Ezzie Can Cook- Orange and Pomegranate Cheesecake

As part of my new years resolution,I am going to bake every Friday night, so expect a recipe and a review of it on Monday. All my recipes will be gluten free, but easily transferred to non gluten free if needed.

I am a huge fan of cheesecakes, especially due to the ease of making them the night before and presenting them in a "heres one I made earlier, no big deal" kinda way.

This one I found on BBCGoodFood.com. I edited the recipe slightly, using low fat cream cheese and double cream, which may have slightly affected the consistency of the top, but not the taste.

Orange and Pomegranate Cheesecake

Ingredients:

For base: 

250grams of digestive biscuits. - I used a packet and a half of Gluten free ones. 

100grams of butter

For the top:

600grams of cream cheese- I used low fat

3 tablespoons of milk- I used semi skimmed 

100grams of Icing Sugar

150mls of double cream- I used 48% fat

Zest of 3 oranges

Pomegranates and orange for decorating the top

Method

• Crush the biscuits and mix with melted butter. Put in tin and let set for 30 minutes
• Blend cream cheese, milk, zest and icing sugar together. Add the cream and whisk until it has the 'consistency of custard'. Pour on top of the biscuit base and let set for at least 4 hours. I left it overnight.
• Add pomegranate and oranges to make it look pretty before serving and Voila!

What I loved about this, was it finally allowed me to get the base perfect. Having used only one packet in the past, it was always way too thin. 

It was a bit messy, but I served it to friends who really didn't mind as it was so tasty!

note, this lovely image came from the bbcgoodfood website. My cheesecake didn't last long enough to get a photo!

Ezzie x

Cocktails at the Clarion

So the weekend wind blew Ezzie into Cork. I love when that happens and well I do what I always do when this lady is around; indulge and bask in extravagance. A hostess adventure to The Clarion Hotel it was with cocktails in the Kudos bar right off the boardwalk for that speakeasy style of the Boardwalk Empire. Getting right into that prohibition feel we were ladies who experimented with turbans and modern flapper attitude. The only room for brief disappointment was the lack of White Russian on the cocktail menu but Senor Mojito always saves the night.

How many sleeps til London fun?

Ezzie has promised to give me the a 'Shoreditch makeover'.

Blau x 

Ezzie goes to The Sanderson

. .

So I don't get to do posh things that often, but boy are they nice when they come around. Friday night, I went to The Sanderson in Soho to get me some inspiration. When it comes to getting inspired, sometimes its nice to sit in a fancy garden sipping a fancy cocktail.

Plus, got me a little goody bag from Rococo who were launching their Baby Metal collection. Sisters and business partners, Ange and Vernice have been working in the nail industry for 15 years and after building a cult follwing launched their amazing colours. They're available in Harvey Nicks and Space NK.

Goody bags + cocktails = happy Ezzie

Eye Candy; For Your Commute

Here lies my current favorite bit of street art from my walk to work . My favorite thing about street art and graffiti is how fragile it is, there one day and gone or completely changed the next. Its amazing how people take to the streets with their art and people add to it and take away from it. I've taken hundreds of photos of them. Some are still here and some are a distant memory.

Soup's Up

So given that its January, time of all things clean and healthy, I've been souping it up at home. I've always been slightly intimidated by the idea of souping from scratch, but given the amount of time I've spent studying noodle soup in my local vientnamese, I realised its far simpler then meets the eye, and pretty much open to interpretation.

Try this one

Fry garlic, ginger and spices with oil, adding a little water to make a paste if they start to stick. Add stock, nam pla, lime juice, red chilli and coconut cream. Bring to a gentle boil.Add noodles to stock, cook for a further 4 minutes.Divide the prepared vegetables between two bowls. Top with broth and noodles. Add lime wedge to broth and serve.

Now, unfortunatly, in my house we are not ones for measureing things, prefering the 'pinch of this', 'splash of that' rule. But that way, you get to really personalise it for your own taste, and learn about what you're cooking.

They are usually low fat, packed with vitimins and easy to make. Plus you get to sing the Soup Crimp from The Mighty Boosh. Get involved.

Soup, Soup - a tasty soup, soup
A spicy carrot and coriander, chili chowder!
Crouton, crouton - crunchy bread in a liqid broth
I am gaspachio - uh! I am a summersoup - mm!
Miso, miso - fighting in the Dojo
Miso, miso - oriental prince in the land of soup!

Ezzie x

Happy Friday!

Happy Friday!

Hope you've all got that Friday Feeling x

Ezzie x