Portly Cooks | Lemon Curd Cheesecake

It’s lemony, it’s creamy, it’s got a buttery biscuit base, it’s dead easy… enough of sounding like a Masterchef judge, here’s a dead easy cheesecake. Serves 2 (If you feel like sharing) 8 Digestive Biscuits 50g Butter 2 tbsp Lemon Curd Zest of a Lemon (Put the juice in your gin) 100ml Double Cream 150g…

Portly Cooks | Sweet and Sour Fish

Serves 2 2 Sea Bream Fillets Flour to dust the fish Oil for frying For the sauce 2 caps Shaoxing Rice Wine 80ml Water ½ tsp Ginger Powder 2 tsp Chilli Bean Paste 2 tbsp Soy Sauce 1 tbsp Golden Syrup 3 Spring Onions (chopped) 1 small Red Bell Pepper The fish will take no…

Portly Cooks |Chocolate Chip Oat Cookies

I spent an early morning baking the other day and these were the result. 100g Self Raising Flour 100g Oats 100ml Coconut Oil 110g Light Brown Sugar 50g Caster Sugar 1 Egg 50g Chocolate Chips I had to warm my oil up as it was solid, so zap it in the microwave for about a…

Portly Pudding Club #2 – Eton Mess

Now as simple puddings go this one doesn’t get much easier. Eton Mess, created in the hallowed educational halls of Eton College, has been a crowd pleaser for well over 100 years.  The traditional version is simply Strawberries, Meringue and Whipped Cream. I changed mine a bit and used raspberries as well as the traditional…

Portly Pudding Club #1 – Sticky Toffee Pudding

For the past few weeks I have made it my own personal mission to recreate traditional puddings. Normally I only really cook starters and main courses, do little baking on the weekend and generally plump for some ice cream when I have a craving for something sweet. But enough I thought, is enough.  So after…