Month: February 2014

Raspberry & Blueberry Cheesecake

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Ingredients
For base:
175g butter
300g digestives biscuits
For filling:
125g cream cheese
10floz double cream
1 carton hazelnut yogurt (150g)
For topping:
200g blueberries and raspberries
6-7 tbsp icing sugar

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Method:
1. Greaseproof the bottom of a cake tin or pie tin with a removable base.
2. Melt butter in a pan and add crushed digestives once fully melted. Mix well and then take off heat.
3. Press the biscuit mix into the tin firmly till packed to the bottom and level to create a sturdy base. Place in the fridge till the base is hard.
4. For the filling whip double cream till thick. Then add the cream cheese (mixed on its on first) till fully combined.

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5. Then add the hazelnut yogurt and fold it together. Spread onto base and put the base with its filling back into the fridge.
6. For the topping combine the fruits, icing sugar and 4-5 tbsp water (only if the fruits are not frozen) in a pan. Simmer till the mixture becomes thick.

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7. Leave to cool and then spread over the cheesecake filling.

Serve chilled.

Enjoy x

Love from Foodie Aiysha Haji

TOPPING
in a pan put ur fruits & icing sugar add 4-5tblsp of water(if fruits are frozen don’t add water)simmer till it goes a bit thick.leave to fully cool down. then spread over ur cheesecake. serve chilled.                                     enjoy.  Aiysha Haji

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Masala Fish in Naan

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Ingredients:
Fish fillets
Little crushes garlic
Salt
Lemon juice
2/3 tbspn milk.
Red chilli powder
Piri piri flakes
Chip shop batter (Tex Mex)

Method:
1. Marinate the fish fillets in all the ingredients above minus the chip shop batter and flakes.
2. Coat and fry in the chip shop batter with the  flakes mixed in. Ensure oil is very hot when you put the fish in (so it’s nice and crispy) but lower it immediately so to allow the fish itself to cook.

Serve in naan covered in salad, sauces with fries as a side.

Enjoy x

Love from Foodie Afifa Batan

Pineapple Crush Dessert

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Ingredients:
1 carton whipping cream/double cream
1 can condensed mklk
1 carton sour cream
1 large tin of crushed pineapple
Flake to decorate

Method:
1. Whip the cream till soft peaks.
2. Then add the sour crreallyeam and condensed milk and fold in.
3. Add the drained pineapple tin and leave to set in the fridge. Serve cold with crumbled flake sprinkled on top.

Enjoy x

Love from Foodie Afifa Batan

Kheer (Indian Rice Pudding)

Ingredients:
2-3 handfuls pudding rice
Water for boiling
3pnts milk
Sugar to taste
Grounded almonds, pistachios & cardamon

Method:
1. Soak the pudding rice over night. Then boil the soaked rice for about half an hour.
2. In another pan boil the milk till it thickens. Then add the sugar to it.
3. Now add the boiled and drained rice to the milk let it simmer for about half an hour. After which take it off the heat.
4. Add the grounded almonds, pistachios and cardamon. Serve warm or cold.

Enjoy x

Love from Foodie Habibah & Samreen Bhayat

Basic Jam Cakes

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Ingredients:
4 eggs
8oz butter
8oz self raising flour
8oz sugar
1 tsp baking powder
Vanilla essence
Ice cream essence

Method:
1. Cream together sugar and butter till well combined.
2. Then gradually add eggs and mix. Then the sifted flour, essences and baking powder.
3. Pour mixture into a cake tray and bake in a preheated oven at 180 for  20 to 40 minutes depending on the cake tin.
3. Once cool decorate with seedless jam and desiccated coconut.

Note: try weighing your eggs if they’re large or too small to get a well balanced mixture.

Enjoy x

Love from Foodie Safiya Bangee

Flapjacks

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Ingredients:
16oz oats
6oz caster sugar
1 packet butter
8 heapful tbsp golden syrup
Slab of chocolate
Chocolate chips, raisins, sultanas, cherries (optional)

Method:
1. Melt butter and golden syrup together in a pan.

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2. In a seperate bowl mix together oats and sugar.

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3. Then pour the melted butter syrup into the oats. Mix it together so well combined.
4. Spoon and pat down flat into a greased baking tin. Place in a preheated oven for 35-40 minutes at gas mark 4.
5. Once out the oven let the flapjacks cool for 30 minutes or so. Then spread melted chocolate on top.

Note: If using an electric oven less time will be needed to bake.

Enjoy x

Love from Foodie Ayesha Kasu

Quick Potato Pastries

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Ingredients:
Potatoes
Oil
Crushed green chillies
Crushed ginger &  garlic
Pinch of tumeric powder
Salt to taste
Coriander &  cumin powder
Fresh coriander

Method:
1. Peel and cube the potatoes and leave to soak in water.
2. Heat a little oil in a pan and all the remaining ingredients minus the fresh coriander and leave to steam cook. You can add a live water.
3. Once cooked sprinkle coriander over the filling. Fill into puff pastry and cook in a preheated oven till brown.

Enjoy x

Love from Foodie Afifa Batan

Pizza Pie

Ingredients:
Chicken breast
Salt
Pepper
Crushed green chillies
Crushed ginger and garlic
Onions
Potatoes (cubed)
Peppers
Sweetcorn
Cheese
East End peri peri sauce
Tomatoe ketchup
Butter

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Method:
1. Braise the onions in butter till softened.
2. Then add the chicken, vegetables, chillies, ginger, garlic and cook till chicken is cooked and veggies soft.
3. Add the sauces, salt and pepper to taste. Mix till well incorporated.
4. Cook in puff pastry or shortcrust pastry in a preheated oven till cooked.

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Enjoy x

Caramel Dessert

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Ingredients:
1 packet Sponge fingers
1 fruit tin
1 box caramel creme
Double cream
Flake
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Method:
1. Arrange the sponge fingers in a dish. 2. Add the syrup from the tin aswell as the fruit.
3. Make and pour the caramel on top and leave to set.
4. When set add the whipped cream and garnish with crumbled flake.

Note: you can create two layers of you wish.

Enjoy x

Love from Foodie Afifa Batan