Black Forest Cheesecake

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• 175g double chocolate chip cookies (choc cookies with choc chips)
• 50g butter , melted
• 500g mascarpone
• 1 tsp vanilla extract
• 300ml double cream
• 2 tbsp kirsch
• 200g milk chocolate , melted and cooled
• 200g plain chocolate , melted and cooled
• 20 cherries in kirsch, plus some of the syrup from the jar for decorating

1. Whizz the biscuits to crumbs in a food processor and mix with the melted butter. Press the biscuit mixture into the base of a 20cm springform tin.
2. Beat the mascarpone with the vanilla until smooth. Very softly whip the double cream with the kirsch then mix with the mascarpone. Finally, fold in the melted chocolates and cherries.
3. Spoon into the tin, swirl the mix a bit on top so you leave indents for the cherry syrup to go on top, and chill overnight.
4. Make a chocolate collar following the step-by-step guide.
5. Serve with some of the syrup from the jar and extra cherries if you like.

• 200g plain chocolate , melted and cooled
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Easy Key Lime Pie

Ingredients
For the base:
3½ oz (95 g) butter
6 oz (175 g) digestive biscuits
2 oz (50 g) Grape-Nuts breakfast cereal / Wheat-a-bix or Oat-a-bix
For the filling:
1 level tablespoon grated lime zest (zest 3 limes)
5 fl oz (150 ml) lime juice (juice 4-5 large limes)
3 large egg yolks
14 oz (400 g) condensed milk
To finish:
a little crème fraîche
lime slices
Pre-heat the oven to gas mark 4, 350°F (180°C).

Method

Traditional Key lime pie has always had a crumb crust, and I have discovered recently that the addition of Grape-Nuts gives the whole thing extra crunch. So begin by placing the butter in a pan over the lowest heat to melt, then crush the digestive biscuits. The easiest way to do this is to lay them out flat in a polythene bag and crush them with a rolling pin, rolling over using a lot of pressure. Now empty the contents of the bag into a bowl and mix in the Grape-Nuts, then add the melted butter and mix well. Next place the butter-crumb mixture in the flan tin and, using your hands, press it down evenly and firmly all over the base and up the sides of the tin. Then place it on the baking sheet and bake on the centre shelf of the oven for 10-12 minutes, or until crisp and golden brown.
While that's happening, place the egg yolks and lime zest in a bowl and, using an electric hand mixer, whisk them for about 2 minutes, or until the egg has thickened, then add the condensed milk and whisk for another 4 minutes. Finally, add the lime juice and give it another quick whisk, then pour the whole lot on to the baked crust and return it to the oven for another 20 minutes, or until it feels just set when you lightly press the centre with your little finger. Now remove it from the oven and, when it's completely cold, cover it with clingfilm and chill until needed. Serve cut in slices with crème fraîche and a twist of lime for decoration

Roast Rib of Beef

 

Rib of Beef 2.25 - 2.7kg /5 -6 lb
1 tbsp flour
Salt and Pepper
Mustard Powder (Optional)

Preheat oven to 240oC/220 oC Fan 475oF/Gas Mark 9. Rub flour and and seasoning over the rib of beef and place in preheated oven for 20 min then reduce the temperature to 190oC/ 170oC Fan / 375oF/ Gas Mark 5 and cook for 30 mins for rare, plus 45 mins for medium-rare or 60 mins for well done.

When the meat is cooking baste the meat with the juices at least 3 times. To see if the beef is cooked to your liking, insert a thin skewer and press out some of the juices, the red, pink or clear will indicate what stage the beef is cooked.

Remove cooked beef to a board for carving and leave it to rest for at least 30 minutes before serving. Use any meat juices in gravy (if you making gravy).

Enjoy x