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ISSUE 192

d o fo& drink

DOES YOUR DOUBLE GLAZING STEAM UP? WE REPLACE THE GLASS NOT JUST THE FRAMES AT A FRACTION OF THE COSTS OF NEW WINDOWS See page 6 for more details

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KITCHEN TABLE

Chocolate peanut butter cheesecake 80 16 287

Chocolate Chocolate peanut peanut butter butter cheesecake cheesecake made made in in the the one one pan! pan! Creamy Creamy peanut peanut butter butter cheesecake cheesecake bakes bakes on on top top of of aa fudgy fudgy chocolate chocolate cake cake for for the the ultimate ultimate dessert! dessert!

Cook Time

Serves

Calories

Mins

slices

kCal

Ingredients

Instructions

Chocolate Cake: • 1/2 cup butter • 1 cup granulated sugar (or a natural granulated baking sweetener that measure 1:1 with sugar) • 2 large eggs • 1/2 cup skim milk (or full fat or almond milk) • 1 1/4 cup all purpose flour (or plain flour) • 1/2 cup unsweetened cocoa powder • 2 teaspoons level baking powder • 1/4 teaspoon salt • 1/4 cup boiled water brewed with 2 teaspoons instant coffee (or 1/4 cup strong brewed coffee)*, at room temperature Cheesecake: • 1 cup (8 oz | 250 g) light cream cheese, at room temperature • 1/3 cup natural powdered sweetener (or sugar) • 1/4 cup creamy peanut butter (do not use natural) • 1/2 cup sour cream (or natural, plain, or Greek yogurt) • 1 large egg • 1 teaspoons cornstarch • Chocolate Yogurt Glaze: (OPTIONAL) • 3 1/2 oz | 100g 70% dark or milk chocolate • 3 1/2 oz | 100g vanilla or naturally sweetened Greek yogurt** • 1/2 cup vanilla or naturally sweetened Greek yogurt , room temperature • 2 tablespoons peanut butter • 2 tablespoons powdered | confectioners sugar (or powdered sweetener)

Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan with cooking oil spray; line with baking / parchment paper and set aside.*** For The Cake: In a large bowl, beat together the butter and sugar until light and creamy. Beat in the eggs, one at a time, until light and creamy. Beat in the milk until well combined. Sift in the flour, cocoa powder, baking powder and salt, mixing them through the wet ingredients. Pour in the coffee and beat the batter until fluffy, well combined and smooth (about 1 minute). Set aside. For The Cheesecake Mixture: Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed). Assemble Cake: Evenly pour half of the cake batter into the prepared pan. Pour ⅓ of the cream cheese mixture over the cake layer (don’t swirl it through). Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake. Bake in preheated oven for 50 - 55 minutes, or until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Slightly open oven door and keep it ajar with the cheesecake still in the oven for 20 minutes to allow the cheesecake to set further. Remove from the oven and allow to cool for two hours. By this stage, it will be soft but set enough to serve slightly warm. OR cover with foil and refrigerate for 6 hours or over night. For The Chocolate Yogurt Glaze: Melt the chocolate in the microwave in 30 second increments; stirring after each until completely melted. Lightly mix the yogurt through the chocolate until just combined (don’t beat it or the chocolate will seize and harden). For The Peanut Butter Yogurt Glaze: Beat all ingredients well until smooth, lump free and combined. Frost Cake: Once cake has chilled, remove from baking pan onto serving plate. Spread the chocolate glaze evenly around the sides of the cake with a thin, straight spatula. Spread the peanut butter frosting over the top of the cake. Decorate with crushed chocolate chips and peanut butter chips (I blended them in a small magic

bullet cup or small food processor).


VVVVV I have been returning here since my first visit in 2014. It is not often that a restaurant stays continually excellent... but Thai1 definitely has! The food is always as good as the first time, fresh and tasty. Service always very good. I highly recommend this restaurant and I will keep returning!! Bevvy91

We are the longest established Thai Restaurant in Colchester, Essex, Britain’s oldest recorded town. We pride ourselves on serving only the best in truly authentic Thai dishes, all freshly prepared and cooked from locally sourced suppliers by our highly experienced Bangkok trained Thai chef’s.

01206 870770


VVVVV Fabulous on all fronts Went here for date night with my fiancé and the food didn’t disappoint. Staff were absolutely lovely.. Mr behind the bar was hilarious too.. we’ll definitely return. I can be a little fussy but I found this place an absolute dream. Thanks guys! Xx Chillel W VVVVV Possibly the best meal I’ve ever eaten! Popped in with my partner this evening, the restaurant has a lovely atmosphere and very welcoming staff. However what has made me come online and review is the food. This was possibly the tastiest meal I’ve ever eaten. Everything was delicious; cooked perfectly, perfect seasoning and i left not able to fit another crumb in my stomach. Wow, compliments to the chef, we will certainly be back! joelywebber

elite magazine 192

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KITCHEN TABLE

Fried rice with bacon

Easy fried rice with crispy bacon, fluffy eggs and a nice kick of garlic. Perfect when you have leftover rice OR make it quick from scratch! Use a skillet or a wok!

Cook Time

Serves

Calories

Mins

People

kCal

25 6 374

Ingredients

Instructions

• 4 ounces (125 g) bacon, diced • 4 large eggs whisked • 2 tablespoons peanut oil,

Fry bacon in a wok or large skillet over medium-high heat until crisp and browned. Use a slotted spoon to transfer to a plate with paper towel. Set aside.

divided (or olive oil)

• 2 medium carrots diced • 1 onion diced • 4 cloves garlic minced • 1 cup frozen peas thawed • 4 cups cooked and chilled rice (white or brown rice)

• 3 tablespoons low sodium soy sauce

• 1 tablespoons oyster sauce • 1 tablespoon butter • 2 teaspoons sesame oil • 1 teaspoon hoisin sauce • Sliced green onions for garnish if desired

Wipe pan over with a paper towel and heat 1 tablespoon oil. Add the eggs and scramble until fully cooked. Transfer to the plate with bacon and keep warm. Heat remaining oil in the pan. Add carrots and onion to the pan and cook until tender, (about 3-4 minutes). Stir in garlic and cook for an additional minute until fragrant. Add in the cold rice and peas and cook for 3-4 minutes until the rice begins to soften. Add the eggs back into the pan. Stir in soy sauce, oyster sauce, butter, sesame oil and hoisin sauce. Cook for 1-2 minutes to melt butter and heat the sauce through the rice. Garnish with green onions and serve..

Recipe Notes Ingredients for fried rice You are a handful of ingredients from making the best rice! Bacon (you can also use ham if you have any leftovers) Eggs Peanut oil (optional — brings out a delicious authentic Asian flavour and is great for frying at high-heat) Veggies: onion, carrots and peas — you can also add in diced red peppers/capsicum and corn. Which rice is best? Day old long grain or Jasmine rice (white or brown) is ideal, BUT you don’t need to have pre-cooked rice in your refrigerator waiting to be turned into fried rice.

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elite magazine 192

57


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Profile for Elite Magazine

Issue 192 Food & Drink  

30,000 copies delivered FREE every month to homes in the CO postcode of North East Essex. To advertise in Elite, call Ian on 01206 500543

Issue 192 Food & Drink  

30,000 copies delivered FREE every month to homes in the CO postcode of North East Essex. To advertise in Elite, call Ian on 01206 500543

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