 oz soft brown sugar 12 oz pineapple pieces 1 packet pineapple or lemon jelly 2 eggs a small tin of evaporated milk glace cherries to decorate
Melt the butter or margarine, and stir in the biscuit crumbs. Add the sugar and leave until cold. Drain the pineapple and make the juice up to 5 fl oz with water. Break the jelly pieces into a jug, add the juice and microwave only until the jelly melts. Leave this to cool but not set. Put the pineapple pieces into 6 glasses. Spoon the crumb mixture over them. Whisk the eggs and evaporated milk together until fluffy. Whisk in the jelly and pile it on top of the crumbs. Decorate each glass with a glace cherry.
Rich Chocolate Mousse A very special pud!
4 oz dark plain chocolate 2 eggs, separated 1 tbsp rum or brandy 2 heaped teasp whipped cream grated chocolate a little cocoa powder orange segments (optional)
Melt the chocolate over water. When smooth and liquid, remove from the heat. Beat the egg yolks and add to the chocolate while still hot, beating thoroughly. This will cook them slightly. Leave to cool for 15 minutes. Beat the egg whites to the soft peak stage. Fold into the chocolate mixture. If using, place the orange segments in the bottom of the glasses. Spoon the mousse into the glasses, cover and chill for 2 hours. When ready to serve, make a few holes, pour rum or brandy over the top. Grate a little chocolate over the top, and a light dusting of cocoa powder. Garnish with two colour chocolate swirls.
Soufflé Milanaise A college recipe.
3 lemons, juice and zest water to make up to 10 fl oz 1 /2 oz gelatine2 eggs 4 oz caster sugar 10 fl oz cream yellow colouring 2 oz chopped nuts tinted green 1 oz glacé cherries cream to decorate Prepare a 1 pint soufflé dish by building up the sides with card or paper. Bring the lemon juice, zest and water up to the boil in a saucepan, add the gelatine and allow it to dissolve. Then strain it and let it cool. Cream the egg yolks and 2 oz of the sugar. Pour the cool liquids onto this and add the yellow colouring. Allow it to almost set. Whisk the egg whites until stiff and beat in the rest of the sugar. Lightly whip the cream, then fold it and the egg white into the lemon mixture. Pour into the dish. Allow setting in the fridge. Remove the paper and decorate.
Jamaica Crunch Another of Hazel's recipes. Not terribly slimming! 8 oz ginger biscuits 4 oz butter 5 fl oz double cream 1 small tin of condensed milk 6 tbsp lemon juice grated rind of a lemon Crush the ginger biscuits. Melt the butter and add the biscuit crumbs. Press the mixture into a flan tin. Now lightly whip the cream; fold in the condensed milk, the lemon juice and the lemon rind. Pour onto the biscuit base. Chill well.
Peach Crunch A Cadbury's recipe, off the back of a bar of Bournville chocolate. Serves 6
4 oz Bournville dark plain chocolate 4 oz butter 3 tbsp golden syrup 4 oz sifted icing sugar 6 oz cornflakes 15 oz tin of sliced peaches 5 fl oz double cream 4 tbsp single cream 1 glace cherry
Dissolve the chocolate, butter and syrup in a large pan. Stir in the icing sugar. Slightly crush the cornflakes and add them to the mixture, and mix well. Divide between two greased 8" sandwich tins, and press down with a palette knife. Leave to set in a cold place. To turn out, quickly warm the base of the tins to loosen the crunch. Drain the liquid from the peaches and arrange a circle of slices on one layer. Whip the double and single creams together, until it just holds its shape. Fill a piping bag and pipe a rosette in the centre of the peach circle, and a star at the end of each slice. Put a cherry in the centre. Place the undecorated layer on a plate, spread over the remaining cream, with peach slices on top. Lift on the decorated layer of crunch.
Clementines in Red Wine
4 clementines 10 fl oz red wine 3 tbsp sugar 3 tbsp honey 1 teasp cinnamon half a teasp mixed spice Brandy, 1 capful
Heat the red wine, sugar, honey and spices in a saucepan. Add the clementines and simmer for 5 minutes. Remove the clementines from the saucepan, cover them with foil, and put them in the oven to keep warm. Now reheat the sauce to reduce it. When thick, flambé with the brandy. Place the clementines in dishes and pour the sauce over.
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