Sharing - ProWare Kitchen

Creme Egg Easter Cheesecake

April 15, 2019 1:40 pm Comments Off

It’s been a long time coming this year but finally the Easter weekend is within reach.

Why not get the kids involved with this quick and easy no bake Cheesecake originally inspired by Ren Behan. Perfect for sharing with family and friends…and of course with the kids too!

Serves: 8

Preparation Time: 20 minutes

Chilling Time: 1 hour

Ingredients

150g digestive biscuits
50g butter
300g cream cheese
145g icing sugar
2 teaspoons lemon juice
450ml double cream
1 teaspoon vanilla extract
1 vanilla pod, scraped
Any topping you fancy!

Method

For the base

Crush the digestive biscuits into a powder, melt the butter, and then mix them together. Press into the bottom of our mini pans or a tin with a removable base, then put in the fridge to set.

For the cheesecake mixture

Mix the cream cheese, lemon juice and icing sugar in a bowl until smooth.
Whip the cream with the vanilla extract and vanilla seeds until it forms stiff peaks.
Now mix the whipped cream and the cream cheese mix together making sure that both mixes are fully combined.
Take the digestive base out of the fridge and spread the cheesecake mix over the top. Chill in the fridge for a minimum of 1 hour.

Tip

If you prefer a chocolate base you can use bourbons without the cream centre. You can also add any tinned or fresh fruit as an alternative topping.

For clean slices when you slice the Cheesecake, use a sharp knife dipped in boiling water. Obviously keep this away from the kids!

How to decorate

We’ve used the different mini pans to create ‘individual’ portions as well as varying the Easter toppings too.

Creme Egg Easter Cheesecake Prep photo

We used Malteaster Mini Bunnies in the mini casserole, Cadbury’s Creme eggs in the mini frying pan, Cadbury’s Mini Eggs in the mini pan and Milkybar Mini Eggs in another mini pan. For the Mini Eggs cheesecake Fiona suggested crushing some Mini Eggs and adding them to the cream cheese mix, which turned out great. If you’re looking for playful dessert ideas this Easter, I would definitely recommend this one. It’s super easy because there is no baking and you could definitely get the kids involved, from crushing the biscuits for the base to adding the decorations! Happy Easter!

Easter Bunny Cheesecake in our Copper Tri-ply Casserole

Chocolate Torte by Great British Chef Shaun Hill

April 3, 2019 10:28 am Comments Off

We are delighted to share this recipe by Great British Chef Shaun Hill for this delicious Chocolate Torte. With layers of light cake and rich ganache topping a chocolaty biscuit base, this has to be one of the finest examples of chocolate cake in existence. Serve with some fresh raspberries to add tartness and extra thick double cream…delicious!

Serves: 12

Preparation Time: 1 hour 55 minutes

Cooking Time: 55 minutes

Equipment

Blender
22cm Spring-Form Cake Tin

Ingredients

Chocolate Torte

225g of 70% dark chocolate, broken into pieces
160g of ground almonds
140g of dried white breadcrumbs
225g of unsalted butter
340g of caster sugar
6 eggs
1 drop of vanilla essence

Biscuit Base

175g of digestive biscuits
1tbsp of cocoa powder
85g of butter, melted

Chocolate Ganache

110g of 70% dark chocolate, broken into pieces
225ml of double cream
125g of icing sugar

To Serve

1 punnet of raspberries
Extra thick double cream

Cooking Method

Preheat the oven to 160°C/gas mark 3 and line the cake tin with grease-proof paper. To make the biscuit base, blitz the biscuits and cocoa powder to a fine crumb in a blender. Pour in the butter and pulse until fully combined. Spoon the mixture into the cake tin and spread out to create an even layer.
To make the torte, melt the chocolate in a bain-marie then add the ground almonds and breadcrumbs, mixing well to combine. Cream the butter and sugar until light and fluffy in a separate bowl then beat in the eggs 1 at a time, followed by the vanilla. Add the chocolate mixture to the butter and eggs and mix until smooth and incorporated. Pour the mixture into the cake tin and bake in the oven for 55 minutes, until set and cooked through. Allow to cool.
For the chocolate ganache, place the chocolate in a large bowl. Bring the cream and icing sugar to the boil in a saucepan then pour over the chocolate, stirring until the chocolate has melted and the mixture is smooth. Set aside to cool.
Spread the ganache over the cooled chocolate torte, using a hot palette knife to ensure it is distributed evenly. Once the ganache has set, slice the torte and serve with raspberries and cream.

Sweet Potato and Kale Rosti with Baked Eggs by Emma Porter

March 7, 2019 9:31 am Comments Off

We are thrilled to share this recipe by Emma Porter with you for Sweet Potato and Kale Rosti with Baked Eggs. Emma created this a few years ago and it has since become one of her most popular recipes on her blog; it’s also one of her favourites to make on a Saturday morning for guests. It’s bright, vibrant and packed with flavour and texture, as well as protein and all the vital vitamins and nutrients.

Quick, simple and only one pan needed – perfect for slicing and sharing.

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 12-15 minutes

Equipment

Food Processor or Box Grater
Copper Base 24cm Frying Pan

Ingredients

230g sweet potato, peeled 1 tsp coconut oil or butter
240g red onion, finely chopped
3 garlic cloves, finely chopped
½ tsp sea salt
2 large handfuls of kale, chopped
4 large eggs juice of ½ lime
cracked black pepper
a small handful of coriander leaves, chopped, to garnish
dried chilli flakes, to taste (optional)

Cooking Method

Using a food processor fitted with the ‘grating’ attachment, coarsely grate the sweet potato – you can use a box grater instead, but you will need plenty of elbow grease.
Melt the coconut oil or butter in a non-stick frying pan over medium-high Add the grated sweet potato and fry for 2–3 minutes until it softens. Add the red onion and garlic and fry for a further 3–4 minutes until the onion softens and is translucent.
Add the salt and place the kale on top of the vegetables, letting the leaves steam a little before mixing them You will be amazed at how much the volume of kale reduces and how quickly!
Firmly press the mix down and reduce the heat to medium, to avoid the bottom burning.
Crack the eggs on top and leave to cook through for 6–7 minutes.
You can finish the dish off under the grill if you like a crisp top – I don’t usually do this, however, as I prefer my yolks runny.
Once everything is cooked through, drizzle the lime juice over the dish, scatter over the chopped coriander to garnish and add some cracked black pepper and dried chilli to taste, if you like.

To serve

Serve immediately or allow to cool, then slice up and enjoy when ready.

Nutritional information (per serving)

Calories: 181
Total Fat: 7g
Carbs: 23g
Protein 9g

Tag Archive: Sharing

Creme Egg Easter Cheesecake

Serves: 8

Preparation Time: 20 minutes

Chilling Time: 1 hour

Ingredients

Method

For the base

For the cheesecake mixture

Tip

How to decorate

Chocolate Torte by Great British Chef Shaun Hill

Serves: 12

Preparation Time: 1 hour 55 minutes

Cooking Time: 55 minutes

Equipment

Ingredients

Chocolate Torte

Biscuit Base

Chocolate Ganache

To Serve

Cooking Method

Sweet Potato and Kale Rosti with Baked Eggs by Emma Porter

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 12-15 minutes

Equipment

Ingredients

Cooking Method

To serve

Nutritional information (per serving)

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