Summer Fruit Compote

This sauce goes well with loads of different things: melon; pancakes; cheesecake; ice cream yada yada yada. Make some up and it’ll last in the fridge for a good 5 days, assuming you don’t scoff it all before then!

Take 1 pack frozen summer fruits, add 3 heaped tbsp icing sugar and heat gently till the sugar has dissolved and some of the fruit has started to break up. Leave to cool and serve as you wish. Add some more sugar to taste if you wish, depending on how you are serving it.

New York Cheesecake

Well vanilla cheesecake that’s baked at any rate. Not sure how big apple it really it. But it is utterly delish.

For 12 meagre or 8 more generous slices you need:
23cm springform tin; baking paper
200g ginger nuts
70g butter, melted
800g cream cheese
4 eggs
200g vanilla sugar
1 tsp vanilla paste
1 tsp vanilla extract

Begin by smashing the biscuits to teeny tiny pieces in a food processor. Then add the melted butter and mix well. Press into the lined tin and chill. Meanwhile place the cream cheese, eggs, sugar and vanilla into a bowl and mix thoroughly, taking care not to overbeat. Pour into the tin and bake at 130 degrees for 45-60 mins. It should still have a wobble in the middle when cooked and will firm up once chilled. Leave to cool and then chill overnight. It’s nice on its own but it’s also nice with a fruit compote with it too.