Tuesday 18 March 2008

Lemon Cheesecake

Ingredients
For the base
225g/8oz chocolate digestive biscuits, crushed
75g/3oz butter
for the filling
200g pack cream cheese
300g can condensed milk
300ml/1/2 pt double cream, lightly whipped
juice and rind 3 lemons
mini chocolate eggs to decorate if needed
Method:
Butter a losse-based 20cms/8" cake tin
Melt the butter in a saucepan, remove from the heat and add the crushed biscuits.
Stir well to coat with the butter then turn into the cake tin.
Place the cream cheese in a bowl with the condensed milk and, using a hand held electric mixer, mix together.
Add the lemon juice and rind.
Mix in the lightly whipped cream until the mixture is smooth and creamy.
Pour the mixture over the base and chill for at least 2 hours before serving; it will thicken as it stands.
If serving this for Easter, then decorate the top with mini eggs.

Monday 3 March 2008

Butternut and Goat's Cheese Quiche

Ingredients
500gms Ready-made Shortcrust Pastry
1 Red Onion - small and cut into wedges
I Butternut Squash - small
4 Cloves of Garlic
I Pack Soft Goat's Cheese
I Pack Goat's Cheese with rind - cut into rounds
1tbs Fresh Sage
1 tbsp Fresh Thyme
Method
Heat oven to 190C.
Roll pastry out to circle about 5mm thick.
Line a 23cms round quiche tin with pastry.
Put in oven and bake blind for 15 minutes.
Meanwhile, peel and de-seed the squash and cut it into chunks.
Put it in a roasting tray and drizzle it with olive oil.
Add the onion, thyme and garlic.
Cook for 20 minutes.
Spread the soft goat's cheese on the base of the pastry.
Mash the garlic with the squash and the sage, leaving it lumpy.
Spread half of the squash mixture over the pastry.
Season and then scatter the onion and then the rest of the squash mixture.
Put the sliced goat's cheese on the top.
Bake for 20-30 minutes.