No Cook Cheesecake

Hi there!

Midweek is upon us, and that means it’s recipe day!

Today I’m sharing one of my favourite recipes it’s such an easy make and great for well… any time really!

No-Cook Cheesecake


250g Digestive Biscuits

100g Melted Butter

Vanilla Pod (Or a drizzle of extract)

600g Soft Cheese

100g Icing Sugar

284ml Pot Double Cream


Break up the biscuits (The old wrap a bag-full of biscuits in a tea towel and bash with a rolling-pin method works best)

Mix with the melted butter and press the mixture into the base of a deep loose bottomed baking tin. (I use a springform cake tin for this, as it makes life easier). Put this into the fridge whilst you do the next bit.

Mix the cream and sugar, keep stirring and add the vanilla, and finally the cheese.

Stir together until the mixture is creamy.

SPoon the mixture onto the base that should be fairly well set now, and add anything else you want such as fruit, or chocolate!) keep in the fridge for a while (I recommend leaving it overnight).


I’m afraid I don’t have a photo, though I will update the post when I make it again… In the meantime here is one courtesy of a google image search…

Have a great day!


B – Banoffee Pie

Hi there!

Todays recipe, is one I’ve been meaning to share for a while, I hadn’t made it for ages, and then last week the mood took me, which was incredibly fitting when suddenly I decided to get involved with the April A-Z Challenge, and recipe sharing day happened to be on the day I needed a post for the letter B!

So here’s the recipe:

Banoffee Pie


16 Digestive biscuits (there’s a weight guideline somewhere but I just know the amount now, you can of course use more or less than this but it’s pretty accurate!)

100g Butter (melted)

Caramel – now these days the lovely people at Carnation make their own caramel in a can, which is a timesaver. And I used this. You can of course use condensed milk and make your own caramel, which is the long-winded way of doing it, but if you so wish you can find the instructions HERE.

300ml Whipping Cream

3 small bananas

Chocolate/Cocoa Powder to decorate the top.


Crush the biscuits (put in a bag, wrap the bag in a tea-towel or similar, and bash with a rolling pin).

Mix with the melted butter

Press this to make a base in (ideally) a 23cm flan tin. (I pressed to make a base in a 20cm/8ins loose bottomed springform cake tin it worked fine. I recommend lining with baking paper).

Place this in the fridge while you do the next part…

If you’re making the caramel, you’ll obviously have read the above and know how much time you needed and you’ll have begun, at this stage. Now though I opened my tin of caramel and mixed it a bit in a bowl to make it easier to work with later, and left it to one side.

Whipping Cream. Now of course you can buy whipped cream. I think hand whipping is better, but you have many options, do what I did and work your arms for a bit:…


Thanks to Stu for providing photographic evidence of my whipping skills…

…Or you can use whipped cream from another source, or whip using an electric whisk.

Cut your bananas up into relatively even pieces.

Retrieve your base, and cover with an even layer of the caramel.

Layer on the banana.

Top with the cream. (I spooned mine on and left it a bit untidy at the top, your presentation is entirely up to you):


Finish with either some grated chocolate, or sprinkle on some cocoa powder.

Leave in the fridge for at least an hour to cool and set.

Here’s mine:


slightly ambitious photography here…

Enjoy! (Seriously this one is SO easy, give it a go!)

Tag Bol!

Wow, sorry, I was busy booking a holiday and stuff last night (I know that’s a terrible excuse) so I’ve had to wait til lunchtime at work to post my latest recipe post.

I actually edit this one myself, because I am a fussy eater(!) so yeah I have put my alternatives in here too in blue!

I’ll add a photo later because I’m actually making this tonight!

Tagliatelle Bolognese


Generous knob of butter
100g bacon, finely diced
1 onion, finely diced
1 carrot, finely diced
2 sticks celery, finely diced
250g minced beef

150ml dry white wine

400ml tin plum tomatoes

Tagliatelle Pasta

3 musrooms

1 bell pepper, finely diced (or 2 halfs of different colours)


Melt the butter in a large saucepan (or I use a wok) set over a gentle heat.

Add the bacon. Once the bacon fat has started to melt, add the onion, and cook gently until softened, then tip in the carrot, and cook for 5 minutes before adding the celery and cooking for a further 2 minutes.

Here’s where I note that I use  mushrooms and peppers because I don’t like either onion or celery… but it works pretty  much the same way, I add peppers last…

Crumble the beef into the pan and brown, stirring occasionally to break up any lumps. Season and let it cook for another 5 minutes.

Pour in the wine and the tomatoes and stir well. Simmer until the meat is very tender. (Some people do this for HOURS it’s up to you I guess, but I find 30 mins is about all the time I have to cook it in) Check on it occasionally, and top up with a little water if it seems too dry, although this probably won’t be necessary. Serve with tagliatelle and grated Parmesan cheese.


Pasta Bake


Today I’m sharing a really easy recipe that always goes down well here!

It’s once again loaded with cheese (I think I have a problem) but there is green present, so it’s kind-of healthy right?

Here’s my recipe for my favourite pasta bake!

Cheesy Tuna and Broccoli Pasta Bake:


Broccoli (amounts here are all up to your discretion really, however much you like of all things)

Pasta (I use fusilli, or “twisty pasta” for this)

Tuna (one tin, or two if you’re loving the tuna)

Some grated cheese for topping.

For the Cheese Sauce:

50g Butter

50g Plain Flour

500ml Milk

200g Grated Cheese


Cook broccoli and pasta til very close to being cooked (You don’t really need instructions right?)

Open and drain tin(s) of tuna.

Make Cheese Sauce:

Melt the butter in a pan.

Stir in the flour until well mixed.

Remove from the heat.

Slowly stir in the milk.

Return to heat.

Bring sauce to the boil.

Stir in Cheese.

Once all of this is completed put the whole lot in a baking dish (or casserole dish) and mix it together.

Sprinkle your remaining cheese on the top and bake in a moderately hot oven until the cheese on the top has browned.


Pasta Bake


Flipping Madness!

Hey motherflippers!

(No offence intended, but y’know it was pancake madness when I was writing it, and I may be on a bit of a maple syrup high! It’s an IT crowd reference actually… Because I’m a bit of a nerd.)

So yeah, recipe day, has to be Pancakes, I know I know it’s a day late, but you know you can have them year round!

So, yeah we made two, yes TWO different types of pancakes last night, which was fun!

Isn’t pancake a funny looking word…

First of all – Pancakes (English pancakes? I don’t know, Traditional pancakes? You tell me!)




  • 120g/4oz plain flour
  • pinch salt
  • 2 free-range eggs
  • 210ml/7fl oz milk
  • 90ml/3fl oz water
  • 1 tbsp oil (vegetable or sunflower)
  • butter, for frying


Mix together the dry ingredients, and make a well in the centre, and add the eggs. Mix together.

Combine the milk and water and gradually add it to the mixture, and finally add the oil.

Leave batter mix to stand for 30 minutes or longer.

Heat a knob of butter in a frying pan (HOT) and pour in ladle-full of the mixture, swishing it around the pan to get an even layer.

Flip when ready (or do what I do and get someone else to do it!)SAM_2293

When both sides are cooked put on a plate, either keep these warm or eat as you go!

Top with whatever you like, here is what we gathered:


The second make of the evening was my personal favourite/I’m still learning how to do this so they end up looking a bit rubbish but still taste good:

Buttermilk Pancakes:


250ml Buttermilk

125g Plain Flour

1 medium Egg

3 Tbsp Caster Sugar

pinch or two of salt

2 Tbsp softened butter

4 tsp Baking Powder


Mix ingredients as before

Melt butter in pan as before

Basically, yeah the method is the same!


Hope you have a great Wednesday, don’t work too hard.