Daily Mirror - 17.08.2019

mirror.co.uk SATURDAY 17.08.2019 DAILY MIRROR^41

DM1ST

FOOD with CASSIE BEST

„ For more, see the new issue

of BBC Good Food out now or

visit bbcgoodfood.com

F

ruits served with cream are
the flavours of British
summertime – peaches,
nectarines, apricots and
raspberries are all in season,
and can be cooked and eaten in so
many different ways.
You could charr fruit on the barbecue
with a drizzle of honey and serve with
ice cream, or chop and blend for frozen
desserts and sorbets, or simply eat them
on their own as they’re sweet and
fragrant enough to satisfy as a pudding.
These five-ingredient flapjacks are
easy to whip up and are sure to be a
hit with the whole family if you fancy a
spot of baking.
A no-bake yoghurt cheesecake is
sweetened with honey-roasted
apricots, but would work equally well
with other stone fruits or rhubarb
when in season. Plus, it works well as a
make-ahead dessert.
For something a little different, try
these peach and almond slices –
they’re a quick and easy dinner party
dessert. Serve with crème fraîche and a
glass of dessert wine.

A fruity pud is a brilliant way to end a meal – this speedy number can be

whipped up in minutes, then cooked while you’re eating your main course

Transform your desserts

with a drizzle of golden

nectar. Top this honeyed

cheesecake with honey-

roasted apricots or

swap with any soft fruit

or rhubarb

75g salted butter, melted, plus extra for

the tin

200g custard cream biscuits

250ml double cream

150g full-fat Greek yoghurt

500g full-fat soft cheese

3 tbsp runny honey

1 tbsp vanilla bean paste

FOR THE APRICOTS

6 ripe apricots, halved and

pitted (about 240g)

50g runny honey, plus 2

tbsp to serve

1 small orange, zest pared

into strips

½ vanilla pod, halved

lengthways

1

Butter the base of a 23cm

springform tin and line with a circle

of baking parchment. Blitz the biscuits to

fine crumbs in a food processor, then tip

into a bowl and mix with the butter. Pack

the mixture into the base of the tin and

chill for 10 mins.

2

Whip the double cream to soft peaks.

In a separate bowl, whisk together

the yoghurt, soft cheese, honey and

vanilla until smooth. Fold in the cream,

and spoon over the base. Smooth over

the top with a spatula, and cover. Chill for

at least 4 hrs or overnight.

3

Heat oven to 200C/180C fan/gas 6.

Toss the apricots with the 50g honey,

the orange zest and vanilla on a baking

tray. Roast on the middle shelf for 20-25

mins until the apricots are tender but still

hold their shape. Toss everything halfway

through, adding 1 tbsp water if the honey

starts to catch. Leave to cool, discarding

the orange and vanilla pod.

4

Use a knife to release the sides of the

cheesecake and remove from the tin.

Spoon over the apricots, along with the

roasting juices. Drizzle extra honey over

the top, allowing it to run down the sides.

Raspberry

honey

flapjacks

Make these easy raspberry honey

flapjacks using just five

ingredients. Serve with a cuppa,

or freeze to enjoy later

150g butter

150g light brown soft sugar

4 tbsp honey

300g porridge oats

100g frozen raspberries

1

Heat oven to 200C/180C fan/gas 6

and line a 20 x 20cm baking tin with

parchment. Melt the butter, sugar,

honey and a pinch of salt in a pan.

Once the mixture is bubbling and

combined, stir in the oats.

2

Tip the oat mixture into the lined

baking tin and press down with the

back of a spoon. Scatter over the

raspberries, then lightly press them

into the oat mixture. Bake for 25-30

mins until golden brown. Leave to cool,

then cut into 9 or 12 flapjacks.

PREP:

20 MINS

COOK: 20 MINS

SERVES 6

PREP:

10 MINS

COOK: 25 MINS

MAKES 9-12

PREP:

5 MINS

COOK: 25 MINS, PLUS

AT LEAST 4 HRS FOR

CHILLING

SERVES 12

For a

patisserie-style

shine on the pastry

slices, use a smooth (or

sieved) jam, warmed

slightly, and, using a pastry

brush, brush over to

glaze the fruit before

serving.

Brought to you by BBC Good Food’s

Senior Food Editor, Cassie Best

YOGHURT CHEESECAKE WITH HONEY-ROASTED APRICOTS

375g pack puff pastry

sheet

1 egg, beaten

175g marzipan, chopped

3 peaches, halved,

stoned and thinly sliced

1 tbsp flaked almonds

Crème fraîche, to serve

1

Heat oven to 220C/200C fan/gas 7.

Unroll the pastry on a lightly floured

surface and cut in half horizontally. Slice

each half into three.

2

Lay the pastry sheets on a baking

sheet. Use a knife to mark a 1cm border

on each – be careful not to go all the way

through. Prick inside the border with a

fork, then brush all over with beaten egg.

3

Bake for 10 mins until golden and

slightly risen. Divide the marzipan

equally between the pastry squares

and fan out the peach slices on top,

followed by a sprinkling of almonds.

4

Put the slices back into the oven

for 10 mins until they have puffed

up and are golden. Serve with a dollop

of crème fraîche.

PEACH & ALMOND SLICES