Favourite Recipes.

Sharing my Favourite Recipes.

I'm not much of a cook, but I can, if I put my mind to it, produce some not bad food. 
However, I do prefer to bake puddings, desserts and cakes, I'm slightly better at them!

Here's some of my favourite things to make (and some of the easiest too)

Vanilla Cheesecake
Bacon & Onion Pudding
Meatballs

***********

Vanilla Cheesecake.

650g   Cream Cheese

175g   Digestive Biscuits

75g     Melted Salted Butter

175g   Caster Sugar

100ml Double Cream

3 Eggs (beaten)

1 tsp    Vanilla Extract

Step 1

Remove cream cheese from the fridge, turn oven on to 150 *C fan assisted 140 *C

Step 2

Crush the biscuits to fine crumbs either by whizzing in a food processor or put them in a plastic bag and bash with a rolling pin.

Step 3

Mix the biscuits with the melted butter. Spoon into an 8in (20cm) springform tin, pressing the biscuit well into the tin.

Step 4

Spoon the cream cheese into a food processor along with caster sugar, double cream, beaten eggs and vanilla extract.  Mix well until all ingredients are combined.  Pour this mixture over the biscuit base.

Step 5

Bake in the oven for 30 minutes, then turn off the oven and allow to finish cooking in the middle of the oven.  ( I took the cheesecake out of the oven and let cool on the side, but this is up to you.)

Step 6

Chill in the fridge overnight or for four hours. (Couldn't wait that long so we all dived in after a couple of hours!)

Hope you enjoy this easy recipe and agree it's mouth watering and tasty!

************

Bacon & Onion Pudding.

6 oz Self raising flour

3 oz Atora suet

4 Tbl spoons water

1 1/2 lb Gammon joint (smoked or unsmoked)

I onion.

2 Tbl spoons water

Salt & Pepper.

Step 1

Slice the gammon into strips.  Slice the onion into thin slices.

Step 2

Mix the sieved flour into the suet, add salt and pepper then mix with enough water to make a soft dough.  

Step 3

Cut one quarter off and roll the remaining into a circle and place into a greased 3 pint pudding basin.

(Sprinkle your counter with flour before you roll the suet) 

Step 4

Fill the suet with layers of the slices gammon and onion the salt and pepper. 

Step 5

Add 2 - 3 tbl spoons of water.

Step 6

Roll the extra suet pasty into a circle, dab the edge of the pastry with water then place the pastry lid on top.

Step 7

Cover with foil, making a crease to allow for the pudding to rise.

Step 8

Place in a saucepan, fill with water - 3/4 up the side of the basin, then simmer for 3 - 31/2 hours.

Keeping checking, you may need to add more boiling water to the correct level)

Step 9 

Turn out onto a plate.

Serve with veg and your choice of potatoes.  Roast or mash both are equally as nice.

**********

Meatballs

500 Grams for minced beef
2 Chopped shallots
2 Garlic cloves chopped
2 slices of bread blended in food processor to find crumbs
100g grated Parmesan Cheese
1 tsp chopped Thyme
1 tsp chopped Rosemary
1 tsp Turmeric
2 tbl sp  Tomato Puree
I egg beaten.

For the sauce

I tin of tomatoes
I carton tomato pasatta
Large glass of red wine.
Basil stalk


Mix beef, shallots, garlic, bread crumbs, Parmesan, herbs, turmeric and puree,
Add the beaten egg to bind.
Take a small spoonful then
Form into small meatballs, making them round by rolling on a surface.
Fry in a little olive oil.
Once browned add the glass of red wine and simmer until it has evaporated.
Now add the pasatta and tomatoes and simmer for 1/2 to 3/4 of an hour, taking care they don't cook too dry (add water if necessary)
Cook your pasta.
Add the Basil stalks just before you serve.
Enjoy garlic bread and a large glass of wine.
"Mamma Mia"  X

**********