Peanut Butter & Salted Caramel Cheesecake

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I’ve been hankering after cheesecake for a while now, but specifically wanted to do a no-bake recipe. I haven’t made a peanut butter cheesecake for ages, so this was my mission.  I searched recipes…….and eventually one caught my eye. Peanut Butter. Caramel. Cheesecake. No-bake.  Yes! I didn’t even have to think twice. The cheesecake I ended up making was (slightly) adapted (okay, okay, I meddled, I admit it) from Something Swanky’s delicious recipe for No Bake Peanut Butter & Caramel Cheesecake.

Reader, I was going to follow this recipe to a T, honestly I was…..I hit a very small stumbling block.  The recipe calls for Cool Whip.  I don’t know exactly what this is, other than I am unable to get it in this corner of the UK.  So…I opted for a similar volume of double cream, which I whipped before adding to the other ingredients.  You may have noticed the use of the word “similar”……well, it all started when I made the base for this cheesecake.

For me, personally there is a very fine line between pudding bases being just right, and being like set concrete.  I therefore always err on the side of less butter and more biscuit.  Or, in this case, pretzels, because that is the base biscuit for this cheesecake.  It is an inspired, one, because the lovely salty bits from the pretzels work so well with the pudding.

However, today, my base didn’t even stick together.  When I removed it from the oven and saw there was no hope of it sticking, I thought maybe I’d throw it away and start again…but no, because I then thought I’d melt some dark chocolate and drizzle it over the base to help hold it together.  So I did.  Yes, I know, I shouldn’t have.

Then, on re-reading the recipe, I realised I hadn’t added sugar to the base ingredients. Too late for that now.

By then I was losing the will to live (I don’t have much strength in reserve!) and whilst I started with good intentions measuring everything carefully, I threw caution to the winds and became free and easy in my interpretations of measurements.

It all mixed together well and looked (and tasted) promising.  One of the ingredients is Marshmallow cream, and again, this does indeed work very well in the mixture. I spooned the mixture on top of my crumbly base and then thought why don’t I drizzle salted caramel over the top now……long story short, I clumped solid dollops of salted caramel on the top of the cheesecake mixture and carefully tried to mix it in.  It was a marbled effect, I told myself!

The end result?  Part of the base is glued together solidly with the chocolate (we KNEW that would happen, didn’t we!) and the rest is a mass of pretzel crumbs.  The cheesecake mixture is lovely though, and so, my meddling aside, this recipe is delicious.  I know what to do better next time!

Wherever you are, whatever you are doing, I wish you a peaceful weekend 🙂

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Cherry Bakewell Sponge Pudding

P1010038It is the season of comfort foods, and comfort puddings.  I know it won’t be long before I crave fresh vibrant salads and fruit, so I maximise the opportunity for some warmth and comfort in my cooking.

I found this recipe in the BBC Good Food Magazine October 2017 issue. I love the traditional British Bakewell Tart (or Bakewell pudding) and having visited Bakewell itself, the home of this tasty pudding I have had the real thing!  Today’s pudding is a variation on the theme, but as with all the recipes I prefer to make, easy and tasty. And, of course with cherries – fruit – y’know, healthy!

This Cherry Bakewell Sponge Pudding is warm, almondy, comforting and with a nice balance of fruit to sponge topping.  You could of course, always add more fruit if you prefer that.

Personally, I would thicken the cherry sauce a little more, as I was unable to reduce it enough (without it all ending up a sticky sugary mess). But as it was, the excess liquid was absorbed by the almond sponge, and worked well.

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The sponge topping has ground almonds, and almond essence, as well as flaked almonds sprinkled over the top (maximum almond!!).

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The end result is a lovely, light almond sponge on top of the cherry filling. I would definitely make this again.

Wherever you are, whatever you are doing, I wish you a peaceful day 🙂

 

Roasted Vegetables with Anchovy Sauce

There is something about the nights drawing in, and the weather getting colder that makes me long for hearty comfort food.  Not that this in itself cannot be healthy, but occasionally I long for a few more vegetables in my diet, and so I will have a week of eating mainly vegetable based dishes.

I found this recipe in a magazine a while back, but I cannot remember which magazine it came from and therefore there is no link to the recipe.  A recipe is not strictly required, as this is one of those dishes which is so easily adaptable depending on what is available, and what you enjoy eating.

When I make it generally it will consist of fennel, red onions, leeks, courgettes, aubergines, butternut squash, red and orange peppers, and anything else in the fridge that needs using up.  Chop all the vegetables into medium size chunks, give them a light coating of olive oil and a good sprinkling of freshly ground black pepper.

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Roast at 160ºC (fan oven) for around 45 minutes until their edges are just slightly charred.

For the sauce you will need chopped parsley, chopped capers and chopped anchovies with a few glugs of olive oil.  In spite of the anchovies, this does not taste “fishy” but has a lovely savoury tang to it.

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Once the vegetables are cooked, stir the sauce through so that it is mixed well into the roasted vegetables.  I like to add a couple of tins of butterbeans and a tin of chickpeas to the mixture.  This helps “flesh” it out into a more solid meal.

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This can be served as a meal on its own, or as an accompaniment to fish or meat.

Wherever you are, whatever you are doing, I wish you a peaceful weekend 🙂