QUICK LEMON CHEESCAKE

This is a light and refreshing dessert that’s simplicity itself.  Don’t feel that you have to stick to these flavours though.  You could swap the digestives for Bourbons, Hob Nobs or Oreos and use limes or oranges instead of lemons.  For a more adult version slip in 1-2 tbsp of fruit liqueur like Quantro.

200g Digestive Biscuits, crushed

50g Butter

500g Mascarpone Cheese

80g Icing Sugar

Zest & Juice of 2 Lemons

Mini Chocolate Eggs to decorate

Start by making the biscuit base. In a pan melt the butter then add the crushed biscuits and mix well.  Press the mixture into the base of 7” loose bottomed cake tin.  Put this is the fridge to chill whilst you make the filling.

In a bowl beat together the mascarpone, icing sugar, zest and lemon juice.  spread this on top of your biscuit base and return to the fridge for 30 minutes to set.

Once set, remove the cheesecake from the tin and decorate.

PIRI PIRI PRAWNS

I couldn’t give you a Portuguese recipe without using Piri Piri.  This spice mix is readily available in many different forms from the supermarket these days but there’s nothing like home made and it will take just 5 minutes to make.

You can cook the prawns on a griddle but they are also brilliant on a barbecue or roasted in the oven at 220C for 20 minutes.  If the shells are crispy enough I have been known to eat the lot but you can shell your prawns leaving just the tails on before adding them to the marinade.

12 Large Raw Prawns or Crevettes

3 Cloves Garlic

2 Red Chillies

1 tbsp Smoked Paprika

Juice of 1 lime

2 tbsp Olive Oil

2 tbsp White Wine Vinegar

1/2 bunch Fresh Corriander

Chuck all the ingredients apart from the prawns into a food processor and whizz them till they form a smooth marinade.

Tip everything into a sealable bag and give it a good mix up making sure that all the prawns are coated in that lovely spicy mix.  Leave it in the fridge for an hour to marinade.

Heat a griddle pan till it’s good and hot then cook the prawns for about 4 minutes on each side till they are cooked through and pink.