Here’s the perfect recipe for Bonfire Night (and UK Sausage Week!)
When you’re heading out into the cold for an evening oooing and aaahing at fireworks, waving the odd sparkler about (in the shape of your name obviously) you’re going to need something quick but comforting to eat.
Quick After-Work cookbook at the rescue! This book is crammed full of recipes that are speedy but full of flavour.
This recipe takes only half an hour to make and is perfect for a pre-Bonfire bite to eat.
I wrote this recipe for my husband who adores cheesecake but rarely has it as I’m not usually a fan.
However, with the addition of Snickers bars; I’m now a cheesecake convert!
Did you know…
Cheesecake is believed to have originated in ancient Greece. In fact, a form of cheesecake may have been served to the athletes during the first Olympic Games held in 776 B.C. to give them energy. Greek brides of the era also cooked and served cheesecake to their wedding guests.
In “The Oxford Companion to Food,” editor Alan Davidson notes that cheesecake was mentioned in Marcus Porcius “Cato’s De re Rustica” around 200 BCE and that Cato described making his cheese libum (cake) with results very similar to modern cheesecake. The Romans spread the tradition of cheesecake from Greece across Europe. Centuries later, cheesecake appeared in America, with a variety of regional recipes brought over by immigrants.
When people think of cheesecake today, it’s most often associated with a product that has a cream cheese base. Cream cheese was invented in 1872 by American dairyman William Lawrence of Chester, New York, who accidentally stumbled on a method of producing cream cheese while trying to reproduce a French cheese called Neufchâtel.
We all enjoy Christmas traditions, but I suspect that many of us have our own autumn traditions too.
Seasonal changes and events are an integral part of our countryside and also the British psyche.
As a child apple-bobbing was a ubiquitous game at each of every one of my birthday parties. I’m not sure if any of us enjoyed it that much but, well, it was tradition!
The autumn season usually begins with the packing away of summer clothes and the polishing of boots. The flame-coloured foliage and walks in the crisp autumn sunshine is, in my opinion, ones of life’s greatest joys.
And I relish the time when we have candles lit in an evening. It creates cosiness like nothing else.
When the clocks change, we rush to my parents’ house in the hope of seeing one of their prickly nocturnal visitors.
They often have a procession of hedgehogs eager to stock up on mealworms before their winter sleep.
Unlike the hedgehog, our slow cooker comes out of hibernation and resides on the kitchen worktop in October. Sundays see the aroma of many offerings from said gadget.
One of our new favourites is the ox cheeks recipe from the next Dairy Diary. It’s so flavourful and just melts-in-the-mouth. You can cook it in the oven too.
You can find this recipe in our wonderful Around Britain cookbook
Dairy Diary Chat 