This unlike my world famous cheesecake (ok not world famous but many people of had the pleasure of eating it) is baked, i will post my top secret recipe for my other cheesecake once i can trust you lot!! 🙂

I haven’t baked this today so i cant take you through step by step with pictures so will do it the old fashioned way!


250g – Plain sweet biscuits (i use digestives)

125g – Butter, melted

750g – Cream cheese, softened

110g – Caster sugar

2tsp – Lemon rind, finely grated

3 – Eggs, medium sized

Lemon curd (you can use shop bought or my recipe below that i use for this cheesecake)

45g – Butter

110g – Caster sugar

1 – Egg, beaten lightly

1tsp – Lemon rind, finely gated

2tbsp – Lemon juice


Step 1

Process biscuits until they resemble breadcrumbs, i usually put them in a sandwich bag & beat the crap out of it with a rolling pin! very affective biscuit crushing & stress relief!

Step 2

Add the butter & mix until its combined, press crumb mixture evenly over the base and slightly up the side of a tin, i tend to use about a 20cm tin with a removable bottom. If only i could remove my bottom! hehe! and refrigerate whilst you complete the next step.

Step 3

Preheat oven to about 160 degrees, Beat cheese, sugar & rind in a large bowl with an electric mixer until smooth. Gradually beat in eggs one at a time.

Step 4

Remove the tin from the fridge, place on oven tray & pour cheesecake mixture into the tin. Bake in moderate oven about 1 hour or until set. Remove from oven and cool in the tin until it reaches room temperature.

Step 5

Whilst the cheesecake is baking, time to make the curd. If you’re being lazy & using a jar ignore this step, although making lemon curd is really worth it as its amazing, I’ll publish my recipe for that at a later date, this recipe is just a quick method & there’s only enough for the cheesecake, none for toast afterwards.

Combine all the curd ingredients into a medium heatproof bowl, place bowl over a saucepan filled with simmering water, cook stirring constantly for about 20 minutes or until it coats the back of a spoon. Remove the bowl from saucepan immediately to avoid further cooking. Cool to room temperature.

Step 6

Spread the lemon curd on the top of the cheesecake and refrigerate overnight or at least 3 or so hours. Remove from tin before serving.


This is a new recipe that i tried out today & i think it makes a lovely winter soup as it’s very warming from the spicyness of the chorizo.

I can always tell when autumn has hit us as i get the urge to make batches of soup and freeze them ready for hibernation.

So i will do the format of step by step for my 1st one so let me know if you like it this way or would prefer just the recipe & method!!

This is what you will need:




A cup of tea!

2 large chorizo’s

5 sweet potatoes

3 large potatoes

3 carrots

2 onions (i only had one white so had to improvise & use a red one)

2 – 3 Garlic cloves

2 Celery sticks

Roasting tin

Large pan


Step 1

Peel & cut sweet potato, an onion & garlic, add to roasting tin with some olive oil, salt & black pepper.

Pop into the oven at about 180 degrees


Step 2

Chop up the rest of the vegetables (onions are already in the pan)


In your pan sweat the onions down with some olive oil for a couple of minutes at a moderate temperature, add the celery & carrots and cook for a few more minutes until they’re coated in oil and warmed. Then add the potatoes and do the same.

Step 3

Add enough hot water to generously cover all the vegetables and then add some chicken stock!



I use these liquid stock cubes & use 1 per soup, otherwise it is too strong.

Let this boil away until the potato is cooked.

Step 4

Chop chorizo & fry in a pan for a while until slightly browned (this is much more than you need, i was just eating some for my lunch so did it at the same time)


Step 5

Once the potatoes have cooked add the chorizo to the pan & blend


Step 6

Once the vegetables in the oven are cooked, add to the soup & blend


Step 7

Finally add salt & pepper to taste, and for an extra dimension i like to add spices



My favourite spices to add are Garam masala and ginger, usually i use fresh ginger but didn’t have any in, & i usually add nutmeg for warmth but the chorizo already provides it so i didn’t bother. When adding spices i add to taste so cant really indicate amounts to use.


So there it is for you!! if you try it let me know how you get on & i’ll be back with more recipes soon! and if you’ve got any requests leave them below!!

Thanks for reading

Sign off

Whoop New Blog!

Hey everyone,


I thought I’d set up a separate blog to do this kind of posting about food & lifestyle so if you read my regular beauty blog it would stay the same & not get littered by posts about food!


It will involve mainly everything probably, cooking & sewing & all the things that make us warm inside that aren’t to do with other passions.


I personally love cooking, i do it all the time & have the tendency to mother everyone & make sure everyone leaves my house with full stomachs otherwise i haven’t done my job, so i thought I’d share my passion & recipes so people can try them out for themselves!

Now they may not be the most health conscious at times, my key is everything in moderation, sounds boring but works! if you’re on a diet, substitute ingredients, or use the recipe as a treat or just take flavour combinations and make them work for you! Use & abuse me is always my motto!!!


If you’ve got any questions or comments let me know & I’ll get back to you!!




(also my readers of my other blog will notice I’m on wordpress, I’ve turned to the dark side but i wanted to see if it was any good as I’ve been thinking of switching my other blog over! so far me likes, I’d like your opinions whether its a good idea or just a pain in the arse to you all!)