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Arnotts Loves Recipes
If you find yourself with some extra time on your hands, why not spend it perfecting that recipe you've always wanted to try? We've put together a list of easy recipes to get you started.
This cheesecake combines the best aspects of both a baked and a non-baked cheesecake - the crispy, buttery, golden shortbread base, with the light, creamy, easy no-bake cheesecake topping. Beautifully vibrant from the purple blueberries, this really is a stunning summer dessert.
INGREDIENTS
Cheesecake Base
• 200g plain flour
• 130g unsalted butter
• 65g caster sugar
• 1 teaspoon vanilla extract
Cheesecake Topping
• 4 x 250g cream cheese
• 1 x (12g) sachet gelatin dissolved in 8 tablespoon cold water
• 250ml double cream
• 250g blueberry jam
METHOD
Preheat the oven to 200C/ Fan 180C/ Gas Mark 6
1. First, make the base. Combine all the base ingredients in a food processor. Tip out onto a lightly floured surface and bring the dough together to form a soft dough.
2. Line the baking dish with baking paper and press in the dough. Level and smooth the base using the back of a spoon, ensuring it is well pressed into the edges and corners.
3. Prick several times using a fork and bake in the oven for 15 - 20 minutes until baked through and lightly golden on top. Remove from the oven and leave to cool fully.
4. In the meantime, make the cheesecake mixture. Combine the cream cheese, gelatin, double cream and 75g of the blueberry jam.
5. To make the ombre effect, remove two thirds of the mixture, place in another bowl with another 75g jam and mix well. Finally, take out half of the new mixture and combine with another 50g jam. You should now have three blueberry cream mixtures in different tones of purple.
6. On top of the cooled base, layer the mixtures carefully with the lightest in colour mixture at the bottom. Smooth with a spatula before adding the next layer of mixture, being careful not to blend the colours too much. Finish with the final mixture before topping with the remaining 50g jam.
7. Place in the fridge and set for at least 4 hours, ideally overnight.
8. Slice and serve with fresh blueberries.
Cook’s notes
• If you don’t have the time to bake and cool the base, simply use a packet of crushed up biscuits blended with 80g melted butter. Press into the dish and allow to set in the oven for 30 minutes.
What better combination than the ultimate cheese toastie with a Korean-inspired condiment. Kimchi is a staple of Korean food made from fermented vegetables and seasoned in a sauce of chilli, garlic and ginger. ‘Mak Kimchi’ translates to ‘carelessly’ or ‘roughly’ and for this recipe we have created a quick and easy version of this Korean staple. This is best made a day in advance.
INGREDIENTS
For the Kimchi
• 1 Chinese cabbage
• 1 large carrot
• 6 - 8 radishes, dependent on size
• 2 garlic cloves
• 1 thumb of ginger
• 2 tablespoons fish sauce
• 2 tablespoons chilli sauce like sriracha
• 3 tablespoons rice vinegar
• 1 heaped tablespoon caster sugar
For the Grilled Cheese Sandwich
• 4 slices of crusty white bread
• Butter, for spreading
• 100g strong mature Cheddar, grated
• 100g red Leicester, grated
METHOD
1. To make the Mak Kimchi, roughly chop the cabbage into large chunks and place in a microwaveable bowl. Add 4 tablespoons water to the bowl and place in the microwave to steam for 2 - 4 minutes. You want the cabbage to be tender. Drain and leave to cool fully.
2. In the meantime, grate the carrot, radishes, garlic and ginger into a large bowl. Add the cabbage when cooled. Pour in the fish and chilli sauce as well as the rice vinegar.
3. Sprinkle over the caster sugar and thoroughly stir all the ingredients together. Press into a sterilised Kilner jar and leave at room temperature for at least 8 hours, preferably overnight to ferment. When fermented, place in the fridge until ready to serve.
4. Heat a Signature Cast Iron 30cm Rectangular Grill empty over a medium heat for five minutes to get it hot. Take your sliced bread and butter each slice on one side. In a plate, turn the slice butter side down and fill two slices with cheese. Place the remaining two slices of bread on top, butter side up - the buttered side of the bread will be in contact with the grill.
5. Place the sandwich on the grill and cook for 4 minutes. Once golden and perfect grill lines appear on the bread, flip and repeat on the other side.
6. Serve alongside a good helping of the kimchi.
Cook’s notes
• Why not also serve with grilled corn on the cob marinated in Asian spices? Marinade the sweetcorn overnight alongside the kimchi and place on the grill with the cheese sandwich to grill.
Always a crowd-pleaser and a regular find on street-food markets, this American classic has received a smoky twist. With the addition of crispy chorizo, sun-dried tomatoes, and smoked cheese, this is far from a mediocre Mac ’n’ Cheese!
INGREDIENTS
• 500g pasta, see Cook’s Notes
• 150g chorizo, diced
• 1 white onion, diced
• 150g sun-dried tomatoes, roughly chopped
• 50g butter
• 4 heaped tablespoons plain flour
• 1l milk
• 100g mature cheddar, grated
• 200g smoked cheddar, grated
• 50g fresh breadcrumbs
METHOD
Preheat oven to 200˚C/ Fan 180 ˚C/ Gas Mark 6
1. Cook the pasta according to packet instructions. Drain and set aside.
2. Place the 3-ply Stainless Steel 28cm Sauteuse over a medium heat and add the chorizo. Fry for 4-5 minutes until the chorizo has released its oils and turned crispy. Spoon out 1/3 of the chorizo into a bowl and set aside for later.
3. Add the onion to the remaining chorizo and fry for a further 4-5 minutes until the onion starts to soften. Stir through the tomatoes and remove from the heat.
4. In a clean saucepan, over a low to medium heat, melt the butter before sprinkling in the flour. Stirring continuously to ensure the flour does not burn, cook for 1 minute before gradually adding the milk. At this stage you might want to swap the spoon for a silicone whisk to remove any lumps. Keep slowly stirring, adding the milk until you have used up all the milk and have a smooth glossy sauce.
5. Add the grated cheese to the sauce, stirring through to melt thoroughly. At this stage the sauce will start to thicken although still a little loose, but the pasta will soon absorb it. Season to taste.
6. Add the cooked pasta to the chorizo pan and stir all the ingredients together. Pour over the cheese sauce to coat all the pasta. Set aside whilst you make the crumb.
7. Place the reserved chorizo in a blender along with the breadcrumbs and blitz until a crumb consistency is achieved. Sprinkle the topping over the pasta before placing in the preheated oven for 25 minutes.
8. Remove from the oven and allow to sit for 2-3 minutes. Finish with a sprinkling of roughly chopped parsley.
Cook’s notes
• You can use any pasta for this dish but look for a shape that can hold lots of cheese sauce like fusilli.
• Don’t like smoked cheese? Simply swap for any cheese you like – just ensure you have 300g cheese and the recipe will be delicious.
These delicious Swedish meatballs will make a hearty meal for the whole family! Follow our easy step-by-step video tutorial to re-create this recipe at home.