Editor's December Pick #16 - Back to the dessert!

Editor's note: If you want a summary on why this dessert is worth a whirl, then fast-forward to the end of this post for a photo of the finished article. Once you've seen it, whizz straight back to the top for the ingredients. Like a lot of the editors picks, the important information is in the hints and tips that came separately, so after the post you'll find a link to the MiamMiam method - absolutely indispensable. An excellent choice for New Year!

Back to the dessert!

This is definitely decadent and not chocolate. The recipe comes from the Vegetarian Society Cookery School. Before you close down and run – it's called Biscoff and Salted Caramel Cheesecake – interested?

I've been a member of the Vegetarian Society for decades. I get seasonal magazines which are brilliant, full of information and ideas. You don't have to be a vegetarian or vegan for that matter – it's all knowledge! When I received the Summer/Autumn magazine I was intrigued to read about their “Online Cookery Classes” - you could choose Easy Veggie Favourites (Part 1) or a Vegan version. For £15 you get six months' unlimited access to video content. You're also able to download and keep the recipes plus other stuff too.

It seems like a good deal for £15 plus the fact I saw two recipes advertised that I really liked the look of. Cheesy Lattice Pie and Biscoff and Salted Caramel Cheesecake.

I'm always telling you not to try a recipe for the first time when you're under pressure - you've no idea how accurate the recipe is and whether it needs tweaking – into the unknown! My Christmas is going to be very strange and quiet this year so I'm road testing this cheesecake now, ignoring all my own rules, so that if you fancy having a go it might be an idea for New Year?

What follows is the verbatim recipe and method – I'll add my tweaks and hints and tips with the method. It might look long winded but the upside here is you can spread the tasks and the elements aren't difficult.

Here goes :

Biscoff and Salted Caramel Cheesecake

Serves 10

Preparation – 30 mins plus 1½ hours setting time

Cooking – 20 minutes

You will need an 8” deep spring-clip or loose bottom

cake tin

For the base

150g oat biscuits

125g Biscoff Lotus biscuits

125g butter, melted

large pinch of salt

For the filling

500g plain full fat soft cheese

300ml double cream

100g icing sugar, sifted

3 tbsp Biscoff crunchy spread

2 tsp of vanilla extract

For the sauce

200g golden caster sugar

60g butter

125ml double cream

1 tsp vanilla extract

1½ tsp salt

For the topping

80g Biscoff Lotus biscuits

Method and tips are to be found here - http://www.miammiamcookery.com/2020/12/biscoff-and-salted-caramel-cheesecake.html

Editor's December Pick #15 - Cheesy Lattice Pie - My version

Editor's note: Now for this selection I'm just going to let the photos do the talking. If like me, you have to know how to make your own, then the recipe is here: http://www.miammiamcookery.com/2021/01/cheesy-lattice-pie-my-version.html

The first bite really is with the eyes!

My version - photo guide

Here they are :

shallots, finely diced sweated

with the garlic and sweet paprika

add the cheese, potato and parsley

ready to go!

with the lattice top and egg washed

baked and ready to inhale!

Editor's December Pick #14 - MWM Curry - Sides and asides

I couldn't mention the creamy curry recipe without also highlighting the sides that go along with it. I don't think of myself as completely inept in the kitchen but it's posts like this one that push me a little more out of my comfort zone. Usually I'd just throw rice on to boil and bank on the curry to do the heavy lifting in the taste department but don't do yourself a disservice - take some time for the rice and it'll really elevate the whole meal.

MWM Curry – sides and asides

It's confession time – I don't “cook” rice - at least not when I'm in a hurry. I do have an absolute foolproof pilau rice recipe which I will definitely share at a later date but, in the interest of speed, frozen rice is another compulsory staple for your freezer.

You can make it special. I love rice with sultanas and flaked almonds. Soak 110g (4oz) of sultanas in apple juice overnight – they become plump and juicy. Toast 110g (4oz) of flaked almonds.

Depending on the appetites, work on the basis of 180g of rice per person. Whilst your rice is “cooking” in the microwave, heat 1tbsp of vegetable oil in a large wok, add a finely diced onion – a sweet variety is great – add the cooked rice and toss together. Drain the sultanas and add, along with the almonds. My final tweak is to add marrowfat peas – drain a can, rinse, pat dry and add to the rice. You've got colour and texture too. As a guide a small can gives you 180g drained weight. If you're not a lover of marrowfat peas try petit pois or red kidney beans. Serve immediately with your curry.

I said in “MWM Curry – there's more” you don't have to use chicken. Try the “kofta canapés” recipe and add the tiny meatballs to the curry sauce.

If you've not seen what the koftas look like, check out “Canapés, meatballs and burgers” for photos.

“The kit to go with the koftas” will give you an onion salad.

By the way – it's definitely worthwhile making your own raita – check out this photo and the cost!

Look after the pennies ...

Editor's December Pick #13 - Post Holiday Blues

I don't know about everyone else but by the time Christmas rolls around I am soup-ed out. I've had my fill of casseroles and the like and I'm usually craving something with some spice to it. Luckily as I was browsing MiamMiam I came across this post that covers just that scenario, so if you're in the same boat, have a read for something a bit different over the festive period!

Post holiday blues …

… feeling gloomy after all the festivities – time for some simple stuff I think!

Indian cuisine is fantastic – each region specialising in its own style – for me the vegetarian food is definitely up there in my top five.

I'll stop waffling – here's my New Year gift to you – basically a creamy chicken curry :

I first came across a version of this recipe years ago by Madhur Jaffrey, here's mine :

Malai wali murghi

(aka MWM)

1.35kg/3lb chicken fillet, diced

*1½ tsp salt

*2 tsps cumin

*2 tsps coriander

*½ tsp turmeric

*½ tsp cayenne pepper

ground black pepper

6/7 garlic cloves or equivalent paste

2.5cm piece of fresh ginger, peeled

and chopped finely or equivalent paste

300ml water

6 tbsp vegetable oil

110g onion, chopped finely

175g passata

1 tsp garam masala

200ml double cream (heavy USA)

If you are using raw garlic and ginger then blitz them in a blender, add a drop or two of the water and blend until smooth. Alternatively mix both the garlic and ginger pastes together.

Mix the spices marked * above.

Using a large frying pan add the vegetable oil and heat. Seal the diced chicken on both sides and set aside.

Fry the onion for 2/3 minutes and add black pepper. Add the garlic and ginger paste then the spices and fry for 2/3 minutes. Mix the passata with the remaining water and add to the mixture. Add the sealed chicken fillet, bring to the boil and simmer gently for 30 minutes.

To complete the dish add the garam masala and the double cream and mix.

Editors December Picks #12 - Crostini Spreads

Editor's note: And now for something completely different in the middle of the darker months! Pesto is not just for the summertime, it's a wonderful flavour that should be enjoyed all year round. Good pesto doesn't cost the earth but why wouldn't you want to give such a straight-forward recipe a whirl? Absolutely essential to serve with the drinks!

Crostini spreads – to buy ready-made or not to …

...that is the question!

Do whatever suits you – there are some great quality tapenade and pesto products out there. If you're going to use ready-made buy as good a quality as you can afford.

Here are recipes for both :

Tapenade

100g black olives, pitted

4/5 cloves of garlic (or equivalent tsps of paste)

1 tbsp of extra virgin olive oil

black pepper

lemon juice – try a dessert spoon – you can always add more

4 finely chopped anchovies, drained

75g chopped capers

Blitz the olives, then add the garlic, capers and anchovies and blitz again, briefly – you want a rustic paste, not mush. Tip into a bowl and add the oil, lemon juice and black pepper to taste – remember to taste as you go you can't take it back!

Pesto is vibrantly green! It's made from crushed basil leaves, toasted pine nuts, garlic, Parmesan and olive oil.

The following recipe serves 4, is easy and takes 10 minutes to make.

1 small garlic clove or equivalent roasted

pinch of sea salt

25g pine nuts, lightly toasted

50g fresh basil leaves

juice of half a lemon

125ml extra virgin olive oil

Parmesan to taste

Use a small food processor. Put the garlic and salt in the bowl and pulse, then add the pine nuts and repeat until roughly chopped – don't overwork. Add the basil and pulse gently until well mixed but still retains texture. Turn into a serving bowl and add the Parmesan and lemon juice. Pour in the olive oil and mix to a paste. Season to taste.

You could make the pesto ahead and transfer to a jar with a tight lid (sterilised of course) – drizzle a layer of olive oil over the top of the pesto. It will keep in the fridge for up to a week.

If I had to choose one to make from scratch it would be tapenade every time – it really is scrumptious.

Tomato paste is a bit strong for my taste - if it's not cooked it has a bitter taste but preparing some of each will cater for everyone. A tip – a thin scrape of paste is all that's required!

One might say the Crostini is fiddly, but, almost all of it can be done in advance and you can take short cuts for example, you can buy sliced pitted olives, ready to blitz after draining.

Coming up – the risotto “spin-off” dishes

Editor's December Picks #11 - Dorset Apple cake revisited

Editor's note: I absolutely love apples in desserts, and those made by MiamMiam are second to none. I recently picked up a ready made apple pie from one of the big supermarkets and disappointment wasn't the word. I wasn't expecting to be wowed but this was a crime against desserts. I know that the recipe for Dorset Apple Cake was mentioned recently but without the photo guide - check it out!

Dorset Apple Cake photos …

… or, as I have now re-named it, Comfort Cake!

Photos for you :

the cake in the tin

and out of the tin

a portion with the clotted cream

Comfort Cake sounds so much better. This will be my Christmas Cake this year – the bonus – you get a cake or a pudding, hot or cold!

Editor's December Picks #10 - Guinness and Treacle Soda Bread Photo Guide

Editor's note: A picture is worth a thousand words, and some of them are definitely going to be 'yum'. Again my personal tastes are a big influence here but I can't be alone in learning that you can make bread using beer and not want to give it a go! The last photo is surely enough to persuade even the hardiest soda-bread purists out there.

The Guinness and Treacle Soda Bread photo guide

Here goes :

the dry ingredients

the jugs – Guinness and yogurt

the bowl of black treacle

slowly add the Guinness to the treacle

to loosen

add the yogurt to the Guinness and treacle

and whisk together

the dry combined with the wet

ingredients

the bread on the baking tray – see the

dusting of flour underneath

the loaf, marked into quarters -

the long handle of a wooden spoon works

beautifully!

Ta dah – fresh from the oven

sliced in half – looks good enough to eat

a quarter, ready with a pot of butter

it would be rude not to!