Liqueur Chocolate Swirl Cheesecake

By Victoria Hansen |April 7th, 2015|

This Liqueur Chocolate Swirl Cheesecake is just a variation of basic cheesecake, where extra ingredients are added to the cheesecake mixture and the biscuit base is made from a cream filled chocolate biscuits instead of a plain biscuit. You wouldn't think cream filled biscuits would work but they make a fabulous biscuit base and the cooked base tastes rich and decadent.

Beef & Guinness High Pie

By Victoria Hansen |March 17th, 2015|

This is my twist on a beef and guinness stew, a beef & guinness high pie, perfect for St Patrick's Day. I made the stew the day before so it would be completely cold to add to the pastry. I also made my stew in a pressure cooker because the flavour penetration is so much better than stove or oven cooked stews. If you decide to make it, let me know how it goes.

How to Make Trifle

By Victoria Hansen |November 15th, 2014|

A delicious dessert and can be varied according to your own special likes and dislikes. Add alcohol to the jelly for an extra kick, soak the fruit in alcohol, use premade ingredients or make your own.

How to Make Chocolate Fondant Pudding

By Victoria Hansen |October 15th, 2014|

A deliciously decadent pudding to serve anytime. A moist cake like pudding with an oozing chocolate centre. You can make this mixture several hours in advance if you like and allow it to sit, it doesn't have to be only 30 minutes. Because they cook so quick, just pop them in the oven when it's dessert time and serve them piping hot.

How to Make Veal Cordon Bleu

By Victoria Hansen |September 15th, 2014|

Full of succulence and superb flavour, Veal Cordon Bleu is a dish that's simple to prepare and always appreciated. Slices of ham and cheese are sandwiched between thin slices of tender veal steak which is then crumbed and cooked gently in a butter and oil mixture until beautifully golden.

How to Make Coq au Vin

By Victoria Hansen |August 15th, 2014|

Coq au vin, or chicken braised in wine, is a classic French dish. Like other stews and braised dishes, coq au vin tastes even better the next day — after the sauce has had a chance to thicken and the chicken absorbs even more of the savoury flavour.

How to Make Brownie Ricotta Stack

By Victoria Hansen |July 15th, 2014|

I adore chewy brownies and combined with this simple filling of fresh ricotta cheese and chopped fresh strawberries and lathered with a hot chocolate sauce, this dessert is almost worth forgoing dinner for.

It's easy to make and the brownies can be made in advance and even frozen till required. It's best to use fresh ricotta from the deli, rather than anything from a container, as it's generally too wet. It will be hard to stop at one serving.

How to Make Peach Galette

By Victoria Hansen |June 15th, 2014|

A very pretty and delicious peach desert! Any fruit can be used really, but perfect with stone fruit. The fruit can be served fresh or caramelised, hot or cold. You can even stew thr fruit when it's in season and use that if you desire.
 

How to Make Easy Creme Caramel

By Victoria Hansen |May 15th, 2014|

Crème Caramel is a custard baked in a ramekin or mold with a layer of caramel at the bottom, often thought of as Flan's cousin. It is similar to the Crème Brulee , they are both custards with a caramel layer.

How to Make Eton Mess

By Victoria Hansen |April 15th, 2014|

Eton mess is a traditional English dessert consisting of a mixture of berries, pieces of meringue and whipped cream, which is traditionally served at Eton College's annual cricket game against the students of Winchester College.The dish has been known by this name since the 19th century. It can be made with any type of summer fruit, but berries, particularly strawberries are regarded as more traditional. The mixture can also be frozen and served sliced or churned into an ice cream.