Fish Trip Cafe

This is a classic New York style cheesecake. Rich, creamy and dense.
Simply delicious.

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— Baked Cheesecake (7 inches round cake tin) —

100g digestive biscuits

50g unsalted butter, melted

300g cream cheese

150g sugar

200ml sour cream

2 eggs

100ml single cream

2 tablespoons corn flour

1 teaspoon lemon zest

3 tablespoons fresh lemon juice

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Crush the biscuits until fine, add the melted butter and mix well to combine.

Spread the biscuit mixture onto the bottom of spring form cake pan, pressing down firmly. Refrigerate the biscuit base while making the filling.

Preheat the oven to 170C/340F.

Beat the cream cheese until smooth in a large bowl, add the sour cram and sugar, mix well. Add eggs 1 at a time, mix well. Add the single cream, lemon zest and lemon juice, mix well, and then add the corn flour and mix.

Pour the mixture through a strainer onto the biscuit base.

Place the cake pan inside a oven dish, pour hot water around the pan (wrap the pan first with aluminum foil to prevent water from leaking through the bottom).

Bake until set and golden on top about 1 hour.

Turn the oven off, and let the cake cool in oven with the door closed for a couple of hours.

Chill in refrigerator, preferably over night.

Potatoes are very friendly. They can get on well with almost everything.

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— Roast Potatoes —

1kg floury potatoes, peeled and quartered

Extra virgin olive oil

1 bulb of garlic

Handful of  fresh rosemary sprigs

Sea salt and pepper

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Preheat the oven to 425F/220C.

Break the garlic bulb into cloves (unpeeled), lightly crush them. Pick the rosemary leaves from the stalks.

Place the potatoes in a pan of salted water, bring to the boil and cook for 6 minutes.

Drain well and let dry for two minutes then Return the potatoes to the hot pan and shake it around to chuff up the edges.

Place the potatoes, garlic and rosemary into the roasting tin.

Drizzle the olive oil generously over everything and toss with your hands.

Season well with sea salt and pepper.

Bake for about 45 minutes or until golden and crisp.

‘Matcha’ tea powder is made from the whole green tea leaf. Zen Buddhist monks in Japan began drinking Matcha as a meditational drink over 800 years ago, and it’s used in the traditional Japanese tea ceremony.

Matcha’s elegant bitterness blends well with creamy white chocolate.
Lovely green treat for a relaxing weekend.

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— Green Tea Chocolate Truffles —

300g white chocolate, finely chopped

100ml single cream

20g unsalted butter, cut into small pieces

2 tablespoons Matcha powder

Some Matcha powder for dusting

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In a small saucepan bring the single cream just to a boil, remove the pan from the heat.

Add the finely chopped white chocolate and butter in the pan, mix until the chocolate and butter are melted and smooth with a rubber spatul. Shift in the Matcha powder and mix completely.

Pour the chocolate mixture into a small square baking pan or dish lined with non-stick baking paper.

Place in the refrigerator for 3-4 hours until set.

Turn the mixture out onto a cutting board, peel off the baking paper, and cut the mixture into 3/4 inch squares.

Dust with the matcha powder.

This cute British snack is one of my favourite breakfast.

Simple, adorable and fun to eat. It makes me happy and smiley in the morning.

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— Egg & Soldiers —

eggs

breads

butter

A pinch of salt

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Toast breads and spread butter. Slice into strips.

In a sauce pan, bring some water to the boil. Using a spoon, carefully place the eggs in the pan. Cook them for 4-6 minutes.

Place the boiled eggs into egg cups. Slice off the top of the egg with a knife and sprinkle with a pinch of salt.

Serve with the toast strips.