Burnt Basque Cheesecake (gluten-free)

11th June 202111th June 2021
by thefoodwife

Serves 12

Everything here needs to be at room temperature before you start. This will give you a beautifully smooth cheesecake, so make sure you take your cream cheese and cream out of the fridge half an hour before you start. There is no crust or biscuit base to this, there is also no water bath, it is incredibly easy and the result is a striking dessert that it is oh-so delicious.

The good news is that you can make this ahead of time. Ideally, make it the day before, although it’ll be ok for a good few days in the fridge. And even better, as long as securely wrapped, it freezes so well.

The dramatic burnt top of the cheesecake gives this its signature look, but there should be no real burnt taste. Just yummy, creamy cheesecake.

Ingredients:

800g full fat cream cheese
200g caster sugar
360ml double cream
5 large/6 medium free range eggs
Large pinch of salt
1 tsp vanilla extract
40g (gluten-free if required) plain flour

Step 1: Pre-heat the oven to 200c (fan) and line a 9 inch spring release cake tin with baking paper.

Step 2: Using an electric mixer beat the cream cheese, sugar, salt and vanilla together until smooth. Add each egg, beating after each addition followed by the cream. Finally add the flour. The mixture should be completely smooth with no lumps.

Step 3: Pour carefully into the lined cake tin and bake for 45 minutes then push the temperate up to 220c for a final
15 minutes to achieve your burnt top.

Step 4: Remove and allow to fully cool
Before refrigerating overnight.

I like to serve slices with a raspberry coulis poured over the top.

My Chorizo (sort-of) Carbonara

8th June 202113th June 2021
by thefoodwife

Serves 4

I’ll start by saying this is a completely bastardised version of carbonara. It’s also (a little) more diet friendly. But it went down well with all the family anyway (apart from my three year old made me pick out all the onion from his). Sigh.

Ingredients:
300g spaghetti (gluten-free if required)
1 tsp oil
100g sliced chorizo
1 onion, finely diced
2 cloves garlic, minced
3 eggs, beaten
150g (reduced fat if required) cream cheese
30g hard cheese (parmesan or extra mature cheddar) finely grated
Salt and pepper

Step 1: Cook the pasta according to the instructions.

Step 2: Heat the oil in a frying pan over a medium heat and add four slices of the chorizo. Fry until crisp on both sides. Remove and set to one side until plating.

Step 3: Add the onion to the frying pan and cook for a few minutes until soft. Add the garlic and the rest of the sliced chorizo, cut into small strips.

Step 4: While this is frying and the pasta finishes cooking, mix the eggs, cream cheese, grated cheese and a big pinch of salt and pepper in a bowl.

Step 5: Once the pasta is cooked add it to the cooked onion and chorizo with a small ladleful of the cooking water. Pour in the cheesy egg mixture and stir until all the pasta is coated and the sauce is smooth.

Step 6: Divide between four plates and top each with a piece of crispy chorizo and a little extra cheese.

Dandelion Honey

11th May 202113th May 2021
by thefoodwife

Makes approximately 1L (3 jam jars)

About a year ago I heard about dandelion ‘honey’ being used as an alternative to honey for vegans. I was intrigued. I gave it a go and am really impressed. The flavour and texture are a perfect substitute!

It’s important to pick dandelions that are pesticide free and away from popular dog walking areas (for obvious reasons)! You can scale down the quantities here but this should make three good sized jars.

Ingredients:

Approximately 200 Dandelion heads

1 unwaxed lemon, sliced

1.5L water

1.2kg caster sugar

Step 1: Thoroughly wash the dandelion heads (I do this in a clean sink full of fresh water).

Step 2: Place the clean dandelion heads, the lemon and the water in a heavy bottomed pan. Bring to the boil and simmer, for 15 minutes. Remove from the heat, cover and leave to cool and steep over night.

*Simmer the dandelions and lemon and then allow to steep over night*

Step 3: Drain the liquid through a muslin or fine sieve. Discard the dandelions and lemon. Place the liquid back into the (clean) pan and add the sugar. Bring to the boil and simmer until the mixture has reduced and thickened (this took me about an hour and a half). Remember it will continue to thicker as it cools. As it cooks it will darken too. Pour into sterilised jars and seal.

The high sugar content should mean that this will keep a long time.

Sweet Potato, Black Bean and Quinoa Burgers

11th May 2021
by thefoodwife

Makes approx 8

I love a veggie burger. I was making these for a lunch recently with vegetarian friends and I also needed to ensure they were gluten-free. Quinoa and a little gluten-free flour replaces any need for breadcrumbs, while the egg helps bind the mixture and helps then keep their shape whilst frying.

These can be made in advance and reheated in the oven making them a good option for advanced-prepping. Make a batch and keep them in the freezer and defrost and reheat as needed.

Ingredients:

Oil

1 onion, diced

2 tsp ground cumin

1 tsp ground coriander

1 tsp garlic powder

1/3 tsp chilli powder

1 large sweet potato, baked until soft, and allowed to cool

40g dried quinoa, cooked

2 tins of black beans, drained and rinsed

Salt and ground white pepper

2 eggs, beaten

4 heaped tbsp (GF) plain flour

Step 1: Fry the diced onion in a tablespoon or two of oil until soft. Add the cumin, coriander, garlic and chilli powders and stir, cooking for a minute. Take off the heat and allow to cool.

Step 2: Scoop out the flesh of the cooked and cooled sweet potato into a large bowl and mash it until smooth. Add the stained black beans and roughy mash those too.

Step 3: Add a large pinch of salt and a pinch of pepper and then the cooked quinoa along with the cooled spiced onion and stir until combined. Taste to check the seasoning.

Step 4: mix in the eggs until smooth. Add the flour and mix again. If the mixture looks too loose (it should be soft rather than stiff), add a little more flour.

Step 5: In a non-stick frying pan, heat oil over a medium-high heat. Using a tablespoon dollop two spoonfuls to make one round patty. Fry for three or four minutes on each side until golden and set. They will be fairly delicate so turn carefully. You should be able to get about eight or so burgers from the mix.

Step 6: Either use straight away, or spread on a baking sheet and allow to cool. They can then be frozen (use baking parchment to separate them) and later defrosted or kept in the fridge for a couple of days until needed. To reheat bake in a 200c (fan) oven for 15-20 minutes.

Basic Barbecue Sauce

11th May 202111th May 2021
by thefoodwife

Makes 270g (about a small jar)

Whether you’re using a barbecue sauce as a marinade or as a condiment, using a homemade one means you can tweak it to your own taste and also have the satisfaction of using something homemade. The quantity here is enough to marinade 500g-1kg meat or to store in the fridge for a week in a sealed jar for use as a condiment.

This is a basic recipe for barbecue sauce, and it’s sweet, so if you’re not a sweet fan, try halving the sugar/syrup and taste, adding a little as you go. Of course you could always add a little something extra. Try some chilli flakes for a kick, or a little liquid smoke to bring that distinctive flavour of a real BBQ.

Ingredients:
150g tomato ketchup (gluten-free if required)
35g cider vinegar
35g soft light brown sugar
35g maple syrup
15g Worcestershire sauce (gluten-free/vegan if required; I used Henderson’s Relish which is both gluten free and vegan)

Simply combine all ingredients and stir until smooth. If not using immediately, store in an airtight jar in the fridge, for up to a week.