I've been dying to make my own cheesecake for a while but I've also been busy moving house and haven't had the time to get creative in the kitchen. 

However, I had some spare time on Tuesday afternoon and decided to once again throw some ingredients together and create my own masterpiece (on sale at stores near you soon)!

First up my 'aero mousse pecan peppermint cheesecake' obviously consists of those ingredients mentioned and also love and careful weighing. (im on a diet, blah blah blah)

Ingredients:

1 pack hobnobs

1 large bar of aero mousse chocolate

2 pecan nuts

1 bottle of peppermint flavouring

2 table spoons of margarine (any)

1 tub Philadelphia 

1/2 pot of cream (I used double)

Get your scales, mixing bowl, whisk, rolling pin and measuring spoons ready folks we're going on a journey! 

Method: 

Crush your hobnobs to crumbs (this is where I used the rolling pin - I should of just used the processor but I also need toned arms so it helped, I think) 

Melt your butter in a pan and mix in crumbed hobnobs, crush and add pecans - MIX MIX MIX! (don't burn)

Pour into your tray to set and put in the fridge. 

Mix your Philadelphia and cream together until it gets a little stiff (and add the tiniest bit of peppermint flavouring, A DROP! this stuff is so strong I thought I was a walking piece of gum) and then smooth on top of your base, 

add some pieces of the aero chocolate mousse in places on top and crumble some more biscuit on top and leave to set! 

This week, I decided on Monday to cook Spicy pasta with smoked chorizo and lettuce for my dinner as I fancied pasta but wasn't sure what else I wanted with it!

Ingredients:

Pasta (any)

Chorizo

2 Chillies 

1/2 Onion 

Tomato purée 

Lettuce

Method: 

Enough pasta to serve 1 - Boil until cooked

In another pan fry onions and chillies until brown then add smoked chorizo (I used a quarter of a long stick)

Fry together until chorizo is cooked!

Drain water from the pasta and add the pasta into the frying pan with the chorizo and stir in some tomato purée for colour!

Serve with fresh lettuce!