Baked Banoffee Cheesecake Recipe 

Its been almost a year since my first banoffee cheesecake post, well, 345 days to be precise. I can definitely say I have never spent so much time perfecting a recipe but it really was worth it! If you count each individual layer I’ve made this 6 times now and am yet to have any major hiccups – so its about time I shared the final thing with you lovely people! There must be others out there that are lacking banoffee cheesecake in their life, please indulge yourself ad give this recipe a go – its pretty straight forward actually, the only fiddly bit being how I make it in separate parts and frankly if the idea of flipping a cheesecake onto a caramel covered base doesn’t take your fancy, then take a moment to celebrate your rationality and read on anyway – I have an alternative idea🙂

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Nothing Screams Summer in England like Strawberries and Cream – but not quite this way

I turned this classic on its head and then shook it around. May I present strawberry and ricotta salad

My first encounter with these sneaky berries edging over to the dark side was strawberry and black pepper sorbet at a restaurant I worked in. It was delicious and encouraged a successful attempt at cooking strawberries in balsamic vingar (for a cheesecake topping, if I remember correctly). It was on a trip to Barcelona that much to my surprise I found them in my salad!  

 
I didn’t plan this one at all. In fact, I bought the strawberries for topping angel food cupcakes (that’l be the next post folks!) but I decided to chuck a few in my bowl along with the usual suspects: leaves, cucumber, radishes, balsamic vinegar and olive oil. I had some ricotta too, which os only a step away from cream really. The whole starwberries and cream thing only just occurred to me! It made a really nice change, gorgeous and summery! Some walnuts would have been perfect. Oh, and I spinkled on some fresh basil from my little basil plant which is battling away in my tiny kitchen. 

Cheesy Baked Sweet Potato 

 
I LOVE cheese. I baked the sweet potato in halves as it was so big, this results in a crispy layer of flesh which. I gently lifted up and filled with parsley, chedda and feta cheese. Basically what I had to hand. And popped it back in the oven while I threw together my salad – with sugar snaps mmm-m! Simple as can be!  And next to no prep work! All you need is a bit of time while the potato bakes :) 

  

Super Healthy, Super Easy Dessert – Silky Smooth Vegan Pannacotta! 

This is literally 100% guilt free! I have a very health concious aunt who triggers my healthy recipes. Mainly by buying the ingredients and lending me her kitchen😉 not a bad deal at all. I even get a helping hand in the form of my cousin. Not that it was neede for this easy peasy recipe.

Currently she is gluten free and dairy free (mainly, I’m not going to bore you with the details), this dessert is also vegan. Which is perhaps a first for me… Oh, I almost forgot. Its delicious too! 

  

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