2 packets oreos
150g melted butter
Two tubs (approx 400g) Cream Cheese
150g to 200g icing sugar
2 heaped tbspn Nutella
1 standard tub double cream (300ml)
1 large punnet fresh rasberries
Red food colouring (optional)
1. Seperate the biscuit and the cream of all the oreos
2. Crush the biscuits in a blender and melt the butter.
3. Mix the crushed biscuits and melted butter together then press into a cake tin with a removable base. Cover and place in the fridge for now.
4. Split the raspberries into three. Squash and strain one third to seperate the seeds. Chop the second third roughly and store the final third in the fridge for garnishing later
5. Then place the squashed raspberries, cream cheese, 1 heaped tbspn of nutella, the cream frosting from inside the biscuits and sifted icing sugar into a bowl and whisk till well blended. Then add just over half a tub of double cream and whip some more till thick.
7. Now take out the biscuit base from fridge, then dollop the mixture on top and spread. Then scatter the ‘chopped’ raspberries evenly on top and poke them in with a skewer and smooth over with a spatula.
8. Place in the fridge for atleast four hours. Take out the cheese cake about 15 mins before serving and place on a serving dish.
9. Melt some Nutella till smooth (not too hot) and then splatter on cake and decorate with raspberries. Place in fridge for a few more minutes before serving.
Ingredients (for pastry):
125g plain flour
2-3 tbspn icing sugar
70g butter (cut into tiny pieces)
1 egg yolk
1-2 tbspn water
Method (for pastry):
1. Sift flour and icing sugar in a bowl, add butter and egg yolk. Using your fingertips add enough water to make a soft dough. Wrap in cling film leave in the fridge for 15 minutes.
2. Pre heat oven to gas mark 6. Roll pastry and blind bake for ten minutes using baking beans on baking paper. Remove the baking paper and baking beans. Cook in oven for a further 5-10 minutes until golden brown.
Ingredients (for vanilla filling):
1 tspn vanilla essence
2oz caster sugar
1 tbspn plain flour
1 tbspn cornflour
125ml fresh cream (whipped)
Method (for vanilla filling):
1. In a sauce pan add the milk and vanilla essence. Leave to simmer on low heat for 10 minutes. Keep stirring.
2. In a bowl add the rest of the ingredients and smooth into a paste.
3. Add the paste to the warm milk and bring to a boil for about 2 minutes or until thick. Fold in the whipped cream.
4. Fill tarts with vanilla filling and decorate with fruits of your choice. Brush with jam glaze.
NOTE: To make a jam glaze, bring to boil, 1 tbspn of apricot or pineapple jam and 1 tbspn water.
Love from foodie Ayesha Kasu
250g digestive biscuits
100g unsalted butter
1 tin carnation condensed milk (405g)
300ml double cream
Juice of 5 lemon/limes
Zest of 5 lemon/limes
1. Crush the digestive biscuits and melt the butter. Then mix the two together.
2. Press the mixture into a greased tin and let it chill in the fridge for 10 minutes.
3. Now whisk together the condensed milk and cream. Then add the lemon juice and zest. It will immediately thicken itself. After which pour this over the chilled biscuit base and let it set for 1-2 hrs in the fridge.
4. When ready to serve take out of the fridge and decorate the with lemon and lime zest
6-7 mini croissants/3-4 large croissants
1 mug milky hot chocolate
1/2 cup double cream
1/2 cup sugar
1/4 cup water
Chocolate chips/white chocolate chunks (optional)
1. Boil the sugar and water together in a pan and let it cook on medium heat for about 3-5 minutes till it starts to turn golden and thick.
2. Meanwhile make the hot chocolate using only milk. As well as tear and place the croissants in a buttered oven-proof dish.
3. Once the caramel is formed from the sugar and water combination, take it off the heat and let it sit in the pan for a minute. Then add the hot chocolate whilst whisking continuously (expect it to act crazily).
4. Then place the pan back onto low heat and add the cream. Keep whisking till there are no more lumps.
5. Take the mixture and place into a bowl or dish and let it cool till its room temperature.
6. Then whisk in the two eggs till fully incorporated. Pour this caramel custard over the croissants evenly, trying to soak all the croissants. Sprinkle with milk chocolate chips or white chocolate chunks.
7. Bake the pudding in a preheated oven at gas mark 5 for 20 to 30 minutes. Serve warm with ice cream or custard ornslathered in maple syrup.
6 cups of milk
1 1/4 tsp falooda/agar agar powder
1 tin carnation milk
1 tin condensed milk
Ice cream essence
Ground almonds & pistachios (optional)
1. In a sauce pan add milk and ghas powder. Once the milk is warm add carnation milk. Keep stirring and bring to a boil.
2. Then add condensed milk. Add colour of your choice and essence.
3. Set in individual bowls or one big bowl. Leave in the fridge until set.
Love from Foodie Ayesha Kasu
6oz caster sugar
8oz softened butter
Couple of drops vanilla extract/flavouring
10oz self raising flour
4oz porridge (more if you want)
Glacé Cherries (optional topping)
2 egg yolks
1. Pre-heat oven and line baking trays.
2. Mix butter, sugar and egg yolks.
3. Then add vanilla; then add flour. Beat to a soft dough and roll it in to small balls.
4. Dip each ball into oats, flatten a little and add cherries as a topping. Then bake for 20 minutes until golden and brown.
Love from Foodie Humairah Batan
1.5 cup mango pulp
1 tub yoghurt
1.5 cup milk (optional)
Sugar to taste
1 Blend all the ingredients togther.
2. Leave to chill before serving.
Note: you can adjust the ingredients to suit your taste.
Love from Foodie Afifa Batan
2 pints milk
150ml single cream
2oz Tapioca seeds
Few tbspn broken vermicelli
Few tbspn condensed milk (optional)
Sugar to taste
1. Boil milk, cream, seeds and vermicelli together; constantly stirring until it comes to a boil.
2. Then leave on low to simmer till it becomes of a creamy texture then sdd condensed milk.
3. Now leave to chill and then mix in the cardamon powder. Refrigerate until ready to serve.
Love From Foodie Afifa Batan
Crushed chocolate of your choice
Whipped double cream
1. Line the bottom of a large serving dish with muffins.
2. Then pour ready custard on top of the muffins and smooth whipped double cream on top.
3. Crumble flake chocolate on top and refrigerate till ready to serve.
Note: You can also add crushed mnt Aero chocolate on muffins to give a few taste or Jaffa Cakes/Terry’s Chocolate Orange/orange Aero if u want an orangey taste.
Love from Foodie Aiysha Haji
Any fruit jelly packet of your choice
Fruit of choice
Double cream (whipped a little) OR one packet of dream topping
1. Make and set the jelly in a large dish as per instructions on the packet.
2. Once set slice the jelly vertically and horizontally into small cubes.
3. Throw these jelly cubes into a large seerving bowl. Add the whipped cream or dream topping.
3. Then add the relevant fruit such as strawberry if you made strawberry jelly or tinned pineapples if you made a pineapple jelly or mandarin slices if you made an orange jelly. Mix it up however way you like it.
4. Give it a good mix and place in the fridge overnight so it’s very very cold when serving.
Note: If using tinned fruit add a bit of the water from the fruit to the cream and jelly for an extra punch.