Citrus Cheesecake

I love no-bake cheesecake, baked ones just seem wrong to me and are never as good.

Every Sunday myself and the brood go to my husband's Great Aunt's house for a roast, the woman is 92 but wouldn't have it any other way. I set the table, do the gravy and drinks, Aunty P and Brad dish up. I tell you what, her roasts are sooooooo good! 

Anyhoo, last Saturday my husband decided it would be a good idea to take a baseball bat to our windscreen! (not really, he broke it with a plank of wood by accident) Thus rendering us car-less at the last minute.

So it was down to me to make us a roast! Um...OK, I'll just wing it, it'll be fine.

And it was LOVELY!! So chuffed with myself. 

The only problem is that I didn't have any carrots (edible ones anyway) because the hubby decided to go all fancy and not peel them or boil them, but to just cut the ends off, throw them in a tin with a foil tent and throw in what I can only describe as EVERY BOTTLED JUICE WE HAVE in there...lemon, lime, Worcester etc!!

URGH!!

The rest of the roast was at least edible.

The best bit though, was the dessert, which I made in 20mins + chilling while the food was cooking.

Us women can multi-task...oh yes!

I call it Citrus Cheesecake because of the lemon, lime and mandarins used, here's what I did....

Ingredients

300g digestive biscuits

140g unsalted butter (melted)

4 tbsp lemon curd

1 tbsp icing sugar

2 tbsp lime juice

300ml double cream

300g cream cheese (at room temp)

1 tin of mandarin segments (in juice NOT SYRUP)

1. Line the bottom of a 8" round, deep sided cake tin.
2. Blitz the biscuits in food processor (or by hand) until fine crumbs.
3. Add the butter and mix until it looks like damp sand.
4. Put base mixture into tin and press firmly and evenly.
5. Chill while you make the topping. (15mins minimum)
6. Mix the cream cheese with the lemon curd, lime juice and icing sugar.
7. In another bowl whip the cream until it just gets to the thick whip stage.
8. Using a hand whisk mix the cream into the cheese mixture.
9. Smooth the mixture onto the base and decorate with the mandarins.
10. Chill for at least an hour.

Serve this delicious dessert straight from the fridge by placing the tin on a pint glass, slowly pull down the sides of the tin to release the cake, then slide the cake onto a plate and dish that beauty up!!

My guests definitely thought this cheesecake was the best part of the meal.

ENJOY

xx Kat xx

Hellooooo Spring!! Pic-fest!

Spring has sprung people!!

Whoop!

I got all excited and trigger-happy and so here's what me and the kids did yesterday...

Mr & Mrs Chicken

Hello Mr Bumblebee 

Fun fun fun...

To celebrate the arrival of Spring I'll be making some cute novelty cupcakes.

Keep and eye out for them!

Enjoy the weather...long may it continue.

xx Kat xx

Loopy Bars

KIDS...

WHY DO WE DO IT TO OURSELVES!?!

I took my boys shopping, leaving the little miss at home with daddy.

They're normally very well behaved, as they were this time, however my eldest decided it was about time he started telling me what to buy! 

This week it was Fruit Loops; I have to admit I love all things from across the pond and have always wanted to try Fruit Loops, so I didn't put up much of a fight.

M.I.S.T.A.K.E

Fruit Loops are not the best, the boys are definitely NOT keen. 

So, after a week of arguments and bribery I gave up trying to get them to eat the loops.

What to do?

Whack them together with some white chocolate and mini marshmallows? Er...YEAH!!

Oh Mah Gah!! These are sooo amazing, I cannot even tell you. 

They were eaten...in 10 mins!

It's really easy to do......

Ingredients

150g white chocolate cake covering

60g Fruit Loops

30g mini marshmallows

1. Smash up the loops into little pieces (leaving a few whole ones)
2. Melt chocolate according to packet instructions.
3. Mix the loops and mallows into the melted choc and stir until everything is covered.
4. Pour mixture into a square takeaway tin and leave to set.
5. Cut to desired sized pieces.

I got eight good sized bars out of this recipe.

ENJOY

I'm linking this post to my Sweet Leftovers Link Party go take a look at what others are doing with their sweet leftovers.

Have a great Monday!

xx Kat xx

Banana Maple Loaf

My hubby loves Banana Loaf...I find it boring to make as I've made it a thousand times!!

I always make it when I'm on the verge of throwing browning bananas out, this time is no exception. 

Here's how it goes....

I MAKE IT

THE BOYS WANT IT

THE HUBBY EATS IT.

All in one day! 

I feel I need to tell you that my hubby is a farmer working long hard days, so I let him off the greediness most of the time.

I also hate sultanas in baked goods but he likes it so I do this for him...

The ingredients seem a bit choppy but this is all I had available (I usually use all wholemeal flour)

Ingredients ~ makes 1 loaf

100g butter

100g sugar

90g wholemeal flour

20g self raising flour

1 egg

1 large, overripe banana (mashed)

100g sultanas (don't add these if you don't want them)

1/2 tsp baking powder

1 tbsp maple

1. Preheat over to 180/GM4/160 fan.
2. Grease and line your loaf tin.
3. Cream the butter and sugar until light and fluffy.
4. Add the egg and beat in until full incorporated.
5. Add the syrup and mix well.
6. Take just over a pinch of flour and toss the sultanas in it (this stops them sinking)
7. Fold in the flour and baking powder.
8. Fold in the mashed banana.
9. Fold in the sultanas.
10. Fill your tin 3/4 full and bake for 40 - 50 minutes or until a skewer comes out clean.

Et Voila!!

A beautiful Banana Maple loaf (with added sultana's for the hubby).

ENJOY

xx Kat xx

I'm linking this recipe up to my Sweet Leftovers Link Party...go check it out!