Pudding

Recipe of the Week: No-Bake Cheesecake

No-bake Nutty Chocolate Cheesecake

No-Bake Cheesecake

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!

RECIPE

 

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.

Taken from The History of Cheesecake and Cream Cheese by Mary Bellis

 

 

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Syllabub Trifles is our Recipe of the Week

Syllabub Trifles

Trifles are possibly the most popular recipes on our blog

Retro? Who cares when everyone loves them!

As a prepare-in-advance dessert, they are perfect for serving to family and friends.

This Syllabub Trifles recipe is a twist on the traditional trifle, having a syllabub topping which is utterly delicious.

RECIPE

Don’t forget to check out more delicious trifles…


Recipe of the Week: Speedy Chocolate Sponge Puddings

Speedy Chocolate Sponge Puddings

Celebrate World Chocolate Day tomorrow with this gorgeous chocolate sponge pudding

 

Speedy Chocolate Sponge Puddings

And the best bit (apart from the taste)? It can be cooked in the microwave in just 4 minutes!

RECIPE

 

 

 

 


 

Fermented beverages made from chocolate date back to 450 BC

The Aztecs believed that cacao seeds were the gift of Quetzalcoatl, the god of wisdom, and the seeds once had so much value that they were used as a form of currency. Originally prepared only as a drink, chocolate was served as a bitter liquid, mixed with spices or corn puree.

It was believed to be an aphrodisiac and to give the drinker strength.

Today, such drinks are also known as “Chilate” and are made by locals in the South of Mexico. After its arrival to Europe in the sixteenth century, sugar was added to it and it became popular throughout society, first among the ruling classes and then among the common people.

The word “chocolate” comes from the Classical Nahuatl word chocolātl, and entered the English language from the Spanish language.

Source: Wikipedia

 

Can’t imagine life without chocolate? You’re lucky you weren’t born before the 16th century.

Before then, chocolate existed as a bitter, foamy drink in Mesoamerica.

So how did we get from a bitter beverage to the chocolate bars of today?

Deanna Pucciarelli traces the fascinating and often cruel history of chocolate in this informative and entertaining video, The History of Chocolate.

 

The history of chocolate

 

 

 

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Recipe of the Week: Black Forest Trifle

Black Forest Tridle

Trifle recipes remain one of the most popular on the Dairy Diary blog and this delectable version will be no exception.

With chocolate muffins, chocolate custard, black cherries and cream, what’s not to love?

 

Black Forest Trifle 

RECIPE

 


 

Did you know?

The first recognisably modern trifle appeared in the fifth (1755) edition of Hannah Glasse’s, The Art of Cookery Made Plain and Easy. She didn’t suddenly invent the recipe. It had been around since Elizabethan times, usually known as “fool”. After Hannah, though, the name stuck – and the layered construction of the trifle stuck.

 


 

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New Quick After-Work Cookbook

Quick After-Work Cookbook

I’m delighted to introduce you to our brilliant new cookbook; Quick After-Work.

Honestly, since we have had first samples printed, everyone who has worked on it has been clamouring for a copy.

Not only are they speedy – each can all be on the table in half an hour or less – but the recipes are REALLY delicious.

We got so many high scores for taste from our testers – and every single recipe is tested three times; first by the writer, then an ordinary cook and then by the food stylist at the photo shoot (who also tweaks ingredients if there are issues raised by our home cooks).

 

Here’s a taster of what to expect from the book:

Quick After-Work recipes


Mexican Chicken Burger

Salted Caramel Fondue & Grilled Pineapple

 

Every recipe has straightforward instructions, cook’s tips and a colour photograph. And the book is wiro-bound so that it lies flat on your kitchen worktop.

At £8.99 it’s a complete bargain.

For more information click here.

 

 

 

 

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