Sunday, 14 February 2016

Nigella Lawson's, Nutella cheesecake with toasted hazelnuts

There are certainly no looks of disappointment when this dessert is served for dinner. What's not to like? It's so easy to make, with no baking, just blending and chilling. The recipe is from the "Nigellissima", cookbook.

Serves 8 - 10
250 grams digestive biscuits
75 grams soft unsalted butter
1 x 400 grams jar nutella (at room temperature)
100 grams chopped toasted hazelnuts
500 grams cream cheese (at room temperature)
60 grams icing sugar (sifted)

Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

Tuesday, 2 February 2016

Jools Oliver, Asian style salmon

A great recipe from Jamie Oliver's website. The flavours were fresh, tangy and sweet and once the marinade was made, the meal was very straightforward. I followed the recipe up to the grilling point as my grill isn't great. Instead I roasted the whole salmon fillets for about 20 mins at 190ÂșC drizzled with a bit of the marinade. 

Serves 2
1 clove of garlic
1 x 3cm piece of ginger
1 lime
3 tablespoons low-salt soy sauce
1 tablepsoon runny honey
1 teaspoon groundnut oil
2 x 120 g salmon fillets
1 tablespoon sesame seeds , optional

You will need: 2 large or 4 small skewers

For the marinade, peel and crush the garlic into a shallow bowl. Peel and finely grate in the ginger, followed by the zest of half the lime. Next, add the soy, juice from half the lime, the honey and oil and mix together well.

Preheat the grill to medium and line a baking tray with tin foil. Check that there aren’t any stray bones lurking in the salmon fillets, then cut them up into 2.5cm cubes. Toss them in the marinade and leave for around 10 minutes to absorb the flavour.

Thread the salmon onto 2 large or 4 small skewers (soak them first, if wooden), but don’t push the pieces too tightly together, then place onto the tray. Grill for around 8 to 10 minutes, or until beautifully glazed and cooked through, turning regularly and brushing with leftover marinade.

Meanwhile, toast the sesame seeds (if using) in a dry non-stick frying pan until golden, then tip onto a plate and leave to cool. Once cooked, transfer the skewers to a plate and sprinkle with the toasted same seeds (if using), dunking the cubes of salmon in any that escape onto the plate. Cut the remaining lime into wedges for squeezing over. Delicious served with plenty of greens and brown rice or noodles.