Mother’s Day Meal 2015 Pt 3 – Dessert Course

Mother’s Day Meal 2015 Pt 3 – Dessert Course –Nutella Cheesecake with a Wheelie Good Oreo Base

Phew…. and breath! This is the last instalment in my Mother’s Day Meal it’s the Dessert Course Nigella’s Nutella Cheesecake with a Wheelie Good Oreo Base. It’s follows on from the Starter of Scallops with Curried Cauliflower Purée with Smoked Bacon Crisps and a main course of Duck with Sautéed Potatoes and a Balsamic Berry Jus. This post is firmly dedicated to my mother, she’s in hospital but fighting fit and hopefully will be out this week with half a new hip 😆 . I am such a lucky person, I know I said this on Tuesday but I am so grateful for my family and friends. Other than all the running around Rhian, Gemma and Chris have been doing since my mother has been in hospital I’ve had some of the most amazing food brought up to me which has made things so much easier. My father is a really good cook but, as you know he’s has plain and simple tastes. I’ll fill you in on the food I’ve had in a bit but on to the Cheesecake!

Nutella Cheesecake with a Wheelie Good Oreo Base - Ingredients

Nutella Cheesecake with a Wheelie Good Oreo Base – Ingredients

The ingredients are simple…. we have Nutella, but you can use any chocolate spread, Oreo and Cream Cheese…. oh and Icing Sugar! You can use any cream cheese, when I normally make a lemon cheese cake I use Mascarpone but we had Tesco own Cream Cheese in the fridge. The equipment is easy as this is a no cook Cheese Cake you only need:

  • A Cake Tin
  • Spatular
  • Food Processor
  • Large Bowl
  • Big Spoon
  • Cling Film
Nutella Cheesecake with a Wheelie Good Oreo Base - Making The Base

Nutella Cheesecake with a Wheelie Good Oreo Base – Making The Base

It’s time to make the base, firstly throw the pack of Oreos in to the food processor and blitz them, if you don’t have enough in a packet – use more or use some plain digestives. Once you’ve done that melt a large knob of butter in a small pan, once melted add to the biscuit base along with a heaped tablespoon of nutella. Once you’ve done that take the biscuit base and line your tin with it. Make sure that there is an even layering of base and it’s spread out to all the outer edges of the tin.

Nutella Cheesecake with a Wheelie Good Oreo Base -The Base In The Tin

Nutella Cheesecake with a Wheelie Good Oreo Base -The Base In The Tin

You can see in the picture above I’ve used a loaf tin to make the cheesecake, ok, I know it’s not conventional but convention is boring 😆 ! Before you place the base in the tin line it with some cling film, that will allow you to lift the cheese cake out. If you have a loose bottom (embarrassed face) to your tin then you won’t need cling film. Once you’ve placed the base in the tin, put it in the fridge for at least an hour or as long as it takes for it to set.

Nutella Cheesecake with a Wheelie Good Oreo Base -Making The Topping

Nutella Cheesecake with a Wheelie Good Oreo Base -Making The Topping

To make the topping for the cheese cake add the cream cheese to a large bowl, remember don’t do what I did. I added the water from the cream cheese and it meant my cheese cake didn’t set very well. The add the remainder of the jar of Nutella and mix thoroughly and then add the icing sugar. Mix that in again to allow it all to combine thoroughly. Once you’ve done that cover and set aside until the base is hard and ready to come out of the fridge.

Nutella Cheesecake with a Wheelie Good Oreo Base -Putting The Topping On The Base

Nutella Cheesecake with a Wheelie Good Oreo Base -Putting The Topping On The Base

Once you’ve mixed the topping and you’re happy the base is set spread the topping out over the base, it is important to remember to get to all the edges and make sure that it’s evenly covered. Place in the fridge and allow to set .

Nutella Cheesecake with a Wheelie Good Oreo Base - Out of The Tin and Ready To Eat

Nutella Cheesecake with a Wheelie Good Oreo Base – Out of The Tin and Ready To Eat

When you are ready to serve dust with some icing sugar, you can serve with a berry compote. This is a stunning dessert if I do say so myself, I borrowed the idea from Nigella Lawson who came up with the idea but she sprinkled toasted flaked hazelnuts on top of it. You can download a full copy of my recipe here.

Come back on Tuesday where I’ll be reviewing Asda Pasta Bolognaise Bake. Later on in the week I’ve got the long awaited Lamb Kofta Recipe from my dinner party with Greg and Ginge.

I know I said this last week but I’m so lucky my friends are brilliant, I’ve had food from both Hayleigh (well her mother really but because of Hayleigh 😆 ) and Stacey. I couldn’t ask for better friends and family. My mother is doing well and hopefully all will be right in camp Wheelie Good Meals soon.

I read an heart warming post entitled #LiveItForGeorgie so this Nutella and Oreo Cheesecake is dedicated to #LiveItForGeorgie. Go over and have a read and see what you can do to #LiveItForGeorgie

Lastly congratulations to my brother who completed his 3 peaks challenge this weekend. Not bad going for an old man 😉

 

See you Tuesday
#CookBlogShare

Link up your recipe of the week

Tasty Tuesdays on HonestMum.com

Mother’s Day Meal 2015 Pt 2 – Main Course

Mother’s Day Meal 2015 Pt 2 – Main Course – Duck with Sautéed Potatoes and a Balsamic Berry Jus

Carrying on from last week’s post this is the Main Course from my Mother’s Day Meal. It’s follows on from the Starter of Scallops with Curried Cauliflower Purée with Smoked Bacon Crisps, this is Duck with Sautéed Potatoes and a Balsamic Berry Jus. Like last week the pictures aren’t as detailed as I’d have liked them but they offer an outline to the basics of the recipe. I am a big fan of duck, from Daffy to Donald…. no ok not that duck! My mother and I really enjoyed this dish and I’d definitely make it again.

Greshingham Duck Breasts For The Duck with Sautéed Potatoes and a Balsamic Berry Jus

Greshingham Duck Breasts For The Duck with Sautéed Potatoes and a Balsamic Berry Jus

The duck breasts were Greshingham Duck Breast, I bought them from Tesco but you can find out more about them here

The Process of Cooking The Duck For The Duck with Sautéed Potatoes and a Balsamic Berry Jus

The Process of Cooking The Duck For The Duck with Sautéed Potatoes and a Balsamic Berry Jus

Preheat the oven to 220oc, or 200oc if you have a fan oven, for the duck, score the fat and salt and pepper the breasts, place them in a cold pan and on a medium heat and cook for seven minutes. Once browned place the breasts skin side up in a roasting tray in the middle of the oven.

  • Rare – 10 minutes
  • Medium – 15 minutes
  • Well Done – 18 minutes

I cooked it for around 13 minutes, it was just between rare and medium. Don’t throw the fat away as we’re going to cook the Sautéed Potatoes in the duck fat.

Making The Jus For The Duck with Sautéed Potatoes and a Balsamic Berry Jus

Making The Jus For The Duck with Sautéed Potatoes and a Balsamic Berry Jus

Making the Jus, or sauce as we would call it, you need to place the chose berries in a saucepan. I bought Tesco Frozen Berries (strawberries, raspberries and blackberries and possibly blackberries). Put the berries in a saucepan, add a sprinkle of chilli and then a couple of table spoons of Balsamic Vinegar, I may have added a bit of water, it all depends on the consistency you want. Cook the sauce until it gets to the consistency you want, I went for a sauce, if I was going to do it different, I may have added some honey and reduced it a bit more so that it was a sticky sauce…. I would also add red wine or port.

The Sautéed Potatoes For The Duck with Sautéed Potatoes and a Balsamic Berry Jus

The Sautéed Potatoes For The Duck with Sautéed Potatoes and a Balsamic Berry Jus

Cook the potatoes in the duck fat, use pre-boiled potatoes and cook them until they are golden brown like the ones above. Keep the duck fat for your roast potatoes on Sunday if you’re not making Sautéed Potatoes.

Mother’s Day Meal 2015 Pt 2 – Main Course - Duck with Sautéed Potatoes and a Balsamic Berry Jus

Mother’s Day Meal 2015 Pt 2 – Main Course – Duck with Sautéed Potatoes and a Balsamic Berry Jus

Ok now it’s a bit chefy, and show offy but I’ve served the sauce in a mini sauce pan… oh wait! It’s a measuring cup! This is a brilliant brain wave my sister had, she bought me a stack of measuring cups for Christmas to use as mini sauce pans. You’ll remember I went to the Hardwick and I was really jealous of Stephen’s mini saucepans. I also added a chefy bit of Basil, as this was my Mother’s Day meal I thought I’d make the effort, she deserves it!

This is a stunning recipe, the sauce needed a bit of work but as I’ve said, add some honey and some port and it should come together nicely. I really enjoyed the potatoes, however I may serve it with a potato and fennel gratin next time…. just a thought lol. You can download a fully copy of my recipe here.

On Tuesday we have a cheat’s Chilli Con Carne and then later on in the week we have my Nutella and Oreo Cheesecake… it’s a stunner!

Don’t forget to get in touch with us on our social networking pages… if you fancy a bit of spice visit the lovely Sarah from Sarah ‘n Spice or check out my good friend Melanie over at Melanie’s Food Adventures
#CookBlogShare

Link up your recipe of the week

Tasty Tuesdays on HonestMum.com

See you Tuesday

Mother’s Day Meal 2015 Pt 1 – Starter Course

Mother’s Day Meal 2015 Pt 1 Scallops With Curried Cauliflower Purée with Smoked Bacon

Mags' Mother's Day Flowers

Mags’ Mother’s Day Flowers

Yes, yes, at last I know 😆 ! Here is the first in my Mother’s Day Meal menu. I served Pan fried Scallops, Curried Cauliflower Purée and Smoked Bacon.

The pictures aren’t as good as I’d normally have but they outline the basics of the recipe. I love scallops, they are my favourite seafood, oh wait there’s crab, oh and lobster… ok I love seafood in general lol 😳 . This starter is a combination of hot and cold, the bacon and purée was served cold and the scallops were served just after I’d cooked them.

I don’t have pictures of these steps but the first thing to do is Preheat the oven to 2000c, then you need to place some foil on a baking tray and then place on the bacon.  Once you’ve done that cover the bacon with foil and place another baking tray on top to ensure the bacon stays flat. Place in the oven and cook for 15 – 20 minutes or until golden brown and crisp.

Scallops With Curried Cauliflower Purée and Smoked Bacon - Different Stages of Making the Cauliflower Purée

Scallops With Curried Cauliflower Purée and Smoked Bacon – Different Stages of Making the Cauliflower Purée

When making the purée you need to roast the cauliflower, cut the cauliflower into small pieces. Melt some butter and with a glug of oil in a sauce pan and add the cauliflower. Allow to cook for 3 – 5 minutes stirring regularly. While that is happening pour your milk into a jug and add some curry powder, you could mix the spices yourself but I’ve chosen to use a shop bought mild curry powder – it works well. Once you’ve put the curry powder and milk together pour it over your cauliflower and cook for a further 12 – 15 minutes until the cauliflower is soft. When the cauliflower is soft enough place everything in a food processor or blitz with a hand blender. Whizz it up until you get the required consistency.

Scallops With Curried Cauliflower Purée and Smoked Bacon - The Shells Ready To Be Filled

Scallops With Curried Cauliflower Purée and Smoked Bacon – The Shells Ready To Be Filled

You can serve this dish without the scallop shells but, it always adds a bit of oomph. If you are using the scallop shells place them on the plate – to keep them still you can place a little bit of coarse salt under each shell.

Scallops With Curried Cauliflower Purée and Smoked Bacon - Cooking The Scallops

Scallops With Curried Cauliflower Purée and Smoked Bacon – Cooking The Scallops

When you are cooking the scallops put some oil and butter in a frying pan and allow the butter to melt. Once that has happened and the pan is hot place in the scallops, you want to put them in a clockwise pattern starting at twelve o’clock and then working your way around – that way you know which ones to turn first. You should cook them for 90 seconds on one side, don’t touch them, when the 90 seconds is up turn them over and cook for a further 90 seconds. This needs to be done on a high heat. It’s important not to overcook scallops as they become rubbery. Mine were nice plump scallops from the fishmonger’s counter of the supermarket.

Scallops With Curried Cauliflower Purée and Smoked Bacon - All Ready To Eat

Scallops With Curried Cauliflower Purée and Smoked Bacon – All Ready To Eat

Place the purée in the scallop shells with the scallops on top of them, then place the bacon on the plate. I’ve added a little parsley garnish to make the plate look pretty, I served the purée and bacon cold but the scallops were warm.  You can download a full copy of this recipe here.

To view the Main Course of this menu click here

Do you like Seafood, then try my Prawn Cocktail from last year’s Mother’s Day Menu. This is part of my Mother’s Day Menu, the main course is coming on the weekend and the dessert, well that’s worth waiting for. Have you got much lined up over the weekend, what are you going to be cooking – let us know on our social media pages. Come back on the weekend and see the next instalment on this menu.

See you soon, so we can make more Wheelie Good Meals

Rich 😎
Tasty Tuesdays on HonestMum.com

Post Comment Love

#CookBlogShare

Link up your recipe of the week

Post Mother’s Day Catch Up

Post Mother’s Day Catch Up - My Olympian, my mother!

Post Mother’s Day Catch Up – My Olympian, my mother!

First of all I’d like to wish everyone a belated happy mother’s day, I hope you all had a fab one and were spoiled rotten. I’m cooking for my mother (the wonderful Mags) tonight, I’m writing this at 03:46 and the planned menu looks like

 * Pan Fried Scallops with Smoked Bacon Crisps and a Cauliflower Pureé

* Duck breast, Sautéed Potatoes and a Balsamic Berry Jus

* Nutella and Oreo Cheesecake (my take on Nigella’s Nutella Cheesecake) 😆

 

The main course, I’ve got to say is work in progress but it’ll be fine I have faith, it’s the bacon I’m looking forward to as both my mother and I are developing a liking for smoked foods – if you follow me on facebook, instagram or twitter you’ll noticed that I shared a picture of a smoked cheese I’m into at the moment…. don’t worry if you don’t follow me on any of those social networking sites here it is.

Post Mother’s Day Catch Up - Seriously Good Smoked Cheese

Post Mother’s Day Catch Up – Seriously Good Smoked Cheese

I’m going to try and cook it between two baking trays to keep it flat and hopefully make it more crispy… stay tuned folks!

Don’t be fooled I’m not just cooking her a meal, I bought her flowers too, and a card (moonpig has it’s uses) 😀

Post Mother’s Day Catch Up - Mags' Mother's Day Flowers

Post Mother’s Day Catch Up – Mags’ Mother’s Day Flowers

I’m running low on ideas for Time-Saving Tuesdays, in fact I’m writing this post thinking what on earth am I going to do tomorrow…. any ideas? I could do with some suggestions. I did buy a tin of Chicken in a White Wine Sauce, that was quick and would have been ideal for #TimeSavingTuesdays but do you think I know where the pictures are of it…. do I heck! I have one image of it but that’s it and I know I took more I always take more 👿

Post Mother’s Day Catch Up - Chicken In A White Wine Sauce

Post Mother’s Day Catch Up – Chicken In A White Wine Sauce

I’ve been cleaning out my phone and my laptop recently and backing everything up on an external hard drive so should have all the photographs collated soon…. I did find a worrying pattern though, when going through my camera uploads on dropbox there was a large number of photos of one particular thing….

 

Post Mother’s Day Catch Up - I Like Wine Photography

Post Mother’s Day Catch Up – I Like Wine Photography

I have a problem with wine…. I take too many pictures of it. I know some of these are pants but that’s more my phone than my sobriety lol. What’s your favourite bottle, share it with me …… not literally of course! Well its 04:01 now and I think I should make some effort to get to sleep 😯 .

Post Mother’s Day Catch Up - Two Resteraunt Reviews To Come

Post Mother’s Day Catch Up – Two Restaurant Reviews To Come

There’s a lot going on over the forthcoming weeks with two long awaited reviews from my visit to The Hardwick and Caradog’s in the Ty Newydd along with more recipes and Time-Saving Reviews, not to mention another Guest Blog from Melanie.

Hope you are all well, remember to let me know your ideas and thoughts – are you receiving the updates because along with Melanies Food Adventures we’ve moved over to Cynon Valley Hosting now, as far as I can see everything is fine but only you know for sure.

Lastly congratulations to Wales for a fantastic performance against a strong Irish side and congratulations to Manchester United for a fantastic performance against Spurs… good sporting weekend for me all in all.

Take care and see you tomorrow for Time Saving Tuesday.

Post Comment Love