Classic Baked Vanilla Cheesecake.

This is a very straightforward recipe. You can mix in up to 300 gr of any berries to flavour it, or just leave it plain and simple : vanilla! My advice is, to make it ahead, it takes some time for it to cool down properly. The best thing is, to make the cheesecake in the evening and leave in the fridge overnight.
14 ginger biscuits (use any other biscuits if desired)
75 gr of butter , melted
600 gr full fat cream cheese (I prefer Philadelphia)
2 tbsp plain flour
175 gr caster sugar
1 tsp vanilla extract
1 vanilla pod (optional)
zest of 1 lemon
juice of half a lemon
2 eggs and 1 yolk
150 gr soured cream or creme fraiche
20 cm springform baking tin
baking paper
Preheat the oven gas mark 4/160C .
Cut the baking paper to fit the tin, butter the tin and set the paper.

Crush the biscuits and mix them with the melted butter.

Press into the springform.

Bake for about 7 min.

Let it cool down.

Mix together cream cheese, eggs, flour, vanilla extract.

Now add vanilla seeds, lemon zest and juice ,sugar and keep mixing.Add the soured cream in the end and whip  until the mixture is light. 

Pour the mixture into the baking tin.

Bake on mark 4/160C for 50 min.

 Here you can see on the photo above, a couple of marks , where I was checking the surface! It will appear a bit wobbly at first , but leave it in the oven to cool down and it will loose the wobble, 2 hours is a reasonable time in my experience.

 Take it out gently, peel off the baking paper. Serve and enjoy!

Summertime Tomato Fish and Prawns Stew.

This is definitely not as time consuming as the traditional bouillabaisse, but simply a recipe based on an idea of ! Another great idea for a family meal, also could be prepared ahead of time , and then simply reheated ! Also feel free to freeze it, just defrost thoroughly before reheating. I love to serve it with potatoes and pesto, but it has plenty of flavour as it is. This recipe makes enough for 4 hungry eaters.
400 gr fish fillets (salmon, smoked haddock)
250 gr prawns
1 green pepper
2 red onions
1 white onion
3 cloves of garlic
1 tin of chopped tomatoes
1 ltr of fish stock
1 heaped tbsp of tomato paste
a shot of brandy
a knob of butter
a pinch of sugar
a pinch of salt
a pinch of paprika
2 bay leaves
chopped herbs (basil, parsley, spring onion)
a splash of olive oil
You will need a deep saucepan.
Heat up the oil, brown the white onion and garlic.

When golden brown, add butter and brandy, followed by paprika and  tomato paste, stir well. Add the tinned tomatoes , the sugar and the fish stock , cook for about 5 min. Chop up roughly the green pepper and red onions , add to the pot together with the bay leaves, cook for a further 10 min. on low heat.

Cut the fish fillets in cubes, prepare the prawns (optional).

Add to the pot, together with the herbs.Salt and pepper to taste.

Now the main thing is not to overcook it, in my experience 5-7 min. is enough, but every kitchen is different so judge accordingly.

Switch off, allow to stand for 15 min., serve and enjoy!

Cloudy Lemonade.

This is a perfect refreshing hot summer day drink! Also is great when one suffers of a sore throat, or a self-inflicted sore head! Full of vitamin C  and super easy to make!
2 lemons
1tbsp of sugar
1 ltr of water
a small bunch of mint
Take a jug, add a juice of 2 lemons, lemon pulp and roughly chopped lemon skins, put the sugar and mint leaves in. Boil a kettle , splash some warm water on the lemons, this will help to bring the flavour from the lemons and the mint, also the sugar will dissolve faster! Stir well, top up the jug with 1 ltr of cold water, let it stand in the fridge for about 30 min . Serve over ice!