creamed – bFeedme

Fresh, fruity and full of flavour – there can’t be many more words to describe how amazing this Cheesecake is beginning with the letter ‘f’!

To Serve 2
30g Butter
30g Dark Chocolate
90g Digestive Biscuits, crushed
Rind of 1 Lime
90g Curd Cheese
90g Low Fat Soft Cheese
1 tsp Powdered Gelatine
1tbsp Lime Juice
1 Egg Yolk
45g Caster Sugar

1. Grease a two small (around eleven centimetres across) or one medium (about eighteen or twenty centimetres across) flan tins very well.
2. Melt the Butter and Dark Chocolate in a heatproof bowl over a pan of boiling water – tip: Make sure that the bowl isn’t in contact with the Water – until smooth and well combined. Slowly mix in the Crushed Digestive Biscuits, before evenly spreading them across the base of the Flan Tins evenly, levelling the tops of them. Place the Flan Dishes in a refrigerator and chill until well set.
3. To make the filling, mix the Curd Cheese and the Low Fat Soft Cheese with the Lime Rind, and beat well until the mixture is smooth and evenly blended. Dissolve the Gelatine in the Lime Juice in a heatproof bowl over a pan of simmering water.
4. Beat the Egg Yolk and Sugar together, until thick and creamy. Mix it into the Cheeses, before mixing in the Gelatine and Lime Juice. Pour over the set Biscuit base, and level the top off if needed.

To Serve, top the Flan with some Whipped Cream, slices of Kiwi Fruit and a Sprig of Mint. Carefully remove from the Flan Tin (or tins), and enjoy!

Photo Courtesy of: Zen Me

This dish is very fast and easy to make – anything leftover can also be used to create a creamed soup – all you need to do is to puree the leftovers, press through a sieve, and then pour into a clean pan, before adding five or six tablespoons of milk. Bring to the boil, simmer for two or three minutes, then season to taste! Stir in some double cream before serving, and another dish – it’s also able to be frozen, so it’s great to have as a back-up for a quick meal!

To Serve 2
1 Leek
1tbsp Oil
1 Garlic Clove, peeled and crushed
750ml Chicken or Vegetable Stock
1 Bay Leaf
1/4tsp Ground Cumin
175g Potato, peeled and diced
125g Carrot, grated coarsely
Salt and Pepper

1. Trim the Leek, slice thinly and rinse in cold water, before drying well.
2. Heat the Oil in a large pan, add the Leek and Garlic to the pan, and fry gently over a medium heat, until they are soft but barely coloured – around two or three minutes. At this point, add the Stock, Bay Leaf, Cumin, Salt and Pepper, and bring to the boil.
3. Once boiling, add the Diced Potato, cover and simmer for ten to fifteen minutes – the Potato should be tender, but shouldn’t break up.
4. Add the Carrot to the pan, and simmer for two more minutes. Season to taste, then discard the Bay leaf
5. Serve into individual warmed serving bowls, and garnish with Freshly Chopped Parsley.

Photo Courtesy of: Ned Ragett

Lime Cheesecake

Leek, Potato and Carrot Soup