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Red velvet cheesecake

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Ingredients

For the base:

Packet of Oreo biscuits
50g melted butter

For the filling:

350g cream cheese
150g caster sugar
10g cocoa
2 eggs
2tsp vanilla extract
30ml red food colouring

That’s goodtoknow

White cream gives a great contrasting compliment to this deep red cheesecake

Method

Preheat the oven to 180C/350F/Fan 160C/Gas Mark 4. Grease a 22cm Springform round tin
In a food processor blitz the Oreos in a food processor
Pour over the melted butter and blitz again
Press the biscuit and butter mix into the base of the tin. Bake for 10 minutes
Whilst the base is cooling make the filling by beating the cream cheese until smooth
Add the sugar and cocoa and continue to beat. Add the eggs one at a time and beat between each addition
Mix through the vanilla and red food colouring
Pour the cream cheese mixture over the caramel and bake for 45 to 55 minutes, or until the centre wobbles slightly
Remove from the oven and allow to cool completely, which is at least 2 hours

By Bronya Seifert

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(2 ratings)

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Green vegetable and ham risotto

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Ingredients

225g asparagus spears
1.2l vegetable stock
50g butter
1 medium onion, finely chopped
350g Arborio rice
150g frozen peas
150g lean chunky ham, cut into pieces
Salt and freshly ground black pepper
A few leaves fresh basil and parmesan shavings to serve

That’s goodtoknow

For extra flavour, use the asparagus cooking water to make up part of the vegetable stock.

Method

Trim away the woody ends from the asparagus, cut into 5cm lengths. Bring a small saucepan of water to the boil and cook for 3-4 mins until just tender. Drain and set aside.
Pour the stock into a saucepan and bring to the boil. Reduce the heat to a gentle simmer. Meanwhile, melt the butter in a large saucepan and gently fry the onion and garlic for 5 mins until softened but not browned. Stir in the rice and cook, stirring, for 2 mins, until well coated.
Add a ladleful of stock and cook gently, stirring, until absorbed. Continue adding the stock, ladle by ladle, to the rice until half the stock is used and the rice is creamy.
Add the remaining stock, peas and ham, and continue cooking until the risotto becomes thick, but not sticky. All in all, this will take about 25 mins and should not be hurried.
Carefully fold in the cooked asparagus and heat through for 2 mins. Season to taste and pile into warm serving bowls. Sprinkle with chopped basil and parmesan shavings. Serve immediately.

By Kathryn Hawkins

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(1 ratings)

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Crab ravioli

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