Chilli & lime cheesecake 

Chilli & Lime Cheesecake 
Chilli & Lime Cheesecake

I don’t know about you, but I spend an abnormal amount of time thinking about my Come Dine With Me menu. Not that I would ever apply to go on the show of course, everyone seems far too mean and annoying but if I were to go on it, what would I make?
My starter and main course tend to change on a daily basis, some days I like the idea of doing a themed menu, other days, a more restaurant worthy affair with matching wine. But the one course I’m always most confident in, is dessert. My chilli and lime cheesecake is a sure fire winner, with it’s buttery ginger crumb laced with subtle chilli and zesty creamy topping, I’m certain my guests would find it intriguing yet delightful. ‘Oh what a clever dessert’ they would say ‘I’m going to score her a 9 just for the cheesecake’. So to cut a long story short I would win the £1,000 and we’d all live happily ever after, The End… Actually, I’d quite like £1,000, maybe I should apply? Nah, can’t be bothered but if you can and you make my cheesecake then I happily await your bank transfer (bank details to follow).

Chilli & lime cheesecake
Serves 8-10 / hands on time 45 mins / total time 45 mins + chilling /
You’ll need:
10 inch flan tin
250g ginger biscuits
90g unsalted butter, melted
¼ tsp chilli flakes
300ml double cream
360g cream cheese
4 limes (juice of 4, zest of 3)
50g of golden caster sugar

TIP: To make 4 individual cheesecakes, half the recipe and split between 4 ramekins.

1. Line an 10 inch flan tin with baking paper and put to one side. In a food processor blitz the ginger biscuits until they resemble bread crumbs. Pour into bowl and mix in the chillies and the melted butter.
2. Pour the base into your flan tin and level it out evenly to the edges. squash the base down using either your hands or a wooden spoon. Pop in the fridge for an hour to chill. Using a mixer with a balloon whisk or a hand help electric whisk, whisk the cream cheese, sugar, lime and lime zest (saving a small handful for decoration later). Once combined start to whisk in the double cream bit by bit to thicken the mixture.
3. Once mixture has thickened pour it into the centre of your flan tin and spread to the edges evenly with a wooden spoon or spatular. Chill for a couple of hours or cover with cling film and chill over night. Cut into segments and serve topped with a sprinkling of lime zest. 

Chilli & Lime Cheesecake

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian    🌶– Spicy

Mango mozzarella salad with chilli & lime dressing

Mango Mozzarella Salad with Chilli & Lime
Mango Mozzarella Salad with Chilli & Lime

Well thanks a lot Britain, now I can’t go live in France and become the world’s most famous pastry chef… Not that I was ever gonna do that but now I know I can’t, I’m bitterly disappointed. In all seriousness though, I’m gutted we voted to leave the EU, going against Steven Hawking can never be a good idea.
Anyway, lets not dwell and talk about another upsetting subject, fruit in salad. Personally, I think fruit belongs in cakes, on top of granola or in a nice decorative bowl so get your apples and raisins out of my salad please thank you.
“So why is mango okay?” I hear you ask.
Well, I guess it isn’t but seeing as the world has just ended lets live dangerously.
This recipe was actually inspired by some canapés I created for heat magazine earlier in the year. Basil leaves speared on cocktail sticks and sandwiched between a mini mozzarella ball, a mango chunk and rolled in dried chilli flakes, et voila! Posh pineapple cheese on a stick. They were utterly yum and thus inspired this cheeky recipe. Enjoy!

Mango mozzarella salad with chilli & lime
Serves 2 / hand on time 20 mins / total time 20 mins / V Gf 🌶
Juice of 1 lime
1 small garlic clove, crushed
1 tbs extra virgin olive oil
1 mango, skin removed and flesh chopped
½ small red chilli, deseeded
2 spring onions, finely chopped
2 balls vegetarian mozzarella
1 handful of fresh coriander, chopped
1 gem lettuce
Dried chilli flakes (optional garnish)

1. Mix the dressing ingredients together and put to one side.
2. Chop the mango, spring onions, fresh coriander, chilli and mix them together in a large bowl along with the dressing.
3. Wash and chop your lettuce and add to the other ingredients and mix well. Distribute the salad evenly on two plates.
4. Drain your mozzarella balls, pull them apart and top each salad with one each. Season with salt and pepper and garnish with a few dried chilli flakes.

Mango Mozzarella Salad with Chilli & Lime
Mango Mozzarella Salad with Chilli & Lime

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood

V– Vegetarian      Gf– Gluten free.     🌶– Spicy


Smoky mixed bean chilli

Smokey Black Bean Chilli
Smokey Black Bean Chilli

It’s been 25°C in London this week, so naturally I thought I’d make a nice bowl of refreshing chilli – good one.
I’ve got a bit of a love hate relationship with chilli as it’s often the rubbish vegetarian option I get offered in pubs. Time and time again, it’s a sad, watery can of tinned tomatoes with a few beans floating in it – often reminds me of what you see splattered on pavements outside bars and kebab shops after a night out – mmm, appetising.
However, my version is robust, bold and sexy. So forget nights out, let’s have a night in and curl up with a bowl of the good stuff.

Smoky mixed bean chilli
Serves 4 / Hands on time 20 mins / Total time 45 mins  V Vn Df Gf 🌶
1 tsp rapeseed oil
½ red onion, chopped
1 medium carrot, grated
1 tbs tomato purée
1 large or 2 tomatoes, roughly chopped
2 cloves of garlic, crushed
1 can chopped tomatoes
1 can of black beans, rinsed and drained
1 can of kidney beans, rinsed and drained
2 tsp smoked paprika
½ tsp chilli flakes (leave out if you like your chilli mild)
1 tsp Marmite
½ vegetable stock pot, I use Knorr
1 corn on the cob, kernels removed or 1 small can drained
28g fresh coriander, chopped
1 lime, cut into wedges

1. Fry the onion in the oil over a medium heat until softened (add a dash of water to help the onion steam and cook faster). Meanwhile, peel and grate the carrot and put to one side. Once the onion has softened, add the garlic, smoked paprika and the chilli flakes and give it a good stir. Add a dash more water and cook for a couple more minutes.
2. Drain and rinse the beans, before adding them to the pot along with the tomato puree, tinned tomatoes, fresh tomatoes and grated carrot.
3. Add the stock pot along with the Marmite and give it a good stir before seasoning and bringing to the boil.
4. If using fresh corn, remove the kernels by standing the sweetcorn on its head and running a sharp knife carefully down the sides slowly (the kernels can tend to go everywhere, so proceed with care). Add to the chilli.
5. Turn the heat down and simmer for 20 mins (now is a good time to roughly chop the coriander). Remove from the heat, stir in the coriander and squeeze over the juice of a lime. Serve either on the top of a baked sweet potato, with rice, guacamole and good dollop of sour cream.





If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian     Vn – Vegan.   Df – Dairy free    🌶– Spicy
Gf – I use Knorr vegetable stock pots because they are gluten free but other stock pots/cubes may not be. Always check the label.
❄ – Suitable for home freezing. Consume within 3 months.