Glenilen Farm Blueberry Cheesecake Brûlée Pots

A wonderful make ahead dessert for Sunday lunch; you definitely won’t just make these once!

INGREDIENTS

  • 150g Glenilen Farm Natural Yoghurt
  • 140g blueberries
  • 50g caster sugar
  • Pinch ground cinnamon
  • Grated zest and juice ½ lemon
  • 200g Glenilen Farm Low Fat Cream Cheese
  • 1 tsp vanilla extract
  • 4 tbsp demerara sugar
  • 4 digestive biscuits (crumbled)

INSTRUCTIONS

  1. Put the blueberries in a saucepan with 1tbsp of the caster sugar, cinnamon and lemon juice. Cover and cook for 5 minutes until the berries are juicy and soft. Add the cornflour paste and cook, stirring until thickened. Divide the berries between 4 Glenilen Farm glass ramekins and leave to cool for 10 minutes
  2. In a bowl, whisk the Glenilen Farm Low Fat Cream Cheese, Glenilen Farm Natural Yoghurt, vanilla and lemon zest with the remaining caster sugar. Add the crumbled digestive biscuits to the ramekins and top with the cream cheese mixture. Cover and chill for 1 hour
  3. Sprinkle each cheesecake with 1 tblsp demerara sugar, then mist with a water spray (as this helps to speed up the carmelisation) Heat the grill to high and place the ramekins under for 1-2 minutes until the sugar has melted or alternatively use a cook’s blowtorch. Return the pots to the fridge and cool for at least one hour or for up to a day before serving.

Rachel Allen’s strawberry muesli

strawberries-2015-muesli

This recipe comes from the original Swiss Bircher muesli, where porridge oats are soaked in a little water, then sweetened with delicious seasonal or dried fruit, and sometimes nuts and seeds too. Strawberries and raspberries work particularly well in this muesli recipe, as does grated apple, to which you could also add a smidgen of ground cinnamon.

The recipe was created in the early 1900s by the Swiss physician Dr Maximillian Bircher-Benner, who knew that a diet rich in nutrients was essential for the recuperation of the patients in his hospital.

Place the porridge oats in a bowl with the water. Allow the oats to sit for 10 minutes, then add in the strawberries. Mash with a fork before adding enough light agave syrup or honey, whichever you’re using, to sweeten the mixture.

Serve the muesli on its own, or with cream and brown sugar; or topped with natural yoghurt and toasted, chopped hazelnuts or almonds.

Odlums Chocolate Banana Swirl Cake

Banana-Swirl

 

CategoryCakes

Cook Time45 mins

What you need:

  • 275g/10oz Odlums Cream Plain Flour
  • 1 Teaspoon Shamrock Bread Soda
  • 50g/2oz Butter
  • 150g/5oz Shamrock Light Brown Sugar
  • 125g Carton Natural Yogurt
  • 2 Large Bananas (mashed)
  • 1 Egg
  • 1 Teaspoon Vanilla Essence
  • 100g Packet Chocolate Chips (melted)

Icing

  • 125g/4oz Chocolate
  • 4 Tablespoons Cream

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 20cms/8″ round tin.
  2. Beat the butter and sugar together. Add the yogurt, bananas, egg and vanilla essence. Beat until smooth.
  3. Sieve in the flour and bread soda into the mixture and mix well. Gently stir in the melted chocolate until it looks marbled۪.
  4. Transfer to the prepared tin. Bake for about 40 to 45 minutes until risen and firm to the touch. Cool in tin for 5 minutes then transfer to wire tray to cool completely.
  5. Warm the chocolate and cream until chocolate has melted. Stir well, and then allow to cool and thicken.
  6. Spread over cold cake. Cut into squares or slices.

To Decorate: Add some banana to the top of the cake

 

Chocolate Banana Swirl Cake

Aveen Bannon’s banana and berry oaty bread.

Ingredients:

  • 125g Greek yogurt
  • 2 bananas mashed – ripe work better
  • 100g berries (strawberries, raspberries, and blueberries would all work with this bread)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 100g brown sugar
  • 200g  Self-raising flour
  • 100g Oats
  • 75g Oat Bran

Method:

  1. Preheat the oven to 180”C.
  2. Combine the yogurt, bananas, berries and eggs together and mixed well.
  3. Stir in the vanilla and brown sugar until combined.
  4. Fold in the flour and Oat Bran follow with the oats.
  5. Transfer the mixture to a bread pan and then bake for 40-45 minutes or until cooked through.
  6. Remove and allow to cool for about 10 minutes before removing from the pan and transferring to a cooling rack.

Preparation: 10 mins cooking time 45 mins

Recipe courtesy of Aveen Bannon, Flahavan’s and Keelings

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