These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Wednesday, 19 July 2017

Low Carb Cheesecake (No Artificial Sweetener)

If you or a family member are trying to minimise their "carbs" but crave a touch of sweet -  but don't like the idea of using artificial sweeteners, then give this recipe a try.  It is delicious and only approximately 14 grams of carbohydrate per slice (without the topping). Also Gluten Free.

Ingredients - Crust

1 3/4 cups fine almond flour
2 teaspoons brown sugar
Pinch of salt
1/4 cup of melted unsalted butter
1/2 teaspoon cinnamon

Ingredients - Cheesecake

2 x 250g packages of cream cheese
2 cups of thickened cream
1/4 cup sugar
2 teaspoons of vanilla

Ingredients - Chocolate Ganache layer - (Can be omitted to keep the carb content lower)

80g dark chocolate, chopped
3 tablespoons of thickened cream
1/2 teaspoon vanilla
Pinch of salt


Preheat oven to 180 degrees Celsius

Grease a 10" springform tin.

To make crust, combine almond flour, brown sugar, and salt in a small bowl. Add the melted butter and mix thoroughly, it should resemble damp sand.

Press evenly over the bottom of the springform tin.

Bake in the preheated oven for 10-12 minutes until golden and set.  Cool.

Make ganache by placing chocolate in a small heatproff bowl. hen heat the cream in a small saucepan on the stove on medium heat, once it has come just to the boil, remove from heat, add vanilla and salt. Pour over chocolate and let stand for 30 seconds, then stir constantly until chocolate is melted. Cool slightly.  Pour ganache evenly over baked crust, smoothing all the way to the edges.
Place in refrigerator whilst preparing cheesecake filling.

Place cream cheese and vanilla in a large mixing bowl, and beat until smooth.

In a separate bowl, beat the thickened cream and 1/4 cup of sugar. Beat until stiff.

Gently combine cheese cream and whipped cream mixture.

Pour cheesecake filling over crust.

Place cake in refrigerator overnight or for several hours.

Remove from tin and

Serve with a small drizzle of berry coulis or in our instance some Davidson's Plum sauce.

Yum Yum

Mamma Marmalade

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