fig and peanut butter squares
- 680g peanut butter
- 170g coconut oil
- 60g golden syrup
- 1/2 teaspoon salt
- 600g dried figs
- 200g almonds (or any type of nut)
- Halve the figs.
- Blend the almonds and figs until they start to stick together.
- Pat this mixture down into an 8 x 6 inch glass dish.
- Blend together the peanut butter, coconut oil, golden syrup and salt and pour it on top of the mixture in the glass dish.
- Freeze it for an hour or until it is hard. Store in the fridge for up to 2 weeks.
- 8 small leeks
- 2 bay leaves
- 2 cloves of garlic (finely sliced)
- 200ml vegetable stock
- 3 tbspn oil
- 1 small red onion
- 20g sultanas
- 1 tbspn cider vinegar
- 2 tspn caster sugar
- 2 tbspn oil
Cut the leeks widthways into 2 segments, each about 10 cm long and wash well. Lay all of the leeks on the bottom of a large shallow pan and add the bay leaves, garlic, stock, oil and about 250ml of water, so that the leeks are half covered in liquid. Add 3/4 tspn of salt and some black pepper, place on a medium heat and simmer gently for about 30mins or until a knife can be inserted into the leeks without any resistance. Turn the leeks over once or twice during cooking so that are cooked evenly.
Mix together the onion, sultanas, vinegar, sugar and 1/4 tspn salt and some black pepper. Pour the mixture over the leeks and serve.
The recipe we used is about rough measures, rather than precise quantities.
– Enough biscuits (any variety) that once bashed will fill the base of your dish – we used left over biscuits from Leeds German Market
– a good dollop of butter or margarine (enough that once melted will cover all of your biscuits)
– enough cottage cheese to cover the whole of your dish
– chocolate (any variety) – the same amount as the quantity of cottage cheese that you use
1) line your dish generously with cling film. This will enable you to take your cheesecake out of the dish before cutting it.
2) bash your biscuits, or put them in a food processor until they become tiny crumbs.
3) melt your butter/ margarine in a large pan, then add the biscuit crumbs and mix well.
4) put this mixture into your prepared dish and push down with a spoon to flatten the top.
5) place your dish in the fridge to chill.
6) put your cottage cheese into a large bowl and use a hand blender to make it as smooth as possible.
7) add as much sugar to your cottage cheese as you wish. We added it until the cottage cheese was sweet to taste.
8) break your chocolate into pieces and melt it in a bowl over a saucepan of boiling water. Do this slowly because as soon as it is all melted it must be removed from the heat.
9) put the melted chocolate into the bowl with the cottage cheese and mix thoroughly.
10) remove your dish from the fridge and carefully spread the chocolate cheese mixture on top of the biscuit base.
11) return to the fridge and chill for about 1 hour.
12) remove the dish from the fridge and carefully lift the cling film. This should enable you to lift the cheesecake out of the dish. Cut it into pieces and serve with shavings of chocolate by the side or on top.
We made it as a tray bake, so it makes 4 times the quantity of a loaf tin.
Here’s the recipe:
400g self-raising flour
15 whole clementines (that have been peeled)
Grated rind of 4 clementines
– preheat oven to 160oC/ gas mark 3
– grease and line the tin
– beat margarine and sugar together
– beat in the eggs 1 at a time
– fold in the flour and rind and mix
– pour into lined tin
– place the whole clementines into the mixture (carefully spaced)
– bake for 45mins, until a skewer comes out clean
– once cooked, remove from oven
– mix 6 tablespoons of icing sugar and the juice of 4 clementines and pour over the hot cake
– serve hot or cold (a little single cream goes really well with it!)
After several requests, here is the recipe for the banana cake that we served last Friday
Brilliant Banana Cake
225g very ripe bananas (already skinned)
90g caster sugar
90g butter (softened)
200g self raising flour
1 egg (beaten)
1/2 teaspoon bicarbonate of soda
1 tablespoon of milk
For the top:
1 ripe banana
50g butter (softened)
50g caster sugar
– preheat oven at 140°C/ gas mark 4
– grease and line a 7 inch round cake tin
– mash bananas and sugar together
– beat in the butter and add flour and egg alternately
– dissolve the bicarbonate of soda in the milk then add to the mixture
– beat well then turn into the prepared cake tin and cook for about 40 minutes, or until the sponge springs back and a knife comes out clean
– cool on a wire rack
– to make the topping, mix the banana, sugar and butter together and spread over the cake once it is cool