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Feta Filo Cheesecake

I came across this recipe through watching my all time favourite cook on TV…Nigella! Her version is called ‘Old Reg Pie’. Mine is slightly different but still just as good. I tweaked just a few things….mainly because my critics (AKA Family) are soo particular with their food.

honey and tart

It’s quite strange but I had a weird craving to make this dessert literally because of watching ‘My Big Fat Greek Wedding’ (one of my favourite films-mainly because her family and my family are so alike!). Plus Baklava is one of my faves! So this is very similar. I think this recipe is pretty much a Greek inspired cheesecake!

Honey 1

The one thing I love about this, is that it uses a lot of Honey….and I love honey! I will without a doubt add honey into every dish I make. I even add it in my savoury dishes if I’ve added too much salt! I remember being about 5 and trying to make myself a honey sandwich.  I think it was from watching Winnie the Pooh. It was funny because every time I spread the honey on the bread, it would dissolve and I couldn’t understand why it wasn’t setting like butter. so my logic was to add more! When I eventually took a bite (after a few more dollops of honey) my mouth burst with this sickly sweet syrup. It was horrible. I was so heartbroken that I spent so long making this sandwich and it took me less than a second to realise it was disgusting and chucked it! You would have thought from this experience that I would detest honey but its only made me love it more!

 

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Ingredients:

  • 1 pack of filo pastry (200g)
  • 150g Feta cheese
  • 100g melted butter
  • 2 big handfulls of pecans or walnuts or pistachios
  • 150ml milk
  • 2 eggs
  • 1 tbsp sugar
  • some good runny honey (at least half a jar)

Recipe:

  1. place a few sheets of filo pastry in a cake tin and brush with some melted butter. make sure the pastry is hanging over the edge-enough to fold over.
  2. add 1/3 of the sheets over the buttered sheets. Literally scrunch them and avoid flattening them. Then crumble half the feta, and half the nuts. Drizzle a few tablespoons of melted butter.
  3. Now repeat the process! With the left over pastry scrunch, tear throw it on to create more texture. Then fold the outer layers over and press slightly down.
  4. Mix the milk, eggs, vanilla and sugar and pour over.
  5. Let it sit in the freezer for 5 minutes or in the fridge for 30 minutes.
  6. Add a spoonful of sesame seeds and place in the oven for half an hour. It should be golden and puffed slightly.
  7. drizzle 1 or 2 tbsp of honey and serve. Don’t forget you can add as much honey to this as you desire. Just don’t go crazy, cause you will regret it.

serving 4

I will warn you that the inside is a little stodgy. But sometimes that isn’t a bad thing! It’s like when Marry Berry and Paul Hollywood moan about a soggy bottom. I honestly don’t mind a soggy bottom on a pie…sometimes I crave it more!

 

serving 3

I would say a serving suggestion, a little creme fraiche would be nice. I literally only thought of it as I was writing this!

 

 

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Guinness Cake

Happy St Patrick’s Day All!

I’m not usually one to celebrate St Paddy Day, but I find the older I get the more I love! Obviously Pinterest is a big influence!

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OF Course I had to share this recipe with you guys. It’s kinda dead easy and not that long to do. I’m not going to lie, this cake is like Marmite in our house. Mum LOVES it, whereas Arji (the human dustbin) isn’t a big fan. Again in work some of the guys like it and some hate it. I have found the longer you leave the cake, the flavours mature and the Guinness really comes out. It’s quite surprising how much chocolatier and spongier the cake is with Guinness – {NERD ALERT} this is because the gas in the stout (No, Guinness is not beer!) reacts with the baking soda in the oven, causing the cake to rise more. Well this is what I’m guessing, but I did get a C in Science… so maybe don’t trust me!

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This cake is more than enough for 7-8 people. I use a 18cm Bundt tin which personally I think is the perfect size.

Ingredients:

  • 125ml Guinness (No other substitute…duh)
  • 125g Butter
  • 40g Cocoa Powder
  • 200g Caster Sugar (Yes Caster!)
  • 1 Egg
  • 1tsp vanilla extract
  • 50g Yoghurt
  • 20g milk
  • 140g Plain Flour
  • 1tsp Baking Soda
  • 1/4 tsp baking powder
  • pinch of instant espresso coffee (Trust me it helps)

 

Recipe:

  1. place the butter and stout over the hob and heat gently until the butter is melted. Make sure its not on too high heat. (Don’t want to kill off all the alcohol now do we?)
  2. once melted let it cool slightly and add cocoa powder and sugar
  3. Again once that’s cooked out then you can add the egg, milk, yoghurt and vanilla.
  4. In a bowl sift all the dry ingredients (Flour, baking soda/powder) and slowly pour the wet mixture into the flour.
  5. Once all mixed pour in a bowl and bake for 35 minutes on 170c. (PLEASE make sure you have greased the tin well as this batter sticks)
  6. Top with a little cream cheese frosting (3tbsp of cream cheese & 150g icing sugar)
  7. Now you may enjoy!

 

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I hope you guys like this recipe! Maybe give it a go for next next year’s St Patrick’s Day…

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Blackberry and Onion Marmalade

I have been itching to use the blackberries I picked from my own garden-It’s literally a random bush that parts mine and my neighbours house. Knowing how lazy I am, I froze the berries, to use later. And now that time has come!

I’ve always wanted to be one of those jamming people. This to me felt like the perfect combination of testing out the jamming and finally using the hand picked blackberries. I didn’t manage to take a picture of the berries sorry.

How to freeze your berries;

  • Wash them thoroughly (I would say soak in bowl for couple of seconds, shaking them about) and repeat this a few times
  • place some kitchen roll on a plate and stick your berries on top; wack in the fridge for a couple of hours
  • By now they should be completely dry so stick them in a tub and leave in the freezer. (I would probably suggest to use them within a month or so)

 

 

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Ingredients

  • 3 large Red Onions (370g), Sliced
  • 100g blackberries
  • 2tsp dijon mustard
  • 1cm cube of fresh ginger
  • 2 cloves (Whole)
  • 140g caster sugar
  • 50ml Cider Vinegar

Method

  1. Wack everything in a saucepan, EXCEPT the vinegar
  2. leave it to boil until blackberries burst (roughly 15 minutes)
  3. Now add the vinegar and leave to simmer for 20-30 minutes
  4. Leave it to chill for 30 minutes and then place into STERILISED jars and seal tight and keep in the pantry cupboard.

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Way to sterilise your jars; Literally just place them in the dishwasher and don’t touch the inside!

 

Ways to server this marmalade:

  • Mum actually uses this as a dip for Pakoras. Yes trust me it works
  • spread a little spoonful on your cheese on toast- its lovely and addictive.
  • Since mum says it tastes like brown sauce, spread it on your toast before making a sausage/bacon sandwich.

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Just so you know this makes about 3 small jars. I seriously think this would be a cute gift to give during Christmas…and its cheap!

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Autumn Soup

Its officially Autumn guys! literally as soon as it hits September I’m all about making Butternut Squash soup every Sunday! usually I like it with croutons but being on a detox for the last 3 weeks and now on a strict no carbs diet I’m just thankful to be eating soup.

Not many people are fans of squash as it can be too sweet like sweet potato but seasoning it right hopefully I could convert you haters! This to me is one of those 15 minute meals you can whip up in the kitchen after a long day at work- I may be over exaggerating with the whole ’15 minute meals’, realistically it takes me 40 minutes.

Close up 1

I topped mine with seeds and baked squash skin

Ingredients for 3 max.

1 Medium to Small Butternut squash
1 Small Red Onion, cut into medium size pieces
5 Cloves Garlic
A few sprigs of Thyme
1/4-1/2 tsp of Red Chilli Flakes (depending on your personal taste)
1/2 tsp of whole cumin
Pinch of cinnamon
1 tsp of Paprika
1 Organic Chicken/Vegetable Stock cube in 1 cup of boiling water
Enough boiling water to make the paste into a soup

Recipe

  1. Cut the butternut squash into medium chunks with the skin on!
  2. place on a baking tray with the small onion,Garlic cloves (with skin on), Thyme, spices and Salt’n’Pepper and drizzle in olive oil
  3. Roast in Oven for 30 minutes in high oven on 200c.
  4. once roasted leave to cool for 10 minutes (dont forget to take off the skin) then blitz up till a thick paste (add a spoon full of stock to make it a smooth paste). whilst waiting to cool stick the kettle on boil and prep the stock
  5. add the stock ladle by ladle to until the paste eventually becomes the soup like consistency.
  6. add a little more spice salt or pepper if need be.
  7. Pour into bowls and and top with croutons and sunflower and pumpkin seeds and a few chilli flakes and serve with 2 thick slices of warmed toasted fresh bread.

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I’m not sure if you’re weird like me and have a ‘special spoon’ to eat your soup out of. This spoon to me is The One. I literally hide this in the drawers just to make sure I can use this spoon! It has the perfect hold and the perfect dip. God knows why I’m explaining this to you, but just so you know!

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If your wondering where this hipster bowl is from and where you buy it from-you’ll need a ticket to Japan as this was a cool gift from Ajay on his journey to Tokyo.

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Personally this soup to me is my tomato soup-just pure comfort in a bowl. I would honestly flask this up and take it to work everyday! (Plus this can be Vegan friendly so this works for everyone!)

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