{"id":15380,"date":"2025-04-09T12:26:59","date_gmt":"2025-04-09T11:26:59","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=15380"},"modified":"2025-05-13T23:49:35","modified_gmt":"2025-05-13T22:49:35","slug":"15380","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=15380","title":{"rendered":"Lamb Pasta Melt &#038; Mini Egg Cheesecake"},"content":{"rendered":"<p><a href=\"http:\/\/wenvoe.org.uk\/?attachment_id=14865\" rel=\"attachment wp-att-14865\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"14865\" data-permalink=\"http:\/\/wenvoe.org.uk\/?attachment_id=14865\" data-orig-file=\"https:\/\/i0.wp.com\/wenvoe.org.uk\/wp-content\/uploads\/2024\/11\/Hilarys01.jpg?fit=500%2C162\" data-orig-size=\"500,162\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Hilarys01\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/wenvoe.org.uk\/wp-content\/uploads\/2024\/11\/Hilarys01.jpg?fit=300%2C97\" data-large-file=\"https:\/\/i0.wp.com\/wenvoe.org.uk\/wp-content\/uploads\/2024\/11\/Hilarys01.jpg?fit=500%2C162\" class=\"aligncenter size-full wp-image-14865\" src=\"https:\/\/i0.wp.com\/wenvoe.org.uk\/wp-content\/uploads\/2024\/11\/Hilarys01.jpg?resize=500%2C162\" alt=\"\" width=\"500\" height=\"162\" srcset=\"https:\/\/i0.wp.com\/wenvoe.org.uk\/wp-content\/uploads\/2024\/11\/Hilarys01.jpg?w=500 500w, https:\/\/i0.wp.com\/wenvoe.org.uk\/wp-content\/uploads\/2024\/11\/Hilarys01.jpg?resize=300%2C97 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<hr noshade=\"noshade\" size=\"5\" \/>\n<p>Celebrate Easter with lamb in a different but very<br \/>\neasy way\u2026\u2026.<br \/>\nLess time cooking and more time to enjoy<\/p>\n<hr noshade=\"noshade\" size=\"5\" \/>\n<hr \/>\n<p style=\"text-align: center;\"><span style=\"color: #008000;\"><span style=\"font-size: 18pt; font-family: georgia, palatino, serif;\"><strong>Lamb Pasta Melt<\/strong><\/span><\/span><\/p>\n<hr noshade=\"noshade\" size=\"5\" \/>\n<p><strong>Ingredients <\/strong><\/p>\n<p style=\"padding-left: 80px;\">1 tbsp olive oil<\/p>\n<p style=\"padding-left: 80px;\">1 onion, finely chopped<\/p>\n<p style=\"padding-left: 80px;\">2 garlic cloves, finely chopped<\/p>\n<p style=\"padding-left: 80px;\">2 tsp dried oregano<\/p>\n<p style=\"padding-left: 80px;\">500g pack lamb mince<\/p>\n<p style=\"padding-left: 80px;\">400g tin chopped tomatoes<\/p>\n<p style=\"padding-left: 80px;\">140g pitted black olives<\/p>\n<p style=\"padding-left: 80px;\">200g frozen spinach (about 7 cubes), defrosted<\/p>\n<p style=\"padding-left: 80px;\">30g pack dill, thick stems removed, and leaves chopped<\/p>\n<p style=\"padding-left: 80px;\">250g farfalle or preferred pasta shape<\/p>\n<p style=\"padding-left: 80px;\">1 ball half-fat mozzarella, drained and finely torn<\/p>\n<p><strong>Method <\/strong><\/p>\n<ul>\n<li>Heat the oil in a large frying pan, then add the onion and garlic and cook for 5 mins over a medium heat. Add in the oregano and lamb, turn the heat up to high and cook for a further 5 mins.<\/li>\n<li>Stir in the chopped tomatoes, olives, spinach and dill. Season well and cook for 5 mins until the lamb is cooked through.<\/li>\n<li>Meanwhile, bring a pan of salted water to the boil and cook the farfalle for 10-12 mins, until tender. Drain.<\/li>\n<li>Preheat the grill to medium-high. Stir the meat mixture into the drained pasta and spoon into a 1.5ltr ovenproof dish. Top with the mozzarella and cook under the preheated grill for 4-5 mins, until golden and bubbling.<\/li>\n<\/ul>\n<hr noshade=\"noshade\" size=\"5\" \/>\n<hr noshade=\"noshade\" size=\"5\" \/>\n<p style=\"text-align: center;\"><span style=\"color: #008000;\"><span style=\"font-size: 18pt; font-family: georgia, palatino, serif;\"><strong>Mini Egg Cheesecake<\/strong><\/span><\/span><\/p>\n<hr \/>\n<p><strong>Mini Egg Cheesecake<\/strong><\/p>\n<p>This mini egg cheesecake is a no bake recipe, so dead simple but needs a few hours to set or ideally\u00a0overnight in fridge.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><strong>For the base<\/strong><\/p>\n<p style=\"padding-left: 80px;\">250g\/9oz chocolate <strong>digestive biscuits<\/strong><\/p>\n<p style=\"padding-left: 80px;\">80g\/2\u00beoz unsalted <strong>butter<\/strong>, melted, plus extra for<\/p>\n<p style=\"padding-left: 80px;\">greasing<\/p>\n<p><strong>For the filling<\/strong><\/p>\n<p style=\"padding-left: 80px;\">680g\/1lb 8oz full-fat <strong>cream cheese<\/strong>, at room<\/p>\n<p style=\"padding-left: 80px;\">temperature<\/p>\n<p style=\"padding-left: 80px;\">90g\/3\u00bcoz <strong>icing sugar<\/strong><\/p>\n<p style=\"padding-left: 80px;\">1\u00bd tsp <strong>vanilla bean paste <\/strong>or <strong>maple syrup <\/strong>is a good<\/p>\n<p style=\"padding-left: 80px;\">substitute<\/p>\n<p style=\"padding-left: 80px;\">320ml\/11fl oz <strong>double cream<\/strong><\/p>\n<p style=\"padding-left: 80px;\">320g\/11\u00bdoz sugar-coated <strong>chocolate <\/strong>mini eggs,<\/p>\n<p style=\"padding-left: 80px;\">roughly chopped, plus extra to decorate.<\/p>\n<p><strong>Method<\/strong><\/p>\n<ol>\n<li>To make the base, line the bottom of a 20cm\/8in<br \/>\nspringform or loose-bottomed cake tin with baking<br \/>\npaper and lightly grease the sides.<br \/>\n2. Add the biscuits to a food processor and blend<br \/>\nto a fine crumb texture. Alternatively, add them to a<br \/>\nfood bag, seal and bash with a rolling pin. Pour the biscuits into a bowl and stir in the melted butter.<\/li>\n<li>Tip the biscuit mixture into the tin and use the<br \/>\nback of a spoon to press down firmly and evenly.<br \/>\nPlace the tin in the fridge to chill.<br \/>\n4. To make the filling, place the cream cheese,<br \/>\nicing sugar, vanilla and half of the double cream in a<br \/>\nlarge bowl and beat until smooth and thick. Stir in<br \/>\nthe chopped chocolate eggs.<br \/>\n5. In a separate bowl, whip the rest of the double<br \/>\ncream until it forms stiff peaks. Fold this into the<br \/>\ncream cheese mixture.<br \/>\n6. Pour the filling into the tin and level the top.<br \/>\nLeave to chill in the fridge for at least 6 hours or<br \/>\novernight.<br \/>\nWhen ready to serve, remove the cheesecake from<br \/>\nthe tin.<\/li>\n<\/ol>\n<hr \/>\n","protected":false},"excerpt":{"rendered":"<p>Celebrate Easter with lamb in a different but very easy way\u2026\u2026. Less time cooking and more time to enjoy Lamb Pasta Melt Ingredients 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 2 tsp dried oregano 500g pack lamb mince 400g tin chopped tomatoes 140g pitted black olives 200g frozen spinach (about 7 cubes), defrosted 30g [&#8230;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[416,421],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s6cWjO-15380","jetpack-related-posts":[{"id":13590,"url":"http:\/\/wenvoe.org.uk\/?p=13590","url_meta":{"origin":15380,"position":0},"title":"Garlickly Lamb with Peppers and Couscous &#038; Chicken Pesto Crumble","author":"Alan Williams","date":"5th September 2023","format":false,"excerpt":"Garlickly 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500ml whole milk 250g mix of cheeses [ Cheshire, cheddar and camembert] extra hard cheese for the\u2026","rel":"","context":"In &quot;Mr Greedy's Kitchen&quot;","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":12089,"url":"http:\/\/wenvoe.org.uk\/?p=12089","url_meta":{"origin":15380,"position":5},"title":"Veggie Bolognese (V)","author":"Alan Williams","date":"6th August 2022","format":false,"excerpt":"Veggie Bolognese (V) 2 tbsp extra virgin olive oil 2 onions, finely chopped 400g can chickpeas, drained, rinsed and roughly chopped 15g dried sliced porcini mushrooms 300g coarsely grated pumpkin or squash 200g coarsely grated courgette 1 tbsp chopped oregano leaves 2 large garlic cloves, crushed 680ml tomato passata 400g\u2026","rel":"","context":"In &quot;Mr Greedy's Kitchen&quot;","block_context":{"text":"Mr Greedy's 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