This is a great side dish for a roast meal, particularly pork, while I love serving this as a side on Christmas day.
This lemon cheesecake has a strong and smooth lemon flavour, which is supported perfectly by the ginger base.
Serves 6
Preperation: 30 minutes plus time for freezing.
Ingredients:
300g of ginger crunch biscuits
75g of butter
300g of philadelphia cream cheese
200g of icing sugar
100g of mascarpone
100ml of double cream
3 lemons (jest and juice required)
1tbsp on caster sugar
Method:
Crush the biscuits with a rolling pin, or your method of choice, until they resemble crumbs with the occasional bigger piece perfectly fine.
Melt the butter and mix together with the crushed biscuits.
Place in a round cake tin and push down to form a smooth base.
Put the tin in the fridge while you make the cream.
Add the icing sugar, philadelphia and mascarpone and whisk until it becomes a smooth cream - this is hard work at first but persist and whisking will become easier.
Seperately whisk the double cream and once thick add the jest and juices of two lemons.
Now fold this in to the cream cheese mixture until well combined.
Take the cake tin from the fridge and add the lemon cheesecake mixture - smooth the top and place in the freezer.
Finally, over a heat use a small amount of water to melt the caster sugar. Add the juice from the remaining lemon and heat until the mixture begins to caramalise. Take off the heat and allow the mixture to call.
Briefly take the cheesecake out of the freezer and using a teaspoon drizzle the cooled lemon mixture over the surface.
At Christmas you are allowed to indulge on treats such as this rocky road, which has been adapted from a recipe by the delightful Nigella Lawson.
Ingredients:
300g of good quality chocolate - as dark as your tastes dictate
125g of softened butter
2 generous tablespoons of golden syrup
100g of fruit soaked in brandy (sultanas and cherrys for example)
100g of small marshmallows
150g of roughly crushed biscuits (ginger crunch and digestives work superbly)
Method:
Place the butter, chocolate and syrup in a bowl and place on top of a saucepan of simmering water. Mix together until a liquid. Now add all the other ingredients and mix together until all is covered in chocolate.
Now pack together in a foiled tin. (The foil will make it easier to remove the mixture for cutting into desired pieces when chilled)
Place in a fridge for at least three hours. Once chilled dust with icing sugar for presentation.
If kept out of the fridge this biscuit will not melt, but it is nicer to be relatively chilled.
I decided this year to fill my Christmas yule log creation (recipe to follow) with some brandy cream. I am so pleased with how it tastes I am sharing it with you all:
Ingredients:
200g pot of mascarpone
250ml double cream
3 heaped tablespoons of icing sugar
1 large tablespoon of brandy
Method:
Combine the all ingredients in a large bowl and whisk furiously until thick enough that the cream doesn't fall off the whisk. How simple is that? Use in a cake, or serve up alongside Christmas pudding
Alternatively, you can use single cream for those watching their wasteline, although brandy cream should only ever be a rare indulgance anyway. Also, use good cocoa powder if you want a dark cream, while substitue the brandy for your liquor of choice.
A roast dinner is not complete without flavoursome and hopefully crispy roast potatoes. You can't go wrong with this method, although it is of course best if you prepare these in the same tin as a joint of beef or a leg of lamb for example.
I think rabbit accompanies coconut so well, but of course it can be replaced by your meat of choice if you are not a fan of rabbit, while it even works well with potato in a vegetable curry!
Honey and orange marinated gammon recipe - perfect for a sumptuous roast or to serve cold, as our house love to do for tea on Christmas Day.
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