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  • Seasonal local food recipe No.324 – Hugh’s rhubarb and ginger cheesecake

    Posted on May 15th, 2016 Janet No comments

    This easy to make cheesecake is from Hugh Fearnley-Whittingstall’s River Cottage Fruit Every Day.

    Preparation time: 30 minutes
    Cooking time: 25-45 minutes
    Chilling time: 4 hours

    Serves 8rhubarb-camelcsa-120512

    Ingredients
    For the rhubarb:
    400 g rhubarb, trimmed
    75 g caster sugar
    finely grated zest and juice of 1/2 orange
    For the biscuit base:
    85 g butter, melted, plus extra for greasing
    200 g ginger biscuits
    For the filling:
    400 g cream cheese
    3 balls preserved stem ginger, finely chopped plus 3 Tbsp syrup from the jar
    25 g caster sugar
    finely grated zest and juice of 1/2 orange
    200 ml double cream

    Method
    For the rhubarb, preheat the oven to 150°C/Gas Mark 2.  Cut the rhubarb into 4 cm lengths and place in a wide oven dish, ideally in one layer.  Sprinkle with the sugar, orange zest and juice.

    Cover the dish with foil and bake for 25-45 minutes (stirring carefully to turn the pieces over after the first 10 minutes), until tender and juicy (check the rhubarb after 25 minutes – and regularly thereafter – poking it with the tip of a small knife).

    Leave to cool completely, then drain off the juice (it’s delicious, so save to pour over ice cream or use in a drink or smoothie). Lightly butter a 20-23 cm springform cake tin, line the base with baking parchment and lightly butter the paper.

    To make the base, blitz the biscuits in a food processor (or bash in a bag with a rolling pin) until fairly fine.  Pour the melted butter through the feed tube, pulsing as you go, until the mix looks like wet sand.  (Or mix the butter with the bashed crumbs in a mixing bowl.)  Tip into the prepared tin and press in firmly with the bottom of a glass so you get an even layer.  Chill the base while you make the filling.

    For the filling, beat the cheese, ginger, ginger syrup, sugar, orange zest and juice together until well blended.  Add the cream and beat until the mixture thickens enough to hold its shape.  Spoon on to the biscuit base and spread into an even layer.

    Chill for 4 hours or overnight, until firm.  Run a thin knife around the edge of the cheesecake and release the side of the tin.  Serve with the cold baked rhubarb on top or on the side.

  • Seasonal local food recipe No. 297 – Hugh’s chunky apple and marmalade cake

    Posted on October 11th, 2015 Janet No comments

    I am going to make this cake for pudding tonight.  It’s from Hugh Fearnley-Whittingstall’s River Cottage Fruit Every Day!  The recipe calls for eating apples but I’m trying it with the veg box apples which are cookers.  If you have a nut allergy leave out the ground almonds and substitute with an extra 5 g flour.

    Serves 10-12

    apples-lord-hindlip-camel-csa181009Preparation time: 40 minutes
    Cooking time: 1 hour 15 minutes

    Ingredients
    3 tbsp whisky
    100 g sultanas
    100 g ground almonds
    175 g light brown flour
    2 tsp baking powder
    a pinch salt
    500 g apples, peeled, cored and cut into thick slices
    200 g butter, softened
    200 g dark muscovado sugar
    3 large free-range eggs
    150 g thick-cut orange marmalade
    25 g demerara sugar

    Method
    Preheat the oven to 170°C/Gas mark 3.  Grease a 20 cm springform cake tin, line the base with baking parchment and lightly butter the paper.  Warm the whisky in a small pan, then remove from the heat, add the sultanas and leave to soak while you prepare the cake.

    Put the ground almonds, flour, baking powder and salt in a bowl, combine thoroughly and set aside.  Beat the butter and muscovado sugar together thoroughly until light and fluffy.  Beat in the eggs, one at a time, adding a spoonful of the flour mix with each, and amalgamating each thoroughly before adding the next.  Add the remaining flour mix and fold in.  Beat the marmalade to loosen it, then fold into the cake mixture.  Fold in the sultanas and whisky and finally the slices of apple.

    Spread the mixture evenly in the prepared cake tin and scatter the Demerara sugar over the surface.  Bake for about 1 1/4 hours, or until a skewer inserted into the centre comes out clean.  Let the cake cool slightly in the tin for 15 minutes, then turn out and leave to cool completely on a wire rack.