My Favourite Cheesecake
[…] chilled it and skipped the bake. For some reason I also made it in a springform tin rather than my regular loose bottomed cake tin. And thanks to the little […]
[…] chilled it and skipped the bake. For some reason I also made it in a springform tin rather than my regular loose bottomed cake tin. And thanks to the little […]
[…] all the sweeteners). I encourage you to experiment and play, and use this as a springboard to make your own favourite flavour. Please let me know your go-to combination! Granola […]
[…] stewed fruit lurking in the fridge. I hope you to use this recipe as a springboard for your favourite combination of seeds, nuts, flakes, fruit and spice. Note: To be […]
[…] too thin) Preheat the oven to 180C (350F) Butter and line a 22cm (9 inch) springform pan with baking parchment In a medium sized heavy bottomed saucepan over medium heat, […]
[…] make this in a 25cm high sided fluted tart pan, but works well in a springform tin and also in a 35cm x 25cm Swiss roll tin and cut into […]
[…] season, the same amount of juice from half a clementine Grease and line a 23cm springform or loose bottomed cake tin with oil/butter and parchment. (You can also make this […]
[…] minutes, or bundt/angel cakes for 45-55 minutes (depending on their size) or until the cake springs back when gently pressed. As the batter is liquidy it may take extra time, […]
[…] choice is from my first cooking bible, The Joy of Cooking, and it is the springboard for today’s recipe. I love the original version for its tart, just popped cranberries […]
[…] tsp Karo syrup (optional for extra shine) Preheat oven to 180C Grease and line 22cm round springform tin with parchment circle Break up the chocolate in to small pieces and place […]
[…] loaf tins for 40-45 minutes, or bundt/angel cakes for 55-65 minutes or until the cake springs back when gently pressed. As the batter is liquidy it may take extra time, […]
[…] main. The trick is to chop as little as possible. Use this as a springboard, replacing seasonal ingredients throughout the year. Chopped Salad The quantities here are […]
[…] soda pinch of salt Preheat the oven to 170C (325F) Grease a 22cm (9 inch) springform tin with a little olive oil and line the base with baking parchment. Measure […]
[…] up all your leftover dairy (yoghurt, creme fraiche, sour cream, buttermilk). Use this as a springboard for your own creation and as a basic in your sauce armoury. For the […]
[…] I have been making it for years as a basic sheet cake or layer cake springboard for celebratory tea occasions and works brilliantly every time. The original didn’t include lemon […]