World's Best Cheesecake

I'm off to New York for a week, so I've been thinking of diner breakfasts, bagels, smoky pretzels and of course cheesecake. You just can't beat a slice of really good cheesecake, can you? I'm gonna make sure I have some at Dean and Deluca, but even theirs can't be much better than this one.

It was my dad's 70th birthday at the end of last month and my mum asked me to bake a cheesecake for his party. All my aunties were baking cakes as well and I knew that there'd be a lot of cake competition, but I had made this cheesecake before and knew it was good.

I blame the cracked top on my mum's oven being different to mine (I like excuses), but it didn't really matter because the cake was just as rich and creamy as I wanted it to be and everyone that ate some seemed to enjoy it.



World's Best Cheesecake

1 1/2 cups digestive biscuit crumbs (fine)
1/3 cup butter, melted
2tbsp sugar
500 gr cream cheese
1 1/2 cups granulated sugar
2tsp pure vanilla extract
3 eggs
3tbsp cornflour
500 ml whipping cream
a pinch of salt
1/2 teaspoon salt
2 tbsp fresh lemon juice

Preheat your oven to 180C.

Mix the digestive biscuit crumbs (make them by placing digestives in a food bag and bashing them with a rolling pin) with the melted butter and sugar.

Spread over the bottom of a lined 10inch springform pan, making sure it comes up a little around the edges.

Bake for 8-10 minutes.

Remove from oven and allow to cool.

In a bowl cream the cream cheese, sugar, and vanilla extract.

Add eggs, one at a time and mix well.

Add the cornflour, whipping cream and a pinch of salt.

Continue to beat or about 3 minutes at high speed.

Finally add the lemon juice before pouring into a prepared crust in your springform pan.

Bake for 75minutes, until the mix has set completely and the top is golden in a 180C oven.

Allow to cool in oven with door ajar for about one hour.

Remove the cake from the oven and place on a cooling rack until it has reached room temperature.

Place in the fridge for twelve hours before removing the cake from pan.

Venison Stew

The time of year where I crave comfort food, such as stews, soups, mashed potatoes and winter vegetables has definitely arrived. The days seem to be getting seriously short (which doesn't help the feeling that I am constantly trying to play catch up on things), most of the trees are bare and my selection of hats, scarves, gloves and mittens has been excavated from the depth of my wardrobe.

Last week the wonderful people from Abel&Cole sent me some diced venison to try, because as well as the season for woolly jumpers it is of course also the season for game. I was really excited as it had been absolutely ages since I last ate venison. Some of my friends were a little disturbed by the thought of me eating Bambi, but JM and E were as excited as I was, so we had a wonderful Venison Stew on Sunday night. I served it with mashed potatoes and green beans and it was the perfect meal for a cold and dark Sunday night. If you, like some of my friends, don't like the thought of venison you can of course use beef instead. I forgot to buy bacon, so left it out and the original recipe called for roast chestnuts, but I'm not so keen so used chestnut mushrooms instead.



Venison Stew (serves 4)

800gr diced venison
100gr streaky bacon, cubed
125ml red wine
3 red onions, sliced thinly
1 celery stick, sliced
12 baby carrots, peeled
2 garlic cloves, roughly chopped
1 tbsp tomato purée
1 sprig fresh thyme
1 fresh bay leaf
250g chestnut mushrooms
(cornflour paste to thicken if desired)

Preheat the oven to 150°C/Gas

Heat some oil in a heavy-based pan and fry the bacon until golden. Remove from the pan and set aside, but make sure you keep the fat in the pan.

Brown the venison in the same pan. Fry it in batches to avoid the meat boiling in its liquid, rather than frying.


Remove the meat and transfer to a casserole or pot with a tight-fitting lid, along with the bacon and any scrapings from the pan.

Add the wine, garlic, onions, carrots and celery and increase the heat until the wine bubbles fiercely.

Add the tomato purée, herbs and enough water to just cover the meat.

Cover, bring to a simmer and cook for 2 hours in the oven.

Check from time to time – if it’s dry, add more water and reduce the heat.


After 1 1/2 hours (1 hour if using chestnuts), add the chestnut mushrooms and cook until the meat is very tender.

If you want a thicker sauce, remove the pan from the oven, add some cornflour mixed with water. Place on the hob and bring back to a simmer stirring continuously until your desired thickness has been achieved.

If necessary, season with salt and pepper before serving.

Aubergine Salad

I don't know where the days are disappearing to at the moment. I seem to be playing catch up constantly, at work, at home and with my blogging. I hope you won't give up on me completely!

The weather has really turned now. It definitely feels like November, grey and very wet. Most of the leafs have come down now and I have to wear gloves and a scarf when I get on my bike to cycle to work in the mornings now, if I don't want to arrive with chaffed red hands when I get there.

I'm in the mood for soup, stews and comfort food, but for now I've got another recipe from the dinner party a couple of weekends ago, a recipe for a Moroccan Aubergine Salad. I use quite a lot of aubergines in cooking and think they are a highly underrated vegetable. They are so versatile and taste great prepared in many different ways. This salad takes a bit of effort, but it is well worth it.



Aubergine Salad (serves 4)

1lb aubergines (eggplant)
oil for frying
2tsp paprika
1/2tsp cayenne pepper
1tsp ground cumin
4 cloves of garlic, peeled and finely chopped
6tbsp olive oil
3tbsp fresh lemon juice
salt, to taste
freshly gound black pepper, to taste
1tbsp fresh flat-leaf parsley, finely chopped

Cut the aubergines into 1/2inch round slices. Rub each one with salt and place them in a colander for about half an hour, then wash off the salt and pat them dry with a kitchen towel.

Heat some oil in a large non-stick frying pan and fry the slices (a few at a time) until golden brown on both sides.

Remove them from the pan and rest them on some kitchen towel to absorb any excess oil. Leave to cool.
Clean the frying pan, discarding all the oil.

Chop the cooled slices coarsely and mix them well with the spices and garlic.

Return them to the pan without adding any oil and cook them over medium heat. Stir frequently and cook until most of the liquid has evaporated.

Place in a serving dish. Add the olive oil, lemon juice and salt and pepper to taste.

Place in the fridge to chill.

Remove from fridge just before serving. Stir well once more and top with the chopped parsley.

Enjoy!

Labneh with Olives and Pistachios

I never thought I'd be making cheese at home, but when I saw Yotam Ottolenghi's recipe for labneh in the Guardian Weekend a couple of weeks ago, I knew I had to try it.

Actually, I guess calling labneh cheese is stretching the term a little. Labneh is made by straining yogurt until most of the whey has been removed and you're left with a spread that is similar in texture to soft cream cheese and lovely and fresh.

It was just the right thing for the mezze dinner we had at my flat last night. Seven people, great food, plenty of wine and loads of laughter. The perfect Saturday night.



The original recipe calls for oregano. I replaced it with coriander (cilantro) as I couldn't find any fresh oregano at my local grocers. It also uses lemon zest from two lemons, but mine were waxed, so I just squeezed the juice of half a lemon and added that instead.



Labneh with Olives and Pistachios (serves 4)

450gr natural yogurt
450gr goat's yogurt
coarse sea salt
20 black olives, pitted and roughly chopped
1 1/2tbsp of fresh coriander (cilantro), chopped
1tbsp flat leaf parsley, chopped
half a lemon, juice of
1 clove of garlic, crushed
50ml olive oil
20gr pistachios, lightly toasted
20gr pine kernels, lightly toasted
1/2 tsp chili flakes
3 ripe tomatoes, cut into wedges
1/2 red onion, sliced thinnly

Stir both yogurts together with about half a teaspoon of salt.

Pour into a deep bowl lined with cheese cloth or muslin. Carefully bring together the corners of the cloth and tie tightly with some string.

Hang the bundle over the bowl, so that it is suspended and the whey can drain from the cloth. I tied mine to a wooden spoon which I then balanced on the rim of the bowl.

Place in the fridge for 24-36 hours.

Remove from fridge and spread the into a serving dish with the back of a spoon.

In another bowl mix the olives, coriander, parsley, lemon juice, garlic, olive oil and chili flakes.

Put your toasted pine kernels and pistachios in a pestle and mortar and crush them roughly.

Add to the olives and combine.

Spoon the mix over the labneh.

On a separate plate mix the tomato wedges and onion and drizzle with some olive oil.

Simply serve the labneh and the tomatoes with some fresh bread.

Proper Onion Gravy

When I saw the first brussel sprouts at the grocer on Saturday I couldn't help myself, I had to have some. Some people really hate them, but they are amongst my top ten vegetables. The decision was made, brussel sprouts with bangers, mash and onion gravy were quickly added to this week's menu!

I guiltily admit to sometimes reaching for the packet of Bisto to make onion gravy to have with bangers and mash or chops. Especially if it is a midweek dinner and I want something quick, because making proper onion gravy takes time, but nothing comes close to real onion gravy.

It's all about slow cooking the onions, letting them brown over low heat for an hour and watching them slowly soften and then caramelise. I know some people say you can speed it the process up by adding some sugar for the onions to colour faster, but there is no need as they are full of natural sugar and all you need is a little time and patience. The reward is amazing and turns something that is a simple meal into a comforting, delicious feast.



Onion Gravy (serves 4)

large knob of butter
3-4 large onions, thinly sliced (I mix standard and red onions)
400ml beef stock
100ml red wine or bitter (optional)
2tsp wholegrain or French mustard
1tsp Worcestershire Sauce
salt, to taste
pepper, to taste

Melt the butter in a heavy based frying pan.

Add the sliced onions and fry for about 20 minutes over medium heat, stirring frequently until soft.

Turn the heat down low and continue to fry the onions. Don't cover them with a lid.
Continue to cook for about another hour, stirring occasionally until the onions are well browned.

Add the liquids and seasoning and bring to a simmer. Continue to simmer, stirring regularly until the gravy has reduced a little. Check the seasoning.

Enjoy with bangers and mash or over pork chops.

Flapjack

Surely flapjack is something everyone likes, isn't it?! I don't mean American flapjacks (even though I guess most people like them too), but the chewy, crunchy, oaty English kind.

I'm trying not to reach for a chocolate time every time I have a little slump and have other snacks instead. I know flapjacks are still laden with calories, probably more so than some chocolate bars, but being packed full of oats, and as in this case fruit and seeds at least the energy will sustain me for a while. Plus of course I knows everything that goes into them and they are sugary enough to satisfy my sweet tooth. In fact this recipe was a little on the sweet side and I'd probably reduce the amount of syrup or sugar next time I'll make them. Whether you make them with just oats or you play around with various additions is up to you. I like varying between different combinations of dried apricots, cranberries, nuts and seeds.



English Flapjacks

8oz (jumbo) porridge oats
4oz butter, unsalted
4oz golden syrup (you can use corn syrup or maple syrup if you can't find corn syrup in the US)
4oz brown sugar

optional ingredients

2oz craisins or raisins
2oz chopped dried fruit
2oz nuts or seeds
2oz chocolate chips

(I used a combination of craisins and vanilla flavoured sunflower and pumpkin seeds.)

Preheat your oven to 180C.

In a sauce pan melt the butter, together with the syrup and sugar over low heat, stirring to combine.

Remove from heat and add the oats and any of the optional ingredients you are using.

Spoon into a square, paper lined cake pan or oven dish. Spread out and smooth with the back of a spoon.

Bake for 30 minutes or until golden.

Leave to cool for about half an hour, cut into squares or slices and leave in the pan until cooled completely.

The flapjacks will keep for about a week or a little longer if stored in an air tight container, but they won't last that long!

Enjoy!

I've got flu

I've been in bed with flu all week and am only just starting to come around today. So it's been another week without any cooking. Big, big thanks to my wonderful friends E, JM and J who've been delivering an amazing meals-on-wheels service to my front door. Another big thank you to A, B, H, L and J who've all been asking what I need and offering to get me anything from aspirin to zwieback.

All of you, you are amazing and I feel very blessed and humbled by your care!

Before I go, here's something I signed up to quite a while ago now, but maybe you could do so today, if you haven't already done so!

Getting stuck in again

I know I have been an extremely lazy blogger for the last eight or so weeks. I'm trying to get stuck in again. Autumn is definitely here now. I'm feeling like soups, stews and other comfort foods, so I'll be trying new recipes and sharing all the old favourites.

No recipe yet for today, but I'll leave you with a few photographs from my weekend in Paris. L and I only had a hotel for one night and spent the second night walking the city for La Nuit Blanche with E, J and JM until 4.30am before catching the first flight back to Manchester. It was fabulous and I want to do it all over again.