Keep busy in the kitchen with a couple of recipes from Mary Berry’s new book, Mary Berry Everyday.
White Chocolate and Raspberry Cheesecake
SERVES 6-8
FOR THE BASE:
150g digestive biscuits
60g butter, plus extra for greasing
1tbsp demerara sugar
FOR THE TOPPING:
200g white chocolate
1 x 250g tub of full-fat mascarpone cheese
300ml pouring double cream
1tsp vanilla extract
500g fresh raspberries
1tbsp icing sugar
You will need a 20cm round spring-form tin with deep sides, and a piping bag fitted with a plain nozzle (optional). Butter the base of the tin and line with a disc of baking paper. To make the base, measure the biscuits into a resealable freezer bag and use a rolling pin, or the base of a saucepan, to crush into fine crumbs, but still with a bit of texture.
Heat the butter in a small saucepan over a low heat until just melted. Add the crushed biscuits and sugar and stir until combined. Spoon into the base of the prepared tin and press with the back of a spoon until level. Chill in the fridge while you make the topping.
Break the chocolate into a separate bowl. Sit it on top of a pan of simmering water. Stir until melted but not hot, then leave for five to 10 minutes, until cool but still liquid. Meanwhile, tip the mascarpone into a bowl, and mix with a spatula to loosen so it is soft. Stir in the cream and vanilla extract, stirring with the spatula until smooth.
To make a coulis for the top of the cheesecake, place half the raspberries into a small blender or food processor. Add the icing sugar and whizz until runny, then pour through a sieve to remove the seeds. Pour the melted chocolate into the bowl with the mascarpone mixture and stir to combine, taking care not to over-mix.
Spoon half the white chocolate mixture on to the biscuit base in the tin. Use the handle of a teaspoon to make a few small holes in the white chocolate mixture, pushing right down to the top of the biscuit base. Pour or pipe enough of the coulis into the holes to fill them, setting aside the remaining coulis for decorating the top of the cheesecake. Spoon the remaining white chocolate mixture on top and smooth and level the top. Cover with cling film and chill in the fridge for a minimum of six hours, or ideally overnight.
To serve: Arrange the rest of the raspberries on top of the cheesecake and drizzle over the remaining coulis. Run a palette knife around the edges of the tin before removing the sides and base, and sit it on a serving plate.
Squash and Black Bean Chilli
SERVES 6-8
1 small butternut squash (about 1kg), peeled, deseeded and cut into cubes
3tbsp olive oil
2 red onions, chopped
2 garlic cloves, crushed
1 fresh red chilli, deseeded and finely chopped
1tbsp ground cumin
1tbsp ground coriander
3 x 400g tins of chopped tomatoes
150ml white wine
1tbsp light muscovado sugar
2 x 400g tins of black beans, drained and rinsed
Salt and freshly ground black pepper
Sprigs of coriander, to serve
Preheat the oven to 220C/200C fan/Gas 7. Arrange the cubes of squash in a single layer on a baking tray and drizzle over two tablespoons of the olive oil. Season with salt and pepper and toss together. Roast in the oven for 25-35 minutes, or until golden and tender, but still with a little bite.
Heat the remaining oil in a large, wide, deep frying pan. Add the onions, garlic and chilli and fry over a high heat for two to three minutes. Sprinkle in the spices and fry for another minute. Add the tomatoes, wine and sugar, season with salt and pepper and bring to the boil, stirring.
Cover with a lid, then reduce the heat and simmer for about 10 minutes. Give the mixture a stir, add the beans and the roasted cubes of squash, then cover again with the lid and simmer for a further 10 minutes. Check the seasoning and serve piping hot with the coriander.
