Nutella Cheesecake – Nigella’s recipe

Nutella cheesecake recipe

Russell Hobbs have a new product, the Aura 6 in 1 Hand Blender out and they want to show everyone just how easy it is to use so they asked me to make Nigella’s Nutella cheesecake using it and tell you all about it.

They even sent me a jar of Nutella on with my name on it, thank you :D

Nutella Cheesecake Mari

The Aura 6 in 1 hand blender comes in a neat box and the first thing I liked about this product is how compact it is. All of the blades and choppers pack away inside the main bowl leaving only the whisk and the hand held part out this makes it very easy to store which in my kitchen is always a bonus as I’m always short on cupboard space especially for gadgets.

nutella cheesecake recipe

It’s very easy to assemble too. Basically, the hand held part acts as the motor, it plugs into the mains and clips into the top of the bowl and has a button on the side which you press to spin, whizz, chop or cut the contents. You have to turn the plug off in order to remove it all which is a handy safety feature. The white plastic base also acts to hold the machine still whilst in use.

nutella cheesecake recipe

For the cheesecake, the first part of the recipe is breaking up the biscuits, adding the melted butter and hazelnuts and mixing together to form the base.

nutella cheesecake recipe

The second part was mixing the cream cheese with the Nutella and pouring over the base to set.

nutella cheesecake recipe

The third part was sprinkling the chopped hazelnuts on top – I must confess to buying ready chopped but had that not been possible I could have easily chopped whole hazelnuts in my Aura 6 in 1 blender.


Easy to use, very compact and reasonably priced RRP £64.99 but I noticed it’s on offer for £49.99 right now

Nutella Cheesecake - Nigella recipe
Prep time
Cook time
Total time
A simple dessert to make which is a crowd pleaser and especially good for all chocolate lovers. simple to make.
Recipe type: Dessert
Cuisine: British
Serves: 8 - 10
  • 250g digestive biscuits
  • 75 g soft unsalted butter
  • 1 x 400 jar of Nutella
  • 100g chopped hazelnuts
  • 500 g cream cheese
  • 60g icing sugar
  1. Break the digestives into the bowl of the Aura 6 in 1, add the melted butter (30 seconds in the microwave) and 1 tbsp Nutella and blitz until it starts to clump together. Add 3 tbsp hazelnuts and continue to pulse until you have a damp, sandy mixture.
  2. Tip into a 23cm (9") springfrom tin and press into the base using the back of a spoon. Place in the fridge and chill.
  3. Beat the cream and icing sugar until smooth and then add the remaining Nutella to the mixture. Beat until combined.
  4. Place the Nutella cream cheeses mixture on top of the biscuit base, Scatter over the remaining chopped hazelnuts on top and place the tin in the fridge for at least four hours.
  5. Before serving, use a knife to run around the edge of the cheesecake before loosening the tin, place on a plate and decorate with a strawberry or two.
  6. This is a rich dessert, small portions are better.

nutella cheesecake recipe

The Humble Meatloaf recipe revisited


When I was at secondary school I had my first cooking lessons in Home Economics, it was fantastic, a whole classroom had been kitted out into mini kitchens and we worked two to a kitchen. 

I am sure that all of my class would be able to make the basic recipes that we learnt in those afternoon lessons, one of the first recipes we were ever given was a meatloaf recipe and it dawned on me the other day what a great staple this is for the summer as meatloaf can be eaten hot or cold, with sauce and vegetables on a plate or it makes the perfect picnic snack cut up into bite size pieces.

meatloaf ingredients

I took a look at my 1980’s basic recipe of mince, onion, egg and breadcrumbs and I took it one step further to make it even more tasty. I’m really pleased with the outcome and can assure you it is still as simple as it always was and cooks in an hour in the oven.

meatloaf recipe

I’m sure you can adapt it too to include your favourite ingredients

I’m including this recipe in the Morrisons ‘Light Summer Family Meals’ category

[yumprint-recipe id=’35’] 

Disclosure: This post is an entry for the #MorrisonsMum Summer Recipe eBook Challenge sponsored by Morrisons, which has recently cut prices on over a thousand every day products. Find out more here price checker tool

Quattro formaggi and chorizo quiche recipe

quattro formaggi e chorizo quiche


If there’s one lunch I love in the summer it’s a slice of quiche with salad and this one came about because I had a tub of double cream in the fridge that needed using up! A quiche recipe easy to follow and prepare.

I also had a handful of frozen spinach which I added much to the disappointment of Alice who would have preferred it without, she was very vocal about it.

I use ready made shortcrust pastry these days, I try to keep some in the freezer all the time and out of one pack I can get two large quiches made. It also reduces the time spent preparing this tasty meal.

Ideal for summer lunches, picnics, lunch boxes and party food

Quattro formaggi and chorizo quiche

1/2 pack of shortcrust pastry – I used Jusrol
4 different cheeses – I used Gorgonzola, Cheddar, Wensleydale and red Leicester
10 baby tomatoes sliced in half
8 slices of thinly sliced chorizo
150ml double cream
150ml milk
3 eggs
salt and pepper

1. Roll out your pastry large enough to line your 25 cms  quiche dish on a floured surface and after pricking the base a couple of times with a fork, line with tin foil, fill with baking beans and bake blind for 15 minutes at 200C.

2. Remove the tin foil and baking beans and sprinkle the different cheeses cut into bite sized cubes evenly over the base. (I had a handful of spinach to use up so added this too) Lower the oven to 190C.

3. Scatter the baby tomatoes evenly in the dish and finish by placing the slices of chorizo around the pie.

4. Beat the eggs with salt and pepper to taste, add the double cream and the milk and pour into the pastry case evenly. It should come to about 1cm from the top of the pie dish

5. Bake the quiche in the 190C oven for about 40 minutes or until set.

Once out of the oven and cooled – hide it as everyone will want a piece and there will be none left for your lunch which is what you prepared it for ;)

quattro formaggi e chorizo quiche

Easy Pavlova recipe: Strawberry and blueberry pavlova

Pavlova strawberry and blueberry


You should know by now that when I give you a recipe it’s going to be simple, I’m going to make you look like a domestic goddess with this easy Pavlova recipe.

It’s been a long time that I wanted to try my hand at a Pavlova recipe but I will admit to being scared, after all my mum used to make The Best One Ever every summer in my childhood, could I make one like that too?

I phoned her, I had my recipe in front of me from a very reputable cook book and I wanted to run it past her to make sure it was a good one.

She listened as I reeled off the ingredients and then broke in ‘Oh no, I don’t do it like that. I have Aunty Margaret’s traditional New Zealand recipe that’s a cinch to make. It has NEVER failed me once in the past 20 years I’ve been using it.

Aunty Margaret lives in New Zealand. When my great grandfather left Hungary with his children early 1900’s, one of his sons Tebor remained in NZ and lived all of his life there as a respected architect, I have a branch of family tree out there which I hope to visit one day.

vegemitemix tweet


In fact it wasn’t until Vegemitemix replying to my Tweet above that I realised Pavlova is an New Zealand dish! Why was I thinking Russian then? Maybe that’s Pavlova’s dogs?

Anyway allow me to give you my easy Pavlova recipe

Strawberry and Blueberry Pavolva

4 egg whites
500g caster sugar
1 tsp vanilla essence
1 tsp white vinegar
5 tbsps boiling water
1 large carton of double or whipping cream

First preheat the oven to 220C then mark a NON STICK piece of baking parchment with a circle about 20 – 25 cms in diameter and place on a baking sheet

Place all the ingredients in a bowl and whisk

whisking egg whites for pavlova

and whisk

 whisking egg whites

and whisk

whisking egg whites

and whisk for about 10 minutes

whisking egg whites

until you have peaks in your mixture

pavlova egg white peaks

Spread your mixture inside the circle, use a spatula to clean out the bowl and then lick your fingers

Pavlova ready for the oven

Place your pavlova in the heated oven and TURN THE OVEN OFF

pavlova ready to decorate

If you want a marshmallowy centre take out of the turned off oven after 1 and 1/2 hours. If you want a crunchier centre leave in for 2 hours.

Once ready peel off the parchment paper and place on your serving dish

Strawberry and blueberry pavlova

For the topping, whisk the cream and place on top and then sprinkle with the fruit of your choice here strawberries and blueberries

Pavlova close up


I know my oven has a hot point at the back, I discovered it has a cooler point at the front as my pavlova after 1 and half hours was still slightly uncooked in that corner so I whacked the oven back on 150C and let it dry out a bit. It was perfect, don’t be afraid to do this

Resolution – possibly a new oven but definitely trying this again

Key Lime Pie – Memories of Florida

key lime pie slice

There are some dishes that evoke a memory one that is special and deep and will never leave you and Key Lime Pie does that for me. We arrived in Key West Florida and the heavens opened but it was warm and we were having fun so we dived into the nearest bar The Hogs Breath Saloon and we fell in love with Key West.

This is one place I’d go back to again and again, it has a happy-go-lucky feel to it, the bars are lively, the town is gorgeous, the sunsets are to die for and the Key Lime Pie is sublime.

So when the recipe cropped up on Dad’s Cooking Tonight I knew I had to try it just to get me a tiny bit of Key West back again and it worked too. The best thing about this recipe is it is easy in true Mari’s World style, just how we like ’em. Time spent making it is minimal, cost of ingredients will not require a new mortgage and the hardest part to this recipe is waiting the two hours required for it to chill.

Key Lime Pie


For the base
180g digestive biscuits
85g melted butter
1tsp cinnamon
2 tbsp caster sugar
For the filling
397g tin of condensed milk
2 limes, thoroughly squeezed
Finely grated rind of the limes
4 egg yolks


Place your biscuits in a bowl and crush them until they are fine breadcrumbs add the cinnamon and caster sugar (I omitted the sugar as the biscuits were sweet enough but purely optional).

Melt the butter in a saucepan and add to the biscuit crumbs mixing in well. Grease a 9 inch round tin with a loose bottom if you have one and press the biscuit mixture to the bottom and raise around the side to about 1/2 inch in height. Bake in the oven at 160C for about 5 minutes.

To make the filling, tip the condensed milk into a bowl and add the lime juice, rind and egg yolks. Whisk until all blended together, pour on top of the base and spread around evenly. Bake in the oven for 15 minutes.

key lime pie

That is it!

Remove from the oven and leave to cool. Once cool place in the fridge and allow at least two hours so it can set

Can it get easier than that? I don’t think so, you’ll spend more time clearing up than actual preparing. Serve with a drizzle of cream or on it’s own as if you were in Key West and talking of Key West allow me to indulge in my photos taken from that glorious place back in 2007.

hogs breath Key West

Our first bar stop in Key West


key Lime Pie shop Key West

Eat Key Lime Pie and enjoy the sun


Key West sunset

A truly magnificent moment watching the sun go down at the harbour


key west florida

another bar – this time the smallest one but we managed to squeeze in ;)