Amaretti & sultana cheesecake#easter

 

Ingredients

• 100g sultanas
• 3 tbsp Disaronno liqueur, plus extra to serve (optional)
• 50g butter, plus extra for greasing
• 6 digestive biscuits, crushed to crumbs
• 8 amaretti biscuits, crushed to crumbs
• 2 x 300g packs full-fat cream cheese (we used Philadelphia)
• 3 eggs
• 170g pot soured cream
• 3 tbsp self-raising flour
• 1 tsp vanilla extract
• 175g golden caster sugar
• icing sugar, to serve
• roughly broken amaretti biscuits, to serve
•   Prep: 20 mins Cook: 35 mins Plus soaking
  Easy
   

  Method

  1. Tip the sultanas into a bowl, add the Disaronno and set aside to soak for 1 hr. Heat oven to 180C/160C fan/gas 4 and lightly grease a 23cm loose-bottomed round cake tin. Melt the butter in a pan over a gentle heat and stir in the biscuit crumbs. Mix well, tip into the base of the tin and push down to compress it. Bake for 5 mins, then remove from the oven and allow to cool.
  2. Meanwhile, beat the cheese with the eggs, soured cream, flour, vanilla and caster sugar – preferably with an electric whisk so it is nice and smooth. Stir in the sultanas (and any Disaronno left in the bowl), then pour onto the base. Bake for 30 mins until set but still with a slight wobble in the centre. Cool in the tin. Can be made 2 days ahead and chilled.
  3. To serve, carefully turn out, dust with icing sugar and top with some broken amaretti biscuits. Serve with chilled glasses of Disaronno, if you like.

Cod with bacon, lettuce & peas#easter

Ingredients

• 2 tsp sunflower oil
• 2 rashers rindless smoked streaky bacon, cut into small pieces
• 1 long shallot or small onion, very finely sliced
• 1 garlic clove, crushed
• 2 x 140g/5oz thick skinless cod fillets
• 140g frozen peas
• 200ml chicken stock, fresh or made with ½ cube
• 2 Little Gem lettuces, thickly shredded
• 2 tbsp half-fat crème fraîche
• 2 thick slices crusty wholegrain bread, to serve
•   Prep: 8 mins Cook: 12 mins
  Easy
  Serves 2 
   

  Method

  1. Heat the sunflower oil in a medium non-stick frying pan. Add the bacon, shallot or onion, and garlic. Cook gently, stirring, for 2 mins, then push to one side of the pan.
  2. Season the cod with ground black pepper. Fry in the pan for 2 mins, then turn over. Add the peas and stock, and bring to a simmer. Cook over a medium heat for a further 2 mins, then add the lettuce and crème fraîche. Cook for a couple mins more, stirring the vegetables occasionally, until the fish is just cooked and the lettuce has wilted. Serve with bread to mop up the broth.

Pork, green bean & oyster stir-fry#Chinese#,

Ingredients

• 1 tbsp lime juice
• 1 tbsp chilli bean paste or chilli sauce
• 75ml oyster sauce
• 1 tsp soy sauce
• 2 tbsp vegetable oil
• 400g pork fillet, cut into thin slices
• 2 garlic cloves, chopped
• 1 red onion, cut into chunky pieces
• 140g green beans, halved
• steamed rice or noodle, to serve
•   Prep: 10 mins Cook: 10 mins
  Easy
  Serves 4 
   

  Method

  1. In a small bowl, mix together the lime juice, chilli bean paste, oyster sauce and half the soy sauce. Set aside. Heat a large wok with 1 tbsp of the oil. Season the pork and toss with the remaining soy sauce. Sear the meat quickly, then remove from the pan.
  2. Add the remaining oil and stir-fry the garlic, onion and beans for 2 mins. Return the meat to the pan with the sauce and stir-fry for another 3 mins, until the sauce has thickened. Serve with steamed rice or noodles.

Chinese steamed bass with cabbage#

Ingredients

• 2 sea bass, or other white fish fillets
• 1 green or red chilli, deseeded and finely chopped
• 1 tsp fresh root ginger
• 300g green cabbages, finely shredded
• 2 tsp sunflower oil
• 1 tsp sesame oil
• 2 garlic cloves, thinly sliced
• 2 tsp low salt soy sauce
•   Prep: 10 mins Cook: 10 mins
  Easy
  Serves 2 

  Method

  1. Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins. Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.
  2. Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil.

   

Tomato tarts#

Ingredients

• 175g plain flour
• 85g butter
• 85g strong cheddar, grated
• 3 eggs
• 2 tbsp Dijon mustard
• 4 tbsp crème fraîche
• 250g cherry tomatoes
• sprig thyme
•  Ready in around 45 minutes
  Easy
  Makes 4
   

  Method

  1. Heat oven to 180C/fan 160C/gas 3. Blitz the flour, butter and cheddar in a food processor until the mixture resembles breadcrumbs, then add one lightly beaten egg and whizz again until it forms a ball. Use the pastry to line 4 individual tart cases, then chill for 10 mins. Line the pastry cases with greaseproof paper, fill with baking beans and bake for 7 -10 mins until the pastry feels dry. Remove the paper and baking beans and continue to cook for a further 2 - 3 mins until lightly golden, then remove from the oven.
  2. Make the custard by mixing the remaining eggs into the Dijon mustard and crème fraiche. Scatter the halved cherry tomatoes on the base of the tarts, sprinkle over the thyme leaves and pour over the custard. Bake for 10 mins, turn the oven down to 150C/fan 130C/gas 3, then bake for a further 15 mins until the custard is just set. Cool slightly before serving.

New potato, spring onion & Montgomery cheddar quiche#

 

Ingredients

For the pastry

• 225g plain flour, plus extra for dusting
• 140g cold butter, diced
• 1 tsp icing sugar
• 1 egg yolk

For the filling

• 250g new potatoes, peeled, cooked and halved, or quartered if very large
• 2 bunches spring onions, sliced
• 250g Montgomery cheddar, diced
• 5 eggs
• 100ml milk
• 200ml double cream
•   Prep: 20 mins Cook: 1 hr, 15 mins Plus chilling

  Moderately easy

  Serves 8 - 10 
  
  

  Method

  1. Sift the flour and a pinch of salt into a large bowl. Add the butter and rub in until it resembles breadcrumbs. Stir in the icing sugar, egg yolk and 3 tbsp cold water, then quickly bring together to form a firm dough. Wrap well in cling film and allow to rest for 20 mins in the fridge.
  2. Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface and line a deep 23cm tart tin. Cover with baking parchment and fill with baking beans. Cook for 20 mins, then remove the paper and beans and cook for 5-10 mins more until the tart case is pale and sandy in texture (see p14 for tips on making and baking pastry).
  3. Remove and turn the oven down to 160C/140C fan/gas 2. Spread the base of the tart with the potatoes, onions and cheddar. Whisk together the eggs, milk and cream, then season. Pour into the tart case and cook for 40-45 mins or until just set. Remove, cool on a wire rack then serve.

Ellen# Degeneres & Portia# de Rossi#

 

 

 

 

  

 

  

 

 

flower Design#

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flower Design#