with Russell Hobbs and their new Illumina range
I was asked to test out one of the products in the new Illumina range from Russell Hobbs as part of a virtual 'Come Dine With Me' with two other food bloggers. The best part, those food bloggers also happened to be two of my favourite people...
The idea is that we each cook a dish from a three course menu (see below for menu and links) using one of the Illumina products. It just so happened I was looking for a new blender as my previous one had given up on me just before Christmas.
The Illumina Jug Blender has a range of features to improve food preparation including a uniquely shaped 1.5 litre jug and titanium coated two-tip blades - 4 times harder than uncoated stainless steel. Being stronger and more durable, these blades will stay sharper for longer. Combined with 850 watts of power, you can enjoy advanced Infinity blending technology that offers over 50% improved blending compared to previous models.
Easy to use, easy to clean, its stunning modern design will look good on any work surface. It’s also easy to see that the sophistication of the Illumina Jug Blender lies not only in its unique Colour Control and Infinity Blending Technology, but in its simplicity.
Recipe for Ginger and Lemon baked cheesecake with raspberry puree
1 x 200g packet of Ginger nut biscuits, broken
85g unsalted butter, melted
2 x 300g cream cheese (not low fat as too watery)
1 cup caster sugar
1 cup semi or whole milk
1 tbsp cornflour
4 large eggs
zest of 1 lemon
1 tsp vanilla extract or paste
|Blitz the packet of Ginger nuts for 20 seconds on 2 (purple)|
Empty into a bowl and stir in melted butter
|Press into a 9" springform using the back of a wooden spoon|
(I butter the sides and line the base with greaseproof and
squish some tin foil around the outside base)
Chill in the fridge while you make the cheesecake
Give the jug a quick rinse to remove biscuit crumbs
|Add all the other ingredients to your jug blender and whizz for 20 seconds on Pulse (red)|
Pour into your chilled base
Bake in a preheated oven at 165 for 1 hour or until just set, checking after
45 minutes for done-ness and that the top isn't browning too quickly.
If it is, place a piece of foil or greaseproof loosely over the top.
Chill for several hours or overnight
I served mine with some frozen raspberries, defrosted and blitz half in the blender for a few seconds, adding the remaining raspberries for texture.
Chicken Liver Pate
Spinach pesto with hand rolled trofie pasta
Ginger and Lemon cheesecake with raspberry puree
Hope you enjoy our 'Come Dine With Me' menu as much as we enjoyed making it!
Happy baking xx