Biscoff Lime Cheesecake

Biscoff Lime Cheesecake

Do you like Biscoff? Do you love Lime? If the answer is yes, you will absolutely love this.

With the weather being so warm and lovely lately, there is nothing more refreshing than a cool tangy cheesecake! This one, I wanted it to be a mix of tangy and refreshing but light and creamy too and I am happy to write that it was just that. I was so impressed with how this turned out.

The cheesecake is firm enough to hold its shape, but still super creamy and melt-in-your-mouth velvety. The tanginess of the lime and cheese coupled with the delicate sweetness of the white chocolate complement each other so well. The Biscoff crust adds a good crunch to the experience in your mouth. This is now on my favourite dessert list.


For the Crust

1 packet of Biscoff Biscuits (250g) – (If you don’t like Biscoff, you can use Digestives)

2 Tbsp Butter , melted

For the Lime Layer

1 packet of Lime Jelly (I used Hartley’s – my personal favourite)

100ml Boiling water

1 small tub Greek Yoghurt (80-100g)

200ml Whipping Cream

For the Cheesecake Layer

80g Unsalted Butter

120g Icing Sugar

200g Cream Cheese (I use Philadelphia – no other compares for me)

100ml Whipping Cream

1 tsp Vanilla Essence

Juice of 1 Lime

For the Topping:-

Zest of 1 Lime

100-200g White Chocolate Shavings (as much as you want really)

Method:-

  1. Blitz the biscuits in a processor, so they resemble fine crumbs. Tip into a bowl and pour over the melted butter and mix through until all moist. Press into a 9 x 13 x 2″ springform tin and place in the freezer while you make the next layer.
  2. In a large bowl dissolve the Jelly with the boiling water, allow to cool slightly.
  3. Whisk up the whipping cream until light and fluffy. Whisk into the Jelly the Greek Yoghurt and fold in your whipped cream. Pour on top of the biscuit layer and place in the freezer to set. (about 45-60 mins)
  4. Meanwhile, make your cheesecake topping, Beat together the butter, icing sugar, cream cheese, lime juice, 1/2 the lime zest and vanilla essence. Whip up your cream and fold into mixture.
  5. Smooth over the Jelly layer once set and place back in the freezer for a further 30 mins to firm. Transfer to the fridge and allow to fully set overnight.
  6. Before serving, sprinkle the white chocolate shavings over the top and the lime zest to finish.
  7. Slice and Enjoy!


Creamy Strawberry Cheesecake

Strawberry Cheesecake

I love Strawberry season, big juicy fresh strawberries that just melt in your mouth….delicious!

Traditionally, the Scottish strawberry season only lasted about six weeks in summer, from June to July, however now we can get homegrown strawberries almost eight months of the year thanks to advancements in polytunnel technology.

Scottish Strawberries are famously some of the best in the world, but why? The temperate climate in Scotland allows the berries to have longer daylight hours but without the same levels of heat. This allows the berries to ripen slower so they produce more sugar and you get a sweeter berry.

Scottish Strawberries

Strawberries are one of the most versatile ingredients available to us, whether we eat them as they are, put them in desserts, muffins, a salad or even as a puree or compote to accompany a steak, there are so many ways we can eat them. But for this post, I am going to show you how to make a super delicious and creamy cheesecake. Yum!

Everything you need for a perfect summer dessert.


For the Crust

1 packet of Biscuits – (Digestives, Biscoff even Oreo’s if you like – whichever you prefer)

2 Tbsp Butter , melted

For the Strawberry Layer

1 packet of Strawberry Jelly (I used Hartley’s – my personal favourite)

100ml Boiling water

1 Small Tub Strawberry Greek Yoghurt (80-100g)

200ml Whipping Cream

150g Diced Fresh Strawberries

For the Cheesecake Layer

80g Unsalted Butter

120g Icing Sugar

200g Cream Cheese (I use Philadelphia – no other compares for me)

100ml Whipping Cream

1 tsp Vanilla Essence

For the Topping:-

Handful of Sliced Strawberries

100-200g White Chocolate Shavings (as much as you want really)

Method:-

  1. Blitz the biscuits in a processor, so they resemble fine crumbs. Tip into a bowl and pour over the melted butter and mix through until all moist. Press into a 9 x 13 x 2″ springform tin and place in the freezer while you make the next layer.
  2. In a large bowl dissolve the Jelly with the boiling water, allow to cool slightly.
  3. Whisk up the whipping cream until light and fluffy. Whisk into the Jelly the Greek Yoghurt and fold in your whipped cream and diced strawberries. Pour on top of the biscuit layer and place in the freezer to set. (about 45-60 mins)
  4. Meanwhile, make your cheesecake topping, Beat together the butter, icing sugar, cream cheese and vanilla essence. Whip up your cream and fold into mixture.
  5. Smooth over the Jelly layer once set and place back in the freezer for a further 30 mins to firm. Transfer to the fridge and allow to fully set overnight.
  6. Before serving, sprinkle the white chocolate shavings over the top and place the sliced strawberries around the edge to finish.
  7. Slice and Enjoy!
strawberry cheesecake

If you love Cheesecake, you might enjoy my Lime Cheesecake too…..go take a wee look. https://theweecaledoniancook.com/2021/07/04/biscoff-lime-cheesecake/


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NEW eBook Coming Soon! – Summer Salads

Summer Salad eBook

You might think ‘Salad Recipes‘ are just boring veggies…..well, think again!

This wee collection from my favourites are anything but. A healthier lifestyle means turning those ‘dull’ foods into delicious meals that you’ll crave all summer long.

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Irn-Bru Chicken Pakora

Irn-Bru Chicken Pakora

I first saw this on Tik-Tok by Myles Omar, https://www.tiktok.com/@mylesomar?lang=en. You can watch the video here https://www.dailyrecord.co.uk/scotland-now/tiktok-scots-irn-bru-chicken-23680157

I just had to try this, I love pakora, I love chicken & I love pakora so it was a must. Simple to make and very tasty. I didn’t quite have all the ingredients so here is my version. We enjoyed these pakora bites with sweet chilli dip rather than pakora sauce and was delicious. You have to give these a go.


Makes enough for 4 portions or 2 very large portions

2-3 Chicken Breasts – cut into strips

1 Tbsp Garlic & Ginger Paste

Juice of 1/2 a Lemon

Salt & Pepper to taste

1 Tbsp Fenugreek Powder

1 Tsp Paprika Powder

200g Rice Flour (or gram flour)

1/2 Tsp Biacarbonate of Soda

1 Tsp Chilli Powder

1 Tsp Cumin Powder

1 Tsp Garam Masala

1 Tsp Coriander Powder

3 Tbsp Rapeseed Oil (or vegetable oil)

200ml Irn-Bru

100ml Water

  1. First heat up your oil in a pan or fryer if you have one. (I use Rapeseed oil and heat to about 180-200 deg)
  2. Place the Chicken strips in a bowl, add in the garlic & ginger paste, along with paprika, lemon juice, salt & pepper, mix together and allow to sit and marinade for a few minutes.
  3. Add in the cumin, coriander, garam masala, fenugreek powder, biacarbonate soda, rice flour, oil, water and Irn-Bru, give it a good mix together.
  4. Drop the chicken strips into your hot fryer and cook until browned and crispy (about 8-10 minutes), remove with a slotted spoon or tongs and place onto some kitchen paper to drain the oil.
  5. Serve. Yum….Yum!


Cheesy Curry Scones

Curry Scones

OMG! What can I say, these are super tasty and very moreish. I do love a good scone, especially with butter & jam but I wanted to try something a bit different, we were having some pakora for dinner (Irn-Bru Chicken pakora recipe here https://theweecaledoniancook.com/2021/05/16/irn-bru-chicken-pakora/) so decided to try an Indian inspired flavour to go with. The curry powder lends that nice warmth of Indian spices to the cheese without being overbearing.

These scones are simple and quick to make, you can also change up the spices to suit your own palette.


Makes 12

400g Self Raising Flour

100g Butter, softened

4 Tsp Baking Powder

3 Tsp Curry Powder

1.5 Tsp Smoked Paprika

1.5 Tsp Turmeric (or Mustard Powder)

200g Grated Cheese (I used a good Scottish Mature Cheddar)

2 Eggs

Milk to Bind

  1. Preheat your oven to 180 deg. Line a baking tray with baking paper.
  2. Place flour, baking powder, smoked paprika, turmeric & curry powder into a bowl and mix. Next rub the butter into the dry ingredients until it resembles crumbs then add in the grated cheese. (keep a little grated cheese back to top the scones before baking)
  3. Crack in the eggs and add a little milk at a time to bind to a soft dough. You don’t want the dough too sticky.
  4. Roll out to about 1″ thick, using a cutter cut into 12 rounds. Place onto your backing tray, brush with a little milk and top with some grated cheese.
  5. Bake in the oven for about 15-20 minutes until lightly golden and risen.
  6. Remove and allow to cool. Serve with butter, chutney or anything you fancy really.


Curried Oat Crusted Smoked Haddock Fishcakes

Smoked Haddock Fishcakes

I am so lucky, I recently moved home and now live in an area where you can get some of the freshest fish delivered straight to your door! I am an absolutely lover of all things seafood, well, who wouldn’t living in Scotland! We have 12,000km of coastline with cold clear waters, which has a rich range of over 60 different species, landed from Scottish waters. Scotland has a global reputation for the quality and range of its seafood.

I have a local fish van that delivers straight to my door every week, so this week he had some lovely fresh Smoked Haddock which I just had to get. Initially, I bought it to make my favourite Cullen Skink Soup but we then decided we fancied trying something different. So after scanning my cupboards for ideas, this little Indian spiced fishcake was the outcome. Super tasty and a perfect combo with the smoked haddock. The spices enhanced the flavour of the haddock, a blend of cumin, coriander, garam masala and turmeric works wonders on these fishcakes!


Makes 6 Large ones or 10-12 smaller cakes

600g Smoked Haddock

550g Potatoes (I used Highland Baby potatoes from Scotty Brand, but Maris Pipers are good too)

6-7 Spring Onions – chopped

2 Tbsps Butter

1 Tbsp of Curried Spices (made up from 1/2 tsp ground cumin, ground coriander, garam masala, 1/4 tsp Turmeric)

Salt & Pepper to taste

50g Golden Breadcrumbs

50g Scottish Oats – toast the oats (gently toast in a hot pan, few minutes only, allow to cool)

1 Tbsp Oil

2 Tbsp Flour

1 Egg, whisked

  1. Cook the potatoes until soft, so that you can mash. Best to boil them for about 20 minutes on hob or if you have a steam pot, then Steam cook for about 10 minutes. (I kept the skin on as I feel there is more flavour). Once cooked set aside to cool.
  2. Cook the smoked haddock, I steam cooked mine for about 7 minutes, if you don’t have a steamer then place fish in a pan of milk and cook gently covered for about 8 minutes or until fish is cooked through. (remove liquid and set aside to cool)
  3. Put a tbsp of butter into a pan and saute the spring onions until soft, just a few minutes.
  4. Mash up the potatoes and place in a mixing bowl. Using 2 forks, shred up the cooked fish and place into the bowl with the potatoes, add the spring onions, next add in all your spices and season generously. Get in there with your clean hands and mix through until combined.
  5. Shape the cakes into balls and place on a sheet of baking paper on an ovenproof tray and gently flatten into cakes. (I made mine about 1″ thick) Put into the fridge for about 20-30 minutes.
  6. In separate bowls have your flour, egg & oat/breadcrumb mixture ready. Dip the cake into the flour then into the egg then roll in the oat crumb mixture ensuring fully coated.
  7. Heat a little oil in a fry pan and cook the cakes each side for 2 minutes to seal to oat crumb. Place back onto the baking tray.
  8. Preheat your oven to 200 deg and bake for about 20-25 minutes. Serve with some cool mayo or tomato relish.
  9. These can be frozen and kept up to 3 months too, so great for batch cooking.


Avocado & Cucumber Salsa

Avocado & Cucumber

I was looking for something refreshing to go with my Salmon for dinner and looking around my kitchen, the little avocado sitting in my fruit bowl was just screaming out to me….eat me!….eat me! & there you have it, Avocado Salsa!

An 80g portion of avocado counts towards your 5 a day and contains vitamins, minerals and fiber. Fiber is good for your heart & gut health. These little fruits are a nutrient powerhouse, they contain nearly 20 different vitamins, minerals, and nutrients. The type of fat in an avocado is mainly unsaturated (specifically, monounsaturated), which, when eaten in place of high-saturated-fat foods, can help maintain healthy cholesterol levels. Olive and rapeseed oil are other well-known sources of monounsaturated fats.

The creamy taste and texture that avocados have means they can feel indulgent to eat, and they are good substitutes for high-saturated-fat options that you might add to a salad or a sandwich, like cheese or butter. When you see or hear avocado being used it’s usually on a piece of toast for breakfast, or in a guacamole for a side dish, but the combination of avocado & cucumber is a sure fire winner in my books and served alongside a piece of fresh Salmon, well, what’s not to like!


Serves 4

1 Large Avocado, skin & stone removed then diced

1/2 Cucumber, diced

Juice of 1 lime

1 Tbsp Mayonnaise (Light, to keep it healthier)

Pinch of Salt

Cracked Rainbow Pepper to taste.

Handful of fresh coriander, chopped finely.

(Optional, sprinkle of dried chilli flakes)

  1. Place everything in a bowl a mix trough to combine. Serve.

Tip!

  1. If making the salad a few hours ahead, combine all ingredients into a bowl (except the salt!). Squeeze lime juice directly over avocados and toss gently to combine.
  2. Cover tightly with cling film, placing it directly over the surface of the salad to keep the air out. Oxygen is what causes avocados to brown.
  3. Add salt just before serving to keep the cucumbers from wilting and becoming overly juicy.

Avocado & Cucumber Salsa with Salmon


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Easter Bakes!

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Thank you!


Italian Chicken Bake

Italian Chicken Bake

A great way to use up left over chicken after your Sunday Roast. This dish is very easy to bake and healthy too.

This simple and tasty bake will keep you full as it has protein (chicken), fiber (veggies), and fat (cheese). The chicken is smothered with cherry tomatoes, onion and peppers keeping the chicken moist. I used Italian herbs and chilli spice for a wee kick. Delicious!

Prep time is only 10 minutes and 40 minutes in total to cook, so a quick meal to bake. Gluten free too.


Serves 3-4

2 Large Chicken Breasts, cooked & shredded

1 Onion, chopped

1 Red Pepper, chopped

1 Garlic Clove, chopped

Spray Oil

2 Tsp Italian Herb Mix

1 x 400g Tin Chopped Tomatoes

10-12 Cherry Tomatoes, halved

1 Tbsp Sugar

1 Tbsp Balsamic Vinegar

1 Tsp Dried Chilli Flakes

125g Mozzarella, grated or sliced

Small handful basil leaves to serve

Salt & Pepper to taste

  1. Preheat oven to 200 deg fan.
  2. In a pan heat the spray oil and fry the onions, pepper and garlic for a few minutes to soften.
  3. Add in the Italian herbs, chilli, tin tomatoes, cherry tomatoes, balsamic vinegar, sugar and season, then simmer for about 20 minutes until sauce has thickened slightly. Stir in the cooked chicken then transfer to a baking dish.
  4. Tear or grate over the mozzarella evenly and bake in the oven for 20 minutes or until the topping is golden and bubbling. Serve with some chopped basil leaves. Plate up with a side of cooked rice, pasta or potatoes.

Italian Chicken Bake with Mozzarella