Chef Imelda Tynan whips up some tasty summer dishes

Imelda Tynan's White Chocolate Cheesecake
Everyone has an evening that you really don’t feel like cooking or there may just be a day where everything is just so busy that the thought of cooking is just too much.

Everyone has an evening that you really don’t feel like cooking or there may just be a day where everything is just so busy that the thought of cooking is just too much.

This pasta recipe is perfect for those days because it’s quick, easy, and you probably have most of the ingredients in the fridge and cupboard already. It really is one of those recipes that just can’t go wrong and everybody will love it. One of the most popular desserts in Tynan’s is the cheesecake. This white chocolate cheesecake is a recipe I’m regularly asked for. I think people like making cheesecakes for an occasion because they can be made in advance and they are a popular dessert choice for many people. Very soon the local suppliers will be having lovely fresh strawberries and raspberries for sale. They would be lovely served with the cheesecake and even some nice ice cream if you prefer. This combination would be perfect for anyone with communions or other summer occasions which need to be catered for.

Pasta with Spinach and Roasted Cherry tomatoes

Ilb Freshly Cooked Pasta

2 tbsp. Olive Oil

1 oz Butter

4 Cloves freshly crushed Garlic

2 tbsp. freshly chopped herbs (parsley, basil, thyme and chives)

4 oz. Parmesan Cheese

1 Bag Fresh Baby Spinach

Approx. 15 cherry tomatoes, halved

Salt and Pepper

Heat the olive oil and butter and add the garlic. Be careful not to burn the garlic. Add the cherry tomatoes and cook for about 2 minutes. Add the fresh herbs and then add the fresh spinach. Cook for about one minute and season with salt and pepper. Remove from the heat. Add the hot freshly cooked pasta and the parmesan. Serve with mixed leaf salad and honey and balsamic dressing.

White Chocolate Cheesecake

For the Base:

1 packet of Digestive or Ginger nut Biscuits, crushed

3oz Butter

For the Filling:

3oz White Chocolate

½ pint Lightly Whipped Cream

8oz Cream Cheese

8oz Crème Fraiche

2 oz Sugar

8 Sheets gelatine

For the Topping:

2oz White Chocolate Shavings

Fresh Strawberries

Melt the butter in a saucepan and add the crushed biscuits. Transfer to a 20cm non-stick cake tin with removable base. Press the mixture well into the bottom of the base and refrigerate.

Place the gelatine in a bowl and cover with cold water and set aside. Mix the crème fraiche, sugar and cream cheese together. Melt the chocolate in a bowl on a saucepan of simmering water, over a low heat. Strain the gelatine in a sieve to remove the water. Put it back into the bowl, add 4 tablespoons of hot water and whisk vigorously until the gelatine is completely dissolved. Whisk into the cream cheese mixture. Add the chocolate and fold in the cream. Pour the complete mixture into the biscuit lined tin and refrigerate for 24 hours. To serve, remove from the tin and decorate with chocolate shavings.

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