Cheese and potato pie

 

  Cheese and potato pie is one of the tasty dish.

Ingredients

200ml double cream

2 free-range eggs

salt and freshly ground black pepper

4-6 new potatoes, boiled until tender, halved

3-4 Dorset Knobs (or similar hard dry biscuits), roughly crumbled

100g/3½oz Blue Vinnie, or similar hard, crumbly blue cheese

How to Cook

• Preheat the oven to 200C/400F/Gas 6.
• Whisk the cream and eggs together in a bowl and season, to taste, with salt and freshly ground black pepper. Arrange the cooked new potatoes and Dorset Knobs in a layer in a gratin dish, then pour over the egg and cream mixture. Scatter the crumbled Blue Vinnie cheese over the top and bake in the oven for 8-10 minutes, or until bubbling and golden-brown.

Baileys and chocolate cheesecake

The smooth, creamy liqueur gives this cheesecake the wow factor. Top with grated chocolate and a dusting of cocoa.

Ingredients

100g/3½oz butter

600g/1lb 5oz Philadelphia cream cheese

250g/8¾oz digestive biscuits, crushed

25ml/1fl oz Baileys

100ml/3½oz icing sugar

100g/3½oz grated chocolate

300ml/10½oz double cream, whipped

To garnish

cocoa powder, to dust

200ml/7¼oz double cream, whipped

Preparation steps

• Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.
• Remove from the heat and press into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow to set for one hour.
• Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Bailey's and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits.
• Refrigerate and allow to set for a further two hours. Once set, remove and decorate with whipped cream and cocoa powder dusted over the top. Serve.