Meal Plan 1st - 7th June 2015




Well half term flew by! We've had a couple of lovely days out - Rosemoor Gardens in Torrington and Antony House in Saltash - which the kids thoroughly enjoyed, Heidi had her 8 week immunisations and I've done some much needed gardening in between the showers!

I'm keeping the meals simple this week to ease us back into the school routine. The kids are having their favourite paprika pork on Monday which they love with noodles, whilst Hubby and I are looking forward to the sticky sausage baguettes on Saturday which I'll serve with coleslaw and salad.
 
Monday 1st June
Paprika Pork with Noodles and Broccoli

Tuesday 2nd June
Pesto Tortellini

Wednesday 3rd June
Pea Risotto

Thursday 4th June
Gammon, Egg and Chips

Friday 5th June
Picnic at a local festival

Saturday 6th June
Sticky Sausage Baguettes with Coleslaw and Salad

Sunday 7th June
Home Made Pizza




Baileys Chocolate Cheesecake

Baileys Chocolate Cheesecake

Baileys recently asked me to develop a recipe using their famous whisky and cream liqueur. With the summer barbecue season nearly here I decided to make an indulgent creamy baked cheesecake to feed a crowd. This can be made a day in advance but leave off the cocoa powder and crushed Flake until just before serving.

BAILEYS CHOCOLATE CHEESECAKE RECIPE

| Serves: 10 | Prep Time: 10 Minutes | Cook Time: 45 Minutes | Total Time: 55 Minutes |


Ingredients: for a 25cm Springform tin



For the base
  • 85g Hot melted butter
  • 14 Dark Chocolate Digestives, blitzed in a processor to crumbs
For the cheesecake filling
  • 900g Full Fat Cream Cheese
  • 200g Caster Sugar
  • 5 TBSP Plain Flour
  • 25ml Baileys
  • 3 Large Eggs, beaten
  • 285ml Soured Cream 
For the topping
  • 142ml Soured Cream
  • Cocoa Powder for dusting
  • 2 Cadbury's Flakes, crushed to sprinkle on top

Instructions:

  • Step 1: Preheat oven to 180c/fan 160. Line the base of a 25cm springform tin with baking paper and lightly oil the sides.
  • Step 2: Mix together the base ingredients, press into the tin and bake for 10 mins, set aside to cool.
  • Step 3: Switch the oven up to 220c/fan 200. Beat the cream cheese and sugar until really smooth (I used my Kitchen Aid) then add the flour, Baileys, eggs and soured cream. Pour the mixture into the tin and bake for 10 minutes. Turn down the oven to 110c/fan 90 and bake for a further 25 minutes. Turn off oven, open door and leave in there to cool.
  • Step 4: Smooth the soured cream on top and put it in the fridge to set, then sift over cocoa powder and sprinkle over the crushed Flakes. 

| Author: Beth Sachs | Date: 28th May 2015 |




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