Fashion and Lifestyle Blogger for the over Fifties - sharing part of my life with you.

Favourite Recipes.

Sharing my Favourite Recipes.

I'm not much of a cook, but I can, if I put my mind to it, produce some not bad food. 
However, I do prefer to bake puddings, desserts and cakes, I'm slightly better at them!

Here's some of my favourite things to make (and some of the easiest too)


Vanilla Cheesecake.

650g   Cream Cheese
175g   Digestive Biscuits
75g     Melted Salted Butter
175g   Caster Sugar
100ml Double Cream
3 Eggs (beaten)
1 tsp    Vanilla Extract

Step 1
Remove cream cheese from the fridge, turn oven on to 150 *C fan assisted 140 *C

Step 2
Crush the biscuits to fine crumbs either by whizzing in a food processor or put them in a plastic bag and bash with a rolling pin.

Step 3
Mix the biscuits with the melted butter. Spoon into an 8in (20cm) springform tin, pressing the biscuit well into the tin.

Step 4
Spoon the cream cheese into a food processor along with caster sugar, double cream, beaten eggs and vanilla extract.  Mix well until all ingredients are combined.  Pour this mixture over the biscuit base.

Step 5
Bake in the oven for 30 minutes, then turn off the oven and allow to finish cooking in the middle of the oven.  ( I took the cheesecake out of the oven and let cool on the side, but this is up to you.)

Step 6
Chill in the fridge overnight or for four hours. (Couldn't wait that long so we all dived in after a couple of hours!)

Hope you enjoy this easy recipe and agree it's mouth watering and tasty!


Bacon & Onion Pudding.

6 oz Self raising flour
3 oz Atora suet
4 Tbl spoons water

1 1/2 lb Gammon joint (smoked or unsmoked)
I onion.
2 Tbl spoons water
Salt & Pepper.

Step 1
Slice the gammon into strips.  Slice the onion into thin slices.

Step 2
Mix the sieved flour into the suet, add salt and pepper then mix with enough water to make a soft dough.  

Step 3
Cut one quarter off and roll the remaining into a circle and place into a greased 3 pint pudding basin.
(Sprinkle your counter with flour before you roll the suet) 

Step 4
Fill the suet with layers of the slices gammon and onion the salt and pepper. 

Step 5
Add 2 - 3 tbl spoons of water.

Step 6
Roll the extra suet pasty into a circle, dab the edge of the pastry with water then place the pastry lid on top.

Step 7
Cover with foil, making a crease to allow for the pudding to rise.

Step 8
Place in a saucepan, fill with water - 3/4 up the side of the basin, then simmer for 3 - 31/2 hours.
Keeping checking, you may need to add more boiling water to the correct level)

Step 9 
Turn out onto a plate.

Serve with veg and your choice of potatoes.  Roast or mash both are equally as nice.




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