Cheesecake (AKA food of the gods!) the easiest recipe ever.......

The ultimate kitchen cheesecake recipe soooooo simples and yummy.....

So the basic recipe is this

Biscuits (any crumbly kind, will offer suggestions for different styles) 300g

Butter 100g

Cream cheese (plain) 250g

Double cream 250g

Method:

Crush biscuits and melt butter, mix melted butter to biscuit crumb, until combined (more butter might be needed as some different types of biscuit absorb the butter differently), gently press down into a flan/quiche dish, I line mine with foil helps to remove the cheesecake with ease. Chill until firm.

Pop the cream and cheese in a bowl, and whisk until combined and thick enough so it stays in the bowl. 

Now add your flavour, 1 tbsp of Lemon and rind for lemon, melt the same quantity of chocolate as cream/cheese allow to cool slightly then whisk in, any fruit, fresh is better as not too liquid, a tsp of vanilla extract for vanilla and sooooooo on xxx

Spread on top of the base and chill, can be done and ready in just over 1hr.

This week I did a nice biscuit base, with dark chocolate and raspberry, last week a two tiered malteaser flavoured one, I did the above cream/cheese mixture x2 one layer had milk chocolate and 4tbsp of malted drink powder, the other was just white chocolate and I used malted milk biscuits for the base xxx 

Deep filled lunch rolls.

I hate making lunches, I find it tedious and repetitive. I also get fed up with the moaning about what I have made them, so I now do this........

Deep filled lunch rolls

So to start with you need some rolls, any will do however I have found that the plumper the roll the easier it is to fill, crusty rolls are the best, however any will do the job.

Slice the top of the roll off, thickly enough to use as a lit, but not so that you loose most of the roll.

Then carefully strip the inside of the roll out, making a well in the middle (save the bread removed for a later use (will blog that later))

Then start to layer in your fillings.

 Now I cant stand a dry sandwich, so mayonnaise or salad cream is a must, so I always put in a filling such as, tuna mayonnaise, egg and mayonnaise, cream cheese. you can be as inventive as you like. Below is mini cooked sausage sliced, with grated cheddar and 1 tbsp of mayonnaise.

Layer this in.

Then, pop the lid back on, wrap quite firmly in clingfilm, I add labels, just to save the complaints of the sandwich roulette! 

A few hints and tips:

• Ensure you buy/use things that will not go out of date in the week the rolls will be used
• Wrap entirely to ensure the bread does not dry out
• Thin slicing of ingredients mean you can get more in
• Use up stuff in the fridge, you know that rouge courgette, thinly slice and fry gently in oil and drain, then use as a sandwich layer
• Make several different ones, so 3 of one, 3 of another etc
• Make as many as you need, or go over so that if you fancy a quick lunch you can grab one yourself
• Perfect for those impromptu picnic!