Lemon cheesecake

This classic lemon cheesecake is a no-bake, make-ahead wonder. Enjoy a zingy lemon dessert in less than 30 minutes.

Ingredients

For the biscuit base

• 10 digestive biscuits
• 75g/3oz butter, melted
• 1 tbsp clear honey

For the filling

• 700g/1½ lb mascarpone cheese
• 2 lemon, juice and zest
• 200g/7oz caster sugar, plus more to taste
• 4 tbsp icing sugar
• mint, to garnish

For the sauce

• 450g frozen summer fruits, defrosted
• icing sugar, to taste

Preparation method

1. Brush the bottom of a 23cm/9in springform cake tin with some of the melted butter and place a round of greaseproof paper in the base.
2. Crush the biscuits and tip them into a bowl, add the melted butter and honey and stir until well combined.
3. Tip the mixture into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake. Chill in the fridge while making the filling.
4. For the filling, mix the mascarpone cheese, lemon juice and zest and caster sugar together in a bowl until well combined. Do not mix the mixture too much as this will cause it to split. Taste the mixture and add more sugar, to taste.
5. Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours.
6. When ready to serve, either run a hot cloth or blowtorch round the outside of the tin and ease out the cheesecake.
7. For the sauce, blend most of the fruits with some icing sugar (to taste) in a food processor until smooth. Pass the sauce through a sieve.
8. Place the cheesecake onto a plate, decorate the top with the sprigs of fresh mint and spoon the sauce around the side. Decorate with the remaining berries.

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Baileys and chocolate cheesecake

The smooth, creamy liqueur gives this celebration cheesecake the wow factor. Top with grated chocolate and a dusting of cocoa.

Ingredients

• 100g/3½oz butter
• 250g/8¾oz digestive biscuits, crushed
• 600g/1lb 5oz Philadelphia cream cheese
• 25ml/1fl oz Baileys
• 100ml/3½oz icing sugar
• 300ml/10½oz double cream, whipped
• 100g/3½oz grated chocolate

To garnish

• 200ml/7¼oz double cream, whipped
• cocoa powder, to dust

Preparation method

1. Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.
2. Remove from the heat and press into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow to set for one hour.
3. Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Bailey's and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits.
4. Refrigerate and allow to set for a further two hours. Once set, remove and decorate with whipped cream and cocoa powder dusted over the top. Serve.

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CHICKEN ALA KING

INGREDIENTS

1- Chicken boneless (cut into small cubes) 400 gm
2- Red Pimento (cut into cubes)50 gm
3- Capsicum (cut into cubes)50 gm
4- Mushrooms(sliced)100 gm
5- Chicken veloute 125 ml
6- Cream 30 ml
7- Butter 25 gm
8- White pepper 1/2 tsp
9- Salt as per taste
10-Onion(medium) 1
11-Garlic paste 1/2 tsp

Method

1- Wash, peel and slice the mushroom.

2- Chop onion, cook them without co lour in the butter.

3- Add garlic paste cook for another few seconds.

4- Add the chicken and stir fry till tender.

5- Add pimento and capsicum and season it.

6- Add veloute and bring it to the boil.

7- Add cream in the end and taste the seasoning. Serve it with boil rice.


HOW TO MAKE VELOUTE SAUCE

INGREDIENTS

1-2--cups of chicken ( stock)
2-4 tbsp of flour
3-4 tbsp of butter
4-salt and pepper

METHOD

1-In a pan melt the butter.

2-Remove the pan from the stove and quickly stir in the flour.

3-Return the pan to the heat and cook the paste mixture for few minutes than add half of the stock .

4-Mix it well and and take the pan off the heat and make sure that no lumps are found add remaining stock.

5-When you got a desired consistency season it with salt and pepper and served with the prepared dish. season it with salt and pepper and served with the prepared dish.

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Chicken With Chick peas

INGREDIENTS

1- Chicken 1 kg
2- Chick peas 1 cup
3- Red chili powder 2 tsp
4- All spice powder 1 tsp
5- Turmeric powder 1/2 tsp
6- Cumin seeds 1 tsp
7- Salt as required
8- Tomatoes 4 to 5 (chopped)
9- Onion 3 to 4 (chopped)
10-Ginger 1 tsp (chopped)
11-Garlic 1 tsp (chopped)
12-Oil 1 cup


METHOD


1- Soaked the chick peas in water whole night or at least 3 to 4 hour than
boil it till tender.

2- Take a pan and add chopped onion and fry till golden brown.


3- After that add ginger garlic and stir fry and chopped tomatoes in it.

4- Add chicken pieces in it fry it with onion and tomatoes and add spices
turmeric powder, red chili powder, gram masala, cumin and salt for few minutes.

5- When chicken are tender add boiled chickpeas and also add two cup of water and again cook it till you got a nice gravy and oil separates.

6- Garnish it with coriander and mint leaves.

7- Serve hot with nan or paratha.

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How to make couscous

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To cook instant couscous to perfection, pour your couscous into a heatproof bowl. If you like, for added flavour, crumble a stock-cube over the couscous.

Bring a kettle of water to the boil and pour it over the couscous to cover by roughly 1cm/½in. Pour in a glug of good quality olive oil and squeeze half a cut lemon over the couscous. Season with salt and pepper if not using a stock cube.

Stir to mix the flavours through the couscous. Cover the bowl tightly with clingfilm and set aside for 10 minutes.

Meanwhile, chop up herbs and vegetables such as chives and red peppers to mix with the couscous.

When ready, remove the clingfilm and use a fork to fluff up the grains of couscous, again spreading the flavours throughout.

Taste and adjust the seasoning, then add your extra ingredients and stir to mix.

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Mackerel and bacon salad

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Traditionally surf and turf is all about lobster and steak but I prefer something a little less extravagant. This humble salad combines one of my favourite fish - smoked mackerel - with some crisp, streaky bacon.

Ingredients

For the salad

• 1 onion, small and sweet
• 3 tbsp white wine vinegar
• 500g/1lb small salad potatoes

For the dressing

• 2 tsp Dijon mustard
• 1 heaped tsp capers
• 2 tbsp white wine vinegar
• 6 tbsp olive oil
• 4 bushy sprigs dill

For the fish

• 6 thin rashers smoked streaky bacon
• 2 whole smoked mackerel (or 4 fillets)

Preparation method

1. Preheat the grill to a medium high heat. Line a baking sheet with greaseproof paper.
2. Peel and finely slice the onion into rings. Put them into a small bowl with the white-wine vinegar and set aside for 10 minutes or more, tossing occasionally. This removes any harshness and will slightly soften the onion's flesh.
3. Boil the potatoes in deep, generously salted water for 15 minutes until they are tender. Lay the bacon out flat on the lined baking sheet and grill for 10 minutes until crisp.
4. Take the whole smoked mackerel and peel off the skin. Into a large bowl, flake the mackerel off the bone in large chunks.
5. While the potatoes are boiling and the bacon is grilling make the dressing. Spoon the mustard into another bowl. Briefly rinse the capers and add to the mustard. Pour in the white wine vinegar; add a little pepper and a few generous glugs of olive oil. Give it a stir.
6. Chop the dill and add half to the dressing and half to the bowl with the mackerel. Now take the softened onions out of the vinegar and add to the dressing.
7. When the potatoes are soft to a knifepoint, drain and slice them in half, leaving the skin on, and tip into the dressing to absorb. Mix together and then spoon over the flaked mackerel.
8. When the bacon is crisp, snip little 4cm/1½in squares over the salad and toss it altogether before serving.

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Quinoa salad with mint and mango

Quinoa is a fantastic superfood that has lots of protein and little carbohydrate. Jazz it up with fresh mint and mango.

Ingredients

• 110g/4oz quinoa, cooked according to packet instructions
• 1 tbsp chopped fresh mint
• 4 spring onions, including the green parts, chopped
• 2 tbsp chopped fresh coriander
• 1 mango, peeled, finely chopped
• 2 tbsp olive oil
• ½ lemon, juice only

Preparation method

1. Combine all the ingredients in a bowl and mix together.
2. Serve with grilled halloumi, chicken, fish or any leftover meats.

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Turkey meatballs

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Try this healthier twist on a classic family recipe. Turkey is traditionally leaner than chicken and using mince made with thigh meat helps to keep these meatballs really moist.

Ingredients

• 4 tsp olive oil or sunflower oil
• 1 onion, finely chopped
• sea salt and freshly ground black pepper
• 2 garlic cloves, finely chopped
• 1 tsp smoked paprika (sweet or hot variety, to taste)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 400g/14oz turkey mince
• ½ bunch fresh coriander, leaves only, finely chopped

For the salsa

• 2 ripe tomatoes, seeds removed, chopped
• 2 spring onions, finely sliced diagonally
• 1 avocado, peeled, stone removed, chopped
• 1 lime, juice and zest only
• ½ bunch fresh coriander, leaves only, finely chopped
• 1 green chilli, finely chopped
• drizzle olive oil

To serve

• lime wedges
• lettuce leaves

Preparation method

1. Heat half the oil in a small frying pan over a medium heat. Add the onion and a pinch of salt and cook for five minutes, or until softened. Add the garlic and spices and cook for a further two minutes. Remove from the heat, tip into a bowl and leave to cool.
2. Meanwhile, for the salsa, combine the tomatoes, spring onions, avocado, lime and coriander in a bowl. Mix in half the chilli, taste and stir in more chilli if required. Add a drizzle of olive oil and season to taste with pepper, then set aside.
3. Once the onion mixture has cooled, add the turkey and coriander and mix thoroughly. Using wet hands, shape the mixture into 16 golf-ball sized balls and then transfer to a baking tray and cover with cling film.
4. Refrigerate for 15-30 minutes; this will help the meatballs to firm and will stop them from falling apart during cooking.
5. Preheat the oven to 200C/400F/Gas 6. Heat the remaining oil in a large, non-stick frying pan and fry the meatballs for 2-3 minutes, turning occasionally, until golden-brown on all sides. You may need to do this in batches to avoid overcrowding the pan.
6. Transfer the meatballs to a clean baking tray and cook in the oven for 10-12 minutes, or until cooked through. Leave to rest for a few minutes before serving with the salsa, lime wedges and lettuce leaves.

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Perfect pizza

If you make the dough the day before, the rest is quick and easy. The result: authentic pizza with a thin, crisp base.

Ingredients

• 250-350ml/8¾-12¾fl oz lukewarm water
• 1 tbsp active dried yeast
• 550g/1lb 3½oz strong white flour, plus extra for dusting
• 1 tsp salt
• ½ tsp ground black pepper
• 2 tsp clear honey
• 2 tbsp extra virgin olive oil, plus extra for brushing

Preparation method

1. Pour 150ml/5¼fl oz of the water into a bowl and sprinkle over the yeast. Stir to dissolve, then leave to rest in a warm place for ten minutes.
2. Sift the flour, salt and pepper into a large bowl. Stir the honey and olive oil into the yeast mixture until well combined.
3. Make a well in the centre of the dry ingredients and pour in the yeast mixture, mixing to form a soft and slightly sticky dough. Add enough of the remaining water, little by little, until you have achieved the correct consistency.
4. Transfer the dough to a lightly floured work surface and lightly flour your hands. Knead the dough for ten minutes until it is smooth and pliable.
   Watch technique1:58 minsWatch technique1:58 mins
5. Lightly oil a large bowl - it should be big enough to allow the dough to double in size. Put the dough inside and cover with cling film. Set aside in a warm place for 1-2 hours.
6. When the dough has doubled in size, remove the cling film and punch the dough down. Remove from the bowl and knead again until smooth. Divide into five round balls and let the dough rest before shaping.
   
   
7. To shape the dough, lift a ball of dough on to a lightly floured work surface and lightly flour the top. Flatten the dough with your fingers before picking it up and slapping it onto your work surface. Repeat this a couple of times. Now drape the dough over your clenched fist and stretch it gently from the outside rim.
8. Place the dough in well-floured pizza tins or baking sheets, top with your choice of toppings and bake in a hot oven until the topping is melted and the edges are crispy.

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How to make chicken teriyaki

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If you haven't had teriyaki before, you'll be delighted with the flavour. Salty and slightly sweet, it's great for all the family.

Ingredients

• 4 chicken thighs
• 30ml/2 tbsp honey
• 60ml/4 tbsp soy sauce
• 60ml/4 tbsp mirin
• 30ml/2 tbsp sake
• 2 tsp grated fresh root ginger
• 1 garlic clove, chopped
• 30ml/2 tbsp vegetable oil
• 250g/9oz medium egg noodles

Preparation method

1. Remove the bones from the chicken thighs using a small, sharp knife.
   
   
   Watch technique1:15 mins
2. In a large bowl, mix together the honey, soy sauce, mirin, sake, ginger and garlic.
3. Place the chicken thighs in the marinade and cover the meat thoroughly with the sauce. Transfer the chicken to the fridge for 15 minutes.
4. When ready to cook the chicken, heat the vegetable oil in a frying pan. Dry the skin side of the chicken thighs on some kitchen paper, so the skin will crisp up when fried. Place the chicken thighs in the frying pan, skin side down, over a medium heat. Fry until the skin is browned. Depending on the size of your frying pan, you may need to fry the chicken in batches - don't crowd the pan.
5. Turn down the heat to low, then turn the chicken over to fry the other side. Pour the sauce used to marinate the chicken into the pan. Simmer on a low heat for five minutes, then increase the temperature and cook until the sauce becomes thick.
6. Meanwhile, cook the noodles according to packet instructions.
7. To serve, slice the chicken and place on a plate with the noodles. Pour the thickened teriyaki sauce over the chicken.

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