LIME CHEESECAKES
3 digestive biscuits,crushed,plus extra to serve
25g butter,melted
50ml sour cream
125g caster sugar
2tbsp cornflour,mixed with 2tbsp cold water
200g full-fat soft cheese
1/4tsp vanilla extract
3 large egg yolks,beaten
1tbsp lime juice
lime zest to serve
Mix together the crushed biscuits and butter.Spoon into 8 shot glasses and press down lightly.Leave in the fridge to set.In a microwave-proof bowl,beat together the sour cream,sugar and cornflour mixture.Cook in a microwave on 60% power for 1 min.Stir,then cook for a further 1 min.Leave for 5 mins,then mix in the soft cheese,vanilla and lime juice.Pour in egg yolks,stirring.Leave to cool,then pour onto the biscuit bases.Chill.Top with lime zest and biscuit crumbs and serve.
NUTELLA & BAILEYS FUDGE
300g carnation cook with light condensed milk
2tbsp baileys original Irish cream
400g Cadbury dairy milk chocolate
100g nutella
50g white chocolate
Line a 20cm square tin with greaseproof paper.Put all the ingredients except the white chocolate in a large microwave-proof bowl.Cook on 80% power fo 20 secs.Stir,then repeat until all the ingredients are fully melted.Keep an eye on the mixture-it will burn if over cooked.Once melted,stir until smooth.Pour into the prepared tray.Refrigerate for 1hr,or until firm but still squidgy. Put the white chocolate in a small microwave-proof bowl.Cook on 80% in 10 sec bursts,stirring in between,until melted.Drizzle over the fudge,then refrigerate over night.Cut into bite-size cubes.
RED VELVET BITES
50g butter,softened
150g caster sugar
1 large egg,lightly beaten
10g cocoa powder
10g tube Dr.Oetker gel food colour in bright red
125ml milk
1/2 tsp bicarbonate of soda
1 1/2 tsp white wine vinegar
150g plain flour
30g icing sugar
100g full-fat soft cheese
Line 8 espresso cups with discs of greaseproof paper.Beat together the butter,caster sugar,egg,cocoa powder and food colouring,until smooth.Beat in first the milk,then the bicarbonate and vinegar,and then the flour.Half-fill the cups with the mixture.Cook on 50% power for 2 mins,then in 15 sec bursts until the tops of the sponges are springy.Turn out,cool, then halve.Beat the icing sugar into the soft cheese.Spread on the cakes and top with any spare crumb of sponge.
TURKISH DELIGHT
15 leaves leaf gelatine
450g caster sugar
100g cornflour,mixed with 6 tbsp cold water
150g icing sugar,plus extra for dusting
1/4 tsp cream of tartar
1 1/2 tsp rose water
10g tube Dr.Oetker gel food colour in bright red
4tbsp crushed pistachios
Cut the gelatine into little pieces and soak in 100ml cold water for 10 mins.Meanwhile,put 600ml water in a large microwave-proof bowl.Add the caster sugar and microwave on 80% power for 6 mins.Stir in the cornflour mixture and cook for 5 mins.Stir in the icing sugar and cream of tartar.Cook for 5 mins.Drain the gelatine,then add to the sugar mixture.Stir until dissolved.Stir in the rose water and food colouring.Pour into a lined 20x30cm tin.Leave in the fridge to set.Cut into squares and dust with icing sugar.See below for microwave pudding bowls.
3 digestive biscuits,crushed,plus extra to serve
25g butter,melted
50ml sour cream
125g caster sugar
2tbsp cornflour,mixed with 2tbsp cold water
200g full-fat soft cheese
1/4tsp vanilla extract
3 large egg yolks,beaten
1tbsp lime juice
lime zest to serve
Mix together the crushed biscuits and butter.Spoon into 8 shot glasses and press down lightly.Leave in the fridge to set.In a microwave-proof bowl,beat together the sour cream,sugar and cornflour mixture.Cook in a microwave on 60% power for 1 min.Stir,then cook for a further 1 min.Leave for 5 mins,then mix in the soft cheese,vanilla and lime juice.Pour in egg yolks,stirring.Leave to cool,then pour onto the biscuit bases.Chill.Top with lime zest and biscuit crumbs and serve.
NUTELLA & BAILEYS FUDGE
300g carnation cook with light condensed milk
2tbsp baileys original Irish cream
400g Cadbury dairy milk chocolate
100g nutella
50g white chocolate
Line a 20cm square tin with greaseproof paper.Put all the ingredients except the white chocolate in a large microwave-proof bowl.Cook on 80% power fo 20 secs.Stir,then repeat until all the ingredients are fully melted.Keep an eye on the mixture-it will burn if over cooked.Once melted,stir until smooth.Pour into the prepared tray.Refrigerate for 1hr,or until firm but still squidgy. Put the white chocolate in a small microwave-proof bowl.Cook on 80% in 10 sec bursts,stirring in between,until melted.Drizzle over the fudge,then refrigerate over night.Cut into bite-size cubes.
RED VELVET BITES
50g butter,softened
150g caster sugar
1 large egg,lightly beaten
10g cocoa powder
10g tube Dr.Oetker gel food colour in bright red
125ml milk
1/2 tsp bicarbonate of soda
1 1/2 tsp white wine vinegar
150g plain flour
30g icing sugar
100g full-fat soft cheese
Line 8 espresso cups with discs of greaseproof paper.Beat together the butter,caster sugar,egg,cocoa powder and food colouring,until smooth.Beat in first the milk,then the bicarbonate and vinegar,and then the flour.Half-fill the cups with the mixture.Cook on 50% power for 2 mins,then in 15 sec bursts until the tops of the sponges are springy.Turn out,cool, then halve.Beat the icing sugar into the soft cheese.Spread on the cakes and top with any spare crumb of sponge.
TURKISH DELIGHT
15 leaves leaf gelatine
450g caster sugar
100g cornflour,mixed with 6 tbsp cold water
150g icing sugar,plus extra for dusting
1/4 tsp cream of tartar
1 1/2 tsp rose water
10g tube Dr.Oetker gel food colour in bright red
4tbsp crushed pistachios
Cut the gelatine into little pieces and soak in 100ml cold water for 10 mins.Meanwhile,put 600ml water in a large microwave-proof bowl.Add the caster sugar and microwave on 80% power for 6 mins.Stir in the cornflour mixture and cook for 5 mins.Stir in the icing sugar and cream of tartar.Cook for 5 mins.Drain the gelatine,then add to the sugar mixture.Stir until dissolved.Stir in the rose water and food colouring.Pour into a lined 20x30cm tin.Leave in the fridge to set.Cut into squares and dust with icing sugar.See below for microwave pudding bowls.
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