The Cook Book

Cheese Cake in a Glass

Cheese Cake in a Glass
Hiya! Today we will discuss about Cheese Cake in a Glass

Ingredients

  • Strawberry 6 oz
  • Caster sugar 1 tbsp
  • Lemon juice 1
  • Ginger biscuits 4 (or use any plain biscuits, crushed)
  • Butter 2 tbsp
  • Icing sugar 2 tbsp
  • Olpers Cream 5 oz
  • Cooking Directions

     

    1. Heat strawberries, caster sugar and lemon juice in a pan and cook till sugar has dissolved and berries have broken let it cool.

    2. Mix melted butter with crushed biscuits and fill in a glass.

    3. Beat cream cheese with remaining lemon juice and icing sugar till smooth.

    4. Spoon into the glasses and top with cool strawberries and juice, serve immediately.

Cheese Cake in a Glass

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Patty melt toastie 7a428de

Patty melt toasties

Heat 1 tbsp butter and half the oil in a large heavy-based frying pan over a medium heat, and fry the onion with a pinch of salt for 20-25 mins until golden and sticky.

Tip the mince into a bowl with the garlic granules, Worcestershire sauce and some seasoning, and combine with your hands – mix until the mince has a fine texture. Divide into two balls, then flatten these out into patties, keeping the shape of the bread in mind (you may want to make them more oblong if using a bloomer loaf).

Scrape the caramelised onions onto a plate, and heat the remaining oil in the pan over a high heat. Fry the burger patties, pressing them down with the back of a spatula, for 3-4 mins on each side until golden brown and cooked through. Transfer to a plate, scraping any bits from the pan over the top.

Reduce the heat to medium-low, and melt ½ tbsp butter in the pan, swirling it around the base. Fry all four of the bread slices on one side, weighing them down with a grill press or pressing down with the back of the spatula so they’re evenly golden and crisp. Do this in two batches, adding another ½ tbsp butter for the last two slices. Mix the two cheeses together in a bowl.

Put two of the bread slices, toasted-side up, on a board, and spread over the mustard. Add half the cheese, and spoon over the onions evenly. Top with the burgers, then scatter over the remaining cheese. Top with the remaining bread slices, toasted-side down, so the untoasted sides are on the outside of the sandwiches. Press down well to seal. Heat most of the remaining butter in the pan, and fry the sandwiches for 2-3 mins, pressing them down the whole time, until golden and toasted. Carefully flip and fry again, adding the last of the butter to the pan around the toasties. Cook until the cheese is melted and oozy, and the bread is golden and crisp on both sides.

recipe image legacy id 2713 12

Ceremonial lamb with broad beans & mint

The day before, pod the beans. Bring a large saucepan of water to the boil and have ready a bowl of iced water. Drop the beans into the water, return to a rolling boil (2-3 minutes), drain and plunge them into the iced water to cool (about 2 minutes). Drain, then squeeze each one between your thumb and forefinger to skin them. Keep covered in the fridge. Make the gravy. Heat 2 tbsp of the olive oil in a pan, add the carrot, onion, celery and garlic and brown them for 10-15 minutes. Stir in the sugar and tomato purée and let this brown too, then pour in 4 tbsp vinegar and reduce to a syrupy glaze. Tip in the wine and scrape up all the juices, then add the thyme or rosemary and the stock and simmer for 10-15 minutes. Strain, leave to cool, cover and keep in the fridge. One and a half hours before serving, preheat the oven to 240C/gas 9/fan 220C. Rub the lamb very well with salt, pepper and the remaining olive oil, then put it on a rack in a heavy roasting tin and roast for 45 minutes for very rare. Test by pushing a skewer into the centre of the meat – the tip should come out cool but not cold. Leave the meat to rest in the oven with the door left open a little and the temperature turned down to 110C/ gas 1?4/fan 90C. After 15 minutes the meat should be an even rosy pink. Melt the butter in a saucepan, add a pinch of sugar, the mint, a good pinch of salt and 1 tsp wine vinegar. Stew for a minute, then tip in the beans and 2-3 tbsp water and stew for 2-3 minutes more. Reheat the gravy in a saucepan, tipping in any meat juices. To serve, carve the lamb into thick slices. Put 2-3 slices on each plate with the beans and gravy. Serve with buttered new potatoes.

gfkids fishwraps1

Lightly spiced fish fajitas

Heat oven to 200C/180C fan/gas 6.

Put the beaten egg into a shallow bowl. Tip the breadcrumbs onto a plate. Mix the fajita seasoning into the breadcrumbs.

Brush a non-stick baking sheet with oil. Dip the fish strips into the egg, then coat them with the breadcrumbs. Transfer to the oven.

Meanwhile, put the spring onions and peppers on a baking tray and turn them through a small amount of oil. When the fish has been in the oven for 5 mins, put the onions and peppers in. Bake for a further 10 mins until the fish fingers are golden.

Mash the avocados with a fork and stir through the diced tomato, lime juice and some black pepper. Get the other accompaniments ready in bowls.

Warm the tortillas for 15-30 secs in the microwave, or you can warm them through on a plate in the oven for a few mins.

Place all the food in dishes on the table and let everyone dig in!