Tag: easy recipe

No bake Oreo and Nutella cheesecake

I saw peanut butter Oreo and I immediately thought of cheesecake. I had these jars especially for creamy desserts. I also had Nutella, the idea of a No bake Oreo and Nutella cheesecake was the most obvious choice.
I tried a new recipe of cheesecake with mascarpone and soft cheese. I used the light versions and I think it was delicious, I don’t think it needed the extra richness of the full-fat versions of the cheese. It also “saves” 150 calories per portion.
The recipe I made is easy, it takes only a few minutes to make, but it needs time to chill. If you like the desserts sweet, then use the amounts that are in the recipe, if you prefer them a little less sweet, don’t add the sugar.

01 No bake Oreo and Nutella cheesecake

Ingredients for 2 servings:
– 1/2 pack of Oreo
– 125g light mascarpone
– 100g light soft cheese
– 25g icing sugar
– 50g Nutella
– 2 bits of chocolate to decorate

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Toffee Nakd scones

I saw many recipes with Nakd and I wanted to develop a recipe with them. As I was in a mood for scones, Toffee Nakd scones seemed like the obvious choice.

Toffee Nakd scones

Ingredients for 6 scones (I made 7 smaller by mistake):
– 115g self-raising flour white
– 110g self-raising flour wholemeal
– 1 pack of Toffee Nakd nibbles (40g)
– 1 teaspoon baking powder
– 35g butter at room temperature
– 25g sugar
– 10 drops of Buttery caramel flavouring (optional)
– 1 egg
– 110 ml milk
– clotted cream for serving
– jam for serving

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Vegan pasta with cashew and peas

When I’m making pasta, I usually rely on cheese to make the sauce. But as I want to make more vegan recipes and I had no soft cheese in the fridge, I’ve decided to try a cashew and veggie sauce. It was delicious. The recipes I saw had nutritional yeast and maybe that gives a cheesy taste. I didn’t have, so I’ll have to try the recipe again with yeast.
My recipe sauce is not a substitute for the cheese sauce, but it’s something I loved and I would happily eat again.

01 Vegan pasta with cashew and peas

Ingredients for 4 servings:
– 300g wholemeal pasta
– 150g cashew
– 2 medium size carrots
– 1 big onion
– 1 small can of peas
– 2 spoons of oil
– 1/2 tsp Dijon mustard
– salt, white pepper, paprika, turmeric
– dried parsley to garnish

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Blueberries cake

I fancied a blueberries cake with Physalis. After thinking of how I want to make the cake, I’ve decided to put all the berries in the sponge and leave the Physalis on the side.

01 Blueberries cake

Ingredients for 8-10 servings, the sponge:
– 300g white plain flour
– 100g wholemeal plain flour
– 1/2 tsp of baking powder
– 250g blueberries
– 130g sugar
– 100ml oil
– 3 eggs
– 200ml milk

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