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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Greece, How I Miss You and Your Wonderful Food

 
 I had the most wonderful holiday in Greece, more specifically Skopelos, for my lovely friends wedding (I’m waiting on the professional photos to publish the wedding cake post) and have been batteling heart sickness since flying back to Gatwick a whole week ago. Lidls, however, came to my rescue with a greek themed week! So I have stocked up on dolmadas (stuffed vine leaves) which I must attempt making, not that I have seen any grape vines in Cornwall… 

Anyway, back to the point, I made a yummy greek salad with lettuce, cucumber, tomatoes, olives, spring onions and a reasonable sized lump of feta. I put a ‘traditional greek music’ playlist on youtube, closed my eyes and let myself be transported back to that beautiful little island 🙂