Recipe writing allows me to bring my love of cooking and professional knowledge of food to the printed page. I have competently developed, tested and written recipes aimed at a wide variety of audiences encompassing everything from children's cookery writing to advanced skill cookery and tricky techniques.
As a professionally trained chef with an extensive knowledge of culinary techniques, flavours and regional cookery, I can confidently create dishes that appeal to a wide range of readers.
This passion for cooking and food combined with my product development background and food styling experience means I can meet my clients' demands with skill, flair and imagination.
"It was a pleasure working with Ann. She was a great asset to the team as she provided inspiration and creative input throughout the whole process. Ann created an abundance of gorgeous recipes which looked beautiful and tasted amazing."
Jill Green (Onken Brand Manager)
You can see more recipes that Ann developed for Onken on the Onken website.
Strawberry Cheesecake
This is a show stopping dessert which is actually very easy to make. The light texture makes this a beautiful dessert enjoyed even after a rich meal.
Using two 6 cm food rings line the inside using acetate or cling film making sure it is flush to the top of the food ring. Place each ring onto a lined tray.
To make the base, place the digestive biscuits into a small metal bowl. Using a rolling pin, crush the biscuits to create a fine crumb, or place the biscuits into a clean freezer bag, seal and crush using a rolling pin.
In a heavy based small pan, melt the butter. Pour the melted butter into the crushed biscuits and stir well.
Divide the biscuit mixture between each lined food ring, press the crumb mix down to create the base and refrigerate for 30 minutes.
To make the cheesecake
Remove the stalk from each strawberry and cut each strawberry in half. Using the prepared cheesecake bases, stick four half strawberries flat side to the acetate around the inside of each food ring.
In a large bowl mix the mascarpone until smooth.
Add the Onken Strawberry Yogurt and double cream and whisk until the mixture thickens.
Divide the mixture between each prepared food ring.
Level the top of each ring and chill for 4 hours.
To serve, remove the food ring and peel away the acetate, serve immediately.
TIP: Using acetate in this recipe will give you a professional finish, however you can use cling film in the place of acetate.
