Fluffy Mashed Potato

This is a good recipe to perfect!

Ingredients:
* 2 x large baking potatoes
* 1 tbsp dried chives
* 2 tbsp butter
* 1/2 tsp dijon mustard
* salt

Instructions:
Peel and dice your potatoes into large cubes. Into a saucepan with water and a pinch of salt. Crank up the heat.

Once the water is boiling, reduce the heat and leave the potatoes to simmer for 15 minutes.

When a knife glides through the potatoes, they're ready. Drain off the water, add the butter, chives and dijon mustard. Mash through the potatoes until nice and fluffy.

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No bake lemon cheesecake

Ingredients (serves 6):

Base

* 200g digestive biscuits

* 50g unsalted butter

* 25g brown sugar

* 1 tsp vanilla extract

Filling

* 350 mascarpone cheese

* 75g caster sugar

* 1 tsp vanilla extract

* zest of 1 lemon

* 7 tbsp of lemon (3 lemons)

Instructions:

Blitz up your digestive biscuits In a food processor. Pop a saucepan on the hob and melt the butter. Once melted, add the brown sugar and biscuit and stir together, adding a tsp of vanilla extract. Once the mixture is fully combined, grab a springform tin and spread the biscuit on the base evenly. Pop in the fridge to set while you whip up the topping!

Squeeze the juice from two lemons and zest one. Add the sugar, 7 tbsp lemon juice, zest, mascarpone cheese and 1 tsp vanilla extract and beat together until fully combined. Take the base from the fridge and layer the cheese topping on top of the biscuit base. Once evenly spread, pop in the fridge to cool for at least two hours.

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Heart Shaped Shortbread with OfficialEShaw

Something different this week, a Valentines Day collab with our good friend OfficialEShaw :)

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Ingredients (makes 20):
* 125g/4oz butter
* 55g/2oz caster sugar, plus extra to finish
* 180g/6oz plain flour

Instructions:

Heat the oven to 190C/375F/Gas 5.Beat the butter and the sugar together until smooth.

Stir in the flour until a breadcrumb consistency. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.

Cut into heart shapes and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.

Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

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Healthy Oat & Banana Pancakes

Ingredients (makes 8)

* 1 ripe banana

* 90g rolled oats

* 300ml Alpro coconut yoghurt

* 2 eggs

* 1tsp vanilla

* 1tsp baking powder

* Strawberries and agave nectar to serve

Instructions

Add all the ingredients into a food processor and blitz up until smooth.

Pop the oven on a low heat to keep your pancakes warm...Put a pan on a medium heat, add a little oil and scoop a little pancake batter into the pan. The pancake is ready to flip once it begins to bubble!

Place in the oven to stay warm while you cook your whole stack! We enjoyed ours with berries, agave nectar and a dollop of Alpro coconut yoghurt!

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600 SUBSCRIBERS

Today we reached 600 subscribers on YouTube, thank you so much for all the support so far. We loving this journey, learning lots of new and exciting recipes. We look forward to the next 600, reaching 1000 subscribers will be NUTS!

And remember....#TaDah

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