White Chocolate and Pistachio Cheesecake

Ingredients:

Biscuit Base:

• 150 g unsalted butter (melted)
• 300 g digestive biscuits

Cheesecake Filling:

•     400 g full fat Philadelphia cream cheese
•     300 ml double cream
•     75 g icing sugar
•     300 g white chocolate (melted)
•     100 g pistachios (chopped)

Decoration:

•     25 g pistachios (chopped)
•     50 g milk chocolate (melted)
•     whipped cream

Instructions:

Biscuit Base

1. Blitz the digestive biscuits to a small crumb - I used a food processor.
2. Add the melted unsalted butter – either pulse in the food processor a few times until the mixture is combined, or mix it in a bowl.
3. Tip the biscuit and unsalted butter mix into the bottom of an 8"/20cm deep springform tin and press down firmly - leave to the side.

Cheesecake Filling

1. Melt the white chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until fully melted.
2. Leave to cool whilst carrying on with the rest.
3. Mix the full fat Philadelphia cream cheese with the icing sugar until smooth - this shouldn't take long.
4. Add in the double cream and continue to whip up to soft peaks, until it holds itself.
5. Fold in your cooled melted chocolate.
6. Add in the chopped pistachios and fold through again.
7. Spread the mix over the digestive biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set.

Decoration

1. Once set, drizzle over the melted milk chocolate and leave to set.
2. Pipe on some whipped cream and sprinkle over some extra pistachios for an extra crunch! Enjoy!

Spiced lamb and spinach salad

Ingredients:

• 1/4 cup olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 garlic clove, crushed
• 4 (125g each) extra-trim lamb leg steaks
• 100g baby spinach
• 1/4 cup almond kernels, chopped
• 1/2 small red onion, halved, thinly sliced
• Hommus, to serve
• Wholemeal pita bread, chargrilled, to serve
• Lemon wedges, to serve

Method:

1. Combine 2 tablespoons oil, cumin, coriander and garlic in a shallow glass or ceramic dish. Season with salt and pepper. Add lamb. Turn to coat. Set aside for 10 minutes, if time permits.
2. Heat a large, non-stick frying pan over medium-high heat. Cook lamb for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes to rest. Thinly slice lamb.
3. Meanwhile, combine spinach, almonds and onion in a bowl. Divide spinach mixture between plates. Top with lamb and a dollop of hommus. Drizzle with remaining oil. 
4. Serve with pita bread and lemon wedges

Simple Greek Salad

Ingredients:

• 200g piece low-fat feta
• 3 medium Lebanese cucumbers, halved lengthways, thickly sliced
• 4 medium roma tomatoes, halved, cut into wedges
• 1 cup (160g) pitted kalamata olives
• 1 medium red onion, halved, thinly sliced

Vinegar dressing:

• 2 tbsp extra virgin olive oil
• 1 tbsp Italian White Wine Vinegar
• 1 garlic clove, crushed
• 1/2 tsp caster sugar
• 1 tsp chopped fresh oregano leaves

Method:

1. Cut feta into cubes. Place in a large bowl with cucumber, tomato, olives and onion.
2. Make dressing Place oil, vinegar, garlic, sugar and oregano in a screw-top jar. Secure lid. Shake to combine.
3. Add dressing to salad. Season with salt and pepper. Toss to combine.

Garlic prawn, lemon and feta spaghetti

Ingredients:

• 400g spaghetti
• 1/4 cup olive oil
• 1 red onion, finely chopped
• 20 (500g) green king prawns, peeled (tails intact), deveined
• 3 garlic cloves, finely chopped
• 1/2 cup dry white wine
• 1 tsp finely-grated lemon rind
• 2 tbsp lemon juice
• 1 cup roughly-chopped fresh flat-leaf parsley leaves
• 125g low-fat feta, crumbled
• crusty bread, to serve

Method:

1. Cook pasta in a large saucepan of boiling water, following packet directions, until tender.
2. Meanwhile, heat 1 tablespoon oil in a large, non-stick frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until tender. Add prawns and garlic. Cook, stirring, for 2 minutes or until prawns are just pink. Add wine. Bring to the boil. Simmer, uncovered, for 1 minute or until prawns are just cooked through. Remove from heat. Add lemon rind and juice.
3. Drain pasta. Return to pan over low heat. Add prawn mixture, remaining oil, parsley and feta. Season with pepper. Toss to combine. Serve with crusty bread.