No-Bake Cheesecake

A super easy dessert you can whip up in a few minutes. My family love this cheesecake and now they can make it themselves with this recipe! This isn’t a SW friendly recipe, you can however work out the syn values yourself by working out the syns for all the ingredients and dividing by the number of servings you get.

You can top the cheesecake with pretty much anything you want. When I am pressed for time, I add chopped chocolate (as pictured), or grate a couple of digestive biscuits over it. Other toppings I love to add to the cheesecake are: fresh strawberries pureed and sweetened with a little icing sugar and crushed meringues (best to do this just before serving), crushed oreos, Ferrero Rocher, mango or passion fruit. What do you like to top your cheesecake with? Comment below with your fave toppings.

You can vary the biscuits you use for the base to include your favourite one – if I am making an Oreo flavoured cheesecake, then I’d use Oreo biscuits for the base and I would also add crushed Oreos to the cream mixture too.

Enjoy and feel free to tag me in your creations x

No-Bake Cheesecake

No-Bake Cheesecake

 

Ingredients

  • 250g digestive biscuits (crushed)
  • 100g butter (melted)
  • 600ml cream cheese
  • 100g icing sugar
  • 284ml tub Elmlea double cream
  • Vanilla extract

Method

Make the biscuit base first – crush the biscuits in a blender or you can crush them by hand. I usually get my kids to do it as they absolutely love bashing the biscuits with a rolling pin! Place the biscuits in a clean bag and bash it with a rolling pin until it is finally crushed. Add the melted butter and mix well. Place the biscuits in a flan dish and place it in the fridge for at least 15 minutes to firm up.

Mix the cream cheese with icing sugar (don’t overmix as the cream cheese will turn runny). Mix until the sugar is evenly mixed. Add the Elmlea cream and vanilla extract and mix till it makes soft peaks.

Add the cream to the biscuit base and chill. Add topping of your choice before serving.

Cupcakes

I asked a while ago on my Instagram poll if people wanted to see non SW food on my blog and the majority did so here is one to start off with. This is a very easy and simple cupcake recipe, my go to recipe, it is so easy to make that even my younger kids can make them (they’re 8 & 10 years old) without any supervision from me. Obviously if your children have never cooked before, please make sure you supervise them at all times.

If you’d like to work out the syn values for the cupcakes, you’ll need to work out the syn values for each ingredient and then divide it by the number of cupcakes made. The recipe below makes 12 cupcakes and I’ve worked out the syns value for you this time (without the icing) but that is not something I will be doing for future recipes – I have a lot of dessert and cake recipes to share and knowing the syn values will shock me and you! I will leave that for every reader to work out for themselves.

So, when using a light margarine such as Flora light to make these, the syn value for each cupcake will be 5.5 syns. If you choose to use regular margarine then the syns go up a little, each cupcake will then be 7 syns each. It is not that high to be fair and homemade goodies always taste so much better than shop bought, so definitely worth the syns. You could potentially have 2 cupcakes within your daily syns allowance!

The kids decorated the cupcakes simply by mixing icing sugar with water (until they got a sightly runny consistency) and topped them with sugar strands and balls and mini marshmallows. You can buy halal mini marshmallows from your local Asian supermarket but I like to get mine from Leicester – from a place called Mr. Burger! (yeah it is not a restaurant, they sell a whole range of frozen goodies and things from South Africa too, as well as tubs of halal sweets).

Don’t forget to tag me on your posts when you make these, I love looking at everyone’s posts, and feel free to share the recipe x

Cupcakes made & decorated by the kids

Cupcakes made & decorated by the kids

 

Makes: 12 cupcakes

Time Taken: 30 minutes

Difficulty: Easy

Ingredients

  • 115g margarine
  • 115g self raising flour
  • 115g caster sugar
  • 2 eggs
  • 1 tsp vanilla extract

Method

Beat the sugar and margarine together till light and fluffy.

Add in the eggs, one at a time, and mix thoroughly after each addition.

Add the flour and try not to overmix at this stage. Add the vanilla.

Pour the mixture into 12 muffin cases and cook in a pre heated oven for 15 minutes on gas mark 4.

You can check if the cupcakes are cooked by inserting a toothpick in the middle of one cupcake. If it comes out clean, then your cupcakes are done! If not, then leave them to cook a little longer. Try not to be tempted into opening your oven door too early, this may result in sunken cakes!

Khichdi – Rice with Lentils

Serves: 4

Syns: FREE

Time Taken: 30 minutes plus soaking time

Difficulty: Easy

Khichdi with Kheema

Khichdi with Kheema

 

Ingredients

  • 1 cup basmati rice
  • 1/2 cup yellow lentils
  • 1 onion, finely chopped
  • 1 tbsp. ginger/garlic paste
  • cinnamon stick
  • 3 whole cloves
  • 1 tsp cumin seeds
  • 1 green chilli, chopped
  • a pinch of turmeric

Method

Soak the rice and lentils in cold water for 30 minutes.

Fry the onion for around 5 minutes to soften them before adding the ginger/garlic paste, cumin seeds, green chilli, cloves, cinnamon stick and turmeric. Stir fry them for a couple of minutes before adding the rice & lentils (drain the water first) to the pan.

Mix everything well together and cover with 3 cups of boiling water. Season to taste. Cover the lid and cook the rice and lentils on a low heat for around 20-25 minutes, or until all the water has evaporated.

I like to serve this rice with kheema but it is lovely on its own too.