Passionfruit Cheesecake Pots

Julie's Family Kitchen Passionfruit Cheesecake Pots

With Valentine’s Day not too far away it’s time to get planning that romantic meal for your loved one. Especially, as the big day falls on a Saturday it’s virtually impossible to get a table booked at a good restaurant (I know, we’ve tried and failed!). These delectable Passionfruit Cheesecake Pots are sure to impress and take next to no time to prepare. Zingy, refreshing and creamy these cheesecakes are an absolute delight to eat. The recipe makes 4 individual cheesecakes, they keep well in the fridge for a couple of days but they’re so hard to resist you could just have two each! It goes without saying, I highly recommend you enjoy your passionfruit cheesecake pots with a glass of bubbly or two.

Passionfruit Cheesecake Pots

  • Servings: 4
  • Time: 15mins plus 4hrs chilling
  • Difficulty: easy
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IngredientsJulie's Family Kitchen Passionfruit Cheesecake Pots

115g milk chocolate Hobnob biscuits (6 approx)
20g unsalted butter
180g Philadelphia full fat cream cheese (room temperature)
2 tablespoons icing sugar
4 tablespoons passionfruit curd
8 Dr Oetker cocoa crunch chocolate squares

Method

1. In a mini chopper or food processor blitz the biscuits until you have crumbs.

2. Melt the butter on a low heat in a saucepan. Then, add the biscuit crumbs and mix well.

3. Divide biscuit mixture equally between 4 glass ramekins and press down lightly. Refrigerate until needed.

4. In a bowl beat together the cream cheese and icing sugar, then mix in the passionfruit curd.

5. Spoon the cream cheese mixture on top of the biscuit base and carefully level. Refrigerate the cheesecakes for at least 4 hours or over night, then serve each cheesecake with 2 chocolate squares placed in the centre. Enjoy!

Julie's Family Kitchen Passionfruit Cheesecake Pots

Until next time.

Julie
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My Favourite Christmas Recipes

Oh how time whizzes by, now it’s only a week until Christmas day. I’ve been much more organised this year, so I’m feeling pretty pleased. Although, it’s been tricky with us all fighting off coughs and colds. I’m sure I’ll make last minute batches of cookies and mince pies but I’d love to squeeze in time to make a gingerbread house. Not forgetting that I need to decorate my Christmas cake too, I guess I’m going to be busy.

In case you missed them, here are my easy but very tasty Christmas recipes for 2014.

Cranberry, Pistachio and White Chocolate Cookies

There’s something very Christmassy about cranberries and pistachios. I love the flecks of green, red and white in these cookies and they are simply gorgeous.

Cranberry, Pistachio and White Chocolate Cookies

Frozen Chocolate Caramel Cream Meringue Cake

A real party dessert tasting like the creamiest ice cream ever. It’s the perfect make ahead dessert.

Chocolate and Caramel Meringue Dessert

Chocolate and Peppermint Christmas Tree Cookies

These yummy chocolate and peppermint cookies will definitely please everyone. They are quite moreish, it’s hard to only eat just one.

Julie's Family Kitchen

Quick Puff Pastry Mince Pies

Incredibly easy and a bit of a cheat I admit, these quick puff pastry mince pies and can be rustled up in no time at all.

Puff Pastry Mince Pies

I hope you all have a very Happy Christmas.

Until next time.

Julie
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Frozen Chocolate Caramel Cream Meringue Cake

Frozen Chocolate Caramel Cream Meringue Cake

The festive period is the perfect time for family and friends to get together and enjoy good food. When entertaining for lots of people it can be quite easy to buy too much food and drink. So when Sainsbury’s asked food bloggers to come up with ideas on how to use up leftover chocolate I decided to create a centre piece dessert ideal for New Year’s Eve celebrations. Tasting simply like creamy ice cream this indulgent dessert with chocolate chunks and caramel swirls is absolutely heavenly. This extremely easy to prepare dessert should hopefully wow your guests.

Frozen Chocolate Caramel Cream Meringue Cake

Frozen Chocolate Caramel Cream Meringue Cake

  • Servings: 8-10
  • Time: 30mins plus overnight chilling
  • Difficulty: easy
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IngredientsChocolate and Caramel Meringue Dessert

600ml double cream
200g meringue nests (I used 16 meringue nests)
½ teaspoon vanilla extract
75g dark chocolate
75g milk chocolate
397g tin Carnation caramel
silver sugar balls

Method

1. Line a 9inch/23cm cake tin with 2 over hanging layers of cling film, lay one horizontally and the other vertically across the bottom of the tin.

2. In a bowl whip the double cream until you reach the soft peaks stage, then stir in the vanilla extract.

3. Crush the meringue nests and crumble into the whipped cream.

4. Using a sharp knife chop 50g dark chocolate and 50g milk chocolate into small chunks (about 5mm) and add to the mixture, then gently fold in so everything is mixed together.

5. Place half the mixture in the lined cake tin, add 5 tablespoons of the caramel on top and swirl in the mixture using a blunt knife. Add the remaining mixture and repeat with another 5 tablespoons of caramel.

6 Cover the top with the over hanging cling film. Freeze overnight.

7. Transfer the cream meringue cake to a serving plate. Melt the remaining chocolate in a bain marie and then drizzle over the cake. Sprinkle over the silver sugar balls.

8. Allow 15 minutes before cutting the cream meringue cake, then serve with the remaining caramel if you wish. Enjoy!

Frozen Chocolate Caramel Cream Meringue Cake

Until next time.

Julie
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Disclosure: Sainsbury’s sponsored me to write this blog post. All words are my own. All opinions are honest and my own. The recipe is my own.

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TamingTwins

Apple and Blackberry Crumble

Apple and Blackberry Crumble

I’ve been told this is the yummiest crumble I’ve ever made. Using seasonal tart blackberries and glorious Bramley apples made this a delightful crumble to be enjoyed with custard (my preference), ice cream (the kids favourite) or cream. This mix of fruit has the perfect balance between sweetness and sharpness. I promise, you won’t be disappointed with it.

We enjoyed our crumble after our non traditional Sunday lunch of sausages and mash, it went down a treat with everyone. I hope you enjoy it too.

Apple and Blackberry Crumble

Apple and Blackberry Crumble

  • Servings: 6
  • Time: 1hr
  • Difficulty: easy
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IngredientsApple and Blackberry Crumble

Crumble topping

225g plain flour
75g unsalted butter (cold and cubed)
65g light muscovado sugar
35g golden caster sugar
50g porridge oats

Apple and Blackberry filling

450g-500g Bramley apples (I used one very large apple)
1 tablespoon water
225g blackberries
75g golden caster sugar
1 teaspoon cinnamon

Method

1. Peel and slice the apple, place in a saucepan with the water and heat gently until beginning to soften. Then transfer to a shallow pie dish.

2. Meanwhile, make the crumble topping by rubbing the butter into the flour until it resembles breadcrumbs. Then, stir in both types of sugar and the porridge oats.

3. Scatter the blackberries over the apple.

4. Mix golden caster sugar and cinnamon together, then sprinkle over the blackberries and apple.

5. Pre heat the oven to 180c Fan. Spread the crumble topping across the sugared fruit so it’s completely covered. Then bake the crumble for 40 minutes until the top it’s golden and the fruit is soft. Enjoy with custard, ice cream or cream.

Apple and Blackberry Crumble

I’ve got a funny feeling I’ll be making it again this weekend.

Until next time.

Julie
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Banoffee Ice Cream Tartlets

Banoffee Ice Cream Tartlets

When Sainsbury’s asked food bloggers to create something for their Ice Cream Challenge I jumped at the chance. Inspired by a banoffee pie, this recipe is a little different. The usual ingredients a caramel layer, sliced banana, whipped cream and chocolate curls are all there. However, you’ll love when these little butter pastry tartlets are broken was a spoon you get the surprise vanilla ice cream filling. Sheer banoffee indulgence. I think these Banoffee Ice Cream Tartlets look rather elegant too and would make a pretty dessert for a dinner party.

The story of how I arrived at these Banoffee Ice Cream Tartlets is fraught with disasters, of the ice cream kind. Let it be said ice cream is a tricky substance to work with. It melts and it melts really fast. You have been warned, work quickly. I finally created this failsafe recipe that tastes like the best ice cream sundae and banoffee pie rolled into one. Follow my instructions and you won’t go wrong.

You won’t need all the chocolate but I’m sure you will find a good use for it, he he!

Banoffee Ice Cream Tartlets

Ingredients (Serves 6)

6 Sainsbury’s Taste the Difference All Butter Sweet Pastry Tartlets (138g)
1/2 tub Sainsbury’s Vanilla Ice Cream 900ml
397g Carnation Caramel
2 small bananas
300ml double cream
200g Sainsbury’s Fairtrade Dark Chocolate

Method

1. The night before, fill each tartlet case with 2 tablespoons of ice cream. Using a spoon gently spread the ice cream across the tartlet base as it starts to melt. Place on a deep baking tray, cover with cling film and freeze over night. Don’t skip this important step, otherwise the recipe won’t work.

2. Make the chocolate curls by scraping a knife across the flat edge of the chocolate bar, set aside until needed

3. Whip the cream until you get stiff peaks.

4. Slice the bananas in rounds.

5. Remove the tartlets from the freezer and spread a tablespoon of caramel on top and then add the sliced banana.

6. Spoon on the whipped cream and decorate with chocolate curls. Serve immediately.

Banoffee Ice Cream Tartlets

I hope you enjoy them. I’d love to know what you think so don’t be shy and please leave me a comment.

If you can spare a minute, I would be incredibly grateful if you could vote for me in the Brilliance in Blogging (BiBs) awards. I’ve been shortlisted in the Food category and I’m hoping to become a finalist. Click either here on the Voting Form or on the badge below which will take you through to a short online form which is quick and easy to complete.

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Thank you so much, I think it would make my year. 😀

Until next time.

Julie
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Disclosure: Sainsbury’s sponsored me to write this post. All opinions are honest and my own. The recipe is my own.

Strawberry Brownie Ice Cream Sundaes

Strawberry Brownie Ice cream sundae

To create the perfect end to our bank holiday barbecue using ingredients bought from Morrisons for the Morrisons Mum campaign I made these gorgeous strawberry brownie ice cream sundaes. I’ve seen brownies used in ice cream sundaes in restaurants so I thought why not try it myself. The sundaes are so indulgent it’s true, but hey it was the bank holiday and a very special treat. To make the sundaes I’ve used fresh chopped British strawberries, chocolate brownie bites from the Morrisons bakery, Carte D’Or vanilla ice cream and a homemade sweet strawberry sauce. My children loved the sundaes but that’s no real surprise as I secretly knew they would.

Strawberry brownie ice cream sundae

Ingredients (Serves 4)

900ml Carte D’Or vanilla ice cream (I only used 3/4)
2 x 227g pack of strawberries (chopped into quarters)
1/2 box of Morrisons brownie bites
1 tablespoon icing sugar*

Method

1. To make the strawberry sauce, put the chopped strawberries from one pack in a mini chopper with the icing sugar. Whizz until puréed.

2. Place a sieve over a jug and then pour the strawberry sauce through the sieve. Press through until only the strawberry pips remain. The sauce is ready.

3. To make the sundaes pour some sauce into the bottom of each sundae glass, then add 2 brownie bites and then some chopped strawberries.

4. Add 2 scoops of ice cream, strawberry sauce, 2 brownie bites. Finally top with more ice cream, strawberries and a brownie and then drizzle on more strawberry sauce. Serve immediately.

Total cost £5.50
Cost per serving £1.375

*I already had icing sugar in my cupboard so I’ve not included it in the cost.

Strawberry Brownie Ice Cream Sundae

These sundaes were a great way to finish off our bank holiday barbecue and I’ll definitely be making them again.

If you can spare a minute or so I would be incredibly grateful if you could vote for me in the Brilliance in Blogging (BiBs) awards. I’ve been shortlisted in the Food category and I’m hoping to become a finalist. Click either here on the Voting Form or on the badge below which will take you through to a short online form which is quick and easy to complete.

VOTE FOR ME BiB 2014 FOOD

Thank you so much, I think it would make my year. 😀

Until next time.

Julie
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Disclosure: For the purposes of this recipe and review Morrisons sent me Morrisons vouchers to spend in store, all opinions are my own and are completely honest. All the recipes are my own.

Raspberry and White Chocolate Ice Cream Cake

Raspberry and white chocolate ice cream cake

Whipped cream and crushed meringue frozen together are a taste sensation. I don’t know where this concept first originated or which chef or cook can claim the idea for their own but I have seen it copied and reproduced in many cookbooks. Nigel Slater, Nigella Lawson and Rachel Allen all have excellent versions. Last year I created my own with dark chocolate and orange curd, which tasted so sublime I named it so.

For an extra special after dinner treat for Easter Sunday I experimented with frozen raspberries and white chocolate to create this version I’ve called an ice cream cake. It’s sliced like a cake and tastes just like soft whipped ice cream laced with tart raspberries, sweet white chocolate and crumbly meringue pieces. I’m pretty sure you’ll love this as much as my family do.

Raspberry and white chocolate ice cream cake

Ingredients (Serves 8-10)

600ml double cream
12 meringue nests (145g approx)
1/2 teaspoon vanilla extract
150g frozen raspberries plus fresh raspberries for serving
100g white chocolate chips

Method

1. Line a 9 inch/23cm cake tin with 2 over hanging layers of cling film, lay one horizontally the other vertically across the bottom of the tin.

2. In a bowl whip the double cream until you reach the soft peaks stage, then stir in the vanilla extract.

3. Crush the meringue nests and crumble into the whipped cream.

4. Crush the frozen raspberries and crumble into the mixture, then add the white chocolate chips. Gently fold in so everything is mixed together.

5. Put the mixture into the lined cake tin and then cover the top with the over hanging cling film. Freeze overnight.

6. Remove from the freezer 20 minutes before serving and slice with a sharp knife. Serve with extra raspberries.

Raspberry and white chocolate ice cream cake

With hopefully the warmer weather approaching I think this dessert would be delightful to enjoy with family and friends at a garden picnic or barbecue.

Until next time.

Julie
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Sublime Chocolate Orange Meringue Dessert

Chocolate orange dessert

This sublime dessert is like a cheats ice cream, flavoured with dark chocolate and orange. It may not look the prettiest dessert but it certainly tastes heavenly. I think it is perfect for serving after dinner over the holidays as an alternative to Christmas pudding.

I’ve used Sainsbury’s Taste the Difference Belgian Dark Chocolate with Orange, which contained pieces of candied orange. However, if you can’t get this I would suggest using a dark chocolate flavoured with orange or just a good quality dark chocolate instead.

Ingredients (Serves 8 to 10)

12 meringue nests (180g approx)
600ml double cream
100g dark chocolate with candied orange or dark chocolate flavoured with orange
8 tablespoons orange curd (best quality available)

Method

1. In a large bowl whip the cream until you get soft peaks.

2. Crumble the meringue nests into the cream.

3. Chop the chocolate with a sharp knife into small chunks and add to the bowl.

4. Then, add 8 tablespoons of orange curd to the bowl. Gently stir the mixture around.

5. Line a 2lb baking tin with cling film with plenty of over hang. Then, carefully spoon the mixture into the lined tin pressing lightly so the mixture spreads to fill the whole tin.

6. Using the over hanging cling film, cover the top and then freeze for at least 4 hours until firm or overnight.

7. To serve remove the dessert from the tin and cling film about 15 minutes before cutting into 8 to 10 slices.

I really hope you give this recipe a try, it’s so simple you really can’t go wrong with it. Don’t forget you can leave your feedback in the box below.

Julie
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