Toffee & Salted Pecan Cheesecake.
Pecan I have some more?
Everyone loves cheesecake, right? And everyone loves a bit of salted caramel, right? Well good. But to mix things up a bit here we’re not going to add salt to our toffee sauce (well not a lot anyway) but instead let the pecans with a crunchy salty & sweet coating add crunch and that salty bite.
click here for recipe.
A Shout out to my boi Vitto.
Ask any Chef and they’ll tell you the same, having chefs and cooks that you trust is one of the most important things there is. If I know that a cook wants to learn, always does their best, listens and generally never let’s me down it doesn’t matter if they ever planned to be a chef or intend to stay in the kitchen, I’d rather have that guy or girl than some know-it-all, been-there-done-that career chef. Vitto was one of those guys, one of my favourite cooks and a good friend. He made the cheesecakes in this pic. I always think of him whenever I see it. He’s a techno DJ in Malta now, he got out of the kitchen to do what he loved but never gave less than 100%, for that Vitto, grazie bambini.
Treacle Tart.
Sweet perfection.
There’s something I love about the sweet simplicity of a treacle tart, it’s an all time classic and one of the most comforting puddings going. Perfect for after Sunday lunch or as a sweet snack.
The recipe here uses breadcrumbs but if you’re trying to avoid too much gluten try substituting ground almonds instead.
Click here for recipe
This one takes me back.
The first ever job I had in the kitchen was at the age of 14, working for a local catering company in the school holidays. I loved that job so much and it set me off on my way to a career as a chef. The owner and the chef of the business was a lady called Fran, she ran the business from her desk in the tiny prep kitchen and man, could she make delicious food. Her treacle tart is still my all time favourite dessert. I wish I’d had the foresight to write down her recipe. Alas, this isn’t it, but it ‘s still pretty good! Serve with vanilla ice cream or fresh cream. Or maybe custard, or all of them.
