Unfortunately we are currently unable to ship to Europe and Ireland due to ongoing border issues. As soon as we hear otherwise we will update you. Many thanks for your patience.
April 17, 2020
I love quick and easy recipes and this isn’t one of them.
But my Japanese Cheesecake is one of Michael’s favourites and as everyone has a little more time, I thought I’d share it. But just to balance it out, I’ve followed with a super quick healthy cookie recipe too - 25 minutes from start to finish.
This one’s a little more complicated but if it all comes together well, it just keeps rising into the lightest of cheesecakes and quite dramatic when served.
Ingredients:250gms cream cheese140gms caster sugar50gms unsalted butter100mls milk60gms cake flour20gms corn flour¼ cream of tartar6 egg whites6 egg yolks1 tbsp lemon juice¼ tsp salt
Method: Preheat oven to 160⁰C
Prepare a 20cms spring form cake by greasing and lining the tin with parchment paper. Place silver foil around the outside of the tin (to stop water going in*). Melt the cream cheese, butter and milk in a bain-marie. Cool the mixture, then fold in the flour, salt, corn flour, egg yolks and lemon juice mixing well.
Make the meringue by whisking the egg whites with the cream of tartar until foamy. Add the sugar and whisk until soft peaks form. Take 1/3 of the meringue mixture and fold into the cheese mixture, then another 1/3 and fold in again. Pour the mixture back into the remaining 1/3 of the egg mixture and fold in gently. Pour mixture into the prepared cake tin* and place in a water bath (set cake tin in a larger baking tray that is filled a few inches with water).
Place on the bottom shelf oven and bake for appx 1 hour and 10 mins or until golden on top. Once baked, leave the cake to cool in the oven with the door open as this will stop the cake shrinking or cracking on top.
I have been making these for a few years. The boys think they’re a great treat, and I know it’s a healthy alternative to biscuits and cake! Use a good quality peanut butter without added sugar.
Ingredients:225gms oats125gms natural peanut butter2 ripe bananas½ tsp vanilla essence (optional)pinch of saltraisins / chocolate chips (optional)
Method: Preheat oven to 175⁰C and line a baking tray
Mash the bananas, then add all the other ingredients and mix well until they form a paste.
Drop tablespoon amounts onto the prepared tray and flatten slightly. Bake for appx 15mins, until firm and slightly browned.
Leave to cool on a wire tray. How easy is that!
Gaby Van Clarke
April 16, 2021
This transformation was for a Daily Mail makeover article. It was published as part of a three page spread on the Monday 12th, our first open day after lockdown.
There are fewer short hairstyles seen these days but a growing demand. Earlier decades had many more haircut icons - Mia Farrow, Audrey Hepburn, Purdy, Princess Diana, Meg Ryan. A fashion-wave...
Good artists copy, great artists steal. So said Picasso. But what did he mean by that? Picasso was highlighting that good artists and great artists work differently. A good artist may see another artist’s style and try to emulate it closely. A great artist will just take inspiring elements from various sources and weave it into their own unique mix of ideas to create something original.
Exclusive Offers Every Month
Sign up to our newsletter to receive 10% off your first order.